Saturday, February 21, 2009
Swedish apple cake 2-4 persons
Recipe on Swedish apple cake 2-4 persons
Ingredients recipe
Apples
Sugar
Cinnamon
DIRECTION
1. Turn on the oven to 175 degrees, butter the form.
2. Scale and cutting up apples in just the right size pieces. Add the apple pieces in shape.
3. Sprinkle cinnamon and sugar on the apples.
4. Put in the oven and check periodically between rooms until it is golden brown.
5. To the warm with vanilla sauce.
Recipes Made by Kerstin Malm
Friday, February 20, 2009
Chicken stew (Medium Stark), 4 port
Recipe on Chicken stew (Medium hot), 4 port
Ingredients Recipe
700 g Chicken fillet
3 dl whipping cream
2 dl milk standard
1-3 teaspoons sambal oelek depending on strength
2 tsp dried thyme
salt / pepper
Vegetables
1 piece fresh chilli
2 carrots
2 parsnips
100 g mushrooms
1 Red peppers
Accessories
4 port boiled rice
Do this
Cut the chicken fillet in coarse dice, then you fry the chicken just to get a steak surface. Put chicken pieces and vegetables in a casserole pot. (vegetables, you should record in coarse pieces) add in all the spices now and milling it for about 1-2 min then hold in the cream and milk, a little investigation done outside so it is just to sort of the pot after 25 -- 30 min. Boil rice. also a little salad is well suited as an accessory.
Braised oxefilé With juniper sauce, 4 port
Recipe on Braised oxfilé With juniper sauce, 4 port
also called Skogh ox!
Ingredients recipe
4 x 150 g oxfilé
Juniper sauce:
6-7 pc juniper
2 yellow onions
2 tsp thyme
2 dl basamiko vinegar
1 dl sugar
1 dl calf Fund
2 dl whipping cream
salt, finely ground black pepper
Accessories:
250 g parsnips
2 large red onions
250 g celery root
250 g carrots
3 teaspoons olive oil
salt, finely ground black pepper
To do this:
1. cutting the vegetables into 1 cm cubes and pour olive oil salt and pepper to mix around. then insert them in the oven at 200 degrees 35-40 min. 2. Bryn sugar with the onions in a Soto's until the sugar is brown, you must concern all the time, 3. pour in basamiko vinegar, let it boil for about 10 min until it becomes really thick 4. then you pour in the rest of såsingredienserna. 5. Bryn meat (there should be very bloody) 6. Add the meat in the sauce boil for 5-7min, depending on the blood you want
also called Skogh ox!
Ingredients recipe
4 x 150 g oxfilé
Juniper sauce:
6-7 pc juniper
2 yellow onions
2 tsp thyme
2 dl basamiko vinegar
1 dl sugar
1 dl calf Fund
2 dl whipping cream
salt, finely ground black pepper
Accessories:
250 g parsnips
2 large red onions
250 g celery root
250 g carrots
3 teaspoons olive oil
salt, finely ground black pepper
To do this:
1. cutting the vegetables into 1 cm cubes and pour olive oil salt and pepper to mix around. then insert them in the oven at 200 degrees 35-40 min. 2. Bryn sugar with the onions in a Soto's until the sugar is brown, you must concern all the time, 3. pour in basamiko vinegar, let it boil for about 10 min until it becomes really thick 4. then you pour in the rest of såsingredienserna. 5. Bryn meat (there should be very bloody) 6. Add the meat in the sauce boil for 5-7min, depending on the blood you want
Thursday, February 19, 2009
Grilled salmon in foil, 4 port
Recipe on Grilled salmon in foil, 4 port
Ingredients recipe
4 x 170 g salmon file
4 slices lemon
1 red onion
2 carrots
600 g potatoes
200 g butter
salt
Sauce
2 tbsp whitefish roe or rome
1 tbsp champagne
2 tsp lemon juice
1 / 2 dl Creme fresh
salt
Do this
Pre-cooked potatoes 18-20 min it will be a little hard in the middle. Then add in all ingredients for sauce in a bowl and stir so it is ready let it be 1 hours in the refrigerator for better taste. Then sliced carrots and onion and put it in foil with all the rest and add 50 g of butter in each package. grill for about 10-15 min.
Ingredients recipe
4 x 170 g salmon file
4 slices lemon
1 red onion
2 carrots
600 g potatoes
200 g butter
salt
Sauce
2 tbsp whitefish roe or rome
1 tbsp champagne
2 tsp lemon juice
1 / 2 dl Creme fresh
salt
Do this
Pre-cooked potatoes 18-20 min it will be a little hard in the middle. Then add in all ingredients for sauce in a bowl and stir so it is ready let it be 1 hours in the refrigerator for better taste. Then sliced carrots and onion and put it in foil with all the rest and add 50 g of butter in each package. grill for about 10-15 min.
