It was through PEMAK farm that I first learned about the Slow Food movement in Slovakia. I was documenting poppyseed farming for the autumnal book of A Taste of Slovakia when I came across this family-run business in Patince, a small village situated in the southernmost corner of Slovakia, just across the border with Hungary. … Continue reading Slow Food Pressburg
I have mentioned it on a few occasions and now it's official: the second book of A Taste of Slovakia series was launched in Artforum Košice bookshop last week. It looks like the event marked the end of our summer, as the temperatures have dropped sharply in the last couple of days and the strong winds have … Continue reading Introducing autumnal tastes of Slovakia
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
The Slovaks have always held bread in high esteem. The old custom of welcoming precious guests with bread and salt is still alive, and so is dožinky (a celebration of cereal harvest) at the end of the summer, which stemmed from a mixture of pagan rituals and religious beliefs associated with gathering in of cereal crops. Under … Continue reading With bread and wine in Trebišov
Regular visitors to Cookslovak site are already familiar with Tatratea, the Slovak tea-based alcoholic drink from under the High Tatras. The Tatratea brand is relatively new, but the tradition of fortified tea drinking at the High Tatras chalets is not. It started centuries ago in the homes of hardy mountain folk, who used herbal tea … Continue reading Sunrays – a summer taste of Tatratea
It took longer than expected, but the second book of A Taste of Slovakia series is finally at the printers. Last week we went to see how the work was progressing and if it was up to the standards we'd set. Jana Kollárová, the graphic designer and a photographer, took a few pictures of the raw … Continue reading A Taste of Slovakia 2 is being born
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
June is observed as the month of hunter's guild and nature conservation in Slovakia. However strange it may sound to some ears, the two things are not mutually exclusive. It all depends on what sort of hunters we are talking about, and what we see as nature conservation. As a girl growing up in the … Continue reading Hunters Days
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
Halushki - traditional Slovak pasta - have already been mentioned in a recipe for Strapatchki. A slightly different version of halushki was used to accompany rabbit thighs in this recipe. Halushki are sometimes used in soups instead of noodles, but the most important role of these small, gnocchi-like dumplings is for our national dish, where … Continue reading Halushki with Bryndza Cheese
