A taste of the past – Vianocka – braided sweet bread
Valerian got a funny Slovak cookbook a few years ago, Z Kuchyne starého Prešporka (from the kitchen of old Pressburg) by Peter Ševčovič. Pressburg is the German name for Bratislava, and the book is full of quirky cooking advice from the Bratislava of yesterday, collected from average and not-so-average people, since there are some recipes […]
Filled doughnuts for Fat Tuesday
It’s Carnival season around these parts – before Lent the shops are decorated, kids’ costumes are on the racks, and doughnuts – sišky, fánk, or vdolky, depending on where you are – seem to be frying up everywhere you turn.
A note on dough
For some reason (cold weather?) we’ve got a lot of doughy recipes coming up, so I thought I’d say a few words about working with our tiny friend, yeast.
Fake brains for vegetarians (cauliflower with eggs)
My mum used to make this pretty often when I was growing up, mostly because cauliflower is widely available here and it is cheap. The best way to eat cauliflower is to deep fry it and eat it with tartar sauce and fries. But fake brains is second best thing. It is less caloric and […]
Oven-baked langos
“Oven-baked lángos!” When I first saw the sign at the Budapest Christmas fair years ago, I was puzzled. What is lángos about if not deep-fried greasy goodness? But judging from the crowds gathered around the stand, where a clay oven was stoked with wood and slabs of speckled dough were rotated in to bake over […]