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Dumplings and potatoes
The Czech national cuisine has become well known
mainly for its bread dumplings and fruit dumplings,
rich soups and sauces, potato dishes, 'buchteln'
(jam-filled yeast dumplings) and cakes.
Tvarohove knedliky s ovocem (quark dumplings
with fruit)
Ingredients (Serves 4):
100 g soft butter
100 g sugar
3 eggs
300 g soft quark
700 g coarse-grained wheat flour (or semolina)
200 ml milk
pinch of salt
1 kg stoned plums or apricots
Method:
- Mix the butter with the sugar and the eggs.
Add the quark, flour, milk and salt. Mix well
and leave to rest for a short time.
- Shape the dough into a roll and cut off pieces
just large enough to surround a plum or apricot.
Form the dumplings around the fruit.
- Bring a pan of salted water to the boil, add
the dumplings and simmer for about 6 minutes.
Remove from the water with a strainer and pierce
with a fork to let the steam escape.
- Arrange the dumplings on a plate. Serve sprinkled
with cinnamon sugar, breadcrumbs fried in butter,
or ground poppy seed, and topped with melted
butter.
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