kuhajmo domace

KUHAJMO DOMAČE

TrADiTiOnAl HOME cOOKing

izbrAni rEcEpTi rEgiOnAlniH JEDi OD SOČE DO bElE KrAJinE

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

lJUblJAnA 2010

KUHAJMO DOMAČE

TrADiTiOnAl HOME cOOKing

izbrAni rEcEpTi rEgiOnAlniH JEDi OD SOČE DO bElE KrAJinE

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

cOnTEnTS

pOSAVJE AnD bizElJSKO rEgiOn

bizElJSKO bUcKWHEAT cAKE

bUcKWHEAT “pOTAncElJ”

lJUblJAnA AnD THE nOTrAnJSKA rEgiOn

“VŠEnAT rEpA” (TUrnipS WiTH MillET pOrriDgE)

“KOlErAVA”

pOTATOES in cAbbAgE WATEr WiTH SAUSAgE

gOriŠKA brDA, gOriŠKA, VipAVSKO, KrAS

friED prOSciUTTO WiTH WHiTE pOlEnTA On rOcKET

“VrzOTOVKA”

“frTAlJA” WiTH HErbS

gnOccHi WiTH “TOČ” (Dipping SAUcE) WiTH SAUSAgE

“HUbÁncA”

“JEŠprEnJKA”

“blEKi” WiTH WilD ASpArAgUS

“ŠElinKA” AccOrDing TO THE “UbElČ” STYlE

bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

flAT cAKE frOM bElA KrAJinA

“pOViTicA” Of bElA KrAJinA

bElA KrAJinA filling Or “fUlinE”

bAcHElOr’S rOAST

bElA KrAJinA frY-Up

rOllED DUMplingS in A SOUp

“MATEVŽ”

THE SOČA VAllEY, iDriJSKO, cErKlJAnSKO

“ČOMpE” WiTH cOTTAgE cHEESE

TrEnTA VAllEY “KrAfi”

“SMUKÁVc”

“zElŠEVKA”

“pAJTÍČKE”

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KAzAlO

pOSAVJE in bizElJSKO

bizElJSKi AJDOV KOlAČ

AJDOV pOTAncElJ

lJUblJAnA z OKOlicO in nOTrAnJSKA

VŠEnAT rEpA

KOlErAVA

KrOMpir V zEVnici S KlObASO

gOriŠKA brDA, gOriŠKA, VipAVSKA DOlinA, KrAS

pEČEn prŠUT z bElO pOlEnTO nA rUKOli

VrzOTOVKA

frTAlJA z zEliŠČi

nJOKi S TOČEM OD KlObASE

HUbÁncA

JEŠprEnJKA

blEKi z DiVJiMi ŠpArglJi

ŠElinKA nA »UbElČ«

bElA KrAJinA, DOlEnJSKA

bElOKrAnJSKA pOgAČA

bElOKrAnJSKA pOViTicA

bElOKrAnJSKi nADEV Ali fUlinE

fAnTOVSKA pEČEnKA

bElOKrAnJSKO cVrTJE

ŠTrUKlJi V JUHi

MATEVŽ

DOlinA SOČE, iDriJSKO, cErKlJAnSKO

ČOMpE S SKUTO

TrEnTArSKi KrAfi

SMUKÁVc

zElŠEVKA

pAJTÍČKE

KnJiŽicO rEcEpTOV DObrOTE SlOVEnSKEgA pODEŽElJA JE izDAlA KMETiJSKO gOzDArSKA zbOrnicA SlOVEniJE z ŽElJO pO OHrAniTVi KUlinAriČnE DEDiŠČinE SlOVEnSKEgA pODEŽElJA.

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 SlOVEniA’S cOUnTrYSiDE.

Avtorji receptov / Authors of recipes: Člani in delavci Kmetijsko gozdarske zbornice Slovenije / Members and the staff of the chamber of Agriculture and forestry of SloveniaDirektor / Director: igor HrovatičUredila / Edited by: Tatjana VrbošekJezikovno pregledala / proofreading by: Jerica potočnikprevod / Translated by: lEEMETA TranslationsOblikovanje in grafična priprava / Designs: Tina pregelj Skrt, www.mintcolibri.comAvtor fotografij / photography: Tomo JeseničnikTisk / printed by: partner graf d.o.o., grosupljeizdala in založila / published by: Kmetijsko gozdarska zbornica Slovenije

cip - Kataložni zapis o publikacijinarodna in univerzitetna knjižnica, ljubljana

641.56(497.4)(083.12)

KUHAJMO domače : izbrani recepti regionalnih jedi od Soče do bele Krajine = Traditional home cooking : selected recipes of regional dishes from the Soča to the bela Krajina region / [avtorjireceptov člani in delavci Kmetijsko gozdarske zbornice Slovenije ; uredila Tatjana Vrbošek ; prevod leemeta Translations ; avtor fotografij Tomo Jeseničnik]. - ljubljana : Kmetijsko gozdarska zbornica Slovenije, 2010

iSbn 978-961-6846-00-41. Vzp. stv. nasl. 2. Vrbošek, Tatjana253767936

KUHAJMO DOMAČE!Ob obilici raznovrstnih receptov, ki obljubljajo zdravje in vitkost, pogosto pozabljamo na odlične domače jedi. To so praviloma skromne jedi, ki temeljijo na družinskem izročilu ter so pripravljene s spretnostjo in znanjem, zaradi česar so lahko prava kulinarična poslastica. recepti zanje so se oblikovali stoletja in temeljijo na sezonskih pridelkih. Kmetijsko gozdarska zbornica Slovenije je leta 2008 že izdala knjižico receptov Dobrote slovenskega podeželja, v kateri so predstavljene značilne slovenske jedi po posameznih pokrajinah. Tokratna knjižica receptov Kuhajmo domače je del projekta Kmetijsko gozdarske zbornice Slovenije Kupujmo domače, s katerim spodbujamo uporabo pridelkov in izdelkov slovenskih kmetij. V knjižici so predstavljene preproste regionalne jedi od Soče do bele krajine, pridobljene v projektu Ohranimo gastronomsko dediščino, ki ga je v letih 2008 - 2009 ob strokovni pomoči KgzS – zavoda celje izvajalo združenje turističnih kmetij Slovenije.

nAJ VAM priprAVA prEDSTAVlJEniH JEDi V DOM prinESE VOnJ DOMAČnOSTi in OKUS SlOVEnSKEgA pODEŽElJA – KUHAJMO DOMAČE!

TrADiTiOnAl HOME cOOKingThe 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 forestry’s ‘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 Soča 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.

06pOSAVJE AnD bizElJSKO rEgiOn

AJDOV KOlAČ SO ŽEnSKE nA bizElJSKEM pEKlE ŽE OD nEKDAJ. pOSTrEglE SO gA Ob prAzniKiH, nAJVEČKrAT Ob bOŽiČni VEČErJi.

