Czech Foods Recipes

Once, there was a recipe that looked oh-so-very-tasty. It was a pasta with a fava pesto sauce. Fava beans were beautifully photographed in the half-shell. Scattered across the brown paper bag they were purchased in, the green, slightly fuzzy, pods had been discarded and a steaming plate of pasta was in the forefront. I made it within days. And it sucked. I mean, it was so bitter even copious amounts of cheese (my usual fix-it) left me feeling pretty disappointed. Still, ever curious about the world of favas, I did some asking around. Illumination my friends, pure fava illumination. There is a double shell. Yep. Now, if you want to eat them raw, snack-style, the double shell need not be removed. In fact, one doesn't even notice it. But if you want to cook them, even slightly, the outer jacket of the fava bean has got to go. The way to do this is get a pot of water boiling, and in the meantime, start popping the fava beans out of the pods. Then toss in the pot and boil for 1 minute. ...

Cooking can be as simple or as complex as you make it. A long rambling recipe can be such a joy to read and an inspiration with scrumptious results. A quick post-market lunch of hand-made tortellini and mushrooms picked lovingly by the same elderly man who sold them to you can be so ultimately satisfying in such a different way. What we sometimes forget, however, is the tremendous impact of the people whom we are cooking for. It's almost like dating. First, you have the compatibility factors. How much salt, any dietary restrictions, and other personal preferences. But then comes something less tangible. Chemistry, I believe it is often called. It transcends the actual contents of the meal and touches a much more personal level. You can cook and eat with someone who likes the exact same things as you, but something just doesn't click. Maybe they are too critical, or not critical enough. Maybe they desire a formal presentation and you are more of a pan-to-plate kind of a cook. Wh...

Strawberry pasta salad with cucumbers, fresh mozzarella, and basil turned out to be a refreshing spring lunch. I can imagine this as a sort of picnic fare, as it is best at room temperature and would travel well. With a sweet balsamic glaze and a pinch of salt it was still a dish with a soft flavour. I am toying with the idea of switching out the mozzarella for some tangy chucks of feta cheese next time. Continue to Recipe... Recipe: Strawberry Pasta Salad Serves 4 Time 30 mins 1/2 lb. (250g) short pasta shape (e.g. ziti) half a cucumber , sliced into half-moons 1 cup (5oz / 150g) strawberries , sliced 1 - 2 Tb olive oil 1 Tb balsamic glaze OR 1/2 Tb balsamic vinegar pinch salt 2 fresh buffalo mozzarella balls (3.5 oz / 100g each) handful fresh basil leaves handful toasted chopped almonds 1) Cook pasta in boiling water 8 - 10 mins, drain and rinse in cold water.  2) In a large bowl, toss pasta with cucumber and strawberry slices. Gently mix in the olive oil, balsamic, and salt....

Eating out, exploring new restaurants, is not only such a pleasure in itself, but can often inspire dishes to be recreated at home. A few weeks ago I shared a few bites of a starter salad of delicate ribbons of zucchini atop some punchy arugula. Lovely chunks of Parmesan were stuffed between the curls and some deeply flavoured olive oil was drizzled over all. Perfetto . Since then, there have been few waking moments where that salad hasn't been on my mind. So this week, I've been doing the same, with the addition of fresh lemon juice, Maldon sea salt, and with some warmed Italian flatbread called Piadina . Fresh and simple, it works beautifully as a light lunch, a starter, or even as a late night meal for those working evening hours and facing that dreaded 11pm I-need-a-quick-and-light-meal-and-don't-want-to-dive-into-the-bag-of-tortilla-chips-again moment. Although I must warn, try this salad once, and you'll be dreaming of zucchini ribbons for weeks to come! Continue...