Roasted Brussels sprouts with bacon and walnuts

We had “an autumn feast dinner” with friends last Saturday and roasted duck was the main star of the menu. There are 2 classic side dishes for roasted duck here in Slovakia: braised cabbage and “lokše” thin pancakes made of potato dough. As a “cabbage freak” I decided to add one more side dish to the menu: roasted Brussels sprouts with bacon and walnuts. Well, it’s Thanksgiving classics, but this recipe is not known here. The most popular comment about this dish was “oh, I’ve hated Brussels sprouts since school times, but you made it really delicious”. So mind this recipe if you also have “cabbage haters” among your friends.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)
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Roasted chicken thighs with fennel and orange

2 cool things have happened this week. First: short interviews with Slovak food bloggers about their favourite fall and winter dishes were published in the latest edition of Dobré Jedlo magazine.  So, I’m proud to be featured in the magazine that I like among a company of inspired people. Second: Oslavujeme s Teleránom cookbook has been on sale in book stores since this week and I can finally add it to my portfolio. And now back to the kitchen. Today I will share the recipe of a roasted chicken with fennel which I have been trying to test for the last 3 or 4 weeks. Why has it taken so long?   The reason  is I couldn’t find fennel anywhere: neither on farmer’s market nor in all grocery shops. Fennel had just disappeared and I was even thinking that it’s out of the season (but who cares about seasons when we have fresh grapes from Argentina in January). I found a few small fennel bulbs on last Saturday farmer’s market and, of course, bought it. Before I share the recipe, I want to say that it has been one of the best chicken dishes I’ve ever tried.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

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Pumpkin gnocchi with sage sauce

It’s time to finish the pumpkin marathon. I enjoyed it pretty much, but there are so many new products that I want to try that pumpkin can wait till next fall. Farewell recipe is pumpkin gnocchi with sage and cream sauce.  I think this dish is a kind of comfort food: it’s easy to cook and, most important, it can be frozen. It’s a nice feeling to know that some proper portions of gnocchi are waiting for me in the fridge. Gnocchi are relatives to one of Slovak staple dishes “halušky” with the difference in shape and the fact that raw potatoes are used in most of halušky recipes.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

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Spelt galette with sweet potato, beet and caramelized shallots

I wanted to try this recipe not only because of the filling, that is of course delicious, but also because of the dough. It’s choux pastry variation and as I haven’t had any experience with it, I was excited to try it. I can’t describe how pleasant is to work with this dough. I made it ‘half spelt’ and even despite it the dough was amazingly elastic.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)
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