Mains recipes

Lamb with rhubarb compote

Spice your back with salt, garlic and fresh rosemary and place in a preheated oven approx. 15 - 20 min. At 220 degrees. Server with fresh vegetables, lamb shark and new potatoes. Rhubarb compote: Water, sugar and vanilla are boiled up and poured over the r

Full-bodied lamb fabric

The fat layer is cut through the middle, above the spine and the fat is loosened from the meat, but not completely cut. The fillets are cleansed for tendons and obstructions. Get the butcher to do it. Rub the meat with the spices and put your back in an ove

Veneste steak with mushroom sauce and broccoli bouquets

Peel the bacon slices in a little fat, remove from the forehead and put on greasy paper. The finely chopped onion is wrapped in bacon grease. When the bulbs are ready add about 100 g of very finely chopped mushrooms, which are shaken to the wet when they

Seasoned jewel

Rosmarine, coriander and pepper are mixed and crushed in a mortar. The meat is rubbed well with the spices and salt and browned on all sides in a pot in the margarine. Water is poured and the meat is small for three to one hour, until the steps are tender.

French farmer's pot

The cabbage is cut into eightths. Onions, carrots and potatoes are peeled. Vegetables, beef and bacon are served in a saucepan. Peppercorns, cloves, salt and white wine are added. Cook under low 2-2½ hours until the meat is very tender. The sausages are halved

Bovels in spice sauce

The leaves are browned in a pot in the margarine. Salt, herbs, pepper and water are added. Smoke under the lid for 30-40 minutes depending on the size of the crustaceans. The meat is taken up and kept hot. The herbs are picked up and discarded. The sky is l

Bovels in orange sauce

The leaves are rubbed with salt and pepper and placed in a small pan. The cloves are stuck in the cloves, and the juice and water are poured at. Set in the oven at 200 degrees for 40-45 minutes. The formed cloud is served as a sauce. tips: Instead of conce

Foliage bracts

Bovbladet is placed on a large piece of oil and seasoned with soy, salt, mercian and pepper. The pears are cut into slices and boiled 1-2 minutes in leachate water. The apples are cut into thin boats. Pears and apples are laid around the meat and the package i