first of all, i fell in love with that beautifully red sauce, ajvar. jarka said it's really difficult to make, and wikipedia confirms it. it's made with red peppers, egg plant and garlic (and looove). it's really really good.
my friends: serbian food is tha deal. with a friendly dinner two weeks ago made by jaroslava, i was certain serbian food would do only good for me. first of all, i fell in love with that beautifully red sauce, ajvar. jarka said it's really difficult to make, and wikipedia confirms it. it's made with red peppers, egg plant and garlic (and looove). it's really really good. unfortunattely i do not have pictures from the moussaka, but it was as well so good, aj aj aj, thank you jarka!!
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i cannot believe i've never mentioned the slovak food in this blog! slovak food is very very go-o-o-od! is very heavy, but i'm from minho, my stomach can take with papas de sarrabulho very well! some things are a bit different, but very very good. so, the breakfast! (from this website, by an american living in slovakia!) looking at the picture, i think i should put aside my cafe latte and bread with butter! so, that bread is called rozok, they eat a lot (some in 72seconds, true story!) and the cool and different part, is that i've never seen them cut the bread in half! they spread the cheese or mustard or whatever right over the bread and eat it. very interesting! i still didn´t understand the cheese thing but in here it has different colors and flavors, to eat with the bread. it's ok. the whole breakfast is very nice i think! the bryndzové halušky is, let's say, the national dish, and it's delicioooouuuusss and i must learn how to do it! this meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi and bryndza (a soft sheep cheese that is in a lot of slovak dishes, very good!), optionally sprinkled with cooked bits of smoked pork fat/bacon. here we have bryndzové pirohy, which are crescent-shaped dumplings filled with salty bryndza cheese, or more often with unripe curd cheese. i've only eaten them twice but they are always delishsh! goulash doesn't need presentation! it's always very intensly flavoured! it's time to talk about...kofola! during the 1960s and 1970s kofola became exceedingly popular in communist Czechoslovakiabecause it substituted for western cola-based drinks like coca-col or pepsi, which were available but priced at more than twice the price of kofola. it's a sweet flavoured coca-cola, with hints of wine, cinnamon, wah!very good, better from the tap! although i miss my fluffy white bread, the bread here is so much, so varied and consisted that i often forget about the portuguese padarias. and now...the soups! oh, they are so good, now i am a huge fan of garlic soup with coliflower. the soups in portugal are créme but here all the vegetables are floating on the water and they taste more..delicate as well. some, just some.
and that's it for now! hope to have more gastronomical adventures! finally! the two bottles of port wine that luís brought gave me the strength to finally organize the portuguese evening! we made it in rms and this was the preparation: the super kitchen and slowly the people started arriving! there were 15 of us during my presentation and 10 people during dinner! the menu was more or less respected, with caldo verde, pataniscas, arroz de feijão vermelho e bacalhau à brás. the cool thing was that i really found bacalhau! it was frozen and not salty but it was bacalhau! the decoration was perfect, thank you so much! there were ballons, colored napkins and plates, wof, perfect, a little wedding like o. said! and after a "saúde!" with port wine, i started my presentation about portugal. i talked about the geography, landscapes, history of borders and the dscoveries, the flag, the national anthem, the dictatorship, the 25th of april, the music, food, braga and i don't remember more. everyone really enjoyed the portské vino! "salazar's lesson" and the super desert prepared by o.: the portuguese flag made of fruit!!! and in the end we danced a bit of regadinho, erva cidreira and manavu! and it really was a great evening, thank you so much for being there, for helping and for making it very fun!
the whole EVS family gathered this week for the belarus dinner! yuliya really made such an effort to make it a "didactic" dinner! the food was great, with a lot of salads and a delicious meal cooked in the oven. potatoes and meat! and of course that every now and then we had to drink vodka. yuliya found a russian shop in bratislava so we drank a bread based drink, real belarussian deserts and sauces...loved it! oh, and it had belarussian traditional music as well! in the end, yuliya made a powerpoint presentation about belarus that was wonderfull, really interesting. i think she knows that people don't really know much about belarus so she put a lot of effort into teaching us. dakujem yuliya!! and of course, although yuliya put the "country dinner" standard really high, the portuguese dinner will come soon!
so, my flatmate marie has arrived.
that means busier nights, friendlier as well. being marie a real french girl, yuliyas visit was enough pretext to make some crepes with nutela. simple, delicious and a good night! these fellows like to eat!
my first days in bratislava were very calm and i felt very welcome by all my new colleagues. so, with the mind at ease, i had time to notice details that are all registered in this section of the site. feeling like an observer or detective, i wandered the beautiful central streets, tried to understand the public transportation system, tried to meet people, tried to shop the right things, etc. the public transport are great, by the way. the main obstacle is, of course, the language. being in a place where you can't understand anything, where you buy yoghurts and sour cream before you buy exactly what you want - just cream! - it can get very frustrating, but it makes the challenge more...appealing! so right now the main goal is to improve the language and enrich the fact book on slovaks! |
i don't understandnerozumiem ti means "i don't understand you" in slovak. a tradition, let's say. after not understanding anything in granada, now i don't understand anything in bratislava. Archives
May 2011
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