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[title] => Sedam najboljih jela slovenske tradicionalne kuhinje
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Ovog vikenda donosimo vam recepte za sedam tradicionalnih slovenskih jela po izboru domaćica Slovenskog kulturnog društva 'Triglav' Split.
1. Juha od graha s heljdinom kašom
40 dag graha kuhati u slanoj vodi. Kada je napola skuhan, dodati 5 žlica heljdine kaše, sjeckani režanj češnjaka i papar. Na pet dekagrama masti s malo dimljene slanine popržiti 2 žlice brašna i kapulu, dodati crvenu papriku i nekoliko žlica hladne vode. Uliti u grah, dodati muškatni oraščić, posoliti i pustiti još nekoliko minuta nek vrije na umjerenoj vatri.
2. Heljdina kaša
Oprati 400 gr heljdine kaše, procijediti, četvrtinu kapule nasjeckati i izdinstati na dvije žlice ugrijanog ulja, pa dodati kašu i pržiti pet minuta. Promiješati i uliti litru temeljca. Kad uzavre, smanjiti vatru, pa kuhati još 15 minuta. Umiješati sitno narezani peršin, mažuran, timijan, čubar ili vrtni vrisak i selen, sol i papar, pa pustiti nek vrije još 10-ak minuta. Jede se zasebno ili kao prilog.
3. Idrijski žlikrofi
Zamijesiti tijesto od 30 gr brašna, jedno do dva jaja, ulja i vode ili malo mlijeka, formirati lopticu, pokrivenu je ostaviti pola sata, pa razvaljati. Zgnječiti 10 dekagrama skuhanih krumpira, dodati sol, 5 dag masti, malo čvaraka ili dimljene slanine i promiješati.
Tome dodati izdinstanih 5 dag kapule, vlasac, mažuran, crni papar, po želji sol. Promiješati. Napraviti okruglice veličine lješnjaka, položiti ih na tijesto, pa formirati jastučiće, tri cm duge, dva široke, rubove stisnuti vilicom. Skuhati ih u vreloj slanoj vodi i vaditi kada isplivaju na površinu. Poslužiti uz umak od janjetine ili zečetine.
4. Bakalpa
Narezati na kockice 1,5 kg zečjeg mesa ili janjetine. Na pet dekagrama masti prepržiti isjeckane tri kapule, režanj češnjaka i tri mrkve. Dodati meso, kratko dinstati, preliti vodom ili temeljcem. Dodati lovorov list, timijan, zrno papra, malo klinčića, sol, i malo octa ili bijelog vina i kuhati dok ne ispari.
Nastaviti krčkati dok meso ne smekša. Dodati dvije žlice brašna, kratko dinstati, dodati još malo octa ili vina i pustiti da provrije.
5. Heljdini žganci sa čvarcima
U vrelu zasoljenu vodu dodati 500 g heljdina brašna (vode mora biti 2 ili 3-puta više od količine heljdina brašna), nek ključa 15-ak minuta, masu okrenuti, na sredini napraviti rupu i kuhati 10 minuta. Odliti vodu. Sačuvati malo da se može dodati žgancima ako su previše suhi.
Ugrijati žlicu masti ili ulja, uliti je u posudu sa žgancima i promiješati. Žgance viljuškom nadrobiti u zdjelu, preliti s prethodno popečenih 150 gr čvaraka ili slanine. Može biti samostalno jelo ili prilog paprikašu, juhama ili dinstanom kiselom kupusu.
6. Vipavska jota
Preko noći potopiti 50 dag graha, pa ga skuhati. U drugom loncu kuhati 50 dag na komade narezanog krumpira i 50 dag kiselog kupusa. 15 dag slanine narezati na kockice, popržiti na sjeckanoj kapuli, uz njih kratko popržiti i 5 dag brašna, zaliti hladnom vodom i glatko raskuhati.
Ujediniti grah, krumpir i kupus, umiješati zapršku, dodati usitnjena 3 režnja češnjaka, lovorov list, sol, žlicu koncentrata rajčice i kuhati još nekoliko minuta.
7. Omlet s Pohorja
Umutiti 3 bjelanca u tvrd snijeg i polako dodavati tri žlice šećera. Dodati tri žumanca, tri žlice brašna i sve zajedno rahlo promiješati. Zagrijati pećnicu na 220 stupnjeva, pa smjesu uliti u okrugli kalup (promjera 22 cm) obložen papirom za pečenje. Peći oko 12 minuta, dok omlet ne zarumeni.
U međuvremenu čvrsto istući slatko vrhnje. Još vruć omlet namazati s 3 žlice džema od brusnica, po želji dodati šumsko voće, kupine, maline, borovnice, preklopiti ga i staviti na tanjur. Posuti šećerom u prahu i ukrasiti šlagom.
