Fig tart with honey vanilla cream

Fig tart Fig, this sticky, sweet, oddly looking, mythical fruit. Some suggest it’s even the “forbidden fruit” that caused Adam and Eve to be banished from the Garden of Eden. If that is the case, I can totally understand why they couldn’t resist them. Imagine this: it’s a nice sunny day, you are sitting under a fig tree, hidden in its shadow, a light breeze in the air is playing with the leaves and every once in a while there is a ray of sun gently passing your face.  When you look up, the branches are full of ripe figs, so full that are almost bursting open. You pick one and smell the sweetness in it before you even open it (except if you take one that is too ripe, than you smell fermentation). And then you eat it and it’s so good that you want more and before you know it, you ate so many that your belly hurts and you get stomach cramps, but it doesn’t matter, because it was worth it. With figs you have to go for “all or nothing”, when they are ripe they are only good for a day or two, so if you want to eat them, then you have to be quick, as that is your one and only chance. And with the end of my vacation, that chance was gone. All that is left are bikini lines and a few figs that I brought with me to Belgium and became a part of this lovely fig tart, with a pie crust made with buckwheat and almond flour and a fresh vanilla and honey cream filling.

Fig tart4Figa, ta lepljivo-sladki sadež, čudnega izgleda. Nekateri pravijo, da je to tisti “prepovedan sadež”, ki je bil kriv, da sta bila Adam in Eva izgnana iz Raja. Če je to res, popolnoma razumem, zakaj se nista mogla vzdržati. Predstavljaj si to: lep sončen dan je, sediš pod figo, skrit v njeni senci, nežen vetrič se poigrava z listi in tu pa tam te sončni žarek poboža po obrazu. Ko pogledaš v krošnjo, so veje polne zrelih fig, tako polnih, da izgledajo, kot da bodo zdaj zdaj počile. Odtrgaš eno in zavohaš njeno sladkost, še preden jo sploh odpreš (razen, če si vzel prezrelo, potem vohaš fermentacijo). Nato jo poješ in je tako dobra, da si želiš še ene in potem, preden se sploh zaveš, si jih pojedel toliko, da te boli želodec in imaš trebušne krče. Ampak to sploh ni pomembno, ker je bilo vredno. Pri figah se gre na “vse ali nič”, ko so zrele so dobre le dan ali dva, zato se jih moraš najesti hitro, ker boš dobil le eno priložnost. S koncem mojih počitnic je tudi moja priložnost izginila. Vse kar je ostalo so bele črte od kopalk in par fig, ki sem jih prinesla s seboj v Belgijo in so postale del te ljubke figove pite, s podlago iz ajdove in mandljeve moke ter svežo medeno vanilijevo kremo.
Fig tart5
INGREDIENTS for the CRUST | SESTAVINE za TESTO:
This crust is made with almond and buckwheat flour. I used a bit of all purpose flour because some people find the flavor of buckwheat flour alone a bit too strong.

Testo je narejeno iz mandljeve in ajdove moke. Uporabila sem tudi malo bele moke, da ublažim okus ajdove moke, ki ga nekateri ne marajo.

  • 90 g almond flour / mandljeve moke
  • 90 g buckwheat flour / ajdove moke
  • 50 g all purpose flour / bele moke
  • 120 g unsalted butter / masla
  • 1 egg / jajce
  • 1 tbsp plain yogurt / žlica navadnega jogurta
  • pinch of salt / ščepec soli

Preheat the oven to 180°C. Cut the butter and mix with dry ingredients in a bowl. With a food processor or using your fingers rub the butter into the flour until it resembles bread crumbs.

Pečico segrejemo na 180°C. Narežemo maslo in ga zmešamo s suhimi sestavinami. Z multipraktikom ali s prsti drobimo maslo na manjše koščke, dokler zmes ne postane zrnata.
Crust crust02
Beat the egg and the yogurt and add to dry ingredients. Mix until you form a smooth dough (it will be a bit sticky). Place the dough in the refrigerator for 30 min. In the mean time grease your tart pan (I am using a rectangle pan 10×30 cm).
This dough is a bit sticky and rolling it doesn’t really work, so the easiest way to cover a tart pan with it is with your hands. With the fork pierce the dough a couple of times and bake the crust for 20 min.crust03

Stepemo jajce in jogurt ter zmes dodamo suhim sestavinam. Zamesimo, da dobimo gladko testo. Testo damo v hladilnik za 30 min. Med tem časom namastimo pekač za pito (moj je pravokoten 10×30 cm).
To testo je malo lepljivo tako da je boljše da ga le z rokami razvlečemo in obložimo model. Testo nekajkrat prebodemo z vilicami in pečemo 20 min.

