# data[].attributes.body
super miasto

# data[].attributes.location_name
Gazpacho, Passeig de Colom, Barcelona, Hiszpania

# data[].attributes.headline
Gazpacho, Passeig de Colom, Barcelona, Hiszpania

# data[].attributes.subject
Gazpacho, Passeig de Colom, Barcelona, Hiszpania

# data[].attributes.body
1 kg dojrzałych pomidorów, 2 małe zielone papryki, 2 ząbki czosnku, 100 g chleba wiejskiego, 4 łyżki stołowe oliwy z oliwek z pierwszego tłoczenia, 1 łyżka stołowa octu winnego z Sherry, woda, jajko ugotowane na twardo, chleb i sól.

# data[].attributes.location_name
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.headline
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.subject
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.location_name
Churros Con Chocolate, Calle San Eloy, Sewilla, Hiszpania

# data[].attributes.headline
Churros Con Chocolate, Calle San Eloy, Sewilla, Hiszpania

# data[].attributes.subject
Churros Con Chocolate, Calle San Eloy, Sewilla, Hiszpania

# data[].attributes.location_name
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.headline
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.subject
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.body
produkty:

200 g podłużnych biszkoptów.

2 opakowania serka Mascarpone (500 g)

4 jajka.

70 g cukru trzcinowego.

250 ml kawy espresso.

Kakao do posypania.

Szczypta soli.

Żółtka ubijamy z cukrem pudrem, aż masa będzie biała i puszysta. Wymieszać z amaretto. Delikatnie wymieszaj z mascarpone. Nie używaj miksera, w przeciwnym razie mieszanina będzie płynna. Lepiej jest używać dużej trzepaczki lub drewnianej łyżki. Białka ubić na sztywną pianę i wymieszać.

Biszkopty zanurzamy na chwilę w zimnej kawie i odsączamy na papierze kuchennym.

Do formy włóż warstwę kremu, następnie warstwę biszkoptów itp.

Przechowywać w lodówce przez 2-4 godziny (najlepiej przez całą noc) i tuż przed podaniem posypać kakao.

products:

200 g long sponge cakes.

2 packs of Mascarpone cheese (500 g)

4 eggs.

70 g cane sugar.

250 ml espresso coffee.

Cocoa for sprinkling.

A pinch of salt.

Beat the egg yolks with the icing sugar until the mixture is white and fluffy. Mix with the amaretto. Gently mix with the mascarpone. Do not use a mixer, otherwise the mixture will be liquid. It is better to use a large whisk or wooden spoon. Beat the egg whites until stiff and mix.

Dip the sponge cakes briefly in cold coffee and drain on kitchen paper.

Put a layer of cream in the form, then a layer of sponge cakes, etc.

Store in the fridge for 2-4 hours (preferably overnight) and sprinkle with cocoa just before serving

m.z i d.f

# data[].attributes.body
kocsham san ok

# data[].attributes.body
produkty:

makaron

szynka lub boczek

ser

śmietanka

ulubione przyprawy

przygotowanie:

Aby przygotować carbonara z penne , zacznij od pokrojenia w kostkę cebuli oraz boczku. Roztop na patelni łyżkę masła i podsmaż na niej składniki. Gdy będą gotowe, przełóż do rondla i zalej śmietaną z dodatkiem żółtek i zielonej pietruszki. Całość duś na wolnym ogniu, aż sos zgęstnieje.

products:

pasta

ham or bacon

cheese

cream

favorite spices

preparation:

To make carbonara with penne, start by dicing the onion and bacon. Melt a tablespoon of butter in a pan and fry the ingredients. When they are ready, transfer to a saucepan and pour in the cream with the addition of egg yolks and parsley. Simmer everything on low heat until the sauce thickens.

m.z i d.f

# data[].attributes.location_name
Hiszpania dla Ciebie, Calle Belgica, La Marina, Hiszpania

# data[].attributes.body
Spanish churros
150 ml of milk.
100 g of wheat flour.
30 g butter.
2 eggs.
1-2 tablespoons of sugar.
1 teaspoon of vanilla sugar.
a pinch of salt.
about 250 g of lard (you can also use rapeseed oil)

# data[].attributes.body
Składniki:

ingredient_quantity

recipe ingredient

Makaron do lasagne

Mozzarella

Ser żółty starty

trochę

Sól

trochę

Pieprz

Sos Boloński WINIARY

Cebula

Mięso mielone wołowe

Olej

przygotowanie:

Krok 1

10 min

Pokrój cebulę w drobną kostkę i usmaż na patelni do miękkości.

