Sweet potatoes and sheep’s milk cheese salad

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. (­č窭čç░ slovensk├Ż preklad n├íjdete za anglick├Żm textom).

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Pumpkin-ricotta-bryndza-sage stuffed shells

I wanted to try stuffed shells long ago, but the only found suitable pasta was Conchiglioni and the price was 3.90euro for 500g packing. I am not frequent pasta eater so I preferred to spend this money on something that I will eat quicker. And then came classical story: Đüonchiglioni was on sale and I decided “now or never”.
Going through US pumpkin recipes I’ve noticed interesting “food and culture” fact: although sage and pumpkin combination is often called “traditional” it is unknown in my part of Europe. Of course I wanted to try it immediately. I was even lucky to find fresh sage in my friendÔÇÖs garden. And as it’s fall and I have “pumpkin marathon” here in the blog. So shells stuffed with pumpkin, sage and ricotta were my pick of the recipes this time. A lot of authors add neither parmigiano reggiano nor pecorino romano to the filling, but as “wanna be” locavore I’ve made substitution and add Slovak bryndza. And I didn’t regret.

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Warm quinoa salad with green beans and bryndza cheese

After reading my so far favourite book about food history, Cuisine and Culture: A History of Food and People by Linda Civitello, I became interested in New World crops. Quinoa was one of them, but the price for even a small package was so high that I always held myself from buying it with a quote “stop buying avocado on a toast if you want to afford the house “. Last visit to Tesco brought me a surprise, 250 package of quinoa for the price that I could name “still overpriced, but I can try it”. What cook from quinoa on May in Slovakia when famous May bryndza cheese is available in all stores? I have an obvious answer: just combine these 2 products in 1 dish. The result is great ­čÖé

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Chickpea ravioli with potatoes, bryndza cheese and leek

Short intro: I love to visit Oriental food shop in Vysok├í street in Bratislava, as it always inspires me to try something new. Last Friday, I was looking for a tahini for humus, but I found myself paying also for oyster sauce and chickpea flour (because why not, it’s gluten free with a lot of proteins). At first I had no idea how I would use this flour, but the decision was found quickly: I decided to cook chickpea ravioli with potatoes, bryndza cheese and leek.

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