Recipes with Comments

Sourbread II

The flour sifted with salt and sugar, and butter-milk added. The yeast is mixed into the water. All mixed to a slightly cohesive dough that is recommended for withdrawal. Covered with a lid or a cloth wrung out in cold water. When the dough is raised to the

Goulash Soup In

The meat is cut into cubes and FRY in margarine. Bacon cut into cubes, onions in both, and both fry with. The tomatoes must be scalded, skinned, cut into both and added along with garlic, spices and water together with the butter. The soup, covered, in 1-1

Bigos

The meat and the vegetables Fry lightly. Puree and spices are added together with a little water. Some gruel is in ca 1/2 hour. Then add the cabbage and mushrooms and sausages. It some gruel is approximately 1/2 hours. It is important that the sausages are smo

Czech roast pork with sauerkraut and knødler.

Roast pork: Pork Roast rubbed with salt and Caraway and FRY in the oven at 200 ° in an ovenproof dish with a lid. During cooking pour a little water now and then. When the roast is tender, add slices of onion and garlic. The lid is removed eventually to make c

Hungarian goulash soup

Cut the beef into cubes and chop bulbs coarsely. Steam the onions transparent in butter and oil, sprinkle the paprika, salt and pepper over and kødterningerne came in to stir the meat. has lost the red color, pour one litre of soup and cook for very low hea

Fine rye

Chop the butter and flour together and refine it into a grainy mass. Mix salt and caraway in. Add vinegar and water and knead the dough together. Roll out on floured board. Cut the butter, which must be cold, in slices and favor them on the 2/3 of the dough. P

Empanadas de horno (ovnbbagte dejgkuverter with kødfyld),

Dough for tapas de empanadas: the yeast in the lukewarm water touched out. Oil and salt added. Approximately 2/3 of flour is stirred in, and then kneaded the dough with the rest of the flour. Highlights half an hour, covered, lunt. Pino-fill: the oil warms

Recipe for Sambusa

Save a little dough: flour. The rest is mixed with oil, salt and water are added gradually. The dough should be firm and is formed of four buns. Each dumpling rolled out to saucer-size. A piece of brushed with the next piece added on and brushed with oil. To b