Mains recipes
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
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
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
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,
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
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
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