Layla Tacy - Lunch in Prague: Authentic Meals from the Czech Republic

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Lunch in Prague

Authentic Meals from the Czech Republic

By: Layla Tacy

Copyright 2021 by Layla Tacy

License Notes

The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author.

The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents

Introduction

We didnt know much about the Czech Republic when we first arrived here, but, to our surprise, most of their dishes are heavily meat-based with either beef, pork, or wild game. Many side dishes also use poultry as their main ingredient. Despite this, there is also an essential culture around fresh fruits and vegetables in the local cuisine. With lots of rural areas, a large part of the produce is grown there organically, meaning you can always count on the highest-quality ingredients for your meals.

And, while the cuisine is undoubtedly meat-based, its the wide variety of fresh ingredients that make way for lots of delicious vegetarian meals too! Whatever your dietary requirements are, were sure you can find something to your liking with our cookbook because weve made sure to include a wide variety of recipes for all types of food enthusiasts. We dont want you to skip out on any of the good stuff as we did for many years before flying to Prague a couple of months ago!

Now that weve tried the food, were never letting it go! So much so that weve even prepared this cookbook for you. Weve got wild rice soup, rye bread pudding, roast pork, cookies, couscous, meatloaf, and so much more. Youve got Prague at your fingertips, so whats the excuse now? Lets get cooking! Good luck!

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Recipe 1: Kolaches

The Kolaches have been part of the Christmas breakfast traditions in the Czech Republic for a very long time.

Duration: 2 hours 10 minutes

Makes: 36

Ingredient List:

• of a teaspoons of lemon extract
• 1 cup of shortening
• a cup of brown sugar
• 1 tablespoons of active dry yeast
• 1 teaspoons of salt
• 5 cups of all-purpose flour
• 2 cups of scalded milk
• of a cup of fruit preserves
• 4 egg yolks (beaten)

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Methods:

Get a bowl and cream the shortening with the sugar before stirring in your salt, egg yolks, flavorings, hot milk, and yeast. Let the mix stand for 5 minutes before you add the flour, then beat then and adequately knead it down into a bowl and let the sticky bowl rise for an hour.

Cut the dough into small balls, and then roll them into rounds within your hand before placing them on greased cookie sheets 2 inches apart. Let the dough rise for 15 minutes. Create a depression in the center of each roll, then fill the depression with some fruit preserves. Bake the rolls until they turn brown inside a 450 degree F oven (this should take between 30 to 60 minutes) and cool them on wire racks before serving.

Recipe 2: Pumpkin with Apricot, Served with Couscous

Lamb couscous is ideal for gatherings with family and friends.

Duration: 1 hour

Makes: 4

Ingredient List:

• of a cup of San Remo couscous
• 500g of butternut pumpkin (must be peeled and cut into chunks)
• 2 teaspoons of oily spray
• 1 teaspoon of ground pepper (freshly ground)
• 1 juiced lemon
• of a cup of boiling water
• 1 pack (150g) of dried apricot (cut into pieces)
• 60g of chopped pistachio kennels
• 1 cup of chopped continental parsley
• 1 pack (400g) of lean lamb back-strap
• teaspoons of salt
• a cup of low-fat tzatziki

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Methods:

Pre-heat the oven to about 430 degrees F, then place the pumpkin inside a baking tray before spraying with oilSeason the with pepper before roasting for about 40 minutes when it should have turned golden. Get a large bowl, and inside, place the couscous, then add some lemon juice inside a cup before topping it up with boiling water to make 1 cups. Stir and cover the ingredients in the cup, let it stand for about 6 minutes, and then fluff it with a fork.

Add the apricots to the couscous and the pistachios, pumpkin, and parsley, then mix properly. Season your lamb with salt and pepper before cooking over high heat for about 5 minutes on each side. Allow the cooked lamb to stand for about 5 minutes before you serve with the couscous and tzatziki.

Recipe 3: The Wild Rice Soup

If you enjoy the taste of flour in your soup, this could be one of the best choices to consider.

Makes: 4

Duration: 35 minutes

Ingredient List:

• 1/3 cup of butter
• 1 cup of carrots (diced)
• 1 cup of diced celery
• 3 cups of chicken broths
• a cup of flour
• cup of sliced almonds
• 1 cup of milk
• 2 cups of wild rice soup (cooked)
• 1 cup of diced ham, turkey or chicken
• teaspoons each of salt and pepper

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