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
I came across the recipe for Sour Cherry Cakes (Višňové koláče) when I was researching beer as an ingredient in Slovak cooking. You might not know, as I hadn't before, that beer can also be used in baking. And you may be surprised, as I was two years ago, just by how tasty these little cherry-filled … Continue reading Sour Cherry Cakes
Sauerkraut is as important an ingredient in Slovak cooking as olive oil is in Italian or tofu in Asian. We grow up eating sauerkraut in both the raw form or cooked in our most typical and oldest dishes, like a sauerkraut soup or strapatchki. Indeed, all these ancient recipes come from the times when sauerkraut, alongside … Continue reading Red Lentil and Mushroom Dip
We have an abundance of forests, woods and meadows in Slovakia that are not only a home to flowers, berries, bears, wolves and other wildlife, but they also fill with a great variety of mushrooms every year. It's fair to say that Slovakia is a mushroom paradise. Mushroom picking has become a national sport, so … Continue reading Wild Mushroom & Tomato Risotto
When I was preserving cucumbers a few weeks ago, some of the vegetables were not suitable for pickling, mainly because of their size. So I had to put them away in the fridge, and use them either in salads, or cooking. Here's an example of what I did with the last one left in stock. … Continue reading Cucumber Patties with Parenitza Cheese
Have you ever heard of buckwheat? Did you know this long-forgotten food plant is more than 6000 years old? It was first cultivated in Southeast Asia, from where it slowly spread all over the world. As an inexpensive source of valuable proteins, buckwheat had played an important role in Eastern European cuisines before it was … Continue reading Buckwheat Groats with Sautéed Vegetables
The mercury plunged to -16ºC last night, which is not uncommon for January, especially in the northern parts of Slovakia and most of its valleys. Do you know what we do to survive such harsh winters? We have a list of old recipes and potent ingredients we return to when those nasty bacteria are getting … Continue reading Decadent Sauerkraut Soup
Who wouldn't need it on a frosty January day? Here in Slovakia the temperatures were as low as -30ºC a few days ago. Although conditions like these are quite rare, they do occur and you have to be prepared, unless you want to spend days at home cooped up in your room. Well, you can't … Continue reading Sweet Immunity Boost
Most of you will probably associate cranberries with turkey and Thanksgiving, but in Slovakia, we prefer to serve them with game and, quite often, they will also garnish grilled or roasted cheese. It should be said though that only certain types of cheese are suited to pan-roasting, and for this recipe in particular, the choice … Continue reading Roasted ‘Encian’ with Cranberries
