Sides recipes

Kim chi (kimchi) china cabbage in brine (Korean National Cuisine)

The china cabbage is split and then cut into large mundane pieces. Put a layer of cabbage in the bottom of a large bowl and sprinkle a little salt over. Continue with layers of alternating cabbage and salt. Finish with a layer of salt. Place a plate that fits

English cheese potatoes

Potatoes are washed thoroughly and boil tenderly with salted water. The water is poured off and the butter is stirred in. Put the potatoes in an ovenproof dish in one layer and sprinkle with rasp and fried cheese. Put in the oven at 190 degrees C for

Mustard Butter

Melt the butter, but without altering it will get too hot. Stir the egg yolk with the mustard and whip it into the butter. The butter stiffens easily and must not get too much heat.

Whipped tomato butter

Stir the soft butter together with the ketchup, so it will have a creamy consistency. Then add the tomato (cut into fine tern) and pepper.

Danish fish nuts

Sprinkle the fish nuts with boiled water to a thick porridge. Add vinegar, sugar and then whipped cream until the mustard is a fountain. The mustard pulls for 1 hour, add if necessary. More cream. The mustard can last 2-3 weeks in the refrigerator.

Lemon Butter

Melt the butter and mix it with lemon juice and a little foliage cirtron shell.

Hvidløgsmayonaise

Stir the ingredients together and let the finished result last for an hour. The finished garlic mayonnaise is also excellent as filling in baked potatoes.

Garlic Marinade

All ingredients are mixed in a blender. The meat is served in a dish, held with marinade, covered with household film. Comes in the refrigerator for approx. 1 day. Flip 2-4 times during the day. tips: Can be used for pork and poultry. Is incredibly good at