Recipes with Leeks

Kalvefrikadeller with mashed potatoes and porre-timian sauce

meatballs: Chop onion and garlic. Cut cornichones into small pieces and stir them in the meat together with the other ingredients. Melt butter on a forehead and shape fritters of the farmer. Fry the browns for approx. 2 min. On each side, turn to medium heat

Porre-timian sauce

Slice the pears into thin rings, rinse them and drop them in a sieve. Sweat the leeks and the thyme in the butter until the pores are soft. Add the honey and vinegar and boil. Add broth and boil for approx. 5 min. Stir maizena with thick milk and stir in the s

Calf peanut breast with herbal cream

Chest: Breast boil mildly in water, 2-3 hours added half of the cleansed herbs and a little salt. When the meat is taken up, cover it with baking paper and put it in pressure with a little moisture. The remaining herbs are browned on a pan and added to the rem

Autumn sauce with leeks

Season the leeks and thyme into butter until they become soft. Add honey and vinegar and boil up Add water and broth and boil for 5 min. Even with starch starch, stir in the a38 and taste well.

Timian Fasans on vegetables

Start cutting the pheasas in pieces and rubbing them with salt, pepper and thyme. Then clean all the vegetables and cut them into thin slices. Put the vegetables in an ovenproof dish, sprinkle some salt and pepper and pour broth. Then put the pheasant pieces o

Game Minestrone

The animal legs are easily spiced with salt, pepper and paprika and browned in the oven. Meanwhile, clean the vegetables (cabbage, carrots, pimento, celery, parsley and pepper). The legs are taken up. The onions are cut into smaller cubes and browned with b

Greybread with wild rice

The skin is removed from the gingerbread and they are cooked on the pan until they are browned on both sides, sprinkled with salt and pepper. Press the orange juice over the meat - and increase 10 min. on every side. Sprinkle if necessary. Make up with a li

Queensland Clam Chowder / Mussel Soup

The vegetables are chopped in coarse pieces, sautéed in butter, poured white wine and fish fund. Smooth with butter bowl, mix with cream, seasoned with salt, pepper and thyme. The mussels are roughly chopped and brought in, cooked and served with bread.