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Halušky. Bryndzové halušky: potato dumplings with bryndza (a sheep's milk cheese); Strapačky: potato dumplings with sauerkraut; Goose or duck feast (husacie or kačacie hody): festive menu consisting of roasted goose (husacina or husacie mäso) or duck meat (kačacie mäso), goose liver (husacia pečienka), greasy lokše, stewed red cabbage, and sour cherry and poppy seed strudel ...
Lokša or lokše (Slovak pronunciation: and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic. In South Moravia, lokše is also a term for wide noodles added to soups.
The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays, there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular.
Keep healthy snacks on hand for long travel days, and eat a healthy breakfast and lunch before big events. That way, you won’t go in under-fueled and over-hungry. (Learn more about 10 Healthy ...
57 Festive Christmas Lunch Menu Ideas Becky Lugart-Stayner. Christmas lunch can go one of a couple different ways. You can either make it the big, centerpiece meal—a feast, with a main dish ...
Instead of stiff and sometimes stuffy vibes, several tasting menu restaurants have shifted to lower price points; often set to a soundtrack of rock-and-roll, soul, or R&B music.
In Slovakia, desiata (lit. ' tenth ', from "tenth hour") can be eaten at or around 10 a.m.. It usually consists of a small snack, fruit, or a sandwich, i.e. a lighter meal, so as not to fill the stomach before lunch. In schools, the break between classes around 10 a.m. is referred to as desiatová prestávka (lit.
Second breakfast (German: zweites Frühstück; Polish: drugie śniadanie; Slovak: desiata; Hungarian: tízórai) is a meal eaten after breakfast, but before lunch. It is a traditional meal in Bavaria, Poland, Slovakia and Hungary. In Bavaria and Poland, special dishes are made exclusively to be eaten during second breakfast.