Ela Krídlová is a food blogger, rehabilitation doctor, but above all a mother of 3 sons. In 2015, she founded the blog From Heart to Pot, where you will find recipes for simple lunches, hearty family dinners, wholesome cakes made from healthier ingredients, and also sourdough baking. Ela loves Asian and Indian cuisine but is also fond of traditional cuisine and good Slovak products.
1. Ela, what was your journey to good food and cooking? When did you discover this passion and start your blog From Heart to Pot?
Since childhood, I was instilled with a love for honest homemade food. Thanks to our garden, we could use our own produce all year round; we raised cows, sheep, chickens, and rabbits. When I became independent, I started discovering the joy of cooking and baking myself. At the same time, I needed a creative outlet alongside my work as a doctor. And so my blog From Heart to Pot was born.
2. You have three sons; what is the biggest challenge when cooking for three boys? Do they have any "special" requests or do they like everything?
The biggest challenge is definitely to satisfy everyone at once. Everyone has their own tastes, so sometimes it’s hard to please all. But sometimes I complicate things unnecessarily because the boys give me the biggest compliments on simple dishes. When I get compliments on spaghetti with cheese, I laugh that I can hang up my food blogging.
3. Cooking with love is the main idea of your blog. How does this love change when you cook for your children?
While before my cooking was about joy and creativity, today it’s mainly about care and upbringing. I think the love is more responsible. I think about what to put on their plates so that the food not only tastes good but is also nutritious.
4. Do you remember your favorite childhood food? And who prepared it for you?
Apparently, I was quite a picky child, but I recall many great dishes from my mom’s kitchen. For example, her steamed buns sprinkled with poppy seeds and drizzled with butter. I wouldn’t refuse them even today!
5. Which dish or dessert disappears immediately from your table because everyone loves it?
Baked wings, French fries, or pancakes are a sure bet at our home :-)
6. Do you use traditional Slovak ingredients like milk, curd cheese, or cream in your kitchen? Do you have a favorite SABI product?
Fortunately, none of us suffer from food allergies or intolerances, so dairy products are on our table daily. From SABI, I like Cottage Cheese the most – just for a snack but also in spreads or warm dishes. I recommend adding it to noodles with curd cheese; they become much tastier.
7. How do you perceive the importance of homemade meals and traditions in children’s nutrition today, when the world offers so many fast alternatives?
It is very important to me that children perceive food not only as nourishment but also as a space to slow down and spend family time at the table. And it doesn’t matter if there are dumplings or curry on the table. Because through food, we can strengthen respect for family roots but also discover other cultures.
8. And finally – what would you say to all parents who want to cook with love and "from heart to pot" for their children?
That’s probably the hardest question! But maybe that we shouldn’t make a fuss about nutrition. If the child is healthy, offer everything and don’t force, but lead by example. If children see us eating with pleasure, they will gradually join. And if we have more time, involve them in cooking or bake something simple together. Children love to play and create, so why not use that in the kitchen :-)
