Recipes with Butter

Mandelskorper

Chop the almonds roughly. Stir fat and sugar airy in a bowl. Add the eggs one by one, as well as almonds and flour mixed with baking soda. Work the dough fast together. Divide it into three parts and roll each part to a length. Place them on a greased plate an

Bergis

Melt the fat and add the milk. Warm it until it's finger heat. Crumble the yeast in a bowl. Pour a little of the dough and stir the yeast into it. Add the rest of the dough and salt and sugar. Add the flour a little at a time. Work the dough tightly so that it

Kolokythia (Greek Zucchini Balls)

Mix the grated zucchini with salt in a bowl and leave it for approx. 1 hour. Push the water out. Add eggs, feta, oregano, onion, pepper and soya powder and mix well. Spray a thickened saucepan with oil, add a large spoon. Butter and let it melt over medi

Blasted Horned Fish with Fennel Sauce

Keep in mind that coral fish should be cleaned within one hour after catching, otherwise the gall bladder will dissolve and give flavor to the surrounding fish meat. Also, remember to remove the excessive amounts of fat from the bugfish bug. Horned fish fillet

Roasted Hornfish

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge. The salt is rinsed off and the fish is divided into suitable pie

Roast beef stew with heavy sauce.

Scratch, if any. Flesh and let it stand for 30-60 min. Brown the fat in a sufficiently large frying pan so that the steps do not lie completely to the edge. Turn the ladder and brown it well over medium heat. Peel the onions and cut them in both. Let them f

Hornfish rolls with spinach sauce

Start cleaning the whole serving of fresh spinach. Remove the roughest stems and rinse the spinach very carefully in several layers of cold water. Wipe the leaves lightly in the kitchen roll. Pour 100 grams of leaves to fill in the fish and 250 grams for the s

Green asparagus soup

Boil the peeled ends of the asparagus, porridge and parsley in the chicken brick for 15 minutes. Sieve bouillons. Divide the asparagus into smaller pieces and store the heads. Melt the butter and sauté the pizzas 5 min. here. Add the sour broth, bring it to bo