Recipes with Juniper
Cut the swords into the tern a approx. 1 / 2x1 / 2 cm. Cut the pickled beetroot into a little smaller tern. Cut the raw beetroot into a small tern. Bring the cheeses to the boil with pickles, vinegar, spices and coffee. Boil approx. 6-8 minutes until the cheek
Start with marinade: Sauté carrot, onions and celery in half of the oil until they are soft but not brown. Add wine, vinegar, bouquet garni, juniper and peppercorns and bring to a boil. Let it simmer until the vegetables are tender, 15-20 minutes. Add the rest
Cut the meat into relatively large firs, placed in a bowl. Crush the junk berries, mix them with all-hands, vinegar and buttermilk and pour this mixture over the meat that marinates the night. Then take the meat off the marinade and dip it dry. The batter is c
Wastewater rinses, dips dry and the fat layer is cut into panes. Garlic pilles, crushed with salt and mixed with bowls and pepper. The wildlife ridge is rubbed with the spice mixture.
The carrot, parsley and celery are peeled, the onions are peeled and ever
Cover the junk berries with water and let them stand and suck water for 5 minutes.
Wipe the meat with a hard-knit dishcloth, freeze it for any tendons and rub it with salt and peppers. Cover the top of the steps with the spoon discs and plug the cloves down
The fridge is rinsed and dipped dry. Donuts and almonds are crushed in a mortar mixed with salt, pepper and thyme, and the club is rubbed with that mixture. The oven is preheated to 180 degrees C. Alm. oven.
The soups are made and washed, the onions are pee
Free the meat for seniors and fat. Stir a marinade of buttermilk, juniper berries, peppercorns, bay leaves, lemon juice and red wine. Place the meat in the marinade and leave it covered in the refrigerator for 2-3 days.
Take the meat up. Thoroughly rub and
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