Frankfurt soup normally get in a pub, but often tastes different than the home. I looked around and I to the world, many places boil and boil whenever otherwise. So the only hallmark is, that includes frankfurters. This time I will commit a completely different. A nachystám si pro ni zeleninový vývar. Na uvaření potřebujeme tak lepší hodinku. Cibule, root vegetables, nové koření, pepper, bobkový list a voda. Toť vše na vývar.
| Servings | Prep Time |
| 4 osoby | 15 minutes |
| Cook Time |
| 40 minutes |
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| Need: |
- 1 cibuli finely chop the onion
- 2 lžíce butter
- 80 g bacon Orava need or English
- 3 medium potatoes cut into small cubes
- 3 cloves garlic flat knife and chop finely crushed
- 2 lžičky sweet peppers
- 1 spoon hot peppers
- kousek mrkve cut into small cubes
- canned peas just canakin
- špetku mace
- salt
- pepper pokud chcete
- 1 l zeleninového vývaru
- cooking cream adequately
- flour in case of thickening
- 2 pikantní klobásy about 250 g
- Melt the butter and let the onions zesklovatět, Then add the diced bacon and cook.
- Add the sliced sausages, Mix well and fry.
- Add the peppers both, mix well and pour in vegetable broth.
- Do we Potato Soup, garlic, carrots and pour the broth, so everything was under water, Cover and leave on low heat bubbled through, so the potatoes soften. Will it be enough 20 minutes.
- Add the pinch of nutmeg and canned peas. Leave covered and still cook on low heat for about 8 minutes. If the soup is too thin, we can thicken plain flour, Stir in water. Just a teaspoon flour.
- Add the cream and season with salt appropriately. Let it warm up and serve.
Chicken sauté with mushrooms | Variations on chicken breasts
He once raised the issue, They said the chicken breasts dry and I have to keep them from going or give as a hat. No, opinions may be different, it is also true, breast fillets that you have a little tease in a marinade or yogurt, possibly buttermilk. She Podcasts. But what about the breast, when he raised criticism? And there's no time to pack them, so we go a little bit different way.
| Servings | Prep Time |
| 2 osoby | 10 minutes |
| Cook Time |
| 50 minutes |
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| Need: |
- 1 kuřecí prsní řízek
- 100 g bacon Better than sliced block
- 2 lžíce oleje používám řepkový
- 1 spoon butter plus a bit to prepare a roux
- flour meat and then to prepare roux
- salt
- pepper
- 100 g žampionů
- 100 ml kuřecího vývaru
- 1/2 crucible whipping cream
- Pažitka
- Dice the bacon and fry. So 4 until 5 minutes. Then we put aside the bacon.
- Chicken fillet cut into cubes, pepper, Season with salt and sprinkle with flour. Do pánve, in which we restovali bacon, add a tablespoon of oil and a knob of butter. On fat fry the chicken on all sides, about 10 minutes.
- The opečenému meat back bacon and toss. Add the sliced mushrooms and stir again, let the moment restovat.
- We pour a little white wine and simmer.
- Add the chicken broth, přivedeme k varu.
- Reduce heat and allow to bubble through, then cover and simmer for about 25 minutes.
- For a bit of butter and two teaspoons of flour, we prepare a roux. Zapravíme it into juice and simmer for a while. At the end we add a little whipping cream and chopped chives.
- Podáváme s rýží.
Christmas fish soup | christmas classics
Every year the same theme: fish soup. It can not be ignored. Throw moderation, fish soup to cook at least six carp heads and even along with several pieces of carp. You need a really big pot, understand why.
| None of the bowels, eggs and so, as usual, and this is proof, the fish soup need not be boring. The basis is the spice, and root vegetables - fish. How else?! Although this is a recipe for four, but cook the soup in large quantities, that on the second day. And possibly a third, soup matures. |
| Need: |
- 6 carp heads
- pieces of carp
- 6 beads allspice
- 2 Bobkov list
- mrkev
- celery
- řapíkatý celer
- root parsley
- 1 cibule
- 1 šalotku with the skins
- kousek Pork
- flour
- butter
- mace
- pepper
- salt
- Rinse fish heads, in a pan with cold water, we add the pieces of carp, salt, přidáme koření, peeled root vegetables in large pieces, a piece of leek, onions and shallots and peel. Pozor: část zeleniny by nám ještě měla zbýt na další kroky. Vaříme pomalu. Hour could be enough, cook about half an hour longer.
