BUCKWHEAT PORRIDGE
Ingredients:
250 g wheat (‘white’) flour
250 g buckwheat flour
salt
a few tablespoons of lard with cracklings
Procedure:
Mix both types of flour. Place water (appr. 2 litres) and salt into saucepan and bring to a brisk boil. Keep at the boiling point and add flour, but do not mix. Make a hole in the centre of the flour with a wooden spatula and boil carefully for 20 minutes. Pour off half the water and set it aside. Beat and stir mixture well. If too dry, add some of the reserve water and mix. Cover and let stand for a few minutes. Meanwhile, brown craclings in lard .Sift them over ‘žganci’. Stir the mixture again with a big fork and serve hot.
SOUR TURNIP
Ingredients:
2 cups of sour turnip
2 tablespoons of flour
salt and cumin to taste
some lard with cracklings to garnish
Procedure:
Put sour turnip into salted water and boil for 30 minutes. If you wish, add cumin to taste. Put 2 tablespoons of flour into a cup of boiling water and whisk well to avoid lumps. Stir this mixture into the turnip and keep boiling for about 10 more minutes. Brown cracklings in lard and use to garnish the dish before serving.
SAUERKRAUT WITH MILLET PORRIDGE
Ingredients:
2 cups of sauerkraut
1 cup of millet porridge
1,5 litre of water
salt, some bay leaves and cumin to taste
a few tablespoons of lard with cracklings
Procedure:
Put sauerkraut into boiling water, add well washed millet porridge and stir. Add some salt, bay leaves and some cumin to taste. Boil for 20 minutes. Brown cracklings in lard and use to garnish the dish before serving.
SLOVENIAN PORRIDGE – MOČNIK
Ingredients:
1 beaten egg
3 tablespoons of flour
1,5 litre of milk
salt to taste
Procedure:
Sift flour into a bowl. Make a hole in the middle and pour the beaten egg in it. Mix lightly with a fork first and then rub together with hands to form small crumbles. Drop the crumbles carefully into the boiling milk. Add some salt and boil for 10 minutes under constant stirring.
STEWED FRUIT
Ingredients:
water
dried pears, apples, plums
cinnamon and cloves to taste
Procedure:
Dried fruit is cooked for about 20 minutes. It is seasoned with some cinnamon and cloves. You can add a slice of lemon. It is normally served cold.
HOMEMADE BISCUITS
Ingredients:
300 g butter
300 g sugar
600 g flour
1 baking powder
2 vannila sugar
3 eggs
Procedure:
Form the dough and let it rest in fridge for an hour. Roll the dough out on a floured surface. Then use cookie cutters to cut out shapes. Place them on a cookie sheet. Half of them brush lightly with a beaten egg and garnish with walnuts and dried fruit. Bake light brown (do not overbake).
WALNUT CRESCENT COOKIES
Ingredients:
250 g flour
150 g margarine
100 g ground walnuts
100 g sugar
1 egg
——-
100 g icing sugar
1 vannila sugar
Procedure:
Form the dough and let it rest in fridge for half an hour. Then form chilled dough into little finger shaped cookies, about 3 cm in length. Shape into crescends and place on floured baking tray. Bake light brown. Roll warm baked cookies in icing and vannila sugar.
TRADITIONAL PIPED COOKIES
Ingredients:
400g flour
1 baking powder
100g butter
100ml sour cream or milk
1 egg
150g sugar
1 vannila sugar
salt
Procedure:
Use all ingredients to prepare the dough. Form piped cookies with a special ‘meat and cookie’ machine, cut them apart, place on a baking tray and bake light brown.
GINGERBREAD COOKIES
Ingredients:
400g flour
1 teespoon of baking soda
40g butter
80g sugar
2 tablespoons of honey
1 egg
½ teespoon of ground cinnamon
grated lemon rind
4 tablespoons of milk
Procedure:
Form the dough and roll it out on floured surface. Then use cookie cutters to cut out shapes. Place them on a cookie sheet and bake for 15 minutes (do not overbake).
(C) Andreja Vavpetič & Zdenka Wicher
