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Preparing time:
50 min.
Ingredients:
4 cubes stock (chicken is most light, whereas beef would make darker)
3 fresh carrots (can use appropriate amount of frozen ones)
6 fresh medium
potatoes
400-500 g minced meat (pork only OR pork:beef=1:1)
2 slices white bread
1 medium whole onion
1 clove garlic
1 whole egg
salt
pepper
Preparing:
White bread soak into cold water that covers bread completely. Leave 30-60 min.
In a large pot cook 3 litres water with the stock cubes. Add peeled and diced
carrots and potatoes. Cook 20-30 min.
In a mixing bowl mix together: minced meat, squeezed off bread, egg, chopped onion and garlic, grinded salt and pepper. Mix thoroughly with
your hand.
From the meat mix make the meatballs and one by one add them into your soup. Tip: it is easier to make the meatballs when you rinse your hands with cold water after each
few balls.
When all meatballs come to surface of the soup then cook another 2 minutes.
Serve with soured cream and you can sprinkle it over with chopped parsley leaves into each
plate.
Preparing time:
prep. 30 min; cook 12 min.
Ingredients:
100 g caster sugar
375 g plain flour
1 tea-spoon baking powder
1 tea-spoon bicarbonate soda
1 tea-spoon salt
2 tea-spoons ground ginger
2
tea-spoons ground cinnamon
1/2 tea-spoons ground cloves
1/2 tea-spoons ground nutmeg
1 whole egg
225 g unsalted butter, softened and cut into pieces
4 table-spoons honey
4
table-spoons golden syrup
Preparing:
Sift together dry ingredients. Rub in the butter. Add honey, syrup and egg. Stir all together. Leave the mix it in the fridge for at least 2 h (can be left till
next day).
On floured surface roll 3 mm thick. Cut desired shapes. Bake in preheated oven at 180'C for 12-15 min. (Thinner rolled bake less). Rest on baking tray for 5 min. then
place on the plate.