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Recipe
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Slovak Easter Cheese

  1. Add beaten eggs to cold water with salt and pepper.
  2. Stir well and cook, stirring constantly until lumps are created in the mixture (the eggs scorch like in scrambled eggs).
  3. Let the cooked eggs cool for a while. Then add chopped herbs – parsley, chives, wild garlic.
  4. 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.
  5. Serve with homemade smoked ham, beetroot and horseradish.

 

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.

Recipe

Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!

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

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