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 Originally made of caramelized apples, Tarte Tatin became a classic with many versions, some of them savoury.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...

Trapped by a thing called... tuile! It's funny how you see meaning in stuff that obviously has none. I've been craving for French food and dreaming of Parisian places for a few weeks now, so when I read the Daring Bakers challenge for January, it put a smile on my face. Tuiles! Buttery almond crisp cookies that melt in your mouth and make the perfect edible containers for ice cream, mousse ou whipped cream. Or savoury cornets with seeds and creamy fillings. Or chocolate. This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf . They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. I've meant to give it a try at all the recipes, specially the savoury one that looked really great to me, but life got in the way. This has been a crazy month with the usual fuss an end of a term always brings. I blame it on my bad schedule - just didn't manage to mak...

A girl gotta do what a girl gotta do. At the moment, this girl has to deal with (way too) many papers and exams growing on my desk. Sometimes you just have to keep going, and think that better days will come, eventually. I'm a bit tired but I don't have time to think about it. The only thing that makes me move forward is that by the end of next week I'll be through, and packing my bag... But that's another story. ;) It's 2 recipes in 1 post today! Because Hay Hay it's Donna Hay had a couple of brilliant winners in its last edition, we're having a couple of themes for this one: Sugar-grilled Fruit , hosted by Tartasacher from Mil Postres , and Chicken Satay Skewers , hosted by Meeta from What's for Lunch, Honey? . I've used Donna's recipe for sugar-grilled fruit (provided by our hostess) with little twists to make a round of waffles. Sugar-grilled Date Mango with Maple Ricotta and Vanilla Waffles Serves 4 2 ripe but firm medium mangoes, cut in...

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...