Nyrer med Karbonadeplser og Ro’raeg

A lasty combination of kidneys, sausages and eggs flavoured with Marsala, Nyrer med Karbonadepolser og Roracg (nyc-rer med kar-bon-add-pole og roar-agg) makes a perfect meal. Serve with crusty bread.

4 SERVINGS

4 oz. butter

1 large onion, finely chopped

8 lambs’ kidneys, cleaned, and sliced

1 tablespoon Hour

2 tablespoons tomato puree

4 fl. oz. chicken stock

2 fl. oz. Marsala

14 oz. canned cocktail sausages, drained

2 oz. mushrooms, wiped clean and finely chopped

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon black pepper

6 eggs

2 fl. oz. milk

In a flameproof casserole, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the kidneys and cook, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned.

With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Add the tomato puree, chicken stock and Marsala and stir well. Increase the heat to moderately high and bring the liquid to the boil, stirring constantly.

Add the sausages, mushrooms, thyme and half of the salt and pepper. Reduce the heat to low, cover the casserole, and simmer the mixture for 15 to 20 minutes, or until the kidneys are tender when pierced with the point of a sharp knife.

Meanwhile, prepare the scrambled eggs. In a medium-sized mixing bowl, combine the eggs and milk., beating with a fork until they are well blended. Beat in the remaining salt and pepper.

In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the egg mixture and cook, stirring constantly, for 5 minutes, or until the eggs are just set.

Remove the pan from the heat and spoon the scrambled eggs on to a warmed serving dish. When the kidneys are cooked, remove the pan from the heat and pour over the eggs. Serve immediately. – Kuchen (Rich Yeast Cake)

Kugcl with Apples

Kulcbiak /, Ryba (Russian Fish

Pie)

Kummclkartoffeln (German

Caraway Potatoes)

Kumquat and Pineapple Salad

Kuo Pa Jou Tin iced Pork on Crackling Rice)

Kuo Tieh Chi (Egg-Braised

Sliced Chicken)

Kuo Tich Yu Pien (Egg-Braised

Sliced Fish)

Kurnic (Russian Chicken Pie)

Kusa (Squash Souffle)

Kutya (Honey and Rice Pudding)

Kuzuhiki Soup

Kyenam (Ghanaian Baked Trout)

Kyllingcr med Rejer og Aspargcs ( ) (

Dumplings)

Labskaus (Pickled Pork Hash)

Lady Baltimore Cake

Lady Biscuits

Laitues aux Crcvettes (Lettuces

Baked with Shrimps)

Laitucs au Gratin (Lettuces with Cheese Sauce)

Lamb with Apples

Lamb and Apricot Pilaff

Lamb with Artichokes

Lamb Baked with Peppers and Cheese

Lamb Breasts with Devil Sauce

Lamb and Cabbage Stew

Lamb and Cashew Nut Curry

Lamb Chops with Rosemary

Lamb Chops with Sweetcorn and Pimicntos

Lamb Chops with Tomatoes and Herbs

Lamb Chops Victor Hugo

Lamb Country-style

Lamb Cutlets in Aspic

Lamb Isabella

Lamb with Lentils

Lamb and Mushroom Stew

Lamb Patties, Greek-style

Lamb Pilaff

Lamb with Rice

Lamb Salad

Lamb Shoulder with Turnips

Lamb Stew with Vegetables

Lamb’s Liver with Cauliflower

Lamb’s Liver with Tomato Sauce

Lambs’ Tongues in Red Wine,

111

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1973,

1974,

1977.

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Part 44 shows you how to make the most of leeks, by turning them into satisfying hot meals or tasty salads, and gives you three famous Italian lasagne recipes. You’ll also find lots of super leg of lamb dishes that are perfect for Sunday lunches or dinner parties, plus a multitude of delectable lemon recipes-including cakes, drinks, marmalade and desserts- and a chance to make a traditional Lardy Cake! ‘: -. : -. -: -. : -. : (. )-. 1185; (. )- . 1189; (. )-. 1192; (. )-. 1196; (. )-., , & : – . 1190/ : -. : & . 1179, 1182, 1185, 1186/7, 1198, 1203, : . 1177, 1178, 1180, 1184, 1189, 1190/1, 1193, 1199, : . 1188, 1192, 1195, Krupuk

Krupuk is a wafer made from dried prawns and tapioca flour from Indonesia. It is sold already processed and needs only to be deep-fried. When fried it puffs up to many times its size and is crisp and light. In Indonesia, it is served as part of a meal and sometimes as an appetizer with drinks.

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