tag:blogger.com,1999:blog-53048572095583795492024-03-05T13:04:30.883+01:00bake your slovak roots / slovenské koreneContemporary, simple and everyday approach to classic slovak cooking / Súčasný, jednoduchý a každodenný prístup ku klasickej slovenskej kuchynibake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5304857209558379549.post-36540966095352628782015-05-07T23:03:00.004+02:002015-05-08T09:09:55.886+02:00Gazda's Fresh Pork Sausages / Gazdovské Klobásy (neúdené)<br />
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Today's special entry for Slovak Roots is written by Michal, who along with his wife and two daughters, has been living in Australia since 2003. Michal likes to cook and experiment with various flavours, but most importantly, he loves to eat! Michal specialises in making honest homemade products and his dream is to open a small shop where he'd sell a range of produce under his brand name Good Gazda. <br />
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<i>Dnešný špecialny príspevok pre Slovenské Korene pripravil Michal, ktorý od roku 2003 žije so svojou manželkou a dvoma dcérami v Austrálii. Michal rád varí a experimentuje s rôznymi chuťami, no hlavne ho baví jesť! Špecializuje sa na výrobu poctivých domácich výrobkov a jeho snom je si jedného dňa otvoriť vlastný obchod a vyrábať výrobky pod vlastnou značkou "Good Gazda".</i><br />
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This recipe and ingredients are based on 10 kg of raw meat. My day starts by choosing the fresh meat from a wholesale meat supplier. If I'm making more than one product I'd buy the whole side of the pig (pork belly, no ribs, about 8-9kg). The meat is sometimes quite lean so I'd add some back fat as well, it depends on your taste. But a great sausage should have the right ratio of fat and meat so the sausages are not dry!<br />
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<i>Recept a ingrediencie su založené na 10 kg mäsa v surovej váhe.<br />Deň sa pre mňa začína výberom čerstvého mäsa priamo vo veľkoobchode. Ak pripravujem viac ako 10 kg klobás, alebo ak vyrábam viac výrobkov naraz, preferujem kúpiť celý bravčový bok bez rebier (asi 8-9 kg). Ak je bôčik menej prerastený zvyknem používať aj surovú slaninu, záleži na individuálnej chuti. Pomer mäsa a slaniny je však dôležitý, aby klobásy neboli suché.</i><br />
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<b>Gazda's Fresh Pork Sausages</b><br />
<i><br />2 - 3 kg pork belly<br />6 - 7 kg pork shoulder<br />1.8 - 2 % total weight salt <br />50 g sweet paprika<br />2 whole chillies (of your choice)<br />50 g garlic<br />20 g ground caraway seeds<br />10 g whole caraway seeds<br />10 g black peppercorns<br />Pork natural casings</i><br />
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The meat is inspected and cleaned of any left over bones or membranes, cut up into pieces and minced up with a 8mm plate. The meat is then transferred to a container that can comfortably hold your mixture and allows you to freely mix all of the ingredients with the spices and herbs. At this stage I would also look at the ratio of meat and fat. Once you have thoroughly mixed the mixture (15 - 20 min) leave it to rest, or get straight onto filling. Personally I prefer to fry a small patty of the meat mixture to check the taste and I'd adjust seasoning accordingly. When I am happy with the taste and texture I would start getting the hog natural casings ready. The casings are stored in salt therefore they need to be washed twice. Only after that I'd get onto making the actual sausages. When the sausages are ready I'd hang them on oak sticks in a cool room overnight to dry out a bit and package or smoke them the next day.<br />
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<i><b><br />Gazdovské klobásy (neúdené)</b></i><br />
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2 - 3 kg bravčového bôčika<br />
6 - 7 kg bravčového pliecka<br />
1.8 - 2 % soli z celkovej váhy<br />
50 g sladkje mletej papriky<br />
2 čilli papričky<br />
50 g cesnaku<br />
20 g mletej rasce<br />
10 g celej rasce<br />
10 g čierneho korenia<br />
bravčové črevá<br />
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<i>Mäso očistím, odblaním a pomeliem na mlynčeku s otvormi 8 mm. Pomleté mäso presuniem do nádoby dostatočne veľkej na pohodlné ručné miešanie. V tejto fáze pridávam všetky koreniny a dbám na dobrý pomer mäsa a slaniny. Po dôkladnom premiešaní (15 - 20 min) môžem nechať zmes odležať, alebo rovno plniť do čriev. Ja osobne preferujem opražiť malý kus mäsa a prípadne dochutiť. Ak som s </i><i>chuťou a textúrou </i><i>spokojný, prejdem rovno na plnenie do bravčových čriev. Črevá su naložené v soli, preto ich preplachujem dva krát a môže</i><i>m sa pustiť do plnenia. Hotové klobásy potrebujú troška vyschnúť, preto ich na noc vešiam do studenej chladničky na dubové palice. Na druhý deň ich balím, alebo ich údim. </i><br />
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Michal Marek<br />
0431 145 955 (Sydney, Australia)<br />
<a href="http://www.goodgazda.com.au/">www.goodgazda.com.au</a><br />
<a href="https://www.facebook.com/Goodgazda">https://www.facebook.com/Goodgazda</a><i><br /></i></div>
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bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-2907877203473685632014-12-29T21:54:00.000+01:002014-12-29T21:54:11.958+01:00Honest Cooking<div class="separator" style="clear: both; text-align: center;">
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Bake your Slovak Roots / Slovenské Korene on <a href="http://honestcooking.com/author/maja-slovak-roots/" target="_blank">Honest Cooking</a>.<br />
Don't miss it.<br />
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<i>Bake your Slovak Roots / Slovenské Korene na <a href="http://honestcooking.com/author/maja-slovak-roots/" target="_blank">Honest Cooking</a>.</i><br />
<i>Nenechajte si to újsť. </i>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-6732726892693907282014-11-30T16:38:00.000+01:002014-11-30T16:38:51.400+01:00Pear (or Apple) No-Recipe Compote / Hruškový (alebo Jablkový) Kompót bez Receptu<div class="separator" style="clear: both; text-align: center;">
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Hruškový a jablkový kompót zvykneme robiť rovnako = citrón, klinčeky, škorica, vanilka a cukor podľa potreby. Skrátka upravte pomer ingrediencií podľa Vašej chuti.<br />
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We usually make the pear and apple compote the same way = lemon, cloves, cinnamon, vanilla and sugar as needed. Just adjust the ratio of the ingredients to your liking.<br />
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<b>No-Recipe Pear (or Apple) Compote</b><br />
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<i>pears (or apples)</i><br />
<i>lemon</i><br />
<i>cloves</i><br />
<i>cinnamon bark</i><br />
<i>vanilla pod</i><br />
<i>sugar (if needed)</i><br />
<i>water</i><br />
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Prepare your canning jars and lids.<br />
Wash the pears, core them out and cut into small cubes. (Peel the apples.)<br />
At the bottom of each glass place a slice of lemon, 3 cloves, 3-5 cm long piece of a cinnamon bark, 3 cm long pod of a vanilla and sugar as needed (about 0.5 - 2 tablespoons per jar).<br />
Fill the cups with pears (or apple), top up with water and secure the lid.<br />
Place the jars into the pot with cold water and let boil. Let them boil for at least 5 minutes.<br />
Let the jars cool down in the water. After the water has cooled down, take the jars out, dry and rest them the up side down for awhile, so you are sure that the lids are well fitted.<br />
Store for winter.<br />
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<i><b>Hruškový (alebo Jablkový) Kompót bez Receptu</b></i><br />
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hrušky (alebo jablká)<br />
citrón<br />
klinčenky<br />
drievko škorice<br />
vanilkový lusk<br />
cukor (podľa potreby)<br />
voda<br />
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<i>Pripravte si zaváracie poháre a viečka.</i><br />
<i>Hrušky umyte, odjadrite a nakrájajte na kocky. (Jablká aj ošúpte.)</i><br />
<i>Na dno každého pohára vložte plátok citróna, 3 klinčeky, 3 - 5 cm dlhé drievko škorice, 3 cm dlhý lusk vanilky a cukor podľa potreby (0.5 - 2 lyžice). </i><br />
<i>Poháre naplnte hruškami (alebo jablkami), zalejte vodou a pevne utiahnite viečko.</i><br />
<i>Naplnené poháre vložte do hrnca so studenou vodou a dajte variť. Varte aspoň 5 minút.</i><br />
<i>Sterilizované poháre nechajte vychladnúť vo vode. Po vychladnutí ich z vody vyberte, osušte a nechajte ešte chvíľu prevrátené odpočívať, aby ste sa presvedčili, že viečko je dobre priľnuté. </i><br />
<i>Odložte na zimu.</i><br />
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<i><br /></i>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-28470549757697747032014-09-10T12:05:00.001+02:002014-09-10T12:05:47.797+02:00Canned Apples for Brittle Apple Pie / Zavárané Jablká na Koláč<div class="separator" style="clear: both; text-align: center;">
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If you can't store your apples well for the winter and you like your <a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">apple pie</a>, you could prepare the filling now. If you sterilise the grated apples, the pie prep time will be much shorter. You'll need approximately one litre of this mass for the standard baking tray (30x40 cm) .<br />
Recipe for an <a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">apple pie</a>.<br />
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<i>Ak neviete uskladniť jablká na zimu tak, aby Vám vydržali a máte radi <a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">jablčník</a>, môžete sa na to pripraviť už teraz. Sterilizujte nastrúhané jablká a príprava koláča Vám potrvá o mnoho kratšie. Na klasický plech (30x40 cm) spotrebujete približne liter takto predpripravených jabĺk. </i><br />
<i>Recept na <a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">jablčník</a>. </i><br />
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<b>Canned Apples for Brittle Apple Pie</b><br />
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1.2 kg apples (<a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">for one pie</a>)<br />
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Prepare two half-liter (or equivalent) canning jars and lids.<br />
Wash, halve, core (you can also peele) and grate the apples. If your apples are very juicy, squeeze some liquid out, but don't leave them too dry.<br />
Gently push the grated apples into the jars. Pack lightly as the apples will increase their volume a bit, and try to avoid trapped air.<br />
Close your jars tightly, put them into the pot with cold water and boil for about 5 minutes.<br />
Let the jars cool down in the water. After cooling, take the jars out from the water, pat dry and allow to rest for a while while placed up side down, so that you are sure the jars are properly sealed.<br />
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Two 0.5 l canning jars.<br />
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<b><i>Zavárané Jablká na Koláč</i></b><br />
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1,2 kg jabĺk (<a href="http://slovakroots.blogspot.ch/2012/08/brittle-apple-pie-krehky-jablcnik.html" target="_blank">na jeden koláč</a>)<br />
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<i>Pripravte si dva pol litrové (alebo ich ekvivalent) zaváracie poháre a viečka. </i><br />
<i>Jablká umyjte, rozpolte, odjadrite (môžete aj ošúpať) a nastrúhajte. Ak sú jablká príliš šťavnaté, vytlačte z nich tekutinu, ale nie úplne dosucha. </i><br />
