Author: Macek

Semana Santa

I woke up before a dawn to the noise of cleaning cars in our little alley of Seville off the Franco street. Through the gaps in the windows I could hear literally everything from the outside as if there were no windows. Since the morning streets were cleaned for day processions that always last until late at night. Semana Santa always fascinated me when I saw it on the TV. Not from a spiritual point of view but for its magical atmosphere. I was looking forward to this day but from other places I knew that if something happens in the streets, it calls for a good night’s sleep and preparation for the grueling burning feet from infinite standing. Streets are very narrow here and the procession is passing just a few centimeters from the house walls. Therefore I conquered “my” tile an hour before passing inquisitors (pointed hoods) on the Franco street. Just like people from Seville. If they are waiting on a street where there is no bar or restaurant, they bring folding …

Steamed radishes with amaranth, cottage cheese and parsley foam

  Originally I wanted to cook up a mushroom called Morel, but as often happens, the few weeks that I was looking for them in the forests around Bratislava and Nove Zamky, my mushroom gathering capabilities and luck, I just had a nice walk around. Sh*tty mushrooms, as I say. I gave up. It was a challenge,  then I remembered my friend who I laughed at me every time we went for a” mushroom hunt”, he always said that  I’m so blind that I will not find a mushroom, even when I step on it. Well, what now, I complained on Saturday to my mother that I hiked & walked kilometers of the woods near Danube and nothing. While mushroom pickers reported first ones in early March. Then she told me that in the spring instead of mushrooms my great-grandmother prepared steamed radish. In this period we had small ground greenhouses in the garden where we grew red radishes and spring onions very early in the spring. And those are the spring flavors that I’ve …

Beef tongue with an emulsion of wild garlic and thyme salt

I grew up in the southern Slovakia where the spring in the gardens and groves smells just like fine garlic aroma. Apparently the first thing the bears eat after waking up from hibernation, the wild garlic. For them, particularly has an ant parasitic meaning.  If hungry bears don’t find a dead animal, they must descent to lower altitudes and there are fed on herbs, arrows, beetle larvae, eating everything edible and what they find. They also eat juicy wild garlic, which is a relative of chives, not garlic. Only its constituents are almost identical. Wild garlic is packed with vitamin C, B6, allicin and chlorophyll which is certainly an asset compared to the garlic. Since long time it belonged to the ingredients of the spring in the south of Slovakia, especially in rural areas. I was happy because together wild garlic, some herbs woke up too and I was finally able to make herbal salt. I love to flavor simple meals with such salts. Bite of small crystals of salt causes on the tongue a …

Bean sauce with vanilla

Bean sauce was always one the favorites next to a potato one in our family. Yes I mean “canteen sauce” but we never used this word at home. Maybe it was caused by the influence of school cantina where canteen sauce meant thick, salty and floury cement. Here I want to say hello to school canteen chef Mrs Csipakova, I remember her well. In this spirit, from now on I will use a word sauce. I loved to eat it cold. For me it was a kind of spring refreshment after a cold winter. This time I tried to refresh this dish using vanilla which reminds me of fresh milky deserts and gives a taste of a sun to beans. I didn’t give vanilla too much space just an amount which gives a nice contrast to vegetables with a bit of wine. I imagine pairing this meal with roasted duck or goose. To vegetables I steered a few drops of pumpkin and truffle oil. Truffle is either loved or hated there is no middle golden …

Kiro : Kitchen is my lab

People get confused by our voices on the phone. During the time I worked in pharmacy, operators where desperate as they thought they are calling the same place again. By coincidence, once we both picked up the phone in the pharmacy but I was on the other side of the city. We studied together at the university, Faculty of Pharmacy, for 5 years, not to mention our childhood during which we spent every single summer together. Today it is still a bit like before and still a but different. The truth is, that we couldn’t fit one air mattresses and also we would not dare to jump in to the muddy oxbow lake behind the cottage. It used be a big adventure for us. During our road trip to Tuscany we felt into passion of food and since it haven’t stopped. Our first discussions about food started somewhere during our childhood while roasting potato chips on an old rusty hatch of green barrel coming from the factory in Nove Zamky. How about today’s hysteria around fumes and carcinogens! Today, we have a good laugh …

