Tag Archives: Czech food

Recipes

Cake for breakfast

czech cakes

While I was looking for some photos of the plum dumplings, I found this photo I took of all the delicious cakes that J’s mom and grandmother sent us home from Czech with one time: plum pastries, cake with cherries and another one, perhaps apple strudel). In Czech republic they often eat cake for breakfast, it’s great. So with these homemade goodies we had breakfasts lined up for a few days that week. Must learn to make these!

 

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Summer fruit dumplings (Knedliky)

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This is a great Czech summer dish. The first few times we had these fruit dumplings we ate the plum version, Švestkové knedliky. But this summer we had some with apricots and peaches inside, and they were just as good. It’s actually fun to make a mix so that you get a surprise when you cut each one open. Continue reading

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Nakládaný hermelín (Cheese marinated in chilli and garlic oil)

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Hermelín is the Czech version of Camembert cheese, and can be eaten as is or marinated in oil (nakládaný), fried in breadcrumbs (smažený) or grilled (grilovaný). When he came across a pile of cheap Camemberts in Rewe, J was inspired to make the marinated version. That was one and a half weeks ago:  today we dined on delicious, spicy, herby cheese served with bread to mop up the flavoursome oil, and a glass of our favourite new drink from Spain, tinto de verrano. Here is how he made it (of course, he never measures anything, but it’s not really necessary with this):

Ingredients for an average sized jar:

Hermelin or Camembert cheese (he used three – take as many as you can stuff into your jar)

canola oil

1 onion, peeled and chopped into small pieces

about 8 garlic cloves, cut into quarters or pieces

chillies, chopped into pieces (the amount and type depends on how much heat you like)

bay leaves, peppercorns, allspice (pimento)

Method:

Cut the cheese into chunks and put into a clean jar. (For tips on sterilizing jars, see here). Add the onions, garlic, chilli and spices, then top up the jar with oil. Close the jar and leave to marinate for about 2 weeks (not more than 6 weeks). We put ours in the fridge, but apparently this is not necessary. Serve with nice big slices of crusty bread to mop up the oil.

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Štrúdl (Czech strudel)

J’s family live on a farm in the Czech republic, and when we go to visit we are always offered lots of delicious home grown foods from the cellar: fruits, honey, potatoes, eggs, nuts, preserves and jams. Last time we returned to Berlin with a big bag of apples and pears, so “Let’s make ŝtrúdl!” said J one evening.

It’s really quick to make and delicious for breakfast or tea-time. We also tried a (non-traditional) savoury version (shown in the third picture), where instead of a fruit filling we added spinach, feta, dill, ground coriander, paprika, salt and pepper. This made a really great lunch! Continue reading

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