<i>Nastrúhané jablká jemne vtlačte do pohárov. V pohároch by nemal byť vzduch, ale jablká by nemali byť príliš natlačené, pretože pri sterilizácií mierne zväčšia svoj objem.</i><br />
<i>Poháre dobre uzavrite, vložte do hrnca so studenou vodou a dajte variť. Varte asi 5 minút. </i><br />
<i>Sterilizované poháre nechajte vychladnúť vo vode. Po vychladnutí ich z vody vyberte, osušte a nechajte ešte chvíľu prevrátené odpočívať, aby ste sa presvedčili, že viečko je dobre prilnuté. </i><br />
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<i>Dva 0,5l zaváracie poháre. </i><br />
<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-18041525522935841722014-09-05T19:11:00.001+02:002014-09-05T19:11:51.218+02:00Bake Your Slovak Roots in a magazine Pyré / Slovenské Korene v časopise Pyré<div class="separator" style="clear: both; text-align: center;">
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Three of our recipes and a short editorial have been published in the <a href="http://www.pyre.sk/03/" target="_blank">third issue</a> of the <a href="http://www.pyre.sk/" target="_blank">Pyré</a> magazine with the topic "Border". Two of those recipes (potato bread and aspic) are new, never published on the blog and one of them (palenka) is already available <a href="http://slovakroots.blogspot.ch/2012/11/peppermint-palenka-fefermincova-palenka.html" target="_blank">here</a>.<br />
I would like to thank the extremely skilled Jana and Anna for the opportunity to be part of this issue of the magazine.<br />
The magazine can be bought here <a href="http://www.pyre.sk/kde-nas-najdete/">http://www.pyre.sk/kde-nas-najdete/</a><br />
<blockquote class="tr_bq">
"Pyré has returned with its typical intense mixture of recipes, information of powerful articles and wildly colourful photos. The new Pyré with a serial number #03 is thematically focused, but readers are certainly already used to the individual articles reflecting the main theme often in different, seemingly unrelated angles. This time, everything in Pyré revolves around "borders". But not through the classic culinary holiday, but for example by the little-known taste umami; through well-known bryndza; geographically defined quality food in the European Union; smuggling food in a travel luggage; Tokai wine; the delicious cruise along the beautiful Blue Danube; or by an artist Karol Pichler's conceptual interpretation of the phenomenon of food."</blockquote>
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<i>V <a href="http://www.pyre.sk/03/" target="_blank">treťom čísle</a> časopisu <a href="http://www.pyre.sk/" target="_blank">Pyré</a> s témou "Hranica" vyšiel krátky editoriál a tri recepty zo Slovenských Koreňov. Sú to dva na blogu nikdy nepublikované recepty na zemiakový chlieb a huspeninu a jeden odpublikovaný <a href="http://slovakroots.blogspot.ch/2012/11/peppermint-palenka-fefermincova-palenka.html" target="_blank">recept na pálenku</a>. </i></div>
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<i>Aj touto cestou sa chcem poďakovať nesmierne šikovnej Jane a Anne za možnosť byť súčasťou ich ostatného čísla. </i><br />
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<i>Časopis si môžete kúpiť na týchto miestach <a href="http://www.pyre.sk/kde-nas-najdete/">http://www.pyre.sk/kde-nas-najdete/</a></i><br />
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<blockquote class="tr_bq">
<i>"Pyré sa opäť vracia so svojou typickou intenzívnou zmesou receptov, informáciami nadupaných článkov a divoko farebných fotiek. Aj nové Pyré s poradovým číslom #03 je tématicky zamerané, ale čitatelia si už isto zvykli, že jednotlivé články odrážajú hlavnú tému často v rôznych, zdanlivo nesúvisiacich rovinách. Tentokrát sa všetko v Pyré točí okolo „hranice”. Nie však prostredníctvom klasickej dovolenkovej kulinárie, ale napríklad od málo známej chuti umami, cez dobre známu bryndzu, geografické vymedzovanie kvalitných lokálnych potravín v Európskej únii, pašovanie jedla v cestovnej batožine, tokajské vína, až po chutnú plavbu po krásnom modrom Dunaji, či konceptuálnu interpretáciu fenoménu jedla v podaní výtvarníka Karola Pichlera."</i></blockquote>
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bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-88794966239606679872014-08-11T22:03:00.000+02:002014-08-11T22:03:25.482+02:00Baked Jam Buchty - Sweet Dumplings / Pečené Lekvárové Buchty<div class="separator" style="clear: both; text-align: center;">
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Preparation of the leavened dough can be simplified if active dry yeast (to half a kilo flour) is used instead of the fresh one. You can choose whether you'll brush buchty with syrup after baking, or you'll dust them with powdered sugar. Or both ...<br />
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<i>Prípravu cesta na buchty si môžete zjednodušiť tak, že použijete sušené droždie na 1/2 kila múky a vynecháte prípravu kvásku. Môžete si vybrať, či buchty po upečení potriete sirupom, alebo ich posypete práškovým cukrom. Alebo oboje ...</i><br />
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<b>Baked Jam Buchty - Sweet Dumplings</b><br />
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<i><a href="http://slovakroots.blogspot.ch/2012/08/leavened-dough-basic-recipe-kysnute.html" target="_blank">basic recipe for leavened dough</a> (1/2 kg flour)</i><br />
<i>extra flour for work</i><br />
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<i>strawberry (plum, apricot, ...) jam</i><br />
<i>neutral oil (canola oil) for brushing buchty before baking</i><br />
<i>simple syrup (1 part water + 1 part sugar, or weaker) for brushing buchty after baked (optional)</i><br />
<i>powdered sugar for dusting (optional)</i><br />
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Make a batch of a <a href="http://slovakroots.blogspot.ch/2012/08/leavened-dough-basic-recipe-kysnute.html" target="_blank">leavened dough</a>.<br />
Make syrup.<br />
Grease your baking tray with high side walls (40x30 cm). Use more oil than you normally would.<br />
After the first rising, put the dough on your flour dusted work surface and roll it out into a thickness of about a half centimetre. Cut the dough, using a share knife, into squares and place about a teaspoon of jam in the centre of each square. Shape a ball by lifting and pinching all four corners together, roll it on the desktop to form elongated shape. Place the buns (seam down) directly on the baking tray. Roll four sides in oil on the tray first, so that buchty, separate with oil, does not stick together during baking.<br />
Let it rise again for about 15-30 minutes, depending on the room temperature.<br />
Preheat the oven to 200˚C.<br />
After the second rising, brush the top of buchty with more oil and bake for 25 minutes, or until golden-brown.<br />
Once removed from the oven brush with simple syrup immediately and sprinkle with powdered sugar after cooled down a bit.<br />
<br />
Makes about 23 buchty.<br />
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<b><i>Pečené Lekvárové Buchty</i></b><br />
<br />
<a href="http://slovakroots.blogspot.ch/2012/08/leavened-dough-basic-recipe-kysnute.html" target="_blank">základný recept kysnutého cesta</a> (z 1/2 kg múky)<br />
extra múka na prácu<br />
<br />
jahodový (slivkový, marhuľový, ...) lekvár<br />
neutrálny olej (repkový olej) na potretie buchiet pred pečením<br />
cukrový sirup na potretie po upečení (1 diel vody + 1 diel cukru, alebo sleabší) (nemusí byť)<br />
práškový cukor na posypanie (nemusí byť)<br />
<br />
<i>Pripravte si základný <a href="http://slovakroots.blogspot.ch/2012/08/leavened-dough-basic-recipe-kysnute.html" target="_blank">recept</a> kysnutého cesta.</i><br />
<i>Pripravte si sirup.</i><br />
<i>Olejom vymastite plech na pečenie s vysokými bokmi, cca 40x30 cm. Použite viac oleja, než by ste normálne použili.</i><br />
<i>Po prvom vykysnutí cesta, cesto vylejte na múkou poprášenú pracovnú plochu a valčekom rozvaľkajte na hrúbku cca pol centrimetra. Ostrým nožom nakrájajte cesto na štvorce a do stredu každého štvorca umiestnite 1 lyžičku lekváru. Zdvíhaním a štípkaním zliepajte spolu všetky štyri rohy a vytvarujte tak guľu, ktorú rolovaním na pracovnej ploche vytvarujete do pozdĺžneho tvaru. Buchtu položte (skladom dolu) priamo na vymastený plech tak, že ju najprv vyváľate v oleji zo štyroch strán. Takto sa buchty, oddelené olejom, nezlepia pri pečení.</i><br />
<i>Nechajte podkysnúť cca 15 - 30 minút, podľa teploty v miestnosti.</i><br />
<i>Predhrejte rúru na 200˚C.</i><br />
<i>Po druhom podkysnutí, potrite vrch buchiet olejom a pečte 25 minút, alebo kým nie sú zlato-hnedej farby.</i><br />
<i>Po vybratí z rúry ihneď potrite sirupom a po vychladnutí pocukrujte.</i><br />
<i><br /></i>
<i>Cca 23 buchiet</i><br />
<i><br /></i>
<iframe allowfullscreen="" frameborder="0" height="360" mozallowfullscreen="" src="//player.vimeo.com/video/103114600?color=f09c00" webkitallowfullscreen="" width="640"></iframe>
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com1tag:blogger.com,1999:blog-5304857209558379549.post-74349583324764003302014-07-08T22:41:00.000+02:002014-07-09T09:08:38.170+02:00Apricot Cake with Streusel / Crumble // Marhuľový Koláč s Posýpkou / Mrveničkou / Drobenkou<div class="separator" style="clear: both; text-align: center;">
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<br />
This apricot cake is even simpler than <a href="http://slovakroots.blogspot.ch/2012/09/plum-cake-with-streusel-slivkovy-kolac.html" target="_blank">this one with plums</a>. Surly you could switch plums for apricots, or apricots for plums and you'll have a variation on a similar theme. But do try out this one, because it is so simple and it has a surprisingly rich taste of apricots, butter and summer.<br />
To make the pastry/streusel use your hands, wooden spoon, mixer, or food processor.<br />
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Tento marhuľový koláč je ešte jednoduchší než <a href="http://slovakroots.blogspot.ch/2012/09/plum-cake-with-streusel-slivkovy-kolac.html" target="_blank">tento so slivkami</a>. Samozrejme, môžete vymeniť slivky za marhule, alebo marhule za slivky a budete mať inú variáciu na podobnú tému. Ale vyskúšajte aj tento recept, lebo je veľmi jednoduchý a má prekvapivo plnú chuť marhúľ, masla a leta.<br />
Cesto/posýpku si môžete pripraviť tak, že ho vymiešate rukami, vareškou, v mixéri, alebo v robote.<br />
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<b>Apricot Cake with Streusel / Crumble</b><br />
<br />
<i>150 g butter </i><br />
<i>70 g granulated sugar </i><br />
<i>200 g flour </i><br />
<i>1 sachet vanilla sugar (or 1 tablespoon vanilla extract) </i><br />
<i><br /></i>
<i>2 tablespoons ground almonds (or ground walnuts) </i><br />
<i>600 g apricots, quartered and stoned </i><br />
<i>cinnamon for dusting</i><br />
<i>1 - 2 tablespoons granulated sugar (only if your apricots are too sour) </i><br />
<br />
Preheat oven to 200˚C.<br />
Grease your round springform cake pan (22-24 cm) with butter and dust with flour.<br />
In the larger bowl mix together butter, sugar, vanilla and flour until crumbly consistency. Press half of the mass in an even layer onto the bottom and sides of the baking tin. Sprinkle with almonds (or walnuts), place prepared apricots on the top (if they are too acidic, sprinkle them with sugar), lightly dust with cinnamon and crumble the rest of your streusel on top of it all.<br />
Bake in the oven for about 50+ minutes, or until golden-brown.<br />
<br />
Makes 8 slices.<br />
<br />
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<b><i>Marhuľový Koláč s Posýpkou / Mrveničkou / Drobenkou</i></b><br />
<br />
150 g masla<br />
70 g kryštálového cukru<br />
200 g múky<br />
1 vrecko vanilkového cukru (alebo 1 lyžica vanilkového extraktu)<br />
