Recipes with Sugar

Banana buns

The yeast in the lukewarm water touched out. The butter is melted and stirred together with cultura and place in gærvandet. Moses and the chocolate banana chopped and added with the other stuff and dough is kneaded thoroughly until it is smooth. Made withdr

Chocolate-nut cakes

The egg whites from eggs whipped very stiff, while hazel nuts chopped into the blender. Sugar, chocolate sprinkles and hazelnuts, and mix it all reversed in the stiftpiskede egg whites gently. Set in the small peaks on a plate with wax paper and bake in prehea

Poulard breast with thai curry and rice with fresh corn

Heat a little oil in a frying pan and fry the poulard breast with skin side down. When they are golden, turn over the and added thai curry paste and 1 cup of water. Simmer 10 minutes. Turn the breasts in the process. Cook rice according to instructions. With a

Salmon stuffed poulard tureen

Udben poularden by cutting it up along the back and work along the legs all the way around, the remote also lårbenene. Drag the femur into the body. Chop laksekød with shallots and salt on food processor and add cream and eggs. Season with pepper and nutmeg an

Poulard in Tomato sauce

Poularden cutting area in 4 parts, which are dried thoroughly with a well-wrung cloth. The tomatoes are washed by scratches in the cross, be placed in boiling water for a moment and skinned. The bottom is cut off, the seeds are pressed softly out, and the toma

Portvinspoussiner

Poussiner: Poussinerne be made able. Smear with port wine. Invert regularly 5-6 hours. Be taken up and lubricated with Dijon mustard, turn them in bread crumbs. Placed in a roasting pan and pour over with melted butter. Seasoned with salt and pepper. FRY in th

Poussin with venison sauce and Grandma's cucumber salad

Melt the butter in the pan until it is golden brown came poussinerne in and brown them well, first breast side. Bacon is shared each into 3 pieces and Brown with ca. 5 min. When bacon is brown poured water over kogenede so that poussinerne is completely covere

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv