Recipes with Atamon

Jam by hunkvaner

Kvaner and rhubarb are washed and cut into approximately 1 cm. size, mixed with sugar and lemon zest in the Pan you have to cook for, made on ice for about 12 hours. Cooked on low heat approximately 1 1/2-2 hours. Atamon came in just before it is poured into j

He-kvaner as asier

Kvaner cleaned and cut for the desired size and poured over with brine and put on ice in 24 hours. Sidestep lagen brought to the boil while kvanerne onto the, place in brine boils, kvanerne be taken up again when it boils, kvanerne added in atamonskyllet ja

Ready Pickles

The vegetables are cleaned and regulated, after which they met on glass. Lagen stirred together, poured over and it binds to and is cool for at least 4 weeks, for dragging.

Plum jam with amaretto

Pour the water and sugar in a saucepan together with the yolks. Let it stand and pull a few hours-pipe from time to time. Boil it slowly while stirring. When all the sugar has melted boiled further for about 10 min. to the yolks are tender, still under easy st

Plum pickles

Yolks halved and udstenes. They met in a saucepan with sugar and a few tablespoons of water. They warmed up, slowly to form a syrup. To sample steamed tender under the lid. Yolks moses easily out of the bed sheet, and the onions turn over. It tilsmages with mu