Slovakia is a small country of five and a half million people located in central Europe. It is frequently referred to as the heart of Europe. Despite
A delicious flatbread made from mostly potatoes and served especially in the fall and winter. It's easy to make with wheat flour or gluten-free.
Visiting Prague and looking to try some traditional Czech dishes? These are the 10 best Czech food when visiting Czech Republic.
The New Year celebrations are over so let’s get back to work and talk about something practical, like ‘how to make Czech cottage cheese or TVAROH. Tvaroh is a necessity to many Czech/Slovak meals so once we learn it we are close to reaching the ‘Czech nirvana’ :). Thanks to the wonderful Slovak lady named …
This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.
Recreate the flavors of Czech cuisine right in your home with these authentic recipes anyone can make.
This traditional Slovak soup uses already prepared ingredients, like sauerkraut, smoked ham, and smoked sausage, to made a hearty and warming soup that requires very little prepping time.
“Dobrou chuť!“ is a phrase you could typically overhear when passing a table of hungry Czechs, seated and ready to dip into their heaped plates of various
Recreate the flavors of Czech cuisine right in your home with these authentic recipes anyone can make.
“Dobrou chuť!“ is a phrase you could typically overhear when passing a table of hungry Czechs, seated and ready to dip into their heaped plates of various
If you’re visiting Slovakia and want to learn more about Slovakian food, our guide to 22 traditional and unique dishes will give you a great insight into the country's unique cuisine.
How I enjoyed the comfort of Pauline’s soup kitchen.
Slovakia is a small country of five and a half million people located in central Europe. It is frequently referred to as the heart of Europe. Despite
The traditional food of Slovakia is hearty and flavourful. Yet Slovak cuisine is almost unknown outside Slovakia, which is too bad! Here are some of the best foods to try when you visit.
This Czech Republic recipe called kulajda comes from the Šumava to the Krkonoše mountain region.
Recreate the flavors of Czech cuisine right in your home with these authentic recipes anyone can make.
To truly experience a new culture, one must experience the cuisine! Our visit to Bratislava was our very first time in Slovakia, and we couldn't wait to try local and traditional Slovakian food. We had read that the food in Slovakia is quite hearty, including lots of meat (especially pork), potatoes, dumplings, cheese, and thick sauces. As we quickly found out, this assessment was accurate. There weren't too many vegetables to be found, other than healthy portions of cabbage in the form of sauerkraut. Nonetheless, we indulged in our fair share of substantial meals with more than ample-sized portions. Unlike
To all fans of Czech food! Do you want to know what typical recipes represent Czech cuisine? What dishes is Czech gastronomy famous for? You've come to the right place, read on! ➤ I was born in the Czech Republic and have lived there for over 40 years, cooking daily for my family. I have...Read More
The food in Slovakia might not be the prettiest, but it sure is good. There's a lot of cabbage, dumplings and stews, but Slovak cuisine also includes
In many aspects, Slovakia is a country of traditions. Slovakians tend to live by tradition, and this certainly applies to local cuisine. Original Slovak
Bryndzové halušky can be called Slovakia's national dish without too much debate. This dish of potato spaetzle/gnocchi topped with a sheep's milk cheese sauce and fried bacon is available in every other Slovak restaurant, if not more. Halušky have their own songs (I'll let you google them) and their very own festival, Halušky Fest in Turecká. The latter starts in
Guide to typical Czech food - 25 traditional dishes & desserts explains cuisine divided into vegetarian dishes, soups, meat dishes, sweets and drinks.
