Recipes with White wine

Christmas punch with liqueur wine

Wine, spices and juice are heated to just below the boiling point. Taste with sugar, the punch must not be very sweet! When the sugar is dissolved, the space is poured into. serving The punch is served immediately with orange slices in the glass. tips:

Mussels tartellets

The butterdejen is brushed with egg and baked in the oven approx. 10 min. At 200c. The mussels are steamed in white wine (possibly with herbs) when they have opened, the layer is sifted from boiling down to half the cream to be boiled thick, and the mussels

Greek pea salad

Boil the potatoes in the bouillon for about 20 minutes. Sprinkle some of the bouillons mixed with wine oil and garlic battered bay leaves and lemon juice in a saucepan. Clean the mushrooms and deli, the tomatoes are divided and the kernels are removed and cut

Fish rolls with vegetables

Peel the carrot and cut it into thin spells. Cut the peppers into thin strips. Stir them in a little butter in a saucepan until they are almost tender. Fill them in the fish fillets and sprinkle with salt and pepper. Roll up. Sprinkle a flame dish with a li

Krebs Pande

Seasoned mushrooms are shaken in a little butter and taken up. Finely chopped onions in a little more butter, whereupon the peeled tomatoes are passed through a sieve into the pan. The broth is added; It all sorts a little, after which the cream comes together

Queensland Clam Chowder / Mussel Soup

The vegetables are chopped in coarse pieces, sautéed in butter, poured white wine and fish fund. Smooth with butter bowl, mix with cream, seasoned with salt, pepper and thyme. The mussels are roughly chopped and brought in, cooked and served with bread.

Summer Bowle

The day before: The lemon balm is rinsed and the leaves are sipped. The water is placed in the icing tray and the lemon balm leaves are distributed in the rooms with the water. The tray is placed in the freezer, where the ice cubes are frozen. On the day it

Risotto with bacon

Chop well and pour it golden in the olive oil on very low heat. Add the ham (minus fat) cut into short strips, and then the rice. Sprinkle with 1 dl white wine. Boil the rice tenderly by stirring regularly and continue to spice with water or broth. Season with