Recipes with Butter or olive oil

Lamb culotte or lamb fillet

The lamb meat is slowly thawed in the refrigerator and dried. Bring the meat to the pan, season it and place it in a frying pan or ovenproof dish, cover with stanniol and roast for 15-20 minutes at 200 degrees C. alm. oven. The meat must rest for 10-15 minutes

Lamb cake with asparagus and dill

Melt the butter in a pan and brown the meat, sprinkle with salt and pepper, come onion, garlic and thyme. Small fried for 5 minutes. Sprinkle the flour and sprinkle with wine and water. Small simmer under the lid of the lamb is tender approx. 1 hour. Cut th

Svampestuvning

Put some fat on the forehead and heat it slightly. Season the onion and garlic and add the mushrooms to them. Bring salt and pepper. When the mushrooms are toasted, add cream, possibly a little sprinkle of wheat flour and let it all stand and get a bit thicker

Mushroom sauce

Onions first and then and mushrooms are browned in oil or butter. Additionally, oxebouillion and water are added. Let it boil. White wine poured into boil. Whipped cream added and food balls. Finally, tends to achieve the thickness you want, salt and pep

Lamb Casserole with small macaroni (Arni Yiouvetsi me manestra)

Cut the meat into 5-6 serving pieces and put them in an oven-proof Pan (yiovetsi). Put the tomatoes in boiling water for ½ min. and peel the skin off. Add the butter, onions, the peeled tomatoes, salt and pepper. Mix it well, cover and bake it in the oven at

English steak (beefsteak)

Rub the steaks with pepper on both sides and let them soak for up to half an hour. Cut the onions into rings and sauté them-they do not brown! Take them off and keep them warm. Close the steaks on both sides over high heat-ca. 200 degrees-lower so the he

Turkey Meatballs 02

All ingredients in a large bowl, and mix the forcemeat. Meatballs are shaped with a large spoon and FRY on the forehead. Tips: Meatballs are sharper in flavor than traditional Danish veal/pork meatballs. Omitted the parsley taste pretty much changed and in

Balsamic sauce

Shallots, sauté in butter or olive oil until they are clear. The vinegar is poured in and reduced to the karameliserer easy around the buds. Madeira is added and the sauce is reduced to about one third. Fund added and there is reduced again to a little less