„Bude rybička, hurá!“ ozvalo se doma, jen co jsem vybalil aljašskou tresku. „A s kmínem!“ No, tak jsem se do ní pustil, třebaže nápad byl trochu odvážnější. Nechám si ho na příště.
| Servings | Prep Time |
| 2 osoby | 10 minutes |
| Cook Time |
| 65 minutes |
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|
|
| Need: |
- 400 g aljašské tresky
- 9-10 small potatoes
- salt
- pepper
- kmín
- 3 lžíce hladké mouky
- 2 špetky sušeného rozmarýnu
- 100 g butter
- olive oil
- 1 kapii
- 1 spoon red wine vinegar
- 1 malou konzervu mexické směsi – 135 g směsi Bonduelle Mexiko
- Uvaříme malé brambory ve slupce. So 10 minutes.
- Nakrájíme kapii na kousky, Drain the potatoes and place on trays lined with baking paper. S spray oil and vinegar.
- Přidáme nakrájenou kapii, which smočíme in oil with vinegar.
- Dáme do trouby předehřáté na 220 °C a pečeme 20 minutes.
- Filety tresky osolíme, opepříme a okmínujeme. Sprinkle flour from both sides.
- Rybu dáme na plech vyložený pečicím papírem, který postříkáme olejem. Na filety poklademe plátky másla. Put it in the oven and bake 20 minutes at 220 ° C.
- Then turn the fillets and bake more 10 minutes. Fish after removing from the oven then keeps you warm, plate with potatoes back in the oven and heat so 3 until 5 minutes.
- Mezitím na másle podusíme mexickou směs - hrášek, corn and pepper.
- Podáváme s bramborami, roasted pepper and steamed vegetables.
Nejlepší křupavá kuřecí křidélka | Další porce křidélek bez oleje
A je to tady zase! My favorite chicken wings. I try all sorts of variations and still somehow can not get enough. And because simplicity is power, půjdeme stezkou rovnou, direct and without stones. Už tu máme podobný recept, kde halím křidélka do kypřícího prášku do pečiva, nebo také do škrobu (ochucené cajunským kořením), So this time we go for flour. Ve druhém plánu si můžeme ještě křidélka ozvláštnit ve stylu Buffalo. And that we have, just připravovaná na oleji. So in this recipe scratched oil, budeme mít křidélka vlastně dietní. And they taste, to si pište!
| Servings | Prep Time |
| 2 osoby | 10 minutes |
| Cook Time |
| 50 minutes |
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|
|
| Need: |
- 350 g kuřecích křídel
- 3 lžíce hladké mouky
- 1 spoon pepře
- 1 spoon soli
- 1/3 šálku chilli omáčky - zkuste třeba tu sladkou od Vitany
- 2 lžíce butter
- 2 lžičky worcestrové omáčky
- 1 spoon granulated garlic
- Křidélka opláchneme, osušíme a odřízneme jim špičky. Pak ještě rozdělíme v kloubech.
- V misce křidélka osolíme a opepříme a zasypeme moukou. Toss, aby mouka obalila maso.
- Dáme na pečicí papír rozložený na plechu a pečeme při 200 almost 45 until 50 minutes, aby křidélka dostala zlatavou barvu a byla křupavá.
- Po 20 minutách křídla obrátíme.
- Bake yet 20 minutes, asi tak 10 minut před koncem postříkáme jemně vodou pomocí rozprašovače.
- Tak tady se můžete zastavit. Podáváme s dipem nebo omáčkou. A bagetou, nebo třeba dalamánkem. Ale, když se pustíte ještě do následující omáčky, you will not regret it.
- V malém rendlíku promícháme 1/3 šálku chilli omáčky, 2 lžíce másla, 2 lžičky worcestrové omáčky a 1 teaspoon granulated garlic; přivedeme k varu. Pak odstraníme z tepla; necháme vychladnout na pokojovou teplotu. Připravená křídla, ještě horká, promícháme s omáčkou a hned podáváme.
- Nalijeme chilli omáčku do rendlíku.
- Přidáme worcester.
- add garlic.
- Přidáme máslo.
- Rozpustíme, promícháme, přivedeme k varu.
- Odstavíme a necháme vychladnout na pokojovou teplotu.
- V omáčce obalíme kousky křídel.
- Podáváme třeba s dalamánkem.
Vepřové nudličky s brokolicí a mrkví | Italsko-asijská inspirace Marcelly Hazan
Marcella Hazan is considered the American queen of Italian cuisine, so it is a convenient source of inspiration, although the recipe is not Marcelly, as it is here, but it's always good to take a peek at Cooks, who really knows.
| Servings | Prep Time |
| 2 osoby | 10 minutes |
| Cook Time |
| 20-25 minutes |
|
|
|
| Need: |
- 460 g pork - Already prepared and sliced
- 1 small cabbage head brokolice (about 240 g)
- 2 lžíce hladké mouky
- 3 lžíce olivového oleje
- 1 more carrots
- 3 cloves garlic
- anchovies – v plechovce je 27 g ančoviček
- 120 ml bílého vína
- salt
- pepper
- Meat already sliced, if you have a whole ham, cut it into strips.
