Niste naveli koliko ste jabuka koristili za ovaj kolač. Hvala. Pozdrav iz Beograda.

Good afternoon, could you please convert it to European measurements. I'm trying to figure out how many grams are 1 cup of sugar and how many milliliters are 1 cup of oil? Thank you. greetings from Croatia 🤗🌼

Great to see the distillery. Your chocolates and liquor is delicious! When I am next time in Dolensjke I will visit again

My mother in law from Croatia makes these also. Also known as Cevapcici in Croatian as well. I think the only difference may be she uses Vegeta instead of table salt.

Može li na srpski prevod ili hrvatski

Thank you for your presentation from your new subscriber from B.C.Canada! To bad ,here is 2 am but later in the morning I will prepare čevapčići for my dinner,tonight!.lijepi pozdrav ,Ana🇭🇷🇨🇦🫶

Radenska ??? Kje si nasel Radensku?

I must try this. Looks so good

Last time I made these, they came out very dry. What do you recommend I do to keep them moist?

What type of tablecloth are you using?

My dad told me my great grandma would make these for my him. I never got to meet her. I'll be making them for my dad again! Thank you!

I am so excited that I found your videos Michelle! All my childhood favorites and more! This weekend's Father's Day menu is going to be a nice surprise for Ocka!

Pozdrav iz prekmurja❤❤❤

Have to ask: did you mom ever make a dish using soft white bread cut in cubes mixed with egg, (milk or possibly sour cream), chopped parsley and onion and fried or baked (can't remember), served with homemade apple compote? One of my favourites! I'll have to write to my mom in Canada and ask her if she still has the recipe. This bread looks so delicious. Would have never thought to bake it in a covered cast iron Dutch oven! An epiphany for me!

Yes, this is what my mom often made instead of the noodles! I thought it was called kaša but wasn't sure. Now I know I was right. This is like the German Spätzle. Such soft pasta in soups. Really good!!

Oh my goodness! I still make these! We call them češpovi knedelnji (ya, I know German sneaking in like it does close to the Austrian border). I use sour cream instead of butter. Sadly, we don't see the smaller prune plums very often in Australia, so I cut the larger plums in half or use apricots. So good and hard to just eat a few, but then reality hits when you step on the scale!

Potica was a tradition at Christmas time in our house. We added sultanas and cinnamon. So good with a cuppa!

My kids, especially my son, loves palačinke! I remember I had them once in a restaurant in Slovenia and they were baked with a blueberry and walnut sauce. Amazing!! I've never been able to find a recipe for that sauce. I think the recipe called for a sweetened cottage cheese filling as well. It was a restaurant in Zavodnje.

This was a staple at our house. Goveja juha z domači rezanci. My mom sometimes got lazy and grated the dough into small lumps instead of making the noodles.

A breakfast favourite at our house. I liked it with a bit of sugar and cinnamon and some canned peaches on the side.

Oh man! I used to eat these while vacationing in Slovenia. Sem izredno uživala tiste z marelično marmalado ali z jagodnim marmalado. To so bili časi!! Res moram se potruditi, da jih sama spečem! Kako čedno mamo imate!!

We have a lot in common, Michelle. I'm a bit older than you but my upbringing was a lot like yours, albeit in Vancouver. I too didn't speak much English when I entered Kindergarten. No ESL classes in those days! Speaking Slovenian did help me learn several languages later in life, though. I majored in foreign languages in university and became a secondary school language teacher. Sem tudi večkrat bila v Sloveniji na poletne počitnice. Me veseli, da sem vaš kanal našla na You Tube. Upam, da se bom še kaj naučila glede kuharstvo, Slovenian style!

Pozdrave vam pošiljam iz Avstralije! Ja, dobra si!! Res fine recepte nam kažeš in se spominjam kako je tudi moja mama iste obroke kuhala. Odraščala sem v Vancouvru vendar živim že 14 let v Avstraliji. I'll check back often! Adijo za enkrat!

What was that first filling, I love walnuts and it looked like a walnut filling

Im roumanian and we still do this

I know they are supposed to be sausages, but as an American, I think they would make a great burger too. I can see myself eating them on a potato roll with ajvar.

My boyfriends family is Slovenian and I’m so glad to have found your channel! I’m making these for them for Mother’s Day and hope they like them!

Are you from Slovenia? Slovenia is a beautiful and underrated country full of friendly people. I hope that I'll make it Slovenia soon. 🇸🇮

Ohhhh thank you Been looking for this recipe for soo long

How many do we get for this recipe❤

This reminds me of my childhood in Georgia. I used to do it every easter ❤❤❤

Where can I buy the aprons that look like national costume?

yum. Nanna's noodles. I'm going to make these. :)

Do you have your mom's sausage recipe on here? I recently bought a grind/sausage maker for my stand mixer and would love to try making sausage that my uncle made. All i know is it had marjoram and lots of garlic.

