izbrAni rEcEpTi rEgiOnAlniH JEDi OD SOE DO bElE KrAJinE

KUHAJMO DOMAE
TrADiTiOnAl HOME cOOKing

SElEcTED rEcipES Of rEgiOnAl DiSHES frOM THE SOA TO THE bElA KrAJinA rEgiOn

izbrAni rEcEpTi rEgiOnAlniH JEDi OD SOE DO bElE KrAJinE

KUHAJMO DOMAE
TrADiTiOnAl HOME cOOKing

SElEcTED rEcipES Of rEgiOnAl DiSHES frOM THE SOA TO THE bElA KrAJinA rEgiOn

lJUblJAnA 2010

KAzAlO
pOSAVJE in bizElJSKO bizElJSKi AJDOV KOlA AJDOV pOTAncElJ lJUblJAnA z OKOlicO in nOTrAnJSKA VEnAT rEpA KOlErAVA KrOMpir V zEVnici S KlObASO gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS pEEn prUT z bElO pOlEnTO nA rUKOli VrzOTOVKA KnJiicO rEcEpTOV DObrOTE SlOVEnSKEgA pODEElJA JE izDAlA KMETiJSKO gOzDArSKA zbOrnicA SlOVEniJE z ElJO pO OHrAniTVi KUlinArinE DEDiinE SlOVEnSKEgA pODEElJA. THE bOOKlET, cUlinArY MASTErpiEcES Of THE SlOVEniAn cOUnTrYSiDE, iS pUbliSHED bY THE cHAMbEr Of AgricUlTUrE AnD fOrESTrY Of SlOVEniA in THE HOpE Of prESErVing THE cUlinArY HEriTAgE Of SlOVEniAS cOUnTrYSiDE. frTAlJA z zElii nJOKi S TOEM OD KlObASE HUbncA JEprEnJKA blEKi z DiVJiMi pArglJi ElinKA nA UbEl bElA KrAJinA, DOlEnJSKA bElOKrAnJSKA pOgAA bElOKrAnJSKA pOViTicA bElOKrAnJSKi nADEV Ali fUlinE fAnTOVSKA pEEnKA bElOKrAnJSKO cVrTJE TrUKlJi V JUHi MATEV DOlinA SOE, iDriJSKO, cErKlJAnSKO OMpE S SKUTO TrEnTArSKi KrAfi SMUKVc zElEVKA pAJTKE

6
06 08 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54

cOnTEnTS
pOSAVJE AnD bizElJSKO rEgiOn bizElJSKO bUcKWHEAT cAKE bUcKWHEAT pOTAncElJ lJUblJAnA AnD THE nOTrAnJSKA rEgiOn VEnAT rEpA (TUrnipS WiTH MillET pOrriDgE) KOlErAVA pOTATOES in cAbbAgE WATEr WiTH SAUSAgE gOriKA brDA, gOriKA, VipAVSKO, KrAS friED prOSciUTTO WiTH WHiTE pOlEnTA On rOcKET VrzOTOVKA frTAlJA WiTH HErbS gnOccHi WiTH TO (Dipping SAUcE) WiTH SAUSAgE HUbncA JEprEnJKA blEKi WiTH WilD ASpArAgUS ElinKA AccOrDing TO THE UbEl STYlE bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn flAT cAKE frOM bElA KrAJinA pOViTicA Of bElA KrAJinA bElA KrAJinA filling Or fUlinE bAcHElOrS rOAST bElA KrAJinA frY-Up rOllED DUMplingS in A SOUp MATEV THE SOA VAllEY, iDriJSKO, cErKlJAnSKO OMpE WiTH cOTTAgE cHEESE TrEnTA VAllEY KrAfi SMUKVc zElEVKA pAJTKE

Avtorji receptov / Authors of recipes: lani in delavci Kmetijsko gozdarske zbornice Slovenije / Members and the staff of the chamber of Agriculture and forestry of Slovenia Direktor / Director: igor Hrovati Uredila / Edited by: Tatjana Vrboek Jezikovno pregledala / proofreading by: Jerica potonik prevod / Translated by: lEEMETA Translations Oblikovanje in grafina priprava / Designs: Tina pregelj Skrt, www.mintcolibri.com Avtor fotografij / photography: Tomo Jeseninik Tisk / printed by: partner graf d.o.o., grosuplje izdala in zaloila / published by: Kmetijsko gozdarska zbornica Slovenije
cip - Kataloni zapis o publikaciji narodna in univerzitetna knjinica, ljubljana 641.56(497.4)(083.12) KUHAJMO domae : izbrani recepti regionalnih jedi od Soe do bele Krajine = Traditional home cooking : selected recipes of regional dishes from the Soa to the bela Krajina region / [avtorji receptov lani in delavci Kmetijsko gozdarske zbornice Slovenije ; uredila Tatjana Vrboek ; prevod leemeta Translations ; avtor fotografij Tomo Jeseninik]. - ljubljana : Kmetijsko gozdarska zbornica Slovenije, 2010 iSbn 978-961-6846-00-4 1. Vzp. stv. nasl. 2. Vrboek, Tatjana 253767936

KUHAJMO DOMAE!
Ob obilici raznovrstnih receptov, ki obljubljajo zdravje in vitkost, pogosto pozabljamo na odline domae jedi. To so praviloma skromne jedi, ki temeljijo na druinskem izroilu ter so pripravljene s spretnostjo in znanjem, zaradi esar so lahko prava kulinarina poslastica. recepti zanje so se oblikovali stoletja in temeljijo na sezonskih pridelkih. Kmetijsko gozdarska zbornica Slovenije je leta 2008 e izdala knjiico receptov Dobrote slovenskega podeelja, v kateri so predstavljene znailne slovenske jedi po posameznih pokrajinah. Tokratna knjiica receptov Kuhajmo domae je del projekta Kmetijsko gozdarske zbornice Slovenije Kupujmo domae, s katerim spodbujamo uporabo pridelkov in izdelkov slovenskih kmetij. V knjiici so predstavljene preproste regionalne jedi od Soe do bele krajine, pridobljene v projektu Ohranimo gastronomsko dediino, ki ga je v letih 2008 - 2009 ob strokovni pomoi KgzS zavoda celje izvajalo zdruenje turistinih kmetij Slovenije. nAJ VAM priprAVA prEDSTAVlJEniH JEDi V DOM prinESE VOnJ DOMAnOSTi in OKUS SlOVEnSKEgA pODEElJA KUHAJMO DOMAE!

TrADiTiOnAl HOME cOOKing

The abundance of diverse recipes which promise health and a slim figure makes us forget about excellent local dishes. The simple Slovene dishes prepared with skill and knowledge are a real culinary treat. The recipes for them were formed over the centuries and are based on seasonal produce. in 2008, the chamber of Agriculture and forestry of Slovenia issued the recipe book culinary Masterpieces of the Slovenian countryside, where typical Slovene dishes from individual regions were presented. This recipe book, Traditional home cooking, is a part of the chamber of Agriculture and forestrys buy local products project, with which we are encouraging the use of produce and products from Slovene farms. The book describes simple regional dishes from Soa to bela krajina, obtained in the let us preserve our gastronomic heritage project implemented between 2008 and 2009 by the Association of Tourist farms of Slovenia with the help of Agricultural forestry institution celje. MAY THE prEpArATiOn Of THE DiSHES, prESEnTED in THiS bOOK, fill YOUr HOME WiTH An EnTicing ArOMA AnD THE TASTE Of TrADiTiOnAl, SlOVEnE cOUnTrY cOOKing.

bizElJSKi AJDOV KOlA

bizElJSKO bUcKWHEAT cAKE
AJDOV KOlA SO EnSKE nA bizElJSKEM pEKlE E OD nEKDAJ. pOSTrEglE SO gA Ob prAzniKiH, nAJVEKrAT Ob bOini VEErJi. bUcKWHEAT cAKE HAS bEEn prEpArED bY THE WOMEn Of bizElJSKO EVEr SincE THE OlD TiMES. iT WAS SErVED DUring HOliDAYS, MOST OfTEn AT cHriSTMAS DinnEr. SESTAVinE zA TESTO: 60 dag ajdove moke 20 dag bele ostre moke 2 dcl kisle smetane 1,5 l vode SESTAVinE zA nADEV: 2 kg skute 23 jajca sol 1015 dag masla kisla smetana za premaz DOUgH ingrEDiEnTS: 60 dag of buckwheat flour 20 dag of strong white flour 2 dcl of sour cream 1,5 l of water ingrEDiEnTS fOr THE filling: 2 kg of cottage cheese 23 eggs salt 10 to 15 dag of butter sour cream for topping Ajdovo moko solimo in poparimo z vrelo vodo. Maso ohladimo, dodamo belo ostro moko in kislo smetano ter umesimo testo. razdelimo ga na dva ali tri dele. nato testo tanko razvaljamo in namaemo z nadevom. po nadevu nareemo koke masla. Testo zvijemo, poloimo v namaen ali s peki papirjem obloen peka. peemo uro in pol. prvih 30 minut pri temperaturi 180200 c. nato kola premaemo s kislo smetano in ga peemo 60 minut na temperaturi 160170 c. Malo ga ohladimo in e toplega razreemo. Add salt to the buckwheat flour and pour over hot water. leave it to cool down, then add the strong white flour and sour cream and start kneading. Divide the dough into two or three parts. Then roll the dough until it is thin and cover it with the filling. Scatter cut pieces of butter onto the filling. roll the dough together and place the roll into an oiled baking tin or baking tin lined with baking paper. bake for a total of an hour and a half. for the first half an hour at a temperature of 180200 c. Then brush the cake with sour cream and bake at the temperature of 160170 c for one hour. let it cool down a little, then slice it while it is still warm.

