Výsledky vyhledávání

Strúhaný tvarožník INGREDIENTS 400 g semi-coarse flour 4 PL sugar pcs salt 200 g butter 1 package baking soda 2 PL cocoa 4 PL milk CHEESE FILLING (Grated cottage cheese 500 g fat cottage cheese 200 g sugar 1 package vanilla sugar 4 pcs eggs APPROACH 1. Mix the ingredients into a stiff dough, put it in the fridge for 30 minutes to harden. 2. While the dough hardens, prepare the cheese filling. Mix the egg yolks with sugar, vanilla sugar and cottage cheese. Beat the egg whites and mix with the cottage cheese. 3. Divide the dough into 2 parts, grate one part coarsely on a baking sheet lined with baking paper. Spread the cheese filling and grate the rest of the dough on top. Bake for about 40 minutes at 180 °C.

kakaovy veniec INGREDIENTS 6 pcs an egg 120 g bitter chocolate 40 g powdered sugar 160 g granulated sugar 130 g semi-coarse flour 120 g butter CHOCOLATE COATING 150 g dark chocolate 50 g butter APPROACH 1. Melt the chocolate with the butter in a water bath. Put it aside, mix in the egg yolks and whip a thick foam. 2. Beat egg whites and sugar until stiff peaks form. Mix the two substances lightly and mix in the flour. Grease the cake pan with fat and sprinkle with flour. Fill the mold with the dough and put it in a preheated oven at 180°C. Bake for approximately 55 minutes. 3. Let the baked wreath cool, then turn it out onto a wooden board. When the wreath is completely cooled, cover it with chocolate glaze and let it harden.

Caramel pinwheel on a baking sheet recipe Karamelový veterník na plechu recept INGREDIENTS DOUBLE: 750 ml Water 250 g butter 250 g flour 8 pcs an egg 1 pinch salt FILLER 1: 700 ml milk 2 pcs caramel pudding 250 g room temperature butter 100 g powdered sugar FILLER 2: 250 ml 33% whipping cream 60 g powdered sugar 1 package whipped cream stiffener Icing: 250 g crystal Sugar 250 g 33% whipping cream APPROACH Fans of windmills will find something to their liking. You will love the famous caramel pinwheel made from one sheet. 1. Heat the water in a pot and melt the butter in it. Slowly add flour and salt with a whisk. Stir over low heat until a thick, sticky mass begins to form. Set aside and let cool, stirring occasionally. 2. After cooling, stir in the eggs one at a time. Divide the finished dough in half and pour it onto two trays lined with baking paper. 3. Preheat the oven to 200°C and bake for approximately 30 minutes. In the meantime, we will prepare the fillings. 4. Filling 1: Cook the caramel pudding according to the instructions. We don't match. Allow to cool while stirring constantly. In a bowl, mix butter at room temperature with powdered sugar. Carefully mix the mixed butter into the caramel pudding. We will have a beautiful cream. 5. Filling 2: Mix the whipping cream with powdered sugar and thickener. 6. Topping: We let the sugar dissolve and we get a caramel. Pour the whipping cream into it and stir over a low heat until the caramel and cream combine. 7. We can start layering. Spread the caramel pudding evenly on the first layer of baked dough. Spread the prepared whipped cream layer on top and cover the entire top with a thick caramel glaze. 8. Let it cool well in the refrigerator. Bon appetite! Gallery

gnocchi recipe INGREDIENTS 1 kg potatoes 250 g semi-coarse flour 1 PL salt 250 g bryndza 1 jar sour cream 500 g Orava bacon APPROACH 1. We will need a kilo of potatoes, a quarter of a kilo of semi-coarse flour, a quarter of a kilo of bryndze, half a kilo of overgrown bacon, a jar of sour cream and salt. 2. We clean the potatoes. 3. Grate finely. If we don't want sprinkles, grate the potatoes with a grater for puree. 4. Add a quarter of a kilo of semi-coarse flour, a spoonful of salt and mix well. If the potatoes are dry, add a little water. 5. Using a gnocchi strainer or directly from the gnocchi, put them into a pot of boiling salted water. 6. Cook dumplings for about 10 minutes until they float to the surface. 7. Drain the cooked gnocchi, rinse with cold water and let them drain. Set aside half of the water from the dumplings and use it to dilute the bryndza. 8. Place the dumplings in a bowl and lightly grease them with bacon grease or a spoonful of oil so they don't stick together. 9. Cut the overgrown bacon into cubes. 10. Fry in a pan. 11. Nice to golden... 12. Mix the bryndza with the cream, add the water from the dumplings and mix well. 13. The energy value of one 250 g portion is 1700 kJ (406 kcal). Bon appetite! VIDEO RECIPE

