Mains recipes

Root vegetable gratin

Scrub Jerusalem artichokes well and grate them coarsely. Peel the potatoes and grate them too rough. Rinse both parts in kldt water and dry in paper towel. Boil them cope in the butter, stirring in 2-3 minutes. Pour the cream and season with salt and nutmeg.

Shrimp cream with cauliflower

Arrow the prawns and put the shells in a dry saucepan. Style prawns to the page. Saute the shrimp shells over good heat, and steam as much moisture as possible from. Stir in shells during afdampningen. Add the butter, and sauté them well. Add the shredded vege

Pan Fried moskusand

In the (iron) saucepan Brown the second on all sides. Then starts to water at. FRY with breast down for 2 hours. Turn over and fry 1 hour on the back. Be made now to cool in the fat cloud for the next day with breast down, without lid. Addressed in the cutt

Stuffed Turkey

The Turkey placed on a Board and with her fingers loosened skin care from the breast and thighs. Prepare a father's of the minced meat, franskbrøds crumbs, cream, spices and possibly. a little chopped giblets if you have it. Com forcemeat into between the s

Roast Marinated Sirloin steak on grill

Marinér fillet of beef in red wine, thyme leaves, coarsely crushed bay leaf, lemon peel, whole peppercorns, cinnamon, olive oil and cracked garlic. Came the marinade and the meat in a plastic bag (so you don't as much marinade) and close the bag tightly. Put t

Boiled pork in brine (Pickled pork)

Makes soup herbs able, rinse them and cut them into smaller pieces. Take slice into slices and put them in a pan with soup herbs. Pour salted water and vinegar by. Bring the water to a boil, foam carefully, add the Bay leaves, thyme, salt and whole peppercorns

Hungarian gulash stowage

Brown the meat in margarine. Sprinkle the flour and paprika and stir. Add water, tomato puree and broth cube salt and pepper and bring to court in Cook. Let it simmer for ½-1 hour under the lid, depending on how tender the meat is desired. Wash, Peel and

Pork chops in casserole dish

Koteletterne sprinkled with salt and pepper and Brown on both sides in oil and butter in a frying pan. Koteletterne taken up and placed in a heat-proof platter. All the ingredients for the gratineringen stirred together and spread over koteletterne. Kotelet