Mains recipes

Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta 02

polenta (The day before) Butter 2 deep plates with a little olive oil. In a sauterpande sauté finely chopped onions, finely chopped garlic and finely chopped rosemary in a little olive oil. Add ½ l of cold water and bring to a boil. Add the polenamel a little

Grille Krebett with Greenwich Butter and Grandma Salad

Grill crepes Divide the chopped veal into 4 equal parts, knead the meat with your hands and form 4 crepes. Put them on a plate and cover them with household movies. Place the plate cool, until the grill and the remaining accessories are ready. Brush the hot g

Frikassé of calf thicket with fennel, red onions and beans

The fennel is divided quarter by side, the top and the stick are cut (used for cooking). Cut the quaternary fennel into strips and blanch them in leachate water for approx. 5 minutes. Take them up and put them in ice-cold water. The red onions are cut in th

Grilled entrecote with tomato butter, vegetable spice and potato gratin with red cheese cheese

Tomato butter: Rinse and peel the tomatoes, cut them into quarters and remove the kernels. Cut tomato meat into small tern. Peel and chop the shallots and garlic. Heat a saucepan and season the onions in a little oil, add tomatoes and thyme and simmer for a

Easy stew with veal and walnuts, mushrooms and grapes

1. Cut the sticks of the oyster hats and tear the hats into strips. Clean the spring bulbs and cut them thinly in thin slices. Rinse the grapes - halve and eject them. 2. Heat a wok or fry pan with a little oil. Start brushing and removing the meat strips. 3.

Marinated, long-baked beefloaf with leeks, carrots and potatoes

Marining (the day before): 1. The beef should be marinated, so find a suitable dish that is not too big and put the meat in it. 2. Clean the onions and bugs and cut them into small pieces. Put them over the meat with garlic, bay leaves, thyme, salt and pepper

Oksetyndstegsbøf on oven-steak ratatouille with vegetable juice

Ratatouille: Lubricate a refractory dish of olive oil and first add slices of eggplant sprinkle with salt, then slice of squash, then strips of onion and pepper and chopped garlic and finally slice of tomato, season with thyme, salt and pepper and pour approx.

Beef rolls stuffed with mushrooms in the veal of calf bacon on steamed earthquakes and mustard-cream sauce

Cut the sticks of the oyster caps and tear the hat in long strips, grate them on a hot forehead in a little oil. The meat slices are diced dry with a little paper roll and lighted easily. Sprinkle a little mustard and a little finely chopped mustard on each