Central & Easteuropean Cuisine

Traditional baked breakfast with bread, apples, and quark, common in Czech Republic and Slovakia. Ingredients (Serves 4–6) 6–8 slices of day-old bread (white or brioche), cut into cubes or slices 3–4 apples, peeled, cored, and sliced 3–4 tbsp sugar (adjust to taste) 2 tsp ground cinnamon 3 eggs 400 ml milk 50 g butter, melted Optional: raisins or nuts Preparation Prepare the bread and apples: Preheat oven to 180°C (350°F). Butter a baking dish lightly. Layer half the bread, t

Sheep cheese spread served with fresh bread, typical in Slovakia. Ingredients (Serves 2–4) 150 g bryndza (Slovak sheep cheese) 50 g unsalted butter, softened 1 small garlic clove, finely minced (optional) 1–2 tbsp milk or cream, to adjust consistency Freshly ground black pepper, to taste Rye bread, white bread, or rolls, for serving Preparation Prepare the spread: In a bowl, combine bryndza, softened butter, and minced garlic. Mix until smooth, adding milk or cream gradually

White sausage served warm with bread, a classic morning dish in Poland. Ingredients (Serves 4) 4–6 Białe kiełbasy (white Polish sausages) Water or beer, for poaching 1–2 tbsp whole-grain or Dijon mustard, for serving Optional: fresh bread, horseradish, or pickles Preparation Cook the sausages: Place sausages in a pot and cover with water or beer. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes. Optional: prick the sausages lightly with a fork to prevent

Traditional fried quark pancakes, popular across Ukraine and neighboring regions. Ingredients (Serves 2–3) 400 g farmer’s cheese (or well-drained cottage cheese) 1 egg 2–3 tbsp sugar 1 tsp vanilla sugar or extract (optional) 3–4 tbsp flour (plus extra for shaping) Pinch of salt Butter or oil, for frying Preparation Prepare the mixture: In a bowl, combine farmer’s cheese, egg, sugar, vanilla (if using), flour, and salt. Mix until a soft dough forms. Shape the pancakes: Lightly