Category: Food Blog

Czech Roast Chicken

You can buy one whole raw chicken, and use the wings and one drumstick to make this Czech Chicken and Vegetable Broth Soup Recipe.

Chop up 2 large onions and some cloves of garlic, and put them where the chicken will go on the baking dish. Drizzle with oil and place the washed chicken onto the bed of onion/garlic. Sprinkle some caraway seeds and vegetable salt (vegeta/ telofix) onto the top of the chicken. Cover with aluminium foil and bake for one hour (the same cooking time as the soup.) The oven temperature is 200 degrees Celsius. You can make a covering with the aluminium foil so that it is air tight and also doesn’t touch the chicken – just try and see how it goes~!


Czech Chicken and Vegetable Broth Soup

wash and peel the following:
one whole onion, two large carrots, cut into three pieces each, one parsnip or other root vegetables, two or three raw chicken wings or drumsticks, one potato (optional), two stalks of celery (optional.)

This would make a large pot of soup – have enough so that it fills 1/3 – 1/2 of the pot, then fill the pot almost to the top with water (enough so that it doesn’t spill out while bubbling and boiling.) The water is to be cold. Add 10-20 whole pimento/allspice herb balls (they look like pepper,) two or three bayleaves, two teaspoons of salt and two tablespoons of vegetable stock or vegetable salt (vegeta/ telofix) or more salt.

Cover the pot with a lid and put it on the stove on high for 10-15 minutes until it is boiling, then reduce the heat so it continues bubbling/ boiling with the lid on

Cooking time: 1 hour.

If you buy a whole chicken, you can at the same time, with the same cooking time, bake the chicken with this Czech Roast Chicken recipe.

Chinese Style Lemon Chicken and Honey Chicken Recipe

You can try these sauces with European German Czech style chicken shnitzel

Lemon Chicken


  • 2 double skinless chicken breasts
  • 1 egg
  • 1/2 cup cornstarch for dipping
  • Peanut Oil for shallow frying
  • Marinade:
  • 1 teaspoon sesame oil
  • 2 teaspoons rice wine, vinegar or sherry
  • 2 teaspoons corn starch
  • Sauce:
  • 1 large lemon
  • 1/3 cup water
  • 1/3 cup apple cider vinegar
  • 1/3 cup dark brown sugar
  • Cornstarch/water mixture for thickening
  • Optional ginger/ stock of choice


Separate chicken pieces into two halves and ‘open them by butterflying the thicker parts. This levels out the thickness so they will cook evenly. Marinate chicken 30 minutes. For the sauce slice the lemon into very thin slices. Remove seeds. Add the water, brown sugar and vinegar to a small sauce pan. Bring to a boil and simmer until lemon slices are soft. The skins will almost turn brown as they caramelize and are delicious. Thicken the sauce with a cornstarch/water mixture and cook until transparent. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry. Remove chicken to chopping board and chop into pieces. Serve over a bed of rice and spoon the sauce over the breasts.

 Honey Chicken


  • 1 lb. (approx 500 g) diced chicken
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons corn starch
  • 1/4 cold water
  • 1/4 cup pine nuts
  • sesame seeds
  • fried chinese noodles


  • Marinate chicken in soy sauce for a few hours.
  • Saute chicken in wok or fry pan until brown.
  • Mix cornstarch and water together. Add honey and pine nuts to chicken, then cornstarch mix.
  • Stir until honey thickens and coats the chicken. Mix in a sprinkle of sesame seeds.
  • Serve with boiled rice and steamed vegetables. Top chicken with fried Chinese noodles.


Pad Thai with peanut satay sauce


8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
4 cloves garlic, minced
optional: 1-2 fresh red chilies, minced
3 cups fresh bean sprouts
3 green onions, sliced
1/2 cup fresh coriander/cilantro
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1/4 cup chicken stock
vegetable oil for stir-frying, and wedges of lime

3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce, + more to taste
1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
3 Tbsp. brown sugar
1/8 tsp. ground white pepper

Peanut Sauce
1 onion quartered
1 clove garlic peeled
20 g vegetable oil
100 g roasted peanuts or cashews
125 g chicken stock
50 g honey
1 level teaspoon Grainy mustard
1 level teaspoon curry powder
1 pinch cardamom powder
1/4 level teaspoon chilli powder
small amount of coconut creme (optional)


For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!
Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don’t want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little “crunchy”. Drain and rinse with cold water to prevent sticking. Set aside.

Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind – this balance is what makes Pad Thai taste so amazing!

Peanut Sauce
Place peanuts into TM bowl and grind to a paste approx. 20 secs speed 7. Set aside.
Chop onion & garlic in TM bowl 3 secs speed 7.
Add oil and cook 2 mins 100C speed 1.
Add ground peanuts, stock, honey, mustard, curry powder, cardamom & chilli & salt if using
Cook 3 mins 100C speed 1 or until thickened.

Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle “lift and turn” method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!
Pad Thai Tip: For even more flavor, I’ll often make a double batch of the pad Thai sauce. Then, as I’m stir-frying the noodles, I’ll add more sauce until I’m happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 3 weeks.……

Cookies and creme fudge

  • 1 can condensed milk
  • 200g cup caster sugar
  • 125g butter
  • 1 tblsp liquid glucose (available form supermarkets)
  • 200g chocolate or dark chocolate, chopped into pieces (or chocolate melts).
  • 1/2 x 150g pkt Oreo biscuits broken into pieces.  Around 6-7 biscuits.
  • 200g sugar, blend to caster sugar

Into the TM bowl, put the
condensed milk, sugar, butter and liquid glucose.
Cook at 100⁰C  for 8 mins on speed 3.

Scrape the sides and bottom of bowl with the spatula. (So nothing is sticking to the bowl, building up)

Cook for a further 20 minutes at Varoma temperature, on speed 3.  You can add an extra 2 minutes of cooking time if the mixture isn’t as caramelised as you would like.

Add the chopped chocolate and Oreo biscuits.

Stir the mixture for 10 seconds on speed 3-4, until the chocolate is melted.
Watch the mixture through the hole in the lid and stop as soon as it’s all combined and the chocolate is no longer visible.

Pour the mixture into a lined square pan or slice tray  and refrigerate until set.  Slice into small squares

From thermoblitz on Facebook
Taken from this transcription