Recipes with Egg white

Ministrone with bread

:P il onion soup. Peel the carrots and the potatoes ... Rinse celery and courgette. Chop and cut all the vegetables finely-also the tomatoes. Kartofer put under stirring for 3 min. Add the courgettes, tomatoes, parsley and soup. Boil the soup for 15 minute

Crispy breaded fiskefilét

Set the oven at 225 degrees. Butter a piece of wax paper or a plate lightly with margarine. Mix bread crumbs, whole wheat flour, paprika, thyme, salt and pepper in a shallow dish. Grate the peel of half the lemon and mix it in. Beat the egg white lightly wit

Cargo elite roller with Toblerone cream and raspberry sauce

Grate marcipanen and stir it with milk. Beat the egg whites until stiff, add sugar and whisk again to the eggs are cool. turn the marzipan and egg together. Spread the dough out on a baking sheet into a rectangle on a 20 x 30 cm. in 1/2-1 cm. thickness. behin

Strawberry mousse 04

Take some strawberries for garnish. Findel for the rest of the berries with the electric hand whips or blender. Mix the bog with the sugar. Whip cream and egg white stiff and turn both frosigtigt in fruit bog. Put the strawberries in the freezer 1-2 hours mous

Beef sirloin a la Imperial

Grease the edge cut partially free and Striploin plastered free of tendons and loosened from the anchovies, if desired. Beef Striploin is placed on a rack over a roasting pan, season with salt and pepper, and FRY further in the oven at 225 degrees c. alm. o

Cheese petit fours and rods

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The finished kneaded dough into two equal parts, a part of petit fours and a part to the rods. Petit fours: Dough rolled out in ca. 3 mm thick

A wish wreath

Dissolve the yeast in the cold milk, after which the other ingredients are added and kneaded together into a uniform dough. The dough rolled out in ca. 12 cm wide and 50 cm's length. Along the center of the dough placed filling, which lubricated well out. T

Linzer tart (from Austria)

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is made in a cool place, like a refrigerator, approx. 1 hour, after which it divided into ¼ to ¾ to bottom and lid. The large piece