The Czech autumn menu

1. SecondarySchoolofGraphics The Czech autumn menu

2. Appetizer Preparation time:120 minCooking time: 60 min Liver pâté Ingredients: 100 g onion  300 g porkshoulder  300 g pork liver  2 tablespoonofcream  1 teaspoonofground paprika  cranberrysauce  salt To serve: toasts How to make it: 1. At thefirst– roast the meat and let it cool 2. Frythe chopped onion until golden brown 3. Blendcooked meat and raw liver together in a blend 4. Add thefried onion, paprika, salt, cranberry sauce, cream and blendagain – the taste willmellow whenthepâtéiscooked 5. Putthemixtureintotheroasting pan roast and place itintothewaterbath and let it in theovenat 85 °C for anhour 6. Leave to cool until the next day, then take out of the tin and cut into slices and serve withtoasts Bon appetite!

3. Soup Pumpkinsoup Preparation time:20 minCooking time: 25 min Ingredients: 1.5 kg pumpkin  700 ml water  500 ml milkor 300 ml cream  1 largeonion  1 piecepotato  cumin, pepper, salt, gratednutmeg To serve: 1 handfulparsley  whitebreadortoasts How to make it: 1. At thefirst– fryonion in oil (gentlyuntilgoldenbrown) 2. Addthechopped pumpkin seedless and diced potato 3. Fry briefly, add the water, salt, cumin, pepper and stewfor about 40 minutes 4. Removethe pot from the stove andadd the milkand blendblender 5. Then return the pot back on the stove, add the cream and spicewithgratednutmeg 6. Soup should be thick enough, soaddmilk orcream combine as desired 7. Serve with white bread (preferably toast) and sprinkle with parsley Bon appetite!

4. Maincourse Chickenwithchanterellesauce Preparation time:60 minCooking time: 20 min Ingredients: 4 chickenbreast(with skin)  400 ml double cream(33%)  150 g chanterelles (mushrooms)  30 g plainflour  2 clovesofgarlic  1 smallonion  1 teaspoonchoppedthyme  1 teaspoonpaprika, groundblackpepper, salt  lemon juice To serve: 1 lemon  thyme How to make it: 1. At thefirst– wash chicken breasts, dry andseason with salt and pepper 2. Fryin hot oil andput in thebakingdish 3. Peel and chop the onion and garlic 4.Thencleanchanterelles and cutthem 5. Fryonion in the oil 6. Addpepper, garlic mushrooms and stewfor 5 minutes 7. Pourcreamintothemixture and seasonwith salt and pepper 8. Add the chopped thyme and stew 9. Thenaddthemeat and roastat 180 °C untilthemeatis tender (about 20-30 minutes) 10. Mix flour with a little water and putitintothesauce and stew 11. Seasonthesaucewith lemon juice 12. Serve the chicken with pasta orTypical Czech dumplings and garnishwiththyme Bon appetite!

5. Dessert 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 togetherwith fine flour)  1 egg  pinch of salt and sugar Forthefilling: 400 g apples  100 g sugar  50 g raisins  50 g wallnuts  cinnamon How to make it: 1. At thefirst– mix bakingpowder and flour 2. Sprinkle the rolling board with flour 3. Addtheegg, baking fat, pinchof salt and sugar 4. Makea heavy dough and leave in a warmplace foran hour 5. Roll the dough and bake in theovenat 180 °C for 30 minutes Bon appetite!

6. Resourcesofthepictures: Liver pâté http://www.spektrumzdravi.cz/w/spektrumzdravi/cache/domaci-pastika_1600x900ms.jpg Pumpkinsouphttp://janetching.files.wordpress.com/2008/10/img_0159-jc.jpg Chickenwithchanterellesauce Picture isscannedfromtheczechmagazine „Chvilka pro tebe“ (EN: „A moment foryou“) Apple strudelhttp://img.food.com/img/recipes/75/94/large/picuAnr5W.jpg

7. I hope you liked my presentation of The Czech autumn menu…  My photosof he autumn in the Brno(near place whereI live) Pavlína Hrbatová SecondarySchoolofGraphics, Brno (The Czech Republic) Thankforyourattention!