Recipes with Salt

Fried Eiders breast

Pour 1/2 l buttermilk in a bowl and put the frozen breasts in the bowl. Let the dish stand for 12 hours and then pour the milk from, take the remaining 1/2 l. buttermilk and pour over meat. Let this stand for another 12 hours and then pour this milk out. Rinse

Baked pork in sour-sweet sauce

Slice the pork into cubes and put it in the marinade for about 30 mins. Take the meat up and drainage it, flip it, first in the egg and then in potato flour. Deep fat FRY pieces for the Bill in a pan m. ca. 2 l. salad oil. Cut the vegetables finely and f

Faucet breast with glazed root vegetables and pasta

The skin is removed from the breast meat, the pure meat cut now in thin slices. Carrot and onion cut into thin strips, chopped garlic and fresh lovage also chopped. It's all mixed with a little oil and a splash of soy, pulls in this good 10 minutes. A pan w

Oil vinegar dressing

All ingredients are mixed and pulls before use. That can further be added; dill, chives, garlic, etc. Depending on taste and application.

Abbacchio alla Romana (Lamb)

Let 2 cloves of garlic be golden in the oil, and remove them. cut meat into suitable pieces (at will), and fry it in oil, seasoned with salt and pepper. Chop very fine: rosemary, 1 clove garlic and sardel fillets and mix everything with the vinegar when the me

Burittos with salad and guacomolo

Buritos: Cut the vegetables into strips (remember to take the seeds out of the chillierne) and sauté them in a little olive oil, add the meat and Brown it together with the vegetables. Pour the væden from the beans (do not throw it away) and mash the beans.

Baked smoked forel

Remove skin and bones from the forellen. Steam the washed spinach in a frying pan, covered with the water, hanging by. Came the spinach in a colander and squeeze over the free of water. Whip the eggs with salt and cream. Melt the butter in the Pan, pour the eg

Hvidløgsflütes with herbs

Warm water almost hand hot and dissolve the yeast in it. Add salt and oil. Willow garlic individual cloves and hug them or chop them finely. Stir them in gærvæden. Mix the chopped herbs to the flour and stir it in gærblandingen a little at a time. Knead the