Recipes with Butter

'S Apple Cake

The dough is stirred as an ordinary touched the dough, and place in a roasting pan about 20 x 30 cm. Apples peeled and cut into not too thin both. Mix the sugar and cinnamon and Apple slices flips around the Apples be laid close together. the dough and pres

French Apple Tart with almond-lid

The raisins soaked in rum for about a day. Mix the ingredients for the lid together. The dough must have texture like very thick pandekagedej. Apples peeled and cut in both. Mix the cinnamon sugar and corn flour and toss it with the apples. Then distrib

Leek/Potato flan

Clean the leeks and cut the fine. Peel the potatoes and cut them into small cubes. Saute the leek pieces in butter and add potato cubes. An infant with water and simmer for 5 min. Favor filling in two greased tart molds. Whisk eggs and cream or Money along wit

Biber corbasi (Pepper soup)

Sauté the peppers in the butter. Add the broth and spices and warm it up. When it boils, add noodles and the soup is boiling to everything is tender. Season with lemon juice.

Fried Chicken Livers

The thawed chicken liver be reversed in a plastic bag with the flour, ginger, salt and pepper. The liver through fried crunchy and browned in butter on the forehead. When the liver is done fried out the sliced onion in the fat and fried golden. When this is

Brown cakes from grandmother

Boil butter, dark brown sugar and syrup together in a saucepan. Add the spices. When it is cold Add flour, almonds, Seville oranges and sukat. Form to the rods, which added cold (in the refrigerator). Cut them into paper thin slices and bake at 170 degrees

The good Christmas cake

Stir in fat and sugar together well. Stir in the eggs one at a time. Stir well after each. Add the orange zest and juice. Mix the flour and baking powder and stir it in together with rum. Mix all filling with the 3 tbsp. flour and mix it into the batter. Ca

Brown cakes with syrup and sukat

In the not-too-large pan mix the syrup, fat and sugar. Who is stirred well around while it gently to the boil. The pot is taken as of fire, and the mixture is cooled a bit before flour, potash and spices added with the scalded, slipped and coarsely chopped alm