Slovenian Recipes

Where did time go this Summer and Autumn? I'm not sure. I'll be back soon with the news on what I've been doing lately. But today is Daring Baker's day! The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. Thanks, Lori! Yeast doughnuts Recipe adapted from Alton Brown Milk 1.5 cup / 360 ml Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard) Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C) Eggs, Large, beaten 2 White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface Canola Oil DEPENDS on size of vessel you ...

August means holidays, seaside, picnics and being away from home. It also means very needed rest and time to do nothing except walk, read and sleep after such a stressing school year. This August wasn't very different with a getaway in between to check some exhibitions and see some dear friends . Petit fours make the perfect little treat for hot weather like we had this Summer, and I absolutely love brown butter pound cake! Thanks for choosing such a yummy theme, Elissa! The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”. Brown Butter Pound Cake Ad...

I wished days could be longer when June comes by... Every year, this month arrives with tons of things to be done at work, short nights and very long hours. If only there could be more time for the good things of life. In between I've watched a few Wimbledon matches, cheered for Portugal at the World Cup and shared a lovely chocolate pavlova with dear friends. All in all, not a bad month! The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious . Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard Chocolate Pavlova Chocolate Meringue (for the chocolate Pavlova): 3 large egg whites ½ cup plus 1 tbsp (110 grams) white granulated sugar ¼ cup (30 grams) confectioner’s (icing) sugar 1/3 cup (30 grams) cocoa powder Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or...

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...