Recipes with Sugar

Buns, light and airy

stir the yeast into the water (not too cold). Add sugar, salt, oil and eggs. stir in the flour and knead the dough well finaly. made withdrawals in 1 hour. the dough is kneaded again, and shaped to 24 buns. should raise in 30 min. brush with egg or a38. Bake

Amaretto ice-creams/mousses

Almond bottom: Chop almonds fine. Whip eggs and sugar fluffy in about 5 mins. Turn the chopped almonds in and pour the mass in a spring form (ø26cm).

Chocolate cakes in shape

Flour, baking powder and cocoa mix. Melt the margarine. Sugar and egg, beat well together. Let margarine stand for approx. 5 min. and put the milk in. Grate the chocolate. Stir it together. Fill it in bageformene. Bake them at 200 in about 15 mins.

Rhubarb Soup (Warm)

Rhubarb stalks are washed, cut into smaller pieces and boiled in water together with the lemon zest and vanilla approx. 20 minutes to the rhubarb is cooked out. The juice is filtered from the juice bag. The juice is put back over the heat, season with sugar

Rhubarb Soup (Cold)

Rhubarb stalks are washed, cut into smaller pieces, the yellow should be cut thin with a potato peeler. Rhubarb, lemon rind and water boil about 20 minutes to the rhubarb is cooked out. The juice is filtered from the juice bag. The juice is put back over th

Spanked gruel

The milk is brought to the boil. Potato flour and wheat flour is stirred into the egg yolks along with quite a little milk until it thickens. The egg whites whipped stiff and reversed in slip before it is served. Eaten with sugar and cinnamon. Tips: Typica

Bread from Paradishus, Bornholm

Mix all ingredients together and add milk so dough get consistency as a thick oatmeal. Then met in a greased form and bake in the oven at 80-90 degrees in 24 hours. Tips: Tastes like sweet brown bread-and quite wonderful with real butter on.

Rabarbartærte 2

Rhubarb cut into 2 cm pieces and cooked with sugar. Cooling off. EVS. cooked with very little water. The dough is kneaded together and added cold for an hour. Whites whipped stiff and crushed macaroons be turned in. 2/3 share of dough rolled out and p