It’s a pumpkin season and I surprisingly turned out to be a big lover of everything made with pumpkin. Today I will share a very easy recipe of pumpkin soup, that is already added to my collection of autumn comfort food. (🇸🇰 slovenský preklad nájdete za anglickým textom). Continue reading “Roasted pumpkin soup with coconut milk”
A fish dish for a change. Many of you asked if I am vegetarian because I mostly post vegetarian recipes here. No, I am not, just meat is not my biggest priority in the kitchen now and that’s why I am more focused on other dishes. However, fish is always a good idea, especially boneless shark stakes. The recipe is so simple 🙂 (🇸🇰 slovenský preklad nájdete za anglickým textom).
So the day when I’m going to share my first sourdough recipe has come and I feel a little bit nervous. If you have any kind of questions about this recipe, please don’t hesitate to leave a comment or reach me via email dezigotek(a)gmail.com.
(🇸🇰 slovenský preklad nájdete za anglickým textom). Continue reading “Sourdough focaccia with cherry tomatoes”
I haven’t posted any recipes for more than a month and a half and it will not be changed soon for a number of reasons. The main and the most important one is: I’m going to cook and to shoot recipes for a new cook book project I’m involved to. It’s exciting but also very time consuming, especially considering that I’m going to make 2 recipes per week and also I have to keep doing my usual work. Well, it’ll be a challenge, but I still hope to find some time to update this page too. Before cookbook madness hasn’t started, I want to share a brilliant roasted pepper soup recipe. It’s surprising, but I’ve tried it only this summer for the first time, where was it hidden before?
(🇸🇰 slovenský preklad nájdete za anglickým textom).
Continue reading “Roasted red pepper soup with cauliflower”
My experience with sourdough baking
I would like to share my experience with sourdough, as it has been my favorite activity in the last couple of months. So here is my very own version of TOP3 myths about sourdough baking. (🇸🇰 slovenský preklad nájdete za anglickým textom).
Red rhubarb is finally at the season so I can bake one of the pies I have been thinking about since last summer.
A few comments before I share the recipe. It may be the simplest recipe I shared here, so don’t hesitate to cook it even if you are not an experienced baker. Then, it’s hard to define exact measurements as if you prefer, for example, more almonds, you can use more almonds and no one will judge you.
And also: you don’t need to spend hours in the kitchen cutting rhubarb into a pattern, just do it in the way you like. (🇸🇰 slovenský preklad nájdete za anglickým textom).
Last Saturday I had a short date with my childhood harvesting cherries from a tree in Zahorska Bystrica garden. Well, I’m glad to say that I’m still good in it 🙂 I also noticed that garlic scapes have fully grown and it’s the highest time to harvest them too. It’s not a product from my childhood, but I was excited to cook it. I didn’t read any recipes, just took everything I found in the fridge that could match garlic scapes and cooked a cream soup. Here is a recipe (🇸🇰 slovenský preklad nájdete za anglickým textom).
Summer is the time of contradictions. From one side it’s not so pleasant to stay near the oven when it’s +30 outside (and also I live on the last floor and don’t have an air conditioner), but from the other side, I have so many ideas what to bake that I will not manage to keep them till the autumn. So I’m baking and complaining and then baking again. Here is my latest love, cherry loaf with coffee and chocolate. (🇸🇰 slovenský preklad nájdete za anglickým textom).
I decided not to wait till Christmas to bake other cookies and this week I started with these exotic looking, but simple to make, matcha tea and pistachio cuties. Their green color caused a lot of questions from my friends who tried them. There were plenty of ideas of the color source, from spinach and broccoli to weed 🙂 No folks, it’s just green tea 🙂
Rhubarb is coming to the season so I have to finish my “asparagus trilogy” and to focus on this sweet and sour treat.
My last asparagus recipe for this year will be asparagus risotto with chicken. It’s quite convenient and stylish recipe which can be made in vegetarian version as well – just substitute chicken stock with vegetable stock and don’t use chicken meat (or use button mushrooms). (🇸🇰 slovenský preklad nájdete za anglickým textom).
Another perk of May here in Bratislava is arrival of fresh “May made” bryndza sheep’s milk cheese, one of the staples of Slovak cuisine. I welcome it gladly and buy this bryndza every Saturday at farm market. Here is a recipe of a simple salad featuring bryndza and sweet potatoes. (🇸🇰 slovenský preklad nájdete za anglickým textom).
Last weekend we went to Trnava, a small city in 30 minutes by train from Bratislava. Now Trnava is known with it’s new restaurants and food bars and it’s a popular destination for 1 day trip from Bratislava. It was my second visit to this city but I have never really walked there before. So I can admit that this Slovak “hidden treasure” has very beautiful architecture and it’s… so cozy 🙂 Asparagus was on the season menu in the most Trnava restaurants, so I took green asparagus soup for my lunch. The soup was good, but I decided that I’d make it with white asparagus and less sour. I made it the next day and it was more than tasty. So happy to share this recipe 🙂 (🇸🇰 slovenský preklad nájdete za anglickým textom).
Continue reading “Asparagus cream soup”
It’s an asparagus season, so guess what did I cook last weekend during my long waited “cooking retreat” in Nova Bana? The answer is pretty clear: I cooked asparagus in almost all possible forms. I will share 2 recipes I liked the most. Let’s start with asparagus galette with my favorite hot water crust. (🇸🇰 slovenský preklad nájdete za anglickým textom).
Duck stock is my new favourite stock. I discovered it 2 month ago and cook it almost every week since then like a base for different soups. The recipe I want to share is dedicated to my recent travel to Amsterdam where I visited China town and was amazed how wide they use pak choi cabbage. (P.S. also please mind spelt sour dough bread on the picture, I promise again to describe my sour dough experience). This soup is very “umami”. That’s what you can expect from the “meat and mushroom stock combination”. (🇸🇰 slovenský preklad nájdete za anglickým textom).
OMG, I have so much to write and so little time to do it. For example, if you follow me on Instagram (@my.ko.la there) you might know about my newest love affair with sour dough baking. I should write a post a about it, because it’s just great and exciting experience that it deserves to be shared here. Also both Catholic and Orthodox Easters passed and I can finaly take a deep breath and to look back at these 2 weeks long baking marathon that I enjoyed so much. At Catholic Easter we’ve finally visited Nova Bana cottage house for the first time this year. I baked there 3 goods: a sweet sour dough cake with dried apricots and raisins, cacao tartlets with salted caramel cream and eclairs with chocolate and mascarpone cream. I’ve made all these dishes for the first time and I was a little bit nervous as salted caramel and choux pasty have a naughty reputations. All went well and I’m excited to write the recipe of salted caramel tarts here. Funny fact: I didn’t find any adequate salted caramel tarts recipe in internet. Almost all recipes were like “take store bought mini tarts and fill them with store bought caramel cream”. So boring 🙂 Here is the recipe, hope you will like it. (🇸🇰 slovenský preklad nájdete za anglickým textom).