Recipes with Salt

Brunkål-diabetes

White cabbage chop. Brown sugar in a saucepan and add the oil. The cabbage is poured into the Pan and Brown well. Hamburg back out in the middle of the Pan, the cabbage are packed well up at battle it out, and the pot is brought slowly to a boil. It is n

Banana Cake with caramel glaze

1. stir butter and sugar fluffy. 2. Whisk eggs in one at a time. 3. stir in the rest of the ingredients in the order listed. Came the dough in a greased baking pan. Bake at 175 ° in 45 min. Caramel icing: 1. Heat the butter, sugar, vanilla sugar and

Ham casserole 02

Saute the bacon in a pan (it should never be Brown) then 1 can of peeled tomatoes Came in and then get you a packet of ham cubes in and then cream and finally ketchup. If necessary use a little jævning to the gravy. Spagetthi served to.

Meatballs in oven

Bouillon cube dissolved in the boiling water. The milk is poured in order to cool it down a bit. The flesh, the chopped onion, millet flakes, wheat flour and egg whites poured into a bowl and stir together. Broth/milk fortified with forcemeat, little by lit

Good burger buns-low-calorie

melt the yeast in the dough, make sure that the water is lunket then dissolve the yeast more quickly. Now add the becel and salt add oatmeal to the dough is firm.

Rye Bread WE

Taking and touching the yeast out of the salt, then add the syrup, water apple vinegar in that order. Finally, add the flour, that one has to "feel" their way the dough may "stick" slightly without sticking and should also not be too dry, so you well, it knead

Meat Sauce V

chop the onion, sauté it in margarine. Add the sausage meat and sauté it with. When it is golden mixing Cup peeled tomatoes, concentrated tomato puree and spices in. Let it simmer for about 15 mins small. Season to taste Tips: Finally, experiments with oth

Delicious Dor

Stir in sausage meat, milk and onion together. Add the flour, salt and pepper to it is a real lot. end but to stir eggs into forcemeat. Then FRY the. Tips: Remember that eggs should always in at the end.