Walnut potica

Potica is a traditional Slovene dessert. The thin rolled pastry dough stuffed with different sweet fillings is not only delicious to eat but like a delicate art. Blaž was saying how he likes the walnut potica more, and therefore, this time walnut potica was on the menu. His mama got this recipe from her colleague. I was very excited to make it. This time I was more focused on trying to roll the potica and thinly as possible and make many nice thing layers after I tightly roll it. After it was sliced through, I was happily satisfied. It looked pretty good, almost like the ones made my grandmas or like the ones one gets in stores. And Blaž loved eating them!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

  

INGREDIENTS:

For dough:

600g BONI flour (a dry flour mix that contains dried eggs)

25ml rum

250-300ml water

30g yeast

50ml milk

1tbsp sugar

1tbsp flour

For filling:

1.5l walnuts (by volume)

250ml cream

200g sugar

1 egg

2tbsp apricot marmalade

150g raisins

Rum

100g cooking chocolate or cocoa

7g vanilla sugar

1sp lemon rinds

1 egg

Vanilla sugar for dusting

METHOD:

1.      Soak the raisins in rum.

2.      Warm 50ml of milk with 1 spoon each of sugar and flour. When the milk is lukewarm, remove it from heat and add the yeast. Cover it and allow it to rise for 15min.

3.      In the flour add the rum, yeast and required amount of lukewarm water to make a smooth soft dough. Cover and set aside in a warm place for 30-60mins.

4.      Grind the walnuts, such that they are still crunchy and not too fine. Keep aside half of the portion.

5.      Boil the sweet cream.

6.      Add half of the walnuts in it. Remove from heat.

7.      Add sugar, vanilla sugar, lemon rinds, chocolate/cocoa, marmalade, soaked raisins, and the remaining walnuts. Mix well.

8.      When it is a bit colder, add one egg and mix.

9.      After an hour when the dough has risen, roll it into a ~3-4mm thin big square. (Use the dining table and one clean tablecloth dusted with flour for rolling. The thinner it is the better, but take care to not make holes)

10.   Spread the filling evenly on it and tightly roll it into a log.

11.   Put it in a greased round baking tray. Cover it and let it rise for another 30mins in a warm place.

12.   Smear it with beaten egg (for color). Prick the dough several times with needle.

13.   Bake it in a preheated oven at 170°C for 1-1:15hr. (Cover the potica with a foil if it is getting too brown).

14. When cold, dust with powdered vanila sugar and cut in thin slices for serving.

NOTE:
The recipe calls for flour with pre added eggs and hence no eggs are added while making the dough.

Ocvrtki (fried cooked-dough dumplings)

These little fried balls made from cooked-dough are really good with different heavy meat dishes, roasts etc. While making the dough, the flour is actually cooked in boiling water, and hence the name cooked-dough. They are easy to make, and tastes good as you pop one in mouth just like that.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Serves 2)

250ml water

30g margarine

160g flour

2 eggs

Salt

METHOD:

1.      Boil the water. Add salt and margarine.

2.      When it starts boiling again, reduce heat and add the flour.

3.      On low heat, mix the flour with a blender to get a smooth elastic mass.

4.      Put the mixture away so that it cools a bit.

5.      When the dough cools a bit, add the eggs, one at a time and mix blend again on low heat to form smooth soft elastic dough.

6.      Shape it into small balls (like gnocchi or little dumplings) and make dents with a fork.

7.      Deep-fry them in oil heated at 180°C for around 16mins.

NOTE:

Use a bit of semolina if the dough turns out to be too sticky and soft.

The dumplings can be cooked in boiling water for about 15mins instead of deep-frying.

