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Mit - UVK_Sinfo_2008_04April_1 - Index

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krapi filled with cheese accompanied by grilled porcini mushrooms.
And now the key question: what is the trademark of the Pri
Boštjanu inn?
It is not zaseka and sausages, nor home-dried lean meat in
cold cuts. And neither is it homemade bread, as good as it is
and although regular customers and friends get half of loaf on
their way home. The trademark is the service of the main dish: a
few centimetres thick trunk of a tree, including bark, varnished
and prepared as a plate. On it, there are neatly arranged fried
sausages, black pudding, sauerkraut, turnip, žganci (hard-boiled
corn mush) and roast potatoes. If it is not a slaughtering season,
sausages are replaced by nice pieces of roast meat roasted in an
oven or a bread oven, as well as succulent minced meat. The ham
tastes delicious, too. Roast potatoes and a salad round off one
of the most genuine meat flavours in the Gorenjska region. But if
you would like to eat ham, you have to order it in advance, since
there is not always enough in the oven due to demand.
The specialty of housewife and chef Joži is cheese krapi, dough
pads which would be also called žlikrofi in other regions of
Slovenia. They are filled with homemade cheese filling and
go perfectly with grilled meat and strong porcini mushrooms.
Krapi accompanied by other mushrooms do not taste less good
either. Joži Bernik and her husband take care that their inn stays
traditional in all aspects: not only is the inn owned by a family
which strives to feed and keep their guests satisfied, it is also
family friendly, where families feel especially good. In the vicinity
of the inn, there is a playground to take care of children’s safety
and fun.
The Delo central publishing house was organizing public cooking
competitions for a decade and challenging experienced cooks
to compete for gold, silver and bronze spoons and for the cook
of the year blue ribbon award in the grand finale. In the semifinals
with twelve competitors, Joži Bernik won a bronze spoon
she still likes to boast about. Now, there is not much time for
competitions since they renovated the inn and kitchen, and there
are not enough hands to help around lunchtime.
So she has to stay up until the early hours if she wants to bake a
few loaves of bread and a potica or two. Such classics go like hot
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cakes no matter how plentiful the lunch is. Joži is not satisfied only
with potica, štruklji and pancakes; she also likes to try her hand at
cakes. My personal favourite is her last confectionery invention:
a dessert called Dreams. When waiting and thinking about what
will come to the table, you have not the slightest idea what to
expect; you prepare yourself for fluffy and sweet whipped egg
whites. But what you get is really an invention: on a circle of soft,
juicy and dark chocolate sponge cake there is a firm, cold and
very delicious yoghurt custard containing fruit decorated with an
extremely thin dried apple slice. This small tower is surrounded
by apple puree containing almost no sugar, and is so fresh and
delicious it almost makes you scream for another one, except
you feel awkward since you have already eaten a typically large
Gorenjsko lunch. With a few glasses of the home-made house
wines. And now? Up onto Križna gora hill and then back for
another round!
refreshing apple dreams.