Mains recipes

Fried lamb with pancetta, sage and rosemary

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat. Punch holes in the skin 6-8 places distributed across the club. Open cut a bit with your fingers. Crush half of the s

Moussaka with lamb and calf

The aubergines are cut into thin slices, sprinkle with salt and stand 10 min. They are dried, shaken in oil and half placed in a greased oven dish. The meat sauce is cooked as described under (eg) spaghetti sauce, but only boiled for a few minutes. The meat sa

Greek fries with Greek salad

Stir the chopped meat with egg and mix the garlic and herbs together with the bouillon. Season the dad with salt and pepper. Form the dad to large fry dishes, which are cooked in a fat on a pan. Mix the ingredients for the salad and stir a dressing of vi

Meatballs de lux

Cut the bacon into smaller pieces and rinse it almost crisp and place in a bowl. Season the chopped onion and garlic into the oil, add the meat and season it. Add the spices and bacon. Let it cool a little. Eggs, cream, rasp, salt and pepper whipped togethe

Popped cauliflower 02

Stir the dad together, spread a little daddy on the bottom of a refractory dish so the cauliflower rests on the saucepan and sprinkle the gratin on the onion rings and spread the 25 g marrow into small pieces baked in hot air at 175 degrees for about 1 hour ea

Fiskegratin II

Macaroni is boiled, the fish is cleansed for bones and picked in large bites. Gratin infused with margarine and sprinkle with raspberries The fish and macaroni come in the gratin Sleep for gratinering margarine melt and flour spread with milk and bake

Beef stew

The beef cut is cut into the tern and browned on a hot forehead. Cook the meat tenderly covered with water about 45 minutes. (Remember to get salt in the water) Put the meat to the side when boiled. Save the cooking water. Arrow and chop the onions nicely.

And a la peking

First cut through the chest with a sharp knife. Divide it from the throat against the gump. Loosen the backbone on both sides with a heavy sharp knife. Cut it out, but not completely. The other must hang a couple of inches. Over the gump. Remove the throat and