Nana's Potica recipe - a Slovenian nut roll traditionally served at Easter and Christmas.
This traditional Slovenian dish is from Kozjansko region. It is one of many traditional buckwheat dishes which are becoming more and more popular. Kozjansko carps can be served as an appetizer, as a main dish as well as a side dish with different meat dishes. It can be also very tasty and healthy vegetarian dish. Kozjansko Karps garnished with roasted bread crumbs. Kozjansko is a very hilly part of Slovenia with vineyards, meadows, pastures and forests which are spreading at the Southeastern Slovenia towards the border with Croatia. This region is a popular touristic destination with many Spa Resorts as Podcetrtek Olimje, Rogaska Slatina, Lasko, Rimske Toplice and some other very nice places. It is also well known for some special local dishes. One of them are Kozjansko buckwheat pockets or Kozjansko carps. They are one of many dumplings made of buckwheat dough with the millet porridge filling. So let's see how are made. Ingredients for the dough: 350 g buckwheat flour 150 g harder type of wheat flour and or semolina 1 to 2 tbsp sour cream Salt to taste 200 ml water Ingredients for the stuffing: 100 g millet porridge 200 g cottage cheese 1 egg + egg yolk chopped chives or green young anion Salt to taste Water For the garnish: 100 g pork cracklings 2 tbs sour cream Or: 5 g butter 3 tbsp bread crumbs Preparation: Pre-cook the millet porridge in salted water. When cooked drain the water out if needed. Keep aside to cool down, than add other ingredients and make the filling which must not be too soft. The filling must not be too soft. For the dough - slowly pour a boiled salted water over the buckwheat flour and mix with the big wooden spoon so that all the flour will become wet. Keep aside to cool down. Than make the dough slowly adding all other ingredients. If it is too soft add more semolina, if it is too hard add more water or sour cream. The dough should be a beat softer than the dough for the noodles. Rolle out the dough. Make sure that you are using enough flour. The thickness should be that of a small finger / from 3mm to 5mm. Cut out circle shapes. Rolle out the dough. Cut out the circle shapes. With a tea spoon put small amount of the filling to each circle and cover it as you can see on the photo. Put the filling on the circles. Rolle 1/2 of the dough over. Press the endings together and make a pattern with the fork. Make the characteristic pattern with the fork. You are getting half moon shapes. Cooking method: Put the carps into boiling salted water. Cook them slowly for 20 minutes. When cooked drain the water, put them on a hot plate and garnish. Serve hot as a main dish with seasonal salad or as a side dish with meat stew or some other sauce. Bon Appetit - "Dober tek" in Slovene language! You can see more photos on this link!
Because everything is better wrapped in carbs.
Hello! My name is Jenni, and I am The Gingered Whisk. I am so excited to be your host this month, and I really hope that you enjoy the challenge that I have prepared for you guys! I was first introduced to Povitica from a friend of mine. We happened…
bread, slovenian art&craft, culinary, janez bogataj
From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning.
This impressive stuffed goose is flavored with plum eau-de-vie and served with tender mlinci—toasted, hand-torn egg noodles.
Djuveč Menu Djuveč (Lamb, Pork and Vegetable Casserole) Green Salad Bread Djuveč ("ju-vech") is found in one form or another throughout the Balkans. But I had never heard of it until I started poring over my vintage copy of Treasured Slovenian and International Recipes, the cookbook put together by the Progressive Slovene Women of America. The origins of the dish are probably Turkish. The Romanian version, ghivetch, is often considered a Jewish dish, one I recall seeing on menus in Israel. It sounded like a mildly spiced version of ratatouille, although djuveč usually adds meat and a little rice to the familiar vegetable mix. The Progressive Slovene Women included two versions in their cookbook. I was surprised to find one of them in the Slovenian section, since the dish probably reached Slovenia by way of Serbia. The second one, called Serbian Djuveč, was included in the International section. At first glance, neither one struck me as unusual. Both recipes were plain dishes with minimal seasonings, and easy to make. The Slovenian version specified a lamb/pork mix and spiced things up with parsley. It also involved an initial cooking period on the stove before the casserole went into the oven. The Serbian version, done completely in the oven, added some eggplant and a cheese topping. I combined the two recipes to come up with the following adaptation. 