Recipes with Salt

Seafood pie

Low dough by aiming the flour and salt into a bowl. Stir the semolina grynene in and then crumble the butter in with your fingers, to the mixture resembles large bread crumbs. Whisk the egg lightly with water and mix it into the flour with a knife, to the mixt

Seafood Pie II

Bottom: Ingredients kneaded together to form a tærtedej. Rolled out and put in a pie dish. Pre-baked v. 220 degrees 10 minutes. Fill: Asparagus and seafood-Shrimp, lobster tails, clams, or what you think and can be laid on the tart bottom-li '. Cream is

Boiled green peas

Cook the vegetables in velsaltet water as specified on the package, about 10 minutes. Tube fat and flour together. Stir in butter bun in the vegetables and stir until it is dissolved. Cook the completion of 5 minutes. Season with salt. Sprinkle chopped p

Quark tart

Dough: knead the ingredients together well in a bowl, and the dough is allowed to rest for 2 hours in the refrigerator. Fill: Kvarken is allowed to drain in a sieve and mix with sugar, then the egg yolks and the remaining ingredients. The egg whites whipped

Austrian Quark tart

Eggs and sugar, beat well together. Quark is stirred in. Salt, lemon zest, lemon juice, vanilla and almonds added. The stiftpiskede cream and flour mix gently in. Dough is poured into a buttered bread crumbs strewn springform. Bake on the lower Groove in about

Ølmarineret fillet

The meat is placed in a heat-proof platter. Carrot and onion cut into coarse cubes-garlic cloves into small pieces, and place in the flesh. Beer and soy are mixed and poured over the roast. Baby possibly. up with extra beer roast must be half covered. Cover an

Ølmarineret Salmon

Use very fresh salmon. Cut slices so thin and uniform as possible. Mix sugar, salt and pepper. Sprinkle half out on a piece of wax paper; lay the salmon pieces of this. Sprinkle with the rest of the mixture. Let it soak for about 10 min. Mix porter, lime juice

Seafood lasagna

Heat the oil and sauté the finely chopped onion. Add shrimp, clams and crab meat. Season with salt & pepper and cognac, warm it through. Melt butter to the sauce and stir in the flour, infant up with milk and broth, little by little. Now put the lasa