Recipes Archive - homecooked.cz

Thai Massaman Beef Curry

Peter B. — Thu, 20 Feb 2025 13:07:50 +0000

Massaman Neua, a rich and aromatic Thai curry with beef, has Persian and Malay influences, introduced to Thailand by Muslim traders in the 17th century. Its blend of Indian spices, coconut milk, and local Thai ingredients reflects the cultural fusion of the Ayutthaya period. Massaman Neua stands out for its unique blend of Thai, Indian, and Persian flavors, combining warm spices like cinnamon, cardamom, and cumin with rich coconut milk and tender slow-cooked beef. Its slightly sweet, savory, and mildly spicy profile, enhanced by peanuts and potatoes, makes it a comforting yet complex dish.

Ingredients

Sear

2 tbsp coconut oil

900 g beef short ribs(or beef shank for leaner meat, cubed)

…then stew

water to cover

Curry

250 ml coconut milk(full-fat)

115 g massaman curry paste

…add

75 g sugar

80 g tamarind paste

45 ml fish sauce

325 g potatoes

previously stewed beef

liquid from beef as needed

Massaman Paste

1 tsp ground coriander seeds

1 tsp ground cumin seeds

¼ tsp ground white peppercorns

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground cardamom (green or white)

1 tsp ground lemongrass

20 g ground dried red chilies

1 tsp ground galangal

1 tsp salt

1 tsp fermented shrimp paste (gapi)

¼ cup chopped shallots

5 minced garlic cloves

Directions

Preparation

Prepare the paste in advance, if you are not using store bought version.
Cut meat in to the chunks.

Foundation

Brown meat on coconut oil, develop proper sear on meat.

Stew beef

Introduce water, just enough to cover the beef.
Cover and slowly bring to simmer.

Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.

Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.

Stovetop method
Vigorous simmer for 2 hours.

Afterwards set meat aside and reserve cooking liquid.

Curry

In new pot add half of the coconut milk and heat.
Add massaman curry paste and incorporate well.
Add remaining coconut milk, mix well again.
Cook until fat begins to separate and paste turns dark red about 10 minutes.

Simmer

Add sugar, tamarind, and fish sauce, and stir to melt sugar.
Add beef and cubed potatoes and stir to evenly coat with curry mixture.
Simmer for 30 minutes until potatoes are fully cooked.
If sauce is too thick add cooking liquid from beef.

Serving

Serve immediately over cooked jasmine rice.
Garnish with unsalted roasted peanuts, fried onion, any green thai herbs, chives or green scallions.

The post Thai Massaman Beef Curry appeared first on homecooked.cz.

Mangold Soup

Peter B. — Sat, 12 Oct 2024 12:31:01 +0000

Great soup recipe to make use of mangold leaves from your garden, which are very healthy and nutritious. In supermarket you most likely won’t come around mangold leaves, best substitute for this is a whole kale head.

Ingredients

Sauté

1 onion(medium sized, diced)

100 g squared bacon, or hotdog(cut to smaller chunks)

3 shiitake mushrooms(add bit later)

…spices

½ tsp goulash paprika

1 tsp sweet paprika

½ tsp caraway seeds(crushed)

4 garlic cloves(minced)

½ tsp salt

…add

10 large leafs of mangold(roughly sliced, supplement by kale)

5 potatoes(average size, diced)

1 tsp chicken stock concentrate

1500 ml water

Directions

Sauté diced onions and hotdogs on medium heat until browned.
Add sweet and goulash paprika and sauté for a while.
Later add shiitake mushrooms, and wait till they release water.
Add mangold leafs and sauté for minute.
Add potatoes, and all remaining spices, caraway, salt.
Add chicken stock and mix well and pressure cook for 10 minutes on 60kpa with Auto Quick release.
Transfer to serving bowls.

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Flan Pâtissier

Peter B. — Tue, 11 Jun 2024 14:22:09 +0000

Flan Pâtissier, also known as Parisian flan, is a classic French dessert that combines a silky, vanilla-infused custard with a buttery, flaky pastry crust. This elegant and timeless treat is a staple in French patisseries, beloved for its rich flavor and creamy texture. Perfect for any occasion, Flan Pâtissier showcases the simplicity and sophistication of French baking, making it a delightful addition to your dessert repertoire. Flan Pâtissier, or Parisian flan, dates back to medieval France, where early custard tarts were a favorite among royalty. Its roots can be traced even further to ancient Roman cuisine, which celebrated egg-based dishes. Over the centuries, this creamy, custard-filled pastry has evolved into a beloved staple of French patisseries, delighting dessert lovers around the world with its rich history and irresistible flavor.

