DinnerBooks
Ugnsraggmunk with pork and lingon

Ugnsraggmunk with pork and lingon

Cooking Time45 m
Ingredients11
DifficultyMedium
0
0
Nour Henriksson
Raggmunk with pork and lingon is a classic recipe that is appreciated by most of the family. The ragg monk gets its crispy and golden brown surface from the oven where it is fryed. Until then, there is time to prepare the lingon that has been moved with sugar and fry pork. Served with ripped juicy carrots.

Ingredients

4 servings
  • Step: 1
    2 dl lingon
  • Step: 2
    1 dl sugar sugar
  • Step: 3
    1 msk butter or margarine
  • Step: 4
    4 pc eggs
  • Step: 5
    4 dl milk
  • Step: 6
    1/2 tsk salt
  • Step: 7
    1 1/2 dl veteran
  • Step: 8
    2 pc bakpotatoes
  • Step: 9
    2 pc carrots
  • Step: 10
    380 g rimmed bowfish
  • Step: 11
    1 msk butter or margarine

Instructions

  • Step: 1
    Tina lingon.
  • Step: 2
    Put the oven at 225°C.
  • Step: 3
    Lingon: Stir the lingon with the sugar in a pot of weak heat only so that the sugar melts. Let cool.
  • Step: 4
    Raggmunk: Lubricate a long pan (30 x 40 cm) with the food fat.
  • Step: 5
    Wrap up eggs, 1/4 of milk and salt. Add the wheat flour and whisper to a smooth batter. Turn the rest of the milk down.
  • Step: 6
    Scale and tear potatoes roughly. Mix it in the batter. Put the batter on the forehead.
  • Step: 7
    Cream in the middle of the oven about 25 minutes or until the surface is tricky and has got beautiful color.
  • Step: 8
    Accessories: Scale and tear the carrots.
  • Step: 9
    Cut off the swallow from the pork and fry it in the food fat.
  • Step: 10
    Serve the ragg monk with pork, lingon and carrots.

Näring

Calories817kcal
Carbohydrates63g
Fat51g
Protein26g
Serving Size4serving

Comments