A Lavish Sunday Lunch with a Slovenian Touch

Bogata z vlakninami iz cvetače, pora in peteršilja.

Estimates for 1 serving (1 of 4 people). Actual values may vary.

1. Gently sauté the sliced leek, some of the onion and a clove of garlic in a little sunflower oil until fragrant.
2. Add the cauliflower florets and diced potato, cover with water and cook until the vegetables are completely tender.
3. Blend the soup until smooth with a hand blender and thin it with a little cooking liquid if needed.
4. Finely chop the parsley with a little oil and use it to garnish the soup just before serving.

Veliko beljakovin in vlaknin zaradi piščanca, zelja ter korenja.

Estimates for 1 serving (1 of 4 people). Actual values may vary.

1. Brush the chicken thighs with oil, chopped garlic and parsley, then place them in a roasting dish with some sliced onion.
2. Roast at 190°C for about 50 minutes, basting several times with the juices from the roasting dish.
3. Slice the cabbage into thin strips, grate the carrots and braise everything with onion and a little oil; add a splash of vinegar towards the end.
4. Pour hot water over the mlinci, drain them and toss with the pan juices, then serve with the roast chicken and braised cabbage.

Jabolka in orehi prispevajo vlaknine ter nenasičene maščobe.

Estimates for 1 serving (1 of 4 people). Actual values may vary.

1. Peel and grate the apples, then mix them with the sugar, cinnamon, breadcrumbs and roughly chopped walnuts.
2. Lightly brush the strudel pastry sheets with oil and layer them two sheets thick for each strudel.
3. Spread the filling over the pastry, roll it up into a strudel and place it on a baking tray.
4. Bake at 180°C for about 30 minutes, until the strudel is nicely golden, then let it cool slightly before slicing.