Recipes with Salt

Strudsegeg with orange sauce

Peel the orange and lemon and remove the white skin on the inside of the skull. Cut the skull into super thin and long strips and give them a boil in water. Fill with cold water and drizzle in sieve. Dip the meat dry with a kitchen roll and brown it on both si

Squash with avocado

Boil the squash in boiling water for 5 minutes. Let them get cold and dry them off. Tie them along and take the inside with a teaspoon. Cut it into small terns. Remove the skull from the avocados and remove the meat and mix it with the food from the squash

Roast beef with peberskum & amp; Wild rice salad

Roast beef: Bring the meat to a saucepan with boiling water and cook it approx. 20 min. Take the meat, wipe and brown in butter for approx. 5 min in total. Season with salt and pepper and allow the meat to rest for at least 15 minutes. Under foil before cuttin

Oven-style roast beef with herbs

Parsley, estragon, garlic, butter, salt and pepper are stirred together. Put the roast beef in a small pan and melt the herb mixture. The meat is browned at 225 degrees C. alm. Oven for 15 minutes. Stays further at 160 degrees C. alm. Oven for 20-25 minu

Fried butterfish with rosemary and chilli

Heat a little olive oil on a pan and stir the fish for 4 - 5 minutes, together with rosemary. (It gives a nice taste to the fish) season with salt and pepper. Sprinkle with chili and serve with boiled rice or a good bread and a fresh salad.

Reds in sweet dressing

Cut the slices into thin slices and sprinkle salt. Let them pull about 1 hour and wipe them with a clean cloth. Stir the remaining parts together and pour them over. Let them marinate a couple of hours before serving for example. To a risen

Puffed ribs

Stir minced meat together with salt, pepper and oatmeal. Come milk slowly and style the dad in the fridge. Chop the hook. Peel the apple and remove the core house. Cut it and the scallops in barely 1 cm cubes. Mix all three things as well as the noodles in the

Braised pork beans with pearl barley, citrus-glazed majors, silver beans and ganache sauce

The meat: Order chicken lumps in the butcher a few days in advance. Dip the jaws of lumps dry with kitchen rolls. Heat oil and butter in a saucepan that can withstand the oven. Brown the jaws until they are light brown. Pick them up on a plate. Carrot, parsley