Recipes with Horseradish

Beef tenderloin with Horseradish and roasted garlic

Preheat oven to 175 ° c. Remove the white, papery must from the garlic without sharing fedene from each other. Brush it with olive oil, cover it with foil and roast it in the oven for one hour (do not turn off the oven afterwards). Refrigerate the garlic fo

Pore tart

Porrene cut into slices, and reversed in butter in a frying pan, put to one side and cooled by while the bottom is made. Bottom: Flour, margarine and Quark is stirred together. Put in refrigerator min. ½ hour. The dough in a pie dish, and pricked at the bot

Salmon steaks with potatoes and Apple salsa

Apple salsa:-Apples cut into cubes. -Onion-Chili chop finely chopped fine-fine-grated Horseradish Garlic crushed it all mixed with lemon juice and seasoned with salt, pepper and Nigella. Subtracts 10 min. Salmon steaks-Fresh salmon steaks: (2 cm thick) FRY

Pickled squash/zucchini

Water and salt to boil up and allow to cool. Squashen sliced and cut into 1 cm wide pieces. The brine is poured over, and it is overnight. Wipe and put into the glass. Horseradish cut into slices, mix the vinegar, sugar and white pepper and cook it up the pepp

Wiener rissoles

Stir the meat to a father with broth, egg, salt and pepper. The form then forcemeat for large flat rissoles, and flip them in bread crumbs. Rose krebinetterne on a frying pan about 5 minutes on each side. Put krebinetterne on a platter, and a slice of le

Mussel salad with horseradish

Pour the væden from the mussels. Mix them with maize, the finely chopped cucumber and pepper root. Let the salad stand cold for some time. Garnish with tomatoes and serve with bread.

Coleslaw at the party

White cabbage chop finely. Horseradish and carrots grated finely and mix with raisins. The cream whipped stiff and mix with the juice from 1 lemon. The dressing into the salad. A little mayonnaise can possibly. mix in the cream. Tastes good for cold rose.

Jules Munch in Swedish

Place a lightly salted ham in cold water and let it lie in the water for about an hour for each 1/2 kg. It weighs. Cut a small cross in the rind and poke a frying thermometer obliquely down in the flesh, so that the tip sits in the middle of the thickest pa