1. PKŠ Celje
Oktober 2010
Letnik 1, številka 1
Recipes of
Savinjska region
Kazalo:
Obrnjenik with sauerkraut
Stuffed cooked apples 2
Millet gruel with dry fruit 2
Obrnjenik with sauerkraut
and apples
Rajžnata klobasa (a kind of 2
black pudding)
The dish also called obr- Ingredients (serves 4-6): cream and pour over
Žlikrofi (with mincemeat) 3 nenk is made of fried 40 dag buck wheat flour boiling milk, salt and mix
wheat, buck wheat or it well to get a compact
corn flour, poured over 2 dcl cream and 2 table paste. Make dumplings
Bacon salad 3 spoons of butter
with a blend of salted and serve them with sau-
boiling milk, cream and approx. ½ litre milk erkraut.
Ajdnek (buck-wheat cake) 3 butter. salt Obrnjenik is a substantial
From this mixture dum- Use a frying pan and fry and salty dish. Therefore
Kozjanski krapi (fritters 4 plings are made by hand the flour till it dries out. workers used to have it
from Kozjansko) and can be served cold for lunch, wrapped in
Add melted butter or
Pršjača (sour cake) 4 or warm with coffee or horse radish leaves to
sour milk. keep it fresh.
Kozjanska kruhova poti- 5
ca (bread cake from
Stuffed cooked apples
Mushroom soup 5
Orehova poti- 6 Ingredients: Soak the raisins in rum.
ca(Slovenian nut cake) Cut the top of the apples
4 apples
Skutni štruklji (cottage 7 1 tea spoon butter and remove the pips. Put
cheese pie) the apples into the
1 table spoon raisins
baking tin and stuff them
Žolca (aspic) 8 Rum
with butter, nuts, honey,
1 table spoon ground sugar and soaked raisins.
Tople murke (warm 8 nuts Put the tin into the oven
cucumbers) 1 table spoon honey and cook for 20 minutes
Slivov močnik (plum 8 1 tea spoon powder
pudding) sugar

2. St ran 2 Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1
Millet gruel with dry fruit and apples
Ingredients: First wash the dry fruit
well then soak it in
water.
1 handful various dry
fruit Soak millet gruel for
about an hour. Cook fru-
2 table spoons millet it and millet gruel
gruel separately until soft.
1 table spoon stewed Mix both together and
apples add mashed stewed
(1 tae spoon maple syrup apples and maple syrup.
as sweetener-optional)
Vir: www.delo.si
Rajžnata klobasa (a kind of black pudding)
Ingredients: 2 table spoons mar-
1 pork head joram
1 veal lights 1 tea spoon ground
cloves
3 cups mince bacon
40 dag boiled rice
4 table spoons salt
2 litres pork blood
2 table spoons ground
pepper 1 kg pork or beef
sausage casing
1 tea spoon cinnamon
(intestine)
Wash the sausage casing boiled for 5 minutes. Mix the sausages in low tem-
thoroughly in cold water. everything together and perature for 10 minutes.
Cook the head in boiling wait until cold. Add the The water should not
salted water until the blood and mix again. boil!
meat gets off the bones. Keep the sausages in the
Cook veal lights refrigerator. Before ser-
separately. When coo- Take sausage casing out
of water, press one end, ving, cook them in a
ked, mince the meat and frying pan, greased with
the lights in a mincer. fill the sausage casing
with the mixture, cut the pork fat for 35-45 minu-
Add salt, pepper, and tes.
other spices together other end and bind both
with the rice, previously ends together with a
Vir: www.slovenia.info wooden skewer. Cook

3. Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1 St ran 7
Skutni štruklji (cottage cheese pie)
Ingredients: it with a kitchen string
and cook for 30 minutes
in salted boiling water.
50 dag cottage cheese
Unwrap the pie, cut it
2 eggs and butter it with fried
20 dag flour bread crumbs.
1 tea spoon salt
Mix all the ingredients
together. Pour the
mixture onto a dishcloth.
Roll up the dishcloth, tie
Vir:www.slovenia.info
Mrežna pečenka (roast pork in pork net)
Ingredients: 2 pinches ground
caraway seed
1 kg pork leg joint 3 cloves
pork net little cinnamon bark
4 slices lemon skin parsley
salt 6 garlic cloves
black pepper in 2 laurel leaves
beans
slices of lemon skin, cin- minutes at 180C.
First wash the meat then namon and a laurel leaf Uncover the tin and
dry it, rub in salt and on it. Rub in the meat on roast for another 30
freshly ground black both sides with ground minutes, pouring the
pepper. Make three small caraway seed and ground sauce from the tin
cuttings on each side and cloves. Put it on the pork over the meat from
put garlic cloves in them. net, add lemon skin, a time to time.
laurel leaf and parsley on
top. Roll up the meat Switch off the oven,
Heat the oven-180C. into the pork net and put cover the meat again
and leave it in the oven Vir: www.megazin.spoznaj.si
Spread the pork net over it in a smaller baking tin.
for a few minutes.
the kitchen desk, put two Roast covered for 60

