Ingredient list

Hake fillet comes from the European hake (Merluccius merluccius), a popular white-fleshed sea fish found in the Atlantic Ocean and Mediterranean Sea. It is prized for its delicate, low-fat flesh and mild flavour, making it a favourite in many European cuisines, particularly Spanish, Portuguese, and Italian. The boneless fillets are versatile and well suited for baking, grilling, pan-frying, or steaming. The flesh cooks quickly and flakes easily. Hake is a rich source of lean protein, vitamin B12, and omega-3 fatty acids.

Halibut is a large flatfish belonging to the family Pleuronectidae, found in the cold waters of the Atlantic and Pacific Oceans. It is among the largest flatfish species, adults can weigh over 200 kg. The flesh is white, firm, and mild in flavour with a low fat content, making it a favourite in both professional and home kitchens. Halibut can be prepared in many ways, grilled, baked, pan-fried, or poached. It pairs well with fresh sauces, citrus dressings, and herbs. Thanks to its firm texture, the fillets hold together well during cooking, making them easy to handle.

Halloumi is a semi-hard cheese originating from Cyprus, traditionally made from sheep or goat milk, or a blend with cow's milk. Its most distinctive feature is a high melting point, which means it does not melt when cooked but instead softens and develops a golden crust. This makes it perfect for grilling or pan-frying without oil. The flavour is mildly salty with a firm, slightly rubbery texture that becomes pleasantly chewy once grilled. It works beautifully in salads, burgers, wraps, or as a standalone side dish with vegetables. Across the Middle East and Mediterranean region, halloumi is a beloved staple enjoyed at any time of day.

Halušky are traditional Central European pasta dumplings made from potato or flour-based dough. They are a staple of Slovak cuisine, where they are most famously served with bryndza sheep cheese and fried bacon as the beloved dish bryndzové halušky. The dough is made from coarsely grated raw potatoes, flour, and salt, then pushed through a colander or a special halušky strainer directly into boiling salted water. The cooked dumplings have a soft, slightly dense texture and absorb the flavours of sauces and toppings beautifully. Besides bryndza, they are also served with cabbage, spinach, or meat sauces.

Ham is a meat product most commonly made from pork leg, which undergoes salting, smoking, or cooking. It is one of the most popular cured meats in both Czech and international cuisine. There are several main types, cooked ham, smoked ham, and dry-cured ham, such as Italian prosciutto or Spanish jamón. It is enjoyed as a cold cut on bread, as part of charcuterie boards, and as an ingredient in hot dishes such as baked pasta, pizza, soups, and stuffed pancakes. It has a delicate, slightly salty flavor and is a good source of protein.

Ham mousse is a delicate delicatessen spread made from cooked ham, cream or cream cheese, and seasonings. It has a smooth, airy consistency and a rich, gently salty flavor. It is primarily used as a spread on bread, toast, or crackers, but is also suitable for filling puff pastry, profiteroles, or as a topping for open sandwiches. In cold cuisine and patisserie, it serves both as a flavor element and a decorative touch. It can also be prepared at home using quality ham, cream cheese, and whipped cream, often surpassing store-bought versions in taste and texture.

Ham salami is a popular deli meat made from finely ground pork, characterized by its light color, delicate texture, and mildly salty flavor. A cross-section reveals a coarser ham grain that sets it apart from regular salamis. It is served primarily cold, on open-faced sandwiches, in wraps, or as part of a cold cuts platter. Thanks to its subtle taste, it also works well as an ingredient in salads, baked pasta dishes, or egg-based meals. It is suitable even for children and ranks among the most widely available deli meats in Central European grocery stores.

Ham sausage is a traditional meat product made from finely ground pork with the addition of ham cuts, which give it a characteristic flavor and aroma. It has a firm consistency and is typically served cold, sliced thinly. It works well on open-faced sandwiches, cold cut platters, or as part of a charcuterie board. Thanks to its distinctive, mildly smoky taste, it can also be used in warm dishes, for example as an ingredient in pasta salads, soups, or as a side to eggs. It is a popular choice for everyday meals as well as festive occasions.

Hamburger bun je měkká kulatá žemle určená pro burgery a sendviče. Nabízí jemnou, mírně sladkou strukturu a křehkou kůrku, často posypanou sezamovými semínky. Dobře drží šťavnaté náplně, aniž by se rozpadla, a snáší krátké opékání na grilu nebo pánvi. K dispozici je v obyčejné, celozrnné, brioche a bramborové variantě. Skladujte uzavřené při pokojové teplotě.

Hard cheese is a term for a group of cheeses with low moisture content and a firm, compact texture. It develops through extended ageing, which gives it an intense, pronounced flavour. Well-known varieties include Parmesan, Emmental, Gouda, Edam, and Cheddar. It is highly versatile in the kitchen, grated, it is perfect for pasta, risotto, or baked dishes. sliced, it works great on cheese boards and in sandwiches. Hard cheeses are an excellent source of calcium, protein, and vitamins. The longer they age, the more intense their flavour becomes. Storing them wrapped in waxed paper in the fridge helps preserve their freshness.

Hard quark is a pressed and dried form of quark with significantly lower water content than regular soft quark. It has a firm, compact texture and a more pronounced, mildly tangy flavour. Thanks to its low moisture content, it can be easily grated, making it a popular ingredient in doughs for quark pastries, strudels, or homemade noodles. Grated, it is also used as a topping for sweet dumplings or pancakes. It is rich in protein and calcium and is available in low-fat varieties, making it a good option for those watching their fat intake. It also works well in baked dishes or savoury pies.

The hind quarters of a hare are the most prized part of the animal, consisting of the powerful thigh muscles and hindquarters. The meat is dark, firm, and intensely aromatic with a characteristic gamey flavor. Thanks to their size and meatiness, they are ideal for slow braising, roasting with wine, or preparing rich game sauces. A classic preparation involves braising in red wine with root vegetables, bay leaves, and juniper berries. The meat is typically marinated before cooking to tenderize it and mellow the intensity of the game flavor. This cut is a staple of traditional Czech and Central European autumn and winter cuisine, often served with bread or potato dumplings.