Recipes with Broth

Apple-curry soup

Saute the apples, onions and the chopped pale celery in butter in a saucepan (do not brown). Add the curry powder, let it burn well by stirring, so flavour comes forward. Add the flour, let it bake through and add the broth. Let the soup Cook 10 min. Blend it,

Turkey stroganoff

The onions chopped, mushrooms and onions and skives champignonger Brown in half the oil in a pan together with the smoked bacon into cubes. Turkey meat is sprinkled with pepper and paprika and Brown in the second half of the oil in a pan. Add the tomato pur

Whole wheat crepes stuffed with bechamel

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk. pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over dir

Whole grain crepes with Crème fraichefyld

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk. pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over dir

Hash

Mal meat and onion through a meat mincer, or notches both very fine on a killer Board. Brown fat in a frying pan and saute the meat and onion in it by right of excessive heat. Sprinkle the flour over at constant stirring, until it is absorbed. Infant little by

Squash-au-vin

The beans are cooked tender in new water for about 1 hour. Squash and sauté garlic in olive oil in 8-10 minutes. Add the drained beans, tomato, wine, herbs, broth, salt and pepper. Simmer for 10 minutes, take the vegetables up, let the sauce Cook for a shor

Ham with sauce piquante

Cook the ham for about 1 hour and cut it into slices. Meanwhile, boil the potatoes until tender. Wine vinegar, salt, pepper, thyme, bay leaf and chilli powder mixed into a pot. The mixture boils over at even heat. Then add the broth and sauce to the cooked som

Neck Chops with Basil and cheese

Brown koteletterne briskly on both sides. Sprinkle them with salt and pepper and place them in a heat-proof hold. 'S the onion, cut it into thin rings and place them a few minutes in salted water. Let onion rings drip av and favor them over the koteletterne. S