Slovenian Recipes

It has been cold in Lisbon for the last month or so. I get cranky when skies are gray and temperatures get to one digit, and student papers seem to grow from my desk! Although I like wintertime, I'm not happy with rain every other day, cold feet and a running nose. There's just one way to get my mood right when that happens: hot spicy soup ! For the record, I'm yet to make it to Morocco. No idea why I haven't really since it's just around the corner... The smells and flavours of ras-el-hanout couldn't be more perfect to cheer me up! Moroccan Chickpea Soup Adapted from Rachel's Food for Friends Serves 4-6 3 tbsp olive oil 1 onion (125g), chopped 2 stalks celery (100g) chopped salt and pepper 2 ½ tsp freshly ground cumin 1 x 400g tin of chopped tomatoes a pinch of sugar (for the tomatoes) 1 x 400g tin of chickpeas, drained and rinsed 600ml vegetable stock juice of half a lemon 2 tbsp coriander leaves and stalks, chopped Heat the olive oil in a large pan. Add ...

I have a thing for cookbooks. You too? Good. I hate to be alone with my addictions. In my kitchen there are dozens of cookbooks with thousands of recipes (mainly in Portuguese, English and French) that I'm yet to read, not to mention try. Sometimes I grab one and pass my hand on the cover as if I could feel all the vibes... The shelves on top of my sink hold my Marabout collection of small books like this Trish Deseine ode to chocolate . The book features Nanaimo Bars on the cover . I couldn't tell how many times I've grabbed it, and felt compelled to look at those bars. Thanks Lauren for the challenge! The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen . Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca . Gluten-Free Graham Wafers 1 cup (138 g) Sweet rice flour (also known as glutinous rice flour) 3/4 cup (100 g) Tapioca Starch/Flour ...

That I love French Cuisine is no secret... Is there a better way to start the new year than to cook Coq au vin for the first meal of 2010? I thought so! We had a family meeting to celebrate and welcome a brand new year, and share our best wishes and resolutions. It was a slightly french meal -- the perfect theme to use the new Le Creuset pan I got for Christmas. For dessert, there was Pumpkin Pudding with Almonds... moist, sweet, and nutty. What else could I have asked for? Happy 2010! Coq au vin Serves 4 1,2 Kg free-range chicken, cut into large pieces (or 8 thighs + legs) 2 tbsp flour 2 tbsp butter, separated 1 onion, chopped 1 glove garlic, chopped 150 ml dry white wine* 1 bay leaf ½ tsp dried thyme 200 gr wild mushrooms parsley, to serve Wash each piece and dry with paper towels. Place flour in a plate and rub the chicken, until covered. In a heavy pan, heat 1 tbsp butter. Working in batches, sauté the chicken for 3-4 minutes, each side. Set aside. Pour a little chicken stock (or...