Prekmurska Gibanica DAY 2: TIME TRAVEL, WHAT WAS LIFE LIKE 100 YEARS AGO? 5

Total Page:16

File Type:pdf, Size:1020Kb

Prekmurska Gibanica DAY 2: TIME TRAVEL, WHAT WAS LIFE LIKE 100 YEARS AGO? 5 WHAT TO DO IN SLOVENIA AT LEAST ONCE Congresses, conferences, Motivational Team-building business events meetings programmes BE WISE – MEET BLUE Every step counts, so be wise and organize your events with the help of BLUE. 09:30 Visit of one of best preserved PREKMURSKA ITINERARY houses in Prekmurje and a meeting with craftsmen from Prekmurje: a potter, a GIBANICA DAY 1: FLOW OF THE MURA RIVER roofer, a pumpkin seed oil producer and a genuine ham producer from Prekmurje. 10:00 Arrival at the Graz or Zagreb airport 12:00 Lunch a tourist farm 1 NIGHT INCENTIVE / 11:30 Arrival at the hotel Livada Prestige 12:00 Rafting on the Mura River – Round trip 14:00 Transfer to the airport 24 INCENTIVE HOURS Rafting on the romantic Mura River guided IN PREKMURJE by experienced competitors in kayaking Other options: Photo Safari or Golf and and canoeing on wild waters. At the last Goulash functioning mill in Veržej (the Babič mill) you will be served lunch known under the HOURS OF name “büjraška malica”, which includes SUNSHINE: 1830 regional specialties like pajani krüj, zasi- ka, česnek and žganica. OVERVIEW: Prekmurje, the most exciting 15:00 Visit to the beekeeper part of Slovenia, is a part of the Pannon- GETTING THERE: The motorway to The Bee’s Castle is an ecological beekeep- ian plain. Here you will experience the Prekmurje was built only recently. ing farm in the beautiful nature of the sentiment, the joy, and the hardship of the Now getting from Ljubljana to Murska Goričko nature park, far away from the “people from the plains”. Since people Sobota is no longer an odyssey, but a hustle and bustle of everyday life. You will from Prekmurje live a good distance from hop, skip, and a jump. observe the beekeeper’s work, the life of central Slovenia, they are even more hos- a bee family and get to know how honey pitable when they get a visit. ACCOMMODATION: “gets” from the flower to the table. Our “Gibanica” (Prekmurian layer cake) Hotel Livada, Sava Hotels & Resorts programme is a combination of Prekmuri- 17:00 Arrival at the Hotel Livada Prestige, an melody, outstanding cuisine, a modern Sava Hotels & Resorts EAT AND DRINK: business environment and a broad set of Tourist farms with authentic local food various incentive programmes. 17.30 Quality time! Relax in the black thermal mineral water, known for its GATEWAYS: The Mura river connects therapeutic effects, particularly on rheu- the Slovenian region of Prekmurje and matism and musculoskeletal system prob- the Croatian Međimurje. lems, as well as on general wellbeing. 1. MOMENTS OF ZEN: 19:00 Gibanica – The Prekmurian layer Pannonian sentiment cake is a peculiarity among desserts and 2. QUALITY TIME: Listen to the mill on is considered to be a Slovene national the Mura river and take a look at how culinary specialty. It prides itself with the the best flour is produced European label Traditional Speciality Guar- anteed. Learn how to make the best one. 3. MUST SEE: A stork in its nest 4. MUST DO: Indulge yourself with 20:00 Dinner, Prekmurje style the delicious layer cake known as the Prekmurska gibanica DAY 2: TIME TRAVEL, WHAT WAS LIFE LIKE 100 YEARS AGO? 5. OUR PICK: Kodila ham production 08:00 Breakfast, Prekmurje style CONTACT US: Blue Ljubljana Office, Štihova ulica 4, SI1000 Ljubljana, T: +386 (0)1 430 51 03, F: +386 (0)1 430 51 04, E: [email protected], W: www.meet-blue.com BACK TO ITINERARY 09:00 Departure to Bela krajina Bela krajina (white landscape) was named NATURE DAY 1: ROLLING ON A RIVER after its many white birch trees, growing by the warmest Slovenian river, the Kolpa. 