On January 25, 2018, we are in the premises of PGD Jablanica Under the mentorship of the cook Mrs. Slavi Lenart organized a cooking workshop.
This year we again had a cooking workshop led by the mentor Mrs. Slavi Lenart. Our mentors have been running interesting cooking workshops for several years and are a real chef. This time we prepared cold and warm appetizers. She chose/assembled 9 dishes for us, of which 5 cold and 4 warm appetizers. It included very interesting foods that can be found in every home, such as garlic, cabbage, jasper, as well as foods that are not as often on the menu as, for example, fennel, shrimp, and mussels. We prepared ‘bizgec’, a dish that is typical of Mengeš and its surroundings. For true gourmets, we prepared various spreads of cheese, garlic, mozzarella and fennel, real Spanish paella and Italian fried mozzarella balls at the workshop. Dishes can be made quickly and cheaply. Warm appetizers can be offered as independent main courses. With all dishes, we can impress on special occasions or every day.
Mrs. Slavi Lenart
Workshop participants
At the end of the workshop, we made our taste buds happy, as we tried all the prepared dishes. Some of us were introduced to the slightly more exotic flavors for the first time, but we were all excited about the dishes. We were most impressed by the Menge ‘bizgec’, which is very similar in composition to rice, but still very different.
Prepared dishes
The participants of the workshop were united to come to the cooking workshop, as we were impressed by the choice of dishes, as well as the company at the workshop. The LAZ association will organize even more such workshops.
We trust you with another recipe:
Polenta štruklji with porcini mushrooms (4 people)
Štrukeljci with porcini mushrooms
Ingredients:
- 2 tablespoons of olive oil
- 150g of onion
- 300 g of fresh porcini mushrooms
- 3 cloves of garlic
- 200 g instant polenta
- 60g of butter
- 2 eggs
- 60g of grated parmesan
- 100g of sharp flour
- 0.5 packets of baking powder
- salt
- Grind pepper
Preparation
Fry the chopped onion in olive oil in a saucepan until golden brown, add the sliced mushrooms. Fry until the mushrooms are fragrant. Add chopped garlic, mix, salt, pepper and cool.
Boil the polenta (1:3) in boiling water with added butter and cook it for 2 minutes. Set the polenta aside and cool it while stirring. Add the eggs, parmesan and flour in which the baking powder was mixed to the still lukewarm polenta. Mix the mass well and roll it into a rectangle, about 1 cm thick. Sprinkle the fried mushrooms around the edge and wrap them in a štrukelj. Wrap the štrukelj tightly in the oiled food foil, pierce it hard with toothpicks and cook it in boiling water for 25 minutes. Take the boiled štrukelj out of the water, wait 5 minutes, unwrap it and cut it.
Serving:
If we offer it as an independent dish, we add tomato sauce to it, and as a side dish, sprinkle it with breadcrumbs fried in butter.