Grenadirmarš

Tale jed z zelo duhovitim imenom menda izvira iz avstro-ogrskih časov in je bila v času prve svetovne vojne in nasploh med služenjem takratne vojske pogosto na sporedu med soldati, kot je bil pasulj kasneje, v okviru Kraljevine SHS in SFRJ.

Jed je postala priljubljena zlasti med družinami zasavskih rudarjev in je seveda tiste, varčevalne vrste, saj upošteva načelo kar ne porabiš danes, ne zavrzi, ampak vključi v jutrišnji jedilnik, vsaj pri naši babici, Zasavki, je bilo tako, ko nam je kot otrokom velikokrat pripravljala to sicer zelo enostavno zadevščino.

Če so ji od prejšnjega dne ostali bodisi krompir bodisi testenine ali pa celo vsakega malo, si že vedel, kaj bo naslednjič za kosilo. :)

Denimo, da so ji ostale testenine, največkrat so bili to kar makaroni; takrat je skuhala krompir, ga olupila, narezala na rezine in ga na ocvirkih, na čebuli, lahko pa tudi na obojem, prepražila skupaj s (seveda že kuhanimi) makaroni, tako da se je vse lepo zlatorjavo zapeklo.

Jed je lahko samostojna, v kombinaciji z mesom, mi smo ponavadi imeli govedino iz juhe, ali pa se jo poje z eno dobro solato.

[o zanimivem izvoru jedi sem se poučila v kuharski monografiji Okusiti Slovenijo Janeza Bogataja]
 
* In še mimogrede, če iščete izvirno in malo hudomušno darilo, tukajle so vražje knapovske gate. :)

This dish has a very unique, funny name [=grenadier march] and originates from the Austro-Hungarian times, of which our country was a part of at the time, and was very common among our soldiers in the First World War and in the army then in general.

Later the dish became popular in lives of families in Zasavje, which is known as miner’s area. It is a modest kind of a dish, following the principle of using the leftovers from yesterday; at least our grandma, who was from that region, did it this way when she had been preparing lunches for us, kids.

If she had had some extra pasta left, usually it was macaroni, the next day she cooked potatoes, peeled and sliced them and then she fried them on onion or cracklings or even both together with (already cooked, of course) macaroni until it was crispy and golden-brown.

It was the same procedure, if there were some potatoes or both, macaroni and potatoes, left the previous day, a very saving-money recipe indeed. :)

It can be eaten alone, in combination with meat, we usually had beef from soup, or together with a good salad.

[I found information about the origin in the cookbook Taste Slovenia by Janez Bogataj]

* And, by the way, if you are looking for a mischievous New Year’s present, here is Vražje gate shop from that region; so called devilish underwear :), very comfortable panties and boxers, originally designed for our miners, but now available for purchase.

❤

Ena lepa jesenska z mojo še lepšo mami. :)

Ujel naju je oči, uf, ja, v sedemdesetih!

One beautiful autumn photo with my even more beautiful mum. :)

Taken by my dad, phew, yes, in the seventies!

Listopadno razkošje November's luxury

Kaj bolj razkošnega lahko sploh še ponudi listopad

kot sprehod med zamrznjenimi lužami in ogled predstave ene zagrizene čebelice hkrati!

Can there be something more luxurious in this November’s offer at all

than a walk through frozen puddles and watching an ambitious little bee’s little show at the same time!

Recept za burek

No, še dobro, da je kakšna bralka bloga prosila za recept za burek, ker če bi Mira gnjavila samo jaz, bi nanj čakali še nekaj časa. :) Tule je torej:

"testo"
- vlečeno testo Kora (ker je tanjše od večine drugih)

"polnilo"
- polnomastna nepasirana skuta (500g)
- sladka smetana (1dl)
- kisla smetana (1 žlica) ali kefir (1dl)
- jajce
- žlica oljčnega olja
Jajce stepemo z metlico in rahlo vmešamo vse ostalo.

"olje"
- 100 g masla
- 1 dl oljčnega olja
Maslo na nizki temperaturi stopimo in vmešamo olje.

---

Pekač namažemo z oljem, prekrijemo z eno plastjo testa tako, da gleda na levo in desno, da bodo "krilca" za vrhnjo plast.

