Saved from amuse-your-bouche.com. Beat the egg and oil together and stir into the flour. 3-5 tbsp. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, cottage cheese or tarragon. Actually I live near Velika Planina, we also own cottage there (shown on you photo). Home made Slovenian Food, delicious, diverse, interesting, healthy. Struklji is a traditional Slovene dish, composed of dough and various types of filling. Top Christmas gifts from Slovenia. Aw thank you so much Julianne, what a lovely comment :). I will present my way of preparing this traditional recipes and some other recipes which I love and think might be interesting. Starting from one of the short ends of the rectangle (choose the end that you covered with filling - see picture above), tightly roll the pastry. In Cleveland, A Savory Microcosm Of True Slovenian Cuisine. Namely, tarragon štruklji, which is usually prepared in the spring, štruklji with cottage cheese in the summer, with apple in the autumn and with walnut in the winter. They showed up under different names (cheese balls, cheese dumplings, sirovi knedeljni, skutovi cmoki) but used the same basic ingredients, in varying proportions. Apart from the most famous ones, there are some other … For the cheese filling: Blend 1200 g cottage cheese, 2 egg yolks, 420 g sugar, 2 packets of vanilla sugar and a dash of salt. In dumpling house Moji štruklji Slovenije you can taste all kinds of Slovenian traditional dumplings; from stretched, yeast, leafy-yeast and buckwheat dough. Add the egg mixture and mix well. Subscribe now for full access. Place the roll in a large pan of water, and bring to a boil. Tell us what you think of it at The New York Times - Dining - Food. Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Make a well in the flour and pour in the liquid mixture. What a fab post, looks like you had an amazing trip – I’ve been hearing great things about Ljubljana, I need to go before it gets touristy! Preparation. helovi/Getty Images. Look for authentic Slovenian cuisine when you join O.A.T. Ingredients. A really good choice! Belokranjska povitica is filling and very decadent. And also if we’d like to go to the sea side we have less than two hours drive by car. Štruklji is one of the most typical Slovenian dishes, consisting of different varieties of rolled dough that is filled with either savory or sweet ingredients such as cottage cheese, walnuts, apples, and poppy seeds. I would definitely recommend Ljubljana for a city break – so pretty :) And definitely go up into the mountains as well! :) I have a blog too… I don’t cook tradicional Slovenian dishes, but that doesn’t mean that I don’t love them :) Ljubljana is only half an hour drive and it has a special “homey” atmosphere. Cottage cheese filling, usually combined with chopped tarragon, is a common (sweet) filling for some very popular versions of potica, and even more common with štruklji. I follow your awesome recipes on Pinterest and when I saw “struklji” I was quite pleasantly surprised and had to check it out! To make the dough, place the hot water in a small bowl and add the butter to the water to melt. Your email address will not be published. This time we will make very simple basic version, just apples, which is in my opinion, very delicious. Besides crochet I also cook Slovenian food. Cheese štruklji were one of my favourite dishes before I went vegan. Add enough hot water to make a stiff dough. Oct 22, 2014 - This Pin was discovered by Branky 82. Roll out the dough to paper-thin thickness. Prepare the filling: Mix together the fresh cottage cheese, sour cream, salt, and pepper. Just spread your filling (the cottage cheese, and those tasty spiced apples) onto a few sheets on filo, roll it up, and wrap everything tightly in a tea towel before boiling. Always nice to read impressions from people who visit our little country and love it :D, And I noticed some wondering about how to pronounce “Ljubljana” in the comments: I’d say the closest would be “Lyoob-lyana” :), Hi Marubi! Meanwhile, lay out a sheet of filo pastry on a slightly damp, clean tea towel (my pastry sheets each measured around 12 x 16 inches). Have you ever been to Slovenia? Featured in: They're easy to make at home, and so delicious! Apr 28, 2012 - Struklji slovenian specialty..this one with cottage cheese filling. Jun 29, 2019 - Slovenian štruklji are boiled dumplings rolled with spiced apples, prunes or raisins, and cottage cheese. Those look rather like the apple strudel a local café used to make (sadly demised long since, alas), which