Recipes from Wocobook

Ovntorsk with horseradish

Put the fish in a greased fireproof dish. Put tomato slices on drys salt and pepper. Put some butterballs on top of the tomatoes. Put the dish in the oven for 15 minutes. At 200o...

Cod Cakes

The cleaned and boneless cod is pressed and dried with a cloth. Chop twice and stir with the other ingredients.

Stir and serve with melted butter, freshly baked potatoes or potato salad....

Lynboller I

Bagetid approx. 10 minutes at good heat (200 degrees). Grease the baking tray with butter or margarine. Melt the butter. Pour the milk in. Bring the yeast into the dumplings. Stir it out with the milk mixture. Stir the rest of the pieces in the dough. (Hold a ...

Lynbolle

Melt the butter in a saucepan. Mix the butter and milk in a bowl. Crumble the yeast and disperse it into the milk mixture. Bring sugar, salt and egg in. Slice the flour and beat the dough through. Pour the dough into buns and put them on a coated baking sheet....

Vegetable soup with ham

Thaw the peas so much that one bag can be mashed with a fork. Melt 50 g of butter in a saucepan and steam the chopped onions. Add the mashed peas and milk and broth. Bring the soup into the boil, turn it down and simmer for 10 minutes. Add the whole peas and t...

Grønærtesupper

The peas are cured and rinsed. Bring the bouillons to the boil. Place the peas and boil for 10 minutes, then purify through a sieve. Bring flour and grease to a bowl boiled in the soup for approx. 10 minutes until the bowl is melted. Purée is stirred in the so...

Vegetable soup with creme fraiche and salmon

The peas are placed in a pot of water and broths. Boil for 20 minutes. Mix or rub through a sieve, return to the pan with butter and the two kinds of cream and season with salt and white pepper. The soup is served with creme fraiche or cream pepper and a strip...

Almond cake I

Mandler food processes for consistency like grits, stale dates added to it hangs together in a big lump and one fears for their food processor. Not too many dates, as the bottom becomes too sweet and partly too sticky. The bottom is frozen to give consistency ...