Recipes with Powder sugar

Squash-romtærte

Stir in zucchini, milk, eggs, rum and vanilla, add the other ingredients and mix everything well. Pour the batter into a forbagt crust and bake it at 160 degrees C for 1 hour.

Cherry pie from the Black Forest

Alternative to homemade bottoms: 3 of craft the bakery's best chokolagkagebunde. If you want to bake the bottoms even: Skil yolks and whites. Stir egg yolks white with icing sugar. Smut tonsils in boiled water and chop them finely and add to the egg mixture

Homemade Baileys

Powdered sugar is dissolved in the hot coffee, then cool slightly. Then met the other two ingredients in, and everything is mixed well together. OBS: Whiskey shall not be complied with in a hot mix/fluid, since the alcohol will evaporate! Tips: A recipe I

Mother's Cinnamon Stick

Dissolve the yeast in the cold milk and the other ingredients kneaded in a uniform dough that is divided into two equal parts and shaped into balls, which rests a few minutes. Each ball then rolled out to a piece of 20 cm wide and 35 cm's length. Along the

Stockholmer herring

Aromatic sildefileterne rinse, run by trimming, slicing, and each herring is split into 2 pieces and placed in a halvdyb Bowl. Wine-vinegar and sugar gets a slight rehash, cooled and poured over the warm, which now must pull in the marinade for a few hours. Fo

Oven-fried grapefruit

The fruits are halved, the meat is cut loose, possibly. cores are removed. Made in a heat-proof platter. Powder sugar and cinnamon sprinkled over. Eventually about 8 Tbsp port wine. Set in the middle of the oven at 225 degrees for 8 minutes. Served lukewarm.

Glasseretskinke

The ham two days in a brine as above. It must not be too cold. Then in the oven-cooked quite slowly at 125 degrees, for frying thermometer 76 degrees. It is taken out, and the rind is removed. With meat or a disposable syringe provided the ham a good shot of b

Fried salt herring

6 salt herring, filleted and watered out overnight. Be dried thoroughly and fry gently, first on the flesh side, turn over and FRY until the skin is crisp. Eaten warm with: Sennepsause-which touched the day before by: dijon mustard, powdered sugar, neutral oil