To be fair, it's really something special to me when I see a foreigner loving Slovak food. For all of them are traditional dishes and are pretty heavy. I'm really thankful for you cause you are open-minded and bring a breath of fresh air. Have a great day.
Hello! I'm from Argentina and I found your channel while I was looking for a Slovak dessert recipe. I love your videos and how you explain everything from this beautiful culture, I would love to see updates of the house and about what you do ib Slovakia 🇸🇰 lots of love from here ❤ cannot wait to see more videos🥰
@ 1:55 Try to process the potatoes on that side of the grater with star-like protrusions (the bigger ones), that's the more classic way. It's much harder and at the end can be a little dangerous, too (so until you get it into the hand, better don't try to grate the potatoes completely - use the "ends" for example for soup), but the texture of the final product is totally different (IMHO much more pleasant, without those crunchy strings) 🤗 @ 11:22 This might be a regional difference, but instead of sour cream we use to pour eggs beaten in a little milk or sweet cream over the mixture. I don't claim it's better, just different. Try it yourself. @ 13:55 Don't be so shy with the onion, some recipes even require the same amount of onion as of the liver 😉 I mean, you don't have to overdo it, but the onion will break down and together with the juice from the liver create a great "sauce". But overall GREAT JOB with all those recipes, I love this video 👍👍👍
Hi Kim, all the chefs, around the world 🌎🌍 are very jealous, of your cooking !!! Those chefs, had to go to school, to learn it !!! You Kim, you are the only one, that , is, the original COOK !!! Viva !!! Bravo !!! Absolutely the best !!! 💚🌹* Jerry.🗽
Great video! :) I have is another recipe which may not be common in all Slovakia but it is common in our household and I believe many eastern Slovaks know it too. It's similar to granadír but it's different. Cut v the potatoes potatoes in cubes and boil them in salted water. Meanwhile saute the onions in butter until golden. Mash the potatoes and mix it with the onions. Serve it with the cup of sour milk. Very yummy.
Beautiful videos I love you videos very much and Slovakia 🇸🇰 ❤️, I would love to learn Slovakian cooking I love all there food. Could I have the recipes and measurements please so I can practice 🙂 keep the recipes coming there is so many to enjoy and learn
Si super, že máš tak rada našu slovenskú zem, variš veľmi dobre slovenské jedlá, si zlatá, a na tie zemiaky je naozaj veľká pomoc na pretláčanie zemiakov,, koliesko na zemiaky,, uľahčí ti prácu. 💌❤️🤗
K zemiakovým plackám mám rád zakysanku. Vyskúšaj pridať k francúzskym zemiakom kyslú kapustu. Nie ako prílohu, ale zapiecť spolu. Mňam, lokše. :) Ja mám rád aj tvarohové.
S acidkom su ešte lepšie, poprípade zemiakove placky mozu byt ako priloha k masu na pikatnejsi spôsob.. 👍 A taky tip pri varení zemiakov alebo cestovin, trosku oleja do vody, nebudú peniť.. 😉
Dobrý deň Kim.🌞 Pekné video. Ja strúham zemiaky na jemnom strúhadle. My ich jeme s tvarohom a kyslým mliekom. Pečienku osolím a okorením na koniec, aby nebola tvrdá. Doma si robím tiež recept, ktorý mám od mamky. Je jednoduchý a chutný. Stačí uvariť zemiaky pokrájané na kocky. Scedené ich potom dáme na panvicu s trochou oleja a zmiešame s hrudkovitym tvarohom. Navrch môžme posypať upraženou slaninkou. K tomu si dám mlieko, či už kyslé alebo normálne.🥣🧂❤️❤️❤️🤗
Ľudia zvyknú kadečo vylepšovať, nie som proti, ale už to nie je klasika. A genialita klasiky je v jej jednoduchosti. Ak je dobre pripravená, je dokonalá. Niekedy si myslím, že v našich končinách sme schopní aj také jedlá ako pizza margherita či caesar šalát "vylepšovať" a obvykle je to na škodu. Zemiakové placky sa robia na bravčovej masti, bohužiaľ je to tak ako u väčšiny klasík. U nás sa robí aj zemiaková baba na plechu, ale ak chceš aby bola chrumkavá, musí tam ísť aj veľa masti, takže diétna nie je.
