Recipes with Honey

Salt bread

The water poured out in a large ceramic dish. Honey and salt is mixed. Then add the corn and all the flour and spices. The dough is kneaded well through (it's heavy). 2 Bakeware well-lubricated with vitaquell margarine and place in, shaped like bread dough.

Marinated animal ribs

Cut the ribs into 4 serving pieces. Cut the flesh side with a sharp knife and rub the meat with Rosemary, salt and pepper. Whisk oil, soybean, tomato puree, honey and Ginger well together. Flip the ribs several times in the marinade, and put them on the

Honninben (Deer)

Line a baking pan with staniol. Put the grate in place and paralyze his chest upstairs. Stir in honey, apple cider-vineddeike, soy, salt and coarsely ground black pepper together. Brush the meat on both sides with krydersovsen. Roast the meat at 175 degr

Hawaikylling

Cut the pineapple into chunks, about 1 x 1 cm and put them in an appropriate, well-oiled heat-proof platter. Save the juice. Slice the leek and mushrooms out and benefit them in the dish. Appelsinen squeezed and there may like to come good with pulp with. Snug

Wild boar braisseret in porter & Fund

Walnuts, parsley, garlic and honey blended or chopped into a coarse mash. Meat trimmed and bound, after which you cut some slits lengthwise with kødtrådene, as the Marsh filled in Brown the meat well on all sides. and placed in a frying pan, on a layer of h

Medailloner of the saddle with calvadosauce

Medaillonerne plumped and Brown on both sides. Seasoned with salt and pepper and flamber with calvados. Add 1 dl. game meat or veal broth. Let medaillonerne småsimre in 4 min. in total if they optionally rosa. Further if they are to be fried. Take them up and

Fallow deer chest in green marinade

The meat is boiled in water with vegetables and spices for about 2 – 2 ½ hour to the meat is tender. The legs are pulled out of the meat while it is warm, at which point it all cool in the fridge for the next day. The dressing is stirred together. Meat and tom

Pickling of beetroot

Boil them until tender in abundant salted water for approximately 30 minutes. The water is poured off, and cold water poured over. (let them stand a little under running cold water-this causes the cells to get a shock, so rødbeden will be extra tender.) Rin