Mains recipes

Potato gratin (Vegans)

Mix 4-5 dl soy / sesame milk with 3-4 tablespoons Tartex / sandwich cream and 1 teaspoon of veg. broth. The raw potatoes and onions are cut into thin slices and laid in a large flat-refractory dish. Pour the liquid over. Bake at 200-225 ° for 30 min.

Baked grated

Whip boiling water, broth and Tartex together. Spread the lemon into a form and put smaller pieces of broccoli and sliced ​​mushrooms upstairs. Pour broths over. Bake at 225 ° for 30 min.

Kikærtegryde

Sauté shredded cabbage, leeks and onions in olive oil. Add finely chopped garlic and curry. Carrot and leaf celery cut into smaller pieces and get in. Then the rest and 1-2 dl of liquid. Leave all small lacquers for approx. 10 minutes.

Fried herring in red dress with egg and caviar

Turn the herring fillets into rye flour and put them in oil. Stir the marinade well together and pour over the herring fillets. The silk fillets may stay in marinade for several days before use, they will only get better. I would like to share the herrin

Cullottesteg

Cut the fat layer in the pattern. Rub the ladder with salt and freshly ground pepper. Lay the ladders on the oven grille over a frying pan. Put the steps in the middle of the oven at 225 degrees C. alm. Oven for 10 minutes. Moisten the heat to 190 degree

Fish Pancakes

Stir the fishfather with eggs, onion, parsley, salt and pepper. Leave the father rested in a refrigerator for approx. 30 minutes. Let half of the butter become golden in a pan (about 21 cm in diameter). Divide the dad in the forehead of a thick pancake. Ste

Porresoufflé

Chop the chives and onion well and season them in butter. Whip eggs, cream and milk together with a fork and spice in. Bring the chopped leeks and onion and porridge. Lubricate 4 small ramekind with oil and benefit the soufflé mass in the molds and back in a w

Boston steps fried like wild

Order at your butcher a Boston step of approx. 1.5 kg. Rub the steps with crushed juniper and brown it in a large frying pan. Take the steps and bag a thin Bechamel sauce in the steaming grease from the steps. Adjust the color and taste the sauce with broth