Patizón - the Slovak word for summer pattypan squash - is probably derived from the French pâtisson. The vegetable has become quite popular among Slovaks, who like to coat and fry it like these Fried Zucchini Rings. However, there are a few recipes on Slovak cooking websites that use the unpeeled and hollowed out patizón as a … Continue reading Stuffed Pattypan Squash
I know how difficult it is to find bryndza cheese outside of Slovakia. I've been told that Polish shops in the USA and the UK sell a close alternative, but I can't say how close it is to the real thing. Those who have been to Slovakia and tried Slovenská bryndza may be able to … Continue reading Slovak Bryndza Filled Pirohy with Fried Bacon
Since the beginning of the COVID-19 pandemic, more people have turned to home cooking instead of dining at restaurants or buying fast food meals. Thanks to the virus we have become more aware of what we put on our plates, and some of you may have discovered that cooking and baking also have therapeutic qualities. … Continue reading Cheesy Potato Bread Cake
A recent email from an American lady with Slovak roots reminded me of another dish my paternal grandma used to make. She lived in the south of Slovakia, in a small settlement close to the Hungarian border where people still spoke a local Hungarian dialect. Her cooking, too, was Hungarian-oriented and I remember that a … Continue reading Chicken Paprikash
Missy from the USA is a family keeper of her Slovak grandma's recipes. Unfortunately, she didn't manage to put down on paper a recipe for 'kipperskraut' her grandma used to make before she passed away a few years ago. Missy wrote in to ask about the recipe with a short description of the dish which … Continue reading Roast Sausages in Yellow Squash Sauce
It's bryndza time again. The first bryndza cheese of the year comes to our shops in the month of May, a few weeks after the flocks of sheep have been put out on mountain pastures to graze the new grass. Their milk is turned into cheese by shepherds at salashes - wooden cottages close to … Continue reading Gluten-Free Halushki with Bryndza Cheese
Apart from various sweet pastries and cakes, the most typical ingredients on Slovak Easter menu are eggs, ham, sausages and bread. Of course, some Slovaks will go for healthier choices these days, but those who prefer good old classics might choose Veľkonočná baba (Easter Baba) - a dish that incorporates all the above-mentioned ingredients. Unlike … Continue reading Easter Petchka
When I bought my first vegetarian cookbook years ago, I quickly found out that cooking meatless can be fun and yummy. At the beginning, I followed the recipe instructions in the book step by step, but it didn't take long until I unbridled my imagination and started experimenting. The recipe below is a result of … Continue reading Baked Lentil Loaf on Caramelized Sauerkraut
When it comes to meat, pork is definitely the most popular in Slovakia, followed by chicken and other poultry like turkey, duck and geese. Although few Slovaks would call themselves vegetarians, we consume half as much meat per capita than in the USA, and less than two thirds of that in the UK. Slovak cooking … Continue reading Pork Stew with Spiralled Pasta
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