Melon : Asian ribs

Ribs 2 kg of pork ribs Handful of fresh coriander Sesame seeds Peanuts Chilli Marinade 2 tb.sp soy sauce 2 tb.sp sesame oil 1 large clove garlic 1 tb.sp grated ginger 1 tb.sp honey 3 spring onions 1 lime 1 chilli pepper Salt ground black pepper Baking sauce 2tb.spsoy sauce 2/2 tb.sp sesame oil 1 tb.sp honey 1 chili pepper 1 large garlic clove Using soy sauce, prepare a marinade, grate the ginger, add lime zest, finely chopped chili peppers, onion, garlic and coriander. Season with salt and ground black pepper. Stir well with a whisk and gradually add the sesame oil. Leave the ribs in the marinade for at least 2 hours in the cold. After several hours, put the sauce and ribs in a pot and pour some water to cover ribs and at least 1 cm above. Slowly cook on the middle heat until tender. Put the ribs on the tray. Prepare the baking sauce by mixing soy sauce, sesame oil, honey, chilies and garlic. Rub it in the ribs and bake …

Zuzina : Millionaire Chocolate Squares

During my weekend visit in Brno Zuzina baked A Cake. There is a reason why she is called Desertina. She prepared a caramel “bomb” which we could not finish with Melon. For me, it was the same experience like for someone who has no television and after a long time he sits down in front have the magic box. I couldn’t stop looking at the stretching caramel, as the amount I managed to burn in my life certainly affected the global statistics of burnt caramel. Zuzina bakes fantastic and her desserts can be found on her blog DEZERTÍNA. Dough base – body 100 g butter 175 g plain flour 50 g granulated sugar Caramel filling and chocolate topping 200 g granulated sugar 1/2 tea s. sea salt 4 tab. s golden syrup or honey 200 g butter 400 g condensed milk 200 g dark chocolate First step, heat the oven to 180 ° C. Rub the form you‘ll use to bake with butter. Dough base – body we prepare by mixing the flour with cold …

Melon : Pulled pork

2 kg pork shoulder S. sp mustard powder S. sp. salt S. sp. black ground pepper S. sp. garlic powder S. sp. dried onion S. sp. smoked paprika t.sp. cumin Olive oil (or lard) BBQ sauce 1 onion 3 garlics 1 chilli pepper 50 g butter 50 ml of olive oil 2 S. sp. sugar 1 S. sp mustard powder 2 S. sp Worchester 2 S. sp tomato paste 3 S. sp. soy sauce 3 S. sp wine vinegar 3 bay leaves ½ S. sp ground black pepper ½ S. sp smoked paprika salt 500 ml smoked pork broth   In a grill or pan fry the meat rapidly. We massage it with all the other ingredients. Then put in a heated oven at 120 ° C and bake slowly covered 6-7 hours. After this time uncover the meat and rub it with BBQ sauce. Rise the temperature to 220 ° C and cook 10 more minutes. Chop an onion and fry in olive oil and butter about 3 minutes, add the garlic and chilli. …

Melon & Zuzina

One spring morning I received a message on my messenger. It was this guy Peter (Melon). Apparently his tattoo guy Imrich, as well as mine, talked about someone who loves food and he should definitely get in touch with the person. “I saw that you are following my photos on Instagram, I connected bits and peaces and I know it’s you. We should meet. “And so it happened. I went to visit Brno. Until Melon got to work in Italian formaggerie and Zuzina started to study the regional development, both walked a long way. First, in high school they passed by each other, later they lived together in Mallorca. Their job has opened new horizons for me. They sold balloons filled with “laughing” gas on the biggest disco floors. Today they live together in Brno with their dog Mailo and their passion for food.   He cooks she bakes Peto came across cooking and being a gourmet naturally thanks to his family. But Zuzina began to bake only thanks to a bet with a friend. …

Cod with roses

Trees around started to turn yellow and blow became red. The air is cool, but the sun still warms nicely. In this period I prepare the winter garden. Today I cut roses. I remembered one summer fun with roses. Usually I find this flower as a symbol of love clichés. But in my world it has turned into a kitchen raw material that has woken up the old lab times. I gave it no love, I just picked it barbaric style and distill a rose water. In fact, in one book I have seen a combination of coconut, roses and fish. On the internet there is a quite a lot of videos on how to assemble pots and bowls to a simple kitchen distiller. Frankly, it is easier to buy water in the store, then to shave neighbor’s roses. So, the ultimate combination is made of a rose, coconut, mango, fennel and chilli sambal. I admit that I was initially scared of a number of ingredients – full book page- but in the end it …