It’s been quite some time since I’ve taken the time to cook. Summer is always just so busy and there’s always so much on the weekends that I just don’t find the time to cook, plate, photograph and publish anything. Well, I got super inspired again yesterday at the food bloggers conference in Zagreb that I created three new dishes. The first one is this 😉
A while back, I got a bottle of the Baileys Luxe and I immediately thought how well it would fit in a chocolate mousse. Watching too many Masterchef shows made think I need to include a crunchy element as well – chocolate dirt or crumble it is, I thought! Plus some delicious sugar free cookies, fresh mint and edible flowers, and a lovely spring dessert was ready.
There is something about creamy soups that just keeps me wanting more. Just thick enough to border on puree, but thin enough to slide of that spoon like poetry. Full of vegetable flavour. And most importantly, without added flour or similar things that just should not be in soups, trying to make them thick, when veggies are the ones that can do so. My inspiration for this soup was Darko and his workshop, but I just had to work with what I had in my fridge, freezer and pantry. And guess what? It was delicious!
Easter is just around the corner and in Slovenia this time is all about “potica” (yeast dough filled with all sorts of fillings and rolled into a sort of roulade). One of the most popular fillings is walnut, which was also the inspiration for these little rolls. My grandmother used to bake rolls almost just like these but I decided to add some rum raisins as well since this is my favorite part of walnut “potica”. And the best part – by using less sweetener and no cinnamon, you can use this dough for any sort of savoury rolls as well!
Sometimes being a food blogger really is something to be jealous about. And sometimes it’s something to be extremely jealous about. And that second sometimes was this past Saturday, when Klet Brda invited us to Goriška Brda to tell us more about food and wine pairing. They really thought about everything – arranged for our ride from Ljubljana, prepared us breakfast, took us to a tour of their wine cellar, organized wine tasting, took us to Hotel Kozana for a glass of champagne and lunch, prepared by the famous chef Bine Volčič and invited the president of the Sommelier Slovenia society to tell us more about food and wine pairing. Not bad, right?
This is part two of our Spanish culinary adventure – our visit to Barcelona, a city that has been on my list for quite some time. I’m pretty sure if you stayed in Barcelona all year and ate out all the time, every time in a different restaurant, you wouldn’t visit all of them. So while these are some of the places we visited and liked, you could probably ask a dozen of other people and they would each list completely different must-visit places.
It’s been a few months since we’ve been to Valencia and Barcelona and I really meant to write this post sooner but, hey, better late than never, right? These cold days really made me dream about travelling someplace warm and Valencia and Barcelona were the first on my mind. In addition to them being super pretty and warm, they are also quite a foodie heaven. If you’re one of those people who enjoy the culinary part of travels just as much as they do the sightseeing and people-watching one, then this post about Spanish delicacies in Valencia (and the soon to be posted post on delicious meals in Barcelona) is what you are looking for.
Yaaay! I finally took the time (thanks to Masterchef Slovenija) to visit another culinary workshop. And not just any culinary workshop but a workshop with the winner of last year’s Masterchef contest in Slovenia – Darko Klemen. I’ve religiously been following the show and his creations anyway, but now I got to spend 3 hours in his company and all I can say is, he’s so awesome! And all my “classmates” were so cool as well that the workshop ended up being super fun and educational.
Christmas holidays are just around the corner, and with them, Christmas dinner! This means it’s about time I started planning the menu and of course, its most important part – dessert! I’m thinking dessert in a cup this year for some reason. Probably because it looks super cute and is so easy to serve.
I’m so sorry! This post is available only in Slovene because it is intended for Slovenian audience.