Recipes with Olive oil

Kalveryg fried with whole garlic cloves, shallots and fennel. Oven baked beetroot with leeks in balsamic reduction with parmesan

Behind them in the oven at 180 ° c for about 1 hour until tender, feel the after with an herbal knife. Drag the peal of, possibly. with a pair of rubber gloves on, and cut them in coarse pieces. Plaster calves back free for EVS. tendons, rids the fat with a

Spanakopita

Clean and cook the spinach lightly. "Twisting" the well, and notch it. Brown the chopped onion and finely chopped Leek lightly in a pot/pan in half the olive oil. Remove it from the heat and add the chopped dill, eggs, spinach and salt and pepper to taste.

Spanakopita with feta

Tear the spinach and mix with green onions, parsley, dill and salt. Let it stand for 10 minutes. Pressure væden out of the mixture with your hands. Heat the olive oil in a large saucepan and saute the onions until they are translucent, about 5 minutes. Stir in

Braiserede veal tails with Bell Peppers and mashed potatoes with Parmesan cheese

Peel carrots and onions. Remove the outer leaves from leek and wash it thoroughly. Chop the onion into large cubes and slice the carrots and leeks in about 2 cm thick slices. Warm the oil up in a grape as spacious frying pan and Brown the veal tails and veg

A cheeky sandwiches with veal

First cut the meat into cubes of approx. 5 x 5 x 5 cm. Peel carrots, parsley roots and the fennel and cut them into roughly 2 cm thick slices. Heat the oil in a thick-bottomed saucepan and Brown kødtern and vegetable slices. Joined tomato paste, peppercorns

Quick stew of beef topside with wild mixed mushroom and Arugula Salad

Cut calves topside in pencil thick strips of about 3 cm. length. Heat a skillet with high sides (sauté pan) up, warm a little oil on the kødstrimlerne and Brown quickly on all sides. Take the meat from the Pan and keep it snug, put it on a large plate and cove

Roast Veal Tenderloin with tomato sauce and artichoke salad

Brown Veal Tenderloin on all sides in a skillet in butter and oil. Season with salt and pepper, take it from the Pan and place in a small roasting pan or a heat-proof platter. Set the dish in a 150 degree C. alm. oven for about 20 minutes. Used frying thermome

Hokkaido ferrets

Cut into bars, turn over with olive oil, chilli, salt and pepper. Bake in 15-20 minutes. Served with myntedip (thin mayonnaise), with toasted sesame and possibly katosteblomster