Ingredients

Dough

180 g all-purpose flour

200 g unsalted butter(chilled and cut into pieces)

1 tbsp sugar

½ tsp salt

…add

⅓ cup ice cold water(can vary)

Custard

840 ml whole milk

1 tbsp vanilla extract

1 tbsp good quality rum

½ tsp salt

…mix

200 g granulated sugar

48 g cornstarch

4 large egg yolks

2 large eggs(whole)

…add

115 g unsalted butter(cold and cut into pieces)

Directions

Dough

In the mixing bowl of a food processor combine all dough ingredient except water.
Crumble the dough with pulse mode, process the dough for 8 seconds.
At this point, pieces of butter should still be visible. French cooks call this a “sand”.
Time to add the water, it must be very cold. Gradually add the water.
The dough is done when it has begun to mass.

…lamination

Once dough is well mixed remove to working surface.
Flatten and divide to four pieces.
Roll them out flat to thick slab and wrap tightly in the plastic wrap.
Rest in the fridge for at least 2 hours up to 24 hours.

…forming

Roll out chilled dough to approximately half centimeter.
Patch any cracks and dust with flour to prevent sticking.
Fold sides of the dough and put bottom of the mold under.
Transfer in the mold and unwrap edges and form sides.
Trim the overlaps to get the even edges.
Keep resting in the fridge until time to bake.

Rolled out dough needs to fit your mold with enough overlap to hold custard.

Custard

Warm up the milk, rum and vanilla extract. Just before simmer.
In separate whisk throughly, sugar, cornstarch and eggs.
Pour 1/3rd of milk in to the egg mixture while whisking.
Incorporate your egg mixture into the pan, on medium heat.
While whisking constantly cook until starts to simmer.
Take of the heat immediately and add cold butter, piece by piece.
Strain the custard through sift, cover with plastic foil and refrigerate until cold.

Bake

Preheat oven to conventional mode 365F or 185C. (original 350F was not hot enough)
Whisk your chilled custard to get it smooth.
Pour the custard in to the mold with dough placed on baking tray.
Place in to the oven in the middle rack.
Bake for 40-50 minutes until custard is deep brown.

Custard should not crack or bubble, and ideally not go over 180F.

Cooling

Cool on to the stove top for approximately hour.
Un-mold and chill in fridge several hours until cold to touch.

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Hot Dog Buns

Peter B. — Fri, 07 Jun 2024 19:18:51 +0000

The concept of the hot dog originated from European sausages, particularly the Frankfurter Würstchen from Germany and the Wiener Würstchen from Austria. These sausages were brought to America by German immigrants in the 19th century. The first hot dogs were likely sold by German immigrants from carts in New York City in the 1860s. They were called “dachshund sausages” or “frankfurters” and were sold without buns. Another claim to the invention comes from Anton Feuchtwanger, a German immigrant in St. Louis. In the early 1900s, Feuchtwanger was selling hot sausages at a fair and provided white gloves to protect customers’ hands. When customers did not return the gloves, his wife suggested using a split bread roll instead, leading to the creation of the hot dog bun.

Ingredients

Tangzhong

25 g all-purpose flour(bread flour)

¼ cup whole milk

¼ cup water

Dough

30 ml water

3 g active dry yeast

6 g sugar

5 ½ tsp vegetable oil(or olive)

5 g salt

1 large egg

tangzhong(from above)

122 g all-purpose flour

122 g bread flour(T1000)

…add

28 g butter

Baking

eggwash

Directions

Prepare tangzhong

Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.

In small saucepan add water and milk and heat up.
While whisking slowly add flour.
Whisk constantly until you have smooth thick paste.
Set aside and cool to room temperature.