06

pOSAVJE in bizElJSKO
pOSAVJE AnD bizElJSKO rEgiOn

AJDOV pOTAncElJ
bUcKWHEAT pOTAncElJ
AJDOV pOTAncElJ JE SlAnA pOgAA iz AJDOVE MOKE S SKUTniM nADEVOM. pOTAncElJ lAHKO pOnUDiMO KOT DObrODOlicO, SAMOSTOJnO JED Ali prilOgO K zElEnJAVniM in MESniM JEDEM. VASiH SO gA gOSpODinJE priprAVlJAlE zA MAlicO DElAVcEM Ob TEAKiH DEliH. pEKli SO gA TUDi nA prEDVEEr bOiA.
bUcKWHEAT pOTAncElJ iS A SAVOUrY cAKE MADE frOM bUcKWHEAT flOUr WiTH A cOTTAgE cHEESE filling. pOTAncElJ MAKES An ExcEllEnT WElcOMing DiSH, A MAin cOUrSE DiSH Or A SiDE DiSH fOr VEgETAblE AnD MEAT DiSHES. HOUSEWiVES USED TO prEpArE THiS TYpE Of cAKE fOr WOrKErS cArrYing OUT ESpEciAllY HArD pHYSicAl lAbOUr. iT WAS AlSO prEpArED On cHriSTMAS EVE.

SESTAVinE zA TESTO: 2,5 dcl ajdove moke 2,5 dcl ostre bele moke 1 lika soli SESTAVinE zA nADEV: 0,5 kg domae skute 1 dcl kisle smetane 1 jajce SESTAVinE zA prEMAz: 1 dcl kisle smetane 1 jajce DOUgH ingrEDiEnTS: 2,5 dl of buckwheat flour 2,5 dl of strong white flour 1 teaspoon of salt ingrEDiEnTS fOr THE filling: 0,5 kg of home-made cottage cheese 1 dl of sour cream 1 egg ingrEDiEnTS fOr THE TOpping: 1 dl of sour cream 1 egg

Sestavine za testo dobro zmeamo. Dodamo 1 l vrele vode in hitro meamo s kuhalnico, da dobimo kepo testa. Testo pustimo poivati, da se malo ohladi. Dodamo 1 lico olja in zgnetemo gladko in voljno testo. polovico testa razvaljamo na velikost globokega namaenega pekaa in ga poloimo vanj. na testo namaemo nadev, ki ga naredimo iz 0,5 kg domae skute, 2 dcl kisle smetane, malo soli in enega jajca. pokrijemo z drugo polovico razvaljanega testa in testo potancamo v peka. Od tukaj tudi ime potancelj . po vrhu namaemo meanico iz kisle smetane in jajca. e surov potancelj razreemo na elene kose in peemo 30 minut v peici segreti na 180200 c. K pogai se odlino prilee cviek in peen kostanj. Thoroughly mix the ingredients for the dough. Add 1 l of boiling water and mix with a wooden spoon quickly to form the dough. leave the dough to rest and cool down. Add 1 tablespoon of oil and knead the dough so that it is smooth and soft. Take one half of the dough and roll it to the size of a deep baking tin, oil the tin and place the dough inside. cover the dough with the filling made from 0,5 kg of home-made cottage cheese, 2 dl of sour cream, a pinch of salt and one egg. cover the filling with the remaining half of the rolled out dough and tap (Slovenian: potancati) the dough inside the tin. This is where the name potancelj originates from. brush with a mixture of sour cream and egg. cut the uncooked savoury cake into pieces of a desired size and bake for 30 minutes at a temperature of 180200 c. The cake is best served with cviek and grilled chestnuts..

08

pOSAVJE in bizElJSKO
pOSAVJE AnD bizElJSKO rEgiOn

VEnAT rEpA
VEnAT rEpA (TUrnipS WiTH MillET pOrriDgE)
VEnAT rEpA JE prOSEnA KAA S KiSlO rEpO. lAHKO SE priprAVi TUDi S KiSliM zElJEM. znAilnA JE zA ObMOJE lJUblJAnE, KJEr iMA priDElAVA rEpE in zElJA DOlgO TrADiciJO. JED SE priprAVlJA V ziMSKEM ASU.
VEnAT rEpA iS MillET pOrriDgE prEpArED WiTH SOUr TUrnipS. iT cAn AlSO bE prEpArED WiTH SAUErKrAUT. iT iS A cOMMOn DiSH frOM THE lJUblJAnA rEgiOn, WHicH HAS A lOng-STAnDing TrADiTiOn in TUrnip AnD cAbbAgE cUlTiVATiOn. THE DiSH iS cOMMOnlY prEpArED in THE WinTEr TiME.

SESTAVinE: 1 kg kisle repe 10 dag prosene kae 4 stroki esna olje ali mast sol ingrEDiEnTS: 1 kg of sour turnips 10 dag of millet 4 garlic cloves oil or lard salt

Kislo repo skuhamo skoraj do mehkega in dodamo oprano proseno kao. na vroi maobi prepraimo strt esen, zalijemo z vroo vodo, prevremo in zlijemo v vrelo repo. Solimo po okusu. Ko je prosena kaa mehka, je jed kuhana. ponudimo kot samostojno jed. cook the sour turnips until almost tender and add washed millet. fry the crushed garlic, pour over hot water, then boil and mix into the boiling turnips. Add salt to taste. The dish is prepared after the millet becomes tender. Serve as a main course dish.

10

lJUblJAnA z OKOlicO in nOTrAnJSKA

lJUblJAnA AnD THE nOTrAnJSKA rEgiOn

KOlErAVA
KOlErAVA
KOlErAVA (blOKA TrOJKA, TrOJinA, KAVrA, KAVlA, KOlErADA, KArAVADA) JE nASiTnA in zElO OKUSnA EnOlOnnicA, znAilnA zA nOTrAnJSKO-brKinSKO ObMOJE. priprAVlJA SE nA rAzlinE nAinE SKOzi VSE lETO, rAzEn pOlETi. VASiH JE VElJAlO, DA JE KOlErAVA DObrA, E prAi STOpi VAnJO. TO pOMEni ObOgATEnA S SVinJSKiMi rEbrci, KlObASO Ali KrAO.
KOlErAVA (OTHEr SlOVEniAn nAMES: blOKA TrOJKA, TrOJinA, KAVrA, KAVlA, KOlErAVA, KOlErADA, KArAVADA) iS A VErY filling AnD DEliciOUS HOT pOT, DiSTincTiVE Of THE nOTrAnJSKA rEgiOn AnD brKinE. KOlErAVA iS prEpArED in VAriOUS WAYS THrOUgHOUT THE YEAr, ExcEpT in THE SUMMEr. in THE OlD DAYS, THErE WAS A SAYing THAT KOlErAVA DOES nOT TASTE gOOD if A pig HASnT STEppED fOOT in iT. THiS MEAnS iT iS EnricHED WiTH pOrK cHOpS, SAUSAgE Or HAM.

SESTAVinE: 1 kg krompirja 3040 dag kolerabe 20 dag fiola v zrnju 2 rdea korenja kos prekajenega svinjskega mesa lovorjev list 1 lica masti 1 strok esna lika paradinikove mezge sol poper 1 lica masti za zabelo ingrEDiEnTS: 1 kg of potatoes 3040 dag of kohlrabi 20 dag of red kidney beans 2 red carrots a chunk of smoked pork bay leaf 1 tablespoon of lard 1 garlic clove 1 teaspoon of tomato sauce salt pepper 1 tablespoon of lard 12

Kolerabo olupimo in jo nareemo na majhne koke oziroma krhlje, da se pri kuhanju im bolj obrusijo. Krompir in korenek nareemo na kocke, prilijemo toliko vode, da prekrije vse sestavine ter kuhamo uro in pol. posebej skuhamo prekajeno svinjsko meso (rebrca, rep, glavo, krao). Ko voda zavre jo odlijemo, saj bi bilo sicer preslano. ponovno nalijemo mlano vodo na meso in kuhamo do mehkega. za bolji okus lahko koleravi prilijemo nekoliko juhe, v kateri smo kuhali suho meso. na koncu dodamo kuhan fiol, malo podmeta (moka zmeana z vodo), nasekljan esen in liko paradinikove mezge, ki nevtralizira sladek okus kolerabe. Solimo po okusu, dodamo poper in e malo pokuhamo. postreemo s kuhanim suhim mesom in krompirjevo solato. peel the kohlrabi and slice it to small pieces or segments to let them remove the edges while cooking. cut the potatoes and carrots into cubes and add enough water to cover all the ingredients and cook for an hour and a half. cook the smoked meat (pork chops, tail, head or ham) separately. pour away the water after boiling to stop it from being too salty. Again pour lukewarm water over the meat and cook it until tender. To improve the flavour of koleravi, add some stock; the liquid in which you have previously cooked the smoked meat. At the end, add cooked beans, a bit of roux (a mixture of flour and water), chopped garlic and a teaspoon of tomato sauce that balances the sweet flavour of the kohlrabies. Add salt and pepper by taste and boil for a little while. Serve with cooked smoked meat and a potato salad.

lJUblJAnA z OKOlicO in nOTrAnJSKA

lJUblJAnA AnD THE nOTrAnJSKA rEgiOn

KrOMpir V zEVnici S KlObASO

pOTATOES in cAbbAgE WATEr WiTH SAUSAgE
KrOMpir V zEVnici JE OKUSnA EnOlOnnicA iz KiSlEgA zElJA in KrOMpirJA. JE znAilnA rEgiOnAlnA JED nA nOTrAnJSKEM in V brKiniH. nJEnA priprAVA JE zElO EnOSTAVnA. JE ODlinA SEzOnSKA JED in JO priprAVlJAMO V JESEnSKO-ziMSKEM ASU. zArADi prEprOSTE priprAVE JE nA nOTrAnJSKEM E VEDnO prilJUblJEnA in JO gOSpODinJE nAJrAJE priprAViJO zA VEErJO.
pOTATOES in cAbbAgE WATEr iS A TASTY HOT pOT MADE frOM SAUErKrAUT AnD pOTATOES. THiS DiSH iS TYpicAl Of THE nOTrAnJSKA rEgiOn AnD brKini rEgiOn. THE prEpArATiOn Of THE DiSH iS VErY SiMplE. iT iS An ExcEllEnT SEASOnAl DiSH, WHicH iS USUAllY prEpArED in THE AUTUMn AnD WinTEr TiME. DUE TO iTS SiMplE prEpArATiOn, iT iS STill VErY pOpUlAr WiTH inHAbiTAnTS Of THE nOTrAnJSKA rEgiOn AnD HOUSEWiVES liKE TO prEpArE iT fOr DinnEr.

