DOUGH INGREDIENTS : 

320 g of flour

400 ml of milk

100 ml of oil

4 eggs

1 teaspoon of pepper

2 teaspoons of salt

TOPPING INGREDIENTS :

300 g of sour cream ( at least 20 % fat )

3 – 4 cloves of garlic

ADDITIONAL INGREDIENTS :

4 chicken legs with tights

1 kg of potatoes

2 onions

SPICES FOR PREPARING THE MEAT:

butter for greasing the baking tray

1 teaspoon of salt

1 spoon of Vegeta

1 spoon of red pepper ( spice )

100 ml of oil

PROCEDURE:

1 . butter the baking tray …

2 . cut the chicken leg off from the thigh and add all the ingredients necessary for the meat ( spices for preparing the meat) …

3 . rub the meat with the spices and leave it aside for a while …

4 . chop potatoes and onions to cubes …

5 . put all the dough ingredients in a bowl and whisk everything well so that there are no lumps left behind …

6 . add the chopped onions and potatoes to the dough and stir …

7 . put the potato mixture into a baking tray ( 32 x 34 ) and line the meat on the potatoes …

8 . put into the oven pre-heated to 200 degrees for ca. 60 – 70 minutes ( depending on the size of the chicken legs ) …

9 . to prepare the topping, squeeze the garlic or chop it as fine as you can and mix it with sour cream …

YOU CAN POUR THE TOPPING OVER THE HOT POTATOES AND MEAT OR SERVE IT ASIDE …

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Summer is ideal time for a good barbecue. Besides various vegetables and meat there are always your favourite sausages on the barbecue. In this recipe you can read how to give a special touch to your favourite sausages.

INGREDIENTS:

Sausages ( your favourite )

Grated cheese ( that can melt, i.e. Gouda )

Pancetta ( cut in long strips )

PROCEDURE :

1 . cut a notch in the middle of the sausages, but be careful not to cut them to the end. Leave a little space from each side of the sausage, as wide as a finger, the space that must not be cut …

2 . fill the sausages with grated cheese …

3 . wrap the sausages in pancetta and roast them on the barbecue or in the grill pan from all sides …

NOTES :

In this recipe there are no stated amounts, as everything depends on you.

How many sausages do you want to roast, are sausages long or short, how much cheese do you want to stuff them with, how much pancetta you will need to wrap the sausages depends on all this.

If you have shorter sausages, you will need two strips of pancetta for one sausage, if they are longer, you will need 3 strips of pancetta for a sausage.

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Most of us prepare gnocchi in just one way, we boil them and prepare a sauce to go with. Because of that I would like to show you one of my ways of preparing delicious gnocchi with vegetables and meat.

INGREDIENTS :

1 kg of minced meat ( at your choice )

1 kg of gnocchi

480 g of canned tomatoes with pieces ( 480 g Net weight )

500 g of cheese ( for instance Gauda , Emmentaler … )

500 g of mushrooms ( for instance champignons … )

2 onions

2 courgettes (medium sized )

200 ml of cooking cream

1 ½ peppers ( three different peppers: yellow, red and green )

3 cloves of garlic

5 g of sugar

2.5 g of pepper

½ spoon of red pepper ( spice )

1 spoon of Vegeta ( for meat ) + ½ spoon of Vegeta ( for vegetables )

1 tea spoon of salt ( for meat ) + ½ tea spoon of salt ( for vegetables )

50 ml of oil ( for meat ) + 20 ml of oil ( for vegetables )

PREPARATION :

1 . peel and chop the onions into tiny cubes …

2 . grate the cheese …

3 . fry the onions on heated oil, add meat, garlic and all the spices (for meat) …

4 . fry the meat till it is cooked …

IN THE MEANTIME PREPARE THE VEGETABLES …

5 . wash courgettes, peppers and mushrooms, chop the courgettes into rings, peppers into strips and mushrooms into slices …

6 . add oil and spices (for vegetables) and mix well …

LEAVE THE VEGETABLES ASIDE TO FINISH THE MEAT …

7 . add canned tomatoes and cooking cream into the cooked meat and just stir …

8 . put the seasoned vegetables into a baking tray ( you can season the vegetables in the baking tray ) …

9 . put gnocchi on the vegetables ( do not boil gnocchi before ) …

10 . put meat on gnocchi so that the gnocchi are completely covered with meat …

11 . put your dinner in the pre-heated oven at 180 degrees and roast for 30 minutes …

12 . after 30 minutes take the roasted gnocchi out of the oven and sprinkle with grated cheese …

13 . roast the gnocchi for ca. 15 minutes to let the cheese melt and get a light golden colour …

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We have tried this pâté in a Split restaurant served with warm, mini flatbread. Even I was delighted with this pâté, although I am not very fond of fish or sea fruit. I am sharing this recipe with you, so you can enjoy this fantastic favour, too.

INGREDIENTS:

250 g of cooked prawns or shrimps

180 g of mayonnaise

150 g of smoked salmon

4 pickled gherkins ( medium sized )

1 teaspoonful of capers

1 spoon of ketchup

2 – 3 g of salt ( depends on your taste )

1 g of pepper

2 cloves of garlic

250 g butter

PREPARATION :

1 . when water boils, put prawns in it, cover the pot to let the water boil again and then cook for 3 more minutes …

2 . put the cooked prawns and all other ingredients in a blender or food processor and mix them well to get pâté …

3 . put the pâté into the fridge to cool and harden …

ADVICE AND NOTES :

You need some 900 – 1000 g frozen prawns to get 250 g when cooked.

Pâté can be served as a starter with warm bread, flatbread, etc…….or for breakfast

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