Mains recipes

Lamb with egg yolk

Heat the oil in a saucepan, stir the pancetta until it is crispy, turn the lamb pieces into flour and put them together with the pancake until brown, approx. 10 min. Add the wine and spices, put the lid on the pot let the small lime for 10 minutes. Remov

Lamb in pesto with pickled vegetables

Brown the fillets on both sides and put them in a 200 ° hot oven for 5-6 minutes. Take it out and let it rest for 5 minutes. Covered with stanniol. Cut into thin slices and server with pesto poured over. Parsley mint pesto: 2 dl. Broad parsley parsley ½ dl. Mi

Lamb with mustard and Madagascar pepper

Mash the peppers with mustard and butter and add the rasp. Scratch the fat on the back and rinse it with salt and pepper. Brown it on top of 220 gr. Remove the back and butter it with the pasta and raise it for another approx. 1 hour. (15 min / 500 g + 15 min)

Salmon Pasta

Put fish, mustard and lemon into a pan boil for 2/3 part, whisk cold butter into the thicket. Meanwhile cook the pasta with salt for 3 minutes. Picked up, turned into oil and spread on plates, salmon and dill tips turned into sauce, which is then spread over t

Icelandic bread with shrimps

Peel a large piece of bread free from crust on all sides. Cut it through a couple of times, so you have three "boards". Coat these boards with a mixture of thawed Icelandic prawns, lemon juice, lots of mayonnaise and three chopped hard boiled eggs, salt and pe

Pirogdej

Cut the butter in squares and rub them together with the flour, use your fingers. Add salt, baking soda and yum and knead the dough with your hands. Grab the dough in aluminum oil and put it in the refrigerator while filling.

Vikingebøf

The pork tenderloin cut for approx. 2 cm. Thick slices and swirls on the forehead. The pan is boiled with the beef bouillon. In a saucepan, put onion, garlic, peppers and curry (and yes, really have to spice up in * G *). When it is switched off (do not bro

Viking pot

The meat is swirled with the curry. All the other ingredients on cream and cream are added and the dishes simmer until the meat is tender (about 3/4 hours). Finally add cremefraiche and cream and warm to boiling point (do not boil!). Serve with rice or fren