SESTAVinE: krompir kislo zelje esen dimljena klobasa ingrEDiEnTS: potatoes sauerkraut garlic smoked sausage

Krompir olupimo, nareemo na veje kose ter ga damo v lonec. Ko krompir zavre, dodamo sol in nanj poloimo kislo zelje. po elji dodamo tudi poper v zrnju. Ko je krompir kuhan, vodo odcedimo in ga zabelimo z ocvirki. Jed lahko obogatimo s svinjino, ki se istoasno kuha v zelju, ali jo zainimo s ebulo in esnom. Dodamo kuhano dimljeno klobaso. peel the potatoes, chop them into large slices and put them into the pot. After boiling, add salt and place the sauerkraut on top of the potatoes. You can also add some peppercorns. After boiling the potatoes, strain the water and embellish them with cracklings. The dish can be enriched with pork, which is cooked together with the potatoes in the sauerkraut and seasoned with onions and garlic. You can also add cooked smoked sausage..

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lJUblJAnA z OKOlicO in nOTrAnJSKA

lJUblJAnA AnD THE nOTrAnJSKA rEgiOn

pEEn prUT z bElO pOlEnTO nA rUKOli

friED prOSciUTTO WiTH WHiTE pOlEnTA On rOcKET
bElA pOlEnTA iz bElE KOrUznE MOKE JE znAilnA zA brDA. nEKO JE VElJAlA bElA KOrUznA MOKA zA bOlJO, bOlJ finO. pOpEEn prUT SO nEKO JEDli zA zAJTrK Ali VEErJO. KEr JE JED MOnA, SO JO priprAVlJAli TUDi zA DElAVcE, Ki SO V VinOgrADU OprAVlJAli TEKA fizinA DElA, Ali zA KOScE.
WHiTE pOlEnTA prEpArED frOM WHiTE cOrnflOUr iS A TYpicAl DiSH frOM brDO. in THE OlD DAYS, WHiTE cOrnflOUr WAS cOnSiDErED THE bEST flOUr AVAilAblE; WHErEAS, friED prOSciUTTO WAS prEpArED fOr brEAKfAST Or DinnEr. SincE THiS iS A VErY filling DiSH, iT WAS prEpArED fOr WOrKErS UnDErgOing HArD pHYSicAl lAbOUr in THE VinEYArDS AnD fOr THE rEApErS.

SESTAVinE zA pOlEnTO: 3 dcl bele koruzne moke 1 l vode epec soli SESTAVinE zA pEEn prUT: 3 rezine pruta 0,5 dcl rdeega vina 0,02 dcl vinskega kisa 0,02 dcl vode 1 pest rukole maslo ingrEDiEnTS fOr THE pOlEnTA: 3 dl of white cornflour 1 l of water a pinch of salt ingrEDiEnTS fOr THE friED prOSciUTTO: 3 prosciutto slices 0,5 dl of red wine 0,02 dl of wine vinegar 0,02 dl of water 1 handful of rocket butter

V posodi zavremo vodo, jo solimo in umeamo koruzno moko. polento kuhamo pol ure. prevrnemo jo na leseno desko ter razreemo z nitko na enake koke. V ponvi stopimo maslo ter na hitro popeemo rezine pruta. prilijemo rdee vino, kis ter malo vode. na kronik postavimo rukolo, zraven polento ter ez polijemo popeen prut. Jed jemo e toplo. boil some water in a sauce pan, add salt and mix in the cornflour. cook the polenta for a half an hour. Turn out the polenta onto a wooden board and cut it into identical pieces with a thread. Melt the butter in a pan and quickly fry the prosciutto slices. Add the red wine, vinegar and a little water. place the polenta and rocket on a plate and put the prosciutto slices over it. Serve the dish while still warm.

16

gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

VrzOTOVKA
VrzOTOVKA
VrzOTOVKA JE OKUSnA gOSTlJATA OHrOVTOVA EnOlOnnicA, Ki JO nA gOriKEM priprAVlJAJO SKOzi cElO lETO KOT prilOgO. nAJbOlJi OHrOVT DObiMO V ziMSKi zMrzAli, KO SprEMEni OKUS.
VrzOTOVKA iS A DEliciOUS, THicK HOT pOT, WHicH iS prEpArED in THE ArEA Of gOriKO THrOUgHOUT THE YEAr AS A SiDE DiSH. THE bEST brUSSElS SprOUTS ArE HArVESTED in THE WinTEr frOST, WHEn iT cHAngES iTS flAVOUr.

SESTAVinE: 1 kg ohrovta 1kg krompirja 20 dag fiola 1 lica masti ali olja 5 strokov esna 2 lici gladki moki sol poper ingrEDiEnTS: 1 kg of brussels sprouts 1 kg of potatoes 20 dag of beans 1 tablespoon of lard or oil 5 garlic cloves 2 tablespoons of plain flour salt pepper

Ohrovt dobro oistimo in nareemo na 1 cm iroke trakove, ki jih skuhamo v slanem kropu. Ko se zmeha, ga odcedimo in zmekamo z lesenim tolkaem. V drugi kozici posebej skuhamo olupljen krompir. Kuhanega pretlaimo. Dodamo ohrovt in kuhan fiol, dosolimo in zavremo. na masti ali olju popraimo moko, dodamo sesekljan esen. Dodamo v juho. po okusu dosolimo in popopramo ter kuhamo na manjem ognju, da se jed zgosti. postreemo kot samostojno jed ali kot toplo predjed. clean the brussels sprouts well and cut them into 1cm thick slices, then cook them in salty boiling water. After the slices become tender, strain them and mash them with a wooden mallet. boil the peeled potatoes separately in a separate sauce pan. After boiling, mash the potatoes. Add the brussels sprouts and the boiled beans, add salt and bring it to boil. fry the flour in the lard or oil and add the chopped garlic. Mix this into the soup. Add salt and pepper to taste and cook on a medium heat, until it thickens. Serve as a main course dish or as a warm starter.

18

gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

frTAlJA z zElii
frTAlJA WiTH HErbS
frTAlJA JE OKUSnA JAJnA OMlETA, nArEJEnA iz SVEiH SEzOnSKiH zEli, MOKE in JAJc. znAilnA JE zA gOriKA brDA, izVOrnO priHAJA iz iTAliJE. JE ArOMATinA, nEnA, SOnA in OKUSnA. priMErnA JE zA VSE prilOnOSTi. zA frTAlJO SO OSnOVnE Tri SESTAVinE: MEliSA (SrnO zElJE), KOMArEK (KOrOMA) in MATErinA DrObTinicA (MADErJAlcA). KOnnA izbirA zEli JE prEpUEnA KUHArJU. pOziMi JO lAHKO nArEDiMO TUDi S KlObASO Ali prUTOM.
frTAlJA iS A DEliciOUS Egg OMElETTE MADE frOM frESH SEASOnAl HErbS, flOUr AnD EggS. THiS iTAliAn-Origin DiSH iS cOMMOn in gOriKA brDA. THiS DEliciOUS, JUicY AnD gEnTlE DiSH iS fUll Of ArOMA. iT iS SUiTAblE fOr DiffErEnT OccASiOnS. frTAlJA incOrpOrATES THrEE bASic ingrEDiEnTS: bAlM MinT (SlOVEniAn cOMMOn nAME SrnO zElJE), fEnnEl (SlOVEniAn cOMMOn nAME KOMArEK) AnD fEVErfEW (SlOVEniAn cOMMOn nAME MATErinA DrObTinicA AnD MADErJAlcA). THE finAl SElEcTiOn Of THE SpicES iS lEfT TO THE cHEf. in THE WinTEr iT cAn bE EnricHED bY ADDing A SAUSAgE Or prOSciUTTO.

SESTAVinE: 2 jajci 3 lice moka pest zeli (koroma, srno zelje, beli vrati, rman, drobnjak, salvija itd.) sol po okusu 2 dcl mleka olje ingrEDiEnTS: 2 eggs 3 tablespoons of flour a handful of spices (fennel, balm mint, feverfew, yarrow, chives, sage, etc.) salt to taste 2 dl of milk oil

Jajca, moko in mleko stepemo ter primeamo sesekljana zelia. Tako pripravljeno maso vlijemo v ponev na vroe olje (1 cm na debelo) in poasi cvremo na obeh straneh. postreemo vroo, skupaj s sveo sezonsko solato. beat the eggs, flour and milk and mix in the chopped herbs. Heat some oil (1 cm deep) in a pan and pour in the prepared mixture and slowly fry on both sides. Serve hot with fresh seasonal salad.

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gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

nJOKi S TOEM OD KlObASE

gnOccHi WiTH TO (Dipping SAUcE) WiTH SAUSAgE
V gOriKiH brDiH bESEDA TO OznAUJE TEVilnE MESnE OMAKE, Ki JiH priprAVlJAJO zA zAJTrK Ali VEErJO. TOi SO OSVEUJOE JEDi, V KATErE TOAMO OzirOMA pOMAKAMO KrUH Ali pOlEnTO. TOi SO lAHKO MESni Ali brEzMESni. V brDiH prAViJO, DA JED nASTAnE TAKrAT, KO SE iz ni priprAVi VEErJA.
AT gOriKA brDA, THE WOrD TO iS A SYnOnYM fOr VAriOUS MEAT SAUcES, WHicH ArE prEpArED AT brEAKfAST AnD DinnEr TiME. TO iS A rEfrESHing DiSH, inTO WHicH WE Dip brEAD Or pOlEnTA. THE SAUcES cAn bE prEpArED WiTH Or WiTHOUT MEAT. THE inHAbiTAnTS Of gOriKA brDA HAVE A SAYing THAT THiS DiSH iS THE rESUlT Of prEpAring DinnEr frOM nOTHing.

