Strašná hanba 😀 Prvý recept za mesiac a pol a to som ešte neprezradil, že od konca augusta do decembra budem variť/fotiť 2 recepty týždenne pre novú spoločnú knihu s @francescacristal a vôbec neviem, či budem mať čas aj na niečo iné. (Snáď áno, aj keď jednoduché to nebude). Dnes pridávam recept na polievku z pečených paprík, ktorá je geniálna a nechápem, prečo som sa o nej prvýkrát počul len toto leto.
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).
The real spring is just behind the corner, first long awaited herbs and veggies will appear within a month, so it’s time to test some new recipes that could become my spring favorites. The first one is this crunchy bulgur salad that makes a great side dish or can be a quick vegetarian lunch itself. You can vary veggies I use for this salad, but the main point is to keep it crunchy. (🇸🇰 slovenský preklad nájdete za anglickým textom)
Continue reading “Crunchy bulgur salad”
It is cold here in Slovakia (around -15C in the morning) thus a big bowl of a hot soup is something to dream about. So I decided to taste a new soup recipe and to use dried mushrooms we gathered in Nová Baňa in autumn. Once again, it was success from the first try (considering amount of the cooking f%ckups I usually have, 2 good recipes in a row is a very exciting result).
(🇸🇰 slovenský preklad nájdete za anglickým textom)
Continue reading “White beans, mushrooms, sausage and kale soup”
Hello, Ferns and Cakes, it‘s been awhile.
Well, February was not the most exciting month so I’m happy that it‘s‚ almost over and I just hope that upcoming sping will bring much more courage to “cook and tell”. Today I want to share an easy recipe of chicken terrine. I was amazed with amount of different terrines I saw at Paris food markets and, of course, I wanted to cook it myself. Glad to say that it was “10 from 10” from the very first try and I am excited that I can cook another nice dish now.
(🇸🇰 slovenský preklad nájdete za anglickým textom)
Continue reading “Chicken terrine with spinach, sun-dried tomatoes and roasted peppers”