RECIPES
 

       Fried pears
       Spanish cake "FLA"
       Tiramisu
       Christmas starlets
       Irish fancy bread
       Vegetable salad
       Catalan paella
       Lasagne with cole
       Irish pot roast
       Cookies of oat flakes
       Irish tea brack
       Buttermilk scones
       Soup of potatoes and leek
       Irish mist
       Fish pudding
       Calcannon
       Potato kinkle
       Basque vegetable pud
       Empandas - Spanish meat doughnuts 
       Irish apple-cocktail
       Goulash soup
       Spaghetti Bolonese
  

 

FRIED PEARS
Also Maite doesn't know all recipes on the world, so she have to learn. Alfred Biolek belongs to the people, by which she is inspired. On German television belongs to him not only Boulevard Bio, but also one Kochshow, to which he invited Maite. Maite teached him Irish fancy bread and he teached her fried pears.

We need:

* Pears
* Butter
* Salt
* Pepper
* Brown Sugar
* Coliander (black)

Preparation: We dissolve butter on the pan and give 2 spoons of brown sugar. We lay up pears at it. We are slowly baking and filling by coliander. We are baking until gold. Then we give to pan once more butter, pour into it dressing, salt and pepper. We pour dissolved butter like "sauce" to the pears. We can eat different sorts of green salad with mouldlike cheese to it.

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SPANISH CAKE "FLA"
We need:

* 6 eggs
* 700 ml of cream
* 300 g of sugar
* A little bit of vanilla sugar

Preparation: We are beating up eggs, put on cream, sugar and vanilla, shuffle it and pour it on baking tin. We are baking it for 40 till 60 minutes perhaps at temperatures 240 centigrade.

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TIRAMISU
Every certainly knows this favourite Angelo's delicatessen. But how to prepare it...... here's exact description of ingredients, which you need for it.....

We need:

* 3 creams
* 200 g of curd
* Sour or sweet cherry
* Sponge-biscuits
* 75 g of sugar
* 1 vanille sugar
* 3 reinforcer
* 1 spoon of cinnamon
* 1 dl of liqueur

Preparation: We are mixing creams, sugar, vanille sugar, reinforcer and spoon of cinnamon into fine mass. Then we give into it curd. Aground of form we give sponge-biscuits, which sprinkle with liqueur and pile up with half of mixing  mass. We give sour cherry or cherry at it and other sponge-biscuits. We sprinkle with liqueur and give the rest of  mass. The form we cover up and give into fridge!
Tip: We can sprinkle it with cocoa.

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CHRISTMAS STARLETS
This recipe and above all this sweets shouldn't be missing on typical Irish evening table.

We need:

* 200 g of flour
* 80 g of sugar
* 1 yolk
* 100 g of butter
* 2 spoons of apricot jam
* 9 spoons of powdered sugar
* Citron
* 1 spoon of sap from beet-root
* 1 spoon of fruit sirup (mango)

Preparation: We mix the flour, sugar, yolk and cold butter. We make a smooth dought, which wrap into foil and give for 1 o'clock into fridge.  The dought we knead between two foils on 4 mm strong slices. Then we cut the starlets from this dought. We are baking it for 8 till 10 minutes perhaps at temperatures 175 centigrade. Into the saucers we give three spoons of powdered sugar. Into first saucer we give a spoon of citric sap, into second sap from beet-root and into third fruit sirup. We can decorate according pleasure.

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IRISH FANCY BREAD
We need:

* 0,5 litre of buttermilk
* 2 sacks of raisins
* Salt
* baking powder
* egg
* 1 kg of smooth flour

Preparation: Into saucer we pour a buttermilk. We add raisins, salt and three spoons of baking powder. Then add flour and make a dought, from whose make small fancy bread, cca 5 cm. These fancy bread give to the baking tin and rub in with egg. We are baking for 30 minutes, at temperatures cca 160 centigrade. Ready (cold and lukewarm) fancy bread we can decorate - with whipped cream and jam from different fruits.

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VEGETABLE SALAD
This salad is favourite food of Patricia.

For 4 people we need:

* Lettuce
* 10 mushrooms
* 1/2 cucumber
* Radishes
* 1 green and red chilli
* 2 tomatoes
* 1 bulb
* 1 parsley and dill tops
* Chive
* 2 boiled eggs
* 2 spoons of vinegar
* Juice from lemon
* 1/2 teaspoonfuls of mustard
* 3 spoons of oil
* 3 spoons of mayonnaise
* 3 spoons of ketchup
* 1 kohlrabi

Preparation:We lay out salad on leaves, wash them and let dry. We clean the  mushrooms, cut and sprinkle with lemon. Then cut kohlrabi, radishes, chillies and tomatoes. We add eggs, bulb, parsley and dill tops and chive. Everything (except tops) we mix, give into the saucer and sprinkle with one part of top. We let salad in saucer for a few minutes.
Preparation of first infusion: We mix vinegar with salt, sugar, mustard and spice. Then add oil and a part of top.
Preparation of second infusion: We mix mayonnaise, ketchup, sugar and mustard. We salt and stir up.
We can serve both infusions in saucers. Everybody takes on salad to taste.

