Recipes with Sour cream 18%

Skaldyrsfondue

Arrow slipped and cut it in both. Heat the olive oil in a medium-sized pot and leave the bulbs ready. Sprinkle with white wine and possibly. Pernod. Pour the mussels into the pan and leave it for approx. 5 minutes under low heat, until they have opened, shake

Avocado with roast mousse and caviar

Mash the cod and mix it with creme fraiche, chives and pepper. Cut the avocado over the length and remove the stone. Dip the avocado with lemon. Fill creme fraiche in the 2 half avocados. Put caviar on top of cream fraiche at one end of the avocado halv

Hot-roasted stone bites with potato blinis and fennel salad

The potatoes are boiled tenderly. Sieved and drained for moisture. Blend together with the three eggs and season with salt and pepper. The potato mass is poured into small portions on the forehead or in the blind-pan and rose golden on both sides. Fennel

Moussaka vegetarian

The aubergines are cut in cm. Thick slices along and sprinkle with a few teaspoons. Salt and then pull for 1 hour. Then they are lightly pressed, so some of it bitters as well as coming out. Sauté is then gently golden in olive oil - it takes approx. 15 minute

Wild boar with figs

Begin 2 - 3 days before serving: Peel carrot, celery and onion and cut it all in coarse tern. Stir the terns in butter in a saucepan until they are clear. Add spices, vinegar and water, let it boil softly for 10 minutes and let it cool off. Place the bowl

Braised quails

Clean the quails for remaining feathers and rinse out and inside. Then the filling is prepared. Parsley, basil, onion, garlic, and half chicken bouillon chopped well, like in the food processor. The mixture is filled in the quails. In a steamer, butter an

Chili-tomato soup

Chop garlic and chili without kernels and cut the peppers into small cubes. Get it all in a pan with tomato passata, chopped tomatoes and broth. Bring it to boil and allow to boil for low heat for 15 minutes. Blend the soup a little bit - use a spell blende

Wok-stroganoff with chinese noodles

Cut the meat into thin strips. Cut the spring bulbs into slices and the sponges in quarter pieces, and chop the white lacquer well. Whip all the stuff to the sauce together in a bowl. Season with salt and freshly ground pepper. Heat the wok up with 1 tbs