1/2 lb. pork, cubed 1/2 lb. lamb, cubed 2 small eggplants, cubed and salted 1 1/2 onions, sliced 1 green pepper, cut in strips 1 orange pepper, cut in strips olive oil 2 potatoes, sliced 1/4 c. raw rice small bunch parsley salt and pepper to taste tomatoes sliced, for top (4 small) bread crumbs or matzo meal, for top (optional!) parmesan or feta cheese, for top Cube and salt the eggplants and set aside in colander to drain. Brown meats in oil. Add onions and peppers and brown. Add eggplant, salt and pepper. Add a little water. Cook until meat is tender, adding water, a tablespoon at a time, as needed. Oil a large rectangular glass casserole. Layer half the meat-vegetable mixture, half the sliced raw potatoes, salt and pepper, half the rice, and half the parsley. Repeat layers. Top with sliced tomatoes and if desired, crumbs. (Omit, if you desire a gluten-free dish!) Drizzle with olive oil. Add some liquid. Bake at 350 degrees for 1 hour or until rice is tender. Cover for part of the time. Add liquid if mixture gets too dry. In last 10 minutes, sprinkle with cheese. After I had assembled the djuveč, I paused to admire my handiwork. This simple dish did look pretty. I popped it in the oven and figured I had time to take a break from cooking. Big mistake. The djuveč was fine. In fact, it tasted wonderful, once we got around to eating it. The problem was the middle finger of my left hand. I managed to tear the tendon when I was making the bed. So my long suffering husband arrived home to find a wife with a fingertip that drooped downward at a sickening 90 degree angle. Or it would have, if I hadn't splinted it with a nail file. We turned down the oven and made a quick trip to the doctor. I returned with my finger in a splint. "Do not remove the splint for 8 weeks, or you'll risk permanent deformity," the physician's assistant had intoned. But what about my accordion playing, I wailed. My Slovenian cooking project. Not to mention the fact that I write with my left hand. A nice glass of wine and a serving of delicious djuveč helped me set aside my worries, at least for the rest of the evening. I couldn't resist taking the photo below and posting it on Facebook. "Oh, oh. Finger casserole?" one of my Facebook friends asked. No, not a cooking injury, I explained. But it would have made for a good story.
The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions,...
This post comes to us courtesy of writer and Williams-Sonoma creative consultant Laura Martin Bacon. My Aunt Dorothy would have been the first to
On a recent trip to Ljubljana I signed up for Ljubljananjam Food Walks with local Iva Gruden, who dishes on the city's captivating culinary culture.
The Republic of Slovenia lies at the heart of Europe – it is a meeting point of four major European natural units: where the Alps and the Mediterranean...
The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions, along with step-by-step photos. Suddenly, the year is drawing to a close. So here it is. There are at least four generations of potica bakers in my family. As a child in Cleveland, I used to watch my Slovenian-American grandma roll out the dough on her kitchen table. I learned to make it from my mother. My sister and I have passed the recipe along to our sons, who have turned out some impressive loaves. The step-by-step photos are from a potica-making session a few years ago. I had been asked to contribute a potica to the Trgatev, the annual fall grape harvest festival, held at San Francisco's Slovenian Hall. So I decided to take photos and record some details, to flesh out the recipe. The potica turned out well, even though it was a little overbaked. Actually, it was twice baked. I had stored it in the oven overnight, for safe-keeping, after reminding my husband to be sure he didn't turn on the oven. You can imagine the rest! I was tempted to call this recipe Easy Potica, even though that is something of an oxymoron. The only truly easy potica is the kind you buy. And yes, I have tasted some very good commercial versions. So far, the one that comes closest to my treasured family potica is made by these folks. (It must be that Rocky Mountain air!) Our family's style of potica is closer to pastry than bread. With the rich honey-nut filling and the thin layers of yeast dough, it tastes like a cross between brioche and baklava. But it is easier to make than many other potica recipes I have seen. Here is why: -The sour cream refrigerator dough is make-ahead, so the recipe is prepared in stages. -The dough is easier to handle than the usual yeast dough. -The filling is simple and elemental, with no complicated mixing or cooking. -The loaves are made individually, which is easier to manage Another advantage to this recipe: The potica keeps very well, because of the honey and sour cream. There are many approaches to making potica. There are also many different filling possibilities, especially in Slovenia. (Including some unusual savoury versions, with tarragon and even pork cracklings!) But this is the potica I have eaten every Christmas of my life. It is also a traditional Easter dish. So I am partial to it. Enjoy! And Happy Holidays, from my