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
Včela is the Slovak word for a bee and Včelovina is a drink made by fermentation of honey. We don't like to call it honey wine, because Včelovina has nothing to do with grapes, although the fermentation process might be similar to that in wine making. Mead is a more acceptable English name here, and it's also … Continue reading Pancakes with Včelovina
Chestnut trees are a common sight in our woods and parks, but very few produce fruits fit to human consumption. Most of the chestnuts in Slovakia are only good for playing with and creating works of arts. When they ripen and fall off in late September, children from schools and kindergartens are the first to … Continue reading Chestnut Parcels
The Slovak word for a bilberry is one of those funny words we like to teach foreigners when they're curious about our language. Why? Because Slovak is ranked among the most difficult languages in the world, and if we wanted to assess your linguistic calibre, then čučoriedka would be one of the testing words. Čučoriedky (tchou-tcho-ryiedki) … Continue reading Quick-and-easy Bilberry Cake
This recipe was inspired by an overload of zucchini a few weeks ago, and a newsletter from Once upon a chef that landed in my inbox at about the same time. The zucchini came together with hand-picked black and red currants from my friend parents' garden, so I picked this recipe from Jenn's zucchini menu to put … Continue reading Fluted Zucchini Cake
This year's strawberry season has been so good and so long. Ample sunshine and an uncharacteristically warm spring made the berries ripen earlier than usual and brought about very good crops, even in areas that aren't normally considered 'strawberry-friendly'. To get hands-on experience of the harvest, we went to a self-pick farm about an hour … Continue reading Delicate Strawberry Pie