4. St ran 3 Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1
Žlikrofi (with mincemeat)
Ingredients: 2 table spoons bread and meat together and
crumbs make very small meat
1 egg dumplings.
15 dag flour
a pinch of marjoram Make the dough and let
1 egg
it rest for half an hour
1 tea spoon oil salt then roll it out flat. Place
pepper the dumplings on it in
3 table spoons soup lines, not too close to
Filling:
each other. Cut the lines
25 dag cooked minceme- and cover the meat balls
at Mix fried onion, bread with the dough, press the
Vir:www.slovenia.si
4 dag fat crumbs, an egg, marjo- dough edges together
ram, soup, salt, pepper with fingers.
Bacon salad
Among all the salads endive
and dandelion salads are the
best to be lard with fried ba-
con, garlic, sour cream and
vinegar.
Ajdnek (buck-wheat cake)
Ingredients (dough):
½ kg buck-wheat flour (Filling): the dough into a greased tin, using a
½ kg ground nuts ladle or a spoon. Sprinkle well with
½ litre salty boiling water nuts, trickle warm honey down on it
½ kg white-wheat flour ¼ litre honey and cover it all with the rest of the
4-6 dag yeast Pour hot water on buck-wheat flo- dough. Repeat this at least three
ur and stir well. When cooled off, times, always with the dough on top.
1 table spoon sugar (for yeast) add white-wheat flour and risen Leave it to rise then bake it in an
1-2 dcl milk yeast and warm milk. Knead soft oven for approx. 60 minutes at
dough and leave it to rise. Then put 190ºC.

5. Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1 St ran 6
Vir:www. Slovenia.info
Orehova potica(Slovenian nut cake)
Ingredients (dough): salt
60 dag white-wheat 1 vanilla sugar
flour Ingredients (nut filling): 10 dag sugar
3 dag yeast 1,5 dcl milk 10 dag honey
2 dcl milk 40 dag ground nuts 2 egg whites
14 dag sugar lemon skin 4 dag butter
14 dag butter cinnamon
4 yolks 2 table spoons rum
Dough: bowl and the fingers. sugar and at the end,
Sift the flour into a bowl, Leave it to rise in a warm slowly stir butter to the
add salt and put all the place. When rolling the filling.
ingredients except for dough make sure not to
yeast, butter, yolks and flatten it too much.
half of sugar in the mid- Filling:
dle. Mix the other half of Boil milk with half of
sugar well with the yolks sugar and pour it over
and add it to the flour. ground nuts together
Dissolve yeast in milk with warm honey. Add
with one tea spoon of grated lemon skin, cinna-
sugar. Add it into the mon and rum. When
dough together with ¼ l cooled down, add
milk and knead well until whipped egg whites with
it separates from the
Vir:www.slovenia.info

6. St ran 4 Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1
Kozjanski krapi (fritters from Kozjansko)
1-2 table spoons sour cre- Lard:
It could be served as a am 100 g cracklings
warm appetizer or as
salt 2 table spoons sour
a side dish. It is made
of buck-wheat flour, Ingredients (filling): cream
with cottage cheese 300 g cottage cheese You need 2 pots. One
and millet grits filling, for boiling 7 dcl water
100 g millet grits
larded with cracklings and the other for coo-
and sour cream. 1 egg king the millet grits.
Ingredients (dough): 1 yolk
Vir.www.turisticnekmetije.si salt
500 g buck-wheat flo-
ur
Put the millet grits into salty boiling water, cook glass and cut out circles. ture for 20 minutes.
it, drain it and leave it to cool down. Put a little filling on
Sift the buck-wheat flour and pour boiling water each and fold it to
on it, add sour cream and a pinch of salt, mix get a semi-circle sha-
well and put it on the kitchen desk powdered pe. Press well at the
with flour. Knead the ingredients to make smo- edges and form frit-
oth dough. ters.
Drain cottage cheese, add cooled millet grits, an Put the fritters into
egg, a yolk and a pinch of salt, and mix all well. boiling water and
cook at low tempera-
Roll out the dough-thick as a finger, then use a
Pršjača (sour cake)
Ingredients: half package yeast dough onto a kitchen
50 dag white wheat flour pinch of salt board, make a circle of
20 cm diameter and 1.5
1 egg cm thick. Spread a
10 dag cheese/ Put yeast flour and a whisked egg over then
cracklings/seeds pinch of salt into warm sprinkle the dish with
2 dcl water milk. Knead milk, water cheese/cracklings/seeds.
and yeast, leave it to rise Bake in an oven at 200C
Vir:www.kulinarika.net 1 dcl milk for 20 minutes. Put the

7. Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1 St ran 5
Kozjanska kruhova potica (bread cake from Kozjansko)
It is a traditional Slovenian 7 eggs whisk 2 eggs
specialty made of sourdough, 200 g sugar use lukewarm cream and add
filled with bread, cream, eggs 5 eggs, sugar, drained raisins,
and raisins. 50 g raisins
vanilla sugar and mix all well.
1 vanilla sugar
Ingredients:
500 g sourdough 1st step:
buy or make sourdough
Filling: dice stale bread, put them into
a baking thin and pour milk
1 kg stale bread over
1 kg cream boil cream and cool it down
5 dcl milk wash and dry raisins
Vir:www.welcome-to-slovenia.com
2nd step: whisked eggs over dough whisked eggs.
roll out sourdough then use half of the soa- Bake in the pre-heated
ked bread and place it on oven for 60 minutes.
heat the oven up to dough. Pour over half of
160ºC cream mixture and cover Take the baked cake out
use half of the dough it with the rest of soaked of the oven and leave it
and cover the bottom bread. Pour over the rest to cool down.
and the sides of the tin, of cream mixture and
the dough should reach cover everything with Cut the cake and serve it
over the top of the tin. the rest of dough and with apple purée.
Spread half of the spread it with the rest of
Mushroom soup
Ingredients: salt, pepper, basil, sweet tea spoon of red pepper
and hot red pepper and pour water or soup
5 boletus
2-3 dcl cream on it. Add cut boletus,
1 onion chopped carrots, diced
fried bread cubes potato, chopped parsley,
2 carrots
oil spices and cook at low
1 garlic
temperature. When coo-
1 potato ked, add cream and serve
Cut the onion and fry it in the soup with fried bread
a bunch of parsley Vir:www.zdravaprehrana.wordpress.com
oil. Add chopped garlic, a cubes.

8. St ran 8 Re cip e s of Sa v inj sk a r eg ion L e t n i k 1 , š t e v i lk a 1
Žolca (aspic)
Ingredients: 1 tea spoon chopped bones. Strain the liquid
sage out and cut meat into
3 pork leg joints
pieces. Take a pot and
little meat from pork 1 laurel leaf
cook the liquid, meat and
head 2 cloves vinegar until there is only
veal leg joint 2 table spoons wine/ half liquid left in the pot.
vinegar Pour mixture into a tin
1 chopped onion
and leave it to cool
1 clove chopped onion down. The aspic should
Vir:www.kulinarika.net little water Wash meat and cook it be firm when served
in a big pot with onion, with onion and pumpkin
1 table spoon salt garlic, salt, sage, laurel, seed oil.
1 table spoon pepper cloves, and pepper. Cook
1 tea spoon chopped until meat separates from
Tople murke (warm cucumbers)
Ingredients: pepper
½ kg potato salt
1 kg cucumbers little vinegar
2 cloves garlic Peel and cut potatoes,
1 tea spoon caraway seed and cook it with garlic
and caraway seeds in lit- cooked. Make thickening
1 table spoon white-
tle water. After 10 minu- -add white-wheat flour
wheat flour
tes, add grated cucum- and red pepper into hot
little oil bers and cook another oil, and pour it over mas-
1 tea spoon ground red 20 minutes. Mash when hed cucumbers. Salt and
Slivov močnik (plum pudding)
Ingredients salt
(serves 4): Cook the dried the plums are soft.
1 litre milk plums (or dried
This dish can be served
5 dried plums or pears) in salted
as an appetizer or as a
pears milk. Add flour or
soup when less flour is
grits to thicken the
5-8 table spoons added.
soup. Cook in low
grits or flour temperature until
Vir:www.voj-blog.ednevnik.si