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Recipes with Tarragon

Mains Egg white Tarragon Oil ...

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


Mains Tarragon Pepper Salt ...

saithe: Cut the shredded egg into thin slices (similar to salmon). Put the slices in a refractory dish, season with salt and pepper and let it cool in a refrigerator for approx. 15 min. Sprinkle white wine on the slices, cover with stanniol and baked it in th


Lunch Tarragon Salt White pepper ...

Pour A38 into dripping into coffee filters. Put them in my fridge. 6 hours or overnight. Chop eggs, carrots, celery and capers coarsely, possibly. On the food processor. Boil the carrots 6 min. In water added 1 teaspoon salt per. L water. Taste the diluted A38


Sauces Lemon balm Dill Tarragon ...

Heat the soup for a 50-60 gr. Melt the fat and add the flour and mix well. Add the soup several times while whipping well. Season with salt and pepper. Add the cream and the freshly chopped herbs.


Mains Paprika Pepper Parsley ...

Bowl of red wine, esdragon, salt, pepper and paprika in a bowl of onions, cut into rings and finely chopped garlic. Place the meat in the marinade and leave it covered overnight. Next day clean the rest of the vegetables and cut well. Cut the smoked bacon i


Mains Cream Oil for frying Pepper ...

The breasts are cut by the pigeons (the thighs may be served to a party or saved to a confit or other starter). The breasts are lightly brushed for approx. 4 minutes. Fathers: Kalkunkød, cut into smaller pieces, blend in the food processor with salt, egg, e


Mains EVS. a little butter BLOBs Torn shell of 0.25 lemon Salt ...

Foil paper is lubricated with soft butter and put on the chicken meat. Over lemon peel, parsley and the other spices and a few butterballs. The paper closes well tight and the ends face up. Put in a refractory dish on a grid in the oven at 225 degrees and at t


Dressing Pepper Basil Tarragon ...

Chives and parsley must be chopped So the rest came in a bowl, but not creme fraishe because it should be stirred first before creme fraishe got a bit of time, but stir slowly or else it may get too thin. Let green creme fraishe rest for at least 1 hour in