<br />
2 lyžice mletých mandlí (alebo mletých vlašských orechov)<br />
600 g marhulí, rozštvrtené a vykôstkované<br />
škorica na posýpanie<br />
1 - 2 lyžice kryštálového cukru (len ak sú marhule kyslé)<br />
<br />
<i>Predhrejte rúru na 200˚C. </i><br />
<i>Maslom vymastite a múkou vysypte okrúhlu formu na pečenie (22 - 24cm). </i><br />
<i>Vo väčšej mise vymiešajte spolu maslo, cukor, vanilku a múku do drobivej konzistencie. Polovicu tejto hmoty vtlačte v rovnomernej vrstve na dno a boky formy na pečenie. Dno posýpte mandľami (alebo vlašskými orechami), poukladajte na ne pripravené marhule (ak sú príliš kyslé, posýpte ich cukrom), zľahka ich poprášte škoricou a posypte zbytkom posýpky.</i><br />
<i>Pečte v rúre asi 50+ minút, alebo kým nie je cesto zlato-hnedej farby. </i><br />
<i><br /></i>
<i>8 kúskov</i><br />
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<iframe allowfullscreen="" frameborder="0" height="360" mozallowfullscreen="" src="//player.vimeo.com/video/100249181?color=f09c00" webkitallowfullscreen="" width="640"></iframe><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com1tag:blogger.com,1999:blog-5304857209558379549.post-5018285805364628922014-06-29T21:36:00.000+02:002014-07-01T13:05:01.638+02:00Blueberry and Poppy Seed Bublanina / Bublanina s Čučoriedkami a Makom<div class="separator" style="clear: both; text-align: center;">
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Do you remember <a href="http://slovakroots.blogspot.ch/2012/06/chocolate-cherry-bublanina-cokoladovo.html" target="_blank">this recipe</a>? Here is bublanina (a bubble cake) with whipped egg whites. And <a href="http://bohemiaolej.cz/en/products/domestic-oils/79-poppy-seed-oil/45-poppy-seed-oil-250ml" target="_blank">poppy seed oil</a>, that gives the cake noticeable taste of ground poppy seeds. <br />
This recipe is suitable for softer and literally lighter fruits such as raspberries, strawberries or blueberries. The cake is fluffy and the fruit won't "get lost" in the batter. Heavier and harder fruits, such as plums or peaches are for this kind of batter too heavy.<br />
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<i>Pamätáte si na <a href="http://slovakroots.blogspot.ch/2012/06/chocolate-cherry-bublanina-cokoladovo.html" target="_blank">tento recept</a>? Tu je bublanina so snehom. A <a href="http://bohemiaolej.cz/cz/oleje/34-makovy-olej-250ml" target="_blank">makovým olejom</a>, ktorý dá bublanine zreteľnú chuť mletého maku. </i><br />
<i>Tento recept je vhodný pre mäkkšie a doslova ľahšie ovocie, napríklad maliny, jahody, alebo čučoriedky. Piškóta je nadýchaná a ovocie sa v ceste "nestratí". Tvrdšie a doslova ťažšie ovocie, ako napríklad slivky, alebo broskyne, sú pre tento typ cesta príliš ťažké. </i><br />
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<br />
<b>Blueberry and Poppy Seed Bublanina</b><br />
<br />
<i>3 eggs, separated</i><br />
<i>3 tablespoons granulated sugar </i><br />
<i>3 heaping tablespoons flour </i><br />
<i>1/2 sachet (7 g) baking powder </i><br />
<i>1 tablespoon poppy seeds </i><br />
<i>1 tablespoon poppy seed oil (you can use another oil, such as neutral canola oil) </i><br />
<i>zest of half a lemon </i><br />
<i>1 heaping cup blueberries </i><br />
<i><br /></i>
<i>butter and flour to grease and dust baking pan </i><br />
<i>lemon juice and flour to coat blueberries </i><br />
<i>powdered sugar to dust bublanina </i><br />
<i><br /></i>
<br />
Preheat oven to 190˚C.<br />
Use butter and flour to grease and dust your 22x22 cm large baking tray with high side walls.<br />
In a small bowl, combine flour, baking powder and poppy seeds.<br />
Put egg whites and sugar into a bowl of electric mixer and whip until soft peaks form. Then add the egg yolks and mix briefly. Release the bowl and mix in the flour mix, oil and lemon zest using only a spatula. Pour the mixture onto the prepared baking tray.<br />
Place blueberries coated in lemon juice and flour on top of the batter and put it immediately into the oven to bake for about 20 minutes, or until the surface is golden in colour and the toothpick comes out clean.<br />
After baking, let the bublanina rest for a bit, slice it (4x4) and dust it with powdered sugar.<br />
<br />
Makes 16 pieces.<br />
<br />
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<i><b><br /></b></i>
<i><b>Bublanina s Čučoriedkami a Makom</b></i><br />
<br />
3 vajcia, oddeľte bielka od žĺtkov<br />
3 lyžice kryštálového cukru<br />
3 kopcovité lyžice múky<br />
1/2 vrecka (7g) prášku do pečiva<br />
1 lyžica maku<br />
1 lyžica makového oleja (môžete použiť aj iny olej, napríklad neutrálny repkový)<br />
kôra z polovice citróna<br />
1 kopcovitý pohár čučoriedok<br />
<br />
maslo a múka na vymastenie a vysypanie plechu na pečenie<br />
ctrónová šťava a múka na obalenie čučoriedok<br />
práškový cukor na posypanie upečenej bublaniny<br />
<br />
<i><br /></i>
<i>Predhrejte rúru na 190˚C.</i><br />
<i>Maslom vymastite a múkou vysypte 22x22 cm veľký plech na pečenie s vysokými bokmi. </i><br />
<i>V malej miske zmiešajte múku, prášok do pečiva a mak.</i><br />
<i>Dajte bielka a cukor do nádoby elektrického mixéra a vyšľahajte ľahký sneh. Potom pridajte žĺtky a ešte krátko premiešajte. Uvoľnite nádobu mixéra a už iba stierkou zľahka zamiešajte múku, olej a citrónovú kôru do snehu. </i><br />
<i>Zmes vylejte na pripravený plech.</i><br />
<i>Na povrch poukladajte v citrónovej šťave a múke obalené čučoriedky a ihneď dajte piecť do rúry na cca 20 minút, alebo kým nie je povrch zlatavej farby a špáratko po vpichnutí do stredu plechy ostane čisté. </i><br />
<i>Po upečení nechajte bublaninu krátko oddýchnuť, nakrájajte ju na 4x4 rady a povrch posypte práškovým cukrom.</i><br />
<i><br /></i><i>16 kúskov</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com6tag:blogger.com,1999:blog-5304857209558379549.post-36413957736237046312014-06-23T23:30:00.000+02:002014-06-27T10:49:38.032+02:00Cherry Jam (no sugar) / Čerešňový Džem (bez cukru)<div class="separator" style="clear: both; text-align: center;">
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If you have some extra super ripe and sweet cherries, you could make your jam without any sugar. Make the jam only in a small batch and store it in the refrigerator. If you want to keep cherries, or other fruit for the winter, you should add the sugar in a ratio of 1kg:0.5kg, or 1kg:0.75kg (fruit:sugar), according to the acidity of the fruit. In this case, sterilise filled up and sealed glasses (boil them immersed in water for 10-15 minutes, depends on volume of your canning jars).<br />
If you want to keep it traditional, do not use Amaretto in your already made jam. Instead, pour in some <a href="http://en.wikipedia.org/wiki/Kirsch" target="_blank">kirsch</a>. I'm almost certain that our great great grandmothers did pour something into theirs marmalades. Although, you'll not find it mentioned in any recipe.<br />
And if you'd like to highlight the flavor of jam, but don't want to use liquor, wrap the cherry pits in a single layer of gauze and boil them with pureed cherries for at least 20 minutes. Then discard the pits and proceed further in the recipe. This gives the jam a subtle taste of almonds.<br />
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<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: normal;"><i>Ak máte super extra dozreté a sladké čerešne, môžete z nich pripraviť džem bez cukru. Robte ho iba v malom množstve a skladujte ho v chladničke. Ak chcete uchovať čerešne, alebo aj iné ovocie na zimu, odporúčam pridať cukor v pomere 1kg:0.5kg, alebo 1kg:0.75kg (ovocie:cukor), podľa kyslosti ovocia. V tom prípade naplnené a uzavreté sklíčka aj sterilizujte (varte ponorené vo vode po dobu 10 - 15 minút, podľa objemu pohára). </i></span></span></span></span></span><br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: normal;"><i>Ak sa chcete držať tradícií, do uvareného džemu neprilievajte Amaretto, ale čerešňovicu. Som si takmer istá, že prastaré matere ju do svojich lekvárov prilievali, aj keď to v receptoch spomenuté nenájdete. </i></span></span></span></span></span><br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: normal;"><i>A ak by ste chceli chuť džemu zvýrazniť, ale nechcete použiť likér, zabaľte kôstky z čerešní do jednej vrstvy gázy a povarte ich spolu s rozmixovanými čerešňami po dobu aspoň 20 minút. Potom ich vyberte a pokračujte ďalej v recepte. Takto získa džem jemný nádych mandlí.
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<b><br /></b></span><br />
<div>
<b>Cherry Jam (no sugar)</b><br />
<i><br /></i></div>
<div>
<i>900 g cherries (650 g pitted) </i></div>
<div>
<i>zest of 1 lemon </i></div>
<div>
<i>gelling agent - pectin for adequate amount of fruit </i></div>
<div>
<i>40 ml Amaretto (almond liqueur) optional</i></div>
<div>
<br /></div>
<div>
Sterilise 4 canning jars, 220 ml each. </div>
<div>
Blend about 3/4 of the cherries using hand blender, add lemon zest, the rest of the cherries and let it boil.<br />
Use gelling agent according to the manufacturer's instructions (check in which step you'll add the agent - cold or hot and boiling time). </div>
<div>
After done, stir into your jam Amaretto, if using and immediately pour into your prepared small jars. Close the jar lids tightly and turn upside down. Let it cool completely. Store in a refrigerator. </div>
<div>
<br /></div>
<div>
Makes 4 x 220 ml</div>
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<br />
<i><b>Čerešňový Džem (bez cukru)</b></i><br />
<br />
900 g čerešní (650 g odstopkovaných a vykôstkovaných)<br />
kôra z 1 citróna<br />
želírovací prípravok - pektín na adekvátne množstvo ovocia<br />
40 ml Amaretta (mandľový likér) nemusí byť<br />
<br />
<i>Sterilizujte 4 zaváracie poháre, 220 ml každý. </i><br />
<i>Trištvrte množstva čerešní zľahka rozmixujte ponorným mixérom, pridajte kôru z citróna zvyšné celé čerešne a dajte variť. </i><br />
<i>Želírovací prípravok použijte podľa návodu výrobcu (skontrolujte krok, v ktorom prípravok pridáte - za studena, alebo za tepla a dobu varenia). </i><br />
<i>Po dovarení a odstavení džemu primiešajte likér a ihneď plnite pripravené malé zaváracie poháre. Poháre tesne uzavrite a otočte hore dnom. Poháre nechajte úplne vychladnúť a uložte ich do chladničky.</i><br />
<i><br /></i>
<i>4 x 220 ml </i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-12925390401454083602014-04-26T21:40:00.002+02:002014-04-26T21:40:51.017+02:00Slovak Pasta Part 2 - Halušky (Trepanky), Tarhanky, Ščikanky / Slovenské Cestoviny Časť 2 - Halušky (Trepanky), Tarhanky, Ščikanky<div class="separator" style="clear: both; text-align: center;">
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These pastas are prepared for immediate use. They do not dry for long-term storage as our pasta from the <a href="http://slovakroots.blogspot.ch/2012/11/slovak-pasta-part-1-hevitamky-lecky.html" target="_blank">first part</a>.<br />
Tarhanky and Ščikanky are very similar (picture under this block of text - tarhanaky on the left, ščikanky on the right hand side), prepared from a rolled out dough. Also the use is almost the same - for example, in a pork or smoked meat soup. Tarhanky could also be made with sauerkraut. Halušky, on the other hand, are prepared with a different ratio of potatoes and flour. The dough is more fluid and halušky are formed while thrown into a boiling water. The most typical dish is made with sheep cheese - bryndza, farmer cheese, cabbage, or with potatoes.<br />
For a variation, try green halušky made with spinach, or pinkish red made with beets.<br />
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<i>Tieto cestoviny sa pripravujú k okamžitému použitu, nesušia sa na dlhodobé uskladnenie ako cestoviny z <a href="http://slovakroots.blogspot.ch/2012/11/slovak-pasta-part-1-hevitamky-lecky.html" target="_blank">prvej časti</a>.</i><br />
