Recipes with Salt

BAGUETTE a la Alsace ´

Leaven: Yeast friable and is mixed in tepid water 35 degrees C The flour whipped in with fork. Made in kitchen temperature in 24 hours Dough: water lunes to 35 degrees C, add surdejen. Put salt and as much of the flour as the dough can take. The dough is

Trina's Easy Buns

Dissolve the yeast in the water, add the oil and a bit of flour. stir the salt into the dejlen and use the flour to it fits. Brush with milk, coffee, water or eggs. Bake in the oven until golden ...

Scallops à ' la. Lacy Castle

Scallops are distributed in 4 St. alu foil. Sprinkle a little parsley, crushed garlic, a knob of butter and salt and pepper over each portion. Close the "packages" and set them in the oven at 200 g for 15 min. Serve with warm baguettes. Tips: The wor

Salmon in mornay sauce

Chop onion in coarse pieces and chop porrene into slices. Advantage of this at the bottom of a ovnfastfad. Pour mornay sauce in addition to vegetables and then put salmon portions out of the sauce. Flavored with salt and pepper and pour a little lemon juice in

Super easy gullerods buns

Stir the yeast in the lukewarm water, out came the grated carrots and the other ingredients and knead into dough release. Set dough balls to the withdrawal during a tea towel about 35 min. then form dough balls (ca 16stk) brush with egg Bake in oven at 20

Tarte Tatin (Apple Cake)

Dough: Butter, flour, sugar and salt are mixed together so it looks like sawdust/bread crumbs. Egg yolk and cold water mix and hændes in the dough. The dough should now come together, but you do not knead it. It'll just hang together. The dough be wrapped in p

Exotic kylligesalat

spicy chicken in Curry and a little cinnamon and nothing else. fry them as directed cut the other stuff into small pieces and mix in a bowl. When the chicken is cold ground it into smaller pieces and mix into salad. mix a dressing of three tablespoons balsami

Malene's Pizza snails

Dough: 1. The yeast is mixed in the lunede fluid. The other ingredients and approximately 2/3 of flour and dough is kneaded well added. Additional flour added to dough consistency is appropriate. The dough should stick slightly to the hands and table. The dou