Polish Borscht

Ingredients of Polish Borscht:

Polish Borscht Recipe
Beef in the collar: 500 g
Bacon: 100 g
Cabbage: 500 g
Beetroot: 500 g
Celeriac: 1 quart
Onion (big): 1
Leek (small): 1
Chopped parsley: 1 c. soup
Wine vinegar: 1 tbsp. soup
Cream
Salt and pepper

Preparation method of Polish Borscht:

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips.Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.

Serving:

3-4 people

Fondue

Ingredients of Fondue:

Fondue Recipe
Beef roast to tender category: 1.2 kg
Clove of garlic: 1
Cooking oil (grape seed oil, for example)
Sauces (tartar,Burgundy, barbecue, spicy ketchup)
Salt

Preparation method of Fondue:

Cut meat into small cubes that can be easy to bite. Rub the inside of a pan with a clove of garlic, peeled, put a pinch of salt in the background.
Heat the oil in a saucepan and heat it with the sprig of rosemary and bay leaf then remove and pour the oil very slowly into the skillet.
Place it in a very stable over a stove table to maintain a constant oil temperature.
Each sting then its cube of meat with skewers or forks designed for this purpose and dip in hot oil, time to grab the meat and cook it at their convenience.
The fondue is always accompanied by various sauces: tartar, Burgundy, barbecue, spicy ketchup…

Serving:

4-5 people.

Salad with Apples, Walnuts and Immolates

Ingredients of Salad with Salad with Apples, Walnuts and Immolates:

Salad with Apples, Walnut Recipe
Apple (type Golden): 1
Apple (such as Royal Gala): 1
Endives: 4
Walnuts: 100 g
Chips immolates old: 120 g
Lemon: 1
Olive oil: 3 tbsp.
Salt and pepper

Preparation Method of Salad with Apples, Walnuts and Immolates:

Squeeze the lemon juice. Wash apples thoroughly, dry them and cut them into thin strips.

Sprinkle with half the lemon juice so they do not blacken.

Cut the base of the endive, remove the damaged leaves and separate the leaves from each other. Wash and dry. Prepare vinaigrette with the remaining lemon juice, olive oil, salt and pepper. In a bowl, combine the endive leaves, apple slices, and walnuts. Drizzle with vinaigrette and mix well.

Divide the salad into two bowls, add chips immolates and serve immediately.

Serving:

1-2 people.

Mini Pumpkins Stuffed

Ingredients of Mini Pumpkins Stuffed:

Mini Pumpkins Stuffed Recipe
Mini pumpkins: 6
Ground beef: 500 g
Red pepper: 1
Onion: 1
Parsley: 1 bunch
Vegetable broth 15 cl
Sunflower oil
Salt and pepper

Preparation method Mini Pumpkins Stuffed:

Mini-pumpkins stuffed Preheat the oven gas mark 6 (180 ° C).
Cut mini pumpkins to three quarters of their height, and then scoop out them.
Book shells and hats.
Wash and seed the peppers and slice them finely.
Peel and chop the onion.
Wash, dry, thin and finely chop the parsley.
Heat two tablespoons of oil in a nonstick skillet and cook over low heat 10 min peppers and onion and stir regularly (you can also add the pulpit mini pumpkins).
In a bowl, mix the meat, mix pepper / onion and parsley.
Once the mixture with salt and pepper, fill the shells of pumpkin meat mixture.
Ask hats over and put the pumpkin in a baking dish, pour the broth into the bottom.
Drizzle with olive oil and bake.
Bake 45 minutes, basting regularly pumpkin broth.
Use right out of the oven.

Serving:

3-4 people.

