Recipes with Salt

Valnøddeboller

Stir yeast into the water. Add oil salt and sugar and stir well. Add walnuts and sunflower seeds and apple. Slowly pour it with flour until the dough is firm. Let the dough raise about 20 minutes. Form approx. 16 buns and let them raise again before baking

Fresh tomato sauce

All ingredients except salt and pepper are boiled under low for approx. 2 hours until the sauce is thickened. The loop is removed. The sauce is poured into the food processor and pureres. Then sift and season with salt and pepper. The sauce lasts 3 days in a c

Fennelauceau (fish)

Fennelauceauces are made by buttering the finely chopped shallot-cloves until golden (not brown). Next, 1 tablespoon of fennel powder is added. Noilly Prat, white wine and fish fund are added and cooked for 30 minutes. Next, the whipped cream is added to the s

Estragonsauce for fish

The onions are chopped fine and sautees shiny in the butter. The finely chopped esdragon leaves blend together with moisture from the steamed fish. The sauce is cooked well and the cream is added. Boil for another 5 minutes. Finally, cool butter is whipped in

Fennel Sauce

Remove the green from the fennel and chop it nicely. Lay it aside. Cut the fennel fine. Melt the butter and season the fennel in the butter for 2 min. Add broth, cream and Dijonsennep and cook the sauce. Smooth. Possibly the sauce with a little cornamel dried

Estragon and mustard sauce

Chop the loaf, put butter in a saucepan and cook until it is shiny. Add white wine and cook it down to half. Add whipped cream and boil additional sauce until it is thickened. Add dried and fresh estragon, mustard and taste with salt, pepper and possibly. suga

Court Bouillon

Onions, celery, porridge and carrots are cleansed and cut into slices. Water, white wine (vinegar), herbs, salt and spices are mixed into a saucepan in a saucepan. Let the layer slowly boil and simmer for approx. 30-40 minutes. Says and is now ready for use.

Danablu was sleeping

Melt the butter in a pan and stir the flour. Add the milk gradually and cook the sauce through stirring. Season the sauce with salt and give it a few drops of color. Pour the sauce over the meat, pour water and place an hour in the pan. Cover the dish with foi