Recipes with Salt

Nørregård Boller

Crumble the yeast into a bowl. Melt the fat into a saucepan and add the milk. Let it get about 37 degrees. Pour the mixture over the yeast, stir and add salt, sugar and 1 dl flour. Work the dough well for 4-5 min. Add the rest of the flour, work it into the do

Hvedegifler

Crumble the yeast into a bowl. Pour lukewarm water and dissolve the yeast. Add salt and 8 dl of flour. Work the dough well together for approx. 5 min. Put the dough on a floured table and knead it for another few minutes. It is important that there is always e

Honningskorper

Lie the milk in a saucepan, pour the milk into a bowl. Crumble the yeast and disperse it into the milk. Add oil, honey, salt and grahamsmel. Pour the wheat flour in, but save 1 dl. Stir the dough together, start to knead while the rest adds to the flour. Put t

Risbrød

Bring all the ingredients together into a sticky dough that just slips easily. Eight for approx. 10 min. Let the dough raise to double size (like a cool place, as long cold raising gives a more "cool", juicy and tasty bread with longer shelf life). Turn the

Kolokythia (Greek Zucchini Balls)

Mix the grated zucchini with salt in a bowl and leave it for approx. 1 hour. Push the water out. Add eggs, feta, oregano, onion, pepper and soya powder and mix well. Spray a thickened saucepan with oil, add a large spoon. Butter and let it melt over medi

Roasted Hornfish

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge. The salt is rinsed off and the fish is divided into suitable pie

Curry Fish

Fish is steamed in the poultry until it is tender (about 15 minutes). Then the fish pulls out for about an hour in the layer. The fish is picked up and dripped off. Carrot cress: Mayonnaise, the juice of ½ lemon and the cream are flavored with curry. The ch

Hornfish in Indian

The fillet fish fillet, cut into strips, dip into flour and fry easily in margarine on the forehead. The anglers are put on a plate, the forehead is cleaned. The lid is cut into large pieces, simmer in a little butter with the garlic without browning. Add 2