kitchen to yours! And do feel free to join in the lively discussion in the comments below. I would love to know how you found this post, so please let me know! Update: For a few more thoughts about potica, see my 2014 holiday update. Gluten-Free? See New for 2015: Gluten-Free Potica with Amazing Almond Filling. My Latest Thoughts: Christmas Potica 2015: Reflections and Revelations, in which I discover that my family's simple, rich walnut-honey filling is also the most economical! Vegan? See Vegan Potica : Not Your Babica's Slovenian Nut Roll, my holiday experiment for 2016. Remembering My Mother: Alice Kilpatrick, 1923-2018 Christmas 2015 Potica (Slovenian Nut Roll) Dough 1 cup plus 6 T. butter, melted and cooled (2-3/4 sticks) 1 cup sugar 6 egg yolks 1-1⁄2 cups sour cream 2 packages dry yeast 3/4 cup warm milk 1 t. sugar 6 cups flour, plus more for kneading 1 t. salt In a large bowl, combine the butter, sugar, egg yolks, and sour cream. Mix well. In a small bowl, proof yeast in warm milk and sugar. Add yeast to the first mixture. Mix well. Sift flour and salt. Add to the mixture in the large bowl and stir to combine. You should have a soft, sticky dough. Turn it out on a floured board and knead until smooth and elastic. Divide dough into four even balls and flatten them slightly. Wrap in plastic wrap. Refrigerate overnight. Filling 2 pounds (about 6-1/2 cups) finely ground walnuts 1 c. sugar 1 T. cinnamon dash of salt (optional) 1⁄2 cup melted butter honey to taste, 1/2 to 1 cup (Optional: dried cranberries) To Assemble It is easiest to use a floured cloth to roll out the dough. I like to cover the kitchen table with a tablecloth and then put a floured pillowcase in the center. The pillowcase provides a good guide for shaping and it can also be used to nudge the roll along. Remove a ball of dough from refrigerator and place it on floured surface. Roll it into a rectangle. The dough should be thinner than pie crust but thicker than strudel or phyllo. I ended up with a 15 x 26 inch rectangle. (For ambitious bakers: To make an extra-tasty potica, try to create even thinner layers. Roll the dough into a rectangle that is a little narrower but considerable longer. To see the difference, you'll find a photo of of an extra-thin potica below. Or see a more recent potica post, here.) Spread the dough with 2 T. melted butter and a quarter of the nut/sugar mixture, which should be about 2 cups. Warm the honey in a saucepan of hot water to thin it slightly. Drizzle the dough with 2-4 T. of honey. (We use the larger amount!) Roll up the dough, beginning from the short end. (I used to roll from the long end, but I now believe rolling from the short end results in a better-shaped loaf.) After every few turns, prick the dough with a fork to eliminate air bubbles. Pinch seam and ends closed and fold ends under. Place seam side down on baking sheet or rectangular pan that has been oiled or lined with parchment paper. Repeat with remaining balls of dough, for a total of four loaves. Let potica rise 1-1/4 hours. (Note: Loaves don’t rise much.) Bake at 350 degrees for 30 minutes. If necessary, bake for 10 minutes more at 325 degrees. Let cool before slicing. To store, wrap in aluminum foil. Potica tastes better the next day. It stores well. It also freezes well. Variations: To make a less rich dough: Use milk instead of sour cream. (I've never tried this and don't recommend it!) To omit the honey: Increase the sugar to 1-1/2 cups. (We only skip the honey by accident!) To avoid walnuts: Just substitute pecans. Tastes good, if less traditional. To make a delicious almond filling, here's my adaptation from a Slovenian source. To make a festive cranberry-nut version: Sprinkle the dough with dried cranberries before rolling. To make a chocolate version: See the previous post, for putizza di noci. To make an easy poppy seed potica: Add 2 beaten egg whites, 1/2 cup ground nuts, the grated rind of a lemon, and 1 T. rum to a 12 ounce can of commercially prepared poppy seed filling. To do it yourself, use my homemade poppy seed filling. For potica with the flavor of Kosovo, use tahini-honey spread. Gluten-free? See my 2015 potica experiment here ( includes a wonderful almond filling). Vegan? It's not as hard as you think! Go here, for my 2016 adaptation. Dairy-free? Just use the vegan dough as above, but go back to the original egg yolks instead of the substitutes I suggest. Potica Variations: Chocolate, Pecan, and Poppy Seed Extra-thin, with tahini-honey spread Step-by-Step, in Photos mixing butter, sugar, eggs, and sour cream for dough proofing the yeast mixing dough before kneading dough, after kneading dough, after refrigerating filling ingredients dough, rolled out dough, spread with butter and walnut-sugar mixture dough, drizzled with honey potica, before rising (with extra "roll" in between) potica, after rising potica, after (over) baking! potica, sliced
The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions,...
