Recipes with Salt

Pumpkin Soup with bacon

Grækarternene boiled together with water with bouillon cube, onion and salt in 20-30 minutes. Allow to cool and blended. Season with 1 tbsp. 13 percent cream, salt and pepper. Bacon, diced Brown in the pan. The fat is poured off and thrown out, and then

Cherry pigeons and hazelnut potatoes

Cut the wood-pigeons out, so that the breast is retained completely. The hulls are cooked that Fund. Breast pieces out in a large pan and Brown in a little butter. Sprinkle a little salt over like pigeons. Breast Strips placed in a heat-proof serving dish and

Crostata di ricotta (ostepie)

Pasta frolla (piedej) In a large mixing bowl, pour the flour, make a recess in the middle. Pour the butter, egg yolks, sugar, marsala, lemon zest and salt, and blend with your fingers, they are now all the ingredients together, make sure that all the flour is

Pasta frolla (Italian piedej)

In a large mixing bowl, pour the flour, make a recess in the middle. Pour the butter, egg yolks, sugar, marsala, lemon zest and salt, and blend with your fingers, they are now all the ingredients together, make sure that all the flour is absorbed. With your pa

Raclette with calf's liver

The potatoes, place in a saucepan, brush and add just as much water by the potatoes are covered, boil for about 20 minutes until they are tender. The water is poured off, and the potatoes steams of and kept the heat on raclette-Grill. Membranes and tendons

Raclette with chicken strips

Morklerne soak in lukewarm water. Half an hour before eating, cut chicken meat into thin strips and served on a platter. Flutene is cut on the bias in not too thin pieces and lunes on grill-plate. The cheese cut into small cubes. Egg yolks whipped with h

Sole au gratin

Onion peeled and chopped. Søtungefiletterne rinse, Blot dry, halved lengthwise and seasoned with salt and pepper. Onion, wine and lemon juice is given a rehash, fiskefiletterne pulls in it on a low heat for about 7 minutes. They must not, under any circumst

Raclette with scallops

Kaikan, halved lengthwise, the stone is taken out, the flesh is taken out, cut into slices and served. Lemon juice mixed with salt and pepper and avocado slices over onto. The onions peeled and chopped fine, served together with the mussels. The bread slice