Buckwheat Groats with Braised Cauliflower and Carrots

Buckwheat is another ancient food staple returning to our cuisine. It used to be a common ingredient of our ancestors, as Ján Babilon - the author of the first cookbook in the Slovak language says. He was a chef and the owner of a restaurant in Pest (today's Budapest), where he published Prvá kuchárka v slovenskej … Continue reading Buckwheat Groats with Braised Cauliflower and Carrots

Carpathian Fallow Deer Fillets with Mushrooms

The Carpathian Mountains - a long mountain range running across Central and Eastern Europe, including Slovakia - have always been home to rich fauna. Brown bears, wolves, martens and wild boars, foxes, mouflons, or deer are only a few game species that populate the Carpathians in Slovakia. Some of them are still hunted for food … Continue reading Carpathian Fallow Deer Fillets with Mushrooms

Valentine’s Shishki

Unlike in most western countries where Shrove Tuesday is celebrated as a Pancake Day, in Slovakia Fašiangový utorok is associated with doughnuts or šišky (pronounced as shishki), as we call our little doughnuts in Slovak. Shrove Tuesday is a religious name for the last day before Lent, a fasting season that starts on Ash Wednesday and lasts until Easter. Shrove … Continue reading Valentine’s Shishki

Roast Pork with Steamed Dumpling & Red Cabbage

This is a classic dish that has a strong affiliation to Czech cuisine, and reflects the long history we shared as peoples of one republic - the former Czechoslovakia. Despite living in two independent states now, the Czechs have remained faithful to our Halushki with Bryndza Cheese or traditional Slovak cheeses, and we, in turn, can't live … Continue reading Roast Pork with Steamed Dumpling & Red Cabbage