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Recipes with Water

Mains Oil for frying Salt Water ...

Bring the two kinds of flour into a bowl, bring oil and salt and bring salt until you have collected it all in a big ball. It must be pretty tight. Let it rest a little. Make small balls and roll them whole flat, I even use a pasta machine. Be careful to roll


Soups Lemon juice Water Potato flour ...

Peel the apples, cut them both and cook them in the water. Mix the shrimpberry and lemon juice in. Let the soup boil, take the saucepan from the heat and evenly with potato flour, stirring in a little water.


Drinks (warm) A little sugar Elderberry juice Rome ...

Mix the juice, water and sugar and heat it, either in a pan or in the microwave. Add the space.


Drinks (warm) Water Lemon, the shell of the Vanilla ...

The vanilla sticks are spliced ​​and placed in a pan with cloves, lemon balm and water. Cook for a couple of minutes before the shrubs eve. The Toddy is cooked and served very hot. Hyldebæroddy is a welcome treat on a cold evening, and it is also good when it'


Mains Broccoli into small florets A little olive oil for frying Pepper ...

The fathers are mixed and shaped into free dishes, cooked well on all sides. Sauce: Onions, peppers and tomatoes are sautéed on a fat-free pan, paprika added. Water is added gradually. The broccoli bouquets are added and it all boils 5-6 minutes until the


Mains Chicken broth Garlic Salt ...

The marinade is stirred together (ginger tear and garlic pressed) and put in a plastic bag together with the meat. The bag is closed and the meat is marinated in the refrigerator for approx. one hour. The meat is drained in a sieve, the marinade is stored.


Mains Vinegar Maizenamel Soup herbs ...

Bring the water to the boil with the spices and the soups and let it boil for 4 minutes. Bring the turkey chicken and bring it to boiling point let it simmer for approx. 30 min. Only poke so it does not dry (ie do not boil) Cool the soup, foam the casserole.


Mains Parsley stems Leek-selleritop Salt ...

Bring the water to the boil with the soup dish (use only the stalk of the parsley). The rest is used for sprinkling and decorating. Put salt in. Bowl the cuvette and fry all grums before boiling. Put on the lid and let the cuvette cook for 50 minutes. For the