<i>Tarhanky a ščikanky sú si veľmi podobné (obrázok pod týmto blokom textu - tarhanky vľavo, ščikany vpravo), pripravujú sa z vyvaľkaného cesta, aj použitie majú takmer rovnaké - napríklad do bravčovej alebo údenej polievky. Tarhanky sa tiež zvyknú robiť s kyslou kapustou. Halušky sa na druhej strane pripravujú s iným pomerom zemiakov a múky, cesto je tekutejšie a tvaruje sa pri vhadzovaní do vriacej vody. Najtypickejšie sú s bryndzou, tvarohom, kapustou, alebo so zemiakmi.</i><br />
<i>Pre obmenu skúste zelené halušky so špenátom, alebo červeno-ružové s cviklou. </i><br />
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<b>Halušky (Trepanky) </b><br />
<br />
<i>2 potatoes (270 g </i><i>before peeling</i><i>, 1 potato per person), peeled, grated very fine </i><br />
<i>100 g flour (a bit less or more if needed)</i><br />
<i>1/4 teaspoon salt </i><br />
<br />
<i>water for cooking </i><br />
<i>salt for water</i><br />
<i><br /></i>
Prepare a large amount of boiling, salted water.<br />
Mix potatoes, flour and salt into a sticky and thin batter consistency. Pour the batter onto a large mesh sieve and use spoon to mix it around on the top, while the batter is running down through the sieve. Big drops are created, falling into the water. During this process, the water should boil. Allow the water to foam. Just before boiling over, pour a little cold water into the pot (about half a cup, water will not stop boiling, just won't boil over). Repeat it three times. At this point your halušky should by cooked.<br />
Drain immediately. If you process halušky right away, continue the chosen method. If you won't process them immediately, run some cold water over (to prevent sticking of the pasta together).<br />
<br />
Serves 2<br />
<br />
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<i><br /></i>
<b><i>Halušky (Trepanky)</i></b><br />
<i><br /></i>
2 zemiaky (270 g pred ošúpaním, 1 zemiak na osobu), ošúpané, postrúhané na veľmi jemno<br />
100 g múky (viac, alebo menej, podľa potreby)<br />
1/4 lyžičky soli<br />
<i><br /></i>
voda na varenie<br />
soľ do vody<br />
<br />
<i>Pripravte si väčšie množstvo vriacej, osolenej vody. </i><br />
<i>Zmiešajte zemiaky, múku a soľ do konzistencie lepivého, riedkého cesta. Cesto vylejte na sitko s veľkými okami a varechou premiešavajte stekajúce cesto skrz otvory sita tak, aby sa do vody dostávali "kvapky" cesta. Počas tohoto procesu by voda mala vrieť. Nechajte vodu speniť. Tesne pred vykypením vlejte troška studenej vody do hrnca (asi pol pohára, voda neprestane vrieť, len nevykypí). To zopakujte trikrát. V túto chvíľu by halušky už mali byť uvarené. </i><br />
<i>Okamžite sceďte. Ak spracujete halušky ihneď, pokračujte zvolenou metódou. Ak ich nespracujete ihneď prelejte ich studenou vodou (aby sa nezlepili). </i><br />
<i><br /></i>
<i>2 porcie</i><br />
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<b>Tarhanky, Ščikanky </b><br />
<br />
<i>250 g (2 pieces) potatoes </i><br />
<i>200 g flour </i><br />
<i>salt </i><br />
<i>3 tablespoons water - </i><i>if needed</i><i> </i><br />
<i><br /></i>
<i>water for cooking </i><br />
<i>salt for water </i><br />
<br />
Prepare a large amount of boiling, salted water.<br />
Mix potatoes, flour, salt and water together to form a not too soft dough. Let it sit for at least 10 minutes. Roll it out on the board to a thickness of about 5 mm or thinner. Cut the dough with the knife into strips about 5 cm wide. If you make Tarhanky, take one strip in your hand and tear off the small pieces. If you are making Ščikany, cut off the pieces using a sharp edge of a spoon, let an arc of the spoon shape the individual pieces.<br />
Throw the pieces into a boiling water, pour half of a cup into a boiling over pot for three times (like with Halušky) and when cooked, drain. Run under the cold water immediately.<br />
<br />
Makes 2 - 4 servings<br />
<br />
.....................................................................<br />
<br />
<b><i>Tarhanky, Ščikanky</i></b><br />
<i><br /></i>
250 g (2 ks) zemiakov, ošúpané a postrúhane na jemno<br />
200 g múky<br />
soľ<br />
3 lyžice vody, podľa potreby<br />
<br />
voda na varenie<br />
soľ do vody<br />
<i><br /></i>
<i>Pripravte si väčšie množstvo vriacej, osolenej vody. </i><i>Zo zemiakov, múky, soli a vody si vypracujete nie príliš mäkké cesto. Nechajte ho postáť aspoň 10 minút a vyváľkajte ho na pracovnej doske na hrúbku cca 5mm, alebo tenšie. Pokrájajte nožom na pásy široké asi 5 cm. Ak robíte tarhanky, zoberte si jeden pás cesta do ruky a uštipkávajte (trhajte) malé kúsky. Ak robíte ščikany, odštikávajte kúsky cesta pomocou ostrej hrany lyžice, nechajte oblúk lyžice formovať tvar jednotlivých kúskov. </i><br />
<i>Vhadzujte do vriacej vody, trikrát zalejte kypiací hrniec studenou vodou (rovnako, ako s haluškami) a po uvarení okamžite scedte a prelejte studenou vodou. </i><br />
<i><br /></i>
<i>2 - 4 porcie</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-54464178040283386332014-04-19T11:12:00.001+02:002014-04-19T11:16:36.952+02:00Apricot Slices with Gelatine / Marhuľový Koláč so Želatínou<div class="separator" style="clear: both; text-align: center;">
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After about a year long pause we are coming back! Thank you for your support and unceasing attention.<br />
I hope you find this sunny side up "eggs" appealing and who knows, you might even try to bake it. I wish you lots of fun.<br />
.........................................................................<br />
<i>Asi po ročnej odmlke sa vraciame späť! Ďakujeme za Vašu priazeň a neutíchajúcu pozornosť. </i><br />
<i>Dúfam, že Vás toto "volské oko" poteší a kto vie, možno si ho vyskúšate upiecť. Želám Vám veľa zábavy. </i><br />
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<br />
<b>Apricot Slices with Gelatine</b><br />
<br />
For the dough :<br />
<i>3 egg yolks</i><br />
<i>200 g powdered sugar</i><br />
<i>200 ml neutral oil (canola oil)</i><br />
<i><br /></i>
<i>250 ml milk</i><br />
<i>300 g flour</i><br />
<i>1 sachet baking powder</i><br />
<i><br /></i>
<i>3 egg whites</i><br />
<i>50 g granulated sugar</i><br />
<br />
For cream:<br />
<i>400 ml milk</i><br />
<i>4 tablespoons flour (or semolina)</i><br />
<i><br /></i>
<i>200 g butter, at room temperature</i><br />
<i>150 g powdered sugar</i><br />
<i>1 sachet vanilla sugar</i><br />
<br />
For gelatine:<br />
<i>0.5 l water</i><br />
<i>0.5 l juice collected from your apricot compote/preserve</i><br />
<i>sugar as needed</i><br />
<i>gelatine for 1 l of fluid</i><br />
<br />
To assemble:<br />
<i>apricot compote/preserve (± 30 apricot halves)</i><br />
<br />
<br />
Preheat oven to 200˚C and place some baking paper into a large baking pan with high sides.<br />
<br />
Mix together egg yolks, sugar and oil, then add milk and flour mixed with baking powder.<br />
<br />
Whip the egg whites and sugar till stiff peaks and gently stir into the batter. Pour the batter onto the prepared baking pan and bake for about 17 minutes or until golden brown. When cool, pull the paper away and put it back into the baking pan.<br />
<br />
Use milk and flour (or semolina) to cook a thick cream and allow it to cool down.<br />
<br />
Mix together butter, sugar and vanilla sugar and incorporate it into tho cooled down cream.<br />
<br />
Prepare the gelatine as advised by the manufacturer and boil it with water, juice and sugar.<br />
<br />
Spread the chilled cream onto the cool down pastry, place apricot halves on top of the cream and pour cooling down gelatine over the apricots.<br />
<br />
Wait until the cake is cool down completely and gelatine is solidified, then slice the squares.<br />
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<br />
Makes about 30 pieces<br />
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<i><b>Marhuľový Koláč so Želatínou</b></i><br />
<br />
<i>Na cesto:</i><br />
3 žĺtky<br />
200 g práškového cukru<br />
200 ml neutrálneho oleja (repkový olej) <br />
<br />
250 ml mlieka<br />
300 g polohrubej múky<br />
1 prášok do pečiva<br />
<br />
3 bielka<br />
50 g kryštalového cukru<br />
<br />
<i>Na krém:</i><br />
400 ml mlieka<br />
4 lyžice hrubej múky (alebo krupice)<br />
<br />
200 g masla, izbovej teploty<br />
150 g práškového cukru<br />
1 vanilkový cukor<br />
<br />
<i>Na želatínu:</i><br />
0,5 l vody<br />
0,5 l šťavy z marhuľového kompótu <br />
cukor podľa potreby<br />
želatína na 1l tekutiny<br />
<br />
<i>Na pospájanie:</i><br />
ovocie z marhuľové kompótu (± 30 marhuľových polovíc)<br />
<div>
<br />
<br />
<i>Predhrejte rúru na 200˚C a papierom na pečenie si vysteľte veľký plech s vysokými bočnicami.</i><br />
<i><br /></i>
<i>Vymiešajte spolu žĺtky, cukor a olej, potom pridajte mlieko a múku zmiešanú s práškom do pečiva.</i><br />
<i><br /></i>
<i>Z bielkov a cukru vymiešajte tuhý sneh a opatrne ho zamiešajte do cesta. Cesto vylejte na pripravený plech a pečte približne 17 minút, alebo kým cesto nie je zlatohnedej farby. Po vychladnutí stiahnite papier dole a korpus vložte naspäť do plechu.</i><br />
<i><br /></i>
<i>Z mlieka a múky (prípadne krupice) uvarte hustú kašu a nechajte vychladnúť.</i><br />
<i><br /></i>
<i>Vymiešajte spolu maslo, cukor a vanilkový cukor a zamiešajte ho do vychladnutého krému.</i><br />
<i><br /></i>
<i>Pripravte si želatínu tak, ako to udáva výrobca a uvarte ju spolu s vodou, šťavou a cukrom.</i><br />
<i><br /></i>
<i>Na vychladnuté cesto natrite vychladený krém, navrch poukladajte polky marhulí a zalejte ich chladnúcou želatínou.</i><br />
<i><br /></i>
<i>Nechajte úplne vychladnúť a želatínu zatuhnúť, až potom krájajte na štvorce.</i><br />
<i><br /></i>
<i><br /></i>
<i>30 kúskov</i><br />
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bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-86775612630290486202013-03-29T15:30:00.000+01:002013-03-29T20:15:42.306+01:00Kneaded Mini Cakes with Jam / Hnetený Mini Koláč s Lekvárom<div class="separator" style="clear: both; text-align: center;">
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This recipe is traditionally used for a large baking tray and consists of two identical layers of dough and a middle jam layer. Due to the festive time, it seems that the thematic and individual cakes are a happier choice here. You can cut out any shape for the top layer. You don't have to be limited to your cookie cutter. The classics are lambs, bunnies, chickens, eggs (and cats for Marta).<br />
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<i>Tento recept je pôvodne na veľký plech a skladá sa z dvoch rovnakých vrstiev cesta a lekvárovej vrstvy uprostred. Vzhľadom na sviatočný čas sa mi zdajú tématicke individuálne koláčiky šťastnejším riešením. Na hornú vrstvu môžete vykrojiť akýkoľvek tvar. Nemusíte sa obmedzovať na formičky. Klasické sú barančeky, zajace, kuriatka, vajíčka (a mačky pre Martu). </i><br />
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<br />
<br />
<b>Kneaded Mini Cakes with Jam</b><br />
<br />
<i>2 cups all-purpose flour</i><br />
<i>1 cup powdered sugar</i><br />
<i>250 g butter, at room temperature</i><br />
<i>1 sachet baking powder</i><br />
<i>4 egg yolks</i><br />
<i>handful of ground walnuts (optional)</i><br />
<i><br /></i>
<i>350 ml plum jam (or apricot, strawberry, ...)</i><br />
<br />
<i>butter for greasing the baking pans</i><br />
<i>powdered sugar for dusting</i><br />
<br />
<br />
Pre-grease 12 baking pans, 10 cm in diameter.<br />
Pre-heat the oven to 200˚C.<br />
<br />
Put all the ingredients for the dough into a bowl and knead together till a homogeneous mass forms. Transfer the dough onto your floured work surface. Roll the dough out to the thickness of 3 - 4 mm. Cut out the circles slightly larger than the bottom of the pan and place them in the prepared pans. Press down gently and apply an even layer of jam. Use the remaining dough to cut out decorative shapes and place them on the jam layer.<br />
