Sides recipes

Celery pesto

Peel celery and cut it into cubes, which are cooked tender in hønseboullion. Drain and run celery dice in a blender with almonds, parmesan cheese, garlic and parsley. Add oil in a thin beam, while running, to obtained a suitable consistency. Season with lem

Chili-paste a lá Shawarmabar

Simply mix together all ingredients. Tips: The above is only a suggestion to the mixing ratio. You can easily continue to ´ BREW ´ further on the pasta. It may be the challenge with this recipe the first few times it is made, is that one doesn't immediatel

Fish cakes with herb sauce

Chop the fish with a knife. Tube forcemeat cool with a little salt and came in a little flour if necessary in order to provide a firmer texture. Came the eggs in and stir forcemeat, so it becomes smooth. Peel and grate the carrot finely and mix it up in the fo

Oven baked potato wedges with spice

The spices mixed in olive oil before the potatoes are ready to be made, then finely chopped garlic at will and Spice can make something taste to the oil. Peel the potatoes and cut them in both. Put potato boats in a large freezer bag or similar, and shake it

Fried asparagus potatoes with flat-leaf parsley

The potatoes are boiled, peeled and fried in butter. Hilda chopped finely and added flat-leaf potatoes and cured. Tips: Excellent as a backing to beef tenderloin down over all, but cut into thin slices, and with garlic butter over.

Pasta in cheese sauce

Cook pasta and drain. Arrow and finely chop the onion, sauté it browned in margarine. Add the cooked pasta, grated cheese, milk and salt to the onion. Mix it well, and let it cook quite a bit so that the milk is absorbed. Be careful it does not burn on. M

Ratauille

Peel the onion and chop it finely. Heat the oil in a large frying pan and up came løgternene by. Let them cook in the oil in the well 10 minutes, but they must not take color. Aubergin, courgette and bell pepper are washed and cut into coarse cubes and p

Flower kåls-pakoras

Low in a Bowl a dough of spices, chickpea flour (or chickpeas that have been pulverized in a blender) and water. The consistency should be like a little thick pandekagedej. You can easily increase the Spice amount if you are not afraid of strong food and it is