Recipes with Pineapple

Marzipan cake pie

Flormelis is sifted into the marcipan mass, and it is kneaded with egg whites a bit at a time in a thickened pot. The consistency must be such that you can see that it is just possible to spray the mass out through the spray bag. The mixture must first heat

Pineapple tart

Say the flour with a little salt. Add the butter in the bites and knead your fingers - the hand heat is often too much. Add a little about ½ dl of ice cold water until after the consistency allows the dough to be rolled. The dejer likes to rest a block in the

Salmon with almonds and pineapple

The onions are peeled and chopped well. The mushrooms are washed and cut well. The ananas are cut into small pieces and dripped off. Fresh mussels are made clean and cooked. In the tomatoes a cross is cut and they are put in boiling water for a short while unt

Pasta salad with shrimp and tuna

Cook the pasta according to the instructions on the bag. Cut the salad and mix it with the vegetables. Findel tuna and mix it in the salad with the prawns. Cooked lightly chilled pasta mixed in the salad. If desired, you can season with garlic. The salad

Calves with fruit

Pull the skin off the liver and remove all tendons. Sprinkle the slices with cayenne pepper. Turn them into flour. Steps deliver in 30 g butter for 4 minutes on each side. Take the slices and melt the rest of the butter on the forehead. Cut the fruit into s

Ananasis (Diabetes)

Add the milk added vanilla to boil with constant stirring. The egg yolks are whipped with sweetener. A little of the boiling milk is whipped in the egg yolks and poured back into the pan. The cream is heated slowly until the cream thickens. Whip constantly.

Chocolate Fondue

Bring the chocolate into small pieces and melt it over the water bath in a saucepan. Gently flush the cream alongside and stir in the chocolate gradually. The chocolate should be hot but must not reach boiling point. Stir cognac in flavor to the very end wh

Salad salad - classic

Boil the chicken breasts, cool them and cut them into the tern. Clean the mushrooms in the tern. Stir them golden in a little oil on a hot forehead. Season with salt and pepper. Dip asparagus for moisture into a door layer. Stir cream fraiche with mayonnai