Recipes with Whipped cream

Rejecoctail

Stir cream fry along with tomato chop, chilli sauce and salt. Whip the cream stiff, turn it into creme fraichen and taste the dressing. Rinse the Christmas salads. Cut the root disc and part the Christmas Salad through, so that the rootstock can be removed or

Gibbes Galette

The pancake dough is stirred together and rests for 1/2 hour. Spinach, cream and nutmeg are put over and simmer as quietly. The mushrooms are chopped and browned in butter until they are brown and dry. Then they are added to the spinach. The Parmasan nut is ad

Ham with stewed kale

Rinse the cabbage and tear it off the stick. Blanch the cabbage in leached salt water for 8 minutes. Pour the water and cool lightly before the cabbage is chopped roughly with a knife. Prepare a baking by melting the butter without coloring and stirring the

Pâté

Take the skins off the duck breast pieces. Remove if necessary. Remains of feathers (save the skins). Cut one breast piece into 3 strips on the long side. Cut the other into smaller pieces. Remove the tendons from the veal and also cut into smaller pieces.

Lakridsrodsis

Whip the cream stiff. Whip egg yolks and sugar into an airy eggshell. Add the licorice powder. Turn the whipped cream in. Pour the cream into a suitable mold and freeze the mass for 4-5 hours.

Krydderurtefiskefrikadeller

The fish meat mixes coolly in a food processor with the salt. Add 1 egg at a time while the food processor is running around. Stop and add wheat flour, herbs, pepper, capers and fried lemon peel. Run again while pouring the cream into a thin beam. The fathers

Irish banana

The bananas are placed on the charcoal grill on the aftermath. When the bananas are completely soft inside, they are placed on a plate with the stem up. A cut is made along the banana that opens so there is room for the filling. First pour 2 cl Whiskey into th

Ice cream with rhubarb coulis

Rabarbercoulis: Clean the rhubarb and chop them into coarse pieces, slowly bring them to boil with the water and boil until they are cooked tenderly (for this reason, the old coarse rhubarb suits well). The crush is pressed through the sieve with the back