Slovenian Recipes

I have a thing for choux . I love everything made from choux pastry - savoury or sweet, filled or simply dusted with icing sugar, with a glaze or on its own. I've made choux before but never dared to think of a pièce montée ... Unfortunately we didn't have any celebration this month, and a croquembouche is a bit too much for the two of us. So I made a mini pièce montée with a passionfruit vanilla filling + a chocolate glaze. The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake . Cat challenged everyone to make a piece montée , or croquembouche , based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri. Patê a Choux makes about 28 ¾ cup (175 ml.) water 6 Tbsp. (85 g.) unsalted butter ¼ Tsp. salt 1 Tbsp. sugar 1 cup (125 g.) all-purpose flour 4 large eggs For Egg Wash: 1 egg and pinch of salt Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper. Combine water, butter, salt and sugar in a saucepan ov...

Winter was rigorous, Spring has been nonexistent around here. It's the middle of May and I'm yet to change my closet, moving winter coats and sweaters until the next cold season. Little dresses, light clothes or sandals are a far sight while temperatures refuse to go up and rain move to different latitudes. Today we have a glorious sun and the promise of a springy day... I'll let you know if my lighter clothes had the chance to see daylight or if I've been mislead by the beautiful sunshine outside. One perfect way to celebrate a sunny day is a colourful dessert. There's nothing easier to make than a panna cotta. C'mon Spring! Panna Cotta with Strawberry Coulis Adapted slightly from Laura Zavan, Dolce, Marabout . serves 4 200ml double cream 250ml whole milk 3 gelatine leaves 1/2 vanilla bean, split lengthwise and seeds scraped 40g granulated sugar Soak the gelatine leaves in a little cold water until soft. Heat the double cream, milk and sugar in a saucepan. A...

It's that time of the year: broad beans are everywhere with their vibrant colour, soft texture and perfect flavour. If you're crazy about broad beans like I am, you sure understand all the fuss about them. The season is short! Of course if you dislike broad beans (like my mom) you won't really see all the joy that comes with a large bag and the promise of long hours shelling and peeling beans. No matter how unexciting the process is, I seem to never have enough -- creamy soups, crunchy salads or comfy stews, vegetarian or with a little bacon but always paired with the most perfect bouquet of aromatic herbs: garlic leaves, leek tops, mint and coriander flowers. Oh the joy! Get a bowl and a spoon, I'm serving soup. Creamy Broad Bean Soup with a Poached Egg Serves 4-6 1,2Kg fresh broad beans (in the pod) 1 medium leek (or 2 small) 1 medium onion 2 tbsp olive oil 950ml vegetable stock small bunch coriander (flowered, if you can get them) few mint sprigs (optional) 4 fresh l...