Original Eaters. receipes for joy

Transcription

1 Original Eaters receipes for joy

2 In Mindshare we are driven by original thinking. But still there is a time when we let our minds rest and relish for hedonistic pleasures that frankly don t push our spirits forward but make the world more beautiful. You will find twenty one such pleasures in our cookbook prepared in cooperation with photographer and gourment Miroslav Kubečka. Bon appetit! Richard, Alena, Ruženka, Eva. Lenka, Michal, Juraj, Andrej, Rado a Marian recepties, foodstyling, photo: Miroslav Kubečka design: Zuzana Flimelová Miroslav Kubečka

3 Indian bundle 1 slice of dough (for strudel) 100 g of chopped scallion 1 green 20cm long leaf of scallion 50 g of oat flakes 1 teaspoon of garam masala half red pepper coarsely chopped (2 x 2 mm cubes) 2 tablespoons of oil 1 egg salt, spice, chili of you like Sauté chopped scallion on oil, add salt, spice and some chili pepper. Then add garam masala, oat flakes along with 1 dl of water and until scallion has softened. Let cool down. Put scallion leaf to boiling water for 20 seconds, then immediately pour cold water on it. Drain it and cut into 20 cm long 3-4 mm wide slices. Slice dough with 4 cuts into 9 equal squares. Spread whipped egg on them, add the mass to the middle, pour pepper, make a pack of it and bind over with a scallion slice. Bake until golden at 150 degrees.

4 Quick beef soup 500 g of beef 1 onion 10 cm of scallion 1/4 teaspoon of caraway 4 laurel leafs 10 pieces of black pepper 2 carrots 1 parsley 1/4 of celery parsley bundle salt Boil the meat with onion, scallion, pepper, caraway, laurel leafs in 1,5 liters of water for 60 minutes. Cut the root crop into long thin strips. Strain the soup. Boil 300 ml of bouillon in a smaller pot and put root crop into it for 2 minutes. Strain the bouillon to a big pot and put the crop to icy water to keep it colorful and crispy. Put the crop to a plate, tear the meat into pieces and pour with hot bouillon. Decorate with parsley bundle.

5 Mushroom soup 250 g of mushroom tops 1 carrot 2 potatoes 1 small onion 1/4 teaspoon of caraway 20 g of butter 1/4 tablespoon of smooth flour 1/4 teaspoon of sweet red pepper parsley tops laurel leaf salt, black pepper Clean the mushroom tops and boil in 1 liter of water, add chopped carrot, potatoes, laurel leaf, caraway and black pepper. Boil for 12 minutes. Make béchamel from, butter, flour, salt, pepper and a little of pure soup. Reduce the still boiling soup with béchamel. Add some noodles if you like, and add chopped parsley tops.

6 Old Traditional Wiener potato soup with mushrooms 200 g of boiled roughly cut potatoes 50 g of smoked bacon 50 g + 20 g of onion 100 g of sliced root crop (carrot, celery, parsley) 30 g of butter 100 g of mushrooms 700 ml of beef bouillon 125 ml of sour cream 1 garlic calve 1/4 teaspoon caraway white wine 1/4 teaspoon of marjoram vinegar salt, pepper Roast onion and garlic until glassy, add bacon, potatoes, root crops and roast for 5 minutes. Add 50 ml of wine and beef bouillon, add caraway and boil until soften. Mix with a mixer, add cut mushrooms, sour cream, marjoram, salt, spice and vinegar if you like it, soar and boil for additional 15 minutes. Roast the rest of cut bacon on a pan and decorate the soup with it.

7 Bean soup 200 g of fresh beans 2 laurel leafs 2 small sausages 1 small carrot 2 potatoes 12 black peppers half teaspoon of caraway salt 1,3 liters of water Put all ingredients to cold water and boil until bean has softened. Meanwhile make noodles of 500 g all-purpose flour, salt, eggs and a little of water. Pour flour on dough, roll it, cut into noodles and boil in salted water. Get soup with strainer and put to a bowl with a little grease. Add as many noodles to the soup as you like in a plate.

8 Roast beef with chestnut and pumpkin 150 g of baked, peeled and sliced chestnuts 150 g of pumpkin cut into cubes 400 g of ground beef 150 g of ground pork 1 big onion 2 garlic calves 1 palm of chopped thyme 20 g of butter 80 g of boiled bacon cut into slices salt, ground pepper Roast chopped onion and garlic on a pan with butter, add pumpkin and roast until soften. Then add chestnuts and let cool down. Season with salt and pepper and mix with meat and herbs. Cover the bottom of tinplate with bacon slices, add the mix and cover with foil. Bake for 60 minutes at 180 degrees. Remove foil for the last 10 minutes of baking. Serve with mashed potatoes flavored with smoked bacon grease.

9 Melon and grapes salad Watermelon Orange flesh melon Red grape and white grape berries Lime juice 2 tablespoons of acacia honey 50 ml of white rum Peel the melons and make flesh bowls. Mix it with grape berries. Make dressing with the honey, rum and lime and pour it on the melon bowls and grape berries.