10:00 Arrival at the Ljubljana airport and The entire border region received the title of 2 NIGHT INCENTIVE / departure to the Krka river European Destination of Excellence of 2010. 48 INCENTIVE HOURS 11:00 Active day by the Krka river 10:30 Eco-Ethno safari through Bela krajina A cultural and kayak experience in the A half day long exploration of the Kolpa IN DOLENJSKA AND Dolenjska region and on the Krka river. A Nature Park, which takes place near the kayak descent on the Krka to the town of farmstead “Šokčev dvor” in Žuniči. The trip BELA KRAJINA Žužemberg with some adrenaline rushes. in the park will lead you through history and All in all, this is a picturesque and easily the traditions of people living in Bela Kraji- manageable kayak trip. What follows is na, which you will be able to document with getting to know the culinary art of the Do- your camera. The photo safari is great for lenjska region at the idyllic Javornik farm teambuilding and lets you experience the OVERVIEW: Destinations in Dolenjska by the enchanting Krka river. nature of Bela Krajina in an authentic way. and Bela Krajina often go unnoticed, even though they are brimming with pristine 14:00 Carpe diem - Lunch at the Javornik 14:00 “Belokrajnska pogača” flat bread – nature and a diverse range of natural farm lunch at the Prus farm treasures. The soul of these destinations Experiencing a tourist farm in the truest A team competition in preparing flat bread, is in the hardworking and entertaining sense of the word. Trout is their main spe- a typical dish of this region, will be com- people of the Dolenjska region. The soft cialty, but to those of you who are not fond plemented by a culinary journey, including landscape of Dolenjska is characterized of lake fishes, there are plenty of other lamb and suckling pig. by vineyard cottages and hayracks, as dishes as well. To top it off, try out their well as by premium culinary options. We delicious desserts and tasty spirits. 16:00 Wine event “Vinska Vigred” have connected a range of small touristic The Prus homestead in Krmačina near Met- pearls into an interesting incentive pro- 16:00 The land of hayracks – a historical lika is the centre of viticulture in Bela Krajina. gramme. experience The wine cellar of the Prus family is known In the land of hayracks you will get to know for its naturally sweet wines honoured with the importance of this heritage and the Slo- countless medals and awards. The blind 1. MOMENTS OF ZEN: venian timber culture. You will experience tasting accompanied with outstanding culi- Carpe Diem – Zen garden by the Krka the extraordinary sense for using natural nary delights will open doors to a completely river at the Javornik farm materials and the mastery of the carpenter different wine experience. The wines range 2. QUALITY TIME: tradition through nine adventures. from sec white and red wines to sweet wines, Land of hayracks – great dimensions of including naturally sweet wines. Slovene architectural heritage 19:00 Arrival at Otočec castle, which has been refurbished into a highclass hotel 18:30 Balnea Hotel, Dolenjske Toplice, 3. MUST SEE: Otočec castle relaxation in the thermal spa. 4. MUST DO: 20:00 Castle dinner at Otočec Kayak trip down the Krka river A castle jewel with a unique restaurant 20:30 Farewell dinner and high-quality culinary services. 