Krok 2

10 min

Na tę samą patelnię wrzuć mielone mięso i dopraw je solą oraz pieprzem. Obsmaż na rumiany kolor, co chwilę mieszając.

Krok 3

15 min

Kiedy mięso będzie usmażone i zrumienione, zalej całość sosem pomidorowym (butelkę można przepłukać odrobiną wody) i gotuj na małym ogniu przez 10-15 minut.

Krok 4

3 min

Mozzarellę zetrzyj na grubej tarce.

Krok 5

5 min

W żaroodpornym naczyniu układaj na przemian suche płaty makaronu, 1/3 sosu, tartą mozzarellę, następnie znowu makaron itd. Ostatnia warstwa powinna składać się z porcji sosu oraz sera żółtego i mozzarella.

Krok 6

45 min

Piekarnik rozgrzej do 180°C, wstaw naczynie i zapiekaj przez około 45 minut

Ingredients:

ingredient_quantity

recipe ingredient

Lasagna pasta

Mozzarella

Grated yellow cheese

a little

Salt

a little

Pepper

WINIARY Bolognese sauce

Onion

Beef mince

Oil

preparation:

Step 1

10 min

Chop the onion into small cubes and fry in a pan until soft.

Step 2

10 min

Put the mince in the same pan and season with salt and pepper. Fry until golden brown, stirring occasionally.

Step 3

15 min

When the meat is fried and browned, pour tomato sauce over everything (you can rinse the bottle with a little water) and cook on low heat for 10-15 minutes.

Step 4

3 min

Grate the mozzarella on a coarse grater.

Step 5

5 min

In an ovenproof dish, arrange the dry pasta sheets, 1/3 of the sauce, grated mozzarella, then pasta again, etc. The last layer should consist of a portion of the sauce, yellow cheese and mozzarella.

Step 6

45 min

Preheat the oven to 180°C, put the dish in and bake for about 45 minutes

m.z i d.f

# data[].attributes.body
Another interesting dish is pulpo a la gallega. You have to try it in Spain. Pulpo means octopus, which is served with boiled potatoes and olive oil, plus coarse salt and ground pepper - in this case it is always pimenton a la vera.

ingredients;
Pulpo a la gallega is a dish of octopus seasoned with onion, peppers, bay leaf, sea salt and olive oil.

# data[].attributes.location_name
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.headline
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.subject
Tortillas Etiqueta Negra, Calle de Lombía, Madryt, Hiszpania

# data[].attributes.body
5 średnich ziemniaków.

60 ml oleju roślinnego.

1/2 cebuli.

5 jajek.

1 łyżeczka soli morskiej.

zkh

# data[].attributes.body
W miseczce wymieszać rózgą kuchenną 1/4 szklanki mleka z 3 łyżkami przesianej mąki pszennej i wanilią, odłożyć.

W garnuszku zagotować wodę z laską cynamonu i cukrem – doprowadzić do wrzenia i zdjąć z palnika.

Następnie w drugim garnuszku zagotować mleko. Wrzącym mlekiem zalać rozprowadzoną makę i wymieszać rózgą kuchenną. Z syropu cukrowego wyjąć cynamon i cały syrop przelać do mleka z mąką, wymieszać.

Żołtka roztrzepać rózgą kuchenną. Dodać do wody i mleka, wymieszać. Przelać do garnuszka i doprowadzić do wrzenia, mieszając, natychmiast zdjąć z palnika (by mieszanka się nie zwarzyła). Odstawić – mieszanka będzie bardzo rzadka, tak ma być.

Przygotować formę do muffinów – o standardowej wielkości gniazd. Z rozwałkowanego ciasta francuskiego wycinać kółka o średnicy nieco większej niż średnica gniazd, tak by ciasto po wyłożeniu zajęło dno i boki foremek. Do gniazdek z ciasta przelewać mieszankę, nalewając ją do 3/4 wysokości boków ciasta.

Pastéis de nata piec w temperaturze 290ºC (tak, tak, naprawdę!) przez około 8-9 minut. Mój piekarnik grzeje maksymalnie do 270ºC więc piekłam w takiej temperaturze, z termoobiegiem, dodatkowo 1 minutę dłużej. Wyjąć z piekarnika, przełożyć na kratkę (uwaga, są bardzo gorące!).

Pastéis de nata można podawać oprószone cynamonem.

Smacznego :-).

