Bee1
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Everything posted by Bee1
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Paige - done hunnie -
@BG - that's good - i usually take ages when clothes shopping as I rarely find exactly what I'm looking for, lots of times I'm just browsing and looking for some inspiration @frannie - I take it your gravy is different to UK gravy. Sound like a good idea for sunday lunch - roast port , dumplings and sourkraut is traditional czech sunday dinner @paige - good luck I just moved myself two weeks ago so I know how stressfull it is (still not fully unpacked)
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Paige if you still here - I've replied to your PM
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sounds like fun see you later hunnie
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I have tried to find one in past but everyone in czech is using fresh yeast so I coudn't find one on czech internet let me know how it goes frennie. What do you eat yours with?
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oh yeas but that looks like chocolate being poured over it
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YOu have bread dumplings ( once described to me as texture of sorry bread) raised flour dumplings with pieces of bread roll in it or potato dumplings (taste similar to gnocchi) mashed potatoes mixed with flour and egg, shaped and then boiled. I could look up the recipe for you if you want. I usually buy packet mix when I go home as I'm too lazy and don't use them very often also it's difficult to find fresh yeast here and I don't know who to make it with dried yeast.
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hm i never mix liver and bacon. I just do mine with onions lightly fried in bit of oil.
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I've read somewhere on internet that Easter Stuffing is suppose to be served in White Saturday but I'm sure we used to have in on sunday. I actually had to look up what was the meat cut called (pork belly) as I only knew the czech name (bucek - sound similar to bok = side).
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yeah it is - of course there are lots of variation, some people would do 3 meat stuffing, some people won't put meat at all. Some people won't use nettles but use parsley and chives instead. I don't remember exactly what meat we used to use but I remember the minced liver being part of it as we would used meat mincer to prepare the liver and it was very messy job
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pork belly but we used to make lots of extra and then cook it on a side as well. The we used to sliced the stuff pork belly and served it with potatoes and mash and it's own juices for lunch and then salad and sliced stuffing for supper.
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I've made a post in cafe earlier today about our Easter traditions - which included coloring and decorating eggs. I have asked my sister for a recipe for Easer Stuffing so if she'll find it then I might make it for me this year (it had young nettles, minced liver, bread rolls, spices and some more stuff that I can't remember in it) as I used to love it as a child.
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Good luck Gill
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my parents used to eat tripe soup and I've never had it as I didn't like the look and smell of tripe but if I see it prepared in some other way - maybe fried with some spices I might be tempted to try it. I'm not normally person who won't eat stuff because of the way it looks but tripe is one exception.
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that's so well done! love it
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byeeee Kijo
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we'll see if it's really real and not made up.
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I guess that's true - but I think that makes my life so much easier - no limitation (apart from tripe) and so much to choose from but I'm not forcing anyone to adapt my way of eating (like some vegetarians that I know )
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wonderful news Frannie!
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what is wrong with strawberries that taste like strawberry? If I want pineapple I buy one. Why do people come up with stuff like that? Onions that are so sweet that you can eat them like apple , berries that looks like something but taste like something else etc. *rant over*
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oh you are hard to please when it comes to food.
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@kijo we used to have one (with Mr B) but used it maybe 1 a week - it's handy to have (if you have the cupboard space). @BG glad you home safe and warm - it's awful out here too - cold, rainy, windy (snow in Scotland) @bogie - what's in you coffee? Strip??
