Recipes with Pepper

Green and Red Potato Salad

Scrub the potatoes thoroughly and boil them with arrow on in salted water. Drain and let them fume dry before they cooled and cut into slices. Cut the cleaned radishes into slices and mix them with the potatoes. Sprinkle with chives and dill. Whisk the d

Green leaves with mustard dressing, croutons and poached eggs

Whisk the mustard, vinegar and water together. Whisk the oil in little by little. Season with salt and pepper. Bring 2 ltr. water to a boil in a narrow high pot. Add vinegar and salt. When the water boils very slightly beaten eggs into a separate bowl and list

Green Salad with cottage cheese

Clean the lettuce heads and wrecking it in appropriate pieces. Cook beans until tender in salted water ca. 7 min, cool them and cut them into appropriate chunks. Stir dressing together possibly. in blender and season it with salt and pepper. Pour dressing over

Green summer salad on coarse rye bread

Remove Peel and stone from Kaikan, and baste the meat with lemon juice. Mash well with a fork, and mix with hytteosten. Season with spices, and turn the chopped chives in. The salad will be best if it draws 1/2 hour in refrigerator. Pak bread, summer salad and

Greek Salad with cabbage

Cut the cabbage finely and came in a deep skaå. Cut the peberfrugten in fine strips and add to the Bowl along with the parsley. Beat the ingredients for the marinade together and heel the over lettuce. Halve the black olives and favor them over the salad. Let

Green Salad with cream dressing

Discard the outer grove leaves off, rinse the remaining cautiously and "turn" them dry in a tea towel. Put the whole leaves in a large bowl and sprinkle ribs over with loose hand. Whip all together and leave it for dressingingredienser and tykne for a moment,

Friséesalat with dressing

All ingredients whisked together. Serving: See fried thin slices of Yam fried. Frisée + Arugula mixed with mustard dressing. Turn chunks of roquefort cheese, salt and pepper and yams crips. Turn the salad in dressing. Served as a top on the plate and garnish w

Friséesalat with gorgonzola

Rinse the salad thoroughly, let it drain well in a colander or climbing the dry. Share large leaves into smaller pieces. Cut the cheese into small cubes. Stir in the salt, along with æblecider vinegar and vegetable broth. Stir in the mustard. Pour oil in then