Recipes with Corn starch

Turkey breast with mushroom and courgette sauce

Oysters and mushrooms are chopped roughly. Mushrooms and onions are exchanged in bold for 3-4 minutes and cooled. All cleaning dishes to the filling are stirred together. A hole is poured through the turkey breast with a knife and the shaft of a saucepan. The

Turkey pasta with pasta and green

The turkey breast is cut into fingertip strips and sprinkled with Greek grilled and roasted spices. The lime slices are wrapped in oil on the forehead for approx. 3 minutes. The pores are cleansed and cut into thin rings. The porrents are exchanged for 1 minut

Panelled hamburgers

The schnitzels are dipped first in the cone egg and then sprinkled with almonds. The Schnitzler was cooked 3-4 min. On each side in browned margarine. The meat is taken off the forehead. Broth and cheese are then heated on the forehead. Stir the corn starch

Turkey with mushrooms

Sprinkle the meat with salt and pepper and brown in butter ellre margarine. Put in a fireproof dish and pour the broth on. Let it rise approx. 20 min at 180º. Remove from the oven and rest for 20 minutes. Season the spiced mushrooms in butter or margarine, sea

Blueberries Chopper

Chop butter and flour together with sugar and salt and quickly collect the dough with egg yolk. Leave it cold for a few hours. Roll the dough into 2 cm thick and cut a rectangle of approx. 30 x 15 cm, laid on a baking sheet. Turn the blueberries with sugar and

Fish in savoy cabbage with quick red salad

Beetroot and apples are torn. The marinade is stirred together and mixed with grated beetroot and apples. The salad is placed in the fridge until serving. Savoykålsbladene blanches for approx. 2 minutes. Drip well and cool. Pepper fillets are blend

Napoleon cakes with citrus cream

Let the butterflies thaw at room temperature about 20min. Cream: Mix egg yolks, milk, sugar and corn starch in a small saucepan and bring to a boil while stirring. Boil for 1 min. Stir the juice and chop. Sprinkle the thawed butterfly plates with a fork

Bayonne skinned with courgette terrine and raw food

Boil the ham covered with water 46-60 minutes. Let it draw a block in the water. Remove net, heavy and greasy on the ham and put it in a small pan. Stir the ingredients together for the glazing and butter it on the ham. Place it in the oven at 200 for appro