I had this dessert while visiting Slovakia and it was one of those simple dishes that surprised me.

I was told it is called makové šúľance (potato dumplings with poppy seeds and sugar). The texture was soft and comforting, a little like gnocchi but sweet, with a beautiful nutty flavor from the poppy seeds.

Does anyone here have an authentic recipe? I would love to try making it at home. Also, are there any regional variations of this dessert?

Thank you! 😊

Tortilla lasagna—one of our favorite dishes. You can find the method and recipe in the video in the comments. Bon appétit! 🙂

By popular request, I am providing one of the recipes for spicy salted herring.

The original recipe for “Spicy Pickled Herring” is regulated by standards (for example, GOST 84 or GOST 1964) and instructions for the fishing industry. For the classic spice bouquet (known as Mixture No. 6), the proportions are calculated for 1 liter of water.

Ingredients for brine (for 1 kg of fish):

Water: 1 l

Salt: 90 g (3 full tbsp. l.)

Sugar: 20–25 g (1 tbsp. l.)

Spicy bouquet (Mixture No. 6):

Cloves — 0.75 g (4-5 buds)

Dried coriander (peas) — 1.05 g

Allspice — 1.9 g (5-6 peas)

Black peppercorns — 0.6 g

Bay leaves — 2-3 pcs.

Cinnamon (ground) — 0.6 g

Nutmeg — 0.2 g

Dry mint — 0.15 g

Chili pepper (dry) — 0.25 g

Step-by-step cooking process:Preparing the fish: Pre-defrost the herring in the refrigerator (about a day in advance). Wash the fish thoroughly, remove the gills if desired so that they do not become bitter, but the scales and entrails can be left.Preparing the brine: Pour water into a saucepan, add salt, sugar and all the specified spices. Bring the mixture to a boil and boil for 2-3 minutes to dissolve the crystals.Cooling: Cool the brine completely to room temperature (using a hot marinade will cook the fish).Marination: Place the herring in a container (enameled, glass or plastic) and pour cold marinade. The fish should be completely covered.Ripe: Cover the container with a lid and send it to the refrigerator for 72-96 hours for complete salting and the aroma of the spices to develop.

The aging time depends on the desire to get slightly salted or salted fish. It is selected according to your own taste. In the industry, there has always been either lightly salted (sale period 2-3 days) and salted (sale period 3-4 days). The period is calculated from the moment of completion of ripening.

Schweinebauch in Knoblauch-Bärlauchmarinade mit Omas Erdäpfelschmarrn.

The live blue lobster from the Adriatic sea was served catalana style and was easily one of the best lobsters we had so far. The restaurant is called Prua and it is located right on the port of Rimini. It's our favorite restaurant we highly recommend. The mussels there are also giant and the best we ever had in Italy. The pasta a la scorglio was also just great with real Scampi. We had an amazing dinner again and I thought I might share it with you guys.

If ever in Rimini I 100% can recommend Prua to you

Sztrapacska is a hearty, comfort-food dish made of small, grated-potato dumplings (halušky) tossed with sheep's milk cheese (bryndza) and topped with crispy fried bacon. While it is culturally a Slovak national dish, it is deeply woven into Hungarian gastronomy too. :)

Borscht. Ukrainian national cuisine.

I love a good schnitzel with fries and mayo. And for wings, I have a Thai sweet chili sauce. And fries... no matter where we go to eat, the best ones are homemade by my boyfriend.

Oh how I love summer dishes! The first one is absolutely my favorite. It is called “taze börülce”, basically green cowpea. We boil the vegetable for 20 minutes. And then we sauce it with some garlic, lemon juice, and olive oil. It is served cold/room temp as every other olive oil dishes we make.

Second one is a mix of fried veggies. It is typically eggplant, peppers and potatoes, served with tomato sauce prepped with fresh shredded tomatoes. I say fried but it is not deep fried, rather stir fried with olive oil.

They both are so saucy, dipping your fresh bread into the bottom of dishes is mandatory :)

The Tofu I dried overnight in the fridge and marinated it with light soy sauce and sesame oil before crunching it up on the air fryer.

Choripán is a pretty simple dish consisting of a grilled Argentinian Chorizo in grilled bread, topped with parsley chimichurri and salsa criolla. The sausage was savoury and delicious and slightly smoky, pairing perfectly with fresh, tangy and vibrant chimichurri and salsa.

I really wanted to make this dish because I read that this dish is served at Argentinian football matches so it seemed like the perfect thing to make, but I couldn't for the life of me find Argentinian chorizo anywhere. It's not as simple as substituting Spanish chorizo instead, as although they share a name they are very different sausages. Argentinian chorizo is a pork and beef mixed sausage, flavoured with garlic, paprika and wine - and not cured.

Since this was a really important part of this dish, I didn't want to compromise, so I actually got a local butcher to custom-make me some Argentinian chorizo - shout out to Charlotte's Butchery in Gosforth, Newcastle upon Tyne! This really elevated the dish to something that felt much more authentic to what they would eat in Argentina.

Having learnt from this experience, I think I would next time ask for larger casings for the sausages (I chose medium as I really had no idea) as I think a thicker sausage would remain juicier under the grill, but I was so pleased with how this came out!

If you're interested in my journey through food this world cup, check out my user page for the dishes I have made before :D

End up being only me and Nonna for dinner, but at 7 both of us were distracted and didn't plan anything for dinner. Also we didn't want to cook a lot as it's too warm outside.

We checked our fridge and we had plenty of tomatoes, onions, and a jar of tuna.

I grab two great tomatoes (one green and the other one red), one full Tropea onion (very mild and sweet type of onion, you can eat it raw without any problem) and a big chunk of good Tuna preserve under Olive Oil. To not forget a generous amount of basil leaves from the garden. Seasoned with EVO oil, red wine vinegar, salt, pepper and chilli. Served with white bread and a piece of focaccia.

Flavourful, fresh and quick to make

Mission dinner: Completed 😋

I was craving Indian food for a while, and because there's no Indian restaurant in my little town, I've made my own.

Butterchicken with rice, because it was too late to make naan, although it is way better. Next time I'll plan ahead. :)) The black stuff on it is black pepper, there's never enough pepper for me! :))

Sarmale - A traditional Romanian dish

We need cabbage, minced meat, onions, rice and spices. All are cooked together and then the composition is added to the cabbage leaves, rolled and boiled with pieces of meat.

My favorite Brezel mit Frischkäse und Schnittlauch at the München Hbf 😋

My sons lovely girlfriend was in Lisbon and brought me back some sardines. I made with baby new potatoes, green beans, shallots, roasted cherry tomatoes, and some lemon olives. Sardine tin almost too pretty to open.

I made an olive oil, sherry vinegar, parsley, and lemon dressing. Paired with this wine as it was the only Portuguese white my supermarket stocked (large selection of reds but only one white, is very nice). I adapted a Spanish recipe and a few Portuguese recipes I found online.

Pastel de nata, my favourite.