Recipes with Cold water

French buns

Yeast is mixed in the cold water. Sugar, oil, salt and lastly the flour is added. The dough is kneaded into a ball in my 5 min. Dough rest about 8 hours or until the next day. The dough is beaten down and shaped into buns approx. 35 paragraph brushed with w

Abdullaziz easy buns

In a large bowl stir yeast, salt, oil into the water and add the flour a little at a time, stir for there are no lumps. Tire Bowl with film and set it on ice overnight, next day posted lumps of dough on wax paper and the oven turns on at 200 °, when the oven i

Ice-roulade with raspberry

Whip eggs and sugar, thick, whip the water in. mix wheat or potato flour with deer laksalt, term and turn the mixture into the dough. Butter roll shape easy, wide dough herein and behind by 200 degrees, rouladen in 15 min. Invert the mold onto a piece of sugar

Deep fried shrimp in the shroud (Gung chup baeng tort)

Willow garlic fattened and chop it very finely If you use frozen shrimp then thaw them and dry them well by (dry them well so they are not wet!) Mix rest of ingredients with the garlic and let dough stand and rest in about 10 mins Heat the oil up to the

Phred Hedeviger

Flour, water, yeast, eggs, salt, sugar and cardamom stirred together and rest for 15 minutes. Margarine cut with cheese shavings, and scrolls of 3-4 times into the dough, after the last roll-out cut to the requested number of hedeviger. Raisins and sukat sp

Gold Drops-Game Fund

Brown meat, and vildtben together with the cleaned, carved vegetables and thyme in the oven at 250 degrees. Set the ingredients to boil in water on low heat. Foam "soup". Share the onion and burn it black on a dry pan. Put the onion in the pan together with th

Eider Duck, Fried

After skinning of the bird, be sure to remove all grease, as it gives a fishy taste. Eider, put heart, liver and gizzard in a bowl, cover it with foam milk and let it stand a day time in a cool place. Tag the bird and giblets up, rinse it and dry it thoroug

Spiced ham

The brine must be cooked up, then it must be cold before the ham comes in. Find out which spice you'll use, as. Provance or thyme If the ham is fresh, so put you in salt-/krydderlage 3-5 days (Add a bit of spice in the brine.) You boil ham now with a