The Czech autumn menu

Secondary School of Graphics

Appetizer

Liver pâté Preparation time: 120 minCooking time: 60 min

Bon appetite!

Ingredients: 100 g onion 300 g pork shoulder 300 g pork liver 2 tablespoon of cream 1 teaspoon of ground paprika cranberry sauce salt

To serve: toasts

How to make it: 1. At the first – roast the meat and let it cool 2. Fry the chopped onion until golden brown 3. Blend cooked meat and raw liver together in a blend 4. Add the fried onion, paprika, salt, cranberry sauce, cream and blend again – the taste will mellow

when the pâté is cooked 5. Put the mixture into the roasting pan roast and place it into the water bath and let it in the oven at 85 °C for

an hour 6. Leave to cool until the next day, then take out of the tin and cut into slices and serve with toasts

Soup

Pumpkin soup Preparation time: 20 minCooking time: 25 min

Bon appetite!

Ingredients: 1.5 kg pumpkin 700 ml water 500 ml milk or 300 ml cream 1 large onion 1 piece potato

cumin, pepper, salt, grated nutmeg

To serve: 1 handful parsley white bread or toasts

How to make it: 1. At the first – fry onion in oil (gently until golden brown) 2. Add the chopped pumpkin seedless and diced potato 3. Fry briefly, add the water, salt, cumin, pepper and stew for about 40 minutes 4. Remove the pot from the stove and add the milk and blend blender 5. Then return the pot back on the stove, add the cream and spice with grated nutmeg 6. Soup should be thick enough, so add milk or cream combine as desired 7. Serve with white bread (preferably toast) and sprinkle with parsley

Main course

Chicken with chanterelle sauce

Preparation time: 60 minCooking time: 20 min

Ingredients: 4 chicken breast (with skin) 400 ml double cream (33%) 150 g chanterelles (mushrooms) 30 g plain flour 2 cloves of garlic 1 small onion 1 teaspoon chopped thyme 1 teaspoon paprika, ground black pepper, salt lemon juice

To serve: 1 lemon thyme

How to make it: 1. At the first – wash chicken breasts, dry and season with salt and pepper 2. Fry in hot oil and put in the baking dish 3. Peel and chop the onion and garlic 4. Then clean chanterelles and cut them 5. Fry onion in the oil 6. Add pepper, garlic mushrooms and stew for 5 minutes 7. Pour cream into the mixture and season with salt and pepper 8. Add the chopped thyme and stew 9. Then add the meat and roast at 180 °C until the meat is tender (about 20-30 minutes) 10. Mix flour with a little water and put it into the sauce and stew 11. Season the sauce with lemon juice 12. Serve the chicken with pasta or Typical Czech dumplings and garnish with thyme

Bon appetite!

Apple strudel Preparation time: 90 minCooking time: 30 min

Ingredients: 400 g fine flour 100 g 100% fat 80 g sugar 1/4 packet of baking powder (mix together with fine flour) 1 egg pinch of salt and sugar

For the filling: 400 g apples 100 g sugar 50 g raisins 50 g wallnuts cinnamon

How to make it: 1. At the first – mix baking powder and flour 2. Sprinkle the rolling board with flour 3. Add the egg, baking fat, pinch of salt and sugar 4. Make a heavy dough and leave in a warm place for an hour 5. Roll the dough and bake in the oven at 180 °C for 30 minutes

Dessert

Bon appetite!

Resources of the pictures:

Liver pâtéhttp://www.spektrumzdravi.cz/w/spektrumzdravi/cache/domaci-pastika_1600x900ms.jpg

Pumpkin souphttp://janetching.files.wordpress.com/2008/10/img_0159-jc.jpg

Chicken with chanterelle saucePicture is scanned from the czech magazine „Chvilka pro tebe“ (EN: „A moment for you“)

Apple strudelhttp://img.food.com/img/recipes/75/94/large/picuAnr5W.jpg

I hope you liked my presentation ofThe Czech autumn menu…

My photos of he autumn in the Brno

(near place where I live)

Pavlína HrbatováSecondary School of Graphics, Brno (The Czech Republic)

Thank for your attention!