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Recipes with Raw beetroot

Pickling Pepper Salt Strong coffee ...

Cut the swords into the tern a approx. 1 / 2x1 / 2 cm. Cut the pickled beetroot into a little smaller tern. Cut the raw beetroot into a small tern. Bring the cheeses to the boil with pickles, vinegar, spices and coffee. Boil approx. 6-8 minutes until the cheek


Salads Pepper Salt Comments ...

Grind the beetroot and apples roughly. Taste with bowl. Mix it all with the dressing of oil and vinegar flavored with salt and pepper.


Mains Buckwheat flour Yellow onion Millet ...

Cook the millet in water and broth and let it cool off. Chop onion and garlic nicely. Add tamari. Grind the beans fine and mix it all together. The spices come in, it is shaped into the steaks and roasted in olive oil.


Salads Dill or Cress Whipped cream Sugar ...

Lemon juice and sugar are mixed in a bowl. The cleaned peeled herbs and fruits are roughly torn on the roast straight into the bowl. Mix the salad with a fork, cover and cool. Just before serving, mix mayonnaise and whipped cream together and gently stir the s


Mains Coarse salt Suit Corn flour to jævning ...

Start with the cucumber salad as it would like to stand 3 hours and pull. Cut the cucumber into thin slices on a grater. Slice the slices so that some of the juice runs out. Mix the vinegar and sugar into a bowl and stir slightly, then add the cucumbers. They


Salads A small handful of cashew nuts Oranges Carrots ...

Carrots & amp; Beetroot rifts roughly. The oranges are cut into small pieces. All ingredients are mixed together and served immediately so the raisins do not get soft.


Soups Fresh Chervil Balsamic vinegar Carrot ...

-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


Mains Freshly ground black pepper Oil for brushing Salt ...

Cut the top and rodenden of them, rinse them and put them in a saucepan. Cover with cold water and bring to the boil. Let them simmer for ½-1 hour, depending on how large they are. They are done when you can poke the tip of a knife into them, just like on the