The first recipe reminds me of potato pancakes, although yours is a savory version (not sweet) -- as with potato pancakes, you can probably also sauté them in butter or ghee at a lower temp rather than use seed oil
Tabletik Maminkin* Hi, you are right! Today I ate placky with a little onion and majoran. Onion 🧅 and majoran are not good for placky ! The best placky are, potatoes, salt, pepper, eggs, flour and lot of garlic !!! That's all !!! 💚🌹* Jerry.🗽
Lokše nie sú ťažké, iba pretlačené, alebo na jemno nastrúhané uvarené zemiaky a hladká múka v pomere asi 3:1 až 2:1, záleží od zemiakov, len toľko múky aby sa cesto nelepilo, musí ostať krásne pružné. Potom už len sucho opiecť na tenko vyvaľkané a hneď za horúca natierať masťou, alebo maslom.
Francuzske radsej na platky a pekne prekladane, ale preco nie, kazdy ma ine zvyklosti. K tym mrazenym haluskam, kedze zakladna surovina su tam zemiaky tak tie ked zmrazis, tak zhnednu a aj zhorknu, takze tie mrazene sa cerstvym nevyrovnaju. A vidim ze si mala take dlhsie skoro jak sulance, skus ten posledny recept urobit presne tak isto ale daj si tam namiesto tych mrazenych halusiek radsej z lidla chladene zemiakove sulance (schwabische schupfnudeln), to je tiez dobrota neskutocna. :-)
blbost... tie mrazene su uplne v pohode, nakolko ked sa zamrazuju uz su predvarene.... Chutia super. sulance sa robia z varenych zemiakov, cize ine jedlo.
@@ChasingKimberly tak to robievame u nas doma a je to peeeecka! :) A inak zemiakove placky s uvarenych zemiakov pecene na husacej alebo bravcovej masti bych tiez doporucil na skusku! :)
@@pavelbalvek5635 Bez cibule sa da varit. Ako vravim, placky s cibulou mozu byt "klasika" u Vas, ale nieje to vsade tak. S cibulou si to neviem predstavit, nehodi sa mi tam. Aj ked mam cibulu rad. Mozno ale vyskusam niekedy.
Granadir is the most hated meal in Slovakia acc. to internet. Personally, it is also the worst food according to me. Search for some slovak meal memes. Nobody likes it
to su podlisniky ty chytrak :D zalezi iba odkial pochadzas, najdes ich takmer vsade, ale len cech si mysli ze vsetko je ich! preco su niektory cesi taky namysleny a jebnuty...nechapem...
Toto je klasická česká mentalita. Češi si myslí, že vymysleli všechno a že mají na všechno patent a když jim chcete vzít jejich pravdu, tak šílí :D. Zajisté to byli jedině Češi, kteří přivezli do Evropy brambory a naučili zaostalou evropskou společnost, jak se pěstují a vaří :-)))!!! Češi vymysleli přece i knedlíky nebo také palačinky! To dá přece rozum, že to nemohl udělat nikdo jiný!!!!
Tak hlavne celá diskusia o tom odkiaľ aké jedlo pochádza je zbytočná. Do roku 1918 sme tvorili jeden štát Rakusko-Uhorsko, tak je logické, že naša kuchyňa je podobná. Zemiaky sa na území vtedajšieho Rakúska začali pestovať v dobách Márie Terézie, takže asi 250 rokov po objavení Ameriky. Všetky tie recepty ako Guláš, Placky, Pirohy,Sviečková, Halušky a ja neviem čo ešte, majú tak max 150-200 rokov.
U nás jeme zemiakové placky s kyslým mliekom. Lokše ku kyslej fazuľovej polievke. A ku granadiru odporúčam nakladanu cviklu, aj ku francúzskym zemiakom sa hodí. Všetko moje obľúbené jedlá :)
Everybody makes potato pancakes, just a little different. Germans, Poles, Jews, ( latke) Czechs, etc. I like mine with garlic and dip the crispy pancakes in applesauce. YUM!
