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Goulash Soup


  • 10 – 12 oz beef shin
  • salt
  • freshly ground pepper
  • 1 onion, finely chopped
  • 1 tbsp fat (lard)
  • 1 tsp ground cumin
  • 2 tbsp all-purpose flour
  • 3 cloves of garlic, crushed
  • 1 tbsp ground sweet paprika
  • 2 pints beef broth
  • marjoram
  • 2 potato, diced

Clean the meat and cut it in 1/4 in cubes, add salt and ground pepper. Fry the onion on the lard till golden, add cumin and meat and fry till all the juice evaporates. Fry another 3 minutes till golden, add the flour and fry brown. Add the garlic, sweet paprika (if you like it hot add a pinch or two of ground hot pepper), stir and add the beef stock. Stir again, add salt, pepper up to your taste and bring to boil. Reduce the heat and let the soup simmer at least 25 minutes. After 10 minutes of simmering add marjoram (dried, if you have fresh add at the end) and diced potato. Once the potato is cooked the soup is ready to be served.

We like it most with a roll and a cold beer afterwards. It is also excellent to cure a hangover 😉


Potato pancakes


  • 1 lb / 500 g peeled potatoes
  • 4 oz / 100 g all-purpose flour
  • 1 egg
  • 5 tbsp milk
  • salt
  • ground pepper
  • marjoram
  • garlic
  • fat

Finely grate the peeled potatoes on grater, let stand for a while and drip off on a strainer. Put in a bowl and add flour, milk an egg, season with salt, pepper, marjoram and pressed garlic. Mix well. On a frying pan with hot fat fry pancakes approx. 1/4 in thick till they are golden. The potato pancake has to be crunchy right after frying, therefore serve promptly. You can add into the prepared dough finely cut smoked meat or greaves.

I did not have smoked meat and do not like greaves, so this time the potato pancakes were plain but delicious anyway. Here in the Czech Republic we eat them just so, with some vegetable salad or as a side dish to goulash, spinach etc.


Noodle pudding with cream cheese


  • 1 lb / 500 g  wide noodles, e.g. tagliatelle
  • salt
  • butter
  • breadcrumbs
  • 3 eggs
  • 1 cup / 250 ml milk
  • confectioner’s sugar

For the cheese filling you need:

  • 1 lb / 500 g cream cheese
  • 1 egg
  • confectioner’s sugar
  • lemon peel
  • nutmeg
  • raisins
  • milk if needed

Prepare the noodles according the package info and grease them with 1 tbsp butter. Now let’s make the filling. Mix the cream cheese with one egg, add sugar, lemon peel, raisins and nutmeg to your taste. If the mixture is too stiff add some milk, but the cheese must not be runny. At the bottom of greased pan (approx 13 x 8 in) poured with the breadcrumbs lay 1/3 of the cooked noodles top with 1/2 of the cheese filling, then add another 1/3 of the noodles and top with the second half of the cheese filling and as the last layer use the remaining noodles. Put the pudding in hot oven (375 F / 190 C / gas 5) and after the noodles on the top began to get golden color pour over them a mixture of 3 eggs, 1 cup of milk and sugar. Bake until the egg mixture is firm. If you have a sweet tooth you can sprinkle the top of the pudding with sugar too. If you do not like cream cheese you can use cooked apples instead.

Here in the Czech Republic we have a kitchen in every school and the kids get warm meal each noon and this is one of the school meals, therefore one loves it, the next one doesn’t. Me and my family does, how about you?