Hrachova Polievka

3 lyzice hrachu
2 zemiaky
1 mrkvu
1 strucik cesnaku
sol, vegeta
petrzlenova vnat
maslo, cervena paprika, muka

Hrach umyjeme v teplej vode. Do hrnca dame umyti hrach, na kocky nakrajane zemiaky a mrkvu a dame varit. (nesolime) Ked sa vsetko uvari urobime zasmasku (maslo, 1 lyzica muky, pridame cervenu papriku a potom podlejeme studenou vodou). Dame zasmasku do polievky a nechame rozvarit. Pridame pretlaceny cesnak, vegetu, sol a petrzlenovu vnat.

Porova polievka

Na masle usmaz na drobno nakrajany por. Nastruhaj mrkva a este trochu poru. Pridaj na kocky nakrajane zemiaky, mrkvu, celer a zalej vodou. Ked sa zelenina uvari tak pridal majzenu zmiesanu v studenej vode. Pridaj petrzlenovu vnat, vegetu a sol.

Bryndzove Halusky

PRISADY:
hladka alebo polohruba muka
surovy zemiak postruhany na struziku
1 cele vajicko
sol
studena voda
slaninka opecena.
bryndza

Vsetky prisady zmiesame a zarobime cesto. Cesto musi byt stredno-riedke aby sa dalo pretlacat cez sitko na halusky. Cesto dame do sitka a lyzickou pretlacame do vriacej vody. Ked halusky vyjdu na povrch, vyberieme halusky a oplachneme letnou vodou. Zmiesame v miske s bryndzou a mastou z opecenej slaninky. Podavame s opecenou slaninkou.

Langose

Lokse

PRISADY:
varene zemiaky
hladka muka
sol

Postruhaj varene zemiaky na drobnom struziku, pridaj muku a sol a vytvor cesto. Moze sa pridat aj trochu vody. Cesto nesmie byt tvrde. Rozdel cesto na male kusky a rozgulaj kruhovu koksu. Daj na suchu horucu panvicu, popichaj nozom a opec z oboch stran. Opecene lokse sa z oboch stran potieraju maslom. Podavaju sa bud s kacicou, alebo s makom a cukrom, tvarohom etd.

Rezne naopak

Rezne vyklepeme. osolime, okorenime. Potom ich vyklepeme z oboch stran v struhanke. Dame do rozslahaneho vajicka, opecieme na oleji z oboch stran na par minut aby vajicko bolo opecene. Rezne naukladame na plech s olejom a podlejeme nalevom ktory pripravime z horucej vody a bujonu (alebo vegety). Prikrijeme alobalom a dame do truby na 400F (200C) asi na 30 minut. Davaj pozor aby rezne boli podliate pokial v trube.

Sifliky

Buchty

BROILED SALMON WITH BASIL

2 tbsp. olive oil
1 clove minced garlic
1/4 c. white wine
2 tbsp. lemon juice
1 c. fresh basil (or 1/2 c. parsley & 2 tbsp. dried basil)
1/4 c. grated Parmesan cheese
1/2 tsp. Dijon mustard
4 salmon steaks, approx. 1 1/4-1 1/2 lb. fish
Dash cayenne pepper

Sauce: Put all ingredients except fish and cayenne pepper in blender. Blend until herbs are fine. Put 1/4 of sauce in bottom of baking dish. Mound rest of sauce over fish. Broil until done for about 15-20 minutes.

Malinovy rez od Jacques Torres

PRISADY:
3/4 cup blanched whole almonds (or almond flour)
4 large whole eggs, at room temperature
1 1/2 cups plus 2 tablespoons confectioners' sugar, plus more for dusting cake layers
5 large egg whites, at room temperature
2 tablespoons unsalted butter, melted and cooled
1/4 cup pastry flour, sifted
7 ounces bittersweet chocolate, finely chopped
1/2 cup plus 2 tablespoons heavy cream
1/4 cup good-quality raspberry jam
1 pint fresh raspberries

Preheat the oven to 400F. Line two baking sheets with parchment paper. Set aside.
Place the almonds into the processor to make the almond flour (don't over-process otherwise you'll end up with a paste). In a bowl combine the whole eggs, 1 1/4 cups of the confectioners' sugar, and the ground almonds and beat on medium-high speed until light and creamy. In another bowl beat the egg whites until foamy. Add remaining 6 tablespoons confectioners' sugar. Don't over-whip or the merinque will be tough.
Fold the nut mixture into the merinque. Gently fold in the melted butter, followed by the flour. Evenly spread two-thirds of the batter in one of the prepared pans, Evenly spread the remaining batter in the second prepared pan, shaping it into an 8-inch square in the center of the pan. Dust the top of each cake wiht the sugar. Bake for 8 minutes or until brown. Cool completely.
GANACHE: Place the chocolate in a heatproof bowl. Place the cream in a saucepan over medium heat and heat just until distinct bubbles begin to form around the edges of the pan. Remove from the heat and pour the hot cream over the chocolate. Let stand till chocolate begins to melt then beat with a wooden spoon until smooth. Set aside for a bit less than 1 hour until ganache reaches a spreading consistency. Don't refrigerate ganache.
To assemble the cake peel te parchment off the cakes, cut the large cake into 2 equal squares and trim the smaller cake to a size equal to the other two cakes. You should have 3 cake layers of equal size, about 7 1/2 inches square.
Place one cake layer, spoon half of the ganache on the layer and spread evenly. Top with the second layer. Spoon raspberry jam then top with the 3rd layer. Spoon the remaining ganache and spread evenly. Refrigerate for 1 hour or up to 6 hrs. Arrange the raspberries on top in a decorative patters.