<br />
Bake for about 12 minutes, until the surface is golden brown.<br />
<br />
After baking and cooling, loosen the edges and take out of the baking pans.<br />
Dust the surface with some powdered sugar.<br />
<br />
12 individual cakes.<br />
<br />
........................................................................<br />
<br />
<b><i>Hnetený Mini Koláč s Lekvárom</i></b><br />
<br />
2 hrnčeky polohrubej, alebo hladkej múky<br />
1 hrnček práškového cukru<br />
1 prášok do pečiva<br />
hrsť mletých vlašských orechov, alebo mandlí (nemusí byť)<br />
250 g masla, izbovej teploty<br />
4 žĺtky<br />
<br />
120 ml slivkového lekváru (alebo marhuľového, jahodového, ...)<br />
<br />
maslo na vymastenie formičiek na pečenie<br />
práškový cukor na pocukrovanie<br />
<br />
<br />
<i>Vymastite 12 formičiek s priemerom 10 cm maslom. </i><br />
<i>Predhrejte rúru na</i><i> 200˚C.</i><br />
<i><br /></i>
<i>Dajte si všetky ingrediencie na cesto do misy a vyformujte homogénne cesto hnetením. Preložte ho na pracovnú plochu a valčekom vyvaľkajte na hrúbu asi 3 - 4 mm. Postupne vykrojujte kruhy o niečo väčšie ako dno formičky a vložte do pripravených foriem. Cesto jemne utlačte a rovnomerne naneste lekvárovú vrstvu. Zo zvyšného cesta vykrojte ozdobné tvary a uložte na lekvár.</i><br />
<i><br /></i>
<i>Pečte asi 12 minút, kým povrch nie je zlato - hnedej farby. </i><br />
<i><br /></i>
<i>Po upečení a vychladnutí uvoľnite okraje a vyklopte ich von. </i><br />
<i>Povrch pocukrujte. </i><br />
<i><br /></i>
<i><br /></i>
<i>12 individuálných koláčov</i><br />
<i><br /></i>
<br />
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<i><br /></i>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com8tag:blogger.com,1999:blog-5304857209558379549.post-49340106620935313882013-03-28T12:58:00.001+01:002013-03-28T12:58:20.239+01:00Easter Bunny (Lamb) / Veľkonočný Zajac (Baránok)<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
The recipe is for use for the contemporary, closable molds, volume of about 450 ml. If your mold is larger, adjust the amount of ingredients as needed.<br />
Those bunnies are meant for show. I remember our grandmother had a similar lamb sitting on the top of the cupboard for about the half a year after Easter. The lamb sat there like a creature from another world.<br />
........................................................................<br />
<i>Recept je na použite do súčasných, uzatvárteľných foriem s objemom cca 450 ml. Ak je Vaša forma väčšia, upravte množstvo ingrediencií podľa potreby. </i><br />
<i>Tento zajac je mienený na výstavku. Pamätám si, ako naša babička mala upečeného baránka aj pol roka po Veľkej noci vyloženého na skrini. Sedel tam ako bytosť z iného sveta.</i><br />
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<br />
<br />
<b>Easter Bunny (Lamb)</b><br />
<br />
<i>2 eggs</i><br />
<i>2 tablespoons water</i><br />
<i>80 g powdered sugar</i><br />
<i>80 g flour</i><br />
<i>20 g cornstarch</i><br />
<i>1/2 teaspoon cinnamon</i><br />
<i>1/2 teaspoon baking powder</i><br />
<i><br /></i>
<i>butter to grease the mold</i><br />
<i><br /></i>
<i>powdered sugar for dusting</i><br />
<i>cinnamon</i><br />
<i>2 cloves </i><br />
<br />
<br />
Pre-grease the both sides of the mold and close them together.<br />
<br />
Preheat oven to 180˚C.<br />
<br />
In a bowl, mix together sugar, flour, starch, baking powder and cinnamon and stir in the eggs with water. Mix until a homogeneous mass forms, and pour it into the tightly closed mold.<br />
Immediately put in the oven and bake for about 20 minutes, or until a successful <a href="http://Poppy Seed Lemon Bábovka (Bundt Cake) / Makovo Citrónová Bábovka" target="_blank">test with a toothpick</a>.<br />
<br />
Allow to cool slightly inside the mold. Use the mold rim as a knife guid to even the bottom flat. Then carefully open the mold and take the bunny out and let it cool down completely.<br />
Place it down on a serving plate, dust with some powdered sugar mixed with some cinnamon, tie a ribbon around the bunny's neck and insert the cloves in the place of bunny's eyes.<br />
<br />
Makes one 3D bunny.<br />
<br />
........................................................................<br />
<br />
<b><i>Veľkonočný Zajac (Baránok)</i></b><br />
<br />
2 vajcia<br />
2 lyžice vody<br />
80 g práškového cukru<br />
80 g múky<br />
20 g kukuričného škrobu<br />
1/2 lyžičky škorice<br />
1/2 lyžičky prášku do pečiva<br />
<br />
maslo na vymastenie formy<br />
<br />
práškový cukor<br />
škorica<br />
2 klinčeky<br />
<br />
<br />
<i>Maslom vymastite obe polovice formy a formu uzavrite. </i><br />
<i><br /></i>
<i>Predhrejte rúru na 180˚C.</i><br />
<i><br /></i>
<i>V miske zmiešajte spolu cukor, múku, škrob, prášok do pečiva a škoricu a primiešajte vajcia s vodou. Vymiešajte do homogénnej hmoty a vylejte do pevne uzavretej formy.</i><br />
<i>Ihneď dajte piecť na 20 minút, alebo do úspešného<a href="http://Poppy Seed Lemon Bábovka (Bundt Cake) / Makovo Citrónová Bábovka" target="_blank"> testu so špáratkom</a>. </i><br />
<i><br /></i>
<i>Nechajte mierne vychladnúť vo forme. Okraj formy použite ako vodítko na zarovnanie prípadných nerovností dna. Potom formu opatrne otvorte a vyberte zajaca von a nechajte úplne vychladnúť. </i><br />
<i>Posaďte ho na servírovací tanier, pocukrujte práškovým cukrom zmiešaným so škoricou, na krk uviažte stužku a na miesto očí vsaďte klinčeky. </i><br />
<i><br /></i>
<i>Jeden 3D zajac.</i><br />
<i><br /></i>
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<i><br /></i>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com3tag:blogger.com,1999:blog-5304857209558379549.post-62968970202474745112013-03-27T14:58:00.001+01:002013-03-27T23:03:57.373+01:00Easter Bread - Paska / Veľkonočná Paska<div>
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<br /></div>
<br />
Sweet paska is together with ham and beetroot quite an exceptional combination in the everyday Slovak cuisine. It's reserved for the special occasions, such as the Christmas Sauerkraut soup with the cheese (apple) leavened cake.<br />
If you made your syrek just before paska, you could substitute milk added into the dough with some whey leftover from the making of syrek.<br />
.........................................................................<br />
<i>Sladká paska je spolu so šunkou a cviklou výnimočnou kombináciou v slovenskej kuchyni typickou hádam len pre špeciálne príležitosti, ako je napríklad vianočná kapustnica s tvarohovým (jablkovým) kysnutým koláčom. </i><br />
<i>Ak ste skôr ako pasku robili syrek, môžete časť mlieka prilievaného do cesta nahradiť srvátkou zo syrka.</i><br />
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<br />
<br />
<b>Easter Bread - Paska</b><br />
<br />
For leaven<br />
<i>1 tablespoon sugar</i><br />
<i>100 ml milk</i><br />
<i>40 g fresh yeast</i><br />
<br />
For dough<br />
<i>500 g all purpose flour, plus more for dusting</i><br />
<i>1/2 sachet baking powder</i><br />
<i>1/2 teaspoon salt</i><br />
<i>2 1/2 tablespoons sugar</i><br />
<i>100 g butter, melted</i><br />
<i>1 egg</i><br />
<i>250 ml milk</i><br />
<i>handful of rasins</i><br />
<br />
<i>neutral oil for greasing the baking pans</i><br />
<i>1 egg for egg-wash</i><br />
<i><br /></i>
<br />
Heat up all milk.<br />
Prepare the leaven by adding sugar and fresh yeast to some of the milk. Let sit for about 15 minutes.<br />
<br />
In a large bowl sieve the flour, salt, baking powder, add sugar and stir. Pour in the leaven, egg and work in the butter and some of the milk. Pour milk gradually, as needed. When the dough has the right consistency, add the raisins.<br />
Knead the dough altogether for about 10 minutes. Use a stand or hand mixer, but knead the dough using your hands for at least last minute.<br />
<br />
Clean the sides of the bowl with a spatula, concentrating dough in the middle. Dust with flour, cover and leave it in a warm place for about one hour or until the dough has doubled its volume.<br />
<br />
Use neutral oil to pre-grease the bottom and sides of the baking pans. Use a rectangular shape pan, or a bundt cake pan.<br />
<br />
Transfer the rested dough onto a lightly floured work surface and divide the dough into the pre-greased baking pans. Put 400 g of dough into the smallest pan (20 x 11 cm), 500 g into the medium size pan (25 × 11 cm) and 600 g of dough into a large pan (30 x 11 cm) and the bundt cake pan.<br />
Cover the pans with the dough in them with a towel and let it rise again for about 45 to 60 minutes.<br />
<br />
Preheat the oven to 200˚C.<br />
<br />
Brush the surface of the risen dough with some egg-wash just before inserting them into the oven.<br />
Bake until golden dark brown, for about 20 minutes.<br />
<br />
Allow to cool slightly inside the pan, then loosen the sides and remove paska from the pan. Let it cool down completely on a wire rack, or a towel.<br />
<br />
Store the same way as bread, or freeze while still fresh.<br />
<br />
<br />
Makes one small, one middle size loaf and two mini size bundt cakes.<br />
<br />
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<br />
<b><i>Veľkonočná Paska</i></b><br />
<br />
<i>Na kvások:</i><br />
1 lyžica cukru<br />
100 ml mlieka<br />
40 g droždia<br />
<br />
<i>Na cesto:</i><br />
500 g hladkej múky, plus viac na pomúčenie<br />
1/2 prášku do pečiva<br />
1/2 lyžičky soli<br />
2 1/2 lyžice cukru<br />
100 g masla, roztopené<br />
1 vajce<br />
250 ml mlieka<br />
hrsť hrozienok<br />
<br />
neutrálny olej na vymastenie foriem na pečenie<br />
vajce na potretie<br />
<br />
<br />
<i>Ohrejte všetko mlieko.</i><br />
<i>Pripravte si kvások tak, že do časti mlieka dáte cukor a droždie na kvások. Nechajte postáť asi 15 minút.</i><br />
<i><br /></i>
<i>Do veľkej misky si preosejte múku, pridajte soľ, prášok do pečiva, cukor a premiešajte. Prilejte kvások, vajce a zapracujte maslo a časť mlieka. Mlieko dolievajte iba postupne, podľa potreby. Keď máte cesto správnej konzistencie, prisypte za hrsť hrozienok.</i><br />
<i>Cesto mieste asi 10 minút. Použite stolový, alebo ručný mixér, ale poslednú minútu mieste rukou.</i><br />
<i><br /></i>
<i>Očistite boky misy a sústreďte cesto v strede. Pomúčte, zakryjte a odložte na teplé miesto. Nechajte kysnúť asi jednu hodinu, alebo kým cesto nezdvojnásobí svoj objem.</i><br />
<i><br /></i>
<i>Neutrálnym olejom vymastite dno a boky foriem na pečenie. Použite podlhovasté formy, alebo bábovkovú formu.</i><br />
<i><br /></i>
<i>Vykysnuté cesto preložte na ľahko pomúčenú pracovnú plochu a rozdeľte cesto do pripravenných foriem na pečenie. Do najmenšej formy (20 x 11 cm) odvážte 400 g cesta, stredne veľkej (25 x 11 cm) 500 g a do veľkej formy (30 x 11 cm) a formy na bábovku po 600 g vykysnutého cesta.</i><br />
<i>Formy s cestom prikryjte utierkou a nechajte kysnúť asi 45 - 60 minút.</i><br />
<i><br /></i>
<i>Predhrejte rúru na 200˚C.</i><br />
<i><br /></i>
<i>Tesne pred vložením foriem do rúry potrite povrch rozšľahaným vajcom.</i><br />
<i>Pečte do zlatohneda, asi 20 minút.</i><br />
<i><br /></i>
<i>Po upečení nechajte pasku mierne vychladnúť, uvoľnite boky a vyberte ju von. Nechajte úplne vychladnúť na mriežke, alebo na utierke.</i><br />
<i><br /></i>
<i>Skladujte rovnako ako chlieb, prípadne zamrazte ešte čerstvú.</i><br />
<i><br /></i>
<i><br /></i>
<i>Jeden malý, jeden stredne veľký bochník a dve mini bábovky.</i><br />
<i><br /></i>
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<i><br /></i>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-80587722219970678062013-03-26T17:27:00.000+01:002013-03-27T23:05:15.308+01:00Easter Egg Cheese - Syrek / Veľkonočný Syrek - Hrudka<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