SESTAVinE zA nJOKE: 1 kg krompirja 2 jajci 5 dag masla 0,3 kg moke sol SESTAVinE zA TO S KlObASO: 1 klobasa 1 ebula 1 lica masti 2 dl rdeega vina 1 lica moke 1 lica pasiranega paradinika voda gnOccHi ingrEDiEnTS: 1 kg of potatoes 2 eggs 5 dag of butter 0,3 kg of flour salt SAUSAgE Dipping SAUcE: 1 sausage 1 onion 1 tablespoon of lard 2 dl of red wine 1 tablespoon of flour 1 tablespoon of mashed tomatoes water 22

Krompir operemo, skuhamo, olupimo in e vroega pretlaimo. posolimo, dodamo maslo in zmeamo. V ohlajenega vmeamo jajca in moko. Oblikujemo dolg svaljek, ga nareemo na rezine in oblikujemo svaljke. Damo jih v vrelo slano vodo, rahlo pomeamo in kuhamo e nekaj minut po tem, ko pridejo na povrje. na masti popeemo narezano klobaso in ebulo. posebej umeamo vino, moko, vodo in paradinik ter vse skupaj pokuhamo s peeno klobaso. po elji dodamo baziliko ali majaron. Tako pripravljen to polijemo ez njoke. lahko ponudimo tudi s polento ali kuhanim krompirjem. Wash the potatoes, boil them, peel them and mash them while still hot. Add salt and butter to the potatoes and mix thoroughly. After cooling, mix the eggs and flour into the potatoes. form a long roll, cut it into slices and form the gnocchi. put the gnocchi into boiling water, gently stir and cook for a few more minutes until they rise to the surface. fry the sliced sausage and chopped onions in the lard. Separately mix the wine, flour, water and the mashed tomato and quickly cook it together with the fried sausage. You can add some basil and marjoram. pour the prepared dipping sauce over the gnocchi. You can also serve it with polenta, cooked potatoes or bread.

gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

HUbncA
HUbncA
HUbncA JE pOlASTO zAViTA pOTicA iz KVAEnEgA TESTA z nADEVOM iz OrEHOV in rOzin. VElJA zA TrADiciOnAlnO prAzninO SlADicO V gOriKiH brDiH. priprAVlJAJO JO Ob cErKVEniH prAzniKiH TEr Ob zAKlJUKU KOnJE, Ob liKOfiH in nA pOrOKAH.
HUbncA iS A SpirAl rOllED SlOVEniAn fESTiVE cAKE cAllED pOTicA MADE frOM YEAST DOUgH WiTH A WAlnUT AnD rAiSin filling, WHicH iS A TrADiTiOnAl HOliDAY DESSErT frOM gOriKA brDA. iT iS MADE fOr rEligiOUS HOliDAYS, TO cElEbrATE THE EnD Of HAYMAKing, TOpping OUT AnD fOr WEDDingS.

SESTAVinE zA KVAEnO TESTO: 1 kg bolje bele penine moke 40 g kvasa 3 dl mleka 100 g sladkorja 5 rumenjakov 120 g masla epec soli nADEV: 1 kg mletih orehov 1/2 kg rozin 100 g masla s kru. drobtinami 100 g sladkorja 2 dl mleka ingr. fOr THE YEAST DOUgH: 1 kg of fine white wheat flour 40 g of yeast 3 dl of milk 100 g of sugar 5 egg yolks 120 g of butter A pinch of salt filling: 1 kg of ground walnuts 1/2 kg of raisins 100 g of butter with breadcrumbs 100 g of sugar 2 dl of milk 24

Kvas razdrobimo v malo sladkanega mleka. postavimo ga na toplo, da vzhaja. Vzhajanega primeamo k presejani moki. posebej umeamo jajne rumenjake in sladkor ter vse skupaj z mlanim mlekom in epcem soli vmeamo v moko. Testo dobro umesimo in pustimo vzhajati eno uro. nato ga razvaljamo, premaemo s pripravljenim nadevom, tesno zvijemo in ga poloimo v namaen peka. postavimo ga na toplo za eno uro, da ponovno vzhaja. na koncu testo po vrhu premaemo z jajcem, da dobi lepo zlatorumeno barvo, in ga peemo pri temperaturi 180 c priblino eno uro. crumble the yeast into a little sweetened milk. put it in a warm place and leave it to rise. Mix the risen yeast into the sifted flour. beat the egg yolks and sugar separately and mix into the flour together with the lukewarm milk and a pinch of salt. Knead the dough well and leave it to rise for approximately one hour. roll the dough, top it with the prepared filling, roll it tightly and put it into an oiled baking tin. put it into a warm place and leave it to rise again. finally, brush it with egg yolk to give it a nice golden yellow colour and bake it at 180 c for approximately one hour.

gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

JEprEnJKA
JEprEnJKA
JEprEnJKA JE gOSTA JUHA iz JEMEnA in SEzOnSKE zElEnJAVE, znAilnA zA VipAVSKO DOlinO. nA VipAVSKEM SE JE zA JUHE Oz. gOSTlJATE EnOlOnnicE UVElJAVil izrAz SKUHA Oz. MinETrA. JEprEnJKA JE nEKO VElJAlA zA rEVnO JED Oz. JED rEVniH lJUDi. nA KMETiJAH SO JO gOSpODinJE KUHAlE zA SVOJE HlApcE in DElAVcE. DAnES JE TA gOSTlJATA EnOlOnnicA pOgOSTO nA JEDilniKU in SE priprAVlJA SKOzi VSE lETO z rAzlinO SEzOnSKO zElEnJAVO.
JEprEnJKA iS A THicK SOUp MADE frOM bArlEY AnD SEASOnAl VEgETAblES AnD iS A cOMMOn DiSH Of THE VipAVA VAllEY. in VipAVA, THE TErM SKUHA Or MinESTrOnE WAS ESTAbliSHED fOr SOUpS Or THicK HOT pOTS. in THE OlD DAYS, JEprEnJKA WAS cOnSiDErED A DiSH fOr THE pOOr. fArM HOUSEWiVES USED TO prEpArE iT fOr THEir fArM HElp AnD WOrKErS. nOWADAYS, THiS THicK HOT pOT iS OfTEn On THE MEnU AnD iS prEpArED THrOUgHOUT THE YEAr WiTH VAriOUS SEASOnAl VEgETAblES.

SESTAVinE: 25 dag jemena 15 dag prekajen. svinjskega mesa 1 korenek 1 koek/rezina gomolja zelene ali zeleni del zelene 1 pest graha ali sezonske zelenjave: fiol, paprika 1 paradinik 8 dag svinjske masti za zabelo 1 srednja velika ebula 1 strt strok esna 1 sesekljan peterilj- zeleni del ingrEDiEnTS: 25 dag of barley 15 dag of smoked pork 1 carrot 1 piece/slice of celery root or stem 1 handful of peas or seasonal vegetables: beans, paprika 1 tomato 8 dag of lard 1 medium size onion 1 crushed garlic clove 1 chopped parsley, the leaves 26

Jemen operemo in ga zveer namoimo. naslednji dan jemen kuhamo skupaj z na kocke narezano zelenjavo in prekajenim mesom (parklji, uhlji, rebra). Vre naj poasi priblino 2 uri. proti koncu kuhanja na masti prepraimo ebulo in z njo zabelimo juho. Solimo, dodamo sesekljan peterilj in esen. Juho ponudimo kot samostojno jed, h kateri ponudimo meso, ki se je kuhalo v juhi. in the evening, wash the barley and soak it in water. The next day, cook the barley together with the vegetables chopped in cubes and the smoked meat (trotters, pigs ears, pork chops). let it slowly simmer for approximately two hours on a low heat. Just before the dish is cooked, fry the onions with the lard and use it to thicken the soup. Add the salt, chopped parsley and garlic. Serve the dish as a main course dish together with the meat that was cooked in the soup.

gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

blEKi z DiVJiMi pArglJi

blEKi WiTH WilD ASpArAgUS
blEKi z DiVJiMi pArglJi SO OKUSnA in izrAziTO pOMlADAnSKA KrAKA JED. blEKi SO nEKO in DAnES VElJAli zA bOlJO JED, Ki SE JO z rAzliniMi OMAKAMi priprAVlJA zA KOSilA in VEErJE
blEKi (HOME-MADE pASTA) WiTH WilD ASpArAgUS iS A DEliciOUS Spring KArST DiSH. blEKi WAS OncE A HigHlY rEgArDED DiSH, WHicH WAS SErVED AT lUncH AnD DinnEr TiME TOgETHEr WiTH VAriOUS SAUcES.

SESTAVinE zA blEKE: 30 dag moke 3 jajca malo soli voda po potrebi SESTAVinE zA OMAKO: opek divjih pargljev 57 dag krake pancete ajna lika moke 1 lica sladke smetane sol kraki atraj maslo ingrEDiEnTS fOr blEKi: 30 dag of flour 3 eggs a pinch of salt water as necessary SAUcE ingrEDiEnTS: a bunch of wild asparagus 57 dag of karst pancetta 1 teaspoon of flour 1 teaspoon of sweet cream salt winter savory butter

iz sestavin zamesimo testo za rezance, ki ga na tanko razvaljamo in s kolescem razreemo na kvadratke bleke (velikosti 4 4 cm). Skuhamo jih v slanem kropu, odcedimo. za omako prihranimo nekaj vode, v kateri so se kuhali bleki. parglje skuhamo na sopari al dente. V ponvi na maslu rahlo popraimo panceto, dodamo moko in kuhane parglje. zalijemo s tekoino, smetano in zainimo. Omako hitro pokuhamo in pomeamo s kuhanimi bleki. Takoj ponudimo. Knead the ingredients to make the pasta dough, then roll the dough thin and cut it with a pastry wheel cutter into squares bleki (individual square size is 4 4cm). cook the squares in salty boiling water, and then pour away the water. Save some of the pasta water for later to make the sauce. Steam the asparagus al dente. gently fry the pancetta in butter in a pan, add the flour and the cooked asparagus. Add the liquid, cream and spices. Quickly boil the sauce and mix it with the cooked bleki. Serve immediately.

