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...

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...