Ponovno namažemo z oljem (z uporabo čopiča) in dodamo naslednjo plast testa, tokrat za velikost pekača, kar gleda čez, ne odrežemo, ampak prepognemo nazaj za naslednjo plast. Na dnu tako naredimo 3-4 plasti testa, potem pa nadaljujemo, le da vmes namažemo tudi s "polnilom".

Na vrhu naj bosta 2-3 plasti (vključno s "krilci") samo testa (brez namaza). Vse skupaj lahko premažemo z oljem in smetano (za skorjico), če želimo tudi z jajcem.

Pečemo v (ogreti) pečici na 200-220 stopinj približno 40 minut (pa brez panike, hribček, ki se bo naredil med peko, bo po njej usahnil).

To je to. Posnetek je od spomladi, ko ga je napravil prvič in že takoj navdušil naše brbončice.

Burek

Miro je burek, ko ga je delal tretjič in katerega pomembne podrobnosti je, ker je želel res takega, pravega, že za prvi poskus izvlekel iz Djurdje, stlačil v priročno kolačkasto obliko. :)

Najbolj smešno pri vsem tem pa je, da je že enkrat prej kot pravi burek-mojster recept razlagal tudi sosedi Gordani, ki ga je zanj prosila po tem, ko se ji je moja mami pohvalila, kako dobrega nam je naredil en dan. :)

Here in Slovenia burek is one of most common and popular fast-food or street dishes. 

Sadly, nowadays it is many times also viewed very negatively and is associated with prejudices towards immigrants from ex-Yugoslavia, who had introduced it to us after the 2nd WW. There are two kinds, Serbian (round one) and Bosnian (rolled one).

So Miro, trying to make burek as original as possible, asked our friend Djurdja, a very nice lady who has her roots in the countries mentioned above, to give him specific details how to make it.

Funny thing is that then you find him explaining the recipe to our neighbour (who has asked him for after she had heard my mum bragging about how good burek he makes), another nice lady with her roots in one of those countries, feeling like a burek-pro. :)

Anyway, when he had made it for the third time he squeezed it into cupcake shapes. Very practical! :)

❛ ❛ ❛ ❛ ❛ ❛ ❛ ❛ ❛ ❛

Listopad Leaf-fall

Škoda, da skoraj več ne uporabljamo starih, izvirnih poimenovanj za mesece.

Kaj ni listopad krasno ime?

Listopad is an old Slovenian name for November. I will literary translate it to English

to show you what it means and how beautiful it is: Leaf-fall. :)

Such a shame these original words are almost completely forgotten.

Malo oranžne na siv dan A bit of orange on a grey day

Meni ena najboljših solat, res pa je, da ni za vsak dan, saj je dokaj močna in nasitna, tako da se jo zlahka preobješ.

Recept zanjo sem našla v neki knjigi pred ohoho leti in ko je zaradi zgoraj omenjenega minilo obdobje zatreskanosti, se zdaj celo premalokrat spomnim nanjo, pa tako je dobra in enostavna.

No, zadnjič sem se, ampak Miro je rekel, da jo narediva pod pogojem, če sama narediva tudi majonezo. In sva jo, iz jajc in olivnega olja, solata pa se naredi takole: nastrgaš korenček in sir, v poljubnem razmerju, jaz imam raje, da nekoliko prevladuje korenje, zaradi večje osvežilnosti, oboje zabeliš z majonezo, poprom in soljo ter izdatno količino limoninega soka in dobro premešaš.

For me, this is one of the best salads, even though it is true that it is not for every day, since it's rather rich, so it is not difficult to have enough of it soon.

I found the recipe ohoho years ago and when the first infatuation disappeared, because of the reasons mentioned above, the era of remembering it too seldom appeared. Shame, as it is so good and simple.

Well, I did think of it again the other day, but Miro said that we will make it only if we make mayonnaise ourselves, too. So we did, from eggs and olive oil and this is how the salad goes: grate carrots and cheese, in a ratio you want, I personally prefer more carrot to give it some extra freshness, then you add mayonnaise, season it with salt, ground black pepper and quite an amount of lemon juice and mix well.

Pozdravljen, nov teden! Hello, new week!

