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 Homemade Pirhi by Kristina by KristaB
No wonder Slovenia joined EU so easily.
You need exactly quite some onion peels - preferably red ones, then some eggs and a pot.
For decorations pick some lovely flowers and leafs, but choose soft flat ones.
Place these "stencils" on the egg, insert it carefully into a sheer nylon stocking and tie a tight knot.
Pot - layer of onion peels - eggs - onion peels
Add cold water, slowly bring to boil, cook on a low heat for 5 minutes and leave to cool in that pot.
To achieve this mesmerizing shiny effect, rub on some pork fat while the eggs are still warm. Leave a Comment
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 Kurent! by KristaB
These came to our primary school, because even though kids were enjoying sledging and playing with snow, their teachers have turned pages in text-books, noticed the title "Spring" and decided to call in the Kurents to take care of the situation - they need spring flowers both for poetry and biology lessons. Leave a Comment
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 by novsco61
The housewife thanks Kurent with sausages and eggs.
These days Kurents appear on Carnival on Ptuj and many other places in Slovenia. Leave a Comment
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 "Naaa planincah lustno
jeee...!" by KristaB
Weddings, fairs, gatherings, races, sports events - if you hear an accordion, you know the cheerful crowd is near.
These two players were improving the festive atmosphere of a wonderful day in Arboretum Volcji Potok. Leave a Comment
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 Lace making by KristaBLeave a Comment
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 Pisanice - easter eggs by KristaB
Pisanice eggs can be purchased in souvenir shops, they last forever - if you don't break them! Leave a Comment
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 by novsco61
For many years I didn't want to eat them : Once I was on the Kofce mountain and I smelled ˛ganci from the kitchen.I decided to try them again and since then they're my favourite dish.
Ingredients:
1.5 lb buckwheat flour
3/4 l salted boiling water
a few tablespoons of lard with cracklings (garnish)
Roast the buckwheat flour (according to the Koroska style) in an ungreased iron pan until the aroma appears, stirring constantly. Pour the salted boiling water over the flour and continue stirring until small zganci begin to form. Cover the pan and place over very light heat for ten minutes so that flour swells. Brown cracklings in lard and use to garnish zganci.
Another way to prepare zganci is the following: Pour buckwheat flour into salted boiling water, and after boiling five to ten minutes, make a hole in the pile of flour with the handle of a wooden spoon so that the pile cooks from the inside as well. Continue boiling for another 15 minutes. Pour off half the liquid and save. If you wish small zganci, stir with two-pronged fork and garnish in the pot. For softer zganci (in the Styrian (Stajerska) style), add some of the saved liquid and stir with a long wooden spoon until smooth. Scrape zganci from spoon with a fork into a bowl and garnish to taste. Leave a Comment
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 by novsco61
1 lb. potatoes, peeled and cubed
1 lb. sauerkraut
1/2 lb. smoked bacon, chopped
1 medium onion, chopped
4 tablespoons flour
5 cloves garlic, minced
1 bay leaf
1 tablespoon tomato sauce
Salt & Pepper to taste
(optional) Smoked pork meat
Directions:
Clean and wash the beans and allow to soak overnight. Cook separately the beans, potatoes and sauerkraut. Saute bacon and onion until golden; stir in flour and some water to make a roux; cook and stir until light brown. In a saucepan, place cooked beans, cooked potatoes, and cooked sauerkraut with some of the water in which they were cooked (just enough water so that the soup will be thick). Add bacon-onion-roux mixture, garlic, bay leaf, tomato sauce, salt, and pepper. (If you wish, you may mash the cooked beans and potatoes together before adding to saucepan.) Add smoked meat. Bring soup to boil, reduce heat and simmer for about 2 hours (the longer it cooks, the better it tastes). Before serving, remove bay leaf and cut meat into bite sized pieces. Leave a Comment
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 by novsco61
2 teaspoons dry active yeast
½ Cup warm milk
1 Tablespoon sugar
Dissolve yeast and sugar in milk let set 5 minutes to activate the yeast.
Dough
1 ½ Cups Milk
¾ Cups Shortening
5 Egg Yolks
¾ Cups Sugar
2 teaspoons Salt
1 Tablespoon Vanilla extract
1 teaspoon nutmeg
7-7 ½ Cups All purpose Flour
Combine Yeast mixture and the rest (except 2 Cups of flour) mix add the remaining flour until the dough can be handled without sticking takes 20 minutes kneading by hand, 9 minutes on a mixer with a bread hook.
Put dough in a large greased bowl and cover with plastic rap and let it relax and double in size in a warm environment.
Walnut Filling
1 stick margarine or butter (¼ pound)
1 ½ Cups milk
2 Cups sugar
½ Cup honey
1 tablespoon vanilla
Grated peel of a lemon
5 egg whites
Cinnamon
Some variations you can add at this stage;
Instant coffee, Coco to taste and to add color.
Start with milk and Egg whites in 4 quart saucepan (or double boiler) and bring to 120 F, add margarine, zest and honey, then combine the dry ingredients then add it to the mixure, then bring to a simmer.
Take the mixture off of the heat and add 2 Pounds Walnuts, ground fine.
Roll out the dough pretty thin, spread the filling (should not be hot) on the dough and roll it up (Potica)
You want it to end up as a 4 inch diameter cylinder, cut into loaves that will fit in your bread pans. (Good Idea to have a little piece of dough to put over the ends) or you can also use a “bunt” pan
Cover with plastic wrap and let it relax and rise (not quite double in size)
Egg wash the top if you want a shinny top
Bake in preheated oven @ 325 F for 1 hour. Leave a Comment
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 by novsco61
funny . Gibanica is a tipical cake from Prekmurje (over the Mura region ont the north-eastern part of Slovenia). If you want to try real good Gibanica you have to go there.But
you can get it also on other places. It's made with four different stuffings done in many layers : wallnut filling,cottage cheese filling,popy seed filling and apple filling.
Gibanica is the best if it's luke warm. Leave a Comment
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