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    Buckwheat macaroons

    Servings: 8 PREPARATION:   1 Preheat the oven to 145°C. Sift the dry ingredients together into a bowl. 2 Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients. 3 Spoon …

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    Rygeost (soft smoked cheese) whip

    Servings: 4 PREPARATION:   1 Soften the gelatin in cold water. 2 Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit. 3 Add the gelatin, grated lemon …

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    Shrimp sandwiches with mayonnaise and dill

    Servings: 4 PREPARATION: 1 Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. 2 Beat in the oil, pouring it in a thin trickle – …

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    Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs

    Servings: 4 PREPARATION:   1 Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left. 2 Boil up a pot of salted water and cook the asparagus for …

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    Patty shells filled with asparagus, peas and oxheart cabbage

    Servings: 6 PREPARATION: 1 Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the …

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    Broiled culotte of Jersey beef

    Servings: 8 PREPARATION: 1 Remove tendons from the culotte and score the fat lightly with a knife. Mix the herbs with salt in a food processor, producing green salt. 2 Rub the culotte with salt, …

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    Rhubarb trifli

    Servings: 6 PREPARATION: 1 Cut away the tops and bottoms of the rhubarb stalks, rinse and cut them into 2-3 cm slices. 2 Roll the rhubarb pieces in sugar, vanilla, lemon zest and juice. Place …

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    Grilled and smoked mackerel with rhubarb compote

    In most cases smoking is an activity reserved for food professionals with special equipment (and nicotine craving addicts with a death wish) but smoking can also be done quite simply and safely using a grill. …

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