Recipes from Bohemian Paradise
Hanušky (potato pancakes), Hladká Ančka (soup made with milk, potatoes and eggs), Koprelka (dill soup), Kucmoch from oat flakes (porridge with onion), Frncochaté dumplings with “chundelka”, Šišky (sweet potato cakes baked with breadcrumbs), Easter baba (proofing dough stuffing), Kruchovky (home made rolls), Lomnické suchary (biscuits)
750 g raw peeled potatoes, 1/4 l milk, 2 eggs, salt, pepper, spoon of marjoram,
5 to 10 cloves of garlic, 5 to 6 spoonfuls of flour
Grate the potatoes and immediately pour the boiling milk over them (to prevent them from turning black). Add whole eggs, salt, spices and flour as needed, depending on the amount of water in them to form a thin batter. Stir well. Pour it with the ladle on the frying pan with heated lard and fry each side until golden brown. Chopped greaves can be added into the batter.
Hladká Ančka (Plain Ančka)
Soup made with milk, potatoes and eggs
1 l milk, 1/4 l water, 3 eggs, 1/2 kg potatoes, 2 onions, ground caraway seeds, plain flour, salt, vinegar
Cut the onions and place then into a bit of water, add the caraway seeds and bring to the boil. Once the onion is soft mix the stock. Boil the milk and thicken with flour. Add the onion stock and caraway seeds. Season with salt and vinegar. Boil the eggs until hard and boil the potatoes in their skins. Before serving the soup cut the eggs and potatoes on a plate and pour over with the soup. The soup can be further sweetened.
300 g potatoes, salt, 1/4 l acidulated cream, 1 teaspoon of cummin, 1 spoon of flour , 1 spoon of dill (dried or marinated in vinegar), 2 fully cooked eggs
Cut peeled potatoes into cubes, pour them over with hot water, add cummin and cook until soft. When soft add cream mixed with flour. Simmer the soup with occasional stirring for 5 minutes. Season with dill. Before serving add the sliced eggs.
Kucmoch from oat flakes
Porridge with onion
100 g oat flakes, 1 l water, salt, 1 spoon of butter or lard, 1 little onion
Pour the flakes on the hot frying pan and roast them dry with constant stirring. Pour them into a pot with water, add salt and cook with occasional stirring until it thickens to a porridge (it takes about 15 minutes). Salt to taste. Chop the onion and fry in lard. Before serving pour the fried onion over the porridge.
Frncochaté knedlíky s chundelkou (Frncochaté dumplings with “chundelka”)
Potatoes, salt, whole meal flour, eggs, milk (cream), butter
Prepare firm potato dough, i.e. remove the starchy water from grated raw potatoes, add salt and whole meal flour and one whole egg. Kneed it all with your hands. Pull off pieces about the size of a walnut and boil until they float on the surface of water. Remove the dumplings using a wooden ladle onto a plate. Add milk (or cream) and a bit of broiled butter to the water which is left after boiling. Place the dumplings on a plate and put the “chundelka” into a bowl, to which we dip the dumplings.
Sweet potato cakes baked with breadcrumbs
3/4 kg cooked potatoes, 10 g salt, 2 eggs, 2 spoons of vinegar, semolina, approx. 150 to 200 g coarse flour. To coat with: 120 g bread crumbs, 150 g lard
Grate cold boiled potatoes on the pastry board, sprinkle them with salt, semolina and flour and process with eggs and vinegar in a firm dough. Roll into long rolls; from rolls cut off 2x4cm pieces and make them into large gnocchi. Cook them in salted water for four minutes, strain with a wire strainer and immediately put in the baking pan in which you have fried breadcrumbs. Coat the gnocchi by shaking the baking pan. Bake them in the oven before serving.
Velikonoční baba (Easter baba)
Proofing dough stuffing
15 dkg lean smoked meat, 20 dkg sausage, 30 dkg semi-whole meal flour, 2 dkg yeast, 1/4 l lukewarm milk, 4 egg yolks, 3 hard boiled eggs, 7 dkg melted butter, salt, lard
Crumble the yeast into the lukewarm milk, kneed the semi-whole meal flour, add the yolks, and melt the butter and salt. Grease the bottom of a higher baking tin (or a small cake tin) with the lard and place the slices of hardboiled eggs, slices of lean smoked meat and sausage into the tin. Cover with the dough and leave to work. Bake and tip out after cooling.
Home made rolls
1kg wheat flour, cube of yeast, 2 teaspoons of salt, 2 teaspoons of sugar, 1/4 spoon of cummin, 2 spoons of vinegar, 1/2 l lukewarm water, 1 spoon of rapeseed oil, approx. 1/4 l milk to wet the rolls with, poppy seeds and coarse-grained salt for sprinkling the rolls, lard for greasing the baking tray
Sieve the flour in the bowl, add salt, cumin, egg yolk, yeast, milk and oil and mix it all up. Place on the floured work surface and prepare a smooth dough. Keep in a warm place to rise. Divide leavened dough into two parts. Roll the dough and cut it in the triangle shapes which you make into the rolls. Add salt, cumin, put on the greased baking tray and bake. During baking, spread with milk, cooked with water.
Lomnické suchary (Biscuits)
Long-life bakery products from the region of Lomnice nad Popelkou
7 egg whites, 180 g sugar, 180 g semi-coarse flour, 70 g butter
Whisk stiff peaks, lightly rub sugar and flour and finally pour little by little melted and cold butter. Bake slowly in the greased plum pudding form. The next day slice it and let it dry. While still hot, roll it in icing sugar.