Recipes with Salt

Oatmeal with squash

The yeast is stirred in lukewarm water. Add salt, oil, grated squash and oatmeal. Add wheat flour, but hold it back as it varies how much flour the dough can take. The dough is kneaded well until it is smooth and smooth. Raises on the kitchen table for approx.

Tomato snack

You take the two tomatoes and cut them over to the middle and then scrape the contents (and store it in a bowl). Then cut the cucumber into small tern and pour it into the tomato content that you have stored before and stir quietly around putter salt and le

Quail in cream sauce

Clean and rinse the quails and sprinkle them with salt and pepper. Bring half grapes in them together with a little butterballs. Close for opening. Brush them in the rest of the butter in a frying pan. Sweat the heat and pour the spirits on. Let it boil a litt

Plaice fillets in Beignetdej

Brush the fillets lightly with salt and let them pull while the dough is made. Whip egg, milk and salt together and whip the flour, the dough must be like a thick pancake pie. Dip the plaice fillets with a kitchen roll deep in the dough and cook them golden an

Farsert Vagtel m / mushrooms - pom rösti and roasted oysters

Quail bones - you can buy quails where the hull is taken. Otherwise remove the upper thigh, scratch down the leg on both sides, push the meat back and cut the thigh off at the joint. Some different mushrooms are used, which are cooked on a pan. The wool

Quail with grapes

Check the quizzes as necessary. after being cleaned. Cut off wing tips. Rub them with spices. Turn on the oven. Set it at 250 degrees. Brush them in stews, on all sides. Put them in an ovenproof dish with the chest upwards. Cook the pot with white wine, let

Quail in Cantarelsky with puff pastry

The quails are boneless (not the thighs), browned at very high heat, seasoned with S + P. The legs are browned in a saucepan, seasoned and the water added, simmer for approx. ½ hour. The fund is used for the cloud. The canterelles are halved and divided into 1

Stuffed quail on pain d’épice

Farsert quail: Bake the quails, put a stick of raw foie gras in the quail, together with chopped mustard and a spice of herbs. The guard is packed together to look like a whole quail and packed into the fat net. Persian pears: The porridge is cut into 5 c