1. Secondary School of Graphics
The Czech autumn menu

2. Liver pâté
Ingredients:
Preparation time:
Cooking time:
120 min
60 min
 100 g onion
 300 g pork shoulder
 300 g pork liver
 2 tablespoon of cream
 1 teaspoon of ground paprika
 cranberry sauce
 salt
To serve:
Appeti
zer
 toasts
How to make it: 1. At the first – roast the meat and let it cool
2. Fry the chopped onion until golden brown
3. Blend cooked meat and raw liver together in a blend
4. Add the fried onion, paprika, salt, cranberry sauce, cream and blend again – the taste will mellow
when the pâté is cooked
5. Put the mixture into the roasting pan roast and place it into the water bath and let it in the oven at 85 °C for
an hour
6. Leave to cool until the next day, then take out of the tin and cut into slices and serve with toasts
Bon
appetite!

3. Pumpkin soup
Ingredients:
Preparation time:
Cooking time:
20 min
25 min
 1.5 kg pumpkin
 700 ml water
 500 ml milk or 300 ml cream
 1 large onion
 1 piece potato
 cumin, pepper, salt, grated nutmeg
To serve:
Sou
p
 1 handful parsley
 white bread or toasts
How to make it: 1. At the first – fry onion in oil (gently until golden brown)
2. Add the chopped pumpkin seedless and diced potato
3. Fry briefly, add the water, salt, cumin, pepper and stew for about 40 minutes
4. Remove the pot from the stove and add the milk and blend blender
5. Then return the pot back on the stove, add the cream and spice with grated nutmeg
6. Soup should be thick enough, so add milk or cream combine as desired
7. Serve with white bread (preferably toast) and sprinkle with parsley
Bon
appetite!

4. Chicken with
chanterelle sauce
Ingredients:
Preparation time:
Cooking time:
 1 lemon
 thyme
60 min
20 min
 4 chicken breast (with skin)
 400 ml double cream (33%)
 150 g chanterelles (mushrooms)
 30 g plain flour
 2 cloves of garlic
 1 small onion
 1 teaspoon chopped thyme
 1 teaspoon paprika, ground black pepper, salt
 lemon juice
To serve:
Main
course
How to make it: 1. At the first – wash chicken breasts, dry and season with salt and pepper
2. Fry in hot oil and put in the baking dish
3. Peel and chop the onion and garlic
4. Then clean chanterelles and cut them
5. Fry onion in the oil
6. Add pepper, garlic mushrooms and stew for 5 minutes
7. Pour cream into the mixture and season with salt and pepper
8. Add the chopped thyme and stew
9. Then add the meat and roast at 180 °C until the meat is tender (about 20-30 minutes)
10. Mix flour with a little water and put it into the sauce and stew
11. Season the sauce with lemon juice
12. Serve the chicken with pasta or Typical Czech dumplings and garnish with thyme
Bon
appetite!

5. Apple strudel
Ingredients:
Preparation time:
Cooking time:
90 min
30 min
 400 g fine flour
 100 g 100% fat
 80 g sugar
 1/4 packet of baking powder (mix together with fine flour)
 1 egg
 pinch of salt and sugar
For the filling:
Desse
rt
 400 g apples
 100 g sugar
 50 g raisins
 50 g wallnuts
 cinnamon
How to make it: 1. At the first – mix baking powder and flour
2. Sprinkle the rolling board with flour
3. Add the egg, baking fat, pinch of salt and sugar
4. Make a heavy dough and leave in a warm place for an hour
5. Roll the dough and bake in the oven at 180 °C for 30 minutes
Bon
appetite!

6. Resources of the pictures:
Liver pâté
http://www.spektrumzdravi.cz/w/spektrumzdravi/cache/domaci-pastika_1600x900ms.jpg
Pumpkin soup
http://janetching.files.wordpress.com/2008/10/img_0159-jc.jpg
Chicken with chanterelle sauce
Picture is scanned from the czech magazine „Chvilka pro tebe“ (EN: „A moment for you“)
Apple strudel
http://img.food.com/img/recipes/75/94/large/picuAnr5W.jpg

7. I hope you liked my presentation of
The Czech autumn menu… 
My photos of he autumn in the Brno
(near place where I live)
Pavlína Hrbatová
Secondary School of Graphics, Brno (The Czech Republic)
Thank for your
attention!