Cheap is relative.
When we departed Maui for our first missionary journey to Prague, we left armed with “cheap”, family pleasing recipes. We quickly discovered the cost of ingredients did not make a direct translation. A Hamburger Steak Recipe was suddenly exotic and expensive— hamburger can be pricy and there’s no onion powder available in Czech . On the other hand, cauliflower, pears, berries and leeks—abundant and economical in season. Then there’s the beloved Czech potato; cornerstone of the Czech diet.
Redefining Cheap Eating.
So began the kitchen adventure to learn to cook according to Czech harvest seasons. I loved the quiet, misty, early morning tram rides to the Farmer’s Market where I challenged myself to make my requests known in the Czech language to the farmers, butchers and bakers. Experience a taste of classic Czech cuisine through these recipes which are also economical here on Maui. Let us know how it turned out and as they say in Czech, “Dobrou chuť” or “Good taste”.
This recipe comes from a Czech friend whose mother served it during a visit to their family cottage in Český Ráj or Czech Paradise…it has always been a great memory.
2-3 cups of bread, cut into small cubes
3 cups water
3 large potatoes, cut into cubes
7-8 cloves on garlic, chopped
2 Tablespoons dried marjoram
Warm the oil in a pan then fry the cubes of bread until they are golden brown then set aside.
In water to just barely cover, boil the potatoes.
Mix together garlic, marjoram and salt, forming a kind of paste; add to potato broth and boil for a couple more minutes.
Using a masher, mash some but not all the potatoes. Add the pan fried bread and serve.
Click here to learn how to make this recipe with Marek. Some of our favorite crepe fillings are peanut butter, Nutella, banana, honey, cinnamon sugar and strawberry jam. Fold like a burrito or simply roll it up.
An all-time favorite, easy to make and cost about 5 cents per serving; this dish is best eaten warm and on the spot.
6 large potatoes, pealed
1/4 cup of milk; warmed
5 to 10 cloves of garlic, grated
pinch of salt and pepper
1 Tsp of dried marjoram
3/4 cup of all-purpose flour
about 4 Tbs of oil
Grate the potatoes.
Pour warm milk over the grated potatoes so that they will not go brown.
Add garlic, egg, salt, pepper and marjoram and mix together.
Gradually mix in the flour.
Using a ladle, pour part of the mixture onto a hot and well-oiled frying pan (the thickness and size of the pancakes depends on one’s preference; I personally like them thin and crispy!)
Fry each side of the pancake until golden brown, about 5 minutes per side.
Serve warm. The whole batch feeds about 4 people.
Don’t forget to let us know how it turns out!
Cori and Marek