Slovenian Recipes

We didn't have this cake for valentine's. In fact, we're not good at celebrating this date, which means that having been in Paris for St. Valentine's day in the last couple of years has been pure coincidence. But let me tell you that Paris has to be the most perfect place on Earth to be with your half! I've completed the Daring Bakers February's challenge last week, baking 8 beautiful heart-shaped cakes that were served with vanilla flavoured Quark and red-currants. Perfect combination indeed! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Che f. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. Chocolate Valentino Adapted from Chef Wan Preparation Time: 20 minutes 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter 5 l...

Sometimes an accident is a good thing, even when it means a burning dish. Anyone who cooks regularly knows how things can get out of control in the kitchen, and how sometimes you have to find a way to still manage something for dinner despite overcooked / burned pots. When sisters Tatin came up with their signature dish, an upside-down tart was rather unusual. Originally made of caramelized apples, Tarte Tatin became a classic with many versions, some of them savoury. To keep me into French mood, I made a shallot tart tatin. Voilá! French Shallot Tart Tatin Adapted from Delicious Magazine, February 2009 Serves 6 For the pastry: 125 grs plain flour 60 grs unsalted butter, chopped and cold 3 tsp wholegrain mustard 1 large egg yolk For the "topping": 750 grs small medium shallots (about 12-16), unpeeled 125 grs plain flour 50 grs unsalted butter 2 Tbsp olive oil 4 Tbsp brown sugar 3 Tbsp balsamic vinegar 2 Tbsp fresh thyme leaves The pastry can be done by hand or using a food p...

Every time I look down on this timeless town, Whether blue or gray be her skies, Whether loud be her cheers, or whether soft be her tears, More and more do I realize that... I love Paris in the spring time I love Paris in the fall I love Paris in the winter when it drizzles I love Paris in the summer when it sizzles I love Paris every moment Every moment of the year I love Paris, why oh why do I love Paris? Because my love is here It's the Doris Day's version, the one Cole Porter preferred (or so it has been said) that is playing in my head over and over whilst I type. I've been to Paris in February, June and September, which pretty much covers every season. Like Doris Day, Ella Fitzgerald, Nat King Cole, Frank Sinatra or Patti LuPone and many others non-musicians before me, I love Paris. Even when it drizzles. And trust me, it did. There's some sort of magic to walk the boulevards in the cold, buy some books and find a warm place to have café au lait et pain aux raisin...

It's February, and we're on our way to a few days in freezing Paris, like we did last year. You've probably got it already from last post. Yes, we're heading for Paris again. And again. Casablanca is responsible for the famous "we'll always have Paris" to which I'd only had that we'll always be going back to Paris. Even when it's February, and no one in his/her perfect mind would choose any Central Europe destination. Oh well. The weather forecasts are quite bad - not at all like the sunniest of days we got there last June (photo above) but it's Paris, so we'll find many things to do, eat and see. In between dreams of macaroons and crème brûlée, I've made madeleines. But not just any madeleines. This is Christian Constant 's recipe (and you know how much a like him, don't you?). I've made madeleines for the first time last year when we got back from Paris. Chocolate Madeleines . The recipe is quite easy to follow, I jus...