Recipes from Wocobook

Dried back of gotlam with tomato cream

The bristle is cut first from the back. Then bake the rest so that the two fillets hang the same in one piece. Finally, unclean meat from the legs is cut.

The broth is brightly cooked and seasoned with salt and pepper. The ureal meat is chopped and stirred ...

Mackerel with herbs

The mackerel is freed for bone and skin and is picked in quite small pieces. Mix well with the various ingredients including the whipped egg yolks. Tasted, shaped like tatar and served on toasted rye bread or with flutes, garnished beautifully with lettuce lea...

Freezing box of gotlam with dild

Seniors and obstacles are removed from the meat and cut into the tern at approx. 2x2 cm. The vegetables are cleansed and cut into terns (dangling in thin rings).

Meat and vegetables are easily sautéed in a thickened pot without taking color. Fund or broth a...

Chocolate muffins with mokka sauce and raspberries

The chocolate and butter melt slowly over the water bath. Eggs and sugar are whipped thoroughly to light and airy. The melted chocolate / butter, nuts, flour and marrow of the vanilla are turned into the eggs. Whites are whipped stiff and turned in. This dough...

Shelf-baked pears with nougat, almond gratin and vanilla ice cream

The bulbs are peeled but let the stem side. The core housing is taken from the bottom of the bulbs. The shelf berries are boiled with sugar and 1 litter of water. Here the pears simmer until they are tender and saturated with the color of the bearings (turn th...

Salmon salad with dill and salad

The fish is chopped with a big knife. Onions, dill and cucumbers, all of which must be chopped very fine, stirred in and finally the whipped egg yolks. The tartar is seasoned with salt and pepper and shaped like small steaks in the middle of four plates. Salad...

Godtlam in earthquake frieze

The vegetables are cut into spelled, chopped roughly. Seasoning the spices in the bouquet, pepper, garlic and bay leaves is placed in gazepose. The earthquakes are peeled, cut into suitable pieces and put into cold water with a little lemon or vinegar (so they...

Baked cream with savoy cabbage and thyme sauce

The sauce that requires the longest time is started first.

The two fillets are cut from the back and laid aside. Bones chopped into smaller pieces and brune well in a thick pot in the oil. The coarse vegetables are added and shuffled short. The flour is spr...