Raw material: hladké mouky

Bacon chops | Fresh wind from the Bakoň Forest

Hungarian goulash, move, langos or lecho are meals, which has found its place in Czech cuisine. I came across this while thinking, how to prepare chops, that would melt on the tongue, for bacon chops.

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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
45 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
45 minutes
You can prepare bacon cutlets easily, or simply. That's not crazy, it's just that the food can be prepared a little differently and it will be just as great. Bakon sauce is made from mushrooms and cream and, like most Hungarian dishes, it does not lack paprika. We pound it a little and add smoked paprika. You can collect mushrooms, or reach for the most affordable - mushrooms. And then all that's left to do is enjoy.
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You:
Rate this recipe!
Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
45 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
45 minutes
You can prepare bacon cutlets easily, or simply. That's not crazy, it's just that the food can be prepared a little differently and it will be just as great. Bakon sauce is made from mushrooms and cream and, like most Hungarian dishes, it does not lack paprika. We pound it a little and add smoked paprika. You can collect mushrooms, or reach for the most affordable - mushrooms. And then all that's left to do is enjoy.
Bacon chops | Fresh wind from the Bakoň Forest
Need:
Units:
How do you:
  1. Tap the cutlets and cut the edges. Melt the butter in the oil and sear the cutlets on both sides.
  2. Chop the onion, diced bacon.
  3. Put the bacon in the casserole and fry it, to let go of fat.
  4. Add onion and restujeme.
  5. Add the mushrooms and saute for a while,
  6. then cover and simmer like that 5 minutes.
  7. Add smoked paprika and mix.
  8. Přilijeme vývar.
  9. Osolíme.
  10. add the meat,
  12. cover and simmer for approx 40 minutes.
  13. Add flour to the cream and beat well.
  14. Pour the cream into the sauce
  15. and let's leave it like that at least 5 boil for minutes.
  16. Podáváme s dušenou rýží.
Tip:

Another possibility is, that we add lečo to the champignons.

Cod after the mill | How simple

Cod ranks among the tastiest sea fish ever. The fact should testify to that, that only in Britain it is eaten annually 136 millions of servings. About how much here? Nevím. But the fish and chips are famous. People discovered the culinary possibilities of this fish many centuries ago, for the cod was, so to speak, multi-purpose. We already have her here. Cod in butter with parsley and lemon is another option. Or another tady. Let's try it.

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Tiskni
Servings Prep Time
2 bear 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 bear 10 minutes
Cook Time
15 minutes
"After the mill" can also be simply translated, that we roll the fish in flour. And that's all great. So here we have Alaskan cod, which they caught in the northwest Pacific Ocean with trawl nets. What a trap for schools of cod. And our cod thus traveled quite a long distance before landing on Žižkov, where I caught her and then dragged her without a net. Year, Just kidding, it's just a pun, because this cod on the plate has 360 gramů. But there was more to that purchase....
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Rate this recipe!
Tiskni
Servings Prep Time
2 bear 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 bear 10 minutes
Cook Time
15 minutes
"After the mill" can also be simply translated, that we roll the fish in flour. And that's all great. So here we have Alaskan cod, which they caught in the northwest Pacific Ocean with trawl nets. What a trap for schools of cod. And our cod thus traveled quite a long distance before landing on Žižkov, where I caught her and then dragged her without a net. Year, Just kidding, it's just a pun, because this cod on the plate has 360 gramů. But there was more to that purchase....
Cod after the mill | How simple
Need:
Units:
How do you:
  1. Pour flour onto the plate, salt and pepper it.
  2. Wrap portions of fish in it, shake off the excess flour.
  5. Heat half the butter in a large pan. When it starts to foam, add portions of fish, which we fry well on each side. After roasting, put them aside and keep them warm.
  6. Wipe the pan with paper towels. Heat the remaining butter sharply, when it starts to turn golden. Stir in the parsley.
  7. Add lemon juice.
  8. Pour the mixture over the fish. served, garnish with lemon wedges and a sprig of parsley. And to that we add boiled potatoes.

Roasted chicken upper thighs | With our porridge

It was an idea, I've already stepped on it once and now we're moving it. Onions as a base and we bake.

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Tiskni
Servings Prep Time
4 osoby 10 minutes
Cook Time
70 minutes
Servings Prep Time
4 osoby 10 minutes
Cook Time
70 minutes
Simple food, which really works for everyone.
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Tiskni
Servings Prep Time
4 osoby 10 minutes
Cook Time
70 minutes
Servings Prep Time
4 osoby 10 minutes
Cook Time
70 minutes
Simple food, which really works for everyone.
Roasted chicken upper thighs | With our porridge
Need:
Units:
How do you:
  1. Cut the onion into half rings and spread in the baking dish. Add the chicken thighs, which we lightly salt and season with the roast chicken mixture.
  2. Drizzle with olive oil, tak asi 3 lžíce.
  4. cover with foil. We bake on 220 almost 40 minutes.
  5. Uncover and continue to bake 15 minutes, to make a crust on the chicken.
  6. Put the chicken aside and pour the contents of the roasting pan into the saucepan. simmer for a while.
  7. Dust with flour and mix well. Provaříme asi 5 minutes.
  8. We create a thick sauce with a stick mixer. For taste, we can add a little liquid chicken broth.
  9. We'll probably cook some more 5 minutes.
  10. Strain the potatoes boiled in salted water. Add a piece of butter.
  11. Cover with warm milk.
  12. Mash to a pulp.
  13. Chicken thighs are served with sauce and mash.

meatballs | No one is short for you

We enter the same river and it's still different. We have meatballs here so traditional and then some more in red sauce nebo také with cheese. So let's add another one, although the list was not complete…

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Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
10 minutes
This time we will try red onion to make it special and Dijon mustard will also play its part. And another change. Everyone puts rolls in the meatballs, it will also work with toasted bread.
Votes: 0
Rating: 0
You:
Rate this recipe!
Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
10 minutes
This time we will try red onion to make it special and Dijon mustard will also play its part. And another change. Everyone puts rolls in the meatballs, it will also work with toasted bread.
meatballs | No one is short for you
Need:
Units:
How do you:
  1. Cut the toasted bread into cubes and cover with milk. Let it soak.
  2. Cibuli nakrájíme najemno. Česnek nasekáme. Put the meat in a bowl, add salt and pepper.
  3. Přidáme vejce.
  4. Add onion and garlic.
  5. Add flour...
  6. ... and toasted bread, which we wrung out. Toss.
  7. Přidáme majoránku. And mix again.
  8. add mustard. And we will bend everything. Preferably by hand.
  9. Mix well into a compact mass.
  10. We make patties from the meat mass, které obalíme ve strouhance.
  11. Fry in hot oil.
  12. Z obou stran, It is clear.
  13. Transfer the meatballs to napkins and let them drain.
  14. Serve with mashed potatoes.