See Ingredients

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


Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • 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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