As soon as we saw off the January holidays, the culinary section wasted no time and immediately got into action.
We agreed without any problems that the first workshop of the year would be led by Olga Delić to reveal to us the secret of making the queen of Slovenian desserts – Orehova potica (walnut strudel). The idea was to chat over coffee and enjoy potica. But Draško Kelečević wanted to treat us to homemade Carniolan sausages that he made himself. Since Carniolan sausages are a must-have with stewed sauerkraut, Olga Suvajac took it upon herself and completed a real holiday meal. Mladen Bijelić immediately suggested that he make homemade bread. Who could refuse that?
And that's how it goes in a culinary workshop, everyone has a lot of ideas and good will to make the workshop as diverse as possible and filled with real delicacies. All participants shared recipes with us as well as tips on how to successfully make all these dishes. The workshop was very lively, about fifteen participants enjoyed the culinary "goodies" prepared by our leaders. It was also an opportunity to summarize the results of the work in 2025. We all agreed that the past year was very successful and interesting. It is of great importance that many people were involved in various activities: culinary workshops, Christmas bread - česnica, Christmas gatherings, humanitarian activities within national minorities, the completion of Slovenian language classes, etc. And what is even more important, the interest in getting involved in the work of this section is growing. Also, the section created a billboard on which the results of the work of the culinary section in 2025 are presented in pictures.
The workshops were organized once a month and 14 of them in total were thematically related to an event (Festival of Ritual Bread, Prešeren's Day, World Bee Day, Review of national minorities of RS Prnjavor, etc.)
When we look at this list of activities, we can say with pleasure that last year was extremely rich and fruitful. We started this year with a lot of energy and self-confidence, and we will continue with new recipes, new ideas and enjoyment of new culinary tastes.
Ljiljana Memon