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.

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 namažemo z nadevom. po nadevu narežemo koščke masla. Testo zvijemo, položimo v namaščen ali s peki papirjem obložen pekač. pečemo uro in pol. prvih 30 minut pri temperaturi 180–200 °c. nato kolač premažemo s kislo smetano in ga pečemo 60 minut na temperaturi 160–170 °c. Malo ga ohladimo in še toplega razrežemo.

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 180–200 °c. Then brush the cake with sour cream and bake at the temperature of 160–170 °c for one hour. let it cool down a little, then slice it while it is still warm.

SESTAVinE zA TESTO:60 dag ajdove moke20 dag bele ostre moke2 dcl kisle smetane1,5 l vodeSESTAVinE zA nADEV:2 kg skute2–3 jajcasol10–15 dag maslakisla smetana za premaz

DOUgH ingrEDiEnTS:60 dag of buckwheat flour20 dag of strong white flour2 dcl of sour cream1,5 l of wateringrEDiEnTS fOr THE filling:2 kg of cottage cheese2–3 eggssalt10 to 15 dag of buttersour cream for topping

bizElJSKi AJDOV KOlAČbizElJSKO bUcKWHEAT cAKE


08pOSAVJE AnD bizElJSKO rEgiOn

AJDOV pOTAncElJ JE SlAnA pOgAČA iz AJDOVE MOKE S SKUTniM nADEVOM. pOTAncElJ lAHKO pOnUDiMO KOT DObrODOŠlicO, SAMOSTOJnO JED Ali prilOgO K zElEnJAVniM in MESniM JEDEM. VČASiH SO gA gOS-pODinJE priprAVlJAlE zA MAlicO DElAVcEM Ob TEŽAŠKiH DEliH. pEKli SO gA TUDi nA prEDVEČEr bOŽiČA.

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 dobro zmešamo. Dodamo 1 l vrele vode in hitro mešamo s kuhal-nico, da dobimo kepo testa. Testo pustimo počivati, da se malo ohladi. Dodamo 1 žlico olja in zgnetemo gladko in voljno testo. polovico testa razvaljamo na velikost globokega namaščenega pekača in ga položimo vanj. na testo namažemo nadev, ki ga naredimo iz 0,5 kg domače skute, 2 dcl kisle smetane, malo soli in enega jajca. pokrijemo z drugo polovico razvaljanega testa in testo »potancamo v pekač«. Od tukaj tudi ime »potancelj« . po vrhu namažemo mešanico iz kisle smetane in jajca. Še surov potancelj razrežemo na želene kose in pečemo 30 minut v pečici segreti na 180–200 °c. K pogači se odlično prileže cviček in pečen 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 180–200 °c. The cake is best served with cviček and grilled chestnuts..

SESTAVinE zA TESTO:2,5 dcl ajdove moke 2,5 dcl ostre bele moke1 žlička soliSESTAVinE zA nADEV:0,5 kg domače skute1 dcl kisle smetane1 jajceSESTAVinE zA prEMAz:1 dcl kisle smetane1 jajce

DOUgH ingrEDiEnTS:2,5 dl of buckwheat flour 2,5 dl of strong white flour1 teaspoon of saltingrEDiEnTS fOr THE filling:0,5 kg of home-made cottage cheese1 dl of sour cream1 eggingrEDiEnTS fOr THE TOpping:1 dl of sour cream1 egg

AJDOV pOTAncElJbUcKWHEAT “pOTAncElJ”


10lJUblJAnA AnD THE nOTrAnJSKA rEgiOn

VŠEnAT rEpA JE prOSEnA KAŠA S KiSlO rEpO. lAHKO SE priprAVi TUDi S KiSliM zElJEM. znAČilnA JE zA ObMOČJE lJUblJAnE, KJEr iMA priDElAVA rEpE in zElJA DOlgO TrADiciJO. JED SE priprAVlJA V ziMSKEM ČASU.

“VŠEnAT 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.

Kislo repo skuhamo skoraj do mehkega in dodamo oprano proseno kašo. na vroči maščobi prepražimo strt česen, zalijemo z vročo vodo, prevremo in zlijemo v vrelo repo. Solimo po okusu. Ko je prosena kaša 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.

SESTAVinE:1 kg kisle repe10 dag prosene kaše4 stroki česnaolje ali mastsol

ingrEDiEnTS:1 kg of sour turnips10 dag of millet4 garlic clovesoil or lardsalt

VŠEnAT rEpA“VŠEnAT rEpA” (TUrnipS WiTH MillET pOrriDgE)



KOlErAVA (blOŠKA TrOJKA, TrOJinA, KAVrA, KAVlA, KOlErADA, KArAVADA) JE nASiTnA in zElO OKUSnA EnOlOnČnicA, znAČilnA zA nOTrAnJSKO-brKinSKO ObMOČJE. priprAVlJA SE nA rAzliČnE nAČinE SKOzi VSE lETO, rAzEn pOlETi. VČASiH JE VElJAlO, DA JE KOlErAVA DObrA, ČE »prAŠiČ STOpi VAnJO«. TO pOMEni ObOgATEnA S SVinJSKiMi rEbrci, KlObASO Ali KrAČO.

“KOlErAVA” (OTHEr SlOVEniAn nAMES: “blOŠKA 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 HASn’T STEppED fOOT in iT”. THiS MEAnS iT iS EnricHED WiTH pOrK cHOpS, SAUSAgE Or HAM.

Kolerabo olupimo in jo narežemo na majhne koščke oziroma krhlje, da se pri kuhanju čim bolj obrusijo. Krompir in korenček narežemo na kocke, prilijemo toliko vode, da prekrije vse sestavine ter kuhamo uro in pol. posebej skuhamo prekajeno svinjsko meso (rebrca, rep, glavo, kračo). Ko voda zavre jo odlijemo, saj bi bilo sicer preslano. ponovno nalijemo mlačno vodo na meso in kuhamo do mehkega. za boljši okus lahko koleravi prilijemo nekoliko juhe, v kateri smo kuhali suho meso. na koncu dodamo kuhan fižol, malo podmeta (moka zmešana z vodo), nasekljan česen in žličko paradižnikove mezge, ki nevtralizira sladek okus kolerabe. Solimo po okusu, dodamo poper in še malo pokuhamo. postrežemo 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.

