If you’re a regular reader of Czechology, you know that potato dumplings are an essential part of the Czech cuisine. Did you know that potato dough was used to make sweet dishes as well? One of them is the so called povidlové taštičky or bramborové taštičky which means povidla pockets or potato pockets and we bring you …
Fruit dumplings are something every Czech kid knows. They are served as main course even in the school cafeterias. There are many ways to prepare them, so let us show you at least some of them.
Here is a traditional recipe for pěry – delicious dumplings with plum marmelade povidla and ground poppyseed like from a Czech babička.
Marinated hermelín or in Czech nakládaný hermelín is one of those classics you can order with beer (or without it) in most of the pubs and you can also easily make it at home, just like the Czechs do. Here’s our recipe.
Poppyseed roll or makový závin is a Czech classic. Sunday tea or coffee, family celebration or just a regular afternoon, a Czech babi will whip up an excellent poppyseed roll any time. Here’s the recipe!
Bramborák or cmunda is a slice of Czech culinary heaven. Bramboráky are easy to make and even easier to devour, so let us show you how to make this potato delicacy!
Topinka is the simplest dish of the Czech cuisine. It could easily be called the food of the poor yet is can be so delicious that it’s hugely popular all over the country.
Have you ever heard of muzika? Although it means “music” in Czech, this time we’re not referring to actual music but to a traditional Czech Christmas dessert – a compot that has been half forgotten and is prepared only in some regions. Which is a pity because it’s delicious and really easy to make. So …
At Christmas, the nut cookies are one of the stars of many Czech dinner tables. Here is a great recipe by the Creative Mom, so you can make the nuts at home.
Vánočka is a typical Czech pastry traditionally made at Christmas. It’s similar to the Spanish mona, the German Stollen or the French brioche, although Vánočka is even better. It is rich in butter and eggs, lightly sweet and if you make it right, it smells and tastes fresh for two or three days (if it lasts …