ml Rating: 2.50 / 5.00 (6 Votes)Total time: 45 minServings: 12.0 (ml)Ingredients: 0.1 kg Butter 0.15 l Cow's milk 1 Egg (large) 0.2 kg Cornflakes 2 Apple 0.2 kg Flour 7.5 dag Sugar 1 teaspoon(s) Baking powder 1 pinch Salt 0.1 kg Tasteless vegetable oil or coco for deep fryingInstructions: ml Related Recipes: Pâté – Basic RecipeFor the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the... Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s... Salad of Chicory and ShrimpsCut the chicory stems small at the root end, check if the stem is bitter. If so, cut out wedge-shaped with a... Belgian Garlic Meat with Endive VegetablesDivide the garlic bulb into cloves, peel them and cut them in half. Select the endives, rinse and cut into 3-4... Marinated Char and Pike Perch with Sour Cream Mousse And*Cut the lemons and oranges, the lemongrass and the star anise. Mix all ingredients, spread the marinade evenly... Catfish Medallions with Potato and Wild Garlic Salad – Wagner-Bach…Peel the cooked potatoes, cut them into slices and put them into the marinade while they are still... Tortelli Di San GiuseppeMake choux pastry: to do this, boil sugar, water, butter and salt. Add the sifted flour in a fall (all at... Quince Bread – Cotignac, Ou Pate De CoingsThis is one of the first French recipes for quince bread or “cotignac”, which the city of Orleans... Yeast DoughYou should always use fresh yeast (it has a pleasant, fruit-like smell and a moist crumbliness). As a rule... Basic Ravioli DoughMix the dough ingredients well, this takes about 10 minutes and requires a resting time of at least half an...