Slovenian cuisine

Potica (walnut roll)

Yeasted dough rolled in a spiral with walnuts, honey and sugar, then baked.

Well-cooked hot dish

Potica (walnut roll) — Slovenian cuisine. Photograph of the dish.

Ingredients

The dough is rolled thin, spread with walnut filling, rolled and baked in a ring tin for about an hour.

Nuts should be fresh, packaged and mould-free; do not use old nuts or nuts with damaged shells.
Raw, unprocessed honey is on some teams’ neutropenia lists; use it baked into desserts or choose pasteurised honey.
Eggs should be fully cooked, with firm whites and yolks.
Use only pasteurised milk, yoghurt, cream and cheese.

The honey is baked in, which is usually acceptable. Walnuts must be fresh and mould-free; store dry.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Store in a dry, airtight container. If you see any sign of mould, throw the whole item away.

Can be warmed briefly in an oven or toaster.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.