Recipes with Salt

American kalkunpie

Chop the butter into the flour and crumble it uniform. Add the egg yolk (save white) and spices and quickly collect the dough with cold water. Or got all the ingredients in a food processor, and the dough is gathered in record time. Put the dough in the refrig

Wales buns

Smørdej: sieve the flour and knead quickly with the cold water and the vinegar. The dough is kneaded until it is smooth and easy, and it is made to rest about 15 minutes in a cool place. Then rolling the dough into a rectangle. The fat is distributed now in

Ejdammer buns

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

Profiteroles (II)

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

Rye

Tørdelene mixed together. The fat break into pieces in it, and then all kneaded with cream. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on

Oat Biscuits II

Tørdelene sifted together. The fat break into pieces in it, and then all kneaded with milk. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on

Wholemeal In

Tørdelene mixed together. The fat break into pieces in it, and then all kneaded with water. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on

Wholemeal II

Tørdelene mixed together. The fat break into pieces in it, and then all kneaded with cream. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on