List of author's articles
The changing face of Bratislava
When strolling through Hviezdoslavovo Námestie, it is easy to get swept up in the square’s tranquil atmosphere and lovely historical buildings. The tree-lined, cobblestoned promenade is irresistible, while the castle in the distance beckons from its majestic hilltop setting. But suddenly, the square ends and you are standing at the side of a busy freeway. To the left, a suspension bridge crossing the Danube is capped by something resembling a flying saucer from a 1950s sci-fi film. Directly below the road is a noisy, graffiti-encrusted bus depot. Looking over the traffic to the right, you start wondering how you’re supposed to reach the castle on the other side. You wouldn’t be the first to stand at this odd collision of old and new, and wonder, “What the hell happened here?”
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.
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.
Turkish recipes: Ezo Bride Soup (Ezo Gelin Çorbasi)
Ingredients and preparation.
Turkish recipes: Karniyarik
Ingredients and preparation.
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.
Turkish recipes: Orange revani
Ingredients and preparation.
Brazilian recipes: Cheese tartlets
Ingredients for the dough: two cups of flour; 100g of butter (or margarine); one egg yolk; one teaspoon of salt; one teaspoon of baking powder.
Brazilian recipes: Passion fruit mousse
Ingredients: one can of condensed milk; one can of cream milk; the same amount of concentrated passion fruit juice; pulp of 1 passion fruit for decoration.
Brazilian cuisine: A culinary paradise (video included)
WHEN Susan Kleebank carves out the top of a pumpkin on a November afternoon and removes the seeds and pulp inside, she is not doing it for Halloween. The ambassador of Brazil is actually preparing in her Bratislava kitchen a dish that comes from the coastal area of her homeland: a pumpkin stuffed with shrimp. When Kleebank explains that in the culinary paradise of Brazil each of the five regions has its own unique, traditional dishes, from grilled fish to feijoada (a pork and bean stew) to mandioca, one instantly understands that choosing one dish was not an easy task.
- The changing face of Bratislava
- Hungarian cuisine: Land of 100 soups – and goulash Video
- Hungarian cuisine: Cottage-cheese dumplings with strawberry icing
- Indonesian cuisine: Cooking it slow and traditional Video
- Turkish cuisine: Far more than kebabs Video
- Brazilian cuisine: A culinary paradise (video included)
- Meal with Swiss spirit Video
- Rare brain-eating amoeba kills child in Slovakia
- News digest: Slovakia like Austria or Switzerland? Fico stirs the neutrality pot
- Companies want more than just a perfect CV – they want character
- The next nuclear power plant in Slovakia may be built by Americans
- Bratislava, a blessing or a curse? Audio
- From not knowing an English word to being a noted radio announcer in the US Video
- New nature trail opens in Bratislava’s Petržalka forest Photo
- Slovak satellite that even competed with NASA burns up in the atmosphere
- Rare brain-eating amoeba kills child in Slovakia
- News digest: Slovakia like Austria or Switzerland? Fico stirs the neutrality pot
- Bratislava, a blessing or a curse? Audio
- From not knowing an English word to being a noted radio announcer in the US Video
- Fico lashes out at EU plan to end Russian gas imports
- Largest companies that help search for jobs or employees
- New nature trail opens in Bratislava’s Petržalka forest Photo
- Companies want more than just a perfect CV – they want character
- Bratislava, a blessing or a curse? Audio
- The boat is ready. The lake, less so. Photo
- Last Week: From Uzbekistan, with love
- How Bratislava’s elites are terrorising Slovakia – and themselves
- Largest companies that help search for jobs or employees
- A major transformation awaits recruitment agencies
- Bratislava Zoo spruced up as part of volunteering initiative
- Rare brain-eating amoeba kills child in Slovakia
- Bratislava, a blessing or a curse? Audio
- Bratislava’s skyline is on course to change dramatically
- The boat is ready. The lake, less so. Photo
- How Bratislava’s elites are terrorising Slovakia – and themselves
- Slovakia ranks near bottom in EU prosperity. What went wrong?
- Slovakia hosts major football tournament for the first time in decades
- Weekend: Something for lovers of powerful machines Photo
- Last Week: From Uzbekistan, with love
- New €11 million chairlift to be built in the High Tatras
- The next nuclear power plant in Slovakia may be built by Americans
- Wish you were here: the lost spas of yesterday
- News digest: Slovakia like Austria or Switzerland? Fico stirs the neutrality pot
- Rare brain-eating amoeba kills child in Slovakia
- New nature trail opens in Bratislava’s Petržalka forest Photo
- Fico lashes out at EU plan to end Russian gas imports
- Justice minister seeks to overturn plea deal in high-profile bribery case More articles ›
