Spring is in the air! As the winter is going - slowly but surely - and nature is waking up after a long sleep, I feel ready for new adventures. I've set off for another culinary journey recently, collecting material for the last volume of A Taste of Slovakia series - the Spring Book. My … Continue reading In search of Slovakia’s sweet and savoury delicacies
In the Winter Book of A Taste of Slovakia series, which I'm planning to publish later this year, there will be a chapter on Slovak wedding and our most popular wedding cakes. To bring you the best from the field, I joined forces with Jana, a skilled baker who creates all sorts of cakes and … Continue reading Punch-Soaked Sponge Slices
Simple, yet rich vanilla cream frozen in between two wafers has been a household name in Slovakia for as long as I remember. Yes, Ruská zmrzlina (Russian Ice Cream) sends me back to my childhood when it was the best imported ice cream in the socialistic Czechoslovakia. The Czech Wikipedia tells me that the Russians … Continue reading Russian-Style Ice Cream
Metrový koláč is a classic Slovak dessert we like to make at Easter time. The exact translation into English would make it a One-Metre-Long Cake, and although the cake is not quite as long as the name suggests, it does provide enough goodness for a big family, as well as plenty of guests. This Easter, … Continue reading Long Cake
This is another old recipe from my mum. She makes Medové rezy for Christmas, Easter and whenever she wants to please my family, especially my two daughters. They love these mellow honey dough slices filled with buttercream and covered in chocolate icing. I made them on a couple of occasions when Mum couldn't visit, as … Continue reading Honey Dough Slices
It is called rice pudding or rice cake in English-speaking countries, although it would most likely be plain, with no fruit included. In Slovakia, it goes under the name of Ryžový nákyp, which translates as Rice Soufflé, and it always has some fruit inside. The most popular fruits are apricots, cherries, peaches, apples or plums. … Continue reading Rice Soufflé with Blue Plums
Pudding means different things to different people. I learnt it on my first visit to England years ago when we were served all sorts of sweet dishes 'for pudding'. My host family explained to me that this is how a sweet course after the main meal is often referred to in England. It was even … Continue reading Vanilla Pudding with Cherries and Whipped Cream
When I was experimenting with various apple cake recipes for the autumnal book of A Taste of Slovakia series, I made this simple pie filled with apples from my friend's garden. They didn't look as impeccable and glossy as those polished apples you buy in supermarkets, but their scent and taste was so pleasant that the … Continue reading Criss-crossed Apple Pie
When you are bottling apricots, it's best to use fruit that is ripe but firm. If you find a few softer pieces or even bruised ones, put them aside. Remove the blemished parts, and either make a jam or prepare these yummy apricot balls sprinkled with hot chocolate. That's exactly what I did a few … Continue reading Apricot Filled Cheese Balls
Bábovka, babka, bundt cake or fluted cake - this classic cake can be found in many European cuisines and has quite a few variations around the world as well. What all these cakes have in common is the fluted ring shape with a hollow space in the centre. To make a Slovak bábovka, I use an … Continue reading Fountain Cake
cookslovak 