Recipes

2. Mix flour, lukewarm water and leavened yeast into large kneading bowl. Knead dough until elastic and not too stiff. Knead 10 minutes and test: if your fingerprinted pit in the dough disappears immediately, it is ready.

3. Let dough rise in bowl until double in size. Cover with tablecloth.

4. Place leavened dough onto well greased baking tin and stretch into a circle with 30 cm in diameter.

5. Incise square net pattern into dough. Knife it through to the bottom. Brush with beaten egg seasoned with caraway. Sprinkle a pinch of unrefined sea salt or salt flower on top.

6. Bake at 220 °C for 20 to 25 minutes. Pogača must turn light brown. The center reaches 3 to 4 cm in height, corners are 1 to 2 cm high. Serve warm.

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Belokranjska povitica (Bela Krajina Povitica)

INGREDIENTS

Dough

50 dag white flour

1 egg

3-4 dl lukewarm water

2 tablespoons oil

1 tablespoon vinegar

a pinch of salt

Filling

1 kg fresh cottage cheese 'škrlupec'

2 eggs

2 tablespoons salt

1. Mix dough ingredients and knead until smooth and tender. Make 4 dough balls. Brush with oil and cover with table cloth or cover with bowl. Let it rest for 30 minutes.

2. Roll out dough as thin as possible and stretch. Let it rest again for 10 to 15 minutes until dry.

3. Mix filling ingredients into a paste and spread on the four dough balls equally.

4. Roll each sheet into a swirl and place in greased baking tin.

5. Brush swirl-rolls with beaten egg or egg white.

6. Bake in oven for 30 minutes at 200 °C.

If you make škrlupec and cottage cheese by yourself, you will need 5-6 litres of cow milk. After milking, let the milk rest in the refrigerator for 12 hours. Then gradually heat the milk, but do not boil it until a thick layer of filmed cream forms on top. Put milk into oven and bake at 200 °C for 10 to 15 minutes until the top cream has browned. This top layer of cream is škrlupec, which must be collected and removed from the milk.

Add a tablespoon of apple vinegar while boiling to cause coagulation. Let it cool and drain using linen cloth or gauze. White cottage cheese remains in the table cloth.

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Krúmpluvi žganiki or dödöle (Potato Mush)

INGREDIENTS

50 dag potatoes

40 dag white flour

boiling salted water

10 dag zaseka or lard with

cracklings

1 dl sour cream

1 small onion

1. Peel potatoes, dice and boil in salted water. The amount of water should be double as compared to the amount of potatoes.

2. When potatoes are half done, add sifted flour and boil for a while.

3. Turn down the heat when water comes above the flour.

4. Dig a hole using a ladle in the centre of flour.

5. Let simmer for another 30 minutes.

6. Strain some water and add some heated lard.

7. Stir well to make paste. If the paste is too dry, add some strained water while stirring continuously.

8. Use a ladle to pick mush from pot and a fork to grate mush into a bowl.

9. Heat up rest of the lard, roast sliced onions, and add sour cream. Bring to a boil. Lard mush into the bowl.

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Prekmurski bograč (Prekmurian Stew)

INGREDIENTS

25 dag beef fillet

25 dag pork

25 dag wild rabbit or other venison (boar, deer)

4 large chopped onions

2 garlic cloves

1 tablespoon pork lard (or 1 dl oil)

1 fresh paprika

10 dag tomatoes or 1 tomato paste

0.25 dag paprika powder

50 dag potatoes

laurel leaf

1 sweet pepper

black pepper

thyme

rosemary

caraway

salt to taste

2 dl red wine (e.g. Modra Frankinja - Lemberger)

1. Sauté onions on lard, add cubed beef, braise, and add water, as necessary.

2. Add cubed venison and braise until half done.

3. Add cubed pork, vegetables, spices, and paprika powder.

4. Season with salt, stir, and bring to a boil.

5. After a while, spread segmented potatoes on

surface, and add water to cover potatoes.

