Recipes with Nutmeg

Gnocchi Alla Romana

Bring the milk to a boil. take the Pan from the heat and add all the flour and all kryderierne at once. style kryden on the heat and cook for the release pages. take the Pan and add the pamesanosten and æggeblomerne. Butter a baking pan and roll the dough i

German onion tart with bacon

The dough come together with an egg white or 1 ½ tablespoons. water. Pre-baked in about 12 minutes at 200 degrees c. Heat the oil in a frying pan. Red and garlic in the oil is heated without Brown. Bacon, Apple (diced) chives and scallions is added. A littl

Neapolitan packages with salmon and spinach.

Part Neapolitan plates in 2. Roll them out a little. The spinach squeezed free of moisture and chop coarsely. Cut the salmon into small pieces and mix with the thawed, pressed spinach. Stir the mixture soft with cream cheese and taste ten with spices. Ad

Mecheles asparagus

Remove the step ends at aspargeserne and peel them carefully from the head and down. Headers should not be peeled off. Washing aspargeserne, and got them in plenty of boiling water, waste salt. Let them boil under low heat in 6-8 minutes (they're finished when

A meal in a pumpkin

Cut a 15 cm. round slice of top on grass coach. Cut so that the stem sits in the middle of the dial. Cut the edge to, so the disc does not fall down in the grass, when the coach once again be laid on as lids. Remove the seeds and pulp from græskarret and cu

Canneloni with vegetarian stuffing

Tomato sauce: Garlic cleaned and chop finely. The oil is heated in a pan and the chopped garlic in, warmed and turned over without taking colour. The tomatoes are met in conjunction with sugar and whole some gruel is on a low heat for 15 minutes. Bechamel s

Apple and beetroot purée

Them boiled, peeled and cut into slices and place in a saucepan with the butter, a minced onion, apples, salt, and nutmeg. Let it boil for a nice Burgundy puree. Pureen tastes excellent for URf.eks. "legless bird" or game.

Spiced Apple moussaka with nut father's

Rinse the aubergines and rid them of stem and leaves. Cut them in ½ cm thick slices lengthwise. Put the slices in a casserole dish, sprinkle them with salt and put them in pressure with a plate over. (It removes the bitter taste). Rinse the apples. Free them f