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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Overnight rice flakes and chia pudding

The main event of July (not just for me but for all Slovakia I assume) was Pohoda musical festival. I’ve never taken part in summer open air activities and was quite nervous if my inner introvert survives in a crowd of 35000. Well, I shouldn’t have been nervous as the festival was unexpectedly cool: really good organized, with plenty of workshops, master classes and great music, of course. Food courts were also great with all possible types of dishes: from fresh coconuts to traditional Slovak langos (fried dough with different toppings like cheese or garlic) or from absolutely great pastrami (it was my first pastrami and I totally liked it) to chia pudding. I finally tried the famous Slovak codfish salad tapped into hot dog bun. It tasted ridiculously good despite the fact that I have prejudice to mayo salads. Well, once in a while 🙂
On one of festival days my breakfast was chia pudding made by Lunter company ( the biggest Slovak producers or tofu and vegetarians spreads like hummus or “fake codfish salad”. Btw, it makes Slovakia special, where else can you try codfish salad hot dog or fake codfish salad made from soya beans?

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Traditional Slovak food exposed part 4. 1957 cookbook review

Bittersweet memories from the past: I was not a very healthy kid and spent most of my childhood on a very strict diet. What was a boy, who was allowed to eat only boiled or steamed food dreaming about? About “normal” food of course. I was drawing my first food illustrations, inventing recipes and reading famous “The Book of Tasty and Healthy Food” – staple cooking book of the Soviet Union, published in 1952. Since  then, I have felt a special connection to old cookbooks, as by reading them you can understand cultural background of the country where they were published. Do I need to say that I was very excited to discover “Cooking for the healthy and the sick” (original title: Varíme zdravým a chorým) by Imrich Sečanský, first published in 1957? So what was Slovak cuisine about 60 years ago?

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Traditional Slovak food exposed part2. Codfish mayonnaise salad.

Treska v majonéze aka codfish mayonnaise salad is a true Slovak phenomena. Who could expect that in a continental country without a sea coast where sea food is not too popular, fish based salad will become one of the most famous dishes? And why did codfish salad and long roll bread become one of the two most popular food combinations in Slovakia?

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