Cream Cucumber Salad

Slovak cream cucumber salad recipe

Of course it’s nearing the end of summer and I’m only getting out summer recipes now. But then any time is a good time for a super simple and refreshing recipe, like this cream cucumber salad.

I’ve seen similar recipes described as a German salad, but the same is made in Slovakia. It’s warm enough to grow cucumbers easily where I live, and this salad is one of my mother-in-law’s summer staples. Click to continue reading

Chata pod Borišovom: an unknown mountain chalet

Sunrise from the top of Borišov

Ten steps in, my legs were burning and my lungs were going double time. It was rather steep, and we were only just beginning our hike. I’ve been exercising more regularly, but there is nothing like a steep hill to bring the ego back to reality.

My husband and I had a weekend away and he had planned where to go – Chata pod Borišovom. Chata means cottage, cabin, or even chalet; basically a house that isn’t lived in full time but visited. He had read that Chata pod Borišovom was where Pavol Barabáš, a documentary film director, takes international visitors. If it is a favourite of his, we had better check it out.  Click to continue reading

Radler: a refreshing beer cocktail

elderflower lemon radler

Radlers are not originally Slovak, although they are now popular here. Basically, a radler is a beer cocktail, a mix of beer and a sweet drink. Beer connoisseurs may scoff, but I find radlers very enjoyable and perfect on a hot day.

Radler means cyclist in German. In many areas, cycling around the countryside is very popular, and people stop off for a drink at cafes along their journey. A radler can quench thirst without getting one tipsy, and are not as sweet as pop/soda. A radler is the same as a shandy in British English.  Click to continue reading

Heľpa Folk Festival: beautiful beautiful textiles

Putting gulky into the water

This weekend I was so fortunate as to visit two folk festivals. As I took about a million photos at each one, I’ll divide them into two posts.

Heľpa has held a festival for the past 52 years, Horehronské dni spevu a tanca, the region Horehronie days of singing and dancing. It was a wealth of folk costumes and, this year, textile arts.

I was looking forward to the trip, to take as many pictures as I wanted without running after kids or hurrying up for bored companions. On Saturday, I woke up before the crack of dawn to get an early train, and met a friend on the way to HeľpaClick to continue reading

Elderflower syrup

Elderflower syrup

There are three items that many Slovaks forage for, even if they aren’t the ‘in harmony with nature’ type of person: ramsons/bear garlic, mushrooms, and elderflowers.

Elderberry bushes with their characteristic large head of small white blossoms are a common sight throughout the western part of Slovakia in the spring, their strong scent filling the air. It’s common to see someone walking by with a basket, or even a huge bag.

What do Slovaks make with elderflowers? Elderflower syrup. I made this recipe with 2 litres of water, but most people make huge batches of 10 or more litres.

If you find the idea of fermenting elderflower wine or cordial intimidating, then this simple syrup is the recipe to try. Instead of juice concentrates, in Europe people buy syrups to make ‘juice’.  Click to continue reading

The “Lazy” of Central Slovakia

trees in autumn glory

Last fall our family went for a weekend to a chata, a cottage, in the middle of Slovakia. It was amazingly gorgeous: rolling hills with swaths of meadows, brilliant fall colours and bell ringing herds.

Farm in Central Slovakia

In most of Slovakia, houses are clustered together surrounded by fields. When she was a child, my mother-in-law had to walk 3 km to the family’s field. In some parts of central Slovakia however, family farms are spread out, sometimes solitary, sometimes in a group of two or three houses. These solitary farms in the hills are called lazy (la-zee), although other dialects have their own names.  Click to continue reading

Spring Wildflowers of the Slovak Small Carpathians

Snowdrops in Slovakia, Almost Bananas blog

Spring is my favourite season in the area of Slovakia I live in, in the west. After a grey winter, nothing sparks hope like new growth and warming temperatures. In the Malé Karpaty, spring comes on in full force. Of course, spring can lie too – this year, after a few weeks of warmth, winter returned for another few weeks.   Click to continue reading

Fermented Ramsons Flower Buds

Fermented Ramson Flower Buds on Almost Bananas

I love spring in the area of Slovakia where I live, in the Malé Karpaty. The forest bursts into life, with bird song and greenery (post coming soon on the amazing flower explosion in spring).

Ramsons, or bear garlic, is a wild garlic related to the North American ramps. I haven’t actually tasted ramps, but I’ve heard that they are stronger than ramsons. They carpet the forest floor (like here), verdant and lush.  Click to continue reading

Kapustnica: Slovak Sauerkraut Soup

Kapustnica Slovak Sauerkraut Soup - Almost Bananas
A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews.

This is the last chance to get the book at the launch price before the price goes up!

With 26 recipes, cultural stories, and in-depth health info on traditional cooking practices, there is so much more than I’ve shared here!

Here I’m sharing about the batch style cooking of the old world, food that took minimum active time, as well as the recipe for kapustnica, Slovak sauerkraut soup. A hearty soup, it is often served when needed to fit a crowd.

 

Have you heard of batch cooking? With batch cooking, you prepare all your meals for, say, a month at a time on one day, then freeze the meals. Then for dinners every day, you only have to pull a bag out of the freezer to prepare. It saves a lot of time and decision-making, as well as the what-are-we-going-to-have-for-supper stress.

Slovaks once had that method down pat. Before the advent of fridges and freezers, food had to be preserved, which made cooking with it that much faster the day it was eaten.  Click to continue reading

Bone broth: health benefits?

Does bone broth actually have any health benefits?

 

A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews. This chapter is where I get geeky.

In the book is info on the difference between broth, stock, and bone broth, and between white and brown stocks (for now we’re just calling it bone broth). Included are instructions for making bone broth with a pressure cooker, slow cooker, or stock pot with poultry, fish, or ungulate (animals with hooves) bones. And, I have six ideas of where to find bones, if you don’t know where to get them.

 

 
Bone broth is a bit of a buzzword. Trendy cafés serve flavoured bone broth to go and it is celebrated as a magic heal-all. Others scoff at broth as a fad of plaid-wearing hipsters or dismiss that any health benefits can result from drinking it.

Is the bone broth worth the fuss, not to mention the extra time and energy that goes into making it (or buying it)?  Click to continue reading

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