Recipes with Carrots
Chop fine the onion and the garlic is squeezed.
Pores cut into thin rings as thoroughly rinsed in a sieve under running water. The carrots peeled and rives, the green bell pepper cut into cubes and mushrooms, cleaned and chopped fine.
Sauté the onion and
cut the carrots, bell pepper in fine sticks about 3 cm long. scallions are cut on the bias into 2 cm long stygger (preserve as much of the green as possible). Leek cut into rough slices. Mange is cut on the bias in the middle. grate the ginger over the carrots
The chicken is done in condition and Rinse carefully. (Frozen chickens do not need to rinse). The hen laid over the fire with so much water that it is covered, and creamed off carefully when it boils.
The salt is added, and when the soup is finished foam, a
grate the carrots, and chop peanut late, then mix all ingredients together in a bowl, then it becomes a real Meatball dough. form meatballs and fry them on medium heat until they have been fried.
Tips:
EVS is served with boiled potatoes and a brown sauce.
The vegetables except potatoes is cleaned and chop finely. The vegetables be reversed along with the potatoes into slices, olive oil, lemon juice, salt and pepper. The whole emphasis is on 4 pieces of aluminum foil.
The fish cut into serving pieces and put
Helleflynderen divided into serving pieces, wrapped with bacon and seasoned with salt and pepper. Put on a baking pan lined with baking paper. Bake at 200 degrees C alm. oven for about 15 minutes.
Ærtemos: Add the peeled garlic cloves into a pot of boiling
Mix the eggs with the forcemeat. Peel and grate the carrots and the potatoes, and add them. chop the herbs very fine and brocolien. Add the. Stir well into forcemeat. It has good of, to stand in the fridge for half an hour, but it can be omitted! Form meatball
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