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Recipes with Allspice

Base recipes Sugar Fresh herring, untreated Pepper ...

Whole mixes are added and layered with the herring in a bucket and a light pressure is put on so that they stay in the layers. They are finished after approx. 1 month.


Base recipes Vinegar Ground ginger Bay leaves ...

The herring is cleansed and served in vinegar for a day. Dip the spices and mix them with the herring in a jar, with a light pressure of at least 1 month in a cool place.


Base recipes Ginger Cinnamon Oregano ...

The herring is cleansed for inoculation and applies but is not rinsed. In a clean container, cover with a layer of the finished mixture, after which the herrings are layered with a little of the mixture between them and finally pour the rest of the mixture ove


Soups Olive oil Salt Little ds tomato pasta ...

Put the beans in soft overnight, add if necessary. Extra water. The beans are rinsed and boiled for 15 minutes. - this boiling water is thrown out. Put the finely sliced ​​onion in oil, add the pre-cooked beans and water so the beans are covered - boil for


Lunch Dill Leek Water ...

Tear the shell of 1 lime and squeeze the juice of all three. Mix it with the other ingredients and give the layer a 3-4 min. Far boiled up. Taste if Add with paste or sugar and cool off. Cut onions and leeks into rings and lay in layers with herring and dill.


Cold cuts Groftkværnet pepper Whole mustard seeds Lean beef ...

Beef and pork chopped once. Cuttings are cut into very small pieces (about 3x3 mm.). The spices are shaken with water, after which it is mixed and kneaded very carefully. Stopped in piglet or beef hooks (about 25 cm.). Runs a day in the fridge. Smoked with bøg


Cold cuts Spice blend Blood, ansaltet Allspice ...

Swallows are cooked slowly and not too much, then chopped through 2 mm. Sliced ​​on the meatbaker and come while they are still hot in the kneading machine. The soiled blood is now well mixed with the swellings, while adding salt, salps, sugar and spices. When


Cold cuts Spice blend for liver sausages nr ii Allspice Ground white pepper ...

The liver and the chopped onions are twisted twice through the finest slice of the meat hammer, as well as the cooked waste. On the other hand, they are cooked hard 4 times through the finest slice of the meat hanger. The liver is sprained with a little soup i