As with all other produce this summer, we're blessed with a plentiful crop of apricots. Their main growing area is in the warm southern regions of Slovakia, but thanks to the new tougher varieties developed over the last few years, we can now harvest this soft, fleshy fruit in colder climates as well. I don't … Continue reading Preserving apricots
It's time again for preserving summer produce from our gardens. Slovak summer started very early this year, in fact, it replaced spring with temperatures going up to 26 - 30ºC in April and May, something we haven't seen in 80 years. It meant we could harvest summer fruit and vegetables much earlier than usual, and … Continue reading Home-made Redcurrant Syrup
Last year I explored the history behind kiflicki, an ancient name for yeasted rolls that originated in the old Kingdom of Hungary centuries ago. Slovaks were part of the kingdom alongside other nations like Hungarians, Romanians, Croatians, Bosnians or Rusyns, so you'll find variations on kiflicki in all these cuisines, albeit under slightly different names. My search … Continue reading Bryndza Cheese Crescents
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
Fantastic news has just arrived from Yantai, China, where the annual Gourmand Awards Ceremony took place on 26th May 2018. A Taste of Slovakia book, which had been chosen by Gourmand International to represent Slovakia at this prestigious world cookbook awards, was named second best in the Eastern Europe Category. Although it was a self-published book, … Continue reading A Taste of Slovakia made it to The Best in the World
My earliest memories of Steamed Buns with Cocoa and Jam come from the time when I first became aware of what was put on the table. Buchty na pare, as these delicious buns are called in Slovak, is a classic dish that will probably never lose its appeal for children and sweet-toothed adults. At least here … Continue reading Steamed Buns with Cocoa and Jam
It was a balmy Sunday evening at the end of April when I first arrived at Sedliacky dvor Camping & Guesthouse. I had found this little paradise in the heart of Slovakia by chance, or more accurately, it had found me. Monique and Dion, the Dutch couple behind this innovative project, contacted me after they'd bought A … Continue reading Another day in paradise
It always happens after a festive season of Christmas and Easter. Also at the end of a family party or celebration - well, unless you have packed the uneaten food for your guests to take home, as we often do in Slovakia. If you have to deal with leftovers, the easiest way is to put … Continue reading How to use leftovers in cooking
I have to say it straightaway that the title of this post is somewhat misleading. In fact, I'm going to show you how to separate curds from whey in leftover milk, which some people like to call 'old' milk. I, for my part, would never use the term for the milk that is close to, … Continue reading How to make your own cottage cheese
There is a host of traditions and beliefs linked to Slovak Easter. Some are Christian with traces of Jewish mythology, others have pagan roots. It seems to me though that they all celebrate Easter as a spring festival that brings new life. The Slovak name for the Thursday before Easter is Zelený štvrtok, which literally translates … Continue reading Potato Kugel
