Would you say that you can actually learn a lot of history while researching old recipes and exploring traditional ingredients? When I was setting about writing my first cookbook, I didn't know what a fascinating journey it would be, and how much I would learn along the way. History was never my choice at school. … Continue reading What food can teach us about our history
When I was a child growing up in the socialistic Czechoslovakia, there were no fresh vegetables available during December, January and February. Our fields and gardens were covered in snow and the temperatures stayed below zero for the better part of winter. There were no imported or indoor-grown vegetables in the winter months either. Instead, … Continue reading Chickpea Soup with Root Vegetables
If you visit Slovakia in January or February, the chances are that you'll get to see one of our Fašiangy carnivals. They take place all around the country, but their form may vary from region to region, sometimes even from village to village. Despite the low, often sub-zero temperatures, most of these winter carnivals are … Continue reading Pork feasts are part of the Slovak Fašiangy season
The book that provided inspiration for this recipe is very old. It was, in fact, the first cookbook written in the Slovak language. The author Ján Babilon published it in 1870 in Pest (today's Budapest), where he owned a restaurant and worked as a chef. There are 90 different soup recipes in Babilon's cookbook, and … Continue reading Creamy Walnut and Leek Soup
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
Another year is coming to a close and with it the day of Silvester. It is a male name that falls on 31st December in the Slovak calendar. Although not Slovak in origin, and certainly not used as a given name by the Slovaks, Silvester has probably been kept in our calendar in the memory … Continue reading New Year’s Eve canapés
The Slovak word for Christmas has no mention of Christ in its name, although for many Slovaks it is a religious festival celebrating the birth of Jesus Christ. The Slovak Vianoce is similar to the Czech Vánoce, which is believed to have evolved from the German word Weihnachten, meaning 'holy night'. The face of our … Continue reading When you say Christmas in Slovakia
They start at the beginning of September and last until end of November. Goose and duck feasts could be likened to the festival of Thanksgiving in the way they bring together families to celebrate the end of harvest. There are several legends explaining the traditon of goose (and duck) feasts in Slovakia. Some are related … Continue reading Goose and duck feasts
The smallest town in Slovakia has 1526 inhabitants, a medieval castle and a splendid chestnut festival that takes place on the first weekend in October. But how did Modrý Kameň become the Slovak capital of the chestnut? To find the answer, we have to go back to the 16th century, when Modrý Kameň (Blue Stone) Castle was … Continue reading Chestnut desserts from Modrý Kameň
If you made a list of ingredients that most frequently appear in typical Slovak dishes, cabbage would certainly come in a prominent place. Cooked or fermented, it is a staple we use in our kitchens all through the year. To experience the best of Slovak cabbage cuisine and tradition, you need to be in the … Continue reading The best time to visit Slovakia’s capital of cabbage is in October