INGREDIENTS 500 g flour 250 ml lukewarm water 12 g salt 50 g crystal Sugar 100 g fresh butter 250 g fresh butter 30 g yeast recipe APPROACH A demanding dough, but definitely worth a little time and energy... 1. we will prepare the raw materials 2. put yeast in lukewarm water and mix, pour in o salted flour and mix... add melted butter (100g) and mix with your hands. 3. then we transfer the dough to the board.. but not floured.. just so dry... and we knead the dough with the palm of our hands as if we were tearing it... it will take about 5 minutes and it will come together beautifully. 4. the dough is well processed, put it in a bowl, cover it and let it rise at room temperature (24°C) for 2 hours. 5. while the dough is rising. make a cube of butter (250g of butter), place the cube of butter on the paper, cover it with another piece of paper and use a rolling pin to form a square of about 20x20 cm. let it cool down properly and harden. 6. the dough turned out pretty sour for us 7. turn the dough out onto a floured board and shape it into a rectangle with your fingers. then we fold it three times from the bottom and top. fold it in half and put it in foil and let it stand for 45 minutes 8. Remove the dough from the foil and roll it out on a floured board into a rectangle, place the cube of butter in the center and fold the dough over. 9. and again roll into a rectangle, fold it into a smaller half and attach the other side to get one shape. and roll again into a rectangle and fold only in half, turn by 90° 10. and roll into a rectangle and fold as if folding puff pastry. roll it out again, place it on a small tray, cover it with foil and put it in the fridge for a while. in the meantime, beat one egg for brushing. (I whipped it in an immersion blender so that it was really well whipped) 11. we take the dough out of the refrigerator slightly but completely roll it out, divide it into two halves.... 12. put one half in the refrigerator and roll the other into a rectangle about 60 cm long13. and cut out triangles with a knife. 13. and cut out triangles with a knife. 14. And we start to wrap the croissants from the wide side to the narrow side, holding the tip to stretch the dough as long as possible... and with one long, quick stroke of the hand, we wrap it. 15. we place them on a baking sheet lined with baking paper and let them rise for another hour. before putting them in the heated oven, brush them with egg and bake them at 180°C for about 20-25 minutes 16. and let them cool VIDEO RECIPE

INGREDIENTS 600 g turkey cutlets 4 slices Debrecen ham 4 slices cheese 3 pcs an egg ground white pepper sweet ground pepper salt flour breadcrumbs oil for frying lemon Parsley APPROACH 1. Cut larger, thin sheets from the turkey breast and pound. We will need 2 pieces per serving. Season the meat with salt, pepper and ground paprika. 2. Place a slice of cheese and ham on a slice of meat and cover with another slice of meat. Close the cuts thoroughly by pressing the meat all around with a mallet so that the cheese does not leak out. 3. Coat the cutlets in plain flour, beaten eggs and breadcrumbs and fry until golden. Let the excess fat drip off and soak in paper towels. Garnish with lemon slices and parsnips. We serve with boiled potatoes.

INGREDIENCIE 4 ks kurací rezeň trochu soľ podľa chuti korenie 100 g šunka 4 ks plátkový syr 1 ks pór 3 PL hladká múka 2 ks vajce trochu mlieko trochu strúhanka podľa chuti olej na vyprážanie POSTUP 1. Mäso ľahko naklepeme, osolíme, okoreníme, rozložíme naň tenké kolieska salámy, pridáme plátok syra a nadrobno pokrájaný pór, rezne v polovici prehneme, spojíme ich špáradlom, obalíme v múke, namočíme do rozšľahaných vajec s mliekom a obalíme v strúhanke. 2. Na panvici rozohrejeme olej a rezne pomaly po oboch stranách vyprážame. Podávame so zemiakovou kašou alebo hranolkami.