SESTAVinE:1 kg krompirja30–40 dag kolerabe20 dag fižola v zrnju2 rdeča korenjakos prekajenega svinjskega mesa lovorjev list1 žlica masti 1 strok česna žlička paradižnikove mezgesolpoper1 žlica masti za zabelo

ingrEDiEnTS:1 kg of potatoes30–40 dag of kohlrabi20 dag of red kidney beans2 red carrotsa chunk of smoked pork bay leaf1 tablespoon of lard 1 garlic clove 1 teaspoon of tomato saucesaltpepper1 tablespoon of lard

KOlErAVA“KOlErAVA”



KrOMpir V zEVnici JE OKUSnA EnOlOnČnicA iz KiSlEgA zElJA in KrOMpirJA. JE znAČilnA rEgiOnAlnA JED nA nOTrAnJSKEM in V brKiniH. nJEnA priprAVA JE zElO EnOSTAVnA. JE ODliČnA SEzOnSKA JED in JO priprAVlJAMO V JESEnSKO-ziMSKEM ČASU. zArADi prEprOSTE priprAVE JE nA nOTrAnJSKEM ŠE VEDnO prilJUblJEnA in JO gOSpODinJE nAJrAJE priprAViJO zA VEČErJO.

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.

Krompir olupimo, narežemo na večje kose ter ga damo v lonec. Ko krompir zavre, dodamo sol in nanj položimo kislo zelje. po želji dodamo tudi poper v zrnju. Ko je krompir kuhan, vodo odcedimo in ga zabelimo z ocvirki. Jed lahko obogatimo s svinjino, ki se istočasno kuha v zelju, ali jo začinimo s čebulo in česnom. 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..

SESTAVinE:krompirkislo zelječesendimljena klobasa

ingrEDiEnTS:potatoessauerkrautgarlicsmoked sausage

KrOMpir V zEVnici S KlObASOpOTATOES in cAbbAgE WATEr WiTH SAUSAgE


16gOriŠKA brDA, gOriŠKA, VipAVSKO, KrAS

bElA pOlEnTA iz bElE KOrUznE MOKE JE znAČilnA zA brDA. nEKOČ JE VElJAlA bElA KOrUznA MOKA zA bOlJŠO, bOlJ finO. pOpEČEn prŠUT SO nEKOČ JEDli zA zAJTrK Ali VEČErJO. KEr JE JED MOČnA, SO JO priprAVlJAli TUDi zA DElAVcE, Ki SO V VinOgrADU OprAVlJAli TEŽKA fiziČnA 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.

V posodi zavremo vodo, jo solimo in umešamo koruzno moko. polento kuhamo pol ure. prevrnemo jo na leseno desko ter razrežemo z nitko na enake koščke. V ponvi stopimo maslo ter na hitro popečemo rezine pršuta. prilijemo rdeče vino, kis ter malo vode. na krožnik postavimo rukolo, zraven polento ter čez polijemo popečen pršut. Jed jemo še 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 iden-tical 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.

SESTAVinE zA pOlEnTO:3 dcl bele koruzne moke1 l vodeščepec soliSESTAVinE zA pEČEn prŠUT:3 rezine pršuta0,5 dcl rdečega vina 0,02 dcl vinskega kisa0,02 dcl vode1 pest rukolemaslo

ingrEDiEnTS fOr THE pOlEnTA:3 dl of white cornflour1 l of watera pinch of saltingrEDiEnTS fOr THE friED prOSciUTTO:3 prosciutto slices0,5 dl of red wine 0,02 dl of wine vinegar0,02 dl of water1 handful of rocketbutter

pEČEn prŠUT z bElO pOlEnTO nA rUKOlifriED prOSciUTTO WiTH WHiTE pOlEnTA On rOcKET



VrzOTOVKA JE OKUSnA gOSTlJATA OHrOVTOVA EnOlOnČnicA, Ki JO nA gOriŠKEM priprAVlJAJO SKOzi cElO lETO KOT prilOgO. nAJbOlJŠi OHrOVT DObiMO V ziMSKi zMrzAli, KO SprEMEni OKUS.

“VrzOTOVKA” iS A DEliciOUS, THicK HOT pOT, WHicH iS prEpArED in THE ArEA Of gOriŠKO THrOUgHOUT THE YEAr AS A SiDE DiSH. THE bEST brUSSElS SprOUTS ArE HArVESTED in THE WinTEr frOST, WHEn iT cHAngES iTS flAVOUr.

Ohrovt dobro očistimo in narežemo na 1 cm široke trakove, ki jih skuhamo v slanem kropu. Ko se zmehča, ga odcedimo in zmečkamo z lesenim tolkačem. V drugi kozici posebej skuhamo olupljen krompir. Kuhanega pretlačimo. Dodamo ohrovt in kuhan fižol, dosolimo in zavremo. na masti ali olju popražimo moko, dodamo sesekljan česen. Dodamo v juho. po okusu dosolimo in popopramo ter kuhamo na manjšem ognju, da se jed zgosti. postrežemo 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.

SESTAVinE:1 kg ohrovta1kg krompirja20 dag fižola1 žlica masti ali olja5 strokov česna2 žlici gladki mokisolpoper

ingrEDiEnTS:1 kg of brussels sprouts1 kg of potatoes20 dag of beans1 tablespoon of lard or oil5 garlic cloves2 tablespoons of plain floursaltpepper

VrzOTOVKA“VrzOTOVKA”



frTAlJA JE OKUSnA JAJČnA OMlETA, nArEJEnA iz SVEŽiH SEzOnSKiH zEliŠČ, MOKE in JAJc. znAČilnA JE zA gOriŠKA brDA, izVOrnO priHAJA iz iTAliJE. JE ArOMATiČnA, nEŽnA, SOČnA in OKUSnA. priMErnA JE zA VSE prilOŽnOSTi. zA frTAlJO SO OSnOVnE Tri SESTAVinE: MEliSA (SrČnO zElJE), KOMArČEK (KOrOMAČ) in MATErinA DrObTinicA (MADErJAlcA). KOnČnA izbirA zEliŠČ JE prEpUŠČEnA KUHArJU. pOziMi JO lAHKO nArEDiMO TUDi S KlObASO Ali prŠUTOM.

“frTAlJA” iS A DEliciOUS Egg OMElETTE MADE frOM frESH SEASOnAl HErbS, flOUr AnD EggS. THiS iTAliAn-Origin DiSH iS cOMMOn in gOriŠKA 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 “SrČnO zElJE”), fEnnEl (SlOVEniAn cOMMOn nAME “KOMArČEK”) 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.

Jajca, moko in mleko stepemo ter primešamo sesekljana zelišča. Tako pripravljeno maso vlijemo v ponev na vroče olje (1 cm na debelo) in počasi cvremo na obeh straneh. postrežemo vročo, skupaj s svežo 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.

