Lunch recipes

Cheese bomb

put husblasen to soak in cold water. Mash the cheese with a fork. Whip the cream to foam. Clean the leek and cut it into rings. Stir in the cheese with a bit of cream foam, add the leek rings and lemon juice and season with pepper. Squeeze the water o

Cheese Bomb II

Tube fat, cream cheese, brie or mashing danablue and grated harvarti cheese into a fine purée. Taste cheese cream with brandy or sherry. Fill the mass into a bowl, which is the clear with oil. Marinate in the refrigerator 2-3 hours. Turn the cheese bo

Collector herrings proper name is slævesild

Here is a right which the poor had in the old days in the town of Marstal, tells the historians. Man drags a pickled herring over it just broke, and it gives off a little taste. On Sunday dragged the 2 times back and forth. Such herring could be many. It is ad

Christiansø herring

Herring fillets in vinegar and water is added (pulls cold for about 12 hours) Herrings drained and be layered in a jar, spice mixture sprinkled between the layers. The herrings are pulling in 7 days or more, get better the longer they stand.

Curried herring of salt herring (Curry brine)

Herrings watered down, cut into pieces and place in marinade with added spices. Curry after taste. Garnish with onion rings.

Pickled in rose marinade

Com rose vinegar, water, sugar, cloves and possibly. coriander in a saucepan. Peel appelsinen very thin, so only the gue of Peal comes with and cut it into strimer. got them in bed sheet along with orange juice and let it all simmer ica. 3 minutes. Season to t

Bornholm salt fried herring

Salt herring is diluted in plenty of water for about 24 hours. After 12 hours, changing the water should taste of herring is the very salt to the watered down more (herring should taste slightly salty, by frying becomes salt taste stronger). When the herring i

Sildeøje

The cream boils with DRAM and other ingridienser to it thickens slightly. Tilsmages with s + p. The sauce met on plates. Herring fillets rolled easily along and egg-yolks in the middle. Garnish with dill and tomato. Serve with small pill potatoes or coarse rye