receptar

Zeleninu nakrájať na slížiky. mrkvu nastrúhať, všetko premiešať. Ingrediencie na nálev uvariť, zovrieť a zaliať zeleninu horúcim nálevom. Nechať odstáť 1-6 hodín. Potom dať do pohárov a sterilizovať pri 80 stupňoch 20 minút.

Vestko dokopy zmiesat

Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
Measure the bread flour into a large bowl and stir in the salt.
Make a well in the center of the flour mixture, and stir in the dissolved yeast.
Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water).
Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
Uncover the baguettes and transfer to lightly greased baking sheets.
Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Kapustu nastruhat, nakrajat na vacsie kusky. Zamiesat so solou a nechat 22 hodin odstat. Do umyteho (savom) a sucheho pohara tlacit kapustu po 3 cm. Stavu vylievat do inej nadoby a natlacit cely pohar - 2.5 az 3cm od vrchu. Pohar doplnit precedenou stavou skoro povrch. Zavriet/zavieckovat. Pohare dat na plech (bude vytekat stava) a odlozit. Kvasit cca 3 tyzdne pokial sa viecka vyrovnaju - kapusta uz nekvasi a odlozit do chladna.

Nechať nakyznúť kvások. Okrem škvarkov a masti všetko dokopy zmiešať a vypracovať vláčne cesto. Rozvaľkať na doske na cca 1-1.5cm hrúbku. Škvarky pomlieť, ak sú veľmi suché pridať masť. Takúto zmes potom natrieť na cesto. Cesto následne poskladať na malý štvorec a nechať 20min kysnúť. Potom cesto opäť vyvalkať a poskladať. Znovu nechať vykysnúť 20min a opakovať ešte raz (3krát dokopy). Nakoniec cesto vyvaľkať na cca 1.5-2cm hrúbku, vykrajovať kolieska a ukladať na plech. Vrchy potrieť žltkom. Piecť v 220 stupňov vyhriatej rúre cca 10-12min.

My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.

In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber (vyzmykane) and chopped fresh dill. Chill for at least two hours before serving.

Babky sa robia zo surových nastruhaných na jemno zemiakov. Pridáva sa trochu múky, ja dávam hrubú. Pomer asi 8 : 1. Soľ, čierne korenie. Može sa dať cesnak, cibuľka, majoránka. Piecť na masti alebo oleji.

Chudé mäso bravčové na slížiky osoliť, okoreniť čiernym korením môže sa zliať olejom a nechať trochu odsáť (bude krehkejšie) alebo hneď opražiť na troche oleja a pridaťpotom podľa chuti a fantázie papriku aj štipľavú alebo pokrájanú čerstvú zelenú aj červenú, alebo lečo – trochu a nechať podusiť. podliať trochu vodou. Z korenín sa môže pridať nové korenie