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ORGANISATION OF THE PAGE

GENERALITIES
Generalities

RECIPES : COURSES
Knedliky
Bryndzové Halusky (Slovak recipe)
Hungarian Gulaš
Bramboraky (Czech recipe)
Polenta, mamaliga pellets (Romanian recipe)
Kluski, pellets of soft white cheese (Polish recipe)
Easter stuffed lamb (Czech recipe)

RECIPES : DESSERTS
Slovak cake
Nussbeugeln (recipe from Bratislava)
Ancient gingerbread (Slovak recipe)
Current gingerbread
Small cakes with jam (Czech recipe for Christmas)
Small croissants with vanilla (Czech recipe for Christmas)
Small mushrooms with almonds (Czech recipe for Christmas)
Small bells (Czech recipe for Christmas)
Kokosové koule : pellets with coconut
Plasek, or Polish cake
Strudl



GENERALITIES ABOUT SLOVAK GASTRONOMY

The Slovak gastronomy is close to the Hungarian one. There are several kinds of gulaš, and the paprika is frequently used to perfume the courses.
The Bryndzové halušky are Slovakia’s national course. Before, they were eaten peole living in mountains. They are sorts of gnocchi of potatoes. They are served with a cheese of ewe and some fat of lard. Read the
recipe lower in this page.
The Zemiakové placky are pancakes made with potatoes and strongly perfumed with garlic.
The Slovak gastronomy is rich in soups, in courses based on vegetables, in steamed pork meat products, and in other courses based on pasta.
Of course, there are different specialities according to the regions.
Palacinky are pancakes served with a chocolate sauce, some jam or soft white cheese with grapes.

Makove sulance are another dessert, based on vermicelli with poppy seeds and sprinkled with sugar.

The Slovaks have an aperitif with sunkova rolka s chrenovou, made with small peaces of ham dipped un a horseradish sauce. They drink borovička.

The borovička is a gin, and the silvovica (brandy of plums) are the national drinks.
Tokaj is the main wine-growing region of the country; it produces white wines. The best red wines ( klastorne ) are made in the Small Carpathian Mountains, near Bratislava.
Topvar and Martiner are local beers.

The dinner of traditional Christmas Eve begins with a kapustnica, a soup made of cabbages, sauerkraut, smoked sausages, dried mushrooms, prunes and of sour cream. This soup is also served for weddings.
Next, a carp or a fried and breaded whiting, with a salad of potatoes.
The dessert is a variety of biscuits of Christmas, often made of almonds or walnuts. You will find some Czech recipes of biscuits / cookies made for Christmas lower in this page.
If you know some Slovak recipes, mail-me, I can put it on this page !
However, every family has its own traditional recipes. In some very practising families, we do not touch the food before a priest blesses it.
People exchange presents around a tree decorated with gingerbread and with chocolates.


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RECIPES : COURSES

Knedliky :

Ingredients for 4 portions:
- 400 g of semolina
- 100 g of flour
- 1 yolk
- 2,5 à 3,75 decilitre of milk
- baking powder
- 200 g of bread bought the day before
- salt

Preparation :

Mix the baking powder with 1 dl of tepid milk.
Beat the yolk and put it with the remaining milk.
Slowly, put the liquid ingredients in the sieved flour. Keep stirring.
Salt and fashion the dough vigorously. It may be smooth and it should not stick to the spatula.
Cut the bread (it is better if the bread has been made the day before) in dices and mix it into the dough. Let the dough rising during 1 hour, its volume has got to double.
Make two pellets.
Let them rising for 20 minutes.
During this time, put some water in a big pan, add salt and bring to the boil.
Put the pellets in the water. Cover the pan and make them cook for 25 minutes. At the middle of the cooking (12 minutes), turn them over. After 25 minutes, take a pellet and cut it into two parts. If the interior is homogeneous, take the second pellet quickly and prick them with a fork (the steam goes out of the pellets).
Cut them in slices and serve quickly.
If you do not want to serve immediately, you can keep the pellets warm under steam.


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Bryndzové Halusky (Slovak recipe) :

Ingredients for 6 portions :
- 1 kg of potatoes
- 200 g of flour
- 2 eggs
- 250 g of bryndza (a Slovak ewe cheese)
- 120 g of cubes of bacon
- oil
- milk
- salt

Preparation :

Grate the raw potatoes, add some spoons of milk, the eggs and the flour.
Salt and mix.
Knead the dough : it must be supple.
Make rolls, and cut small slices on a moisten plank.
Bring to the boil a big pan of salt water. Put the slices in small numbers.
When they come back up, cook 5 or 6 minutes.
Drain them.
Serve with crumble bryndza.
Coat with a lot of oil and add the fried cubes of bacon.


