Recipes with Thyme sprigs

Skinnstegt multe with red-bed sauce

Sauce: Beetroot and mustard onion cut into smaller pieces and sautees. Then pour white wine vinegar on and boil completely. Then pour white wine and boil half in. Finally add the fish fund and boil still with scalding until 4 dl remains. The sauce is purified

Berberieand with orange sauce

The day before serving turn the cranberries into the red cabbage. Set cold until next day. The flame of the spirit (bug greasy) is cut into the tern and melted in a frying pan. Onions are baked in greasy and taken up. The wings are cut by the other and chop

Pork Kale (Hungarian Goldash)

The batter is melted in a large thickened pot. When it sips, you will bring the chopped onion, then add the chopped chopped cutlets. Leave it brown. Add whole garlic, carrots and celery cut into the tern. Heel a half beer in. Sprinkle well with Edelsüss paprik

Burst filled turkey breast

Boil salt, sugar, water, bay leaves, peppercorns and thyme for 5 minutes to a broth. Cool the layers. Place the turkey breast in the bed for up to 48 hours. Cut carrots, leeks, shallots, fennel and celery into thin strips and simmer it in a little butter. C

Grillspyd with slot potatoes

Cut the meat into the tern of 2x2 cm. Clean the mushroom, halve shallots and cut the tomatoes in both. Put alternately meat, bacon, mustard and tomatoes on the grill spoon. Brush with olive oil and spice with squeezed garlic, salt and pepper. Let the spears gr

Lime juice with root vegetables

Cut onion and fennel roughly. Cover the turkey overcoat with water and cook it with bay leaf, pepper, thyme, onion and fennel. Boil the meat for approx. 1 hour until it is tender. Cut the meat into pieces of 1-2 cm. Soaked house blast in cold water for 5 minut

Spinach-filled turkey breast

Pour the liquid out of the spinach and cut it into rough pieces. The garlic chopped and browned in a little olive oil. Spinach is added and spiced with salt and pepper, possibly with sprouts of nutmeg. Cut a pocket in the turkey breast and fill with spinach

Kalkunschnitzler baked in baking paper with parsnip and tomato

Peel the parsnip and blemish the root for approx. 8 pieces. Tomato cut both and brown schnitzler off. Put it all on baking paper together with thyme and a totally overgrown garlic (all fat). Bake paper is folded to a bag, baked in 180 ° oven for 15 minutes.