Slovakia Recipes

Stuffed Tomato in Bread Crumbs (Zucchini Filling)
Makes 2 servings

Ingredients
4 tomatoes
1 small zucchini
2 tbs butter
Salt - to taste
White pepper - to taste
2 tsp Basil
1 clove garlic - pressed
Butter to grease pan
Bread crumbs

Directions
Cut off the tops of the tomatoes and scoop out the insides. Wash the zucchini and cut into little cubes.
Fry the zucchini in a buttered pan with salt and half of the Basil.
Mix bread crumbs with the rest of the Basil and the pressed garlic.

Preheat the oven to 450 F.
Fill the tomatoes with the cooked zucchini and add salt and pepper to taste. Roll these in the bread crumbs with basil and garlic.
Put tomatoes on a buttered pan and put the rest of the butter on the tomatoes. Bake for about 10 minutes.

Source: Slovakia.org, The Guide to the Slovak Republic, http://www.slovakia.org/society-recipes.htm


Stuffed Tomato in Bread Crumbs (Mushroom Filling)
Makes 2 servings

Ingredients
4 tomatoes
250g mushrooms (8.8oz)

Spring onion or scallions (I used green onion)
2 tbs butter

1 tsp Basil
Salt - to taste
White pepper - to taste

2 cl dry sherry (0.69oz)
150g cream (5.3oz)
1 clove garlic - pressed

Butter to grease pan
Bread crumbs

Directions
Cut off the tops of the tomatoes and scoop out the insides.

Cut up the mushrooms and simmer in pan with cut spring onions in butter.

Add dry sherry and cream.

Mix bread crumbs with the Basil and the pressed garlic.

Preheat the oven to 450 F.

Fill the tomatoes with the cooked mushrooms and add salt and pepper to taste. Roll these in the bread crumbs with basil and garlic.
Put tomatoes on a buttered pan and put the rest of the butter on the tomatoes ( places a small dab of butter on each tomato). Bake for about 10 minutes.

Source: Slovakia.org, The Guide to the Slovak Republic, http://www.slovakia.org/society-recipes.htm

Cream of Lentil Soup with Prunes (Christmas soup!)

Ingredients
200 g/ 1 cup green lentils
2 bay leaves
2 cloves garlic
250 ml/ 1 cup heavy cream
150 g/ less than 1 cup prunes
milk
2 tbsp arrowroot powder (or cornstarch or other thickener)
salt, pepper

Directions
The night before, soak lentils and prunes separately in water for 7 or more hrs. This step is not strictly necessary, but renders the lentils more digestible, cook faster, as well as helping lentils keep their shape when cooking and not turning to mush.
Cover lentils with water an inch/2 cm higher than the lentils, add bay leaves and chopped garlic, a bit of salt and pepper, and simmer until lentils are soft, about 10-15 minutes.
If prunes are homemade, you can add them to the lentils cooking. If the prunes are bought, and therefore much softer, you can add them 5 min before serving.
When you are almost ready to serve the soup, add cream and a couple splashes of milk. In a half full glass of cold milk or water, stir the arrowroot or other thickener. When mixed, pour into the soup while stirring. Allow the soup to almost simmer, keeping an eye that it doesn't burn.
Serve and enjoy!

Source: Almost Bananas, by Naomi, http://www.almostbananas.net/cream-of-lentil-soup-with-prunes/

Babovka (Pound Cake)

Ingredients
5 eggs
250 grams powdered sugar
250 grams backing flour (regular, not self rising)
150 ml vegetable oil
150 ml hot water
2 tsp. baking powder
1/2 tsp. vanilla - if desired for taste
1 tbs. cocoa powder
Butter or shortening to grease pan

Directions
Separate egg whites from yolks. Set the whites aside.
Preheat oven to 350 degrees.
Mix yolks with sugar. Add slowly oil, then hot water.
Mix in flour and baking powder.
Beat egg whites alone in another bowl until they expand about 3 to 4 times. use an electric mixer on high speed for this.
Add these egg whites to the batter. Mix by hand. Add vanilla if desired.
Pour half into greased round angel-cake pan. Mix the cocoa into the remaining half and pour on top of the first layer in the pan. Don't mix together.
Bake for 45 minutes. Check with toothpick (toothpick will not have mixture on it if the cake is done) by poking it into the cake.
Sprinkle finished cake with powdered sugar.
You could also add raisins or nuts to the original batter or pour chocolate on top of the finished cake.

 Source: Slovakia.org, The Guide to the Slovak Republic, http://www.slovakia.org/society-recipes.htm