http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/ Sat, 04 Sep 2010 03:59:23 +0000 hourly 1 http://wordpress.org/?v=abc http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-46252 Happy Easter! | Stories from Emona Mon, 03 May 2010 19:20:31 +0000 http://www.storiesfromemona.com/?p=396#comment-46252 [...] to the eyes and nose, making us symbolically experience his suffering  through that), and the potica (i.e. nut roll) and bread, symbolizing the crown of. On Palm Sunday, olive tree branches are taken [...] [...] to the eyes and nose, making us symbolically experience his suffering  through that), and the potica (i.e. nut roll) and bread, symbolizing the crown of. On Palm Sunday, olive tree branches are taken [...]

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-18316 Three kings | Stories from Emona Tue, 01 Sep 2009 09:22:51 +0000 http://www.storiesfromemona.com/?p=396#comment-18316 [...] cake came out moister than a year ago because I used the “trick” I learnt while making potica – both adding yolks instead of whole eggs, plus substituting a part of milk with 35% cream (I [...] [...] cake came out moister than a year ago because I used the “trick” I learnt while making potica – both adding yolks instead of whole eggs, plus substituting a part of milk with 35% cream (I [...]

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-4236 Easter cake from Campania | Stories from Emona Fri, 10 Apr 2009 16:50:12 +0000 http://www.storiesfromemona.com/?p=396#comment-4236 [...] about Easter food; besides baking potica, Slovenes also dye dozens of eggs (using brown onion leaves as a dye is a common practice in many a [...] [...] about Easter food; besides baking potica, Slovenes also dye dozens of eggs (using brown onion leaves as a dye is a common practice in many a [...]

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-2645 Maya Mon, 16 Feb 2009 11:40:08 +0000 http://www.storiesfromemona.com/?p=396#comment-2645 Slovenian name for carob is "rožič" (plural: "rožiči"). Slovenian name for carob is “rožič” (plural: “rožiči”).

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-2644 Zlata Mon, 16 Feb 2009 11:17:54 +0000 http://www.storiesfromemona.com/?p=396#comment-2644 Try Rocky Mountain Potica when you don't feel like making it yourself. They still make it the old fashioned way. What is the Slovenian name for carob? Is it someting like 'lechnika'? Try Rocky Mountain Potica when you don’t feel like making it yourself. They still make it the old fashioned way. What is the Slovenian name for carob? Is it someting like ‘lechnika’?

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-2498 Winter dishes (IV) | Stories from Emona Sat, 14 Feb 2009 14:54:33 +0000 http://www.storiesfromemona.com/?p=396#comment-2498 [...] making potica for New Year, I was left with some ground carob and I wasn’t sure what else could I turn it [...] [...] making potica for New Year, I was left with some ground carob and I wasn’t sure what else could I turn it [...]

]]> http://www.storiesfromemona.com/2008/12/31/the-potica-challenge/comment-page-1/#comment-651 maria Wed, 31 Dec 2008 16:28:02 +0000 http://www.storiesfromemona.com/?p=396#comment-651 i'm so glad you made this - it's an important part of your traditions i cook traditionally so often, than i get tired of it, but at least, i know what i am eating and why i am eating it! carob was my poor village ancestors' chocolate - it was fed to the pigs and children munched it for its choclatey taste. i have had carob pods straight from the tree. not the tastiest food imaginable, but it was certainly sweet - in the war times, sweets were not easy to come by you probably don't like making potica because it involves rolling out pastry (i hate that too, but i still do it these days if i have to !!!) happy new year i’m so glad you made this – it’s an important part of your traditions
i cook traditionally so often, than i get tired of it, but at least, i know what i am eating and why i am eating it!
carob was my poor village ancestors’ chocolate – it was fed to the pigs and children munched it for its choclatey taste. i have had carob pods straight from the tree. not the tastiest food imaginable, but it was certainly sweet – in the war times, sweets were not easy to come by
you probably don’t like making potica because it involves rolling out pastry (i hate that too, but i still do it these days if i have to !!!)
happy new year

]]>