Czech cooking

2012 年 04 月 25 日

After I had to cancel the last lecture class due to my illness, we started the Czech week straight away with the cooking part- which is the best part anyway^^! This time we focused on only one main dish which can be combined with different sauces. The very typical dish I am talking about is called Bohemian dumplings and I like to think of it as an equivalent of the French crêpes ;) The preparation is really easy, just a simple yeast dough with eggs, that is formed to rather huge dumplings and cooked in boiling water. Thanks to my affinity to cooking dishes that involve any kind of dough I start to be titled as the “dough master”, which I think is very flattering. But after having already had some practice in the last cooking classes, the students start to become masters in the art of making dough themselves. I was really proud to see that apart from some minor adjustments, all of the students managed to produce a good piece of dough by themselves. This really makes me feel that I have, however little it may be, succeeded in teaching them something new. Besides the educational triumph I am also glad to say that it tasted really good and just as it should. We even got fresh parsley for the mushroom sauce, thanks to my dear and dedicated colleague Passion who found it on a market on Sunday and managed to keep it alive till Friday ;) I was a bit positively surprised that the students shared my taste regarding our self-made apple compote and renounced from adding any sugar, as we used raisins and apple juice which contain enough sweetness. What I was able to observe again is the diligence with which some students arranged their food and their eagerness to experiment and give the dish a new, tasty twist. This enthusiasm for food and the care shown during its preparation is something that I have seldom experienced in Germany and of which I think as a typical Taiwanese feature. With this look-out to expect me in coming cooking lessons i am really looking forward to the next weeks! link to

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