 |
Potica Dough
The secret of a good potica is in the dough. High-quality
flour, is used for this recipe. Rum and grated lemon is used
as added flavour in this recipe. The bread is made usually
for breakfast. Eaten with butter or jam.
|
 |
Krofi
Usually translated as doughnuts, but quite different. A traditional
Carnival sweet, but can be enjoyed at any time.
|
 |
Struklji
Struklji is a multi-purpose dish. Can be served as a side-dish
with game or any dark meat with a heavy sauce, as an independent
course, usually with a salad or as a dessert with a sweetened
cream sauce or just dusted with sugar.
|
| |
Dandelion salad
There are several kinds of eatable dandelion, the ones with
intensely serrated leaves and white stems are the best. Cut
the florets just above the root, remove any semi-formed flower
buds and fluff, wash thoroughly in cold water. Add egg, vinegar,
salt and sprinkle with garlic, mix and pour over the dandelion
shoots. Toss vigorously before serving.
|
 |
Brodet
Variations of this dish can be encountered all over the Mediterranean.
Fish, tomatoes and olive oil are the essential ingredients,
spices and condiments vary from different places. It is important
to use coastal-water fish, for this dish.
|
| |
Buhteljni
A traditional breakfast meal, baked with fresh white flour,
added with honey, and marmalade. Just before serving, the
bread is dusted lightly with vanilla scented castor sugar.
Delicious to be eaten with coffee.
|
|
