Recipes with Leek

Bortsch

Ox bow be in abundant salted water and brought to the boil. 2-3 hours to cook the meat is tender. Beets, cabbages, gulerød, celery, onion and Leek chop finely. FRY in a little butter or oil. Tomato puree, oksebov, boil water, extra water and bouillon

Oksebov in beer with parsnips

Brown the meat well in a frying pan. Season with salt and pepper. Add the beer and water. Let the flesh tingle in an hour. Turn the meat, add the sliced vegetables, and let the Court further bugs in 2 hours. Take the meat up and keep it hot. Blend Fund a

Oksebov with marrow panade and red wine sauce

Brown first beef shoulder in a large frying pan in butter and oil. Boxes the fat and season the roast with salt and pepper. Com so red wine, water and spices in the pot and let the bow småstege, covered, for about 2 ½ hour until it is tender (Note væden may on

Steamed poulard with Norway lobster

Clean and cut vegetables and put half in a large pot. Poularden rub inside with salt and pepper, lay it over the vegetables, add 1 dl wine and let the fumes gently 50 minutes under the lid, if applicable. in the oven. Remote rygskjoldene on Scampis, but let th

Thyme roasted poussin with wild rice and citrussky

Rinse the rice and boil them in plenty of water and salt for about ½ hour to the open itself up the rice in a sieve. pour. Clean and rinse the leek and cut the fine-come on Cranberries in (Sauté in Pan). Turn the rice and Fund and season with salt and pepper.

Lemon Braised Shoulder Of Lamb

Lamb shoulder boned, bone end saves of shaft and polished. The bow is filled with citronfiletter, dill and a little Rosemary, seasoned with salt and pepper and laced. The herbs are cleaned and cut into appropriate pieces to braiserunderlag. Bow Brown of in bra

Noodle soup with shii-take

The mushrooms cut into thin slices. Leek cut into strips and FRY in pan in oil. Broth and chili sauce is added. The soup gets a rehash. Chicken breast cut into thin strips and place in the soup. Cooked with in 3 minutes. Noodles and cilantro are added and t

Beef in sweet and sour sauce (old fashioned)

Boil oksebov and kogeben with lids in 4-4.5 litres of water (preferably the day before). Boil for 3 1/2 hour with 3 teaspoons salt. Beef shoulder is taken up and stored. Cook the legs are thrown out! When the soup has cooled a bit of skimmed fat from, or be