Recipes with Water

Quinuabrød

Day 1: Yogurt/vand or Molkosan and water mixed together and the yeast is mixed in it. Add syrup/honey and then quinua flour. Fordejen allow to stand at room temperature overnight, however not exceeding 12 hours. Day 2: Next day stir salt, oil and the rest o

5-kornsboller

Yeast, salt and sugar is stirred into the lukewarm water to the yeast is dissolved. Add the buttermilk. Bran, 5-grain mixture and half of the wheat flour is added and stirred well. Add the rest of the wheat flour little by little. Knead the dough thoroughly. T

5-grain buns

5-kornsblanding cooked in the 2-3 minutes in the water and allow to cool. Everything except the flour is stirred in. Then add the flour to the dough release. Dough raise for about 1 hour. Formed then to about 25 buns. They must raise about 20 minutes.

Femkorns buns

Boil water and seeds in a pan. Pour it into a bowl, came the margarine and milk in. Let it cool until it is lukewarm. Stir in salt and yeast into the bowl. Stir in the flour a little at a time. Knead the dough well, first in the bowl and finally on the tabl

Pork loin stuffed with apricots and Honey Glazed Apple slices

Rub the rind with coarse salt, so salten comes down between all swords. Cut a Pocket into between rind and flesh. Chop the apricots and mix with butter and thyme. Fill the pocket with abrikosblandningen and season the meat with pepper. Put the roast on a rack

Stuffed Turkey roll

With a sharp knife and carefully cut the Turkey Breast so you get 2 equal flat pieces. Bank them easy interface. Thaw the spinach and season with salt and pepper. Advantage first then the cheese and ham on top of the spinach. Now roll the Turkey Breast t

Stuffed Turkey Breast with feta and parsley

The parsley thoroughly rinsed, and chopped. Feta cut into smaller pieces. Cutting a "Pocket" on the fattest place in the Turkey Breast, and feta + parsley put into the "Pocket". Volume of cotton yarn around the Turkey Breast, and lace the well to, so the st

Buckwheat crepes with shrimp stuffing Provencal

Crepes: mix the flour and salt in a large bowl. Add cold water, little by little, until you have a batter of the same consistency as vandbakkelsesdej (thick, lind). Tires dough with plastic film and set it in the refrigerator 24 hours. The next day, add more c