Cooking with Cleveland Kurentovanje 2022 

Recipes

Here's the ingredients list for our two cooking demos this year so you can shop ahead of time. If you find it difficult to 'bake along with' the live stream, the video will be available after the initial stream so that you can rewatch, pause, and play at your own pace.

 

Recipe #1: Prekmurska Gibanica by Michelle Pušič Ryall

Ingredients:

 

  • 1/4 cup of melted butter

  • 454g box of store bought phyllo dough

Shortcrust Pastry Dough

  • 200g Flour

  • 100g butter

  • 1 large egg

  • 1 Tablespoon Sugar

  • 1/4 tsp salt

  • 2 tsp’s baking powder

  • 1 package vanilla sugar

Poppyseed Filling

  • 300g  poppyseeds (ground)

  • 3 Tbsp’s sugar

  • Zest from 1/2 a lemon

Cottage Cheese Filling

  • 500g (dry) cottage cheese

  • 3 Tbsp’s sugar

  • 1 package vanilla sugar

Walnut Filling

  • 300g ground walnuts

  • 3 Tbsp’s sugar

  • 1 Tbsp Rum

  • 1 package vanilla sugar

Apple Filling

  • 4 x peeled & grated green apples

  • 1 tsp cinnamon

  • 1 Tbsp lemon zest

  • 1 Tbsp lemon juice

  • 1 package of vanilla sugar

  • 3 Tbsp’s sugar

    * optional: add 1/4 cup raisins that have been soaked in rum

Cream Sauce

  • 200g Sour cream

  • 2 Tbsp’s icing sugar

  • 2 x large eggs

Directional Notes

Bake in a 350 degree oven for 1 hour.

 

Recipe #2: Rolada by Mark Tomc

Ingredients:

 

Batter

  • 10 Eggs

  • 10 T Sugar

  • 1 Packet Baking Powder (Podravka or Dr. Oetker (1.5 t) 

  • 10 T Flour

  • 1-2 T Rum (Optional) 

Materials

  • Parchment paper

Filling

  • Desired flavor Marmalade or Jelly

OR

  • 2 Sticks Butter, very soft unsalted butter

  • 1C Powdered Sugar (Plus a little more)

  • 1 t cocoa powder

  • 1 t coffee (Turkish powder coffee) (Optional) 

  • Rum (optional) 

Instructions:

  1. Separate the yolks and the whites. 

  2. Start mixing yolks on medium speed and add sugar and rum (optional)- mix for 20 minutes. 

  3. Sift flour and baking powder and add to yolk mixture and fold in flour with baking spatula by hand. Beat egg whites- not too stiff and add to already beaten yolk and flour mixture and fold all together with baking spatula by hand. Line baking sheet- 13 x 16- with parchment paper-(I butter the baking sheet to make the paper stick and easier to handle when pouring in the batter. 

  4. Bake on 350 for about mx 30 minutes--All depends on how your oven operates. Remove cake with parchment paper and put on kitchen cloth. Remove the cake gently from parchment paper. 

  5. Turn the cake over (wait 10 minutes to cool) and with the parchment paper roll the cake and wrap with a towel and let sit. 

  6. During this time prepare your chocolate cream (combine all ingredients) or wait until the cake has cooled to fill with either chocolate cream or marmalade. 

  7. Gently unroll the cake. 

  8. Spread the cream filling or marmalade all over the cake- not to heavy on the edges as it will ooze out. 

  9. Roll back up with parchment paper and you can keep it in the kitchen towel or foil and put it in the freezer.