Recipe Book

roasting tin and spread the mushrooms
over it. Add soup vegetables and water;
the bottom should be covered to a
depth of 10-15 mm. Turn the roast after
about 30 minutes.
– Time in the oven: 160 minutes
– Shelf position: 1
Pork Shoulder
For 4-6 people.
Ingredients:
• 1.5 kg shoulder of pork, skin on, from
a young pig
•salt
•pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put in-
to the oven.
– Time in the oven: 130 minutes
– Shelf position: 1
Rabbit
For 4 people.
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
• salt and pepper
• 30 g melted butter
• 125 ml sour cream
• soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed ju-
niper berries, salt and pepper and brush
with melted butter. Place saddles of hare
in a roasting tin, pour sour cream over
and add soup vegetables.
– Time in the oven: 35 minutes
– Shelf position: 1
Stuffed Veal Breast
For 4 people.
Ingredients:
•1 bread roll
•1 egg
• 200 g mince
•salt, pepper
• 1 onion, chopped
•parsley, chopped
• 1 kg breast of veal (with pocket cut in-
to it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze wa-
ter out. Then mix with egg, mince, salt,
pepper, chopped onion and parsley.
Season breast of veal (with pocket cut in-
to it) and stuff the meat stuffing into the
pocket. Then sew up the opening. Place
the breast of veal in a roasting tin, add
soup vegetables, bacon and water. Turn
the roast after about 30 minutes.
– Time in the oven: 100 minutes
– Shelf position: 1
Swedish Festive Roast
For 4-6 people
Ingredients:
• 200g dried plums
• 150 ml white wine
• 1.5 kg loin of pork or saddle of veal
(without bones)
•1 medium onion
•apple
• salt, pepper and paprika
Method:
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside
of the meat and stick a plum into each
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