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  • 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

TOP Recipe of January

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

TOP Recipe of December

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

TOP Recipe of November

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!