Recipe on Grilled monkfish, 4 port
Ingredients recipe
600 g Monkfish; in 1.5 cm thick discs
1 dl chef garlic oil, cook garlic pepper
400 g crushed tomatoes
1 yellow onion
15 green olives, pitted
20 black olives, pitted
2 tb Olive oil
3 tb Slotts chili sauce
Salt Coarse ground black pepper
Do this
Marinated monkfish discs in garlic oil, about 1 hours before cooking. Chop the onion and olives roughly. The cutter hack briefly in olive oil. Add the crushed tomatoes and chili sauce and let it all cook together a minute. Dilute with water if the sauce is too thick and taste with salt and coarse ground black pepper. Season the fish with garlic pepper and grill 4-5 minutes on each side. Serve with sauce and potatoes cloves.
Ingredients recipe
600 g Monkfish; in 1.5 cm thick discs
1 dl chef garlic oil, cook garlic pepper
400 g crushed tomatoes
1 yellow onion
15 green olives, pitted
20 black olives, pitted
2 tb Olive oil
3 tb Slotts chili sauce
Salt Coarse ground black pepper
Do this
Marinated monkfish discs in garlic oil, about 1 hours before cooking. Chop the onion and olives roughly. The cutter hack briefly in olive oil. Add the crushed tomatoes and chili sauce and let it all cook together a minute. Dilute with water if the sauce is too thick and taste with salt and coarse ground black pepper. Season the fish with garlic pepper and grill 4-5 minutes on each side. Serve with sauce and potatoes cloves.
Pork tenderloin stew, 6 port
Recipe on Pork tenderloin stew, 6 port
Ingredients recipe
1 kg pork tenderloin
4 dl cremfesh
5 juniper berries
4 bay leaves
3 tsp balsamickovinäger
3 tbsp calf
Fund Salt / fine ground black pepper
Accessories
cook rice
Root
2 red peppers
1 yellow onion
300 g Celeriac
2 parsnips
2 carrots
1 / 2 zucchini
100 g mushrooms
Do this
Cutting and polishing away tendons from the pork fillet. cutting them in a centimeter discs. sen mills on the pieces with onion and spices. Then do you put into the meat in a pot and pours water in just to cover and keep in Balsam Icon and calf Fund. and let it boil for about 15-20 min Then you cut the vegetables into coarse pieces and steaks at them also. then add them in the pot and let boil for about 3-5min to late do you have in cremfreshen and cook another 2 min then you prepare and taste it with salt pepper if needed. boil rice. and the salad is well suited to be outside
Ingredients recipe
1 kg pork tenderloin
4 dl cremfesh
5 juniper berries
4 bay leaves
3 tsp balsamickovinäger
3 tbsp calf
Fund Salt / fine ground black pepper
Accessories
cook rice
Root
2 red peppers
1 yellow onion
300 g Celeriac
2 parsnips
2 carrots
1 / 2 zucchini
100 g mushrooms
Do this
Cutting and polishing away tendons from the pork fillet. cutting them in a centimeter discs. sen mills on the pieces with onion and spices. Then do you put into the meat in a pot and pours water in just to cover and keep in Balsam Icon and calf Fund. and let it boil for about 15-20 min Then you cut the vegetables into coarse pieces and steaks at them also. then add them in the pot and let boil for about 3-5min to late do you have in cremfreshen and cook another 2 min then you prepare and taste it with salt pepper if needed. boil rice. and the salad is well suited to be outside
TENDERLOIN Grilled goat cheese with potatoes, 4 port
Recipe
TENDERLOIN Grilled goat cheese with potatoes, 4 port Aka Skogh Karr. Ingredients 4 x 200 g TENDERLOIN with bone or boneless Marinade 1 dl honey liquid 1 tbsp Sabal budjak 1 dl oil 1 / 2 dl soya 1 tsp paprika 2 tsp rosemary salt / pepper Accessories 600 g potatoes 200 g Chevréost 2 tsp olive oil Do this Pour all ingredients into marinades in a bowl stir thoroughly then add the meat in there for one hour in the refrigerator. Then split the potatoes so it will be four bits pour olive oil on the potatoes and salt pepper into the oven at 220 degrees for about 30-40min. Lay the meat on the grill and grill them about: 7-9min. Then, hold the potatoes in a bowl and crumbles chèvre over it and stir. then ready for serving, salad fits well alongside
