Recipes with Pepper

Chilimayonnaise II

mayonnaise: Bring eggs, egg yolk and lemon juice into the blender and let it run for a short while. Add the oil to a very thin beam while the blender is running at the highest speed. Season with salt and pepper. Season the mayonnaise with chilli sauce and

Mayonnaise in blender

Bring eggs, egg yolk and lemon juice into the blender and let it run for a short while. Add the oil to a very thin beam while the blender is running at the highest speed. Season with salt and pepper.

Helleflynder creinets with peas bonne-femme

rissoles: Hook the fish on the meat hopper with a hole size of about 8 mm or with a large knife. Mix salt, freshly ground black pepper, finely chopped capers, finely chopped onions, chopped dill and a little lemon juice. Let it pull in the fridge approx. 1/2

Exotic Mørbradgryde

Spice the sliced ​​tenderloin with salt pepper and peppers. Then it is browned on all sides in 1 teaspoon. oil. When it is browned, place it in a refractory dish. The pan is boiled in coconut milk and tomato leek. When simmered, add the slices to thin rings

Andelpat Pate With Pistachios

Dip the liver pieces dry. Brown them in half of the butter. Take them off Bring the rest of the butter on the forehead. The suite slipped for a couple of minutes. Add port wine, orange juice and peel and cook off the pan. Let the mixture get cold. Cut 1/3 of t

BBQ Sauce

Stir it all together well and pour it into a bowl of glass. Close airtight. Lubricate with a brush of grilled steaks, sausages or other grilled on both sides before frying. tips: Keeps at least one year without refrigeration.

Andelever Mousse II

Remove if necessary. Tendons / hinders on the liver and raise it in butter for a few minutes. on every side. Take the liver and put it in a food processor. Boil the pan with port wine and pour it on the liver. Blend the liver with thyme leaves and cream to cre

Duckweed Mousse I

Boil the artichokes in salted water with lemon slices for 20-25 minutes. Let them cool off in a sieve. Pour cognac over the raisins and set them aside. Heat greasy well through a saucepan and add purified duck liver, salt, pepper, bay leaf and thyme. Steps