Recipes with Fresh Sage

Lobster with herbs

Blend nuts, lemon juice, salt, olive oil and water in a powerful blender until smooth. Transfer the mass to a bowl and mix the remaining ingredients with a spoonful. Cool in refrigerator for ½ hour and serve.

Italian oven-baked pork tenderloin

Cut sage, dill and chop garlic, mix with oil, salt and pepper. Rub the chopped sirloin with the spice oil. Put them in a teaspoon pan and brown under the grill in the oven on the second row at 275 degrees C. Alm. Oven for approx. 10 minutes. Stir the cider,

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

Calf fillet in white wine

Cut the meat into cubes of 2x2x2 cm. Stir the meat at high heat in the oil in a saucepan for a few minutes. Add white wine and simmer 2-3 minutes. to. Bring sage and taste with salt and pepper. tips: Kalvekam is the piece that corresponds to the right hand

Spicy chop with gnocchi

Cut small holes in the bowl with a knife and a bowl of large garlic cloves and sage and rosemary. Tie the ladder with cotton cord to hold it together. Brown the meat on all sides in a pot of olive oil. Add red wine, chicken stock and chopped vegetables. All

Turkey turkey with tunsalsa

Bring broth, olive oil and sage leaves to the boil, add the turkey sauce and simmer the heat. Let the meat boil for 10 minutes under the lid. Pour the tuna from the tuna and blend it with anchovies and 2 tablespoons of the egg yolk. Add mayonnaise and taste

Green pig with sage

Order the meat at the butcher. Cut the meat into 8 large lumps, approx. 6 x 6 x 6 cm. Please ask the butcher to cut the meat out. Dip the meat dry with kitchen roll. Bring it in butter on a pan. Cut onions, carrots, parsley seeds and the white from the pork

Hamskinks with balsamic vinegar

Soft raisins and pine nuts in red wine. Step finely chopped garlic and sage in oil and butter. Place the meat and leave it brown on both sides for a few minutes. By good heat. Season with salt and pepper. Take the meat off the pan and keep it warm.