Recipes with Hard boiled eggs

Cod in sennepsovs

Potatoes: Prepare potato boats in the top as directed on the package. Cod: cut the fillets into 6 cm wide torke pieces, and put them in a baking dish. Sprinkle with salt and pepper. Put the fish in the oven for the last 10 minutes of the time the potatoes.

Stuffed French bread

Cut the bread into slices so that the bottom still hanging together. Mix the stuffing and stuffing it in bread spaces. Put the bread in the oven at 200 degrees. Bake for about 20 mins. Server's hot from the oven

Ham mousse

Soak the gelatine in cold water. cut the rind of the ham and blend it with the sour cream and leeks. Cloud water from the gelatine and melt in a bowl over a water bath. Stir the lemon juice in and flip it around the ham mixture. Whip the cream and turn it in.

Crab Salad

Pour the væden from the crabs. Share the meat into smaller pieces. Remove if necessary. "collar stiffener". Chop the eggs. Thaw the peas. Stir dressing together. Mix the stuffing in the dressing. Garnish with fintklippet chives. Tips: Variation: Crabs can

Kartofelsalat with Roquefort

Whisk all the ingredients together for the dressing and season with salt and pepper. Boil the potatoes in lightly salted water until they are tender, about 10 min. drain and stir the hot potatoes with the dressing. Season again with salt and pepper, (can be ma

Curried Herring In

The cream is stirred with mayonnaise and season, turmeric is added to the color you want. Herring fillets cut into small pieces, and place in sauce with chopped egg and onion, and pulls in at least an hour. Garnish with egg and tomato.

Pita bread with eggs, bacon, green beans and lightdressing

Fry the bacon on a dry Pan Hugs the fried bacon Cut 3 hard-boiled eggs, sliced tomatoes in both Average ¼ 3 cut the lettuce head fine. Are served in separate bowls with HEIDELBERG Bretagne Dressing as an accompaniment.

Chicken with almonds and saffron

Allow the oil to be hot and Brown poultry pieces. Got them in a heat-proof platter. Sauté onion and garlic in the oil. Pour the wine, broth, saffron and parsley and season with salt and pepper. Let Cook together and pour it over the meat in the dish. Cover the