Recipes with Sugar

Grønærtesupper

The peas are cured and rinsed. Bring the bouillons to the boil. Place the peas and boil for 10 minutes, then purify through a sieve. Bring flour and grease to a bowl boiled in the soup for approx. 10 minutes until the bowl is melted. Purée is stirred in the so

Green pea soup 03

Let the salad and pork be cut well and steamed in butter. Add 200 g peas and steam with a couple of minutes before pouring the broth. Let the soup simmer, until the vegetables are very tender (about 5 minutes). Then the soup is blended and poured through a

Green pea soup 02

The peas are boiled for 10 minutes with water and broth. The soup is blended and may be said to be free of shells. Pour back into the pan and heat before pouring the cream and the sparkling white wine. The soup must not boil. Season with salt and pepper. Th

Dreameroulade with fruit or berries

The bottom is mixed together and placed on a baking sheet with baking paper. The bottom is baked approx. 12 minutes at 200 degrees. Fill to one half of the bottom. This is rolled together. The crisp edges are cut off. Then decorate the roulade with whipped cre

Roulade with jam

Lubricate a piece of heavy paper and form it into a box of 25 x 35 cm and 3 cm high. Put it on a flat plate. Whip egg and sugar well together. Mix flour and baking soda and sift it into the egg yolks. Wipe the dough into the paper. After baking, remove the cak

Chocolate mousse with cointreau

The chocolate is cut into smaller pieces and melted with orange juice in a saucepan. Boil until it starts to thicken in consistency. The pot is taken from the heat and the egg yolks are whipped in for one at a time. Butter and cointreau whipped in. Cool to coo

Mokkacreme IIII

Mix the ingredients of the cocoa cream in a thickened pot, simmer for pudding consistency. Cool the cream and mix it with stewed cream.

Mokkacreme II

Soaked house blossom in cold water. Bring cream 13% in boil. Whip egg yolks, sugar, coffee powder and cocoa together. Sprinkle some of the boiling cream and pour it back into the pan. Warm the cream to the boiling point, do not boil, so it separates. Remove th