Da matvarene til paellaen forvant ble det i dag fastelavensboller på menyen, NAM! Glutenfrie boller. Ca. 20 stk. Dette trenger du: 1 boks kesam 3 dl varmt vann 2 ss fiberhusk 70 g jyttemel, blå 50 g gjær, gjerne til søte deiger 6 ss rapsolje til baking, eventuelt smeltet smør ½ ts salt 1 pk… Fortsett å lese boller prøves
Dag: 13. februar 2015
italian dried pasta
Dried pasta (pasta secca) is the most-eaten pasta in Italy and all over the world. Light and comfortable to digest, it is easier to handle than fresh pasta and can be stored for longer, so you can keep a wide selection of shapes in the pantry tosuit different moods and sauces. Don’t scrimp when it… Fortsett å lese italian dried pasta
Italian ragus
Present in all regions of Italy, ragus are are interperented in different ways from the north to the south. The word comes from the French ragout, which is a meat stew cooked slowly over low heat; it might contain veal, beef, lamb, goat, rabbit, hare or other meats. In Italy, there are also differences in… Fortsett å lese Italian ragus