Recipes with Salt

Hasselnøddesauce

Hazelnuts blend with garlic. Up in a small bowl, add the juice of a lemon, two tablespoons olive oil, two tablespoons Greek or Turkish yogurt, a small bunch of chopped parsley, salt and pepper.

Fiber Bread

Findel the yeast in the dumplings. Pour some of the warm milk over, stir the yeast and pour the rest of the milk. Mix the buttermilk with water, which must also be lukewarm, and put it together with dough, salt, sesame seeds, millet and flaxseed. Stir until it

English steaks

The avocado is broken and removed from the skull. It mashed into a bowl. Lemon juice is added (for the avocado to not turn brown). Garlic peel and squeeze into the avocado bag. Onions are peeled and chopped into very small pieces - come in the bog. The avocado

Herman cake - Amish friendship cake

Stir the sauce ingredients together, cover with a wet dish and leave it in the kitchen for 3 days. Every morning, you whip vigorously in the dough and moisturize the dish. At 4 o'clock tomorrow the dough would be bubbly and scented with sourdough. Here we g

Flatfish in the oven with vegetables

Clean the fish Freeze the pepper for seeds and seeds. Cut it into thin strips. Clean the mushrooms and cut them into slices. Cut the pork into thin rings and plan the carrot and celery on the rough side of the roast iron. Place the vegetables in a grease

Farmer steak with celery pie. Cranberry compote and hazelnut potatoes

Place the steaks on top of the fat edge down on a hot frying pan for 3-4 minutes until the grease begins to melt and turn golden. The steaks are seasoned with salt and pepper and brown on both sides. - Lower the heat and steak the steaks for 2 more minutes on

Kalvefrikase

The veal meat is boiled for 1½ to 2 hours with soup, carrots and potatoes. The meat is cut into suitable pieces, the vegetables are picked up by the soup. The peas are boiled, the soup from the meat is leveled with a buttercup. The vegetables are cut into suit

Cauliflower

First make a cauliflower pie of ¼ cauliflower cut into small pieces. They are quenched for a few minutes in a saucepan with a little butter without taking color. Then pour 1 dl of milk into the pan and the cauliflower is boiled completely tender under the lid.