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Slovakia, officially: Slovenská republika; (The Slovak Republic) is a landlocked Eastern European country in Eastern Europe (and also the historical region of Central Europe). The capital and largest city is Bratislava and the official language is Slovakian. The original historic inhabitants were Celitc and Germanic peoples wiht slavic poples settling the territory of Slovakia in the 6th century. Great Moravia arose around 830 when Moimír I unified the Slavic tribes settled north of the Danube; however Great Moravia fell in 907 when the Magyars routed Bavarian armies and the Hungarians gradually annexed the territory of the present-day Slovakia. After the Ottoman Empire started its expansion into Hungary and the occupation of Buda in the early 16th century, the centre of the Kingdom of Hungary (under the name of Royal Hungary) shifted towards Bratislava, which became the capital city of the Royal Hungary in 1536. But, as the Turks withdrew from Hungary in the late 17th century, the importance of the territory of today's Slovakia within the kingdom decreased, although Bratislava retained its position as the capital city of Hungary until 1848, when the capital moved to Buda. During the revolution in 1848-49 the Slovaks supported the Austrian Emperor with the ambition to secede from the Hungarian part of the Austrian monarchy, but they failed to achieve this aim. Thereafter the relations between the nationalities deteriorated (see Magyarization), resulting in the secession of Slovakia from Hungary after World War I. In 1918, Slovakia and the regions of Bohemia and Moravia formed a common state, Czechoslovakia, with the borders confirmed by the Treaty of Saint Germain and Treaty of Trianon. During the inter-war period, democratic and prosperous Czechoslovakia was under continuous pressure from the revisionist governments of Germany and Hungary, leading to a partial dismemberment on September 30, 1938 as a result of the Munich Agreement. The remainder of "rump" Czechoslovakia was renamed Czecho-Slovakia and included a greater degree of Slovak political autonomy. Southern Slovakia, however, would be lost to Hungary due to the First Vienna Award. After Nazi Germany threatened to annex part of Slovakia and to allow the remaining regions to be partitioned by Hungary and Poland, Slovakia chose to maintain its national and territorial integrity, seceding from Czecho-Slovakia in March 1939 and allying itself, as demanded by Germany, with Hitler's coalition. After World War II, Czechoslovakia was reconstituted and came under the influence of the Soviet Union and its Warsaw Pact after a coup in 1948. The country was occupied by the Warsaw Pact forces in 1968, ending a period of liberalization under the leadership of Alexander Dubček. In 1969, Czechoslovakia became a federation of the Czech Socialist Republic and the Slovak Socialist Republic. The end of Communist rule in Czechoslovakia in 1989, during the peaceful Velvet Revolution, was followed once again by the country's dissolution, this time into two successor states. In July 1992 Slovakia, led by Prime Minister Vladimír Mečiar, declared itself a sovereign state, meaning that its laws took precedence over those of the federal government. The present-day Slovak Republic became an independent state on January 1, 1993 with the peaceful division of Czechoslovakia in the Velvet Divorce; it was, with the Czech Republic, the last European country to gain independence in the 20th century. Slovakia became a member of NATO on March 29, 2004 and of the European Union on May 1, 2004. On January 1st, 2009, Slovakia adopted the Euro as its national currency. Slovakian cuisine shares many similarities with that of its neighbours. Meat is poular with peork, beef and poultry predominating. Game meats, especially boar, rabbit, and venison, are also widely available around the year. A traditional Christmas dish is a fish and potato salad served with mayonnaise and vegetables. Slovakia is also an important wine-producing region with Tokaj wine being one of the best-known varieties. |
The alphabetical list of recipes from Slovakia follows (limited to 100 recipes per page). There are 4 recipes in total:
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Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
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