For preparing the paska bread for the next day you could put aside the strained whey. Let the cheese drain by hanging it on a kitchen tap or if you have a deep saucepan hang it from a wooden spoon placed on the edges of the pan.<br />
........................................................................<br />
<i>Scadenú srvátku si môžete odložiť na zarobenie cesta na zajtrajšiu pasku. Hrudku dajte odkvapkať na hrdlo vodovodu, alebo zaveste na varechu, ktorú prevesíte cez dostatočne vysoký hrniec. </i><br />
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<br />
<br />
<b>Easter Egg Cheese - Syrek</b><br />
<br />
<i>1l milk</i><br />
<i>10 eggs</i><br />
<i>pinch of salt</i><br />
<i>pinch of ground black pepper (optional)</i><br />
<br />
<br />
Put all the ingredients into a double boiler, stir thoroughly and cook until the solids are separated from the liquid.<br />
<br />
Lay the bottom of a strainer with several layers of muslin and pour in the cooked mass. Gather the loose ends of the muslin in the middle and press firmly to squeeze all the excess liquid out. Tie down using a kitchen twine and let it drain fro a few hours.<br />
<br />
Store in the fridge for up to 5 days.<br />
<br />
<br />
1 cheese ball<br />
<br />
........................................................................<br />
<br />
<b><i>Veľkonočný Syrek - Hrudka</i></b><br />
<br />
1l mlieka<br />
10 vajce<br />
štípka soli<br />
štípka mletého čierného korenia (nemusí byť)<br />
<br />
<br />
<i>Dajte všetky ingrediencie na syrek do nádoby s dvojitým dnom, poriadne premiešajte a varte kým sa neoddelí pevná časť od tekutej. </i><br />
<i><br /></i>
<i>Vyložte dno cedníka niekoľkými vrstavmi gázy a prelejte uvarenú hmotu cez ňu. Nariaste voľné strany gázy do stredu, tlakom zhora sa snažte vytlačiť prebytočnú tekutinu. Zaviažte pevnou niťou a nechajte pár hodín odkvapkať. </i><br />
<i><br /></i>
<i>Syrek skladujte v chladničnie do 5 dní.</i><br />
<i><br /></i>
<i><br /></i>
<i>Jedna hrudka</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com1tag:blogger.com,1999:blog-5304857209558379549.post-14742672065123275552013-03-25T20:21:00.000+01:002013-03-27T23:06:14.477+01:00Horseradish (with Apple) / Chren (s Jablkom) <div class="separator" style="clear: both; text-align: center;">
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<br />
It's preferable to grate a horseradish outdoors. If you don't have that opportunity, it is important that you have your room well ventilated while grating or mixing. I recommend to wear a scarf over your nose and mouth and a ski goggles for your eyes!<br />
.......................................................<br />
<i>Chren strúhajte najradšej vonku. Ak nemáte tú možnosť, je dôležité, aby ste miestnosť počas strúhania, alebo mixovania vetrali. Odporúčam šatku cez nos a ústa a lyžiarské okuliare na oči!</i><br />
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<br />
<b>Horseradish (with Apple)</b><br />
<br />
<i>125 ml water</i><br />
<i>80 ml vinegar</i><br />
<i>1 tablespoon sugar</i><br />
<i>1/4 teaspoon salt</i><br />
<i><br /></i>
<i>250 g horseradish</i><br />
<i>400 g apples</i><br />
<br />
<br />
Put water, vinegar, sugar and salt into the pot and let it boil briefly.<br />
<br />
Dice horseradish and apples and place them into a bowl of a food processor. Pour hot brine and mix everything until smooth (about 15 minutes).<br />
You can also grate the horseradish and apples using a fine grater and than pour the boiled brine over it.<br />
<br />
Transfer into a sterile and sealable container. Keep in the refrigerator for a couple of weeks .<br />
<br />
<br />
Makes about 3/4l of horseradish.<br />
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<i><b><br /></b></i>
<i><b>Chren (s Jablkom) </b></i><br />
<br />
125 ml vody<br />
80 ml ocotu<br />
1 lyžica cukru<br />
1/4 lyžičky soli<br />
<br />
250 g chrenu<br />
400 g jabĺk<br />
<br />
<br />
<i>Dajte vodu, ocot, cukor a soľ do hrnca a nechajte krátko zovrieť.</i><br />
<i><br /></i>
<i>Nakrájajte chren a jablká na kocky a dajte ich do misky kuchynského robota. Zalejte horúcim nálevom a rozmixujte všetko na hladkú kašu (asi 15 minút).</i><br />
<i>Chren a jablká môžete aj nastrúhať na jemnom strúhadle a zaliať pripraveným nálevom. </i><br />
<i><br /></i>
<i>Preložte do sterilnej a uzatvárateľnej nádoby. Skladujte pár týždňov v chladničke.</i><br />
<i><br /></i>
<i><br /></i>
<i>Asi 3/4l chrenu</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com1tag:blogger.com,1999:blog-5304857209558379549.post-6318207643107432172013-03-25T20:15:00.000+01:002013-03-27T23:06:47.936+01:00Easter (Not Preserved) Beetroot with Horseradish / Veľkonočná (Nezaváraná) Cvikla s Chrenom<div class="separator" style="clear: both; text-align: center;">
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<b>Easter Week</b><br />
From now on every day until Friday I'll bring you a traditional recipe for your Easter table. Each of these recipes can be prepared now, except the egg cheese, which is the best to be cooked on Saturday morning.<br />
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If you leave the water in which you cooked the beetroot and the cold water in which you peeled them and you"ll pour in a few tablespoons of vinegar, you can dye some hard-boiled eggs, or an empty shells for decoration. Eggs will have a brownish red color dyed in the water in which the beets were cooked and a gently pink color in the water in which the beets were peeled (depends on how long you macerated the eggs).<br />
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<b><i>Veľkonočný týždeň</i></b><br />
<i>Od dnes každý deň až do piatku Vám prinesiem tradičný recept na Váš Veľkonočný stôl. Každý z týchto receptov môžete pripraviť už teraz, až na syrovú hrudku, ktorú je najlepšie uvariť v sobotu ráno.</i><br />
<i><br /></i>
<i>Ak si necháte obe vody, v ktorých ste varili a lúpali cviklu a dáte do nich pár lyžíc octu, možete v nich zafarbiť na tvrdo uvarené vajcia, alebo vyfúknuté škrupinky na dekoráciu. Vajcia budú mať hnedo červenú farbu vo vode, v ktorej sa cvikla varila a jemne ružovú farbu vo vode, v ktorej sa cvikla lúpala (závisi aj od dĺžky macerovania). </i><br />
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<br />
<b>Easter (Not Preserved) Beetroot with Horseradish</b><br />
<br />
<i>1 kg beetroot</i><br />
<i>1 teaspoon salt</i><br />
<i>1 tablespoon granulated brown sugar</i><br />
<i>160 ml vinegar</i><br />
<i>40 g horseradish</i><br />
<br />
<br />
Place whole, unpeeled and raw beetroot in a pan with cold water and let it boil. Boil until semi-soft, for about 50 minutes (depends upon the size of the beetroots).<br />
<br />
Transfer the cooked beetroots immediately into cold water and peel the skin off (wear rubber gloves).<br />
<br />
Cut the peeled beetroots into large cubes and place them in a bowl of a food processor. Cut the horseradish into small cubes and mix along the beetroot until smooth.<br />
An alternative would be grating the peeled beetroot and horseradish by hand using the finest grater.<br />
<br />
Add salt, sugar, vinegar and mix again or stir (if you grated beetroot and horseradish). Allow to sit for about an hour, then taste and adjust the amount of salt, sugar and vinegar (or even horseradish) according to your taste.<br />
<br />
Transfer into a sterile and sealable container. Store in the refrigerator for about 2 weeks.<br />
<br />
<br />
Makes about 1l of beetroot.<br />
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<b><i><br /></i></b>
<b><i>Veľkonočná (Nezaváraná) Cvikla s Chrenom</i></b><br />
<br />
1 kg cvikly<br />
1 lyžička soli<br />
1 lyžica hnedého kryštalového cukor<br />
160 ml ocotu<br />
40 g chrenu<br />
<br />
<br />
<i>Vložte celú, surovú a neolúpanú cviklu do hrnca so studenou vodou a dajte zovrieť. Varte do polomäkka, asi 50 minút (závisi od veľkosti cvikly).</i><br />
<i><br /></i>
<i>Uvarenú cviklu ihneď preložte do studenej vody a ošúpte ju (použijte rukavice).</i><br />
<i><br /></i>
<i>Ošúpanú cviklu nakrájajte na väčšie kocky a vložte ich do nádoby kuchynského robota. Chren nakrájajte na malé kocky a rozmixujte spolu s cviklou na kašu.</i><br />
<i>Prípadne ošúpanú cviklu a chren postrúhajte ručne na najjemnejšom strúhadle.</i><br />
<i><br /></i>
<i>Pridajte soľ, cukor, ocot a rozmixujte, alebo premiešajte (ak ste cviklu a chren strúhali). Nechajte postáť asi hodinu, potom ochutnajte a podľa potreby upravte pomer soli, cukru a octu (prípadne aj chrenu).</i><br />
<i><br /></i>
<i>Preložte do sterilnej a dobre uzatvárateľnej nádoby. Skladujte v chladničke cca 2 týždne.</i><br />
<i><br /></i>
<i><br /></i>
<i>Cca 1l cvikly.</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-59209609771572822632013-02-26T10:05:00.001+01:002013-03-02T10:01:24.211+01:00Hriatô Two Ways / Hriatô na Dva Spôsoby<div class="separator" style="clear: both; text-align: center;">
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Hriatô tastes better than it looks. The bacon-and-honey hriatô has a mild sweet taste, while the butter-and-sugar one is something like a caramel liquor. Drink fast as fat in this hot drink sets really quickly. <br />
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<i>Hriatô chutí lepšie, ako vyzerá. Hriatô so slaninou a medom má mierne sladkú chuť, zatiaľ čo s maslom a cukorom chutí niečo ako karamelový likér. Pite rýchlo, lebo tuk v tomto horúcom nápoji tuhne naozaj rýchlo.</i><br />
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<br />
<br />
<b>Hriatô Two Ways</b><br />
<br />
<u>With bacon and honey:</u><br />
<i>bacon, finely diced</i><br />
<i>lard</i><br />
<i>honey</i><br />
<i>fruit distillate such as <a href="http://en.wikipedia.org/wiki/Slivovitz" target="_blank">plum brandy</a>, pear spirit, <a href="http://en.wikipedia.org/wiki/Calvados_(brandy)" target="_blank">calvados</a>, ...</i><br />
<br />
<br />
Sautee some bacon in a saucepan, add some lard as a starter. When crispy, add some honey and let it bubble a bit. Take off the heat and pour the alcohol in. Return to heat and heat up. Do not let it boil.<br />
Serve hot.<br />
<br />
<u>With butter and sugar:</u><br />
<i>sugar</i><br />
<i>butter</i><br />
<i>fruit distillate such as plum brandy, pear spirit, calvados, ...</i><br />
<br />
<br />
Put sugar and butter in the saucepan and melt it together aiming for dark caramel. Do not stir, just gently swirl the pan and the caramel inside. Take off the heat and pour the alcohol in. Return to heat and heat up until the caramel is dissolved. Do not let it boil.<br />
Serve hot.<br />
<br />
.........................................................................<br />
<i><b><br /></b></i>
<i><b>Hriatô na Dva Spôsoby</b></i><br />
<br />
<i><u>So slaninou a medom:</u></i><br />
slanina, nakrájana na jemno<br />
masť<br />
med<br />
ovocná pálenka napríklad <a href="http://sk.wikipedia.org/wiki/Slivovica" target="_blank">slivovica</a>, hruškovica, <a href="http://sk.wikipedia.org/wiki/Calvados_(n%C3%A1poj)" target="_blank">calvados</a>, ...<br />
<br />
<br />
<i>Dajte slaninu a masť do hrnca a opražte. Keď je slanina chrumkavá, pridajte med a nechajte chvíľu bublať. Odstavte prívod tepla a vlejte alkohol. Vráťte hrniec späť na oheň a ohrievajte kým sa med nerozpustí. Hriatô nesmie vrieť.</i><br />
<i>Podávajte horúce.</i><br />
<br />
<br />
<i><u>S maslom a cukrom:</u></i><br />
cukor<br />
maslo<br />
ovocná pálenka napríklad slivovica, hruškovica, calvados, ...<br />
<br />
<br />
<i>Dajte cukor a maslo do hrnca, nechajte ich na miernom ohni rozpustiť sa. Nemiešajte, len jemným krúžením hrncom premiešavajte karamel kým nie je tmavej farby. Odstavte prívod tepla a vlejte alkohol. Vráťte hrniec späť na oheň a ohrievajte kým sa karamel nerozpustí. Hriatô nesmie vrieť.</i><br />