SESTAVinE:2 jajci3 žlice mokapest zelišč (koromač, srčno zelje, beli vratič, rman, drobnjak, salvija itd.)sol po okusu2 dcl mlekaolje

ingrEDiEnTS:2 eggs3 tablespoons of floura handful of spices (fennel, balm mint, feverfew, yarrow, chives, sage, etc.)salt to taste2 dl of milkoil

frTAlJA z zEliŠČi“frTAlJA” WiTH HErbS



V gOriŠKiH brDiH bESEDA TOČ OznAČUJE ŠTEVilnE MESnE OMAKE, Ki JiH priprAVlJAJO zA zAJTrK Ali VEČErJO. TOČi SO OSVEŽUJOČE JEDi, V KATErE »TOČAMO« OzirOMA pOMAKAMO KrUH Ali pOlEnTO. TOČi SO lAHKO MESni Ali brEzMESni. V brDiH prAViJO, DA JED nASTAnE TAKrAT, KO SE iz niČ priprAVi VEČErJA.

AT gOriŠKA brDA, THE WOrD “TOČ” iS A SYnOnYM fOr VAriOUS MEAT SAUcES, WHicH ArE prEpArED AT brEAKfAST AnD DinnEr TiME. “TOČ” iS A rEfrESHing DiSH, inTO WHicH WE “Dip” brEAD Or pOlEnTA. THE SAUcES cAn bE prEpArED WiTH Or WiTHOUT MEAT. THE inHAbiTAnTS Of gOriŠKA brDA HAVE A SAYing THAT THiS DiSH iS THE rESUlT Of prEpAring DinnEr frOM nOTHing.

Krompir operemo, skuhamo, olupimo in še vročega pretlačimo. posolimo, dodamo maslo in zmešamo. V ohlajenega vmešamo jajca in moko. Oblikujemo dolg svaljek, ga narežemo na rezine in oblikujemo svaljke. Damo jih v vrelo slano vodo, rahlo pomešamo in kuhamo še nekaj minut po tem, ko pridejo na površje. na masti popečemo narezano klobaso in čebulo. posebej umešamo vino, moko, vodo in paradižnik ter vse skupaj pokuhamo s pečeno klobaso. po želji dodamo baziliko ali majaron.Tako pripravljen toč polijemo čez 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.

SESTAVinE zA nJOKE:1 kg krompirja2 jajci5 dag masla0,3 kg mokesolSESTAVinE zA TOČ S KlObASO:1 klobasa1 čebula1 žlica masti2 dl rdečega vina1 žlica moke1 žlica pasiranega paradižnikavoda

gnOccHi ingrEDiEnTS:1 kg of potatoes2 eggs5 dag of butter0,3 kg of floursaltSAUSAgE Dipping SAUcE:1 sausage1 onion1 tablespoon of lard2 dl of red wine1 tablespoon of flour1 tablespoon of mashed tomatoeswater

nJOKi S TOČEM OD KlObASEgnOccHi WiTH “TOČ” (Dipping SAUcE) WiTH SAUSAgE



HUbÁncA JE pOlŽASTO zAViTA pOTicA iz KVAŠEnEgA TESTA z nADEVOM iz OrEHOV in rOzin. VElJA zA TrADiciOnAlnO prAzniČnO SlADicO V gOriŠKiH brDiH. priprAVlJAJO JO Ob cErKVEniH prAzniKiH TEr Ob zAKlJUČKU KOŠnJE, Ob liKOfiH in nA pOrOKAH.

“HUbÁncA” 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 gOriŠKA brDA. iT iS MADE fOr rEligiOUS HOliDAYS, TO cElEbrATE THE EnD Of HAYMAKing, TOpping OUT AnD fOr WEDDingS.

Kvas razdrobimo v malo sladkanega mleka. postavimo ga na toplo, da vzhaja. Vzhajanega primešamo k presejani moki. posebej umešamo jajčne rumenjake in sladkor ter vse skupaj z mlačnim mlekom in ščepcem soli vmešamo v moko. Testo dobro umesimo in pustimo vzhajati eno uro. nato ga razvaljamo, premažemo s pripravljenim nadevom, tesno zvijemo in ga položimo v namaščen pekač. postavimo ga na toplo za eno uro, da ponovno vzhaja. na koncu testo po vrhu premažemo z jajcem, da dobi lepo zlatorumeno barvo, in ga pečemo pri temperaturi 180 °c približno 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.

SESTAVinE zA KVAŠEnO TESTO:1 kg boljše bele pšenične moke40 g kvasa3 dl mleka100 g sladkorja5 rumenjakov 120 g masla ščepec solinADEV:1 kg mletih orehov1/2 kg rozin100 g masla s kruš. drobtinami 100 g sladkorja2 dl mleka

ingr. fOr THE YEAST DOUgH:1 kg of fine white wheat flour40 g of yeast3 dl of milk100 g of sugar5 egg yolks120 g of butter A pinch of saltfilling:1 kg of ground walnuts1/2 kg of raisins100 g of butter with breadcrumbs 100 g of sugar2 dl of milk

HUbÁncA“HUbÁncA”



JEŠprEnJKA JE gOSTA JUHA iz JEČMEnA in SEzOnSKE zElEnJAVE, znAČilnA zA VipAVSKO DOlinO. nA VipAVSKEM SE JE zA JUHE Oz. gOSTlJATE EnOlOnČnicE UVElJAVil izrAz »SKUHA« Oz. MinEŠTrA. JEŠprEnJKA JE nEKOČ VElJAlA zA rEVnO JED Oz. JED rEVniH lJUDi. nA KMETiJAH SO JO gOSpODinJE KUHAlE zA SVOJE HlApcE in DElAVcE. DAnES JE TA gOSTlJATA EnOlOnČnicA pOgOSTO nA JEDilniKU in SE priprAVlJA SKOzi VSE lETO z rAzliČnO SEzOnSKO zElEnJAVO.

“JEŠprEnJKA” 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, “JEŠprEnJKA” 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.

Ječmen operemo in ga zvečer namočimo. naslednji dan ječmen kuhamo skupaj z na kocke narezano zelenjavo in prekajenim mesom (parklji, uhlji, rebra). Vre naj počasi približno 2 uri. proti koncu kuhanja na masti prepražimo čebulo in z njo zabelimo juho. Solimo, dodamo sesekljan peteršilj in česen. 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, pig’s 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.

JEŠprEnJKA“JEŠprEnJKA”


SESTAVinE:25 dag ječmena15 dag prekajen. svinjskega mesa 1 korenček1 košček/rezina gomolja zelene ali zeleni del zelene1 pest graha ali sezonske zelenjave: fižol, paprika1 paradižnik8 dag svinjske masti za zabelo1 srednja velika čebula1 strt strok česna1 sesekljan peteršilj- zeleni del

ingrEDiEnTS:25 dag of barley15 dag of smoked pork 1 carrot1 piece/slice of celery root or stem1 handful of peas or seasonal vegetables: beans, paprika1 tomato8 dag of lard1 medium size onion1 crushed garlic clove1 chopped parsley, the leaves


blEKi z DiVJiMi ŠpArglJi SO OKUSnA in izrAziTO pOMlADAnSKA KrAŠKA JED. blEKi SO nEKOČ in DAnES VElJAli zA bOlJŠO JED, Ki SE JO z rAzliČniMi OMAKAMi priprAVlJA zA KOSilA in VEČErJE

“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.

iz sestavin zamesimo testo za rezance, ki ga na tanko razvaljamo in s kolescem razrežemo na kvadratke – bleke (velikosti 4 × 4 cm). Skuhamo jih v slanem kropu, odcedimo. za omako prihranimo nekaj vode, v kateri so se kuhali bleki. Šparglje skuhamo na sopari al dente. V ponvi na maslu rahlo popražimo panceto, dodamo moko in kuhane šparglje. zalijemo s tekočino, smetano in začinimo. Omako hitro pokuhamo in pomešamo 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.

