Recipes with Rosemary

Steak gourmet

Buy the thick end of the inner thigh and crack it first lengthwise, then cut the meat into 8 thick slices. The steaks is cut almost through, to produce a pocket. Finely chopped onion, mushrooms and raw ham mixed with bread crumbs, Rosemary and eggs for a fathe

Salad of beans and turnips with rhubarb salsa

Cut rhubarb into pieces of approx. 1 cm. Joined them in a saucepan with the Rosemary stems and sugar. Put a lid on and let the sugar cook out over low heat. Don't touch too much. Season with vinegar. Remove Rosemary stems and let the salsa cool. Nip the beans

Nut pork in pastry

Celery is cleaned and cut into slices, which steamed lightly tender. Meanwhile, cleaned the onion, cut into cubes and FRY in a little olive oil clear glass. The finished steamed celery rives coarsely, mix with onions, nuts, tamari and Rosemary. The finished nu

Marinated Grilled steaks

Marinade stir well together and the mariner then steaks in 6 hours. Close quickly bøffernes pore suppose to put them close to the filament layer for a moment. Grill them then finished, 2-3 minutes on each side 10-15 cm. From the glow layer.

Hunter's red wine marinated krondyrryg

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba

Italian potato bread

Boil the potatoes with the Peel, and willow them. The potatoes moses and stirred together with 2 dl water. Dissolve the yeast in 1 cup warm water, stir the yeast in potato mass. Add the durummelet and the last water. Stir it together well. Mix flour and salt i

Christiansø herring

Herring fillets in vinegar and water is added (pulls cold for about 12 hours) Herrings drained and be layered in a jar, spice mixture sprinkled between the layers. The herrings are pulling in 7 days or more, get better the longer they stand.

Riding soup

Cut the meat into cubes of approx. 2.5 cm. Brown the meat with the onion and garlic in butter or oil. When the meat is browned filled water into the Pan, and spices added. Let it simmer for an hour or until the meat is tender. Add the Bulguren and let it cook