Rhubarb, almonds and pears pie

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).

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Garlic scapes cream soup

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).

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Cherry loaf with coffee and chocolate

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).

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Asparagus and chicken risotto

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).

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Asparagus cream soup

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).
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Umami duck soup with pak choi

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).

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Salted caramel tartlets with banana and dark chocolate

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).

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Crunchy bulgur salad

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)
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White beans, mushrooms, sausage and kale soup

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)
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Chicken terrine with spinach, sun-dried tomatoes and roasted peppers

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)
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Breakfast ideas: thick cottage cheese pancakes “Syrniki”

Do you know the damnation of the simplest recipes? Like soufflé that is basically quite a simple dish to cook but I always doubt if I make everything right. Syrniki are the same kind of dish. Syrniki, which are thick cottage cheese pancakes, are traditional breakfast in Odessa. Simple yet delicious, it’s the dish that my mother cooks perfectly. Ingredients are quite simple too: cottage cheese, an egg, a few spoons of flour, a little bit of sugar, may be vanilla and raisins. Nothing more, but it took me a few unsuccessful attempts until I cooked it right. The key ingredient is cottage cheese (or it’s “tvaroh” variation in Central and Eastern Europe. Tvaroh is called “syr” in Ukrainian so name “syrniki” shows that the dish is made of syr), which should contain 9% of fat. Cottage cheese should not be too dry or too liquid, otherwise you will not be able to form pancakes. If cottage cheese is too liquid, press the liquid out using a sieve and a spoon. You can substitute cottage cheese with ricotta.
(🇸🇰 slovenský preklad nájdete za anglickým textom)
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