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Hungarian Gulaš :

Portions: 4
Preparation : 30 mn
Cooking : 1h ½ - 2h

Ingredients:
800 g. of beef cut in dices (personally, I make it with some meat for fondue)
1 clove of garlic crushed
2 big onions
50 g. of lard
3 soup spoon of tomato puree
1 teaspoon of paprika
1 soup spoon of flour
1/2 l. of stock
1 red pepper cut in strips
2 beautiful tomatoes cut in big slices
2 big potatoes cut in pieces
1 1/2 cup of rice ( long grains)
salt, pepper

Preparation:

Put the rice in the pan, add 3 cups of cold water, 2 soup spoons of tomato puree and a teaspoon of salt. Bring to the boil, keep stirring, and next let simmering until the rice is cooked.
During this time, warm the lard in the stewpot and brown the meat.
Take the beef away from the butter and replace it by onions and garlic.
Put the meat in the stewpot again, season with the paprika, pepper and add some stock.
Let simmering during approximately one hour and thirty minutes, gently.
Add the red pepper and potatoes.
Let simmering another 20 - 30 min.
Adjust the dressing and thicken with the flour.
Put the gulaš in the middle of the rice.

There are other kinds of gulaš, with pork, potatoes, mushrooms…


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Bramboraky (recette tchèque) :

Ingredients for 5 portions :
- 2,5 kg of potatoes
- 230 g of fine semolina
- 30 g of onions
- 1 egg
- marjoram
- garlic
- salt, pepper
Serve with sauerkraut and steamed cubes of bacon

Preparation :

Peel the potatoes and grate them. It will be easier with a miner / grinder used for meat.
Let them stirring during 10 minutes, and next remove the juice.
Add the grated onion, the egg, the semolina and the spices. Mix well.
In a oiled or buttered frying pan, cook some pancakes (diameter : 15 cm) on their two faces.
Serve immediately with sauerkraut and steamed cubes of bacon cook in a pan.


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Polenta, Mamaliga pellets (Romanian recipe) :

Ingredients :
- water
- salt
- maize / corn flour
- butter
- cheese
- lard, stew, mushrooms, or ham
Serve with green vegetables cooked in butter, or fresh cream

Preparation :

Put 1 litre of water on a high flame.
When the water is simmering, put 2 handfuls of maize / corn flour.
Mix energetically with a wooden spatula.
Put back on high flame, and mix. You must obtain a puree, smooth and without lumps, thick.
Add some flour if it does not work.
Let 15 minutes on the flame.
When it is thick enough, press with a wet wooden spoon, and turn upside down in a wooden dish. The dough keeps the dish’s shape.
Mix the Mamaliga with the butter and the cheese.
Make pellets big like an egg, and put them frying in butter.
If you want, fill with lard, stew, mushrooms, ham.
Serve with green vegetables cooked in butter… or cover with fresh cream.


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Kluski (Polish recipe) :

Ingredients for 4 portions :
- 500 g of drained soft white cheese
- 150 g of butter
- 50 g of fine wheat flour
- 15 g of white salt
- 100 g of blond dried breadcrumbs
- 3 yolks
- 2 egg whites

Serve with : tomato sauce

Preparation :

In a terrine, put the soft white cheese, the salt, the yolks, the egg whites, and the flour.
Mix.
Add 50 g of melt butter.
Make an homogeneous dough, without lumps and a little fluid.
Bring some salt water to the boil (15 g of salt per litre of water).
Put some dough in a soupspoon and plunge it in the water.
The dough becomes a pellet.
Remove it when it is in the water’s surface.
Drain in a colander.
If you want, put the pellets in a mixture of egg white and grated cheese.
Put the pellets in the dried breadcrumbs.
Heat up 100 g of butter, put the pellets in, glaze them (or fry them).
Serve with tomato sauce.


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Easter stuffed lamb (recette tchèque) :

Ingredients for 8 portions :
- 1 lamb in its entirety
- 4 soupspoon of oil
- 2 soupspoon of vinegar
For the stuffing :
- 12 cloves of garlic
- 8 onions
- 4 tomatoes
- 200 g of buckwheat flour
- 1 laurel leaf
- salt, pepper
Serve with potatoes sautéed in oil

Preparation :

Prepare the lamb : it must be cleaned and ready for to be roast.
Heat up the oven (200°, thermostat 6).
Peel the onions and slice them thinly.
Plunge the tomatoes in some boiling water, peel them, remove their pips and crush them.
Peel the garlic, crush it, mix it with the onions, the tomatoes and the flour.
Crumble the laurel leaf and put it in the mixture.
Add salt and pepper.
Fill the lamb with this stuffing and tie it up. Whitewash the lamb and put it on the oven’s hotplate.
Cook during 1h15; from time to time, spray with the gravy.
Remove the hotplate.
Put some vinegar on the hotplate and pour the juice in a sauceboat.
Clean the lamb and put the stuffing in the centre of a big dish.
Cut the lamb into 16 pieces and put them around the stuffing.
Serve with potatoes sautéed in oil.


