Archive for Side dishes

Krokety – Fried potato balls

Krokety-Fried potato balls
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Votes: 9
Rating: 3.78
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Servings Prep Time
5people 15minutes
Cook Time
20minutes
Servings Prep Time
5people 15minutes
Cook Time
20minutes
Krokety-Fried potato balls
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Votes: 9
Rating: 3.78
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Servings Prep Time
5people 15minutes
Cook Time
20minutes
Servings Prep Time
5people 15minutes
Cook Time
20minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
  2. Drain all the water; mash the potatoes till free of lumps, and let cool.
  3. Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
  4. Out of the dough form little balls about the size of a quarter.
  5. In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
  6. Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
  7. Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
  8. Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
  9. Turn all the balls over so they cook evenly from both sides.
  10. Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
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Rajský Sálát – Tomato Salad

IMG_1728Recipe by: Marketa McCall

Rajský Sálát - Tomato Salad
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Votes: 1
Rating: 5
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This is acidic, and very refreshing salad. It is usually served as a complementary side to a main dish.
Prep Time
15minutes
Passive Time
10minutes
Prep Time
15minutes
Passive Time
10minutes
Rajský Sálát - Tomato Salad
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Votes: 1
Rating: 5
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This is acidic, and very refreshing salad. It is usually served as a complementary side to a main dish.
Prep Time
15minutes
Passive Time
10minutes
Prep Time
15minutes
Passive Time
10minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a medium bowl mix water, sugar and salt.
  2. Stir with a spoon till all is dissolved. Add vinegar.
  3. Dice tomatoes, chop the onion, and add to the bowl.
  4. Stir in the oil and ground black pepper.
  5. Refrigerate before serving.
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Cooked Red Cabbage – Dušené červené zelí

Cooked Red Cabbage - Dušené červené zelí
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Votes: 28
Rating: 3.36
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Servings Prep Time
6people 5minutes
Cook Time
45minutes
Servings Prep Time
6people 5minutes
Cook Time
45minutes
Cooked Red Cabbage - Dušené červené zelí
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Votes: 28
Rating: 3.36
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Servings Prep Time
6people 5minutes
Cook Time
45minutes
Servings Prep Time
6people 5minutes
Cook Time
45minutes
Ingredients
Servings: people
Units:
Instructions
  1. Chop onion, saute it in a medium pot with 2 tablespoons of Oil.
  2. Cut cabbage into four quarters. Cut off the white centers, and finely chop. Add to the pot with onions, stir.
  3. Add water, salt, caraway seed and sugar.
  4. Bring to boil, cover with lid, turn the heat down to medium low and cook for 35 minutes.
  5. remove the lid and add 5 tablespoons of vinegar. Turn the heat to high, and let most of the water cook off.
  6. In 1/2 cup of water mix 2 tablespoons of flour and pore it into the cabbage. Keep stirring.
  7. Add additional 1/2 tsp of salt to finish the taste. Cook for 5 more minutes with occasional stirring.
  8. Serve hot as a side dish to meat and dumplings.
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Bramborový Knedlík – Potato Dumpling

Bramborový Knedlík - Potato Dumpling
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Votes: 16
Rating: 3.81
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Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Bramborový Knedlík - Potato Dumpling
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Votes: 16
Rating: 3.81
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Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Peal and cut potatoes, boil in 4 cups of water with 1 tsp of salt.
  2. When the potatoes are done cooking, strain all the water.
  3. Mash potatoes for as long as you can’t see or feel any lumps. Let cool.
  4. Prepare large pot, or two medium pots, add water at least 3 in. high and bring the water to boil.
  5. Place potatoes on a flat surface; add flour, salt, farina, and eggs. Kneed by hand into smooth dough.
  6. Divide the dough into 4 even pieces, and shape them into equal cylinders 2 inches in diameter.
  7. Roll each piece in more farina cereals, place them in boiling water, and stir with wooden spoon so that they don’t stick to the bottom.
  8. Return to rolling boil, cover with lid and set it aside just little bet so the steam can escape. Turn down to medium heat, and cook for 20 minutes. Turn the dumplings over after 10 minutes.
  9. Take the dumplings out with the help of a wide spatula. Place the spatula in the middle, under the dumpling and remove on a nearest flat surface. Let sit for 5 minutes before cutting half inch, thick slices. You can use a sharp knife or for even cleaner cut, use thread. Place the thread underneath the dumpling where you want to make the cut, wrap the thread around the dumpling, cross the opposite ends and pull. Sliced dumplings place in a serving bowl and cover. Serve warm.
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Vdolky (pečené)- Sweet rolls (skillet baked)