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CATALAN PAELLA
For 6 people we need:

* 75 g of red bulb
* 2 garlic cloves
* 200 g of fricative garlic
* 50 g of oil
* 400 g of rice
* Salt
* Saffron
* 75 cl of broth
* 1/8 l of  white wine
* Bay leaf
* 600 g of "gifts of sea"
* Thyme

Preparation: We get tanned bulb and  fricative garlic on oil. We add rice and salt. We mix the saffron with watter. We mix it together with broth, wine and insert it in oven. We are baking perhaps 50 minutes at temperatures cca 200 centigrade. Then we add seafood and thyme. We are baking other 15 minutes. We stir up before serve.

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LASAGNE WITH COLE
Lasagne they are the favorite food of Joey.

For 4 people we need:

* 2 red chillies
* 1 bulb
* 2 spoons of oil
* 850 ml of sour cole
* 1 spoon of cade berry
* Bay leaf
* Salt
* Sugar
* Dill
* 250 g of cream
* 250 g of dought on lasagne
* 75 g of cheese parmazan
* 1/2 teaspoonfuls of sweet capsicum
* Fat

Preparation: We clean, wash and cut the chillies. We peel the bulb and cut.  We stew the chilli perhaps 5 minutes. We get tanned the bulb, add the cole, cade, bay leaf and cca 100 ml of water. We stew cca 20 minutes. We salt and springle on sugar the cole. We take out the bay leaf. We cut a dill. We lay over one part of dill and the remainder mix together with 250 g of cream into cole. We put into form the third of lasagne. At them we put the half of stewed chilli and half of sour cole. Then we put other lasagne and other chilli and cole. We mix the remainder of cream, cheese parmazan and milled capsicums. We smear with this mixture the lasagne on outside. We are baking in preheated oven perhaps 35 minutes. In the end we sprinkle the food with dill.

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IRISH POT ROAST
We need:

* Fat
* Bulb
* Chilli
* Garlic
* Lamb leg
* Potatoes
* Carrot
* Tomato pap
* 200 ccm vegetable broth
* Salt and pepper

Preparation: We salt and pepper the lamb leg. Then we put it on the pan with a little bit of fat. In warm oven we bake perhaps 30 minutes at 200 °C. We cut potatoes on dice. Bulb we cut on quartos and stew on warm fat. We stew garlic with potatoes perhaps 10 minutes. Chilli and carrot cut on small pieces and mix with tomato pap and other ingredients. We stew everything and at the end we spice to taste.

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COOKIES OF OAT FLAKES
We need:

* 280 g + 140 g milled oat flakes
* 140 g flour
* 1/2 teaspoon of soda or bicarbonate
* 50 g sugar
* 180 g butter

Preparation: We preheat the oven on 200 centigrade. The baking tin we smear with fat. We give oat flakes (280 g) into saucer, add flour, soda or bicarbonate and sugar. We dissolve butter and add to additives. We mix it together with 140 g flakes and knead. We roll the dought on 1 cm strong slice and cut on 16 squares. We give it to the baking tin and stick with fork. We bake perhaps 15 minutes.

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IRISH TEA BRACK
We need:

* 500 g halving raisins
* 500 g fruit juice
* 170 g brown sugar
* 2 teaspoonfuls of lemon peel
* 1/4 l hot tea
* 7 Irish whisky
* 4 knead eggs
* 500 g flour
* 3 teaspoonfuls baking powder
* 1 teaspoon milled cinnamon
* 1 teaspoon nutmeg
* 1/2 teaspoonfuls spice into gingerbread

Preparation: Raisins, sugar, lemon peel, juice, tea and whisky we give into saucer. We cover and let stand overnight. Next day we preheated the oven on 150 centigrade. We smear the with fat, setout the paper and smear with fat again. The soft raisins we mix with eggs. We give the flour, baking powder and spice into saucer and mix together with fruit mixture. We pour it into form, the face we sleek. We bake 2,5 hours in the over at temperatures 150 centigrade. Then we let cool. At the end we sprinkle the cake with whisky.

