Recipes with Eggs
All ingredients are mixed.
The dough must be like a thin cream but should not "bubble" when you take a soup or pour some dough into the bowl.
Bake quite thin, on a relatively hot forehead. They must be so thin that there are small tiny "air holes" in.
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Stir the two kinds of meat together. Stir eggs, chopped parsley, squeezed garlic, chopped onions, flour, pine nuts, salt, pepper and cumin in the meat for a light and airy father. Leave the dough to rest for approx. 30 minutes.
Form the dad to meatballs and
The yeast is wiped out with the lukewarm water. Eggs, salt, sugar and grahamsmel are added.
Wheat flour is added as much as it can take.
The soft butter is cut into small lumps and slung into the dough until it is smooth and smooth. Set to raise 30 min.
The flask is brightly sprinkled on the forehead and taken up.
Milk, milk and eggs are whipped together with spices and placed on the forehead. The egg cake is baked by low heat.
When it is almost finished, place the slices of toppings upstairs and sprink
Heat the oven to 175 degrees C.
Cut the rye bread into small cubes and mix them with almonds, flour and baking soda. Divide the eggs and whip the egg yolks light and airy with the sugar. Stir the snap in. Stir the dry ingredients in the egg yolks. Whip the
Yeast and hand warm milk are stirred together with salt, sugar and semi-melted margarine. Kvark, eggs and flour are added. The dough is kneaded until it is smooth and smooth.
Set up to raise approx. 30 min. Peeled through and molded into buns.
Repeated a
Boil the eggs until they are hard (about 10 minutes) and remove the shell
Remove the worst grease from the meat and cut it into cubes of approx. 3 x 2 x 2 cm Crush the garlic and chop them roughly Chop the coriander root
Heat the oil until it smokes Add
Soak the roll in warm water. Pil onion and garlic and chop both fine
Mix the chopped meat thoroughly with onion, garlic, egg, mustard, spices and the well-squeezed rolls and taste with plenty of salt and pepper.
Divide the dumplings into 4 servings, whic
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