Sarma (Stuffed cabbage)

Sarma is a traditional winter preparation in Slovenia. At the end of autumn, the stores start selling sauerkraut and sour turnips. I remember the first time I had sauerkraut; the sour taste was a shock. Well I was not expecting the sour taste; I had never heard of sauerkraut and assumed it so be normal cabbage at the work canteen. However, now I really like the tartness. Sauerkraut is healthy and yummy. And goes so well with meat or salad. This preparation uses the whole head of sauerkraut. Each leaf is stuffed and tightly rolled with minced meat and then is slowly cooked in tomato-based gravy. A family food. Tastes better when cooked in bulk. You cannot really make 6! The time taken is not worth it. Also, it is one of those preparations that tastes best when cooked in bulk, and the same recipe used for a smaller quantity doesn’t bring out the same wow.. However, it is so good and stays for a few days. And the older it is the better it tastes!  Saves us from cooking later. Traditionally, it is cooked a couple of days before New Year. After the late night parties on New Year’s Eve, people wake up late the next day. And you have the yummy sarmas already ready on the table to enjoy with your family the first day of the year..

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes around 35 sarma)

1 whole head of sauerkraut

500g beef

500g pork

1 big onion

100g rice

3 cubes of beef stock

1cup tomato puree

1sp thyme

1tbsp red pepper powder

2 ½ tbsp flour

2tbsp fresh parsley

1 slice of bacon (1cm thick, ~15g)

Oil

Salt

Pepper

Boiling water (as required)

METHOD:

1.      Mince both the beef and pork meat. Finely chop the onion.

2.      In a wok, heat 6tbsp oil. Add the onion and cook for a minute.

3.      Add the minced meat and cook on high heat until it is no more pink and the water that the meat left dries.

4.      Reduce the heat to low. Cook for around 20 mins until the onion softens, mixes well with the meat and is almost no more visible.

5.      Add the rice and season with salt and pepper. Cook for 5 mins.

6.      Add ½ cup water and cook for 10 mins more.

7.      Add the fresh parsley. Remove from heat and let it cool a bit.

8.      Gently take a leaf off the sauerkraut head. Pound the stem a gently so that it becomes easy to fold. Put 1-1.5 spoon (depending on the size of leaf) of meat mixture at the base of the leaf and tightly fold from all sides. Set aside with the open side down. (There is no need to tie or seal.) Repeat the process with the leaves until the meat mixture is used.

9.      If there is still a bit of sauerkraut left, finely chop it. [Optional step.]

10.   Layer a large pot with chopped sauerkraut (Optional). Arrange the rolled sarmas in the pot in layers with the open side down. Cover the sarmas with hot water.

11.   Put the pot on medium heat and bring it to boil. Add two cubes of beef stock. Cook on low heat covered for ~ 40 minutes.

12.   In a pan, heat 4tbsp oil. Quickly stir in the flour and let it get color.

13.   Add 1cup tomato puree, thyme, red pepper powder and mix well.

14.   Add 3cups of hot water and 1 beef stock cube.

15.   Bring to boil and add the tomato gravy in the sarma pot.

16.   Add bay leaf, and bacon slice.

17.   Cover and cook on low heat for 30-40 min.

18.   Serve with polenta or mashed potato.

NOTE:

The bacon is used for giving flavor and smell (and not for eating really). A sausage can be used instead.

Sarma taste good (better!) the next day.

Freshly minced meat brings out best flavors.

There is no stirring during the whole cooking of the rolled sarmas, or they will open and break. Take care to keep on low heat all the time to avoid burning of the bottom.

Cottage cheese strudel

After learning to make štruklji from Blaž’s grandma, she offered to teach and make together Cottage cheese strudel. It is similar to štruklji, but a richer and flavorful filling. And it is baked. Like all strudel, the basic part is making the pulled dough. After the previous session with štruklji, I was a bit more experienced with pulled dough. However, after spreading the filling and rolling the strudel, it was a very delicate thing to handle. Baked crisp brown and dusted with sugar, it was waiting on the counter for us to finish the lunch. Though lunch had also something my favorite, I could barely wait for it to finish. The strudel had a tempting smell. It was delicious. And delicious. I could not believe it would be so good. I could hardly stop myself from eating. And I guess I ate most of it. I can say, it is surely one of my best Slovene dish.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes around 12 pieces)

