Recipes with Atamon

Rikke Stougaard's apricot / ferskensyltetøj

½ tray peaches from Irma, they are the most juicy and ripe, ie. 500 grams 1 tray apricots of 500 grams 2 cans of clementines with juice The innermost almonds from the apricots, they are broken with a nutcracker, lined up Fox must be of 2 grapefruit, plus t

Orange marmalade with Whiskey from Paradishus

The oranges are chopped in a meat chopper and then poured into a pan together with sugar and water. Cook with medium heat for half an hour. Store about 100 grams of sugar and mix it with gelering flour and vanilla seed. Cake the vanilla and sugar / gelled p

Our fried herring in vinegar

Wipe the silt fillets, remove the ridges and give them a cut at the edge of both sides of the herring. Turn the herring fillets into rye flour mixed with salt and pepper. Melt the grease and sift the fillets golden. Put them on greasy paper. Mix the vinegar

Thai Dip Sauce with pineapple

Boil pineapple, garlic, chili and water for 10 min. And then blend with a rod blender. Add salt, sugar, vinegar and lemon, boil, season with salt, vinegar and lemon and then try the consistency - put a little on a cold plate and see if it runs too thin. Thick

Chilipasta 2

Chili, snack pepper, onion and garlic chopped roughly and swirl in the oil in a saucepan. When the onions are ready add chopped tomatoes, tomato paste, vinegar, cumin powder and salt. Let the mixture stand and cook for at least 30 minutes. Chop it all with

Blackberry / sea buckthorn juice

Boil blackberry, sea towers and water for the berries are tender. Spell the mass and say it through a safeti. Add 500g sugar per liter of juice and boil, add the atamon and pour the juice onto the shredded bottles that close immediately.

Raspberries marmalade

Put the raspberries in a pot of sugar and simmer for 1 hour. Scrape the grains out of the vanilla bars and put both pieces in the pan together with the sprouts and juice from the limes. Boil on low heat and with constant stirring for 10 minutes. Add the gel

Citrus Marmalade

Peel all fruits with a crisp potato peeler. Cut the peel into strips according to the desired thickness. Remove as much of the white barriers from the fruits as possible, cut them apart and blend it all. Squeeze the juice out of the mass through a sieve or a