Recipes from Wocobook

Bergis

Melt the fat and add the milk. Warm it until it's finger heat. Crumble the yeast in a bowl. Pour a little of the dough and stir the yeast into it. Add the rest of the dough and salt and sugar. Add the flour a little at a time. Work the dough tightly so that it...

Honningskorper

Lie the milk in a saucepan, pour the milk into a bowl. Crumble the yeast and disperse it into the milk. Add oil, honey, salt and grahamsmel. Pour the wheat flour in, but save 1 dl. Stir the dough together, start to knead while the rest adds to the flour. Put t...

Risbrød

Bring all the ingredients together into a sticky dough that just slips easily. Eight for approx. 10 min. Let the dough raise to double size (like a cool place, as long cold raising gives a more "cool", juicy and tasty bread with longer shelf life).

Turn the...

Citronmelissedrik

Lemon flour leaves are boiled with sugar and ½ to 1 dl water in a pot for approx. 2-3 minutes. Pour on a jug and cool in the refrigerator. Sift the juice from lemon balm leaves and dilute with the rest of the water.

Serve the beverage with crushed ice cubes...

Kolokythia (Greek Zucchini Balls)

Mix the grated zucchini with salt in a bowl and leave it for approx. 1 hour. Push the water out.

Add eggs, feta, oregano, onion, pepper and soya powder and mix well.

Spray a thickened saucepan with oil, add a large spoon. Butter and let it melt over medi...

Blasted Horned Fish with Fennel Sauce

Keep in mind that coral fish should be cleaned within one hour after catching, otherwise the gall bladder will dissolve and give flavor to the surrounding fish meat. Also, remember to remove the excessive amounts of fat from the bugfish bug. Horned fish fillet...

Roasted Hornfish

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge.

The salt is rinsed off and the fish is divided into suitable pie...

Curry Fish

Fish is steamed in the poultry until it is tender (about 15 minutes). Then the fish pulls out for about an hour in the layer. The fish is picked up and dripped off.

Carrot cress: Mayonnaise, the juice of ½ lemon and the cream are flavored with curry. The ch...