Slovenian Cottage Cheese
Step 1: Mix sour cream with wheat farina, let rest until the grits bulge a little.
Step 2: Mix in cottage cheese, egg yolks, salt and egg white foam.
Step 3: Roll out the dough and brush with oil. Stretch and pull as thin as possible. Sprinkle filling on dough, sprinkle with breadcrumbs and roll.
Step 4: Unwrap the cooked štruklji and cut into pieces. Sprinkle with golden-brown breadcrumbs roasted in melted butter.
Source: Janez Bogotaj (2007): “Taste Slovenia”, National Geographic
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Cottage cheese štruklji
© Slovenian Tourist Board
Recipes
Cauliflower Croquettes
Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.
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The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
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Ingredients
- ¼ l sour cream
- ½ l wheat farina
- 20 dag cottage cheese
- 2 egg yolks
- a pinch of salt
- 2 egg whites (make foam!)
- 1 tablespoon oil
- 1 handful white breadcrumbs