Recipes with Sauce

Okseculotte i stegeso with oven potatoes

Cut the culottes on the cross. Crush 3 cloves of garlic and spread them on the steps, like in the groves on the meat. Sprinkle with salt and pepper. Lay the ladder in the rose season, where a little water has poured. Place it in a 225 degree hot air oven f

Chicken fillet with porridge

Chicken files are roasted on the pan. Comes in a dish. Sauce: peeled peeled sliced ​​into slices. Come in a hot pot without fat. When the pears have finished, cream and sprinkle and cook salt and pepper. The sauce is poured over the chicken.

Dumplings in Curry (low-fat)

Meatballs: mix together oatmeal, flour and spices together in a bowl. Stir the liquid, chopped onion and egg in. Mix it well. Add stuffing and stir well. Forcemeat must be so fast that it can be shaped into buns. Bring the salt water to a boil in a wide sau

Salmon rolls with seafood sauce

Salmon flesh mixes in blender or food processor with whipping cream, egg whites, corn flour and salt. (possibly over 2 times) Forcemeat season with sherry and paprika. Forcemeat is moulded with a spoon to oblong buns are cooked approximately 5 min in fish soup

Flamed skinkemignon with mushrooms and broccoli

Cut the skinkemignonen out in ca. 3 cm thick slices. Pat dry with paper towels and sprinkle with salt and pepper. Melt the butter in a frying pan at good heat. When the butter is buzzes with sound by, Brown the meat 1 minute on each side. Turn down to medium h

Boeuf à la mode

Boeuf à la mode is made with small slices of beef, as tapped, spækkes with fat and place in sauce. Then be it in a pan with a lid and put over customize powerful heat. Add salt, pepper, Laurel, a glass of white wine and two glasses of water.

Venison roast in oven

Animal Club meeting Brown in a frying pan in oil until it is golden brown. Seasoned with salt and pepper and thyme. Place in a heat-proof dish and FRY finished in ovens at 200 degrees c. alm. oven about 40 minutes per kilogram. meat Roast, if desired. like ove

Marinated Rabbit

Remove the coarsest membranes and tendons from hove, clubs and back. Crack your back a few places. Put the Hare in a marinade of ½ red wine and 1/3 water, Bay leaves and Juniper Berry about 1 day. Dry pieces of hare and bind fat slices of them. Brown them in t