Czech Foods Recipes

And now for something completely different... as you can probably see, I have been on a bit of an east asian food kick lately.  Best to mix things up a bit!  Since I recently had access to a grill, I thought I'd try my hand at some grilled flatbreads. These are warm, fluffy, and lightly seasoned with rosemary, sea salt, and tiny pools of olive oil goodness. This recipe uses a modified version of my basic pizza dough (using bread flour and longer rising times). You will need: 1 packet quick rise-dry yeast 1 cup water 2 Tbsp oil 1/2 Tbsp sugar 1 tsp salt 2 1/2 cups (strong) bread flour 2 Tbsp fresh rosemary, chopped Sea salt  Virgin olive oil Yield: 3 large flatbreads or 4 medium 1. Combine dry ingredients: salt, sugar, flour, and yeast in a medium bowl. 2. Heat water to 130F/55C, immediately add water (once heated) and oil. Stir until thick. 3. Turn dough onto floured surface, kneading for 5 minutes. 4. Return dough to bowl and cover with kitchen towel, let sit for 30 mi...

My husband and I have been greedily trying Japanese food all over London, as we simply cannot get enough!  However, that is an expensive hobby, so at some point we had to start doing our best to reproduce some of the wonderful food we've tried at home.  The recipe for rice balls (below) makes a great vegetarian side dish or would be good for little (or picky!) fingers! Grilled Teriyaki Salmon and Greens Salad You will need: 1/4 cup mirin 1/4 cup sake (cheapest available seems to work fine!) 1/4 cup dark soy sauce 2 tablespoons sugar 1 Tbsp toasted sesame oil 400g (14oz) salmon 1/3 cup edamame 100g (3.5oz) fine green beans, blanched 100g (3.5oz) broccoli, blanched 1 cup sushi rice (uncooked) Yield 2 servings 1. Prepare sushi rice by rinsing, soaking for half an hour, and then cook according to package instructions.  You may wish to season it with 1 Tbsp rice vinegar (or to taste). 2. Combine mirin and sake over a medium/low heat for 5 minutes.  Add soy sauce and sugar...

I love Cinnamon Milk!  It is a quick and easy thing to make, but always well-received by guests and family!  It is especially great in the summer or after some spicy food.  Cinnamon Milk is ice cold, refreshing, and sweet! You will need: 3 cups rice milk 3 cups almond milk 3 cinnamon sticks 1/4 tsp ground cinnamon (and extra for garnish) 1/3 cup sugar In a heavy saucepan, combine all ingredients.  Break up the cinnamon sticks for extra flavor.  Stir constantly over a medium-low heat for 10 minutes. Pour through sieve into large serving jug and refrigerate once at room temperature. Serve over ice.

This super sweet and sticky side dish makes a wonderful addition to a meal!  It is particularly good with fried foods and roasts (and would therefore be a great addition to a Thanksgiving or holiday meal). It is so hard to stop eating this all in one go!  It's also easy on your budget and goes down well with picky eaters. You will need: 3 medium sweet potatoes 1 Tbsp soy sauce 1 Tbsp brown sugar 1/8 tsp Worcestershire sauce Honey for drizzling Toasted Sesame Oil for brushing on potatoes 1. Wash and peel sweet potatoes.  Cut into small cubes. 2. Arrange on a roasting tin over parchment paper. 3. Brush with toasted sesame oil and bake for 25 minutes at 200 C / 400 F. 4. While potatoes are roasting, combine soy sauce, brown sugar, and Worcestershire sauce in a small bowl. 5. After 25 minutes, brush potatoes with sauce.  (Very) lightly drizzle honey over potatoes and replace in oven for an additional 15-20 minutes.

I loooveed the idea of making something with eggnog this year and finally settled on this! I toyed with the idea of making a white chocolate and eggnog ganache for the inside, however, due to white chocolate's low melting point and adding in the liquid of the eggnog I decided to go with a method sometimes used in fudge making, using marshmallow fluff! However, if you sub some of the cream in a ganache with eggnog I still feel like it might work? Nevertheless, here is my full-proof recipe below! You will need: 1/3 cup eggnog 1 cup granulated sugar 1/4 cup butter 1/2 tsp rum flavoring, or to taste 1/2 tsp nutmeg Pinch of cinnamon 1 1/2 cup white chocolate chips 1/2 cup marshmallow fluff 1 lb white candy coating or similar quality white chocolate Nutmeg for garnish Yield: approx 30 truffles 1. In a medium saucepan, whisk together eggnog and sugar. Add butter and keep on a low boil over medium heat for a couple minutes. Add in rum flavoring and marshmallow fluff, and whisk gently. Remo...

