Max Stramm | Thus Strammer Max | Inspiration from Germany

Today we are in the kitchen together two. A little duel. No, rivalry played a role here, But in the end I withdrew. So I'm in the role of the photographer and tasters.

Max Stramm | Thus Strammer Max and inspiration from Germany
Votes: 3
Rating: 5
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Tiskni
Traditionally Strammer Max comes out of the kitchen Berlin and Saxony. It's about bread, ham and egg or, as seen, krkovičce. In the note there are other variants, because I'm relentless seeker. Variant is enough, even in XXL. It depends on the idea.
Servings Prep Time
2 osoby 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
15 minutes
Max Stramm | Thus Strammer Max and inspiration from Germany
Votes: 3
Rating: 5
You:
Rate this recipe!
Tiskni
Traditionally Strammer Max comes out of the kitchen Berlin and Saxony. It's about bread, ham and egg or, as seen, krkovičce. In the note there are other variants, because I'm relentless seeker. Variant is enough, even in XXL. It depends on the idea.
Servings Prep Time
2 osoby 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
15 minutes
Need:
Units: Servings: osoby
How do you:
  1. We will prepare.
    start
  2. Saute onion until golden.
    Cibulka
  3. Add the sliced ​​pork, that onion softens and whole food smells. Neck softens and about 7 until 10 minutes.
    krkovice
  4. We'll make fried egg.
    volské oko
  5. Salt and pepper.
    osolíme
  6. Add the onion to the eye or chives.
    Přidáme cibulku
  7. Lubricate the bread slices with mustard.
    namažeme hořčicí
  8. Mustard pork slices and put them sunny side up. And add the cucumber as a garnish.
    poklademe
  9. Add the tomato slices garnished with onion rings. And add pickled cucumber.
    cibule
  10. Enjoy your meal.
    dobrou chuť
Tip:

on the edge:
Irena Papežová Bělská on your page Taste Actually the story of German cuisine, from which I choose:
It's a snack issued and probably due to the use of eggs was the name, which basically means "ready for action male pride". It should be added, that many Germans, at least here in Bonn, Actually all about this metaphorical sense knows. First, I buttered toasted slices of sourdough bread darker, best rye. It does not have to roast in the pan, it goes in the oven. Abortion slices of bread with butter and let it bake in the oven under the grill, until they are lightly crunchy. Better to checking, because it goes fast. Still warm on toasted bread comes slice of raw ham, Thus smoked or dried. At still do pan fried eggs. One standard slice I give one to two. eggs messenger, pepper and sprinkle fresh chives. Finished.
There are plenty of other options need to be cheese, onions or tomatoes. Lotte names Stramm, Strammer Moritz or STRAMAT Luis have had no other meaning but signal, the raw ham is replaced with cooked ham, meatloaf or salami.
On the German Wikipedia:
Strammer Max is a simple dish made of mixed bread, ham and eggs sázeného. tightens Max, Originally part of Saxony and Berlin cuisine, Germany is now widely used in home kitchen and pubs. To prepare the bread slices are needed either buttered or roasted in butter, to lay raw ham or bacon, and finally top with a fried egg. Depending on the recipe ham slices instead of fries or bread cut into cubes. Among occasional additions include cheese, cucumber slices, tomato slices or onion rings. Another option is a liver cheese, roasted onions and fried eggs.
in variants, which sometimes have different names, Jako tension Moritz, tight Lotte, Tight Luise nebo tension Otto, is replaced by a raw ham or cooked Leberkäse, Plockwurst, salami or the like. The term Strammer Max was created around the year 1920 Saxony meaning "erect penis". Later names derived as STRAMAT Lotte or He-Otto has no special meaning.
Comparable dishes are Riesling krüstchen, Bauerntoast or Dutch Uitsmijter (named after the Dutch word "bouncer"). This is partly prepared from fish.
On the Chefkoch is simple cracker Max:
Brush the bread slices lightly with butter and bread, place a slice of ham. now you can (Who wants) Add the diced cucumber and pepper. Fold the slice of cheese (Gouda or Swiss cheese). Insert the sandwiches in the oven for 10-15 min at about 150 degrees. Until a little cheese not allow. Prepare fried eggs before serving and put them into a baked bread. You can garnish cucumber strips and pimenteras.

Potato salad | Why not to return to the classics? Skoro.

And it will return almost Christmas. Said David Korecký inspiration from restaurants Stable. And Paul Sapík, Terraces of Golden Well. Gentlemen differ, It is quite logical, but it will not buckle, because why should?! A bit of it and I poupravím, accelerate, simplify. If you ever reached for the vegetable mixture for making potato salads, so we're in the same boat.

Potato salad | Why not to return to the classics?
Votes: 1
Rating: 5
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Tiskni
As you already know from my descriptions salads. Stir and mix. And the result is good again.
Servings Prep Time
2 osoby 10 minutes
Cook Time
25 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
25 minutes
Potato salad | Why not to return to the classics?
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
As you already know from my descriptions salads. Stir and mix. And the result is good again.
Servings Prep Time
2 osoby 10 minutes
Cook Time
25 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
25 minutes
Need:
Units: Servings: osoby
How do you:
  1. Brambory uvaříme ve slupce, tak asi 20 minutes. Peel and cut into cubes. A mixture of potato salad Strain.
    Brambory
  2. Boil hard-boiled eggs and chop.
    Vajíčka
  3. Add the potatoes and vegetables.
    Smícháme
  4. Add tartar sauce, pepř a sůl.
    Tatarka
  5. add mustard.
    Přidáme hořčici
  6. Gently stir the bottom, to potatoes nerozmlátily.
    Promícháme
  7. Finished. We'll chill.
    Hotovo
Tip:

