Recipes with Oil

Coconut chicken

First, rinse the chicken inside and outside with cold water. Pat it dry, share it in 6 pieces and rub the pieces with salt and pepper. So river you Coconut Slaw on iron pills, onion and garlic and cut onions and peppers into small pieces. Then preheat the o

Stuffed Chicken

First you can flavour the chicken with salt and pepper. So you oven to 200 degrees C preheater. alm. oven. Arrow skalotte onions, chop them, and fry them in butter until they are clear. Then you father's mixes, herbs, eggs, bread crumbs and cognac. Season t

Chicken legs with crispy crust

Since chicken thighs to marinate for 3 hours, should you go ahead with this right in advance. First wash the chicken thighs and dry them. So you rub them with oregano, salt and pepper and put them in a dish. Pour the junket over, and let them marinate for 3 ho

Poultry salad with pasta and curry sauce

First you can flavour the meat with salt and pepper. It then rose in hot oil on all sides in 5-10 minutes, depending on thickness, until it is completely done. Take it out of the Pan, let it cool, and cut it into small pieces. So is boiling you pasta "al dente

Austrian cucumber salad with horseradish

Peel the cucumber and cut it into small cubes. Whisk the oil along with the lemon juice and stir in the creme fraiche little by little.

Japanese cucumber salad

Stir in vinegar, sugar and salt together and put cucumber slices in it. Let them soak for an hour. Stir all ingredients for marinade together. Pour the væden from the cucumbers and mix them with radishes, spring onions and Mint. Turn them in the marinade.

Tomato and cucumber salad with bulgur

Bulguren be soaked in boiling water and draws approximately 1/2 hours under the lid? If there is a need for it, onto it afterwards in a sieve. The vegetables are washed and cut into small cubes. Herbs, rinsed and chopped fine. The dressing mix. All the ingredi

Pasta with prawn in fennel sauce and broccoli beads

The fennel lengthways into freed from rodskive and possibly. ugly outer leaves and cut into fine cubes. The oil is heated in a sauté pan or wide-bottomed pan. The fennel lengthways into add and sauté a few minutes without taking colour. The broth is added and