Slovak Food

Slovak Roast Rabbit

Slovak Roast Rabbt, juicy baked rabbit recipe on Almost Bananas

Rabbit used to be a much more commonly eaten meat in Slovakia, when most people kept a pig, rabbits, and chickens in their backyard. Today it is still eaten although not as much.

I know, rabbits are these soft cuddly sweet animals. Well, sometimes sweet. My in laws once had their rabbits stolen except for one, and when my husband opened the door he quickly learned why as the rabbit lunged toward him with teeth bared and claws at the ready.  Click to continue reading

Lokše: Slovak Potato Flatbread (regular and gluten-free)

Lokše: Slovak Potato Flatbread (regular and gluten-free)

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A classic Slovak food, especially through the fall and winter, is lokše. Made mostly of potatoes, these are always at markets with various fillings. During the fall they are often served with duck or goose – and the duck or goose fat. And because it’s the potatoes that hold the flatbread together, they are a perfect candidate for making gluten-free.

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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!
 

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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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

Vianočná kapustnica: Slovak Christmas Sauerkraut Soup (vegetarian version)

Slovak Christmas Sauerkraut Soup (vegetarian version) - Almost Bananas

All over Slovakia, Christmas Eve dinner consists of fish and potato salad (read more about Slovak Christmas traditions). Families, influenced by the area they have come from, have different preceding soups, however. My husband’s family makes Cream of Lentil Soup with prunes and thus so do we.

Many families make Vianočná kapustnica, a Christmas sauerkraut soup, but what exactly that soup consists of depends from family to family: some make it without meat, some with; often with prunes and mushrooms, but not always; prunes added at the end, prunes left to cook awhile and infuse the broth; with cream or without.

One friend even told me her mother always made two versions of sauerkraut soup, vegetarian for Christmas Eve and meaty for Christmas day.  One upon a time, Catholics didn’t eat meat on Christmas Eve and although that is no longer done, the meatless version of kapustnica remained as a tradition for many. Click to continue reading

Hody: the modern take on a religious medieval festival

Every town in Slovakia has 'hody'. Here's the modern take on a medieval festival - Almost Bananas

Every town, every church in fact, in Slovakia has a festival called ‘hody’. Each church is named/dedicated to a particular saint or feast, and when that annual feast day rolls around it’s party time. The consecration of the church coincided with finishing the building, so hody feasts are in the warmer month and full of food and fun. In my parents in law’s village, hody is in the fall and usually coincides with Jarmok in Trnava.

In the Catholic Church, if you attend Mass on the feast of the consecration of a church (as well as meeting a few other criteria) the person receives a plenary indulgence (in simple terms, related to the eternal state of your soul, so it’s important).

Traditionally, when it was hody in your parish, you invited extended family to come and gain eternal advantages. And then you had to feed said friends and family, so you prepare a feast.

And when there are all these extra people in a town, it’s a great time to sell things and go on carnival rides.

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Cream of Zucchini Soup with Dill

Slovak Cream of Zuchinni Soup with Dill - Almost BananasThis super easy creamy soup is a delicious way to eat abundant zucchini, even for those who don’t like it!

I’m a terrible food blogger. I made this soup a while ago but didn’t write down how much of what I used (because I was going to remember, ha!) and then we went on holiday…and now it’s past dill season. But it will be dill season again, and you’ll have pinned this recipe to try then, right?

My mother in law makes this soup fairly often in the summer. Every year she claims she’s not going to plant as much zuchinni as last year, and every year she does.

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