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Czech cousine-presentation2

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  • 1. Czech Recipes
  • 2. Typical and Traditional Czech Recipes 1. STARTER  Czech Cabbage Soup 2. MAIN COURSE  Roast Beef in Cream Sauce – Svíčková 3. SIDE DISH  Dumplings 4. SIDE DISH  Potato Salad 5. DESSERT  Walnut Cake
  • 3. 1.STARTER: Czech Cabbage Soup
  • 4. Background:  “Grandma s“ dish, delicious though often too filling
  • 5. Ingredients:  8 cups of cabbage chopped (1 head)  2 cans of tomatoes  2 teaspoons salt  3/4 teaspoon tabasco  1/4 cup of parsley - chopped  3 tablespoons lemon juice  3 tablespoons sugar  1 can sauerkraut  1 kg beef bones  1 cup onion finely chopped  3 carrots chopped  2 cloves of garlic minced  1 bay leaf  1 kg short ribs (beef)  1 tablespoon leaf thyme (dried)  1/2 teaspoon paprika  8 cups water
  • 6. Directions: Put onion, carrots, bay leaf, garlic and beef bones into roasting pan. Top with short ribs and sprinkle with paprika and thyme. Place into oven and cook at 450 degrees for 30 minutes. Take meat and vegetables out and place them in large pot. Add cabbage, tomatoes, water, tobasco and salt and bring to boil. Simmer 1.5 hours. Take fat off. Add sugar, sauerkraut, parsley, and lemon juice. Cook for 1 hour. Remove short ribs and bones from pot. Remove all meat from bones. Slice meat into pieces and place back. Cook for additional 7 minutes.
  • 7. 2. MAIN COURSE: Roast Beef in Cream Sauce
  • 8. Background: considered the most delicious food by many people  popular for generations and noted in the first Czech cookery book by M.D. Rettigova in 1826.
  • 9. Ingredients:  1 kg tenderloin beef  1 slice of bacon, sliced  4 carrots, chopped  2 celery roots, chopped  2 parsleys, chopped  1 onion chopped  4 pcs allspice  4 pcs peppercorn  3 bay leaves  thyme  black pepper  250 g sour-cream  3 tblsp flour  1 tblsp sugar  lemon juice  butter, oil  water  salt
  • 10. Directions:  Day before: Marinate beef for 24 hrs before cooking: using a small knife insert little pieces of bacon into the meat. Put the meat into a pan, season well with salt and black pepper, thyme, allspice, bay leaves and cover it with chopped vegetables. Pour in oil. Add a little water, cover the pan and refrigerate. Turn the meat in the marinade occasionally.  Next day: Put the meat and marinade into a roasting pan, place butter on top and put it in a preheated oven (175C). Roast for 1 ½ hours. Take the roast out of the pan and pour all remaining liquid and the vegetables into an extra pan. Put the meat back in the pan and the oven to keep warm. Meanwhile, puree the liquid and vegetables.  For the sauce: Combine flour and sour cream in a saucepan. Heat to a low boil while slowly pouring the vegetable puree into it. Add lemon juice and sugar. Don't let it boil now.  Serve slices of the tenderloin with dumplings: ladle the sauce over. Can be trimmed with whipped cream and cranberries.
  • 11. 3. SIDE DISH: Dumplings
  • 12. Background:  known since Middle Ages  in 19 century got the name “knedlík“ from German “knoedel“  popular as part of Pork-Dumplings- Cabbage  best with beef tenderloin and sauce, goulash, svíčková roast beef  Czech cuisine also has potato dumplings, liver dumplings, cottage dumplings,…
  • 13. Ingredients:  ½ kg flour  pinch of sault  ¼ litre milk  ¼ litre lukewarm water  2 eggs  2 buns
  • 14. Directions:  Pour flour into bowl, add eggs, pinch of salt and lukewarm water. Add buns cut into pieces. Prepare denser dough, shape dumplings, cover them with towel and let rise. Then cook for 20 minutes in boiling water.
  • 15. 4. SIDE DISH: Potato Salad
  • 16. Background:  classical Czech pleasure  side dish with Vienna Schnitzel or fish  Together with fried carp it is a traditional Czech Christmas dish
  • 17. Ingredients:  boiled potatoes 1kg  a glass of mayonnaise  hard boiled eggs 2 pc  salami 200 grams  pickled gherkin 2 pc  pickled red pepper – 1 pc  salt, pepper  onion 1 pc  cannikin of peas
  • 18. Directions: Peel off potatoes, eggs and onion. Cut potatoes, onion, eggs, salami and red pepper to small pieces. Put in a bowl and add glass of mayonnaise, salt, pepper and a cannikin of peas. Toss the salad and put the bowl to cold.
  • 19. 5. DESSERT: Walnut cake
  • 20. Background:  Czechs usually have it with coffee in the afternoon or for breakfast.  It is a popular dessert known from our grandmothers and passed from generation to generation.  The history goes back to the 15th century, when we began using the Czech name “Bábovka“ for it.
  • 21. Ingredients:  5 eggs  20dkg butter  30dkg sugar  10dkg grated walnuts  5dkg grated bitter chocolate  30dkg flour  250ml cream,  2 g vanilla sugar  13g baking powder
  • 22. Directions: Beat egg yolks, sugar, vanilla sugar and butter thoroughly. Add gradually flour blended with baking powder, nuts, cream and grated chocolate. Finally carefully fold in stiff beaten egg whites. Pour the dough into a buttered and floured form and put to bake in a preheated oven. Bake slowly at medium temperature.
  • 23. THE END Thank you for your attention 

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