Recipes with Virgin olive oil

Mustard - honey marinated

All ingredients are whipped together in a bowl and stored in a refrigerator for use.

Risklatkager

Depending on how much residual rice you have left, mix more or less of the other ingredients into the dough. It must be coherent and firm. It is an advantage if it is allowed to pull a little in the fridge before putting it on a hot pan with oil. The biscui

Foccacia with olives

Stir the dough into the warm water, add salt, olive oil and most of the flour. Peel the dough smoothly with the remaining flour and let it rise, covered with plastic film for approx. 1½ hours. Pour the dough onto a mashed table, divide into six servings and

Ecco salad

Oil and vinegar put into a bottle and shaken together, french mustard, garlic, salt and pepper are added as desired. Mushrooms are cut into slices, the asparagus nuts are divided into two. Shrimps, mushrooms and asparagus are placed in a bowl, pour the dressin

Hamskinks with balsamic vinegar

Soft raisins and pine nuts in red wine. Step finely chopped garlic and sage in oil and butter. Place the meat and leave it brown on both sides for a few minutes. By good heat. Season with salt and pepper. Take the meat off the pan and keep it warm.

Turkey with garlic sauce and fettuccine

Cut the turkey meat into small "steaks" and put them on a plate, sprinkle them with the spices and the 6 fat, cleaned (remove the green sprout in the middle) and (coarsely) chopped garlic and let it rest cold while carrots are cleaned and torn (At the roughest

Salad with Karl Johan mushrooms, violet amethyst hat, walnuts and woods

The sponges are made and cut into fine slices. The mustots are peeled, washed and chopped. The spices and the woods are rinsed and chopped - save some stems for decoration. The walnut carpets are blanched and rinsed in cold water. The salad is rinsed and slipp

Beef meringue medals with flower compote

The beef tenderloin is cut into six slices of about one cm. thickness. Two of the pieces are turned lightly on a burning hot forehead. Spinach is blanched on a hot forehead with plenty of butter, pepper and salt. Fois groise is divided into four thin slices, w