Traditional fruit recipes with Vintage Kitchen
What we will cook / List of Wines
Apricot soup in white wine
Pagan meat pie with apples or quinces
Blueberry sauce?? with dumplings
Currant roll with crumbs
Sour berries in rum
3 300 Kč including VAT per person
Fruit growing, pickling fruit into alcohol, jams, marmalades and their use in Czech cuisine.
Czech fruit growing has always been at a high level at one time even gained European fame. It is therefore not surprising that the processing of fruit for immediate or late consumption has many forms, but only some of them are still used today. Fruit was added not only to pastries, but aslo to soups or many salty and meaty dishes.
An important liquid ingredient was wine and different types of spirits, which our ancestors used rather then water for their organoleptic abilities when preparing food. During the course, you will encounter a demonstration of where and which wine or spirit to use to give food an unmistakable character.
From the course, you will also bring jar of pickled distillate fruits to home, so that you can enjoy it after the right time to sit down.
Since childhood, Pavle loved baking with her grandmother and telling stories about what was once cooked at their home. Gradually, she began to realize how we are unconsciously drawn into our past by food, without pausing for the depth of its history. Pavla likes to reconstruct historical recipes in their faithful form and thus returns to established and time-tested procedures. The very open form of ancient recipes lends itself to this approach, as in ancient cookbooks you will not find a specific procedure, but rather rough instructions on how to cook this or that, because earlier it was assumed that a person who knew how to cook.
But you will also find more modern recipes with her, which she more or less modifies in order to show the variations of different dishes and encourage others to be interested in a little experimentation as even the recipes of old times have changed over the centruries....
Pavla is gueded by the princeple that when cooking it is best to let yourself be guided by taste, your own imagination and inspiration from any era.
Other courses from this lecturer
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