Recipies
The recipes you can use to prepare a rich lunch consisting of typical Posavje dishes.
Recipes for traditional Posavje dishes
The particularities of the culinary traditions of the Posavje region have been preserved in their essence to this day in certain locations, but many restaurants prepare these typical dishes in a more contemporary way or shape.Some of the recipes come from a selection of traditional dishes featured in the cookbook written by Ida Intihar, who involved various collaborators, associations and experts from Posavje in the process of compiling and writing down these recipes. Her book focuses on dishes that do not contain much meat, flour-based dishes, štruklji rolls, groats, various cereals, and cultivated and forest fruits. One of Posavje’s most characteristic ingredients featured in the book is the so-called pregreta smetana (“overheated cream”, a type of reduced slightly caramelised cream) from fresh farm milk used in many regional specialties. People used to cook and bake a lot on festive occasions, to mark special events or during key farm chores. The other recipes were originally published in the book Okusi Posavja (Tasting Posavje) by Lea Kužnik and Marjetka Rangus.
Of course, there is no lack of meat in today’s cuisine of Posavje: the main focus is on Krško polje pork, capon is another specialty, followed by duck and goose, etc., as well as fish prepared in a variety of ways.
Keep on reading to find recipes that will allow you to make a lavish lunch consisting of typical dishes from the Posavje region.