THE OLD BOHEMIAN PEASANT COOKBOOK
Now that I'm retired I have some extra time on my hands. In the past several years I have collected lot of recipes for old Bohemian peasant meals. Most of these recipes were not originated by moi although I took time to cook some of the recipes and adjusted them to my taste and contemporary way of cooking. No more open fires and big kettles on daily basis.
The cookbook contains main and popular traditional peasant kitchen meals which are simple and easy to prepare. It also contains some more elaborate cooking which is not so peasant style but was included because these meals are popular even today. The cookbook contains over 300 recipes and gives everything one needs to know to cook in Old Bohemian Peasant style.
If you are interested the cookbook is available as an electronic file. Send me an e-mail to george.kovats@gmail.com and I will send you the cookbook. All I ask is a contribution of $10.
Here is a typical old Bohemian recipe:
GRANDMA’S BAKED HAM AND NOODLES
(ŠUNKOFLEKY)
This is a popular traditional Bohemian peasant dish. The
square noodles, “fleky”, are not available in America
Ingredients
1 lb. Extra Wide Egg Noodles
1 round boneless ham steak at least ¼ inch thick (approx. 1
lb.), cut into ½ inch squares
1 large onion, finely chopped
3 eggs
1 ¼ cups milk
2 T lard or vegetable oil
salt and black pepper
fat for greasing the baking dish
plain breadcrumbs
lard or butter for topping
Makes 6 servings
Preparation
Cook the noodles per instructions on the package.
Put cooked and well drained noodles into a large mixing
bowl.
Below is a recipe for making your own authentic “fleky”.
In a large frying pan, while noodles are cooking, melt the
lard or heat the oil, whichever you are using.
Sauté onions and ham together until onions start turning
color.
Add to the mixing bowl with noodles.
Sprinkle the mixture with salt and pepper to your taste.
Mix everything well.
Select a large deep baking dish, grease it generously and
sprinkle with breadcrumbs.
Pour the noodle mixture into the baking dish and level the
mixture.
Top with very small pieces of lard or butter.
Put the dish into oven preheated to 375°F. Bake for 20
minutes.
When the noodles start to change color to light honey pour
the egg mixture evenly over the noodles.
Continue baking until the milk-egg mixture is fully absorbed.
Take the baking dish out of the oven, cover with linen
kitchen towel or tea towel and let rest for 5 – 10 minutes.
Cut into individual portions and serve with sweet and sour
pickles (German style pickles are the best, use bread and butter pickles as a
good substitute).
Authentic “Fleky” Recipe
12 oz. Wondra brand flour (use this flour for the authentic
taste)
2 eggs
¼ cup water
salt
Pour the flour on a kneading surface. Make a depression in the center of flour.
Break eggs into the depression. Sprinkle with salt.
Add water and start mixing with a knife.
When the dough starts to hold together, knead with your
hands.
Adjust water and flour as you go. Flour the surface as needed.
The dough needs to be stiff and firm. Knead for at least 5 minutes pressing hard.
Wrap the dough into plastic wrap and let rest for 5 minutes.
Cut the dough into 3 parts.
Roll out each part separately into thin rectangular sheet of
dough. Let dough dry and rest for about 5 minutes.
Cut off all uneven edges of the dough sheet. Cut 3/4 to 1 inch wide strips out of dough.
Stack the strips on top of each other into several stacks and cut them into 3/4 to 1
inch squares.
Spread the dough squares on linen cloth so they do not
stick together.
Repeat with the remaining dough.
Cook in oversalted boiling water for about 10 minutes
depending on the dough thickness.
Drain cooked “fleky” in a large colander and "wash" them with
cold water for few seconds.
Let drip drain in colander.
Place the “fleky” in a large bowl and add about 1 tablespoon
butter and stir well.
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