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gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

ElinKA nA UbEl
ElinKA AccOrDing TO THE UbEl STYlE
ElinKA JE EnOlOnnicA, gOSTA JUHA iz liSTOV in gOMOlJEV zElEnE (V KrAKEM nArEJU Elin), V KATEri lAHKO KUHAMO prUT, KlObASE, KrAKO pAncETO Ali KOS SVinJSKEgA MESA. JE TrADiciOnAlnA KrAKA JESEnSKO-ziMSKA JED. pO pOMEMbnOSTi in TipinOSTi KrAKiH MinETEr SODi ElinKA V SAM VrH.
ElinKA iS A HOT pOT, A THicK SOUp MADE frOM cElErY rOOT AnD STEM (rEfErrED TO in THE KArST DiAlEcT AS Elin), WHicH cAn bE EnricHED WiTH prOSciUTTO, SAUSAgES, KArST pAncETTA Or pOrK (cAllED UbEl). THiS TrADiTiOnAl KArST DiSH iS USUAllY prEpArED in AUTUMn AnD WinTEr. ElinKA iS plAcED AT THE VErY TOp Of iMpOrTAnT AnD TYpicAl KArST MinESTrOnES.

SESTAVinE: 1 gomolj in listi zelene (elina) 3 srednje veliki krompirji 10 dag krake pancete sol levi za zaimbo (zel, katere vonj spominja na limono) malo olja ali masti ingrEDiEnTS: 1 celery root and stem 3 medium sized potatoes 10 dag of karst pancetta salt lemon verbena for fragrance (its aroma closely resembles the aroma of lemon) a little oil or lard

Krompir olupimo, skuhamo in pretlaimo. posebej naribamo elin na listie, zreemo panceto in vse rahlo popraimo v ponvi skupaj z zabelo. Ko zadii, dodamo pretlaenemu krompirju. Minetra naj bo gosta. Dodamo e sesekljan zeleni del elina in zaimbe. zavremo in odstavimo. ponudimo jo kot samostojno jed. first peel and cook the potatoes, then mash them. grate the celery into slices, slice the pancetta and gently fry in pan with the lard. When you smell the aroma, add the celery and pancetta to the mashed potatoes. The minestrone should be thick. Add the chopped stem of the celery and spices. bring to the boil and remove from the stove. Serve as a main course dish.

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gOriKA brDA, gOriKA, VipAVSKA DOlinA, KrAS

gOriKA brDA, gOriKA, VipAVSKO, KrAS

bElOKrAnJSKA pOgAA
flAT cAKE frOM bElA KrAJinA
bElOKrAnJSKA pOgAA SODi MED zAiTEnE SlOVEnSKE prOizVODE. OD lETA 2001 JE zAiTEnA KOT iVilO z OznAbO TrADiciOnAlnEgA UglEDA. pOgAO nAJ bi V bElO KrAJinO prinESli USKOKi z bAlKAnA, Ki SO V 15. in 16. STOlETJU bEAli prED TUrKi.
THE flAT cAKE frOM bElA KrAJinA iS OnE Of THE prOTEcTED AgricUlTUrAl prODUcTS. SincE 2001, THiS DiSH HAS bEEn prOTEcTED WiTH An inDicATiOn Of iTS TrADiTiOnAl rEpUTATiOn. AccOrDing TO THE rEcOrDS, THE flAT cAKE WAS brOUgHT TO THE bElA KrAJinA bY THE USKOKS frOM THE bAlKAnS, WHO flED frOM THE TUrKS in THE 15TH AnD 16TH cEnTUrY.

SESTAVinE: 50 dag mehke bele moke 3 dcl mlane vode 2 kavni liki soli 20 g kvasa 1 epec kumine 1 celo jajce pol like sladkorja ingrEDiEnTS: 50 dag of soft white flour 3 dl of lukewarm water 2 teaspoons of salt 20 g of yeast 1 pinch of cumin 1 whole egg half teaspoon of sugar

pripravimo kvasni nastavek iz kvasa, treh lik bele moke, pol like sladkorja in 0,5 dcl mlane vode. pustimo vzhajati tako dolgo, da se volumen za enkrat povea. iz ostalih sestavin in kvasnega nastavka zamesimo mehko testo, pustimo, da vzhaja in ga poloimo na namaen peka. z rokami ga raztegnemo do debeline 12 cm. pri tem pazimo, da je testo ob robu nije kot na sredini. pogao e malo vzhajamo, zareemo s poevnimi rtami, namaemo s stepenim jajcem in posujemo s epcem kumine in grobe soli. pogao peemo 2025 minut pri temperaturi 200220 c. Uivamo jo tako, da lomimo posamezne kvadratke. prepare the yeast preparation from the yeast, three teaspoons of white flour, half teaspoon of sugar and 0,5 dl of lukewarm water. leave it to rise, until it becomes twice its original size. Mix the remaining ingredients and the yeast preparation and knead it into a soft dough, leave it to rise and then put it into an oiled baking tin. Spread it by hand to a thickness of 12 cm. Ensure that the dough is thicker in the centre, than at the sides. leave the flat cake to rise for a while, cut slanted lines into the cake, brush with some beaten egg and sprinkle with a pinch of cumin and coarse salt. bake the flat cake for 20 to 25 minutes at a temperature of 200220 c.

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bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

bElOKrAnJSKA pOViTicA
pOViTicA Of bElA KrAJinA
bElOKrAnJSKA pOViTicA JE SOnA prAzninA in SlAnA pOgAA iz SKUTE, JAJc in SOli. zAiTEnA JE z OznAbO TrADiciOnAlnEgA UglEDA. pOgAO nAJ bi V bElO KrAJinO prinESli USKOKi z bAlKAnA. V nArEJU prAViJO TEJ pOgAi pOVETicA Ali pOTicA. KEr JE pOgAA pOlASTO zAViTA in pEEnA V OKrOglEM pEKAU, nEKOliKO SpOMinJA nA bAlKAnSKi bUrEK. pOViTicA JE nAJbOlJ OKUSnA E TOplA.
pOViTicA frOM bElA KrAJinA iS A JUicY SAVOUrY fESTiVE rOllED cAKE MADE frOM cOTTAgE cHEESE, EggS AnD SAlT. THiS DiSH iS lAbEllED WiTH An inDicATiOn Of iTS TrADiTiOnAl rEpUTATiOn. AccOrDing TO THE rEcOrDS, THiS rOllED cAKE WAS brOUgHT TO bElA KrAJinA bY THE USKOKS frOM THE bAlKAnS. THE DiAlEcT WOrD fOr THiS TYpE Of rOllED cAKE iS pOViTicA Or pOTicA. THE SpirAl rOllED SHApE AnD bAKing METHOD, inSiDE A rOUnD bAKing pAn, SOMEWHAT rESEMblES bUrEK OriginATing frOM THE bAlKAnS. pOViTicA iS MOST DEliciOUS if SErVED WHEn STill WArM.

SESTAVinE zA TESTO: 50 dag moke 1 jajce 34 dcl mlane vode 2 lici olja 1 lika kisa epec soli SESTAVinE zA nADEV: 1 kg svee skute pregreta smetana 2 jajci 2 liki soli DOUgH ingrEDiEnTS: 50 dag of flour 1 egg 34 dl of lukewarm water 2 tablespoons of oil 1 teaspoon of vinegar a pinch of salt ingrEDiEnTS fOr THE filling: 1 kg of fresh cottage cheese cream warmed through 2 eggs 2 teaspoons of salt 34

Sestavine zamesimo v mehko in gladko testo. razdelimo ga na tiri dele. premaemo jih z oljem in pokrijemo s prtiem. poiva naj pol ure. nato testo tanko razvaljamo, razvleemo ter ga pustimo poivati 10 do 15 minut, da se nekoliko osui. Medtem pripravimo nadev tako, da zameamo skuto, pregreto smetano, dve jajci in dve liki soli. namaemo ga po vseh tirih kosih testa. Vsak namazan kos testa posebej zavijemo v zvitek in ga polasto poloimo v okrogel pomaen peka. preden damo zvitke v peico, jih premaemo s stepenim jajcem. pogao peemo v peici pol ure pri temperaturi 200 c. belokranjsko povitico lahko v poletnih mesecih ponudimo kot odlino samostojno jed s sveo sezonsko solato. Mix the ingredients and knead into a soft and smooth dough. Divide the dough into four pieces. brush them with oil and cover them with a cloth. leave them to rest for a half an hour. Afterwards, roll the dough thin, stretch it by hand and leave it to rest for 10 to 15 minutes to dry. in the meantime, prepare the filling by mixing the cottage cheese, the warmed cream, two eggs and two teaspoons of salt. coat all the four pieces of dough with the filling. roll each piece of dough with the filling into a roll and place them spirally into a round oiled baking tin. before putting the rolls into the oven, brush them with a beaten egg. bake the rolled cake in the oven for half an hour at a temperature of 200 c. in the summer time, the rolled cake from bela krajina can be served as an excellent separate dish with a fresh seasonal salad.

bElA KrAJinA, DOlEnJSKA

bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

bElOKrAnJSKi nADEV Ali fUlinE

bElA KrAJinA filling Or fUlinE
bElOKrAnJSKi nADEV (fUlinE) VElJA zA znAilnO bElOKrAnJSKO VEliKOnOnO JED. fUlinE SO pOgOSTO priprAVlJAli TUDi KOT prilOgO K JEDEM Ob VEJiH KMEKiH OprAViliH nA pOlJU Ali V VinOgrADU. lAHKO JiH pOSTrEEMO KOT SAMOSTOJnO JED S SVEO SEzOnSKO SOlATO. lAHKO JiH UpOrAbiMO TUDi zA nADEV DOMAE KOKOi, SVinJSKiH rEbrc Ali TElEJEgA MESA.
bElA KrAJinA filling (fUlinE) iS A TYpicAl EASTEr DiSH frOM bElA KrAJinA. fUlinE WAS AlSO OfTEn prEpArED AS A SiDE DiSH WHEn THE fArM WOrKErS WErE bUSY in THE fiElDS Or in THE VinEYArDS. iT cAn bE SErVED AS A SEpArATE DiSH WiTH A frESH SEASOnAl SAlAD. iT cAn AlSO bE USED AS A STUffing fOr cHicKEn, pOrK cHOpS AnD VEAl.