Turška kava, taka ta prava, za dedka! :)

Kako fino smo jo posvojili, kajne! Mislim, da pri nas ni gospodinjstva brez džezve. In prav je tako – dobre stvari je fino uvoziti in jih vmešati v naše navade, prav tako kot se kocka sladkorja stopi v dišeči črni skodelici. Sem že slišala pohvale tujcev, kako dobro kavo da kuhamo doma.

Z Mirom nisva neka obsedena kavopivca, samo taka, občasna, saj veste, ob čveku in tako, ampak rekla pa sva, da si bova enkrat kupila en takle bakren komplet; kadar jo že bova pila tudi doma, bova pila v stilu.

Aha, in Miru je všeč tale skladba, meni pa tudi! :)

Turkish coffee for my grandpa. :)

It looks so great when you get it served like this! It is a tradition here in Slovenia to make coffee this way also at home, although in a much simpler džezvas and without all that ... am ... coffee-accessories. :) But in certain Balkan style cafés and restaurants you get it in such lovely ones.

We usually call it črna kava [=black coffee]. I believe there is a single home in Slovenia without džezva. :) It seems as it is already a part of our national tradition, of that sort – a good imported one. This good habit is something we adopted from Bosnia while we both belonged to the same country. It is always easy to adopt good things and stir it into national habits, like a sugar cube melts in the aromatic black cup. I have heard people from other countries being impressed by the way we prepare črna kava at homes.

Miro and me, we are not regular coffee drinkers, just occasional, but we have said that we will buy one of these Bosnian style copper sets one day anyway. That when we will drink coffee, we will drink it in style. :)

Oh yes, and Miro loves this song; actually, me too! :)

Eden tistih dni One of those days

To je bil eden tistih dni, ko si po dolgem, predolgem času zaželiš svežega zraka, sonca ter fotografiranja narave in ki že na svojem pragu ne obeta prav nič od tega, potem pa vseeno zadihaš, se osvetliš in kar od nekod privrejo na plan krasni motivi.
 
[na Osovniku]

It was one of those days when, after a long time, you long for fresh air, sun and taking pictures of nature and one of those days which, already at its very threshold, does not promise none of these, but than it happens anyway that you breathe, lighten up and gorgeous motifs come bursting up from everywhere.
 
[on Osovnik hill]

Eh, lastna hvala pa to ... Eh, self-praise and that ...

So me vprašali, zakaj še ni in če sploh bo kakšna objava o našem družinsko-prijateljskem biljardnem turnirju, pa sem rekla, da ne, da je nimam namena delati. A pravzaprav, če dobro premislim, zakaj pa ne! – našla sem primeren izrez, ki ne posega preveč v zasebnost, in mimogrede se lahko považim še z osvojeno zlato medaljo v ženski konkurenci, ane! :)

In še enkrat se moram pohvaliti tudi z očijem, ki je (že davno tega) sam zrisal načrte za mizo, leseno ogrodje dal narediti prijatelju mizarju, vse zaključne podrobnosti in tudi ne-podrobnosti pa je potem zelo natančno dokončal sam.

Nagrade so neke vrste tombola; vsak udeleženec prispeva po eno darilce, potem pa med njimi izbiramo po vrsti, kakršno mesto smo zasedli. Miro je k svojemu dodal tudi eno svojo biljardno pirografijo. :)

I was being asked why there is still none and if there will be at all, a post about our family and friends billiard tournament, and I said no, I wasn’t planning any. But actually, if I think again, why not! – I found a suitable cut-out that doesn’t take away too much privacy and at the same time I can easily brag about winning the gold medal in women category, can’t I! :)

And once again I must brag also about my dad, who had (long time ago) designed the table, his friend carpenter had made its wooden frame and then he finished it again by himself, all the tiny and not-so-tiny details, with his accuracy.

Prizes are some kind of a tombola; every contestant contributes one gift and at the end everybody chooses among them, in order of result standings. A part of Miro’s gift was a pyrography he made especially for the occasion. :)

• • •

Doma posušeno: navadne kustovnice (goji jagode), materina dušica in janež.

Home-dried: goji berries, thyme and anise.

