Recipes with Rye bread

Steak lackey with rye bread

Beef mixed with; egg yolks, capers and beets, are shaped to 2/beefburgers and FRY about 8-10 min on each side, seasoned with salt and pepper. Served with bread and butter.

Salad of chicken and avocado with sherry vinaigrette

Rinse the salad and shake it free of water. Pick it into large pieces. Rub the rye bread slices with pressed garlic and cut them into cubes of 1 1/2 x 1 1/2 cm. Grate dice crisp in coped with butter or olive oil and put them on the fat-sucking paper. Free t

Bornholm salt fried herring

Salt herring is diluted in plenty of water for about 24 hours. After 12 hours, changing the water should taste of herring is the very salt to the watered down more (herring should taste slightly salty, by frying becomes salt taste stronger). When the herring i

Zucchinimad with Turkey

Inserts zucchiniene into slices. Arrow rødløget and cut in both the sauté it in the pan with the oil. Stir fromage fraichen with Basil salt and pepper and the butter on the bread advantage salad Turkey and the fried vegetables.

Open-faced sandwiches with Turkey Breast and tomato cream

Chop the sun-dried tomatoes and pickles with a knife and stir it together with Quark and basilukum. Season to taste with pepper. Serve the Turkey meat on bread and top with tomato cream. Garnish, if desired. with strips of sundried tomatoes

Crust bread (Bread baked by old bread)

Bread cut into small pieces, soaked in 2 ½ dl. milk or water from evening until morning, at which point an nicked it one time through a meat grinder. The yeast is mixed in a little of the liquid and all kneaded. The dough is made on a warm present until it

Bread Soup II

The bread cut into small squares and soaked in water for 24 hours, put over the fire with beer and lemon peel and boil until the bread can be passed through a sieve or fine strainer. Sugar, juice, sherry and lemon is added and given a rehash with øllebrøden. T

Øllebrød, Danish

The bread cut into small squares and soaked in water for 24 hours, put over the fire with beer and lemon peel and boil until the bread can be passed through a sieve or fine strainer. The sugar is added and given a rehash with øllebrøden. The bread before cooki