Recipes with Olive oil

Skaldyrsfondue

Arrow slipped and cut it in both. Heat the olive oil in a medium-sized pot and leave the bulbs ready. Sprinkle with white wine and possibly. Pernod. Pour the mussels into the pan and leave it for approx. 5 minutes under low heat, until they have opened, shake

Prawn fondue with garlic

Finhak garlic and crushed cayenne pepper. Pour some of the oil into a pan (fondue pot) and chop white and peel well for about 5 minutes. Add the rest of the oil and pour peppers and curry while stirring. Boil. Serving: Put the shrimp on fondue forks plac

Pearly-thigh with mustard sauce

Whip the eggs together. Chop the spices well and mix them with the grated lemon peel. Pan the pearly thighs with eggs and grate on the side without skin and brush them light brown on both sides. Let the slice be clear in olive oil. Add a little water and al

Baked fish with zucchini

Thoroughly butter four relatively large oven-resistant patties. Cut the zucchini into small tern and grate them easily in olive oil with crushed garlic and the leaves from the thyme. Sprinkle courgette a little and mix with hornfish and egg yolk. Bring the mas

Seasoned lamb chops

Place the chops in a marinade of garlic, thyme, apricot, olive oil and sherry. Let them pull for at least 1 hour herefeter they should be grilled 3-4 minutes on each side. Either on the grill or on the grill. Let them rest covered in minutes, served together w

Pasta with smoked stalks, fennel and lemon

Pick the pork fillets in even pieces. Cut lemon peel away so that the meatbone is blotted. Cut the lemon loosely between the obstacles with a small sharp little knife. Cut the individual lemon boats into smaller pieces. Hold the lemon over a bowl to collect

Lamb in marinade

Pure the ingredients of marinade. Marinate the lamb meat covered in the fridge overnight. Preheat the grill to the highest level. Grill the lamb meat for 10 minutes on one side, 5 minutes on the other and put in a dish. The lamb is brushed with the rest

An Australian powerhouse

The ingredients for sauce are served in a blender and chopped well. Eggplants and plums are cut into coarse tern and swirled in little oil separately until they are tender. Add if necessary. The flowers are slightly sugar during the frying. Keep tuned for s