Appetizers recipes

Tuna Mousse with philadelphia

Tuna fish mass with a fork until it is finely and evenly. Philadelphia Cheese stirred together with tuna and season with sour cream, lemon, salt and pepper. Rests in the fridge for ½ day and served with bread and a good salad.

Marinated shrimp with spicy sauce

Put the peeled shrimp in a bowl. In another bowl mix the other ingredients. Pour this marinade over the shrimp. Make sure all the shrimp will be covered by the marinade. Tire Bowl and set it in the refrigerator overnight (up to 24 hours). For the sauce, mix

Stuffed Tomatoes 04

Take the tomatoes and cut a little of the end of the stem, take a teaspoon and hollow-out of them thoroughly. Take the drained tuna and came in a bowl, add the bell pepper into cubes, chopped onion, cucumber, diced, chopped dill, and add to the last mirrake

Cucumber mousse

-Chop the cucumber finely, sprinkle with salt and let it drag ½ hour -Soak husblasen in cold water -Stir in sour cream and mayonnaise together -Wipe the cucumber dice and mix them in together with finely chopped onions and eggs -To taste with tabasco sauce

Family Stratens thor favorite appetizer

Pour the chopped tomatoes in a sieve, turn with a spoon so væden as much as possible be taken from. (væden can be saved and used in another court-within the next few days) Arrow and chop the onion finely. Cut the peppers into small cubes udkernede. Mix toma

Great omelet

SKIL eggs into yolks and whites. Whip white quite stiff and turn the yolks in. Color must be uniform pale yellow. Pour the egg mixture out on a hot teflon pan with margarine, and unscrew the immediately down on low heat. Season with salt and pepper. When

Maria's mushroom recipe

1 Mushroom shared so you have "main and rod 2 with a teaspoon eroded mushroom and this "mass" is pulverized 3 mixed with about 1 tbsp of blue cheese for a suitable consistency so you can fill it back in the hollow mushroom-head 4 Mushroom head wrap with a s

SCAMPI stew

Warm half olive oil and half the butter in a frying pan. Rose scampierne gently for up to 10 minutes. Better too little than too much. They don't get too much (dry). Add garlic, parsley, capers and good with a little lemon juice. Scampierne do not drown smags