Recipes with Salt

Falaffel

put the chickpeas to soak overnight. Rinse them thoroughly in cold water, and let them afdryppe. Chop the chickpeas, onion, parsley in meat mincer, and add the spices, chilli and bicarbonate of soda. mix everything, add 3.5 dl. water. REMEMBER: under no cir

World's best chocolate cake! (Swedish Chokoladeka)

Approach: it all blended well together and pour into a baking pan or springform with baking paper. Bake at 175 g of very approximately one hour. (it may be really soggy) -Or; Bake for the not blævrer when you give the oven a shoulder;) Tips: It is always

Eva brown bread with Sourdough

1. day The dough, which is a "soft mass", stir 10 mrn. with the mixer (or el-whips). Stand covered at room temperature until the next day. 2. day 2 dl. the dough is taken from for the next baking, sprinkle ½ tbsp. Salt coarse salt over. Be made cool. (=

Amos health bread

The milk and dissolve the yeast in it as, lunes, however, must not be warmed with. Add the other ingredients and knead the dough consistent. The dough is divided in 2 parts, which are formed into balls and put on a greased plate. Raises for about 30 minutes in

Cinnamon snails Diabetes 02

Udrør the yeast in the lukewarm buttermilk in a large dejskål. Mix sugar and salt with 3/4 of the flour and pour the mixture in the bowl. Knead the mass with dough hooks approx. 3 min. at medium speed or in ca. 10 min. with your hands. Add the rest of the f

Salt baked potatoes

As they must be served with the skin, it is very important that you wash the potatoes thoroughly. Dry them and put them in a roasting pan on a bed of coarse salt about half to 1 cm thickness. Bake potatoes at 160 degrees for about 45-50 min. Let them cool of

Lynstegt salmon with spinach and potato wedges

Put potato boats on a wax paper, drip oil over those pieces and sprinkle with salt. Behind them in the oven at 225 degrees until golden, tender and crispy, about 45 min. Put the salmon on a hot plate with skin side down with a teflon coating. Grate them on th

Sauce Bolognese

Sauté onions and garlic in plentiful oil-it must not take color. Add the minced meat and sauté until meat is browned throughout. Add the red wine and turn down the heat. When red wine is sprittet of the added Fund and slightly balsamic vinegar and vegetables