Dough

Load all dough ingredients in to the stand mixer, including previously made tangzhong.
Start mixing on low speed increasing slowly to medium.
Mix approximately for 5 minutes until you have smooth and supple dough.
Add butter and continue to mix for about 10 – 15 minutes on medium speed.
Dough should be supple, and spring back when touched.
Cover and proof until it doubles it’s size, for approximately 1 hour.

…forming

Afterwars remove from the mixer bowl and place to lightly dusted work surface.
Divide dough into 80g balls. You should have 6 balls for default serving size.
Rest formed balls for approximately 10 minutes.
Flatten the formed balls and roll them from top towards bottom.
Close the seem at the end with your thumb, afterwards roll to 6 inches.
Transfer to baking tray lined with baking paper.
Cover and proof for 1 hour or until doubled in size.

Bake

Preheat oven to conventional mode 400F or 200C.
Coat the buns generously with egg-wash.
Place in to the oven in the middle rack.
Bake for 15-20 minutes until deep golden brown.
Cool on to the wire rack, serve warm or room temperature.

The post Hot Dog Buns appeared first on homecooked.cz.

Spanish Omelette

Peter B. — Wed, 29 May 2024 21:26:57 +0000

The Spanish omelette, known as “tortilla española” or “tortilla de patatas” in Spanish, is one of the most iconic dishes in Spanish cuisine. Its history reflects a combination of simplicity and innovation, deeply rooted in Spanish culture and culinary tradition. The Spanish omelette became a staple in rural and peasant diets due to its simplicity and the availability of ingredients. Potatoes and eggs were accessible and provided a good source of sustenance for laborers and their families.

Ingredients

Shallow Fry

vegetable oil

3 medium sized potatoes(cubed)

2 medium sized onions(half slices)

mushrooms(optional, slices)

any other vegetable(optional)

Whisk

4 eggs(beaten)

¼ tsp salt

¼ tsp msg

¼ tsp pepper(freshly ground pepper)

Garnish

cheese of your choice

any salat or rocket

olive oil

Directions

Prepare

Never wash potatoes after dicing.

Heat up carbon steel pan (5-6) with enough oil to fully cover bottom.
Peel, rinse and dice potatoes.
Clean onion, halve it and slice.

Shallow Fry

Once oil hot enough add onions and potatoes.
Fry until color has developed on both ingredients.
Meanwhile prepare your egg mixture and whisk it.

Cooking

Add fried potatoes and onions to the bowl with egg mixture.
Mix well and then transfer back to the pan and lower heat (3-4).
Cook until eggs are set, then flip over.
Add cheese and cover to melt (add water if needed to steam).

Serving

Once omelete seems cooked, transfer to a plate.
Drizzle with olive oil.
Serve with salad.

The post Spanish Omelette appeared first on homecooked.cz.

Hui Guo Rou

Peter B. — Wed, 22 May 2024 19:36:20 +0000

Hui Guo Rou, also known as Twice-Cooked Pork, is a traditional dish from Sichuan (Szechuan) cuisine, which is one of the most famous and flavorful culinary traditions in China. The dish’s name, “twice-cooked,” refers to the unique cooking process that involves boiling the pork belly first and then stir-frying it.

Ingredients

Simmer

500 g pork belly(or 700g with bone, skin removed, deboned)

1 tbsp sichuan pepper corns

half of the leek(lower quality pieces)

5 slices ginger

Sauté

2 tbsp vegetable oil

1 previously cooked pork belly thinly sliced(in batches in case of smaller wok)

1 tsp sichuan peppercorns(remove after flavor released)

…add aromatics

1 ½ tbsp doubanjiang(spicy bean paste)

1 tsp fermented black beans in chili(lao gan ma)

2 minced garlic

…add greens

2 hot green peppers(optional, green bell peeper works too)

half of the leek(sliced diagonal, throughly cleaned in water)

…add liquids

1 tbsp shaoxing wine

1 tsp soy sauce

¼ tsp sugar

Directions

Simmer

Bring two liters of water to boil.
Add all ingredients for simmering along with pork belly.
Simmer on medium high for 30 minutes.

Slice

Once done submerge in cold water to cool down.
Thinly slice pork agains grain and set aside.

Sauté

Add the oil and heat the wok to medium high (8).
Introduce sichuan peppercorns and pork slices.
Pork should start to curl up and at later stages release fat.
Once fat is release it will start to shallow fry.
Pork is ready once it’s lightly gold and brown.
Remove most of the fat from the wok.

