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53 recipes

Ovocné knedlíky

Ovocné knedlíky are the summer main course of Czech childhoods: in July with apricots from South Moravian orchards, in September with blue plums, eaten as lunch rather than pudding. Each soft quark dumpling hides a whole fruit that turns jammy as it simmers, and they are served the old way, rolled in melted butter and buried under grated tvaroh (quark) and icing sugar. Kids compete over who can eat the most. Chef's tip: pinch the dough completely closed with no thin patches; a single gap lets water in and the dumpling bursts in the pot.

45 minCzechDesserts
by KrazyBadal 0 views

Kulajda

Kulajda comes from South Bohemia, the land of carp ponds and pine forests around České Budějovice and Český Krumlov, where families come home from the woods in late summer with baskets of porcini. It is a thick, pale, gently sour soup of potatoes, mushrooms, cream and plenty of dill, finished with vinegar and served with a soft poached egg floating in each bowl. It is eaten as a filling lunch on its own with a slice of rye bread. Chef's tip: add the vinegar off the heat and taste as you go; the soup should be clearly tangy but never sharp, like a good pickle brine softened by cream.

50 minCzechSoups
by KrazyBadal 0 views

Buchty

Buchty are the soft, pillowy yeast buns that Czech grandmothers bake in a roasting tin on Saturday, filled with povidla (plum butter), jam or sweet quark and packed so close that they rise into each other and have to be torn apart. They are the Czech answer to a cinnamon bun: eaten warm with milky coffee, packed for train journeys and school trips, and famous from the fairy tale in which the hero sets off with a bag of his mother's buchty. Unlike open koláče, the filling is sealed inside. Chef's tip: brush the sides of each bun with melted butter before you pack them in, so they pull apart cleanly with soft, shiny walls.

70 minCzechBaking
by KrazyBadal 0 views

Svíčková na smetaně

Svíčková is the dish Czech families make for weddings, name days and big Sunday lunches, and in Prague pubs it appears on the menu as the proud centre of the week. Beef is marinated for a day or two with root vegetables and spices, slow-roasted, and the vegetables are then blended into a smooth, sweet-sour cream sauce. It is always served the same way: sliced beef, a pool of sauce, bread dumplings, a spoonful of cranberry sauce, a twist of whipped cream and a slice of lemon. Many cooks under-season the sauce; it should taste clearly of vinegar, sugar and allspice, not just cream. The optional smoked bacon that flavours the vegetables is pork; leave it out and the sauce is still rich. Chef's tip: blend the sauce until completely velvety, then push it through a sieve; that silky finish is what makes svíčková special.

220 minCzechMeat
by KrazyBadal 0 views

Nakuru-style sizzler

A complete barbecue meal on one big tawa: a tangy wheat and vegetable mix with three chutneys, crisp cheesy corn balls, baked stuffed capsicums and creamy cheesy pasta, all sizzling under hot barbecue sauce. Every part can be made ahead and finished on the jiko. It's a healthy and filling meal by itself.

150 minFusionVegetarian
by KrazyBadal 0 views

Bryndzové halušky

Bryndzové halušky is Slovakia's national dish, cooked in every koliba (timber shepherd's restaurant) in the Liptov and Orava valleys and fought over each summer at the halušky-eating contest in Turecká. Little grated-potato dumplings are tossed while hot with bryndza, a tangy, spreadable sheep's cheese, and finished with a sour milk drink called žinčica. The traditional topping is crisp smoked bacon; here golden fried onions bring the same savoury crunch, and meat-eaters can add bacon on their own plates. Chef's tip: grate the potatoes at the last moment and work fast; grated potato left standing turns grey and watery and the dumplings go heavy.

45 minCzechVegetarian
by KrazyBadal 0 views

Chinese tawa potatoes

An Indo-Chinese favourite from the barbecue tawa: crisp fried potato chips tossed with garlic, ginger, soy sauce, ketchup and plenty of chillies and spring onion, then glazed with a little cornflour sauce. Sticky, salty and hot. Serve straight away as a starter.

40 minFusionSnacks & StartersSpicy
by KrazyBadal 0 views

Houskové knedlíky

Houskové knedlíky are the sliced bread dumplings that sit beside almost every sauce in a Prague pub, from mushroom svíčková-style cream sauces to sweet-sour dill gravy. Unlike the round German Semmelknödel, these are a soft yeast dough rolled into a log with crisp cubes of stale roll inside, simmered whole, then cut into thick, spongy slices that drink up gravy. Czech grandmothers still slice them with a length of thread rather than a knife, which keeps the crumb open instead of squashing it. Chef's tip: cut the cooked loaf with a piece of cotton thread wrapped around it and pulled tight; a knife presses the slices into dense, gluey discs.