# data[].attributes.body
Pain au chocolat

420g plain flour

8g sea salt

60g caster sugar

220g unsalted butter (at least 82% fat works best), 20g softened

20g fresh yeast, or 10g dried yeast

1 egg, beaten

110ml whole milk

16 dark chocolate batons

# data[].attributes.body
Activate the yeast with sugar and water. Knead the dough and form it into a ball. Place the ball of dough in the bowl with the oil and rotate it to coat it. Cover and set aside to rise. Take out the dough, divide it into equal pieces, roll them out and form pretzels. Dip each pretzel in the hot water and salt mixture. Sprinkle with salt and bake until golden brown.

# data[].attributes.body
Poffertjes (Dutch pronunciation: [ˈpɔfərtɕəs] ⓘ) are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.

3TZ

# data[].attributes.location_name
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.headline
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.subject
Paella e Hijos. Casa de Arroces Valencianos, Calle Juzgado, Sewilla, Hiszpania

# data[].attributes.body
ryż, oliwa z oliwek, bulion, soczewica, pomidory, cebula, czosnek, papryka i szafran

zkh

# data[].attributes.body
1. Pie Crust – Don’t skimp on flavor and texture—make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!

2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

3. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.

4. Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.

# data[].attributes.body
Fasolę namocz na noc, wypłucz, ugotuj z listkiem laurowym i 3 ziarnami ziela.

Mięsa pokrój, zalej w garnku wodą, dodaj listek laurowy i 3 ziarna ziela, gotuj ok. godziny, aż woda prawie wyparuje.

1/3 ugotowanej fasoli zmiksuj, wymieszaj z pozostałą.

Dodaj mięsa, gotuj na małym ogniu.

Na oliwie przesmaż posiekaną cebulę i czosnek.

Przełóż do garnka z fasolą i mięsem, gotuj 30 minut.

Dodaj majeranek i natkę.

1. Soak the beans in hot water:

Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2. Brown the pork shoulder:

Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.

3. Brown the onions and add garlic:

Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.

Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4. Add the meat, bay leaves, and water:

Add back the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover, and bring to a simmer. Cook gently for 1 hour.

5. Add the soaked black beans:

Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

6. Add the tomatoes:

Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2 to 3 hours.

Serve with white rice and hot sauce.

JB I MK

# data[].attributes.body
Is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in Berlin.

# data[].attributes.body
Fresh goats milk: It’s best to use full-fat goats milk (I used pasteurized goat milk), avoiding anything ultra-pasteurized, as it won’t curdle the same way. You can use raw goats milk if you’re able to source some.

Citric acid and water: This is what I decided to use as my curdling agent because I have it in my kitchen after lots of DIY-ing. However, if you’re new to cheesemaking and want options that you probably already have in the house (like lemon juice, and vinegar), then check out the FAQ section for more information.

Cheese salt (kosher salt): This is a non-iodized salt perfect for cheese as the lack of iodine means that it won’t inhibit the needed cultures/bacteria within the cheese. You can use sea salt as well, but only add after the cheese had curdled and drained.

# data[].attributes.location_name
Casa Dani, Calle de Ayala, Madryt, Hiszpania

# data[].attributes.body
Spanish cuisine, of course, also includes tortilla de patatas, the most famous dish known in many places in the world. It is made mainly from eggs and potatoes, and although it seems easy, it requires a lot of practice to prepare it well. Tortillas are sometimes served as a snack and sometimes as the content of a sandwich. In addition to potatoes and eggs, you can also find artichokes, onions, wild asparagus and even mushrooms
INGREDIENTS;

5 medium potatoes
60 ml of vegetable oil
1/2 onion
5 eggs
1 teaspoon of sea salt

# data[].attributes.body
Pozbawionego nadmiernej zawartości soli dorsza, odsączyć i porozrywać na małe kawałki.
Jeśli używamy ziemniaków: obrać, pokroić w zapałkę. Rozgrzać w garnku olej i porcjami smażyć ziemianki na złoty kolor, odsączać na papierowych ręcznikach.

Na dużej patelce (dobrze sprawdza się wok) rozgrzać 2 łyżki oliwy i przesmażyć na niej czosnek z cebulą do zeszklenia. Dodać rozdrobnionego dorsza, smażyć około 6-8 minut, od czasu do czasu mieszając.
W międzyczasie do osobnego naczynia rozbić jajka, dodać sól i pieprz, lekko ubić.
Do dorsza dodać usmażone chipsy ziemniaczane  i jajka, wymieszać, smażyć przez 1-2 minuty. Danie należy ściągnąć z ognia zanim jajka całkowicie się zetną. Posypać pietruszką i oliwkami, podawać gorące.