…add aromatics

Lower heat slightly (7).
Add doubanjiang and fermented beans in chili.
Mix well till pork is coated, cook for minute.
Mix in minced garlic cooks few seconds till aromoatic.

…add greens & liquids

Introduce leeks and green peppers.
Add soy sauce, shaoxing wine and sugar.
Mix everything well and cook until greens soften up.
This should not take longer than 1-2 minutes max.

Serve

You can also add cooked rice directly to wok and cook it on high heat with pork.

Serve immediately over cooked jasmine rice.

The post Hui Guo Rou appeared first on homecooked.cz.

Smoked Roasbeef

Peter B. — Mon, 20 May 2024 19:32:10 +0000

The eye of round is a lean, flavorful cut from the round primal of the cow, located on the hind leg. It’s known for its uniform shape and fine grain, making it ideal for roasting and slicing thinly for cold cuts. Roasting the eye of round at a low temperature ensures it remains tender and juicy. After roasting, it is typically cooled, then thinly sliced for use in sandwiches and platters.

Ingredients

Meat

1 kg eye of round(clean, even cut)

Seasoning

1 tsp salt

1 tsp msg

1 tsp black pepper(freshly ground)

1 tsp garlic powder

1 tsp onion powder

½ tsp sweet paprika

½ tsp juniper power

Directions

Seasoning

It’s also recommend to salt the meat before smoking and refrigerate uncovered for at least 1h and up to 24h.

Tie the meat with butchers twine so it holds it’s shape.
Mix well all seasoning ingredients.
Coat the meat evenly from all sides.
Insert probe in to thickest part of the round.

Smoking

Place your turkey on the cold side with Meater inside.
Preheat grill till at least 220F is registered in the dome.
You can change length of your cook, by adjusting temperature, to modulate smokiness.
Don’t go over 250F in the grill otherwise meat can turn bit dry.
Smoke undisturbed, till 125F internal temperature, target 130F carryover.

Rest

Remove meat from grill and let it cool slowly, ideally half covered.
You can eat it still warm or store it in fridge and slice once chilled.
Serve with dinner rolls and chimichurri sauce or vinaigrette sauce.

The post Smoked Roasbeef appeared first on homecooked.cz.

Chicken Cacciatore

Peter B. — Mon, 01 Apr 2024 15:34:43 +0000

Chicken Cacciatore, a rustic Italian dish, traces its origins back to the countryside where hunters would prepare meals with freshly caught game birds simmered in tomatoes, herbs, and wine. Over time, the recipe evolved to include chicken as a more accessible and widely available protein, becoming a beloved staple of Italian-American cuisine.

Ingredients

Sear

1 whole chicken breast(bone in)

⅛ cup all-purpose flour(just to coat chicken)

Sauté

2 tbsp olive oil

1 medium onion(diced)

2 celery stalks (sliced)

2 carrots(diced)

…standalone version

2 potatoes(diced)

½ tsp rosemary

…pasta version

2 mushrooms(sliced)

olives(optional)

½ tsp oregano

…add

½ cup white wine(deglaze)

250 g whole tomatoes(fresh or from can, blitzed)

½ tsp salt & peper(to taste)

Directions

Sear

Prepare wide stainless steel pot.
Coat chicken lightly in flour.
Sear the chicken till well browned.
Once done remove from pot and set aside.

Sauté

You can make this dish with spaghetti or stand alone.

Sauté vegetables in the same pot.
Choose your version and sear all ingredients.
Lastly adding herbs.

Deglaze

Deglaze with white wine scraping all the fond.
Add blitzed tomatoes, salt and pepper.
Bring to simmer.

Cook

You can finish this on stove or in oven.

Cover and cook until meat registers 165F / 73C.
Oven takes approximately 45 minutes on 356F or 180C.
On stove use instant read thermometer.

Finish

Serve with spaghetti or stand alone with bread.
Garnish with herbs of your choice.

The post Chicken Cacciatore appeared first on homecooked.cz.

