Recipes with Salt

Fidaas humus

Put the chickpeas to soak in cold water for 24 hours. Drain the chickpeas in unsalted water and cook for about 1 hour. Remember to save a little of the water from boiling. Chickpeas blended with pressed garlic, tahina and lemon juice, for it has a creamy textu

Different lasagna

Svit the minced meat in the oil when the meat is browned add the coarsely chopped onions, carrots, mushrooms and tomatoes. Add the tomato puree, corn and spices and infant up with water and milk. Use if necessary. corn flour thickens the sauce if desired thick

Hungarian risfad

Cook rice as directed on package. Sauté the finely chopped onion in the oil/margarine until clear add the paprika and fry it a little with, add ground beef and mix for meat have shared it, salt and pepper are added along with broth, let it småsimre for 10 m

Long-term fried juleand

'S second and rub it with salt and pepper, before filling with Apple pieces and prunes that have been soaked in water for a few hours. Close the hole with kødnåle. Put second with breast down on a roasting pan with rack and set it in a warm oven 130 degrees

American chokolademuffins

Mix flour, sugar, baking powder, vanilla sugar, salt and cocoa well together. Whisk eggs, milk and oil is about 1 min. Stir egg mixture into melbalndingen until it is uniform. Divide the batter into molds and fill them just over half up. Put a (large) pi

Donuts

Sour cream, eggs and sugar, beat well with the lemon zest, salt and baking soda and melted margarine. Stir in the flour and the dough worked together. After a rest of 15 minutes rolled the dough out on a melbestrøet Board and plug into the big ring with a hole

Baked salmon in casserole dish with vegetables

porrene and skærres in 5-6 cm skyles pieces up to "the green", distributed in a dish. The carrots peeled, cut into strips,-fordelses in the dish. The onion halved and cut into slices, fordelses in the dish. Tomatoes cut into slices, along with minced garl

Herbal sauce a la bearnaise

The vegetables cut into small cubes. Boil until tender in the broth 15-20 min. Blend and season with bearnaise esens, tarragon and mayomaise. Tips: Can be eaten both cold and hot for good meat.