Recipes

Pumpkin soup. Photo: Aleš Ajlec

The culinary image of modern-day Slovenia incorporates the influences of cultures and civilisations from the Alpine, Mediterranean and Pannonian regions. Centuries of social and historical development at this junction have created specific types of culture and lifestyle, not in the sense of assimilation, but in the sense of creating a unique and original variety, including the culinary.

 

 

Random Recepies

Roast sauerkraut

October 2009

Put sauerkraut in a pan, add water, bring to a boil, and cook for a few minutes. Drain, and add two tablespoons of zaseka. Place slices of bacon in an earthen baking dish, and cover with sauerkraut.

Buckwheat žganci

November 2009

As children we were told: “Eat some more žganci and you’ll be big and strong!” So žganci was imprinted in our memory as a healthy food that gives us strength and energy ... Find here the recipe for buckwheat žganci.

Dandelion salad

November 2009

Cook the potatoes and hard boil the eggs. Cut dandelion greens into small pieces. Peel and slice potatoes and eggs, and mix with dandelion greens. Season with salt and pepper. Chop the bacon and fry it in a pan until crispy....

Idrija žlikrofi

November 2009

The European Commission has registered idrijski žlikrofi, a type of ravioli from the western Slovenian town of Idrija, as a Traditional Specialty Guaranteed (TSG). The status highlights characteristic composition and preparation...

Chanterelles with spelt

November 2009

Wash and slice the chanterelles. Glaze the finely chopped onions in oil, add the chanterelles, and sauté until they release all the water. Then add chopped garlic, basil, double cream, seasoning, and allow to boil for 3 minutes....