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BUTTERMILK SCONES
We need:

* 225 g flour
* 1 hydroxyd soda or baking powder
* 25 g butter or margarine
* 200 ml buttermilk
* salt
* 1 egg or little milk (to unction)

Preparation: We preheat the oven on 220 °C. We stir up the egg. We sift the flour and baking powder into saucer and mix with salt. We add a small pieces of butter or margarine and make a dense masses like "breadcrumb". At mixture we make into the dought the hollow and flow to it almost whole milk. We prepare the dought. On flour working surface (on boards) we create "scones". We are putting the scones on baking tin and spreading with egg. We bake perhaps 15-20 minutes, until auburn colour.

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SOUP OF POTATOES AND LEEK
We need:

* 60 g butter
* 3 medium big sliced bulbs
* 2 sliced leeks
* 750 g sliced potatoes
* 1/3 cup of oat flakes
* 2 garlic cloves
* 2 cups of chicken broth
* 2 cups of milk
* milled pepper
* milled nutmeg apple
* chive

Preparation: We are heating the butter and frying the bulb and leek perhaps 3 minutes. Then we add the potatoes and fry till gold. We add oat flakes and fry perhaps one minute. We add garlic and again fry perhaps one minute. Then we bring down the temperature and cook cca 30 minutes till the vegetables is going soft and the soup is getting thicken. Then we spice with pepper and nutmeg apple. In the end we decorate the soup with the chive.

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IRISH MIST
We need:

* 1 1/4 cups milk
* 4 yolks
* 4 eggs white
* 4 spoons of castor sugar
* 6 teaspoons of gelatine
* 1/4 cup of warm water
* 1/3 cup of liqueur
* 1/2 cup of whipping-cream
* whipping-cream in addition
* milled nuts or chocolate

Preparation: We bubble the milk and the yolks with sugar beat up with it. The mixture we're cooking on small fire perhaps 7 minutes - it mustn't bubble over! In warm water we heat the gelatine, add to warm milk and good stir. We add the liqueur and then put in fridge, who cream will be thicken after 40 minutes. From the eggs white we beat up the snow, add the rest of sugar and beat up till the sugar will be dissolve. Into thicken cream we add the snow with whipping cream. Then we put this mixture to eight saucers and put in fridge for stiffing. In the end we decorate it with whipping-cream, chocolate or nuts.

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FISH PUDDING
We need:

* 750 g white fish
* 1 big sliced leek
* 2 pieces of lemon peel
* 1/4 teaspoon of milled nutmeg apple
* 8 pills of pepper
* 2 bay leafs
* parsley
* 2 1/2 cups of milk
* 30 g butter
* 1 garlic clove
* 1/2 cups of sliced bulbs
* 2 spoons of smooth flour
* milk or cream
* 1 kg cooked, crushed potatoes
* milled pepper
* 1 teaspoon of milled sweet red chilli

Preparation: We give into the cooker the fish, leek, lemon peel, nutmeg apple, pepper, bay leaf and parsley. We bathe in it with milk and cook perhaps 15 minutes till the fish is soft. The fish we take out and the rest strain throught and the fluid keep for sauce. We preheat the oven on 200 centigrade. On the pan we heat the butter, add garlic, leek and bulb. We fry on small fire cca 7 minutes till the leek is soft. Then we take out the half of leek and bulb.
Sauce: The rest of vegetables on the pan we flake with the flour and stir up. The milk of fish we supply with the other milk or cream till 1 1/2 cups. We pour it to the mixture on the pan and mix it till the sauce will be bubble over and thicken. The fish we cut on small pieces and add it to sauce. The half of leek and bulb we add to crushed potatoes. The sauce and potatoes we flavour with pepper. The sauce with fish we pour into oiled baking dish. On top we give the potatoes. We sprinkle with chilli to taste. Wa are baking cca 20 minutes on 200 centigrade till the top layer is gold.

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CALCANNON
We need:

* 4 medium big potatoes
* 4 cups of sliced cole (cca 300 g)
* 60 g butter
* 1/2 cup of sliced bulbs
* 2/3 cup of hot milk
* milled pepper
* 1 spoon of sliced parsley

Preparation: We cut the potatoes and cook perhaps 15 minutes. The hot potatoes we crush with fork. The cole we put in hot water and cook cca 10 minutes. On the pan we heat the butter, add the cole and bulb, stir and fry perhaps one minute. The cole we mix with potatoes, pour the hot milk and stir up to cream matter. Then we spice to tast and decorate with parsley.

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POTATO KINKLE
We need:

* 1 1/2 cups of flour
* 2 teaspoons of baking powder
* 1 cup of cold, crushed potatoes
* 30 g heating butter
* 3/4 - 1 cup of milk
* 1/2 cup of sliced cheese

Preparation: We preheat the oven on 200 centigrade. The baking tin we smear with fat. We sift the flour and baking powder into the saucer, add the crushed potatoes, butter and milk and make the dought. This dought we cut on 8 pieces. We roll out form the each piece the 25 cm long roller and bind it to knot. These knots we put on the baking tin, smear with milk and sprinkle with cheese. We are baking until gold.

