Recipes with Salt

Dumplings in Curry with rice

Buns: make small buns out of the meat, onions, oatmeal, potato flour and a little alm. flour and cook them in my 5-10. Rice: Boil the rice in 10-12 Sauce: saute the curry powder min. in the margarine and add the cooking water from the meat. Whisk in the flo

Pasta Salad V

take the amount of pasta you want and flip it in approximately the amount of pasta pesto 1/3. Turn then canola oil mixed with some sprinkling of each spice to the whole thing has a slightly sticky texture that does not float. Tips: Lovely light and easy, a

Elses Buns

com 1200 g. flour in mixing bowl or mixer. then sugar and salt. Margarine is melted and the milk is poured in, when it is hot, dissolve the yeast in finger milk mixture. eggs and liquid are added alternately. If the dough is very sticky, add a little more flou

Rodfrugtmos II

1. Potatoes and root vegetables peeled and cut into smaller pieces. 2. Boil until tender about 15 minutes in salted water. 3. Pour boiling water from and save a part of the 4. Mash the vegetables eg. through the chopping machine. 5. stir in the broth in the 6.

Poppy seed butter, poppy seeds/tebirkes

Yeast is mixed in tepid water, the other ingredients are added and the dough is kneaded well. Be taken out on the table. Like on wax paper or tupperware-underlay allowing table does not become sticky. EVS. with a little more flour, deploying with the rollin

Oven frikardeller with bacon and celery

Start with chopping/blending onion and celery. mix it with pork, egg, salt/pepper and bacon which is cut into thin strips. Add the milk or cream, stirring until you have a firm mixture. Style forcemeat cold for an hour about Form small balls of stuffing with a

Patatais (Milk)

The potatoes peeled and cut into smaller pieces for cocoa is stirred into the water along with the potatoes and boil for 15 minutes. The tonsils are chopped finely in a food processor or loosened from the bottom. When the potatoes are cooked, accepted th

Lucia Bread II

The milk and dissolve the yeast that lunes, however, must not be warmed with, and the other ingredients kneaded in a uniform dough, which raises to double in size in a warm place, covered. The dough is divided into two equal parts that are shaped into balls