I have always associated lavender with the Provence region in France. The iconic photos showing drifts of purple flowers were something I could only see in display windows of chic perfumeries or on labels of expensive cosmetic creams. When I got a sheaf of dried lavender from my friend recently, I was quite surprised to … Continue reading Lavender Cookies
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
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
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
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
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
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
This is one of the vegetarian recipes that's still in my cooking repertoire. I first tried it years ago when, right after the Fall of Communism in my country, we were exposed to new, alternative ways of cooking. Even though my family didn't always share my excitement over new food, this particular dish has always … Continue reading Oatflake Patties with Mashed Potatoes
Chestnut trees are a common sight in our woods and parks, but very few produce fruits fit to human consumption. Most of the chestnuts in Slovakia are only good for playing with and creating works of arts. When they ripen and fall off in late September, children from schools and kindergartens are the first to … Continue reading Chestnut Parcels
