Ingredient list

Vánočka is a traditional Czech and Slovak festive sweet bread, baked primarily during the Christmas season. It is made from a rich yeast dough with eggs, butter, and milk, flavored with lemon zest, rum, and raisins. The dough is braided into a characteristic shape with three, four, or more strands. The finished loaf is fluffy, golden, and gently sweet. It is served at breakfast or as a festive treat with butter and honey. In many families, baking vánočka is a cherished tradition passed down through generations. It is one of the most iconic symbols of Czech Christmas.

Veal comes from young calves, typically up to eight months of age. It is characterised by a light pink colour, fine texture and a delicate flavour that is milder than that of adult beef. Thanks to its low fat content and high proportion of protein, it is considered a lean meat. Veal features in many of the world's great cuisines, Italian vitello tonnato, Wiener Schnitzel and blanquette de veau are all classic dishes. The most prized cuts include the tenderloin, leg and chops. Veal bones form the basis of quality stocks and fond. The meat requires gentle cooking, as its low fat content means it dries out quickly if overcooked.

Veal breast comes from the front chest area of the calf and is one of the fattier, yet highly flavoursome cuts of veal. It contains bones, cartilage, and well-marbled muscle, making it ideal for slow cooking and braising. A classic preparation is stuffed veal breast, where the meat is cut open and filled with herbs, vegetables, or a meat stuffing. It is also excellent when roasted in the oven with root vegetables. When cooked low and slow, the meat becomes juicy, tender, and wonderfully aromatic. Veal breast is a favourite in traditional Czech, French, and Italian cuisine.

Veal leg is one of the most prized and versatile cuts of veal. It comes from the hindquarter of the calf and is characterised by a fine-grained texture, pale colour, and low fat content. It can be prepared in many ways, roasted whole in the oven, stuffed with herbs or vegetables, or sliced into escalopes, schnitzel, or rolled stuffed veal. The meat is naturally tender and does not require lengthy cooking. Veal leg is an excellent source of easily digestible protein, vitamin B12, and zinc. It is suitable both for festive family dinners and everyday cooking.

Telecí játra jsou považována za nejjemnější a nejdelikátnější typ jater. Mají světlou růžovo-hnědou barvu, výrazně mírnější chuť než hovězí nebo vepřová játra a velmi hladkou texturu. Nejčastěji se připravují rychlým opékáním na pánvi s máslem nebo olejem, cibulí a bylinkami, obvykle šalvějí nebo petrželí. Je důležité je nepřevařit, aby zůstala šťavnatá a měkká uvnitř. Telecí játra jsou vynikajícím zdrojem železa, vitamínu A, vitamínu B12 a kvalitního proteinu. Jsou oblíbenou surovinou v italské, francouzské a středoevropské kuchyni.

Veal roast is a classic dish made from a whole piece of veal that is slowly roasted in the oven or braised with root vegetables and its own juices. Thanks to the delicate texture of veal, the meat comes out tender, juicy, and full of flavor. The most commonly used cuts include the leg, shoulder, or back. The roast is typically served with a gravy made from the pan drippings, dumplings or potatoes, and braised vegetables. It is a beloved Sunday lunch as well as a festive meal. Preparation requires ample time, but the result is always rewarding. Veal roast is a traditional recipe of Central European cuisine.

Telecí klobásy jsou masný výrobek vyrobený z jemně mletého telecího masa, ochucený kořením a plněný do střívek. Oproti klasickým vepřovým klobásám mají světlejší barvu, jemnější chuť a nižší obsah tuku. Jsou oblíbené u dětí a v lehčích jídlech. Příprava zahrnuje vaření ve vodě nebo napařování, ale také je lze rychle opéct na pánvi nebo grilovat. Skvěle se hodí jako rychlá svačina, v housce, do polévky nebo jako příloha s hořčicí a chlebem. Telecí klobásy jsou k dostání v lahůdkách a supermarketech a jsou tradičním produktem středoevropské kuchyně.

Veal shank is a cut taken from the front or rear leg of the calf. It is a muscle with a high collagen content, which makes the meat exceptionally juicy during slow cooking and produces a naturally rich, gelatinous sauce. The most famous dish made from this cut is the Italian ossobuco, cross-cut slices with the bone and marrow intact, braised in wine with tomatoes and vegetables. It is also excellent braised whole with vegetables or red wine. After long, gentle cooking the meat becomes beautifully tender and falls apart easily. Veal shank is a cornerstone of many classic European recipes.

Veal shoulder is a cut from the front leg of the calf, taken from the shoulder area of the animal. It is a slightly firmer but very flavorful piece of meat with subtle marbling. Thanks to its connective tissue content, it is ideal for slow cooking, braising, or roasting, during which the meat becomes tender and juicy. It is used in goulash, ragout, soups, or as the base for stuffed rolls. Veal shoulder is more affordable than premium cuts while still delivering excellent flavor results. It pairs well with root vegetables, fresh herbs, and white wine, which enhance its natural taste.

Veal stock is a concentrated broth made by slowly simmering veal bones, sometimes roasted beforehand, with root vegetables and herbs. It is a cornerstone of classic French cuisine, used for preparing sauces, reductions and glazes. Unlike regular broth, it is cooked longer and has a more intense flavour and richer body due to high collagen content. When cooled, it sets into a firm jelly. It keeps in the refrigerator for four to five days or can be frozen in portions for several months.

Veal tenderloin is the most tender and delicate cut of veal, located along the spine of the animal. It is characterized by a minimal amount of fat and sinew, making it highly popular among gourmets and professional chefs alike. It has a subtle, slightly sweet flavor and an almost melt-in-the-mouth texture. It is best prepared using quick cooking methods such as pan-searing in butter or grilling to preserve its juiciness. It pairs beautifully with cream sauces, fresh herbs, or truffles. Due to its exceptional quality, veal tenderloin is considered a premium cut and is a sought-after ingredient in restaurants and home kitchens alike.

Veal tongue is an offal cut prized for its delicate flavour and smooth, tender texture. Compared to beef tongue, it is smaller, juicier, and more subtle in taste. It is most commonly prepared by simmering in a broth with root vegetables and spices, after which the outer skin peels away easily. It can be served hot with savoury sauces such as Madeira or dill sauce, or cold as part of a charcuterie platter or starter. Veal tongue is rich in protein, iron, and B vitamins. It is a popular component of festive dishes in Central European and French cuisine.