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  • 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

TOP Recipe of April

  • 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

TOP Recipe of March

  • 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

TOP Recipe of February


  • 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!