Recipes with Semolina
The meat is cut for approx. 3 cm. Big cubes. Onion and garlic sliced and chopped well. The oil is heated in a large saucepan, and the cloves, onion and garlic flour well for approx. 5 minutes with stirring. Add so much water that everything is well and well
Water and mash are boiled, semi-sprouts whipped in, the cinnamon pole boils for 20 minutes. When the porridge is cooked, remove the cinnamon stick and sugar is stirred in. Serve cream to.
Boil semuljen in milk for 10 minutes, season to taste with sugar. Remove the Pan from the heat and mix 3 leaves isinglass, dissolved in a little hot water, in semuljen. Then add the stiftpiskede egg whites. Pour this mass in a buddingform, which is washed with
Stir in the softened fat together with the egg yolks, Quark and milk. Semuljen came in and then small ham cubes. Squeeze garlic juice in the batter and flavor it with salt and paprika. Turn finally the stiftpiskede egg whites into the batter and got it in the
Grynene is mixed in a little of the milk. The rest brought to the boil by even heat while stirring. Smooth no added. The porridge is boiled for 3 minutes and cured at no.
Grynene is mixed in a little of the milk. The rest brought to the boil by even heat while stirring. Smooth no added. The porridge is boiled for 3 minutes and cured at no.
Low dough by aiming the flour and salt into a bowl. Stir the semolina grynene in and then crumble the butter in with your fingers, to the mixture resembles large bread crumbs. Whisk the egg lightly with water and mix it into the flour with a knife, to the mixt
All the ingredients mix and place in a teflon coated cake form. Cake mould covered with baking paper. The dough is filled into the mold, bake at 160 degrees C for 90 minutes. The oven turns off and the tart to cool in the oven, let the oven door must be closed
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