Recipes with Salt

Casserole of chestnut with skorzenée roots and steamed Brussels sprouts.

Golsad tamper-proof, either by by Blanch them in 5 minutes or bake them in the oven in 8-10 minutes, remember to carve them in the top first. Skorzonée roots must be cleaned with a brush. Then the skralles, and halved lengthwise then Cut into 3 cm. long ste

Glazed kastaniekage with crunchy caramel and vanillesirup

The eggs are shared in separate bowl. (Golsad is freed from the shell and the sugar melted to caramel in a saucepan. The butter is added and golsad be carefully in karamellen. Flamber with calvados and add the orange juice. Golsad boil now tender in karamellen

Coarse vegetable pies

Dough: Knead all the ingredients for the pie dough together, use if necessary. a food processor, so it goes easily, and then put the dough in a cool 1/2 hour. Roll the dough out and line a pie dish, approx. 24 cm in diameter, with the dough and the cool style

Becamelsovs

Melt the fat and flour came in Behind it, along with the cream;. Let it boil well through and season with salt, pepper and a little mustard. When it is boiling take the Pan from the heat and the cheese melts. Stir into the sauce is like a soft cream.

Italian bread

Stir the yeast into the warm water hand and add salt, honey and oil. Com durummel and most of the pizza flour in a little at a time. Add the flour, the dough gets rid the bowl. Deck the dough with a cloth and let it raise to double, about 1 hour at room temper

Spinach canoes

Puff pastry rolled thinly, set out with a large teacup. When all "the cups" are ready made a mixture of onions, feta, Spinach flavoured with salt, pepper and nutmeg. This is distributed on the "cups"-be so half of dough folded over the filling-Press firmly wit

Fadkoteletter in mushroom-løgsauce

DUP koteletterne dry with paper towels and season them with pepper. Brown them on the forehead, approximately 1 minute on each side. Pull them off and put them on a plate. Mushroom-løgsauce: Arrow the onions and cut them in half or quarters depending on the

Fadkoteletter in sour-sweet sauce

Whisk all of the ingredients for the sauce together in a bowl and style it ready. DUP koteletterne dry with paper towel. Season with pepper. Let fat be browned in the Pan by excessive heat and brown them approx. ½ minutes on each side. Season. With salt and pu