Recipes with Vinegar

Pirog with green and tuna

The butter is crumbled in the flour. Add salt, vinegar, egg and water and mix the dough. The dough is rolled out to a rectangle approx. 30 * 35 cm, placed on a baking sheet with baking paper. Mushrooms are cut into quarters, and peppers are cut into cubes. The

Chicken and papaya salad

Cut chicken breast into thin strips. Peel the papaya. Half it and scratch the black kernels out. Cut the papaya into thin pieces, tomatoes in slices. Chop the garlic and chili fine. Dressing: Bring the ingredients into a saucepan. Heat stirring to the sugar

Kryddersild 2

The herring is cleansed and served in vinegar for a day. Dip the spices and mix them with the herring in a jar, with a light pressure of at least 1 month in a cool place.

Grilled chicken with cucumber salad and rhubarb compote

Fill the chicken with parsley, save the stems. Heat oil in a large frying pan and brown chicken on all sides. Season with salt and pepper. Turn the flask down to low heat, add water and parsley and place a lid over the pan. Stir the chicken for approx. one

Skåne rugbrod

The buttermilk is heated gently so that it does not separate. The yeast is stirred in the buttermilk. The other ingredients are added and the dough is well kneaded. Set aside for a slight spot about ¾ hours The dough is thrown down and shaped into a loaf of

Russian Blackbread

The yeast is stirred in the lukewarm water. The other ingredients are added and the dough is well kneaded. Set for tilting a tight spot approx. 45 minutes. The dough is thrown down and shaped into 2 loaves. Replies for about ½ hour on plate Bagetid about

Rugsigtebrød

Rye flour, sift flour and bowl are mixed and poured with boiling water. Stirs through and is covered until next day. Yeast and water are stirred. Salt, vinegar and sift flour are added and the dough is well kneaded. Set for tilting a tight spot approx. 1½ hour

Tandoori chicken

Stir all the ingredients together with marinade and put the chicken fillet in the marinade. Mariner in the refrigerator from 12 to 24 hours, the longer the more tender meat. Pour chicken and marinade into a refractory dish, stir for approx. ½ hour at 200 de