Recipes with Coarse salt

Paprika pot 04

saute the Curry in becel add paprika sauté the chopped onion in it until they are shiny and Brown the meat came to add salt, add the tomato puree and water and simmer 1 hour. smooth with corn flour then add cream, cook up and serve with rice Tips: Peel

Rib Roast with red cabbage-like dish

Go the rind of, it should be scratched right down to the flesh, especially out at the edges, avoid scratching in the flesh. Rub the meat with salt. Be careful to get salt down between all swords. Jack Laurel leaves down between swords. Put the roast in a ro

Rib Roast with red cabbage-to julebuffeten

RIDs the rind down to meat with ½ cm. intervals-but do not scratch in the flesh. Have the butcher scratched the roast so go the after, sometimes ridsningen not deep enough-especially not in the pages. Rub roast well with coarse salt and plug a few Bay leave

Pizza snails in

Stir the yeast into the water. Add the salt, oil and flour and knead the dough well. Let dough raise in 40 min. Roll dough out into a rectangle approximately 40 x 40 cm. mix together the tomato paste, oregano, garlic and about 175 g of the cheese together. But

Spider-tart

Dough: mix the flour with icing-like in a food processor and add the cold butter into small pieces. Run the dough for a gritty mass and collect it quickly with the egg. Style dough cold at least ½ hour. Roll the dough out and place it in a pie dish (ca. 22

Flat bread 02

Mix flour, baking powder and salt. melt butter, and stir it into the dough under heavy stirring. luck the milk in, and knead the dough URgodt.lad dough stand for about an hour then 1/2 is the easier to roll out. Portion batter into 4 tril them each into a b

Creamed Jerusalem artichoke soup with roasted bacon

Peel the Jerusalem artichokes and potatoes and cut them into coarse pieces. Arrow the onion and cut into cubes. Grate the vegetables in olive oil in a pan and add chicken Fund-Let it simmer for 20 minutes and add the whipping cream and grated nutmeg. Simmer

Matambre (stuffed beef roulade)

Get the butcher to chopping pieces of meat, so they hang together in one page. Remove sinew and possibly. fat and bank flesh out. Put one piece in a roasting pan with the cut side facing up. Pour half of the thyme and garlic vinaigren on and sprinkle some over