Recipes with Salt

Sønderjyske meatballs 02

Mix The Meat. Stir in French bread in water and knead it in the forcemeat with spices, grated onion and eggs. Form forcemeat for the buns, which printed a bit flat by hand. FRY meatballs 6 min. on each side.

Sønderjysk surrib 02

The meat must be without rind, and one can safely cut fat by at your request. The meat is covered with boiling brine-water and vinegar in the above conditions-which brought to the boil and skimmed. The meat is cooked tender at low heat, taken up and cool compl

Green langkål, Jysk

Willow leaves of green cabbage, be critical. Style them soaked in a bucket of cold water with a handful of salt in an hour's time. It is necessary to have stubbornly dirt and small animals out. Rinse salt water off and came the leaves in a pan with boiling wat

Samsø salmon with herb sauce

Salmon crunch is split into 4 pieces and FRY in butter in a frying pan at medium heat for about 5 minutes on each side. The cream in a saucepan, brought to the boil and cook for it has a light creamy texture (can possibly be smoothed over with corn flour).

Fish specials from Læsø

Fish fillets rolled slightly together lobster tails and made into a heat-proof platter, pretty close and possibly. with the toothpick to stick together on the rollers. Sauce: the detoxified and Finnish year mushrooms steamed in some butter and then add the

Neapolitan dish with turbot and lobster

Start with making Neapolitan husk. Roll puff pastry out. Low 4 shells in an appropriate size, e.g. put dough out over an upside-down Cup. Behind the shells in the oven. Pighvaren skures with a stiff brush dipped in coarse salt and then rinse thoroughly (do

Sønderjyske surribs

Water, vinegar, Oscar Duck broth, Bay leaves, onion and spices cooked up meat is added and cooked tender. approximately 1 hour. The meat is taken up, cooled and cut into slices, placed at the bottom of a casserole dish. Oscar Light Aspic added the boiling brin

Sønderjyske meatballs with snysk

Snysk: Bring the water to a boil. Carrots and beans cooked with in 5 min then add kartof-Les and it boils further in 10 min. Milk added with Oscar Light Base. The right kogens through the stirring. The peas be reversed in court, season with salt and black pepp