131 Dishes

Side, Snack, Appetizer

Slovenská Parenica

Soft steamed cheese made from unpasteurized sheep's milk from cigaya, east friesian, wallachian and improved wallachian sheep, may also be made with cow's milk, from slovakia

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Slovenský Oštiepok

Semi-hard smoked or steamed cheese made from sheep's mil from cigájao, valaska and zoslachtená valaska sheep, may also contain cow's milk, from slovakia

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Tekovský Salámový Syr

Semi-hard cheese made with pasteurized cow's milk, from tekov, slovakia

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Zázrivské Vojky

Narrow, braided steamed string cheese made from raw or pasteurized cow's milk, may also be smoked, from zázrivá, slovakia

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Zázrivský Korbáčik

Narrow, braided steamed string cheese made from cow's milk, may also be smoked, from zázrivá, slovakia

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Ovčí hrudkový Syr Salašnícky

Fresh farmhouse cheese made from unpasteurized sheep's milk, from slovakia

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Ovčí Salašnícky Údený Syr

Smoked farmhouse cheese made from unpasteurized sheep's milk, from slovakia

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Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Spenat

Spinach (spinacia oleracea) is a leafy green flowering plant native to central and western asia. it is of the order caryophyllales, family amaranthaceae, subfamily chenopodioideae. its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. it may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. it is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). spinach may overwinter in temperate regions. the leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. the flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds. in 2018, world production of spinach was 26.3 million tonnes, with china alone accounting for 90% of the total.

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Levický Slad

Barley malt grown in nitra, slovakia

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Treska s majonezou

Cod salad

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Uhorkový šalát

Cucumber salad

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Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Bryndzová nátierka

Bryndza cheese spread, serve with bread

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

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Dill sauce

Dill sauce is used as a salad dressing, served with meats, fish, grilled salmon, as marinade or cooking sauce

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Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

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Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

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Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.

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Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. it is dark-coloured in appearance and sweet and salty in taste. although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. vinegar, five-spice powder, and sugar are also commonly added.

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Hubová omáčka

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

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Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

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Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

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Křenová omáčka

Horseradish sauce

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Mayonnaise

Mayonnaise (uk: ; us: ), colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and french fries. it also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. the color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

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Tartar sauce

Tartar sauce (french: sauce tartare; spelled tartare sauce in the uk, ireland, new zealand, australia, fiji, south africa) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.

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Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

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Peri peri

Peri-peri ( pirr-ee-pirr-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of capsicum frutescens from the malagueta pepper. it was originally produced by portuguese explorers in portugal's former southern african territories, particularly mozambique and its border regions with south africa, and then spread to other portuguese domains.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Špenátová omáčka

Spinach sauce

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Tahini

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Wasabi

Wasabi (japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]; eutrema japonicum or wasabia japonica) or japanese horseradish is a plant of the family brassicaceae, which also includes horseradish and mustard in other genera. a paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. it is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. however, most common wasabi flavorings are ersatz, and are made of horseradish and food coloring. the plant grows naturally along stream beds in mountain river valleys in japan. the two main cultivars in the marketplace are e. japonicum 'daruma' and 'mazuma', but there are many others. the oldest record of wasabi as a food dates to the 8th century ad. the popularity of wasabi in english-speaking countries has coincided with that of sushi, growing steadily starting in about 1980.due to issues that limit the japanese wasabi plant's mass cultivation and thus increase its price and decreased availability outside japan, the western horseradish plant is generally used in place of the japanese horseradish. this version is commonly referred to as "western wasabi" (西洋わさび) in japan.

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Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

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Garam masala

Garam masala [from hindi गरम मसाला (garm masala, "hot spices")] is a blend of ground spices originated from india. it is common in indian, pakistani, nepalese, bangladeshi, sri lankan and caribbean cuisines. it is used alone or with other seasonings.

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Herbes de Provence

A dried herb mix commonly made with basil, bay leaf, rosemary, thyme, savory (classic mixture), though fennel and lavender can also be used, used with grilled or roasted meats, fish, stews, salads

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Vegeta

Vegeta is a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables developed in 1959 by a bosnian croat scientist zlata bartl, and has become a product sold worldwide. vegeta is produced by podravka, a company from koprivnica, croatia, as well as a subsidiary of podravka in poland and two vegeta licensees from austria and hungary. there have been around 50 instances of other companies attempting to reproduce the product.vegeta was conceived in 1958 in podravka's laboratories and professor paul ivanić was head of the team that developed it. the product was first sold in yugoslavia in 1959 as "vegeta 40". in 1967 vegeta was first exported to hungary and the ussr and is now sold in around 40 countries worldwide.there is also a "no msg added" version for those avoiding monosodium glutamate.

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Paprika Žitava

Sweet paprika powder, from the trnava region, slovakia