Recipes with Kitchen salt

Borsch 02

-Cut all vegetables into cubes and fry them in the butter, without taking colour. Pour broth, spices and balsamic vinegar, and let the soup Cook for in the vegetables are tender. -The soup is blended into a thick porridge and serve hot with sour cream decor

Peasant's Apple Cake

How to: break up the butter in the flour-salt, sugar, eggs and cream in, and it all kneaded together. The dough is resting cold in my 1 hour before it rolled out in 3 mm thickness, and cut out in two round cakes about the size of a springform. One cake is used

Chicken Salad with coconut

Cut chicken into very thin strips. Stir in lime juice, soy sauce chili sauce and sesame oil together and put the meat in the marinade at least 1/2 hour. Sauté the meat by excessive heat in 4 min. Break lettuce into small pieces and mix with wate

Basil marinated pork chops

Bank koteletterne easy out. Chop the Basil and thyme very finely and whisk the herbs together with oil and vinedddike. Pour marinade over koteletterne. Turn the meat occasionally and leave it cold and covered in 3-4 hours. Brown butter in the Pan and fry th

Christmas-beef tenderloin

Rub the tenderloin with garlic powder, salt and pepper. Cut the bacon into small pieces. Fry the bacon in a pan that is just large enough for the tenderloin. With a slotted spoon, transfer the bacon to a plate, but let the frying fat stay in the pan. Brown

Beef soup

Melt the butter in a saucepan and saute the onion and garlic in it. Add beef and saute it until it crumbles and has changed color. Add the broth, tomatoes, cumin, paprika, salt and pepper. Let the soup boil at low heat and under the lid for about 2 min.

Shark steaks new potatoes, gønsager m.

Marinér the purchased hajsteaks or salmon steaks in 2-3 hours in marinade made of: corn oil, lemon juice and squeezed garlic, which whipped together with a blender. After 3 hours pour the marinade from (the marinade is saved for the sauce) and turn the 4 hajst

Sausage of Rådyrkød

The scrawny meat mincing through a 4 mm. hulskive, mixed with packed and together with it run through the hakkeren with a 8 mm. hulskive, salt and spices are mixed in the forcemeat and it kneaded well together. Stopped in a 60 mm. art bowel, then hung for matu