5. OUR PICK: DAY 3: Departures Bela krajina and its natural heritage DAY 2: EDEN 09:00 Transfer to the airport, possibility 08.00 Breakfast at the Otočec castle hotel to prolong the stay in an awarded wellness centre HOURS OF SUNSHINE: 1832 GETTING THERE: Airport Jože Pučnik Ljubljana – distance ca. 60 km Airport Zagreb – distance ca. 80 km BOUTIQUE HOTELS: Otočec Hotel Alternatively Pule Estate EAT AND DRINK: Open-door farm Javornik GATEWAYS: In the heartland of Do- lenjska we can find the thermal spa of Dolenjske toplice, where, according to historical records, a thermal spa ex- isted as early as the 13th century. CONTACT US: Blue Ljubljana Office, Štihova ulica 4, SI1000 Ljubljana, T: +386 (0)1 430 51 03, F: +386 (0)1 430 51 04, E: [email protected], W: www.meet-blue.com GREEN URBAN ITINERARY nowned brewery in Slovenia, and its pro- duction. What follows is a guided beer tast- EXPERIENCE DAY 1: IN HARMONY WITH NATURE ing at the hottest tavern in town. You will get a chance to experience a legendary beer- 10:00 Arrival at the Ljubljana airport and inspired menu and get acquainted with all 1 NIGHT INCENTIVE / transport to Ljubljana the flavours from the Union beer portfolio. 24 INCENTIVE HOURS 11:00 Arrival at the Vander/Cubo hotel 23:00 After-party or return to the hotel and checkin IN LJUBLJANA DAY 2: 12:00 Time Machine at the Ljubljana Castle Discover the roles the Castle Hill and the 08.00 Breakfast at the Cubo or Vander hotel Ljubljana Castle played throughout the castle’s rich history. The costumed char- 09:00 Urban fishing acters representing each period will cre- A unique fishing experience. Fly fishing for ate a genuinely special atmosphere, which graylings and brown trout, spin fishing for will be both instructive and entertaining. metre-long pike in the heart of Ljubljana, OVERVIEW: Ljubljana is a boutique capi- and winter adventures – huchen fishing on tal, which writes short boutique stories 13:00 Viseat Ljubljana, Strelec restaurant the length of the Ljubljanica river. that portray its beauty and inhabitants. Getting to know the typical dishes from In a small space it uniquely combines Ljubljana at the restaurant Stralec. The 11:00 Face to face with Jože Plečnik natural, cultural and historical treasures, Viseat Ljubljana serves up a typical Lju- There are only a few cities which are so which is why it was also awarded the title bljana menu.
Recommended publications
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Advent in the Heart of Zagreb
    ADVENT IN THE HEART OF ZAGREB Offer for period November 30th,2019 – January 7th,2020 MENU Cold appetizers: Dalmatian prosciutto with olives & melon 75 ,00 kn / cca 10,10€ Livno cheese with dried cranberries & walnuts 75,00 kn / cca 10,10€ Fried calamari 55,00 kn / cca 7,43€ Soups: Beef consommé with homemade noodles 30,00 kn/ cca 4,05 € Zagorje soup 35,00 kn/ cca 4,73 € Tomato soup 30,00 kn/ cca 4,05 € Pasta: Homemade green gnocchi with beefsteak chunks 90,00 kn/ cca 12,16€ Tagliatelle a la fiamma 105, 00 kn/ cca 14,19 € Main courses: Fillet mignon (250g) 198,00 kn/ cca 27,00 € New York Stripsteak (300g) 149,00 kn/ cca 20,00 € T-Bone Steak (600g) 220,00 kn/ cca 30,00 € Baby beef loin medallions (180g) in mushrooms & croquettes 105,00 kn/ cca 14,00 € Veal steak (Naturo, vienesse, zagreb style) 110,00 kn/ cca 15,00 € Grilled turkey steak 79,00 kn/ cca 11,00 € Grilled sea bass fillet 110,00 kn/ cca 15,00€ Side dishes: Roasted potato 25,00 kn/ cca 3,40€ Pommes frites 25,00 kn/ cca 3,40€ Grilled vegetables 35,00 kn/ cca 4,70 Fried onion rings 25,00 kn/ cca 3,40€ Swiss chard dalmatian style 25,00 kn/ cca 3,40€ Desserts: 20,00 kn/ cca 2,70 € Chocolate mousse cake 20,00 kn/ cca 2,70 € Cheese cake 20,00 kn/ cca 2,70 € Chocolate & orange cake Sacher cake 20,00 kn/ cca 2,70 € Apple strudel 18,00 kn/ cca 2,43 € CHRISTMAS EVE MENU December 24th, 2019, 11:30 – 23:00 h Soups: Fish soup 25,00 kn/ cca 3,40 € Main courses: Fresh cod fish with tomatoes, olives, garlic, parsley and potatoes 75,00 kn/ cca 10,00 € Fresh cod fish with olives, garlic, parsley
