Recipes from Wocobook

Stepped quails

Move the guardrails after the feather bags and remove them but a tweezers. Spice the birds out and inside with salt and pepper. Bind the guard cords into the body with uncoloured cotton yarn. Arrow and heel loosened.

Sprinkle half of the butter in a sautépa...

Quizzes with Timian

Stir the butter with salt, pepper and most of the thyme, and advantage this in the quails, which are tied with the bacon and put into a ovenproof dish. Olive oil is dripping over the birds, and the last thyme. Stir in a 200 gr. Oven for 10 min. Take the dish o...

Quail with cognac

Wipe the quails and sprinkle salt and pepper into them. Tie a wine blade and a very thin slice of spoon about each bird. Brown the butter and raise the quails in it without adding the liquid. Flip them often. Remove the sprouts and wine leaves after 5-6 minute...

Potatoes in butterdej I

Peel the potatoes, grind them roughly, rinse the potato strips in a barrel of water under running water for a few minutes (until the water is ready) and squeeze the liquid out of them.

Shovel smoothly. Chop hanged until it's shiny and put the cracked potato...

Rosmarin-marinated pork tenderloin

Mix the ingredients for the marinade, which is subsequently rubbed into the meat. Let it marinate covered in a dish in the fridge for at least 3-4 hours.

Then take the meat, but save the marinade that may be left for later. Brown the meat with good heat on ...

Smoked salmon with blackberries

The sauce:
Balsamic vinegar and sugar boil on low heat until it is like syrup. Must be cold.

All the ingredients for the dressing are chopped and mixed.

Put the salmon on a plate with a little salad and dressing and the sauce is brought upstairs....

Spanish Quail

Bring salt and pepper to the resized birds. Put a pot of olive oil and raise the birds without coloring. Come down to the pot. Almonds, garlic, sea salt and a little parsley are mixed into a paste (you can also use a mortar). The pasta comes in the pan with th...

Baked goat meat

The meat is baked in fat and fry for approx. 5 min. The crushed leeks and carrots are added and swabbed for approx. 3 min. Hazelnuts and Cream Fraiche are added and stirred well. Spices according to taste. Finally, remove the pan and stir the egg. Set to cool....