Recipes with Madeira

Coconut fragilite with flower compote and mandelis

Fragilite: Marcipan and sugar are thoroughly stirred with egg white to a smooth mass - it is best done in the blender. Coconut flour is stirred in. With a spoon, pour the grease on greased baking paper into 8 small bottoms - as the mass is lubricated around an

Russian pork chops

Pan the chops in egg and rasp. Step them on a forehead for about 3 minutes on each side. Mix in a saucepan of cream with flour, tomato sauce and mushrooms. Pour water and madeira in. Bowl the chops into the sauce, cover with lid and steam them for 20-30 min

Turkey packet of vegetables and sauce

Roll each plate of butterdej (about 14 x 18 cm) on a scratched table. Let the plates rest approx. 20 minutes. Let the butter golden in a pan. Brown turkey artichokes approx. 1 minute on each side. Take them up and let them cool off. Bring mushrooms in th

Plums in Madeira

The rinsed plums are dotted and placed in clean, Atamon-stained glass. Water and sugar boil to make froth and mix with wine, vanilla sugar and Atamon. The layers are poured warmly over the flowers and placed in the refrigerator. For 3-4 days, stir the ja

Tournedos of beef tenderloin with red onion compote and celery fruit

Remove the bread from the refrigerator and the wrapper a little half an hour before cooking. Of the tenderloin cut 8 steaks a ca. 100 g wrapped with lightly smoked bacon. Brush the steaks with high heat and season with salt and pepper. Place in an ovenproof di

Roasted pigeons with mushrooms

Rinse the pigeons in cold water and dry them well with kitchen rolls. Rub them with salt and pepper - also inside. Melt the butter in a thickened pot and brown the pads on all sides. Pour the broth and brush the pans under low heat for approx. 1 hour. Br

Roast beef with rissoleés and madeirasauce

Put the potatoes and cook. Arrow them and style them cold. Roast beef is browned on all sides. Put in a fireproof dish. The pan is cooked with Madeira or other liqueur. Add broth and pour it all in the refractory dish. The dish is put in the oven at 180 degree

Italian rhubarb

Rhubarb cut into 2-3 cm pieces and place in a saucepan. Sugar is sprinkled over, and the rhubarb is stuck to the juices. The spoon of vanilla, cinnamon and chopped eggs is added. The rhubarb is slowly warmed up with low heat and boils for 5-10 minutes until