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Homemade easy wide noodles
INGREDIENTS
- 200 g of all-purpose flour
- 2 eggs
- salt
METHOD
- In a bowl, mix the flour with the eggs and add salt. Knead by hand until a non-sticky dough forms. If it still sticks, add a little more flour. Roll out the dough thinly and cut it into strips about 8 centimeters wide.
- Stack them on top of each other and cut noodles about 2 centimeters wide. Then boil them in boiling salted water and serve. Either add them to soup, ideally vegetable or bean soup, or sprinkle them with ground poppy seeds, pour melted butter over them, and sprinkle with sugar.
Quick coconuts
INGREDIENTS
- 100 g coconut
- 300 g granulated sugar
- 5 egg whites
METHOD
- We beat the egg whites from five eggs until stiff peaks form, then gradually add sugar.
- We continue beating until the meringue is glossy and no longer grainy to the touch.
- Next, we slowly fold in the coconut.
- Then, we pipe the mixture into circular shapes on a baking sheet.
- Finally, we bake at 100 degrees Celsius for over an hour with the oven door slightly ajar.
Amazing chicken breasts with mushrooms
INGREDIENTS
- 1 tablespoon of oil
- A piece of butter
- 3 chicken breasts
- 1 onion
- 150 g of fresh mushrooms (or other mushrooms)
- 1 cooking cream container
- 1/2 teaspoon of ground red pepper
- A pinch of ground caraway
- A little dried garlic
- Salt and black pepper to taste
- 1 mushroom bouillon cube
- 1 teaspoon of full-fat mustard
- 1 teaspoon of all-purpose flour
- Fresh parsley
METHOD
- First, prepare the chicken breasts by washing and cutting them into smaller pieces – strips or cubes. Clean the onion and finely chop it. Wash the fresh mushrooms and slice the caps thinly. Heat a little oil in a pot and sauté the onion.
- Then, add the chicken pieces and sauté them on each side until they release enough juice. Then add the sliced mushrooms. Stir everything for a while, then add a little salt, black pepper, ground caraway, and dried garlic. Finally, add ground red pepper and immediately pour water over the meat and mushrooms (enough to cover the meat). Crumble the mushroom bouillon into the water now and mix everything well, covering with a lid. Simmer for about 15 to 20 minutes over low heat.
- Meanwhile, while the meat is cooking, mix a teaspoon of flour or cornstarch into the cooking cream to thicken the sauce. After the specified time, add mustard to the cooked meat, stir everything, and then pour in the cream with the mixed flour. Mix everything again and simmer for about a minute after it starts to boil. Finally, remove the sauce with the meat and mushrooms from the heat, add a piece of butter and a large handful of chopped parsley. Stir and let it sit covered for about 5 minutes. Serve with rice, potatoes, or pasta.
Czech beef sirloin in cream
INGREDIENTS
- 750 g of beef
- 1 onion
- 5 carrots
- 2 parsnips or parsley roots
- 1 celery
- 1 tbsp of sugar
- 1 tsp of salt
- 3 whole allspice berries
- 7 whole black peppercorns
- 3 bay leaves
- 1 container of sour cream
- butter + oil
- lemon to taste
METHOD
- In butter with a bit of oil, we sear the meat until browned. We remove it onto a plate, then sauté finely chopped onion in the drippings. We add diced vegetables and lightly sauté. Then, we add sugar, black pepper, allspice, salt, and bay leaves. We stir and simmer gently. After a while, we return the meat to the pot and pour in water or broth. We simmer until tender.
- Once the meat is cooked, we remove it to a cutting board and slice it. We also remove all the spices and puree the sauce. In a bowl, we mix sour cream with a bit of sauce and pour it back into the pot. We season with lemon juice and, if necessary, additional sugar and salt. If the sauce is too thick, we can thin it with heavy cream. Serve with dumplings, a dollop of sour cream, and cranberries. Enjoy your meal.
Burison caramel balls
INGREDIENTS
- 350 g granulated sugar
- 250 g butter
- 1 pinch
- 140 g puffed rice
METHOD
- We let the granulated sugar caramelize in a pot, then add a pinch. Stir over low heat.
- Add butter and stir until everything is dissolved.
- Add the burek balls, stir again, and remove from heat.
- Next, shape the balls and place them into cupcake liners.
