Slovak Food

Slovak Stuffed Peppers (with cooking poems)

stuffed peppers blog

Instead of being baked, Slovak stuffed peppers are stewed in a rich tomato sauce for a juicy flavour-packed meal. 

To be honest, getting food on the table day after day can get to be a bit of a drag. And have you seen the amount of food kids can consume? I remember when my brother was a teen, I swear pans of cookies just got inhaled.

It’s certainly a luxury to be able to complain about the burden of cooking though. In the not so distant past, Slovaks had a handful of meals they cooked over again and were glad for it, as most of them knew the gnaw of hunger. And we know that in various parts of the world, people are starving.

But still…what am I going to cook for dinner tonight? I now marvel that my mother laid out a feast for us every evening, although as a child I didn’t think anything of it. I do remember, however, on one occasion my father went back to Japan for a visit and we ate a lot of eggs and toast (my father can’t eat many eggs).

A friend recently wrote a poem on Facebook to share her conundrum of shopping vs. putting crazy ingredients together, and it prompted a number of humorous responses with impressive poetry writing skills.  Click to continue reading

Cream Cucumber Salad

Slovak cream cucumber salad recipe

Of course it’s nearing the end of summer and I’m only getting out summer recipes now. But then any time is a good time for a super simple and refreshing recipe, like this cream cucumber salad.

I’ve seen similar recipes described as a German salad, but the same is made in Slovakia. It’s warm enough to grow cucumbers easily where I live, and this salad is one of my mother-in-law’s summer staples. Click to continue reading

Radler: a refreshing beer cocktail

elderflower lemon radler

Radlers are not originally Slovak, although they are now popular here. Basically, a radler is a beer cocktail, a mix of beer and a sweet drink. Beer connoisseurs may scoff, but I find radlers very enjoyable and perfect on a hot day.

Radler means cyclist in German. In many areas, cycling around the countryside is very popular, and people stop off for a drink at cafes along their journey. A radler can quench thirst without getting one tipsy, and are not as sweet as pop/soda. A radler is the same as a shandy in British English.  Click to continue reading

Heľpa Folk Festival: beautiful beautiful textiles

Putting gulky into the water

This weekend I was so fortunate as to visit two folk festivals. As I took about a million photos at each one, I’ll divide them into two posts.

Heľpa has held a festival for the past 52 years, Horehronské dni spevu a tanca, the region Horehronie days of singing and dancing. It was a wealth of folk costumes and, this year, textile arts.

I was looking forward to the trip, to take as many pictures as I wanted without running after kids or hurrying up for bored companions. On Saturday, I woke up before the crack of dawn to get an early train, and met a friend on the way to HeľpaClick to continue reading

Elderflower syrup

Elderflower syrup

There are three items that many Slovaks forage for, even if they aren’t the ‘in harmony with nature’ type of person: ramsons/bear garlic, mushrooms, and elderflowers.

Elderberry bushes with their characteristic large head of small white blossoms are a common sight throughout the western part of Slovakia in the spring, their strong scent filling the air. It’s common to see someone walking by with a basket, or even a huge bag.

What do Slovaks make with elderflowers? Elderflower syrup. I made this recipe with 2 litres of water, but most people make huge batches of 10 or more litres.

If you find the idea of fermenting elderflower wine or cordial intimidating, then this simple syrup is the recipe to try. Instead of juice concentrates, in Europe people buy syrups to make ‘juice’.  Click to continue reading

Kapustnica: Slovak Sauerkraut Soup

Kapustnica Slovak Sauerkraut Soup - Almost Bananas
A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews.

With 26 recipes, cultural stories, and in-depth health info on traditional cooking practices, there is so much more than I’ve shared here!

Here I’m sharing about the batch style cooking of the old world, food that took minimum active time, as well as the recipe for kapustnica, Slovak sauerkraut soup. A hearty soup, it is often served when needed to fit a crowd.

 

Have you heard of batch cooking? With batch cooking, you prepare all your meals for, say, a month at a time on one day, then freeze the meals. Then for dinners every day, you only have to pull a bag out of the freezer to prepare. It saves a lot of time and decision-making, as well as the what-are-we-going-to-have-for-supper stress.