Maybe suitable mixture of southern Moravia:

Mixture
Mixture

Marinated pork ribs | At home, as in a pub

You do not have to do at home pub, this certainly is not meant. But the pork chops are said to hit pubs. Buy the cheapest meat, OPEC and then sell nearly as expensive as beef steak. But this concept only works, if you know good advice with preparation. However, it depends on the marinade. So there can be a bit trapped, because the composition is free. Just to taste. Mix ketchup and mustard, add honey, grilling spices and beer, Season with salt, pepper and you have a basic flavor ready. It sort of says chef Peter Andert a restaurant Koley. Already, I give him the truth.

Marinated pork ribs | At home, as in a pub
Votes: 1
Rating: 5
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Tiskni
U řezníka nápisem na fasádě mě nalákali. Masitá vepřová žebírka. No, nekupte to. Plochá žebra, která se dají obírat jako za středověku. Chytnete do ruky a okusujete. Tentokrát na marinádu smícháme rajčatovou passatu s hořčicí, přidáme med, grilling spices and beer, salt, pepper, worchestr a trochu granulovaného česneku. Already, aby to bylo pestřejší, ještě si v marinádě zahrála chilli omáčka se zázvorem. Already, to pivo by mělo být černé.
Servings Prep Time
2 osoby 10 minutes
Cook Time
135 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
135 minutes
Marinated pork ribs | At home, as in a pub
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
U řezníka nápisem na fasádě mě nalákali. Masitá vepřová žebírka. No, nekupte to. Plochá žebra, která se dají obírat jako za středověku. Chytnete do ruky a okusujete. Tentokrát na marinádu smícháme rajčatovou passatu s hořčicí, přidáme med, grilling spices and beer, salt, pepper, worchestr a trochu granulovaného česneku. Already, aby to bylo pestřejší, ještě si v marinádě zahrála chilli omáčka se zázvorem. Already, to pivo by mělo být černé.
Servings Prep Time
2 osoby 10 minutes
Cook Time
135 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
135 minutes
Need:
Units: Servings: osoby
How do you:
  1. Připravíme si passatu a hořčici.
    Passata
  2. Smícháme rajčatovou passatu s horčicí.
  3. Přidáme pepř a sůl.
    Okořeníme
  4. add the chilli, trochu grilovacího koření a granulovaný česnek.
    Přidáme chilli
  5. Přidáme med. Vše dobře promícháme.
    Med
  6. Pour over Stout. So, aby se vytvořila marináda. Zbytek piva si odložete na pozdější překévání pečených žebírek.
    Černé pivo
  7. Připravíme si žebra, ta uzená jdou rozříznout nožem.
    Žebra
  8. Žebírka dáme do umělohmotného boxu a zalijeme marinádou. Uzavřeme dáme do chladu tak 2 hodiny.
    Dáme do boxu
  9. Žebírka naskádáme do pečící misky. Dáme do trouby předehřáté na 135 °C. Bake 60 minutes. Pak žebra otočíme a zvýšíme teplotu na 150 °C. Podlijeme trochou černého piva. Bake yet 30 minutes. Pak znovu otočíme a pečeme ještě 30 minutes.
    Naskládáme
  10. Pak ještě přelijeme černým pivem a pečeme 15 minut při teplotě 190 °C.
    Pečená žebírka
  11. Podáváme s dalamánkem a křenem.
    Marinovaná žebírka

Sausage roll | Exam, published

The intention was originally a little different, actually sausages baked in batter. But when I unwrapped all, it was evident, thing that I otherwise. Hence the unplanned roll. Why could not it be so?

Sausage roll | Exam, published
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
Zkuste tuhle roládu, pochutnáte si. Je to takový multipárek v rohlíku.
Servings Prep Time
4 osoby 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 osoby 10 minutes
Cook Time
30 minutes
Sausage roll | Exam, published
Votes: 1
Rating: 5
You:
Rate this recipe!
Tiskni
Zkuste tuhle roládu, pochutnáte si. Je to takový multipárek v rohlíku.
Servings Prep Time
4 osoby 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 osoby 10 minutes
Cook Time
30 minutes
Need:
Units: Servings: osoby
How do you:
  1. We prepare everything needed. Year, na fotce chybí vajíčko, ale to si jistě dokážete představit.
    Připravíme si
  2. Rozložíme plát těsta, který pokryjeme plátky šunky. Na šunku rozmístíme párky.
    Rozložíme
  3. Potřeme párky hořčicí a poklademe plátky chedaru.
    Přidáme sýr
  4. Opatrně zabalíme do rolády. Konec těsta jemně vmáčneme do vrstvy rolády.
    Zabalíme
  5. Vejce rozšleháme a potřeme jím roládu.
    Potřeme vejcem
  6. Roláda připravená
  7. Dáme do trouby předehřáté na 220 until 250 °C. Bake 10 minutes.
    Pečeme
  8. Ještě jednou potřeme vejcem roládu, kterou pak vrátíme zpět do trouby. Bake for about 20 minutes.
    Znovu potřeme
  9. Roládu necháme pak chvilku odpočinout.
    Necháme odpočinout
  10. Nakrájíme na plátky.
    Řez prozradí obsah rolády
  11. Podáváme třeba s kečupem.
    Podáváme