Recipes with White wine vinegar

Venison tenderloin m. oven-fried potatoes and mushroom sauce

Fillets must rubbed in spice mixture, are packed in plastic and added cold for at least 3 hours. The potatoes washed and turned over with a mixture of oil, salt and pepper. Bake in a bradpande in the oven at about 200 degrees c. alm. oven in 45-50 minutes.

Gravad salmon II

Freeze the salmon by min. _ 20 * in 24 t. so all micro-organisms, parasites die. Cut the salmon into 2 boneless fillets but let the skin sit on. Mix sugar, salt and crushed pepper. Cfire skyles thoroughly and dried well and chopped. Put a little by cfire an

Herring with mango, lime and allspice

Marinating Mix sugar, water, vinegar, pepper and onion to a pickle herring fillets and put to rest for at least 48 hours. (You can of course choose to use finished pickled herring). Mango marinade: Mango Puree and cubes of mango mixed with lime, curry powde

Pickled herring with mango

Herring fillets cut into smaller pieces. Peel the mangoes and cut the flesh of the fruit both. Boil the vinegar, sugar, lemon zest and chilies together. Boats in mango and cook came 2-3 min. cool the bed sheet. Pour the brine over the herrings, and let them

Long-cooked tripe with peas and apples

Bring water and white wine vinegar to a boil in a large pot. Turn down the heat, then add the tripe and let it simmer with lid in half an hour. Rinse in cold kallunen won, let it drain and cut it into fine strips. Shock the tomatoes in a mortar until they a

Grøm Fondue Sauce/Dressing (Strong)

It's all mixed together ... And on top sprinkled with chives look.

Marinated potatoes IIII

Wash the potatoes and boil in salted water, Peeled and kept warm. Marinade: Dijon mustard, onions and capers is complied with in a blender and blend for a short time. Then pour the oil careful in the marinade is half thick. Finally met the cream in, and the

Honey mustard

Mix the mustard seeds and spices in a bowl, add the vinegar and let it stand overnight. Came the mixture in a mortar and bumps it to a paste. Honey came in bit by bit. The finished mustard must like to be a stiff paste, add more vinegar if necessary. Got it in