Have you heard of fruit dumplings? I think it is one of most popular sweets for children here. When I was a child I loved them. I loved all sweet, but fruit dumplings were the best. Our children are a little picky, they like sweets but not as a main course. If you haven’t heard of fruit dumplings, be sure to try it. I don’t think you will be disappointed.
For 6 pieces
- 200g flour Schaer mix B
- 50g rice flour
- 2 tablespon sweetener
- 4 g dry yeast
- 1 egg
- 200 ml water or milk
Mix all dry ingredients in a bowl, add the egg and water or milk. . It is best to use the paddle attachment on your stand mixer for this step. Mix on low until all the ingredients are combined, then on medium for 2 minutes . Cover the bowl with a sheet of plastic wrap and rest until it has risen and doubled in size.
Divide the dough into 6 equal pieces. Take one piece of the dough and shape the dough into a circle and put one tablespoon of the blueberries on it. Take the corners and make press together to make a dumpling. Repeat the procedure each of the remaining 5 pieces of dough.
Place in lined steamer and cover to steam. Steam until inflated or about 15-20 minutes.
Serve with melted butter sprinkled with sugar and cocoa and yogurt.
I like Italy and I love italian food. But unfortunately, my passion for Italian food is mine alone. My children especially do not like it, they prefer mostly typical Czech cuisine. So I don’t cook these meals very often. But if you like risotto and want to give it a try, here is my version of this wonderful recipe.
- pork tenderloin cut into cubes
- 1 cup risotto rice
- 200 g cut and roasted pancetta
- 400g cut tomatos
- 1 liter of chicken broth
Cut tenderloin into cubes, add salt and pepper, and fry pork tenderloin in the pan on all sides. Pour water into the pan and simmer for 30 minutes.
In the other pan heat a splash of olive oil on medium-low heat. Add the onion and cook until soft, add tomatos and salt and cook until the tomatos are also soft. Now it is time to add the arborio rice, 200 ml chicken broth, tenderloin, roasted pancetta and cook until the liquid is almost fully absorbed, add another ladleful and continue stirring. Continue adding chicken broth until the is rice cooked, about 20-25 minutes. If you have added all broth and and the rice is not cooked, you can use water or more broth.
Once your risotto is ready, add the grated parmesan and basil and stir.
Serve in warm bowls with a sprinkling of parmesan.
These are the best pancakes. Ever since I discovered coconut kefir, I’ve been trying new and improved recipes. Because our children love waffles and pancakes, I tried to work in kefir just in pancakes. The kefir makes these pancakes incredibly fluffy. Try for yourself with this recipe.
- 300ml coconut kefir
- 150 g flour Schaer mix B
- 1 teaspoon baking powder
- 1 teaspon baking soda
- 1 egg
- 2 tablespoon of maple syrup
In the bowl mix together flour, baking powder, baking soda.
Whisk in keefir, eggs, and mix until combined.
Preheat the pancake pan over medium-high heat.
When the pan is hot, pour batter into pan and cook pancakes for 1 min on each side until golden.
Serve with maple syrup, fruit, or your favourite yogurt.
Have you heard about galettes? Usually everybody knows about sweet galettes with fruit, but today I will prepare something different. Because Summer is here, in shops we can find a wide variety of not only fuits but also fresh vegetable. I used my favorite vegetables – tomatoes, sweet potatoes, peppers, zucchini, but you can use any vegetables that you like.
- 230 g flour Schaer Mix B
- 130g soft butter
- 3 tablespoon sour cream
- 1 egg
Prepare a smooth dough from the ingredients and store in the fridge for at least two hours. From the beginning it will be difficult, the dough will stick a lot, but don’t give up!
- Sour cream
- 50 g grated cheese, I recommend Gouda
- Cherry tomates
- 1 sweet potatoe
- ½ Zucchini
- ½ peppers
- Feta cheese
- Olive oil
Slice the sweet potatoes and zuchini, quarter the cherry tomates and cut the pepper into thin slices.
Mix the sour cream with the grated Gouda.
Divide the dough into 5 equally sized disks.
Roll each dough disk out to a round., top the discs with sour cream with chesse and vegetables, leaving a 2 cm border. Carefully lift the border on top of the filling. Place a small piece of feta chease in the middle and and drizzle with olive oil. Brush the dough with an egg wash.
Heat the oven to 200 C and bake for 30-40 minutes.