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Recipe
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Pasties with Sheep Cheese

Boil the potatoes in their skins, peel them. Allow them to cool and prepare the filling. Take 150g of potatoes for the filling. Grate them on a fine grater, add 50g of butter, mix with a pinch of salt. Then add 250g of sheep cheese, chopped spring onions or chives and 1 teaspoon of sour cream. You can also add a little chopped bacon. Mix it and the filling is ready.

For the dough, weigh the required amount of flour and in a bowl. Grate the potatoes on a fine grater. Sprinkle with salt, add the egg, flour and knead the dough. Let it rest a while. Divide the dough into three parts in order to work better. Roll the dough out to about 2 mm thick. With a glass, cut circles out of the dough. Put the filling on each circle, fold the sides of the dough and push them firmly together with a fork. Cook in boiling salted water with the addition of 1 teaspoon of oil. From the boiling point, cook for about 6 minutes. Strain the cooked pirohy, put on a plate, pour the oil from the fried bacon, in which you melt 50g of butter over them. Pour sour cream, and put the chopped spring onions and fried bacon on top of the pirohy.You may also add dill. Milk or buttermilk goes well as a drink with the dish.

 

Source: Slovak Tourist Board

Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Ingredients

  • 750g potatoes
  • 200g  fine flour
  • ½ teaspoon of salt
  • 1 egg
  • 250g  sheep cheese
  • 100g butter
  • 150 – 200g smoked bacon
  • 250ml sour cream
  • Spring onions or chives, dill

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