Cooking, page 3
International recipes from ambassadors to Slovakia: Belgian cuisine, Bulgarian cuisine, Canadian cuisine, Croatian cuisine, Cypriot cuisine, Danish cuisine, Dutch cuisine, Estonian cuisine, Finnish cuisine, French cuisine, Greek cuisine, Hungarian cuisine, Indian cuisine, Indonesian cuisine, Israeli cuisine, Italian cuisine, Japanese cuisine, Korean cuisine, Norwegian cuisine, Polish cuisine, Portuguese cuisine, Swiss cuisine, Turkish cuisine, US cuisine
Irish recipes: Honey glazed carrot batons
Ingredients: 700g carrots, 1/3 (75g) cup Irish honey, 1 tsp salt, chopped parsley.
Irish recipes: Boxty potato cakes
Ingredients: 900g mashed potatoes, 2 tbsp plain flour, 1-2 eggs, 30-55g butter, creamy milk or cream, 1 tbsp chopped parsley and chives (mixed), seasoned flour, salt, pepper, butter or olive oil for frying.
Irish recipes: Lemon buttered leek parcels
Ingredients: 12 leeks, 2 cups (400ml) chicken or vegetable bouillon, 3 tbsp butter, 2 tbsp lemon juice.
Irish recipes: Organic Irish leg of lamb
Ingredients: leg of lamb weighing 2.5kg, 1 garlic bulb, 1 bunch rosemary, 1 tbsp vegetable oil, 1 onion cut into quarters, 1 glass red wine (about 150ml), 1.2l beef or lamb stock.
Polish cuisine: Praise for a difficult dish
CHOOSING bigos to represent traditional Polish cuisine was the easy part; preparing the dish, however, can be a time-consuming endeavour.
Polish recipes: Cheesecake (Sernik)
Ingredients and preparation.
Polish recipes: Small Dumplings (similar to Italian tortellini) - Uszka
Preparation: Prepare the dough the same way as pierogi.
Polish recipes: Red Borscht
Ingredients and preparation.
Polish recipes: Bigos
Ingredients and preparation.
Polish recipes: White borscht – Żurek
Ingredients and preparation.
Polish recipes: Polish dumplings – Pierogi
Ingredients and preparation.
Polish recipes: Zander in Polish sauce
Preparation.
Around the globe in 2013
GREETINGS from India’s ‘Land of Spices’, Hungary’s ‘Land of 100 soups’ and Finland’s ‘Land of Lakes’; America suggested ‘eating the colours of the rainbow’, Israel touted its culinary openness, while Greece advised that one ‘cook with love’; a Swiss meal embodied the spirit of its homeland, while the secrets of Indonesian slow-cooking and Korean Kimchi were revealed. These were all part of The Slovak Spectator and TV Sme’s explorations into culinary cultures of the world through the Cooking with Ambassadors programme in 2013.
Norwegian cuisine: Treat from the kingdom of salmon
SALMON lay their eggs in fresh water, where they develop only to later migrate to the open ocean, where they become sexually mature and then return to their natal streams to spawn, where most of them die. The Norwegian Ambassador to Slovakia, Inga Magistad, finds the natural life-cycle of salmon fascinating, and even though today one of Norway’s primary exports is being bread in large salmon farms, she says that traditional salmon fishing is still very popular with many Slovaks who go fishing in salmon rivers along Norway’s coasts in the autumn.
Norwegian recipes: Reindeer filet/sirloin (video included)
Ingredients and preparation.
Norwegian recipes: Cloudberry cream in cones (video included)
Ingredients and preparation.
Norwegian recipes: Salmon mousse (video included)
Ingredients and preparation.
Norwegian recipes: Cod – the simple way (video included)
Ingredients and preparation.
Estonian recipes: Estonian potato salad (video included)
Ingredients and preparation.
Estonian recipes: Herring with cottage cheese (video included)
Ingredients and preparation.
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