Recipes with Flat-leaf parsley

Moroccan meatballs

Put the rice that has to be accessories over and boil (not the one that is going to be in the farmer) Turn the farmer with rice Add cinnamon, peppers and stuffed coriander Melt 150 gr. Butter / margarine on a large forehead and form the dad to approx. 20 fr

Arabic parsley salad

Pick the parsley and chop it roughly. Cut the scallops into thin rings and with them in olive oil and lime juice. Then add boiled bulgur or wheat kernels and season with salt and pepper.

Italian Djævleæg

Remove frøstol and stem from the peppers and chop them together with the onion. Scald the tomatoes, remove the skin and chop them. Ophed oil in a deep frying pan, sauté the onion, pebrene, the tomatoes and the chopped parsley. Stir constantly and lower the hea

Super fish dish

Grate the bread and let it cool slightly. Then came some butter on the bread. Put a lettuce leaf on and favor the smoked trout on the two slices of bread. Came a few stripes of mayonnaise. Advantage then the shrimp on bread. Come on 1 tsp. caviar on each slice

Pork Chops with Pearl barley mm.

Part b the cabbage into small florets and came in an ovenproof dish. Dripping apple vinegar besides and spiced with salt and pepper. Put in a preheated oven at 160 degrees and behind them Golden. Take out and cool off. Grate the tonsils to they will be golden

Chicken breast with leek and peanuts

'S porrene, crack them and rinse them thoroughly. Cut them into 3-4 cm long pieces on the bias. Cut the chili from through, remove the cores and cut it into very small cubes. Chop ground nuts. Cut the meat into bite-sized pieces, sprinkle it with salt and fry

Arabic løgsalat (Healthy and perfect for grilled food)

Cut the onion into quarters from stem to bottom and then cut into thin slices. Chop the parsley, not too fine. Then mix it all in a small bottle with a lid and put a few hours in the refrigerator. Add if necessary. finely chopped tomatoes. Tips: Super yum

Asparagus mimosa (mimosa Asparagi)

Crack or cut the tread end of aspargsene and fault them well. Boil the asparagus in 7 minutes in salted water. Arrange the drained asparagus in a serving dish or plate. Arrow the eggs and chop them with the parsley, both of which came in a bowl and stir