Recipes with Bland lard

Paprika Chicken

Cut bacon into strips across. Swap them until they are golden. Divide the chicken into quarters and brown in the bacon grease added pig fat. Cook finely chopped mustard onion and crushed garlic to the onions are ready. Add the peppers and brown it slight

Chopped lamb shrub IIII

Bed the butcher bark the lamb and make it able to pamper. Put the roll in soft in the wine. Chop the hard boiled egg well. Pil onion and garlic sauce and chop both pieces nicely. Cut the ham into small cubes. Parsley and Esdragon rinse, shake dry and chop t

Homemade Sauerkraut/Sauerkraut, Donnerwetter

The fat is melted and the sliced hvilkål brunes herein. Edikken added and the cabbage småkoger in 5-7 hours. The Pan is taken away from the hob, and when it has stopped boiling the sugar and brown sugar sprinkled over and place the lid on. The next day, where

Buckwheat crepes with shrimp stuffing Provencal

Crepes: mix the flour and salt in a large bowl. Add cold water, little by little, until you have a batter of the same consistency as vandbakkelsesdej (thick, lind). Tires dough with plastic film and set it in the refrigerator 24 hours. The next day, add more c

Fat Ruby framework for supe

The yeast is mixed in the friable and lunede milk-water mixture. Sugar and salt added. Lard and break into pieces in the flour and mix into dough that is kneaded until it is glossy and smooth. Dough made withdrawals in a warm place for 1 hour. The dough is bea

Goose Fat

Rinse the thaw and cut it into small cubes. Pour them in a pan and grate, and apologise for on a low heat. Remove if necessary. Greaves. Mix as much bland lard in the melted fat and pour it all in a bowl. Style it cold.

Suck up cakes

The fat is melted at very low heat, remove from heat and stir in sugar and vanilla sugar. Antler salt and sieved flour together and add little by little. The dough rolled in finger thick sausages, chop into small pieces. These rolled for so long that the bulle

Pumpkin pie

Salted mix in the flour. Butter and fat cut into small pieces and mix with the flour. The dough come together quickly with water. The dough must not be over kneaded, and warm if you want pien crisp. The dough be wrapped in foil and placed in the refrigerato