<i>Podávajte horúce.</i><br />
<br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-45582345016895043262013-02-22T10:47:00.000+01:002013-02-22T10:47:27.755+01:00Pork Rind Spread / Škvarková Nátierka<div class="separator" style="clear: both; text-align: center;">
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<br />
Pork rind spread has a delicate, almost exquisite taste when the ratio of the ingredients in the recipe is properly balanced. Experiment with it and you'll come up with the best one. Try other herbs, too or grainy mustard instead.<br />
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<i>Škvarková nátierka má delikátnu, takmer vyberanú chuť pokiaľ sa správne vystihnú pomery v recepte. Experimentujte a prídete na ten najlepší pomer pre Vás. Vyskúšajte aj iné bylinky, alebo hrubozrnú horčicu. </i><br />
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<br />
<br />
<b>Pork Rind Spread</b><br />
<br />
<i>1 cup pork rinds</i><br />
<i>1 small onion</i><br />
<i>1 clove garlic</i><br />
<i>2 eggs, hard boiled</i><br />
<i>2 tablespoons mustard</i><br />
<i><br /></i>
<i>salt and pepper to taste</i><br />
<i>parsley for decoration</i><br />
<br />
<br />
Separate 1/4 of an onion and about half of one egg and set aside.<br />
Put the remaining ingredients into a bowl (using a food processor or a hand blender) and mix it all together. Transfer the mixture into a small bowl.<br />
Cut the onion and egg as fine as possible and stir it into the mixture.<br />
Season with salt and pepper to taste.<br />
This spread is best served on a toasted bread sprinkled with finely chopped parsley .<br />
<br />
Makes 2 - 4 servings.<br />
<br />
<br />
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<br />
<b><i>Škvarková Nátierka</i></b><br />
<br />
1 pohár škvariek<br />
1 menšia cibuľa<br />
1 strúčik cesnaku<br />
2 vajcia, uvarené na tvrdo<br />
2 lyžice horčice<br />
<br />
soľ a čierné korenie podľa chuti<br />
petržlenová vňať na ozdobenie<br />
<br />
<br />
<i>Odobert 1/4 z cibule a asi polovicu jedného vajca a odložte bokom.</i><br />
<i>Zvyšné suroviny dajte do misky a rozmixujte (robotom, alebo ponorným mixérom) na pomerne jemnú hmotu. Preložte do menšej misky.</i><br />
<i>Odloženú cibuľu a vajce nakrájajte na jemno a primiešajte do rozmixovanej zmesi.</i><br />
<i>Osoľte a okoreňte podľa chuti.</i><br />
<i>Nátierku servírujte posypanú nakrájanou petržlenovou vňaťou na opečenom chlebe, alebo pečive.</i><br />
<i><br /></i>
<i>2 - 4 porcie</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-38969583885112530732013-02-19T08:33:00.000+01:002013-02-19T08:33:18.354+01:00Lattice Cheesecake / Tvarohový Mriežkový Koláč<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><br />
If you double the amounts in this recipe, you can make the cake in a large baking tray (the original idea). You don't have to roll the sausages out of the dough for the lattice. Roll the dough out using a rolling pin, then cut the dough using a knife or a pastry wheel. Or use a cookie cutter, or rim of a glass to cut the shapes out and place them on the top.<br />
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<i>Ak </i><i>zdvojnásobíte množstvá v </i><i>tomto recepte, možete koláč urobiť na veľkom plechu (pôvodná idea). Pruhy mriežky na koláči nemusíte šúľať, cesto môžete vyváľkať valčekom a pruhy narezať nožom, alebo radielkom. Prípadne vykrojte tvary formičkou, alebo pohárom a tie poukladajte na vrch. </i><br />
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<br />
<br />
<br />
<b>Lattice Cheesecake</b><br />
<br />
For cheese filling:<br />
<i>500 g soft farmer cheese</i><br />
<i>4 heaping tablespoons powdered sugar </i><br />
<i>1 sachet vanilla sugar</i><br />
<i>1 egg</i><br />
<i>zest of one lemon</i><br />
<br />
For dough:<br />
<i>200 g all-purpose flour</i><br />
<i>125 g butter, room temperature</i><br />
<i>1 egg</i><br />
<i>125 g powdered sugar</i><br />
<i>1/2 sachet baking powder</i><br />
<i>1 sachet vanilla sugar</i><br />
<i><br /></i>
<i>butter to grease the baking pan</i><br />
<i>raisins to decorate</i><br />
<i>powdered sugar for dusting</i><br />
<br />
<br />
Grease and butter a springform pan with 24 cm in diameter.<br />
Preheat oven to 200˚C.<br />
Mix all ingredients for the filling in a medium sized bowl.<br />
Mix all ingredients for the dough together until a homogenous dough forms and divide it into two parts - one bigger for the bottom and sides, and a second smaller for the lattice.<br />
Roll out the bigger dough to about 30 cm round shape and a thickness of about 4 mm. Transfer the dough carefully into a pan and shape the side edges up to about 3 cm.<br />
Pour the filling in.<br />
Roll a sausage like shape out of the remaining dough and lay them parallel over the filling in a single layer. The second layer will be perpendicular to the first layer.<br />
Decorate with raisins.<br />
Bake in preheated oven for 25 minutes, or until the lattice is gold-brown color.<br />
Open the pan only after the cake is completely cool down.<br />
Dust with powdered sugar and serve.<br />
<br />
8 servings<br />
<br />
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<br />
<i><b>Tvarohový Mriežkový Koláč</b></i><br />
<br />
<i>Na tvaroh:</i><br />
500 g jemného tvarohu<br />
4 kopcovité lyžice práškového cukru<br />
1 vrecúško vanilkového cukru<br />
1 vajce<br />
kôra z jedného citróna<br />
<br />
<i>Na cesto:</i><br />
200 g polohrubej, alebo hladkej múky<br />
125 g masla, izbovej teploty<br />
1 vajce<br />
125 g práškového cukru<br />
1/2 sáčka prášku do pečiva<br />
1 sáčok vanilkového cukru<br />
<br />
maslo na vymastenie formy na pečenie<br />
hrozienka na ozdobenie<br />
práškový cukor na posypanie<br />
<br />
<br />
<i>Maslom vymastite kruhovú formu na pečenie s priemerom 24 cm.</i><br />
<i>Predhrejte rúru na 200˚C.</i><br />
<i>Všetky suroviny na tvaroh zmiešajte v stredne veľkej miske.</i><br />
<i>Zo všetkých surovín na cesto vypracujte homegénnu masu a rozdeľte ju na dve časti - jednu väčšiu na dno a boky a druhú menšiu časť na mriežku.</i><br />
<i>Časť na dno vyvaľkajte na priemer asi 30 cm a na hrúbku asi 4 mm. Cesto opatrne preložte do formy a vytvarujte bočné okraje do výšky asi 3 cm.</i><br />
<i>Na cesto vylejte tvarohovú hmotu.</i><br />
<i>Zo zvyšného cesta ušúľajte šúľky, ktoré na tvaroh ukladajte v jednej vrstve paralelne a potom kolmo na ne v druhej vrstve.</i><br />
<i>Ozdobte hrozienkami.</i><br />
<i>Pečte v predhriatej rúre 25 minút, alebo kým nie je mriežka z cesta zlato-hnedej farby.</i><br />
<i>Formu otvorte až po úplnom vychladení koláča.</i><br />
<i>Posýpte práškovým cukrom a servírujte.</i><br />
<i><br /></i>
<i><br /></i>
<i>8 porcií</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-28434135301085604492013-02-15T08:23:00.000+01:002013-02-15T08:23:45.560+01:00Walnut Cake with Egg Yolk Glaze / Orechový Koláč so Žĺtkovou Polevou <div class="separator" style="clear: both; text-align: center;">
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The yolk-sugar glaze tends to be rather fragile after it dries out. Slice the cake only after the glaze is completely dry and you'll have quite straight edges. Use a bread or tomato knife.<br />
If you like your cake or the glaze with a bit of texture, replace half of the powdered sugar with caster sugar. It will never completely dissolve. But it's a question of preferences.<br />
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<i>Po stuhnutí je žĺtkovo-cukrová poleva pomerne krehká. Ak budete koláč krájať po úplnom vyschnutí polevy, budete mať okraje rovné. Použite nôž na krájanie chleba, alebo paradajok.</i><br />
<i>Ak máte v ceste, alebo v poleve radi štruktúru, nahraďte polovicu práškového cukru cukrom kryštálovým. Ani v ceste ani v poleve sa nikdy dokonale nerozpustí. Je to ale otázka preferencií.</i><br />
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<br />
<b>Walnut Cake with Egg Yolk Glaze</b><br />
<br />
For batter:<br />
<i>280 g butter, room temperature</i><br />
<i>280 g powdered sugar</i><br />
<i>200 g walnuts, ground</i><br />
<i>180 g all-purpose flour</i><br />
<i>1 sachet (15 g) baking powder</i><br />
<i>5 egg whites</i><br />
<br />
For glaze:<br />
<i>5 egg yolks</i><br />
<i>200 g powdered sugar</i><br />
<i>1 sachet (8 g) vanilla sugar</i><br />
<i><br /></i>
<i>oil and flour to oil and to dust the baking tray</i><br />
<br />
<br />
Oil and dust with flour your baking tray with high sides (38 x 28 cm).<br />
Preheat oven to 200˚C.<br />
In a bowl of your stand mixer whisk together butter and sugar. In another bowl stir together nuts, flour and baking powder and gradually add it to butter and sugar mixture.<br />
Beat egg whites until stiff and gently stir them into the butter-walnuts mixture. Pour the batter onto the prepared baking tray, flatten the surface and let the cake bake for about 17 minutes, or until golden - brown.<br />
While the cake is baking, prepare the glaze. Beat the egg yolks, powdered sugar and vanilla sugar until pale pastel color (about 5 minutes). Keep stirring the glaze, don't let the surface to dry.<br />
After the cake is baked, let it cool down for about 2-3 minutes and pour the glaze on top of the cake. Use a spatula to flatten the surface. Let it cool and dry the glaze completely.<br />
Slice the cake with a sharp serrated knife. Cut through the frosting first, then through the rest.<br />
<br />
About 36 pieces.<br />
<br />
.........................................................................<br />
<br />
<i><b>Orechový Koláč so Žĺtkovou Polevou</b></i><br />
<br />
<i>Na cesto:</i><br />
280 g masla, izbovej teploty<br />
280 g práškového cukru<br />
200 g mletých orechov<br />
180 g hladkej múky<br />
1 prášok do pečiva<br />
5 bielkov<br />
<br />
<i>Na polevu:</i><br />
5 žĺtkov<br />
200 g práškového cukru<br />
1 vanilkový cukor<br />
<br />
olej a múka na vymastenie a vysypanie plechu na pečenie<br />
<br />
<br />
<i>Olejom vymastite a múkou vysypte plech na pečenie s vysokými bokmi.</i><br />
<i>Predhrejte rúru na 200˚C.</i><br />
<i>V mise mixéra vymiešajte maslo s cukrom. V inej mise premiešajte spolu orechy, múku a prášok do pečiva a pridajte do vymiešaného masla s cukrom.</i><br />
<i>Z bielkov vyšľahajte tuhý sneh, ktorý opatrne zamiešajte do maslovo - orechovej zmesi. Cesto vylejte na pripravený plech, povrch vyrovnajte a dajte piecť na 17 minút, kým nie je zlato - hnedej farby.</i><br />
<i>Počas pečenia cesta si pripravte polevu tak, že mixérom vymiešate žĺtky, práškový a vanilkový cukor do svetlej pastelovej farby (asi 5 minút). Polevu miešajte až do upotrebenia, aby povrch nezaschol.</i><br />
<i>Po upečení nechajte cesto vychladnúť cca 2 - 3 minúty a na vrch vylejte a stierkou vyrovnajte žĺtkovu polevu. Koláč nechajte úplne vychladnúť a polevu úplne vyschnúť.</i><br />
<i>Koláč krájajte ostrým, zúbkovaným nožom tak, že najprv narežte polevu, až potom režte skrz cesto.</i><br />
<i><br /></i>
<i>Cca 36 kúskov.</i><br />
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<iframe allowfullscreen="" frameborder="0" height="366" mozallowfullscreen="" src="http://player.vimeo.com/video/59680051?byline=0&portrait=0&color=f0ed60" webkitallowfullscreen="" width="650"></iframe>
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com2tag:blogger.com,1999:blog-5304857209558379549.post-63380263423980260972013-02-14T10:51:00.000+01:002013-03-27T23:07:42.784+01:00Valentine's Flaming Hearts / Valentínske Horiace Srdcia<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
There is no real tradition of celebrating a st. Valentine's day in Slovakia. Nevertheless, the heart symbol is used e.g. gingerbread hearts and flaming hearts.<br />