55 minCzechSides
by KrazyBadal 0 views

Smažený sýr

Smažený sýr, a thick slab of breaded Edam fried until molten, is the dish every Czech student orders at a Prague hospoda and the one vegetarian main that turns up on nearly every menu from Brno to the Šumava mountain huts. It comes with tatarská omáčka (tartare sauce) and either boiled potatoes or chips, and a cold pivo on the side. The joy is the crunch giving way to stretchy, salty cheese. Chef's tip: chill the breaded slices for 20 minutes and double-coat them, otherwise the cheese bursts out into the oil before the crumb is golden.

40 minCzechVegetarian
by KrazyBadal 0 views

Moravské koláče

In the villages of South Moravia and Wallachia, nobody gets married without a mountain of koláče: small round yeast buns with a deep hollow filled with sweetened poppy seed, vanilla quark or povidla (thick plum butter), each crowned with buttery posypka crumble. Relatives bake hundreds for the wedding and send guests home with boxes of them, and they turn up again at village fairs (pouť) and Sunday coffee. Chef's tip: press the hollow deep and wide just before filling; the dough rises again in the oven, and a shallow dip pushes the filling over the edge.

80 minCzechBaking
by KrazyBadal 0 views

Vepřo knedlo zelo

Ask anyone in Prague, Brno or a village pub in Moravia for the most Czech meal of all and they will name vepřo knedlo zelo: roast pork, dumplings and cabbage, eaten at Sunday lunch and washed down in pubs with a cold lager. This is a pork dish: shoulder rubbed with garlic, caraway and salt and roasted slowly in a little water until it falls into tender slices, the pan juices becoming the gravy. Alongside go slices of soft bread dumpling and red or white cabbage braised sweet and sour. The trap is roasting the pork too hot and too dry; a splash of water in the tin and a low oven keep it juicy. Chef's tip: lay the pork fat side down for the first hour, then turn it fat side up so the fat renders and crisps at the end.

210 minCzechMeat
by KrazyBadal 0 views

Česnečka

Česnečka is the soup Czechs swear by after a long night in a Prague pivnice: a thin, savoury broth fragrant with raw garlic, caraway and marjoram, with soft potato cubes, crunchy fried bread and a fistful of grated cheese melting into each bowl. It costs almost nothing, comes together in half an hour and is served in workers' canteens and village pubs all winter. This version uses vegetable stock instead of the old meat bouillon. Chef's tip: crush the garlic into the bowls or add it right at the end off the heat; boiled garlic goes sweet and mild, and česnečka should bite.

30 minCzechSoups
by KrazyBadal 0 views

Arabian cigars

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle EasternDesserts
by KrazyBadal 0 views

Cacık

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle EasternChutneys & DipsGluten free
by KrazyBadal 0 views

Um Ali (banana & bread dessert)

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle EasternDesserts
by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
by KrazyBadal 0 views

Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle EasternChutneys & DipsGluten free
by KrazyBadal 0 views

Tamia (Arabian fritters)

Tamia is the Egyptian cousin of falafel: soaked raw chickpeas are ground with dill, coriander, onion, garlic, chilli and cumin, shaped into small patties, coated with sesame seeds and deep-fried until crisp and golden outside and green and fluffy inside. Serve hot with coconut and tamarind chutneys, or tuck them into pitta with salad.

45 minMiddle EasternSnacks & StartersVegan
by KrazyBadal 0 views

Arabian coconut halwa

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle EasternDesserts
by KrazyBadal 0 views

Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle EasternDesserts
by KrazyBadal 1 views

Ma'amoul

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
by KrazyBadal 0 views

Konafa (sweet pastry)

Konafa (kunafa) is a celebration sweet of shredded kataifi pastry tossed in butter and baked in two layers around a filling of coconut, almonds, pistachios and mixed peel with glacé cherries. The hot pastry is drenched in cold rose-water syrup and pressed so it holds together, then cut into squares. Crisp, syrupy and nutty; serve cold with fresh cream or ice cream.

60 minMiddle EasternDesserts
by KrazyBadal 0 views

Fattoush

A fresh, crunchy Lebanese salad of tomatoes, cucumber, rocket, celery, spring onions and green pepper with lots of mint and parsley, tossed just before serving with crisp toasted pitta and a sharp lemon, garlic and olive oil dressing. Serve as a starter or alongside falafel and dips.

30 minMiddle EasternSaladsVegan
by KrazyBadal 0 views

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