Recipes from Wocobook

Ølbrød

The yeast is crumbled and stirred with the beer lining to 35 degrees. The 3 dl. Sieve flour is added and the mixture is spun with a spoon until it is smooth and smooth. The sourdough is covered and set aside for approx. 24 hours after which it is kneaded with ...

Pancakes with spinach fillet 02

Onion and garlic roast in a little oil or on a grilled pan until it is transparent. The spinach is added and it fries until the vapor is evaporated. Add salt, pepper and nutmeg with a little cream (about ½-1 dl. Per bag of frozen spinach) and boil it in. Fill ...

Tunmuse

The gelantine is separated and soaked in cold water.

The eggs are boiled for approx. 9 minutes until they are hard-boiled. Cool, peel and divide both ways into an egg piece to cut the egg into a fine tern.

The tuna is drained for water.


Tuna, creme ...

Spaghetti carbonarra

Step bacon and chopped onions.

Add the cheese and cream, let the dish boil 3 min.

Mix with the cooked spaghetti....

Daimtærte

Smash and grind the almonds to the cake bottom. Whip 4 egg whites stiff. Turn 2 dl sugar, almonds and flour in.

Wipe the dough into a greased spring shape with a diameter of approx. 24 cm. Put it in the oven and the back.

Let it cool in the mold before t...

Baked salmon with almonds

Mandel Fars:
The celery boil is boiled tenderly in leachate water and dripped off. Almonds blend together with egg, celery, basil and cream, then add salt and pepper.

Salmon:
The butter dough is rolled out into a large square. The salmon is cut into long ...

Bacon Soup

Beat the bacon in a little fat add the vegetable broth and let the bacon simmer until it is tender.

Boil pasta in salted water
Pour the water from the pasta and put it into the soup and serve it immediately....

Avocado Pesto

Blend garlic into a food processor. Add basil, parsley pine nuts and parmesan. Half the avocado and remove the stone. Scrape the pork tenderloin into the blender and blend to pur,. With the machine running, the oil is added gradually. Add water if the puree is...