Slovenia is a small country with dramatic contrasts - from an alpine climate in the north, through the wineproducing hills of Stajerska, to the sub-Mediterranean region in the south.
These geographical features lend varied regional emphasis to the cuisine, which is characterized by simple country fare, often enhanced by the dishes of the surrounding countries - Italy, Austria, Hungary and Croatia.
There are many contenders for the title of Slovenia’s national dish.
One of them is Štruklji.
Štruklji comes in the form of rolls consisting of two parts: dough and filling. And comes Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!Slovenian dishes include struklji, a dough dish that's either fried, boiled, or steamed.
Dessert Prekmurska gibanica -poppyseed walnut and apple strudel pie 
Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!
Serves: 12
300 g flour
3 tablespoons lukewarm water
2 tablespoons wine
1 tablespoon sugar.
salt to taste
2 tablespoons oil
2 tablespoons melted butter for brushing dough
(You can also substitute store-bought filo pastry or strudel dough.)
For the fillings:
The poppy seed filling:
400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade
200 g sugar
cinnamon to taste
1 cup hot milk
The apple filling:
500 g apples, grated
200 g sugar
cinnamon to taste
1 lemon rind, grated
1 tablespoon lemon juice
The cottage cheese filling:
500 g cottage cheese
3 dl (deciliters) sour cream: about 1 1/2 US cups
1 egg
200 g sugar
2 tablespoons raisins, soaked in rum
vanilla to taste
The walnut filling:
500 g ground walnuts
200 g sugar
cinnamon to taste
Optional topping: 1 cup sour cream
Serves: 12
Preparation time:35 minutes
Cooking time:1 hour
For the strudel dough:300 g flour
3 tablespoons lukewarm water
2 tablespoons wine
1 tablespoon sugar.
salt to taste
2 tablespoons oil
2 tablespoons melted butter for brushing dough
(You can also substitute store-bought filo pastry or strudel dough.)
For the fillings:
The poppy seed filling:
400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade
200 g sugar
cinnamon to taste
1 cup hot milk
The apple filling:
500 g apples, grated
200 g sugar
cinnamon to taste
1 lemon rind, grated
1 tablespoon lemon juice
The cottage cheese filling:
500 g cottage cheese
3 dl (deciliters) sour cream: about 1 1/2 US cups
1 egg
200 g sugar
2 tablespoons raisins, soaked in rum
vanilla to taste
The walnut filling:
500 g ground walnuts
200 g sugar
cinnamon to taste
Optional topping: 1 cup sour cream
Separately for each filling, mix the ingredients well. Grease well (butter is best) a square or oblong ovenproof baking dish or pan.
For the strudel dough: Mix the ingredients in a bowl, knead thoroughly (ten minutes at least) and let stand to relax for one hour. Then roll out and cut into thin sheets the size of the baking container. (Alternately, purchase large sheets of strudel dough or filo pastry to suit your baking dish.)
Place a layer of strudel dough / filo pastry in the bottom of the baked dish. Brush lightly with melted butter. Spread half the poppy seed filling evenly over it. Cover this layer with another sheet of strudel dough and brush the dough with melted butter. Spread this layer with half the apple filling. Cover with another sheet of dough: brush with melted butter. Spread with half the cottage cheese filling: cover with a sheet of dough, brushing with melted butter. Spread with half the walnut filling: cover with dough and brush dough with melted butter.
Repeat this process with the remaining poppyseed filling, apple filling, cottage cheese filling and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed.
Top with a final layer of strudel dough: brush with melted butter. If you like, spread this last layer with 1 cup sour cream (thinned a little with milk, if necessary, to make it easier to spread).
Bake for about 1 hour in a medium oven (350F / 175C). Cut into squares and serve.
For the strudel dough: Mix the ingredients in a bowl, knead thoroughly (ten minutes at least) and let stand to relax for one hour. Then roll out and cut into thin sheets the size of the baking container. (Alternately, purchase large sheets of strudel dough or filo pastry to suit your baking dish.)
Place a layer of strudel dough / filo pastry in the bottom of the baked dish. Brush lightly with melted butter. Spread half the poppy seed filling evenly over it. Cover this layer with another sheet of strudel dough and brush the dough with melted butter. Spread this layer with half the apple filling. Cover with another sheet of dough: brush with melted butter. Spread with half the cottage cheese filling: cover with a sheet of dough, brushing with melted butter. Spread with half the walnut filling: cover with dough and brush dough with melted butter.
Repeat this process with the remaining poppyseed filling, apple filling, cottage cheese filling and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed.
Top with a final layer of strudel dough: brush with melted butter. If you like, spread this last layer with 1 cup sour cream (thinned a little with milk, if necessary, to make it easier to spread).
Bake for about 1 hour in a medium oven (350F / 175C). Cut into squares and serve.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Slovenia
"May every sunrise hold more promise, and every sunset hold more peace."
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