Recipes with Salt
Scallops, onions and carrots are cut and sautéed in oil. Add some red wine vinegar and red wine and let it reduce for a short while. Add the calf and cook up. The sauce is evenly peeled with corn stewed out in a little cold water. The sauce is seasoned with sa
The potatoes are peeled and cut into small terns, chopped well.
All ingredients are mixed and filled in lubricated timber molds.
Bake approx. 1 hour at 150 degrees C. alm. oven.
tips:
May be added spinach and green herbs
The chopped wildflower fillet is browned in olive oil. Seasoned with salt and white pepper. Timian and fresh neighbors are brought to the blender and mixed with coarse salt.
The browned fillet is rolled into the spice mixture and wrapped in a pork tenderloi
Scallops, garlic and apples are cut into the tern and easily swirled in olive oil. Balsamic added. Then add red wine and calvados and the sauce is reduced slightly. Add calf skies and reduce further. The sauce is topped with cold butter and seasoned with salt
Cut the chops slightly in the edge and bristle in butter with strips of bacon slices, season with salt, pepper and crushed juniper berries, fry approx. 3-4 min. On each side depending on the thickness. Taken up on the pan boil off with water and wine as well a
Make a good, powerful tomato sauce of finely chopped fresh tomatoes, tomato puree, broth, a pair of twigs of fresh thyme and different-colored whole peppercorns. Season with salt. Form the meat to the steaks and put a slice of bacon about each. Step the steaks
The chicken fillets are cut into the tern.
Smooth the onion and lightly sprinkle with the chicken nuts.
Add to it paprika, salt, pepper, tomato paste and broth. It all snuffles for 10 minutes.
Tasted and served with loose rice and possibly. green bean
The chicken pieces are brushed with the battered marinade and take a few hours before grilling on a barbecue pan or in a alm. Frying pan with a little golden butter. Grill steps either 7 min. Under rotating spikes or occasionally turning to grill pan 10 min. O
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