Slovak Style Egg Spread

Slovak style egg spread - can you guess the ingredients?

Some say that everything is better with butter. With Slovaks, that extends to egg spread.

Yes, butter as a base with egg spread. When I first saw my mother in law making Slovak egg spread, I raised my eyebrows. Butter? But then I tasted it and became a firm fan.

Sometimes egg mixtures can be a spread or a salad, like my recipe 3-Ingredient Egg Salad/Spread. This is definitely a spread, not a salad.

It’s a fast and filling meal to make, whether you don’t want to cook because the weather is still hot or because you’ve got to eat in five minutes.

Butter is making a comeback after being vilified for years, which is great because it tastes amazing. So get in even more butter with Slovak Style Egg Spread!

Slovak style egg spread - can you guess the surprise ingredient?

Slovak Style Egg Spread
 
Ingredients
  • 5 eggs
  • ½ cup (125 ml) butter, softened
  • 1 tsp mustard
  • onion
  • salt
  • pepper
Instructions
  1. Make hardboiled eggs according to your preferred method. I boil them for an undefined amount of time while I forget about them, and then remember - oh, my eggs! Cool in cold water.
  2. When cold enough, peel eggs and chop. Mix with softened butter, mustard, chopped onion (according to taste) and salt and pepper. The amount of salt will depend on whether your butter is salted or not.
  3. Garnish with chopped chives or parsley if desired.
  4. Spread on bread, crackers, flatbread, etc or use as a dip. Enjoy!
 

An Antiques Bazaar, A Goulash Cook-off, and Honey Drinks

Antiques Bazaar in Slovakia - Almost Bananas

Nearby where I live is Červený Kameň, a preserved castle/museum that regularly hosts cultural events like medieval festivals and, in this instance, antique bazaars.

Well, to call it an antique bazaar might be stretching it a bit. There are swords and furniture and old books. There was also plenty of what my British friend calls ‘tat’, which urban dictionary tells me refers “to the kind of junk sold by crafty Cockneys to unsuspecting tourists in central London.” But then again, one man’s junk is another man’s treasure.

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Cherry Blossoms in the Morning Sun (and other photos of spring)

Cherry Blossoms in Morning Sun in Slovakia - Almost Bananas

Spring is my favourite season in western Slovakia. The sun starts showing itself again, new signs of plant life begin to appear. Bear garlic, the European version of ramps, carpets the forest. And the trees burst into bloom.

March was a month of chicken pox here, and we limped into Easter. On Palm Sunday, instead of palms we use branches of pussy willows at the church.

Pussy Willows - Almost Bananas

Easter Sunday lunch is, of course, rezne (schnitzel) – deep fried breaded cutlets. My oldest daughter loves to cook, here she helps her dad. Hammered pork (sometimes chicken) is dipped first in finely ground flour, then beaten eggs, and then breadcrumbs before being deep fried.

Making schnitzel - Almost Bananas

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Spruce Tea

Spruce Tea - Almost Bananas

This time of year the ends of conifer trees have bright green buds of new growth. Spruce tips, in particular, are easy to use. Last year I made spruce tip ice cream, as well as a syrup with honey, spruce salt, and just dried spruce. I was surprised how sweet the dried spruce smelled; I used it to flavour meat.

The smell of spruce has the ability, at any moment, of instantly transporting me back to the mountains of my childhood.

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Francúzske Zemiaky: Slovak French Potato Casserole

Francuske Zemiaky: Slovak French Potato Casserole - Almost Bananas

This spring has fluctuated up and down – one day it feels like summer is here to stay, a couple days later I wonder if winter ever left. Today a cold north wind is blowing down from the hills, and is the perfect day for a comfort dish like Francúzske zemiaky – a Slovak version of potato gratin.

Potato gratin is a well known side dish, but Slovaks took the side dish and made it into a one pot (pan) meal. As a busy mom, the more simple to a meal is, the better.

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Winter Markets, Fog, and Misc. (Winter 2015/16 photos)

Winter in the Small Carpathians of Slovakia

Now that spring has finally come, at least to my town, I’m finally posting photos from the winter. I blame it on my family genes, always late for everything.