Dough:

250g flour (for yeast/pulled dough)
1sp salt
3tbsp oil
160ml water
Oil for smearing

Filling:
1/2kg cottage cheese
300ml sour cream
100g sugar
50g vanila sugar
100g raisins
Lemon rind
3 egg yolks
3 egg whites

Vanila sugar powder for dusting

METHOD:

1. Mix the ingredients of dough to make a soft dough. Smear it with oil. Let it wait for 30-40mins.
2. Cover a table with cloth and dust with flour. Roll the dough into a big circle, and then smear it with oil.
3. Slowly and gently start pulling the dough from center to outside. Pull it uniformly until it is around 140×80cm big and paper thin.
4. Let it wait and in the meantime prepare the filling.
5. Mix cottage cheese till it is smoot. Add the cream and mix well.
6. Separately beat the egg white until stiff. Add 1/2 of the sugar and fold gently.
7. In another bowl, beat the egg yolk and 1/2 of the sugar till almost stiff.
8. Add the egg yolk in the cottage cheese and mix well.
9. Add the egg white and fold in gently.
10. Add the washed raisins and lemon rind, and fold in gently.
11. Spread the mixture evenly over the whole pulled dough sheet.
12. Fold 3 sides and roll it into a log lengthwise (from the folded to the open side).
13. Smear it with oil and carefully put it on a baking tray.
14. Bake in a preheated oven at 200°C for 45 mins. (When half done, the temperature can be lowered to 180°C).
15. Dust it generously with vanila sugar and serve warm.

NOTE:
Use a cloth for pulling the dough into a sheet. Later while rolling, gently hold up one side of the cloth and let it roll on its own.
The rolled strudel is very delicate and soft and needs careful handling.

Štruklji (Struklji)

Štruklji, the simple dumplings are one of the traditional Slovene foods I really enjoy. It is a very basic and traditional Slovene preparation. I have had it with only cottage cheese filling at Blaž’s grandma. And be it cooked with crunchy breadcrumbs on top or baked, I love it both. She cooks it mostly on Fridays for lunch, and often times I am happy to join in for it. I sort of knew the basic recipe and method to make it. But still I wished to learn it from her first hand. Somehow, I believe these are those old recipes need to be preserved so that later I do not have to look in the internet to know how to cook it. Grandmas’ recipes are something that should be learnt, and should not be allowed to get lost. So one Saturday morning I was finally with her trying to make štruklji from scratch. Making the pulled dough needs practice and technique and I was amazed to realize how she does it often alone. It was fun making it with her, and later eating it. I definitely need more practice, but now at least I can say that I know and understand the techniques, and have her recipe..

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes around 10 pieces of either of the types)

Dough:
250g flour (for yeast/pulled dough)
1sp salt
3tbsp oil
Oil for smearing

For cooked štruklji: 1egg + 100 ml warm water
For baked štruklji: 150 ml warm water

Filling:
250g cottage cheese
1/2cup sour cream
1/2 egg

Topping for cooked štruklji: 1/2cup breadcrumbs (or as desired) fried in 2tbsp oil

MEHOD:

1. Mix all the ingredients and make a soft dough. Cover it with oil and wait for 30 mins.
2. Cover a table with cloth and dust with flour. Roll the dough into a big circle, and then smear it with oil.
3. Slowly and gently start pulling the dough from center to outside. Pull it uniformly until it is around 140×80cm big and paper thin.

For cooked štruklji:

4. Mix the ingredients of the filling to get a smooth consistency.
5. Spread it uniformly over half of the pulled dough sheet.
6. Fold 3 sides and roll it into a log lengthwise (starting from folded side to open side).
7. Cut with a wooden knife into 10 pieces around 14cm each.
8. In a pot heat salt water.
9. When the water starts boiling, gently put in the štruklji pieces and cook for around 20 mins.
10. Gently take each piece out using a straiing ladle and put on serving dish.
11. Generously spread freshly fried breadcrumbs on top and serve hot.