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DESSERTS

Slovak cake (Slovak recipe) :

Ingredients :
- 225 g of sugar
- 225 g of flour
- 1 spray of chantilly
- 2 bags of baking powder
- 2-3 soupspoons of chocolate in powder
- 2 bags of vanilla sugar
- purée of red fruits, or jam
- 2 eggs (optional if you let the cake stirring during 3 hours in a cool place)

Preparation :
Mix the sugar, the flour, and the yolks.
Add the egg whites, beaten until stiff.
Add all the chantilly.
Spread the butter and the flour in the cake tin.
Cook in a warm oven during 45 minutes.


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Nussbeugeln (recipe from Bratislava) :

Ingredients :
- 500 g of flour
- 10 g of baking powder (dipped into warm milk)
- 100 g of lard
- 150 g of butter
- 10 g of salt
- 50 g of walnuts
- 50 g of sugar
- 1 spoon of nutmeg (or cinnamon)
- 1 teaspoon of mace
- 2 egg whites, the yolks aside

Preparation :
Knead the flour, the baking powder, the lard, the butter, and the salt. Fashion the dough; it must be firm.
Crush the walnuts, add the nutmeg (or cinnamon), the mace and the sugar.
Add the egg whites.
Cut the dough in pieces of 50 g, and flatten with a rolling pin.
Make triangles.
In the centre, put a spoon of the mixture (nutmeg, walnuts, etc.)
Roll up to make a croissant.
Glaze with the yolks, on the hotplate.
Let rising : the yolk must crack (1 hour minimum).
Glaze a second time.
Cook in the oven, gently.


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Ancient gingerbread (Slovak recipe) :

Ingredients :
- 300 g of honey
- 250 g of icing sugar
- 700 g of fine flour
- 3 eggs
- 30 g de zests of grated lemon
- 10 g of cinnamon
- 5 g of aniseed
- 5 g of cloves
- 10 g of bicarbonate of soda

Preparation :

Melt the honey and the sugar in a bain-marie à 40 degrees.
Add the aniseed, the cinnamon, the cloves and the lemon’s zests.
Mix and add the flour, the bicarbonate of soda and the eggs, to make a fine dough.
Knead the dough.
Let it sitting during 5 hours.
Put the dough in a grinder used for meat.
Knead the dough to cut it in smaller pieces.
Put the dough (thickness : 5 millimetres) in cake tins.
Put the cakes on aluminium / aluminium tinfoil.
Cook in the oven until it is glazed.
Whitewash the cakes with a beaten egg when they are warm.
Decorate with some icing sugar when the cakes are cold.


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Current gingerbread :

Ingredients:
- 350 g of sugar
- 5 eggs
- 350 g of almonds in powder
- 100 g of flour
- 50 g of crystallized orange
- 50 g of crystallized lemon
- 2 teaspoons of cinnamon
- ½ teaspoon of cardamome in powder
- some cloves in powder
- some ginger
For the icing :
- 100 g of icing sugar
- 1 soupspoon of lemon juice
- 2 soupspoons of water

Preparation :

Mix the sugar and the eggs by beating them until stiff, in a bain-marie (around 45 degrees).
Mix aside, in a salad bowl, the almonds in powder, the flour, the spices, the crystallized oranges and the crystallized lemons cut in small pieces.
Add this mixture to the one containing the eggs.
Spread a ball of dough on some paper.
Let sitting (dry) during 1 night.
The day after, cook (180°), during 15 – 20 minutes.


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Small cakes with jam (Czech recipe for Christmas) :

Ingredients:
- 420 g of flour
- 280 g of butter
- 140 g of sugar
- 2 yolks
- 1 bag of vanilla sugar

Preparation :

Mix all the ingredients quickly and let the dough sitting 20mn in a refrigerator.
Spread it (thickness : 2 mm) and cut it in diverse forms (hearts, flowers, rounds, stars etc.). In half of the cakes, cut round holes.
Put them on a dish covered with greaseproof paper and cook approximately 15 min in the oven (170°C).
When they are cold, stick a cake with a hole and a cake without a hole with some jam.
Sprinkle with icing sugar.


