See Ingredients

Sheep Cheese Soup

  1. Cut the onion into cubes, roast it with lard until golden.
  2. Add cumin, ground red pepper, sheep cheese and potatoes cut into cubes.
  3. Stir and pour it over with 1l of hot water. Cook until the potatoes become tender.
  4. Savour with salt and ground pepper. Stir the soup until smooth, you may also add cream and sprinkle with chives.
  5. Serve with gnocchi or bread cut into cubes and baked with lard.


Source: Slovak Tourist Board



Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!


  • 250 g of sheep cheese
  • 1 pc of onion
  • 50 g of lard
  • 4 pcs of potatoes
  • 1 teaspoon of ground red pepper
  • ½ teaspoon of cumin
  • Black pepper – ground
  • Sour cream, fresh chives

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