Fruit dumplings are popular throughout Central Europe, but this recipe is different than others in that it is made with farmer’s cheese. Strawberry dumplings are our family’s favorite, but this recipe can be used with Italian prune plums or small apricots. Though many would see this as a dessert, and it could be, these are more traditionally eaten at lunch. The best farmer’s cheese for this recipe is one that resembles feta, though if only a “pot style” farmer’s cheese is available, a little more flour could be added to make it work. For lunch, it serves two. For dessert, it could serve four.
In the Czech Republic, many restaurants stay open until the wee hours of the morning after the changing of the New Year, but offer a limited menu. The offering usually includes a lentils dish, since lentils represent luck and wealth. Like a breakfast hash, the lentil portion can be made the day before and quickly reheated and topped with a freshly cooked egg. The recipe below includes small diced ham with vegetables and herbs. It can easily be made vegetarian with just a couple changes.
Years ago I had a very extensive and bountiful herb garden and this recipe started out as a simple herb quiche for a brunch I was hosting, but the “gluten free’s” and the “cutting down on carbers” won out so it became a frittata. Then someone suggested a salad might be nice to add to the menu, and someone else suggested making a breakfast pizza so I just combined all three into this dish. Frittatas however traditionally have cheese in them or on them as do pizzas. I had no cheese! So I used Mayonnaise and a star was born! Enjoy!