Recipes with Broth

Fried cuvette

Rub the meat with the sat, pepper and Rosemary. Put in baking dish. Brown at 250 ° for 10 min Dim heat to 160 degrees and pour broth in the dish. Roast 1 hour. Serve with glazed vegetables.

Cuvette with oven-fried rodurter

Start with rodurterne. Peel and willow them and cut them into large cubes, respectively, thick slices and onions in both. The garlic can be shared again. Sauté them all in the butter to the right will be blank. Got them in an ovenproof dish in a not too thick

Mushroom stuffed tomatoes

Cut a "lid" of the tomatoes and take the pulp out. Sauté the chopped mushrooms and onion in oil in a pan. Swallows a little before meat is stirred in with parsley. Add the rest and favor the filling in the tomatoes and put "lid" on. Put the tomatoes in a heat-

Kartofelsuppe

Small diced bacon Sauté in pan, add leeks, finely cut reversed around until they are soft. Also the potatoes into cubes (1 cm.) granted and the sauterer in ca. 10 min. pour in the Broth sprinkled with thyme. And cook at low heat, covered, for about 30 minutes

Mexican rice II

The spices added to the water as the rice is cooked in.

Tomato-Jerusalem artichoke soup

Jerusalem artichokes peeled and cooked very tender (about 20 minutes) in the soup. Jerusalem artichokes are blended in a blender or food processor and place back into the pan. Add the chopped tomatoes with wetness and heat the soup through. Season with salt

Shoulder of lamb in coconut and pineapple sauce

The meat cut from the bone and cut into 3-4 cm sized cubes. Sauté the meat in a pan with onions and garlic. Curry paste, coconut milk and broth are added. The meat some gruel is under the lid for about 1 hour. Caramelized pineapple cut into cubes and warmed in

Urteris

Came rice, mustard seed and the finely chopped vegetables and broth in a saucepan. Boil the mixture for about 15 minutes with the lid on the pan. Turn off the heat and let the rice rest 10 min herbal Taste accordingly with salt and pepper.