    [Show full text]
  • Slovene Food
    Slovene food Slovenian cuisine is heavily influenced by its neighbours. As a border country Slovenia borrowed recipes from Austria ("klobasa", "jabolčni štrudl" and "dunajski zrezek"), Italy ("njoki", "rižota"), Hungary ("golaž", "paprikaš") and Balkan ("burek", "čevapčiči"). Slovenian cuisine is simple, plain and heavy. The caloric food includes flour-based dishes, animal fat, beans, potatoes, cream, butter and eggs. MEAT Slovenia is familiar with all sorts of meat. Pork is very common and also a favourite. Traditionally one of the highlights of the year is the day of "koline". The pig is slaughtered, then meat is prepared and made into "krvavice", "pečenice", "kranjske klobase" and famous "želodec". In the Primorska region the people of Karst produce "pršut" (smoked ham). TRADITIONAL MAIN DISHES "Žganci" (flour mixed with water) are the best known and popular Slovene national dish, served with "ocvirki", "obara", "kislo zelje" or "kisla repa". Another popular dish is "polenta" (corn meal dish), it sometimes took the place of bread. DESERTS "Potica" is a yeast-based raised pastry filled with walnuts or poppy seed. "Prekmurska gibanica" is made of filo pastry with 4 kinds of stuffing in several layers: poppy seed, ricotta cheese, walnuts and apple stuffing. They are a speciality in Prlekija and Prekmurje. "Loparnice" are placed on the oven spade and baked in a bread oven. "Štruklji" are dumpings filled with fruit, jam or cottage cheese. They are made of stretched dough, rolled out thinly, spread with fillings, made into a roll and baked. "Krof" is a Slovenian doughnut, traditionally made during the carnival season in Ptuj. "Blejska kremšnita" is a layer of vanilla and cream between two crunchy puff pastry.
    [Show full text]
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Bela Reka Meni ENG Preview
    Welcome to the table of unforgettable traditional flavors! There were times every meal was like that. A good recipe. Fresh, local ingredients. Made with lots of love. The same is today. Inspired by our grandmothers’ tried and tested recipes, we present to you a treasury of unforgettable traditional flavors. Enjoy! Dobro čini Dobrome se nadaj!* *Do good, hope for good! -Serbian proverb. breakfast Eggs Any Style 350 Popara (bread pudding) 230 Cicvara (corn flour porridge) 350 Kačamak (polenta) with traditional soured milk 270 Proja (savory cornflour bread) with kajmak 220 Homolje Breakfast 420 Uštipci (deep-fried dough) 250 Gibanica (traditional cheese pastry) with crispy bacon 240 Phyllo Pie with Monk’s Rhubarb 220 Buckwheat Phyllo Pie with cheese 280 House-Made Flatbread Sandwich 370 French toast with kajmak and ajvar 220 Sandwich with smoked trout pate 360 STARTERS Meze (a selection of appetizers) 750 Homolje Pršut (dry-cured ham) 770 Flat Sausage with Pirot Caciocavallo (hard cheese) and Vurda (soft cheese) 850 Beef Pršut (dry-cured ham) with Sjenica cheese 690 Čvarci (pork cracklings) 250 Selection of Domestic Cheeses 590 Zucchini rolls with Pršut (dry-cured ham) and Goat Cheese 350 Battered Stuffed Peppers 320 Steak Roll with Pumpkin Seed Sauce 460 Homolje Roll with Ham Hock in Horseradish Sauce 460 Lamb Liver Sarma (cabbage rolls) 460 Grilled Goat Cheese with Hot Pepper Jam 440 Forest Mushrooms with Chicken Liver 420 Flekice (house-made pasta) with Cheese and Bacon 350 Soups Veal Chowder 265 Lamb Chowder 230 Beef Soup with House-Made Noodles 240 Vegetable Cream Soup 240 Homolje Country Soup with Dried Meat and Fresh Kajmak 245 Ljudi su gusto posijani ali rijetko niču!* * People are like seeds - tightly sown, but they rarely grow.
