Recipes with Balsamic vinegar

Calf chops with sauce (imperial)

Heat a frying pan. Bring some oil on the forehead. Stir the chops on both sides with good heat. Step them on for 3-4 minutes depending on the thickness. Take them off the forehead and let them rest covered 5 minutes before serving. Pour any excess fat from

Apricot compote

Cut the apricots in 1/2 x 1/2 cm. Caramelize the sugar and cook with balsamic vinegar, red wine and bowl. Add the apricots and reduce to compot consistency. Add finely chopped rosemary and taste with cherry vinegar

Chestnut with cherry sauce

Trim the animal back to the ends with a sharp knife, remove the 2 small sirloin under the back, just peel them on a hot frying pan, or they will dry. Brown the back in the oven at 225-250 degrees. Take your back and brush with butter, add ½ liter broth to t

Balsamic sauce

Melt sugar over low heat in a small thick-frying pan. Do not touch it. When the sugar is completely melted and golden, the saucepan is taken from the heat and the vinegar is stirred in. But beware, it sprouts and the sugar stiffens. Stir the fond and choppe

Mushroom on la greque

Pour water, oil, lemon and balsamic in a saucepan. Add the spices. Bring the mixture to boil and add the mushrooms. Let them simmer for five minutes. The sauce is taken from the heat and the mushrooms are cooled. Then pour them onto clean glasses.

Hamkeinder stool packed in Parmaskinke with spring salad

Brown ham stew in oil, season with salt and pepper. Grab it into Parmaskinken. Slice the sage of sage under the Parmaskink and set the ladder in the oven at 180 ° C for 1 hour. Let the steps take 15 minutes. Covered before cutting. Asparagus, broccoli and

Chicken packets II

Each chicken technitzel gets a scratch along, a little bit of vinegar. The meat is put in a refractory dish. Over each snitzel chopped olives, grated cheese, onions and a little oil. Step for approx. 20 min. At 225 degrees For serving pasta or rice, the sov

Geddeterrin

Fathers: The cleaned fish is cut off skins and legs, and the real meat is cut into the tern, salted easily and kept cold. The ureal meat is freed as much as possible for bones, mases through a rough sieve and kept cold. A little saffron is boiled in a littl