Healthy recipes

Garlic Soup Garlic Soup, the perfect natural antibiotics, helps build up your immune system, helps fight off colds and the flu. Remember, after eating, no kissing for an hour...

Ingredients: All veggies roughly chopped: 3 potatoes 1 carrot 1 onion 1/2 parsnip 2 or 3 green onions 6 gloves garlic 1 - cube chicken or veggie stock 2 to 3 tbs. cooking oil 1/4 cup - butter 1 tbs. parsley 1/2 cup milk or 1/3 cup cream salt and pepper

Method: 1. Add oil, fry onions, add butter and garlic (do not over-fry garlic). 2. Add water to 3/4 of pot, add cube stock, parsnip and uncut carrot. Boil 30 mins. 3. Remove carrot and slice, set aside. 4. Cool down rest, add to blender and make creamy, return to pot. 5. Add carrots, parsley, green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min.

Halušky Halušky are what really defines Slovak cuisine. The name is typically translated to English as potato dumplings, but this is not quite right. Halušky are just that, halušky (pronounced halushky). Halušky are somewhat similar to German spätzle. You can top them with just about anything.Very popular topping is cabbage or sheep cheese called „bryndza“.

Ingredients: 1kg potatoes 300 g flour 350 g sauerkraut 1 onion a bit salt and oil water bacon on the top (not needed)

Method: 1.Rinse sauerkraut well. Cut the onion, fry it on some oil, add sauerkraut and stew till soft. 2.Peel five large potatoes and shred them using a fine food grater. Put water in a large pot, add salt and bring to boil. 3. Pour out as much water as you can without dumping out any of the potatoes. Add salt and four cups of flour. Mix well. 4. Place the dough on a wooden board. Then using a knife, “toss” the halušky into boiling salted water. The smaller, the better. 5. Boil for few more minutes and scoop out with a large perforated spoon. Top with cabbage.

Strude Strudel is a traditional pastry in Slovakia as in the whole area formerly belonging to the Austro-Hungarian empire.Austro-Hungarian empire Old-fashioned Apple Strudel is not hard to make. It contains simple ingredients, like apples, raisins, sugar and cinnamon and is encased in a thin sheet of unleavened dough. It smells wonderful and tastes even better, with some vanilla sauce, whipped cream, or even a scoop of ice cream.

Ingredients: Dough - Ready made Filling I:Filling I: 100g butter 100g breadcrumbs Filling II:Filling II: 1/2 cup raisins melted butter for brushing dough 6-8 cups chopped apples 3/4 cup granulated sugar (150 grams) 1-2 tsp. lemon zest 4 tsp. lemon juice (about 1/2 large lemon) 1/4 tsp. cinnamon powdered sugar for decoration

Method: 1.1. Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl. Add apples and raisins. Toss to coat Line a baking tray with non-stick baking paper. Place the pastry on a lightly floured sheet of non-stick baking paper. Dust the pastry lightly with flour. Roll the pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture over the bottom half of the pastry, leaving a 2cm border around the edges.

3.3. Roll the pastry into a large log. Place, seam side down, on the baking tray. Tuck the ends under the roll Combine the egg with 1 tablespoon of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart, into the top of the roll. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve. Method:

PRIMARY SCHOOL MIEROVÁ 134, SVIT, SLOVAKIA ENJOY YOUR MEAL ENJOY YOUR MEAL Thank you for attention