All posts by: Simona Budinská

Wellness Hotel Borovica

Goose liver foie gras with baby pear

Goose liver foie gras with baby pear 4 servings Ingredients: 400g goose liver; salt; pepper; 8 pcs baby pear; 50g cane sugar; 20g butter; 0,1l white wine Method: Fry the goose liver on the grill from both sides. Season with salt and pepper. From cane sugar, wine and butter prepare syrup in which briefly boil the baby pears. Recipe by Tomáš Lazoň from Wellness Hotel Borovica. Text: Augustína Markocsyová Photo: Daniel Kaplavka Source: 

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Village resort Hanuliak

There, where the rest is the necessity

The family is the basis for most people. Values such as harmony, love, mutual respect and solidarity are the key element of a healthy, fulfilling family. Hanuliak Village Resort combines a reflection of all these attributes and more others that offers its customers. Near the confluence of three rivers in the north of Slovakia, only 20 km from the bustling Žilina there is a picturesque village Belá. At its end, under the forests and hills in the beautiful nature of the Malá Fatra National Park, you will find family-run hotel

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Wellness Hotel Borovica

Blueberry cheesecake

Blueberry cheesecake with mascarpone 4 servings Ingredients: 100g butter biscuits; 100g butter; 100g walnuts; 5tbsp granulated sugar; 100ml whipping cream; 200g mascarpone; 100g frozen blueberries; 5 tbsp vanilla sugar Method: Crush the butter biscuits with walnuts. Add melted butter, granulated sugar and prepare the dough. Spread the dough into the cake form and bake for 10 minutes at 180 degrees. Leave to cool. Whisk mascarpone and whipping cream with vanilla sugar  to a smooth cream. Add mashed

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Cafe Cafe Prievidza

Cup of coffee with a soul at Adriana´s

Cafe or restaurant can be any nice, cozy and has a great menu, but it may miss its soul. In a small pleasant cave in Prievidza you will make feel yourself like home thanks to the soul of the company – the smiling owner. The cafe Cafe Cafe is to be found in Prievidza outside the busy city center, near the settlement, on a street full of family houses, where the traditional coffee lovers may have difficulties to come. This place, however, breaks down the prejudices and overcome our expectations when we

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Tomáš Opletal


Pumpkin cream soup 4 srevings Ingredients: 1kg pumpkin; 1 and ½ tbsp pumpkin seeds; pumpkin oil; 2 slices of smoked tuna; 100g onion; 1 clove garlic; ginger; broth; cream; 30g of maltodextrin; herbs to decorate Method:Cut the butternut squash into quarters and rub with olive oil and season with salt and let cook for 45 minutes at 160 ° C. Fry the onion, oil, garlic clove and a little ginger in a saucepan. Pour it with broth and cream. Add cooked pumpkin, boil it in the pot, after that mix it until smooth and then

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Racing to the Sun Mini


I don’t know if I ever told you, but one of my first real nicknames was Mini. One of my friends created it when I was about 14, because I was basically tiny. The guys were big in comparison, so Mini stuck for a while. And when I was 18, my parents gave me a traditional 18-birthday gift – a drivers licence lessons, plus a fictional car – my favourite. Red MINI Cooper with two white stripes on the hood. Obviously. Last November, just after my birthday, I was supposed to travel to Prievidza with my lovely

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Tomáš Lazoň

Delicious salmon

Salmon on salad of red lentils with yogurt and baby carrots 4 servings Ingredients: 400g salmon – fillet with skin; salt; pepper; 200g red lentils; 60g plain yogurt; 50g baby carrots; 1 lime; 1 table spoon of honey Method: Boiled lentils mix with yogurt, honey, baby carrot, juice from one lime and season it with salt. Thus prepared salad served with grilled salmon in olive oil. Recipe by Tomáš Lazoň from Wellness Hotel Borovica. Text: Augustína Markocsyová Photo: Daniel

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Sju loves


After listening to my well-traveled friends and their experience with Iceland, I expected pretty much everything from Iceland. Beautiful nature and views like from a fairytale, but also rough countryside with all of the seasons in one day. Warm beaming sun in the morning, rain pouring even from the ground in the afternoon and snowy storm in the evening.. well, if you can call it an evening. Travelling through Iceland in June means the all-day-long daylight. And that was the only true expected thing, I've

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Poppy cake with honey cream, cheese and fresh raspberries Ingredients: 2 egg whites; 45g powdered sugar; 45g ground poppy seeds; 100g fine curd; 30g honey; 50g fresh raspberries; fresh mint; powdered sugar Method: Mix the egg whites with powdered sugar and ground poppy seeds. Pour it on a baking sheet lined with baking paper and bake in a heated oven at 180°C for about 10-15 minutes. When still it is hot, cut out circles with a round cookie cutters. Mix the fine curd with the honey until i tis

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Peter Frolo


Veal crown with roasted potatoes, baby spinach and thyme demi glace Ingredients: 1kg calf crown; ½ baby spinach; 8 medium-sized potatoes; thyme sauce; 4 slices bacon; salt; pepper; herbs Method: Devide the meal into four parts. Season with salt and pepper. Fry the meat sharply from both sides. Put on a baking sheet and bake in the oven at 180 ° C for 10 minutes. Along prepare baked potatoes and fry baby spinach with bacon and onion. Season with salt and pepper. Recipe by Peter Frolo, Village

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Nestville Chocolate

An ancient tale of the past come alive

An ancient tale of the past come alive. Chocolate, yummy, who wouldn´t like it?! Chocolate has a long history in this world. However, do you know where this magical story begins ? It has been brought on our territory by the great lover of this enchanting material. It was very Maria Theresa, Queen of the House of Habsburg. On the northern Spiš, directly to Ľubovňa castle, it was delivered by another strong woman, Maria Jozefa. You can enjoy her sweet story with chocolate as well as pleasant session at Nestville

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Peter Frolo Village resort Hanuliak


Chocolate-pear cake Ingredients: 6 eggs; 90g sugar; 90g flour; 125g chocolate; 125g 36% cream; pear Method: At first, prepare a compote of fresh pears. Meanwhile, as the pears cool, bake the corpus of 4eggs, sugar and flour (as a pound cake). When the corpus is cool, notch a small cakes according to your own imagination. Prepare stuffing for corpus from melted chocolate, whipped cream and 2 eggs beaten over steam. Layer the corpus by chocolate, pears and chocolate. Decorate. Recipe by Peter

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Budapest The Blond Zebras


If you’ve read this blog for some time, you’ll know that I love Christmas time in all shapes, moods and colours. I hate the cold, but the fairy lights and a hot punch usually make up for it in some way. That’s why I also love taking trips to different Christmas markets and cities decorated in their best Christmas gear. So far I’ve been to various cities across Slovakia, in Prague and Vienna and I’ve also been to Budapest Christmas markets once, but it was ages ago so I don’t remember too much (and I wasn’t drinking

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Hotel Pod Lipou


Steak beef from bio tenderloin, mashed potatoes with truffle paste, beetroot puree, veal sauce, truffle, walnuts For 4 servings: Ingredients: 600g bio beef tenderloin; 0,4dcl extra virgin oil; 8g salt; 4g pepper; 10g truffles; 4g young herb; 5g thick sea salt; 4 pieces edible flowers; 1,5dcl demi glace (sauce of veal bones) Mashed potatoes: 800g potatoes; 120g butter; 0,5dcl 31% cream; 35g truffle paste 0,2dcl truffle oil; 10g salt Beetroot puree: 400g beetroot; 60g shallot; 20g garlic; 8g thyme;

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