Mains recipes
RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay le
Form the steaks and add salt and pepper, brown them on the forehead approx. 1 min. on each side.
Then they are packed individually in tinfoil with mushroom-green pepper-tomato and bacon on top of each steak-aluminium foil to be closed to as a stem and FRY a
Pour some Virgin olive oil in a medium saucepan to cover half of the bottom pressure the garlic in a garlic press and pour the garlic into the oil and turn the full sleep. When the garlic begins to some gruel is you must pour tomatpuren in and stir around in i
Makes soup herbs able, rinse them and cut them into smaller pieces. Take slice into slices and put them in a pan with soup herbs. Pour salted water and vinegar by. Bring the water to a boil, foam carefully, add the Bay leaves, thyme, salt and whole peppercorns
Boxes the neck and giblets. Cut the excess fat by second and save it to the other side. load.
Melt so much duck fat in a small pot that you have about 1 tablespoon. Throw the rest of the fat away. Pour shallots and garlic in the Pan and let it cook for 3-4
If potatoes are large, cut in quarters or thick slices. The onion peeled and cut in both. The carrots cut into slices. The tomatoes cut into both. The beans nippes and cut into 2-3 pieces.
Potatoes Sauté well through in the oil. Add and sauté with onions an
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