Czech Foods Recipes

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...

Yesterday I decided to get my barbecue fix on. It has been a long time since I prepared a batch of spare ribs and Saturday was definitely the day.  It doesn’t take a rocket scientist to prepare a decent rack of ribs off the grill. Just know the proper steps of trimming the silver skin and excess fat, preparing the ribs for pre-baking, then finally, grilling. Step number one was to remove the silver skin from the back of the rack. The silver skin is that thin opaque or sometimes white but firm elastic film that covers pretty much the entire back of the rack of bones. I highly recommend a boning or filet knife to do the job. I had neither of those cutlery items, so I had to use one of my smaller chef’s knives that made the task rather cumbersome as it is not as flexible as the other knives. Basically start on one side of the rack and pry the knife edge under the skin, and work to peel the skin off using the assistance of the knife to try and get large sheets of this skin off in one o...

I suspect this recipe was born out of some bizarre twist on how americans interpret english cookery and pies.  Perhaps it is not a meat pie in the classical sense, but hey, it's got meat... and it's in a pie... Dig in! You will need: 75g crispy bacon (cooked) 250g trimmed smoked back bacon (cooked) 450g Irish sausages (I used 8 thick Richmond sausages) 250g white mushrooms (sliced and pan-fried) 1 tin (415g) Heinz baked beans 375g Ready-rolled puff pastry 1 egg Yield: 10-inch pie 1. The first step is to pan fry the mushrooms, cook the crispy bacon, back bacon, and sausages according to package instructions. 2. Once semi-cooled, crumble the crispy bacon into large pieces, rip or cut the back bacon into pieces, and slice your sausages into bitesize pieces.  Set aside. 3. Roll out your puff pastry so that you can adequately cover the inside (bottom) of your pie as well as make a lid for your pie.  Line the base of your pie tin and bake at 180C for 5-10 minutes until the past...

A classic combination! You will need: 1 small/medium egg 4 Tbsp breadcrumbs 1 tsp onion powder 1/2 tsp pepper 1/2 tsp salt1.5lbs/380g turkey breast mince 6 Tbsp cranberry relish (high quality if possible) ~9oz./250g Camembert cheese 4 buns or Ciabatta rolls Yield: Approx 4 large burgers 1. Combine 1 egg, breadcrumbs, onion power, pepper, salt, with the turkey mince. 2. Divide mixture by 4 and roll each into a ball before pressing flat to desired width. 3. Fry burgers on a medium heat in a covered frying pan, flipping occasionally. 4. While burgers cook, remove the rind from the Camembert and cut into 4 equal slices. 5. Once burgers begin to brown, top each with a piece of Camembert and cover pan with a lid allowing the steam to melt the cheese.  Reduce heat (or turn it off completely, depending on how cooked your burgers are at this stage). 6. Serve on a toasted bun topped with the cranberry relish.

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 ...