Recipes with Carrots

Swordfish tour with bacon

Scrub the potatoes clean with a stiff brush and cut a cross on the side to face upwards. Bake the potatoes in the oven at 200 degrees C for approx. 1 hour until they are tender. Divide the cauliflower head into small bouquets and cut the carrots into rods.

Oksetykam in pot with thyme, herbs and lentils

Preparation of the meat: Cut the meat in a large amount of approx. 4x4 cm. Bring it 2-3 times in warm nut brown butter and oil in a thickened pot. Pour the fat off. Season with salt and pepper. Add apple cheese and leaves of thyme. Let the meat cook under low

Carrot Cake with pasta

The chickpeas are softened overnight, min. 12 hours. The water is poured and the chickpeas are rinsed and boiled in fresh water. Boils tenderly approx. 1 hour. Pasta boils al dente. Onions, celery, carrots are chopped into smaller pieces. The oil is he

Skovdue in Cantarel Frikassé

Frikassé: The canterelles are swirled in butter with the finely chopped shallots. Add white wine, olive oil and boil through. Add chopped parsley and mix with butter. Season with lemon juice, salt and pepper. Compote: Half plums of butter in butter. Seasone

Suprême af due with unique aubergine wallet

Doves: Thighs and cuts are cut off. The hull is saved. Thighs bones and brush cleaned for the skin. Fathers: Half of thighs and breasts are made to father by driving it cool with some salt on the blender. Add quark, egg whites and a little cream to round of

Scalloped pigeons with plums II

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the mustard onion and quarry and let them brush a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to the wat

Diced with braised potato cabbage

Thoroughly brown the pies in butter and oil in a large saute pan, so all sides are light brown. Sprinkle them with salt and pepper. Peel the potatoes and cut them into small cubes. Cut the cabbage head into small square pieces. Peel the carrots and cut them in

Beef meringue medals with flower compote

The beef tenderloin is cut into six slices of about one cm. thickness. Two of the pieces are turned lightly on a burning hot forehead. Spinach is blanched on a hot forehead with plenty of butter, pepper and salt. Fois groise is divided into four thin slices, w