Recipes with Olive oil

Spinach burger with raw potatoes

Turn on the oven at 200 degrees, scrub the potatoes and cut the potatoes for approx. 12 boats, turning with a little olive oil, salt and pepper. Stir the potatoes in the oven for approx. 30 minutes until they are tender and golden Form the chopped beef for

Skaldyrsgumbo

Heat the oil in a large pot. Season finely chopped onions, peppers, celery and garlic for 5 minutes. Add tomatoes cut into tern, tomato sauce, broth, lemon juice, bay leaves, thyme, salt, black pepper, cayenne pepper, white pepper and paprika. Bring it to b

Shrimp and pork gum

Bowl shells and heads in a pan with 1 liter of water together with parsley and peppercorns. Bring it to boil and simmer for 20 minutes. Put the liquid and throw away the waste. Set the fund aside. Brown the meat in the oil. Sprinkle salt and season onion an

Turkey gumbo with highly spiced sausages

Mix garlic, thyme, mustard, salt, sayennepeber and pepper. Mix lemon juice and 1/3 of the spice mixture and marinate the limestone strips for 30 minutes. Melt the butter in a thick pot over medium heat and season the onion, celery and pepper fruit for 5 min

Gumbet soup with fish

Warm 1 tbsp. Of the oil in a large pot over medium heat. Add okra and quench for 5 minutes. Take them up and stand aside. Turn down the heat and pour the rest of the oil on. Bring onion and celery and quench them for 5 minutes. Bring garlic on and simmer fo

Grove sausage horn

Milk and water lunes and fermentation are performed therein. Pour oil, flour grains, wheat flour, salt and sugar and thoroughly knead the dough. The dough may be a little sticky. Raises covered approx. 30 minutes. The sausages are halved and the dough is folde

Long-term lamb cherry

Cut into the meat until you meet the leg. Feel the leg with the knife, to both sides, so you get a pocket between the leg and the meat. Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers. Crush half of the s

Lamb with parma ham or bacon

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat. Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers. Crush half of the