Egg brawn

Egg brawn

  • 4-5 hard-boiled eggs
  • 100 g soft salami
  • 1 glass spicy pickled vegetables
  • approximately 330 g
  • 150 g salad dressing
  • 1 packing (20 g) food gelatine
  • salt, pepper, ground sweet pepper

Cut egg and salami in small cubes and add strained vegetables, also cut in small cubes. Mix together with salad dressing in a larger bowl. Prepare gelatine according to recipe; use vegetable pickle instead part of water. Pour well dissolved gelatine into the bowl and mix thoroughly. Add salt, pepper or ground sweet pepper as seasoning and pour into the 30 cm large baking tin "Venison Chine" Put food foil inside the tin to tip out the tin more easily. Keep the ready brawn in a cool place to solidify.

Spaghetti cake

Spaghetti cake

  • 1 package spaghetti
  • 1 onion
  • 75g butter
  • 2 cloves of garlic
  • 100 g English bacon
  • 200 g ham salami
  • 5 large champignons
  • 2 paprikas - 1 green paprika, 1 red paprika
  • 3 tomatoes
  • 200 g cheese
  • 4 eggs
  • pepper, salt, oregano

Cook spaghetti in salt water, melt butter in a pan, and fry the onion to become glassy. Cut English bacon and ham salami, paprika, champignons, potatoes, pressed garlic, add onion, mix, add salt, pepper and oregano and warm up thoroughly. Mix in spaghetti and grated cheese. Butter the baking tin and strew with crumbs. Tins with Teflon® surface need only to be buttered slightly. Fill the tin with prepared mixture, put into pre-heated oven, bake (for approximately 10min) at 200°C and then pour over with whisked egg. Bake golden brown.

Bear paws

Bear paws

  • 350g fine-ground flour
  • 250g butter
  • 250g sugar
  • 120g ground walnuts
  • 2 spoonfuls of cocoa
  • lemon peel, cinnamon,
  • ground clove and new seasoning

Mix flour, walnuts, sugar, cocoa and seasoning and knead with warm butter, add milk respectively.

Work smooth dough and press into baking tins. Bake in pre-heated oven. After tilting out of the tins, straw with powder sugar

Royal mince

Royal mince

Mixture
  • 1kg minced meat
  • 2 eggs
  • 1/2dcl milk
  • 2 rolls
  • 3 cloves of garlic
  • 1 big onion
  • marjoram, salt, pepper
Filling:
  • 2 frankfurters
  • 3 boiled eggs
  • 2 sour gherkins
  • 1 Pickled gherkin

Add fine cut onion, rolls dipped in milk, grated garlic, raw eggs pepper, salt and marjoram into minced meat. Work thoroughly. Put 1 half of mixture into slightly buttered plum pudding baking tin, add sour gherkins, frankfurter, hard boiled eggs, cover with second half of minced meat mixture and press in. Bake in oven pre-heated to 200°C for approximately 45min.

Potato pudding with broccoli

Potato pudding with broccoli

  • 500g potatoes
  • 2 whole wheat bread rolls
  • 4 eggs
  • 400g broccoli
  • 150g ham
  • 155g butter
  • 50g crumbs
  • salt, fresh ground pepper, grated nutmeg, marjoram, fresh parsley

Cook potatoes in jacket, strain when soft, peal and press immediately. Dip bread rolls in water. Separate yolk from egg white and whisk whites. Cook broccoli in salt water for about 4 minutes. Cut ham in slices. Froth 125g soft butter, egg whites, dipped whole wheat bread rolls and mix with potato mixture, then add broccoli, cut ham and whisked whites. Spice the mixture and add cut parsley. Put into buttered Teflon® baking tin (such as cake tin) and pour over with 30g melted butter mixed with crumbs. Put the baking tin into cold oven and bake at 180°C for about 45minutes.

Butter cake

Butter cake

  • 150g fine-ground flour
  • 100g cocoa-nut flour
  • 200g sugar
  • 1 vanilla sugar
  • 5 eggs
  • 3/4 baking powder
  • lemon peel

Beat up egg yolk, sugar and a spoonful of water into compact mass. Put in flour with baking powder, coconut and lemon peel. Then add whisked egg white and vanilla sugar. Pour dough into cake baking tin and bake in slightly pre-heated oven.

Cut cool body 2x and fill with coconut cream. Decorate according to your taste.

Fancy bread

Fancy bread

  • 150g raisins
  • 200g butter
  • 200g sugar
  • 1 vanilla sugar
  • 4 eggs
  • pinch of salt
  • 500g medium-ground flour
  • 1 baking powder
  • 1/8l milk

Whisk butter with vanilla sugar, eggs and salt. Mix flour with baking powder and gradually add into the egg mass carefully, together with milk. Then put in raisins. Fill into slightly buttered fancy bread baking tin. Bake in slightly pre-heated oven for about 70minutes.

Meter cake

Meter cake

  • 2 eggs
  • 65g sugar
  • 90g flour
  • baking powder

Whisk eggs with sugar into compact mass. Work in flour with baking powder. Pour into slightly buttered Teflon® baking tin "Venison Chine" and bake in slightly pre-heated oven for about 20 minutes. Let cool down and cut the body into thin slices, join with butter cocoa cream and put back into the Venison Chine baking tin. Leave to solidify and pour over with diluted chocolate, decorate with coconut. Cut sidelong.

Cheese cake with pinaple

Cheese cake with pinaple

  • 2 eggs
  • 65g sugar
  • 90g flour
  • baking powder
  • 250g pot cheese
  • 40g butter
  • 30g powder sugar
  • pine-apple

Whisk eggs and sugar to form solid mass. Work in flour and baking powder. Pour into buttered Teflon® cake baking tin and bake in slightly pre-heated oven for about 20 minutes. Spread the ready body with cheese, beaten up with butter and sugar and put on pineapple slices. Decorate with nuts. Leave the ready cake to cool.

Fruit cake

Fruit cake

  • 2 eggs
  • 60g sugar
  • 90g flour
  • baking powder
  • marmelade
  • fresh fruit one´s own choice
  • 1 cake gel

Whisk eggs and sugar to form solid mass. Work in flour with baking powder. Pour into buttered Teflon® cake baking tin and bake in slightly pre-heated oven for about 20 minutes. Spread the ready body with marmalade, put on pieces of fruit and pour over with cake gel, prepared according to the manufacturers recipe.

Poppy seed roll with apricots

Poppy seed roll with apricots

  • 375g fine-ground flour
  • 30 g yeast
  • 40g sugar
  • 1/8l milk
  • 50g butter
  • 1 egg
  • peel from 1 lemon
  • pickled apricots
  • 250g poppy seed filling
  • 3 spoonfuls apricot jam
  • strew sugar

Work smooth raised paste from flour, yeast, sugar, butter, egg and peel and leave to rise for 30 minutes. Knead paste and roll out to fit into 25cm x 25cm or 30x30cm large baking tin. Spread thin with poppy seed filling, put on dripped cut apricots and roll in. Put the roll into buttered plum pudding baking tin and let rise for 20 minutes. Then cut dough endwise, about 1 cm deep. Bake for 45 minutes in slightly heated oven. Bake and leave in baking tin for about 30 minutes to cool. After tilting, leave to cool completely. Spread strained jam and strew with sugar.

Contacts
BLEX, a.s.
Závodu míru 327/4
360 17 Karlovy Vary
Czech Republic

ID.: CZ 25 24 74 09

tel: +420 353 403 111
fax:+420 353 449 687
blex@blex.cz


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