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Recipes with Potatoes

Soups Wheat flour Potatoes Meat and dumplings ...

Boil oksebov and kogeben with lids in 4-4.5 litres of water (preferably the day before). Boil for 3 1/2 hour with 3 teaspoons salt. Beef shoulder is taken up and stored. Cook the legs are thrown out! When the soup has cooled a bit of skimmed fat from, or be


Sides Potatoes Oil for frying ...

large peeled potatoes are peeled with a allumette-iron ellerstrimlet in stick-thickness, then deep fried.


Sides Potatoes Salt Butter ...

potatoes are udbores with an iron to the size of hazelnuts, blanched and fried in clarified butter, Golden season with salt.


Mains Pepper Pepper. White Salt ...

Turn on the oven at 250 degrees c. alm. oven. Prepare the roast. Put the roast on the grate over a small baking pan and Brown it in about 10 minutes. or to the fat is golden. Clean the vegetables and cut them into small pieces. Take the roast out of t


Mains Lemons Potatoes Flour ...

The tonsils slipped and cut lengthwise can possibly. purchased finished notched. Almonds roasted in a frying pan, until golden. You can use butter, but it is not strictly necessary. The trout is cleaned, head and tail cut off. The fish turned into breadcrumbs


Mains Watercress EVS. a little milk Paprika ...

The trout is cleaned and scales scraped off carefully before it is cut into slices. Slices on 3-4 cm thickness is adequate. Trout slices brushed with oil on both side and black pepper ground over before slices placed in a heat-proof platter. Fish must now is g


Mains Fresh thyme Shallots Fish stock ...

The trout vakses and cut into appropriate pieces. In the trout cut that small pockets, and they are filled with mushrooms and shallots, which is cut into small cubes and fried in butter. Trout grilled now in butter. Thyme apples: Apples peeled and cut in bo


Mains Hawthorn White wine and white wine vinegar Finely chopped shallots ...

The potatoes are boiled and reversed in some butter just before serving. The trout is cleaned and in the belly filled salt, pepper and hvidtjørnblomst and leaves. FRY in butter 7-10 min. on each side. The sauce: Skalotte to sample steamed tender in a lit