Recipes with Flat-leaf parsley

Hare at Arnes way

The meat from the shackles of membranes and refined. Back and clubs added from and the rest of the Hare used to fund. In a smaller baking pan (the meat should be able to sleep in this) is given a bed of parsley, thyme, Bay, Juniper, peppercorns and onion. The

Eggplants and tomatoes, gratinerede

The eggplants, cut into 1 cm thick slices, sprinkled with salt and placed under light pressure in 20 min. until they have made the bitter fluid. Rinse in cold water and blot dry. Toasting on both sides in abundant olive oil in a hot pan and put on fat sucking

Coleslaw with grapes, nuts and parsley

Chop the cabbage finely, halvér white grapes and chop hazel nuts lightly. Mix the three things together in a salad bowl. Chop the parsley and mix it with olive oil, lemon juice. You can use an electric chopper, e.g. the type that often accompanies a hand bl

Leg of Lamb with spring vegetables in wok

Lamb Club rubbed with lemon juice, (the shell must be used for bread crumb), and the seasoned well with salt and pepper. Parsley, garlic and lemon peel chopped finely and mix with the breadcrumbs. 2/3 of which touched with the oil and lubrication on lamb Club,

Leg of lamb a la Madame Desbussont

Buy a Danish leg of Lamb with the butcher and ask him to cut the leg from the hip, but let the shank sit on. Cut the shank of (you can also ask the butcher about it), and got it in a pan and cover it with cold water. When it has been given a rehash, skimmed it

Chicken with apricot and orange

Make the chicken in a position. Cut it into 10-12 pieces. Fry the chicken pieces lightly golden in oil in a frying pan – rose some pieces at a time, if there is no space for the whole chicken. Take chicken pieces up heat and sauté the onions Golden Dimming.. A

Expensive steaks with potatoes and apples 02

Cut 2 large baking potatoes into thin slices. Fry them Golden, crispy and tender in butter in a frying pan. Serve them on plates with flat-leaf parsley and keep warm in the oven. Brown 2 expensive steaks on both sides in butter in a hot frying pan. Sprinkle

Pork Tenderloin with mushrooms and pasta

Trimmings for tenderloin tips, sinew and membranes. (Meat can be used the next day as mince or to beef Tatare.) Share the loin into four. Press each steak lightly in your hand and put a few slices of bacon. Bind them fast with cotton thread or hold them tog