Slovenian Recipes

I’ve tried recipes for black bean brownies before (1 can beans, pureed + 1 box brownie mix= a pretty tasty fudgy brownie….by the way that’s a recipe I learned from a friend’s mom) so I thought it was high time to address a high protein, high fiber, low fat solution to the brownie’s paler cousin, the blondie.  Don’t be afraid. You really can’t taste the beans unless you’re looking for them.  I’m still fiddling around with this recipe, but they were a hit with my family- gone in 2 days! (I thought they were much better warm and on the first day)  I know some of you will think this is disgusting, but if I gave it to you without telling you what was in it….you might just like it! (But of course, I wouldn’t do that to you. So, without further ado, here’s the recipe.  Try it out yourself!  It’s also good with butterscotch chips or white chocolate chips added! 1 cup tightly packed dark brown sugar 1 can of white beans, drained and rinsed ½ cup skim milk 1 ...

These days I try my best not to miss a Daring Bakers challenge. March has been full of so many emotions with Spring and the sunny weather making an appearance every now and then. Baking brioche is such a nice addition to a cup of tea in the afternoon. This recipe is wonderful. Thanks Jamie and Ria! The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast . Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. For the yeast coffee cake dough: 4 cups (600 g / 1.5 lbs.) flour ¼ cup (55 g / 2 oz.) sugar ¾ teaspoon (5 g / ¼ oz.) salt 1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast ¾ cup (180 ml / 6 fl. oz.) whole milk ¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) ½ cup (135 g / 4.75 oz.) unsalted butter at room temperature 2 large eggs at room temperature For the meringue: 3 large egg whites at room temperature ¼ teaspoon salt ½ teaspoon vanilla ½ cup (110 g / 4 oz.) sug...

It has been a while since I wrote here for the last time. Life has been hectic over the past months. I still find a little time to blog but I've done it in Portuguese . No time for the english corner, which I miss a lot. Better days will come, I'm sure. In the meanwhile, here is my Panna Cotta with Rhubarb Jelly , and just the smell of Florentine Cookies that didn't last enough to be caught on camera! The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies. Giada's Vanilla Panna Cotta 1 cup (240 ml) whole milk 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin 3 cups (720 ml) whipping cream (30+% butterfat) 1/3 cup (80 ml) honey 1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar pinch of salt Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the ...

Again I'm late with my season's greetings. Let me start wishing you all a delicious 2011! Now on to the cake. Stollen is a traditional Christmas cake made with mixed peel, fruit and citrus zest. It was on my to do list for a while, just waiting for the opportunity. This Christmas I finally baked Stollen, and we all enjoyed it very much. The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking . She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration . Stollen Wreath Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people ¼ cup (60ml) lukewarm water (110º F / 43º C) 2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast 1 cup (240 ml) milk 10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter) 5½ cups (1320 ml) (27 ozs) ...

It's getting chilly in Lisbon. Autumn has been nice, sunny and warm but it's now behind us. Winter is making its way calling for a blanket. When the weather gets cold, I crave nice warm sweet consolation in fruity tarts and crumbles. A crostata di marmellata is the perfect treat with a nice cup of tea. Grazie, Simona! The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. Pasta frolla 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour a pinch of salt 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces grated zest of half a lemon (you could also use vanilla sugar...

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...