Lafer

Pinzgauer Kasnock'n

400g Mehl, Salz, 60g Fett, 2 Eier, 1/4l Milch, 100g Butter, 200g Pinzgauer Käse

Mehl, Prise Salz, lauwarme Milch, Eier und zerlassenes Fett zu einem nicht zu festen Nockerlteig verrühren (Teig gut abschlagen), mit einem Löffel kleine Nockerl ausstechen (besser: durch Nockerlhobel treiben), in kochendes Salzwasser geben und kochen, bis sie obenauf schwimmen, herausheben, abtropfen lassen. In heiße Butter kleinwürfelig geschnittenen Käse geben, kurz rösten lassen, die Nockerl dazugeben, gut vermengen und kurz weiterrösten lassen. Mit etwas Pfeffer verfeinern. Varianten mit gerösteten Zwiebeln und/oder Schinken sind ebenfalls sehr schmackhaft

And here is my recipe:
Istrian
Minestrone (Istarska minestra)
Serves 8 to 10
1/2 pound romano beans, soaked overnight
1 1/4 pounds smoked pork spareribs
1 cup diced soup vegetables (carrots, parsnips, celery, etc.)
1/2 pound sweet corn kernels
1 bay leaf
1 cup small pasta shells
1/4 cup cooking oil
1 large onion, minced
1/2 cup canned peeled tomatoes
2 tablespoons vinegar
salt and pepper to taste
In a large stockpot add the beans with the pork cover with water and cook over medium-heat. When the mixture comes to a boil, remove from heat and drain the water. Add fresh water to cover the diced soup vegetables, corn and bay leaf and simmer for at least 2 hours.
When the soup is near the end of the simmering time cook the pasta separately. Heat the oil in a separate skillet over medium-heat and brown the onion. Add tomatoes, stir briefly and add to the soup along with the cooked pasta. Stir in the vinegar before serving. Add salt and pepper. You may also remove the meat, cut it into smaller pieces and return to the soup.
· Use any type leftover cooked pasta in this dish.· Reduce the oil called for by using a nonstick skillet to brown the onions."

[This entry was edited by sandiv on Tuesday, September 23, 2008 at 2:40:50 AM.]

This is a recipe for a traditional Slovenian stew. A geocacher, caching in the Slovenian mountains and stopping for a refreshment in a mountain hut would almost always come across this food.

Ingredients:
500 g of sauerkraut
300 g or a can of cooked brown beans
300 g of potatoes
A pork sausage (should be a proper Slovenian one, but others will do, too); alternatively, you can also use pork ribs
Garlic
Salt, Pepper

If the beans and the sauerkraut are not already cooked, cook them in separate pots. In a bigger pot cook the potatoes sliced in smaller pieces, together with the sausage and garlic cloves. When it is cooked, mash some of the potatoes to make the water a bit thicker. If it does not make a nice sauce (depends on the kind of potatoes), mix in also a spoon of flower mixed well with water. Then add sauerkraut and beans. Cook for another 15 minutes, and add pepper and a bit of salt. You can also cook more sausages separately (not to make the stew too greasy) and add them in the stew before it is finished so you can serve each person with some stew and a sausage.

Enjoy your meal!

A logn time in my hands therfore a long journey.
I hope, lafer feels well in his "new" boots and on the iland Krk.

[This entry was edited by Charisma on Friday, August 29, 2008 at 7:02:33 AM.]

Leider nicht im Cachebehälter "Haimhaus mini Bunker" vorgefunden :(
Gruß Tilo