Recipes with Butter

Hamburgerpyt

The chopped onion lightly sliced ​​in the butter and then add hamburgerry cuts into the cubes, then mix the mustard, tomato chilisovs, soy, pepper and cream fraiche and mix it all together, boil, taste and simmer for 10 minutes. Served with rice and green s

Hamburgerryg with casserole roast and stewed green-linged cabbage

The shoots roots are rinsed / scrapped and put into a mixture of lemon juice and water (to avoid oxidation). The roots are cut into pieces of 12-15 cm and boiled in lightly salted water for approx. 5 min. They must still be firm and crisp. Take up and cool in

Mashed hamburgerryg

Place the hamburger rye in boiling water. Boil it for 30 minutes, but the water may only tremble. Cut the hamburger back for approx. 1 cm thick "cutting discs", ie So that it still hangs in the bottom (like a book) Cut the emmentalizer into slices and place

Hamburger chops in dish

The raw hamburger rye is cut for approx. ½ - 1 cm thick slices. Sweat in butter approx. 30 sec. on every side. Place the slices roofed in an ovenproof dish. Sauce: The scallops are finely chopped and golden in the excess butter in the forehead. Stir mustard

Gratinated hamburgerryg

The potatoes are peeled and cut for 1 cm. Thick slices. Boil in salted water 10 min. And spread into a greased ovenproof dish. The hamburger rye is cut into cubes and sprinkled over. The onions are chopped and swirled in the butter. Mushrooms are quartz

Hamburgerryggryde

The hamburger rye is cut into slices and brine easily in butter with curry, possibly, of a few times, taken up. Add leeks into strips, peppers also in small strips, tomato paste and flour and broth, turn it all round. Put the hamburger back in the pan. Småk

Hamburgerryg Piccata

Cut the meat into 1/2 cm thick slices. Mix flour and pepper. Turn the discs into it. Whip eggs, water and cheese together and turn the slices into the egg yolks. Butter and oil are heated on a slip-light pan until it is light brown. Step the piccata slices

Bean breast with pine nuts

The pearly breasts are seasoned with salt and pepper and brune for low heat in the light golden butter. When all the pieces are brown, they are put back into the pan and the pine nuts are sprinkled in. The wine is poured over. Cut the tomatoes into thin strips