Boxty Pancakes (Potato pancakes)


Ingredients:

1 lb (500 g) potatoes
2 Tbs flour
1 tsp baking powder
½ tsp salt
¾ cup (150 ml) milk



Preparation:
  • Peel, grate, and wrap the potatoes in a clean cloth, and twist the ends of the cloth tightly to squeeze out the liquid starch. Collect the liquid starch in a container.

Tartelettes Tatin - Apple Tartlets


Short pastry 

Ingredients:

  • 4 apples (Granny Smith)
  • 1½ Tbs (20 g) butter
  • ½  cup (100 g) sugar







Preparation:

  • Prepare the short pastry from the flour, cold butter and sugar in a proportion of 3:2:1 and 1 or 2 eggs and a pinch of salt.

Fresh Raspberry - Gelatin Parfaits


Ingredients:

2 cup(s) cranberry-raspberry juice
3 tablespoon sugar, (see step 1)
1 teaspoon sugar, (see step 6)
1 envelope unflavored gelatin
2 cup raspberries
1/3 cup heavy or whipping cream












Preparation:

1. In 2-quart saucepan, combine 1/2 cup juice and 3 tablespoons sugar. Evenly sprinkle gelatin over juice mixture; let stand at least 2 minutes to soften gelatin slightly.
2. Meanwhile, in food processor with knife blade attached, pulse half of raspberries until pureed.

Kvas Domashnii - Homemade Kvas



Ingredients:

1 lb (500 g) rye bread
1½ oz (40 g) yeast
½ cup (100 g) sugar
5 Tbs lukewarm water
1 bunch of peppermint
Blackcurrant leaves
¼ cup (50 g) raisins
Rind from 1 untreated lemon




Preparation:

  • Slice the rye bread and dry in the oven, place in a saucepan and add 8½ pints (4 l) of boiling water. Cover with a cloth and leave for 4 hours, then pour through a fine sieve.

Pivní guláš- Meat in Bohemian Beer



Ingredients:  
                                                                           

1 lb (500 g) pork shoulder
1 Tbs rose paprika
2 large onions
½ cup (50 g) pork fat
1 tsp caraway seeds
1 bottle Pilsner Urquell
1 slice of black bread
Salt, black pepper

                                                                          

                                                                           



Preparation:

  • Cube the pork and mix with the paprika. Peel the onions, chop them coarsely and fry in the fat. Add and brown the meat, stirring for about 10 minutes.

Basic Recipe for French Pancakes

     


                                                                                     









 Ingredients:
  • 1 lb (500 g) flour
  • 6 eggs
  • Peel of 2 untreated lemons
  • 3 Tbs sugar
  • 4 oz (100 g) melted butter
  • 5 cups (1 l) milk
  • Butter for cooking






















Preparation:

Sieve the flour into a bowl and make a hollow in the center. Put the eggs, the lemon peel, sugar and melted butter into the hollow. Gradually mix everything  together with the flour to make a runny batter. Allow the batter to stand at room temperature for about 30 minutes. To cook the pancakes, heat up a little butter in a frying pan.

1. For each crêpe, put one ladleful of butter into the frying pan.

Carbonnades Flamandes - (Flemish Beef Casserole)

Serves 4

Ingredients 
:
2 lbs (1 kg) beef shoulder
¼ cup (60 g) butter
Salt, black pepper
3 large onions
1 Tbs brown cane sugar
2 ½ cups (500 ml) Gueuze, Lambic or brown beer
1 slice of bread


1 bouquet  garni
1 Tbs white wine vinegar
1 Tbs mustard

Preparation:
  • Cut the meat into large cubes, about 2 oz (50 g) and fry in the butter until brown on all sides. Add salt and pepper and remove.
  • Peel the onions and cut them into rings and braise them lightly in the meat juices.

Finkenwerder Maischollen-Finkenwerd May Plaice


Ingredients:
  •  4 plaice
  •  Lemon juice
  •  Salt, black pepper
  •  1 Tbs flour
  •  5 oz (150 g) fatty bacon
  •  1 Tbs butterfat
Preparation

1. Fillet the fish.
















2. Rinse and season with lemon juice.
                                                             


Classic Lemonade


Serves 4 (makes 4 cups)

 preparation :

10 minutes cooking 
Ingredients:

1/2 cup sugar 
1 cup fresh lemon juice (from about 6 lemons) 

Directions:

  In a small saucepan, combine the sugar and ½ cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool. In a pitcher, combine the syrup with the                                                                            lemon juice and 2½ to 3 cups water. Serve over ice.       

Gogol Mogol - Eggnog

This egg dessert,a Russian version of zabaglione, was held in high esteem by the famous singer Feodor Shaliapin (1873-1938) as the best way to lubricate his vocal chords.


Ingredients: 

12 egg yolks
9 Tbs sugar
2 Tbs Cognac
1 Tbs orange liqueur
1 Tbs lemon juice







    Preparation

  • Whisk the egg yolk and sugar.Add the Cognac, liqueur, and lemon juice and beat the mixture well for as long as it takes to achieve a thick consistency.
  • Refrigerate for at least 30 minutes and serve in dessert bowls.