Erasmus Club Cooking Class Nr. One ****************************************************************************************** * Erasmus Club Cooking Class Nr. 1 ****************************************************************************************** In the second half of November, the first Czech cooking class was organised by the Erasmus of Arts here at Charles University in Prague.  The Erasmus students who attended the event the most traditional Czech side dish, Czech dumplings. The event was opened by a brief presentation on the different kinds of dumplings served he itself was mainly concerned with the bread dumplings (“houskové knedlíky”) most commonly u dish with things like Goulash and Svíčková. These are usually made in a long cylindrical s into slices. Then there are potato dumplings (“bramborové knedlíky”), made from mashed pot served in slices, and bacon dumplings (“špekové knedlíky”). The bacon dumplings are usuall ball shapes and are mixed with pieces of bacon. Stuffed dumplings (“plněné knedlíky”) were presentation - they are also round, are filled with smoked meat, and are generally served There are also sweet dumplings which can be desserts or main meals in the Summer. They are often filled with apricots, plums or strawberries, then sprinkled with cottage cheese. The of dumplings which were mentioned are the Karlsbader dumpling (“Karlovarský knedlík”) whic German ball shaped type of bread dumplings (the main difference to the Czech type aside of seasoning by herbs which is missing in the Czech case), and the furry dumplings (“chlupaté out of previously uncooked potatoes. After the presentation we set about preparing the food. First several of us took turns cut rolls into small chunks whilst the tutor mixed up the dough out of flour, lukewarm milk, a backing powder. The dough was then passed around so that we could all have a go at making plenty of air in the dough so it would rise and see what consistency the mixture should be done the bread was added and the dough was moulded into long sausage like shapes. Then we another as they boiled. When it was time to remove the dumplings from the boiling water (t 25 minutes), the tutor  produced this interesting Czech gadget called “kráječ na knedlíky” slicer). It is a sort of scoop with cheese wire attached so that you can slice the dumplin you have taken it from the pot. At first the dumplings were a bit hot as they burnt my fingers but soon we were all trying were delicious! They are similar to English dumplings in a way, although the British make and they are prepared in small round ball shapes. Those dumplings will then usually be pla cook; in the Czech Republic the dumplings are cooked separately and usually served with me The Czech cooking class is the first a several which will take place, at the request of pr who took part in the ERASMUS programme. The dumplings were easy to make and did not take that long to prepare, here is the recipe them yourself: ****************************************************************************************** * Ingredients ****************************************************************************************** 0,5 kg HRUBÁ MOUKA (Czech flour type with bigger grains, actually closer to semolina than A little over half package BACKING POWDER A little over half table spoon SALT About 300 ml lukewarm  MILK 1 EGG 2-3  BREAD ROLLS (it is possible to use also other types of white bread, e.g. a baguette). ****************************************************************************************** * Preparation method ****************************************************************************************** 1. First cut the bread into small square like chunks. Then put them to one side. 2. Prepare a mixing bowl and add the flour and backing powder (possible is also to use yea 3. Pour lukewarm milk over the backing powder (Note: the milk must be warm so that the bac 4. Add the egg and mix the dough. 5. Then add the salt, but be careful to make sure the dough has risen so the salt does not 6. Add the bread to the dough and then hook it using a spoon till it no longer sticks to t an ideal way how to get enough air into the mixture. If the air is missing, the dumplings 7. Roll the mixture into 2-3 long sausage like strips before placing in a pan of boiling w 8. They should be ready after 25 mins. 9. Remove from the pan and slice, best served warm with a gravy based dish. 10. Enjoy. Keziah Garratt-Smithson is a second year student currently on an ERASMUS p medieval and early modern history. In her spare time she is a keen reader, minded individuals, whilst having fun and gaining useful work experience.