Recipes with Coarse salt

Sour cream-sauce with lemon peel

Mix everything and season to taste. Made in refrigerator several hours before serving. Stir before serving. Pour the sauce over the cleaned, smoked trout, herring or mackerel fillets. Garnish with dill sprigs and serve the Court as a starter.

Stir fried vegetables

Heat the oil in a large pan or wok. Saute all the vegetables by strong heat for a few minutes until tender but still crisp. Mix the ingredients for the marinade sam-but. Add the vegetables and let the Court to simmer for 2 min. Tips: Use other vegetables a

Cardamom buns

melt butter and add milk, stir the yeast into the warm wetness and add eggs, orange juice and the rest of the ingredients-flour a little at a time so you can see when it is enough! Cut out in ca 10 pieces and put on wax paper. Bake for about 15 minutes a

Italian sausage meat roll with potato gratin

Father's Soak the slices in milk franskbrøds. Stir the bread mixture with meat, eggs and spices. Wide forcemeat out on a piece of wax paper into a square (20 x 30 cm) advantage onion and parsley together with cheese in thin slices of forcemeat. Scroll this as

Asparagus Soup (Goodbye Soup)

Pour over asparagus snitterne for draining. Melt the butter, the flour came in and behind it, along with asparagus water. Then add the chicken broth. Let the soup Cook through 5 min. Pour whipping cream in soup and warm up to the boiling point. Season wi

Boiling the lobster

Bring water to a boil with the salt and dill. Hummeren came in the game boiling water head first. Put a lid on the pot and bring the water to a boil again until the next lobster place in. Reduce the heat so the water just småkoger and cook for 12-15 minutes

Baguettes

Stir the yeast into the cold water. Add salt. Mix flour in ad a few times until the dough is light and supple. Style dough to withdraw approximately 4 hours. Form the dough into three flúte in bagepladens length. Let flútene after raising 15 min. cut and brush

Long-term Fried Roast Pork/Loin (Long Frying)

RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay le