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RECIPE - ROAST DUCK FROM MY GREAT-GRANDMOTHER FROM PREŠPORK CHRUMKAVÁ PEČENÁ KAČICA 🦆 Roast duck from my great-grandmother from Prešpork RECIPE - ROAST DUCK FROM MY GREAT-GRANDMOTHER FROM PREŠPORK In our family, roast duck was only prepared a few times a year. It was always a special and festive meal that brought generations together at the same table. This recipe has been passed down from mother to daughter for decades. My great-grandmother made it this way, my grandmother did too, my mother did too, and I don't make it any other way. Although I've tried other recipes, this one is the best. I don't know if this is a recipe from Prešpork? Or if good recipes were brought from the surrounding regions and became popular. But I believe that if you try this recipe, you will never prepare duck any other way and this recipe will become a part of your kitchen, just like it is with us. The secret to this roasted duck is a simple but effective trick : before roasting, the duck is marinated in milk, salt, and cumin for 24 hours. This step will not only remove the natural odors of the meat, but also tenderize it and ensure that the duck is juicy and has a crispy skin when cooked. A similar procedure is also used when preparing some types of fish or other types of meat where it is necessary to remove unwanted odors. This recipe is proof that simple steps and traditional methods can yield excellent results. If you're looking for a way to prepare delicious, crispy and juicy roast duck, this family recipe from my great-grandmother from Prešpork is the right choice. HOW TO CHOOSE A GOOD DUCK? MEMORIES FROM MILES VS CHAIN SHOPPING. At Miletička , where I used to go as a child with my grandmother, there was always plenty to choose from . Local farmers, often of Hungarian nationality, brought beautiful, well-fatted ducks in the winter – from smaller pieces to majestic ones. Along with them, they also sold duck or goose roast - that winter delicacy that people only indulged in a few times a year. Foie gras? The French could have kept that. At Miletička we had roasts that could have earned us not one, but two Michelin stars. One day I'll definitely write you a recipe for the best duck and goose roast, but today it's about roasted duck. At a time when refrigerators were not yet commonly available, poultry was only sold in winter. It was therefore important to smell it - you could tell by the smell whether it was fresh. And the ones from the market were always delicious: honestly butchered, village ducks with beautiful and tasty meat. Today , most ducks are found in large chains and come from large-scale farming , but even among them there are pleasant surprises. Smaller ducks under 2 kg are often available, which are young, cook quickly and have tender meat. Although they do not reach the taste quality of village ducks, they will not disappoint - especially if you prepare them in the traditional way. However, if you come across an honest domestic breeder, don't hesitate. Feel free to stock up on such a duck - it will last in your freezer and when the time comes, it will turn into a feast on your plate. STARÝ PREŠPORÁCKY RECEPT NA CHRUMKAVÚ PEČENÚ KAČICU INGREDIENTS 1 duck (ideally 2 – 2.5 kg, young and well grown) 5 tablespoons of salt (approx. 50 g) 1 tablespoon crushed cumin 1 – 2 liters of whole milk (depending on the size of the duck) a deeper, oblong baking dish YOUTUBE VIDEO RECEPT FOR MORE INTERESTING CONTENT, FOLLOW ME ON FACEBOOK , INSTAGRAM , TIK-TOK , YOUTUBE . PROCEDURE The most important thing when preparing this crispy, tender, and tender duck is to think about it a day in advance! 1. Preparation the day before: Place the duck in the roasting pan in which we will bake it. Season it well with salt on all sides – including the inside. Massage the salt into every crevice – including under the wings, into the folds, just about everywhere. Then sprinkle the duck with crushed cumin on both sides (not inside) and gently rub the cumin into the skin. 2. Milk Bath: Pour the prepared duck with milk – ideally so that it is completely submerged. If it is not, place it breast-side down first, then turn it over. Cover with a lid, foil or aluminum foil and place in the refrigerator for 12 to 24 hours. Tip: This recipe is set for a medium-salty version. If you like your roast duck more salty, you can add a little salt to the milk – but in moderation! The duck will really “drink” the salt from the milk. 3. The next day: Pour off the milk, remove the duck, and wash and dry the roasting pan thoroughly. Wash the duck under running water to remove any remaining cumin and salt. Then pat dry thoroughly with paper towels. 4. Baking – first phase: Place the duck back in the roasting pan, this time breast side up. Cover with a lid or foil (ideally with a small space for heat circulation) and place in a preheated oven at 200°C. Bake for 2 hours – no opening, no basting, no prying eyes. In the video you can see how I did it. Since I don't have a special roasting pan for duck, I use aluminum foil to create a thermal "tunnel". I hermetically wrap the foil around the edges of the roasting pan and lift the center of the foil up. 5. Baking – second phase: After 2 hours, remove the duck, uncover, prick with a fork and pour the baking mixture over it. Increase the oven temperature to 220°C and bake for another 40-50 minutes until crispy. During this time, we can take the duck out 1–2 times and baste it with the fatty juices so that the skin bakes beautifully until golden brown. 6. And done: After baking, let the duck rest for a while and then serve. You will reap well-deserved admiration for such a crispy and delicious duck. You will see. Served with lokša and prešporska stewed red cabbage . I wish you a successful baking, at the end of which you will be greeted by the irresistible aroma and taste of roasted duck. .PHOTO PROCEDURE KAČICU NASOLÍME ZO VŠETKÝCH STRÁN Z OBOCH STRÁN POSYPEME MLETOU RASCOU, ZALEJEME MLIEKOM, PRIKRYJEME FÓLIOU/POKRIEVKOU A VLOŽÍME NA MINIMÁLNE 12 HODÍN DO CHLADNIČKY. VYLEJEME MLIEKO. KAČICU UMYJEME OD SOLI A RASCE, OSUŠÍME A VLOŽÍME DO ČISTÉHO SUCHÉHO PLECHU. PRIKRYJEME ALOBALOM/ALEBO AK MÁME ŠPECIÁLNY PEKÁČ NA KAČKU, POKRIEVKOU. DÁME PIECŤ NA 200ST./ 2 HODINY. PODÁVAME S DUSENOU ČERVENOU KAPUSTOU , LOKŠAMI ALEBO KNEDLÍKOM. SLOVENSKÁ PEČENÁ KAČICA OD MOJEJ PRABABKY - NAJLEPŠÍ RECEPT

Recipe for original Greek tzatziki /read cacikiki/. You only need a few ingredients and you have a summer salad from Greece on the table. TZATZIKI MY FIRST MEMORY OF A GENUINE GREEK TZATZIKA . It's been an incredible 30 years since I first visited Greece . That beautiful, sun-drenched country where the best food is served. Not because of their complexity. Quite the opposite. They are simple, refined, full of local vegetables. Their magic lies in the ingredients. Tomatoes, cucumbers, onions, eggplant, olives... all of these grow all over Greece under the Mediterranean sun and sea air, and it's not for nothing that it used to be the land of the gods. I was lucky enough to come to Greece when tourism was just starting on the small islands, and thanks to that I got to experience the food prepared by the locals with enthusiasm and love. I have the most beautiful memories of the island of Thassos! Right at dinner, as the first course, I got tzatziki as an appetizer . They were so fresh and delicious!! Even though most of the dishes were new to me at the time, I had to try absolutely everything, so tzatziki struck me as a whiff of something very close and familiar. Only when I got home did I realize that we used to make this kind of salad at home. It was just not called tzatziki , but cucumber salad with cream. And we didn't grate the cucumber, but cut it into small cubes. Otherwise, everything else was there - cucumbers, cream, dill, cenak. Thanks to globalization, we can now also commonly get Greek yogurt and olive oil in the supermarket, so we can safely prepare Greek salad in Slovakia too. 🧄 RUMORS AND OBJECTIONS: how to make real Greek tzatziki Tzatziki may seem like an exotic Greek delicacy, but it's actually one of the simplest and most rewarding salads I know. It's made with just a few ingredients – fresh cucumber, Greek yogurt, garlic, dill, a little salt, and good quality olive oil. And despite their simplicity, people often make a surprising number of mistakes with them. Here are the most common ones – and my tried-and-true tips for avoiding them: ❌ 3 most common rumors about tzatziki: 1. “You need special tzatziki seasoning” – no, you don’t. Forget the dried garlic and dried dill from the fancy packages. Real tzatziki shines thanks to fresh ingredients , not artificial mixes. 2. “You need to put a lot of spices in it” – true Greek tzatziki is clean, fresh and minimalist. No oregano, black pepper or lemon juice belong there. 3. “It’s difficult and takes a lot of time” – not at all. If you can grate a cucumber and mix it with yogurt, you’re done. ✅ My tips for perfect caciks: • Always grate the cucumber coarsely, salt it and squeeze it thoroughly – otherwise the water will separate after a few hours and you will be left with a “floating salad”. • Use the thickest Greek yogurt possible (at least 10% fat) – cheap “Greek styles” don’t work as well. They drain faster. • Don't skimp on the garlic or dill – their freshness is the basis of the whole flavor. • If you want the tzatziki to last for 2–3 days , you can add a pinch of salt to the cucumber, let it “sweat” for a while, and then squeeze it. This will make a big difference. You can see the exact instructions on how to do this in the video. INGREDIENTS 🥒 Authentic Greek tzatziki Raw materials: • 2 salad cucumbers • 2 cloves of garlic • 1 handful of fresh dill • 300–500 g Greek yogurt (ideally thick, 10%) • salt to taste (approx. 