Zajtrk ali večerja: sestričnini orehovi zrolančki z različnimi siri in (meni najboljšim) kefirjem.

Breakfast or dinner: my cousin’s walnut rolls with different cheeses and (my favourite) kefir.

Sladoled po mamino: zamrznjene borovnice, zmlete skupaj z grškim jogurtom in medom.

Ice cream by my mum: frozen blueberries, mixed together with Greek yoghurt and honey.

Rumena, sončno razsvetljena! Hello, my sunny yellow!

Kostanj, kostanj, začimbica jeseni!

Chestnut, chestnut, a little spice of autumn!

Sončna roža, ki sva jo dobila od mamine prijateljice, bralke bloga.

A sunny flower that we have got from my mum’s friend, a reader of this blog.

Mirove koruzne palačinke, nadevane z najino marmelado; posrečena tortiljasto-sladka kombinacija!

Miro’s corn pancakes, filled with our marmalade; a very cool tortilla-like and sweet combination!

Arašidi vsepovsod Peanuts everywhere

A poznate tisto, ko nekaj časa nečesa ne ješ, ne iz kakšnega posebnega razloga, kar tako, potem te nekega dne v trgovini iznenada prešine neustavljiva želja, po glavi pa se ti začne motati začudenje, kako dolgo tega že nisi jedel, in ti ni jasno, kako je do tega prišlo, in si seveda kupiš dve vrečki, potem pa to stvar, poleg tega, da jo grizljaš tudi samostojno, vtikaš v vsako jed naslednjih nekaj dni. :)
 
Nekako taka je zgodba s temi najinimi arašidi; najprej sva jih (ozirajoč se na ta recept) skupaj s koščki hruške in ščepcem kajenskega popra vtaknila v temno čokolado, enkrat drugič pa jih je Miro (namesto sončničnih semen, ki jih pogosto uporabi takole) skupaj s porom in sirom primešal še k jajcu, ki ga je poimenoval na zaprto oko (na posnetku je seveda že odprto - zaradi večje dramatičnosti, heh).
 
No, v naslednji seriji nekaj dni kasneje (ja, bila je še ena, kaj ste pa mislili!) sva hruško izpustila, kljub temu, da mi je ta sadež v kombinaciji s čokolado nekaj najboljšega, v družbi komolčarsko predrznih in že skoraj prostaško slanih oreščkov se njegova nežnost pač prehitro izgubi, tudi če je sprva mišljena kot protiutež.

You know that thing, when you haven’t eaten something for quite a while, without a particular reason, and then you suddenly get unstoppable desire for it and you wonder how did it happen to last so long since the last time and then you bought two bags of it and put it in every dish for the next couple of days. :)
 
Something like this our story with peanuts above goes; first we put (looking at this recipe) them together with pieces of a pear and a pinch of cayenne pepper into dark chocolate, and another time Miro (instead of sunflower seeds he many times uses this way) added them together with leek and cheese to an egg that he named in the manner of a closed eye (in our language we call a classic fried egg “jajce na oko” [=an egg à la eye]), but it is not closed in the photo any more, of course, because of the drama effect, heh!
 
Well, in the next round few days later (yes, there was another one, what did you expect!) we didn’t use a pear even though it is a part of one of my favourite fruit-and-chocolate combinations, because we realised it looses all its tenderness when in company with boldly pushy and vulgarly salty peanuts, even though it is meant as its counterweight at first.

Gor ali dol? Up or down?

Mali kosmatinec na zadnjem posnetku na desni me je spomnil na Zojo, ko je bila le-ta še mlada in se njena uhlja še nista popolnoma odločila, ali bi stala pokonci ali pa bi ostala povešena.

Tako hecna je skakala naokoli kak teden, z enim gor in drugim dol, potem pa očitno spoznala, da se ju bolj splača obdržati dol in tako imeti popoln nadzor nad tem, kaj želiš slišati in česa ne. Priročno, ni kaj! :)

The furry little one on the right in the last picture reminded me of Zoja, when she was young and her ears still didn’t know whether to be sagged or stand straight up.

She was so funny for a week or so, one ear up, one down, but then she obviously came to a conclusion it is much better to have them down – so she can have a control over what she wants to hear and what not. So convenient! :)