Recipes

Ingredients:

• 200 g smoked salmon
• 150 g frozen Broccoli FROZANA
• 1 small piece of red onion
• 1 boiled egg
• 1 tbsp horseradish
• 1 tbsp mayonnaise
• salt and pepper to taste

Method:

Put broccoli into boiling and salted water and blanch for 4 minutes. Then remove from water and cool them. Add one chopped onion and an egg cut into eighths. Prepare sauce with mayonnaise and horseradish, then season it with salt and pepper. Combine vegetables with sauce, place in the middle of the plate and arrange them with smoked salmon.

Ingredients:

• 400 g Spring Vegetables FROZANA
• 2 eggs
• 1 tbsp mayonnaise (around 80 g)
• 150 g natural yoghurt
• half of bunch of fresh herbs (parsley, dill and chives) (around 30 g)
• salt and pepper to taste

Method:

Boil the eggs. Hard-boiled eggs cut into quarters. Pour the content of the package into boiling, salted water and after 2-3 minutes chill them. Pour vegetables into salad bowl, add eggs and stir it gently with the vegetables. Prepare herbal souce by mixing mayonnaise, yoghurt and finely chopped herbs into bowl. Add salt and pepper. Put the salad on the plate and pour the sauce over the vegatables. Serve immediately after preparing.

Ingredients:

• 400 g Lecho FROZANA
• 50 ml oil or olive oil
• 6 eggs
• 6 tbsp flour
• salt and pepper to taste
• fresh thyme or basil

Method:

Pour frozen vegetables on warmed up frying pan and stir frequently to evaporate water out of vegetables. Then add oil, finely chopped herbs, salt, pepper and fry around 5 minutes. Move half of the vegetables to separate bowl, the rest of them leave on the pan over low heat. Mix egg yolks with flour and salt, combine it gently with whipped egg whites and pour half of the egg mixture into frying pan, on which are placed vegetables. After 3-5 minutes turn over the omelette to the other side. Repeat activity with the rest of vegetables and egg mixture. Serve immediately after preparing.

Ingredients:

• 400 g frozen Cauliflower FROZANA
• 1 carrot
• 1 parsley
• ¼ celery
• 1 leek
• 350 ml milk
• 750 ml bouillon
• Jamaica pepper, bay leaf, pepper grains, pepper, salt
• 1 tbsp chives

Method:

Parsley, leek, and celery cut into small pieces, put them together with cauliflower into pot and pour milk and bouillon over it. Add 1 whole carrot and seasonings: 1 bay leaf, 3-4 pepper grains and 3-4 Jamaica peppers. Cook soup around 30 minutes until the vegetables have softened. Take out carrot, bay leaf and Jamaica peppers from soup, mix it. Add salt and white pepper to taste. Decorate it before serving.

Ingredients:

• 150 g Ratatouille Mix FROZANA or Mexican Salad FROZANA
• 150 g pork tenderloin
• salt, pepper, sugar to taste
• 1 tbsp French mustard
• 50 g peeled diced tomatoes Pelati
• olive oil

Method:

Rub tenderloin with salt, pepper and French mustard. Roast it in a preheated oven at 180˚C for 15 minutes. Braise the Ratatouille Mix or the Mexican Salad in olive oil and add tomatoes Pelati. The whole mix stew for 3 minutes. Season it with salt and sugar. Cut roasted pork tenderloin into slices and serve on braised vegetables.

Ingredients:

• 150 g chicken fillet
• 100 g frozen Broccoli FROZANA
• 50 ml sour cream 30%
• 1 egg
• salt and pepper to taste
• 150 g frozen Green Bean FROZANA
• chives
• olive oil
• aluminum foil

Method:

Pound out and flatten 100 g chicken fillet to be used as cutlet. Season with salt and pepper. Boil broccoli in salted water until it has softened. Take broccoli out of water. Mince the rest of the chicken fillet with the mincer. Add salt, pepper and sour cream, and form the homogeneous mixture. Spread the mixture in rectangle shape over the aluminum foil which was greased with olive oil. Put the fillet on such prepared mixture and wrap the foil tightly. Roast the fillet in a preheated oven to 180˚C for 15 minutes. Boil green beans in salted water. Cooked green beans tie with chives in bundles. Slice the roasted fillet and put them on beans bundles.

Ingredients:

Shortcrust pastry:

• 250 g butter
• 125 g icing sugar
• 1 egg
• 450 g flour

Fruit filling:

• 200 g butter
• 200 g ground almonds
• 200 g sugar
• 4 eggs
• 2 tbsp flour
• 250 g frozen Strawberries FROZANA

Method:

Mix the butter with icing sugar, then pour flour into and knead a dough. When you bind the ingredients into cohere mass add an egg and knead the dough again. Wrap the dough in clingfilm and chill for 30 minutes before using. Roll the pastry (thickness ½ cm) and put it into tart pan (the diameter 25 cm). Bake it in an oven at 180˚C for 10 minutes. Prepare the fruit filling. In order to do it combine all the ingredients (except strawberries) until mixture appears smooth and place it in the fridge for 15 minutes. Spread the filling at the baked bottom part of the tart and decorate with frozen strawberries. Bake it in a preheated oven to 175˚C for 20 - 25 minutes.

Ingredients:

• 300 g frozen Raspberries FROZANA
• 100 g sponge cakes
• 600 g cream cheese
• 400 g cream 36%
• 200 g icing sugar
• 30 g vanilla sugar
• 25 g gelatine
• 1 package raspberry jelly

Method:

Leave raspberries in room temperature till defrosting. Dissolve jelly in hot water according to information on the package and put it aside and let it chill. Whip cream with icing and vanilla sugar for smooth consistency, add cream cheese and mix it gently. In separate bowl mix gelatine accurately with 70 ml of hot water. Leave it to chill when stirring frequently. When gelatine will cool down a little, add 2-3 spoons of cheese mass, mix it fast and leave it to chill, but take care and do not let the mass congeal. Cooled gelatine put into bowl with cheese mass and mix it accurately. Cover the bottom part of springform pan with sponge cakes. Put the cheese mass on the sponge cakes. Leave it in fridge for 20 minutes untill the mass has congealed, pour on it part of cooled jelly and decorate it with raspberries. At the end pour the rest of the jelly and put the torte into the fridge to make it congeal.

Ingredients:

• 400 g Cherries without stones FROZANA
• 200 g flour
• 200 g butter
• 150 g icing sugar
• 6 eggs
• 1 package of vanilla sugar (30 g)
• ½ of package of baking sugar

Method:

Preheat an oven to 170˚C. Grease baking pan (20x30 cm) with butter and sprinkle it with flour. Melt the rest of butter in saucepan and leave it to chill. Eggs, icing and vanilla sugar beat together until mixture appears smooth for 10 minutes. Then add baking powder stirred with flour and pour cooled down melted butter. Gently mix the whole dough with the mixer on low speed. Put the dough into form and place sour cherries on the top of it. Remember to push them a little into the dough. Bake the dough into an oven for 40 minutes. When baked, leave it to cool down. Serve it sprinkled with icing sugar or whipped cream.