SESTAVinE zA blEKE:30 dag moke 3 jajca malo soli voda po potrebiSESTAVinE zA OMAKO:šopek divjih špargljev5–7 dag kraške pancetečajna žlička moke1 žlica sladke smetanesol kraški šatrajmaslo

ingrEDiEnTS fOr “blEKi”:30 dag of flour 3 eggs a pinch of salt water as necessarySAUcE ingrEDiEnTS:a bunch of wild asparagus5–7 dag of karst pancetta1 teaspoon of flour1 teaspoon of sweet creamsalt winter savorybutter

blEKi z DiVJiMi ŠpArglJi“blEKi” WiTH WilD ASpArAgUS



ŠElinKA JE EnOlOnČnicA, gOSTA JUHA iz liSTOV in gOMOlJEV zElEnE (V KrAŠKEM nArEČJU »ŠElin«), V KATEri lAHKO KUHAMO prŠUT, KlObASE, KrAŠKO pAncETO Ali KOS SVinJSKEgA MESA. JE TrADiciOnAlnA KrAŠKA JESEnSKO-ziMSKA JED. pO pOMEMbnOSTi in TipiČnOSTi KrAŠKiH MinEŠTEr SODi ŠElinKA V SAM VrH.

“ŠElinKA” iS A HOT pOT, A THicK SOUp MADE frOM cElErY rOOT AnD STEM (rEfErrED TO in THE KArST DiAlEcT AS “ŠElin”), WHicH cAn bE EnricHED WiTH prOSciUTTO, SAUSAgES, KArST pAncETTA Or pOrK (cAllED “UbElČ”). THiS TrADiTiOnAl KArST DiSH iS USUAllY prEpArED in AUTUMn AnD WinTEr. “ŠElinKA” iS plAcED AT THE VErY TOp Of iMpOrTAnT AnD TYpicAl KArST MinESTrOnES.

Krompir olupimo, skuhamo in pretlačimo. posebej naribamo šelin na lističe, zrežemo panceto in vse rahlo popražimo v ponvi skupaj z zabelo. Ko zadiši, do-damo pretlačenemu krompirju. Mineštra naj bo gosta. Dodamo še sesekljan zeleni del šelina in začimbe. 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.

SESTAVinE:1 gomolj in listi zelene (šelina)3 srednje veliki krompirji 10 dag kraške pancete solleviš za začimbo (zel, katere vonj spominja na limono) malo olja ali masti

ingrEDiEnTS:1 celery root and stem3 medium sized potatoes 10 dag of karst pancetta saltlemon verbena for fragrance (its aroma closely resembles the aroma of lemon) a little oil or lard

ŠElinKA nA »UbElČ«“ŠElinKA” AccOrDing TO THE “UbElČ” STYlE


32bElA KrAJinA rEgiOn, DOlEnJSKA rEgiOn

bElOKrAnJSKA pOgAČA SODi MED zAŠČiTEnE SlOVEnSKE prOizVODE. OD lETA 2001 JE zAŠČiTEnA KOT ŽiVilO z OznAČbO TrADiciOnAlnEgA UglEDA. pOgAČO nAJ bi V bElO KrAJinO prinESli USKOKi z bAlKAnA, Ki SO V 15. in 16. STOlETJU bEŽAli prED TUrKi.

THE flAT cAKE frOM bElA KrAJinA iS OnE Of THE prOTEcTED AgricUlTUrAl prODUcTS. SincE 2001, THiS DiSH HAS bEEn prO-TEcTED 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.

pripravimo kvasni nastavek iz kvasa, treh žličk bele moke, pol žličke sladkorja in 0,5 dcl mlačne vode. pustimo vzhajati tako dolgo, da se volumen za enkrat poveča. iz ostalih sestavin in kvasnega nastavka zamesimo mehko testo, pustimo, da vzhaja in ga položimo na namaščen pekač. z rokami ga raztegnemo do debeline 1–2 cm. pri tem pazimo, da je testo ob robu nižje kot na sredini. pogačo še malo vzhajamo, zarežemo s poševnimi črtami, namažemo s stepenim jajcem in posujemo s ščepcem kumine in grobe soli. pogačo pečemo 20–25 minut pri temperaturi 200–220 °c.Uživamo 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 1–2 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 200–220 ° c.

SESTAVinE:50 dag mehke bele moke3 dcl mlačne vode2 kavni žlički soli20 g kvasa1 ščepec kumine1 celo jajcepol žličke sladkorja

ingrEDiEnTS:50 dag of soft white flour3 dl of lukewarm water2 teaspoons of salt20 g of yeast1 pinch of cumin1 whole egghalf teaspoon of sugar

bElOKrAnJSKA pOgAČAflAT cAKE frOM bElA KrAJinA



bElOKrAnJSKA pOViTicA JE SOČnA prAzniČnA in SlAnA pOgAČA iz SKUTE, JAJc in SOli. zAŠČiTEnA JE z OznAČbO TrADiciOnAlnEgA UglEDA. pOgAČO nAJ bi V bElO KrAJinO prinESli USKOKi z bAlKAnA. V nArEČJU prAViJO TEJ pOgAČi »pOVETicA« Ali pOTicA. KEr JE pOgAČA pOlŽASTO zAViTA in pEČEnA V OKrO-glEM pEKAČU, nEKOliKO SpOMinJA nA bAlKAnSKi bUrEK. pOViTicA JE nAJbOlJ OKUSnA ŠE 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 zamesimo v mehko in gladko testo. razdelimo ga na štiri dele. premažemo jih z oljem in pokrijemo s prtičem. počiva naj pol ure. nato testo tanko razvaljamo, razvlečemo ter ga pustimo počivati 10 do 15 minut, da se nekoliko osuši. Medtem pripravimo nadev tako, da zamešamo skuto, pregreto smetano, dve jajci in dve žlički soli. namažemo ga po vseh štirih kosih testa. Vsak namazan kos testa posebej zavijemo v zvitek in ga polžasto položimo v okrogel pomaščen pekač. preden damo zvitke v pečico, jih premažemo s stepenim jajcem. pogačo pečemo v pečici pol ure pri temperaturi 200 °c. belokranjsko povitico lahko v poletnih mesecih ponudimo kot odlično samostojno jed s svežo 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.