Turkish Pide Bread

Peter B. — Sun, 11 Feb 2024 19:08:56 +0000

“Pida bread,” also known as “pide” or “Turkish pide,” is a type of traditional Turkish bread with a long history. The origins of pida bread can be traced back to ancient times in the region that is now Turkey and surrounding areas. Bread-making has been a central part of the cuisine and culture of this region for thousands of years. Pide, a traditional Turkish bread often compared to pizza due to its toppings, has a fascinating history that intertwines with the culinary traditions of the region.

Ingredients

Dough

100 ml whole milk

60 g all-purpose flour

5 g Yeast

2 g sugar

…add

207 g all-purpose flour

122 ml water

20 g olive oil

½ tsp salt

Topping

¼ peppers

1 garlic

⅓ tomato

⅓ red onion

125 ground beef

⅓ tsp salt

Directions

Dough

Begin by heating your milk to between 25-35C.
Add the milk to a mixer bowl and then add in your sugar and yeast.
Add the flour, and mix well until it forms into a smooth but loose batter.
Cover and allow to bloom for about 30 minutes.

1st Rise

Add rest of the ingredients and mix well.
Cover and allow to rise for about 30 minutes.
Dough needs to double in size.

Shaping

Dust with flower and transfer to the tray lined with baking paper.
Shape dough in to the circle and cover.
Preheat your oven to 230C on fan setting.

Toppings

This is optional step.

Mix all topping ingredients in the food processor.
Apply toppings on the top evenly, leave 1cm edge.

2nd Rise

Skip this step if you are putting toppings on top.

Rest last time for 30 minutes until puffy and doubled in depth.
Preheat your oven to 230C on fan setting.

Make the egg wash and coat top of the pida.
Sprinkle with sesame seeds.

Baking

Add a baking dish to your oven filled with boiling water to create steam.
Bake for 12 minutes, until browned evenly.
Remove from oven and place on a wire rack.

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Fried Orecchiette

Peter B. — Fri, 26 Jan 2024 13:51:47 +0000

Orecchiette, which means “little ears” in Italian, is a traditional pasta shape that has its roots in the southern regions of Italy, particularly in Puglia. The history of orecchiette pasta dates back several centuries, and it is closely tied to the culinary traditions of the Italian people. Orecchiette is strongly associated with the region of Puglia, located in the southeastern part of Italy. Puglia’s capital, Bari, is often considered the birthplace of orecchiette. The origins of orecchiette can be traced back to the medieval period. The pasta shape is thought to have been created by local housewives who used simple ingredients like durum wheat semolina and water to make their pasta. Frying orecchiette, like other types of pasta, likely emerged as a practice in response to the desire to transform and repurpose leftover or cooked pasta in a flavorful way. Frying pasta brings interesting texture and bit of the crunch in to the dish.

Ingredients

Sauté

salsiccia(casing removed, separate meat)

½ red onion(thin slices)

spinach (frozen or fresh)

1 garlic clove(minced, optional)

dry chili flakes(optional)

Fry

1 tbsp olive oil(or more)

orecchiette pasta(pre-cooked and room-temp)

…add

4 tbsp tomato pasata

add previously prepared mixture with salsiccia

freshly ground black pepper

½ cup chicken stock

3 tbsp parmigiano reggiano(reserve some for serving)

Directions

Pre-cook your orecchiette well ahead of time.
Cook your pasta al-dente.
Drizzle with oil and mix before setting aside.
Make sure your pasta is at room temperature.
Rest it at least 1 hour for the best results.

Sauté

Sauté salsiccia, once golden add onions.
Sweat onions for a while then add spinach.
If frozen lower temp and defrost it slowly, deglazing pan.
If fresh cover pan and sweat until wilted, deglazing pan.
Lastly add garlic, chili and heat through until aromatic.
Remove from pat in to separate bowl and set aside.

Fry

Add oil and set pan over medium – high heat.
Incorporate pasta and fry for about 5 minutes.
Make sure pasta don’t stick and browns well from all sides.

Finalize

Once you are happy with pasta return back salsiccia mixture.
Add tomato sauce and chicken stock and mix well.
Lastly add parmigiano reggiano, pepper and again incorporate in to sauce.
Make sure sauce is nicely thickened and coats your pasta, add salt as needed.
Serve immediately, garnish with parmigiano reggiano shavings.

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