I realised that I haven't uploaded many side dishes to this site.  The first recipe I'd like to formally present as a side dish is one of my husband's favorites, my tangy peanut-ginger slaw.  It is lighter than regular coleslaw, but just as easy to prepare. You will need: 1/2 cup shredded red cabbage 1/2 cup shredded white cabbage 2 Tbsp thinly sliced spring onions 1/4 cup julienned carrots 1 tsp peanut butter 2 tsp dark soy sauce 1 tsp rice wine vinegar 1 tsp dark brown sugar 1 tsp ginger paste (or fresh minced ginger) 1. In a large bowl, combine veggies and toss. 2. In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, brown sugar, and ginger paste.  Stir with a fork until peanut butter is finely incorporated. 3. Tip sauce over veggies and toss again. Add sauce a little bit at a time to get the right amount of moisture, as you don't want it to be soggy. 4. Serve as soon as possible for crispier fresher taste!

This recipe has been so enjoyed in our house I thought it warranted it's own post!  Sriracha cream sauce is good on almost anything.  A dip for chicken, a sauce for fried fish tacos, a sauce for salmon, a mayo-replacement in a sandwich, or as a salad cream, it's all good!  It is extremely versatile and makes almost anything extra-delicious!!  This recipe is made from an amalgamation of sriracha sauces I've found online.  This.  This one is the magic one. Yield: Approximately 1 1/2 cups sauce You will need: 1 cup mayonnaise (light is fine) 1/3 cup condensed milk (again, light is fine) 3 1/2 Tbsp Sriracha sauce Simply whisk all ingredients together and serve.  I bottle mine so that I have it on hand when I get a craving!

There are two ways of making this diner favorite, an express way, and from scratch.  To make the crust from scratch, simply crush oreos (or the chocolate biscuit part of the oreo) until you have 1 1/4 cup, combine with a spot of melted butter and press into the base of your pan.  This is baked for about 5 minutes at 350F/175C. The second bit that can be made from scratch is the chocolate fudge.  Chocolate fudge is not difficult to make, you simply melt 1/2 tin condensed milk (that is 400g or about 14 oz) and 175g dark chocolate (about 1 cup dark chocolate chips). This pie can really be an amazing thing to whip together in no time with pre-made ingredients or you can take the time to lovingly prepare it yourself! You will need: 1 9-inch chocolate pie crust base (either prepared or store-bought) 3/4 cup dark chocolate fudge (either prepared or store-bought) 225g (8oz) full fat cream cheese 1 cup smooth peanut butter 1 cup granulated sugar 1 Tbsp butter or margarine 1 tsp va...

Yes, it's that time of year when everyone tries to figure out what is in Starbuck's pumpkin spice latte and debate about whether there is real pumpkin in it (there is not, but what is 100% honest and natural these days anyways?).  If you don't have £4 to drop on one, why not make your own? Pumpkin hint for Londoners: Libby's tinned pumpkin can be found at Whole Foods if you are struggling to find it in your local supermarket.  I've only ever found it at Whole Foods after being tipped off by other american expats.  They also sell organic pumpkin, which is more watery, but fine for a drinks recipe. You will need: 2 cups milk 1/2 cup prepared hot strong coffee 2 Tbsp tinned pumpkin puree 1 Tbsp vanilla extract (imitation/vanilla 'flavour' is fine) 3 Tbsp sugar 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/8 tsp ground ginger 1/2 tsp ground cinnamon Whipped cream topping optional! Yield: 2 1. In a saucepan, combine pumpkin, cloves, nutmeg, ginger, and cinnamon. ...

