Kdo si pamatuje lečo ze školní jídelny kdysi před léty, možná se mírně ošije. Jenomže tam nebyla a ani nemohla být o nějakém pivu řeč. Každopádně i já mám smíšené pocity z oné hmoty, kterou nás krmili. Teď smícháme ingredience tak, aby vznikly pocity libé. Recept časopisu Food & Wine nepomíjí alkohol v jídle, takže není na indexu ani pivo. Pojďme si to vyzkoušet. Maďar by nám lečo přiblížil asi takhle: Alecsó (szlovákul lečo, németül letscho, lengyelül leczo, oroszul лечо) a hagyományos, híres magyar ételklasszikusok közé tartozik. Habár a lecsó balkáni eredetű étel, ma már a magyar gasztronómia egyik alappillérének tartják. Nerozumíte vlastně ani slovo, jako já? Maďarsky fakt nic, rozumím slovenskému leču, německé verzi i té ruské. On si s tím neporadí moc ani překladač Googlu, nabízí slovo ratatouille. No, profíci.
| Need: |
- 250 g maďarského točeného salámu
- 80 g bacon
- 1 yellow peppers
- 1 Green paprika
- 1 large onion if sweet, better
- 4 cloves garlic
- 1/2 lžičky chilli flakes
- 1 a 1/2 lžičky sweet peppers
- handful cherry rajčat coarsely chop
- 1 šálek lager
- 1 Bay leaf
- salt
- pepper
- Prepare everything, What we need.
- Bacon cut into strips and place in a saucepan on low heat for browning. Here we can help even a few pieces of bacon, so nicely roasted bacon. Resto about 8 minutes, until they are browned bacon brown.
- Chop the vegetables. Onion into rings, as well as peppers.
- Do fried bacon, add onion rings and stir-fry 5 minutes, to zezlátla. The temperature will increase slightly.
- Stir in chopped bell pepper and add the chopped garlic. Cover and stir occasionally. just about 5 until 6 minutes, to soften peppers.
- Slice sausage into slices and tomatoes into smaller pieces.
- Add to the pepper salami točený, chilli flakes and sweet peppers. Stir and cook 2 minuty.
- Now in a saucepan, add the chopped tomatoes, Stir and let cook over medium heat for about 5 minutes.
- Add the beer and add bay leaf. raise the temperature, to blend really started to boil. Leave it a few minutes to bubble, to reduce beer, and then cover with a lid and turn down the temperature.
- Simmer covered over low heat 15 minutes. In the end, salt and pepper.
- Serve with bread, toasted bread or baguette.
Marocké kuře s harissou, olivami a citronem | A trip into the unknown for the Middle East and West Africa
Already, zadařilo to steal Harissa, už jsem se o tom v jednom receptu zmiňoval, nastartoval mě Máj, tedy MY, tedy Tesco. V máji hříšná výzva! A budeme vesele cestovat po světě. Jerusalem was an inspiration to me with a recipe called blogger Moroccan chicken with(pickled) lemon, green olives and harissa. With that came the advice of lemon, that if you do not have a biocitron, Thus, chemically untreated, then it is a good ten minutes to boil water, to get rid of agents attending the bark and wax. No, After the test was a kind of lemon žoužel, did not even sliced. So without th Board must bypass. A sáhneme prostě po citronu.
| Need: |
- 2 chicken breast
- bag green olives without stones
- 150 ml kuřecího vývaru
- 1 citron
- 1 large onion
- 3 cloves garlic
- 1 spoon ground cinnamon
- 1/2 lžičky crushed cumin
- 1/2 lžičky turmeric
- 1/2 lžičky cayenne pepper or chilli
- 1 spoon čerstvého zázvoru nastrouhaného, can help even the dried ground
- salt
- pepper
- 4 lžičky harissy
- 2 lžíce honey
- leaf parsley
- estimated
- 1-2 lžíce olivového oleje
- Prepare everything, What we need.
