Slovenian Recipes

Vol au Vent means literally 'windblown'. These little treats are so light and crisp you could almost make them fly with a whisper. And if you're using homemade puff pastry you're sure to have whispered a lot whilst making it, not to mention a little cursing! At least I did. September has been HOT in Lisbon. I'm not complaining about this - well, I actually am... It's not the weather itself but the weather when dealing with a block of butter that's suppose to be soft enough to flow freely and cold enough to layer properly. Meaning I had like 2 minutes to work my way with the turns. In the end, although my kitchen was a bit of a mess, the pastry was nice and the all process went smoother than expected. The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon . She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. Vols au Vent You will...

One of the reasons why photography is so compelling is the human need to capture the moment. To lock and keep in order to call it "ours" hoping for the days and years to come not to take away the colours and the brightness. But photos won't keep smells, tastes or sounds - those we have to save in a special part of the memory, like some sort of essential reserve. Simone De Beauvoir used to say there's something in New York's air that makes sleep useless. It's, nevertheless, not the buzz or the lights of the city that never sleeps that I'll keep in the special airtight room of the memory but my last lunch in NY. Sitting outside on the terrace facing the Time Warner building with wonderful tree shades, just next to Central Park and Columbus Circle. Most memorable. Can't wait to come again. We left early in the morning. The day was sunny and the luggage was waiting for us at the hotel to be back home - it was our last day in NY. A visit to Cooper-Hewitt ...

Lately, I’ve been up to my elbows in tomatoes. I received a big bunch of tomatoes when my parents visited and have been enjoying them everyday. But that's not what brings me here today (I'll tell what I've done with tomatoes later this week). Bananas. Many. Too many. Turning black and with freckles. Smelling of summer. What to do with a couple of very ripe bananas? Oh, you could bake some muffins, couldn't you? - the husband said. Your wish is my command! And so I did. Spicy Banana Muffins Makes 12 1 cup (150 grs) plain flour, sifted ⅓ cup muscovado sugar, packed ⅓ cup golden caster sugar Dash of salt ¼ tsp baking soda 1 tsp baking powder 2 medium bananas, mashed 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg ⅓ cup (80 ml) walnut oil ½ tsp vanilla extract 2 large eggs Dried banana chips (optional) Preheat the oven to 180°C (350ºF). In a medium bowl, beat the mashed bananas with eggs, vanilla extract and walnut oil. Sift the flour, baking powder, b...

What can I write about New York that hasn't been written yet... Nothing, really. New York is huge and frenetic -- bigger and faster than any other place I've been before. Without precious advice from adorable dear friends , I would have been lost but thanks to them manage to get a little taste of the city. Many thanks guys, you saved our... stomachs!! ;-) 'Cause I really wouldn't want to bother you with the same old about NY, I've decided to enumerate 10 food related things to love about Madame Vertigo . I'm fully aware the sky is not eatable, at least not literally. New York skies just seemed the perfect way to start, and in between chewing the sky was the 11th thing on the list. So here we go! 10 photos, 10 things, no special order. Bread - Whole Wheat , Sourdough, French bread . Organic. Just ask. Tap water - Yes, no mistake. New York's tap water is something to cheer and love. Actually, it's something to drink to! Super. Bakeries - I could live...

This is a post that almost didn't make it. Also, don't have the posting date fooling you. I'm terribly late for this month Daring Bakers' challenge... Even considered it to give it a ago because time really has been an issue lately, with days finishing too quickly for my taste (or needs!). BUT today's Wednesday, and I don't like to give up things on Wednesdays. Or any other day of the week, for that matter. Enough ramblings! I made Milan cookies. Or sort of. And I really want to share those with you. The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. Milan Cookies Recipe courtesy Gale Gand, from Food Network website Makes about 3 dozen cookies • 12 tablespoons (170grams/ 6 oz) unsalted butter, softened • 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar • 7/8 cup egg whites (from about 6 eggs) • 2 tablespoons vanilla extract ...

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...