Slovak Foods Recipes

Spinach with spinach noodles Eat spinach. Spinach is good for you. Spinach has a high nutritional value; it helps protect the body against osteoporosis, heart disease, colon cancer, arthritis, and other diseases. In order to get the full nutritional benefits, spinach should be barely cooked. Since spinach is so good for the health, I thought I would get extra benefit by pairing spinach with spinach noodles. Then the spinach is tossed with noodles. It is so easy it can be made in one pot. The longest prep time is to wash the spinach which is usually quite gritty. The dish can be prepared in about ten minutes. Ingredients: For 2 One bunch of spinach, washed, stems removed (pinch the stems to separate them from the leaves). I chose the young leaves. One or two bundles of spinach noodles Dressing: One teaspoon of fried garlic 2 tablespoons of soy sauce 3 tablespoons of sesame oil Hot pepper flakes (optional) Garnish: sesame seeds Spinach (Spinacia olera...

Indonesian Oxtail Soup, Sop Buntut Mr. KC loves Sop Buntut, Indonesian oxtail soup. When he traveled to Indonesia, he would start every meal with oxtail soup. Back home, he would talk about this wonderful soup and express a wish to have some. I don't know why I balked at making oxtail soup. After all, I could find a recipe easily in one of my cookery books or online. I think it was the fear of not meeting his expectations. Too stressful. I didn't want to watch anxiously while he tasted it and wait anxiously for his verdict. I didn't want to hear, "good, but not quite like ..." For years, I used Mad Cow Disease as the excuse for not eating oxtails. Too dangerous. The prions, you know. Can't take the chance. Then I relented and bought a package of oxtails. Mr. KC was so keen he googled and found the recipe for me . He even printed the recipe and asked if I had all the ingredients. This is a big first for him. He doesn't take any i...

Sticky rice with fruit coulis, Gao Nep Voi Trai Cay Cu Li Sticky rice, Oryza sativa, aka glutinous rice is gluten-free. The adjective "Glutinous" is used to describe this type of rice to mean " of the nature of glue; gluey; viscid; sticky". Kind of puts one off, doesn't it? But please try it, sticky rice is wonderful stuff. It doesn't taste like glue at all. This delicious rice does stick to the ribs, stick to the hips, stick to the pan/mold and dishes. There are all sorts of special steaming equipment to cook sticky rice but I think microwave technology beats them all. It is so easy to do and the result is perfectly cooked sticky rice. Sticky rice is wonderful eaten with savoury foods but it is also very good sweetened for desserts. Sticky rice with mango is a very popular dessert in SE Asia. Ingredients: 2 cups of sticky rice One can of coconut milk Sugar to taste Mango Coulis: 2 ripe mangoes, diced 2 tablespoons of palm sugar...

Chile-garlic Peanuts I mades a traditional Oaxacan bar snack, Chile-garlic peanuts and, to cool the down, Jicama snacks. Ingredients : One whole garlic bulb A pound of raw peanuts* with skin 2 hot red chilies One teaspoon of coarse sea salt One lime - Grated zest and juice A quarter cup of peanut oil Method: Trim the root end of the garlic bulb and separate the cloves. Heat the oil in a frying pan almost to smoking point (I used a wok), turn the heat to low. Add the peanuts, garlic and chilies. Shake, rattle and roll the pan to cook the peanuts. Cook for about 10 minutes, until the peanuts are cooked. The peanuts burn very easily and nothing tastes worst than burnt peanuts, so keep an eye on the pan. Avoid mult-tasking otherwise you'll have to throw out the burnt offerings. Add the lime juice and zest to the mix and give it another good shake. You'll hear sizzling and popping as the juice hits the hot peanuts. Sprinkle the coarse sea salt and toss....

Papas bravas Tapas are a national institution of Spain. Before lunch and dinner, the Spanish enjoy these delicious morsels of savory foods with chilled wine, beer or sherry. Papas bravas are a classic! These spicy and hot fried potatoes are absolutely delicious and there is no need to go to Spain for them. Enjoy them anytime at home. They are so easy to make. Ingredients: 4 large Russet potatoes Half an onion, minced 2 cloves of garlic, minced 2 tablespoons of Spanish paprika Half a cup of tomato sauce Half a cup of hot pepper paste Olive oil Mayonnaise Method: To make the Bravas sauce: In a saucepan, heat some olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the paprika, tomato sauce and hot pepper sauce. Mix everything together. Cook the sauce until it begins to boil. Set aside, reheat the sauce if necessary. Drizzle the hot sauce over the fried potatoes. To cook the potatoes Steam or boil the potatoe...

Spot prawns with Allioli Spot prawns, Pandalus platyceros Restaurants in Vancouver are holding spot prawn festivals and I am sure they have wonderful ways with prawns but we pass on restaurant fare and prefer to cook them at home. Boiling or steaming the prawns is the best way to cook them and all they need is vinegar and shredded ginger or Allioli. This is so easy to do at home and is much cheaper too, or rather you can eat many more prawns for the money. Also, eating prawns is messy and sucking on the heads is best done in private. A meal of prawns requires good timing. I have everything ready then dash to the wharf to get the star attraction. Then dash home to steam them. I don't know how long the prawns can stay alive out of water but they were quite frisky when I got them home. I kept them covered until I was ready to cook them otherwise they'll be jumping all over the place. It drives the cats crazy when they see these red things flopping around ...