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International Cookbook


Lens soup by whengirlscook

Posted by Milan Hausner on 22. 10. 2013 07:59  •   • 

Dish history

Ingredients

Recipe

he lens has a leguminous plant itself was in ancient Rome probably important position.
According Latin pulses names were called by many prominent rulers. To us came from around the Mediterranean Sea, where they cultivated mainly grained. Coarse-grained comes from southwest Asia. Czechs mostly cooked lentils on New Year's Day, because it is said that the family brings money.

  • Lens (500g )                            Vinegar
  • Smooth flour                            Salt
  • Oil                                           Pepper
  • Onions (1-2 Pieces)        

 

Rinse the lentils several times and soak for half an hour in a cold water. In the same water, then cook it until tender. Excess water simmering pour.

Fry the chopped onion in a pan, until golden brown. Roast the flour and pour the excess water from the lenses.

Boil and mix with cooked lentils. According to taste, add more vinegar, salt or pepper.

You can serve with eggs, pickles, smoked meat or sausages.

Own opinion

Recipe of Panna Cotta by whengirlscook

Posted by Milan Hausner on 22. 10. 2013 07:55  •   • 

Dish history

Panna cotta (translation - cooked cream) is native Italian cream dessert from Piedmont (northern Italy). No one knows exactly how or who invented it. But Survives mention of how the gelatine to the production of dessert in their time of need had occurred. Reportedly, boil the remaining bones from fish collagen which came from the back gelatinous mass. Then just add sugar and remaining ingredients. Similar dessert can be found in Greece, France and Finland.

Ingredients

Recipe

e:

Cream 32% (250ml)                     Some Fruit (200g)

Cream 12% (250ml)                     Sugar (2 Tablespoons)

Gelatin (3 Leaves)

Sugar (50g)                                          

Vanilla Pod (1 Piece)

Salt (1 Teaspoon)

 

Directions:

Sink the gelatin leaves in a cold water until they're soft.

Place both creams, 1 teaspoon of salt,

25g of sugar into small pot with a vanilla pod (split lengthways, seeds scraped out) and bring to a simmer.

After 10 minutes, add 25g of sugar, remove the vanilla pod and take of the heat.

Squeeze the water out of gelatin leaves and add to the pot. Stir until the gelatin has dissolved.

Divide mixture among wine glasses and get into the fridge, until stiffen.

Own opinion

Strudel

Posted by lafille on 21. 10. 2013 23:10  •   • 

Dish history

Ingredients

Recipe

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Own opinion

Hermelin Austrich.

Posted by mlsnabriska on 21. 10. 2013 22:51  •   • 

Dish history

Ingredients

Zwiebeln Hermelin (100g) Käse Salami/Schinken 2 Eiern Baguette Mayonnaise (2 Löffeln)

Recipe

Zwiebeln, Hermelin, Käse, Salami und Eier geschnitten. In eine Schüssel wir geben die Mayonnaise Salz und Pfeffer fur abschmecken. Da und wir auf die Baguette anstreichen.

Own opinion

Tomatensuppe

Posted by keineahnung on 21. 10. 2013 20:55  •   • 

Dish history

Es ist ein Spezialität aus Italien. Heute geht es um eine klassische Suppe in Tschechien.

Ingredients

1 Karotte, 1 Löffel Öl, Zucker, Zimt, Salt, Gewürznelke, ein Tomatenmark, eil Litr Hühnerbrühe

Recipe

Zu erst shneiden wir  Karrote auf. Dann diese Karrote braten auf Öl. Wir rühren Karrote um und warten wir auf ihre braun farbe. Zu karotte geben wir Zucker und Zimt zu. Wenn Karotte fertig ist geben wir Tomatenmark zu. ?Wir kochen zehn Minuten.Karotte und Tomatenmark  mixen. Dann geben wir Hühnebrühe zu. Wir kochen fünfzehn Minuten. Zu Ende schmeken wir die Suppe ab. Alles ist fer-tig mahl zeit.

Own opinion

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