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Tarragon Potica

Potica dough:

Step 1: Mix three spoons of lukewarm milk with one teaspoon of sugar and yeast in pot.

Step 2: Mix warm milk, raw butter, sugar, a tablespoon of salt and warmed flour in large bowl. Stir well. Add leavened yeast and 2 yolks. Use ladle to batter mixture thoroughly for 20 to 30 minutes.

Step 3: Dust dough with flour, cover it with a bowl. Place somewhere warm to rise.

Step 4: When dough rises, sprinkle board with flour, roll out dough to about 1 cm thick and cut off corners to make a rectangle. Add filling.

Filling and finishing:

Step 1: Whip raw butter until foamy; add 2 tablespoons of sugar, 3 yolks and stiff egg white foam. Stir well.

Step 2: Add chopped tarragon leaves. Stir well.

Step 3: Spread filling evenly on dough.

Step 4: Roll into a compact roll and place into a greased round potica baking tin. Roll ends must converge well. If the roll is too long, cut to get the right size. Do not throw away the cut-off sections; bake them in separate smaller rectangular baking tins.

Step 5: Cover potica with tablecloth and put somewhere warm to rise.

Step 6: Brush potica with beaten egg before baking. Bake at 180°C for about 45 minutes. Then lower the temperature and bake another 25 minutes.

Step 7: Turn potica upside down and let it cool. Top with powdered sugar and serve wedgy slices.

 

Source: Janez Bogataj (2007): “Tasting Slovenia”, National Geographic

Recipe

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.

Ingredients

  • 3 tablespoons lukewarm milk
  • 1 teaspoon sugar
  • 2 dag yeast
  • ½ l warm milk
  • 10 dag raw butter
  • 2-3 tablespoons sugar
  • 1 teaspoon salt
  • some rum
  • grated lemon zest
  • vanilla sugar
  • 75 dag sifted white flour
  • 2 egg yolks

Filing ingredients

  • 25 dag raw butter
  • 2 tablespoons sugar
  • 3 eggs
  • 3 bunches tarragon

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