TENDERLOIN Grilled goat cheese with potatoes, 4 port Aka Skogh Karr. Ingredients 4 x 200 g TENDERLOIN with bone or boneless Marinade 1 dl honey liquid 1 tbsp Sabal budjak 1 dl oil 1 / 2 dl soya 1 tsp paprika 2 tsp rosemary salt / pepper Accessories 600 g potatoes 200 g Chevréost 2 tsp olive oil Do this Pour all ingredients into marinades in a bowl stir thoroughly then add the meat in there for one hour in the refrigerator. Then split the potatoes so it will be four bits pour olive oil on the potatoes and salt pepper into the oven at 220 degrees for about 30-40min. Lay the meat on the grill and grill them about: 7-9min. Then, hold the potatoes in a bowl and crumbles chèvre over it and stir. then ready for serving, salad fits well alongside
Wednesday, February 18, 2009
Gril CUT steak, 2 port
Recipe
Gril CUT steak, 2 port Ingredients 2 x 200g CUT steak Vegetables 250 g bakpotatis 0.5 tbsp olive oil 250 g sqash 200 g aubergines 100 g red peppers 100g fresh red onion 125 g tomato 1 tsp salt Grill Oil 2 tbsp soy CHINAWOMAN 4 teaspoons olive oil 2 tsp rosemary 2 garlic clove, pressed 1 krm ground black fin Accessories 2 tbsp dijon mustard Grilled meat, French fries and French mustard is a classic right in France. This is a variant but with roast vegetables to instead of French fries. Narrow and well! Do this 1. Vegetables: Put the oven at 250 °. Wash and divide the potatoes. Pour oil in a wide forehead and rub it with the potatoes. Put the form in the middle of the oven while the rest of the the vegetables are prepared. 2. Rinse and squash and eggplant gap in 5 cm long segments. Share and core from the peppers. Cut 1 cm wide strips lengthwise. Scale and divide the onion. Halve tomatoes. Remove the plate with the potatoes and add in the vegetables. Fry all together in the middle of the oven about 20 min. 3. Mix ingredients to grill the oil and brush the meat on both sides. Heat grill and grill 2-5 min on each side depending on how red you want the meat. 4. Remove the vegetables and salt. Serve immediately with the grilled beef with a click French mustard.
Gril CUT steak, 2 port Ingredients 2 x 200g CUT steak Vegetables 250 g bakpotatis 0.5 tbsp olive oil 250 g sqash 200 g aubergines 100 g red peppers 100g fresh red onion 125 g tomato 1 tsp salt Grill Oil 2 tbsp soy CHINAWOMAN 4 teaspoons olive oil 2 tsp rosemary 2 garlic clove, pressed 1 krm ground black fin Accessories 2 tbsp dijon mustard Grilled meat, French fries and French mustard is a classic right in France. This is a variant but with roast vegetables to instead of French fries. Narrow and well! Do this 1. Vegetables: Put the oven at 250 °. Wash and divide the potatoes. Pour oil in a wide forehead and rub it with the potatoes. Put the form in the middle of the oven while the rest of the the vegetables are prepared. 2. Rinse and squash and eggplant gap in 5 cm long segments. Share and core from the peppers. Cut 1 cm wide strips lengthwise. Scale and divide the onion. Halve tomatoes. Remove the plate with the potatoes and add in the vegetables. Fry all together in the middle of the oven about 20 min. 3. Mix ingredients to grill the oil and brush the meat on both sides. Heat grill and grill 2-5 min on each side depending on how red you want the meat. 4. Remove the vegetables and salt. Serve immediately with the grilled beef with a click French mustard.
recipes JAMAICAN Jerk
JAMAICAN Jerk, 4 port Ingredients 16 lamb chops 2 dl Jamaica Jerk marinade salt and black pepper Jamaica Jerk: 6 red peppers, pitted 6 red chilli, stoned 2 garlic cloves, peeled and pressed 1 tsp fresh, grated ginger 1 tsp ground allspice 1 tsp ground carnation 1 tsp ground black pepper 1 tsp paprika 1 krm ground nutmeg 2 tbsp lime juice 1 tsp soya 2 teaspoons cooking oil 4.5 tbsp brown sugar 1 dl water 2 tbsp sherry vinegar salt Do this Mix everything and simmering in the saucepan about 10 min. Cool the marinade and lamb chops about 2 hours before grilling. Grill 3-5 min on each side. Serve with salad!
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