Recipes with Lemon juice

Spinach and Codegratin

In a greased fireproof dish, first put the cooked cod, then spinach and finally tomatoes. The baking: - melt the margarine, add flour, milk and egg. Season with lemon juice, salt and pepper. Sprinkle the baking and sprinkle the dish with raspberries. Bake o

Tartelets with hens in the estragon

Carrots are peeled and cut through long, then in slices. The carrots are shaken in oil until they take color, turn down the flare so that they slowly stir fry. When the carrots are tender add the lemon juice. The lemon juice should boil down until it carameliz

Brazilian pork tenderloin with brown beans

Tempero: First cut the garlic and spring onions nicely and blend it with salt to a steady amount. Cut bacon and sausages into thin slices. Heat 1 tbsp. Butter and 1 tbsp. Temper on a pan and bacon and sausage slices until golden. Add beans, bay leaves an

Cold tomato soup soup

Blend it all except chives and cream fraiche and cool. Serve with chives and cream fraiche

Mörbrad steaks on tortillas with lemon soup

Wheat tomatoes are slightly lent in the oven and then placed on 4 large plates. Steaks, avocado and red onions are cut into slices and distributed on the tortilla. Sprinkle the steaks with salt and pepper and fry for a couple of minutes on each side.

Soyamarinated Ostrich Steak / Steak

Mix all the ingredients into marinade in a thickened pot and let it boil until it thickens (about 5 minutes.) Pour marinade into a bowl and let it cool. Marinate the steaks / steak here for approx. ½ hour. Step them on the grill or forehead. Leave rest 5

Rødtungefilet with basil mousse, roasted porridge and celery pie

mousse: Lightly cut into smaller pieces and blend in a food processor with basil leaves, salt and pepper. Then add egg white and cream in the order - slightly at a time, so the mousse does not separate until the mousse has a creamy consistency. Lemon Sole

Buttered red-tailed fillets with stewed summer cabbage

Roll the red dill fillets and place them in a greased, refractory dish. Season with salt and pepper and put small butterballs on the fillets. Cut approx. 3/4 spoon bowl / summer pot and sauté it in a little butter or oil. Add chopped puree, lemon juice,