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Salmon with mustard sauce

  • salmon fillets

  • lemon juice

  • olive oil

    To make 2l of mustard sauce we will need:

  • olive oil

  • 1 tablespoon of flour

  • 1 onion

  • 1,5 l broth

  • 0,05 dl mustard

  • 1 stick of butter

  • salt to taste

  • black pepper

Season the salmon with salt and pepper, add lemon juice. Fry it on olive oil for 4-5 minutes on both sides. Serve with mustard sauce.

Mustard sauce:

Chop onions and fry it on olive oil until it gets golden color. Add fine flour and stir for 5 minutes. Add mustard and broth. Bring to boil, add salt and pepper and cook for another 15 minutes. Mix the sauce with butter until it gets creamy.


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Creamy Hokkaido Soup

  • 2.5 kg fresh hokkaido pumpkin

  • 0,3 kg of onion

  • 0,2 l whipping cream

  • oil

  • butter

  • salt

  • vegeta seasoning

Fry the onion on a pan, add chopped pumpkin and season with salt, vegeta and let cook.

When the pumpkin is thoroughly cooked mix it until creamy, add whipping cream and butter to soften the flavour.


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Tenderloin on Cream

  • beef tenderloin

  • oil

  • salt

  • allspice

  • Bay leaf

  • whole black pepper

  • mustard

  • 1 kg carrots

  • 0,2 kg parsnip

  • 0,4 kg celery

  • 0,4 kg onion

  • 0,5 l whipping cream

Add salt and mustard to meat and fry it in oil. After you take out the meat, add onion and root vegetables to the stock, then add the meat, spices and water. Cook until the meat is soft.
Cut the meet into thin slices, mix the sauce and add the cream.


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Zucchini cake

  • 350 g zucchini

  • 150 g powdered sugar

  • 2 eggs

  • 150 ml oil

  • 250 g all purpose flour

  • 1 pcg. baking powder

  • 1 pcg. vanilla sugar

  • 2 tbs cocoa powder

  • 1 tbs ground cinnamon

Shred the zucchini into fine pieces and mix together with all ingredients. Pour the mixture into greased baking pan. Bake at 180 °C for about 25-35min. Let cool and cover with jam or coconut flakes. 


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Vegetable risotto with tofu

  • tofu

  • soy sauce

  • cumin

  • majorant

  • oil

  • onion

  • rice

  • salt

  • carrot

  • celery

  • parsley

  • peas

  • corn

  • cheese

Cut the tofu into cubes, season with soy sauce, cumin and majorant and leave to marinate. In another pan heat up oil and add onion cut into small pieces and red pepper, all the vegetables. Let simmer. Add peas and corn. Mix in the cooked rice and tofu. Sprinkle with cheese.


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Sheatfish in creamy sauce

  • sheatfish cooled filet (boneless)

  • oil

  • onion

  • milk

  • cream

  • salt

  • bay leaf

  • red sweet ground pepper

  • lemon juice

  • butter

  • solamyl (potatoe starch)

Cut sheatfish into small pieces and steam it. Fry the onion add the pepper to the oil, pour with water and add the bay leaf, salt, cook it, mix it, add milk, cream, butter, or potatoe starch. After finishing the sauce, add the sheatfish. Serve with pasta or dumpling. 


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Spinach Mesh with Egg

  • 1 kg fresh or frozen spinach

  • oil

  • flour

  • 0,1 kg onion

  • 0,1 l heavy cream

  • 1 egg

  • salt

  • garlic

  • 0,05 kg butter


Sautee the onion on oil, add spinach. Pour a small amount of water. Add salt and let boil. Thicken with flour and pour cream with beat in egg. Flavour with garlic and add butter.


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Tomato Soup

Ingredients for 4 l of soup:

  • 0.4 kg of tomato purée

  • 0.2 kg of onion

  • 0.5 kg of peeled tomatoes

  • 0.4 kg of carrots

  • 0.1 kg of sugar

  • salt

  • oil

  • spices

  • garlic

  • basil

  • dried vegetable seasoning


Roast the onion on the oil, add sugar and let it caramelize. Then add the tomato purée, roast it briefly, add the peeled tomatoes, season with salt and spices, and let it cook.
Boil the carrots until soft and blend it. Stir everything together, add garlic, basil and mix thoroughly.


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Butter Baked Cod

Ingredients:

  • 2 pieces of onion

  • 1 l of broth (bouillon)

  • salt

  • seasoning

  • vegeta seasoning

  • 0.3 l whipped cream

  • 0.05 kg butter

  • herbs

Wash the quality cod fish, season it with salt and roast it in oil. Sauce: roast the onion in oil, add flour, and pour water or broth. Add salt, pepper, vegeta, lemon juice and peel, sugar and boil. When finished/cooked mix until it becomes liquid and strain. Finally add whipped cream, butter and herbs.


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Borsch

Ingredients for 4 litres of soup:


* 0.2 kg beef shank
* 0.2 kg pork shoulder
* 0.1 kg onion
* 0.05 l oil
* 0.04 kg tomato purée
* 0.01 kg red paprika powder
* 0.5 kg white cabbage
* 0.2 kg carrots
* 0.7 kg potatoes
* 0.3 kg beet
* 0.1 l single cream
* lemon
* bay leaf
* black pepper
* salt

Fry the onion in the oil, add the meat, fry, add the ground red pepper, butter, salt, bay leaf, pour over water and boil. Add vegetables, cabbage, chopped potatoes when the meat is soft. When the cabbage is soft, add cooked beetroot. Season with salt, lemon, cream and boil for a while. 

Bon appetite!