It's such an idea, that there will be a cutlet with potato. But what to improve with some interesting salad. We will immerse ourselves into the net and catch some of the neighborhood. It is not that far away. This salad is being prepared by Viktor Mráz in a restaurant in the fields. This is in Malé Číčovice, near Prague. The name will tell you something, If you read the boulevard. It's the Viktor, who had Mahulena Bočanová for the woman. The marriage did not go well, So perhaps the salad will be better on it. Must! moreover, maybe, that Viktor had never prepared him, He has people on it.
Všechno si připravíme. Brambory uvaříme ve slupce.
Peel the potatoes and cut into cubes. Chop the onion. Cut the cucumbers into cubes.
Mix everything.
Pour a little pickle of cucumbers.
Season with pepper and salt.
Season with olive oil.
You can add a little Octa. And mix again.
Finished. Enjoy your meal.
Tip:
Other possible variants:
Why not add some tips for good things ...
Viennese potato salad
In the skin cooked (tallow, salad) potatoes (600 g) we immediately peel, Cut into slices and pour hot with watering, that is made up of: a strong beef broth (250 ml), vinegar (3 tablespoon), oil (6 lžic), hořčicí (spoof, ½ teaspoon), solí, pepřem, A little sugar. The liquid to the hot potato soaks. Only onions are added to the potatoes (60 g), boiled eggs in summer.
Another Austrian recipe for Viennese salad (broth).
1000 g of tallow potatoes, 6 CL oil, 1 červená cibule, 500 ml vody, 1 a tablespoon of tarragon mustard, 5 spoonful, 2 a spoonful of crystal sugar, salt, mletý pepř.
Hot potatoes (New no need to peel) Cut into slices and still pour warm with oil. Water, cukr, Call the mustard and vinegar and pour the hot infusion on the potatoes. Ochutíme pepřem a solí, Add finely chopped onions and stir, Until the watering is formed by emulsion.
Viennese salad is a traditional attachment to fried veal cutlet (Viennese). Variant with eggs eaten as a separate meal in summer. Served warm, Vlahý and cold, sprinkled with seasonal herbs (estragon, kopr, petrželka, pažitka).
I tasted this incredibly delicious food for the first time in Lorransk France. Host Alice did not want to shock us, It's even a favorite meal of her children, Although adults enjoy it more. Just normally cooked dinner. We are still discovering the world, that it can work normally. Zdeněk Pohlreich and Manu Riddi and the boys in action are already hosted in our country with this food. Everyone does it differently, But that is diversity.
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Tiskni
Servings
Prep Time
2osoby
15minutes
Cook Time
230minutes
Servings
Prep Time
2osoby
15minutes
Cook Time
230minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
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Tiskni
Servings
Prep Time
2osoby
15minutes
Cook Time
230minutes
Servings
Prep Time
2osoby
15minutes
Cook Time
230minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
Season the slices with salt and pepper from both sides.
Wrap in a smooth flour.
Heat olive oil with a piece of butter. Fry the slices of meat from both sides, may not be completely baked like a steak. Then set aside.
Put the finely chopped onion in a roast, to which we added another piece of butter. We rest for a few minutes. Somehow somehow, do not exaggerate.
Přilijeme víno. We're giving a little bit.
Return the meat to the pan and pour the broth. Cover and simmer for an hour.
We prepare a gremolate: Mix the chopped garlic, grated lemon zest and chopped parsley.
Add the gremolate to the meat. Dusíme ještě 30 minutes.
Served with potatoes or polenta or rice. Or by Milan's risotto.
Tip:
Ossobuco or Osso Buco is a specialty of Lombard cuisine from veal shaped with bone, steamed with vegetables, with white wine and broth. It is often decorated with a gremolate and traditionally served with Risoto Alla Milaneses (Its yellow color gives him a pinch of saffron) or by polenta, Depending on the regional variant. Morek in the hole in the bone, prized,is a determining element of a bowl. Two types of ossobuco are modern versions, which has tomatoes and original version, which does not. Older version, Ossobuco in white, is flavored with cinnamon, by bay leaves and gremolaata. Modern and more popular recipe includes tomatoes, mrkev, celery and onion; Gremolate is optional. You can find the tomato version in Central and South Italy and also in America, Where the Italians brought this delicacy. The American version also appears carrots, petiolate celery and cinnamon or bay leaf.
It started with the package beans. Then, a turkey breast fillet, which was originally intended to treat vestíka Alberta (klasika: maso, rýže, mrkev), But do not panic, we cook dog food. Just take some of the meat, say, that we will share it with modern vestíkem. He has his bowl, we have plates and dinner. And then the second variant was yet. With cherry tomatoes. taste both.
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Servings
Prep Time
2osoby
10minutes
Cook Time
30minutes + 60 minutes to marinate
Servings
Prep Time
2osoby
10minutes
Cook Time
30minutes + 60 minutes to marinate
It's easy dinner, fast, if you strip away an hour, you need to marinate.
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Tiskni
Servings
Prep Time
2osoby
10minutes
Cook Time
30minutes + 60 minutes to marinate
Servings
Prep Time
2osoby
10minutes
Cook Time
30minutes + 60 minutes to marinate
It's easy dinner, fast, if you strip away an hour, you need to marinate.
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.
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15minutes
Cook Time
15 minutes
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Prep Time
2osoby
15minutes
Cook Time
15 minutes
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.
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Servings
Prep Time
2osoby
15minutes
Cook Time
15 minutes
Servings
Prep Time
2osoby
15minutes
Cook Time
15 minutes
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.
Max Stramm | Thus Strammer Max and inspiration from Germany
Add the sliced pork, that onion softens and whole food smells. Neck softens and about 7 until 10 minutes.
We'll make fried egg.
Salt and pepper.
Add the onion to the eye or chives.
Lubricate the bread slices with mustard.
Mustard pork slices and put them sunny side up. And add the cucumber as a garnish.
Add the tomato slices garnished with onion rings. And add pickled cucumber.
Enjoy your meal.
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.
