Czech Foods Recipes

Pulled pork.  Pulled pork pulled pork pulled pork.  A wonderful spicy meaty conveyor of BBQ sauces!  My mum put this together with the help of Ajay's nimble pulled pork pulling fingers using Emeril Lagasse's recipe .  I am quite versed in cooking burgers, chicken, and various types of minced meats.  However, I'll leave the recipes for large cuts of meat to the professionals and my mum!  

A friend of mine pointed out a great video "How to peel a head of garlic". If you need to use whole cloves of garlic, or even if you need to slice them, this video will teach you how to do it fast. I never tried it, but when I do, I will upload my video to prove to you it is true :-) Enjoy 2 different videos.

Tis nearly the season!  For pumpkin. SO.  Today's mission?  Popularise pumpkin bread in the UK.  Easy peasy.  I have come up with a recipe for pumpkin bread using metric measurements instead of U.S. measurements. You will need: 425g pumpkin puree 450g plain flour 600g sugar 4 eggs 240ml vegetable oil 150ml water 1 1/2 tsp salt 2 tsp baking soda 1/2 tsp ground cloves 1/4 tsp ground ginger 3/4 tsp nutmeg 1 1/4 tsp cinnamon 1. Grease and flour 3 bread loaf pans. 2. Combine pumpkin, eggs, oil, water, and sugar. 3. In a 2nd bowl, combine the flour, salt, baking soda, cloves, ginger, nutmeg, and cinnamon. 4. Slowly stir the dry ingredients into the wet ingredients, just until mixed.  Over-mixing may affect the texture of your bread. 5. Bake at 175 C for 45 minutes (less for smaller loaf sizes). 6. Serve with butter or sweetened whipped cream.

This cake is perfect for when you want a big impact with little effort.  Chocolate and orange compliment each other.  That is a fancy box of cream chocolates, hot chocolate, Terry's chocolate orange fact. For this cake you will need: 1 prepared dark chocolate or devil's food cake batter or mix You have two options for the frosting, depending on how orange-y you want your cake to be, you could make it with vanilla extract or no extract at all. For the frosting and decoration you will need: 5 cups powdered (icing) sugar 1/2 cup unsalted butter (room temperature) 1 1/2 tsp orange extract (high quality makes a difference) 1-2 Tbsp Milk You will also need: 3.5 oz (100g) White chocolate orange buttons 11.5oz (330g) smooth sweet marmalade (or you can remove peels yourself through a sieve from 15oz. marmalade) 1. Bake the cakes in three 9 inch pans and allow to cool. 2. Trim the sides and set aside. 3. For the frosting, you will need to cream the butter and powdered sugar together....

A small salty twist on my version of simple twice-baked potatoes.  You will need: 4 medium potatoes 1/3 cup grated cheese of choice 1/4 cup crumbled crispy bacon 1/3 cup sour cream 2 Tbsp butter/margarine 16 pieces of thin-sliced Chorizo sausage pinch of salt pinch of pepper 1. Preheat oven to  350F/175C.  Wash potatoes, repeatedly stab them with a fork to vent, and dry them. 2. Place potatoes on a large baking sheet and bake for approximately 1 hour, longer for larger potatoes of course. 3. Remove potatoes from the oven and slice neatly in half.  Allow them to cool slightly so that you can handle them. 4. Scoop the potato out of each skin and add to a medium bowl.  Be careful not to damage the shape of the skin. 5. While the potatoes are still warm, add the butter and combine with a potato masher.  Then add the sour cream and continue mashing until desired consistency. 6. Stir in bacon pieces. 7. Carefully spoon the potatoes back into their skins.  To...

We have a blender!  Which can only mean one thing... soup!  Err, well also smoothies.  Two things.  But in this case... soup!  More specifically, an incredibly rich and filling curry spiced carrot soup. You will need: 7 medium carrots 4 medium stalks of celery 1 medium white onion 5 cups water 5 chicken stock cubes 1 1/2 Tbsp lemon juice 3 Tbsp vegetable oil 2 1/2 tsp curry medium curry powder Pepper (season to taste) 1. Chop all vegetables into whatever size you suspect your blender is capable of handling. 2. In a large pot, heat oil and add curry powder and stir until aromatic.  Do not allow to blacken. 3. Add your chopped veggies and cook in the curried oil for 8-10 minutes. 4. Add lemon juice and 5 cups of water and bring to a boil. Add chicken stock cubes and stir. 5. Reduce heat and simmer for approx 10-15 minutes, or until veggies are tender. 6. Allow soup to cool until some of the oil has risen to the surface.  Do your best to blot it away with...