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By Martin Pijanowski. You will need: 0,9 kg of pork roast 2-3 cloves garlic caraway seeds Salt For dumplings: 1 and a half to 2 cups flour a pinch salt.

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Presentation on theme: "By Martin Pijanowski. You will need: 0,9 kg of pork roast 2-3 cloves garlic caraway seeds Salt For dumplings: 1 and a half to 2 cups flour a pinch salt."— Presentation transcript:

1 By Martin Pijanowski

2

3 You will need: 0,9 kg of pork roast 2-3 cloves garlic caraway seeds Salt For dumplings: 1 and a half to 2 cups flour a pinch salt 1-2 eggs 1 cup milk 1-2 white bread rolls, cut into cubes 1 teaspoon baking powder For stewed cabbage: 1 head of cabbage (red or white; red is healthier) 1 onion 2 (or more) tablespoons lard or butter 1 teaspoon caraway seeds sugar salt vinegar

4 Rub the meat with crushed garlic and salt; sprinkle with caraway seeds, and roast. Pour a bit of water under the meat if it’s lean. It should release enough fat to keep it from sticking. Roast covered, later uncovered, until tender. For the dumplings, mix all ingredients until combined, add the bread cubes last. The dough should be of medium consistency. Shape it into 2-3 longish loaves (approx. 8”), resembling very short baguettes. Dump them in a big pot of boiling water and simmer for minutes. Fish them out and slice about 3/4 inch thick (it’s easily done with a nylon thread, but you can use a very sharp knife too). The dumplings are supposed to be very soft and have a neutral, bready taste - you use them to sop up the meat juices on the plate. Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit of lard, sautee one chopped onion, add the cabbage strips and a teaspoon of caraway seeds (or more if you wish). Cook until the cabbage strips are translucent and tender (if the cabbage is too dry and sticks to the bottom, pour in a bit of water). Season with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste that complements the heady flavor of the pork. PORK- 1.Wash the meat. 2.Dry the meat. 3.Salt it and cover with some caraway. 4.Put the meat into a pan and cover it with cut onion. 5.Pour some water or broth into the pan. 6.bake it covered with a top at high temperature in the oven for one hour and a half. 7.During baking pour the water on the meat (not to dry it up). 8.Bake the meat untill it is soften. 9.Uncover the pan and continue baking for about 10 minutes. CABBAGE 1.Cut 1 onion into pieces and fry it on some oil in a saucepan. 2.Put 2 table spoons of flour into the saucepan. 3.Put the sterilized cabbage cut into small pleces,some caraway,salt. 4.Pour little water into it. 5.Stew the cabbage,stir it,pour some other water if necessary

5 DUMPLINGS- 1.Cut the dry rolls into small pieces(cube cca 1cm). 2.Pour the milk mixed with eggs and a bit of salt into the rolls. 3.Wait 20 minutes (stir the mixture once or twice). 4.After 20 minutes add the flour into the mixture. 5.Make the shape of cone from the dough. 6.Put the cones into mildly boiling water. 7.Boil them for about 15 minutes (after 8 minutes turn them upside down).Don‘t cover the pot with a lid. 8.Put the cones out of the pot.Let them cool and then cut into slices of dumplings.

6 is a popular Czech meal. It is made of vegetables (carrots, parsley, celery root and onion), spiced with black pepper, allspice, bayleaf and thyme and boiled with doublecream. „Svíčková na smetaně“ is served in many restaurants around the Czech Republic, and is served with dumplings (wheat or potato based, although only wheat dumplings are served with „Svíčková“). It may also have a cream topping. It is one of the most popular food in the Czech Republic, and is often served with beer.

7 „Olomoucké syrečky“ or „olomoucké tvarůžky“ is a ripened soft cheese made in Loštice, Czech republic, which is very easy to recognize by its strong scent and yellowish colour. It is named after the city of Olomouc and contains only 0.6% of fat. „Olomoucké tvarůžky“ is the only original Czech cheese with a distinctive, pungent taste. This natural matured soft cheese is free of any chemical additives. The first written mention of this cheese dates back to the 15th century. The A. W. Company has been making this cheese since There is a small museum devoted to the cheese at the A. W. Company production plant in Loštice

8 Potato pancakes, are shallow-fried pancakes of grated potatoes, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquattes.

9 It is traditional Czech food based on mushrooms and groats. Czech people eat it at Christmas time.


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