Recipes with Coarse salt

Foccacia in roasting pan

Stir the yeast into warm water. Add salt olive oil and flour and stir the dough together. The dough should be steady-it must not kneaded. Let dough raise covered in a warm place about 2 hours. Pour the dough in a baking pan lined with baking paper. Let the

Beef in dish 02

Let the butter is golden in a thick-bottomed pan and add the paprika. Let it shower by. Saute the onion and meat in butter and add ketchup, salt and pepper. Let the Court of småsnurre, covered, for about 10 min. season with salt and pepper. Pour the sauce i

Skate wing with Tangy horseradish sauce

Skate wing into 2 pieces and placed into the Pan along with vinegar, carrot, leek, star anise, peppercorns, salt and pour water on to the covers. The wings are cooked, covered, on low heat for about 20 minutes or to the flesh can be lifted from the legs. The f

Roast duck at BBQ roast duck on ball gril

After thawing take the innards out. Other inspected and rinsed in cold water in-and outside. Blot dry with paper towels. Rub the other check-in and outside with salt and pepper and fill it with the above mentioned ingredients. Close with kødnåle. Buk win

Roast duck with almond stuffing

Chop the almonds and bread for the stuffing. Use if necessary. a parsley stutters. Stir in the stuffing and let it soak, it hangs together. Rinse the thawed and and dry with a clean cloth. Rub with salt. Came the stuffing in the second. Close with a couple of

Grouse blasted

Picking ryperne, cut the head and wings of, take the entrails out. The redecorated grouse be placed in a serving dish. To 5 kg. meat used 125 g coarse salt 40 g sugar. 25 g. saltpeter (optional) Mix the sugar and salt. Ryperne rub with mixture. Style

Seal-liver paté

Liver, bacon, onion and garlic blended or chopped, Add flour and milk, season with pepper and salt. Bake in a water bath. The recipe can also be made, how to make a bechamel flavored with spices and anjoser.

Ham Roast with feta cheese, chili and fig chutney

Ask the butcher cut ham roast of pork without culotte and mignon. RIDs the rind down to meat with ½ CM's space-avoid scratching in the flesh. Have the butcher scratched the roast, so go the after, sometimes ridsningen not deep enough. Be careful to get salt be