were delicious. Here on ECV, you'll find hundreds of easy, straightforward, and (most importantly) delicious vegetarian recipes. Filling: 500g cottage cheese. your own Pins on Pinterest These little dumplings come in all different forms, both sweet and savoury, but the version I’m sharing today is rolled with apples, cottage cheese and prunes (you can use raisins if you prefer! Savoury štruklji can be topped with home-made pork cracklings or toasted breadcrumbs which also … Blog about Slovenian cuisine, our traditional recipes, dishes that were almost forgotten but are once again becoming very popular. BEST SELLER: THE Slovenia book Top 100 Destinations EXPO Limited Edition This... BEST BRANDS. Many of the recipes for traditional Slovenian dishes have been passed down for generations, often without measurements or detailed instructions. butter, for greasing plain flour, for dusting 500 g puff pastry ; 3 large eggs The latter are made from leavened puff pastry and filled with apricot jam and candied oranges, carefully left to rise and then placed in the oven until golden brown. Attach the bread hook and mix on low for 5 minutes, until the ingredients come together into a smooth tacky ball. This is a hugely popular dish in Slovenia but it's really easy to make at home too! Cover and allow to rest in a draft-free place for about 30 minutes. https://www.thespruceeats.com/sweet-cheese-strudel-filling-recipe-p2-1137457 (…with the country, I mean. Filling: eventually we decided not to add cream cheese (ABC on the right side of the picture) to the mixture, as we already had enough filling with the rest of the ingredients. Sunday, 22 November 2015. actually I come from Slovenia and we don’t look as ourselves as Eastern European country. The original recipe from 18th century spread from Wiena (Austria) to all neighbouring countries and to all countries of former Habsburg Empire. Slovenia isn’t a common holiday destination for us Brits, and honestly it’s not somewhere that’s ever really been on my radar – but after spending a few days in the capital city Ljubljana and its surrounding area, it’s definitely a place I’ll be returning to. While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt and pepper. The information shown is Edamam’s estimate based on available ingredients and preparation. See more ideas about Recipes, Slovenian food, Slovenian. Unwrap the roll and keep it warm. Every restaurant seemed to want to show off their own version, so of course I thought I should give it a go myself when I got home. Mountains are my favourite. I haven’t been to Slovenia yet, but friends have held – and been to – ice-dance camps on Lake Bled (well, in an ice rink by Lake Bled), only we never got round to going…. For the topping, sauté bread crumbs in butter until golden brown. Peel and core the apples, and cut the flesh into fairly small dice. 25-jul-2019 - Slovenian struklji (apple dumplings) – and a trip to Ljubljana! Coil the roll into a circle and drop it into a large pot of boiling salted water. Welcome to Easy Cheesy Vegetarian, formerly Amuse Your Bouche! Add salt and 1/2 cup of melted butter. Spread the cottage cheese mixture over one half of the filo pastry, and top with the apple mixture. I had them for Christmas when I was there to see the family – my sister makes amazing ‘struklji’ and I plan to share her recipe on my blog sometime in the future (but I will make it healthier..) According to my website analytics, Slovenia is only the 54th most common country for people to view this website from, with only about 850 visitors in the last year – so there’s probably not many of you reading this right now. Luckily for wine lovers like us you can find some great wines in Belgium. :), What an interesting combination of ingredients for the filling – I wouldn’t have thought that apples, cottage cheese, and prunes could go together, but this looks incredible! These look amazing Becca, and just like something we eat every year at the Christmas market. Take a clean tablecloth and dust with some flour. Home made Slovenian Food, delicious, diverse, interesting, healthy. In the summer time every saturday in the main market in Ljubljana, the chefs of all kinds are preparing different dishes in front of you eyes and you can really choose whatever you want. Your photos look amazing. Štruklji Recipe Ingredients For the dough: 250 grams of flour; 1 egg; 1 dl warm water; some oil, salt, vinegar or lime juice; For the filling and topping: 3 tbsp sour cream; 250 grams cottage cheese; 1 egg; 3 tbsp sugar; 1 handful of