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Number of visits:: 18612x
Language: Česky Slovensky
1.04 ($ 0.36/serving)
15 minutes
3 servings
Obtížnost

    Each serving contains 100 g

  • Energy 1061 kJ (253 kcal) 13 %
  • Sugar 0.38 g   0 %
  • Fats 24.66 g   35 %
  • Saturates 13.21 g   66 %
  • Sodium 0.439 g   18 %
  • % recommended daily amount for adults (Everything about GDA)

Egg spread is ready in a minute and is made of ingredients that are always in the fridge.

butter 5 tbsp 80 g 586,6 kcal
full fat mustard 1 tbsp 20 g 20 kcal
onion 1/2 small 30 g 12,3 kcal
egg 3 pieces 180 g 239,3 kcal
sour cream 2 tbsp 40 g 39,7 kcal
salt 1/4 tsp 3 g 0,1 kcal
grounded black pepper 1/8 tsp 0.5 g 0 kcal
chive 1 tsp 1 g 0,5 kcal
  1. Creamy egg spread starts with making hard-boiled eggs. 
  2. In a bowl whisk the butter. You can use a blender, but  you can also do it with a spoon. 
  3. Then add 1 tablespoon of mustard, onion, grated eggs, sour cream, salt, pepper and stir gently. Add salt rather gradually. 
  4. Finally, add a teaspoon of chopped chives, which you can replace with a finely chopped parsley.
  5. This very simple recipe can be varied in many different ways. You can add a cucumber, chopped chives, cheese, etc. Always follow the rule - the harder ingredient , the smaller pieces we cut.
Creamy egg spread is excellent with bread and pastries.

  • Phở bò chín
    video

    Phở bò chín

    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: 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 8: 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 9: 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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    The only chemical that must be used is sodium nitrite. Without it, it would be just a piece of boiled meat, but still compared to manufactured ham it is much healthier, moreover, there are no strange color stabilizers etc.. Specifically, in this recipe, in 1 kg of ham there is only 0.075 g of sodium nitrite. Anyone who has ever eaten any sausages, already ingested nitrite in multiple quantities, so there's no need to worry. |

    In the recipe ham contains as much salt as bought one. So if you do not like much salt, use less of curring salt -  20 g per kilogram of meat. |

    This ham can not be stored as long as bought one. We recommend to use it up to 3 days or freeze it. It is also possible to use different containers with the possibility of vacuum - the suction air. |

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    I found potato bread at the beginning of 2011, until then I sadly and with regret threw all stale bread away. After finding this recipe, however, I realized that I have lack of stale bread, because it is a real delicacy and surprisingly it is more tastier than a traditional potato fritters. |

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    Instead of vinegar can be used brine from pickled cucumbers. | 

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    video

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    video

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    video

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    video

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    video

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    video

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    video

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    video

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    video

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