Skubanky is a traditional main course in the Czech Republic, but since it tastes sweet, Skubanky fits more into the dessert category if served in other countries. In the Western part of the Czech Republic it is also called kucmoch, however in both cases it is a simple meal out of boiled potatoes, little bit of flour, sugar and a lots of butter. CZ: Je na case uvarit si skubanky! Od te doby, co jsem je naposledy jedla uplynulo asi 100 let, tak jsem si rekla, ze je na case, aby si me chutove bunky trosku zavzpominaly. Me skubanky (nebo-li kucmoch) dopadli trosku ridce, ale stejne jsem si na nich pochutnala. Ingredients
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- 2 lbs of potatoes (about 16 medium-sized potatoes; If you make a circle with the thumb and the index finger and let about 2 inch space between the tips, that is a medium potato)
- use Russet potatoes as they have the largest amount of potato starch in them
- 7 oz (1 cup) of all-purpose flour (Wondra flour works even better)
- 1 stick of melted butter
- ground poppy seeds (0r cinnamon) and sugar for dusting the škubánky
No. of servings: 4 [click to continue…]
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Livance could be described as something in between the French crepes and American pancakes, except livance are not as boring as the American pancakes and not as fufu as crepes – they are just right. For those who are not familiar with them, livance are small, slightly sweetened spongy cakes which are usually served with sweet toppings. Although the recipe itself is very simple you can let your imagination run wild when it comes to these toppings. The traditional decorations are any kind of jam, whipped cream and fruit on top….very Jenny Craig style :0)
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I consulted three cookbooks for this recipe of which one is taken from the “Velka Kucharka”(Big Cookbook) by Brabec – a favorite cookbook of my mom’s. “Velka kucharka” was written during deep communist times (1969) so the authenticity of this recipe is 100% guaranteed…
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