Browsing category: Cuisine

Lemon lava cake

Lemon lava cake



If you do not want to bake today, now you definitely know where they serve you so well. At hotel Elizabeth, Ternčín. Lemon lava cake Ingredients: 220g white chocolate, 8 tablespoon butter, 1.5 cups of powdered sugar, 3 eggs, 3 egg yolks, 1 teaspoon of vanilla flavor, 2 lbs of lemon juice, lemon peel of 2 lemons, half a cup of smooth flour, salt Method: Preheat the oven at 200 degrees, dissolve the chocolate with butter in a water bath, scoop the eggs with sugar, add vanilla extract, lemon juice and

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cuisine

Green asparagus in prosciutto with egg souse-vide and Dutch sauce



At hotel Elizabeth you will be convinced that you can actually win by the meal. You will experience the spring on the plate in form of a lush asparagus. Enjoy your meal! Green asparagus in prosciutto with egg souse-vide and Dutch sauce 4 servings Ingredients: 600g green asparagus, 100g prosciutto, 6 eggs, 100g butter, white pepper, salt, lemon juice, broth, herbs for decoration Method: Clean the asparagus, put it briefly into the boiling water (blanching) for about 1 min. and then put it in the

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recipe Elizabeth Hotel

Deer steak



Deer steak is an experience for all gourmets. Ingredients: 4pcs of deer steaks (one piece approx. 800 g), 0,5 dcl oil, salt, spice, 100g butter, 10g  blueberries, 5g sawdust of apple wood, 5g new pepper, 2 tablespoons plum jam, 250 ml strong natural sauce demiglas Side dish: 0,5 kg potatoes, 200 g root vegetables (carrots, parsley), 100 g onion, 100 g radish, 2 g saffron, 400 ml white wine, 100g sugar Method: Purify the potatoes, shape them in the shape of a roll and boil in salted water with

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Wellness Hotel Borovica

Goose liver foie gras with baby pear



Goose liver foie gras with baby pear 4 servings Ingredients: 400g goose liver; salt; pepper; 8 pcs baby pear; 50g cane sugar; 20g butter; 0,1l white wine Method: Fry the goose liver on the grill from both sides. Season with salt and pepper. From cane sugar, wine and butter prepare syrup in which briefly boil the baby pears. Recipe by Tomáš Lazoň from Wellness Hotel Borovica. Text: Augustína Markocsyová Photo: Daniel Kaplavka Source: Kavickari.sk 

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Wellness Hotel Borovica

Blueberry cheesecake



Blueberry cheesecake with mascarpone 4 servings Ingredients: 100g butter biscuits; 100g butter; 100g walnuts; 5tbsp granulated sugar; 100ml whipping cream; 200g mascarpone; 100g frozen blueberries; 5 tbsp vanilla sugar Method: Crush the butter biscuits with walnuts. Add melted butter, granulated sugar and prepare the dough. Spread the dough into the cake form and bake for 10 minutes at 180 degrees. Leave to cool. Whisk mascarpone and whipping cream with vanilla sugar  to a smooth cream. Add mashed

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Tomáš Opletal

PUMPKIN PUMPKIN

Pumpkin cream soup 4 srevings Ingredients: 1kg pumpkin; 1 and ½ tbsp pumpkin seeds; pumpkin oil; 2 slices of smoked tuna; 100g onion; 1 clove garlic; ginger; broth; cream; 30g of maltodextrin; herbs to decorate Method:Cut the butternut squash into quarters and rub with olive oil and season with salt and let cook for 45 minutes at 160 ° C. Fry the onion, oil, garlic clove and a little ginger in a saucepan. Pour it with broth and cream. Add cooked pumpkin, boil it in the pot, after that mix it until smooth and then

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Tomáš Lazoň

Delicious salmon



Salmon on salad of red lentils with yogurt and baby carrots 4 servings Ingredients: 400g salmon – fillet with skin; salt; pepper; 200g red lentils; 60g plain yogurt; 50g baby carrots; 1 lime; 1 table spoon of honey Method: Boiled lentils mix with yogurt, honey, baby carrot, juice from one lime and season it with salt. Thus prepared salad served with grilled salmon in olive oil. Recipe by Tomáš Lazoň from Wellness Hotel Borovica. Text: Augustína Markocsyová Photo: Daniel

