Mains recipes

The saddle with pasta salad and pesto mayonnaise

The pasta is cooked 12-14 minutes in water with bouillon cube and olive oil. Water is poured from the pasta to cool. Spinach leaves are added at the bottom of a dish in which the remaining vegetables, as well as the cooled pasta, served on the dish along with

Gunner's expensive stew

The meat from the legs and then cut into smaller pieces and Brown in butter with your legs, the lies carved in both, it smoked pork into cubes, carrots, sliced, salt, pepper and juniper berries, it's all Brown and FRY well. Broth and white wine, add the pee

Animal stew with cranberry and mushroom

Onion and garlic Saute s in the oil until they are clear. Turn up, add the meat and Brown it well. Flour sprinkled on and continue frying a few additional minutes. Red wine and red wine vinegar is poured in, it boils down a bit, the water is poured on. Juniper

Animal ragout with vegetable sauces

Calculate 150-200 grams of meat per person, cut the flesh in ca. 3-4 cm. terns. Brown by excessive heat in a frying pan and spiced with freshly ground salt and pepper. Take the meat up. Now comes the vegetables you know and it is: 2 carved onions, 1 clove o

Animal stew with onions and peppers and rice

The meat Brown. Add 200 grams fresh shallots, which now some gruel is with until they are lightly golden. 4 large tomatoes sliced and freed from cores taken komines in, and season with salt and pepper from the grinder. Now have to thin water down with 1

Dyreragut

Animal flesh into cubes Brown well in the butter, after which it is taken up and seasoned with salt and pepper. Then sauté the chopped onion and garlic, and sprinkle the flour over and stir clear until it is absorbed. Pour the red wine on and give it a shor

Expensive steaks with potatoes and apples 02

Cut 2 large baking potatoes into thin slices. Fry them Golden, crispy and tender in butter in a frying pan. Serve them on plates with flat-leaf parsley and keep warm in the oven. Brown 2 expensive steaks on both sides in butter in a hot frying pan. Sprinkle

Grilled Saddle

Plaster the back of too fat and membranes, slice the fillets must of EVS and prepare them separately. Cut along the dorsal fin so the fillet is loosened, must sit firmly on the breast bone, carefully cut the thickest of tendon on top of the fillet. Sprinkle