Recipes with Potato flour

Rhubarb root II

Rinse the Rababs, cut them into small pieces. Boil them in water approx. 5-6 mins if necessary Along with a little non-oxal. Stir the porridge through. Taste with sweet and possibly. Vanilla, add if necessary. Red fruit color. Stir potato flour or maizen

Rabarberris

Rhubarb stilk is cut and boiled in sugar water, smoothed with a little potato flour. Put in a bowl of loose (cooked) rice and decorate with whipped cream and chopped almonds.

Rabbit compot with vanilla cream

Clean the rhubarb, cut off the leaves and rinse them. Cut them in 3-4 cm. Long pieces. Bring rhubarb and sugar in a saucepan and heat it under the lid. Stir in it sometimes. Let the mixture boil for 6-8 minutes to make the rhubarb soft. Let them then cool.

Rabarberpie with checked lid

Bring flour and fat, cut into smaller cubes in a bowl together with 1 egg. Gather it quickly into a grit dough. Pour the dough into a flat round cake and leave it in a plastic foil in the refrigerator for at least 30 minutes. Roll well half of the dough

Cherry porridge

Rinse the berries and let them boil softly for 5-6 minutes in the water. Add vanilla and flavor with sugar. Stir the flour in just 1 dl. cold water. Pour the jerk into a thin jet in the boiling mass while stirring with a spoon. Remove the pot from the he

Rhubarb compote with yogurt tantalum

Mix the rhubarb with sugar in a refractory dish, cover and put it in the oven for 20-25 minutes. At 175 °. Pour the formed liquid from the rhubarb dish into a small pot and bring to a boil, add potato flour to a little cold water and remove from the heat immed

Brazilian cheese bread

First bring oil, milk and egg into a blender. Then flour, salt and parmesan cheese. Bring potato flour in and blend thoroughly until the dough is lind and a bit cool. Pour it into small, lubricated molds. Bake the cheese bread at 200 ° C for approx. 25 minutes

Rhubarb cake with rasp and whipped cream

Release the rhubarb stems for leaves and feet. Cut the rhubarb pieces into pieces of 2-3 cm. And put them in a comfortable pot. Stir the sugar over the rhubarb and put them over low heat. The rhubarb is cooked to a porridge but must not boil completely. Add