SLOVENIJA
WALNUT ROLL (OREHOVA POTICA) 
Traditional slovene food is very hearty. It originates from the times when farmers worked very hard on their lands. They, therefore needed high energy (substantial) foods. The people used ingredients that were available to them, that's why the food and it's preparation is very simple. Traditional slovene foods include:
- walnut roll (potica), is made from yeast dough and different fillings (the most popular filling is walnut)
- savory filled rolls(štruklji), are made from pastry dough and different fillings (the most popular filling is cottage cheese)
- kranjska sausage (kranjska klobasa), is made from ground pork meat
- stew (obara), is made from different kinds of vegetables and chopped sausages or other meats.
- mush ( ž ganci), is made from different kinds of flour such as buckweat, corn, potatoe, and cooked in water.
WALNUT ROLL (OREHOVA POTICA)
dough: 1l white flour
½ l milk
3 dag fresh yeast
4 tablespoons sugar
1 envelope vanilla sugar
1tsp. grated lemon peel
filling: 1l chopped walnuts
¼ l whipping (heavy) cream
2 beaten eggwhites
½ l milk
4 tablespoons iceing sugar for sprinkling on top (when baked)
1. Mix yeast with one spoon of sugar and milk. It has to rest for 20 min.
2. Add yeast mixture to the other ingredients. Knead the dough until it separates from the bowl.
3. Leave the dough to rise for 30min.
4. Scald half of the walnuts with the milk then leave to cool.
5. Mix the rest of the filling ingredients to the walnut mixture.
6. Roll the dough 1cm thick.
7. Spread the filling on top of the dough and roll it up.
8. Put the roll(potica) into a greased bundt baking pan.
9. Leave it to rise for 30min.
10. Put the pan with the walnut roll(potica) into the preheated oven at 180°C for 45min.
11. Take the roll(potica) out of the oven and sprinkle with the icing sugar when cool.
12. When it has cooled, slice and serve.
JULIA KAJA HROVAT 8.a/9
OREHOVA POTICA
Slovenska tradicionalna hrana je zelo te ž ka, saj izvira iz casov, ko so kmetje veliko obdelovali na svojih njivah in zato so potrebovali okrepcilno hrano. Hrana in recepti so preprosti, saj so v jed dali kar so imeli doma.
Tradicionalne slovenske hrane:
- potica (narejena je iz kvašenega testa in razliocnimi nadevi/najbolj tipicna je orehova potica)
- štruklji (narejeni so iz vlecenega testa in razlicnimi nadevi/najbolj znani so sirovi štruklj)
- kranjska klobasa (narejena je iz mletega svinjskega mesa)
- obara (narejena je iz razlicnih vrst zelenjave in narezanih klobas ali drugi meso)
- žganci (narejeni so iz razlicnih mok/ajdova, koruzna, bela/in kromperja in dodane vode)
OREHOVA POTICA
testo: 1l bele moke
½ l mleka
3dag svežega kvsa
4 žlice sladkorja
1 vanilij sladkor
1 žlica nastrgane limonine lupine
nadev: 1l sveže mletih orehov
¼ l sladke smetane
sneg dveh beljakov
½ l mleka
4 žlice mletega sladkorja za posip
1. Kvas in eno žlico sladkorja in mleka zmešamo in pustimo stati na toplem za 20 min. da vshaja.
2. Ostale sestavine za testo zmešamo in dobimo vshajan kvas. Testo dobro pregnetemo, da se loci od posode.
3. Testo damo vshajati za 30 min.
4. Polovico orehov poparimo z mlekom in pocakamo, da se sestavina ohladi.
5. K orehom dodamo še ostale sestavine za nadev in jih zmešamo.
6. Razvaljamo vshajano testo-debelina je 1cm.
7. Na testo namažemo maso iz orehov in jo zvijemo.
8. Potico damo v pekac namazan z maslom.
9. Vzhajati pustimo 30 min.
10. Pekac damo v vroco pecico ogreto na 180°C in pecemo 45 min.
11. Ko vzamemo potico ven, jo posujemo z mletim sladkorjem.
12. Ko se potica ohladi jo razrežemo- 2 cm debele rezine in jo postrežemo.
NEŽKA-AGNES VODEB 8.a/9