Recipes with Fund

Wildflower fillet with glazed chestnuts in potato porridge

If the fillet is not cut from the back piece, do it first. Hug the leg into suitable pieces and brown it in the pan. Get water together with the sliced, cleaned herbs. Let it boil and remove if necessary. foam. Boiled into a powerful fund. Cut the chopped w

The chop with grilled tomato and steamed pumpkin

The chops are cut into the side where the sword sits and is filled with apricots, almonds and carrots, which are chopped well. Then brown the chops in oil on a hot forehead and come in a flame dish. It is placed in a preheated oven at 200 degrees for approx. 1

Sauce

Melt the sugar under low heat. DO NOT touch the sugar. When the sugar is melted, take the saucepan off the heat and stir the vinegar. WARNING it may burst. Stir the fund in and the chopped chilli. Boil until the sugar is completely dissolved. Stir the whi

Sole on the bed of spinach with hollandaise

Salmon's father: Salmon cut if necessary. in smaller pieces and blended in a food processor, add the egg and blend with the half in the cream, add bit by bit to a suitable consistency, season with salt and pepper. The sole is cut out of the whole filets wit

Risotto with mushrooms and fried chicken breast

Start with making your fund if you don't have something to stand: Boil 1-1.5 ltr. water and add chicken powder lemon juice and pepper. Onions and garlic are sautéed briefly in a good olive oil for the worst sulphur is gone. Rice poured in and fry together

Riding FRY

Thaw the roast slowly up The hard brown in butter Season with salt and pepper Pour the water on so it is half covered Onion onion and carrot in the water Let the roast simmer for 2 ½-3 hours Take the roast up and wrap it into The roast is resting while

Stuffed duck with ginger, Sage and rhubarb lynstegt

For the filling chop the onions, and the garlic roughly halved. Grate the most by salvien down to the onions and garlic. Grate ginger coarsely. Cut the bitter ends of the rhubarb and chop them roughly. Save the last third of the rhubarb. Season with salt and p

Pheasant in tarteletter

Brown pheasant of in a frying pan in a little butter, season with salt, pepper and crushed juniper berries. Pour the broth and let it småsimre on a low heat for about 1 hour. Let cool slightly and arrow stage the flesh of the flesh on the pipes (the outer p