Bublanina varies with the season and the fruit that is available. It’s a bit like a coffee cake in texture and is probably why it is sometimes served as a breakfast pastry.
Czech Cuisine and Recipes
According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of stock, potatoes, garlic and cheese to help you feel better.
[su_tabs style=”modern-blue” active=”1″] [su_tab title=”Information”]Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of domesticated meat has enriched …
A good jitrnice should be meaty and not feel like a paste so don’t be too liberal with the bread. The trick to the jitrnice is cooking it slowly and cautiously. The lining which is made from the pig’s intestines, is fragile and prone to bursting, therefore a low heat should be used to cook the sausage through and scorch the skin nicely.
A klobasnek (klobasniky), is a savoury finger food of Czech origin often thought to be a variation of the kolache; however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough.
The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It’s a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are raspberries, sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries.