Slovak Easter Cheese
- Add beaten eggs to cold water with salt and pepper.
- Stir well and cook, stirring constantly until lumps are created in the mixture (the eggs scorch like in scrambled eggs).
- Let the cooked eggs cool for a while. Then add chopped herbs – parsley, chives, wild garlic.
- Pad a sieve with gauze and strain the mass carefully, pack to a bundle, push out the excess fluid, tie it and let it suspended 4 – 5 hours to cool.
- Serve with homemade smoked ham, beetroot and horseradish.
Source: Slovak Tourist Board
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Easter Cheese - Hrudka
© Slovak Tourist Board
Recipes
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.
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Heads of chicory rolled into slices of ham and served with cheese sauce and mashed potatoes.
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Ingredients
- 10 pcs of eggs
- 1 l of whole milk
- 2 teaspoons of salt
- ½ teaspoons of pepper, ground
- Chives, parsley, wild garlic - finely chopped