Recipes with Watercress

Peppers with cheese stuffing

Cut the bottom of the peppers and remove the frøstolen. Rinse them and let them dry with the bottom facing up. Mix cream cheese, butter, salt and cayenne pepper. Cut the Turkey into small cubes and mix them in the cheese together with brøndkarse leaves. Tak

Grilled vilds hint mallet in weber grill

Fill the mallet with salt, pepper, garlic and parsley, and sew it together or use kødnåle. Mix oil, oyster sauce, spices and/or herbs, salt and pepper to the marinade and put the mallet herein at least 6 hours, preferably the next day. Turn it occasionally.

Ciabatta bread filled with cooked, Smoked Turkey Breast

Ciabattabrødene split and lubricated with peanut butter. The salad cut into strips, tomatoes in both, radishes into slices and bell pepper into rings. Together with a slice of cooked smoked brisket added it on bread one half. Well karsen distributed in four bo

Turkey strips in the wok

Marinade: mix together the honey, ginger, soy sauce, salt and pepper in a plastic bag suitable for cooking. Got Turkey strips in the bag and close it. Turn around and let the meat marinate well in the refrigerator for about 40 min. Heat the oil in the event

Pan Fried calves clump with watercress

Take the meat out of the refrigerator in good time. Tie the roast so that it gets a proper shape. Brown the of in a pan. Take it up, the whole or peeled. come shared onion into the Pan (and top off), season with salt and pepper. Let the onions braisere some mi

Pita bread with green shrimp

Rinse and chop the brøndkarse leaves and stir them up with mayonnaise and sour cream. Season with salt and pepper and toss the shrimp in the fill it in pita bread.

Sautéed poussin with calvados and cream sauce

Poussin strips Brown in approximately 75 gram nut brown butter, after which most of the butter is poured off. Pour in the Calvados and catch fire, after which poussin strips flamed. Hønseboullin poured in and boil down sharply soon, after which the pot/made p

Rainbow Trout-Roulades with saffron sauce

'S and filetér trout, remove all bones. Sprinkle with salt and pepper on the kødsiderne of the fillets and roll them together as Roulades. Put them with the joints down in a baking dish. Pour the wines by, cover with foil and set the dish cold, while the sauce