- Peel the potatoes and finely grate them.
- Mix the flour and salt into the potatoes. In the event the potatoes are too dry, add a little water.
- Mix the dough well, it should be fairly thick, but so as it can be pushed through a sieve.
- Then push the halušky through the sieve with bigger holes into boiling salted water.
- Stir the halušky occasionally throughout the cooking. When they float to the surface of the water, let them boil for another 2-3 minutes. In the meantime, fry the finely chopped bacon.
- Take out the halušky with a sieve and allow them to drain and then hot, without washing them, put them into a bowl, where you have previously mixed the sheep cheese with the oil left after frying the bacon.
- Mix well, if it is too thick, add 2-3 tablespoons of water, in which the halušky were boiled. Sprinkle with bacon and pour over a little of the bacon oil left after frying.
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You’re probably already familiar with the big-time European wine producers of France, Italy and Spain. But there are many more wines to discover in the rest of the continent – and they’re as drinkable as they are affordable. Get to know six lesser-known European wine regions that are just begging to be explored.
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Europe is a jolly place to be any time of the year. But when Christmas time rolls around, some places become nothing short of magical. It all starts at the Christmas markets sprinkled throughout the continent. From Finland to France, unwrap the wonder of European Christmas markets with this gallery. Then, find your way here in December to experience it firsthand.
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- 700g potatoes
- 500g plain flour
- 50g smoked bacon
- 120g sheep cheese (bryndza)