500 g winter pumpkin (Hokkaido pumpkins are best), ½ l beef/chicken stock, 2 tablespoons butter, 1 small onion, 2 cloves of garlic, 2 full tablespoons sour cream, 1.5 dl cream, salt , pepper, nutmeg, pumpkin oil for garnishing.

First cook the pumpkin cut into smaller pieces in salted water (there should be enough water to cover the pumpkin). When the pumpkin turns soft, mash it into a puree, add the stock and mix. Sauté the onion in butter and mix into the stock. To this add the crushed garlic and the two creams. Season the soup with nutmeg and pepper at the end. When serving the soup, sprinkle it with pumpkin oil. Some toasted bread cubes (croutons) can also be served with it.

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Ingredients: 0.5 l (17 fl oz) buckwheat flour, 3 tbs coarse wheat flour, 1.5 l (50 2/3 fl oz) salted boiling water, cracklings to garnish.

Mix both flours and pour the mixture into salted boiling water. Boil for a few minutes until flour is submerged in water, than, using the handle of a wooden spoon, make a hole in the middle and boil on low heat for another 20 minutes. When cooked, pour away some water and stir well. Add cracklings, cover the pot and let it rest for 15 minutes. Using two forks crumble the žganci into a bow and garnish with cracklings. Žganci are best served with sauerkraut, pickled turnips, milk or curdled milk.

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Dough: 250 g of flour , 2 eggs, 1 teaspoon of oil, a little water.

Potato stuffing: 400 g of potatoes, salt. 150 g of smoked bacon, salt, pepper, chopped chives.

Knead the dough with flour, eggs, oil, salt and some water. Knead until there are no holes visible after cutting the dough. Leave the dough to rest for 30 minutes and then roll it out into a rectangle and place the stuffing shaped into balls 3 centimetres from the edge of the pastry in a line. Cover the stuffing with the remaining pastry and then use a cutting roller to cut the dough lengthwise and between the balls. Press the edges of the cubes formed in this way and form žlikrofi (see picture). Cook them in salted boiling water for 12 minutes. Cooked žlikrofi are buttered with roasted bread crumbs.


Put the washed potatoes in salted water and cook them for 30 minutes. When they have cooled down a little we peel and mash them. We add the smoked bacon, cut into small pieces, salt, pepper and chives. When the stuffing is cold we shape it into balls, a little smaller than walnuts. Buckwheat Porridge with Boletus Mushrooms

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Ingredients: 5 ½ oz (150 g) buckwheat grains, 1 pound (500 g) Boletus mushrooms, 1 small onion, 1 clove garlic, 2 tbsp butter, cream , chopped parsley, salt, pepper, thyme.

Cook the buckwheat grains in salted water and strain when done. Fry chopped onions in butter; add crushed garlic and sliced mushrooms. Add thyme, salt and pepper and fry until the mushrooms are tender. At the end, add parsley, cream and the cooked buckwheat porridge. Stir well, put into a greased oven pan and bake in the oven.

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Ingredients: 250 g (8 3/4 oz) dandelion greens , 80 g (2 4/5 oz) smoked bacon, 2 potatoes, 2 eggs , vinegar, olive oil, salt, pepper.

Cook the potatoes and hard boil the eggs. Cut dandelion greens into small pieces. Peel and slice potatoes and eggs, and mix with dandelion greens. Season with salt and pepper. Chop the bacon and fry it in a pan until crispy. Sprinkle over dandelion salad, add oil and vinegar, and toss well.