breadcrumbs; Instructions NYT Cooking is a subscription service of The New York Times. But they are always pretty delicious :) So happy that you liked my country! Another Slovenian here! For the dough: Sift the flours and the salt into a bowl. Spread the filling over the dough and roll it, starting at its long side, into a tight roll, much like a jellyroll. Not Slovenian I’m afraid. Oct 12, 2016 - Explore Paul E Hardman's board "SLOVENIAN HOMELAND'S RECIPES", followed by 271 people on Pinterest. Mostly, you can get cottage cheese ones or the very popular buckwheat ones with a walnut filling. The dish comes in the form of rolls, which can be either cooked or baked and can have a wide range of fillings. I would like try this recipe using the corn bread crumbs. Blend until the mixture is smooth. I can’t believe you own the cottage in the photo, that’s amazing – I hope you didn’t mind me photographing it! If you want more taste, add finely chopped tarragon or raisins (raisins are better if you soak them in rum for 30 minutes). Full name: Blair Kilpatrick. My version of štruklji may not be totally authentic, but it was easy to make, really delicious, and as soon as I bit into it, I was taken back to Slovenia – which is a success in my book! I was there last summer and I think it’s much more beautiful in summer than winter.. You totally need to go in summer, it’s true about ‘jingle of bells around cows’ necks’! It’s unusual isn’t it! 500 g (1 lb 2 oz) cottage cheese 3 eggs 100 ml (1/2 cup) sour cream 1 tsp salt TOPPING for boiled Strukli: 70 g (2.5 oz)butter 100 g (3.5 oz) breadcrumbs TOPPING for baked Strukli: 300 ml (1 1/2 cup) cream 1 egg yolk. Prepare the filling: Mix together the fresh cottage cheese, sour cream, salt, and pepper. Remove immediately, unwrap and cut into serving pieces. salt. This recipe is for the baked Zagorski štrukli with cottage cheese-based filling. Leave for 30 minutes. Simmer for 40 minutes, then carefully lift it from the pot. We are actually planning a stop in Slovenia this summer as part of a Europe trip. Treat yourself with classical, sweet, savoury, meet, fruit or Choco flavours. A unique recipe discovery site curated by registered dietitians helping you find the best healthy food blog recipes - including gluten free, vegan and more. What beautiful images from your travels! I’ve been aware of Slovenia as a travel destination for a while only because a friend has recommended it but never been. Spray the pastry lightly with oil, and place another sheet on top. Štruklji are typical dumpling-like pastries that have been eaten as an accompaniment to meat since the 16th century. Buckwheat Struklji with Tarragon Cheese Filling with Ajvar and Greek Yogurt Rosemary-Paprika Chicken Breasts Cole Slaw Sauerkraut Baked Flancati I wanted to make an impressive Slovenian dinner for our son, who was visiting from Kosovo. I have never even considered Slovenia before as a holiday destination, but those views are incredible! Despite only spending 3 nights in Slovenia, I ate štruklji about four times (it was a good trip). I have to admit anything containing cheese was something I loved. The interesting thing about štuklji is they can be served salty as a side dish next to meat (especially tasty when served with venison) or as a dessert with breadcrumbs for the topping. I guess every country has their own version! You should definitely go if you get the chance, such a lovely country to visit :). 1 bunch of fresh tarragon (if you have it) Coating ingredients: eggs, cream, a pinch of salt Mix in cottage cheese, sour cream, egg, sugar and breadcrumbs. It combines the traditional approach to preparing Slovenian dishes and challenges of modern cuisine. Wrap the struklji tightly with the cloth and tie both ends -- the cloth should cover the struklji roll at least twice. The views from the top are totally worth it – Slovenia is quite possibly the most beautiful country I’ve ever visited. Place dough on floured board and knead by hand for about 20 minutes until dough is smooth. :) We do have a really good food here, and if you are a foodie, you have to visit ‘Odprta kuhna’. Those štruklji look delicious, I must give them a go! Slice the struklji into pieces 2 inches thick and top with the buttered crumbs. I’d love to hear what you thought about it. They're easy to make at home, and so delicious! Slice the struklji into pieces 2 inches thick and top with the buttered crumbs. We visited there in December, 1976, and I agree the city is beautiful. 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