Recipes with Flat-leaf parsley

Cold, blasted calves eye of round with parsnip in mustard-dressing

The cooking of calves eye of round: getting calves lårtungen in boiling water in a pan where the water just barely cover the meat. Boil up and foams away impurities with a ladle. Add the spices. Reduce the heat and let the meat Cook until tender, about 30 minu

Marinated andelår with orange salad

The herbs are chopped and mixed with olive oil. It is seasoned with salt and pepper. Andelår scratched and rubbed the marinade into the meat (don't let the Duck thighs marinerer at least 1 hour). Wash potatoes and cut into slices of about ½-1 cm. Onions cut in

Braised oksebov with vintergrøn cases

Brown the meat in oil and butter in a large frying pan. Season well with salt and pepper. Add wine, thyme and chopped garlic. Put the lid on and let the meat simmer, until it is very tender, 2-3 hours, add water as needed. While done vintergrøn the cases

Poussin with parsley and garlic

Season poussinerne the inside with salt and pepper. Turn the garlic with finely chopped parsley and favor filling in poussinerne. Heat a little butter and oil in a large saucepan and Brown poussinerne on all sides. Add the broth and 1 cup water. Put a lid on t

Poussin in spicy saltdej with spring herbs

Mix flour, salt, chervil and parsley and makes it supple with water to form a dough. Deck the dough with a cloth and allow to stand for poussinerne is ready. Cleanse and clean the poussinerne, cut the wings of to in the first indent from the body, save thes

Pita bread with falaffel and tabouleh

Pita bread: Stir the yeast into the warm water and add sugar. Knead the flour and salt in the dough should not be too dry; but smooth and supple. Let it raise approximately 1 hour in a warm place Turn on the oven at 250 C Portion dough into 12 pieces and

With goat cheese polenta Entrecôtes, Grilled Mediterranean vegetables and green peberfrugt salsa

Entrecôte Maximum Season entrecôterne with salt and pepper and grill them for about 4 min. on each side. Move them if necessary. a little away from the strongest heat, when they've got a nice frying crust. Let them soak for about 10 minutes before you serve th

Entrecôte Maximum and grilled Porto Bello mushrooms with dried bread and persillade

Entrecôte Maximum Season entrecôterne with salt and pepper and grill them for about 4 min. on each side. Move them if necessary. a little away from the strongest heat, when they've got a nice frying crust. Let them soak for about 10 minutes before you serve t