6. Add wine and bring to a boil again.

7. Taste a little and add necessary spices.

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Prekmurska gibanica (Prekmurian Layer Cake)

INGREDIENTS

Shortbread

20 dag hard flour

10 dag butter

a pinch of salt

a pinch of sugar

approximately 1l water

1. Put all ingredients into a bowl and make dough.

2. Knead the dough until smooth.

3. Let rest for 30 minutes.

Filo Pastry

90 dag soft wheat flour

1 egg

1 tablespoon oil

a pinch of salt

lukewarm water for kneading

vinegar or lemon juice

1. Mix all ingredients to form a smooth and elastic filo pastry.

2. Let rest for 30 minutes.

3. Shape about 9 to 10 balls.

4. Set aside for a very thorough kneading, pulling individual layers.

Poppy Seed Filling

30 dag finely chopped poppy seeds

10 dag sugar

1 vanilla sugar (10 g package)

grated lemon zest

1. Moisten poppy seeds with 0,5 l scalded milk.

2. Add sugar, vanilla sugar, and grated lemon zest.

3. Mix well and divide the filling into two equal parts.

Cottage Cheese Filling

1 kg cottage cheese

10 dag sugar

2 eggs

2 vanilla sugar bags

a pinch of salt

10 dag raisins

grated lemon zest

1. Mix cottage cheese with egg yolks, sugar, vanilla sugar, a

pinch of salt and grated lemon zest.

2. Stir paste well until smooth.

3. Wash raisins and soak in lukewarm water.

4. Strain raisins and stir into the filling.

5. Divide the filling in two equal parts.

Walnut Filling

30 dag ground walnut kernels

10 dag sugar

1 vanilla sugar package

0,5 dl rum

1. Mix ground walnut kernels with other ingredients.

2. Divide the filling in two equal parts.

Apple Filling

1 kg peeled apples

a pinch of salt

12 dag sugar

2 vanilla sugar bags

cinnamon

10 dag white breadcrumbs mixed with 1 vanilla sugar

1. Grate peeled apples into thin slices or strips.

2. Add sugar, 2 vanilla sugars, cinnamon. Stir gently.

3. Divide apple filling into two equal parts.

Composition of prekmurska gibanica

Use rectangular baking tin (40x35 cm) or circular ceramic (or metal) baking tin. If using a round baking tin, see that the upper diameter range is 30 to 35 cm and the height range is 7 to 9 cm. Grease baking tin with butter. Cream bind is needed for coating individual dough layers: make: stiff egg white foam (with 5 eggs). In a separate bowl, mix 5 egg yolks with 7 dl thick sour cream. Stir gently while adding egg white foam. Divide into 6 equal parts. Melted raw butter is also needed for filo pastry coating.

1. Roll out the rested shortbread until about 0,5 cm thick. Place into greased oven. Spread equally on the entire surface.

2. Pull and stretch the rested filo pastry into 9-10 layers.

3. Spread half of the poppy seed filling on shortbread. Sprinkle with part of cream bind. Cover up with a layer of filo pastry. Drizzle with melted butter.

4. Spread half of the cottage cheese filling on the dough layer. Cover up with a layer of filo pastry. Drizzle with melted butter.

5. Spread half of the walnut filling on dough layer. Sprinkle with a part of cream bind. Cover up with a layer of filo pastry. Drizzle with butter.

6. Spread half of the apple filling on dough layer. Sprinkle with a part of cream bind. Cover up with a layer of filo pastry. Drizzle with butter.

7. Repeat the procedure in the following sequence: poppy, cottage cheese, walnut, apple filling.

8. Finish the process with one or two sheets of filo pastry. Brush with cream bind. Prick gibanica several times. Push needle to the bottom.

9. Bake in an oven at 180-200 °C for 1 hour. The baking time varies according to the height of gibanica. Gibanica should be cut when still warm or cooled. Cut triangular slices if the baking mould is round. Cut into squares if the baking mould is rectangular.

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Fižolovi štruklji (Bean Štruklji)

INGREDIENTS

Dough

50 dag white flour

2 eggs

2 tablespoons oil

1 tablespoon lemon juice

salt

Bean Filling

30 dag cooked dry beans

2 eggs

2 dl sour cream

parsley

salt

black pepper

2 tablespoons breadcrumbs

Sauce

7 dl thick sour cream

1. Mix ingredients and knead into smooth and elastic dough. Divide into three balls, brush with oil and let rest on floured board for approximately ½ hour.

