Czech Foods Recipes

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...

I have seen breakfast burgers in many of my favorite restaurants, and I have amalgamated them all into one super Breakfast Burger. I will spare you a patronizing recipe, and just say that the best order to stack this burger is: 1. Pancake (bottom) 2. Maple Syrup 3. Bacon (cooked) 4. More syrup 5. Burger 6. Cheese (american) 7. Fried egg As soon as you push the bun on top, ooey-gooey delicious egg yolk will run down the sides and combine with the cheese which works well in a classic burger kind of way.  From the bottom up, your traditional pancakes and syrup will add a strange but amazing sweetness.  And in between is the burger, pulling it all together.  Ta da!

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!

I did not expect this to turn out as amazing as they were, therefore I did not write down my recipe.  However, if you'd like to replicate this yourself, just take a simple cornbread batter ( recipe ) and pour it into prepared muffin cups. The next step is to par-cook some hotdogs in the microwave just to ensure that they finish cooking in the oven since uncooked hot dogs are a no-no. Finally, slice them up and pop them into your cornbread muffins!  Not too difficult, and a simple recipe for if you are craving corn dogs!

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!