Mill Days: Restaurant Week
In Slunj Mills Day Restaurant Week is an event by which we celebrate tradition of milling from September 16th to September 22nd, 2024.!
Tradition of milling has a long history in Slunj, Croatia. In Rastoke in Slunj, first mills were built on 3-5 meters high waterfalls in order to use natural power of water to run the millstones. Stone mills were powered by water to grin the grain between two large stones. There were at least 2-3 mill stones in each mill in order to separate grinning white from black flour.
Explore the cuisine of the Slunj region! From September 16th to September 22nd, 2024, visit
and give a try to dish made with flour that has been milled on a watermill. In the photo gallery, check out the menus for the Mill Days Restaurant Week
If you would like to try your hand at cooking dishes made from homemade flour, you can buy flour from the spoon mill directly from miller at Jarebovi mlinovi or in the store Š´mek in Rastoke in Slunj.
In Slunj, one of favorite flour dish is Apple Strudle. We share an old fashioned recipe with you:
Apple Strudel
Flour 0,50 kg
Oil 0,30 lit
Apples 1,20 kg
Egg 1 kom
Sugar 0,15 kg
Cinnamon
Graund sugar
Salt
Mix flour, salt, and oil in a big bowl. Slowly pour the water into the flour mixture, stirring as you pour. Work the flour in with the spoon, until a dough forms and you can work it with your hands.
Slam the dough onto the counter a few times. Shape the dough into a smooth ball. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil.
Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature.
Roll out the dough with a rolling pin on a lightly floured counter. Flour the counter and the dough every now and then while rolling. Continue stretching the dough on the tablecloth using your hands.
Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent.
When finished, the sheet of dough should have a rectangular shape, with the shorter edge fitting the baking sheet lengthwise plus an inch on each side overhang.
Add your filling of choice, most of the time the filling is placed only on one half of the strudel dough.
Fold in the sides of the dough over the filling to prevent the filling from oozing while rolling. Using the tablecloth underneath, roll the dough, starting at the end with the filling.
Transfer the dough to a baking sheet and brush with melted butter. Put the baking sheet in the center of the preheated oven and bake it – for most strudels baking time is roughly 1/2 hour at 190 °C.
When the crust turns golden, the strudel is ready. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with sugar powder.
Enjoy your meal!
To find out more about Mill Days in Slunj in Croatia, please follow the link: Mill Days 2024