Recipes with Rod vanilla

Kathrine plum tart

Stir the egg yolks with sugar and place in a saucepan with the cream. They get a rehash and cooling off. The whipped whites granted when the cream is cold. In kathrine yolks added an almond, when the stone is taken out. Yolks are added at the bottom of an oven

Apricot balls

Put wax paper on 2 baking sheets, and preheat the oven to 175 degrees (hot air to 150 degrees) halve the vanilla Rod lengthwise, and scrape the grains out. Knead flour, almonds, sugar, butter and oil together quickly. Pack the dough into foil, and style the co

Christmas wreaths

Margarine and break into pieces in the flour. The other ingredients are added and the dough is kneaded together. Let dough rest about an hour before it is rolled out into thin bars that are shaped to the doughnut, which brushed with egg white and dip first in

Julebiscotti

Almonds, sundried cranberries, sukat, Seville oranges and chocolate chopped coarsely and mix in a bowl. In another bowl, beat the eggs with the baking soda, vanilla, cinnamon, cloves, sea salt and sugar cane, came after which it mix with the chopped ingredient

Apricot balls

Put wax paper on 2 baking sheets, and preheat the oven to 175 degrees (hot air to 150 degrees) halve the vanilla Rod lengthwise, and scrape the grains out. Knead flour, almonds, sugar, butter and oil together quickly. Pack the dough into foil, and style the co

PEAR trifle

Start with the cream. Bring the cream and the split vanilla pod to a boil. Soak isinglass in cold water. Beat the egg yolks and sugar, thick and foamy. Whisk a little of the boiling cream into the egg mixture and then pour it back into the pan. Warm the cream

Risengrøds omelet

Milk and oatmeal cooked into a porridge and in this met a little salt and husblasen, which are macerated in the normal way. Vanillen jabbed with a little sugar and place in the cream, which is then poured into the porridge. Then pour it all up in a serving bow

Kastaniekonfekt (Diabetes)

Cut a cross in golsad. Cover with water in a pot and boil them until tender with vanilla and cinnamon. Boil for about 20 minutes and be taken up. Shells and Brown membranes removed. Golsad rives fine. Wheat germ and finely grated chocolate mix in kastaniema