Polievka - Kysle Zemiaky

Dolky (aka Lievance)

Linecke koliecka

PRISADY:

35 dekov palmarinu

½ kg hladkej muky

25 dekov praskoveho cukru

1 vanilka

1 cele vajce

1 zltok

citronova kora

Cesnakova Polievka

PRISADY:

zemiaky
voda
cesnak
maslo
cervena mleta paprika, cierne korenie, sol & vegeta
petrzlenova vnat

Na drobce (aka melence)
hruba muka
1 vajicko

Do hrnca dame varit zemiaky do vody. Na taniery si zmiesame maslo, prelisovany cesnak, cervena paprika, korenie, sol a vegetu a dame do vody ked sa uvarene zemiaky. Pripravime si drobce z muky a vajicka a postruhame na struziku do polievky. Varime asi 5 minut. Nakoniec pridame petrzlenovu vnat a polievku dochutime.

VELKONOCNY TANIER

Syrova Rolada:
300 g edamoveho syru
100 g nakrajanej sunky
100 g masla
4 trojuholniky lunikov
1 mala cibula nakrajana na drobno
2 varene vajicka
hrach, kapia, petrzlenova vnat
sol a vegeta

Syr uvarime vo vode v sacku alebo na sitku. Rozgulame zmaknuty syr. Z ostatnych prisad pripravime plnu ktoru rozotrieme na syr a stocime do rolady. Dame stuhnut do chladnicky.


Baranok:
1 velka bageta
150 g uvarene udeneho maso
klobaska
8 zltkov
8 bielkov
cesnak
petrzlenova vnat
maslo na vymastenie plechu
struhanku
sol, korenie

Bagetu namocime do vody, vyzmykame a zmiesame spolu s nakrajanym udenym masom, klobasou, zltkami a pretlacenym cesnakom. Pridame petrzlenovu vnat, sol a korenie podla chuti. Nakoniec pridame vyslahane bielka. Dobre premiesame a dame na vymasteny a struhankou posipany plech. Pecieme na 200C do ruzova (asi 15-20 minut).

Zemiakovy Salat:
zemiaky
mrkva
cibula
varene vajicka
hrach
zavarane uhorky
kapia
majolka
sol, korenie

Uvarene zemiaky, mrkvu a vajicka pretlacime cez krajac na zemiaky. Vsetky prisady pokrajame na drobno a zmiesame spolu. Dochutime solou a korenim.

Tvarohove Kolaciky

PRISADY:
Muka
Cukor
Sol
1 cele vajce
olej
palmarine
kvasnice
mlieko
tvaroh
slivkovy lekvar

Do misky dame muku, cukor, sol, vajce, olej, palmarine, a kvasok a zvysok mlieka. Vypracujeme cesto a dame vykysnut. Cesto potom rozvalkame a vykrojime poharom kolieska ktore roztlacime a dame tvarohovu plnku. Potom zakryjeme dalsim kolieskom cesta a boky postlacame. Pouzime pohar na vytvorenie kolacika. Navrh dame slivkovy lekvar a potrieme olejom. Potom dame navrh zmolenku ktora je pripravena z masla, hrubej muky a praskoveho cukru. Poukladame na plech s papierom na pecenie a dame piect do truby na 180C do ruzova.

No dobra gazdina zo zvysneho cesta este moze urobit aj dukatove buchticky.

Slize do slepacej polievky

Pecena kacka s knedlou

Lekvarove ravioli s tvarohom (aka perky)

PRISADY:
300 g hladkej muky
10 g palmarinu (margarine)
trochu soli
studena voda (podla potreby asi 1 1/2 dcl)
slivkovy lekvar (alebo marmelada)
tvaroh (alebo orechy alebo mak)
praskovy cukor

Cesto spracujeme z hladkej muky, palmarinu, soli a studenej vody a rozdelime na dve casti. Potom cesto vygulame. Lyzickou poukladame kopceky slivkoveho lekvaru a cesto prelozime aby sme z toho vytvorili ravioli. Dame vyvarit do slanej vody na par minut. Vyberieme a polejeme maslom a posypeme tvarohom a praskovym cukrom. Tvaroh sa tiez moze vymenit za pomlete orechy alebo pomlety mak. Mnam mnam!!!

Cesnakove roladky

PRISADY:
1 kg hladka muka
1 dcl oleja
sol
1/2 litra mlieka
20 g kvasnic
1/2 lyzicky cukru

Na plnku:
350 g palmarin (margarine)
2 zltky
4 struciky cesnaku
tvrdy alebo plesnivy syr (volitelne)
1 lyzicka soli
1 vajicko, rasca alebo sezamove alebo lanove zrniecka, zrnita sol(na povrch)

Vypracuj cesto z muky, oleja, kvasku (kvasnice a cukor zalej trosku letnym mliekom), zvysneho mlieka a soli a rozdel na 4 casti. Cesto by malo byt huste. Kazdu cas rozgulame na drevenej table tak aby bola 2 mm hruba. Zamiesame plnku z palmarinu, zltkov, pretlaceneho cesnaku a soli a rozdelime na 4 casti. Na rozgulane cesto natrieme plnku. Postruhame syrom a stocime cesto ako roladu. Potom roladu natrieme rozlahanym vajickom a krajame sikmo na trojholniky (pozri obrazok). Dame na plech s papierom na pecenie. Posypeme zrnitou solou a rascou (alebo sezamovymi alebo lanovymi zrnieckami). Takto spracujeme aj ostatne tri cesticka. Nechame 10 minut pokysnut na plechu. Pecieme v predhriatej trube na 200°C do ruzova (asi tak 20-30 minut). Prajeme Vam dobru pochutku.