Recipes with Provence spice

Vegetables bakers a la Egon

The potatoes are peeled and cut into thin slices. Onions and spring onion cut into thin slices. Peeled fruit cut into large tern of mushrooms is cleaned and cut into quarters. Tomatoes cut into quarters or half Butter at the bottom of the foil trays. Then pota

Saint albray pie

The dough was kneaded together for a smooth dough. It is placed in the refrigerator for approx. 30 mMin. The dough is rolled out on a table top with a little flour. A pie shape (about 25 cm in diameter) is lubricated and the dough comes into the mold. The pie

Rabbit with herbs

Rosmarin twisted, chopped garlic and sage leaves are laid at the bottom of a refractory dish, the rabbit cut in large pieces is placed on top of the herbs, plenty of olive oil poured over the rabbit spiced with salt. The dish is put in a 220 degree hot oven. W

Krondyrbøf by father

Bring the dad into a bowl and all the ingredients in it, knead it all together well into four steaks. Put bacon around the edge and staple it with a toothpick. Bring margarine on the forehead and raise them until they are well brown on both sides. Served with

Eggplant with fresh asparagus

Remains aburgin with salt pepper spice and oil as well as thin both sliced ​​peaches. Until it turned out a little brown, it should be on fade about 25-30cm. 3-4 sliced ​​cheese must be on top of aburgers. In the oven about 20-30 minutes at 200 * Rose a li

Mediterranean bread

The onions and tomatoes finhakkes. Dissolve yeast in water and oil. The other ingredients are added and the dough raises 60 min. Then formed 3 bread and bake at 165 degrees in 30-40 my.

Red wine marinated fallow deer fillet

Mix and marinade the meat added in. Meat must pull in 4-6 hours in a refrigerator, but like overnight. Then FRY meat and leeks in the Pan by excessive heat for about 10 minutes so the pores in the flesh closing. There are seasoned with Provencal seasoning, sal

Fallow deer Mallet (roast – Provence)

Fallow deer mallet rubbed with the cut garlic, after which the garlic is squeezed. The mallet rubbed with Provence spice and placed in roasting pan. Brown in hot oven at 225 ° c for 15 minutes. The broth is poured in, and the mallet FRY at 180 ° c for approxim