Recipes with White wine vinegar

Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney

Cooking the meat: First turn on the oven at 250 degrees. Scratch so oily on the steps in rudder pattern. Put the steps in a refractory dish or in a frying pan, season with salt and pepper and brown steps in the oven for approx. 20 minutes. Then turn down a

Tomato and plumselish

Cut the tomatoes in quarters, cut the flour into smaller pieces, chop onion and garlic. Wash the lemon and cut the yellow spoon thinly, squeeze the juice. Boil all ingredients with low heat approx. 1½ hours for the relish gets a mushy consistency. Season with

Smoked steak bites with pork and roast

Boil mustard and white wine vinegar, add white wine, boil to ½ dl, whip the cold butter. Clean the pears, take 8 long leaves and cut the rest fine. Boil the pork in salted water, make 4 peaks of the sliced ​​leeks, lay the parsley leaves, squeeze the sli

Mörbrad pot with pineapple

Peel the tenderloin and cut it for approx. 1 cm. Thick slices. Mix tomato paste, soy, water, pineapple and vinegar in a pan. Let the sauce boil. Peel and chop peeled. Put it in the pan. Place the meat in the boiling sauce. Boil for approx. 15 minutes.

Skordalia

Peel the potatoes, cut them into smaller pieces and cook them tenderly in unsalted water. Moss them with some of the boiling water, possibly. With the help of an electric pointer. Pill and squeeze garlic cloves and mix them in the mashed potatoes. Whip alte

Acid raspberry coulis

All of it is boiled and cooled. (May be sifted). tips: Dessert Sauce

Tuscan Bondi soup

Soak the beans 12 hours in plenty of water. Remove the hard stems from the cabbage and cut the leaves perfectly. If you use sprouts, remove the outer of the stick before cutting the small cabbage heads into smaller pieces. Peel the carrots. Chop carrots, celer

Skinnstegt multe with red-bed sauce

Sauce: Beetroot and mustard onion cut into smaller pieces and sautees. Then pour white wine vinegar on and boil completely. Then pour white wine and boil half in. Finally add the fish fund and boil still with scalding until 4 dl remains. The sauce is purified