Going on a trip, and especially going to the mountains, doesn’t offer too much room for maneuver when it comes to nutrition. It should be practical and carry as little cargo as possible (packaging to be returned to the valley). On the other hand, you also need to take in more food and fluids than you need during the time you spend in the mountains.

When it comes to liquids, for me there are only two things – water (all year round) and hot tea (in winter). Over the years, I have developed a good habit of drinking plenty of water, several times in a few sips. Due to increased physical exertion and sweating, the need for fluids increases significantly during hiking. It is very important to take a sufficient amount of fluid, and the golden rule says that it is necessary to have some fluid for reserve, ie that half a liter of fluid should be returned home (if there were no unplanned situations).

I always adjust the amount of food I carry with me to the length of the trip and the length of the hike. Bananas, seasonal fruits, sandwiches (with homemade sausages and bacon), boiled eggs, fresh vegetables (pumidori), nuts, dried fruits (raisins, apricots), energy bars, chocolate, biscuits or cake. If the trail is not demanding / long, I allow myself a little luxury, so I bring pies baked in jars to the mountain and plan to take photos of the food (with the obligatory cloth so that the food has something to pose on). When packing food, there is an iron rule, which means that there should always be some food in the backpack for unplanned situations (most often it canned food, toast, etc.).

Mountain lodges make it easier to eat while hiking. There you can usually eat something warm on a spoon – maneštrica, jota, goulash and the like. What makes me especially happy is that some mountain lodges offer desserts. When it’s the hardest thing for me to climb and when I’d like to give up, food is my additional motivation. I start to list out loud what I will eat when I get home and how I will eat all the desserts they have. These desserts impressed me so much that I decided to prepare them at home. The first one I tried and often order is apple strudel. The one I will present to you today was a real surprise to me. We were in Slovenia on Snežnik and I asked the janitor if there was anything sweet. He said strudel. I waited for them with impatience and was stunned when I saw them. The appearance does not correspond to those of Zagorje, but the taste does not lag behind in the least. Below I bring you a basic recipe for rolled dough that you can combine with the filling of your choice (cheese or walnuts). It is customary for Slovenian štruklji to be served with toasted bread crumbs.


  • 300 g of smooth flour
  • 35 g of oil
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 100 ml of lukewarm water (add a little more water if necessary)

Sift the flour onto the work surface. Make a hole in the middle to which you add the egg yolk, salt and water. Knead a smooth and elastic dough, and add a little more lukewarm water if necessary. Coat the dough with oil, cover with a glass bowl and let stand for an hour. Once the dough has rested, roll it out on a floured surface, then transfer it to a tablecloth sprinkled with sharp flour and continue to roll out, but not very thin as for a strudel. Spread the filling in a thin layer all over the dough. Wrap with a tablecloth. Transfer to cling film coated with melted butter, wrap well around the dough and wrap the ends tightly. Cook in boiling water for 25-30 minutes. Allow to cool slightly, remove the foil and cut into pieces. Serve with toasted bread crumbs.

When I made walnut strudels, I stretched the dough thinner than with cheese strudels. Although the dough with Slovenian štruklji is thicker, I decided to adapt it to my taste, which means thin dough. In the case of walnut strudels, I cut the rolled dough into two parts with the help of a plate, for easier cooking.

Cheese filling

  • 500 g of cottage cheese
  • 100 g sour cream
  • 100 g of sugar
  • 10 g vanilla sugar
  • 2 eggs

Mix cottage cheese with sugar and vanilla sugar. Add the sour cream and egg yolks and stir until the ingredients are combined. Stir in the egg whites lightly.

Walnut filling

  • 200 g ground walnuts
  • 50 ml of milk
  • 120 g of sugar
  • 10 g vanilla sugar
  • 2 eggs
  • 40 g of melted butter

Mix walnuts with sugar and vanilla sugar and sprinkle with boiling milk. When cool, add the egg yolks and melted butter and stir until the ingredients are combined. Stir in the egg whites lightly.

Sprinkle with bread crumbs

  • 60 g butter
  • 5 tablespoons bread crumbs
  • sugar and cinnamon to taste

Fry bread crumbs in melted butter. Remove from the heat and add the sugar and cinnamon. Sprinkle goes well with the cheese filling. When it comes to walnut fillings, I prefer to enjoy the taste of walnuts, so I don’t sprinkle bread crumbs.

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