Recipes with Carnations

Glazed New Year's skink with green cabbage

Bring the ham in a pan of water that just covers and bring it to the boil. Slice whole cloves into the pilled onions and put them in the pan with peppercorns. Let the ham boil quite slightly for approx. 2 hours. Take it up and let it swallow for half an hour.

Chai the

Cook the spices on the sugar in the water together with the letter for about 3-4 minutes. Add the milk and boil for another 3-4 minutes. Stir in the meantime and make sure it does not boil over. Use a high pot. Taste with sugar and server in a high glass, spri

Marinated wild boar

1 Cut the meat into the tern. 2 Mix the ingredients for marinade. The loaf must be peeled and cut into slices of almonds and juniper berries crushed. 3. Place the meat in double plastic bags. Pour marinade on and tie the bags. Put them on a dish in the fridg

Grilled banana with topping

Mix it together Strip the bananas so that they can lie down Put a layer of filling on each lane and put them in the pot for half an hour. Do you have a small piece of apple tree you throw it on the hills Eat with vanilla ice cream and anything else as de

Spice spice - seasoning spice

Crumble flour and grease together. Add the other ingredients and knead the dough together. Roll the dough for approx. 5 cm. Thick rods, which are kept cold for a few hours. Cut the bars into thin slices. Bake at 200 degrees C. alm. Oven for approx. 5 min

Italian Oxygen

Stir a red wine making of red wine make the cloves, put the meat in and leave it for a day and pull. The day after, all the cries are taken away, aiming for the rest to make sure there is nothing left of crying. Grate onions and celery in the oil, add the me

Celeriac-cut ham

Put the ham in a pan and cover with water. Bring to boil and cook for 1 hour. Taken off the heat and draws an additional 30 minutes. Gently stir the glazing. The skin is cut off the skin and greasy scratched, new cloves can be put in the grease before it

Rolled sausage 03

Butter the spice mixture over the blend and roll it to a roll sausage. Stir well with cotton yarn rub the rolling sauce into salt and put it in brine for 3 days. The rolling pin must be completely covered by brine. It is secured by holding it down with a sligh