INGREDIENTS for the HONEY VANILLA CREAM | SESTAVINE za MEDENO VANILIJEVO KREMO:
The best thing you can do here is make a fresh crème patissière. I wanted a quick fix, so I used vanilla pudding mix and prepared the pudding as instructed.

Če imate čas, je najboljše, da pripravite svežo slaščičarsko vanilijevo kremo. Jaz sem hotela nekaj na hitro, zato sem uporabila instant vanilijev puding in ga pripravila po navodilih. 

  • 1 cup of vanilla pudding / 250 ml vanilijevega pudinga
  • 2 tbsp honey / žlici medu
  • 3/4 cup greek yogurt / 180 ml grškega jogurta

To finish up | Za zaključek:

  • 8 big, ripe figs / večjih, zrelih fig
  • 2 tbsp toasted flaked almonds / žlici prazenih mandljevih lističev
  • 1 tbsp honey / žlica medu

cream filling
Mix everything together to form a smooth cream. Spread the cream over the tart crust. Cut the figs on quarters and place them on the cream, sprinkle with almond flakes and drizzle with honey.

Enjoy the goodies!
Fig tart
Vse sestavine zmešamo, da dobimo gladko kremo. Kremo namažemo na pečeno podlago. Fige zrežemo na četrtine in jih položimo na kremo, potresemo z mandljevimi lističi in pokapamo z medom. 

Uživajte v dobrotah!
Fig tart1

Brodet, Adriatic fish stew

Brodet brodetto, fish stewI am in love with the sea and everything related to it. And seafood is related to it, so I love seafood as well. Pretty simpe equation. You would think I eat plenty of it, but you are wrong. In Belgium fish and other eatable sea beasts can get quite expensive and that in combination with a boyfriend, who rather eats animals without the gills, means that poor Kristina doesn’t get much of it. But I am not in Belgium now, and visiting home comes with a lot of perks.
I mentioned a lot of family members in my last posts, well here is another one. My uncle is a fisherman and together with my aunt they run a fish shop, so fresh fish and seafood are always on hand. There is this fish stew that my aunt always makes for family gatherings and I was craving it for a while. Yesterday my mother called me and, like she was reading my mind, asked if I feel like having that for lunch. Amm, yes please! Brodet, the best fish stew in the world.

Zaljubljena sem v morje in vse kar je povezano z njim. Morska hrana je povezana z njim, torej sem zaljubljena v morsko hrano. Precej enostavna enačba. Rekli bi, da je pogosto na mojem krožniku, a se motite. V Belgiji so ribe in druge morske zverinice precej drage in če to združimo še s fantom, ki raje je živali brez škrg, Ingredients (1 of 1)pomeni da uboga Kristina rib ne vidi pogosto. Ampak trenutno nisem v Belgiji in počitnice doma pridejo v paketu s številnimi ugodnostmi. 
V mojih zadnjih objavah sem omenila kar nekaj družinskih članov, no tu je še eden. Moj stric je ribič in skupaj s teto imata ribarnico, kar pomeni da so sveže ribe na dosegu roke. Že nekaj časa sanjam o brodetu (ribji obari), ki ga teta včasih pripravi za družinska srečanja. In, kot da bi mi brala misli, me včeraj mama vpraša, če bi imela brodet za kosilo. Ja, prosim! Brodet, najboljša ribja juha na svetu.

INGREDIENTS serves 6 | SESTAVINE za 6 oseb:

  • 1 kg of mixed fish and seafood (whatever you fancy) / 1 kg mešanih rib in morskih sadežev (po želji)
  • 500 ml tomato sauce / paradižnikove mezge
  • 250 ml white wine / belega vina
  • 250 ml water  / vode
  • 1 tbsp white all purpose flour / žlica bele moke 
  • 2 + 2 tbsp olive oil / žlici olivnega olja
  • 1 big onion, chopped / velika čebula, sesekljana
  • 3 garlic cloves / stroki česna
  • 2 bay leaves / lovorjeva lista
  • 1 tsp dried rosemary / žlička posušenega rožmarina
  • 1 tsp dried thyme / žlička posušenega timijana
  • 1 tbsp dried origano / žlica posušenega origana
  • Bunch of fresh parsley, chopped / šopek peteršilja, sesekljan
  • salt and pepper to taste / sol in poper po okusu

brodet2Heat the oil in a large pot. Add the onions together with a pinch of salt and cook until translucent. Add the garlic and cook for 2 min. Add the flour, mix well so that no lumps form and add the white wine and tomato sauce. Cook for 2 min.

