Slovenian Recipes

In my opinion British Cuisine is sometimes underrated. I love the simple approach to food, both savoury and sweet. Perhaps because I tend to think of some British traditional puddings when I'm craving something sweet as comfort food: a warm crumble, a splash of custard or a spoonful of sponge pudding. And Britons know their way around puddings, that's for sure! The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen . She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. I've decided for a butter based version of steamed pudding with a fruit base. Apple Cinnamon Steamed Pudding Adapted from BBC Good Food 350g apples, sliced 200g caster sugar 1/2 tsp ground cinnamon 1/2 tsp ground ginger 125g unsalted butter few drops natural vanilla extract 2 medium eggs, beaten 175g self-raising flour Cook the sliced apples with 75g of the sugar and the spices over a gentle heat for 2-3 minu...

Spring is not the best of seasons. Cold and flu are two good reasons; wind and rain and other sorrow, warm today and cold tomorrow. Its author unknown, its style almost puerile - these verses are anything but an ode to Spring! I love shinny bright springy days and green and white trees with the promises of summer fruit as much as I love the beautiful white-ish flowers of my thyme. But that doesn't stop me from being unsure with the weather and crave comforting oven dishes: food for uncertain weather! I also pack a sweater and an umbrella every time I leave the house, just in case... Nothing like enjoy the moment and be ready for whatever the weather brings! Baked Sweet Potato Chips serves 2 4 medium sweet potatoes, peeled and cut into wedges salt, ground cumin, paprika, ground ginger, to taste (about 1/3 tsp each) 1 tbsp olive oil fleur de sel to sprinkle Preheat oven to 200ºC (400ºF). In a large bowl, combine the potatoes, olive oil, and spice mixture. Toss until potatoes are eve...

To some it must have palm trees and open waters reaching for the infinite, to other it's just memories sedimented, coming and going like the sea. The city of your dreams is where you want it to be, at your doorstep or on the other side of the world - the exact spot where your brain becomes your heart, and as they say keeps passions forever. [Pictured above is the work of John Baldessari in the exhibition Pure Beauty presented by MACBA - Museu d'Art Contemporani de Barcelona . All Barcelona photos by Mr. Taster , aka the husband.] It was in another century that Mr. Taster and I fell in love with Barcelona. Still living fame and fortune of having held the Olympics a couple of years before, the city was full of interest and life. We were twenty years old and an entire life to be back. In our bag we packed Frank Gehry's fish, the narrow streets of Gothic Quarter, the atrium at the Textile Museum and the sea view from the Olympic Port [all above]. We also took the hot choc...

Wild rice is not really rice. There you go. My favourite way to bring bad news is always to just say what I have to say, and then try my best to prove it's not actually that bad... Wild rice is in fact the seed of a plant, usually sold and cooked with (normal) rice. It's also my top ingredient of the moment - I *just* love it! Today's recipe is a salad. Easy to make, good with fish or meat as a side dish or on itself, eaten on the kitchen bench, with the music on and your mind elsewhere. Wild rice Salad with Cashews Adapted from Patricia Cornwell and Marlene Brown, Food to Die For - Secrets from Kay Scarpetta's Kitchen Serves 4, as a side dish ½ cup wild rice (about 80g) 500 ml (2 cups) chicken or veggie broth 1½ tbsp olive oil 1 large green pepper, chopped ½ cup cashews, coarsely chopped 1 green onion, finely chopped for the dressing : 1½ tbsp rice vinegar 1 tbsp olive oil ½ tbsp toasted sesame oil ½ garlic clove, very finely minced salt and black pepper lettuce lea...

My grandma (who was an excellent cook and a brilliant baker) didn't care much for what she'd call "fancy spoon desserts". Grandma would bake a pudding or a tart or even a layered cake but would pay no attention to such thing as a charlotte . When I was 15 years old I've lived for a few months in England without my family - it opened my mind in many different ways (some of which I'm not about to disclose, fear not!!). The first time I set eyes on a Tiramisu it looked pretty much like a trifle to me... A trifle without fruit! Tasting it made me think again how trifle-ish it was but the beautiful addition of cheese and coffee made it into something completely different. To this day I still have trouble adding fruit to a tiramisu, although nutty flavours make a perfect pairing to mascarpone. Back home, I've decided to make a Tiramisu for a family lunch. Not taking my eyes off grandma, I've seen her having a second helping without a blink! It became a fa...

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 ...