“Experience the Tastes of Rogla Culinary Guide ”
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“Experience the Tastes of Rogla” culinary guide 3 ∙ Introduction: Love goes through the stomach 4 ∙ Pohorje pot 6 ∙ Mushroom soup á la Smogavc 8 ∙ Grandma’s reinvigorating soup with egg rolled dumplings 10 ∙ Flower soup 12 ∙ “Mountain River” rustic cake 14 ∙ Loin of venison in prune sauce with cottage cheese rolled dumplings and a baked pear with cranberries 16 ∙ Veal loin with thyme, cottage cheese gnocchi with wild garlic or nettle and young carrots 18 ∙ Venison goulash with žganci, dressed with home-made croquettes 20 ∙ Lamb in a sauce with stuffed potatoes and seasonal salad 22 ∙ Sweet buckwheat rolled dumplings from the Forbar Homestead with popped buckwheat and caramel sauce 24 ∙ Cottage cheese rolled dumplings cooked au gratin 26 ∙ Honey panna cotta on buckwheat crumble 28 ∙ Providers carrying the “Tastes of Rogla” quality designation 37 ∙ Traditional events held at the Rogla–Pohorje Opening hours Groups Disabled accessible Booking Tourist Destination 2 Love goes through the stomach. True? On Pohorje – as true as it gets! We remember wonderful moments we have experienced because of the comfort we have felt in the company of good food and well-chosen wines in the company of people who welcome us warmly and share a small part of their everyday lives in the countryside with us. Especially so if the dishes we consume have been prepared with care from food grown with hard work on home soil and with respect for the infallible recipes of our ancestors. Therefore, the “Tastes of Rogla” brand has been designed with all this mind in order to bring together local providers of culinary services and producers of agricultural and other food prod- ucts which enable visitors to enjoy traditional dishes and tested recipes. You are now holding a book of a selection of the best of the best of the tastiest, most special and distinctive Pohorje delicacies. We hope that you will use them as a way of honouring the people dearest to your heart and enjoying memorable times together, while being inspired to use the recipes as a way to be creative in the kitchen. May your kitchen be filled with the aroma of the Rogla-Pohorje Tourist Destination and the story of 4 municipalities: Oplotnica, Slovenske Konjice, Vitanje, and Zreče. rogla-pohorje tourist destination “Experience the Tastes of Rogla” culinary guide ∙ Published in Zreče, in July 2019 ∙ published by Rogla-Pohorje Tourist Destination ∙ print run 4500 copies (2000 copies in Slovenian, 1000 copies in German, 1000 copies in English, 500 copies in Italian) ∙ texts written and proofread by Ana Gorinšek ∙ editorial board Tjaša Kangler, M.A., Aleksandra Kovačič, Tina Tinta Kovačič, Domen Vogelsang, Tadeja Waldhuber ∙ photographs courtesy of Foto Nareks (Matej Nareks and Izidor Kotnik), Miha Matevž Photo & Video (Dan Briški), archives of the Municipality of Vitanje ∙ translated by Eurolingua – prevajanje, Marija Lindič s.p. ∙ designed by Vizualni prevodi, Andrejka Belhar Polanc, s.p. ∙ printed by Dinocolor d.o.o. ∙ cartography by Kartografija d.o.o. 3 4 Pohorje Pot Serves: INGREDIENTS DIREctioNS 2 people 1 tablespoon of vegetable oil Sauté the pork with the onions. Add the garlic, salt, Cooking time: 1 tablespoon of fine-ground marjoram, thyme, bay leaf and pepper. Sauté for 15 minutes, 1 hour white flour then add the veal shoulder, and turkey breasts. Sauté for Level of difficulty: 40 g pre-cooked pearl barley another 15 minutes. When the liquid evaporates, add the moderate 20 g onions flour and sauté the mixture. Add approximately 1 l water. 10 g garlic Stir in the diced potatoes, pre-cooked pearl barley, bacon, 100 g potatoes and diced porcini. Cook for 20 minutes. If necessary, add 80 g porcini, fresh or frozen some more herbs and thicken with flour until the desired 60 g pork shoulder 80 g turkey breasts taste and thickness. 40 g veal shoulder Unitur d.o.o. 40 g fried bacon Cesta na Roglo 15 8 g cooking salt SI-3214 Zreče, Slovenia a pinch of marjoram Hotels Rogla and Natura (on Rogla) a pinch of thyme and Atrij (at Terme Zreče) 1 bay leaf +386 3 757 71 00 +386 3 757 60 00 [email protected], [email protected] www.unitur.eu For opening hours, please enquire via telephone or e-mail. å å Advance booking recommended. 