Cooking
International recipes from ambassadors to Slovakia
International recipes from ambassadors to Slovakia
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
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
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
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
Ingredients:and preparation Beata Balogová, 14. Apr 2014, at 0:00
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
Ingredients and preparation Beata Balogová, 14. Apr 2014, at 0:00
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
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
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
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
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
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
Ingredients and preparation Beata Balogová, 10. Mar 2014, at 0:00
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
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
Ingredients: 12 leeks, 2 cups (400ml) chicken or vegetable bouillon, 3 tbsp butter, 2 tbsp lemon juice. Beata Balogová, 24. Feb 2014, at 0:00
Ingredients: leg of lamb weighing 2.5kg, 1 garlic bulb, 1 bunch rosemary, 1 tbsp vegetable oil, 1 onion cut into quarters, 1 glass red wine (about 150ml), 1.2l beef or lamb stock. Beata Balogová, 24. Feb 2014, at 0:00
Ingredients: 50ml Irish Whiskey, 100ml cranberry juice, wedge of fresh lime, wedge of fresh tangerine. Beata Balogová, 24. Feb 2014, at 0:00
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