Recipes with Salt

Cute dykand with crunchy vegetables

Cut the meat into thin strips lengthwise of the chest. Heat the oil. Add the curry powder and soya oil and let the shower it through. Add the onion and sauté them clear. Meat and syrup is added as well, after which the heat is lowered and Brown the meat FRY ah

Phred Hedeviger

Flour, water, yeast, eggs, salt, sugar and cardamom stirred together and rest for 15 minutes. Margarine cut with cheese shavings, and scrolls of 3-4 times into the dough, after the last roll-out cut to the requested number of hedeviger. Raisins and sukat sp

Gulls, Fried (agpat sujatat)

Hot fedstoffet, put the birds in and brown them on all sides. Pour the broth or water and fry them over a low heat 11/4-1 1/2 hour. SI and targets cloud and soup. Whisk the flour with flødes and whisk smooth no in the boiling sky. Let the gravy boil slowly for

Gulls, Blasted (tingmissat tarajulâgkat)

The brine is boiled for 5 minutes and made for cooling. Bird be able, washed thoroughly and place the whole in the completely cold pickle. The birds must be completely covered by the brine used possibly pressure on. After 2-3 days salting flushed birds and coo

Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat)

Bleep the birds and makes them. Slice the breast meat from the legs and crack it. Cook soup on the hulls and use some of the broth for gravy. Volume thin Bacon slices on pieces and brown them like in half of the fat. Take the pieces of meat up and pour the bro

Seagull with foie gras and raspberry

Sauce: Breast and thighs from the Gulls are cut from the hull. Breast and thighs are saved for later. Hull Brown well in the preheated oil, add the white wine and boil it down by half. Then add the water, finely chopped shallots, thyme and basil and reduce aga

Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat

Breasts cut of pigeons (the gulls) (thighs can possibly be served á party, or saved to a confit or second starter). Breasts Brown lightly on the forehead for about 4 minutes. Father: Turkey meat that is cut into smaller pieces, blended in the food processor

Marinated SEAGULL breasts

Take the gray gulls, they are the youngest and most tender. Open "the coat" with a cut along the sternum, kræng skin. Cut breast pieces loose and throw the rest away. Flesh out in red wine with white and yellow onions and chopped juniper berries and pepper ove