Slovak Foods Recipes

Lemon granita Lemons are one of my favourite fruits. I love the colour, the smell of the flowers, leaves and fruits. I don't think I've met any food made with lemons that I didn't like. Lemon meringue pie, lemon bars, lemon tarts, limonada, are all my faves. I love the smell of lemons. I buy soaps and lotions that are scented with lemons. Considering my fondness for lemons, I'm a bit puzzled that I never painted any rooms lemon yellow. Here is a charming conceit, lemon granita served in frozen, hollowed lemons, which I adapted Wolfgang Puck's recipe: Ingredients: 6 lemons 4 cups of water Sugar, to taste 3 sprigs of lemon balm or thyme 2 tablespoons of limoncello Method: Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a bit of the bottom so they can stand. Try to keep them level. A couple of mine listed a bit. Use a sharp, thin knife (I used a boning knife), to cut the flesh of the lemon. Be careful not to cut th...

Lunch on a tray I read that Dolly Parton eats 5 bites for a meal. I couldn't manage that. It would be too much trouble trying to figure out which 5 bites I wanted. The South Beach Diet allows for a varied diet and, with some planning, one can have tasty meals and not worry too much about portions. My method for portion control is the 2 saucer plan. I eat two saucers of food for lunch and it is enough and very tasty. My South Beach Diet-friendly meals are quick and easy to prepare. They are mostly Asian-inspired salads. Since I have been participating in food blogging events I have done a bit of Thai and Korean cooking and find that these cuisines are ideal for SBD. I have collected many saucers and plates for samples. I am a potter and I buy bits and pieces of china as design and colour references. Anything that catches my eye. These are my swatches. This turned out to be very handy for food blogging and the South Beach diet. I buy them in multiples whenever possible ...

Korean Mung Bean Pancakes, Bindae Duk I never heard of Bindae Duk until I saw a recipe in a magazine. Then, you know the way it is, when one becomes aware of something, all of a sudden, the name keeps cropping up. Friends were raving about Bindae Duk. I was in a mall and saw Bindae Duk (fake plastic food) in the display case outside a Korean restaurant. Bindae Duk is Korean comfort food and after I made them, I understood why. These little pancakes are crispy, soft, spicy and very tasty. They are cheap and nutritious and so easy to make. Mind you, they cannot be whipped up on the spur of the moment, the beans need to be soaked, preferably overnight. Here is the recipe for Bindae Duk: Ingredients for about 15, 3-inch pancakes: One cup of hulled, split mung beans, soaked in cold water overnight 2 cloves of garlic, minced Salt and pepper to taste Half a cup of kim chi 2 tablespoons of sesame oil 2 or 3 green onions, shredded 1 king oyster mushroom cut into...

9 cups All purpose Flour, sifted 1 tsp Salt 2 cups Milk, Scalded 1 cup Crisco 1 cup Sugar 1 lg cake of Yeast 4 Eggs The Filling: Mix following together. Finely grounded Walnuts or Poppyseed with sugar and a little milk, or purchase prepared poppyseed, nut, Lekvar(prune), or apricot spread from the store. Preheat oven as mentioned below. Sift flour and salt together. Scauld milk in pot, then place Crisco in the milk and let it dissolve and cool. Mix sugar and yeast together and let them stand until yeast ferments and melts into the sugar (apx 30-45 minutes). Mix all ingredients in a large bowl with hands to form into dough. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. When not sticky, place on a clean lightly floured table and roll out dough 1/8"-1/4" thick with a rolling pin and into a 12"-15" by __?" rectangle. Cover the dough rectangle with pollyseed, grounded walnuts, ...

3 lbs. beef soup bones (neck bones will do) 1 c. chopped onion 3 carrots, pared & chopped 2 cloves garlic, chopped 1 bay leaf 1 tsp. dried thyme 1/2 tsp. paprika 8 cups. water 8 cups. coarsely chopped cabbage (1 head) 2 (1 lb.) cans tomatoes 2 tsp. salt 1/2 tsp.Tabasco sauce 1/4 c. parsley 1 (1 lb.) can sauerkraut 2 tbsp. lemon juice 2 tbsp. sugar Brown soup bones with meat on in soup kettle. First sprinkle with thyme and paprika. Add onions, carrots and garlic and bay leaf until lightly browned, tossing. Meanwhile, add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover and simmer two hours. Skim fat. Add parsley, lemon juice, sugar and sauerkraut. Cook another hour. Remove bones. Cut meat in cubes, return to kettle. Serves 12.

Not a family recipe - replace with your grandma's 1 1/2 cups of ground poppy seed 3/4 cup of water 1 pound of bread dough 3 cups of milk 1 cup of sugar or honey Bobalky at home was always made with fresh bread dough, but today, we use frozen bread roll dough from the supermarket. Either prepare or buy bread dough. To make Bobalky, pinch off portions of your bread dough into small pieces about an inch in diameter. Place on a greased cookie sheet, set in a warm location, and let rise for for 15 minutes. Then bake at 375-F for 15 minutes or until lightly browned. When cool break the bread pieces in half and place in a colander. Cook 1 1/2 cups of ground poppy seed in 3/4 cup of water for 10 minutes. Bring 3 cups of milk to a boil. Add either 1 cup of sugar or honey or according to how sweet you want the Bobalky to be. Now pour about 2 cups of boiling water over the bread. Mix the poppy seed and milk & sweetening together and pour over the bread. Mix well and you have Bobalky. Can ...

Not a family recipe - replace with your grandma's Makes 20 large or 48 medium sizes Piroghi's Noodle part: 3 cups flour sifted 1 egg salt pinch 1 glass water 8oz Mix together adding water or flour to make nice firm dough. If using machine to roll, roll to #3. Hand roll out, not too thin. Cut into circles. Place 1 teasp - 1 tblsp filling into center. Wet edges with water. Fold over pinch or fold & pinch or use fork to make nice edge. Place on well floured wax paper Let dry 2 hours. Cook in boiling water. Serve with melted butter & fryed onion. Fillings: Sauerkraut: fryed with onion & bacon Chopped up finely potatoes: mashed with farmers cheese, or cheddar or onion & garlic Lekvar recipe under Paska or prepared filling Cheese: cottage cheese or ricotta W/2 eggs parsley salt & pepper or any other prepared filling by Cathy Mullenix