10 Fennel salad 1 fennel 2 oranges 70 ml of extra virgin olive oil sea salt ground pepper Mix oil with salt and pepper. Peel the orange with a knife and cut to 2-3 mm thick rings. Cut fennel to equally thick rings. Put fennel and orange rings on plate one by one and pour with flavored oil.

11 Potato dumplings filled with smoked tofu 400 g of potatoes 200 g of whole-meal flour 1 spoon of semolina 1 egg 1 spoon of milk 1 plus 1 chopped onion 1 onion cut into rings 15 g of peeled and grated beet 1 spoon of butter 150 g of smoked tofu 1 spoon of fat 3 laurel leaves 300 g of sauerkraut 1 spoon of caraway pinch of curcuma powder Peel and grate the boiled potatoes, add flour, salt, semolina, egg and melted butter. Pour flour on the board and make dough in the shape of cylinder 12 cm thick. Cut 1 cm thick pieces and fill them with roasted tofu mixed with roasted onion, beet and curcuma. Make balls and boil them in salted water. Put boiled dumplings out of water and let cool down. Heat up the fat and add chopped onion, chopped sauerkraut, laurel leaf, caraway and smother until soft. Put dumpling on sauerkraut and pour some roasted onion rings on top.

12 Musaka 500 g of meat (3 pieces of beef and 2 of pork) 1 eggplant 1 onion 2 cloves of garlic 500 ml of mashed tomatoes parsley tops salt and fresh ground spices 3 tablespoons of olive oil béchamel 50 g of parmesan cheese 2 eggs Sauté chopped onion and garlic on butter then add the meat and after 5 minutes pour the parsley on top, add spice, salt and mashed tomatoes. Smother for about 15 minutes. Spread oil on sliced eggplant and bake in the oven. Meanwhile peel potatoes, cut into 1 mm slices and boil for about 3 minutes in salted water. Make béchamel with 40 g of butter, 40 g of flour and 500 ml of milk. Let cool completely. Spread the butter on a baking tin and pour with breadcrumb. Put meat to the baking tin, add baked eggplant and boiled potatoes on top and imbed with cooled béchamel mixed with eggs and cheese. Bake for minutes at 180 degrees.

13 Tuna steak tuna steak 3 tablespoons of parsley tops 3 tablespoons of chopped dill 1/2 teaspoon of ground black pepper 6 cherry tomatoes 1/2 teaspoon of sea salt 1 spring onion 2 tablespoons of mayonnaise 1 tablespoon of chopped red pepper 30 g Hokkaido pumpkin cut into cubes 2 tablespoons of extra virgin olive oil Cover the steak in chopped herbs, salt and pepper and let it season for 1 hour. Roast pumpkin cubes and cherry tomatoes on a pan with 1 tablespoon of oil and put it away for a while. Then heat up another tablespoon of oil on a pan and roast tuna steak each side for 50 seconds. Put the steak on a plate, add mayonnaise with chopped red pepper and roasted pumpkin cubes and tomatoes.

14 Lentil soufflé 150 g of brown lentils 100 g of orange lentils 20 g anchovy filets 150 g sliced zucchini 60 g of prosciutto crudo ham sliced into stripes 20 g chopped parsley tops 2 eggs salt, pepper Boil brown lentils al dente and strain. Boil orange lentils to mush and also strain. Add zucchini, anchovy, prosciutto, parsley tops, eggs to the lentils and season with salt and pepper and mix it up. Bake for 30 minutes at 190 degrees.

15 Bobotie 1 kg of ground beef 125 g of chopped almonds 125 g of raisins 15 g of apricot jam 15 g of fruit chatnie 1 tablespoon of cari 1 teaspoon of curcuma 1 teaspoon of marjoram 2 chopped onions 2 chopped garlic cloves 3 eggs 125 ml of milk 2 pieces of toastbread salt 1 lemon juice 20 g of butter 5 laurel leafs Drench bread in milk then squeeze out. Bake all ingredients in a pot with heated butter but without milk, eggs and laurel leafs. Bake it until brown and let cool down. Put the mix into any baking form and pour whipped egg, milk and salt on it, add laurel leafs and bake for 50 minutes at 180 degrees.

16 Buckwheat soufflé 200 g of shelled buckwheat 3 tablespoons of oil 60 g of butter 1 squeezed clove of garlic 1 chopped onion 15 cm of chopped scallion 20 g of chopped oregano 2 eggs 2 tablespoons of tomato sauce 1 teaspoon of curcuma 1 teaspoon of hot spice mix 2 tablespoons of chopped parsley 60 g of smoked cheese salt 2 tablespoons of soya sauce Boil buckwheat in salted water for 1 minute, cover up with a blanket and let to heave for 20 minutes. Pour down redundant water. Churn up the onion, scallion and garlic on a pan with oil. Then add soya sauce, oregano, butter, tomato sauce, curcuma and spice mix. Let the mix cool down then add buckwheat, eggs and a half of grated cheese. Put the mix to a baking form smeared with butter and pour the rest of the cheese on top. Bake in the oven for 30 minutes at 190 degrees. Serve with sauerkraut.