- Mix all the spices and add salt.
- Chicken breast sprinkle with a mixture of spices and passed through a sieve into the meat with your fingers.
- In a saucepan heat oil and fry over medium heat spicy boobs, about 6 minutes each side. Roasted breast set aside.
- To the pan after baking chicken we put the finely chopped onion and about restujeme 5 minutes, to zesklovatěla. Add finely chopped or crushed garlic and ginger. Stir and let saute for a few minutes.
- Chop the parsley and mint. Decently with the mint, if you are a little afraid of. But do not worry, All tastes will eventually connect.
- Add a little broth, with, sliced lemon, olivy a harissu. Stir and top soup. Now we return to the pan roasted chicken breast, We reduce the temperature and cover. Vaříme 30 minutes. At the end of cooking add the chopped parsley and a little chopped mint. We do not cover it and let it happen.
- Podáváme s rýží.
Tuňákový salát s vajíčkem | Rychlovka na večeři nebo svačinu
sweep pantry, narazil jsem na tuňáka v konzervě, but is in fact only pulp, which does not strike me as the start to any meal. Bude to poživatelné, ale jinak NIC. Also at Franz Joseph bring out warehouses? Tuna steak in sunflower oil s vignetou “exclusive” I do not have a house. Fifty grams of nowhere! I stuffed it into the maw of the company bosses, but that did not solve the problem of quick dinner. So it saves Asian trade, Although the guard where loud snoring, but having Rio Mare Tuna chunks in Brine, already I know some test, that this brand steal. Vysypalo me with plechovky 120 gram pieces of fish. Hurá! So we can prepare supper.
| Need: |
- 130 g tuňáka
- 5 ředkviček
- 1/2 stonku řapíkatého celeru
- 3 lžičky mayonnaise
- salt
- pepper
- 2 egg uvaříme natvrdo
- Všechno si připravíme.
- Nakrájíme ředkvičky na osminky, řapíkatý celer na jemné kousky. Přidáme do kousků tuňáka. Osolíme, opepříme a přidáme majonézu. Dobře promícháme a necháme chvíli odležet v chladu.
- Servírujeme s chlebem dalamánkového typu, nebo...
- ...na chlebu dalamánkového typu.
- Variantou je salát, do kterého můžete přidat i najemno nakrájené půlměsíčky červené cibule.
Sambalové kuře s cizrnovým salátem
It was supposed to be chicken with harissa, But somewhere I tucked it, floats will not require. But we can not help similar, takže nastupuje sambal oelek. Oelek je z holandštiny, reads a fright, Indonesia, where the Dutch ruled for years and boiled, oelek zdomácněl. Harissa (sometimes written as Harisa) It is the kind of sharp spice mixture. It comes from Tunisia and is also popular in Algeria, Morocco and the Middle East. In North Africa (in the Maghreb) is used in almost all dishes. As a table condiment is quite similar to the Indonesian sambal. Takže z Afriky do Asie a zase zpátky. A šup s tím do Evropy.
| Need: |
- 300 g chicken breast
- 3 lžičky seasoning mixes sambal oelek
- 200 g cizrny
- 100 g cocktail tomatoes
- 1 red onion
- 1/2 citronu
- hladkolistou petržel
- salt
- pepper
- 1 kelímek plain yogurt
- Tomatoes cut into halves, red onion, finely. Add the chickpeas and toss lautered. Osolíme, pepper and pour the juice of half a lemon.
- Spread chicken breasts on both sides of seasoning blends sambal oelek, Let it stand for a while in the cold, but need not be.
- If you have an oven with grill, Let rozhřát first oven to maximum and then turn on the grill. Grill pan lightly oiled (It does not have to be, but much meat does not adhere to the surface) and place some 12 centimeters below the grill. Grill on each side about 6 minutes.
- When put on a serving platter chickpea salad, then place the chicken breast and you can lightly sprinkle with chopped parsley.
- Grilled breasts can also serve a salad and bread.