Best video ever Quick and straight to the point…. Well done👍

Where to buy the noodle maker?

Fabulous thank you soooo much!

Is there any footage playing ???

Yum Brings back memories. it's a long time since iv'e had it.

Can you blow the egg whites and yolk out

Can pastry dough be used instead of phyllo dough?

I used to eat alot of palačinke Growing up in a Bosnian house hold. My mom made them w jam and euro cream. Thanks for sharing ❤

I am Bosnian we love this .home made is better because store bought one comes with crappy orients

I tried these in aa Turkish cafe one evening in Frankfurt Germany and and yes they were very tasty. No I can try your recipe, so Thanks.

Hello, thank you ! Do you know how to do this with something else then nylon tights, as it is plastic I think we can not eat it safely if used this way. Cheese clothe perhaps ? Thank you !

you split the dough. does it make 2 studels?

Sweet as!!!

my nana is from Savar and my Deda was from Skpoje Macedonina both spoke serbo Croatian he was eastern orthodox she was Cathloic anyway when they came to NY in 1969 to escape Tito they had 7 kids living with them in a crowded apartment in Hells Kitchen both of them Got Good paying Uninon Jobs he was drove all around the streets at 3 am till 12 pm picking up garbage and making good money i think 20 an hour and Nana was worked as a cleaning lady in the highrises including Carnige Hall and Rockfeller Center and she made about 15 an hour and both would take the Train to home Feed their kids Nana made stuff she had known as a girl like Goulash and Shrimp Skampi Palacinke Fritolas potatoes with olive oil and green beans all good stuff it kept the kids including my dad fed that is the Context they moved to Maspeth Queens in 1974 got a big house my 4 aunts and 2 uncles were fed my Dad at 17 years old gets a job working in a Old School Italain Deli because my Deda knew the owner and were friends within 6 months of my dad working there he is Manager of the entire Deli so in charge of staff and ordering stock testing out the food and when he got home if didn't bring back Pizza or Takeout he would make the goulash too when my dad and grandparents moved to California in 1986 they kept the properties in new york including 3 apartments and their house moved to San Pedro when my dad is at a party at UCLA 1989 he met my mom she was a friend of a friend that knew my dad and they hit it off imeditley and on April 12th 1991 they Got married my dad got a job as a Teacher working for LA UNIFIED and mom worked with a certain Animation Studio that had a Mouse and a Mermaid rhymes with hisknees in 93 they had me 92 they had my big sis 96 my little bro 98 and 6 younger sisters we lived in Santa Monica in a rent free house owned by my Oma and Grandad she was german and he was Irish and all the time they would come over and babysit us making us their food that they had grown up with like Fried Potatoes Potatoe Pancakes Bratwurst Shepards Pie Full Irish Breakfest and of course nana when i was about 12 taught me how to make her goulash and other amazing recipes like deep fried chicken with flour and onion soup mix served over pasta or mashed potatoes or rice with Vegeta and Parmesan Cheese her Recipe was always this Salt the beef leave it in the fridge over night Next Chop a Whole Oninon into a medium dice crush 4 cloves of Garlic Grab a Can of Tomato sauce Beef Stock (always homemade but storebought was acceptable) Vegeta of course! Then in your biggest stock pot get some olive oil and butter hot place your chunks of beef and lamb fat trimmed saved for coating the bread put it in as high as you can sear both sides of the beef and lamb for about 4 min until you get a good crust remove everything Sweat your onions and Mushrooms if you want until crispy brown throw in your Paprkia and garlic stir for a bout 30 seconds Add the meat and juices back in and stir vigorously and add the vegeta Then add the tomatoe sauce scrapping up that fond on the pan all the delioucis meat crust simmer for about 4 min letting everyone to get to know each other then add 3 cups of Beef Stock mix it well turn on medium heat always checking it cook for about 5 hours and at the last hour Add about 10 pealed potatoes put in the sauce and cook in there at the last 20 min add frozen peas mix in Serve piping hot into a bowl with good hunk of french bagquette or Italain style bread mash those taters mix it with the sauce and enjoy using bread to scoop up what you don't get with your fork and add salt if you want too (i tend to tweak it a bit now by adding Siracha at the Meat searing point its got a great flavor)

I’m the only one in my family that took the time to learn from my grandpa how to make his sarma. I’ve never done a good job getting them rolled evenly and stuck together but this video helped! I’ve been forgetting to trim the spine and poke the ends. Only real difference in our recipe is that we use pork fat instead of oil to make the sauce.