Sides recipes

Hanna's small baked potatoes

Potatoes are boiled and pilled and cooled. When they are cold. They are shaken on the forehead together with the spices.

Orange Cream

Whip egg yolks, cream, sugar and marizena together and cook the mass through. Cool and season with orange juice and peel.

Potato carrots with onion and ham

Boil the peeled potatoes in water without salt. Pour the water and steam them. Mash them well and stir them together with eggs, cream, salt, finely chopped ham and grated onions. Form for carrots, turned into rasp and fried in fat on the forehead. Serve wit

Pesto-paste

The ingredients are chopped very fine, possibly. blended. Flip with oil and chilli sauce. The mass must accumulate into a porridge. Cook the paste as directed on the package and drain the water. Turn the pesto in the pasta. Serve it immediately.

Tomato salad with parsley & amp; dione mustard

Cut the tomatoes into slices, put them on a bowl of chopped peeled finely cut chopped tomatoes. Mix the dressing and pour over the tomatoes if necessary. Flip it once in between let it stand and pull for approx. 1 hour before severing

Pizza Pie II

Mix the yeast with the lukewarm water after adding the beer, salt, oil and flour. The dough must raise for approx. half an hour. Fill in, at your discretion. Bake at 200 * for 30 min. tips: If you make double serving, there will be almost 3 plates.

Chili pasta

Coriander seeds and cumin seeds are shaken on a dry forehead and bumped roughly into a killer. Tomatoes, sun dried tomato, onions and garlic blend into a pure. The oil is heated on a pan and the puree, spices, salt and pepper are boiled into a thick pasta. The

Agurke-raita with coriander

Half the cucumber and remove the kernels with a teaspoon and cut it into small terns. Chop the coriander roughly. Press the glue. Mix all the ingredients and let the raita draw for half an hour. tips: The raita tastes great for spicy Indian food.