For baked štruklji:

4. Let the pulled dough wait a bit allowing it to dry and in the meantime prepare the filling.
5. Mix the ingredients of the filling to get a smooth consistency.
6. Sprinkle a bit of sugar on the pulled dough sheet and then cover half of it uniformly with the filling.
7. Fold 3 sides and roll it into a log lengthwise (starting from folded side to open side).
8. Cut into 10 pieces (around 14cm each) with a wooden knife.
9. Bake in a preheated oven at 180°C for 45 mins.
10.Serve warm or cold.

NOTE:
Measurements are for any one type of štruklji
Use a cloth for pulling the dough into a sheet. Later while rolling, gently hold up one side of the cloth and let it roll on its own.
To cut the log into pieces, press with hand first and then cut with knife.

Ocvirkovka (Potica with cracklings)

 Ocvirkovka is an old Slovenian specialty. It is a salty version of Potica (rolled dough pastry) filled with cracklings (ocvirki). Mostly made by the farmers, it is quite difficult to get in the shops. I had a bit of it during an organized walk in 2009, and after that never really could get it anywhere easily. As it is generally made in larger quantities, and because this particular version is filled with fat, we never thought of making it at home. However, a couple of months back, I was again remembering it so much, and really wished to have it. So with Blaž’s mother, we decided to make half the quantity. And wow, we just almost finished it over the dinner! It tasted great, the rich bread and the crackling fat. It is not the healthiest of foods, but as it melts in mouth, there is a burst of creamy salty enticing taste. One for sure can sometimes indulge in unhealthy food.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 10-12 or Makes 2 loaves)

Dough:

1kg flour
700ml milk
1 egg
1 egg yolk
120g butter
20-30g yeast
1sp sugar
1 sp salt

Filling:
300g cracklings
1 semi-dry sausage
400ml sour cream

METHOD:

1. Crubmle the yeast cube in a big bowl. Add 1sp sugar, salt, 2tbsp flour. Add lukewarm milk (50ml) and let it rise in warm place for 15 minutes.
2. Heat the rest of milk until lukewarm and add butter. Remove from heat and add the egg and egg yolk.
3. Sift flour and add salt. Add the yeast mixture. Pour in milk-egg mixture and knead into a smooth tight dough.
4. Set aside and let the dough rise for 1 hour.
5. In the mean-time, cut the sausage in cubes.
6. Heat the cracklings on moderate temperature.
7. When the dough has risen, roll it into a think big square (as think as possible) on a floured cloth.
8. Spread it with the sour cream.
9. Sprinkle with the cracklings and sausage cubes.
10. Tightly roll it into a log.
11. Put it in a greased baking pan and let it again rise for 30 minutes.
12. Bake in a preheated oven at 180˙C for 1-1:15hr.
13. Make crosswise slices and serve hot or cold.

NOTE:
The yeast mixture should rise properly.
Use a floured cloth or baking paper to roll the dough.

Walnut cookies

I have been thinking to write about these awesome and simple cookies for some time now. These walnut cookies are my favorite. I can eat tens of them together. I had it for the first time when Blaž’s grandmother made and instantly fell in love with it. The crispiness, taste of walnuts, sweetish taste of vanilla sugar, all simply melts in the mouth. And it is such simple to make!! One can give any shape, but the classic horse-show shape is my favorite. With a layer of homemade marmalade in between it can form another delicious combination. These old classic grandmother recipes are forever.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Makes a box full)

250g flour
100g walnut flour
100g sugar
1sp vanilla sugar
150g butter
1 egg
Vanilla sugar powder

METHOD:

1. Mix everything to form uniform dough.
2. Wrap it and keep in fridge for 15 minutes.
3. Pinch off small balls from the dough, roll it over palm and bend to give a horse-show shape. Use flour in this step to avoid stickiness if any.
4. Preheat oven at 200°C and bake in batches until the cookies turn light golden. It takes around 15 minutes.
5. After taking out from oven, dust with vanilla sugar while still hot and remove into a box carefully. Take care, as while hot the cookies are quite delicate.

