Recipes
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- » Potato gnocchi with creamy peas
- » Soté with potato gnocchi
- » Master’s Goulash with potato gnocchi
- » French baked gnocchi
- » Meat Sauce for Gnocchi or Piquant Potato Pasta
- » Tortillas with chicken and avocado sauce
- » Mexican tortillas filled with a mixture
- » Potato gnocchi baked with blue cheese
- » Spicy potato pasta with mushrooms
- » Tortillas stuffed with spinach
- » Meat Balls of Executioner Mydlář
- » Dračena
- » Hanácká roulade
- » Potato burgers with Smoked meat
Potato gnocchi with creamy peas
Ingredients: 1 onion, 1 tbsp olive oil, 250 g braised ham, 200 g peas, 100 g English bacon, 500 ml cream, salt, white pepper, sweet paprika, parsley to garnish
Directions: Cut onion and ham finely. Cut bacon into strips and fry in a pan. Sauté onion in oil, add ham, cook and add cream. Pour in peas and stir until the sauce thickens. Add salt and spices. Side dish: prepare potato gnocchi according to instructions, garnish with parsley.
Soté with potato gnocchi
Ingredients: 500 g pork ham, 1 onion, 200 g bell peppers, 200 g tomatoes, soya sauce, oil, pepper, salt
Directions: Cut meat into strips and sauté in oil with sliced onion. Add peppers, cleaned and cut into strips, and after a while add sliced tomatoes. Season with spices and soya sauce and cook. Side dish: potato gnocchi – prepare according to instructions.
Master’s Goulash with potato gnocchi
Ingredients: fore beef 200 g, shoulder of pork 200 g, potato gnocchi mix 200 g, water 150 g, egg 1pc, salt, pepper, ginger, Worchester sauce, cabbage 400 g, sausage 150 g, liquid Maggi seasoning, glutasol, stock, oil 80 g, leek 120 g, hot pepper
Directions: Mince the meat, add water and egg and beat. Thicken with 2/3 of potato gnocchi mix and season with pepper, ginger, Worchester sauce and salt. Make small balls from the meat mixture, cover them in the remaining potato gnocchi mix and fry. Wash and clean cabbage and leek and then cut cabbage into strips, leek into rounds. Sauté cabbage in oil, add a bit of stock and stew. When cabbage is half way done, add rounds of leek, fried meat balls, chopped hot pepper, season with a drop of Maggi (if you like spicy, add chilli), mix well and stew shortly. Add glutasol at the end.
French baked gnocchi
Ingredients: 360 g potato gnocchi, 250 g smoked meat, 4 eggs, 1 onion, 1 canned peas, salt, pepper, 200 ml milk, chives
Directions: Prepare potato gnocchi according to instructions. Chop onion and fry; add cooked and chopped meat, then peas and boiled gnocchi. Place the mixture in an oiled baking tin, cover with sliced boiled eggs and bake. Whisk an egg with milk, add chives, pour the mixture over gnocchi and bake until the egg is done.
Meat Sauce for Gnocchi or Piquant Potato Pasta
Ingredients: 4 veal knees, salt, pepper, 2 carrots, 2 stalks of celery, 2 onions, 2 garlic cloves, 2 tbsp butter, all-purpose flour, 6 tbsp olive oil, 6 tomatoes, 1/2 l white wine, 1/4 l meat stock, chopped parsley, thyme, oregano, 1 bay leaf
Directions: Clean and wash carrots and celery. Peel garlic and onion. Chop. Heat butter in a pan and fry vegetables. Season meat with salt and pepper and cover in flour. Fry in olive oil until golden. Add to vegetables. Mix the juice from meat with wine and let evaporate a half. Preheat the oven to 175 °C. Peel tomatoes and remove the seeds, chop coarsely. Mix the base with stock, add parsley, thyme, oregano, bay leaf and tomatoes. Cook shortly, add salt and pepper. Pour the sauce over the meat. Cover and stew in the oven for 2 to 3 hours until soft. Add stock as necessary. Side dish: Italian gnocchi or piquant potato pasta prepared according to instructions.
Tortillas with chicken and avocado sauce
Ingredients: 1 pack of tortillas, 300 g chicken, salt, pepper, lettuce, olive oil, 2 avocados, 2 garlic cloves, 150 ml of sour cream Rama and lemon juice.
Directions: Sauce: Peel avocado and remove the stone. Cut into larger pieces and place in a mixer. Add garlic, salt, sour cream and lemon juice. Mix thoroughly and leave to stand for an hour. Season chicken meat with salt and pepper and sauté in oil, then cut into strips and mix with the sauce and shredded lettuce. Place the mixture into a prepared warm tortilla.
Mexican tortillas filled with a mixture
Ingredients: 200 g ground meat (pork and beef), oil, green onion, 1 red pepper, 1 carrot, 3 tbsp crushed canned tomatoes, salt, chilli powder, basil, garlic, iceberg lettuce
Sauce: 100 ml sour cream, 100 ml soft curd cheese (cottage cheese), 1chilli pepper, tsp Vegeta seasoning, 2 tbsp ketchup, tsp ground paprika
Directions: Clean the onion, chop finely and sauté in oil. Add ground meat and fry. Clean pepper and carrot and cut them into small cubes. Add the pepper, carrot and tomatoes to the meat. Add a bit of water – if needed, cover and stew for 10 minutes. Season the stewed mix with salt, chilli, shredded garlic and finely chopped basil. In a bowl, mix thoroughly with sour cream and curd cheese, finely chopped chilli pepper, Vegeta, ketchup and ground paprika.
