Cookbook - Page 24 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 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 Salt 250 grams of diced lamb 40 grams of margarine or vegetable oil 2 chopped tomatoes Preparation Soak beans in plenty of cold water overnight.Drain and rinse under water.Then cook beans in water until they get tender.Fry meat and onions in margarine or oil.Add tomato paste and stir well.Then add chopped tomatoes and cook for three minutes.Place enough water to cover the meat and cook until it gets tender.Then rinse beans again and add them to meat and stir.Add salt to make tastier.Finally,boil until the meal is cooked. Christmas gingerbread Ingredients: 250 g sugar, 400 g honey, 5 eggs, 1\2 kg of flour, 2 tablespoons of baking powder, 3 tablespoons cocoa, 150 g butter, 5 tablespoons cognac, 1 bag of gingerbread spices, 100 g of chopped almonds, walnuts and hazelnuts, 100 g of chopped raisins, dried plums and orange peel, a crumbled bar of chocolate. Preparation: Dissolve sugar, honey, butter and add spices. Beat 5 eggs, add cocoa powder and cognac. The dough of the egg, cocoa and cognac add to honey with additives and mix everything. Mix in the flour with the baking powder, add sweetmeat, mix. Put it in the baking tin, buttered and sprinkled with breadcrumb, to about halfway up. If necessary, use two baking tins because gingerbread rises really fast. Bake at a temperature of 180 ° C for 70 minutes. You can put a layer of plum jam and chocolate glaze on the cake. Chocolate Glaze: 200 g icing sugar, 4 tablespoons cocoa, 2 tablespoons melted butter, 2 tablespoons hot milk. MAZUREK Ingredients: 180g flour, 50g powdered sugar, 50g butter, a pinch of salt, 1 egg, 1 lemon, jam, nuts and dried fruit. 1. Mix the flour with powdered sugar and butter. 2. Make a hole, break the egg, add some salt and knead all. 3. Knead the dough so that it doesn’t stick to hands. 4. Wrap it in foil and leave for about 30 minutes in the fridge. 5. Remove the dough from the fridge and roll out in a shape of a large rectangle. Cut into two smaller rectangles. From the remaining dough, cut flowers. 6. Put flowers on the edge of the cake, gently pressing. 7. Prick the surface of the dough with a fork. Put it into preheated to 200° C oven and bake for about 1517 minutes. 8. Make a glaze by mixing powdered sugar with lemon juice. 9. Put jam on the dough and pour the glaze. 10. Decorate with dried fruit and nuts. Put the dough in the fridge for 30 minutes. Enjoy your meal! Gingerbread Cookies Ingredients 6 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup shortening, melted and cooled slightly 1 cup molasses 1 cup packed brown sugar 1/2 cup water 1 egg 1 teaspoon vanilla extract Directions 1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. 2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. 3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. 4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Cookbook - Page 24
Cookbook - Page 25
viapresse