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BASQUE VEGETABLE PUD
We need (for 4 people):

* 4 small zucchinis
* 300 g mushrooms
* 1 red chilli
* 1/4 l fresh full-cream milk
* 150 g cream "Fraîche"
* 4 eggs
* 1 cup of basil
* 1 garlic clove
* 100 g "Gauda"
* Salt/Pepper
* Grated nutmeg
* Fat

Preparation: We wash the zucchinis and cut on 0,5 cm thick slices. Red pepper we cut on small slices. We dry mushrooms, cut on thin slices and stew together with the zucchinis ont the fat.
The leaves of basil we cut on thin slices and shred the cheese. Then we mix egg with milk and cream and spice with salt/pepper, muscatel and crushed garlic.
Then we shuffle tha basil. We oil the form with fat. We fill it in turns with mushrooms, zucchinis and chillies. Then we pour it with eggs with milk and spice with cheese.
We bake: 30 minutes in oven for bread; on 200 °C in el. oven; on the step 3 in gas oven.

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EMPANDAS - SP. MEAT DOUGHNUTS
We need:

* 230 g hash
* 1 l olive-oil
* 1 bulb
* 1 - 2 garlic clove
* 3 tomatoes
* 1 phepheroni
* few olives
* 100 g mushrooms
* 1 kg flour
* 1 l bourbon or wine
* spice
* pepper
* thyme
* 1 egg
* 500 g dought

Preparation: In pan we warm the hash with olive-oil. We mix bulb, garlic clove, tomatoes, phepheroni, olives, mushrooms and flour and stew. We pour with bourbon or wine.
Then we mix spice, pepper, thyme, cook egg and add them and then let cool down.
The dought we knead and cut on 2 mm thick and 13 cm long squares. In the end we oil the edgings of dought with egg white. We back at temperatures 220 °C cca 20 minutes.

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IRISH APPLE COCKTAIL
We need (4 glasses):

* 1 glass of natural apple juice
* 2 teaspoons of grated coconut
* 4 teaspoons of apple sirup
* 1 apple
* 1/4 l of mineral water

Preparation: We wash the lip of 4 glasses with apple juice. On the plate we give the grated coconut and the lip of glasses dip on it. To every glass we give one teaspoon of apple sirup. Then we add the apple juice and mineral water. The apple we cook to soft, cut and eat.

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GOULASH SOUP
We need (for 4 people):

* 200 g of pig meat (comb)
* 100 g of beef (shoulder)
* 250 g of bulb
* 2 chilli
* 1 spoon of margarine
* 1 tin-can of tomato purée
* 1 spoon of flour
* 1/2 teaspoon of salt
* 1 1/4 l of waters
* 1 spoon of sweet capsicum
* 4 spoons of acidifield cream

Preparation: The meat we deprive of fat and dice. We peel the bulb and as well dice. The chilli we halve, core and half of chilli wash and cut on strips. In cooker we melt margarine, add sliced bulb, meat and chilli and broil perhaps 10 minutes. Then we add the tomato purée and as well in brief parch, then flake with flour, add salt and water. Goulash soup we cap and cook perhaps 1 hour. Ready soup we stir with sweet capsicums and acidifield cream.

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SPAGHETTI BOLONESE
We need (for 2 people):

* 1 bulb
* 1 carrot
* 1 pig garlic
* 1 1/2 teaspoons of salt
* 4 spoons olive-oil
* 250 g of hash
* 150 g of spaghetti
* 4 tomatoes
* 1 spoon of tomato purée
* 1/4 teaspoon of pepper
* 1 teaspoon of capsicums
* 1 cup of white wine
* 1/2 teacup of grated cheese parmazan

Preparation: We peel the bulb peel and dice. The carrot we scrape, wash and shred. The pig garlic we peel, cut and mash. On a large cooker we cook perhaps 2 l of waters with 1 teaspoon of salt.
On a smaller cooker we melt the olive-oil, add bulb, then carrot and garlic and fry till the bulb is red. We add hash and as well fry several minutes, then baste with water, cap and stew perhaps 10 minutes.
Spaghetti we put in cooker with hot salt water and cook perhaps 16 minutes (according to instruction).
In the end we cut tomatoes on quartos, wash down with hot watter and and let in it for perhaps 2 minutes. Then we peel tomatoes and cut on small pieces. These tomato pieces we mix with tomato purée, pepper, sweet capsicums and white wine and add to hash. Everything we good stir and again cap. We stew further 6 minutes. Ready spaghetti we quite over sieve and eat with cheese parmazan.

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The recipes for this page sent Karolína, Nika, Míša I. and Míša II. Thank you so much for it. I could not to have this page without their help.

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