mojetara.cz

 

The quest for the best cabbage took about each of us, unless you nepodědili the most wonderful recipe most wonderful grandmother's most wonderful cabbage, which is nothing like. I inherit, I'm searching. With this recipe I have satisfied, jo, this is what, I think,. So one time with the. I remember, as we had in college summer job and came to me in the Bald, where Mr. CICA smoked and made a clever and such rooms with no doors and no ceiling, really big as a living room, We tramped cabbage, What a moment that it was snowing over our heads. CICA then with a bucket of salt and cumin bucket doing the most important work, He is waving his arms with a blade and salted and kmínoval, while we students just stepped on a cabbage. We had to do it carefully and give you 'd better wise, us into the quagmire nezahučeli, because that would be the end of fun. I'm pretty crowded, But cabbage me shedding. So let's deal with it in the kitchen.

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We need:

500 g sauerkraut

scallions (tak 3 stvoly)

1 tablespoons lard

2 teaspoon vinegar

5 g sugar

3 teaspoon cumin

salt

50 g butter

2 tablespoons flour

100 ml mléka

 

How do you:

Spring onions, cut into rings, white and green part, fry it in lard. Přidáme zelí (when farmers drove slicer and some pieces are more pieces, cut them), salt, caraway seeds, add water and simmer so 20 minutes, cabbage to soften. Then excess water largely pour, add the vinegar and sugar, Stir and simmer for a few minutes.

We thus have time to prepare a roux. Rozpustíme máslo, add flour and fry until brown, so sparingly, Yet we do not produce cocoa! Then add the milk and stir thoroughly. If you fail to create a smooth mass without lumps, nezoufejte, you certainly have to hand strainer, which sweeps roux, propasírujete. And this has been a smooth roux pour into cabbage, Stir and let boil.

Finished.

We serve the meat. need toroast rabbit.

Enjoy your meal.

 

 

Should be Martin's goose, but somehow nezadařilo. Without the geese it just does not. What about trying something different? A young duck or maybe a rabbit? around? Pro dva? So what rabbit legs? To by šlo. From childhood I remember roasted rabbit quite often, She was a domestic breed - and I remember harvesting hay and working around, but I always prefer the front foot. He used to be, I think, with cabbage and potatoes or dumplings. Today, after years of the rabbit coming back within the adventure, I reach for the thighs. How all this will turn out? I went through a couple of recipes from everywhere and get something passed.

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We need:

2 rabbit legs (ca. 500 g)

2 lžíce sádla

1 cibuli

5 stroužků česneku

50 g bacon

kmín

salt

Several peppercorns

100 ml vody

 

How do you:

Cut the onion into half-moons and do in the pan for meat lair. salt meat, spread with lard, add chopped bacon, stroužky česneku, that just crushed flat knife, Several peppercorns, pokmínujeme a little water.

Cover the casserole dish (I have a habit of reaching for the foil) and bake in oven preheated to 200 ° C. Bake 90 minutes, pak odkryjeme Crack, Pour over meat sauce and bake more 30 minutes. To do crust. That alleviate the temperature to 180 ° C.

Serve with potatoes or potato dumplings andsteamed cabbage sour.

Finished.

Enjoy your meal.

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KROK SUN KROK

 

 

 

It was such a challenge of my own, Mussels in wine. When I tasted in Greece, it was clear, that initial skepticism soon I will break. Worry, that this does not have less than the, that if it does not, Can you have problems. But do not panic like I, scallops or mussels can still indulge. Is this jednoduché, Fast and effective.

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Need:

1000 g of live mussels - mussels

100 ml olive oil

2 until 3 šalotky

8 until 10 stroužků česneku

hladkolistou parsley (if you forget, get ready for another taste)

500 ml dry white wine

pepper

salt

baguettes

 

How do you:

Heat the olive oil, add shallot chopped into large pieces and sliced ​​garlic. Scramble and fry. Toss the mussels and pour wine, add chopped parsley (gosh! I miss the pictures, because I was in the heat of cooking test left lying beside, next time there will be!), salt, pepper and stir gently. Cover and cook so 5 until 7 minutes. Important is, that mussels, which is not opened during cooking, throw! (Bit with that count in the hunt, So when buying. It 100 g mussels come so on 16 crowns, So kilo on 160 crowns, which for the two have more than enough even at the risk, some mussels go out of business. Throw, neriskujte, unduly generous to the site.)

I hike with bagetou.

Finished.

Enjoy your meal.

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KROK SUN KROK

 

I had planned mussels, But time shift during the day, eliminating all ideas and shorten the chance to capture the fortress Dinner. And then came the hour nečekně H and I started looking around for it, What is without significant new investments cook. The choice fell on canned tuna in olive oil. I hesitated a bit, because the tuna was, they say the Hungarians, chili peppers, or with chilli peppers. Kevin Costner would certainly be thrilled, It was his brand. Thank the, why not with chilli.

Tuna baked in a ceramic bowl. You can just put on the table.

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Need:

3 Canned tuna after 80 g

kousek másla

těstoviny

cream

1 egg

salt

pepper

fresh thyme

sliced ​​cheese, I had to make do with 30% Eidam

1 tomato

 

How do you:

Cook the pasta in salt, delete casserole dish lightly with butter, Put a layer of pasta, then add the drained tuna. I really recommend the tuna drain, because otherwise the oil in a bowl does what he wants, and it certainly was then the kitchen will look like in football rowdies spree at a smoke grenade.

Put a layer of tuna slices tomato, add a little salt and pepper. Put another layer of pasta. We put the thyme sprigs on top and top with sliced ​​into strips sliced ​​Edam cheese.

Into the cup with cream knocked eggs, Stir with a fork and pour a mixture of tuna and pasta.

Bake at 180 ° C for about 12 minutes, to dissolve the cheese and zezlátnul.

Finished.

Enjoy your meal.

Pene and baked rigatoni with tuna.