Recipes with Coarse salt

Beef soup 02

Melt the butter in a saucepan and saute the onion and garlic in it. Add beef and saute it until it crumbles and has changed color. Add the broth, tomatoes, beans, paprika, salt and pepper. Let the soup boil at low heat and under the lid for about 2 min. make a

Country bread with buttermilk.

Stir the yeast into warm water. Add the buttermilk, oil, salt and wheat flour. Sifting mix in a bit of a time, to achieve a uniform dough which is fixed. Knead the dough thoroughly and style the exposed to uplift in 45 min. Turn the dough down and divide it in

Tebirkes m/Remonce (fill)

Dough: mix the melted butter and milk in a bowl. Stir the yeast in this and add other inredgienser (keep a little of the flour back to roll out). Knead the dough thoroughly. Roll it with SAMM into an oblong plate approx. 65 cm. 20 times the Butter remoncen

Yummi tunfrikadeller

Drain the tuna. It came in a bowl and stir in the eggs, onions, garlic, parsley, salt and pepper in the fromage frais. Add and bread crumbs. Stir together well and style the forcemeat uncovered in the refrigerator for approximately 1/2 hours. Rose frikadele

Long term swollen bradepande bread

Mix together the yoghurt, water and oil and stir the yeast out. Mix durummel with salt and stir it into the liquid. Add the flour and knead the dough well. It must still be sticky. Divide the batter into a baking pan lined with baking paper-with your hands. Co

Marinated ham skewers with ananasrelish

Mix the ingredients for the marinade. Pat the meat dry and put it in a plastic bag. Pour the marinade in and close the bag. Mariner meat in the refrigerator for 1-2 hours. Mix the ingredients to relish. Season with salt. Let stand 1 hour at room temperature

Garlic bread

Blanch the separated, upillede garlic kogenede in water for 5 minutes, let them drain and willow them. led them simer in milk in 10-15 minutes until tender. Term the flour together with the salt and make a recess in the blend milk and hvidløj and add the me

Meatballs in tomato-vodka sauce

Knead together and form meatballs to indgrdienserne forcemeat into small buns (2-3 cm. in diameter). Put the Meatballs in the refrigerator, while the sauce is prepared. Sauce: melt the butter in a saucepan. Add the tomato purée and vodka and let it cook for