Mains recipes

Ham and green with bechamelsauce

Melt the fat and put the flour in. Bake it with the cream. Let it boil well and taste with salt, pepper and a little mustard. When boiling, the pot is taken from the heat and the cheese melts in it. Stir to the sauce is like a soft cream. Put warm broccoli

Ham bread (low fat)

Dough: Stir yeast into the lukewarm water. Add the remaining ingredients (hold a little flour). Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to raise a loose place for approx. ½ hour. Take the dough out on a crispy

Calf medalion with spinach virgin hay salmon

The medallions are wrapped with a pair of parrots and browned in fat. Season with salt and pepper, put in a dish and fry in the oven approx. 8 minutes at 200 ° C. Potato Tart: Cut the baking potatoes into very thin slices and put into water with salt for 10

Small bread with meat filling

Arrow and chop onions. Clean the pores and cut it into thin rings. Clean the peppers and cut them into small cubes. Peel the potatoes and tear them. Season onion and meat in the oil until it has changed color. Add leek, pepper and potatoes. Let it sweat wit

Wide with chestnuts

Dip the goose well and rub it inside with salt and pepper Cut a cross at the pointed end of the chestnuts and boil them in leachate water about 10 minutes. Peel the skull and the brown skin roughly with a knife. Chop the meat and meat 2 times. Mix it with the

Fried wild goose

Dry the goose well. Rub it inside with salt and pepper. Let any fat lie in the goose. Few wings and thighs to the body with meat needles and place it on the side in an ovenproof dish or small frying pan. Brown the grease and season the onions, peppers and j

Grilled chicken wings (Biik gai yahng)

Clean and dry the chicken wings. Chop coriander and garlic nicely. Preparation: Mix all the ingredients together and put the chicken wings in it. Let them pull for at least 2 hours. (Turn them a few times in the marinade) Grill the wings over charcoal approx.

Ovngrillet crumbled with banter

Sauce: Cut chopped mustots and chopped garlic sautées in the oil until they are tender. They must not take color. Add fish stock and cream and boil it through. Blend it all and taste with salt, pepper and lemon juice. Garnish: Cut the ends of the beans and