List Item: Cook something from every countryCountry: Slovakia
Well, I’ve done Czechia a while back so it was probably high time that I got around to making food from the other partner from the divorce. The cuisines have a little bit in common, but there’s a good deal of separate dishes to make them both interesting enough to read into. It’s also made me think about how delicious a time I might have when I eventually make it to Bratislava once all the vaccinations have been dished out.
This is one of those cuisines where, now I am in the latter half of the countries, a lot of pieces are falling into place. There is no doubt that it’s influenced by its former partner nation – but there are also pieces of Hungary, Poland and the former Soviet bloc. Like there are pieces here I have seen when researching Ukraine and in meals I had in Lithuania. Definitely going to be a nice food visit when I get there and can gorge on a bunch of different dumplings and pancakes.
This is going to be one of the many countries that is going to suffer from my latest attempt at weight loss. I managed to put on a fair bit in the lockdowns and reversed a fair bit of what made me able to climb Hallasan. As such, I will probably not be making much in the way of desserts for a while. It’s a shame as Slovakia had a lot of nice looking desserts, but the challenge was to make one dish with the option of two… so I won’t beat myself up too much.
Main: Bryndzové Halušky
Okay, I know, I could have done a bit better with the plating of this for the photograph. Then again, I want to enjoy my food whilst it is still warm rather than waiting for the perfect photo for it only to be cold at the first bite. Then again, I am not sure how I could make this look stunning other than by showcasing that this is a dish with bacon, cheese and homemade little potato dumplings.
The name of the dish – bryndzové halušky – is a very descriptive name for this dish, meaning boiled potato dough covered in sheep cheese. To make this, as mentioned in the recipe from a Slovak food store called Halusky, I specially bought a spaetzle maker and that really made the difference here. Between that and the grater attachment on my food processor – I really managed to shave a lot of time when making this.
Since I couldn’t get my hands on proper bryndza in the local Eastern European mart (although I did get some stunning sausages), I followed the recommendation to replace it with feta and sour cream. Must say that the whole thing tasted gorgeous. These little dumplings really smelt like spaetzle and I can imagine them working really well in a clear soup. I might try and fry up the leftovers with some bacon and hope they don’t become one crispy mass. Or maybe I do. That can only taste good.
I found a recipe for a future country that requires a whole duck… but the only place to get it is a long walk away and it’s suddenly getting a bit cold and rainy again. Maybe that’ll have to wait for warmer times and I’ll look at many of the other countries still left to cross off of my list. Maybe make some green noodles assuming I can find enough dill.