Roll or press out dough in a pie dish (about 24 cm diameter). Prick the bottom of the pie dough with a fork. Bake for 10 minutes. One tip is to brush the bottom with a little beaten egg last few minutes so it protects the dough to get wet when you add the filling. Then the dough crispy. Raise the oven to 225 degrees. Clean and rinse the mushrooms and finely chop the shallots. Heat the butter in a pan and fry the mushrooms and onion until golden. Dust with flour and add cream and milk. Simmer to a creamy stowage. Add parsley and season with salt and pepper. Pour the stew into the pie shell and sprinkle with the grated cheese. Bake the pie for about 20 minutes or until it receives a beautiful color.
Wash potatoes and cut in half if large. Put it in a oven-proof form and mix it with oil, salt and pepper. Put the mold in center of oven about 25 minutes or until potatoes are soft. Wash and slice the leeks. Let chanterelles drain. Fry the leeks and mushrooms in half of the shortening. Remove to a plate. Honing renskaven the remainder of the shortening. Add the leeks and mushrooms.
Stir in cream, water, whey and stock, cook about 5 minutes. Season if necessary. with salt and pepper. Stir in parsley. Serve reindeer stew pan with roasted potatoes and lingonberry jam.
First, start to cook the pasta. Then chop the onions and crush the garlic and allow to remain on the cutting board while you fry the chanterelles little. Let the onions and garlic to fry at the end. Pour in the wine, bring to the boil, then add cream, salt and pepper and bring to boil again. Stir in 1 cup grated Parmesan cheese, saving 0.5 cup for garnish. Stir in the freshly cooked pasta and stir well.
Cook the tortellini according to directions and pour off the water season with salt and black pepper. Fry the chanterelles (which you just shared a little bit, not hacked beyond recognition) with the onions in plenty of butter, when it becomes clear pick in the sage and cook some more. Pour in the cream, season with salt & pepper and simmer for a few minutes. Season to taste and mix in Tortellini, that was it.
Share fresh lasagna into pieces large enough to be rolled up around the filling.
Add 2-3 tablespoons of filling on each plate, roll up and place in an ovenproof dish. Spread the tomato and pepper sauce over. Garnish with cherry tomatoes. Bake in oven for about 10-15 minutes until the surface has got a nice color!