Mains recipes

Osso buko

The meat is turned into flour with added salt and pepper and Brown, possibly. by sometimes. Be taken up. Vegetables chopped and Brown in margarine. boiling water, tomato paste and bay leaf are added. The meat is added back. Småkoges under lid in 2-3 time fo

Indian chicken

Halve the chickens and put them in a greased, not too large roasting pan. Chop onion and garlic very finely and mix it in the butter together with the spices. Butter mixture on the chicken pieces and put the baking pan in a 225-degree warm oven for about 50 mi

Skipperlabsskovs

Brine: combine the ingredients and cook them for about 5 min. Cool well before use, like in the 24 hours before use. Bed sheet can be used over and over again, if stored in the refrigerator in a scalded container. Cut the beef into large cubes ad ca. 1.5 x

Oksekødspiroger

Dough: Stir yeast and water together. Stir in margarine, salt, buttermilk into mixture. Knead flour into little by little. Stuffing: melt margarine in a saucepan. Saute the meat in it. Add the grated carrot and onion, chopped tomato, as well as the rest of

Piroger with pork

Dough: Dissolve the yeast in the liquid to the dough. Add the remaining ingredients to the dough and knead it to a smooth dough, which raises a warm place, about 30 minutes Roll out dough thinly on a floured, and cut it into squares. Mix the ingredients

Skinkepiroger

The milk and the yeast is mixed lunes herein. Margarine and break into pieces in the flour. Milk, salt and eggs are added and the dough is kneaded together. Made withdrawals in a warm place about 1 hour. Ham and eggs chopped and stuffing stirred together, or t

Red Wine fondue (Low-Fat)

The wine is heated to the boiling point with the bay leaf and peppercorns. Pour in fondue pot over the heat inside sitting at the table. Tips: Red wine fondue is used instead of the fatty oil

Possin

The prepared vegetables are added at the bottom of a baking dish with some butter and seasoned with a little thyme blobs. Poussinerne greased with butter, seasoned with salt and pepper and place on top of the dish. Hønsebouillonen added and it all FRY in oven