Italian lasagne

Recipe on Italian lasagne 4 port

Ingredients recipe

500 g high rev to grind, or minced meat

100 g mushrooms

100 g smoked bacon

1 can of tomatoes passed (400-500 gr)

1 dl tomato puree

4 cloves garlic

2 tbsp olive oil

2 tbsp butter Salt Black

100 g cheese to grate

10 pc lasagne sheets (green)

BECHAMEL SAUCE:

7 dl milk

2 dl whipping cream

100 g butter

1 dl wheat flour Nutmeg (riv some features)

Pepper

Salt

Do this

1. Grind the meat if you choose to do it yourself.

2. Cutting sid pork and chapinjonerna fine.

3. Mince garlic.

4. Fry the meat in a boiler with soft until it is browned.

5. Fry then sid pork, mushrooms and garlic in a little olive oil until it is golden browned.

6. End of having in tomatpurén.

7. Put everything in a thick-bottomed pan (like an iron pot) and pour in the tomato passed.

8. Season with salt and freshly painted black.

9. Let everything in the pot CHUG 30-40 minutes.

10. Take a slightly deeper ugnsform and add a layer of tiles at the bottom.

11. Alternated with a layer of sauce and grated cheese and a layer of mincemeat.

12. Continue until all tiles are exhausted and conclude with a final layer of Bolognede, bechamel and cheese.

13. Put into oven and bake in 20-30 minutes at 200 degrees.

14. BECHAMEL SAUCE:

15. Heat the milk cream alongside.

16. Melt the butter and powder over the flour.

17. Stir with a whisk so that the flour dissolves in the butter thoroughly.

18. Turn in half of the warm gräddmjölken and stir so it will be smooth and nice.

19. Wrap the rest and mix on.

20. Let simmer slowly in 5-10 minutes.

21. Season with salt, pepper and a few strokes on nutmeg hazelnut.

Sushi pieces

Recipe on sushi pieces

Number of servings 4

Ingredients recipe

200 g salmon

200 g tuna

100 g sushi shrimp

2 avocados

1 cucumber, cut into thin strings

2 noriblad

Maki-sushi

1 noriblad

1.5 dl sushi rice

Salmon, tuna, avocado, cucumber and Wasabi

Do this

1. Nigiri: Cut the fish fillets for about 3x5cm thin slices.

2. Spread a thin layer of Wasabi on one side of the fish.

3. Shape the rice in the hand to an oval risk cape. Add fish fillet on top of risk cape.

4. Pinch and shape the piece with your hands.

5. Maki-sushi: Add noribladet on a bamboo mat with the shiny side down.

6. Spread the rice on the sheet but leave about 2 cm at the top free of rice.

7. Pull a string Wasabi in the middle of the rice.

8. Add the strips of avocado, salmon and tuna.

9. Moisten the free tab on the sheet with water and roll up bamboo mat. Squeeze together.

10. Sushin can be served with Japanese ginger, Wasabi and soy.

Dark chocolate mousse

Recipe on Dark chocolate mousse

Number of servings 4

Ingredients recipe

200 g dark chocolate

6 dl whipping cream

3 egg yolks

Do this

1. Prepare a water bath, take a saucepan with water and turn on the stove.

2. Add the chocolate on a plate and let it melt over the water bath (pan with the boiling water). 3. Whip cream FLUFFY.

4. Mix into egg yolks in the melted chocolate mixture.

5. Mix the chocolate and then down egg batter in the cream and stir gently.

6. Set in the refrigerator and let stand at least an hour before serving.

Dressed cake chocolate

Recipe on Dressed cake chocolate

10-12 pieces

Ingredients recipe

2 tbsp of melted dark chocolate

100g butter

1 ½ dl wheat flour

4 tbsp cocoa

1 ½ teaspoons sugar vanilin

2 eggs

3 dl sugar

Do this:

Turn on oven to 175 °.

Let the butter melt in a saucepan. Remove pan from heat. add the other ingredients and stir until all is well mixed. Pour the batter into a greased form, preferably with removable bottom. Cook in oven 30-35 min. placenta is low and should be a little scribbled in the middle. Put the cake on serving dish. Dust over with icing sugar. Served with a little whipped cream, but goes well without too.

Entrecote with Béarnaise and fried chanterelles

Recipe on Entrecote with Béarnaise and fried chanterelles

Number of servings Entrecôte 4

Ingredients recipe

4 discs Entrecote

Salt & pepper

Butter for frying

Accessories:

Béarnaise 2.0 dl

Chanterelles (fresh) 0.5 liter

Green asparagus (fresh) 1 bunch

Potato 0.8 kilograms

Cooking Potatoes:

Scale and boil in slightly salted water.

Béarnaise:

Heat Béarnaise on low heat according to instructions on package, or separately as cooking recipes.

Mushrooms:

Clean and cut into smaller pieces. Heat a boiler without fat on medium heat and fry the sponge dry for a few min. Add the butter and fry a few minutes, until the fungus had nice color. Put aside.

Meat:

Add more butter in the pan and fry the meat on medium heat for about 3 minutes on each side. Salt and pepper. Let rest. Asparagus: Cut off the dry bottom. Boil for about 5 minutes.