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Recipes with Pitted prunes

Desserts (warm) Little Rome Grated lemon peel Butter for frying ...

Whip the flour with sugar, salt, the fox of ½ lemon, egg and milk. Behind thin pancakes. Filling: Cut the stewed stews into thin strips and mix with orange juice or rum and a little spoon of lemon peel. Whip cream to foam and turn over the rest of the filling.


Mains Cinnamon Pepper Cumin seeds ...

Cut the scallops and apricots into strips and soak them for 1 hour in cold water. Cut the meat into cubes and brown them in a pan in the oil. Chop the boot and wrap it up. Add dripped dried fruit, spices, salt and water. Let the dish simmer approx. 1 hou


Mains Cotton cord to bale Pepper Salt ...

The sever is cut off the bacon nuts (keep the fat for later). The jaws are cleaned for the tendons and cut on the longest end of the thinnest side (not completely) so that three cohesive layers can be folded out. Place all unfolded with outer sides facing up


Porridge & gruel Water Pitted prunes ...

1 bag of pitted prunes steamed under the lid with a little water for a few minutes until they are soft. Sveskerne blended into a mash and place back into the pan. Aft according to how much it is necessary, add water to it will be a steady Moss. You can also


Mains Pitted prunes Melted butter White sausages of ca. 90 g each. ...

Put sveskerne to soak in the teen until it has cooled off, and sveskerne is the detail up. It takes approximately 30 minutes. Turn on the grill, or Preheat a gas Grill. Makes 4 skewers ready. Træspyd must be in cold water for 30 minutes first. Pour the t


Mains Duck fat Mixed winter herbs A "persillade ...

Give chestnuts a cut across the "stomach"-not too deep-and fry them on a dry iron pan to they start to open up and turn yellow in flesh, approximately 10-15 minutes. Season the duck roast inside and out with salt and pepper. Fill it with prunes, chestnuts,


Candy Gold dust for garnish Vanilla, the grains of which Chokoladesskaller, can be bought in specialist shops ...

Prunes, vanilla and wine came in a blender, and blend to a very fine paste. Style it in the fridge for 30 minutes. Came the mass in a syringe guzzle, and came in the husk. Garnish with a little gold dust. Made cold for serving.