Recipes from Wocobook

Sømandsgryde 02

Divide the cabbage in the middle, remove the stick and cut the cabbage into thin boats. Clean the vegetables and cut them into slices. Give the broth a boil in a large pot. Put the meat in and simmer for 10 minutes add the vegetables and simmer under low until...

Rababertærte

The rhubarbs are cut into 2 cm pieces and boiled with sugar. Cooling off. Possibly boil with very little water.

The dough is kneaded together and left cold for one hour.

Whites whip stiff and macros are turned in.

2/3 part of the dough is rolled out a...

Zucchini with marcipan

Chop the pads well. Put them in a small bowl and pour the port over. Leave them in port for a couple of hours. Then mix the ingredient into the pie dish by hand or in a food processor. It must be smooth and nice. Let the dough rest for half an hour in a refrig...

Pariserbrød

Toast bread is shaken. The meat is shaped into 4 steaks, seasoned with salt and pepper. The meat is cooked on a forehead with a good coating 3-4 min. on both sides. The beetroots are chopped and mixed with freshly baked horseradish and capers. Organized as a t...

French apple pie (tarts)

Use a fried frying pan (30-35 cm in diameter) that can withstand oven heat.

Mørdej: Milk and small pieces of cold butter crumble with fingertips until the mixture resembles grated cheese. Eggs and sugar are poured in and the whole mixture is collected into ...

Fresh lemon pie

Dough: Season all ingredients quickly and put the dough on the fridge for 1 hour. Roll the dough thinly and clothe a pie shape (about 27 cm diameter) with the dough. Put it on the fridge while preparing the cream.

Cream:
Sprinkle the egg yolks with the res...

Rhubarb pie with crumb pie

Crumble flour and butter, mix sugar in.

Blame the rebels and cut them into pieces of 2 cm. Mix sugar with potato flour. Place the rababs in a greased ovenproof dish. Sprinkle sugar with potato flour over the rhubarb. Shake the dish so that sugar and potato ...

Rhubarb mousse on macaroni

Rhubarb compote:
Rhubarb, sugar and water boil to a compot that cools before stirring in the mousse.

Macro bottom: Marcipan is stirred together with sugar until it crumbles. Afterwards, egg whites are stirred. Lubricate on baking paper and baking at 175 de...