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30 DK
Smørstegte hvidløgsrejer
30–45 min. x 3
Ingredienser
300g Store rejer (ca. 6-9 stk., friske eller
optøede hele rejer med skal)
5 spsk. Smør (smeltet)
½ fed Hvidløg (afskallet og finhakket)
¼ bundt Frisk persille (finhakket)
1knivspids Sort peber (efter behov)
1knivspids Salt (efter behov)
½ Citron (efter behov)
Tilberedning
Grillristen
13
sættes ind i den midterste rille i
ovnrummet 1.
Produktet forvarmes i 10 minutter ved
180 °C (over- og undervarme).
Det smeltede smør hældes i et stegefad
(tilpas mængden af smør til bageformens og
rejernes størrelse). Tilsæt rejer, frisk persille og
hvidløg.
Stegefadet sættes på grillristen
13
i
ovnrummet 1.
Steg i 20minutter (afhængig af rejernes
størrelse) til alt er gennemstegt.
Ekstra: Krydres med salt, sort peber og
citronsaft.
Rosmarinkartofler
60–75 min. x 3
Ingredienser
450 g Mini-kartofler (vasket og delt i halve
eller kvarte)
2-3 spsk. Olivenolie
½ bundt Rosmarin (finhakket)
1 tsk. Salt
1 tsk. Sort peber
Tilberedning
Produktet forvarmes i 10 minutter ved
200 °C (over- og undervarme).
Mini-kartofler, olivenolie, rosmarin, salt og sort
peber hældes i en mellemstor skål. Blandes
grundigt således at kartoflerne er godt fugtet
af ingredienserne.
Læg aluminiumsfolie på bagepladen
12
.
Kartoflerne lægges på bagepladen
12
.
Bagepladen sættes ind i den midterste rille i
ovnrummet 1.
Kartoflerne steges i 45–60minutter
(afhængig af kartoflernes størrelse) og
vendes jævnligt til de er brune og sprøde.
Stegt lammekotelet
60–70 min. x 2
Ingredienser
4 Lammekoteletter
300 g Mini-kartofler (delt i kvarte)
150 g Cherrytomater
3 spsk. Olivenolie
1bundt Rosmarin (delt i 4 dele)
1knivspids Peber
1knivspids Salt
Tilberedning
Produktet forvarmes i 10 minutter ved
200 °C (over- og undervarme).
Læg aluminiumsfolie på bagepladen
12
.
31


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