    [Show full text]
  • Traditional Slovenian Cuisine
    TRADITIONAL AND MODERN CUISINE Slovenian history best explains all of the influences on our cooking - traditional Slovenian cuisine. Our country was a part of Italy, which explains all the pastas and pastries and also, Slovenia was part of the Austro-Hungarian Empire and that is why Slovenian cuisine has a Hungarian influence, too, especially in meat dishes. Because it is near the Balkans, the Oriental cooking style has its own representation in the Slovenian space, especially considering all the grilled foods. An important fact when discussing Slovenian cuisine is the fact that it rarely uses imported products, such as exotic fruit or cereals that don’t grow in the country. Traditional Slovenian restaurants are called “Gostilna” and they serve meals with all of these influences. Regarding beverages, the Austrians and Hungarians “loaned” beer to the Slovenians, so popular and served with all kind of dishes. Because Slovenia also has a sea coast, it affords excellent seafood, including shellfish and the Adriatic bluefish. Slovenians seem to be very hospitable people and don’t take “no” for an answer when offering a visitor some food. TRADITIONAL SLOVENIAN CUISINE a) Read about food in different Slovenian regions and answer the questions which follow. It is very hard to say that Slovenia has a uniform, distinct cuisine. Due to its historical and regional diversity, the culinary dishes vary from region to region. There are seven regions in Slovenia; Koroška (south-eastern Carinthia), Primorska (coastal province), Dolenjska (Lower Carniola), Notranjska (Inner Carniola), Gorenjska (Upper Carniola), Prekmurje (The Pannonian region east of the Mura river) and Štajerska (Lower Styria).
    [Show full text]
  • Traditionally Prepared Slovenian Cuisine 10
    TRADITIONALLY PREPARED SLOVENIAN CUISINE 10 % discount with a coupon Would you like to experience Slovenian traditional cuisine? We recommend visiting BISTRO POMF / SLOVENIAN COUSINE RESTAURANT, located on Trubarjeva cesta 40 in the historical old town, where they serve traditionally prepared Slovenian dishes. Besides wide variety of bottled wines from different Slovenian regions they also serve red and white table wines. More information and prices can be found at www.pomf.si. Guests staying at Central Apartments TOUR AS get a 10% discount and a free glass of wine with a coupon which can be received at our office (Mala ulica 8, few steps away from the City Hotel), phone number +386 (0) 1 43 42 660, e-mail: [email protected]. Advanced booking required. SELECTION AND PRESENTATION OF SOME TRADITIONAL DISHES - Slovenian plate (Pork fillet wrapped with smoked bacon, homemade Carniola sausage, cheese dumplings, buckwheat porridge, grilled polenta with boletus sauce, sour cream); 13.00 € - Country treat (Pork roast beef, grilled sausage (pečenica), black pudding, sauerkraut/ sour turnip, buckwheat hard-boiled corn mush (ajdovi žganci), puréed beans with cracklings (matevž); 13.00 € - Big country mushroom soup with buckwheat hard-boiled corn mush (ajdovi žganci) and a Prekmurska gibanica dessert; 6.70 € - Venison (wild boar and deer) goulash with bread dumplings and a homemade apple strudel dessert; 11.50 € - Bograč in small kettle (stew with different varieties of meat and vegetables) and a cheese cake dessert; 9.00 € - Homemade grilled sausage
    [Show full text]
  • Gibanica 2015: a Joint Critical Diary by Heike
    Gibanica 2015: A Joint Critical Diary !by Heike Bröckerhoff and Marialena Marouda This is what we proposed to Mojca Zupančič, producer of the seventh edition of Gibanica (MOVING CAKE) – Biennial of Slovenian Contemporary Dance Art when we invited ourselves to !the festival as critics: We would like to accompany the festival by writing a festival diary including - mainly impressions from as many performances as possible, using different formats such as simple solo evaluations, dialogues/discussions, opposing two different statements, writing a text together, etc. This can vary and will be influenced by what the performances themselves suggest. (Texts will neither be neutral observations nor journalists’ critique style.) - (critical) reflections on the Slovenian contemporary dance scene, or what will be presented as the Slovenian contemporary dance scene in the framework of Gibanica. - notes on encounters we have during the festival and/or interviews that we conduct. - (critical) reflection on our own position as “critics” coming from elsewhere and unfamiliar with !the scene. With this diary we want to practice a rather fast, continuous, subjective, and also less elaborated, a weak (a fragile kind of) writing. It is written from the position of a stranger to the context, or as we are called here: international guests. Both of us are based in Germany and engaged in performance making, dramaturgy, and theoretical writing on the performing arts. I am currently working as a performance artist and choreographer. In the spring semester of this year I will start my PhD Thesis at the Institute of Applied Theater Studies at the University of Giessen. I also did my MA in the same institute in Giessen.
