Recipes from Wocobook

Nøddefranskbrød

The milk is lunched, and the yeast dissolves, which must not be heated. Add the other ingredients and knead the dough until it is uniform. Raises for approx. 15 min a hot spot - covered.

The dough is divided into three pieces that are shaped for French brea...

Parmesan Bread

Melt the fat, add the milk and warm it until it is finger-hot. Crumble the yeast in a bowl and pour the dough liquid over, stirring. Mix flour, salt, ½ dl parmesan cheese and ½ tablespoons oregano. Put it in the bowl. Work the dough smoothly and allow it to ri...

Marican bread

Sift the wheat flour into a bowl or directly onto a clean table top. Add whole wheat flour, salt and yeast dissolved in a little lukewarm water. Add more lukewarm water until the dough gets stuck and knead it well with sesame seeds and anise.

Pour the dough...

Beetroot with grapes

Give water, wheat kernels and salt a boil. Add grahamsmel and rye flour under strong whipping. Put on a lid and let the dough raise on a cutting board for at least 12 hours. Stir the yeast into a little lukewarm water. Divide the grapes and remove the kernels....

Lavash (Russian bread)

The yeast is dissolved in warm water and kneaded with salt and flour. The dough is worked very thoroughly until it is smooth and just releases the fingers.

Then pour a sauce of oil into a bowl, the dough is rolled into the oil and stands in a smooth place f...

Almonds with orange

Smash and chop the almonds. Mix almonds, flour and flour in a bowl. Add orange juice and fox shell. Melt the fat and let it cool. Mix the fat in the dough. Stir until it is properly mixed. Cover the bowl with plastic foil and leave it cold for 2 hours. Bring s...

Magdalena Pie

Dress a piece of cake cake with greased baking paper. Whip egg whites to hard foam and turn the sugar into the foam. Wide 1/3 part of the dough into the mold and behind it at 150 degrees on the bottom groove for about 25 minutes, so the bottoms get crisp and c...

Marengs 03

Whip the egg whites into hard foam with the first 90 g of sugar and a few drops of vinegar. The vinegar causes the whites to become more rigid, and the marlin keeps the shape better during baking.

Whip to the mass is so firm that you can turn the bowl up an...