Cheesecake #2!  Since these cookies n cream cupcakes were so tasty, I thought I'd work out a recipe for a similar cheesecake.  Enjoy! You will need: 140g (just under 5oz.) Oreos or similar chocolate and cream sandwich biscuits 150g (just over 5oz.) Chocolate biscuits, preferably Oreos with the cream removed 3 Tbsp melted butter 350g (~12oz) full fat cream cheese 200g (~1 cup) granulated sugar 3 eggs 100ml (just under 1/2 cup (.42)) soured cream 1/2 Tbsp flour 2 1/2 tsp vanilla extract You will also need a 6-inch springform pan. 1. Crush 150g chocolate biscuits to a fine sandy texture.  This is best done either in a food processor or in a strong food storage bag with a rolling pin. 2. With your hands, mix crushed biscuits and 3 Tbsp melted butter in the springform pan.  Press around edges to form crust. 3. Crush 140g sandwich biscuits into large pieces.  Set aside. 4. In a large bowl, cream together the sugar and cream cheese.  5. Mix in eggs. 6. Mix in flo...

I've been at it again, trying to invent reasonably healthy recipes that actually taste good.  My husband agrees, I have hit the nail on the head with my spicy blended green veggie soup!  This soup uses potato and veggies as thickener instead of a roux or cream. Health! Great recipe for picky eaters as well, no bits if you leave off the garnishes that do not suit your tastes. You will need: 1 small potato 1 clove garlic 1 1/2 spring onion 2 large stalks celery 1 cup broccoli 1/4-1/2 tsp minced green chili (depending on spice preference) 2 1/2 cups water 2 chicken stock cubes (or vegetable stock for veggies) 1 1/2 Tbsp smooth peanut butter 1/4 tsp red chili flakes (for garnish) 1 Tbsp olive oil or cooking spray Yield: 2 large servings 1. Wash and peel potato, chop into chunks and set aside. 2. Slice one clove of garlic and set aside. 3. Wash spring onion, celery, broccoli, and chili. 4. Slice celery, spring onion, and broccoli into large segments, set aside.  If you'd like...

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 ...

I saw pics of these pancakes on Pinterest and Buzzfeed and I just had to make my own!!!   They are so beautiful and taste just as good as they look.  I wished there was more people around to share them with when I was cooking!  I believe that they could benefit from using mint chocolate chips, but those are not easily available to me where I live in London.  But if you can get some, go for it! You will need: 1 1/3 cup flour 2 Tbsp granulated sugar 1/4 tsp salt 1/2 tsp baking soda 1 tsp baking powder 1 cup buttermilk 1 large egg 2 Tbsp butter (melted, but not too hot to scramble the egg!) 2 tsp peppermint extract 1/2 teaspoon vanilla extract 1/2 cup milk (added a bit at a time until batter is correct consistency) Green food coloring 3/4 cup mini dark chocolate chips OR mint chocolate chips Whipping cream + 2 Tbsp granulated sugar, whipped! OR already prepared whipped cream) Yield: 12 medium pancakes (that are very filling!) 1. In a large bowl, sift flour, su...

Tajpal Dhamu Photography Okay, so it took me several months to get this up here!  I got married last November in a beautiful ceremony in east London.  The day before the wedding, my mum, one of my bridesmaids, and I were all baking around 140 cupcakes in a style reminiscent of Cupcake Wars.  It was great fun and the guests seemed to enjoy the cakes! Yield: 24 You will need 480g cake flour 240g sugar 1tsp baking soda 2 tsp baking powder 1 tsp salt 1 cup oil 2 cups milk 2 Tbsp apple cider vinegar 30g vanilla bean paste IMPORTANT NOTE: To make a batch of cake flour if you cannot buy it, substitute 2 Tbsp of corn starch (corn flour UK) for every 1 cup of standard flour used.  The best way I found to do this was to take a cup measurement, add 2 Tbsp corn starch, and then fill the remainder of the cup with flour.  You then need to sift these ingredients together. 1. Sift cake flour, baking powder, baking soda, and salt.  Mix in sugar. 2. In a small bowl, add milk...

