Táto zostava textov zhŕňa tradičné slovenské jedlá, ktoré sa objavujú v každom ročníku rodinných osláv a hospodárskych príprav na fare či na dedine. Píše sa o zvykoch, ktoré sprevádzajú rôzne obdobia roka - od rodinných návštev cez veľkonočné špeciality až po zimné a varné tradície. Dôraz sa kladie na jednoduché, domáce chute a na to, ako sa recepty odovzdávajú z generácie na generáciu.
Potraviny a pokrmy zo severu a zo zvieracích chvostov tradičnej kuchyne
These Potato Pancakes are called “white death” because of the inclusion of bacon, and their not-to-healthy ingredients. The most typical Slovak national food is sheep cheese gnocchi with bacon. Veal Paprikash, prepared on visits to Bački Petrovac, patrí medzi obľúbené jedlá Deda a Mamika.
Zemiakové placky a knedličky
- Duck with Sauerkraut is served with the knedliky.
- Palicinky are Slovak Pancakes, a bit thicker than crepes, and better tasting, I think.
Tradičné sladké i slané špeciality
- These Potato Dumplings with Poppy Seeds and Plums were my favorite dessert in Slovakia.
- Plum jam is very important in Slovak cooking. It's used as the filling for kolache, buchty, and many other sweet treats.
- G esteemed “pogachas” greaves are the favourite savoury pastries with wine or beer and they can´t be missing any celebration, feast or gathering.
Historické kontexty a regiónálne špecifiká
The cuisine of northern Slovakia comes from areas with harsh climatic conditions, where at least three months it is usually intensively cold. To the autumn in Slovakia belong the goose feasts, with their long tradition especially in the Small-Carpathian region. Rivers and streams once provided freshwater fish more than today.
Vládnuce sviatky a rodinné spojenia
Easter Cheese is a traditional meal of eastern Slovakia. It is an essential part of Easter bowl. This cooking site is dedicated to the natural and wholesome lifestyle of our (Slovak) grandparents. Join in, and try some Slovak dishes today.
Chlieb a domáca pekáreň
As my wife will attest, I love bread. There is nothing more satisfying than a slice of bread topped with green peppers, tomatoes, or cucumbers. While white breads have their place, what I really crave is that flavorful crunchy crust and moist center that you find in a whole wheat loaf. These days it’s easy to find “rustic” breads thanks to local bakeries and chains such as La Brea. The downside is that many “whole wheat” breads are made partly with white flour. Store-bought bread can also be quite pricey, often even six dollars for a single loaf.
Domáce pečenie a cesta za 100% celozrnnou chlebovou
Hence, for the past months, I’ve been experimenting with baking my own 100% whole wheat bread. It’s been a challenge! I even said that getting a whole wheat loaf that is not dense, dry, and sandy may be more difficult that qualifying for the Boston marathon. This was attempt #20 (or so). While not completely perfect (the loaf looks like a Frisbee), it turned out airy and moist so I decided to share the recipe with you. The total cost of ingredients is only around a dollar. In making this recipe, I used the lid of the Lodge Cast Iron Double Dutch Oven. I greatly recommend this product. It’s been in constant rotation in my kitchen since buying it few months ago. The skillet lid is great for any type of sautéing and pan frying, while the pot works great for making popcorn without burning it. Buying it through the above affiliated link is also a great way to support this site, as I receive a small percentage of the purchase price from Amazon.
Postup čiastočne odovzdávaný cez text a úpravy
Mix well and let sit for 30 minutes. This is known as autolyse and allows the dough to develop better flavors. Now add about a tablespoon worth of yeast. I used yeast in bulk, but if using single use packets, use about 2/3, saving the rest. The dough should now be well risen. Stir until it collapses, cover, and let rise for second time. We next knead the dough to better develop the gluten that gives bread its structure. This is typically done by dumping the dough onto a floured surface and repeatedly stretching and folding over with your hands. What I am showing here instead is the method I use, in which I do the kneading in the bowl using a wooden spatula. Knead the dough by making a ball and then folding over from underneath. Next dust a baking pan (I used the lid of the Lodge Cast Iron Double Dutch Oven) and transfer the dough. Towards the end of the rise, preheat the oven to 390F. Bake for around 80 minutes. The bread should just slide out of the skillet. Here is a picture of one of the many previous attempts.
Vianočný dobó a másla v dezertoch
This Christmas day, I baked a cocoa flavored rum cake topped with a tart cherry cream. It turned out refreshing and juicy.
Ďalšie dôležité suroviny a tradičné spôsoby použitia
Plum jam is very important in Slovak cooking. It's used as the filling for kolache, buchty, and many other sweet treats. Recipe for a popular Slovak dish: meat roll with hard boiled eggs in the middle.
15 Traditional Slovak Dishes you must try in Slovakia | Slovakia Cuisine
| Názov jedla | |
|---|---|
| Škvarkové pagáče | Savoury pastries with wine or beer, always present at celebrations. |
| Bryndzové halušky | The iconic dish of sheep cheese gnocchi with bacon. |