SESTAVinE: 40 dag suhega kruha 56 jajc 30 dag kuhane prekajene unke (po elji ve ali manj) peterilj 1 ebula malo maobe ingrEDiEnTS: 40 dag of dry bread 56 eggs 30 dag of cooked smoked ham (you can increase or decrease the amount) parsley 1 onion a small amount of fat

Kruh in unko zreemo na manje kocke. ebulo prepraimo na maobi in jo dodamo narezanemu kruhu in unki. Jajca stepemo in z njimi dobro prepojimo kruh. Dodamo peterilj. z rokami oblikujemo truco premera 710 cm in jo zavijemo v pomaen papir za peko. nadev peemo priblino 2025 minut na 180 c. peenega razreemo na rezine in ga ponudimo toplega s sveo solato. Slice the bread and ham into small cubes. fry the onion in the fat and add it to the bread and ham cubes. beat the eggs and use them to soak the bread. Add parsley. form a loaf with a 710 cm diameter by hand and wrap it in greased baking paper. bake the filling for about 2025 minutes at a temperature of 180 c. Slice the baked filling and serve it warm with a fresh salad.

36

bElA KrAJinA, DOlEnJSKA

bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

fAnTOVSKA pEEnKA
bAcHElOrS rOAST
MESnE JEDi SO bilE nA DOlEnJSKEM nEKO nA Mizi lE V prAzniniH DnEH. zATO SO MlADi fAnTJE pOgOSTO pOSKrbEli zA KAKEn pribOlJEK. pO gOzDU Ali pOlJiH SO nASTAVili zAnKE, S pOMOJO KATEriH SO lOVili zAJcE in JiH SpEKli V ErJAVici. KADAr SO JiH prinESli gOSpODinJi, SO JiH lE-TE priprAVlJAlE V lOnEniH pOSODAH nA OgnJiU. fAnTOVSKA pEEnKA SE DAnES priprAVlJA SKOzi VSE lETO S SEzOnSKO zElEnJAVO in prilOgAMi.
in THE OlD DAYS, MEAT DiSHES WErE SErVED OnlY On fESTiVE OccASiOnS in DOlEnJSKA. THErEfOrE, YOUng lADS OfTEn WErE rESpOnSiblE fOr THE TrEAT. THEY SET SnArES in THE WOODS AnD fiElDS TO cATcH rAbbiTS TO rOAST On THE HOT cOAlS. WHEn THEY brOUgHT THEM HOME TO THE HOUSEWiVES, THEY prEpArED THEM in EArTHEnWArE DiSHES On THE firEplAcE. nOWADAYS, THE bAcHElOrS rOAST iS prEpArED THrOUgHOUT THE SEASOn WiTH SEASOnAl VEgETAblES AnD SiDE DiSHES.

SESTAVinE: 1 kunec (oien) zaimbe: peterilj, timijan, lutrek, romarin 1 ebula 2 stroka esna sezonska zelenjava: gomolj zelene, paprika, por, paradinik, korenje 1 dcl belega vina 3 lice olja ingrEDiEnTS: 1 rabbit (cleaned) spices: parsley, thyme, lovage, rosemary 1 onion 2 garlic cloves seasonal vegetables: celery root, pepper, leek, tomato, carrots 1 dl of white wine 3 tablespoons of oil

Kunca oistimo, operemo, posolimo in poloimo v peka. Dodamo zaimbe: peterilj, timijan, lutrek, romarin ter ebulo in esen. poleti lahko uporabimo sezonsko zelenjavo (zelena, paprika, por, paradinik, korenje). nato kunca zalijemo z belim vinom, dodamo nekaj kapljic olja in ga peemo dobro uro na 180 c. Med peenjem ga vekrat zalijemo z lastnim sokom in malo vode. Ko je meso peeno, ga ponudimo s sirovimi truklji ali mladim peenim krompirjem. pozimi se odlino prilega s sladkim rdeim zeljem. clean and wash the rabbit, then salt it and put it into the roasting tin. Add spices: parsley, thyme, lovage, rosemary, onions and garlic. You can add seasonal vegetables in the summer (celery, paprika, leek, tomato, carrots). pour over the white wine, add a few drops of oil and then roast for a good hour at a temperature of 180 c. baste the roast rabbit with its own juice and a little water during roasting. After the meat is cooked, serve it with rolled dumplings with a cottage cheese filling and young baked potatoes. in the winter, this goes well with sweet red cabbage.

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bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

bElOKrAnJSKO cVrTJE
bElA KrAJinA frY-Up
bElOKrAnJSKO cVrTJE SO MESni HlEbKi iz MlETEgA SVinJSKEgA MESA, JAJc, MOKE in zAiMb, pOMOEni V TESTO zA pAlAinKE in OcVrTi nA OlJU. izVirnE JEDi SO SE DOMiSlili KUHArJi pO DrUgi SVETOVni VOJni.
THE bElA KrAJinA frY-Up cOnSiSTS Of SMAll MEAT lOAVES MADE frOM MincED pOrK, EggS, flOUr AnD SpicES, WHicH ArE THEn DippED inTO A pAncAKE bATTEr AnD friED in Oil. THiS OriginAl DiSH WAS DESignED bY cHEfS AfTEr WOrlD WAr ii.

SESTAVinE: meano mleto meso moka sol poper esen testo za palainke maoba za cvrtje ingrEDiEnTS: mixed minced meat flour salt pepper garlic pancake batter fat for frying

poljubno meano mleto meso (lahko tudi ovetina) posolimo, dodamo poper, esen in naredimo kroglice, ki jih nato sploimo. naredimo testo kot za palainke, le da prej odstranimo beljake, iz katerih stepemo trd sneg. Sneg previdno pomeamo med testo in v tako pripravljeno maso pomakamo mesne ploke, ki jih na obeh straneh poasi ocvremo na vroi maobi. cvrtje lahko ponudimo toplo ali hladno in kot prilogo k sezonski zelenjavi. Add the salt, pepper and garlic to any type of mixed minced meat (you can also use lamb), shape it into small balls and flatten them afterwards. Make the batter the same as for pancakes; however, remove the egg whites first to whip them into a snow. carefully mix the snow into the batter and dip the meat portions into the batter and slowly fry them in the hot fat on both sides. The fry-up can be served warm or cold or as a side dish with seasonal vegetables.

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bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

TrUKlJi V JUHi
rOllED DUMplingS in A SOUp
nA DOlEnJSKEM SO SE nEKO TrUKlJi JEDli lE V JUHi. pOSTrEgli SO JiH Ob ETVi Ali MlAVi. KUHAli SO JiH V KrUni pEi. TrUKlJE V JUHi priprAVlJAMO SKOzi VSE lETO, E pOSEbnO SE prilEEJO V HlADniH ziMSKiH DnEH.
in THE OlD DAYS, in DOlEnJSKA, rOllED DUMplingS WErE prEpArED OnlY in A SOUp. THEY WErE SErVED AT HArVEST AnD THrESHing TiMES. THEY WErE prEpArED in A bricK OVEn. rOllED DUMplingS in A SOUp ArE prEpArED THrOUgHOUT THE YEAr AnD TASTE ESpEciAllY gOOD On cOlD WinTEr DAYS.

SESTAVinE zA TESTO: 20 dag moke 1 jajce sol malo olja mlana voda SESTAVinE zA nADEV: 50 dag skute 2 jajca sol smetana 2 l vode DOUgH ingrEDiEnTS: 20 dag of flour 1 egg salt small amount of oil lukewarm water ingrEDiEnTS fOr THE filling: 50 dag of cottage cheese 2 eggs salt cream 2 l of water

iz sestavin zamesimo vleeno testo in ga pustimo poivati pol ure. nato ga na tanko razvaljamo, razvleemo in potresemo z nadevom. zvijemo v tanji svaljk ter ga z robom kronika nareemo v 5 cm dolge truklje. truklje nato kuhamo (15 minut) v slanem kropu, ki mu dodamo malo smetane. Juho, v kateri smo kuhali truklje, takoj postreemo. SMETAnA zA nADEV - najbolje je gosta domaa smetana, ki jo poberemo s kuhanega mleka. e je skuta bolj kisla, dodamo sladko smetano in obratno. Knead the ingredients into a strudel pastry dough and leave it to rest for about half an hour. roll the dough thin, stretch it and cover it with the filling. roll the dough in a thin roll and cut it into 5cm long dumplings with the edge of a plate. cook the rolled dumplings for 15 minutes in boiling salty water, which has been enriched with a little cream. The liquid, which was used to cook the rolled dumplings in, is served immediately. crEAM fOr THE filling - it is best to use thick home-made cream, which is skimmed off from warm milk. if the cottage cheese is more sour, add sweat cream, and sour cream if the cottage cheese is more sweet.

