Recipes with Salt

Venison gravy

Melt the butter on a low heat in a saucepan, stir the flour, continue heating, stirring continuously for a few minutes, it must not become Brown. Add a little by little under still flogging (stirring) until it is completely smooth, should there be lumps in the

Chinese sweet sour sauce

Saute vegetables and garlic in oil. Take the vegetables from and save them if necessary. for a soup. Pour all the remaining ingredients except the fruit mixture and maizenaen in a pan. Let them boil for 10 minutes. Add the udrørte corn flour. Add the draine

Skipperlabsskovs

Brine: combine the ingredients and cook them for about 5 min. Cool well before use, like in the 24 hours before use. Bed sheet can be used over and over again, if stored in the refrigerator in a scalded container. Cut the beef into large cubes ad ca. 1.5 x

Oksekødspiroger

Dough: Stir yeast and water together. Stir in margarine, salt, buttermilk into mixture. Knead flour into little by little. Stuffing: melt margarine in a saucepan. Saute the meat in it. Add the grated carrot and onion, chopped tomato, as well as the rest of

Champignion a la creme

Mushrooms cleaned and quarter. Onion peeled, chopped very finely. Onions Sauté until they have been blank, then add mushrooms, when the liquid is boiled out of champignonen, add white wine and this is reduced by half. Add whipping cream and this is reduced to

Piroger with pork

Dough: Dissolve the yeast in the liquid to the dough. Add the remaining ingredients to the dough and knead it to a smooth dough, which raises a warm place, about 30 minutes Roll out dough thinly on a floured, and cut it into squares. Mix the ingredients

Skinkepiroger

The milk and the yeast is mixed lunes herein. Margarine and break into pieces in the flour. Milk, salt and eggs are added and the dough is kneaded together. Made withdrawals in a warm place about 1 hour. Ham and eggs chopped and stuffing stirred together, or t

Possin

The prepared vegetables are added at the bottom of a baking dish with some butter and seasoned with a little thyme blobs. Poussinerne greased with butter, seasoned with salt and pepper and place on top of the dish. Hønsebouillonen added and it all FRY in oven