Mains recipes

Roast neck pork with vegetables

Set the oven at 175 degrees. Mix all ingredients for the marinade in a mortar. Crush it so that it becomes a coarse paste. Salts and peppers the meat properly and Brown so neck roast on all sides, also the end pieces. Take the meat up and rub it with herbal

Stuffed skinkesnitzler

Bank snitzlerne as thin as possible (e.g. between 2 pieces of film). Butter a thin layer of cream cheese on each and fold them together. (Save the rest of the cheese to pureen.) Flip snitzlerne in seasoned bread crumbs. Let them rest for 10 minutes before t

Chicken fricassee

Boil the chicken in water until it is tender about 1 hour, depending on size and age. Melt the fat in a pan and add the flour and stir together Pour approx. 5 dl. soup from the chicken in the sauce is smooth, stirring, add the vegetables and let gravy bugs

Baked meatloaf

Dough: break into pieces in Butter (wheat) flour. Stir yeast and water together and add along with whole wheat flour and salt. The dough is kneaded through. Made withdrawals in a warm place, about 45 minutes. Father: Breadcrumbs soaked in cream and water. T

Hamburgeryg in Italian

Cut the meat in 1/2 cm thick slices. Mix the flour and pepper. Turn the slices in it. Beat eggs, water and cheese together and turn the slices into egg mixture. Butter and oil heats up on a Gastolux pan until light brown. Fry the slices Golden at low heat,

Chicken with asparagus

Peel the white asparagus from the Central mod end. Break or cut the Woody end piece of both kinds of asparagus. Cut the asparagus in oblique pieces. Share the chicken in the thighs, thighs, back, breast and wings. Crack the chest through lengthwise. cut carrot

Old fashioned fried chicken plate with sauce

Wash parsley thoroughly. Take the innards out of the chicken and clean so the innards of grease, årestammer, tendons, etc. Season the chicken inside and outside with salt and pepper. Prop parsley, liver, heart and gizzard into it. Brown it on all sides i

Roast chicken with parsley

Willow garlic; wash and pick the parsley. Remember to save the stems. Mix a father of chopped parsley, shallots and Quark, salt and pepper. Com parsley stems, garlic, salt and pepper into the poultry. The skin is loosened from the flesh by letting his finge