Search results
Results from the WOW.Com Content Network
The recipe comes from Czech roots, however, the bordering countries—mainly Slovakia, Poland, and Hungary—consider buchtičky se šodó as food that came from their country. Pudding is a flavoured custard combined in layers. Pudding is served in a glass topped with fruit or shaped in a mould. Christmas cookies (vánoční cukroví)
Svíčková, or svíčková na smetaně (pronounced [ˈsviːt͡ʃkɔvaː na smɛ.ta.ɲɛ]), is a Czech meat dish and one of the most popular Czech and Slovak meals. . Svíčková is the Czech word for tenderloin, and this dish is traditionally beef tenderloin prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled ...
Plněné papriky/Baked pepper Moravian smoker [clarification needed] Štramberské uši ("Štramberk ears"). Moravian cuisine (Czech: Moravská kuchyně, German: Mährische Küche, Polish: Kuchnia morawska) encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic (eastern part) and historically belongs to the Moravia, former historical ...
Česnečka at a restaurant in Hrádek nad Nisou, Czech Republic. Česnečka is a garlic soup in Czech cuisine and Slovak cuisine consisting of a thin broth, garlic, sliced potatoes and spices such as caraway, marjoram and cumin.
Afrikaans; العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Baking of trdelník. Although trdelník is usually presented as a "traditional Czech cake" or "old Bohemian pastry", and mentions of český trdelník ("Czech trdelník") can be found in 20th-century literature, [7] the cake is mostly mentioned in literature as a Slovak or Moravian, not Bohemian dish, and the spread of this dessert in Prague is recognized to have started more recently.
Schnitzel is also very popular in the Czech Republic, where it is known as a smažený řízek or just řízek, and is made of pork, chicken, or veal. It is often served with boiled or mashed potatoes or potato salad.
It is a common street food in both countries [1] and is popular among students as an inexpensive staple in school canteens. Fried Gruyère/Swiss cheese, served with tartar sauce and side salad A slice of cheese about 1.5 cm (0.6 in) thick is first breaded with flour , egg , and bread crumbs and then fried either in a pan or deep-fat fryer. [ 1 ]