The smell of local food from mountain huts

Iz planinskih koč diši po …?

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Lepo vreme čez pretekle praznike je mnoge ljubitelje hribov zopet privabilo v naravo. Planinske koče so kljub že končani sezoni ponudila odprta vrata, skozi katere je dišalo po dobri domači hrani. Kaj pa običajno ponujajo planinske koče? Poleg toplega čaja in mnogih v žganje namočenih planinskih rožic, se lahko v kočah okrepčamo tudi z domačo hrano, kot so ajdovi žganci, pečenica, jota, ričet in skutini štruklji. Seveda ponudba variira med različnimi kočami, vendar recimo, da v osnovi vsaka koča v naših gorah ponuja vsaj vse prej našteto. Ker hrano pripravljajo oskrbniki koč, moramo biti pripravljeni tudi na to, da kakšne od dobrot do našega prihoda že zmanjka.

Beautiful weather over these past holidays invited many mountain lovers to the nature. Even though the season is over, many mountain huts opened their doors through which the smell of good home cooking was coming. Mountain huts usually offer hot tea and many mountain flowers soaked in brandy, but you can also taste local food, such as buckwheat spoonbread, pork sausage, yota, barley and bean stew with smoked ham and cottage cheese rolled dumplings. Of course the offer varies between different huts, but let’s say that basically every cottage in our mountain offers at least all previously listed. Since these food is prepared by keepers of the mountain huts, we have to be prepared that upon our arrival some of the delights has already run out.
Ajdovi-žganci

Ajdovi žganci

Vse te dobrote pa si lahko pripravimo tudi sami doma. Od vseh zgoraj naštetih jedi, bi človek najdlje omahoval pri pripravi ajdovih žgancev. Zakaj? Ker mora biti ravno dovolj vode, da so ravno pravšnji – torej ne preveč in ne premalo mokri. Pa vendar je potrebnega le malo poguma in nekaj poskusov, da skuhamo ravno pravšnje – take kot uspejo mojstrom oziroma mojstricam v planinskih kočah. Pomembne pri kuhanju žgancev so tudi nekoliko večje vilice, s katerimi premešamo moko in vodo ter tako dobimo ravno pravšnje kroglice. Pa poskusimo. V srednje veliko posodo vlijemo približno 1,5 l – 2 l vode, ki jo dobro solimo in počakamo do njenega vretja. Nato v posodo stresemo približno četrtino kile ajdove moke (dovolj za dve osebi), z ročajem kuhalnice v moko na sredini naredimo približno 2 centimetra veliko luknjo, pokrijemo ter na nizki temperaturi kuhamo približno 20 minut. Potem previdno v posebno posodo odlijemo vodo – bolje jo je odliti več kot pa premalo, saj jo dolijemo še vedno lahko. Ne smemo namreč pozabiti, da vode ne sme biti preveč, saj lahko tako dobimo le eno veliko kepo kuhane moke, kar pa seveda ne želimo. Moko in vodo z večjimi vilicami mešamo toliko časa, da se moka sprime v kroglice. Za konec pa žgancem dodamo še ocvirke, ki žgance naredijo še okusnejše.

All these treats can also be prepared at home. Of all the dishes listed above, one would hesitate longest in the preparation of buckwheat spoonbread. Why is that? Because žganci, as we call it in Slovenia, should be cooked with just enough water to be right. But it takes only a little courage and a few attempts to cook them just right. When cooking buckwheat spoonbread it is also very important to use slightly larger fork which enables us to mix flour and water into the perfect texture. Boil 1.5 liters -2 liters of salted water, then put a quarter of a kilogram of buckwheat flour in boiling water, with the handle of a wooden spoon make a hole in the middle of the flour and then cook about 20 minutes at a lower temperature. When it is cooked comes a very important part of the process – you need to pour out as much water as you can, pour it in a special bowl in case you will need it later. Remember, there must be just enough water to get the perfect mixture of flour and water. For stirring use a bit larger fork and don’t forget to dress žganci with cracklings which make them even tastier.

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