Recipes with Sago

Sagomasse (Egg replacements)

Water and sagogreen are boiled and boiled for 15 minutes, after which the masses are cooled. 3-4 tbsp. Corresponds to 1 egg. Durability of approx. 1 week when stored in refrigerator tips: Can be used in dads, bread, cookies and coconut macros.

Yellow sage soup

Water, cinnamon and lemon peel are boiled. Then the grits are added with stirring. After approx. ½ hour of cooking is leached with the eggshell, ie man whips the egg yolks completely white with the sugar and mixes the hot sago soup, while whipping. Everything

Sapphire soup, red

Bring the water to the boil. The grits are sprinkled with stirring. Rolled grunts boil 2-5 min., Crushed sago grit boil 20-40 min. After the fineness. The lemon shake is boiled with. The soup is seasoned with juice. Peeled raisins, soaked cheeses or pickled ch

Red sago soup

Put the water together with the juice in a large pot. When boiling, sprinkle with sausage, together with half of the cherry. It must be boiled until almost all grains are transparent, so the rest of the cherries must be boiled until all grains are transparent.

Pearl fromage

1. Bring milk to a boil. 2. sago Came in conjunction with vaniliesukker. 3. Let it cook for 20 minutes, stirring. 4. Add the sugar and stir well through. Cool completely and stir the porridge in the of and to. 5. Whip the cream into foam. 6. Turn the cre

Red glosuppe

Water and sago koges3/4-1 hour under close lid. The soup sweetened with jam and juice of any sort, as we have it, cherries, plums, raspberries. Have you no berries, take only juice and a handful of raisins or prunes, of prunes can calculate 4-5 for each person

PEAR soup with rye bread croutons, brownie and whipped cream

cut the yellow by citronens to cook up in the water grynene add sago star anise and lemon zest simmer to grynene is cooked and the texture is syrupy take lemon shells and star anisen up Peel the pears and cut them into both add the pears, beer, sugar and some

Sago soup with coconut milk

Com sago, water and coconut milk in a saucepan and boil up. Add sugar, brown sugar, salt and lemon zest. Turn down the heat and let the soup simmer for about 25 minutes, until it is ready and focused. Take lemon shell up and serve the soup.