The world's cheeriest cupcakes!  Perfect for summer parties, or in pastels for easter!  These cakes are easy to make, but a bit more time consuming than typical cupcakes.  To save time, and to get truer colors, I usually use a white cake mix. You will need: 1 box white cake mix batter prepared (or 1 recipe white cake batter) 6 small bowls Rainbow of food colourings (Red, Yellow, Blue required) Frosting recipe below! Yield: 20 cupcakes 1. You will need to divide the batter into six bowls.  1 bowl should have an extra 3 Tbsp of batter (this will be the red). 2. Dye each, red, orange, yellow, green, blue, purple.  Without being too patronising, if you do not wish to invest heavily in food dye, orange, green, and purple can be made from red, yellow, and blue. The higher quality the food dye is, the more vibrant your results will be. 3. Line a cupcake tray with 20 wrappers. 4. Begin layering, starting with purple at the bottom.  Use only enough of each color bat...

Happy New Year!  I present to you the perfect frozen Sunday morning or even Christmas morning treat.  I used this recipe as a guide, but had to make a few mods as I wanted it a bit more 'pumpkiny'.  Also rum is a no-go for me, so I made a really simple classic cinnamon roll glaze to go with it. My modified ingredient list: 2 Tbsp unsalted butter 1/2 cup milk 2 1/4 teaspoons (1 envelope) active dry yeast 1 cup pumpkin puree 1/4 cup granulated sugar 1 tsp salt 2 1/2 cups bread flour ---- 3/4 cup granulated sugar 2 tsp ground cinnamon 1/2 tsp fresh ground nutmeg 1/4 tsp ground cloves 2 Tbsp unsalted butter Topping: 1/3 cup milk 1 tsp vanilla extract 3/4 cup powdered (icing) sugar Recipe as written by Willow Bird Baking Directions: "Make the pull-apart bread dough : Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When...

My mum made these festive beauties!  Yes, another meringue recipe, but these will brighten up any Christmas cookie plate! You will need: 4 egg whites 1/2 tsp cream of tartar 1/8 tsp salt 1/4 tsp peppermint extract 1 cup sugar 12 oz mini chocolate chips Red food coloring (careful not to go overboard, as this will affect stiffness of meringue) 1. Preheat oven to 225F/110C. 2. In a lage bowl, beat together the egg whites, cream of tartar, salt, peppermint extract, and food colouring. 3. Slowly add the sugar, just one spoonful at a time and continue to beat the meringue until it is stiff enough to form peaks. 4. Carefully fold in the mini chocolate chips. 5. Drop meringues by heaped tablespoonfuls (meringues should be about 1.5in wide and just under an inch tall). 6. Bake about 1 hr 15 minutes, though I recommend you check earlier as browning meringues are not ideal.  These meringues can take up to an hour and a half to bake.

2 oz./approx 50g semi-sweet bakers chocolate for stars 4 eggs whites 1 cup granulated sugar 1/8 tsp cream of tartar 1/8 tsp mint extract Green food coloring (I used 4 drops of McCormick brand) Prepare chocolate stars FIRST by heating a small amount of chocolate, and using a small piping tip (or cut the tip of a plastic bag), pipe out a few dozen stars in chocolate onto wax paper or parchment.  These can then harden while meringues bake. For the meringues: 1. Preheat oven to 200F/100 C. 2. In a bowl, beat egg whites and tartar until mixture begins to thicken. 3. Slowly add sugar to the mixture until meringue is able to hold stiff peaks. 4. Beat in mint extract and food coloring.  Be careful not to overdo it on the food coloring, as it will cause your lovely stiff meringue to become a gooey mess. 5. Line a baking sheet with parchment or some other non-stick surface. 6. Add mixture to a piping bag with a large cupcake decorating nozzle (see picture of meringues for idea of what t...

No frills lasagne for those on a budget! Egg lasagne noodles(approx 200g) 500g Spicy tomato pasta sauce 300g Shredded mozarella cheese 4 Tbsp Grated Parmesan cheese 1 cup large-curd Cottage Cheese 1 tsp Garlic powder 1 tsp Onion powder 1. Cook the noodles until tender. 2. While noodles are cooking, combine garlic powder, onion powder, cottage cheese, and parmesan in a small bowl. 3. When you are ready to assemble lasagne, simple alternate fillings with noodles in a 9in x 9in square pan.  For example, I did sauce --> noodles --> cheese mixture --> by noodles --> sauce --> mozzarella --> noodles --> cheese mixture --> noodles --> sauce --> mozarella --> etc etc REPEAT!  4. Bake at for 30 minutes at 180C!