Recipes with Nutmeg

Meatballs á la Bourgogne

The bacon cut into very small cubes. Mix the minced meat with bacon, parsley, thyme, nutmeg, eggs, bread crumb, salt and pepper. Tube forcemeat well and form 16 small meatballs. Brown meatballs well in the butter by good heat. When they are golden, add o

Eggnok

got ice cubes in a shaker add sugar, egg yolk, rum, and madeira. shake well. SI drinken over in a red wine glass. fill up with milk and sprinkle with nutmeg

Smoked salmon with green spaghetti

Cut the salmon into small pieces, after which the salmon blanched, then add 1 clove garlic, 1/2 liter whipping cream and 1 glass of white wine. Season with a few splash tomatpurè, a couple of grate nutmeg, pepper and 10 drops of lemon juice. Serve the spaghett

Green pasta with smoked salmon

cut the salmon into small pieces and Blanch for a few minutes. hug 1-2 clove of garlic down to the salmon and let it Parboil with a minute and a half litre of whipping cream pour down in and 1 glass of white wine. season with tomatpurè, a couple of grate the n

Pumpkin pie with Spiced whipped cream

Crust: Pie dough is kneaded well together and made the correction. in the fridge a few hours. The dough rolled out and placed in a tærtefad-right up to the edge. Pie filling: Stir all ingredients together well and spread them out over the tart dough. Behind

Spinatlasange

The fresh spinach, washed thoroughly in several teams clean water and afdryppes. The coarsest stems removed. Put the spinach leaves in a saucepan with the water, hanging by, and warm the Pan up to the water boils in the bottom. Turn the spinach with two ladle,

Spinach roulade with smoked salmon

Thaw the spinach and pressed free of moisture, it now weighs approximately 200 g. fresh spinach can also be used, but it must be blanched first, and you need to calculate any more, my it dobelte. The spinach blended with butter and egg yolks. Lemon zest, sa

Hare fillet with Savoy cabbage

Put the fillets in a bowl and mariner in red wine and oil for about 30 minutes fry them for about 20 minutes in a pan with salt and pepper. Let the fillets pull out on a piece of staniol in about 2 minutes and then slice them diagonally off to get larger slice