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Number of visits:: 20382x
Language: Česky Slovensky
0.71 ($ 0.23/serving)
40 minutes
3 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 1363 kJ (326 kcal) 16 %
  • Sugar 0.02 g   0 %
  • Fats 1.29 g   2 %
  • Saturates 0 g   0 %
  • Sodium 0.578 g   24 %
  • % recommended daily amount for adults (Everything about GDA)

Some people do not like it, but there are also soma who love it. It is a very simple recipe with a guaranteed result and it is prepared for few bucks.

pea yellow, green 250 g 883,7 kcal
bouillon cube 1 cube 13 g 0,4 kcal
dried vegeteble 1 tsp without salt and glutamate tutorial on home production {text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"} {text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."} {text:"In the section: What is it? you find out what the glutamate is"} 4 g 11,3 kcal
grounded black pepper 1/8 tsp 0.5 g 0 kcal
marjoram 1/2 tsp 0.25 g 0 kcal
garlic 1-2 cloves 5 g 5,5 kcal
salt 1/3 tsp - to taste 4 g 0,2 kcal
  1. Put peas into a pot.
  2. Pour a liter of water and let soak for about 3 hours. This saves a lot of energy for cooking. 
  3. Then turn on the stove and add the cube of bouillon. Vegetarians can use only salt.
  4. When the peas is soft, strain it, but put back a bit of strained water - about 1-2 shots and mix everything with a blender. 
  5. Season with salt to taste, add a little pepper, 1/2 teaspoon marjoram and crushed garlic. 
  6. Stir everything and serve. 
  7. You can decorate with fried onions.

- put 250g peas into a pot...

- pour about a liter of water and let soak for about 3 hours... (his saves a lot of energy for cooking)

-  then turn on the stove and add the cube of bouillon...

- add a teaspoon of dried vegetable without salt and glutamate... (recipe can be found at: www.video-recipes.net)

- when the peas is soft, strain it...

- but put back a bit of strained water...

- mix it with a blender...

- season with salt...

- add a little pepper...

- 1/2 teaspoon marjoram...

- 1-2 cloves of crushed garlic...

-  stir, season if needed...

- and serve foe example like this...

If you're not a vegetarian, you can serve it with a sausage. But even with bread mashed peas is excellent.

  • Phở bò tái
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    Phở bò tái

    Pho bo ( pronounced "pfa bo " ) soup is a hit of nowadays.. If you follow our instructions, you will find it quite simple. Firstly, read the entire instructions, watch a video, and then you just have to print the ingredients and go shopping. Our tips can be found at the end of this recipe. | Tip 1: Make broth always in large quantities. Do not worry that soup won´t be tasty. The broth can be easily frozen. It's the most difficult part, the rest is ready in the bowl in a minute. | Tip 2: You will have some difficulies to find the herbs in ordinary shops, but in Vietnam marketplaces they will advise you. For this case we have also named the herbs in Vietnam language, so they immediately know which one it is. | Tip 3: The most common herbs are Mexican coriander and mung sprouts. Coriander, perilla and Vietnam basil herbs are very aromatic, and thus use very little of them. | Tip 4 : Use beef bones, tail and ribs in various combinations. It does not matter if you use them in different quantities. But always use marrowbones. | Tip 5 : Rinse the meat thoroughly in cold water and bake the bones as directed. This saves you a time with replacing the water, as stated in some other recipes. | Tip 6: Do not look for the original recipe for soup Pho, it does not exist. On the internet, we went through hundreds of recipes, but none of them were the same. | Tip 7: What to do with meat that was left of the broth? It is a soup called "phở bò chín", of which the recipe can be fond HERE.  | Tip 8: This soup costs in various restaurants from 79 up to 259 crowns. At this price the average family eats this soup at home 3 times. Do not underestimate the soup because is full of vitamins and minerals. | Tip 9: If you find this soup too fatty, then let the broth cool completely and the second day pick up all fat with a spoon, and then you have a great and healthy diet soup. | Tip 10: When you eat this soup as a main meal, ask yourself a question: Why Vietnamese and Chinese are not fat ... ? The answer lies in a bowl in front of you...

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     There is not a garlic in them, not even a pinch of marjoram, but the taste has attracted attention everywhere where Ingvar Kamprad has joined - the owner of a huge business under the name IKEA. | 

    After much experimentation, we bring a recipe for traditional balls, which we know from the store IKEA. This recipe has been translated from the Swedish website and weight ratios were adjusted to our used grams and milliliters. There are lot of recipies for these meatballs, but in our opinion, this recipe is very close to those of the original, and so much that you do not know the difference.... | 

    There is not original IKEA meatballs recipe, so don´t look for it. It is produced by several manufacturers and original recipe is a secret. Even one of the producers added to the meatballs soya, but he somehow failed to mention it among the ingredients on the packaging.

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    You can also prepare a smaller cheesecake using the half-dose ingredients.

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    Nutrient culture - a yogurt that we use is a key ingredient. Therefore, choose it very carefully. | 

     

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    Always sprinkle hydroxide in water, never pour water into hydroxide! Would occur chemical reaction - instant boiling liquid with a strong sputtering. However, if you pour hydroxide in water, that will not happen. A glass or other container should be able to stand temperature around 90°C, since the fluid is hot. If you follow these principles, the production of soap is safe. | 

     

    The most important is to wear protective eyeglasses and gloves. Working with a strong basic agent, spillage could cause injury to eyes and the skin. In no case should be children present while working on the recipe. | 

     

    Sodium hydroxide is highly hygroscopic substance. In practice this means that immediately after weighing close the container, otherwise the substance absorbs moisture within seconds and the crystals will be bonded. | 

     

    Do not inhale vapours while cooking.

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