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MATEV
MATEV
MATEV JE OKUSnA JED iz KUHAnEgA KrOMpirJA in fiOlA. nA DOlEnJSKEM SE MATEV iMEnUJE TUDi KrOMpirJEV MO. nEKO SO MATEV JEDli V pOzni JESEni in pOziMi V KOMbinAciJi S KiSliM zElJEM, KiSlO rEpO in Ob prAzniKiH TUDi S KOlinAMi.
MATEV iS A DEliciOUS DiSH MADE frOM cOOKED pOTATOES AnD bEAnS. THE inHAbiTAnTS Of THE DOlEnJSKA rEgiOn AlSO rEfEr TO THiS DiSH AS THE pOTATO MAn. in THE OlD DAYS, THiS DiSH WAS prEpArED in THE lATE AUTUMn AnD in THE WinTEr TiME TOgETHEr WiTH SAUErKrAUT, SOUr TUrnipS AnD DUring HOliDAYS, TOgETHEr WiTH pOrK MEAT AnD SAUSAgES.

SESTAVinE zA MATEV: 65 dag fiola v zrnu 50 dag olupljenega krompirja 1 ebula / ali ocvirki za zabelo 1 esen sol lovorov list SESTAVinE zA rEpO: 1 kg kisle repe 1 ebula, maoba in 1 lica moke za preganje ingrEDiEnTS fOr MATEV: 65 dag of red kidney beans 50 dag of peeled potatoes 1 onion or cracklings for garnishing 1 garlic salt bay leaf ingrEDiEnTS fOr TUrnipS: 1 kg of sour turnips 1 onion, fat and 1 tablespoon of flour for the roux

ez no v vodo namoimo fiol. naslednji dan ga skuhamo v osoljeni vodi z lovorovim listom. posebej skuhamo olupljen in narezan krompir. Ko sta fiol in krompir kuhana, ju zmeamo in dobro pretlaimo. nato pire zabelimo z na masti prepraeno ebulo ali ocvirki ter zainimo s strtim esnom. Medtem posebej v vodi skuhamo kislo repo, ki se kuha priblino 1 uro (repa bo e okusneja, e jo kuhamo skupaj s prekajeno svinjsko krao ali kosom slanine). pripravimo preganje, tako da v ponvi na masti prepraimo ebulo in malo moke. Med kuhanjem ga dodamo repi in kuhamo e nekaj minut. Jed postreemo takoj. na kronik damo dueno kislo repo, ob rob pa matev. K jedi lahko postreemo tudi koline ali peenice. Soak the beans in the water overnight. The next day, cook them in salty water with a bay leaf. boil the peeled and chopped potatoes separately. After the beans and potatoes are ready, mix them together and mash well. Then garnish the pure with the onions fried in the fat or cracklings and season with crushed garlic. in the meantime, cook the sour turnips in water separately for about an hour (the turnips will taste better if you cook them together with smoked ham or a slice of bacon). prepare the roux by frying the onions and a little flour in lard in a pan. Add the roux to the turnips and cook for several more minutes. Serve the dish immediately. place the stewed sour turnips on the plate with matev on the side. You can serve pork with sausages or fried sausages.

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OMpE S SKUTO
OMpE (bOilED UnpEElED pOTATOES) WiTH cOTTAgE cHEESE
OMpE S SKUTO JE znAilnA rEgiOnAlnA JED DOlinE SOE. izrAz OMpE JE nArEnO pOiMEnOVAnJE zA KrOMpir. JED JE zElO rAzirJEnA, SAJ SO zArADi TEKiH iVlJEnJSKiH rAzMEr nEKO V TEJ gOrSKi DOlini priDElAli lE KrOMpir, Sir in SKUTO. nAJpOgOSTEJE SO JO priprAVlJAli zA VEErJO, KO JE bilA zbrAnA VSA DrUinA. TUDi DAnES VElJA zA OKUSnO in SOnO JED.
OMpE WiTH cOTTAgE cHEESE iS A DiSTincTiVE rEgiOnAl DiSH frOM THE SOA VAllEY. THE TErM OMpE iS A DiAlEcT TErM fOr pOTATOES. THE DiSH iS VErY pOpUlAr, SincE THE HArSH liVing cOnDiTiOnS in THiS MOUnTAin VAllEY in THE pAST MADE iT OnlY pOSSiblE TO cUlTiVATE pOTATOES AnD prODUcE cOTTAgE cHEESE AnD cHEESE. iT WAS MOST OfTEn prEpArED AT DinnEr TiME, WHEn All THE fAMilY WErE gATHErED AT THE TAblE. THiS DiSH iS STill cOnSiDErED AS A VErY DEliciOUS AnD JUicY DiSH.

SESTAVinE: 1 kg drobnega krompirja sol 20 dag albuminske slane skute ingrEDiEnTS: 1 kg of small potatoes salt 20 dag of albumin salty cottage cheese

neolupljen krompir dobro operemo in ga malo zareemo. e je krompir debeleji, ga lahko prereemo na pol. Skuhamo ga v slani vodi. Odcejenega e vroega postreemo v skledi. zraven ponudimo slano albuminsko skuto. Wash the unpeeled potatoes and make small cuts into the skin. bigger potatoes may be cut in half. boil in salty water. Strain them and serve in a bowl when still hot. Serve with salty albumin cottage cheese.

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DOlinA SOE, iDriJSKO, cErKlJAnSKO

THE SOA VAllEY, iDriJSKO, cErKlJAnSKO

TrEnTArSKi KrAfi
TrEnTA VAllEY KrAfi
TrEnTArSKi KrAfi, Ki VElJAJO zA pOSEbnOST nA bOVKEM, SO KUHAni EpKi Ali KrApci iz VlEEnEgA TESTA z nADEVOM iz SUHiH HrUK (TEpK), SlADKOrJA in zAiMb. SlADicA SE JE priprAVlJAlA nA bOini VEEr prED ODHODOM K pOlnOnici.
TrEnTA VAllEY KrAfi, A SpEciAliTY frOM THE bOVEc rEgiOn, ArE bOilED pOcKETS Or KrApci MADE frOM STrUDEl DOUgH WiTH THE filling MADE Of DriED pEArS (MUST pEArS), SUgAr AnD SpicES. THE DESSErT WAS prEpArED On cHriSTMAS EVE bEfOrE lEAVing TO gO TO MiDnigHT MASS.

SESTAVinE zA VlEEnO TESTO: 0,5 kg bele moke 2 dcl slane mlane vode 1 jajce epec soli 2 lici olja SESTAVinE zA nADEV: 1 kg suhih hruk sladkor (po okusu) cimet rum 15 dag masla ingrEDiEnTS fOr THE STrUDEl DOUgH: 0,5 kg of white flour 2 dl of lukewarm salty water 1 egg a pinch of salt 2 tablespoons of oil ingrEDiEnTS fOr THE filling: 1 kg of dried pears sugar (to taste) cinnamon rum 15 dag of butter

iz sestavin naredimo vleeno testo, ki naj poiva vsaj pol ure. Suhe hruke (tepke) operemo, v vodi skuhamo do mehkega in jih ohladimo. nato odstranimo peke in peclje ter ostalo zmeljemo. Dodamo sladkor, cimet, malo ruma in malo stopljenega masla. premeamo. Testo oblikujemo v tanke in kratke svaljke, ki jih razvaljamo v okrogle krpice v velikosti dlani. V sredino krpice poloimo za jedilno lico nadeva. nato krpico z nadevom prepognemo in polkrona robova stisnemo s prsti, da dobimo obliko krapca oz. epka. Krafe kuhamo v vreli slani vodi tako dolgo, da priplavajo na povrje. Kuhane poberemo iz vode, serviramo na kroniku in zabelimo z liko medu in stopljenim maslom. zabelimo jih s prepraenimi drobtinami. ponudimo e tople. Mix the ingredients to make the dough and leave it to rest for at least half an hour. Wash the dried pears (must pears), boil in water until tender and allow them to cool. remove the pips and pear stalks and grate the flesh. Add sugar, cinnamon, a little rum and a little melted butter. Mix. form the dough into short thin rolls and roll them out into hand-size circles. place one tablespoon of filling in the centre of the pastry circle. fold the pastry circle with the filling and press the semicircular edges together with your fingers to form the shape of a pocket (or krapec). boil the krafi in the salty water, until they rise to the surface. When cooked, take them from the water and serve them on a plate and pour over them a teaspoon of honey and melted butter. Sprinkle them with fried breadcrumbs. Serve warm.

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THE SOA VAllEY, iDriJSKO, cErKlJAnSKO

SMUKVc
SMUKVc
SMUKVc JE znAilnA iDriJSKA gOSTA EnOlOnnicA iz zElEniH liSTOV zElJnATE glAVE in KrOMpirJA, zAbElJEnA z OcVirKi. lAHKO JO priprAViMO TUDi iz OHrOVTA, rEpniH liSTOV in rADiA. liSTE zElJA pOTrgAMO Oz. pOSMUKAMO z zElJnATE glAVE, ODTOD iME SMUKAVc. VElJA zA prEprOSTO VSAKDAnJO JED.
SMUKVc, A TYpicAl iDriAn DiSH, iS A THicK HOT pOT MADE frOM grEEn cAbbAgE lEAVES AnD pOTATOES, DrESSED WiTH crAcKlingS. iT cAn AlSO bE MADE frOM brUSSElS SprOUTS, TUrnip lEAVES AnD cHicOrY. THE nAME SMUKVc iS DEriVED frOM THE WOrD SMUKATi (STrip Off), bEcAUSE THE lEAVES ArE plUcKED Or STrippED Off THE cAbbAgE HEAD. THiS DiSH iS A SiMplE EVErYDAY DiSH.

