Pražene Gobe z Jajci#EattheWorld

Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

Serves One
Ingredients
1 Small Clove Garlic — finely chopped
1 Medium Onion — finely chopped
3 -4 Mushrooms — sliced
1 Tablespoon Parsley — chopped
2 Large Eggs
Salt & Pepper to taste
Olive Oil for frying

Method

Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 

Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .

Serve hot. Enjoy .. Bon Appetit!! 
Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World

Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: Šelinka, A Slovenian Celery Stew  

Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  

Sneha’s Recipe: Pražene Gobe z Jajci#EattheWorld 

A Day in the Life on the Farm: Zganci (Poor Man’s Food)

Šmorn With Raisins - A Slovenian Pancake#EattheWorld

This is one dish that I really enjoyed for breakfast when I visited Slovenia. This is also had for supper/dinner with a fresh salad... which makes light and delicious meal!

Šmorn (shmorn) a Slovenian-style buttery, double-fried, pancaken it's a traditional Slovenian breakfast/brunch. It’s something of a cross between a crepe and a pancake. It is very easy to make and children will love it.

Serves One
Ingredients
2 Large Eggs - separated
¼ Cup Whole Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Sugar
2 Tablespoons Butter
¼ Cup All Purpose Flour
1/8 Teaspoon Salt
¼ Cup Raisins
¼ Cup Rum
Icing Sugar - for dusting the top
Method

Soak the raisins in rum till it covers and let it sit at least for half an hour. 

After that drain all the rum in a strainer and let it drain any excess moisture.
Separate the egg whites and yolks. 

Beat the egg whites till soft peaks.

To the yolks add the salt, sugar and vanilla and milk and whisk till well blended. 

Then fold in the egg whites, little at a time till no white patches are seen. 

The pancake batter is ready!

Heat a 6" dia skillet with 1½ tablespoons butter. Heat until the butter starts to bubble, then pour in the batter mixture, tip the pan back and forth until the bottom is completely covered with an even coating of batter. 

Sprinkle the drained raisins on top. Let is cook on low flame, covered for 5 minutes on one side or until the batter is firm and the edges begin to brown, then turn.

To flip take this on to a plate then flip it back into the pan.

Before adding the pancake back add ½ tablespoon butter and then add the pancake, let it cook till the other sides is golden or has a pretty uniform toast color or has browned, uncovered, although this side will be spotty as the šmorn will crinkle a bit while cooking.

Transfer this to a serving plate.

Dust/sprinkle with icing sugar. 

Enjoy this with jam of your choice and a cup of coffee or tea. This is served open-faced. 

Fruit jams and jellies work well as a filling. So does butter and a sprinkling of cinnamon sugar.

Labels: Eat the World, Slovenia, Pancake, Brunch, Raisins, International Cuisine,,Serves One

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Slovakian Garlic & Potato Soup (Cesnaková Polievka) 

Sneha’s Recipe : Šmorn With Raisins - A Slovenian Pancake 

Magical Ingredients: Granadir 

Pandemonium Noshery: Mäso v Chreňovej Omáčke - Meat in Horseradish Sauce 

Cultureatz: Štefani Pečenka: Meatloaf with Hard-Boiled Eggs 

Kitchen Frau: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon) 

A Day in the Life on the Farm: Hemendex