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International recipes from ambassadors to Slovakia

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 Whiskey cocktail

Ingredients: 50ml Irish Whiskey, 100ml cranberry juice, wedge of fresh lime, wedge of fresh tangerine. Beata Balogová, 24. Feb 2014, at 0:00

Cooking with Ambassadors

Irish cuisine: A shared potato traditionVideo

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

Irish Ambassador Anne-Marie Callan (l) and Bróna Ní Mhuirí had fun when cooking together.
Cooking with Ambassadors

Polish cuisine: Praise for a difficult dishVideo

CHOOSING bigos to represent traditional Polish cuisine was the easy part; preparing the dish, however, can be a time-consuming endeavour. Beata Balogová, 3. Feb 2014, at 0:00

Polish Ambassador Tomasz Chłoń and his wife Jolanta enjoy cooking together.
Cooking with Ambassadors

Polish recipes: Bigos

Ingredients: 1.5 kg pickled cabbage, 500g pork (ham, shoulder, etc.), 500g beef (boneless), 12 real penny buns (prawdziwki), 10 prunes, 2 bay leaves, 2 onions, 1 tbsp of lard, 1 glass of red wine, a few pepper seeds…Beata Balogová, 3. Feb 2014, at 0:00

Polish recipes: Polish dumplings – Pierogi

Ingredients:Dough: 350g flour (app. 2 glasses), 200ml water, 2 tbsp oil, 1 egg, salt.Filling: 500g boiled potatoes, 150g white cheese, 2 onions, salt, pepper. Compiled by Spectator staff, 3. Feb 2014, at 0:00

Cooking with Ambassadors

Polish recipes: Zander in Polish sauce

Preparation: Salt and pepper the zander, then drizzle it with lemon juice and (as you wish) steam, bake or fry. Beata Balogová, 3. Feb 2014, at 0:00

Cooking with Ambassadors

Polish recipes: Red Borscht

Ingredients: 1.5l meat or vegetable stock, 1kg beets, 4 minced cloves of garlic, 2 bay leaves, a few dried wild edible mushrooms (for better taste add a little sugar, lemon juice, salt and black pepper). Beata Balogová, 3. Feb 2014, at 0:00

Cooking with Ambassadors

Polish recipes: Cheesecake (Sernik)

Ingredients: 800g cream cheese, 200g margarine, 1 cup of sugar, 5 big eggs, vanilla sugar, 2 packets of vanilla pudding powder. Beata Balogová, 3. Feb 2014, at 0:00

Cooking with Ambassadors

Polish recipes: Small Dumplings (similar to Italian tortellini) - Uszka

Preparation: Prepare the dough the same way as pierogi. Beata Balogová, 3. Feb 2014, at 0:00

Cooking with Ambassadors

Polish recipes: White borscht – Żurek

Ingredients:Sourdough: 1/2 cup of wheat flour, wholegrain bread (crust removed, thinly sliced), 2 cloves of garlic (crushed), 1 cup of water. Beata Balogová, 3. Feb 2014, at 0:00

Cooking with Ambasadors

Around the globe in 2013

GREETINGS from India’s ‘Land of Spices’, Hungary’s ‘Land of 100 soups’ and Finland’s ‘Land of Lakes’; America suggested ‘eating the colours of the rainbow’, Israel touted its culinary openness, while Greece advised…Beata BalogováJana Liptáková, 20. Jan 2014, at 0:00

Marios Kountourides, Cyprus
Cooking with Ambassadors

Norwegian recipes: Reindeer filet/sirloin (video included)

Ingredients: 500g reindeer filet or sirloin, 1/2-1 tsp salt, 1/4-1/2 tsp pepper, butter for frying.Sauce: 1-2dl juice from the meat and broth/stock, 2dl sour cream or creme fraiche, 4-6 slices brown goat cheese, 3-4…Beata Balogová, 16. Dec 2013, at 0:00

Cooking with Ambassadors

Norwegian recipes: Cod – the simple way (video included)

Ingredients: 400-500g cod filet, 1dl creme fraiche, 1/2-1 dl (salted) butter, 4-5 tbsp chopped parsley, salt, pepper.Beata Balogová, 16. Dec 2013, at 0:00

Cooking with Ambassadors

Norwegian recipes: Cloudberry cream in cones (video included)

CreamIngredients: 2-3dl of whipping cream, 200g cloudberries.Preparation: Lightly whip the cream and fold in sweetened cloudberries. Serve in cones or with almond ring cake.Beata Balogová, 16. Dec 2013, at 0:00

Cooking with Ambassadors

Norwegian cuisine: Treat from the kingdom of salmonVideo

SALMON lay their eggs in fresh water, where they develop only to later migrate to the open ocean, where they become sexually mature and then return to their natal streams to spawn, where most of them die. The…Beata BalogováJana Liptáková, 16. Dec 2013, at 0:00

Ambassador Inga Magistad talks passionately about Norwegian cuisine.
Cooking with Ambassadors

Norwegian recipes: Salmon mousse (video included)

Ingredients: 1 package aspic, 2 1/2 dl water, 500g cooked salmon and smoked salmon, 1dl sour cream, 2 tbsp lemon, 3-4 tbsp mayonnaise, 1 1/2 dl whipping cream.Compiled by Spectator staff, 16. Dec 2013, at 0:00

Cooking with Ambassadors

Estonian cuisine: When fish rules the table

“I AM very proud to have the family name Kala, which means fish in Estonian, and I told my husband long ago: if we marry, the fish will be there,” said Eve-Külli Kala, the Estonian ambassador to Slovakia, while…Beata Balogová, 18. Nov 2013, at 0:00

Fish in name, but also on the plate.
Cooking with Ambassadors

Estonian recipes: Herring in sour cream (video included)

Ingredients: 4 lightly salted herring fillets, 3 small onions, 1 1/2 cups of sour cream, 3 hard-boiled eggs, fresh dill.Preparation: Cut the fillets crosswise into 2 cm-wide pieces and lay them onto a small…Beata Balogová, 18. Nov 2013, at 0:00

Cooking with Ambassadors

Estonian recipes: Herring with cottage cheese (video included)

Ingredients: lightly salted herring fillets, 2 hard boiled eggs, 1 cup of cottage cheese, 2 1/2 cups of sour cream, lots of fresh dill.Beata Balogová, 18. Nov 2013, at 0:00