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Ovog vikenda donosimo vam recepte za sedam tradicionalnih slovenskih jela po izboru domaćica Slovenskog kulturnog društva 'Triglav' Split.
1. Juha od graha s heljdinom kašom
40 dag graha kuhati u slanoj vodi. Kada je napola skuhan, dodati 5 žlica heljdine kaše, sjeckani režanj češnjaka i papar. Na pet dekagrama masti s malo dimljene slanine popržiti 2 žlice brašna i kapulu, dodati crvenu papriku i nekoliko žlica hladne vode. Uliti u grah, dodati muškatni oraščić, posoliti i pustiti još nekoliko minuta nek vrije na umjerenoj vatri.
2. Heljdina kaša
Oprati 400 gr heljdine kaše, procijediti, četvrtinu kapule nasjeckati i izdinstati na dvije žlice ugrijanog ulja, pa dodati kašu i pržiti pet minuta. Promiješati i uliti litru temeljca. Kad uzavre, smanjiti vatru, pa kuhati još 15 minuta. Umiješati sitno narezani peršin, mažuran, timijan, čubar ili vrtni vrisak i selen, sol i papar, pa pustiti nek vrije još 10-ak minuta. Jede se zasebno ili kao prilog.
3. Idrijski žlikrofi
Zamijesiti tijesto od 30 gr brašna, jedno do dva jaja, ulja i vode ili malo mlijeka, formirati lopticu, pokrivenu je ostaviti pola sata, pa razvaljati. Zgnječiti 10 dekagrama skuhanih krumpira, dodati sol, 5 dag masti, malo čvaraka ili dimljene slanine i promiješati.
Tome dodati izdinstanih 5 dag kapule, vlasac, mažuran, crni papar, po želji sol. Promiješati. Napraviti okruglice veličine lješnjaka, položiti ih na tijesto, pa formirati jastučiće, tri cm duge, dva široke, rubove stisnuti vilicom. Skuhati ih u vreloj slanoj vodi i vaditi kada isplivaju na površinu. Poslužiti uz umak od janjetine ili zečetine.
4. Bakalpa
Narezati na kockice 1,5 kg zečjeg mesa ili janjetine. Na pet dekagrama masti prepržiti isjeckane tri kapule, režanj češnjaka i tri mrkve. Dodati meso, kratko dinstati, preliti vodom ili temeljcem. Dodati lovorov list, timijan, zrno papra, malo klinčića, sol, i malo octa ili bijelog vina i kuhati dok ne ispari.
Nastaviti krčkati dok meso ne smekša. Dodati dvije žlice brašna, kratko dinstati, dodati još malo octa ili vina i pustiti da provrije.
5. Heljdini žganci sa čvarcima
U vrelu zasoljenu vodu dodati 500 g heljdina brašna (vode mora biti 2 ili 3-puta više od količine heljdina brašna), nek ključa 15-ak minuta, masu okrenuti, na sredini napraviti rupu i kuhati 10 minuta. Odliti vodu. Sačuvati malo da se može dodati žgancima ako su previše suhi.
Ugrijati žlicu masti ili ulja, uliti je u posudu sa žgancima i promiješati. Žgance viljuškom nadrobiti u zdjelu, preliti s prethodno popečenih 150 gr čvaraka ili slanine. Može biti samostalno jelo ili prilog paprikašu, juhama ili dinstanom kiselom kupusu.
6. Vipavska jota
Preko noći potopiti 50 dag graha, pa ga skuhati. U drugom loncu kuhati 50 dag na komade narezanog krumpira i 50 dag kiselog kupusa. 15 dag slanine narezati na kockice, popržiti na sjeckanoj kapuli, uz njih kratko popržiti i 5 dag brašna, zaliti hladnom vodom i glatko raskuhati.
Ujediniti grah, krumpir i kupus, umiješati zapršku, dodati usitnjena 3 režnja češnjaka, lovorov list, sol, žlicu koncentrata rajčice i kuhati još nekoliko minuta.
7. Omlet s Pohorja
Umutiti 3 bjelanca u tvrd snijeg i polako dodavati tri žlice šećera. Dodati tri žumanca, tri žlice brašna i sve zajedno rahlo promiješati. Zagrijati pećnicu na 220 stupnjeva, pa smjesu uliti u okrugli kalup (promjera 22 cm) obložen papirom za pečenje. Peći oko 12 minuta, dok omlet ne zarumeni.
U međuvremenu čvrsto istući slatko vrhnje. Još vruć omlet namazati s 3 žlice džema od brusnica, po želji dodati šumsko voće, kupine, maline, borovnice, preklopiti ga i staviti na tanjur. Posuti šećerom u prahu i ukrasiti šlagom.
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12. svibanj 2024 17:37
