Recipes with Salt

Roast beef, spicy, with melon and cucumber salad

Rinse sprinkled with salt and pepper and place in a small baking pan. Brown in the oven at 225 degrees for about 15 min. and FRY further by 160 degrees for about 25 mins. Spices stirred together and pour over meat, who swabbed/FRY ahead of 5-8 min. Meat Centre

Roast beef with spring

Boil 450 g small new potatoes, and cut them in half, when they have been cold. Grate 250 g cooked green beans up from the pointed end, so they will be split into two. Mix the potatoes with the beans, 1 bunch chopped radishes and 1 bunch of spring onions that a

China radishes with sauteed spinach

Peel radisen and then Peel the tape with a potato peeler or thin peels. Cut the spinach leaves into strips. Saute radish ribbons in a large saucepan or Saute pan in a little butter. Came the spinach by when the ribbons are almost tender. Heat through, season w

Crossaint

Crumble the yeast and add salt, sugar and water, approx. 20 degrees hot. Pipes for the yeast is dissolved. Add the eggs. The flour came in bit by bit, calculate 1-2 dl flour to roll out. Work the dough smooth and glossy. Put the dough on a floured and roll

Gullash in pot

Warm up the margarine and sauté the chopped onion and the crushed garlic cloves, the onions are ready. Take the Pan from the heat and stir in the paprikaen. Add the meat, which is cut into approx. 4 cm. large pieces. Com broth, cumin, salt and ground pepper

Oil-vinegar marinade (sauce vinaigrette)

Whip it all together. Because marinaden can be varied with herbs, spices, crushed garlic cloves.

Tropical salad dressing

Cut the lemon grass into thin slices. Got Lemongrass, garlic, ginger, pineapple juice and lime juice in a mini chopper and blend it all for a few minutes. Add the paprika and blend on to tahinen are beaten out. Add rest of the ingredients and blend again sligh

Entrecote with orange sauce

Take the meat out of the refrigerator in good time, so it gets to room temperature. Appelsinen wash in lukewarm water and grate the rind. Then cut the membrane-free filéter out. Dry the meat and heat the fat-substance on a frying pan. Roast the meat at high