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, plum brandy, gin

Trdelník Where does it come from? Skalica – Slovak town on czech border Time of preparation: 1,5 hour What do we need? leaven, egg, flour, fat, sugar, milk, cinnamon

,,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

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

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 15 th century

,,Lečky´´ with cabbage Ingrediencies: flour, water, egg, salt, oil, onion, cabbage, pepper, bacon Time of preparation: 1 hour