SESTAVinE zA TESTO:50 dag moke1 jajce3–4 dcl mlačne vode2 žlici olja1 žlička kisaščepec soliSESTAVinE zA nADEV:1 kg sveže skutepregreta smetana2 jajci2 žlički soli

DOUgH ingrEDiEnTS:50 dag of flour1 egg3–4 dl of lukewarm water2 tablespoons of oil1 teaspoon of vinegara pinch of saltingrEDiEnTS fOr THE filling:1 kg of fresh cottage cheesecream warmed through2 eggs2 teaspoons of salt

bElOKrAnJSKA pOViTicA“pOViTicA” Of bElA KrAJinA



bElOKrAnJSKi nADEV (fUlinE) VElJA zA znAČilnO bElOKrAnJSKO VEliKOnOČnO JED. fUlinE SO pOgOSTO priprAVlJAli TUDi KOT prilOgO K JEDEM Ob VEČJiH KMEČKiH OprAViliH nA pOlJU Ali V VinOgrADU. lAHKO JiH pOSTrEŽEMO KOT SAMOSTOJnO JED S SVEŽO SEzOnSKO SOlATO. lAHKO JiH UpOrAbiMO TUDi zA nADEV DOMAČE KOKOŠi, SVinJSKiH rEbrc Ali TElEČJEgA 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.

Kruh in šunko zrežemo na manjše kocke. Čebulo prepražimo na maščobi in jo doda-mo narezanemu kruhu in šunki. Jajca stepemo in z njimi dobro prepojimo kruh. Dodamo peteršilj. z rokami oblikujemo štruco premera 7–10 cm in jo zavijemo v pomaščen papir za peko. nadev pečemo približno 20–25 minut na 180 ̊ c. pečenega razrežemo na rezine in ga ponudimo toplega s svežo 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 7–10 cm diameter by hand and wrap it in greased baking paper. bake the filling for about 20–25 minutes at a temperature of 180 ˚c. Slice the baked filling and serve it warm with a fresh salad.

SESTAVinE:40 dag suhega kruha5–6 jajc30 dag kuhane prekajene šunke (po želji več ali manj)peteršilj 1 čebulamalo maščobe

ingrEDiEnTS:40 dag of dry bread5–6 eggs30 dag of cooked smoked ham (you can increase or decrease the amount)parsley 1 oniona small amount of fat

bElOKrAnJSKi nADEV Ali fUlinEbElA KrAJinA filling Or “fUlinE”



MESnE JEDi SO bilE nA DOlEnJSKEM nEKOČ nA Mizi lE V prAzniČniH DnEH. zATO SO MlADi fAnTJE pOgOSTO pOSKrbEli zA KAKŠEn pribOlJŠEK. pO gOzDU Ali pOlJiH SO nASTAVili zAnKE, S pOMOČJO KATEriH SO lOVili zAJcE in JiH SpEKli V ŽErJAVici. KADAr SO JiH prinESli gOSpODinJi, SO JiH lE-TE priprAVlJAlE V lOnČEniH pOSODAH nA OgnJiŠČU. fAnTOVSKA pEČEnKA 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 bAcHElOr’S rOAST iS prEpArED THrOUgHOUT THE SEASOn WiTH SEASOnAl VEgETAblES AnD SiDE DiSHES.

Kunca očistimo, operemo, posolimo in položimo v pekač. Dodamo začimbe: peteršilj, timijan, luštrek, rožmarin ter čebulo in česen. poleti lahko uporabimo sezonsko zelenjavo (zelena, paprika, por, paradižnik, korenje). nato kunca zalijemo z belim vinom, dodamo nekaj kapljic olja in ga pečemo dobro uro na 180 °c. Med pečenjem ga večkrat zalijemo z lastnim sokom in malo vode. Ko je meso pečeno, ga ponudimo s sirovimi štruklji ali mladim pečenim krompirjem. pozimi se odlično prilega s sladkim rdečim 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 vegeta-bles 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.

SESTAVinE:1 kunec (očiščen)začimbe: peteršilj, timijan, luštrek, rožmarin1 čebula2 stroka česnasezonska zelenjava: gomolj zelene, paprika, por, paradižnik, korenje1 dcl belega vina3 žlice olja

ingrEDiEnTS:1 rabbit (cleaned)spices: parsley, thyme, lovage, rosemary1 onion2 garlic clovesseasonal vegetables: celery root, pepper, leek, tomato, carrots1 dl of white wine3 tablespoons of oil

fAnTOVSKA pEČEnKAbAcHElOr’S rOAST



bElOKrAnJSKO cVrTJE SO MESni HlEbČKi iz MlETEgA SVinJSKEgA MESA, JAJc, MOKE in zAČiMb, pOMOČEni V TESTO zA pAlAČinKE 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.

poljubno mešano mleto meso (lahko tudi ovčetina) posolimo, dodamo poper, česen in naredimo kroglice, ki jih nato sploščimo. naredimo testo kot za palačinke, le da prej odstranimo beljake, iz katerih stepemo trd sneg. Sneg previdno pomešamo med testo in v tako pripravljeno maso pomakamo mesne ploščke, ki jih na obeh straneh počasi ocvremo na vroči maščobi. 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.

SESTAVinE:mešano mleto mesomokasolpoperčesentesto za palačinkemaščoba za cvrtje

ingrEDiEnTS:mixed minced meatfloursaltpeppergarlicpancake batterfat for frying

bElOKrAnJSKO cVrTJEbElA KrAJinA frY-Up



nA DOlEnJSKEM SO SE nEKOČ ŠTrUKlJi JEDli lE V JUHi. pOSTrEgli SO JiH Ob ŽETVi Ali MlAČVi. KUHAli SO JiH V KrUŠni pEČi. ŠTrUKlJE V JUHi priprAVlJAMO SKOzi VSE lETO, ŠE pOSEbnO SE prilEŽEJO 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.

iz sestavin zamesimo vlečeno testo in ga pustimo počivati pol ure. nato ga na tanko razvaljamo, razvlečemo in potresemo z nadevom. zvijemo v tanjši svaljk ter ga z robom krožnika narežemo v 5 cm dolge štruklje. Štruklje nato kuhamo (15 minut) v slanem kropu, ki mu dodamo malo smetane. Juho, v kateri smo kuhali štruklje, takoj postrežemo.

SMETAnA zA nADEV - najbolje je gosta domača smetana, ki jo poberemo s ku-hanega mleka. Če 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.

