Slovenian Recipes

It's Saturday, and I haven't been home for a while, so today I'll keep it sweet and short: sweet because that's what a Bakewell Pudding is, and short because you don't need a large slice to feel that you've reached heaven. Yes, it's that good! The June Daring Bakers' challenge was hosted by Jasmine of C onfessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar . They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. Bakewell Tart with Vanilla Plum Jam Inspirations and References: Allan Davidson, Tamasin Day Lewis, Anton Edelmann, Jane Grigson, Nigella Lawson and Jamie Oliver Sweet shortcrust pastry Prep time: 15-20 minutes Resting time: 30 minutes (minimum) Equipment needed: bowls, box grater, cling film 225g (8oz) all purpose flour 30g (1oz) sugar 2.5ml (½ tsp) salt 110g (4oz) unsalted butter, cold (frozen is better) 2 (2) egg yolks 2.5ml (½ tsp) almon...

Sorry for my absence. I still have a post about Slovenia to write, and a few recipes to share, plus a few complains about the weather and my usual nonsense. But once again it won't be today. It's time for another short trip to Paris - I'll be joining a conference this week but didn't want to leave you all without a little something to evoke la cuisine française . My (british) friend N. always says that "if you want a perfect queue ask a briton, if you're craving for an awesome crumble trust a frenchie!" And from my experience N. is absolutely right! This Crumble à la Ratatouille is a nice version of a French classic dish in a traditional British fashion. All I can say is that everybody loved it, and I'll be making this again. À bientôt Crumble à la ratatouille Adapted from Trish Deseine, recipe here 4 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 aubergine, cubed 1 red pepper, cut into strips 1 green pepper, cut into strips...