torek, 02. avgust 2011

Ocvrti sir
Fried cheese


Tale ocvrti sir sva pripravila nekaj dni nazaj. Začinjen je, seveda, z Mirovim humorjem, ostanki zastavic z najinega rojstnodnevnega žura in njegovim doma zvarjenim pivom, ki smo ga tudi letos prvič poskusili prav ob omenjeni priložnosti, tako kot lansko leto na primer.

We prepared this ocvrti sir few days ago. It is, of course, spiced up with Miro’s humour, with little flags remaining from our birthday party and with his home-brewed beer that was once again tried at that occasion for the first time in the season, like last year for example.


V naših gostilnah je ocvrti sir, poleg dunajca, najpogosteje na menijih in velja za nekakšno hitro prehrano. Če kdaj razmišljaš o tem, da bi ga naročil, tvegaš, da boš izpadel popolnoma neizviren in dolgočasen. :)

Ob navdušenju, ki ga je nad to poslastico na svojem blogu pokazala Ana iz Portugalske, ko se je pred kratkim kar nekaj časa potepala po naši deželici, sem začela razmišljati malo drugače.

Škoda, kaj naredi samoumevnost. In ker je res dober, zakaj mu ne bi peli slavospevov! :)

Da je nezdrava hrana? Hja, vse je odvisno od priprave, sestavin, prilog, odnosa do hrane in, kot vedno pravi moj dedek, zmernosti. :)

Nisem pa nikjer našla podatka, od kod izvira ocvrti sir. Se mi dozdeva, da je to srednjeevropska zadeva. Ali se motim? Zanimivo bi bilo vedeti kaj več.

Beside dunajski zrezek (wienerschnitzel) ocvrti sir is the most common dish in gostilnas all over Slovenia and it is somehow known as a fast food here. If you ever think about ordering it you risk to be considered as completely unoriginal or boring. :)

Ana from Portugal recently spent quite some time here in Slovenia and on her blog she shows a lot of enthusiasm over this delicacy that she had found here. When I read that I started to see things in a different perspective.

Too bad about the things that are taken for granted! And because ocvrti sir really is so good, why wouldn’t we speak high of it! :)

It’s unhealthy food? Hja, everything depends of preparation, ingredients, what you serve along with it, in your attitude towards the food and, as my grandpa always says, moderation. :)

But I haven’t found any information about the origin of ocvrti sir. It seems to me that it’s our, central-European thing. Or am I wrong? It would be interesting to know more about it.

5 komentarjev:

  1. Nisem prav počena na ocvrt sir, ampak tvoji posnetki tako zapeljivo dišijo...

    OdgovoriIzbriši
  2. sometimes we are so used to things we've grown up with, we don't even see them anymore! :)

    your version of fried cheese looks delicious! now i'm hungry and missing slovenia...

    OdgovoriIzbriši
  3. Ti vajini siri zgledajo prav zabavno :))) Tudi sama ne vem od kod izhaja in res gledamo nanj kot nekaj, kar se dobi za vsakim vogalom. Včasih si je nujno potrebno privoščiti kaj takega.

    OdgovoriIzbriši
  4. Ali veš, da če daš v olje med cvrtjem kakšno vejico rožmarina skoraj za polovico zmanjšaš vsebnost nezdravih radikalov v ocvrti hrani? To je dokazano.
    In na ta način si lahko večkrat pripraviš ocvrto hrano doma, brez slabe vesti, da je nezdrava :)

    OdgovoriIzbriši
  5. Mojca in Vladuška: hvala! :)

    Ana:
    Ha, see what poor little ocvrti sir caused! :))

    Darsi:
    Ne, nisem vedela, ampak zanimivo! Se pa kakšne rožmarinove vejice pri nas pogosto takole čmarijo zraven. :)

    OdgovoriIzbriši

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