Hrušková Povidla – Pear toppingbf88cd01bfd22ee43ebf8cf526c9438a

Vdolky (pečené)- Sweet rolls (skillet baked)
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Votes: 8
Rating: 4.13
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Prep Time
5minutes
Cook Time
30minutes
Prep Time
5minutes
Cook Time
30minutes
Vdolky (pečené)- Sweet rolls (skillet baked)
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Votes: 8
Rating: 4.13
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Prep Time
5minutes
Cook Time
30minutes
Prep Time
5minutes
Cook Time
30minutes
Ingredients
Servings: dz
Units:
Instructions
  1. In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
  2. In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
  3. Let rise in a warm place until double in size.
  4. Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
  5. Flour the work surface and flatten the balls into flat circles.
  6. Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
  7. When done baking, brush each piece with vegetable oil on bouth sides.
  8. To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
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Tvaroh – Hard Sour Cheese

Tvaroh - Hard Sour Cheese
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Votes: 1
Rating: 2
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This particular cheese is used as a topping on a dish called “Fruit Dumplings”. With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
Servings
10people
Cook Time
20 minutes
Servings
10people
Cook Time
20 minutes
Tvaroh - Hard Sour Cheese
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Votes: 1
Rating: 2
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This particular cheese is used as a topping on a dish called “Fruit Dumplings”. With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
Servings
10people
Cook Time
20 minutes
Servings
10people
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Pour milk into a large pot and bring it to almost –boiling temperature, using medium heat. Once in a while, stir the milk from the bottom and make sure it doesn’t stick.
  2. Soon as it gets to the right temperature, the milk will create a ring of small bubbles around the edges of the pot, and it will start steaming. Add yogurt and mix it with a wooden spoon into the milk. At this point the milk will start changing color.
  3. Add the lemon juice .The milk will start creating curds. Bring to a hard boil and cook for 5 minutes. Place a large strainer into your sink and cover it with a clean cloth. Pour the hot milk curds into the strainer lined with a cloth, and let the liquid drain.
  4. Add the citric acid and stir well.
  5. Gather the corners of the cloth together like a knapsack, hold it tight around the cheese ball in your left hand, and twist with your right hand in one continues motion. This motion will release additional liquid . Place the cheese In a bowl still wrapped in the cloth and refrigerate for 10- 15 minutes before using.
  6. When ready to use, unwrap from cloth and grade on a large-whole cheese grader and sprinkle on a dish. Store leftovers in a air tight container for up to 2 weeks.
Recipe Notes

Recipe by: Marketa McCall

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Houskový Knedlík – Bread Dumpling

Houskový Knedlík - Bread Dumpling
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Votes: 91
Rating: 3.15
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A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Houskový Knedlík - Bread Dumpling
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Votes: 91
Rating: 3.15
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A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small bowl, warm milk and sugar in microwave for 40 seconds. Test the temperature of the milk with your finger. The temperature should be warm but not too hot. Add yeast, stir in the milk, and let set aside to foam.
  2. The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt, and yeast mixture. Mix the dough for several minutes and than add bread that you previously cut into cubes. Mix again.
  3. Remove the dough unto a flat clean surface, and kneed by hand. If too sticky dust with flour. Divide the dough into 3-4 same size pieces, kneed them individually, and shape them into cylinder shapes. Cover them up with cloth, and let rest for 10 minutes.
  4. To cook the dumplings pour water into two large pots. Water should be at least 3 inches high. Bring to rolling boil. When water is boiling, place gently two dumplings in each pot, and stir with a wooden spoon, so it doesn’t stick to the bottom.
  5. Cover pot with a lid. Return to boil and turn the temperature to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 10 minutes, than rotate dumplings 180° degrees( you will end up with the bottom half on top). Continue cooking for another 10 minutes.
  6. When you are ready to take the dumplings out, make sure you have following ready. (Thread, long fork, and deep-frying spatula).
  7. Make room on your countertop next to the stove, uncover lid, slide spatula under the dumpling right in the middle ( or use two spatulas one on each side), and quickly remove it from water to the counter top . Immediately poke the dumpling at least 5 times with a fork, so the steam can escape. Speed is very important, or the dumpling will shrink!!!!!
  8. To slice the dumpling, place a thread under the dumpling, wrap the thread around the top and cross the tread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. Cover till ready to serve. Serve warm.
Recipe Notes

Recipe by: Marketa McCall

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Dušené Kyselé Zelí – ( Cooked Sauerkraut )

Dušené Kyselé Zelí - ( Cooked Sauerkraut )
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Votes: 6
Rating: 4.17
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Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Dušené Kyselé Zelí - ( Cooked Sauerkraut )
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Votes: 6
Rating: 4.17
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Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a medium saucepan melt butter and add finely chopped onions. Sate till golden brown.
  2. Open cans of sauerkraut, drain the water and add to the onion.
  3. Add 2 cans of water, sugar, caraway seed, and salt. Bring to boil than turn down the heat to Lo and simmer for 30 minutes.
  4. Add 1 cup of water and bring to boil.
  5. In a small cup mix water with flour till smooth. Pour the mixture into the boiling sauerkraut and stir for 2 minutes.
Recipe Notes

Serve hot ,along with Pork Roast and Bread Dumplings to create the complete dish

Recipe by:Marketa McCall

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