2 tsp) • good quality olive oil for drizzling on top HOW TO MAKE 1. Wash and partially peel the cucumbers – you don't have to peel them all. It's fine if a little green remains – it makes the salad prettier and fresher. Use a small spoon to scoop out the watery center with the seeds. 3. Coarsely grate them , add about 1 tsp salt and place them in a sieve over a bowl. Let them drain for a while, then squeeze them out thoroughly (with your hand or a spoon). The more water you get out, the firmer the tzatziki will be. You don't have to pour out this cucumber juice – if you don't mind the saltier taste, feel free to drink it. It's full of vitamins. 4. Put the yogurt in a larger bowl. Add to it: • pressed or finely grated garlic • finely chopped fresh dill • remaining salt to taste 5. Stir the well-squeezed cucumbers into this mixture. Mix everything together thoroughly. 6. If you want to serve the tzatziki immediately, put it in a bowl, make a small indentation with a spoon and pour olive oil into it. Finally, garnish with pieces of fresh dill. Your fresh, summery cucumber salad is ready. All you have to do is look forward to what you'll serve it with. With grilled meat, as a side dish for pasta, or just on toast topped with olives and salty goat cheese. FOR MORE INTERESTING CONTENT, FOLLOW ME ON FACEBOOK , INSTAGRAM , TIK-TOK , YOUTUBE . 🧊 Storage and durability: • Tzatziki tastes great right away, but it's even better after a few hours in the refrigerator. • If you don't use them right away, put them in an airtight container - because we removed the water and used yogurt and salt, they will last in the refrigerator for 7–10 days . • They are often even better on the second or third day, when the flavors meld. Enjoy a summer full of flavors, aromas and colors. Vegetables and fruits are in their best form now - just a few simple steps and you have something on your plate that tastes like a vacation. PHOTO RECIPE INGREDIENTS FOR TZATZIKI FOR THE CUCUMBERS, PEEL THEM PARTIALLY, CUT OFF THE ENDS, AND THEN SLICE THEM IN HALF SCOOP OUT THE WATERY FLESH AND SEED USING A SMALL SPOON GRATE THE CUCUMBER USING THE LARGEST HOLES OF A GRATER LET THE SALTED CUCUMBER DRAIN TO REMOVE EXCESS WATER PREPARE THE GREEK YOGURT MIXTURE - YOGURT, DILL, GARLIC, AND SALT SERVE IN A SHALLOW BOWL, GARNISHED WITH OLIVE OIL AND DILL SERVE THE TZATZIKI ON TOASTED BREAD WITH OLIVES AND GOAT CHEESE, OR AS A SIDE DISH TO GRILLED MEAT OR A FRESH APPETIZER. ENJOY!! Light, creamy, and full of Mediterranean flavor – once you try this tzatziki, you’ll never go back to store-bought.

. Have you ever wondered if you're using the right sponge for the right purpose? The colors of dish sponges aren't just an aesthetic element. They're actually a system that helps you wash efficiently. Find out when to pull out the yellow, red, and other colors. Sponge Color Code: The Key to Cleanliness Sponges are most commonly found in three colors : yellow, red, and green. Each has a specific level of abrasiveness and is suitable for a different type of dirt. Abrasivity is the ability of a material to abrade or polish another material. It basically refers to how rough and "sandy" the material is. Using the right color sponge will not only make the washing process more efficient, but also prevent scratching sensitive surfaces. Yellow is the softest Yellow indicates low abrasiveness. Yellow sponges are made of softer materials and can be used to clean delicate dishes such as wine glasses, porcelain, or glass. You can also use them to clean delicate surfaces, such as non-stick pans or stainless steel sinks. Red, pink or orange are the golden mean These shades are universal cleaning aids. They are therefore perfect for regular cleaning, but also for more resistant dirt, such as burnt-on food, dried stains or grease. With their help, you can, for example, clean grills, stoves, built-in hoods and other surfaces. Green is the hardest Green sponges are the most abrasive. You can use them to remove more resistant dirt. Don't forget about sponge hygiene In addition to colors, it is also important to pay attention to hygiene. Sponges are an ideal environment for the growth of bacteria, so it is important to change them regularly, ideally every week. After each use, rinse the sponge thoroughly and let it air dry. For even better hygiene, you can boil it in boiling water or put it in the dishwasher. More tips for a clean kitchen With color coding and regular replacement of sponges, you can prevent the spread of bacteria and protect your dishes from damage. However, cleanliness in the kitchen is not only about dishes and sponges for washing them. For more tips on removing dirt in the kitchen, read this useful article: How to clean your kitchen effectively.