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: сonchiglioni 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 friend’s 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 🙂

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Chickpea ravioli with potatoes, bryndza cheese and leek

Short intro: I love to visit Oriental food shop in Vysoká 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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