Recipes with Salt

Salmon cakes with horseradish cream

Chop the salmon and mix it with the other ingredients for a father. Form small meatballs and fry them in the Pan without fat at medium heat for a few minutes on each side, until golden and done. Horseradish cream 62g DDV yogurt 2 tbsp. freshly grated horseradi

South Sea chicken

start with the gravy. slice the onion and bacon in cubes and sauté them few minutes in browned margarine in a saucepan. Sprinkle curry powder on let it simmer a little before the flour is mixed in together with grated Apple and tomato puree. stir bouillon and

Rejecoctail 02

Break lettuce into small pieces. Cut the asparagus. Slice the avocado flesh into cubes and drizzle with lemon juice. Set the prawns for draining. Advantage salad, asparagus, avocado and shrimp layered in a tall glass. Dill cream: Blend of dill, sour cream,

Chops in foil 02

The oven heats up on 200 gr Butter melted in a pan and Brown on both sides and koteletterne placed on each his foil. The sliced onions Brown and distributed over koteletterne and the sliced tomatoes Brown lightly on the forehead and distributed also the same a

Abdullah kyllingeret

boil the chicken in strips behind the arrow. saute the leeks in a little butter, add the chicken and pour the boulionen over, add salt pepper Curry and garlic. simmer for about 1/2 hour. now pour fløede. Finally add the roasted bacon. put the mixture in a baki

Raisin-nut cake

Fat, powdered sugar and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the eggs one at a time, and finally mix the flour and the other ingredients in, and it all touched to a uniform mass. Pour into a gr

Spinach roulade m shrimp mousse

BOTTOMS: Spinach egg yolks and cream is stirred together and season with salt and pepper Æggahviderne whipped stiff and reversed in. it all poured out on baking paper which is lubricated with oil and bake at 150 degrees for approximately 15-18 my. Fill: it

Filled plaice

Plaice were found inside with the dark side up that cut down along both sides of the anchovies and outwards so that the fillets are still stapled. The fillets reversed outwards and the fish turned into flour, seasoned with salt and pepper. FRY on both sides