Recipes with Lemon juice

Garlic dip II

Mix creme fraice and cream cheese together in a bowl, with a fork. Crush / grind garlic in the bowl. Season with spices and lemon juice. Leave the bowl in the fridge and pull a little before serving. tips: Super good for all sorts of chips!

Pestogratinated cod with olive accessories

Celery cream: Peel celery and cut it into coarse tern. Boil the tenderloin in salted water and blend it with the cheese until it has a creamy consistency. Spice out the olives and chop them nicely. Turn the olives into the cream and season with salt and peppe

Iranian Kyllinge Kettle

Start shredding the potatoes also cut them out in between small squares. Cut chicken fillets in as small squares. Chop the loaf into small pieces. And the same with the white peel. Pour the oil into the pan and then add the onions and season them until

Quinoa salad

Cook the quinoa after the instructions on the bag. Let it cool down. Mix the dressing and turn it into the quinoa. Add the last ingredients. Place the salad on the fridge for a couple of hours before serving. Finally, let the salad stand on the kitche

Wild rice with walnuts

Boil bouillons. Rinse the wild rice well and pour them into the boiling broth. Cook the rice according to the instructions on the package (be careful not to cook for too long and they will be boring). The rice must be open when finished. Dip and cool the r

Huge Sandwich

Cut the crust of the loaves, put one pack of bread on a plate. Mix tuna (where the oil is poured) with half of mayonaise, 2 tablespoons lemon juice, salt pepper and a can of corn. Spread it evenly on the bread. Cut the cucumber into slices and put an edge a

Horned fish in dish

Cut the fish fillets into pieces and place them in a greased oven dish. Cut the bacon into small cubes. Arrow and heel loosened. Melt the butter in a pan and let the bacon and onions spin in it, the onions must not brown. Sprinkle with stirring and sprinkle wi

Humus a'la YndigeYrsa

When making humus, the easiest shortcut is chickpeas on canned. But I thought the dried ones are the best, even though the preparation is getting longer. Put the dried chickpeas in soft water for 24 hours. Pour the water and cook the chickpeas in unsalte