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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

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Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?

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Cider & Natural Cider

Sidra (or cider) production in the region known as Green Spain began in the late 11th century when farmers planted apple orchards and began producing cider. Over time, as Asturias became the central cider-producing area of Spain, strong traditions developed and define what we now identify as Spanish cider. Sidra is a tart and refreshing beverage made from fermented fresh apple must. Apple trees grow prolifically on the rolling hills of the rural landscape, making cider a local culinary staple. The beverage can only be made from a concoction of the 22 specific apple varieties grown in the region and must be comprised of at least 5% alcohol.

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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