Recipes with Whipped cream

Chicken with apples and cider

Portion chicken breasts into 3 parts, and brown them in a frying pan, and joined them in a heat-proof platter. Cut apples into slices and remove the seed cell. Rinse the mushrooms, cut the stem off and picking them into suitable pieces. Onion peeled and cut

Pineapple trifle

Caramelized pineapple cut into pieces. Pour the water and sugar in a pan and cook the sugar is melted. Cook until pineapple pieces ca. 10 min. and let them swallow in sheeting. Canned pineapple just drain away. Vomit makronerne into smaller pieces and put t

Pineapple trifle

Vomit makronerne into smaller pieces and put them in a bowl, or distribute them in the serving glass. Drizzle the wine over. Inserts ananassen into slices and slice the Peal and stick from. Cut pineapple slices into smaller pieces. Pour the water and sugar

Bacon omelet with vegetables

Red onions, chop finely, mushrooms cut into quarters and Leek cut into thin rings. Bacon, red onions, mushrooms, leek and pea Sauté in butter in a medium-sized pan. Eggs and cream whipped together in a bowl and tilsmages with salt and pepper. Egg mixture

Chicken in casserole dish with bacon and cream

Cook the chicken for the meat let off the hull. Arrow chicken and part flesh out into small pieces and favor it in an ovenproof dish. Sprinkle with salt, pepper and curry powder to taste. FRY bacon slices and favor them over the chicken meat. Sprinkle with

Cold potato salad with roasted bacon cubes

Mayonaise, French mustard, ymer and cream mixed together. Grated onion, bacon cubes and potato cubes are added and season with salt and pepper. Garnish with cucumber and chives

Chicken in Curry with pineapple

The chicken onto with oil and seasoned with salt and curry powder. FRY in the oven for about 45 minutes at 180 c. Over poured down cream and pineapple into pieces and 4-5 tbsp. pineapple juice. FRY further ca. 15 min. Serve with rice. and cream sauce from t

Old fashioned chicken rose with plate sauce

Clean the chicken of any intestinal remnants. Stop it with the parsley, estragonen and the pickled lemon. Brown the chicken in the butter in a thick-bottomed pan that isn't too big. When it is golden all over screws down the heat. Pour a few cm of water