One thing we were particularly fond of was goulash with bread dumplings.
Way back then I couldn't find a recipe in English anywhere. Now there are so many on the internet (all different!) it is hard to chose which one to use. This is a bit of a mix of a few for simplicity. Can't claim it is a Czech authentic, but is tres yummy. Apparently Czech bread and Czech flour are rather different to those in France or the UK.
250g flour
1 1/2 cups of white bread (cut in to 1cm cubes) 80 -100g depending how stale it is.
1/4tsp baking powder
1/2 tsp salt
1 egg
160ml milk
Mix flour, baking powder and salt in a bowl.
Stir in the egg and milk
It should be a bit wetter than bread dough, mix until it is smooth and stops being so sticky (some recipes suggest leaving it to rest for an hour before stirring - I guess this is similar to making bread by a no knead method). Kind of like kneading but you have to do it in the bowl as it is a bit softer than bread dough.
Add the bread cubes and mix with your hands until well incorporated, if they break up some that is fine.
Put a large pan of salted water on to boil
Shape the dough in to two rolls about 5 cm in diameter and add to the boiling water - carefully. They should float.
After 15 mins turn the dumplings over and cook for a further 15 mins (ie 30 mins in total)
Cut in to slices about 1 or 2 cm thick (some people say to use a thread to avoid crushing the dumpling).
Mix flour, baking powder and salt in a bowl.
Stir in the egg and milk
It should be a bit wetter than bread dough, mix until it is smooth and stops being so sticky (some recipes suggest leaving it to rest for an hour before stirring - I guess this is similar to making bread by a no knead method). Kind of like kneading but you have to do it in the bowl as it is a bit softer than bread dough.
Add the bread cubes and mix with your hands until well incorporated, if they break up some that is fine.
Put a large pan of salted water on to boil
Shape the dough in to two rolls about 5 cm in diameter and add to the boiling water - carefully. They should float.
After 15 mins turn the dumplings over and cook for a further 15 mins (ie 30 mins in total)
Cut in to slices about 1 or 2 cm thick (some people say to use a thread to avoid crushing the dumpling).
No comments:
Post a Comment