Syr a tuniak nie sú až tak tradičnou kombináciou, ale v prípade tohoto receptu, im to spolu ozaj klape 🙂
After baking so many varieties of bread (and being excited about even more varieties I want to try) I was curious when I fond the recipe of some sweat sourdough baking that I would like to try:) This dough is absolutely amazing! The original recipe calls for pumpkin purée filling which I had already tried, but then I decided to try it with apples and it was even more exciting. I think that you can supplement apple/pumpkin purée with any kind of fruit purée you like. Also fillings like sesame or poppy seeds work nice. (🇸🇰 slovenský preklad nájdete za anglickým textom).
Once I was told that I didn’t share cool recipes here. I asked, what kind of recipes could be considered as “cool” and got the answer “you have to share the recipe of homemade Bún bò nam bô”. Well, here is this recipe, am I cool now? If you decide to cook it, I have just one advice: never cook it yourself, as all this cutting work takes pretty much time and it’s much more fun to share these tasks with a company of friends. So invite your tribe and make “the Bún bò Nam bô” night 🙂 (🇸🇰 slovenský preklad nájdete za anglickým textom).
A fish dish for a change. Many of you asked if I am vegetarian because I mostly post vegetarian recipes here. No, I am not, just meat is not my biggest priority in the kitchen now and that’s why I am more focused on other dishes. However, fish is always a good idea, especially boneless shark stakes. The recipe is so simple 🙂 (🇸🇰 slovenský preklad nájdete za anglickým textom).
I haven’t posted any recipes for more than a month and a half and it will not be changed soon for a number of reasons. The main and the most important one is: I’m going to cook and to shoot recipes for a new cook book project I’m involved to. It’s exciting but also very time consuming, especially considering that I’m going to make 2 recipes per week and also I have to keep doing my usual work. Well, it’ll be a challenge, but I still hope to find some time to update this page too. Before cookbook madness hasn’t started, I want to share a brilliant roasted pepper soup recipe. It’s surprising, but I’ve tried it only this summer for the first time, where was it hidden before?
(🇸🇰 slovenský preklad nájdete za anglickým textom).
Continue reading “Roasted red pepper soup with cauliflower”
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).
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).
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).
I decided not to wait till Christmas to bake other cookies and this week I started with these exotic looking, but simple to make, matcha tea and pistachio cuties. Their green color caused a lot of questions from my friends who tried them. There were plenty of ideas of the color source, from spinach and broccoli to weed 🙂 No folks, it’s just green tea 🙂
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).
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. (🇸🇰 slovenský preklad nájdete za anglickým textom).
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).
Continue reading “Asparagus cream soup”
It’s an asparagus season, so guess what did I cook last weekend during my long waited “cooking retreat” in Nova Bana? The answer is pretty clear: I cooked asparagus in almost all possible forms. I will share 2 recipes I liked the most. Let’s start with asparagus galette with my favorite hot water crust. (🇸🇰 slovenský preklad nájdete za anglickým textom).
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).
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)
Continue reading “Crunchy bulgur salad”