Recipes with Butter

Rainbow Trout with Apple

Rub the fish inside with lemon juice and freshly ground pepper to taste and place a Rosemary sprig in each. Melt 50 grams of butter in the Pan and fry the fish at moderate heat. Turn the fish once it has been cooked and be careful not to damage the skin. Place

American Donuts

stir all ingredients together and let the dough rest in the fridge for 1 hour. Roll the dough out and stick-out with a glasd low hole with your index finger and cook them Golden in oil. Sprinkle with vermicelli icing or chocolate coating.

Orange and nut cake

Chop Apsikat and nuts. Grate the rind from the oranges. Add the vanilla baking powder and flour, mix well. Stir in butter and sugar, egg and milk came in, then melblandingen, and stir well. Pour the batter into a well greased form. Bake the cake at 180 ° C for

Orange and chocolate cake

Mix orange juice and, in a saucepan. Cook it for about 2 tablespoons left. Let it cool off. Set the oven at 175 degrees c. alm. oven. Melt the butter in a pan, take it off the heat and got the chocolate in. Whisk eggs, sugar and vanilla together. Stir

Wild tenderloin with beans and gratinerede potatoes

The marinade mix, and fillets must be determined herein for at least 8 hours, like 12-16 Turn them on and off. Take fillets must from the marinade, and dry them well. Brown them in butter on all sides in a deep frying pan with lid, reduce heat, and cook the

Pork Tenderloin with roqueforsauce

The pears cut a little flat so they can better stand (the cut can be met in the carving from the carpels) in a pyreksfad or similar in a hot oven (about 80 degrees). The loin cut slightly on the bias in 12 straight thick slices. season with pepper and fry them

Pork Tenderloin with gorgonzola

Brown Tenderloin, season with salt and pepper and fry the 15-20 min. Stir gorgonzolaen out in a little cream. Mixture into a thick-bottomed pan and add the rest of the cream and the grated mozarella. Warm through under whipping (smooth, if desired, with corn f

Pork Tenderloin à l'orange with Rome

Dry tenderloin with paper towels and sprinkle salt and pepper on. Peel an orange, cut the white of the shell and cut it into very thin strips and boil them 5 minutes in water. SI water from and save strips for the sauce. Squeeze the juice of the oranges.