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GASTRONOMY IN SLOVAKIA

GASTRONOMY IN SLOVAKIA. Our traditional food Bibiána Ižarová 3.B. Basic raws : potatoes , cabbage , flour , beans , peas , mushrooms , lentil , pork , beef , chicken , lamb , venison , dairy products Spice: red pepper , garlic , marjoram Drinks : red / white wine , beer ,

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GASTRONOMY IN SLOVAKIA

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  1. GASTRONOMY IN SLOVAKIA Ourtraditionalfood Bibiána Ižarová 3.B

  2. Basicraws: potatoes, cabbage, flour, beans, peas, mushrooms, lentil, pork, beef, chicken, lamb, venison, dairyproducts • Spice:redpepper, garlic, marjoram • Drinks:red/whitewine, beer, plum brandy, gin

  3. Trdelník • Wheredoesitcomefrom? Skalica – Slovak town on czech border • Time of preparation: 1,5 hour • What do we need? • leaven, egg, flour, fat, • sugar, milk, cinnamon

  4. ,,Bajgle”from Bratislava • Created by Georg Laud, Gustav Wendler • Rich stuffing, fragile dough • What do we need? dough: sugar, flour, semolina, butter, milk, salt, leaven stuffing: poppy seeds, wallnuts, yolks, milk, sugar, lemon peel

  5. Traditional cabbage soup • Ingrediencies: juice of sauerkraut, root vegetable, sauerkraut, sausages, pork chops, mushrooms, salt, pepper, marjoram, garlic, dried plums • usually cooked on Christmas Sauerkraut basic raw in Slovak households since Middle ages healthy, full of vitamins C, E, K, roughage, cleans organism, improves digestion

  6. Pies with sheep cheese • Ingrediencies: Dough: flour, eggs, salt, bacon, potatoes, sheep cheese Stuffing: potatoes, sheep cheese, salt, chive • Sheep cheese: • Made of sweet sheep milk • First in 15th century

  7. ,,Lečky´´ withcabbage • Ingrediencies: flour, water, egg, salt, oil, onion, cabbage, pepper, bacon • Time of preparation: 1 hour

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