Recipes with Wheat flour

Grovboller

Bring dl water, flaxseed and 3-kornsblanding to a boil and let it soak into it's hand warmly. In a large bowl mix salt, sugar, yeast, flour and whole wheat flour, and pour the cereal mixture handwarmer and the rest of the water. Knead the dough well with th

Svinehjerte ragout with shallots

Cut hearts into quarters and remove the tendons and blood, rinse them well. Cut them so in 3 x 3 cm cubes. Season them with salt and pepper and brown them in the very hot butter. The peeled onion granted along with the sliced carrots. Let it grates a little

Heart ragout with shallots

Cut hearts into quarters and remove the tendons and blood, rinse them well. Then cut them into cubes. Season them with salt and pepper and brown them in the very hot butter. When they are nicely Brown, sprinkled the flour over. The peeled onion granted along w

Vanilleboller

Mix the flour and crumble the fat in it. Stir the yeast into the milk. Make a recess in the melblandingen and stir gærvæden herein. Knead the dough well. Pipe the filling together of butter and vanilla sugar. Portion dough into 20 pieces, came a little fill

Stuved cabbage

Cut cabbage rather fine. Boil it in salted water for approximately 12-15 minutes. Drain, and let the cabbage fumes dry. Shake the flour and milk to a jævning. Melt the butter in a saucepan, and add a regular No. Stir well, season with salt, pepper and, poss

Hvidkåls gratin

Hvidkaalen boiled until tender in salted water. The flour is mixed with milk to a Jævning that is cooked well through still Whipping. Butter irøres. The pot is taken by the fire, and they together beaten eggs, Salt and Pepper are added. Finally mix in it the p

Hvidkålgratin

White cabbage tøes up. Stir the flour and milk to a jævning in a pan over low heat. The margarine came in and stirring constantly boil the sauce well through to the sauce is glossy and smooth. Pour it into a bowl, stir in the egg yolks one at a time. Add th

Verona buns

The yeast dissolved in 1 litre of cold water. The rest of the ingredients are added. The dough should be firm (dropping the hands). A wet cloth is added over the dish and put in the fridge between 8-24 hours. The dough should not kneaded but cut with knife str