Prepare tortillas according to instructions, fry them in a dry pan. Spread the cream sauce on tortillas, add the meat mixture and sprinkle with shredded iceberg lettuce. Garnish and serve.
Potato gnocchi baked with blue cheese
Ingredients: 1 pack of gnocchi, 1 onion, 200 g blue cheese, pepper, oil, parsley to garnish
Directions: Prepare gnocchi according to instructions, boil, strain and rinse. Place into a baking tin. Sauté sliced onion in oil, season with pepper and add to gnocchi. Sprinkle with grated cheese and bake until golden. Garnish with parsley.
Spicy potato pasta with mushrooms
Ingredients: 1 x pack of piquant potato pasta, 200 g fresh mushrooms, 3 tbsp oil, caraway seed, salt, pepper
Sauce: 100 g blue cheese, 3 dl milk, 1 cup sour cream, 30 g all-purpose flour, 10 peeled almonds, calamintha
Directions: Cut mushrooms into strips and fry in oil. Add caraway seed, salt and pepper. Meanwhile, prepare the sauce. Bring milk to boil, add all-purpose flour mixed with cream and cook slowly for about 15 minutes. Cut almonds into thin slices, crumble cheese and add both to the sauce. Cook shortly, season with calamintha. Cook potato pasta according to instructions and mix it with the mushrooms. Serve with the sauce.
Tortillas stuffed with spinach
Ingredients: 500 g fresh spinach, 2 onions, 2 tbsp olive oil, 2 bell peppers, 200 g ricotta, 100 g ground parmesan, basil to garnish, salt, pepper
Sauce: 1 onion, 400 ml crushed tomatoes, salt, pepper, 1 tsp sugar, 3 garlic cloves
Directions: Prepare tortillas according to instructions. Pour hot water over spinach leaves, then place them in cold water, rinse, press out, chop and mix with ricotta, chopped onions and bell peppers. Season with salt and pepper. Spread the mix on tortillas, sprinkle with half of the parmesan and roll. Cut into halves and place into a baking tin. Sprinkle the remaining parmesan over and bake for about 10 minutes at 170°C.
Meat Balls of Executioner Mydlář
Ingredients: fore beef 200 g, shoulder of pork 200 g, potato gnocchi mix 200 g, water 150 g, egg 1pc, salt, pepper, ginger, Worchester sauce, cabbage 400 g, sausage 150 g, liquid Maggi seasoning, glutasol, stock, oil 80 g, leek 120 g, hot pepper
Directions: Mince the meat, add water and egg, beat. Thicken with 2/3 of potato gnocchi mix and season with pepper, ginger, Worchester sauce and salt. Make small balls from the meat mixture, cover them in the rest of potato gnocchi mix and fry. Wash and clean cabbage and leek and then cut cabbage into strips, leek into rounds. Sauté cabbage in oil, add a bit of stock and stew. When cabbage is half way done, add rounds of leek, fried meat balls, chopped hot pepper, season with a drop of Maggi (if you like spicy, add chilli), mix well and stew shortly. Add glutasol at the end.
Dračena
Ingredients: Potato dumplings mix 400 g, cold water 500 g, pork 500 g, onion 200 g, garlic, salt, pepper, oil, bacon 100 g
Directions: Mix the potato dumplings powder with cold water and season with shredded garlic and salt. Grind the pork coarsely and fry it with bacon and onion. Season with salt and pepper. When the meat is almost done, cool it down. Oil a baking tin and layer it alternately with potato dough and meat mix. Potato mix is the last layer. Bake for 45 minutes in a medium-hot oven.
Hanácká roulade
Ingredients: Potato dumplings mix 400 g, cold water 450 g, semolina 120 g, lean smoked meat 300 g, fat 60 g, all-purpose flour 60 g, onion 60 g, greaves 120 g, cream 20 g, side dish: stewed sauerkraut
Directions: Cook the meat, grind on a mincing machine. Prepare a roux from the fat and flour, add cream and whisk. Add the minced meat and let it cool down. Pour water over potato dumplings mix, add semolina and work the dough. Leave to stand for 5 minutes. Roll the dough into a thin sheet. Spread the meat stuffing on the dough. Roll the dough into a roulade, place into a napkin and boil for 30 minutes. When cooked, slice and serve with sauerkraut, garnished with onion sautéed with greaves.
Potato burgers with Smoked meat
Ingredients: Potato dumplings mix 200 g, potato purée with milk 80 g, lukewarm water 700 ml, 1 egg, garlic, marjoram, smoked meat 300 g, oil
Directions: Cook the meat and let it cool down. Mix both potato mixes, add egg, water and spices. Work the dough. Mix small pieces of the meat into the dough. Make oval burgers and fry them in oil. You can cover the burgers in all-purpose flour, egg and breadcrumbs before frying.
