Recipes with Water

Star Shot III

dressing: The red dressing is stirred together, first peel the peppers into the asparagus water, then stir the remaining ingredients. Peel the chopped or squeezed and add. Season with salt and pepper. sauce: The butter is melted to clarified butter. Vineg

Chinese pan with ham

Cut the cabbage fine. Cut leeks and mushrooms in slices. Cut the meat into thin strips and shake them in a wok or on a pan in very hot oil. Take the meat off the pan and chop white cabbage and gently stir. Add the bean sprouts after approx. 5 min. Stir wate

Stegeben in cabbage

Brown the stews in half of the butter in a thickened pot. Pick them up Add the rest of the butter and brown cabbage here. Add water, salt and pepper. Put the stews down into the cabbage and let the dish smack under the lid with mild heat 1-1½ hours depending o

Sourdough to rye bread

The yeast should last 1-2 days at room temperature before use. Stir yeast into the lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little warmer for

Italian bread 03

I noticed that too much yeast is used! A little yeast, about 5 g, dissolves in 3 dl of lukewarm water. Flour, salt and sugar kneaded with water / yeast and add about 1 tablespoon of olive oil. Thoroughly eaten in the fridge for 12-16 hours. The air is blown ou

Creamy white cabbage

The cleansed cabbage is divided into four parts. The stick is removed. The cabbage is cut well on the bread maker or grated on the raw rice iron. The cabbage is switched approx. 5 min. Stirring in melted butter or margarine. The water is added and the cabba

Cabbage soup (old-fashioned)

The meat may be fresh or salty. Meat or spine is covered with boiling water, add the third spice and possibly. 1 onions, spicy whole spices and 1 tbsp. Salt if the meat is fresh. The soup foamed. The meat boils softly under low approx. 1½ to 2 hours until i

Pancakes with meat filling

Whip melted butter and other ingredients together into a non-thick, lump-free pancake cake. Let the dough rest for at least ½ hour in the refrigerator. Stir the dough through and spat if necessary. With more fluid if the dough seems very thick. Melt the