Mains recipes

Grøntsagsbiksemad

Slice the potatoes, carrot, celery and Jerusalem artichokes into cubes. Slice the leek and onion into slices. Fry the vegetables in fat until they are more. Season with salt and pepper. Garnish with chopped parsley. This attractive hash (food) is well suited t

Fadkotteletter

Grøntsagsblandingen placed in a heat-proof platter. The mixture is sprinkled with a little salt. Then Brown koteletterne in a pan in the seasoning of your choice. Koteletterne added on top of the frozen vegetables. Then pour the remaining ingredients over. Fin

African ribs

Brown the ribs well in butter and oil they must be very dark. Add water, juice from apricots add spices. Let it småsimre approximately 1 hour. Tips: Servers rice there and before the law is completely finished warmed apricots into the Pan along with the le

Parsley chicken

Number of persons: 4 Does the chicken, sprinkle them on the inside with salt and pepper and fill them with parsley. Brown birds on all sides, "baby with 3 dl water and let the chickens roast 45 minutes or 1 hour at 200 degrees. Take the chickens up and smooth

Stuffed Pheasant roast Venison sausage meat

Fasanerne be cleaned carefully and cut from the back. The minced game stirred cool with salt and pepper, cream and eggs added. Blubber and bell pepper cut into small cubes, mushrooms cleaned and sauté quickly in butter. Add then forcemeat, together with pestoe

Chicken Roast with sour

Clean the chicken and remove the skin. Place it in a heat-proof dish and rub it in a bit of lemon juice mixed with a little of the oil and season with salt and pepper. Put the chicken in the oven at 200 degrees c. alm. oven for over a hour. Turn it along th

Mexican lasange

Sauté the meat in butter with onions. Add dean dip, krydderimis, peeled tomatoes, green chilies and salt. Let it simmer without lid in 10-15 min. Stir occasionally. Stir in half of the grated cheese with cottage cheese in a bowl. Fill 1/3 of meat mixture

Chicken Roast with plate sauce

Clean the chicken of any intestinal remnants. Stop it with the parsley, estragonen and the pickled lemon. Brown the chicken in the butter in a thick-bottomed pan that isn't too big. When it is golden all over screws down the heat. Pour a few cm of water in the