Recipes with Whipped cream

Vanilla ice cream with chocolate

The egg whites beaten stiff. Egg yolks whisked for egg snaps with icing sugar and vanilla. Chopped chocolate into æggesnapsen. The cream whipped into whipped cream. Cream foam stir in æggesnapsen. The whipped egg whites (minus the aqueous that collects in the

Trout soup with herbs

The soup can also be cooked in other fish than trout, but trout's fine meat gives the best flavor. The fish is cleaned, tail and head cut off. The rest of the fish is cut into smaller pieces. Boil the head and tail in 1 ½ ltr. water about 10 minutes, and si so

Rainbow Trout paté

The trout is filleted, skin removed and the fillets are run through a meat grinder. Stir chewy with salt and pepper. Add the eggs, one at a time. Then add the dill and finally the cream. The mass is stirred slowly together by hand, if necessary. on the machine

Hvidvinspochéret rainbow trout with cream boiled spinach

If the trout is frozen, thaw it in the fridge a couple of 24-hour or other cool place. On the kitchen table, covered overnight. However, it is indisputable that the fresh fish is the best. Clean the fish and scrape as many scales as possible. Here pigeons d

Timbaler by rengbueørred

'S Trout Fillet for bones and came together in a food processor with the salt and the 2 eggs. Set the machine in motion and add the cream while the machine is running. Season with lemon pepper and lemon juice. Gently turn the stiftpiskede egg whites into fish

Vodka Flame Mørbradmedallioner

Tenderloin cut into 2 cm thick slices, and wrapped with a slice of bacon there be fastened with a toothpick. Fry them in butter with a little olive oil approx 7 minutes on one side. Then invert the and over is poured with a splash of vodka, which ignited. Afte

Vikingbøf

Pork fillets must cut into small slices that Brown on the forehead, which afterwards are cooked with the broth. The sauce is prepared. Some gruel is the meat in the sauce for about 30 to 45 minutes. Must be in a days time before reheating/serving. Garnish with

Pork Tenderloin à l'orange with Rome

Dry tenderloin with paper towels and sprinkle salt and pepper on. Peel an orange, cut the white of the shell and cut it into very thin strips and boil them 5 minutes in water. SI water from and save strips for the sauce. Squeeze the juice of the oranges.