Recipes with Rice

Chicken fillet on creamy Leek bottoms

Clean the leek and cut it into thin slices. Sauté the bacon a few minutes On a dry teflon pan. Add porrerringene, and sauté them with a couple of minutes. Come wine and cream, and cook the mixture up. Season with salt and pepper. Came the mixture in the b

Indonesian rijstafel

The meat is cut into uniform oblong pieces of a few cm. length. Onions, mushrooms and bamboo shoots into small chunks. Sauté the meat in the fat in a pan, but it must not become Brown. Then sauté the vegetables with spices sprinkled over., and the soup is adde

Healthy Curry

Brown the meat in a little oil and Curry. Then add a little water and rice. The Court boiled for approximately 10-15 min then add the vegetables and the right cooked further for rice and vegetables are tender. Eventually smoothed over the Court with a little m

Indian Chop Suey

The chicken which is thawed and there are removed viscera, boil for an hour until it is cooked through. Then peeled it so that it is ready for the next point. Finely chopped onions and sauté in a pan. When they are golden, add chicken that is cut into small

Butterchicken

Brown chicken fillet into small pieces and chopped onion in butter. Sprinkle some Garam Masala and cayenne pepper. Add the other ingredients and let it all simmer for a few minutes. Serve with rice and a salad

Trout as on Bornholm

Hazel nuts are roasted on a frying pan. Palm marrow cut into thin slices and roasted in the Pan and kept warm. Make the sauce as a regular curry sauce, rose forellerne 5 min. on each side. Take a large dish and got lettuce leaves on, put forellerne on. Pour ou

Ristaffel with poppadoms

Sauce: pour the oil in a wok/Pan warm it up, put so Curry onion and shredded Turkey meat in, pour a bit of væden from the caramelized pineapple i. Brown all over. Add half of the caramelized pineapple, a handful of raisins, bean sprouts/bamboo shoots, salt and

Heart stew in soy-vinaigre

Put a cut in the heart, so the dividing wall bisected. Rinse it well and cut the årestammer and tendons away. Cut the meat into 2 cm thick strips. Blot with paper towels, and brown them 2 times, in a pan with a little fat. Pour water in, and add salt and peppe