Patizón - the Slovak word for summer pattypan squash - is probably derived from the French pâtisson. The vegetable has become quite popular among Slovaks, who like to coat and fry it like these Fried Zucchini Rings. However, there are a few recipes on Slovak cooking websites that use the unpeeled and hollowed out patizón as a … Continue reading Stuffed Pattypan Squash
I know how difficult it is to find bryndza cheese outside of Slovakia. I've been told that Polish shops in the USA and the UK sell a close alternative, but I can't say how close it is to the real thing. Those who have been to Slovakia and tried Slovenská bryndza may be able to … Continue reading Slovak Bryndza Filled Pirohy with Fried Bacon
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
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
The best place to see traditional Slovak cheeses being made is definitely Zázrivá Salash. There are quite a few salashes (or kolibas) around Slovakia, but none of those I have been to provided such a complex experience of our folk culture and cuisine as the salash between Zázrivá and Terchová - two villages well-known for their … Continue reading How traditional oštiepok cheese is made
This year's shepherd's season is drawing to a close with days getting shorter and nights palpably colder. Summer greens are still a prominent colour in our countryside, but they are slowly giving in to a rich array of autumnal hues. It's a wonderful time to be out and about, especially when the weather is as … Continue reading At Zázrivá Salash
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. Cucumber patties … Continue reading Cucumber Patties with Parenitza Cheese
Most of you will probably associate cranberries with turkey and Thanksgiving, but in Slovakia, we prefer to serve them with game and, quite often, as a garnish for 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
If you've been to Slovakia, the chances are you tried our korbáčik, parenica or oštiepok - the three cheeses that are still being made the traditional way at Slovak salashes and small mountain farms. Depending on the place and time of year, they can be more or less salty, but that's exactly how most Slovaks like their … Continue reading Traditional Slovak cheeses
