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International Cookbook


Chocolate souffle (4 portions)

Posted by they on 24. 10. 2013 15:32  •   • 

Dish history

Ingredients

- 40 g flour - 3 eggs - 100 g chocolate - 90 g butter - 130 g sugar - Mint - Orange -

Recipe

Put the sugar and eggs into a bowl. Mix it and add the flour, melted butter and melted chocolate. Pour mixture into round jars. Put it to bake into the oven for 10-15 minutes at 180 °C. Finally, decorate it by the mint and slice of the orange.

Own opinion

Salad de légumes avec la vinaigrette by lafile

Posted by Milan Hausner on 23. 10. 2013 20:36  •   • 

Dish history

appendix

Ingredients

appendix

Recipe

SALAD

Own opinion

Plum cake with almonds

Posted by tkanicky on 22. 10. 2013 16:39  •   • 

Dish history

Ingredients

Dough: 30 g yeast, 80 g sugar, 1/4 l milk, 500 g plain flour, pinch of salt, 125 g dissolved butter Surface: 1.5 kg plums, 100 g almonds, 150 g of sugar

Recipe

Into warm milk ad sugar and crumbled yeast. Cover with a lid and leave in a warm place to come leaven. In bowl put the flour with salt, dissolved butter and dissolved yeast. Prepare smooth dough. Cover and let rise for 20 minutes. Meanwhile wash the plums and take out the stone fruit. Almonds rid of peel and cut up into small pieces. Spread thickly plums and let rise for another twenty minutes. Place in a preheated oven at 200 ° C and bake for about 20 minutes. Immediately after baking, sprinkle warm cake with almonds mixed with sugar.

 

 

Own opinion

The history of grilled zucchini and potato chips by whengirlscook

Posted by Milan Hausner on 22. 10. 2013 08:06  •   • 

Dish history

Ingredients

Recipe

Potatoes
Salt
Ground pepper
Olive oil

Procedure :

Preheat the oven to 190°. Potatoes cut into thin slices.

Season with salt and pepper and drizzle with olive oil. Spread an a baking sheet and bake for about half an hour until the slices will not create a crispy crust.
You can decorate it with basil.

 

 

Recipe of Grilled zucchnini

Posted by whengirlscook on 20. 10. 2013 18:52  •  International Legends  •  Comments (0)  •  Full article 
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Ingredients:
One big zucchini
Sea solt
Ground pepper
olive oil

Directions:
Preheat the oven to 190°.Meanwhile,clean and wash the zucchin and cut it into 1cm thick slices.

  Season with solt and pepper and lay on a backing sheet. We can drizzle with olive oil.Put it in the oven and brak efor about half an hour until the zucchini are tender.

Own opinion

Chicken broth with liver dumplings by whengirlscook

Posted by Milan Hausner on 22. 10. 2013 08:03  •   • 

Dish history

Ingredients

Recipe

Soups did our ancestors already in the Stone Age. Do decayed hole in the ground with water, put the bag into which they threw everything around grew. Red-hot stones, then started to heat water. There were, however, old remnants of meat from reindeer, mammoths and horses, so adding to soups and meat. In the Middle Ages soup was more food for the poor, how many times was also their only hot meal. Gradually, however, people along with well-known artists and thinkers came to flavor soups and invented more and more recipes that you can cook at home now.

For liver dumplings:

2 medium sized chicken livers?

2 Tbsp of lard?Ground black pepper and salt?

8 oz of breadcrumbs?

salt, pepper?

2 eggs?

1 small yellow onion?

Small bunch of parsley

 

For Soup broth

Ingredients?4 lb Stewing Chicken?

1 bunch of parsley (2 oz)?

1 potato?

2 carrots?

2 parsnips?

1 bulb of celeriac?

1 yellow onion?

1-2 cloves of garlic?

5-6 whole black peppercorns?

1 whole hot chili pepper (California chili peppers work well)?

1 tsp salt

 

Preparation of food

 

1. Chicken, half of celery, two carrots, one parsnip, onion, parsley and spices to give 1.5 liters of cold water, bring to a boil and allow to gently bubbled through about two hours.

 

2. Meanwhile, prepare the dumplings: chicken liver and breast blender, add the bread crumbs soaked in milk, salt and pepper, add the egg yolks, parsley, marjoram and crushed garlic. Mix and leave for about an hour in the refrigerator.

 

3 .Strained broth, discard the cooked vegetables. Return the soup back on the hotplate and bring to a boil. Fresh carrots, celery, parsley and cut into small cubes and toss into the broth.

 

Using two spoons shape the mass of small liver dumplings and cook them in the broth until the float, should be enough for five minutes. Soup seasoned with salt and pepper, add the chopped parsley and serve.

Own opinion

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