Recipes with Coarse salt

Spaghetti à la milanaise

water-salt and oil mix in a pot and boiled to boiling point-spaggetti granted under stirring-cooked for 10 to 15 minutes. Drain and add butter after spagettien have rested a few minutes and serve immediately with tomato sauce and grated Parmesan cheese.

Ederfuglebryster in Danabluesauce

Brown ederfuglene on a frying pan in oil/butter for a few minutes and throw the fat out afterwards. Put ederfuglestykkerne in a small roasting pan and sprinkle with salt, pepper and juniper berries. Set baking pan in the oven at 200 degrees for 7 minutes then

Stuffed chicken fillet with hokaido (low-fat)

Cut the lemon grass is finely and mix it with curry, salt and pepper. Cut a pocket in each chicken fillet and fill it out with lemon grass. Close the pocket with a toothpick. Dot small holes in the chicken fillets and place in a freezer bag along the fillet

Chicken in paprika sauce

Share the chicken in 8 – 10 pieces and Pat them dry. Fry the bacon in a large pot of golden. Tag it up and place it on the fat-sucking paper. Brown chicken pieces in bacon fat and pull them up. Fry the onion and garlic in grydne now, without that it take

Ymer dressing with Marjoram

It all stirred together and season. The dressing is too thick, add a little milk or cream. Let the dressing drag in refrigerator several hours before serving. Stir in just before serving. Serve eg. the dressing into a bowl of green salad mixed with cheese a

Ylette dressing with parsley

The dressing should pull up some hours in refrigerator before serving. Stir in just before serving. Serve the dressing to the salad, for example. iceberg lettuce with fennel and red pepper.

Ylette dressing with chili

The dressing should pull in refrigerator several hours before serving. Stir in just before serving. Serve the dressing in a bowl of it to shredded lettuce, Chinese cabbage or cabbage and chopped parsley or a bowl of mixed salad.

Parsley dressing-Parsley dressing

Pipe flødeosten soft with creme fraiche little by little. Add parsley and thyme and season dressing with salt and pepper. Serve the dressing and salad to fried meat, eg. Lamb.