Recipes with Grønsagsboullion
The green leaves and the onion cans are chopped. All this is steamed in the butter and boiling broth is poured. The soup is boiled for 10 minutes. Cream fraiche is added and seasoned with a little salt. If the soup is too thin, it may even out slightly. When s
Cut the vegetables and season them with a little butter for 5 minutes in a saucepan. Pour water to cover the vegetables. Boil for the vegetables is tender with broth. The soup is blended so it is creamy and the milk is poured in. Pour the soup into the pan aga
Cut leeks and celery out, cut garlic nicely.
Bring the oil into a saucepan and put the vegetables in and light them easily.
While the vegetables are in the pan and cook, cook 4 dl. Water and then 1 vegetable bowl dice therein.
Bring the boulion and choppe
Clean and cut the vegetables. Melt the margarine in a saucepan and chop chopped onion and garlic for a moment. Add boullion and vegetables and let the soup spin for 5 minutes. Add the peeled tomatoes with the platter and noodles.
Boil the soup for 3 min., Sea
Onions are cut well, carrots are torn. Onion is switched in a little margarine or oil. Garlic pressed and added with the meat and the tears carrots.
Add the bouillons, then spice in. Finally tomato puree and red wine.
Give a boil, after which the meat oats s
Thaw the salmon up and possibly. the spinach
Got a little oil in a pan. Slice the onion, garlic and bell pepper into fine pieces and sauté it for a few minutes. Slice the squash, eggplant, mushrooms and spring onions into pieces and sauté it with in a few m
Vegetables and spices, sauté a little water added, and boullionterningen.
Beans are added and some gruel is right until the beans are tender.
Tips:
Mexican pancakes fit well to, as well as rice.
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