SLOVENIAN SPECIALITIES IN THE 1970s 

by Neja and Nika 9.B

BUCKWHEAT PORRIDGE (AJDOVA KAŠA)                                 

Ingredients

The dough:

Styria buckwheat porridge dough:

1kg buckwheat flour,

1liter salted boiling water,

powdered sugar

The Filling: 50dag curd, 20dag sugar 2dl cream, 3 eggs, 8 pickled apples

The Dressing: 4dl cream, fat for baking pan,  

buckwheat

flour Pour salted water.

Instructions

1. Knead the dough roll out to half a centimeter thick.
2. Cut it into some pieces the size of the pan.
3. Put a layer of dough on a well greased baking tray.
4. Spread the filling and cover it with dough. Repeat until all the filling has been used up.
5. The last layer at the top should be the filling.
6. Pour the cream over the top and bake in a fairly hot oven.
7. When baked, cut into slices and
8. sprinkle with sugar when still warm.

 

MLINCI – SLOVENIAN PASTA TATTERS

INGREDIENTS:

1 kg soft flour

5 yoke of egg

50 g oil

Salt

Milk

Warm water

INSTRUCTIONS:

• Put all the ingredients together and knead into a dough
• Let it rest for some minutes
• Make 6 small loaves and roll each one out into a round circle, but not too thin – make it as thin as the edge of a knife
• Bake them in an oven that has been pre-heated to 180°C
• The 'mlinci' are ready when they are light yellow in colour, a bit swollen with bubbles.
• When cooled, break them into pieces into a bowl, pour water over them to which has been boiled and salted.
• Once the 'mlinci' become soft, pour out the excess water.
• They can now be dressed with cracklings or minced lard