Recipes with Oil

Cod with crisp crust and baked onions

Tip: Season the cod fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Baked onions: Start here. Take a dish and p

Egg salad with olives

Boil the eggs hard and cool them. Chop them and mix them with olive, rye, dill and oil. Serve with roasted rye bread, flutes or a rest of cold meat.

Butter from Montpellier

This tasty egg butter is served for hot vegetables. Run sardels, egg yolks, cucumbers, capers, garlic and spices through the food processor. Add the butter and stir again. Taste if With some lemon juice and salt. Add some oil to give the mixture the correct co

Hornfish with curry sauce

Rinse and dry the hornfish and cut it into suitable pieces. Mix the ingredients into the poultry and give it a boil. Gently put the hornfish in and leave it small 10 min. - or until it is fixed and has changed color. Take the fish up and keep it warm under

Horned fish with foliage

Hornfish are cleansed for inwards and the head is cut off. The hornfish are divided into 2 pieces and the majors are cut into spells, onion and tomatoes chopped. Mayor, onions and tomatoes are filled in the bug of the fish. Oil, cream cheese and broth are s

Skaldyrsfondue

Arrow slipped and cut it in both. Heat the olive oil in a medium-sized pot and leave the bulbs ready. Sprinkle with white wine and possibly. Pernod. Pour the mussels into the pan and leave it for approx. 5 minutes under low heat, until they have opened, shake

Lamb chops with rosemary and truffle oil

Make the chops ready and tie a sprig of rosemary about each cutlet. Mix the oil and mustard together and brush the chops. Truffle: Peel and chop the potatoes. Bring them to a pot of boiling water and let them boil until they are well tender. Pour the water

An Australian powerhouse

The ingredients for sauce are served in a blender and chopped well. Eggplants and plums are cut into coarse tern and swirled in little oil separately until they are tender. Add if necessary. The flowers are slightly sugar during the frying. Keep tuned for s