Flake the fish, discarding any bones.

Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.

Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf.

Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes.

Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.

Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.

JB I MK

# data[].attributes.body
Ingredients

for 8 servings

Veggies

2 eggplants

6 roma tomatoes

2 yellow squashes

2 zucchinis

Sauce

2 tablespoons olive oil

1 medium white onion, diced

4 cloves garlic, minced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

kosher salt, to taste

freshly ground black pepper, to taste

28 oz crushed tomatoes(795 g)

2 tablespoons thinly sliced fresh basil

Herb Seasoning

2 tablespoons thinly sliced fresh basil

1 teaspoon minced garlic

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme leaves

kosher salt, to taste

freshly ground black pepper, to taste

4 tablespoons olive oil

Preparation

1. Preheat the oven for 375˚F (190˚C).

2. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.

3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.

5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

7. Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

8. Enjoy!

# data[].attributes.body
1. Ziemniaki dokładnie wyszoruj pod bieżącą wodą albo kup już umyte i tylko je przepłucz. Cebulę pokrój w piórka, a pomidory w plasterki. Duży rondel, naczynie żaroodporne lub głęboką blaszkę do pieczenia posmaruj oliwą. Spód pokryj pokrojoną cebulą i pomidorami. Połóż kilka rozgniecionych ząbków czosnku w łupinach i 2 listki laurowe.

2. Umyte ziemniaki przełóż do salaterki, posmaruj je oliwą i obsyp obficie solą. Wymieszaj, a następnie wyłóż je na spód naczynia. Na ziemniaki ułóż ośmiornicę lub macki i przykryj ją kolejną warstwą pomidorów, cebuli, rozgniecionych ząbków czosnku i listków laurowych. Posyp całość świeżo mielonym pieprzem. Tymianek oraz rozmaryn skrop wodą (dzięki temu zioła nie wyschną) i rozłóż równomiernie na wierzchu. Całość zalej solidną porcją pozostałej oliwy.

3. Naczynie przykryj pokrywką lub folią aluminiową i wstaw do piekarnika nagrzanego do 200ºC. Polvo à lagareiro piecz przez 40-60 minut, aż ziemniaki staną się miękkie, a ośmiornica pięknie wypieczona. Pamiętaj, aby ośmiornicy nie piec dłużej, bo stanie się twarda.

4. Naczynie z polvo à lagareiro wyjmij z piekarnika i zdejmij folię. Na talerze wyjmij ziemniaki i rozgnieć je delikatnie widelcem, ułóż nań macki i skrop całość obficie cudownie aromatyczną oliwą z naczynia. Danie posyp obficie drobno posiekaną natką pietruszki.

Remove the octopus from the fridge at least 30 minutes before using it. Meanwhile pre heat the oven to 190°C and slice your onions and tomatoes. With the back of a knife, crush 3 garlic cloves without removing the skin.

Spread half of the vegetables on a deep baking tray, carefully place the octopus on top, with the tentacles and suckers facing upwards. Cover it with the remaining vegetables. Add the bay leaf, a couple of sprigs of thyme and rosemary, and coriander and parsley to taste. Season with black pepper. Cover with foil, sealing tightly, then bake it for 1h30m. The time may vary depending on the size of the octopus.

In the meantime, place the potatoes on separate baking tray, season with black pepper and plenty of salt. Run a sprig of rosemary under water, place it on top of the potatoes while still wet (this will prevent it from burning too quickly).

30 minutes before the octopus finishes cooking, place the potato tray in the oven.

Meanwhile, add the olive oil to a small pan, add in the remaining whole garlic cloves, and a couple of sprigs of thyme. Place over low heat to infuse the olive oil, once the garlic starts to gain colour, turn it off and set aside.

After the total cooking time, remove the potatoes and octopus from the oven. Turn on the oven grill.

Transfer the potatoes to a bigger tray, one that will fit the octopus too, gently press them with a fork until their skin burst and they flatten a little.

Carefully peel the foil off the octopus tray, drain the broth over a strainer. The broth won’t be used in this recipe, but you can use it in other recipes such as Arroz de Polvo. Disconnect the tentacles from the head, carefully transfer it to the potato tray.

Drizzle everything with the garlic infused olive oil. Season with more black pepper. Grill it in the oven for another 10 minutes. Serve it with the potatoes, a drizzle of the olive oil from the tray, and freshly chopped coriander or parsley.