Kim, you're a very good cook! But, zemiakové placky you must eat using your hands!!! :) And, did you try to eat zemiakové placky with liver? I love it! On the other hand, I've never eaten lokša with liver, so I have to try.
Hi Kim, granadir is the best with homemade pasta. Lokse we usualy eat with duck or goose liver especially in autumn or at xmas markets. I loved lokse made by my granny on an old oven heated by wood (called šparhet), spread a little bit with butter that melted on hot lokse and filled with poppy mixed with plum lekvar or wallnut filling. Next time you can try pirohy (with sweet or salty fillings) or some privarok (really don't know it in English). 😉 I'm really glad that you like it here in Slovakia, it's nice to see a positive view from a foreigner, 'cause sometimes it' s hard to hear something positive from the locals... So thank you ❤️
Hi Kim! How are you doing? "No vidíš, aká si výborná kuchárka!" Have you already tasted Czech traditional dishes like "Roast Pork (Baboy) with Dumplings and Sauerkraut" or "Fried Cheese" or "Wiener Schnitzel with Potatoes"? These are not very healthy dishes, but they are good and very popular. And don't you miss seafood here in a landlocked country? I love seafood but it is quite difficult to find fresh stuffs from sea here. So I have to settle for frozen ones. Regards, Michal.
Hey Michal! Im not much of a heavy meat eater though time to time I like to eat when I crave for the taste. Thats why my favorites are almost made of veggies 😂 but year definitely I miss the seafood and different varieties of fishes from back home. I cant wait to eat them again. Hopefully soon!
Hi Kim yea I know all of them. Since I'm from Horniaky northern Slovakia placky making bit different we don't add flour. You should try to make harula also, granadier marsh I used love my auntie in Blava made the best, strapacky we made bit different that time we had our own sauerkraut we never sauteed got on hot halusky and kraut and hot bacon on top. You should try pirohy, but Im glad you like the food there. Wishing you guys all the best
Hello Kimberly, I love your videos, do not take me wrong. But please consider buying an external microphone.... It is REALLY affecting general qualitty of your videos.... they deserve to do better :)
Keď si spravis redsie cesto na zemiakove placky môžeš ich potom pripravovat ako palacinky,francuzke zemiake : uvarene,ocistene zemiaky a vajicka ci kludne nakrájané krajacom na vajicka a pekne uloz zemiaky na ne vajicka,klobasku osolit,okorenit prekryt zas zemiakami a zaliat smetanou,posypat syrom a upiect
Restovanu pecienku, pripadne pridat kocky bravcoveho a/alebo kuracieho masa a miesto do lokse to das do zemiakovej placky... na vrch si este mozes dat struhany syr... k tomu kysle uhorky... mas dalsiu klasiku... u nas sa to vola vazecka pochutka, ale myslim ze v kazdom regione sa to vola nejako inac, ale vzdy sa to vola pochutka :-D
Ahoj. Keď bude dobrá májová bryndza urob si lokšu s bryndzou smotanou tvarohom na to dáš jarnú cibuľku a pažitku a môžeš aj škvarky ak chceš , musíš si uhádnuť ten správny pomer surovín aký máš rada , niekto ma rad viac bryndzové ak dá viac bryndze ale je to výborná zmes na plnenie lokše . Šikovná kuchárka si Kimuška, aj uhorky sú určite top. Daj vedieť keď vyskúšaš. Držím palce🙋♂️
Nice :-) u are very good cook :-) That potato pancake is called "Haruľa" but there are many opinions when is haruľa and when potato pancake (like with egg is haruľa, without potato pancake and so :-D ), but i called it all haruľa 😀I also like easy dish called "zemiakový paprikáš" But we using only potatos, onion, same sausage, grounded red paprika (is that correct? :-D ), ground black pepper and ofc salt.
Skvelý výber receptov, aj moje obľúbené. Lokše nie sú zložité. Deň vopred v šupke uvarené zemiaky postrúhať a pridať hladkú múku. Pomer 750 gramov zemiakov a 200 gramov hladkej múky. Vaľkať na dobre pomúčenej doske a nasucho opekať :)
Hi. Kim. I do " zemiakove placky" little bit different way. I use to add lot of garlic and lot of cheese - this make that "placky" crunchy ! And I use to eat it with a hot ketchup ! Sometime I replace cheese with white crunched fish - this make "placky" very light for taste ... and not forget drink a beer!
