Recipes with Salt

Cold swollen buns easy

yeast salt and water is stirred together Add the flour and stir well. the dough is våj and sticky made on køkkenbordet3-4 hours cast on down and then in the refrigerator overnight form dough balls and place them on a plate in a cold oven turn on the oven

Cake from nantucket

When the berries are mixed with chopped walnuts and sugar, they spread out in a springform at 23 cm. Covered with a circle of wax paper in the bottom. Stir the batter uniformly and pour it over the berries-nut mixture. Bake at 180 g in the middle of the oven f

Buns 07

Udrør the yeast in lukewarm water. Mix oil and water in another bowl. Pour the mixture of oil and water together with the udrørte yeast. Add the other ingredients (flour mixed into the dough feels good). Knead it well together. Style dough to uplift in a warm

Cucumber mousse

-Chop the cucumber finely, sprinkle with salt and let it drag ½ hour -Soak husblasen in cold water -Stir in sour cream and mayonnaise together -Wipe the cucumber dice and mix them in together with finely chopped onions and eggs -To taste with tabasco sauce

Chops in dish 17

Cruiser koteletterne with salt, pepper, paprika and carry. Saute the onions in a pan and got cream fraice by. Add cream, broth and tomato paste and let it come to a boil. Season to taste with the mentioned krydderiger Put koteletterne in a dish and pour

Nille ´ s corned beef hash with pasta

Cook pasta as directed on package. Brown the meat in a pot, and put onion in. Add all the other ingredients while stirring. Let it all simmer at medium heat in my 15-20 with lid tilted. Season with krydderiger. Serve with pasta/rice and with garlic baguett

Pasta with bacon, ham and tomato

Fry the bacon in a saucepan until it is Brown, take it out of the Pan, fry onions until clear, then add the tomato, blejsellerri and grated carrots and cook for approximately 8-10 my. Season with herbs and spices. Add the ham and cook up. Cook the pasta to

Breaded svinekotteletter

Koteletterne salted and seasoned, reversed in flour, egg and bread crumbs. The flesh can be cured and seasoned for up to 24 hours before finally Breading. After Breading added koteletterne on the clear plates with tanning oils. Koteletterne swabbed on the su