2. Roll out all three balls until thin, brush with oil and stretch dough as thin as possible.

3. Cut off the edges.

4. Filling: Mash cooked beans, add all listed ingredients and thicken with breadcrumbs.

5. Spread filling on stretched dough sheets. Use tablecloth to roll them tightly into three rolls. Place into baking tin and bake.

6. When baked, pour sour cream over them, cut into pieces and serve with sauerkraut, sauer turnips or lettuce.

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Jabolčni štruklji (Apple Štruklji)

Štruklji Filo Pastry (Dough)

INGREDIENTS

300 g white flour

¼ l warm water

1 egg

salt

1 slice of raw butter

lemon juice or vinegar

oil

1. Mix ingredients to form elastic paste of medium consistency and knead well.

2. Form a ball, brush oil on top and let rest for ½ hour.

3. Roll out on cloth sprinkled with flour; grease with oil and stretch at each end until thin.

4. Cut the wide dough edges off. The rectangular sheet of dough is now ready to have the filling spread on it.

Cooked

INGREDIENTS

Dough

4 tablespoons sour cream (or 2 spoons lard)

1 egg

1 handful white breadcrumbs

1 handful wheat groats

5 peeled apples grated into flakes

1 handful sugar

1 handful washed raisins

cinnamon

1 tablespoon breadcrumbs

1. Knead dough and let rest.

2. Mix sour cream (or lard) with egg. Smear it on a rolled out sheet of stretched dough. Sprinkle with breadcrumbs, wheat groats, apple flakes, sugar, raisins and cinnamon.

3. Roll dough, wrap it into a wet towel and tie the ends tight. Cook in a big pot for 25 minutes in salted water.

4. The water level should be at least 3 finger lengths. Unwrap when cooked, cut into 2-centimeter slices and top with golden-brown breadcrumbs roasted in melted butter. Sprinkle with spoonful of powdered sugar or drip with honey drops.

Baked

INGREDIENTS

Dough

3 handfuls white breadcrumbs

2 tablespoons raw butter

2 dl sour cream

1 deep plate of grated apple flakes

3 handfuls sugar

cinnamon

lemon zest

1. Roll and stretch out dough.

2. Roast breadcrumbs in melted butter until golden-brown. Sprinkle one half of dough with breadcrumbs.

3. Spread apple flakes, some cinnamon, grated lemon zest, and 3 handfuls of sugar onto the same half of dough.

4. Smear the other dough half with sour cream.

5. Roll up the dough starting from apple-laden side first.

6. Place štruklji into a baking tin, brush with sour cream and bake in an oven at medium temperature for about 45 minutes. When done top with powdered sugar.

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Špehovka (Bacon bread)

INGREDIENTS

1 cake yeast
1 ½ cup lukewarm water
1 teaspoon sugar

Dissolve sugar and yeast in milk and set aside in warm place until foamy.

1 cup milk
½ cup shortening or butter
1 teaspoon salt
3 tablespoons sugar
2 beaten eggs
6 cups flour

Heat milk, add shortening, salt and sugar. Let cool. Add beaten eggs and mix. Sift flour, add yeast mixture and above mixture. Knead well and set aside to rise until double in bulk,. When dough has risen, punch down and knead it in the bowl. Let rise again. Roll out about ¼ inch thick and spread with the following filling:

3 eggs
2 cups grained bacon
1 teaspoon cinnamon
1 teaspoon sugar
½ cup buttered bread crumbs

PROCEDURE
Beat eggs well and spread eggs over the dough with a spatula. Sprinkle on the bacon, cinnamon, sugar and buttered bread crumbs. Roll up and place in well greased pan. Let rise until double in bulk and bake in 325Â°

Chive or mint filling may be used with the above dough:

½ cup bread crumbs
½ cup butter
1 cup sour cream
3 tablespoons sugar
3 eggs, beaten
3 tablespoons finely chopped chives or 1 cup chopped mint leaves

Brown bread crumbs in butter and set aside to cool. Mix together the sour cream, sugar, eggs, chives or mint leaves and bread crumbs. Roll out dough and spread quickly with mixture and roll up. Let rise and bake in 325Â° oven for one hour.