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recipe

POPPY CAKE



Poppy cake with honey cream, cheese and fresh raspberries Ingredients: 2 egg whites; 45g powdered sugar; 45g ground poppy seeds; 100g fine curd; 30g honey; 50g fresh raspberries; fresh mint; powdered sugar Method: Mix the egg whites with powdered sugar and ground poppy seeds. Pour it on a baking sheet lined with baking paper and bake in a heated oven at 180°C for about 10-15 minutes. When still it is hot, cut out circles with a round cookie cutters. Mix the fine curd with the honey until i tis

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Peter Frolo

VEAL CROWN



Veal crown with roasted potatoes, baby spinach and thyme demi glace Ingredients: 1kg calf crown; ½ baby spinach; 8 medium-sized potatoes; thyme sauce; 4 slices bacon; salt; pepper; herbs Method: Devide the meal into four parts. Season with salt and pepper. Fry the meat sharply from both sides. Put on a baking sheet and bake in the oven at 180 ° C for 10 minutes. Along prepare baked potatoes and fry baby spinach with bacon and onion. Season with salt and pepper. Recipe by Peter Frolo, Village

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Peter Frolo Village resort Hanuliak

CHRISTMAS DESSERT



Chocolate-pear cake Ingredients: 6 eggs; 90g sugar; 90g flour; 125g chocolate; 125g 36% cream; pear Method: At first, prepare a compote of fresh pears. Meanwhile, as the pears cool, bake the corpus of 4eggs, sugar and flour (as a pound cake). When the corpus is cool, notch a small cakes according to your own imagination. Prepare stuffing for corpus from melted chocolate, whipped cream and 2 eggs beaten over steam. Layer the corpus by chocolate, pears and chocolate. Decorate. Recipe by Peter

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Hotel Pod Lipou

CHRISTMAS TIME



Steak beef from bio tenderloin, mashed potatoes with truffle paste, beetroot puree, veal sauce, truffle, walnuts For 4 servings: Ingredients: 600g bio beef tenderloin; 0,4dcl extra virgin oil; 8g salt; 4g pepper; 10g truffles; 4g young herb; 5g thick sea salt; 4 pieces edible flowers; 1,5dcl demi glace (sauce of veal bones) Mashed potatoes: 800g potatoes; 120g butter; 0,5dcl 31% cream; 35g truffle paste 0,2dcl truffle oil; 10g salt Beetroot puree: 400g beetroot; 60g shallot; 20g garlic; 8g thyme;

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Peter Dudáš Crowne Plaza Bratislava

CHRISTMAS SPIRIT



Carp fillet on sweet potatoe - celery puree with roasted garlic and butterd vegetables roasted with walnuts Ingredietns: 600g fillet of carp, salt, ground black pepper, 2 whole garlic, oil Puree: 300g sweet potatoes, 300g celery, salt ground black pepper, fresh thyme, butter, whipping cream Vegetables: 100g red carrots, 100g yellow carrots, 200g celery, 50g butter, 50g walnuts, salt ground black pepper Method: Season with salt and pepper the fillet of boneless carp, cut the skin and rub it

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recipe

Stracci con prosciutto



Stracci con prosciutto Ingredients: 130g pasta, 40g cherry tomatoes, 30g dried tomatoes, 3g basil, 0,025 l white wine, 10g butter, 30g prosciutto, 15g parmesan Method: Roast the cherry tomatoes on the pan, add the dried tomatoes, pour white wine, add a little of broth, pasta, butter and fresh basil. On the plate decorate with slices of prosciutto, parmesan, basil, crushed pepper and olive oil. Enjoy your meal! Source: kavickari.sk online magazine Foto: Ondrej Bobek

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taste the crocus

TASTE THE CROCUS



Saffron risotto It is said that what is good is as little as saffron. This risotto is so delicious that you will beg to have more. Its creamy texture excitingly smooths the taste buds and saffron adds the ambience of distances. Ingredients (for 1 serving): 60g of rice (species: arborio), 2 dl of white wine, 1 tbsp of saffron, 100g of butter, 3 small shallots, 1l vegetable broth, 3 tbsp of grated parmesan cheese Method: Put the butter, finely chopped shallots and saffron into the hot pan.

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