NOTE:
You can make cookies in pairs of circles with a hole in one of the cookies in a pair. After baking, add a little marmalade of your choice on the base cookie and cover it with the one with hole. Dust with vanilla sugar.
The walnut power should be ‘airy’ and not compact or sticky. It is best to get it from store as simple grinding will take the oil out and make it sticky and clumpy.

Chocolate Potica

Potica is a traditional Slovene dessert. It is like a pastry. Sweet thin dough rolled with chocolate, nuts, or ham filling, baked, and then sliced crosswise. Traditionally a walnut filling or a chocolate filling is used. Sometimes also a filling of tarragon herb is used to get a sweet smelling potica. In the villages, a salty potica is also made by farmers with homemade ham, sausages etc. It is baked in any kind of occasion of festivity or celebration, or simply like that. And women take pride of baking the nicest looking potica. Though quite a long procedure, the recipe itself isn’t much complicated. Maybe it needs some practice to get the nice shape, but otherwise it tastes same good even if not looking so nice. It can be served both hot and cold; and sometimes with dry fruits, marmalades, hams, cheeses etc.
This was the first time I was making it for Christmas. It was more learning it under supervision, than actually making it. Though it doesn’t look the nicest, it tastes just as good.

INGREDIENTS:

For dough:
1/2lit milk
1sp sugar
1sp flour
20-30g yeast (not dry one)
760g flour
100g butter
2 tbsp sugar
10g vanilla sugar
1sp salt
1 egg
1 egg yolk
– The first 4 ingredients are to make the yeast.

For chocolate filling:
100g butter
180g sugar
150g hazelnut powder
200g chocolate powder
10g vanilla sugar
4 egg whites
3 egg yolks

METHOD:

The dough:
1. Warm 50ml of milk with 1 spoon each of sugar and flour.
2. When the milk is lukewarm, remove it from heat and add the yeast.
3. Cover it and allow it to rise for 15min. The yeast must rise. If it doesn’t, you will have to repeat the whole thing again.
4. In next step, warm the rest of the milk and add butter. Let the butter melt.
5. Put into this milk 1 egg and 1 egg yolk.
6. In the flour, add 1 sp of salt.
7. Then add the yeast mixture, and the butter-milk-egg mixture.
8. Make smooth dough (5-10min if using the machine).
9. Set aside and let the dough rise for an hour.

The chocolate filling:
10. Take the hazelnut powder, add 3tbsp of sugar in it, and roast it to get the aroma. Set aside.
11. Beat the 4 egg whites until it is stiff, and put it in the refrigerator.
12. Now beat the butter to make it soft and creamy adding the vanilla sugar.
13. Next add 3 egg yolks, remaining sugar, chocolate powder one by one, and beat after each time to get the creamy texture.
14. In the end add the hazelnut powder mixture and beat until smooth and creamy.

The potica:
15. After an hour when the dough has risen, roll it into a thin big square.
16. Gently and evenly mix the beaten egg white with the chocolate filling and spread it gently on the dough.
17. Now roll it into a log. It will maybe be big for the baking tray, so cut into half.
18. Put it in baking tray lined with greased baking paper.
19. Leave again for half an hour so that it rises.
20. Now bake it in a preheated oven at 180°C for 1-1:15hr. It will nicely turn brown.
21. Put it in serving tray, brush the top side with butter and dust it with vanilla sugar powder.
22. Make crosswise slices and serve.

NOTE: The vanilla sugar is for flavor, and one can add vanilla essence, in case the sugar is not available.