Recipes with Fat

Rosenvands Cakes (Sønderjysk)

Lukewarm milk and rose water, add the sugar, then the other ingredients. The dough rolled out in thick sausages. Cut with a knife. Bake at 200 degrees C for about 8 minutes.

Bløddej (basic recipe)

The dough must not be too hot, is about ½ hour before opslåningen. will you roll the dough must be treated as vinerdej and added cold. scrolling when approximately 200 g. of fat on 1 kg. dough. Manufactured screw conveyors, screw conveyors, brown butter, cu

Father's Fried as wildly (meatloaf)

Let the meat go 2 times through kødmaskinen tilligemen bread crumbs and spices, stir with the egg to the godr forcemeat is coherent form to a large oblong bun and flip it into the breadcrumbs plugin small wedges of blubber on the bias into the brown bread roll

Grove meatballs

Cut the meat into strips, chop it swabbed through kødmaskinen. Came the flesh in a bowl add chopped onion 4 tablespoons grated el. flour, salt, pepper and milk mix it all well to a tough father. Form Meatballs (6-8) with a tablespoon, soaked in the hot f

Herring in dressing gown

's salt herring udben put a little chopped onion into the herring fold it together and wrap it in a single layer of paper which is pressed together ends smørrebrød smelt quite a bit of fat increased herring herein in 15 minutes must be flipped multiple times s

Veal with parsley (false kylinger)

for this purpose can be used: a lump of pork cut the flesh in El. thinly sliced bank each slice well out and put a little margarine and parsley on the roll it together and bind on it and turn it into flour and salt hornfisk and markral from where the legs are

Beef Fillet fried in the Pan el.

sheds fillets, one for the tendons and membrane and Brown it on all sides in the fat powdered salt over load the lid on the pot and turn the roast every 4 it my without water for time: 30 minutes early for fillet of veal 20 minutes take the pan of meat up to a

Paczki (Polish Donuts)

Dissolve 25 g of yeast in 0.6 dl. warm water. LUN ½ quart (1 ¼ cups) milk. Mix yeast, warm milk with 420 g. flour and let it raise for about ½ hour to create what is called a sponge. Mix ½ quart (1 ¼ dl.) lun milk ¼ lb. Butter 2 tablespoon fat 100 g. sugar and