With half of my family being 100% Polish, I’ve always had a DEEP love for bohemian cuisine. I was raised on Czech and Polish dishes — give me a giant bowl of sauerkraut and watch as I face dive into it…
Get a taste of old-school Czech Republic with these classic Bohemian dishes and desserts. From kolaches to paprika pork, to caraway bread and goulash, you'll feel like you're in Prague with each bite.
“Dobrou chuť!“ is a phrase you could typically overhear when passing a table of hungry Czechs, seated and ready to dip into their heaped plates of various
Bohemian Cafe - restaurant review and what to eat at 1406 South 13th St., Omaha, NE (402) 342-9838. See our top menu picks!
Food in the Czech Republic: Traditional Czech Food include potato soup, roast pork with dumplings and sauerkraut, fruit dumplings, apple strudel and goulash
Let your inner foodie loose… Pick Praha for all incredible prettiness. Pick Praha for its immaculately preserved past. And pick Praha for your palate. Surprise yourself with the diversity of food c…
The classic side dishes for this Eastern European pork roast are red cabbage and steamed dumplings.
This sweet dough pastry/pie called frgale is Czech specialty coming from North-East of the Czech Republic. It's filled often with sweet dry pressed cottage cheese, plum jam or poppy seed mixture. Cut in pieces like pizza makes this delicious Czech sweet pastry a real specialty.
Wondering what to do in South Bohemia? Read more on things to do in South Bohemia on where to go, what to see, where to stay and where to eat
Prague may not be as famous for its food as other European cities, but it still has plenty to offer. These are Ten Must-Eats in Prague!
Mastering this dessert is as satisfying as eating it.
Deze duurzame stacaravan is vers van de pers! Ooit was deze lodge een verouderde stacaravan, gedoemd om op de afvalberg te belanden. Nu staat de Bohemian Lodge, na een grondige metamorfose, aan het begin van een tweede leven: als hip glampingonderkomen met een stoere vintage uitstraling.
Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just
e have the most picturesque and romantic real wedding on the blog today. The vibes are laidback, the styling is rustic chic and the couple are seriously in love. Jasmine and Dave had their wedding in…
Vegan in Istanbul? These are the best places to eat plant based in Cihangir, Istanbul's bohemian neighborhood.
Cambridge has the best of both worlds: less noise and overwhelming sense of confusion than its larger neighbor cities, such as Boston (which is 3 miles away, easily accessible by train) may ha…
A few weeks ago, we had a team lunch at Tony Roma's, and naturally at some point, we talked about food, allergies, cooking etc. My boss then posed a question on what was the best meal we've ever had. I couldn't think of a particular "best meal" because eating is not just about the food, but the experience and atmosphere as well. So, my response was more around my most memorable meal, many years ago when I first had deep-fried herb-crusted lamb's brains at Ginger Nuts (what a funky name!) at Port Fairy, a charming fishing village at the end of the Great Ocean Road in Victoria, Australia. I will never forget that experience, and boy, did they taste good! I later recalled another favourite food memory at La Boheme, a restaurant in Balmain that serves European cuisine and where I fell in love with the roast pork and dumplings. I have to admit that the dish wasn't much to look at and I was a little sceptical at first. There were some thin slices of pork covered in a pale-coloured sauce, with pieces of dumplings on the side that looked rather dense and unappetising. Well, looks certainly are deceiving. After taking my first bite, I couldn't wipe the goofy smile off my face. It was comfort food. It was happy food. I savoured each and every mouthful after that and polished off every bit of sauce and crumb on my plate. It went down well with a glass of Czech beer (can't remember what it was). I found some recipes for Czech roast pork with dumplings and finally decided to make it at home. Apparently, it's the national dish of the Czech Republic. It's not that difficult, although it does take time to make the dumplings, and roast the pork. The sauerkraut is easy. You might need some elbow grease in making the dumplings unless you use a stand-mixer to knead the dough. I was really happy at how everything turned out, especially the dumplings which were perfect. Surprisingly, the kids (who are fussy eaters) loved it too! The recipes below have been adapted from various sources. I