Recipes with Potatoes

Rissoles with stewed spinach

Rissoles: Forcemeat is moulded to rissoles as reversed first in egg and then in bread crumbs. Seasoned with salt and pepper. FRY in butter or margarine 7-8 minutes on each side, to kødsaften that comes out is clear. Stewed spinach: Steam the spinach with

Soup

Peel vegetables and cut them into bite-sized pieces (not too big). Cut the pork tenderloin into small cubes and brown them in a large pan with a little oil. Take half of the tenderloin-first up again-they must be used for ornamental purposes by serving. Put th

Chops in dish with carrots

Carrots & potatoes skraldes and cut into thin slices, onion chopped finely and place in a serving dish. Add the tomatoes and flåed piskefløden, salt & pepper. Made in preheated oven 160 degrees for about 45 minutes then the oven at 180 degrees style. F

Potato salad with mustard

potatoes and beans cooked, cooled and cut into cubes. 2 cloves garlic, pressed and mix with a large spoon mustard and ½ dl of vinegar and a little lemon juice. the last is mixed with ½ dl oil and 1 teaspoon salt. pour over the vegetables. Tips: Nam nam

Tandoori chicken 03

Mix together the yoghurt, tandoori paste, lemon juice, garlic, salt and pepper. The mixture must be neat red, otherwise add more tandoori paste. Bullet holes in the chicken fillets with a fork, and place them in the mixture. Let them like to pull a couple of

Soup ala Jeanette

Hot on up at 200 degrees. Chop all the vegetables into fine pieces. Similar to the salmon on a large piece of saniol. next to the salmon is one half of the vegetables and spinatern. This gives you a good time, salt, pepper and garlic, then we should get

Salmon alla Jeanette

Hot on up at 200 degrees. start with salmon to lie on a large piece of staniol, (individually) drøs with salt, pepper and garlic, just give it a part so it's going to taste like something. equal well with spinach on the side. wrap the salmon pieces into sta

Rødbederösti

Peel the potatoes and beetroot, grate them, and toss them with salt and pepper, chopped olives and shallots. Pour half of the oil in a hot pan, beetroot-potato mass came on, and sauté the 3-4 min to mass starts to stick. Turn up the heat, and form the mass