Recipes with Leek

Baked cream with savoy cabbage and thyme sauce

The sauce that requires the longest time is started first. The two fillets are cut from the back and laid aside. Bones chopped into smaller pieces and brune well in a thick pot in the oil. The coarse vegetables are added and shuffled short. The flour is spr

Salmon with herbs in oyster cream

The fish fillets, please pray. Fisherman about this. The legs and the head as well as the spice bouquet and white pepper are covered with cold water, boil, simmer for 30 minutes, and the fund is said. 2/3 of leek and celery cut into thin slices (julienne) a

Hamburgerryggryde

The hamburger rye is cut into slices and brine easily in butter with curry, possibly, of a few times, taken up. Add leeks into strips, peppers also in small strips, tomato paste and flour and broth, turn it all round. Put the hamburger back in the pan. Småk

Hamburgerryg with carrot cream

Carrots and pears are cut into smaller pieces and boiled approx. 10 min in broth. Mix in a food processor or mix and heat again. The corn starch is chopped into sour cream and stirred in. The sauce is boiled and seasoned with mustard, salt and pepper. Serve

Chili Chops

The chops are sprinkled with sweet chilli and salt. Brown on the forehead in half of the margarine approx. 1 min. on every side. The pears are cut into slices, the tomatoes in quarters. The puppies are switched approx. 5 min. In the rest of the margarine. T

Chop chops with leeks

Cut the chops on forehead, take off, put on a dish and sprinkle with salt and pepper. Pears, potatoes and fennel are cleansed, cut and browned on the same pan. The vegetables are placed in a refractory dish and the chops are placed on top. The dish is cooke

Exotic pork chops in dish

Pork chops are spiced, baked in oil and put in a refractory dish. The pears are cut into slices, apple in both, pineapples in the tern. Flip it quickly and spread over the chops. Boil the pan with broth and cream stirred up with maizena. Spread the sauce

Grilled chops with porre purée

Porrepurée: Put the pears tenderly in water with a little salt. The pores are poured through the sieve and drained and kept warm. The cream is lumped in a saucepan. The pears are mixed and run with butter and the creamy cream. Season with salt and pepper. S