can't say if they even close to being authentic, but the flavours are wonderful and I loved it. Roast pork, dumplings and sauerkraut with gravy - comfort food for the soul Czech Roast Pork Adapted from Epicurious Ingredients 1 tablespoons vegetable oil 1/2 tablespoon prepared mustard 1 tablespoon caraway seeds, crushed 3 cloves garlic, minced 1/2 tablespoon salt 1 tsp ground black pepper 1.2 kg (2.5 lbs) pork shoulder / leg roast 1 large onion, roughly diced 1/2 cup water (add more if liquids dry out too much) 1/2 tablespoon cornstarch dissolved in 2 tbsp water 1 tablespoon butter Method Form paste with vegetable oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast and set aside for 30 minutes. Preheat oven to 180C/350F Place onions in roasting pan. Add water. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 hours uncovered (add more water if pan is drying out). Remove from heat, reserve pan juices. Let sit about 10 mins before cutting into thin slices. In a saucepan, bring pan juices to boil. Gradually add 1/2 cup water or more to make a sauce. Mix butter and cornstarch solution to thicken slightly, reduce heat, simmer 5 minutes. Taste and adjust seasoning if necessary (or add more water if it's too salty). Serve with sliced pork, dumplings and sauerkraut. Please find the recipes after the jump. These yeast-based dumplings are simply wonderful! Reminds me of Chinese steamed buns! Czech Dumplings Adapted from Just A Pinch Recipes Ingredients 1/2 sachet dry yeast 1/2 tsp sugar 1/4 cup milk, cool 1/2 cup milk, warm 1/2 egg 1/4 tsp salt 2 cups plain flour 2 cups cubed stale white bread Method Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Knead for 10 minutes or until smooth and elastic. Add the bread cubes and knead it into the dough. Place in a large bowl, cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 2 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large pot of boiling salted water with a tight fitting lid. Boil gently on medium-low heat for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a wooden chopping board. Immediately use the sharp point of a knife and poke holes in it to release the steam. Keep warm by draping a cloth over them and to prevent it from drying out. When ready to serve, slice 3/4" thick with a sharp knife. Delicious sauerkraut! Sauerkraut Adapted from various sources Ingredients 1 (16 ounce) jar sauerkraut 1 tbsp vegetable oil 4 slices bacon, diced 1 onion, diced 1 teaspoon caraway seeds 2 tbsp sugar (or to taste) Salt and pepper to taste 1 teaspoon cornstarch mixed with 1 tbsp water Method Pour the sauerkraut into a large bowl. Use hands to squeeze out the "juice" into the bowl. Reserve the juice. Roughly chop the sauerkraut at 2 inch intervals. Heat oil in a medium pan and fry bacon and onion for 2 minutes. Add caraway seeds and sauerkraut and fry for 1 minute. Add some of the reserved sauerkraut juice until it almost covers the top of the sauerkraut. Add sugar, salt and pepper to taste. Stir briefly, and then cover with a lid and simmer for 15 minutes. Turn off heat and keep warm. Serve with pork and dumplings. I made roast pork loin with crispy crackling instead
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Get a taste of old-school Czech Republic with these classic Bohemian dishes and desserts. From kolaches to paprika pork, to caraway bread and goulash, you'll feel like you're in Prague with each bite.
In this blog post, we'll show you how to explore the vegan neighborhoods in Berlin, discover must-visit restaurants, and find hidden gems.
At first I'd like to remind you the giveaway is still open to everyone so don't hesitate and give it a chance :) Now let's move to Christma...
These bar cookies are made with a not-too-sweet pecan shortbread spiced with cardamom, with a jam filling. They're perfect with coffee or tea.
Montmartre, the second most visited area in Paris, after the Eiffel Tower, is a delicious district to explore on Montmartre food tour.
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Brought to Texas by Czech immigrants, this traditional Central European recipes has found new life and bundles of iterations in bakeries across the Lone Star State. Each of the fillings below will fill half the kolaches. Make both; or double one; or set half the dough aside to use later.
I just wrapped up my trip to Amsterdam with A Whimsy Wonderland and Splendid Rags, and had such a great time. This trip was my second time in Amsterdam, and I was so excited to revisit! What To Do Besides my favorite things to do while traveling–eat and drink, these […]
