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Friendly Garbage e-COOKBOOK Czeska Lipa October 2013


Pancake Pancake is not breaded dessert, which is made by frying the flour, milk and eggs, and is especially popular in the Central Europe. It takes the form of very thin pancake. It eats normally filled (i.e. from one side and then looped a curl or composi on), most sweet variety. A typical implementa on is the fruit, either fresh or as jam or compote. Inside and outside is o en added dairy products - cream, yogurt or co age. In the USA it is very similar to a typical meal pancakes translated as pancakes, which are seasoned with maple syrup. In France there are thin pancakes called crêpe. It is also possible to eat salty filling with spinach, meat or cheese. The actual performance is some mes ( especially in restaurants ) is performed before serving , but especially at home is increasingly serving pancakes and filling separately , so that eaters can mix brightly content according to your taste.

The name The name of food follows the trail of borrowing in several languages of Central and Eastern Europe. The Austro - Bavarian German word Palatschinke is taken from the Czech word pancake, it comes back from the Hungarian palacsinta. Palacsinta comes from the Romanian plăcintă (cake, pie), which comes from the La n word placenta (which meant not only amnio c fluid bed, as well as flat cake), which is a word of Greek origin. Pancake is also the name in most other Slavic languages (Ukrainian, Slovak - pancakes, Slovenian, Bosnian, Bulgarian, Macedonian, Croa an, Serbian). In Polish with this dish called naleśnik in Romanian clă tă.


France


Czech It is designed to integrate all of the content from here to the ar cle Pancake, such as the new part, and then merge the two. From there it has lead redirec on. Pancake is breaded type of cake, similar to pancake, which is made by frying the flour, milk, yogurt, baking powder, eggs, and possibly other addi ves and is especially popular in the Czech lands. It has the form of thin pancakes. It eats normally filled (i.e. one side lubricated and then curled or folded), mostly for sweets. Recipes are numerous. There are pancake powder. They make smaller not sweet pancakes as an accompaniment to other dishes. Frying pans are used (griddles) of different sizes.

Recipe • 2 eggs • 300 g flour • Pinch of salt • 20 g yeast • 1 tablespoon bu er • 1 tablespoon sugar • 500 ml milk


Poland INGREDIENTS: 200 g of flour 1 egg 1 glass of milk a pinch of salt some water (about 65 ml) ADITTIONAL INGREDIENTS:

some cooking oil some jam ACTIONS: First, put flour and milk into a bowl. Next, break an egg and mix it with them. Use a blender and keep sƟrring for 3 minutes. When the mixture is ready, pour some water and add a pinch of salt. SƟr all the ingredients again. AŌerwards, heat a frying pan. Fry each pancake using cooking oil on both sides, unƟl it is ready. Serve your dish with some jam or Nutella.


Ireland Irish Pancakes Ingredients 125g – 40oz odlums cream plain flour Pinch of salt 1 egg 300ml –half pint milk Oil for frying To serve Lemon and sugar Chocolate spread – nutellaIce cream Method :Sieve flour and salt into a bowl. Make a well in the centre of the flour, break in the egg and add about a third of the milk . beat well , gradually pouring in the rest of the milk and drawing in the flour to make a smooth ba er.Pour ba er into a jug and allow to stand for about 30 minutes.Brush a pancake pan with oil. When the pan is hot, give the ba er a s r before pouring a thin layer onto the pan.. Fry un l golden brown. Turn and frz the other side un l brown also.Stack pancakes on a large plate as they are cooked. Spread with chocolate sauce, roll and add ice cream. Tasty Filling Sugges on: Dust with caster sugar , add a squeze of lemon juice , roll up pancake and serve. Drizzled with Shamrock Mayple Syrup. Fruit served with whipped cream .


Spain Spanish Pancakes Ingredients

For the pancake mixture: x 110g/4oz plain flour, sifted x pinch of salt x 2 eggs x 200ml/7fl oz milk mixed with 75ml/3fl oz water 50g/2oz butter To serve:

x caster sugar x lemon juice lemon wedges Cooking Instructions: Sift the flour and salt into a mixing bowl with a sieve held high above the bowl. Now make a hole in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth. Now melt the of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl, using a wodge of kitchen paper to smear it round before you make each pancake. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. To serve, spinkle each pancake with lemon juice and caster sugar.


Turkey Turkish Pancakes

1 glass of milk 2-3 spoons

of

flour

1 egg 1 teaspoon of salt

We put the flour in a bowl , we adde the milk , but slowy . Then we add the egg And salt . Mix it unĆ&#x;l it is ready .

Pour the mix tutle in the frier .Fry them one by one .


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