SESTAVinE zA TESTO:20 dag moke1 jajcesolmalo oljamlačna vodaSESTAVinE zA nADEV:50 dag skute2 jajcasolsmetana2 l vode

DOUgH ingrEDiEnTS:20 dag of flour1 eggsaltsmall amount of oillukewarm wateringrEDiEnTS fOr THE filling:50 dag of cottage cheese2 eggssaltcream2 l of water

ŠTrUKlJi V JUHirOllED DUMplingS in A SOUp



MATEVŽ JE OKUSnA JED iz KUHAnEgA KrOMpirJA in fiŽOlA. nA DOlEnJSKEM SE MATEVŽ iMEnUJE TUDi KrOMpirJEV MOŽ. nEKOČ SO MATEVŽ JEDli V pOzni JESEni in pOziMi V KOMbinAciJi S KiSliM zElJEM, KiSlO rEpO in Ob prAzniKiH TUDi S KOlinAMi.

“MATEVŽ” 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.

Čez noč v vodo namočimo fižol. naslednji dan ga skuhamo v osoljeni vodi z lovo-rovim listom. posebej skuhamo olupljen in narezan krompir. Ko sta fižol in krompir kuhana, ju zmešamo in dobro pretlačimo. nato pire zabelimo z na masti prepraženo čebulo ali ocvirki ter začinimo s strtim česnom.Medtem posebej v vodi skuhamo kislo repo, ki se kuha približno 1 uro (repa bo še okusnejša, če jo kuhamo skupaj s prekajeno svinjsko kračo ali kosom slanine). pripravimo prežganje, tako da v ponvi na masti prepražimo čebulo in malo moke. Med kuhanjem ga dodamo repi in kuhamo še nekaj minut.Jed postrežemo takoj. na krožnik damo dušeno kislo repo, ob rob pa matevž. K jedi lahko postrežemo tudi koline ali pečenice.

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 purée 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 “matevž” on the side. You can serve pork with sausages or fried sausages.

SESTAVinE zA MATEVŽ:65 dag fižola v zrnu50 dag olupljenega krompirja1 čebula / ali ocvirki za zabelo 1 česensollovorov listSESTAVinE zA rEpO:1 kg kisle repe1 čebula, maščoba in 1 žlica moke za prežganje

ingrEDiEnTS fOr “MATEVŽ”:65 dag of red kidney beans50 dag of peeled potatoes1 onion or cracklings for garnishing 1 garlicsaltbay leafingrEDiEnTS fOr TUrnipS:1 kg of sour turnips1 onion, fat and 1 tablespoon of flour for the roux

MATEVŽ “MATEVŽ”


46THE SOČA VAllEY, iDriJSKO, cErKlJAnSKO

ČOMpE S SKUTO JE znAČilnA rEgiOnAlnA JED DOlinE SOČE. izrAz »ČOMpE« JE nArEČnO pOiMEnOVAnJE zA KrOMpir. JED JE zElO rAzŠirJEnA, SAJ SO zArADi TEŽKiH ŽiVlJEnJSKiH rAzMEr nEKOČ V TEJ gOrSKi DOlini priDElAli lE KrOMpir, Sir in SKUTO. nAJpOgOSTEJE SO JO priprAVlJAli zA VEČErJO, KO JE bilA zbrAnA VSA DrUŽinA. TUDi DAnES VElJA zA OKUSnO in SOČnO JED.

“ČOMpE” WiTH cOTTAgE cHEESE iS A DiSTincTiVE rEgiOnAl DiSH frOM THE SOČA VAllEY. THE TErM “ČOMpE” 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.

neolupljen krompir dobro operemo in ga malo zarežemo. Če je krompir debelejši, ga lahko prerežemo na pol. Skuhamo ga v slani vodi. Odcejenega še vročega postrežemo 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.

SESTAVinE: 1 kg drobnega krompirjasol20 dag albuminske slane skute

ingrEDiEnTS: 1 kg of small potatoessalt20 dag of albumin salty cottage cheese

ČOMpE S SKUTO “ČOMpE” (bOilED UnpEElED pOTATOES) WiTH cOTTAgE cHEESE



TrEnTArSKi KrAfi, Ki VElJAJO zA pOSEbnOST nA bOVŠKEM, SO KUHAni ŽEpKi Ali KrApci iz VlEČEnEgA TESTA z nADEVOM iz SUHiH HrUŠK (TEpK), SlADKOrJA in zAČiMb. SlADicA SE JE priprAVlJAlA nA bOŽiČni VEČEr prED ODHODOM K pOlnOČnici.

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.

iz sestavin naredimo vlečeno testo, ki naj počiva vsaj pol ure. Suhe hruške (tepke) operemo, v vodi skuhamo do mehkega in jih ohladimo. nato odstranimo pečke in peclje ter ostalo zmeljemo. Dodamo sladkor, cimet, malo ruma in malo stopljenega masla. premešamo. Testo oblikujemo v tanke in kratke svaljke, ki jih razvaljamo v okrogle krpice v velikosti dlani. V sredino krpice položimo za jedilno žlico nadeva. nato krpico z nadevom prepognemo in polkrožna robova stisnemo s prsti, da do-bimo obliko krapca oz. žepka. Krafe kuhamo v vreli slani vodi tako dolgo, da priplavajo na površje. Kuhane poberemo iz vode, serviramo na krožniku in zabe-limo z žličko medu in stopljenim maslom. zabelimo jih s prepraženimi drobtinami. ponudimo še 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.

SESTAVinE zA VlEČEnO TESTO: 0,5 kg bele moke2 dcl slane mlačne vode1 jajceščepec soli2 žlici oljaSESTAVinE zA nADEV:1 kg suhih hrušksladkor (po okusu)cimetrum15 dag masla

ingrEDiEnTS fOr THE STrUDEl DOUgH: 0,5 kg of white flour2 dl of lukewarm salty water1 egga pinch of salt2 tablespoons of oilingrEDiEnTS fOr THE filling:1 kg of dried pearssugar (to taste)cinnamonrum15 dag of butter

TrEnTArSKi KrAfiTrEnTA VAllEY “KrAfi”



SMUKÁVc JE znAČilnA iDriJSKA gOSTA EnOlOnČnicA iz zElEniH liSTOV zElJnATE glAVE in KrOMpirJA, zAbElJEnA z OcVirKi. lAHKO JO priprAViMO TUDi iz OHrOVTA, rEpniH liSTOV in rADiČA. liSTE zElJA pOTr-gAMO Oz. pOSMUKAMO z zElJnATE glAVE, ODTOD iME SMUKAVc. VElJA zA prEprOSTO VSAKDAnJO JED.

“SMUKÁVc”, 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 “SMUKÁVc” 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.

liste zelja operemo, odstranimo osrednjo žilo in jih narežemo na rezance (1–2 mm široko in 2–3 cm dolgo). Damo v večji lonec in kakih 20 minut kuhamo. Odlijemovodo in jo zavržemo. Dodamo novo vodo in olupljen ter na koščke razrezan krompir. Kuhamo, dokler se zelje in krompir ne zmehčata. zmečkamo krompir skupaj z zeljem, da so koščki zelenjave še vidni in zalijemo z vodo. Jed naj bo gostljata. nato na masti ali olju prepražimo na drobno narezano čebulo, ocvirke in česen, da zadiši. Dodamo smukávcu, solimo, popramo in vse skupaj še malo pokuhamo. ponudimo kot samostojno jed ali kot prilogo k mesu ali pečenkam.

