Cookbook - Page 20 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 butter 200 g 250 g caster sugar 84 g yeast 5 pc yolk 1 egg 140 g almonds 140 g raisins a pinch of salt lemon zest (from one lemon) 1 cup of milk Instructions: Mix all dry ingredients. Cut butter in. Add slightly beaten egg to warm milk. Stir in raised yeast. On floured board work the liquid into the flour mixture kneading the dough for 10 minutes. Let rise until double in bulk. Return on board, knead in almonds and raisins. Divide dough in 9 parts. Roll each piece 20 inch strips. Make 3 layers of twists, the bottom one out of 4 strands, middle one of 3 strands and the top one of 2 strands. Grease baking sheet. Braid 4 strands loosely and place on baking sheet. Braid 3 strands loosely and place on top of first braid, twist 2 strands and place on top. Let cake rise again, then brush with mixture of 1 egg and 2 tablespoons milk. Sprinkle the cake with almonds. Put the cake in the preheated oven (200°C), bake for 5 – 7 minutes, then reduce the temperature to 180°C and bake for 45 – 50 minutes. Bohemian Potato Pancakes Ingredients: 1 kg potatoes 125 ml milk 120 g flour 3 eggs 4 cloves of garlic 3 tsp marjoram 100 ml oil Procedure: Wash, peel and coarsely grate potatoes. Heat milk and pour over the potatoes. Mix in flour and eggs. Finely dice cloves of garlic and add it with pepper and marjoram to the potato mixture. Fry the pancakes one at a time in oil allowing 4 – 5 minutes for each side. Serve hot, straight from the pan. Easter bun (Mazanec) Ingredients: 1/2 kg flour 120 g melted butter 100 g sugar 3 yolks 1 cube (42g) of fresh yeast 200 ml lukewarm milk pinch of salt 30 g sliced almonds 40 g raisins vanilla lemon zest rum Instructions: Make the yeast mixture from half of the lukewarm milk, one teaspoon of sugar, and crumbled yeast. In a separate bowl, beat the butter with sugar, egg yolks, vanilla, lemon zest, salt, a little bit of rum. Slowly add the leavened yeast mixture and the rest of the milk. Little by little start adding flour, almonds, and raisins. Knead the dough with a wooden spoon until bubbles are made. Cover it with a dishtowel, place on a warm place and let it rise for 1 hour. Shape one or two buns, place on a baking sheet, and brush with whisked egg and sprinkle with sliced almonds. Bake at 200 °C for about 5-7 minutes, then lower the temperature to 170 °C and bake for another 30 minutes (the time depends on the size of the buns). Easter lamb (Beránek) Ingredients: 4 eggs (whites and yolks separated) 3/4 cup sugar 1 and 1/2 cup flour 1 packet (12g) of baking powder 1 packet of vanilla sugar 1 packet (200ml) of whipping cream butter for buttering the mould flour for sifting the mould Instructions: Butter a middle-sized lamb-shaped mould and sift it with flour. Preheat the oven to 180°C. Whip the yolks with sugar. Add flour mixed with baking powder and vanilla sugar. Pour cream and then carefully add the whipped egg whites. Pour everything into the mould and bake for 45 minutes. Gingerbread (Perník) Ingredients: 250 g honey 250 g sugar 150 g butter 650 g smooth flour 2 eggs 1 teaspoon of soda 1 spoon of rum 1 baking powder Instructions: mix all ingredients together then leave the pastry in the fridge for one day (at least) next day roll pastry to 4mm than cut out pastry shapes with cookie cutter bake the gingerbread in the oven preheated to 180°C spread the baked gingerbread with the whipped egg You can decorate the gingerbread with icing made from egg whites. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts Instructions: Dip the whole nuts into water for 2 hours. Make the dough from other ingredients. Put the nuts into the dough and make rolls (diameter – 3 cm). Put the rolls in the fridge for 24 hours. Next day, slice them in rounds which are 1 cm thick. Bake them until they get gold and the coat the hot slices (rounds) in icing sugar. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts Instructions: Dip the whole nuts into water for 2 hours. Make the dough from other ingredients. Put the nuts into the dough and make rolls (diameter – 3 cm). Put the rolls in the fridge for 24 hours. Next day, slice them in rounds which are 1 cm thick. Bake them until they get gold and the coat the hot slices (rounds) in icing sugar. Roast Sirloin Bohemian Style (Svíčková) Ingredients: 1 kg sirloin of beef 50 g bacon salt and pepper 1 ½ kg root vegetables (equal quantities of carrots , celery and Hamburg parsley) 1 ½ cups of water 3 bay leaves 1tsp thyme 10 allspice berries 20 peppercorns, salt 150ml vinegar 200ml whipping cream sugar lemon Clean the meet. Cut bacon into strips and lard meet with them. Season sparingly with salt and pepper. Then cut or grate root vegetables into small pieces. Boil the water in a pan and add bay leaves, tsp thyme, allspice berries, peppercorns, salt and vinegar. Let the marinade cool, place the meat in a roasting tray and pour over the marinade until it is completely covered. Leave to steep overnight in a cool room. On the next day, place it in the oven and roast in the marinade until the meat is tender. Take out the meat, remove the spices and purée the vegetables with the remaining marinade. Add the whipping cream and season to taste with sugar and lemon until it is sweet and sour. Carve the meat, pour on the sauce, serve with bread-dump-lings and garnish with cranberry jam. Wafers’ pellets (Vaflové kuličky) Ingredients: 4 wafers - grate them coarsely 200 g icing sugar 2 spoons of milk 2 spoons of rum 20 g cocoa coarsely ground nuts and coconut Instructions: Mix everything with a fork. Make small balls. Coat them in nuts and coconut. White Beans With Meat Recipe 400 grams of butter beans 15 grams of tomato paste 2 onions
Cookbook - Page 20
Cookbook - Page 21
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