Ramen
INGREDIENTS
- 4 cups of broth
- 200g cooked ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 eggs
- 2 cloves of garlic (minced)
- 1 piece of minced ginger
- 1 small onion
- 1 cup of mushrooms
- 2 leeks (sliced into rounds) roasted seaweed for garnish (optional) spring onion for garnish (optional)
METHOD
- In a pot, heat the broth and let it simmer on low heat to keep it warm.
- Cook the ramen noodles according to the package instructions.
- Drain them once cooked and rinse them with cold water.
- Heat sesame oil in a pan. Add minced garlic, ginger, and sliced onion. Sauté until golden. Then add mushrooms and leeks sliced into rounds. Sauté until softened.
- Next, add the broth to the pan, along with soy sauce and fish sauce.
- Mix well and let it simmer for about 5-7 minutes over low heat. Boil the eggs for about 6-7 minutes once the water starts boiling.
- Then, place the cooked ramen noodles in bowls first, pour the broth over them, and top with the boiled eggs.
- Garnish with spring onion or seaweed if desired.
Cutlets in beer batter
INGREDIENTS
- Chicken cutlets
- 2 eggs
- 1 dl beer
- 5 tbsp of all-purpose flour
- 100 g of grated cheese
- salt
- pepper
- soy sauce
METHOD
- In a bowl, combine eggs with flour and pour in the beer. Season with salt, pepper, soy sauce, and finally add the grated cheese. Coat the cutlets on each side and fry them in butter or oil. You can also bake them in the oven if you prefer to use less oil.
- However, they taste better when fried. Place the individual cutlets on a paper towel to drain excess oil. Serve with potatoes or salad. This is one of the preparation methods where the meat remains beautifully juicy.
Very crunchy cheese sticks
INGREDIENTS
- 400 g of all-purpose flour
- ¼ packet of baking powder
- 180 g of butter
- 1 egg
- 3 dl of white yogurt
- pinch of salt
- grated hard cheese to taste
- caraway seeds
METHOD
- Mix the flour and baking powder, add salt, and grate the butter. Mix well and add yogurt. Knead the dough until smooth.
- Roll out the dough and cut it into pieces according to your preference. Some prefer longer strips, others triangles or rectangles. The important thing is to maintain the size of a single bite.
- Line a baking sheet with parchment paper and preheat the oven to 180 degrees Celsius.
- Brush the cut dough with beaten egg, then sprinkle with grated cheese and caraway seeds.
- Bake for approximately 25 minutes or until the sticks are golden brown.
Butter cake made with 4 ingredients
INGREDIENTS
- 200g of butter
- 1 and 3/4 cups of wheat flour
- 1 cup of semolina
- 1/2 tsp. of salt
METHOD
- We let the butter soften at room temperature until it is soft enough to incorporate into the dough. Gradually mix in the semolina and salt. If you don’t want the cookies to be too salty, handle the salt with caution. Half a teaspoon of salt should be sufficient for this amount of flour.
- Knead the dough well until it is smooth, gradually incorporating the flour. After thorough kneading, you’ll have a firmer dough, which you shape into a ball.
- Prepare a baking sheet by lining it with parchment paper and dusting it with flour. Be thorough to prevent the dough from sticking to the paper. Roll out the dough to a thickness of one centimeter.
- Once the dough is rolled out, place it on the prepared baking sheet. Spread it out evenly to avoid unevenness. Then, cut the dough into smaller squares or circles, depending on what works best for you.
- Bake the cookies in a preheated oven at 180°C for about 25 minutes or until golden brown. And you’re done, the cookies can be served immediately. They go well with forest fruits, honey, but a dusting of powdered sugar on individual pieces is also sufficient.
Homemade mayo
INGREDIENTS
- 1 egg
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 cup extra virgin olive oil
- Salt
METHOD
- All ingredients except for the oil are blended in a mixer on the lowest speed. Blend for about 30 seconds until a uniform mixture forms. Then, prepare extra virgin olive oil and gradually pour it into the mixture at low speed. Mix until a thick and smooth mayonnaise is obtained.
- Some people add buttermilk to mayonnaise to make it last longer. If it’s not available, it’s not necessary, although mayonnaise without buttermilk will last in the refrigerator for a maximum of one month.
- After preparing it, immediately store the mayonnaise in the refrigerator and it’s ready to use. If buttermilk was used, let it rest for at least 7 hours. Mayonnaise is great for various salads, as we all know, but it can also be used in different sandwiches and even on eggs with bacon and asparagus.