Slovenian Recipes

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...

What makes something 'comfort food'? Perhaps finding comfort in food is not the same to everyone and may be achieved differently -- it can come from memories of foods of our childhood or our most loved flavours, the ones that warm both heart and soul. Me, I love persimmons. For nowadays, a ripe persimmon with a dash of cinnamon, eaten by the spoon, is what I call comfort food! Many of you will probably disagree, as many people seem to *really* dislike persimmons... For those, I'm sharing my Chestnut Risotto with Red Beans. Now don't say chestnuts aren't your thing... ;) Chestnut Risotto with Red Beans (serves 4) 1 tbsp olive oil 100 gr smoked bacon, chopped 1 tbsp thyme (leaves only) + extra to serve 200 gr chestnuts (shelled and peeled), chopped coarsely* 100 gr risotto rice 750 ml vegetable stock, warm 400 gr red beans, cooked 2 tbsp single cream + 50 ml whole milk Parmesan (1/4 cup), freshly grated, to serve *Bake chestnuts for 15 minutes at 200ºC with salt. Don...

The sea. Always the sea. If you look at Portugal's history it's always about the beauty of our surrounding coasts, and all the dreams of faraway lands that come with it. The exhibition “ Encompassing the Globe: Portugal and the World in the 16th and 17th Centuries ” is about that too. Or as Holland Cotter put it in the NY Times : A version of the Internet was invented in Portugal 500 years ago by a bunch of sailors with names like Pedro, Vasco and Bartolomeu. The technology was crude. Links were unstable. Response time was glacial. (A message sent on their network might take a year to land.) kinda of faster today. Portuguese people have historically been influenced by so many cultures that is not surprising our food shows a large variety of flavours, with exotic spices from India or Brazil playing their role, and of course fish being a staple. Although bacalhau (cod fish) and sardines are the most popular choices from the sea, stuffed squid accompanied by boiled potatoes are...

It's been a while since I shared a recipe and some thoughts with you. I have no idea about where March went to... I've been doing so many things, dreaming of so many more that time just wasn't enough to pass by and say hello. But I'm back to tell you all about a great project I've been working together with a bunch of talented Portuguese bloggers! When my friend Mariana asked me to take part on 4 por 6 working balanced meals for 4 persons with a budget of 6€, I was really happy with the idea of helping people plan their food with little money. Although this is obviously focused on Portugal's present scene, I thought I could share the recipes with you anyway. So today we're doing potato an ode, and will be having the first strawberries of the season! Potato, Onion, Zucchini and Bacon Tian Tian aux pommes de terre, oignons, courgettes et pancetta Adapted slightly from French Magazine Saveurs, n.162 July/August 2008 Serves 4 4 small-medium potatoes (500 grs)...

Daily decisions aren't always a piece of cake ... Sometimes it's all about grains. Pasta or rice? How about pasta that looks like rice? Risoni is a rice shaped pasta (sometimes called orzo ) that shouldn't just be reserved for soups – risoni is quite versatile, and makes a nice change to 'regular' pasta or risotto. Chard is not so usual around here. I've been lucky with a new organic supermarket in my neighborhood that had beautiful purple chard. Chard Risoni with Quark Serves 2 1 cup (220grs) risoni 2 1/2 cups (625ml) vegetable stock 1 Tbsp butter 1/2 cup (100grs) Quark 1 clove garlic, finely chopped 1 Tbsp olive oil a bunch of Chard (from 2 small beet-roots), steamed and coarsely chopped 1/2 cup bacon, chopped (optional) grated Parmesan, to serve rocket, to serve Heat vegetable stock in a deep pan. Add the risoni and cook for 8-10 minutes (or according to packet directions), stirring occasionally. Sauté bacon in a large saucepan with olive oil and garlic, unt...

Fish Pie Serves 4 4-5 large potatoes, peeled, and cut into large chunks 1 large carrot, peeled, and grated 150g Mascarpone cheese Juice and zest of 1 small lemon 1/4 tsp red chili flakes 400g white fish fillets, cut into large chunks 8-12 king prawns, raw, peeled 1-2 Tbsp olive oil sea salt and freshly ground black pepper Preheat the oven to 200°C (400°F). Bring a large pan of salted water to the boil, and add the potatoes. Cook for 12 minutes or until soft. Grate the carrot into an oven dish. Place the fish an the prawns on top of the carrot, and sprinkle with chili flakes. Add the lemon zest and juice. Drizzle with the olive oil. Mix everything together. Drain the potatoes in a colander and return them to the pan. Mash until smooth, then mix in the Mascarpone cheese. Season with salt and pepper. Spread evenly over the top of the fish and grated veg. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve with st...

Chestnuts: I'm a sucker for those little things. Chestnuts are overly popular in Portugal - around Lisbon, street sellers have them roasted on open fires all over the city, from early Autumn till now. A short while before Christmas, some friends gave me a huge pack and it sat in my kitchen for most the season, without any spare time to take care of those beauties. Chestnuts can be roasted in the oven with salt, eaten straight away or used to cook. Just a few days ago, I finally spend a 'funny' morning roasting my chestnuts, removing coats and making them ready to freeze. In the meanwhile, I've cooked us this spicy chicken for lunch. Curry Chicken with Chestnuts Serves 2 1 small onion 2 Tbsp organic tomato paste 12-14 chestnuts 1 garlic glove 1/2 tsp Red Thai curry paste (adjust to your taste) 1 Tbsp lemon juice 1 Tbsp yogurt 1 Tbsp olive oil 2 Tbsp chopped fresh cilantro leaves 1 Tbsp raisins 2 small chicken breasts, cubed 1 cup chicken broth or water...