See Ingredients

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


Bean Soup with Smoked Pork Knee

The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.


Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!


  • 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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