Recipes with Honey

Peberrodssause

a piece of Horseradish rives fine and mix with the juice of ½ lemon and 10 gr honey, a little cream and a tablespoon of oil.

The saddle with mushrooms and blommesaute

The saddle: clean the animal back to the tendons. Brush with oil, seasoned with salt and pepper. Put in a preheated oven at 220 degrees c. alm. oven for 20 minutes. Animal back taken out. Let the rest. Fillet the glow from the leg. Put in the oven again for

Honningglaceret duck breast with root vegetables with parsley-garlic

Cut the vegetables into smaller pieces. Chop the parsley and garlic finely. RIDs the duck breasts criss-cross on the fat side. Be careful not to cut into the flesh. Came the breasts on a very hot iron pan with fat side down. Increased by approximately 3-4 m

And à la Apicius

Take the ducks out and rub them with salt and pepper inside and outside. Brown them in butter in a large frying pan. Set the oven at 200 degrees. Roast ducks a half-hour time-the last 5 minutes with open ovnlåge. Take the ducks out and let them cool off. Cut t

Pickled 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

Chicken tikka

Peel and chop the onion for the marinade. Save 1 tablespoon. onions to mintsaucen. Clean the garlic and ginger and chili pepper in part two and remove the seeds. Put all ingredients for the marinade in a blender. Run to a smooth sauce. Add the garam masala, co

Julepoussin, stuffed with calf

The potatoes shall be laid over. The bread cut into cubes and soaked in milk. Forcemeat is stirred together with onion, nutmeg, eggs, and it macerate broke. Seasoned with salt and pepper. Forcemeat is filled into the poussinerne. Poussinerne made in a baking p

Poussiner with spices herbal stuffing and Spinach Salad

Press poussinerne dry, sprinkle them with salt and pepper inside, fill them with lemon, herb sprigs and olives and bind on with bomuldsnor or close them with a toothpick Brown poussinerne well on all sides, pour wine or kyllingetond by, and fry them finished i