Lunch recipes

Packed vandbakkelses rod

Water and fat boiled together. The flour is sprinkled in, and the mixture is taken by. Salt and 2 eggs whipped in. It 3. eggs whipped together in a bowl and beat in a little at a time, until you can "write with dough". The dough placed on a baking sheet approx

Filled puff pastry of carve and vegetables

Shear, mushroom, carrot and Leek FRY on pan for approx. 5 min. cool. Puff pastry rolled easily and the mass is distributed on the four plates. Edge brushed and the dough is folded. Around the edge is pressed with fingertips on a fork. Brushed on top and bake i

Parma ham with honey melon and red wine marinated rocket

3 parts red wine, 1 part red balsamic vinegar, 1 part olive oil, tomato puree, 1 part 2 parts powdered sugar and fresh squeezed garlic mix and stir well. Put Arugula leaves in, for the marinade no longer covers. On a plate be marinated arugula, 3-4 honey-melon

Tanja's sausage rolls

The yeast is mixed in small finger hot milk. Add sugar, salt and oil and finally the flour. Knead well, preferably in 5-7 minutes, therefore it is good with a kitchen machine. Raises a warm place with a cloth for about 45 minutes. Beat the dough down and di

Smoked beef topside with fennel salad

Fennel salad: Came the herbs, peppercorns, garlic, oil and salt in a mini chopper/blender and chop about 1 min to the dressing and fennel are finely ground. Season to taste. Turn the careful dressing and fennel together and let it soak uncovered on the kitchen

Broaching herring

Mix all the ingredients for the sauce and taste it to. Cut the marinated herring into pieces on the bias and put them in the sauce. La broaching the herring stand and pull approx. 24 hours before use.

Christmas meatballs

Mix the minced meat with flour, eggs, salt, pepper, cloves, allspice, grated orange peel and grated onion. Pipe water in little by little, to the forcemeat has a suitable consistency. Let stuffing rest about 15 minutes before it is shaped into small meatballs.

Harvest herring in spicy pickle

Herring is cleaned and filleted let the skin get on. They must then sprinkled with a little salt and pull in ca. 15 min. after which they are dried. Fill ½ TSP. Yellow mustard and a ½ crushed bay leaf in each herring. Lagen boils in my 8-10 and cfire addressed