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June 6


Saint of the day:
Saint Norbert

Patron Saint of invoked during childbirth for safe delivery; Magdeburg, Germany

Saint Norbert’s Story

In the 12th century in the French region of Premontre, Saint Norbert founded a religious Order known as the Praemonstratensians or the Norbertines. His founding of the Order was a monumental task: combating rampant heresies–particularly regarding the Blessed Sacrament, revitalizing many of the faithful who had grown indifferent and dissolute, plus effecting peace and reconciliation among enemies.

Norbert entertained no pretensions about his own ability to accomplish this multiple task. Even with the aid of a goodly number of men who joined his Order, he realized that nothing could be effectively done without God’s power. Finding this help especially in devotion to the Blessed Sacrament, he and his Norbertines praised God for success in converting heretics, reconciling numerous enemies, and rebuilding faith in indifferent believers. Many of them lived in central houses during the week and served in parishes on weekends.

Reluctantly, Norbert became archbishop of Magdeburg in central Germany, a territory half pagan and half Christian. In this position he zealously and courageously continued his work for the Church until his death on June 6, 1134.







St Norbert

(d. 1134, Saxony-Anhalt, Germany) (Relics: Prague, Czech Republic)


Strahov Monastery

Strahovské Nádvoří 132/1

118 00 Prague, Czech Republic

*The relics of St Norbert, who founded the Norbertine Order and later became the bishop of Magdeburg, Germany, were transferred from Magdeburg to this monastery in 1627. Since 1873 these relics have rested within a beautifully crafted gilded sarcophagus placed above the main altar of the large chapel located on the right side of the nave of this church.

Reading recipes...
Translating recipes...
Understanding recipes...
Lost in translation ....Umm Yeah!
Leafy Pasta means Puff Pastry and the Bohemians seem to love their Puff Pastry




Puff pastry filled with whipped cream vanilla pudding 

*Fold whipped cream into vanilla pudding
(if lose add gelatin to stabilize)


Working on this recipe....Work in progress, fixing

Pudingos-barackos krémes finomság piskótával, leveles tésztából
Pudding-apricot cream cake


  • 1 pack Puff pastry

  • 1 pack Sponge cake 

  • 1 can peach halfs

  • 1 lmilk

  • 3 packs of vanilla pudding

  • 4 TBSP sugar

  • powdered sugar


  1. We spread the leafy dough, half cut it.

  2. We put on a plate of baking paper, we put on one of the doughs, the dough on the dough (with the convex half to the noodles) and the peach.


  3. Sugar and pudding are in the milk and then cooked in thick pudding. Pudding is poured into the dough with pepper and apricot. We cover the top with the second dough base.


  4. Bake to golden on 180 degrees. Cool the cooked cake and sprinkle with powdered sugar. Enjoy your meal!





Cheese dumplings with plums

(Serowe knedle ze śliwkami)

Today I would like to present you with plum dumplings.You can make them from potato dough or cheese and this time I chose the second version.The dumplings can be served with various additions, e.g. molten butter, browned breadcrumbs, but I like the pasta topped with cream, sprinkled with cinnamon sugar the best, very tasty fruit dish.





  • 250 g curd

  • about 2/3 glass of wheat flour

  • about 1/2 glass of semolina

  • 1 egg

  • pinch of salt

  • plums



  1. Wash and polish plums. 

  2. Cottage cheese grind or mash with a fork, add egg, flour, groats and knead a smooth dough. 

  3. Form a roller with a diameter of approx. 5 cm and cut into slices approximately 1 cm thick. 

  4. Each slice of cake lightly flatten on the palm, put the plum, stick and form a round ball.

  5. Boil the water in the pan, lightly salt and pour the dumplings in portions. From the moment they emerge, cook for about 3 minutes, then remove with a slotted spoon and drain. 

  6. On the plate dumplings pour cream or yogurt mixed with powdered sugar and sprinkle with cinnamon suagr.





Ingredients (22 cm diameter pie shape, 12 slices)

To the biscuit:

  • 2 eggs

  • 40 g of sugar

  • 50 g rice flour

For the milking layer:

  • 200 g of risotto rice

  • 100 g of sugar

  • 1 vanilla bean

  • 800 ml milk

  • zest of 2 lemons

  • 300 ml of whipping cream

  • 60 g Powdered sugar

  • 15 g of gelatin + 75 g of water

To the gel layer:

  • 4-5 peaches

  • 1 pack of colorless dots (Dr. Oetker Express Tortazselé, sweet gelatin)
    This is used to set the topping



  1. The eggs are separated. The protein is started with a robot machine to foam, then add half of the sugar and beat it into a hard foam. Let's beat the yolk with the residue until whitening. To the egg yolk part, turn the protein foam and then mix it with lime without flour. Pour into a cake molded with baking paper and bake at 180 ° C for 10 to 15 minutes in air mixing program. Check to see if it is ready.

  2. For rice milk, risotto rice is poured into the pan, add the sugar, the vanilla sprouted seed (including the bar) and 400 ml of rice paper, then cook over medium heat, stirring constantly. Add the remaining rice tartlets in two more portions, then cover and let them absorb all the milk. Chill the milk jug and remove the vanilla rod from it. Cream the cream with the powdered sugar and prepare the gelatin in the instructions for use on the back. To the cooled rice, peel the lemon peel, add the gelatin heated gelatine and relax in 2-3 servings with the cream. We pour it onto the cooled spoon and place it in a refrigerator for half an hour.

  3. Peaches peaches, peeled and sliced ​​into thin slices. We decorate the top of the cake with circles. The dumplings are prepared and poured onto the top of the peaches, in the refrigerator for half an hour. Then we have nothing else to eat.


  • We can substitute peaches with any other fruit, and even smear it in the cream layer.

  • If it is not intended to be gluten and lactose, rice can be exchanged for milk, rice flour with flour and vegetable cream to animal cream.



Frozen Peach & Plum Prosecco Sangria

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