Elite life
Slovenia (Slovenian Recipes)
Ingredients:
250 g white flour
500 g buckwheat flour
40 g yeast
Lukewarm water
Salt
Pork crackling (for dressing)
Cooking Instructions:
Mix the yeast with some lukewarm water and a teaspoon of flour. Put in a warm place and add both sorts of flour, yeast, water and salt; knead thoroughly and allow to rise. When the dough has risen, sprinkle some white flour over a board, place the dough on it, knead and then make into one large or several smaller loaves. Boil this in salted water. When done, remove carefully from the water, cut into slices and dress with the pork crackling.
Vzhajanci are served as a side dish with meat, sauerkraut, grated pickled turnip (kisla repa) or other vegetables; or alternatively, as an individual meal with salad.
Ingredients:
50 dag plain flour
2 dag fresh yeast
10 dag butter
2 dcl milk
5 dag sugar or a tablespoon of honey
2 eggs
Salt
Jam or marmalade for filling
Icing sugar for sprinkling
Cooking Instructions:
First we make the dough. Place the flour in a large bowl and make a hole in the centre. Crumble the yeast into a cup, add two spoons of flour, a spoon of sugar and half a decilitre of warm milk. Pour the mixture into the center of the flour and wait until the yeast rises. Then knead the ingredients into a smooth dough. Leave in a warm place to rise. Roll out the dough about half a centimetre thick and cut into squares (approximately 7 x 7 cm). In the centre of each square place a teaspoon of jam. Pinch together the corners of each square to cover the jam. Dip each buhtelj in melted butter and place them on a baking tray, so that they are touching each other. Place the tray in a warm place to rise again. Bake them in a moderate oven until golden brown. When baked, leave to cool slightly then sprinkle with icing sugar.
Ingredients:
500 g flour
100 g butter
3 egg yolks
200 - 300 ml milk
30 g yeast
100 g sugar
Salt
Filling:
200 g raisins
1 tsp cinnamon powder
100 g sugar
Cooking Instructions:
Prepare the yeast: mix it with two teaspoons of flour, 1 teaspoon of sugar and 50 ml milk. Put in a warm place to rise.
Stir the butter with the sugar and egg yolks until smooth. Add flour, milk and salt then mix; finally, add the yeast. Knead thoroughly for 10 minutes and allow to rise. Put the dough on a board sprinkled with flour, and roll out to a thickness of 1 cm. Sprinkle the dough with the raisins, cinnamon and sugar, roll it and place in a special šarkelj baking tin. Allow the dough to rise again in the tin. Baste with whisked eggs (including the whites) and bake in a medium hot oven.
Ingredients:
1 kg pig's trotters
cca. 500 g vegetables to make stock
0.5 l sour cream
50 g flour
1-2 egg yolks
Salt
Cooking Instructions:
Clean the trotters and vegetables and cook them in salted water until the meat is suitably tender. Remove the trotters from the pot, bone the meat and chop it into small pieces. Strain off the stock then put it back on the heat. When it comes to a boil whisk in the mixture of flour and sour cream, then thicken the soup with one or two egg yolks. Add the pieces of meat and serve.
Ingredients:
1 12-oz package cranberries
Water
Sugar
Cooking Instructions:
Wash and pick out bad berries. Put in medium size pot just barely covering with water. Boil berries until they start popping and splitting (about 2 minutes). Pour in food mill and grind - only extracting clear liquid. (Too much grinding makes cloudy sauce.) Measure juice, then bring to a boil and add the same amount of sugar as there is juice. Boil for one to two minutes, constantly stirring out air bubbles. Pour in serving dish, cool and refrigerate.
Ingredients:
300 gr dandelion shoots, washed and drained
2 medium potatoes, cooked, peeled and sliced
1 hard-boiled egg, sliced
1 clove garlic, finely chopped (or more, if you like)
2 Tbs pumpkin-seed oil or 3 Tbs salad oil wine vinegar to taste
Salt
Cooking Instructions:
Put hot potatoes on dandelion shoots; add egg and sprinkle with garlic. Mix oil, vinegar and salt, pour over dandelion and toss vigorously. Serve with fresh rye bread.
Ingredients:
Dough:
500 g flour
3 eggs
2 tbsp oil
water
Filling:
750 g of one or several types of dried fruit - prunes, pears, Apples
100 g butter
100 g breadcrumbs
100 g sugar
1 tsp cinnamon (depending on taste)
Milk or cream
Dressing:
100 g fat, oil or butter
50 g breadcrumbs
Cooking Instructions:
Make a dough from the flour, eggs, oil and water. The dough should be somewhat softer than that used for rezanci. Knead thoroughly, sprinkle the dough loaf with flour, cover with a cloth and allow to rest for at least 30 minutes.
In the meantime, prepare the filling: grind the dried fruit, fry the breadcrumbs in some butter and add them to the fruit; season with cinnamon and sugar. Stir thoroughly, and if it is too dry add some milk or cream.
Roll the dough out thinly and cut it into rectangles. Place a walnut-sized lump of filling onto each rectangle. Fold the dough over the filling. Smear the edges with egg white and pinch them together to keep the filling inside, then trim the edges with a pastry trimmer. Cook the žlikrofi in salted water for 10 minutes, strain thoroughly. Dress with breadcrumbs which have previously been fried in the oil, fat or butter. Serve with a compote or a fruit salad.
Ingredients:
1 tbsp butter
1 tbsp wheat flour
100 ml milk
A pinch of salt
Cooking Instructions:
Fry the flour in butter until it turns yellow, then add the hot salted milk. Stir until the mixture no longer sticks to the bottom and sides of the pan. Serve warm with coffe or tea.
Ingredients:
1 kg pig's head including the brains
150 g white bread
50 g butter
1 small onion
4 tbsp milk or cream
200 g rice
A clove of garlic
3 springs of parsley
A little pimento
Peel of lemon
A little marjoram
1 pig's caul
Cooking Instructions:
Wash the pig's head, remove the brains and wash them. Cook the head in water and save the stock. Boil the brains separately or fry them in some fat. Remove the cooked meat from the skull and chop it into small pieces; similarly chop the boiled or fried brains.
Soak the bread in water then squeeze it. Chop the onions and parsley and crush the garlic. Fry the onion in some butter and add the parsley, garlic and bread. Stir fry for a few minutes then add the milk; stir well, add the spices and allow to cool. Afterwards season with the pimento, lemon peel and marjoram. Cook the rice in the stock from the pig's head - it must be "al dente" - allow it to cool, then add it to the meat filling and salt. If the filling is too dry, stir in some stock. Thoroughly wash the pig's caul and spread it over a table. Using a tablespoon scoop the filling onto the caul, making sure that the tablespoons of filling are sufficiently distant from each other. Using a knife, cut the caul around the scoops of filling and wrap them in it to form the meatball-like mavžlji. Place them in a special tray or tin and bake in the oven.
This dish can be served hot or cold. Serve hot with sauerkraut, grated pickled turnip (sour turnip) or a salad.
Ingredients:
3 egg yolks, beaten
1/2 pint sour cream
1/2 tsp. salt
1 cup flour (more as needed)
Cooking Instructions:
Beat egg yolks, add sour cream, salt & flour. Make a smooth batter, adding more flour until dough is ready to knead. Keep kneading for about 20 minutes and then let dough rest, covered, for 1 hour. Roll dough thin (like you would for noodles), and cut into 4 inch squares. Slit each square twice through the center (without slitting to the edges). Pull opposite corners through the slits, to make a box-like shape. Fry in hot oil or shortening, making sure it is not too hot, or the pohanje will become too dark in color. Turn pieces on both sides until golden brown. Remove from oil and place on paper towel to drain. When completely cooled, sprinkle with powdered sugar.
Ingredients:
Dough:
500 g flour
3 eggs
2 tbsp oil
A little milk
Salt
Cooking Instructions:
Make a dough from the flour, eggs, salt, oil (and milk if necessary). Knead thoroughly, sprinkle with flour, cover with a cloth and allow to rest. When the dough has rested, knead it again and fashion into an oblong loaf which should then be cut into finger- thick slices. Roll out only half of each slice, place some filling on it, cover with the rolled part of the dough and then again with the unrolled part- so that the filling is covered twice. Pinch the edges together to seal and place each rezanec gently into boiling water to simmer for 15 minutes. When the rezanci are done, remove from the water, place in a bowl and pour the dressing over them. The dressing depends on the filling. Sweet rezanci should be dressed with breadcrumbs fried in butter or oil; savoury rezanci should be dressed with pork crackling, minced lard or fried breadcrumbs.
Ingredients:
3 l brine
800 g flour (strong wheat, maize or buckwheat flour)
8 tbsp honey
4 tbsp fat
Cooking Instructions:
Boil the brine and pour in the sifted flour. The water must not boil too vigorously, or the flour will not remain in a neat lump as required. Allow to boil for 15 minutes then turn the lump
over, pierce with a fork and cook for a further 10 minutes. Pour out approximately 1.5 l of the water. Heat the fat, pour it into the mass and stir. Crumble the žganci into a bowl, and pour warm honey over it prior to serving.