Ďakujé a tipy na zajtrajší obed 😆👍 Pár mojich postrehov k téme: 1. Zemiaky na placky skús postrúhať na najjemnejšom strúhadle na kašu, pre zmenu 😉 2. Ked robím granadír, cibuľku osmahnem pomaly a do chrumkava - papriku pridávam až po odstavení z varnej dosky (eliminujem tak riziko zhorknutia) . Najradšej používam pod cibuľku maslo 😉 3. Francúzske zemiaky občas robievam bez predvárania - surové zemiaky na kocky alebo plátky navrstvím s párkom alebo klobáskou (čo aktuálne mám doma), okorením a dám piecť. Pár minút pred dopečením zmiešam vajíčko buď s mliekom alebo smotanou (opäť podľa stavu zásob) a so zmesou polejem zemiaky. Dám zapiecť na pár minút nazad do rúry. K tomu ešte jeden tip - ak predváram suroviny na francúzske zemiaky, navrch namiesto smotany dávam tatársku omáčku (top je od značky Doma). 4. Lokše - moja babka ich po upečení potrela maslom a posypala cukrom 😍 Ale máme ich radi aj na slano, ideálne s kačkou a červenou kapustou 🥰😜 5. K strapačkám s kyslou kapustou jednoznačne slaninka 😍😍😍😍😍 V minulom živote si isto bola Slovenka ☺️😜
Tiež som strúhal zemiaky na kašu, ale manželka ma naučila podľa ich rodinného receptu strúhať na väčšie slížiky. Ešte väčšie, ako robila Kim. Potom nie sú také tuhé, spravia sa hrubšie a sú vzdušnejšie. Netreba sa báť občas pre zmenu vyskúšať aj niečo nové. A ja pridám ešte aj jednu cibuľu.
Hi Kim, thanks for a nice video and maybe a bit of reminder that yes, we have these simple things, so inspiration is welcome. Two things I wish to mention is first not squeezing the daylight out of sauerkraut is the only right way to go in my opinion, and the second is if you will eat zemiakove placky with your bare hands you will be better of. Simply forget the cutlery. Otherwise spot on, maybe be careful with rabbit liver because in some places it could be considered almost appalling sin...... Still delicious thou.... Keep it up and thanks
ak sa da, kup si pretlacatko na zemiaky a vajicka - varene... velmi ti to ulahci zivot a zrychli pripravu vela jedal - ako Francuzske zemiaky, alebo granadir... velka pomoc to je - netreba vsetko krajat... inak velmi dobreee... tiekli mi slinky ako som toto pozerala! :)
🙂super fandím, mám pripomienku ku granadíru 1.zemiaky varím v šupke a potom krajam na kocky 2. Namiesto oleja pod cibuľku dávam prerastanú slaninku na kocky , pustí super tuk, prevonia a škvarky mňam...pa
These recipes are common in Czech republic too. I would say only lokše and halušky are specifically Slovakian, but it is really hard to tell. We have similar climate, ingredients and also part of history, so it is not very suprising that we tend to cook in a similar way. Have you also made you own sauerkraut? If not, you should this year :-) It is quite easy once you have your cabbage cut (and it can be bought pre-cut, which saves time), and it tastes better than bought one, and if you make it in the autumn, it would last for a whole winter.
This video reminds me, why we have so many civilization diseases, our food is so fat and full of carbs :D don’t get me wrong, I love our food(me in vegan version) but I would be much more happy if I could eat food from your homeland :) kimchi instead of pickles for example, or meals not based on potatoes! :D Slovakia is so specific with everyone have their own recipes. If you ask 20 people, you’ll get 20 recipes and tips “how would their grandma did it” we are so proud of our traditions :) I personally have notes for every one of your recipes, but you did it great and it obvious tasted you so I don’t type anything :) you are very charismatic person and I am happy that you came here to our beautiful country and I wish you all the best :)
