Mains recipes

French rose with courgette-tomatfad and feta cheese and Basil

Brown the roast in a pan in oil and butter. Season with salt and pepper. Boxes the fat from the Pan and place the roast in a small, heat-proof platter. Set the roast in the oven at 150 degrees c. using frying thermometer interrupted frying at 60-65 degrees

Veal schnitzel with baked stuffed onions and parsley-cream

Wash the potatoes and bake them in the oven at 200 degrees C along with the onions. Baked stuffed onions: Rinse the onions and set them in a heat-proof platter. Behind them clumsier in oven for 45-60 minutes together with the potatoes. When the onions ar

Veal dish with tandoori masala and herbs

Cut the veal into large cubes of about 3 x 3 cm. Brown kødternene on a frying pan of hot oil. When the first is tanned skins sprinkled with 1 tablespoon. Tandoori masala and FRY further in ½ minute's time. Take the pieces of meat out of the Pan, then put in

Ragout of beef cooked in chianti red wine with shallots and Rosemary

Cut the beef into cubes of 3 x 3 cm and turn it in the flour. heat the oil in a large pan and fry up the meat to my 2-3 it is browned on all sides. Take the meat out of the pan. Arrow the onions and cut them into slices. Willow leaves of rosmarinen and rose

Osso buco with leeks and granulata

Cut a few incisions in the fat edge of the flesh (so it does not bend upward during frying). Heat the oil in a frying pan or saucepan and Brown the meat on both sides until browned. Season with salt and pepper. Add the tomato and white wine pureen, turn

Steak with vegetable ragout

FRY steaks on both sides in 1 tablespoon Golden. oil in a frying pan – ca. 4-5 min. on each side. Season with salt and pepper. Pull them off the Pan and let them rest on a platter covered with tinfoil for about 5 min before serving. Wash the peppers, halve

Veal chops from Milan with savie-butter and grilled peppers with capers and anchovy

Put the veal chops on a cutting board 4 & cut some incisions in the fat edge (so they don't bend up during frying). Give them a light bank with a flat hand. In a bowl, beat eggs, olive oil, salt 6 pepper. In this koteletterne-one at a time-reversed and rev

Beef sirloin, studded with anchovies, olives and capers, served with mushroom sauce and beans

Put the meat on a cutting board. On a plate shared the 5 anchovies lengthwise. remove the stones from the olive and sea capers ready. Blubber so has the piece on each side with alternating the anchovy, olives and capers. This is done by means of a pointed knif