Slovaks once had that method down pat. Before the advent of fridges and freezers, food had to be preserved, which made cooking with it that much faster the day it was eaten.  Click to continue reading

Bone broth: health benefits?

Does bone broth actually have any health benefits?

 

A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews. This chapter is where I get geeky.

In the book is info on the difference between broth, stock, and bone broth, and between white and brown stocks (for now we’re just calling it bone broth). Included are instructions for making bone broth with a pressure cooker, slow cooker, or stock pot with poultry, fish, or ungulate (animals with hooves) bones. And, I have six ideas of where to find bones, if you don’t know where to get them.

 

 
Bone broth is a bit of a buzzword. Trendy cafés serve flavoured bone broth to go and it is celebrated as a magic heal-all. Others scoff at broth as a fad of plaid-wearing hipsters or dismiss that any health benefits can result from drinking it.

Is the bone broth worth the fuss, not to mention the extra time and energy that goes into making it (or buying it)?  Click to continue reading

The Best Ever Goulash (and the ebook is here!!)

Best Ever Goulash - Almost Bananas blog

A Bowl of Comfort: Slovak Soups & Stews BookFor the past while, I’ve been working on an ebook, A Bowl of Comfort: Slovak Soups & Stews. I’ve learned a lot, I’ve been frustrated, and now I’m so excited to share it with you! It’s part cookbook, part travelogue, with cultural stories, delicious recipes, and info about traditional cooking methods – like why bone broth is so amazing.
You can check out the book here – A Bowl of Comfort: Slovak Soups & Stews
Here’s a teaser – one recipe and part of the story for making goulash.

 

Strictly speaking, goulash is not Slovak but Hungarian. Slovaks know a good dish when they taste it, however, and this stew is a staple here in Slovakia.

When hosting a large gathering, goulash and kapustnica (sauerkraut soup) are the go-to Slovak meals, much like chili or beef stew in North America.

This recipe is from my husband, goulash cook extraordinaire. Since I was accustomed to his goulash genius, I was under the impression that making goulash was fairly fool-proof; I thought that all goulash was good goulash. This is not the case. No. After sampling several underwhelming versions, I realized just how amazing his goulash recipe really is, and my opinion is shared by many.

Slovak friends who recently visited said it was the best goulash they had ever tasted, and Slovaks are not prone to exaggeration. In fact, his recipe is so popular that friends and family have called him to come make goulash for their celebrations, sometimes for 100+ people. His amazing recipe is a great way to get an invitation to a party.  Click to continue reading

Bryndzové Halušky: Slovak potato dumplings with sheep cheese

Bryndzové Halušky, Slovak sheep cheese dumplings, gluten free variation - Almost Bananas

Ask any Slovak and they will tell you that bryndzové halušky is the national dish. Potato ‘dumplings’ are smothered in a sheep cheese, rather like soft feta, and topped with a good dose of bacon (don’t forget the drippings!).

The word ‘dumpling’ covers a multitude of meanings. As a child, a dumpling meant a puffy floury ball in soup or stew from my mom or a smooth more condensed drop from my dad.

I knew that dumplings covered everything from won tons to pierogies, but I thought that dumplings had to be boiled. According to Wikipedia, dumplings consist of some sort of dough, often wrapped around a filling, and can be boiled, steamed, or even baked. Well, that’s broad.  Click to continue reading

Slovak Roast Goose (or Duck)

Slovak Roast Goose (or Duck) at Almost Bananas

Roast goose and roast duck are common meals in the fall and winter in Slovakia. Through the fall, restaurants hang signs declaring “Husacie Hody!” or “Kačacie Hody!” – Goose Feast! Duck Feast! The word hody has connotations of fall or of an originally religious event of the feast of the local church.

Commonly served with roast goose or duck, or a goose-duck breed as my mother in law often does, is lokše, Slovak potato flatbread. Lokše is basically mashed potatoes with a little flour (including gluten-free flour, as the potatoes hold it together), rolled flat and cooked on a dry skillet. The lokše are then generously brushed with the fat from the goose or duck, although butter or lard can work as well. Click to continue reading

« Older Entries