SESTAVinE: 1 kg listov zelja ali glavica ohrovta 1 kg krompirja svinjska mast z ocvirki, ebula, esen, poper ingrEDiEnTS: 1 kg of cabbage leaves or a small head of brussels sprouts 1 kg of potatoes lard with cracklings onion, garlic, pepper

liste zelja operemo, odstranimo osrednjo ilo in jih nareemo na rezance (12 mm iroko in 23 cm dolgo). Damo v veji lonec in kakih 20 minut kuhamo. Odlijemo vodo in jo zavremo. Dodamo novo vodo in olupljen ter na koke razrezan krompir. Kuhamo, dokler se zelje in krompir ne zmehata. zmekamo krompir skupaj z zeljem, da so koki zelenjave e vidni in zalijemo z vodo. Jed naj bo gostljata. nato na masti ali olju prepraimo na drobno narezano ebulo, ocvirke in esen, da zadii. Dodamo smukvcu, solimo, popramo in vse skupaj e malo pokuhamo. ponudimo kot samostojno jed ali kot prilogo k mesu ali peenkam. Wash the cabbage leaves, cut out the central rib and cut the leaves into strips (12 mm wide and 23 cm long). put them into a large sauce pan and cook for about 20 minutes. Strain the water and discard it. Add fresh water and peeled potatoes cut into pieces. boil until the cabbage and potatoes are cooked. Mash the potatoes together with the cabbage, but the pieces of vegetable must still be recognizable. The dish should be thick. Then fry the finely chopped onions, cracklings and onion in lard or oil, until you smell the aroma. Mix into the smukvc, add salt, pepper and cook together for a few minutes. Serve as a an separate dish or as a side dish to meat or roasts.

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THE SOA VAllEY, iDriJSKO, cErKlJAnSKO

zElEVKA
zElEVKA
zElEVKA JE ODlinA pOMlADnOpOlETnA pOTicA z nADEVOM iz DrObnJAKA, znAilnA zA iDriJSKOcErKlJAnSKO ObMOJE. nJEnA priprAVA JE EnOSTAVnA. pOTicO lAHKO priprAViMO SlADKO Ali SlAnO. pri priprAVi SlADKE K nADEVU DODAMO TUDi rOzinE. SlAnO zElEVKO lAHKO UiVAMO z DUEniM KiSliM zElJEM Ali z JOTO.
zElEVKA iS An ExcEllEnT Spring AnD SUMMEr cAKE cAllED pOTicA WiTH A cHiVE filling, cOMMOn in THE iDriJA AnD cErKlJAnSKO ArEA. THE prEpArATiOn Of THE DiSH iS VErY SiMplE. pOTicA cAn bE SWEET Or SAVOUrY. ADD rAiSinS TO THE SWEET filling. SAVOUrY zElEVKA cAn bE SErVED WiTH bOilED SAUErKrAUT Or JOTA (SAUErKrAUT AnD bEAn SOUp).

SESTAVinE zA TESTO: 1 kg bele moke 1 kocka kvasa 25 g soli 1/2 l vode/mleka 1 dcl olja SESTAVinE zA nADEV: 1/4 kg masla velik op drobnjaka 1 steblo mlade ebule DOUgH ingrEDiEnTS: 1 kg of white flour 1 yeast cube 25 g of salt 1/2 l of water or milk 1 dl of oil ingrEDiEnTS fOr THE filling: 1/4 kg of butter a big bunch of chives 1 stem of a spring onion

iz sestavin zamesimo kruno testo, ki naj pokrito vzhaja. razvaljamo ga na debelino 1 cm. namaemo z raztopljenim maslom, na katerem smo na hitro popraili na drobno narezan drobnjak in stebla ebule. Drobnjak in ebulo ohladimo ter potresemo po testu. Testo zvijemo in ga pustimo e enkrat vzhajati. zavitek poloimo v pomaen peka. V peici peemo 1 uro pri temperaturi 170 c. najbolja je svea in e malo topla. Mix the ingredients and knead the yeast dough and leave it to rise for approximately half an hour. roll it out to 1cm thick. brush it with melted butter, which was used to fry the finely chopped chives and onion stems. let the chives and onion cool down and sprinkle them over the dough. roll the dough and leave it to rise again. put the roll in the oiled baking tin. bake for about an hour at a temperature of 170 c. it is best served fresh when still a bit warm.

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THE SOA VAllEY, iDriJSKO, cErKlJAnSKO

pAJTKE
pAJTKE
pAJTKE SO OKUSni SlAni pEEni zViTKi iz KVAEnEgA TESTA. nADEVAni SO S prEprAEnO EbUlO, DrObTinAMi, MlETiMi OrEHi in zAiMbAMi. pOnUDiMO JiH lAHKO KOT prigrizEK Ali prilOgO K zElEnJAVniM MinETrAM. V prAzniniH DnEH nADOMEAJO DrUgO pEciVO.
pAJTKE ArE DEliciOUS SAVOUrY rOllS MADE frOM YEAST DOUgH. THEY ArE fillED WiTH A filling MADE frOM OniOnS, brEADcrUMbS, grOUnD WAlnUTS AnD SpicES. iT cAn bE SErVED AS A SnAcK Or AS A SiDE DiSH WiTH VEgETAblE MinESTrOnE. THEY ArE A gOOD rEplAcEMEnT fOr OTHEr pASTriES DUring THE HOliDAYS.

SESTAVinE zA TESTO: 1 kg bele moke 5 dag kvasa 5 dl mlane vode 1 dl olja SESTAVinE zA nADEV: 5 lic olja ali surovega masla 2 nasekljani ebuli 30 dag mletih orehov 1 dl mleka 1 lika soli malo mletega popra DOUgH ingrEDiEnTS: 1 kg of white flour 5 dag of yeast 5 dl of lukewarm water 1 dl of oil ingrEDiEnTS fOr THE filling: 5 tablespoon of oil or freshly made butter 2 chopped onions 30 dag of ground walnuts 1 dl of milk 1 teaspoon of salt a pinch of ground pepper

iz sestavin zamesimo testo, ki ga pustimo vzhajati. Medtem pripravimo nadev. zmletim orehom dodamo sol, malo popra in jih dobro premeamo. na olju ali na maslu lepo zarumenimo nasekljani ebuli, dodamo polovico z vroim mlekom prelitih orehov in dobro premeamo. Vzhajano testo razvaljamo v pravokotno obliko poljubne debeline, namaemo z nadevom, potresemo s preostalimi suhimi orehi in tesno zvijemo. zvitek nareemo na 2 cm debele rezine in jih vodoravno polagamo v pomaen peka. pustimo malo vzhajati in peemo priblino pol ure pri temperaturi 160170 c. Knead the dough made from the ingredients and leave it to rise. in the meantime prepare the filling. Add salt and a pinch of pepper to the ground walnuts and mix them well. fry the chopped onions in oil or butter to turn yellow, add a half the walnuts covered with hot milk and mix well. roll the risen dough into a rectangular shape of the desired thickness, cover with the filling, sprinkle with the remaining dried walnuts and roll tightly. cut the roll into 2 cm thick slices and place them horizontally in an oiled baking tin. leave them rise for a little while, then bake for about half an hour at a temperature of 160170 c.

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THE SOA VAllEY, iDriJSKO, cErKlJAnSKO

KMETiJSKO gOzDArSKA zbOrnicA SlOVEniJE chamber of Agriculture and forestry of Slovenia celovka 135, Si-1000 ljubljana, Slovenia phone / Telefon: +386 1 513 66 00 fax / Telefaks: +386 1 513 66 50 kgzs@kgzs.si, www.kgzs.si KMETiJSKO gOzDArSKi zAVOD cElJE Agricultural forestry institution celje Trnoveljska cesta 1, 3000 celje Telefon: 03 425 55 00 Telefaks: 03 425 55 30 stanko.jamnik@ce.kgzs.si KMETiJSKO gOzDArSKi zAVOD KrAnJ Agricultural forestry institution Kranj iva Slavca 1, 4000 Kranj Telefon: 04 280 46 24 Telefaks: 04 280 46 12 mitja.kadoic@kr.kgzs.si KMETiJSKO gOzDArSKi zAVOD lJUblJAnA Agricultural forestry institution ljubljana celovka 135, 1000 ljubljana Telefon: 01 513 07 00 Telefaks: 01 513 07 41 joze.benec@lj.kgzs.si KMETiJSKO gOzDArSKi zAVOD MAribOr Agricultural forestry institution Maribor Vinarska 14, 2000 Maribor Telefon: 02 228 49 00 Telefaks: 02 251 94 82 stane.klemencic@guest.arnes.si KMETiJSKO gOzDArSKi zAVOD MUrSKA SObOTA Agricultural forestry institution Murska Sobota tefana Kovaa 40, 9000 Murska Sobota Telefon: 02 539 14 10 Telefaks: 02 521 14 91 franc.rezonja@gov.si KMETiJSKO gOzDArSKi zAVOD nOVA gOricA Agricultural forestry institution nova gorica pri hrastu 18, 5000 nova gorica Telefon: 05 335 12 33 Telefaks: 05 335 12 60 branimir.radikon@kvz-ng.si KMETiJSKO gOzDArSKi zAVOD nOVO MESTO Agricultural forestry institution novo mesto mihelska 14, 8000 novo mesto Telefon: 07 373 05 70 Telefaks: 07 373 05 90 joze.simoncic@gov.si KMETiJSKO gOzDArSKi zAVOD pTUJ Agricultural forestry institution ptuj Ormoka 28, 2250 ptuj Telefon: 02 749 36 10 Telefaks: 02 749 36 20 slavko.janzekovic@kgz-ptuj.si
priDElKE in izDElKE SlOVEnSKiH KMETiJ nAJDETE nA SplETni STrAni www.kupujmodomace.si All fOrMS Of SlOVEnE fArM prODUcE cAn bE fOUnD On www.kupujmodomace.si

KUHAJMO DOMAE
TrADiTiOnAl HOME cOOKing