Recipes with Salt

Tortillias

Mix the flour, salt and baking powder in a bowl. Add the oil and water and work it together to form a smooth dough. Portion dough into 15 pieces and shape each portion into a round bun. Roll each muffin out into a thin sheet, 15 cm in diameter. Heat a fr

Rice and kyllingsalat

Chop the onion, it came on the forehead, without it gets Brown. Add rice and turmeric, then pour 1/2 l water on. Add salt and cook for 20 minutes, covered. Mix ingredients for dressing together. Mix the dressing in the rice and allow to cool and place on platt

Porreterrine

Liberating the pores of rodskive and the harshest of green leaves. Rinse them thoroughly and cut them into pieces 1 cm. longer than the form. Put husblasen to soak in cold water. Cook the leeks until tender in salted water, take them up and let them drain on a

Sieve Broke In

Stir the yeast into the dish with a little of the cold milk. Mix the fat with the rest of the milk and warm the mixture. Pour over the yeast. Add the salt and the flour, little by little. Knead the dough well together; It should be quite fast. Style it to u

Grahamsbrød

The yeast is touched with water, milk, salt and sugar. Grahamsmelet touched in. Dough cast on well with a spoon. Wheat flour sprinkled over the dough and made warm for 30 minutes. Knead the dough through and fill the dough into a greased, melstrøet form. RI

Italian flute

Pour the ½ L of ice-cold water in a bowl. Add half of the flour (like a thick pandekagedej) and whisk well about 5 min. Add the yeast and salt and beat further. Change over to the dough hooks and add the remaining flour. Stir well, ca 5-8 min Like with individ

Flûtes 03

The yeast in the lukewarm water touched out. Flour and salt added. The dough is kneaded well and made withdrawals for about 30 minutes. Then knead the dough through and molded to 4 flute, who after draws on a greased plate or wax paper in 15 minutes. RID

Spelt bread with bageferment

You should start by making a "bageferment-grunddej". Start with making a soft mush of 1.2 dl water (35 degrees) and 50 g of whole wheat flour. Add 2 tbsp bageferment and let dough stand for 1 day at 25-30 degree heat. Then mix 2 cups water (30 degrees) w