    [Show full text]
  • European Protection of Agricultural Products and Foodstuffs in the New Eu Member Countries
    ORIGINAL PAPER EUROPEAN PROTECTION OF AGRICULTURAL PRODUCTS AND FOODSTUFFS IN THE NEW EU MEMBER COUNTRIES. THE EXAMPLE OF COLLABORATION BETWEEN FRANCE AND SLOVENIA EVROPSKA ZAŠČITA POIMENOVANJ ZA POSEBNE KMETIJSKE PROIZVODE IN ŽIVILA V NOVIH ČLANICAH EU. PRIMER SODELOVANJA MED FRANCIJO IN SLOVENIJO SANS Pierre1, LASSAUT Bernard2 and ČANDEK-POTOKAR Marjeta3* 1Ecole Nationale Vétérinaire de Toulouse, INRA-LORIA, 23, chemin des Capelles BP 87 614 31 076 Toulouse Cedex 3, France - Email: [email protected] 2INRA LERECO, Centre de Recherches de Nantes, Le Grand Chemin, 72650 La Milesse, France - Email: [email protected] 3Kmetijski inštitut Slovenije (Agricultural Institute of Slovenia), Hacquetova 17, 1000 Ljubljana, Slovenia - E-mail: meta.candek- [email protected] * corresponding author Manuscript received: December 6, 2005; Reviewed: December 20, 2005; Accepted for publication: January 15, 2006 ABSTRACT The objective of this article is to present the main results of an advising and assisting program, which took place in years 2001 until 2003, and which involved the Slovenian Ministry of Agriculture, Forestry and Food and two French institutions, French Agency for Standardization and National Institute for Designations of Origin. Authors report their experience in implementation of a system for the registration and certifi cation of special agricultural products and foodstuffs in the Republic of Slovenia, in accordance with the quality policy and legislation of the European union (Council Regulations 2081/92 and 2082/92). They highlight the key
    [Show full text]
  • A Small Taste of Serbia Something New for 2020 October 2Nd and 3Rd ● 3 – 7 PM St
    A Small Taste of Serbia Something New for 2020 October 2nd and 3rd ● 3 – 7 PM St. Sava Serbian Orthodox Church 901 Hartman Street, McKeesport, PA 15132 FROM THE KITCHEN SPECIALS LAMB SANDWICH ………………………….…………. $8.00 FRIDAY ONLY Tender juicy boneless sliced lamb, slow roasted and served on a hard roll. With or without onions. FISH SANDWICH………………………….………………$8.00 An International Village Classic! Generous 12 oz Haddock filet, breaded by hand and deep fried to a golden brown and served on a hard SARMA (EACH) …………………………………………. $3.00 roll. Voted #1 by The Incline and endorsed by the Serbian-style stuffed cabbage. Leaves are rolled Codfather! with a mixture of ground beef, pork and rice then baked with sauerkraut, bacon, kielbasa and BREADED SHRIMP (6) …………………………………..$7.00 tomatoes. FRENCH FRIES…………………………..………………….$3.00 GRAH I KUPAS (PINT)………………………………… $3.00 Traditional Bean Soup. Sauerkraut and red kidney beans slow simmered in a savory brown gravy. SATURDAY ONLY HALUSHKI (PINT) …………………………………………$3.00 HOT SAUSAGE SANDWICH …………………………$5.00 Sliced cabbage and onions sautéed in butter and Locally made hot sausage, roasted with onions and mixed with tender egg noodles. green peppers in a tomato sauce. Served on a hard roll. A traditional favorite at our St. Sava Men’s SPANISH RICE (PINT) ………………………………….. $3.00 Club oldies dances! White rice slow-simmered with tomatoes, onions, peppers and a secret blend of spices. Take Out Only BAKED GOODS While Quantities Last! APPLE STRUDEL…………………………………………. $4.00 Fresh apples, diced and mixed with a cinnamon Credit Cards Accepted sugar blend, then rolled in flaky filo dough. For everyone’s safety, mask is required PALACINKE……………………………….………………….$2.00 Thin crepe filled with a mixture of cheeses, then No Mask, No Service baked with a sour cream & sugar glaze.