November begins with one of my favourite traditions, visiting the graveyards and honouring the dead. I can’t even come close to capturing the atmosphere. I’ve written about it before: Nov. 1, All Saints Day

All Saints Day in Slovakia

All Saints Day in Slovakia

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Fašiangy: Slovak Carnival is a party time

Fasiangy: Slovak Carnival is time to party

Leftover from observance of Christian seasons, fašiangy is the time between the end of the Christmas season (January 6) and the beginning of Lent. Basically, it’s party time. It’s the time to indulge in rich foods and have fun before the austerity of Lent. This year, we went to a folklore zabava, a family dance in folklore style that was amazing (read on for a picture of me in kroj below).

For children, one day towards the end of the season is designated for dressing up in costumes, usually at school or pre-school. Slovak kids (including my own) don’t know much about Halloween but get excited for to dress up for Karnival.

For adults, fašiangy marks the ball season. Formal dances are planned in smaller towns and cities alike, attended by men in suit and tie and women in uber fancy dresses. Slovaks dance into the not-so-wee hours of the morning, to live or DJed music. There are certain songs that are played every time, that everybody loves and sings along to. Most of them are hits from the 70’s and 80’s. There are usually at least two meals, plus snacks (read here for how much food a Slovak party must have).

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The Best of 2015

Best of 2015 on Almost Bananas

2015 was the second year of having this little blog space. Almost Bananas transitioned from mostly about food with a little bit of Slovakia thrown in, to focusing more on Slovakia with some weird healthy food thrown in.

I’ve really enjoyed the connections that the blog has brought. Each time somebody leaves a comment or writes me an email, I feel honoured that it was important enough for them to take the time to do so. Thank you to all of you who read, comment, and write emails – you’re why I’m here!

This year, I’ve also started writing at two other places. Holistic Squid is where you will find more healthy food posts by me, including liver drinks and sourdough recipes. The Slovak Spectator is a Slovak newspaper in English and, thus far, I have an opinion piece once a month on matters related to Slovakia.

Also read: The Best of 2014.

First up, the top ten posts written this year with the most views:  Click to continue reading

Medovníky: Slovak Spiced Honey Cookies

Medovniky, a Slovak Spiced Honey Cookie, is a favourite in the winter months - Almost Bananas

Slovak medovníky is translated as gingerbread, but it is a very different cookie, in my opinion.

Medovníky can but doesn’t have to have ginger in it, never has molasses, and has a much drier texture than gingerbread cookies. Instead of molasses, medovníky are sweetened with honey.

They are sold beautifully and elaborated decorated by artists wielding an icing bag. More medovníky cookies are made and given around Christmas time, as they are full of warm spices. The cookies can be hung as a tree decoration, as I have done here with the decorated cookies.

The cookies themselves aren’t super sweet, probably because they are usually caked in icing. I actually like them plain and are perfect tea or milk dunking cookies.  Click to continue reading

Medovniky or Perniky Spice Mix (simple and elaborate versions)

Spice mix for making Slovak medovniky or perniky, simple and elaborate versions - Almost BananasMedovniky (recipe) are Slovak spiced honey cookies eaten year round but made especially during Christmas and the winter season. Perniky are soft cookie ‘sandwiches’ with plum butter and uses the same spice mix as medovniky. Available to buy prepackaged in Slovakia, this spice mix is for those who don’t have medovniky spice mix in their store, or for those who just want to experiment and make their own.

One of the adjustments of moving to a new country is getting used to different packaging and availability of foods, including spice mixes. You would never find pumpkin spice mix in Slovakia, for example, even though all the spices are common here.

I’ll never forget the time I first made chilli here. It was within the first few months of coming to Slovakia and I bought a package of ‘chili’ and liberally dumped the contents into the pot. But it was pure chili pepper, not chilli powder like I assumed. It was a spicy mistake (although I think I realized my mistake before it was too late and managed to scoop out a good amount of the pepper).  Click to continue reading

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