Cooking
International recipes from ambassadors to Slovakia
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Students cooked monarchy food
The aim of the project is to get students in touch with other cultures, teach them how to cook and serve their traditional dishes.Compiled by Spectator staff, 21. Jul 2017, at 12:25
Východná hosted sheep festival
The nationwide shepherds’ feast – Ovenálie, with presentations of cheese and farm products, took place for the eighth time in the village Východná, in northern Slovakia, in mid-June.Compiled by Spectator staff, 19. Jun 2016, at 8:00
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Cooking with Ambassadors
Bulgarian recipes: Shopska salad (video included)
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
Cooking with Ambassadors
Bulgarian cuisine: Lamb, roses and red wine
SISTERS Valeria and Isabela Hadjiyska, along with Tsvetelina Gencheva, the director of the Bulgarian elementary and high school in Bratislava, who wore a black blouse richly decorated with Bulgarian folk motifs,…Beata Balogová, 14. Apr 2014, at 0:00
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Cooking with Ambassadors
Bulgarian recipes: Lamb risotto (video included)
Ingredients:and preparation Beata Balogová, 14. Apr 2014, at 0:00
Cooking with Ambassadors
Bulgarian recipes: Kozunak (Easter cake) (video included)
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
Cooking with Ambassadors
Bulgarian recipes: Stewed lamb shoulder (video included)
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
Cooking with Ambassadors
Belgian recipes: Flemish beef stew cooked in beer
Ingredients (four-six people): 1.5 kg boneless stew meat (cut into small cubes), 1 tsp salt, 1/2 tsp ground black pepper, 2 tbsp flour, 4 tbsp butter, 3 large onions thinly sliced, 60cl Belgian rich, dark and…Beata Balogová, 17. Mar 2014, at 0:00
Cooking with Ambassadors
Belgian ardour for 'liquid bread'
THE BELGIAN passion for beer is neither accidental nor fleeting. A country of 11 million people, spanning 30,000 square kilometres, Belgium has 150 breweries which produce 1,100 varieties of beer, says Christian…Beata Balogová, 17. Mar 2014, at 0:00
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Cooking with Ambassadors
Belgian recipes: Cream of watercress soup
Ingredients (four people): bunch of watercress (rinsed), 1 medium-sized onion (diced), 3 small potatoes (diced), 40g butter, 1l vegetable or chicken stock, 10cl creme fraiche, 1 bay leaf (optional), nutmeg, salt and…Beata Balogová, 17. Mar 2014, at 0:00
Cooking with Ambassadors
Belgian recipes: Pancakes Mikado
Ingredients (four people): 25cl of ‘Kriek’ (cherry beer), 125g wheat flour, 1 egg, vanilla sugar or freshly grated vanilla, dark Belgian chocolate. Beata Balogová, 17. Mar 2014, at 0:00
Cooking with Ambassadors
Belgian recipes: Belgian endive salad with herring
Ingredients (four people): 4 Belgian endives, 8 herring filets, 1 apple, 1 medium-sized onion, parsley, chervil, 1 egg yolk, oil, vinegar, lemon juice, pepper, salt, 1/2 tsp mustard, 1 tbsp creme fraiche. Beata Balogová, 17. Mar 2014, at 0:00
Cooking with Ambassadors
French recipes: Chicken Marengo
Ingredients: 1 whole chicken, peeled potatoes, 20g flour, 500g mushrooms, 1 onion, 2 shallots, a clove of garlic, a bunch of mixed herbs (thyme, laurel), a glass of dry white wine, 40g butter, 3 tbsp olive oil. Compiled by Spectator staff, 10. Mar 2014, at 0:00
Cooking with Ambassadors
French cuisine: Cooking - an act of pleasure and art
FOR THE FRENCH a meal is much more than just nutrition for the body. Cooking in France has been transformed into a culinary discourse, involving history, philosophy and art. Beata Balogová, 10. Mar 2014, at 0:00
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Cooking with Ambassadors
French recipes: Bourdaloue Tart
Ingredients and preparation Beata Balogová, 10. Mar 2014, at 0:00
Cooking with Ambassadors
Irish recipes:Colcannon
Ingredients: 1 small savoy cabbage, 55h Irish butter, 900g-1.3kg potatoes, 250ml full cream milk, 2 scallions (spring onions) – optional. Beata Balogová, 24. Feb 2014, at 0:00
Cooking with Ambassadors
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. Beata Balogová, 24. Feb 2014, at 0:00
Cooking with Ambassadors
Irish recipes: Honey glazed carrot batons
Ingredients: 700g carrots, 1/3 (75g) cup Irish honey, 1 tsp salt, chopped parsley. Beata Balogová, 24. Feb 2014, at 0:00
Cooking with Ambassadors
Irish recipes: Irish cream liqueur cheesecake
Ingredients: 300g packet chocolate digestive biscuits (crushed), 125g butter, 50g Toblerone chocolate or plain milk chocolate, 200ml fresh cream, 450g Philadelphia cream cheese, 125g icing sugar, 1 measure of cream…Beata Balogová, 24. Feb 2014, at 0:00
Cooking with Ambassadors
Irish cuisine: A shared potato tradition
YOU would rarely find an Irishman who hates potatoes, said Anne-Marie Callan, making Irish cuisine instantly appealing to Slovaks who appreciate their own potato-based food traditions. Beata Balogová, 24. Feb 2014, at 0:00
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