# data[].attributes.body
Ingredients

2 large eggs

80ml whole milk

40ml double cream

1 tsp vanilla extract

½ tsp cinnamon

4 thick slices brioche

2 tbsp vegetable oil

2 tbsp butter

icing sugar and fresh berries, to serve (optional)

STEP 1

Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

STEP 2

Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.

STEP 3

Serve dusted in icing sugar and scattered with fresh berries, if you like.

# data[].attributes.body
Macarons

Ingredients

170g icing sugar

160g ground almonds

120ml egg whites from about 4 medium eggs, separated into 2 equal batches

160g granulated sugar

½ tsp red food colouring (see tip)

For the filling

120g double cream

110g dark chocolate, finely chopped

25g unsalted butter, room temperature

75g raspberry jam

# data[].attributes.body
Another popular dish in Spain is gambas al ajillo, which means shrimp in garlic. This dish is served in clay pots with parsley. This is a dish that is traditionally associated with the southern part of the country. Perfect for a snack or a smaller meal.



INGREDIENTS;
shrimp, chili pepper, garlic, parsley, brandy or sherry and salt.

# data[].attributes.body
zupa

ryż, oliwa z oliwek, bulion, soczewica, pomidory, cebula, czosnek, papryka i szafran :0

zkh

# data[].attributes.body
Ingredients

50g butter, melted but cool, plus extra for the tin

1 egg

50g caster sugar

1 tsp honey

50g self-raising flour

STEP 1

Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.

STEP 2

Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.

# data[].attributes.body
Ingredients

500g strong white flour, plus extra for dusting

1 ½ tsp salt

50g sugar

2 x 7g sachets fast-action dried yeast

oil, for greasing

300g butter, at room temperature

1 egg, beaten

# data[].attributes.location_name
Wiener Schnitzel Haus, Bowness Road Northwest, Calgary, Alberta, Kanada

# data[].attributes.headline
Wiener Schnitzel Haus, Bowness Road Northwest, Calgary, Alberta, Kanada

# data[].attributes.subject
Wiener Schnitzel Haus, Bowness Road Northwest, Calgary, Alberta, Kanada

# data[].attributes.body
4 kotlety cielęce każdy po ok. 150-180 g, ew. użyć schabu lub filetów z indyka.

2 jajka.

ca. 100 g mąki.

ca. 100 g bułki tartej.

sól.

pieprz.

masło klarowane lub olej roślinny.

plasterki cytryny do podania.

zkh

# data[].attributes.body
Potatoes
Onion
Egg
Wheat flour
Salt
Pepper
Canola oil

# data[].attributes.body
1½ tbsp olive oil

3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped

12 small shallots, peeled

2 free-range chicken legs (460g), skin removed

4 free-range chicken thighs with bone and skin (650g), skin removed

2 free-range, skinless, boneless chicken breasts (280g)

3 garlic cloves, finely chopped

3 tbsp brandy or Cognac

600ml red wine

150ml good-quality chicken stock

2 tsp tomato purée

3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni

small handful chopped flat-leaf parsley, to garnish

For the mushrooms

1½ tbsp olive oil

250g chestnut mushrooms, halved if large

For the thickener

2 tbsp plain flour

1½ tsp olive oil

1 tsp softened butter

# data[].attributes.body
Ingredients

3 eggs, as fresh as possible, preferably organic and free-range, room temperature

2 knobs unsalted butter

1 tsp finely, freshly grated parmesan (or vegetarian alternative)

To cook with herbs

2-3 chopped tarragon leaves

1 tbsp each snipped chives and chopped chervil or parsley

To cook with cheese

3 rounded tbsp finely grated gruyère

STEP 1

Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.

STEP 2

Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.

STEP 3

Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

# data[].attributes.body
margherita – tomato sauce, mozzarella, olive oil, basil, and parmesan. marinara – tomato sauce, oregano, garlic, olive oil, basil, but no cheese. bianca – mozzarella, olive oil, parmesan, but no tomato sauce.

Pizza preparation:

Mash the tomatoes with a fork (or use ready passata), cut the cheese into cubes, wash the fillets. Roll out the dough and spread the tomatoes. Spread the anchovies and mozzarella cheese on the tomatoes, salt, drizzle with olive oil. Place the pizza in the oven using a paddle and bake for 4-5 minutes

d.f i m.z.

# data[].attributes.body
2 cups of flour 3 eggs + 1 egg for brushing 1 teaspoon of salt 1 tablespoon olive oil Bacon Ground burger Nutmeg Parsley Onion Spinach Heavy cream Italian-style breadcrumbs salt and pepper Six cups of any broth or stock. Green onion