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...
MODNA REVIJA STARIH OBLAČIL V okviru projekta Comenius smo se na naši šoli veliko pogovarjali tudi o oblačilih naših dedkov in babic. Ne o tistih, ki jih nosijo danes, ampak o tistih, ki so jih nosili včasih. Pa se nismo samo pogovarjali, tudi ogledali smo si jih...
ZNAČILNOSTI SLOVENSKE KULINARIKE V zadnjih dveh mesecih nas je zanimalo, kakšna je sploh tradicionalna slovenska kuhinja. Ugotovili smo, da je Slovenija, kar zadeva njeno domačo kuhinjo, prava Evropa v malem. Tri velike evropske kulture, alpska, panonska in...
HOW WE COOKED AND BAKED With the help of their teachers Marija Gotar and Fani Pačnik as well as their grandmothers and women of Moravče handicraft section, our children prepared some delicious traditional dishes and sweets. Marija’ folklore group together with...
HOW WE COOKED AND BAKED With the help of their teachers Marija Gotar and Fani Pačnik as well as their grandmothers and women of Moravče handicraft section, our children prepared some delicious traditional dishes and sweets. Marija’ folklore group together with...
AJDOVI ŽGANCISestavine:250 g bele moke250 g ajdove mokesol dve žlici ocvirkov PostopekV slan krop (približno 2 l vode) stresemo mešanico bele in ajdove moke, ki smo jo predhodno dobro premešali. V zmes s kuhalnico naredimo luknjo v sredini, da moko tudi od znotraj...