A few weeks ago, we had a team lunch at Tony Roma's, and naturally at some point, we talked about food, allergies, cooking etc. My boss then posed a question on what was the best meal we've ever had. I couldn't think of a particular "best meal" because eating is not just about the food, but the experience and atmosphere as well. So, my response was more around my most memorable meal, many years ago when I first had deep-fried herb-crusted lamb's brains at Ginger Nuts (what a funky name!) at Port Fairy, a charming fishing village at the end of the Great Ocean Road in Victoria, Australia. I will never forget that experience, and boy, did they taste good! I later recalled another favourite food memory at La Boheme, a restaurant in Balmain that serves European cuisine and where I fell in love with the roast pork and dumplings. I have to admit that the dish wasn't much to look at and I was a little sceptical at first. There were some thin slices of pork covered in a pale-coloured sauce, with pieces of dumplings on the side that looked rather dense and unappetising. Well, looks certainly are deceiving. After taking my first bite, I couldn't wipe the goofy smile off my face. It was comfort food. It was happy food. I savoured each and every mouthful after that and polished off every bit of sauce and crumb on my plate. It went down well with a glass of Czech beer (can't remember what it was). I found some recipes for Czech roast pork with dumplings and finally decided to make it at home. Apparently, it's the national dish of the Czech Republic. It's not that difficult, although it does take time to make the dumplings, and roast the pork. The sauerkraut is easy. You might need some elbow grease in making the dumplings unless you use a stand-mixer to knead the dough. I was really happy at how everything turned out, especially the dumplings which were perfect. Surprisingly, the kids (who are fussy eaters) loved it too! The recipes below have been adapted from various sources. I can't say if they even close to being authentic, but the flavours are wonderful and I loved it. Roast pork, dumplings and sauerkraut with gravy - comfort food for the soul Czech Roast Pork Adapted from Epicurious Ingredients 1 tablespoons vegetable oil 1/2 tablespoon prepared mustard 1 tablespoon caraway seeds, crushed 3 cloves garlic, minced 1/2 tablespoon salt 1 tsp ground black pepper 1.2 kg (2.5 lbs) pork shoulder / leg roast 1 large onion, roughly diced 1/2 cup water (add more if liquids dry out too much) 1/2 tablespoon cornstarch dissolved in 2 tbsp water 1 tablespoon butter Method Form paste with vegetable oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast and set aside for 30 minutes. Preheat oven to 180C/350F Place onions in roasting pan. Add water. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 hours uncovered (add more water if pan is drying out). Remove from heat, reserve pan juices. Let sit about 10 mins before cutting into thin slices. In a saucepan, bring pan juices to boil. Gradually add 1/2 cup water or more to make a sauce. Mix butter and cornstarch solution to thicken slightly, reduce heat, simmer 5 minutes. Taste and adjust seasoning if necessary (or add more water if it's too salty). Serve with sliced pork, dumplings and sauerkraut. Please find the recipes after the jump. These yeast-based dumplings are simply wonderful! Reminds me of Chinese steamed buns! Czech Dumplings Adapted from Just A Pinch Recipes Ingredients 1/2 sachet dry yeast 1/2 tsp sugar 1/4 cup milk, cool 1/2 cup milk, warm 1/2 egg 1/4 tsp salt 2 cups plain flour 2 cups cubed stale white bread Method Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Knead for 10 minutes or until smooth and elastic. Add the bread cubes and knead it into the dough. Place in a large bowl, cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 2 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large pot of boiling salted water with a tight fitting lid. Boil gently on medium-low heat for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a wooden chopping board. Immediately use the sharp point of a knife and poke holes in it to release the steam. Keep warm by draping a cloth over them and to prevent it from drying out. When ready to serve, slice 3/4" thick with a sharp knife. Delicious sauerkraut! Sauerkraut Adapted from various sources Ingredients 1 (16 ounce) jar sauerkraut 1 tbsp vegetable oil 4 slices bacon, diced 1 onion, diced 1 teaspoon caraway seeds 2 tbsp sugar (or to taste) Salt and pepper to taste 1 teaspoon cornstarch mixed with 1 tbsp water Method Pour the sauerkraut into a large bowl. Use hands to squeeze out the "juice" into the bowl. Reserve the juice. Roughly chop the sauerkraut at 2 inch intervals. Heat oil in a medium pan and fry bacon and onion for 2 minutes. Add caraway seeds and sauerkraut and fry for 1 minute. Add some of the reserved sauerkraut juice until it almost covers the top of the sauerkraut. Add sugar, salt and pepper to taste. Stir briefly, and then cover with a lid and simmer for 15 minutes. Turn off heat and keep warm. Serve with pork and dumplings. I made roast pork loin with crispy crackling instead
The food in Slovakia might not be the prettiest, but it sure is good. There's a lot of cabbage, dumplings and stews, but Slovak cuisine also includes
Brambory oloupejte, omyjte a nakrájejte na čtvrtky. Dejte vařit do studené, osolené vody. Kopr operte, přeberte, odstraňte tuhé stonky a zbývající...
