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Slovenia, officially Republika Slovenija (The Republic of Slovenia) is a country bordering the Adriatic Sea that lies in Southern Europe and forms part of the historic Central Europe. It separates Italy from Croatia and forms the border of the Balkan region. The capital, and largest city is Ljubljana and the official language is Slovene. Like all of Mediterranean Europe Slovenia has been populated since early times. The earliest settlers being Illyrians and Celts along with Greeks colonists. The region was conquered by Rome in its push to Trans-Alpine Gaul and after the fall of Rome the country was settled by Slavic peoples in the 6th century CE who formed the principality of Carantania during the seventh century. In 745, Carantania was incorporated into the Carolingian Empire. Briefly, during the eighth century emerged as a regional power, but was destroyed by the Hungarian invasions in the late 9th century but became an autonomous region again in 976 when it was made the sixth duchy of the Holy Roman Empire. As a bulwark to the empire the Slovene lands, by the 11th century had been split into the regions of Styria, Carniola and Friuli (a division that remained until the end of the First World War). During the 14th century, most of Slovene Lands passed under the Habsburg rule. After a short French interim between 1805 and 1813, all Slovene Lands were included in the Austrian Empire and this is the period where a distinct Slovene identity emerged. During the First World war Slovenia was the site of many major offensives in the Italian Front. ith the collapse of the Austria-Hungary in 1918, the Slovenes initially joined the State of Slovenes, Croats and Serbs (which subsequently became Yugoslavia). However, the western part was assimilated by Italy and Carinthia became part of Austro-Hungary. In April 1941, Yugoslavia was invaded by the Axis Powers and, as a result, Slovenia was divided between Fascist Italy, Nazi Germany and Hungary. This led to the emergence of a resistance movement led by the communists and the Slovene partisan guerrilla managed to liberate large portions of the Slovene Lands. Yugoslavia was re-established after the end of the Second World War and Slovenia became part of the Socialist Federal Republic of Yugoslavia. In 1990, Slovenia abandoned its communist infrastructure, the first free and democratic elections were held and the DEMOS coalition defeated the former Communist parties. The state reconstituted itself as Republic of Slovenia. Slovenia joined NATO on 29 March 2004 and the European Union on 1 May 2004. Slovenia was the first post-Communist country to hold the Presidency of the Council of the European Union, for the first six months of 2008. Currently, Slovenia is a member of the European Union, the Eurozone, the Schengen area, the Organization for Security and Co-operation in Europe, the Council of Europe and NATO. Slovenian cuisine is an admixture of Mediterranean and Slavic influences along with Austrian influences (particularly in terms of cakes and desserts). Other dishes originate in the Ottoman Empire and come to Slovenia by way of its Yugoslav heritage. The country has a diverse culinary heritage, which is demonstrated in the range of dishes available. |
The alphabetical list of recipes from Slovenia follows (limited to 100 recipes per page). There are 17 recipes in total:
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'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
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