Hi Friends,

In this week’s newsletter I share:

• My research on Slovenia

• Our latest podcast episode: Well-being Part 2

• What our past podcast guest Anna Voloshyna is up to (currently in the Ukraine)

• Recipes for Zlikrofi (traditional Slovenian dumplings)

Slovenia: A Country I haven’t seen yet-but its rivers and stories have me hooked!

In a recent episode of In My Kitchen with Paula, I had the pleasure of speaking with Michael Motamedi (episode 32)—former MasterChef Canada contestant turned full-time traveler and host of the No Fixed Address podcast.

Michael shared his experience in Slovenia, highlighting its rich culinary landscape and natural beauty. He recounted experiences like fly fishing in pristine rivers, foraging for mushrooms and dining at a Michelin-starred restaurant where the chef sources ingredients right from his own village.

What stuck with me was how he described Slovenia as a place where

“the food is absolutely insane”
and the landscapes are some of the most beautiful he’s ever seen.

This led me down a rabbit hole researching Slovenia—brimming with its own rich traditions and flavors.  I thought I would share what I found with you here!

Slovenia is a country that is home to alpine cheeses, fresh trout, foraged herbs, handmade dumplings, and simple meals built around what the land gives that day. It’s also a place where food, nature, and storytelling seem to live in harmony.

🥟 The Story Behind žlikrofi

When I looked into the cuisine of Slovenia, this dish came up over and over: Idrijski žlikrofi—small dumplings from the town of Idrija. These are no ordinary dumplings: they’re so beloved that they’ve earned Protected Geographical Indication status in the EU in 2010.

The dough is rolled thin and cut into squares, then filled with mashed potatoes, sautéed onions, a bit of pork fat or pancetta, and marjoram. They’re folded into little “hat” shapes.  Traditionally, they’re served with a lamb stew called bakalca, though I also read they are fantastic with just melted butter and breadcrumbs too.

What I love most is how these dumplings tell a story. Their origin is a little uncertain but one theory is they were originally brought over by the german mining families. They’ve been passed down for generations, and the fact that there’s an official recipe now just shows how much value is placed on heritage in Slovenian cooking.

It’s this kind of food that reminds me why I started In My Kitchen in the first place: to tell the stories behind what we eat, and to preserve the wisdom tucked into recipes passed from hand to hand.

I have included a link below to the original PGI recipe, and I also found a simplified version too. I’m planning to try making žlikrofi myself soon (fingers crossed I can get the shape right!). If you’ve ever made them—or try these recipes—I’d love to hear how it goes.   

🎣 Where The River Feeds The Table

When I chatted with Michael, the catalyst for my deep dive into Slovenia, was when he talked about staying in homesteads where you could also be provided with fly fishing guides.  I am a very very beginner fly fishing person.  Like many, I watched a River Runs Through It back in the day and between the beauty of Brad Pitt and the artistry of fly fishing I was hooked.  One of the most surprising things I uncovered while researching Slovenia? It’s a fly fishing paradise.

The Sočca River apparently is a turquoise coloured river winding through the mountains, home to the elusive marble trout. But there are also lesser-known rivers like the Unica and Sava Bohinjka. What really struck me is how food and fishing go hand in hand here. 

There seem to be many guesthouses where the same folks guiding your river outing are also baking bread, serving their own cheese, and pouring a glass of wine from the neighbor’s vineyard.

For me, it’s not just about catching fish—it’s about moving slowly, noticing things, and letting the landscape feed me in every sense i.e SAVOURING.  Also, the perfect trip to put my signature character strengths into action….

Eps 34: Whip Up Well-Being Part 2

What if your best travel companion isn’t your passport but your personality?

What Are Our Past Podcast Guests Up To?

Remember Anna Voloshyna? Eps 31 Culinary Activism: Anna Voloshyna's Journey from Ukraine to California Well! Anna is in the Ukraine right now, researching for her next cookbook and she will be cooking for the soldiers on the front lines. It is captivating following along on her instagram account @annavoloshynacooks

Recipe Highlight: ZLIKROFI (SLOVENIAN DUMPLINGS)

Traditional Zlikrofi Recipe

This recipe is from the Slovenian Kitchen Blog - good luck!

Simplified Zlikrofi Recipe

This recipe is from Chat GPT and the sources are a combination of The Slovenian Kitchen Blog and Jernej Kitchen (great step by step instructions and photos).

For the dough:

• 2½ cups all-purpose flour

• 1 egg

• Pinch of salt

• A little water, as needed

For the filling:

• 3–4 medium floury potatoes, boiled & mashed

• 1 small onion, sautéed

• ⅓ cup minced pancetta or lard

• 1 tsp marjoram

• Salt and pepper to taste

Roll out the dough thinly, cut into small squares, place a bit of filling in the center, and fold into a “hat.” Boil in salted water until they float. Serve with lamb stew—or just brown butter and a sprinkle of fresh herbs.

Happy Travels and Happy Cooking!  

P.S If you have been to Slovenia and have any recommendations for me please hit reply to this email, I would love to get your input.