Recipes with Olive oil

Caesar salad

Rinse the salad and grate it into coarse strips (use possibly a knife). Advantage the salad in a few big bowls and the flakes of Parmesan cheese came over. Got all the ingredients for the dressing in a blender and blend to a smooth, shiny dressing (slightly

Hare ragout

Share the Hare into suitable pieces and remove the coarse tendons. Make a marinade of the red wine, they redecorated the vegetables in coarse cubes, pepper and juniper berries and put the Hare in the marinade for at least 24 hours, preferably longer. Take the

Easy Pan bread

Make a batter of flour, salt and water. Use a paper towel to make dough flat. Put flour under and roll it out until it is so thin it can be Cut the dough into equal parts (e.g. Squares) Cut the sausage into slices. Fill half of each dejstykke with

Gaspaccio/Gaspacio

Peel the cucumber, slice the cucumber, tomato and red pepper into cubes and put it in a bowl with the garlic. Blend until you have a soup. Add salt, pepper, tabasco and olive oil Made cold until use

Oliventapernade

All ingredients cast fine in a mortar or with a meat mincer or mincing food processor.

Herb-tabouli

Bulgur and water mix, pulling in 15 minutes (for all water is absorbed). Herbs, rinsed, dried and chopped, not too fine. Bulgur, herbs, lemon juice and oil mixed together. Served slightly chilled.

Braisserede quail

Grouse cleaned for remaining feathers and rinse out-and inside. Then prepare the filling. Parsley, basil, onion, garlic, chopped finely, like 1/2 hønsebouillon cube in food processor. The mixture is filled into quails. In a frying pan heated butter and oil.

Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Fasanerne is split into 4 pieces each, Brown well in the margarine in pan, be taken up. Onions and apples cut small fry, the pheasant and put it back into the pan the same down the spices, broth and red wine. Simmer on low heat about 45 minutes under the li