The Czech Republic is located in the continent of Europe. It has Poland to the northeast, Slovakia to the southeast, Austria to the south, Germany to the west and northwest.
The capital is Prague.
The official language is Czech.
The climate is mixed. It fluctuates in temperature and precipitation. Highest temperatures are in July and the coldest are in February. The staples are chicken, pork, beef, fish, bread, sausages, cabbage, and potatoes (https://www.quora.com/What-are-the-staple-foods-and-Czech-Republic).
SEKANÁ PEČENĚ (Baked Mincemeat / Meatloaf) (https://www.czechcuisine.net/czech-meatloaf-sekana/):
- 2 lbs ground meat (mixed beef and pork)
- 1-2 onions, chopped
- 3-4 garlic cloves, minced
- 2 eggs
- Salt, pepper
- 2 old rolls
- 1 C milk
- Cut rolls into small cubes and pour milk over them.
- Chop onion and do a quick fry.
- Mix meat with salt, pepper, minced garlic, marjoram, eggs and fried onion.
- Also add soaked rolls from milk.
- Mix all together and add breadcrumbs if needed. Meat should not be too sticky but also not covered in breadcrumbs.
- Form in 2 loaves and put in greased pan.
- Put in preheated oven of 356 degrees F for 75 minutes. Sometimes pour a little water and baste.
- Serve with potatoes, mashed potatoes or simply bread.
MAKOVY KOLÁČ (Poppy Seed Tart) (https://www.whats4eats.com/desserts/makovy-kolac-recipe):
- 4 eggs, separated into yolks and whites
- ½ C sugar
- 2 C poppy seeds
- ½ C apricot jam
- ¼ powdered (confectioner’s) sugar
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan with butter and dust with flour. Tap out excess flour and set aside.
- Beat the egg yolks with the sugar until the sugar is dissolved and the yolks are thick, creamy, and lightened in color. Gently fold in the poppy seeds.
- Whip the egg whites just until they hold a peak. Avoid overbeating. Gently fold the beaten whites into the poppy seed yolk mixture.
- Pour into the prepared pan, level with a spatula and bake until torte springs back when touched and is beginning to pull away from the sides of the pan, about 30-40 minutes.
- Remove from the oven and cool completely. Remove the torte from the pan and split into two layers with a long-serrated knife.
- Heat the apricot jam with a little water in a small saucepan over a low flame. Spread the jam on the bottom layer. Replace the top layer and garnish the torte by shaking powdered sugar through a sieve over the top. Serve with whipped cream.