- Pieces of meat sprinkle with flour and shake, the flour wrapped meat.
- Heat the oil in a pan, add chopped garlic and saute, shortly.
- Zvýšíme teplotu a přidáme do pánve s česnekem vepřové nudličky. sear meat. It should catch brown.
- Add the broccoli florets split lengthwise and chopped into smaller pieces. Add the carrot peeler nahoblovanou, Stir and fry vegetables.
- Add the anchovies and wine. Reduce heat and let the moment everything was bubbled, After a while Cover, reduce temperature and simmer about so 15 minutes. Občas promícháme. Salt and pepper.
- When the stew meat, Boil rice. Bude hotová v momentě, kdy se vypořádáme s masem.
- Podáváme s rýží.
Letošní vánoční rybí polévka | Carp and catfish join forces,cs
Christmas fish soup I wanted to prepare the recipe, who already tady je. But in the haste when buying my place pieces of carp, catfish incorporate into cart. Packing nearly the same, only to carp is written Trebon carp and catfish fish Třeboňská. So it will be a bit different soup, and a bit of family. I might even add a story about finding a large pot, scanning and settlement pantry (he needed to evacuate), three trips to the cellar, because after that pot must be somewhere. No, When I gave up the pot and attributed the possibility of the miraculous disappearance, on the way from the basement I met him on the porch. The whole time staring at me. So it could all go on in peace, that?!
| Prep Time |
| 30 minutes |
| Cook Time |
| 180 minutes |
|
|
|
| Need: |
- 6 carp heads (ca. 2,5 kg)
- horseshoe catfish (800 g)
- 800 g viscera carp
- 4 Bobkov list
- 10 beads allspice
- 3 stonky řapíkatého celeru
- 3 mrkve
- 1 greater root parsley
- 1 cibuli with the skins
- 2 šalotky with the skins
- 1/2 Pork
- butter (na jíšku, vegetables and rolls)
- 4 lžíce hladké mouky
- 200 ml bílého vína (lze vynechat)
- salt
- pepper
- mace
- 1/4 eyeballs celeru
- 3 rolls from the previous day
- hladkolistá parsley
- Fish heads and pieces Proper properly several times with cold water. Among carp heads this year and wandered horseshoe catfish. Also ends in pot, certainly gallon. Fish should be under water and vegetables.
- Vegetables cut into large chunks and add to the fish molded water. Add onion and shallots and peel. Throw bay leaves and allspice. boil.
- During cooking, collect foam, which forms. It's the same, as if preparing soup. Let it cook slowly for about an hour and a half. you can add 200 ml white wine.
- We take our heads and then meat, Strain, cooked vegetables throw.
- Flour and fry in butter thinned with broth of fish. Then roux into the soup.
- Na másle osmahneme nakrájenou novou syrovou kořenovou zeleninu (parsley, pórek, carrots and celery, řapíkatý celer), all finely, 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. Also add the chopped fish entrails (even those previously Rinse). Toss, more salt, pepper, add a pinch or two of nutmeg (really decently, otherwise you'll have the soup rather bitter; You can place a flower nut přistrouhat) and simmer on low heat so 30 minutes.
- Bagels cut into cubes and fry in butter.
- Serve with diced hot dogs and sprinkled with chopped parsley.
Postscript:
Usually we've got recipes for two and suddenly there is a soup for an entire regiment. however proto, the next day, the soup is even better, and then, if you need only soup for two, just reduce the amount. This is actually a fish broth, so unless carp, could replace it with other freshwater fish. Or fish in general. This, although not proven,, ale, Looking around the world, on fish broth (and therefore soup) sole use, flounder, Kambale Chi Halibut a tak. Just fish with white meat. Stacy 2 head and a portion of fish. or fish, so definitely kilo. This time can also be shortened, But the hour of the beginning, When boiled fish with vegetables, Do not cut here already. This is the minimum. But I found many recipes, where you just 30 minutes. This soup is Christmas, because it is made from carp, where fishermen traditionally rolls out for Christmas. It is also around that a lot of fuss, carols and other elements, which we call the atmosphere and tradition.
Sometimes you stumble upon designation fumet, an old French name fish broth and tutíž regarding the same. Slowly over low heat boil fish with vegetables.
And because it is about fish broth pretty interesting, now I want you to try some other flavors. Perhaps with fennel, wine and so. Uvisíme, taste, next time.