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PRAGUE… beyond time!

Prague is one of the most beautiful cities in Europe - it is popular and visited by hordes of tourists. Despite that, many facts and buildings of this city remain little known to the larger audience. This is where the past intermingles with the present, creating a unique place. Numerous museums, galleries, as well as a variety of charming nooks, tell stories of many nations. Prague is a friendly and green place, full of many sites where nature can soothe our senses - in Troja, Prague's Botanical Garden we can admire vegetation from distant continents.  Sport fans might be interested in visiting the world's largest stadium, Strahov - for 220 000 people! The oldest merry-go-round, a great attraction not only for the youngest visitors, can be found in the Vinohrady district!

An important item of Czech's menu i…beer! According to Czech tradition it should take a quarter of an hour to pour a beer, and the froth should have two layers, with a necessary hole in the middle! It is good to try traditional delicacies with the national drink. Czech cuisine is heaven for lovers of meat with heavy, aromatic sauces. It is also rich in soups, a necessary part of every dinner - garlic soup, goulash soup, chicken soup and tripe are the most popular. Vegetarians will also find some interesting dishes here - delicious breaded fried cheese, served with chips and tartar sauce. Knodels are decidedly the most popular dinner dish - the dough is usually made out of potato flour, cut in slices and steam boiled. Knodels are served as a side dish with meat, replacing potatoes or rice.

Knodels

Ingredients:

  • 400 g flour
  • 2 stale rolls
  • 25 g butter
  • egg
  • 1 glass sparkling water
  • pinch baking powder
  • salt

Preparation:

Remove the crust and cut the rolls into cubes, then fry them in butter. Mix the sift flour with sparkling water, whisked egg, baking powder and salt until the batter separates from the spoon. Add more flour when needed.

Now add the rolls and mix all together, dust with flour, cover the pot with a cloth and put aside for half an hour. Form the dough into a long roller and put it in a large pan with boiling water. Boil for about half an hour, turn it after 15 minutes. Remove from the pan, prick with a fork, and serve sliced.

Livance - pancakes with cinnamon

Ingredients:

  • 20 g fresh yeast
  • 20 g sugar
  • 1 cup milk
  • pinch of salt
  • 2 eggs
  • 50 g flour
  • 20 g butter for cooking
    Topping:
  • powdered sugar
  • sugar mixed with cinnamon

Preparation:

Mix the yeast with sugar and dissolve it in a splash of warm milk. Add the remaining ingredients and mix them to a smooth, quite thick mixture. Cover the bowl with a cloth and allow to rise until double in size. Using a ladle, drop small portions on the hot butter in a frying pan and fry till golden brown. Dust them first with sugar mixed with cinnamon, then with powdered sugar.