Recipes with Leek

Long-roasted duck

The second of at least three kilometres to thaw slowly in the refrigerator – two days-in a bowl, so there is no dripping juice down in the fridge. Remote over-and upholstery (wrapping), and let it stand for a few hours in the kitchen, before you put the pou

Hvidkålsfad w. vegetables

butter a casserole dish with margarine, came the sliced cabbage in the bottom, came the vegetables on top. Then kødsovsen and the sliced potatoes. put it all in the layers as a lagsange, and finally finish with bachmel sauce. You can strew a little bread crumb

Star soup with flutes

1. leek and carrot are washed, cleaned and cut into slices. 2. Rinse the tomatoes and cut into cubes. 3. Rinse the cauliflower and shared. 4. bacon cut into strips. 5. fat is melted in a pan. 6. bacon fry it. 7. the vegetables fry with. 8. water, bouillon cube

Tenderloin Pan (fedtfatig)

Rinse Tenderloin of sinew and cut them into slices and brown them on the forehead. Take the meat up and Brown the onions together with the pores. Pour it all into a baking dish/pan and add broth. Peppers into cubes, Bay leaves, thyme, salt and pepper are ad

Moules à la mariniére (mussels with vinsauce)

A thick-bottomed pan greased with plenty of butter. Herein be the parsley, celery, leek and udskåren carrot, bay leaf and pepper. scrub the mussels under running water, and boxes all the mussels that don't close it by touch, as well as all who are particula

Gigot de chevreuil grand veneur (the Hunter's venison)

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be ma

Canard à l'orange (duck with orange)

Start by preparing the Spanish sauce. Boil the wine and broth together, and boil it in half. Fry the onion, leek, parsley, celery and carrot in butter, Add flour and let it take color. Add the tomato pureen and the indkogte fluid, and let the sauce simmer for

Bacalhao à portuguesa (Portuguese stockfish)

Cut fish out of water for about 12 hours, changing water occasionally. Let the fish run well by, remove skins and bones, and cut it into pieces. Cut the peeled potatoes into thick slices. Heat olive oil, and fry the onion and Leek up, which is cut into slices,