Wash the cabbage leaves, cut out the central rib and cut the leaves into strips (1–2 mm wide and 2–3 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 “smukávc”, 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.

SESTAVinE: 1 kg listov zelja ali glavica ohrovta 1 kg krompirja svinjska mast z ocvirki,čebula, česen, poper

ingrEDiEnTS:1 kg of cabbage leaves or a small head of brussels sprouts 1 kg of potatoes lard with cracklingsonion, garlic, pepper

SMUKÁVc “SMUKÁVc”



zElŠEVKA JE ODliČnA pOMlADnO–pOlETnA pOTicA z nADEVOM iz DrObnJAKA, znAČilnA zA iDriJSKO- cErKlJAnSKO ObMOČJE. nJEnA priprAVA JE EnOSTAVnA. pOTicO lAHKO priprAViMO SlADKO Ali SlAnO. pri priprAVi SlADKE K nADEVU DODAMO TUDi rOzinE. SlAnO zElŠEVKO lAHKO UŽiVAMO z DUŠEniM KiSliM zElJEM Ali z JOTO.

“zElŠEVKA” 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 “zElŠEVKA” cAn bE SErVED WiTH bOilED SAUErKrAUT Or “JOTA” (SAUErKrAUT AnD bEAn SOUp).

iz sestavin zamesimo krušno testo, ki naj pokrito vzhaja. razvaljamo ga na de-belino 1 cm. namažemo z raztopljenim maslom, na katerem smo na hitro popražili na drobno narezan drobnjak in stebla čebule. Drobnjak in čebulo ohladimo ter potresemo po testu. Testo zvijemo in ga pustimo še enkrat vzhajati. zavitek položimo v pomaščen pekač. V pečici pečemo 1 uro pri temperaturi 170 °c. najboljša je sveža in še malo topla.

Mix the ingredients and knead the yeast dough and leave it to rise for approxi-mately 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.

SESTAVinE zA TESTO: 1 kg bele moke1 kocka kvasa25 g soli1/2 l vode/mleka1 dcl olja SESTAVinE zA nADEV:1/4 kg maslavelik šop drobnjaka1 steblo mlade čebule

DOUgH ingrEDiEnTS: 1 kg of white flour1 yeast cube25 g of salt1/2 l of water or milk1 dl of oil ingrEDiEnTS fOr THE filling:1/4 kg of buttera big bunch of chives1 stem of a spring onion

zElŠEVKA “zElŠEVKA”



pAJTÍČKE SO OKUSni SlAni pEČEni zViTKi iz KVAŠEnEgA TESTA. nADEVAni SO S prEprAŽEnO ČEbUlO, DrOb-TinAMi, MlETiMi OrEHi in zAČiMbAMi. pOnUDiMO JiH lAHKO KOT prigrizEK Ali prilOgO K zElEnJAVniM MinEŠTrAM. V prAzniČniH DnEH nADOMEŠČAJO DrUgO pEciVO.

“pAJTÍČKE” 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.

iz sestavin zamesimo testo, ki ga pustimo vzhajati. Medtem pripravimo nadev. zmletim orehom dodamo sol, malo popra in jih dobro premešamo. na olju ali na maslu lepo zarumenimo nasekljani čebuli, dodamo polovico z vročim mlekom prelitih orehov in dobro premešamo.Vzhajano testo razvaljamo v pravokotno obliko poljubne debeline, namažemo z nadevom, potresemo s preostalimi suhimi orehi in tesno zvijemo. zvitek narežemo na 2 cm debele rezine in jih vodoravno polagamo v pomaščen pekač. pustimo malo vzhajati in pečemo približno pol ure pri temperaturi 160–170 °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 160–170 °c.

SESTAVinE zA TESTO: 1 kg bele moke5 dag kvasa5 dl mlačne vode1 dl oljaSESTAVinE zA nADEV:5 žlic olja ali surovega masla 2 nasekljani čebuli30 dag mletih orehov1 dl mleka1 žlička solimalo mletega popra

DOUgH ingrEDiEnTS: 1 kg of white flour5 dag of yeast5 dl of lukewarm water1 dl of oilingrEDiEnTS fOr THE filling:5 tablespoon of oil or freshly made butter 2 chopped onions30 dag of ground walnuts1 dl of milk1 teaspoon of salta pinch of ground pepper

pAJTÍČKE“pAJTÍČKE”


KMETiJSKO gOzDArSKA zbOrnicA SlOVEniJEchamber of Agriculture and forestry of Slovenia

celovška 135, Si-1000 ljubljana, Sloveniaphone / Telefon: +386 1 513 66 00fax / Telefaks: +386 1 513 66 [email protected], www.kgzs.si

KMETiJSKO gOzDArSKi zAVOD cElJEAgricultural forestry institution celje

Trnoveljska cesta 1, 3000 celjeTelefon: 03 425 55 00Telefaks: 03 425 55 [email protected]

KMETiJSKO gOzDArSKi zAVOD KrAnJAgricultural forestry institution Kranj

iva Slavca 1, 4000 KranjTelefon: 04 280 46 24Telefaks: 04 280 46 [email protected]

KMETiJSKO gOzDArSKi zAVOD lJUblJAnAAgricultural forestry institution ljubljana

celovška 135, 1000 ljubljanaTelefon: 01 513 07 00Telefaks: 01 513 07 [email protected]

KMETiJSKO gOzDArSKi zAVOD MAribOrAgricultural forestry institution Maribor

Vinarska 14, 2000 MariborTelefon: 02 228 49 00Telefaks: 02 251 94 [email protected]

KMETiJSKO gOzDArSKi zAVOD MUrSKA SObOTAAgricultural forestry institution Murska Sobota

Štefana Kovača 40, 9000 Murska SobotaTelefon: 02 539 14 10Telefaks: 02 521 14 [email protected]

KMETiJSKO gOzDArSKi zAVOD nOVA gOricAAgricultural forestry institution nova gorica

pri hrastu 18, 5000 nova goricaTelefon: 05 335 12 33Telefaks: 05 335 12 [email protected]

KMETiJSKO gOzDArSKi zAVOD nOVO MESTOAgricultural forestry institution novo mesto

Šmihelska 14, 8000 novo mestoTelefon: 07 373 05 70Telefaks: 07 373 05 [email protected]

KMETiJSKO gOzDArSKi zAVOD pTUJAgricultural forestry institution ptuj

Ormoška 28, 2250 ptujTelefon: 02 749 36 10Telefaks: 02 749 36 [email protected]

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