A new home and cuisines on the other side of the pond
“Vánočka” is a very large semi-sweet braided Czech Christmas bread that is the symbol of Christmas in Czech Republic. It’s a treat you can see in nearly every Czech household, just prior to and/or during the Christmas holidays. Its name derives from the very word for Christmas in Czech, which is “Vánoce”. Continue reading
Goulash is very popular throughout Central Europe, and is a real comfort food, made at home and offered at some restaurants and pubs. Its origins are from Hungary, but the recipe takes on many forms, depending on where it is made. In this post, I’d like to share a goulash from the city of Znojmo in the South Moravian Region of Czech Republic. Continue reading
Dumplings (Knedlíky)! The Czech people just love them, and they come in various forms and flavors, for various purposes! Dumplings are often served with meat dishes (usually with sauces or sauerkraut), may appear in some soups, or even have fruit or other sweet fillings Continue reading
I remember being no more than four years old when my dad asked me to grab him a beer from the refrigerator. That was way back in the mid-1970s. I’m not sure what inspired me to open the can the first time. Was it the challenge of opening it, which back then had the old pull-tabs? Or the curiosity of what that drink tasted like? Either way, I did taste it, and probably unlike 95% of children that age, I actually liked the way it tasted, despite it being what I now call “cheap American swill”. Dad obviously knew I stole a taste, and got a kick out of it. From that point on (as a child), I’d always take a taste. As time went on, the “tastes” grew more substantial. Continue reading
Are you a Czech or Slovak living in the US or UK? Or a significant other of one who wishes to cook and bake some Czech/Slovak specialties for your family? You may have noticed that some ingredients are not so easy to find in the US or UK. Well, I have a few suggestions that might help you out. Continue reading
Photos (clock-wise from top left): Chart showing the structure of an unprocessed coffee cherry, coffee bushes under unique trees, a coffee cherry byproduct (part of coffee cherry skin), finished roasted coffee beans ready for grinding for your coffee, unripe coffee cherries on the bush. Continue reading