Here’s a special recipe from my mother for Mother’s Day. These dense, fried doughnut-like rolls are a traditional recipe from Slovenia, the small Eastern European country where my most of our family is from. Krofi (kro-fuh) are brought out for special occasions – Easter, Christmas, bringing significant others home for the first time… We would always beg for them as special treats.
Radiometer! I admit to not totally understanding the science behind this, but the vane inside of this glass bulb moves when exposed to light. It is one of the prettiest objects in my house and a fun conversation piece. (More…
This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it. These is one of the ways of making Fish paprikash, and believe me there are almost 1 million ways or, better, all adult Slovenians have their own way of making �Fish�, as they call it.
I am not very sure how to pronounce that either. In Slovenian, "Kruh" means bread and "kruhki" means little breads. Easter, in Slovenia, is called "Velica Noc", meaning great night. So that's what Velikonocni Kruhki means – Easter buns!
Ana Ros, chef of Hiša Franko in Kobarid, Slovenia, is probably one of the world's greatest chefs—but you haven't heard of her.
Fižolovi štruklji prihajajo z dolenjskih koncev. Navadno jih ponudijo kot slano glavno jed z dušenim kislim zeljem ali kot prilogo k pečenkam in perutnini. Poskusite jih tudi vi in z njimi navdušite svoje goste.
The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions, along with step-by-step photos. Suddenly, the year is drawing to a close. So here it is. There are at least four generations of potica bakers in my family. As a child in Cleveland, I used to watch my Slovenian-American grandma roll out the dough on her kitchen table. I learned to make it from my mother. My sister and I have passed the recipe along to our sons, who have turned out some impressive loaves. The step-by-step photos are from a potica-making session a few years ago. I had been asked to contribute a potica to the Trgatev, the annual fall grape harvest festival, held at San Francisco's Slovenian Hall. So I decided to take photos and record some details, to flesh out the recipe. The potica turned out well, even though it was a little overbaked. Actually, it was twice baked. I had stored it in the oven overnight, for safe-keeping, after reminding my husband to be sure he didn't turn on the oven. You can imagine the rest! I was tempted to call this recipe Easy Potica, even though that is something of an oxymoron. The only truly easy potica is the kind you buy. And yes, I have tasted some very good commercial versions. So far, the one that comes closest to my treasured family potica is made by these folks. (It must be that Rocky Mountain air!) Our family's style of potica is closer to pastry than bread. With the rich honey-nut filling and the thin layers of yeast dough, it tastes like a cross between brioche and baklava. But it is easier to make than many other potica recipes I have seen. Here is why: -The sour cream refrigerator dough is make-ahead, so the recipe is prepared in stages. -The dough is easier to handle than the usual yeast dough. -The filling is simple and elemental, with no complicated mixing or cooking. -The loaves are made individually, which is easier to manage Another advantage to this recipe: The potica keeps very well, because of the honey and sour cream. There are many approaches to making potica. There are also many different filling possibilities, especially in Slovenia. (Including some unusual savoury versions, with tarragon and even pork cracklings!) But this is the potica I have eaten every Christmas of my life. It is also a traditional Easter dish. So I am partial to it. Enjoy! And Happy Holidays, from my kitchen to yours! And do feel free to join in the lively discussion in the comments below. I would love to know how you found this post, so please let me know! Update: For a few more thoughts about potica, see my 2014 holiday update. Gluten-Free? See New for 2015: Gluten-Free Potica with Amazing Almond Filling. My Latest Thoughts: Christmas Potica 2015: Reflections and Revelations, in which I discover that my family's simple, rich walnut-honey filling is also the most economical! Vegan? See Vegan Potica : Not Your Babica's Slovenian Nut Roll, my holiday experiment for 2016. Remembering My Mother: Alice Kilpatrick, 1923-2018 Christmas 2015 Potica (Slovenian Nut Roll) Dough 1 cup plus 6 T. butter, melted and cooled (2-3/4 sticks) 1 cup sugar 6 egg yolks 1-1⁄2 cups sour cream 2 packages dry yeast 3/4 cup warm milk 1 t. sugar 6 cups flour, plus more for kneading 1 t. salt In a large bowl, combine the butter, sugar, egg yolks, and sour cream. Mix well. In a small bowl, proof yeast in warm milk and sugar. Add yeast to the first mixture. Mix well. Sift flour and salt. Add to the mixture in the large bowl and stir to combine. You should have a soft, sticky dough. Turn it out on a floured board and knead until smooth and elastic. Divide dough into four even balls and flatten them slightly. Wrap in plastic wrap. Refrigerate overnight. Filling 2 