Makes about 20 -25 tortillas, medium sizeUsing 2 pans to cook these makes the cooking go a lot faster.

Make this rich, slightly sweet homemade paska - a traditional Slovak or Eastern European Easter bread, and one of my favorite childhood traditions!

Cirak is traditional Slovak Easter cheese that is mild in flavor. It's traditionally served with baked ham and beet horseradish on Easter Sunday.

Tato polievka je velmi zdrava a vyzivna a hlavne velmi chutna. Ja ju varim najcastejsie k nedelnemu obedu . Ingrediencie: 2 kuracie…

I really didn't know too much about Slovakia before visiting, aside from a vague idea that it's full of mountains. But when our bus crossed the border from Ukraine and I found myself on a winding

My visit to Duquesne this year lasted 4 nights and 5 days, however they seemed to rush by in a matter of hours. My mind produced destinations I wanted to visit faster that I could keep up with. In …

This wonderful jam-filled bread is a traditional Czech/ Slovak recipe. It was served to us at dinner as the meal and it is MUCH easier to make than I expected!!! INGREDIENTS: (these measurements a…

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

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There are many different styles (and spellings) for Kolache cookies; some are made with yeast, some made with cream cheese, some are round, ...

I re-discovered this classic dish while I was visiting the historical town of Banská Štiavnica a couple of weeks ago. It was a crisp winter day and I stopped for a hot meal in a small, family-run r…

A delicious and traditional recipe for a classic Czech sweet braid or plait, known as a pletenec in Czech. This recipe will make two, so when considering filling, make sure to either double up or use two different ones. Delicious and beautiful, this recipe will make you happy!

This walnut roll is a treasured recipe in our family! Christmas and Easter are not complete until you've had a slice.

Slow roasted pork with sauerkraut and fluffy dumplings is one of the top comforting and iconic dishes in Czech cuisine. You can serve it as a Sunday lunch or on special occasions like Easter.

This simple, much-beloved soup, made with the large, meaty mushrooms called "borowik" in Polish, is traditiona

Czech Fried Cheese or Smažený sýr is both Czech and Slovak, this ubiquitous fried cheese is found from the classiest Czech restaurant to the shabbiest street cart and all sorts of places in between. That's because it's tasty!

Richard Terek added a comment yesterday, March 20, 2012, in response to my posting about the wonderful treats our mothers and grandmothers used to make at Eastertime. Specifically, he mentioned the…

Few things are more comforting than the smell of homemade bread filling the kitchen. Use these recipes and tips to make your own homemade loaves.

Polish Angel Wings or Chrusciki are delicate crispy little cookies. They are made from an egg yolk dough then rolled out super thin, cut into strips and deep fried. Chrusciki are traditionally made around Lent but we love to eat around Christmas as well.

This is how it should look like I have got many questions on this topic lately and thanks to my friend Paterson from Salvador I pushed ...

I know I have posted a bread recipe in the past but – thanks to my awesome high school friend Eva – I have an easier version for you. You don’t have to wait days and days until your dough ferments anymore, you just simply ad a package of yeast. Remember, bread-making is an artistry …

Faworki, also known as chruściki or angel wings, are a traditional Polish pastry, especially popular during Carnival season. These crisp, light, and airy treats are made with rolled dough that is twisted into shapes, fried until golden, and dusted with powdered sugar.

Growing up my family didn't have too many holiday traditions. Sometimes we had a Christmas tree, and sometimes we didn't. Sometimes we lit...

Cabbage leaves are wrapped around a beef and rice mixture, then baked in a sauce made from tomato soup in this old-time favorite.

Nothing beats the flavor of a freshly baked pastry. And the Czechs are crazy about pastries! With a cup of coffee for breakfast, a snack, or even a quick dinner, a piece of sweet kolach or strudel serves as a satisfying treat everywhere. Interested in Czech pastry names? In this article, I will go over...Read More