Favourite dishes of Odprta kuhna

It feels like winter has been here forever and we can hardly wait for spring and the 8. season of Open Kitchen. To help you get through these cold days, we looked through the dishes that have appeared in the Open Kitchen in the past years and prepared three recipes that will warm your tummy.




Pineapple Warm Lemonade
(Experiment - no art = no fun)

1 to 2 lemons (depending on the juiciness)
1 pineapple (we won't consume everything) or fresh pineapple diced
1-2 teaspoons of sugar
a handful of fresh lemon balm
hot water

Squeeze the lemon and pour 0.4 dl of the juice in the glass. Cut the pineapple's top off peel it and cut to pieces. Mix the pieces in a mixer and add enough water to have a puree. Matej advises adding a teaspoon or two of sugars to make the flavours taste better.

Pour 0.6 dl of puree to the glass where you already of lemon juice. Put the lemon balm into your palm and clap your hands. This way the essential oils will be released and the lemon balm will be divinely scented. Add to the glass and pour hot water over everything and mix.




(Abi Falafel)

3 potatoes
2 onions
5 cloves of garlic
one-fourth of the cauliflower
150 g brown lens
1 larger carrot
1 of liter vegetable broth or boiling water
olive oil
curry powder
salt and pepper
mixed nuts (almonds, pine nuts, cashew nuts, peanuts, hazelnuts)
a bouquet of fresh coriander
sour cream
toasted pie bread

Peel the onions and finely chop. Wash the lens. Peel the potatoes and cut them into cubes, chop the cauliflower to small pieces, peel the garlic and rub the pods with the warm part of the knife. Peel the carrots and grate them roughly.

Put a thin layer of olive oil in the pot and set. Put onions and garlic the pot and add half of the lentils. Pour over with water or soup base. Add all vegetables except carrots.

When the vegetables are cooked, mix the soup with a stick mixer until smooth. Add the rest of the lentils and grate the carrots, salt, pepper and season with curry. Cook for another 20 minutes.

Crunch the mixed nuts and fry the gold in a small pan of olive oil. At first, nothing will seem to be happening in the pan, but then the nuts will quickly start to change colour, so be careful not to fry them.

Arrange cooked soup ​​into soup bowls, sprinkle with toasted nuts and chopped coriander. Add a tablespoon of sour cream and toasted bread.




(Gostilna pri Škrubiju)


500g flour (half sharp, half smooth)
2 eggs
1-2 tablespoons oil
water as needed


500 g of dry pears


2 tablespoons butter
3 tablespoons breadcrumbs
1 tablespoon of sugar
cinnamon powder


First, we start with pear stuffing. Dry pears are cooked on the water first, then you remove the stalk, fly and the foot. Grind them twice in the meat cutter. The mass must be homogeneous and smooth to maintain its shape. We make balls as large as smaller walnuts.

Mix the dough out of flour, eggs, salt. Add some water if needed. Divide the dough into two pieces, rolling each into a sheet as thick as a noodle dough. Separate two or three fingers and add stuffing. Cover with another dough sheet, squeeze the dough between the balls, and use a serrated roller to cut the dough off the balls. The edges of the dough are pressed again to squeeze the air out and the upper and lower layers of dough stick together.

Cook the noodles in a lightly salted pan for 10 minutes.

Heat the butter on a pan, fry the breadcrumbs, sugar, and cinnamon and pour the noodles with this topping.


Bon appetite!

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