Recipes with Olive oil

Gayer everyday Pan II

Sauté the chopped onion and garlic in oil until onions are clear, but only lightly golden. Add the minced meat and stir until the meat has shared it. Add the rice (raw) and spices and mix everything well. Pour the broth and tomatoes into the Pan and cove

Eels in the Wok

Clean the eels well and cut them into smaller pieces. Turn them in flour and fry them in olive oil (the oil is discarded). Bind the eels in bundles with a piece of garlic grass and keep warm. Cut the vegetables into small pieces and let sesame oil be piping ho

Fried eel with beetroot and Apple

Clean them and tie a cloth around the peaks. Boil them in salted water with Caraway in about 10 mins., but only so the tubers are covered. When they are nearly tender put in oven at 180 degrees for 20 min. Is them new and fresh, it is not necessary to peel the

Turkey nodes

Turkey slices lengthwise into strips about the size is shared with bacon slices and binds one and one with those in not too tight knots. DDerefter down on a hot pan where butter ell. margarine is melted and added oil (to increase the focal point) as well as fo

Pasta in lemon grass sauce with smoked tenderloin

Cook spaghetti as stated on the package Cut the onion into rings and sauté in a little oil in a pan. Add the broth, cream and lemon grass, which is split lengthwise. Let the sauce simmer under a lid while you boil the spaghetti. Remove lemon grass from the sau

Wild boar tenderloin with fig Compote

Trimmings fillets must for membranes. Roll the meat in salt, pepper and Rosemary. Gently Brown it on all sides in oil in a Saute pan. Put a lid on the Pan and reduce the heat. Let the meat Cook quiet 15-18 minutes, maybe more, depending on the thickness of the

Red wine Marinated Pork Tenderloin

ingrediencerne to mix the marinade in a large freezer bag, shake it well and put in fillets must. shake/turn them about every 15 min for about 2 hours. Set them in a preheated oven (225 degrees C) for 15 minutes, or on a good hot grill 10 cm from heat, turn

Pork Tenderloin with celery-æblesauté and crispy parma ham

Tenderloin: Tenderloin of Stucco: there sits a long late down the side to be away and then sits there is also a long and thin, original muscle, called "chain muscle", which must also be of. It tastes very fine but but should FRY only because it must have short