17 Young rabbit confit Confit is a way to cook meat, fruit and vegetable at low temperatures most often in its own juice and then stored in cold. rabbit portioned into 6 pieces 1 tablespoon of thyme 1/2 tablespoon of rosemary 2 tablespoons of chili oil 4 squeezed cloves of garlic 1 shallot 4 cm of grated ginger 4 cloves 4 laurel leaves salt, pepper olive oil sunflower oil Mix all ingredients (except of olive and sunflower oil) with chili oil and put in to plastic bag altogether with meat and let marinate overnight in the fridge. The next day put the meat to a tall pot, cover with oils 50:50 so the meat is fully covered. Boil on the smallest flame for 2-3 hours until the meat has softened and leaves the bones. The water should boil very slowly. Cook longer if needed.

18 Garbanzo-mushroon souflé 200 g of boiled garbanzo 100 g of hokkaido pumpkin 200 g of chopped mushrooms 1 little capia pepper cut to cubes 20 g of chopped parsley 10 g of chopped tyme 3 eggs 20 g of butter salt, spice Sauté onion and garlic on butter, add chopped mushrooms and roast until golden. Put the mass on a plate and boil pumpkin with a little water on the same pan for 5-7 minutes. Mix with other ingredients and bake at 200 degrees for minutes.

19 Pear pie 8 smaller pears 1 bio lemon 2 tablespoons of apricot jam Pastry: 150 g of butter 100 g of sugar Extract from 1 vanilla pod ½ teaspoon of grounded cinnamon 3 eggs 125 g of grain flour 125 g of smooth flour 2 teaspoons of baking powder Pinch of salt Preheat the oven to 175 degrees. Peel the pears and spread with lemon juice to slow darkening. Make a smooth mass from butter, vanilla, cinnamon and shredded lemon peel. Then add eggs one by one. In the other bowl mix up sifted smooth flour with grain flour and baking powder. Add the mass to the eggs mixture. Put the mixture into an oval baking form, smoothen the top and put pears by perimeter. Cover the cake with foil and bake for 30 minutes at 175 degrees. After 30 minutes remove the foil and bake for more minutes. Let cool for 5 minutes after baking. Cover spliced pears with apricot jam smoothly with brush. Serve with powder sugar.

20 Plum cake with nuts 400 g of all-purpose flour 1 pack of dried yeasting 250 ml of milk 2 tablespoons of sugar pinch of salt de-stoned plums chopped walnuts 1/2 pack of cinnamon sugar Make yeast with sugar, milk and yeasting, then mix with flour and salt and let go sour. Put the dough on a tin plate and cover with plum halves (pulp side up). Pour with walnuts and sugar and bake for 30 minutes at 200 degrees (cover with foil for the first 10 minutes).

21 Sponge cake with cherries 8 eggs 50 g of sugar 1 vanilla sugar 200 g of all-purpose flour 100 ml of oil 1 baking powder 4 palms of cherries with no stems Beat eggs, sugar, vanilla sugar in a big bowl until you get a foam. Add oil, flour and baking powder while continually mixing the mixture. Pour it to a baking form covered with parchment paper and pour washed cherries on the batter. Bake until golden at 170 degrees.

22 Pistachio cookies 2 palms of pistachios 1 tablespoon of flour 2 tablespoons of cane sugar salt 1 whipped egg white Preheat the oven to 150 degrees. Carefully mix all ingredients, make rings on the parchment paper and bake for minutes until crispy. After 30 minutes of baking cool down the oven to 120 degrees.

23 Lavender Madeleins (tea cookies) 3/4 teacup of smooth flour 115 g of melted butter 2 eggs 1 tablespoon of dried lavender 1 tablespoon of vanilla extract 1/2 teaspoon of baking powder pinch of salt Preheat the oven to 180 degrees. Sift the flour, add baking powder, salt and lavender. Beat the eggs, sugar and vanilla extract in another bowl until the mixture is smooth. Fat the forms with butter and pour with the flour. Put the mixture to the confectionary bag and fill the forms. Put the forms to the oven and bake for minutes until golden. Remove from the oven and let cool.

24 Indian bundle Quick beef soup Mushroom soup Old Wiener potato soup wit mushrooms Bean soup Roast beef with chestnut and pumpkin Melon and grapes salad Fennel salad Potato dumplings filled with smoked tofu Bobotie Tuna Steak Lentil soufflé Bobotie Buckwheat soufflé Young rabbit confit Garbanzo-mushroon souflé Pear pie Plum cake with nuts Sponge cake with cherries Pistachio cookies Lavender Madeleins (tea cookies)

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