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Small croissants with vanilla (Czech recipe for Christmas):

Ingredients :
- 150 g of flour
- 100 g of butter
- 20 g of sugar
- 1 yolk
- 50 g of hazelnuts
- 1 bag of sugar containing vanilla
- some icing sugar

Preparation :

Mix all the ingredients quickly and let the dough sitting 20mn in a refrigerator.
Make rolls of 1cm diameter and 5 cm long. Make croissants.
Put them on a dish covered with greaseproof paper and cook 15 min in the oven (160°C).
Sprinkle with icing sugar.


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Small mushrooms with almonds (Czech recipe for Christmas) :

Ingredients :
- 140 g of flour
- 120 g of butter
- 60 g of icing sugar
- 120 g almonds in powder
- 2 spoons of rum
- 100g of chocolate for the decoration

Preparation :

Mix all the ingredients (excepted the chocolate) quickly and let the dough sitting 20mn in a refrigerator. Spread it (2 mm) and cut mushrooms.
Put them on a dish covered with greaseproof paper and cook 15 min in the oven (150°C).
Once cooled, dip the heads of the mushrooms into some molten chocolate.


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Small bells (Czech recipe for Christmas) :

Ingredients for the dough :
- 210 g of flour
- 120 g of butter
- 60 g of icing sugar
- 60 g of walnuts in powder
Ingredients for the cream :
- 100 g of butter
- 80 g of icing sugar
- 1 teaspoon of chocolate-brown cocoa for the decoration

Preparation

Mix all the ingredients quickly and let the dough sitting 20mn in a refrigerator. Then spread it (2 mm) and cut bells.
Put them on a dish covered with greaseproof paper and cook 15 min in the oven (170°C).
Once cooled, stick two cakes with some cream and dip them into some molten chocolate.


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Kokosové koule : pellets with coconut :

Ingredients :
- 40 g of butter
- 120 g of sugar in powder
- 30 g of cacao in powder
- some grated coconut (50 g + some to coat the pellets)
- 1 egg white

Preparation :

Fashion the dough by mixing all the ingredients.
Make small pellets (diameter : 2 – 3 cm).
Roll them in some grated coconut, and let drying.


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Plasek, or Polish cake :

Ingredients for 6 portions :
- 500 g of flour (+ 60 g for the « gravel »)
- 125 g of margarine (+ 35 g for the « gravel »)
- 152 g of fine sugar (+ 20 g for the « gravel »)
- 35 g of butter
- 1 bag of vanilla sugar
- 1 block of fresh baking powder
- 2 eggs
- 125 g dried grapes
- 25 cl of milk
- 12 cl of tepid water
- 1 pinch of salt

Preparation (20 mn) :

Melt slowly 125 g of margarine, the milk, 125 g of sugar, and salt. Don’t bring it to the boil!
Beat the eggs in omelette.
Mix the baking powder with the tepid water.
Add 500 g of flour, mix vanilla sugar, grapes, beaten eggs.
With the hand, mix it until the dough don’t stick to the hands.
Cover and let sitting during 2 hours in a warm place.
Next, divide the dough into two parts and put them in cake tins (diameter : 13 cm – high enough) or in square sheet metals (high : 2 – 3 cm).
Mix with the hand, to make a kind of « gravel », 60 g of flour, 35 g of butter and 20 g of fine sugar (taste : it must be sweet enough).
Sprinkle the cakes with this « gravel ».
Let sitting during 30 minutes. During this time, heat the oven up (thermostat 7).
Put the cakes in the oven and let cooking during 25 – 30 minutes. Keep an eye on the cooking.
To know if it is cooked, put a knife’s blade in the cake. It is good if the blade is clean.
But wait the day after to sample!


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Strudl :

Ingredients :
- 250 g of flour
- 250 g of butter or fat
- 250 g of soft white cheese
For the stuffing :
- 750 g of apples
- 50 g of sugar
- 1 teaspoon of cinnamon in powder
- 50 g of dried grapes
- 50 g of grated walnuts
- 8 soupspoons of dried breadcrumbs

Preparation :

Cut the butter in small slices and put them with the soft white cheese in the flour.
Fashion the dough.
Let it sitting 30 mn in the refrigerator.
Cut it in three equal parts.
Flatten them as much as you can, with a rolling pin.
Coat them with a small layer of stuffing and roll it up.
Put them on a buttered hotplate. You can coat them with some beaten egg white and sprinkle with crushed almonds.
Cook during 30 mn in an oven warmed to 200° before.


If you know some recipes you want to see here, don’t hesitate, e-mail me!


If you are still hungry (or angry…), visit these websites containing Czech recipes :


Polehnas.com

=>http://www.polehnas.com/czechrec.htm


Recipehound.com

=>http://www.recipehound.com/index.html


Geocities.com

=>http://www.geocities.com/NapaValley/7680/Eleanor.html


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e-mail me at skumenn "at" netcourrier.com