Mains recipes

Spinach canoes

Puff pastry rolled thinly, set out with a large teacup. When all "the cups" are ready made a mixture of onions, feta, Spinach flavoured with salt, pepper and nutmeg. This is distributed on the "cups"-be so half of dough folded over the filling-Press firmly wit

Fadkotelet with fried bananas

Season with salt, pepper and koteletterne well with the curry powder and fry them on the forehead in frying margarine. Share the bananas out in 4 pieces and season them with curry. Also in the pan to fry the bananas are soft. Put chops and bananas in a pla

Fadkoteletter in mushroom-løgsauce

DUP koteletterne dry with paper towels and season them with pepper. Brown them on the forehead, approximately 1 minute on each side. Pull them off and put them on a plate. Mushroom-løgsauce: Arrow the onions and cut them in half or quarters depending on the

Fadkoteletter in sour-sweet sauce

Whisk all of the ingredients for the sauce together in a bowl and style it ready. DUP koteletterne dry with paper towel. Season with pepper. Let fat be browned in the Pan by excessive heat and brown them approx. ½ minutes on each side. Season. With salt and pu

Pizza bolognese

Udrør the yeast with water, add salt, oil and flour and knead the dough together. The dough should raise 30 min. Getting oil in a pan and Brown the beef, along with the finely chopped onion. Add the tomato puree, oregano, garlic, salt and pepper. Let the sm

House sortegryde

Sauté onions in butter. Meat is added and after a short period of time following cocktail sausages and mushrooms. Seasoned with curry powder, salt and pepper. Cream is added. The Court should cook in about 5 min. Served together with loose rice,

Marinated Rabbit

Remove the coarsest membranes and tendons from hove, clubs and back. Crack your back a few places. Put the Hare in a marinade of ½ red wine and 1/3 water, Bay leaves and Juniper Berry about 1 day. Dry pieces of hare and bind fat slices of them. Brown them in t

Partridge a'la cremè

Venison fried in cream is, of course, the classic roast method, however, can be varied. Because it is easy and straightforward, it also with by Partridge. The redecorated Partridge seasoned inside with salt, freshly ground pepper and a sprinkle of thyme and a