Recipes with Olive oil

Grøntsagsfad 03

Cut all the vegetables into thin rods. Mix lemon juice and oil and add spices. Butter a baking dish with oil, put the vegetables and almonds in and pour oil/lemon mixture over. Put in the oven at 180 gr for about 30-40 min Tips: Nice fat accessories. Ca

Msemmen – Moroccan gærbrøds pancakes

Stir the yeast into a bit of lukewarm water. Stir in yeast, flour, salt, most of the oil and cardamom together. Then, add as much lukewarm water to the dough will be soft, but just not sticking. Be careful here that you don't skimp too much on the water, for

SCAMPI stew

Warm half olive oil and half the butter in a frying pan. Rose scampierne gently for up to 10 minutes. Better too little than too much. They don't get too much (dry). Add garlic, parsley, capers and good with a little lemon juice. Scampierne do not drown smags

Spinach Salad with strawberries

Mix sesame seeds with spinach, strawberries and chopped onion. Whisk vinegar with sugar cane, dill, salt, pepper and oil. Com dressing over salad just before serving.

Shrimp melon salad

The shrimp be thawed. The melons must be deboned and grains, and ball out with parisienne iron. Avocados are shared, freed from shell and stone and cut into thin slices. The cucumber cut into small cubes. Shrimp, melon, avocado and cucumber blended together.

Lynstegt salmon with spinach and potato wedges

Put potato boats on a wax paper, drip oil over those pieces and sprinkle with salt. Behind them in the oven at 225 degrees until golden, tender and crispy, about 45 min. Put the salmon on a hot plate with skin side down with a teflon coating. Grate them on th

Chicken breast with tandoori

RIDs with a knife into chicken breasts. Stir the yoghurt and tandoori powder together, add salt and pepper to taste. Mix chicken and yogurt mix in a bowl or on a platter and let it stand and pull for two hours or overnight in the refrigerator. Roof kyllinge

Jordskokkerfritter

1. scrub Jerusalem artichokes well and cut them into very thin slices 2. Put them in a bowl with ice cold water and a few lemon slices 3. Drain and pat dry 4. Roast Jerusalem artichokes crisp and Golden in olive oil and season with salt.