- We take our heads and then meat, Strain, cooked vegetables throw.
- Z másla a mouky upražíme světlou jíšku, dilute it with broth from heads and place in a broth.
- Na másle osmahneme nakrájenou novou syrovou kořenovou zeleninu (parsley, carrots and celery, řapíkatý celer), and place in a broth.
- Ober fish heads and fish pieces, While this is piplačka, But the bones in the soup have nothing to do. A place in a broth. Toss, even add a little salt, pepper, add a pinch of nutmeg and simmer gently for a while.
- Serve with butter fried cubes of baked dozdobíme chopped parsley.
Skotské vejce | Záhada skotského zamčeného pokoje se pštrosem
Scotch egg is a normal egg wrapped in minced meat. Someone also called ostrich eggs and egg recipes for this resemble eggs as eggs. I've already tried them once in a version packed in puff pastry and spinach, something like a doll Wellington, However, it was a recipe different from those, which I then stumbled. So I tried and ran again. Until it simplified things to the simplest version. And it worked. Scotch eggs would probably offend, If you wanted to be wrapped in minced meat, it needs is a bottle.
| The trick is, You need the meat finely minced, which if you tell the butcher, so you something is ground probably in his opinion how the ground looks, but do not realize, that with that in the case of the Scottish eggs only navztekáte and do nothing. You must have a bottle, Thus finely minced meat, a delicate matter. |
| Need: |
- 400 g jemně mletého masa nejlépe mix hovězího a vepřového
- 3 lžičky dijonské hořčice
- flour
- strouhanku
- Provencal seasoning mix
- salt
- pepper
- parsley
- olej
- Boil the four hard-boiled eggs, It is the fifth incorporated into minced meat, season with salt, season with pepper and herbs (Therefore, a mixture of spices provesálského), Add finely chopped parsley and mustard hladkolistou. Once the meat properly knead, let it cool for a little bit. Better him then works.
- Peel the eggs, We roll out in flour, the meat mixture we make pancakes, I proved my handiwork - dose mixture to give a hand, rozprostřeme, We put the eggs in the middle of a palm slightly Sevre. We cover with a little egg mixture and then create a ball with both hands. If you're happy and you can be sure, that is coated with egg, We roll into a ball in breadcrumbs. Someone recommended before even a ball roll in flour, beaten egg, then bread crumbs, which can be, but to me it seems too much armor.
- We wrapped the eggs in cold and then fry in a large layer of oil. Frying oil may not be such a massacre tons of oil and grease, just small fry container, and can also gradually (použijte malý rendlík, in which eggs and gradually make, oil consumption is not so large). Eggs Drain on paper towel.
- Served with a spicy sauce, or with tartar sauce, You can add roasted potatoes, or just vegetable salad.
Genuine Scotch eggs, allegedly invented in London (hopla!) and within this 1738 London department store Fortnum & Mason famous for his picnic basket. Scotch egg sells for today 2, 75 free za kus, But under many other names is a normal supermarket offers. Its recipe has even Heston Blumenthal. English trick is that, that makes this egg sausage meat, English sausages. Everyone must cope, how to go without those sausages, unless you plan to go shopping at La Manche.
Koko blogger advises Pražákům: zajděte pro snídaňovou klobásku buď do Náplavní 5 (in manes) or Petrské 23 (u Florence). Jirka pair of bloggers married couple in the kitchen, otherwise Kitchen Story, grinds the meat himself, also solutions. George got his Scottish egg up on the web Prima fresh.
I advise, check grind or MELT.
Try, who failed and who came:
Coarsely minced meat and of itself does not allow to make a thin layer, in combination with a boiled egg wrapped in baby spinach and baked disastrously. Perhaps I should not show. Vlevo katastrofa, OK, all right.
