Recipes with Maizenamel

Raspberry poached PEAR with grape sauce

Bring on the day before the 1 ½ litres of water to a boil with sugar, as well as the 200 gr. frozen raspberries. Boil the peeled pears easily here (poached) in 12-15 minutes. Be sure that the pears are tender. Cool it all and let the pears get into this brine

Saddle of venison sauce and mushrooms

Venison broth: Makes the vegetables and chop them coarsely in a position or cut them into small cubes. Warm the butter in a pan and Brown well first leg and trimmings, so the vegetables in it. Pour the water and let it boil up. Foam well and add the bay leaf,

Braised Turkey Breast

Turkey Breast seasoned with salt and pepper and Brown in oil in a pan. The breast is taken up. Carrots cut into slices, and red onions in quarters is split into pieces. Both Sauté in pan. Now add the chest, Rosemary and water. It's all some gruel is, cov

Cream Pudding (Diabetic)

Mix cold milk, corn flour and saccharin in a pan. When the mixture boils, remove from heat and add beaten egg yolk. Pipe quietly around until the mixture is smooth. Pour into a bowl with marie biscuits along the edge. When cream pudding is cold, add the cinnam

Skinkemignon a la autumn

Prepare a large "Pocket" in skinkemignonen, which added parsley and 1 clove garlic that has been split into 2. Lace skinkemignonén with household cotton string or yarn. Skinkemignon Sauté in olive oil and cumin are added, while FRY. When skinkemignonen is n

Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper. Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cool

Poulard in red wine

All the meat is cut from the hull. Total fat and skin is cut away. The pure poulardkød cut into appropriate pieces. The sauce: All the vegetables are cleaned. The carrots cut into slices, halved mushrooms, onions and bell peppers cut into strips. The whole

Trout paté

150-200 gr. real trout or laksekød cut into fine strips, and are added to the page to add the layered in pateén. 600 gr of flesh is run through a meat grinder. Forcemeat is touched: the minced fish meat, add maizenamel. The two whole eggs stirred in. Add th