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
We in Slovakia use white icing mostly to decorate our honey cookies at Christmas and Easter time, but white icing can be applied to practically all cookies, so if you want to experiment with this versatile material, here is a simple recipe and a few useful tips to help you achieve the best result. To … Continue reading How to make white icing
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
Despite the latest trends and fashions, which have put this ingredient on the list of most evil enemies in our diets, Slovaks are not ready yet to have flour removed from their kitchens. Very few of them would think of replacing traditional wheat flour with gluten-free substitutes, unless gluten is a serious health issue. We … Continue reading Choosing the right flour
As Mother Nature is awakening after a long winter sleep, so is our need for more warmth, sunshine and brighter colours. Not only do they show on the streets, in the parks and more still in the countryside, the spring colours also enter our kitchens, land on our tables and brighten up our food. I … Continue reading Decorating Easter cookies
When the Communist regime was toppled in Central Europe at the turn of 1980s and 1990s, our borders opened both ways, so we could not only travel to the 'western paradise', but also had the first English-speaking tourists coming to Slovakia (part of Czechoslovakia at the time). When asked about our national dish, we found … Continue reading How to make ‘halushki’
Why would you want to make your own chocolate icing? Because a) it's easy and fun to do b) it doesn't take long c) it tastes much better than the mass-produced chocolate mix. Managing chocolate icing has always been in the forefront of my mum's baking. If she didn't like her icing, she wouldn't be … Continue reading How to make chocolate icing
Mastering yeast-leavened dough is nuts and bolts of Slovak cuisine. We use yeast in all our breads and plenty of cakes, whether it be sweet or savoury. Yeasted dough is essential for Slovak shishki, or our bread-like dumpling. When talking about yeast, I almost exclusively mean fresh yeast. It is cheap and easy to get in … Continue reading How to make yeast-leavened dough
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