Slovak Foods Recipes

Tvaroh tastes like a very mild quark cheese and has a consistency similar to quark. If you haven't had quark cheese, it's like a firm cottage cheese. Rarely eaten on its own, it's delicious as a filling for pastries and other desserts, or crumbled on french toast in the morning. If you have never made your own cheese before, this is a great place to start. You will need: Spoiled Milk Cheese cloth (I used a handkerchief) and a strainer That's it. This is really easy. Not all kinds of milk work. Sometimes, heavily homogenized milk particles are too small for the straining process. I had the most success with organic whole milk. The higher the fat content, the more tvaroh will be rendered (1.5 cups per gallon of whole milk). Let the milk spoil. You can do this by leaving it on the porch for a few days in the summer heat, or leaving it in the fridge for a couple months. Now, boil the milk. Be careful, because it might boil over easily, but you want it thoroughly heated to k...

These open-face sandwiches are a summer staple and come in many varieties. They are great for entertaining as a snack or as a stand-alone meal. You can use baguettes or some Slovak potato bread . You will need (as a meal for 2: Bread slices - 3 per person as a meal, less as a snack. 1  Vlašský  Šalát  (Slovak Potato Salad) recipe cucumber slices 1-2 sliced tomatoes 2 sliced hard boiled eggs parsley to garnish Place some of the potato salad on the slices of bread. Then place cucumber, tomatoes, eggs, and parsley on top. Garnish with leftover cucumber and tomato and serve leftover potato salad as a side. Another less-heavy variation is to use a couple smoked ham and salami slices instead of the potato salad. If you do this, be sure to put something sticky on the bread, like a butter or cheese spread. Other variations include endless combinations of meats (usually ham) and cheeses (especially gouda or edam).

This Slovak Potato Salad is really easy. Used on  Obložené Chlebíčky or as a stand-alone side dish. You will need: 1 mashed potato 2-3 oz. smoked deli ham 1/2 cup peas 2 Tbsp. pickle juice 1/2 cup mayo salt and pepper to taste Mix all ingredients together and refrigerate.

This is a heavy and firm potato bread, perfect for Obložené Chlebíčky (Open Face Sandwiches) or as a side to Stuffed Peppers or most other dishes as an alternative to bread dumplings . It cuts beautifully and has a strong potato flavor. Most recipes include the following ingredients: Mashed Potatoes, Water, Flour, Yeast, Sugar, and Salt. Many recipes add an egg, butter, or oil.  This recipe is one I derived from a combination of different Slovak and Russian recipes that best emulates the Zemiakový Chlieb found in most Slovak bakeries. It's always a work in progress so as I find a better combination I will update.  You will need: 1/3 cup milk 1 tbsp powdered sugar 1 tbsp. yeast 1 1/2 large russet potatoes mashed (2 cups mashed potatoes) 3-4 cups flour 1 tbsp oil 1 egg 1 tsp salt Cook potatoes. I usually do this by boiling the potatoes for 30 mins, then running over cool water.  The skin comes right off in this process.  Heat milk to 105-110 degrees and add suga...

Who doesn't like stuffed peppers? This is a Slovak dish borrowed from Hungary. It's one of my favorites and one of the easiest dishes you will ever make. It makes great leftovers.  This one is adapted from a book I like to use . It's a great resource for Slovak cooking but is keyed to the English market and some of the ingredients are hard to find in the U.S. This recipe is for 4 servings. You will need: 1-2 peppers per person (see note on peppers) 1 yellow onion 3 Tbsp. oil 1 - 1.5 lbs. ground pork (see note on pork) 1 1/2 cups white rice 2 eggs 1 cup breadcrumbs 2 Tbsp. flour 1 tsp. paprika (I add 2) 14 oz. tomato paste (alternatively 1.5 pounds fresh pureed tomatoes and subtract 3 cups water later) 3 Tbsp. powdered sugar 2 bay leaves (or 1 tsp. crushed) 1 tsp. marjoram salt and ground black pepper Serve with Dumplings , sliced rye bread, or boiled potatoes, and side salad. Disclaimer: I wrote and tested this recipe at an elevation of 500 ft. I tried it again at 5,300 ft....

It helps to think of this dish in two ways. First, it is a traditional roast beef, dumplings, and sauce dish. Second, and more importantly, the sauce for this dish is versatile and can be used in many dishes . I will first give instructions for the dish itself, then briefly describe the variations you can use with the sauce. This recipe renders 4 servings. If you are preparing the traditional dish, be sure to start marinating a couple days before you want to eat. If you are just making a variation with the sauce, marinating is nice but not as necessary, so you could start the day of serving. You will need: 1 beef rump roast (1 1/2 - 2 pounds) A few slices of bacon (see bacon shopping tips here in section III) 4 large peeled carrots 2 peeled parsnips (some companies cover them in wax. Make sure it's all removed) 1/2 peeled celery root (2-3 stalks celery will do if you can't find celery root) 1 yellow onion 1/2 cup white vinegar (or try 1/4 cup vinegar and 1/4 cup white cooking ...