Recipes from Wocobook

Tournedos with goose liver

Brown the meat quickly on a hot forehead, cool and cut a pocket. Cut the sausage into slices and store the can of the can. Fill the steaks with goose liver pudding and truffles and deep with truffle. Sprinkle with salt and pepper and style in the oven at 225 d...

Sesame Bread

Melt the butter and add milk. Put it in a stirring bowl and stir the yeast out. Mix other ingredients in (hold a little of the flour back). Put the dough together until it is smooth and smooth. Set it up for a slight spot about 45 minutes .

Put the dough on...

Lamb fillet with feta and garlic

Brown the lamb fillets on a hot forehead, cool and cut a pocket. Fill with feta, garlic and chopped dill and sprinkle with salt and pepper. Place in the oven at 200 degrees for approx. 7 minutes.

Cut into thick slices and server....

Lamb fillet with peas

Brown the lamb fillets on a hot forehead and cool. Cut a pocket in each. Boil the peas for 2 minutes in a little water. Pour the water and mix with butter, salt, pepper and a little mint. Fill the lamb fillets and put them in the oven at 200 degrees for approx...

The pork chop with olive-dad

Brown the chops on a hot forehead, cool and peel a pocket in each. Bring the bread softly into the milk. Sweat slipped in some oil and stir in the bread. Stir spices and chopped olives and fill the chops. Fasten with toothpicks and style them in the oven at 20...

Tournedos with parsley pesto

Bring the meat quickly on a hot forehead and cool. Cut a pocket in each. Bring parsley, hazelnuts, garlic and parmesan into the blender and stir some oil until it is just together. Sprinkle with salt and pepper and fill the tournedos, placed in a 225 degree ho...

Tournedos with prawns

Brown the tournedos quickly on a warm forehead, cool and cut a pocket in each. Stir the butter together with ginger, coriander, a little salt and pepper and add the shrimps. Fill the steaks and fasten with toothpicks. Place them in the oven at 225 degrees for ...

Calf fillet with estragon filling

Bring the meat quickly on a hot forehead and cool. Cut a pocket in each. Put the bread in soft cream. Season the onions in a little oil, stir them in the bread and sprinkle with salt, pepper and estragon. Fill the mixture into the meat and cook in the oven at ...