I have been planning to make zemiakový posúch for quite a while. The idea came from Kathy - an American lady whose Slovak grandma used to make it with extra bread dough. Kathy gave a more detailed description of the cake, and it immediately reminded me of the potato posúch my mother-in-law had sent me … Continue reading Potato Bread Cakes
An Englishman living in Slovakia once asked me why Slovaks eat bottled fruit and vegetables in the winter when there is raw produce available in our shops all through the year. True, we can now buy bell peppers, tomatoes, pears and grapes in December or January, but they are imported to Slovakia from the other … Continue reading Pickled Green Peppers
Pudding means different things to different people. I learnt it on my first visit to England years ago when we were served all sorts of sweet dishes 'for pudding'. My host family explained to me that this is how a sweet course after the main meal is often referred to in England. It was even … Continue reading Vanilla Pudding with Cherries and Whipped Cream
The season of fresh, locally grown vegetables is here again, and with it a penchant for a good summer salad. Although you can make one all through the year these days, I'm sure you know the difference between vegetables imported from far-away countries or grown in artificial conditions of big indoor farms, and those that … Continue reading Slovak-Style Salad with Parenitza Cheese
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
What comes to your mind when you think of your kindergarten or school breakfasts? My daughter and I reminisced on these and other childhood related things during the lockdown imposed by our goverment after the first coronavirus cases had been reported in Slovakia. Despite the relatively mild course of the disease in my country, we … Continue reading My childhood breakfasts
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
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
