Recipes with Sherry wine vinegar

Summer dish with hamburgerryg

The cauliflower is divided into small bouquets, the stick is cut into cubes. Boil in salted water 4-5 min. Drained and cooled in a sieve. Hamburgerryg cut into 4 cm long thin strips. The radishes are cut into slices. The cucumber is cut into cubes. Cauliflo

Cajun-hamburgers with mixed beans and fried red onions

Place the dried beans in plenty of cold water for 10-12 hours in the refrigerator - each kind of separately. Boil them in two pots with fresh cold water, garlic sauce, half onion, 1 bay leaves in each pot and salt. Let them boil until they are tender - appr

Salmon Salad with Pepper Sauce

Rinse the salads and cut them into smaller pieces. Mix all three kinds of salad. Rinse the peppers and cut them into small cubes. Pile chop and chop onion and basil fine. Bowl of pepper, onions and basil in a bowl. Season with salt and pepper and pour the v

Blackcurrant Leaf Vinegar

Bring the rinsed, drained and diced leaves into a clean bottle. Pour the vinegar over. Let it drag for 5-6 days. Peel the leaves and pour the vinegar on a cleaned bottle. Close to Store in a refrigerator

Sherry vinaigrette-Sherry vinaigrette

Whisk the sherry wine vinegar and sherry along with olive oil, season with salt and pepper.

Salad of chicken and avocado with sherry vinaigrette

Rinse the salad and shake it free of water. Pick it into large pieces. Rub the rye bread slices with pressed garlic and cut them into cubes of 1 1/2 x 1 1/2 cm. Grate dice crisp in coped with butter or olive oil and put them on the fat-sucking paper. Free t

Salad of new potatoes and lentils

Scrub and boil the potatoes until they are just barely tender. Let them drain and cut them if necessary. in halves or quarters, depending on size. For the dressing warmed 2 tablespoons of olive oil in a Saute pan, and chili, garlic and lemon zest toasting a

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv