Recipes with Salt

Marzipan-bulb tart

The dough is kneaded together and placed in the refrigerator approx. ½ hour. Roll out and come in a greased pie. Forbidden at 180 degrees C. alm. Oven for 10-15 min. Cool slightly. Filling: Eggs, flour, sugar and cream are whipped together, the cracke

Impressed reine-clauder

Rinse the flowers, divide them and remove the stones. Marinate them for at least one hour in cognac and a price bumped cinnamon. Mix flour, sugar and the whipped eggs to a smooth, thick dough. Add a few drops of vanilla essence, a little salt and the cognac, t

French apricot pie

Sift flour and salt. Add the butter to the bites and knead it into the flour with your fingers - your hands are often too hot. Add the sugar. When the dough can be rolled out, it is ready. It may be put in the fridge, but then wrap in foil to keep moist. Wipe

Lemon pie 03

Shortcrust: The butter is crumbled with light hand in the flour. Mix the salt in and mix the dough quickly with cold water and egg yolk. The dough must not be machined too much as it becomes heavy and runs down the sides of the mold. The dough is wrapped in a

Banana pie 2

For the cake: Chop the butter in the flour and knead it together. Add flour and salt. Make a dough in the flour mixture and pour the egg yolks in it. Collect the dough. Let the dough rest cold for a couple of hours before it is rolled out and put into the pie

Baked apple cake with crisp lid

Peel the apples, for example. James Grieves or Filippa and cut them in both. Turn with cinnamon and sugar. Bring the mixture into a greased, refractory dish. Blend sugar, salt, herbs (eg lemon balm mint leaves ananassalvie or vanilla). Mix with oatmeal and

Apple Pie

First prepare the pie dough: Sift the flour and add salt. Pour the butter or margarine into the flour and finely chop with the fingers until it has a uniform grit consistency that resembles the fried cheese. Be careful, it does not become coherent until the wa

Pineapple-pie

Say the flour with a little salt. Add the butter in the bites and knead your fingers - the hand heat is often too much. Add a little about ½ dl of ice cold water until after the consistency allows the dough to be rolled. The dejer likes to rest a block in the