Recipes with Water

Havregrynsmuffins

Flour, baking soda, oatmeal, salt and sugar mix. The melted butter, egg, water and milk is poured in. The dough which is fairly steady, assembled with a spoon, and distributed in lubricated lens molds. Baking time: about 20 min in 200 degrees c. alm. ove

Chicken in peanut butter

partners the chicken and ripping off the skin of. came the oil in a large thick-bottomed saucepan. cut the onions and the peppers finely and add to the hot oil and stir slightly then come to peberen in. cayenne came so the chicken down into the pan with the me

Baklava (Baklawa)

Prepare the filodejen if it is deep-frozen (must be thawed) Put baked pieces on top of each other on the table. Cut the pastry into the size that fits the form or Hill they have to be made in. Butter tray or shape with oil. Put a layer of Filo on then, put

Green curry soup

Sauté the onions in the oil until they are glossy, add chopped garlic, add the curry powder and chili-burn of. Cut and chop the rest of the ingredients and add to the pan. Let simmer for 30 min. Blend and serve. You can serve with a teaspoon. sour cream and

Dairy free Apple slices

Stir the yeast in the lukewarm liquids. Stir in the flour, add salt and sugar. Let the dough rest for 30 minutes. Whisk in the egg yolks one at a time. Beat the whites until stiff and gently fold them in. Hot æbleskive Pan well. Got a lump of fat into th

Forest pigeons with prunes

Slice the onion and bacon in cubes. Rinse the pigeons well. Take the Apple and cut it into cubes. Put Apple and prunes into doves and close them with kødnåle. Brown the margarine in a frying pan. Pour onion and bacon into the dish and sauté it well. Then take

Cooked Forest pigeons in tomato sauce

Put the pigeons in a saucepan, cover with water, bring them to a boil and remove the foam. Add salt, soup, onion, which is set may 4 whole cloves, peppercorns, Bay leaves and possibly. porse leaves. Boil the pigeons on a low heat until tender, about 2 hours, b

Easy clam chowder

The vegetables cut into cubes and boil until tender in the soup. The fish is cut into cubes and add along with the cream. Must be cooked up and is ready for serving. Tips: You can also use other fish, or a remnant from the day before.