Recipes with Salt

Delicious chopsticks with accessories

Start scratching the potatoes, put them over and leave them until finished. Then peel 2 cloves of garlic and chop a little parsley, mix it with chopped beef and salt and pepper. Once you've done it, divide the meat into 4 equal-sized lumps and make steaks

Carrot soup

Chop carrots and onions nicely Put it in a pot of oil for a few minutes. Add bouillion so the vegetables are covered. Let it boil for 20 min. Blend it so there are no whole pieces. (If you find it too thick then pour more bouillion in.) Add salt, pepper

Turkey breast with bacon

Put the turkey on a frying pan and remove any fat if you do not want it. Cut some 1 cm thick piece of ementarla out. Step the bacon and fold it around the ementarla. Lay it along the turkey. Roll the turkey together so it becomes a "sausage" .. roll it so

Inbound card reader

Cookies, ketchup and oil are mixed together, then place the cardelets in a freezer bag of marinade and tie the knot on the bag and shake and refrigerate for about 2 hours. Once the meat has cooled and pulled, rub it on a pan in a little oil. The butterdi

Tomatsovs 02

Herbs, tomato purée, ketchup and chopped tomatoes are mixed together. When the sauce boils, the remaining ingredients will come in and let it boil while stirring. The sovsen is matched to appropriate consistency if desired. Then it is ready for servin

Soyabønnepostej

All of it is mixed in a bowl, but eventually the rye is put in such a quantity that the farmer gets a semi-solid consistency. Then put it in a dish of an appropriate size (think my is about 20X20 cm). This is placed in the oven for 1 hour, possibly more

Lam makhani (Indian butter lamb)

The ingredients of marinade are chopped well and mixed. The meat is cut into mundane pieces and mixed with marinade. Put in the refrigerator for at least a couple of hours. Put the peanuts in soft in cold water. Tomato paste: 2 chilies and 1 clove o

Helleflynder, Marineret

Cut the fish into slices of 3 to 4 cm thick and come in a refractory dish. Overlap with marinade and refrigerate for approx. 1 hour. Cook in the oven at 225 degrees C. alm. Oven for 25 - 20 minutes. Served with boiled potatoes.