Pavlova with chocolate and fruit

Pavlova was my obvious choice for one of Christmas dinners I’ve enjoyed this week. It’s easy to make (well, if you know how to make it right), it doesn’t require million of ingredients and it looks incredibly stylish. Of course, summer choice of fruit and berries gives you more options of what to add to the topping of your Pavlova, but we still have plenty of fresh fruit even in winter, so it’s pretty easy to make your cake beautiful.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

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Last minute Christmas baking: dried fruit and ginger biscotti

This recipe has caused a lot of questions from my facebook friends, so I’m glad to share it here. Biscotti are obviously not Slovak Christmas classics, but I think that it’s a nice addition to the variety of cookies. They also remind German Christmas stollen, they are just quicker to make. A lot of biscotti recipes include nuts and almonds, I’ve made “nut free version” as I can’t say that I like an idea of hard nuts in dry biscotti.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

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Last minute Christmas baking: spelt crinkle cookies

I have always been  amazed by a big amount of Christmas cookies varieties baked in Slovakia since I came to study to Bratislava. There is nothing close to this tradition in that part of Ukraine, where I grew up.

Every December my Slovak and Czech friends post beautiful pictures of their Christmas baking  on Facebook and this year I’ve decided to make a baking marathon and to make some cookies too. I’ve spent almost a week in the kitchen and made 11 kinds of cookies. Due to popular demand on my Instagram (btw, you are welcome to follow me, I’m @my.ko.la there) I will post two of them, crinkles and biscotti.

Here is a recipe for crinkle cookies.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

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Outdoor Paris food markets tour

I will be away from home the 4th weekend in a row, so not so many new recipes will appear here in December. However, I’m working on my “Christmas cookies” top and will hopefully share them next week.
This post will be about a lovely Sunday morning I spent on November, 24 in my ever so favourite Paris. My goal for this day was to visit Pari fermier market that took place on Rue Saint Charles. Pari fermier markets are organized several times a year to present original gourmet products to Paris foodies. I was very excited about this event. I have to say that all world known French products were really presented there. So I was not disappointed with offers but was surprised with amount of stands. There was not so many of them as I had expected.
Let’s take a look to the offers.
🇸🇰 Slovenská verzia pre časopis Dobré Jedlo

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Vegetarian borscht with red lentils

Oh, I can write a lot about borscht.It is better to say: it’ll be hard to write about the most famous Ukrainian soup briefly 🙂 May be it is borscht that comes first to my mind when I think about Ukrainian cuisine. It’s like kapustnica for Slovaks and it has both gastronomical and cultural values. There are sayings like “you can’t cook borsht with him” which means “this person is not good to have a deal with” or “you can cook a good borscht, so you can get married”. Borscht recipes show a wide range, the one I’m going to share is my favorite, I’ve tested it last year and it was success from the first try.
(🇸🇰 slovenský preklad nájdete za anglickým textom)

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