Cooking, page 5
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
Korean recipes: Japchae (stir-fried glass noodles) (video included)
Ingredients and preparation.
Korean recipes: Kimchi (fermented vegetables) (video included)
Ingredients and preparation.
Korean cuisine: 'Please say kimchi'
SANG-HOON Park faces no dilemmas when deciding which dishes to select for introducing Korean cuisine to Slovaks. “Kimchi is eaten every day, almost with every meal,” the Ambassador of the Republic of Korea explained, while carefully spreading the reddish kimchi seasoning between Chinese cabbage leaves.
Korean recipes: Bulgogi (barbecued beef)
Ingredients and preparation.
Finnish recipes:Karjalenpiirakat (Carelian pie) (video included)
Ingredients and preparation.
Finnish recipes: Oven pancake (video included)
Ingredients and preparation.
Finnish recipes: Creamy salmon soup (video included)
Ingredients and preparation.
Finnish recipes:Vatruskat (video included)
Ingredients and preparation.
Finnish cuisine: Flavours from the Land of Lakes
IT REQUIRES little insight into Finnish cuisine to guess that people in ‘the land of a thousand lakes’ consume a wide variety of fresh water fish. Yet, Finland could also be dubbed the land of mushrooms and “the sweetest strawberries” as Henna Kaarina Knuuttila called it when explaining that Finland’s “nightless nights” bless the berries with a lot of light, which influences the flavour of the food.
Indonesian recipes: Gado-gado (Indonesian vegetable salad with peanut sauce) (video included)
Ingredients and preparation.
Indonesian recipes: Pepes (grilled fish wrapped in banana leaves) (video inluded)
Ingredients and preparation.
Indonesian cuisine: Cooking it slow and traditional
IN A WORLD dominated by fast food, slow-cooking is more than just a method of preparing food that intensifies the flavours of a dish. In the homeland of Djumantoro Purwokoputro Purbo, the Indonesian ambassador to Slovakia, it is a tradition with deep historical roots. Yet slow-cooking has also provided the culinary world with dishes that are popular outside of Indonesia.
Swiss cuisine: Swiss fondue (video included)
Ingredients and preparation.
Meal with Swiss spirit
CHRISTIAN Fotsch leaves nothing to chance when cooking fondue, the traditional Swiss dish first described in a booklet published in Zurich in 1699. Three types of grated Swiss cheese are prepared in bowls marked with stylish paper nametags, such as Appenzeller, Gruyére and Emmentaler, and are ready to be poured into a “caquelon”, a special pot for making fondue, along with dry white wine and Kirschwasser, the traditional Swiss cherry liquor.
Greek cuisine: Sautéed shrimp with feta cheese (video included)
Ingredients and preparation.
Greek cuisine: Potatoes with tzatziki (video included)
Ingredients and preparation.
Greek cuisine: Gemista - stuffed tomatoes and peppers with rice (video included)
Ingredients and preparation.
Greek cuisine: Trahanas (video included)
Ingredients and preparation.
Greek cuisine: Cooking with love ...
“BRING me some potatoes to plant in Epirus.” This was one of the first diplomatic tasks that Nicolaos D. Kanellos, the Greek ambassador to Slovakia, received from his boss in Greece. So Kanellos did as asked and brought the president of Greece 25 kilos of potatoes from the garden of a woman in Skalica who had been planting potatoes for 15 years.
US recipes: Grilled Pineapple with salted caramel sauce and vanilla ice cream (video included)
Ingredients and preparation.
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