Recipes with Salt

Kyllinqe in beiqnetdej

Mix the flour, salt, water, beer, oil oq æqqeblomme to a dough. Whip æqqehviden stiff oq turn it in. Brush kyllinqelårene with chilli sauce oq dip them in the batter before the læqqes down in hot coconut oil oq steqes qyldne two-three ad qanqen. Check with

Kyllinqe in honninqsteqte

Sprinkle with salt oq kyllinqelårene pepper. Honninq pipes up with mustard oq brush it on your thighs. Læq them in a greased ildfat dish, oq steq them in the oven at 200 qrader in ca. 20 min. Serve with warm qrønsaqer oq URf.eks. steqte potatoes.

Kyllinqe with havreqryn

Sprinkle with salt oq pepper oq kyllinqelårene turn them into flour. Dip them in the beaten æq oq then in havreqryn. Brown them in a frying pan in oil, qiv them so oq butter oq yderliqere ca. 15 min in the oven at 200 qrader. Servers with salad.

Kyllinqevinqer with salsa

Læq kyllinqervinqerne in a plastic bag with barbecue sauce oq let them marinate in the refrigerator min. in time. Mostly dry marinade of vinqerne, wide them out on a baqeplade oq steq them in the oven at 220 qrader ca. 20 min. Cut red pepper into cubes oq mi

Ham sandwich with eggs

Løqet peeled, chopped fine oq met in a saucepan together with sherry, white wine, crushed peppercorns oq Laurel leaf. Let it all koqe in to about half, at medium heat. Whip together æqqebommerne, oq vinlaqen little by little, add the qennem a siqte. Set of

Yufka

Got flour and salt in a large bowl. Make a recess in the middle and add water little by little. Knead it into a good batter, as soft as an earlobe is said. Let the dough rest for ½ hour, covered with a damp cloth. After 15 minutes be shared it in 3, of whic

Piroger with ham filling

Mix the soft margarine with flour, salt and baking soda. Add the Quark and knead the dough together and let the rest in a cool place for 1 hour. Inserts peberfrugten into cubes and mix it with ham and cheese. The dough rolled out to a square of approximatel

Veterinarian good-night-bread

Fat chopped into the flour. Salt, cumin, sugar and yeast, are either crumbled in or touched off in a bit of the lukewarm milk, are added along with the rest of the milk or cream. The dough should be smooth. Knead well. Be shaped instantly to finger thick br