Spring Rolls

 

Ingredients of Spring Rolls:

Spring Rolls Recipe
Cabbage: 2 cup
Prawn: 250gm
Mince: 250gm
Oil: 3tbsp
Soya Sauce: 2tbsp
Chicken stock: 2tbsp
Corn flour: 2tbsp
Plain flour Rolls: 20
Oil: 4cup
Sugar: 1tsp

Preparation Method of Spring Rolls:

Take 1tbsp oil into pan and fry cabbage and onion for 3 minutes.
Fry mince and prawn into 3tbsp oil for 5 minutes.
Now add sugar, stock, salt, soya sauce, onion and cabbage into it.
Make roll of plain flour dough and roll it with vegetables batter.
Seal the edges of rolls with paste of flour.
Now fry the rolls into hot oil and serve with sauce.

Serving:

10 to 15.

Radish Chips

Ingredients of Radish Chips:

Radish Chips Recipe
Black radishes: 2
Chives: 6
Salt and pepper

Preparation Method of Radish Chips:

Preheat your oven th.5 (150 ° C).
Peel the radish and cut them into very thin slices. For this, use a peeler. Wash and dry them thoroughly.
Wash, dry and chop the chives.
Unroll a sheet of parchment paper on the oven rack and arrange the slices of radish are all flat. Salt and pepper.
Cook 25 minutes, turning halfway through cooking.
Put the sliced radishes in a dish, sprinkle with chives and serve immediately

Serving:

1-2 people.

Skewers of Beef with Green Tapenade

Ingredients of Skewers of Beef with Green Tapenade:

Skewers of Beef Recipe
Beef steak: 950 g

Pitted green olives: 150 g

Cheese: 3 c. tablespoons

Salt and pepper

Preparation method of Skewers of Beef with Green Tapenade:

Coarsely chop green olives and mix with the cheese. Preparing the meat:
Cut the beef into thin slices and put them in a bowl. Sprinkle the chopped green olives and pepper. Mix and set aside to cool 15 min.
Sew the strips of beef on small skewers and place them on the grill (or, if the oven) and bake about 10 minutes, turning regularly skewers.
Serve with white rice.

Serving:

3-4 people.

Prawn Crackers

Ingredients of Prawn crackers:

Prawn Crackers Recipe
Shrimp: 200 g

Potato flour: 200 g

Salt and pepper

Water

Preparation method of Prawn crackers:

Chips for shrimp
Boil a small amount of water with salt and pepper. Put the flour potatoes in a dish and pour water on it. Mix and then add the chopped shrimp.
Form a roll and have it steam for about 45 minutes.
When the sausage is cooked, let it rest for a day in the open air.
Then cut thin slices and let them sit another day.
Heat oil in a pan deep enough then drop it a few slices of potato chips. Let them brown a few minutes then drain them and place them on absorbent paper.
Let cool a few minutes then enjoy.

Serving:

2-3 people.

Carpaccio of Beef with Vegetables

Ingredients of Carpaccio of Beef with Vegetables:

Beef with Vegetables Recipe
Beef fillet: 400 g
Mushrooms: 200 g
Cherry tomatoes: 1 dozen
Juice of lemon: one
Leaf chewing: 40 g
Oil: 2 c. tablespoons
Salt and pepper

Preparation method of Carpaccio of Beef with Vegetables:

Wrap the meat in plastic wrap. Then place in the freezer for 20 minutes. Prepare, meanwhile, vegetables: Wash and drain the mince. Clean the mushrooms and tomatoes. Cut the mushrooms into thin slices and sprinkle with lemon juice to prevent them from darkening. Cut the tomatoes in half.
Then remove the meat and cut into very thin slices. Arrange them in a dish in a rosette. Garnish with tomatoes, mushrooms and mince. Pour a little oil on top. Serve.

Serving:

2 people.

Beef with Orange and Wine

Ingredients of Beef with orange and wine :

Beef with Orange Recipe
Beef chuck: 1.2 kg
Red wine: 1 bottle
Oranges: 2
Carrots: 3
Celeriac: 1 scoop
Small white onions: 10
Cloves of garlic: 3
Bouquet garnish (parsley, thyme, bay leaf): 1
Chopped parsley: 1 c.
Oil: 2 c. tablespoons
Salt and pepper

Preparation method of Beef with orange and wine :

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips. Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.

Serving:

3-4 people