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Chef Ana Roš and her international team at two-Michelin-starred Hiša Franko have released a new downloadable booklet full of personal recipes, to help support the team during the restaurant's closure.
The booklet, entitled A Scrapbook of Faces, Cultures, Memories, collates 50 recipes from past and present staff from all corners of the globe, who have enjoyed a stint at the remote Slovenian restaurant. Each member shares a recipe that reminds them of home, their favourite staff meal or a smart recipe to use up what's in the fridge or leftovers. "We often act more as a family than a group of chefs," says Roš.
Roš' legendary recipe for Chinese soup, making delicious use of all the vegetable odds and ends leftover in the fridge; Grayson Altenberg's recipe for fried cheese curd, a traditional Wisconsin snack that reminds him of home; and Swatantra Sen's Parsi rice, using up store-cupboard staples rice and onions, are just a few of the dishes shared by the team in the booklet.
The book is divided into six sections, including starters, soups, carbs, proteins and sweet dishes. Interspersed among the recipes and personal stories are over a dozen columns Roš wrote for a Slovenian newspaper some years ago.
At the time of writing the booklet, Hiša Franko was in its 27th week of lockdown. Roš and her team went into isolation together, in what she calls her 'green prison', in Slovenia's remote and mountainous Soča Valley. The team kept busy embarking on local food projects, like helping farmers, marketing local produce, foraging and taking up sport to remain motivated.
You can buy the e-book at Hiša Franko's webshop to help support the Hiša Franko team as they await re-opening.
