Recipes with Salt

Grilled mushrooms with mozzarella and pesto

Rip the mushrooms on the top of the head. Blend all the ingredients to the pesto and butter a little pesto in the cracks on the mushrooms. Grill the mushrooms short, until the pesto sinks into the mushrooms. Place half of the mushrooms in an ovenproof dish.

Club sandwich like L.A.

The bread is shaken slightly brown. The chicken is cut into smaller pieces. The salad is rinsed. Bacon roast crisp on the forehead and dripping off on greasy paper. The tomatoes are cut into thin uniform slices. The avocado moses and mix with one spoon. Mayonn

Occo buco

Stir the meat at the edge all the way around. Turn each slice into flour with salt and pepper. Melt the fat into a deep pan or pot. Brown the meat, like some times. Put the meat back in the pan. Pour red wine and water at. Come rosemary and sage by. Let th

Bisi (pancake bread)

Mix all ingredients except the lukewarm water that is added gradually. The dough is kneaded thoroughly (it may have to stick a little) when done. Set aside for a slight spot for half an hour. The dough is thrown down and shaped into 10 bowls. The balls are rol

Wheat cakes with icing (Wheatballs)

Mix the yeast with 37º hot milk and with 1 teaspoon of sugar. Stir 6 dl flour in yeast mixture. Let raise 15 min. A warm place. Heat the oven to 175 °. Stir the remaining ingredients in the dough. Eat the dough well. Take a little over ¼ of the dough and form

Burger Patties

Shovel smoothly. Mix meat, spices, mustard and onions in a bowl. Add the eggs and stir. Then add breadcrumbs as needed and coarse pickled herbs. You can also add fresh rosemary or thyme, anchovies or chili. Form the steaks with your hands, possibly. Usin

Foccia buns

The buns: Pour the bag contents into a bowl of 11/2 dl. Lukewarm water and 1 egg. Eat the dough evenly. Divide the dough into 4 equal parts and shape the balls flat. Tomato Filling: Stir together in a bowl of tomato filling consisting of 1/2 tablespoon ol

Fishing paupets

Scrub or plaice, flock and fillet. Season with salt and pepper and roll with the skinside in two fingers. Trout mousse or other fishfather sprayed into the hole. Steamed in fish boiler over fish fund or court broth. The fish fillets can also be lubricated with