Recipes with Rosemary

Beautiful beetroot dressing

Blend and voila! It provides 1 ½ cup of brilliant pink dressing. Tips: Yes, beetroot is a hybrid vegetable, and many vegetable salad eaters try to avoid hybrids, but this is a very delicious dressing and one of Stephen Arlin's son's favorite dressings (he

Fried duck breast with Rosemary sauce

Sprinkle duck breasts with salt and pepper. Put them first with the fat side down in the pan. Fry them 8-10 minutes on each side. Pull them off the Pan and keep warm under foil. Pour the broth in the Pan and add the fresh rosemary. Let Cook together for goo

Marinated andelår with orange salad

The herbs are chopped and mixed with olive oil. It is seasoned with salt and pepper. Andelår scratched and rubbed the marinade into the meat (don't let the Duck thighs marinerer at least 1 hour). Wash potatoes and cut into slices of about ½-1 cm. Onions cut in

Rosemary steaks

Mix the minced meat with minced onion, Rosemary and parsley. Form the meat into patties and fry them in the fat in a frying pan. Season with salt and pepper. Take the steaks out of the frying pan and cook the pan with broth or water and tomato puree. Smooth if

Roasted poulard

See on the finished cleaned poulard is done quite clean inside. Poularden rub inside and outside with salt and crumbled Rosemary. Put thin bacon slices on the grate in the baleen pan and set pan in a cold oven. Turn on the oven and set the thermostat at

Fried Pousin w/Rosemary sauce

Thighs on Pousinen cut from and boned. One breast is cut off and folded together, the other half Brown and FRY 10-15 min. Thighs fried 15-20 min. It together bowed breast fried in oven 15-20 minutes. Large mealy potatoes peeled and grated on the grater,

Stuffed poussiner with parsnips

Boil potatoes and garlic cloves together. Drain and let them cool slightly. Peel the parsnips and slice them lengthwise three times. Tear the leaves of herbs and put them in a bowl. Lay parsnip core down to the herbs and season with salt and pepper. Add a litt

POUSSINS Catelaine with stuffed potato

Poussinerne be placed on a rack over baking pan, Brown at 225 degrees and FRY then at 180 degrees for 40 minutes to 1 hour. Seasoned with salt and pepper. For the sauce Sauté accompaniments of butter, seasoned with Rosemary, salt and pepper, and flour sprinkle