Czech Foods Recipes

Well our kitchen has long been overdue for some flooring upgrades. A few years ago we removed a horrible thick terra cotta style tile that was replaced with a café style black and white checker tile. That project was a rushed job and done with total carelessness; my bad. The tiles ended up looking decent in some places but bubbled and rose in other spots of the kitchen. That shoddy work was attributed to laziness (by not peeling away the entire subfloor in an even manner). We learned to live with it for a few years, but this past spring, we ended up finally doing the floor the right way. We decided on wood flooring from Home Depot. The wood flooring of choice was the Home Legends series sold at Home Depot. The flooring ran about $5.48 per square foot. Overall I spent about $660 for my kitchen floor which factored in about 10% extra for waste or just wanting a little extra. My internet searches about waste factor resulted in most sites recommending anywhere between purchasing and additi...

Yesss I have finally perfected a home recipe for the amazing cookie dough cheesecake that I had on holiday at The Cheesecake Factory .  While it's not going to put them out of business anytime soon, this recipe is a fairly straightforward with little chance of failure. Please note, this recipe is for a 6 inch/15cm tin, double the recipe for a full size cheesecake and adjust your cooking times. You will need: Cheesecake Crust: 200g malt biscuits 2 1/2 Tbsp melted butter Cookie dough filling: 2 Tbsp butter (room temperature) 3 Tbsp granulated sugar 2 Tbsp brown sugar 1 tsp vanilla extract 1 1/2 Tbsp water 1/4 cup flour 1/2 cup dark chocolate chips/drops Cheesecake filling: 1/2 cup sugar 300g cream cheese (full fat) 1 cup soured cream 2 small eggs 1 tsp vanilla extract 1. Preheat oven to 100C. 2. Crush the malt biscuits and combine in a bowl with melted butter. 3. Press mixture into base of springform pan and bake for 5 minutes or until slightly golden.  Set aside. 4. Next, prepa...

I've come up with an extremely successful peanut butter and chocolate chip ice cream recipe! This relatively simple ice cream recipe actually tastes more like gelato due to the added creaminess from the peanut butter, but I am hesitant to label it as that as I do not wish to incur ire from foodies. For one batch that fits perfectly in a standard ice cream maker you will need: 1 cup whole milk 1 cup double cream (half and half) 2/3 cups granulated sugar 1 tsp vanilla extract 200g (7oz) smooth peanut butter 140g (5oz) dark chocolate (or semi-sweet) chocolate chips Note: This recipe assumes that you have chilled your ice cream maker or are familiar with how to make freezer ice cream. 1. Combine whole milk, sugar, and vanilla extract in a pan over low heat.  Remove from heat as soon as smooth and set aside to cool. 2. Using an electric mixer, beat the double cream until it becomes aerated and starts to stiffen. 3. In a large bowl (that can easily be poured from), add the peanut butter ...

This recipe was inspired by the fish tacos I recently tried at Wahaca, and a bottle of Sriracha I managed to get my paws on. As a note, I would say that you can take the time to batter and fry your own fish, but I made these on a Tuesday, that wasn't happening.  So I took the easiest shortcut ever, chopping a battered fish fillet in half for each taco.  As long as you buy a reasonably good quality fish, it doesn't detract from this flavorful taco! For 8 tacos, you will need: 4 large battered fish fillets (cooked and halved) 1/2 cup sour cream 1 cup shredded lettuce Sriracha cream sauce ingredient You will need: 1/2 cup mayonnaise (light is fine) 2 1/2 Tbsp condensed milk (again, light is fine) 1 3/4 Tbsp Sriracha sauce Simply whisk all ingredients together and serve drizzle over fish. Note: This sauce is incredibly addicting, and you will want to put it on everything. 1. Preheat oven to 100C/210F. 2. Assemble your tacos, lettuce, (cooked) fish, and drizzle sauce and sour cream...