Recipes with Cardamom

Tekage (Diabetes)

Mix flour, cardamom and salt and crumble the fat in it. Stir lukewarm water and yeast together and add. Add milk, sweetener and egg. Beat the dough well, it must be quite soft. Set to raise for 30 minutes. Place half of the dough in a greased spring form. Brus

Wheat bread with fruit filling

The margarine is melted and the milk poured in. When the milk mixture is finger warm, approx. 37 degrees pour it into a dough bowl. Ferment the yeast and add eggs, sugar and salt. The meal is poured into the dough little by little until the dough is smooth and

Wheat bread with filling

The margarine is melted and the milk poured in. Pour it into a bowl and wait until the temperature is below 37 grd. The yeast is piped out. Eggs, sugar and salt are added. The flour is poured into the dough little by little until the dough is smooth and smooth

Water Kringle

Chop flour and butter and chop it into a grit. Mix the cardamom in. Stir the yeast smoothly with a little milk and pour it together with the rest of the milk. Whip egg and sugar light and foamy and pour it in. Stir well together and let it rise, covered, cool,

Baltilammegryde

Mix the spices for the spice mixture. Step the squash slices light brown in oil. Add garlic, ginger and spice mixture. Switch 1-2 minutes. Add broth and boil for 20-30 minutes. Add squash and tomatoes and warm through.

Mocca Zabaglione

Get egg yolks - sugar - cardamom in a bowl and whip in a bowl 1-2 min with electric whipping until light and creamy. Whip coffee and liqueur for a little while and put the dish over a water bath that simmer. Stir for 10 minutes until the cream is thick a

Carrot

The carrots are peeled, grated roughly and placed in a saucepan. Rosins and ghee are added and the carrots are exchanged for a couple of minutes. The bottom of the pan is covered with water and the carrots are steamed for 20 minutes under the lid. Sugar and cr

Easy pancakes with ginger and cardamom

All ingredients are mixed. The dough must be like a thin cream but should not "bubble" when you take a soup or pour some dough into the bowl. Bake quite thin, on a relatively hot forehead. They must be so thin that there are small tiny "air holes" in. t