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


Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).


  • 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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