SLOVAK FESTIVE RECIPES

SLOVAK RECIPES

SAUERKRAUT SOUP

1 big onion

Pepper

Salt

Sweet paprika

Marjoram

4 bay leaves

Cca 1000g of Sour Cabbage

Oil

2 potatoes

1 and half Sausage

Water

3 cloves of Garlic

Dried Mushrooms (its not necessary)

1.

First we pour oil into a pot, to heat up. We cut an onion into a small pieces. We add it into an oil and let it fry, then we put in a cabbage, we add the seasoning paprika, pepper, salt, garlic, marjoram, bay leaves and then let it cook for few minutes. Then we pour it into a water and let it cook till the cabbage will get soft.

2.

Few minutes before finishing cooking we add cut potatoes, sausage ,mushrooms. It only needs few minutes for it to be ready.

INGREDIENTS:

PROCEDURE:

INGREDIENTS:

300g flour plain specialty

200g butter, (Hera)

100g powdered sugar

2pcs egg yolks

2tsp lemon zest

1 package vanilla sugar

1tsp baking powder

red (currant, raspberry)jam

rum

PROCEDURE:

I.

Melt the Hera (fat butter) together with the honey, let it cool and add to the bowl , to which we have sifted the flour. Add sugar, eggs, soda and gingerbread pepper. We mix everything together, preferably in a food processor for a stiff, non-stick dough. In case the dough is still sticking, I recommend adding a little more flour. Let the dough rest for at least 1 hour in the cold.

II.

We roll the rested dough to a thickness of about 3 mm and cut out various shapes from it, which we place on a prepared baking sheet, preferably lined with baking foil or paper. We can decorate them with almonds, or walnut. I bake them in the heat air at a temperature of 175 degrees. The length of baking varies according to the size and thickness of the gingerbread cookies. So when they are nicely baked into gold, I take them out of the oven. It takes about 10 min.

III.

We can decorate well-cooled gingerbread cookies with white icing mixed with one egg white and 200 g of powdered sugar and a little citron juice or sourdough. citron. The amount of sugar depends on the size of the egg white, and it should be mixed so that the icing is well thick and does not melt. I put the icing in a microthene bag, cut off a small piece on it at the end of the roll and decorate according to the imagination and shape of the cut gingerbread.

400 g plain flour

2 pcs of eggs

2 tablespoons of honey

60 g Hera (fat butter)

140 g powdered sugar

1 tablespoon of bicarbona soda

1 tablespoon of gingerbread pepper

Peeled almonds to decorate

Walnuts to decorate

INGREDIENTS:

GINGERBREADS

1.

Cook the potatoes in peel, and then peel them. For stuffing take 150 g of potatoes. Cut them on a fine scabbard, add 50 grams of butter and mix them with salt.

2.

Then add 250 grams of sheep cheese, chopped up young onion and 1 ounce of sour cream.

3.

Add some bacon, stir it and stuffing is done.

4.

For the dough you need the rest of the potatoes. Put a flour in a bowl and scrape the potatoes into a scab.

5.

Salt the mixture, add egg, flour and make a dough. Let it rest for a while. In the meantime, bake sliced bacon and rest some onion.

6.

Divide the dough into three parts to work better with it. Roll the dough and use a cup to carve the wheels.

7.

Add filling to each wheel and than stick it together. use a for on the edges to make pierogis more stuck together. Put a pot with salt on a furnace and wait till the water is boiling. Add a little of oil. From the boiling point, cook the pierogi them for about six minutes.

8.

When the pierogi is done you can use some sour cream. Bacon you made earlier with onion you roasted and decorate it onto a plate. Use a sprinkle of young onion for green look. Bon Appetit.

800g cooked in the peel

200g Flour for dough

tea spoon of salt

1 whole egg

250 g sheep cheese

oil

150 - 200 g Smoked bacon

250 ml (as required) Sour cream

chives

young onion

SHEEP CHEESE PIEROGI

INGREDIENTS:

PROCEDURE:

First we wash the peas.

We Put it in the pot with water

We add salt, pepper, vegetable broth, cut garlic and we cook it until the peas are soft.

Then we clean up the carrots, potatoes and cut it into smaller pieces and then we mix it together with a mixer.

Then add it to the pot together with marjoram and sausage. We let it cook until the carrot is soft too. We can serve it with croutons. Decorate with parsley.

Cca 500g of peas

2 carrots

4 cloves of Garlic

2 big potatoes

Sausage

Salt

Pepper

Marjoram

Vegetable broth

parsley to decorate

PROCEDURE:

1.

Take a fully defrosted fish fillet, rinse it under running water, and pat dry with a paper towel.

2.

Then coat it in flour, egg and bread crumbs. Fry in salted oil for few minutes on each side.

INGREDIENTS:

fish fillet

1 egg

bread crumbs

flour

oil

potato salad

FRIED FISH

1 trout

salt

black pepper

lemon

a little oil

1.

Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.

2.

Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

1000kg potatoes

4 carrots

2 red onions

1 jar of pickles (medium size)

1 jar mayo (big 750g)

4 eggs

salt

black pepper

water

1.

Start by boiling unpeeled potatoes and 3 carrots, peeled, in salted water. At some point also hard boil 4 eggs.

2.

Chop up onions into small cubes. The carrots are done once they get soft (check them by occasionally poking them with a fork). Slice the carrots into thin quarter circle wedges.

3.

Also chop up the pickles.

4.

Combine vegetables in a pot.

5.

Take out the potatoes when they are almost cooked through (soft outside with a slightly hard core in the middle). Peel them, dice them, and add to the pot.

6.

Now stir in mayo.

7.

Finally, cut up the eggs and mix into the salad. Add salt and black pepper to taste. Let sit in the fridge for few hours before serving.

INGREDIENTS:

PROCEDURE:

INGREDIENTS:

PROCEDURE:

BAKED TROUT WITH MAYO-POTATO SALAD

1.

Boil the water. Add black tea and sugar and let it infuse for a while.

2.

Remove the tea bag and add orange and lemon juice, cloves and cinnamon. Add red wine and rum. Let it stand for a while so that the flavors combine.

3.

In the meantime, cut fruit into glasses – apples, oranges and raspberries.

4.

Before serving, heat the punch and pour it into glasses with fruit.

500 ml red wine

300 ml water

1 bag of black tea

juice from ½ an orange

juice from ½ a lemon

200 ml rum

100 g brown sugar

4 cinnamon sticks

8 pieces of cloves

2 oranges

2 apples

1 handful of raspberries

PROCEDURE:

INGREDIENTS:

CHRISTMAS PUNCH

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

500 ml whole milk

1 cup heavy cream

85 ml bourbon

1 teaspoon freshly grated nutmeg

4 egg whites

1.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

2.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 72°C. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

3.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

EGGNOG

INGREDIENTS:

PROCEDURE:

LINZER CAKES

PEAS SOUP

INGREDIENTS:

PROCEDURE:

PROCEDURE:

I.

Mix the ingredients for the dough. For underfilling about 30 g of flour. Roll out the processed dough. Place baking foil or baking paper on a baking sheet. Roll out the dough to a thickness of about 3 mm. I cut out full shapes and shapes with holes, bake for about 7 minutes in a preheated oven at 170 °C.

II.

We remove from the oven when pinking the edges of the cakes. I sprinkle the cookies with holes after removing them from the oven through a sieve with powdered sugar. Let the cookies cool.

III.

Brush the cookies, which are full, with heated jam with a drop of rum. We put sugared pieces on them.