5 Mushroom soup á la Smogavc Serves: INGREDIENTS DIREctioNS 6 people 0.5 kg fresh mixed mushrooms Clean the mushrooms thoroughly and dry them with a Cooking time: 1 medium-sized onion damp cloth. Then cut them into slices. Peel and finely chop 3 hours 3 medium-sized potatoes the onion and garlic. Peel the potatoes and carrot. Wash Level of difficulty: 2 garlic cloves thoroughly and chop into small dices. Heat the oil in a large moderate 1 medium-sized carrot pan. Sauté the chopped onion. Stir it while cooking it over 1.5 tablespoons of oil a medium heat. Sauté until it becomes golden-yellow. Stir 1 bay leaf in the potatoes and carrot. Sauté for about 1 more minute. 0.5 teaspoon of marjoram Add the sliced mushrooms and garlic. Gently sauté until 0.5 teaspoon of salt 2 pinches of ground pepper all ingredients are mixed thoroughly. Then pour over the 1 l vegetable stock vegetable stock. Stir in the remaining seasoning and simmer. 50 ml sour cream Cook until the potatoes and carrot are soft. Stir in the sour Gostilna in prenočišče 8 sprigs of parsley cream. Add salt and pepper to taste. Wash and chop the Smogavc d.o.o. parsley. Add some sour cream just before serving. Gorenje pri Zrečah 27 SI-3214 Zreče, Slovenia +386 3 757 35 50 +386 41 972 717 [email protected] www.smogavc.com MON: 15.00−21.00, TUE−SUN: 12.00−21.00 å å Advance booking recommended. 6 7 8 Grandma’s reinvigorating soup with egg rolled dumplings Serves: INGREDIENTS DIREctioNS 4 people Stuffing: Pour the water and oil into the flour and knead the dough. Cooking time: 4 farm-fresh eggs Leave the dough to stand for half an hour. In the meantime, 1 hour home-made cracklings prepare the stuffing for the rolled dumplings. In a small Level of difficulty: salt and pepper saucepan, sauté home-made cracklings, stir in the eggs. easy Dough: Add a little salt. When the eggs are cooked, leave them to 350 g fine-ground flour stand until they cool down. Roll out the dough and cover 200 ml tepid water it with the prepared stuffing. Roll up the dough and press it 1 large spoon of oil together at both ends to prevent the stuffing from leaking. Prepare some stock, too. Slice it into rolled dumplings. Stir them into the prepared stock and allow them to simmer for 15 minutes. Gostilna in picerija Endi, Edvard Pozeb, s. p. Tepanje 54 SI-3210 Slovenske Konjice, Slovenia +386 3 759 34 13 +386 41 970 430 [email protected] www.endi.si MON–SAT: 9.00–22.30, SUN 10.00−18.00 å ã Advance booking recommended. 9 PON−SOB: 9.00–22.30, NED 10.00−18.00 å ã Predhodne rezervacije so zaželene. Flower soup Serves: INGREDIENTS DIREctioNS 4 people 1 medium-sized onion Sauté the onion in the fat, cover with water and add the Cooking time: 4 potatoes potatoes, cut into pieces. Cook and purée with a stick 40 minutes fat of your choice blender. Stir in the cut flowers and herbs. Add salt to taste. Level of difficulty: 1 l water After stirring the flowers into the soup, allow it to stand easy plucked herbs and flowers for 10 minutes. Before serving, add some sour cream and salt decorate with fresh flowers on top. sour cream, for decorating EKO Turistična kmetija Urška (Urška ECO Tourist Farm) Križevec 11 a SI-3206 Stranice, Slovenia +386 3 759 04 10 +386 31 249 812 [email protected] www.kmetija-urska.si Any day by prior arrangement. å ((max. 20 people) å Advance booking required. 10 11 12 “Mountain River” rustic cake Serves: INGREDIENTS DIREctioNS 2 people home-made dough made For this home-made cake, you will need high-quality dough Cooking time: according to the mysterious made according to the mysterious “Mountain River” recipe 20 minutes “Mountain River” recipe (the dough rests for a minimum of 12 hours). The dough Level of difficulty: home-made sausage, for the can be bought by prior arrangement from “Mountain River”. moderate stuffing Stuff the cake with home-made and high-quality ingredients onions from local farms. Roll out the dough. Cover it with the other semi-hard cheese ingredients. The cake is ready to be baked. In the original semi-hard cheese with herbs recipe, the cake is baked in a wood oven. If you can’t bake it home-made mouflon salami home-made cottage cheese in a wood oven, bake it at a high temperature in the oven for home-made pumpkin oil 3 to 5 minutes. As soon as it is baked, drizzle it with home- made 100 % pumpkin oil. NP restavracije d.o.o. (Gorska reka – Mountain River) Loška Gora 5A SI-3214 Zreče, Slovenia +386 5 916 79 36 [email protected] https://gorska-reka-restavracija-prenocisca.business.site MON–THU: 9.00–22.00, FRI and SAT: 9.00−24.00 å ã Advance booking recommended. 13 Loin of venison in prune sauce with cottage cheese rolled dumplings and a baked pear with cranberries Serves: INGREDIENTS DIREctioNS 2 people Loin of venison: Clean the venison loin, quickly sauté it in a saucepan and Cooking time: 400 g venison loin heat it to 55 degrees Celsius (use a probe to check).