    [Show full text]
  • Copyrighted Material
    Index Feta Cheese in Grape Leaves, Cheese Crisps, 180–181 A Grilled, 176 Maccheroni ai Quattro Formaggi, Aligot, 322 Feta Cheese Puff Pastry #1, 48 212 Anchovy(ies) Feta Cheese Puff Pastry #2, 49 Polenta Cooked in Milk with in Artichokes Stuff ed with Fondue, Potato, 320–321 Cheese, 266–267 Mozzarella, 272–273 Fondue Roquefort, 194 in Calzones (variation), 109 Fried Cheese Pita, 128 and Cheese Fritters, 30 Gougères, 35 B in Lasagne with Mozzarella, 243 Gougères, with Creamy Cheese Bacon. See also Pancetta in Provolone Fritters, Fried, 29 Sauce, 36 in Brioche Pork and Cheese in Pumpkin with Ricotta Salata, Half-Moons, Gruyère, 37 Sandwich, 129 326 Leek Phyllo Pie, 70–71 Buckwheat Crêpes with Cheese in Zucchini Blossoms Stuff ed with Mushrooms Stuff ed with Goat and, 62–63 Mozzarella, 25 Cheese, 310–311 in Chicken Sandwich, Santa Apostolo, Franca Colonna Mushrooms Stuff ed with Gruyère Barbara, 137 Romano, 300 Cheese, 312 in Egg Noodles, Homemade, with Appenzeller Cheese Neuchâtel Ramekin, 196 Cottage Cheese, 202–203 Fondue Neuchâteloise, 188–189 Oysters au Gratin Roquefort, in Gomser Cholera Pie, 78–79 Macaroni and Cheese, Swiss, with 366–367 in Green Bean Casserole, Potatoes and Fresh Applesauce, Pizza al Formaggion #2, 100 308–309 206–207 Pizza Flamiche, 101 Hash Browns, -and Cheese- Raclette, Spinach, 329 Poblano Chile Strips in Cheese, 286 Stuff ed, 324 Appetizers. See also Fritters Quesadilla with Ham and Jalapeños, Stuff ed, with (variation), Bouyourdi, 178–179 Cheese, 141 296 Broccoli Stems Pistachio au Queso Fundido with Chiles
    [Show full text]
  • Prekmurska Gibanica (Layered Pastry with Apples, Poppy Seeds, Walnuts and Quark Cheese)
    Prekmurska gibanica (Layered pastry with apples, poppy seeds, walnuts and quark cheese) PREPARATION: 50 minutes COOKING: 65 minutes SERVES 8 Ingredients: Pastry: 200 g of white wheat flour – coarse, type 400; 1 egg; 100 g butter; 1 vanilla sugar; 1/2 baking powder; 500 g of hand pulled strudel dough (or readymade phyllo pastry sheets). Poppy seed filling: 300 g of ground poppy seeds; 60 g of sugar; 3 g of cinnamon; 1 dl of white wine. Quark filling: 1 kg of quark cheese; 60 g of sugar; 1 vanilla sugar. Walnut filling: 300 g of ground walnuts; 60 g of sugar. Apple filling: 3 apples; 60 g of sugar; lemon juice; 1 vanilla sugar. Coating: 200 g of sour cream; 20 g of powdered sugar; 150 g of butter. Method: Make the shortcrust pastry dough first. Pour flour into a bowl, add baking powder, sugar and vanilla sugar, salt, sliced butter and an egg. Knead to combine all the ingredients and get a smooth dough. Dust the work surface with flour and roll out the dough to the size of the mold. Our mold is 24x24 centimeters in diameter. Transfer the rolled out dough to a baking mold to cover the bottom and use a knife to cut off the extra dough sticking out. Then prick the dough with a fork. Cut the phyllo pastry sheets to the width of the mold in which you will bake the Gibanica. The length of the sheets remains the same. Now make the filling. For the poppy seed filling, mix the poppy seeds, sugar and cinnamon in a bowl and add the wine.
    [Show full text]