Recipes with Eggs

Krumkaker (cones)

Melt butter and refrigerate it. Piks egg snaps of eggs and sugar. Add the cold but liquid butter and flour mixed with cardamom. Let dough sleeper before frying in the form. Tips: Modern kræmmerhusjærn looks like el-vaffeljærn. Otherwise, the old Alex an

Turkish pizza

Warm water and stir the yeast into. Add salt and some of the flour. Knead in flour as much as it needs. Let dough raise in a bowl while you prepare the filling. Chop the onion, Chili's and Chop fine. Stir the forcemeat with all the ingredients. Roll the

Mushroom pate

Cook the rice according to instructions on the package. Let them cool slightly. Mix mushrooms, onions garlic and roughly chopped hazelnuts and thyme. Brown mushroom blend in browned butter in a large frying pan. Pour the mixture into a mixing bowl. Add t

Norwegian smultringe

Whip eggs and sugar foamy. Add the other ingredients and knead the dough well. Let it rest for half an hour and then roll it out in about 1 cm thickness. Jack smultringene out, so they form a circle with the hole in the Middle, and cook the cakes light brow

Turbot with clam ravioli and Basil cream sauce

The fish is filleted. Fund: fish bones and head FRY in butter. Water is added and brought to the boil. Lightly. Vegetables into smaller pieces, peppercorns and salt added. Spin together about 30 min. Pull 30 min and filtered through a cloth. Clam ravioli

Turbot with potato skins and saffron sauce

Mousseline: Salmon and egg blended into an empty lot and slowly add cream, run in the blender until it is smooth. On darnes lubricated first mousseline forcemeat, then added "potato scales". The fish are met on a greased plate and put under the grill in the ov

American waffles

Flour, salt and baking powder mix. Milk and egg yolk is stirred in. The stiftpiskede white and melted butter into. Bake in waffle iron about 5 minutes on each side (these waffles will be quite thick). Serve with light syrup.

Fish fillet with remoulade

Amazing through legs, fillets the fillets can be cut by the end of the. Fillet reversed first in flour, then in beaten egg and then in bread crumbs. Roast the fillet on a hot pan in butter. Served warm with lemon boats and remulade.