pounds (about 6-1/2 cups) finely ground walnuts 1 c. sugar 1 T. cinnamon dash of salt (optional) 1⁄2 cup melted butter honey to taste, 1/2 to 1 cup (Optional: dried cranberries) To Assemble It is easiest to use a floured cloth to roll out the dough. I like to cover the kitchen table with a tablecloth and then put a floured pillowcase in the center. The pillowcase provides a good guide for shaping and it can also be used to nudge the roll along. Remove a ball of dough from refrigerator and place it on floured surface. Roll it into a rectangle. The dough should be thinner than pie crust but thicker than strudel or phyllo. I ended up with a 15 x 26 inch rectangle. (For ambitious bakers: To make an extra-tasty potica, try to create even thinner layers. Roll the dough into a rectangle that is a little narrower but considerable longer. To see the difference, you'll find a photo of of an extra-thin potica below. Or see a more recent potica post, here.) Spread the dough with 2 T. melted butter and a quarter of the nut/sugar mixture, which should be about 2 cups. Warm the honey in a saucepan of hot water to thin it slightly. Drizzle the dough with 2-4 T. of honey. (We use the larger amount!) Roll up the dough, beginning from the short end. (I used to roll from the long end, but I now believe rolling from the short end results in a better-shaped loaf.) After every few turns, prick the dough with a fork to eliminate air bubbles. Pinch seam and ends closed and fold ends under. Place seam side down on baking sheet or rectangular pan that has been oiled or lined with parchment paper. Repeat with remaining balls of dough, for a total of four loaves. Let potica rise 1-1/4 hours. (Note: Loaves don’t rise much.) Bake at 350 degrees for 30 minutes. If necessary, bake for 10 minutes more at 325 degrees. Let cool before slicing. To store, wrap in aluminum foil. Potica tastes better the next day. It stores well. It also freezes well. Variations: To make a less rich dough: Use milk instead of sour cream. (I've never tried this and don't recommend it!) To omit the honey: Increase the sugar to 1-1/2 cups. (We only skip the honey by accident!) To avoid walnuts: Just substitute pecans. Tastes good, if less traditional. To make a delicious almond filling, here's my adaptation from a Slovenian source. To make a festive cranberry-nut version: Sprinkle the dough with dried cranberries before rolling. To make a chocolate version: See the previous post, for putizza di noci. To make an easy poppy seed potica: Add 2 beaten egg whites, 1/2 cup ground nuts, the grated rind of a lemon, and 1 T. rum to a 12 ounce can of commercially prepared poppy seed filling. To do it yourself, use my homemade poppy seed filling. For potica with the flavor of Kosovo, use tahini-honey spread. Gluten-free? See my 2015 potica experiment here ( includes a wonderful almond filling). Vegan? It's not as hard as you think! Go here, for my 2016 adaptation. Dairy-free? Just use the vegan dough as above, but go back to the original egg yolks instead of the substitutes I suggest. Potica Variations: Chocolate, Pecan, and Poppy Seed Extra-thin, with tahini-honey spread Step-by-Step, in Photos mixing butter, sugar, eggs, and sour cream for dough proofing the yeast mixing dough before kneading dough, after kneading dough, after refrigerating filling ingredients dough, rolled out dough, spread with butter and walnut-sugar mixture dough, drizzled with honey potica, before rising (with extra "roll" in between) potica, after rising potica, after (over) baking! potica, sliced
Presenetimo družino in sami specimo domače slastne mlince. Zagotavljam vam, da boste imeli resen problem, ker vam ne bodo verjeli, da ste jih sami naredili.
my favourite season is just round the corner… the christmas tree, mistletoe, and what-not are now all up in the house…. and the senses to compliment the sight, is smell...
"Prekmurski Bograc." I literally Googled "Slavic stew" and this is what came up in my search. Actually, I Googled &quo...
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Pleteno Scre is an honored gift. The slightly sweet loaves are painstakingly decorated with edible tokens, like wedding rings and flowers (as I have done), or even astonishingly detailed birds, or paper thin leaves that seem to crackle under the slightest breeze. The best part is that this is something you can do as a family. Little ones love to have a piece of dough to play with. Mashing and rolling, twisting and turning – it’s what they do best. Ava didn’t even want to make any shapes for the heart – she just wanted to play next to me, while I worked.
Make and share this Slovenian Almond-Apricot Bread recipe from Food.com.
This year, a handful of sandwich-centric restaurants tapped into the primitive appeal of meat plus bun. Here, five hearty two-handers. (Images: Liam
While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I'll be reaching for a bowl of Ričet when the winter snows float down.
Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.
Tudi letos sem nabrala rožice in jih kuhala v čebuli. Take imam najraje in najlepši so :-))
