Cooking, page 6
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
US recipes: Blackened salmon Caesar salad (video included)
Ingredients and preparation.
US recipes: Grilled rib-eye steak with spinach & corn stuffed sweet potatoes (video included)
Ingredients and preparation.
US cuisine: Eating the rainbow
RED, yellow and green bell peppers, deep pink salmon, reddish-brown pieces of steak, amber pineapple and lawn-green zucchini slices framed by forest-green beans, all on a floral-white tablecloth: this was not an arrangement for a still-life painting, but rather, preparations at the residence of the US ambassador to Slovakia for an activity the ambassador, Theodore Sedgwick, called “quintessentially American”: grilling.
US recipes: Grilled stuffed sweet potatoes with spinach and corn (video included)
Ingredients and preparation.
Hungarian cuisine: Cottage-cheese dumplings with strawberry icing
Ingredients and preparation.
Hungarian cuisine: Land of 100 soups – and goulash
A LUNCH without soup would be unthinkable for Hungarians, said Csaba Balogh while pouring his sour cherry soup into a hand-painted porcelain bowl made in Herend, by a Hungarian producer of porcelain products which can include Queen Victoria among its roster of notable customers. Hungarian cuisine has more than 100 types of soup, and sour cherry soup is often served cold as a summer delicacy, the Hungarian Ambassador to Slovakia explained, while Ágota Hetey, his wife, arranged the plates adorned with colourful flowers and butterflies.
Hungarian cuisine: Sirloin á la Budapest
Ingredients and preparation.
RANGE TESCO FINEST
The Tesco Finest series was made for lovers of world cuisine who put importance on specialties with unforgettable flavours. Under this brand, you can find top quality delicacies which will delight your senses. The products are unique, not just due to their origin or original formula, but especially by the way they are processed. This all creates the guarantee of top quality.
Indian cuisine: Greetings from the Land of Spices
CARDAMOM, carom seeds, cinnamon, cloves, coriander, cumin, fenugreek seeds, fennel, nigella, saffron, haldi, curry leaves, tamarind, dill and kokam are only a few of the spices typically found in India’s rich culinary palette. Since India’s cuisine is primarily vegetarian, Indians have traditionally used a lot of spices to make their food richer in flavour and in colour, Rajiva Misra, the Indian ambassador explained, while his family chef, Janardana Prasad, was preparing a dish which boasts a variety of spices: tandoori chicken.
Indian cuisine: Tandoori chicken (video included)
Ingredients and preparation.
Indian cuisine: Matar pulao (video included)
Ingredients and preparation.
Israeli recipes: Chicken in orange-beer marinade
Ingredients and preparation.
Israeli recipes: Stuffed avocado
Ingredients and preparation.
Fresh flavours of Israeli cuisine
IMMIGRANTS from more than 100 countries brought their cuisine, their music and their own traditions to Israel, says Alexander Ben-Zvi, the Israeli ambassador to Slovakia, explaining why he cannot pick a single ‘typical’ Israeli dish.
British cuisine: Food from across the British Isles
ANYONE who listens to Susannah Montgomery while she is cooking her favourite Elan Valley soup understands that certain recipes can bring back childhood memories like snapshots in a family album. The British ambassador to Slovakia explains that the recipe comes from the Elan Valley in central Wales and that since her mother’s family comes from Scotland and her father is from the far south of England, “for childhood holidays we sometimes went to Wales as a half-way point for all the relatives to get together”.
Turkish cuisine: Far more than kebabs
THE IMPRESSION that döner kebabs are the most typical Turkish dish is actually incorrect, suggests Gülhan Ulutekin, the Turkish ambassador to Slovakia, who is quick to offer ‘sarma’, grape leaves stuffed with a mixture of minced meat and rice; cacik, a yogurt-cucumber dish which has many variations throughout the region and pilav, a simple but popular rice side dish, as examples of dishes that are just as common as kebabs.
Canadian cuisine: Hearty soups and maple syrup
THERE is no great secret behind Canadians’ passion for rich creamy soups and maple syrup: it lies in their country’s climate.
Dutch cuisine: Cheese-eating traditionalists, but with a taste for the new
WHEN Daphne Bergsma talks about ‘Old Amsterdam’ she is not referring to the historic heart of her home town, the capital of the Netherlands.
The exquisite cuisine of Japan
UPON hearing the word sushi, most Slovaks normally picture sashimi (actually small cuts of raw fish) or nigiri (raw fish or other ingredients served on or surrounded by small, individual portions of rice). However, sushi has many forms and varieties in terms of ingredients, colour, taste, texture and arrangement, Akira Takamatsu, Japan’s ambassador to Slovakia, explains as his chef Naoki Eguchi begins preparing chirashi sushi, which he says can be easily made by Slovaks in their own homes.
Danish cuisine: Hearty, but increasingly healthy
WHILE Danes have taken to eating greener and healthier food over the past decades, meat – and especially pork – dishes originating in the countryside remain one of the mainstays of Danish cuisine.
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