Recipes with Butter

Pasta Omelette

Cook the pasta according to the instructions on the package. Share the eggs. Whip egg yolks, cream, salt and salad spices together. Whip the whites to foam and turn them into the egg yolks. Melt the butter on a pan and first put pasta, then egg yolk on t

Comtessen's buttercakes

Spread flour, butter and egg yolks together and allow the dough to rest in the fridge for one hour. Roll out the dough. Sprinkle small round cakes with a snap glass. Dip them in cream and turn them into sugar. Put them on a baking sheet with baking paper. B

Dwarf yolk with Waldorf salmon

The back is dried well with the kitchen roll and all the obstacles are removed. The meat is rubbed with salt and pepper and bared (covered) with thin slices of bacon or fresh bacon and butterballs. Put the back on a grid in the pan and place it in a 250 ° C. O

Mazerinkage

The marzipan and sugar are stirred together. Soft butter is stirred until the mass becomes light and uniform. The eggs are whipped in one at a time. Finally stir the flour and pour the dough into a slightly greased spring form and baking it at 170 degrees C. A

Gratinated cheese sandwich

The French bread slices are lubricated with butter and put together on the cheese slice. The sandwich is turned into coiled egg and then in raspberries. Brunette in butter on a pan until the cheese is melted. Eaten immediately.

Chocolate Cookies

The oven is preheated to 180 °. Grease 2 bake plates and put baking paper on them. Sift flour and cocoa into a bowl. Add the dot. Stir butter and dark chocolate together in a saucepan for low heat until it is melted. Pour it into the flour and stir it all toge

Italian chocolate cake with almonds and raisins

Melt the chocolate to low heat and let them cool a little. Whip butter and sugar white, add egg yolks, stir the chocolate together with almonds, raisins and flour. Finally, turn the egg whites into. The dough is poured into a greased 1-2 liter form and baked 1

Eider with foie gras and raspberry

Breasts and thighs of the eider birds are cut from the hull. Breast and thighs are stored for later. The hull is well baked in the preheated oil, add white wine and cook it down to half. Then add water, finely chopped mustard, thyme and basil and reduce onc