Recipes with Sugar

Cheesecake IIII

Bottom: Line the bottom of a springform (ca. 22 cm diameter) with the baking paper. Stir all ingredients together and pressure the to the bottom at the bottom of the form. Style bottom cold. Fill: Drainage fresh ones good and blend them into a soft puree. P

Grandma's Apple Pie

The dough is kneaded together and divided into two equal parts as printed surface by hand. Made on ice for 1 hour with the film between the layers. Meanwhile, peeled apples and is split into two halves and udkernes. They cut into slices at 2-3 mm and revers

Fruit salad with luxury fromage

Set husbladen to soak in cold water about 5 minutes. Pour a bit of væden from the fruits and benefit them in 4-6 serving glasses. Beat the egg yolks and sugar light and frothy. Whip 1 ½ dl of cream and turn it in. Dissolve husbladen over low heat in the las

Peach melba mousse

Soak the gelatine in cold water for about 5 minutes. Yogurt is poured into a bowl and stir in sugar and vanilla. The cream whipped stiff. Isinglass is taken up from the water and knuges free from water. Isinglass is melted in a water bath or in the microwave f

Steak sandwich with aïoli and chili-peach melba

Start with preparing aïoli: 's hvidløgsfedene and crush them in a mortar with a little coarse salt, add the egg yolk and a little lemon juice and then the oil little by little until aliolien has a suitable consistency. Season to taste with lemon juice. Aïolien

Mini turtle brownies

Melt the turtles, along with butter, let it cool slightly. Whisk eggs and sugar together until it becomes fluffy. Add the flour, baking powder, salt and chopped chocolate. Stir in the cooled chocolate mass in. Pour in a greased cake form (put wax paper in the

Green marinated potato salad

Boil and peel the potatoes Blend the vinegar and sugar in a blender. Add the onion, parsley, mustard, salt and pepper then blend it all. blend again for a smooth mass by getting the oil in (a smooth beam) flavor, if desired. dressing for. cut the potatoe

Vanillepakker

1. Crumble the yeast into a bowl. 2. Melt the fat. Add the milk and let it be writer's hot! Pour the liquid over the yeast and stir until it is dissolved. 3. Add the sikkeret and as much wheat flour to dough release the bowl. 4. Let dough raise under a clot