If you don't have a cookie cuter in the form of a flaming heart, you could cut the shape out of paper and use the tip of a sharp knife to cut it out of the dough.<br />
......................................................................<br />
<i>Na Slovensku nemá sviatok sv. Valentína príliš veľkú tradíciu. Napriek tomu sa symbol srdca používal, napríklad ako perníkove srdce, alebo horiace srdce. </i><br />
<i>Ak nemáte formu na vykrojenie horiaceho srdca môžete si ju vystrihnúť z papiera a vykrojovať budete hrotom ostrého noža. </i><br />
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<br />
<b>Valentine's Flaming Hearts</b><br />
<br />
<i>linzer cookies (cut out heart shapes) - <a href="http://slovakroots.blogspot.ch/2012/12/linzer-naprstkove-sandwiches-linecke.html" target="_blank">recipe here</a> </i><br />
<i>store-bought red and yellow sugar icing (or self made icing - <a href="http://slovakroots.blogspot.ch/2012/12/christmas-gingerbread-cookies-vianocne.html" target="_blank">recipe here</a> and the red and yellow food coloring)</i><br />
<br />
<br />
After the cookies cool down completely, prepare the icing in a paste like denser consistency (if you are not using a store-bought icing). Divide the icing into two parts and color them - use more icing for red color and a bit less icing for yellow. Decorate the cookies as desired.<br />
<br />
......................................................................<br />
<br />
<i><b>Valentínske Horiace Srdcia</b></i><br />
<br />
linecké kolieska (vykrojené do tvaru srdca) - <a href="http://slovakroots.blogspot.ch/2012/12/linzer-naprstkove-sandwiches-linecke.html" target="_blank">recept tu</a><br />
kúpená červená a žltá cukrová poleva (alebo urobená poleva - <a href="http://slovakroots.blogspot.ch/2012/12/christmas-gingerbread-cookies-vianocne.html" target="_blank">recept tu</a> a červená a žltá potravinová farba)<br />
<br />
<br />
<i>Po vychladnutí srdiečok si pripravte tuhšiu polevu (ak nepoužijete kúpenú). Polevu rozdeľte na dve časti a zafarbite ich potravinovými farbami - väčšiu časť červenou, menšiu žltou farbou. Vyzdobte srdiečka podľa svojej predstavy.</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-54271964630461134652013-02-12T07:56:00.000+01:002013-02-12T16:51:50.638+01:00Porridge with Pear Compote / Ovsená Kaša s Hruškovým Kompótom<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
You can substitute honey for sugar, apple for pear and vanilla or even gingerbread spices for cinnamon.<br />
In mid-February, this could be a breakfast for two ...<br />
........................................................................<br />
<i>Cukor môžete nahradiť medom, hrušku jablkom a škoricu vanilkou, alebo dokonca perníkovým korením. </i><br />
<i>V polovici februára by toto mohli byť raňajky pre dvoch ...</i><br />
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<br />
<b>Porridge with Pear Compote </b><br />
<br />
For porridge:<br />
<i>250 ml water</i><br />
<i>1 cup oat flakes, or mix of different flakes</i><br />
<i>pinch of salt</i><br />
<i>1 tablespoon brown sugar</i><br />
<br />
For pear compote:<br />
<i>1 pear, cored, diced - bite size </i><br />
<i>3 tablespoons water</i><br />
<i>2 tablespoons (half a lemon) lemon juice</i><br />
<i>1 tablespoon brown sugar</i><br />
<i>4 fresh mint leaves, finely chopped</i><br />
<i><br /></i>
<i>fresh mint leaves for garnish</i><br />
<br />
<br />
First, prepare a pear. Put all ingredients (except mint) for the compote into a small saucepan and cook for a few minutes. Leave the pot uncovered to thicken the juices. Cook for a few minutes until the pear is soft (length depends on the sort of pear you are using). Add the mint, stir and take off the heat.<br />
Place all the ingredients for the porridge into the second slightly bigger saucepan and cook for a while (until the flakes are soften), stirring constantly.<br />
Pour the porridge into the serving bowls, top with pear compote and garnish with fresh mint leaves.<br />
<br />
2 servings<br />
<br />
........................................................................<br />
<br />
<i><b>Ovsená Kaša s Hruškovým Kompótom </b></i><br />
<br />
<i>Na kašu:</i><br />
250 ml vody<br />
1 pohár vločiek (ovsených, alebo mix rôznych)<br />
štípka soli<br />
1 lyžica hnedého cukru<br />
<br />
<i>Na hruškový kompót:</i><br />
1 hruška, odjadrená, nakrájaná na kocky<br />
3 lyžice vody<br />
2 lyžice (z polovice citróna) citrónovej šťavy<br />
1 lyžica hnedého cukru<br />
4 lístky čerstvej mäty piepornej, nakrájané na drobno<br />
<br />
čerstvá mäta na ozdobenie<br />
<br />
<br />
<i>Najprv uvarte hrušku. Dajte všetky ingrediencie (okrem mäty) na kompót do menšieho hrnca a varte niekoľko minút. Hrniec nechajte odkrytý, aby sa tekutina zahustila. Varte niekoľko minút, do zmäknutia hrušky (dĺžka závisi od druhu hrušky). Pridajte mätu, premiešajte a odstavte prívod tepla.</i><br />
<i>Do druhého, o niečo väčšieho hrnca dajte všetky ingrediencie na kašu a chvíľu (do zmäknutia vločiek), za stáleho miešania, povarte. </i><br />
<i>Kašu prelejte do servírovacích misiek, na vrch poukladajte hruškový kompót a ozdobte čerstvým lístkom mäty.</i><br />
<i><br /></i>
<i>2 porcie</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-48031744151900904012013-02-08T09:10:00.000+01:002013-02-08T09:10:44.797+01:00Fánky (Čeregy) = Carnival Fried Dough / Fašiangové Fánky (Čeregy)<div class="separator" style="clear: both; text-align: center;">
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During the carnival or also anytime, with cinnamon or vanilla, fried in oil or lard, for breakfast or dinner, in good circumstances almost surely addictive. Eat wisely.<br />
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<i>Na fašiangy, alebo hocikedy, škoricové, alebo vanilkové, vyprážané na oleji, alebo masti, na raňajky, alebo na večeru, za priaznivých okolností určite návykové. Konzumujte s rozumom.</i><br />
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<b>Fánky (Čeregy) = Carnival Fried Dough</b><br />
<br />
For dough:<br />
<i>300 g flour, plus more for dusting</i><br />
<i>5 tablespoons sour cream</i><br />
<i>2 egg yolks</i><br />
<i>30 g powdered sugar</i><br />
<i>50 g butter</i><br />
<i>1 sachet of baking powder</i><br />
<i>pinch of salt</i><br />
<br />
For dusting:<br />
<i>1/3 cup powdered sugar</i><br />
<i>1 teaspoon cinnamon</i><br />
<i><br /></i><i>neutral oil for frying</i><br />
<br />
<br />
Put all the ingredients in a bowl of a stand mixer or a larger bowl (if you knead by hand) and stir them into a homogeneous mass. Put the dough into a plastic bag and store it in the refrigerator for 30 to 60 minutes.<br />
Roll the dough out on a lightly floured work surface to a thickness of about 5 mm and cut the dough into triangular shapes. Level all irregular edges out using a knife.<br />
Make a short cut parallel to the base of the each triangle and pull the opposite point through the hole.<br />
While you let the Fánky resting, preheat the oil in the frying pan. Fry Fánky on both sides until golden brown. Take out and place onto the paper towel. After a bit of cooling transfer the Fánky on a serving plate and dust it with sugar mixed with cinnamon.<br />
Serve warm or at room temperature.<br />
<br />
Serves 4<br />
<br />
.........................................................................<br />
<br />
<i><b>Fašiangové Fánky (Čeregy)</b></i><br />
<br />
<i>Na fánky:</i><br />
300 g polohrubej múky, plus viac na pomúčenie<br />
5 lyžíc kyslej smotany<br />
2 žĺtky<br />
30 g práškového cukru<br />
50 g masla<br />
1 prášok do pečiva<br />
troška soli<br />
<br />
<i>Na posýpanie:</i><br />
1/3 pohára práškového cukru<br />
1 lyžička škorice<br />
<br />
neutrálny olej na vyprážanie<br />
<br />
<br />
<i>Dajte všetky ingrediencie na fánky do misy mixéra, alebo obyčajnej veľkej misy (ak budete miesiť rukou) a vymiešajte cesto do homogénnej hmoty. Vložte cesto do mikrotenového sáčka a odložte do chladničky na 30 - 60 minút.</i><br />
<i>Na pomúčenej pracovnej ploche vyvaľkajte cesto na hrúbku asi 5 mm a narežte na trojuholníky. Nepravidelné okraje dorovnajte nožom.</i><br />
<i>Každý trojuholník narežte krátkym rezom paralelne na základnu stranu a prevlečte protiľahlý špic skrz otvor.</i><br />
<i>Kým "prevlečené" fánky odpočívajú, v panvici, alebo v hrnci si nahrejte olej na vyprážanie. Fánky pečte z oboch strán, kým nie sú zlato-hnedej farby. Vyberajte na papierovú utierku. Po miernom prechladení preložte fánky na servírovací a tanier a posypte cukrom zmiešaným so škoricou.</i><br />
<i>Servírujte teplé, alebo izbovej teploty.</i><br />
<i><br /></i>
<i>4 porcie </i><br />
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<iframe allowfullscreen="" frameborder="0" height="366" mozallowfullscreen="" src="http://player.vimeo.com/video/59183454?byline=0&portrait=0&color=f0ed60" webkitallowfullscreen="" width="650"></iframe>bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0tag:blogger.com,1999:blog-5304857209558379549.post-9586822047077861052013-02-05T09:10:00.000+01:002013-02-05T09:10:34.644+01:00Corn Meal Mash with Butter - Kuľaša, Zamiška, Kukuričený Gris / Kukuričná Kaša s Maslom - Kuľaša, Zamiška, Kukuričený Gris<div class="separator" style="clear: both; text-align: center;">
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Originally, this mash was served topped with butter as a simple supper. It had more neutral taste than salty or sweet. Once it had been cooked more than the required number of servings, the excess mash was poured on the plate, stretched flat and left to cool down. The next day, the mash would be diced and boiled milk would be poured over it. Alternatively, the (plum) jam could be spread on top of the cold mash.<br />
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<i>Pôvodne sa táto kaša servírovala preliata maslom ako jednoduchá večera. Bola viac neutrálna, než slaná, alebo sladká. Ak sa uvarilo viac, než bol požadovaný počet porcií, prebytočná kaša sa vyliala na tanier, roztiahla na plocho a nechala sa takto vychladnúť. Na druhý deň sa nakrájala na kocky a preliala prevareným mliekom. Prípadne sa studená kaša potrela (slivkovým) lekvárom.</i><br />
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<b>Corn Meal Mash with Butter - Kuľaša, Zamiška, Kukuričený Gris</b><br />
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<i>200 ml water</i><br />
<i>pinch of salt</i><br />
<i>120 ml (about 1/2 cup) corn meal</i><br />
<i><br /></i>
<i>1 tablespoon clarified butter</i><br />
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Slowly add corn meal into salted boiling water. Use 120 ml of corn meal for a denser, or a little less for thiner mash. Cook for about 1-2 minutes, stirring constantly.<br />
Pour onto a plate or into a serving bowl and pour butter on the top.<br />
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Serves one.<br />
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<i><b>Kukuričná Kaša s Maslom - Kuľaša, Zamiška, Kukuričený Gris</b></i><br />
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200 ml vody<br />
štípka soli<br />
120 ml (približne 1/2 pohára) kukuričnej krupice<br />
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1 lyžica topeného masla<br />
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<i>Do osolenej vriacej vody pomaly prisypte kukuričnú krupicu. 120 ml na hustejšiu, troška menej na redšiu kašu. Za stáleho miešania chvíľku povarte, asi 1 - 2 minúty.</i><br />
<i>Preložte na tanier, alebo do servírovacej misky a polejte maslom.</i><br />
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<i>Jedna porcia.</i><br />
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<br />bake your slovak rootshttp://www.blogger.com/profile/12418054998711118736noreply@blogger.com0