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
- Hungarian cuisine: Cottage-cheese dumplings with strawberry icing
- Indonesian cuisine: Cooking it slow and traditional
- Turkish cuisine: Far more than kebabs
- Brazilian cuisine: A culinary paradise (video included)
- Meal with Swiss spirit
- We are partners, friends and Allies
- News digest: 350 brown bears to be culled as Slovakia declares emergency
- Flats in Bratislava are getting smaller, otherwise no one would buy them
- Foot-and-mouth outbreak hits major Slovak cattle farm near Austrian and Czech borders Photo
- Bratislava satellite town breaks records and keeps expanding
- From Mexico to Slovakia – finding a new life Audio
- Unique underground museum in Košice reopens, major renovation set for next year Photo
- News digest: Bear suspected of killing man in central Slovakia
- A paper that wasn’t supposed to last
- Foot-and-mouth outbreak hits major Slovak cattle farm near Austrian and Czech borders Photo
- From Mexico to Slovakia – finding a new life Audio
- We are partners, friends and Allies
- Bratislava satellite town breaks records and keeps expanding
- News digest: Police brutality detailed, but MPs refuse to listen
- News digest: Bear suspected of killing man in central Slovakia
- A deadly contagion has arrived in Slovakia: 30 years of stories from Slovakia
- Foot-and-mouth outbreak hits major Slovak cattle farm near Austrian and Czech borders Photo
- France and Slovakia: Believing, loving, and working together
- Last Week: As disease spreads, Fico no longer insists on a “different opinion”
- Trading McDonald’s for the front lines
- From Mexico to Slovakia – finding a new life Audio
- A paper that wasn’t supposed to last
- News digest: Bear suspected of killing man in central Slovakia
- Bratislava satellite town breaks records and keeps expanding
- Slovak dad drops everything for son’s NHL debut — even a flight
- Foot-and-mouth outbreak hits major Slovak cattle farm near Austrian and Czech borders Photo
- The Slovak-American who wants the world to witness the quality of Slovak wines
- France and Slovakia: Believing, loving, and working together
- Then … Now
- Dialects: can west understand east?
- Last Week: As disease spreads, Fico no longer insists on a “different opinion”
- Trading McDonald’s for the front lines
- News digest: 350 brown bears to be culled as Slovakia declares emergency
- Unique underground museum in Košice reopens, major renovation set for next year Photo
- Culture minister, Betliar Museum employees blame each other for problems
- Slovakia’s Gorals gain recognition. Historians say it is a joke. Photo
- Flats in Bratislava are getting smaller, otherwise no one would buy them
- We are partners, friends and Allies
- News digest: Police brutality detailed, but MPs refuse to listen
- Benny Golson played here. This year, Jazz Prešov will have to scale back. More articles ›
