Base recipes recipes
Cooking fresh and frozen vegetables Sprinkle the vegetables in a uniform size and place them in a microwave oven bowl. Add ½ dl of water. Tires with lid or microfilm. In portions larger than 500 g, stir after half the time. Frozen vegetables are never thawed,
Cooking fresh and frozen vegetables Sprinkle the vegetables in a uniform size and place them in a microwave oven bowl. Add ½ dl of water. Tires with lid or microfilm. In portions larger than 500 g, stir after half the time. Frozen vegetables are never thawed,
The margarine was melted on the forehead.
Rasp and sugar are mixed and shaken in the fat with constant stirring.
Rinse the meat and dip it dry with paper from the kitchen roll.
Mix salt and dough with crushed bay leaves, cloves, pepper and almonds and rub the meat with the mixture. Place the meat with the salt mixture in a clay dish and leave it cold for 1 day.
Bring water and sugar into a saucepan and simmer until the sugar is dissolved in the water.
Put it in the fridge until it is used.
Durability on the keel: max. 7 days.
Warm the milk up to 80 - 85 gr. Be careful not to burn it on. This changes the protein structure so that the yogurt becomes thicker while pasteurizing it. It cools to a temperature of approx. 55 gr.
Mix well in the scalded container with the starter yogurt
Bring water and salt to the boil and add rice.
When the water boil again turn down the heat and put the lid on. After 12 min. Turn off the rice for another 10 minutes under tight closing.
The rice is loosened with a fork and is ready for serving.
Approximately ½ dl water comes in a smaller pot, the eggs are put in and the pot is put on the stove. Turn on full heat. When the vapor extinguishes out of the lid, turn off the pan.
The pot should stand on the heat for 10 minutes, after which the pot is ta
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