V velikem loncu segrejemo olje. Dodamo čebulo in ščepec soli in kuhamo, da čebula postekleni. Dodamo česen in kuhamo 2 min. Nato dodamo moko, dobro premešamo, da se ne naredijo grudice ter dodamo vino in paradižnikovo mezgo. Kuhamo 2 min. 

brodet1brodet3Heat the remaining oil in a pan. Flour the fish filets and quickly fry them on both sides. Add the fried fish filets and the remaining seafood in the pan with the sauce. Add the bay leaves, rosemary, thyme and origano. Add the water to cover. Cook on medium heat for about 20 min (untill all the seafood is cooked). Adjust the flavor with salt and pepper and add the chopped parsley.

Preostalo olje segrejemo v ponvi. Pomokamo ribje fileje in jih na hitro pocvremo na obeh straneh. Fileje in ostale morske sadeže dodamo v lonec z omako. Dodamo lovorjeve liste, rožmarin, timijan in origano. Dodamo vodo, da prekrijemo ribe in morske sadeže ter kuhamo na srednjem ognju okoli 20 minut (toliko da se vse skuha). Dodamo sol in poper po okusu, ter sesekljan peteršilj.
fish stew

Before serving, garnish the dish with chopped parsley. Brodet is best served with polenta (cornmeal porridge) or a piece of fresh bread.

Enjoy the goodies!
fish stew brodet

Preden jed postrežemo, po vrhu potresemo sesekljan peteršilj. Brodet je najboljši s polento ali kosom svežega kruha. 

Uživajte v dobrotah!
fish stew

Lemon cheesecake with blueberry jam

Lemon cheesecake with blueberry jamI have a younger brother (and a sister, but now I will be talking about my brother). He is almost 17 and is a chatty person only when he feels like it. Even though we don’t see each other a lot, our conversations are brief and go normally like this: me: “How’s it going?”, him, barely looking away from his Play Station game, with a super deep voice that I don’t know where it came from, because yesterday he was still my little brother: “Good.”. And that’s it. Well, yesterday he was in his chatty mode and I got a comment from him saying: “I asked you already so many times, to make that cheescake again, but you never do.” I had no idea of which cheesecake he was talking about and for the record, he never asked me for it, believe me I would know if he would. So of course I had to get to the bottom of it and I found out that he was talking about a cheesecake I made last Christmas. I didn’t even know he liked it, well maybe him taking a second piece is his way of saying that. Anyway, I rarely say no to baking, so I made his wish come true.
This is a lemon cheesecake with a flaky pie crust at the bottom and blueberry jam topping.

Lemon cheesecakeImam mlajšega brata (in sestro, ampak zdaj bom govorila o bratu). Star je skoraj 17 let in ni ravno klepetave sorte, le takrat ko je od volje. Čeprav se ne vidiva pogosto, so najini pogovori ponavadi kratki in potekajo nekako tako: jaz: “Kako gre?”, on s težavo odvrne pogled s svoje Play Station igrice in mi z globokim glasom, ki ne vem od kod prihaja, saj je bil še včeraj moj mali bratec, odgovori: “Dobro!”. In to je to. No včeraj je bil klepetavo razpoložen in kar naenkrat mi očitujoče reče: “Tolikokrat sem te že prosil, pa mi še vedno nisi naredila tiste cheesecake.” Amm, pojma nisem imela o čem govori in v katerih sanjah me je to prosil, če bi me, bi že vedela. No, ugotovila sem, da je bilo govora o cheesecake, ki sem jo naredila prejšnji Božič, za katero mi sploh ni omenil, da mu je všeč, morda je to, da je vzel še en kos njegov način, da mi to pove. Kakorkoli, zelo redko rečem ne priložnosti za peko, zato sem mu željo uresničila. 
To je limonin cheesecake (sirova torta) z rahlo podlago iz testa za pite in borovničevim premazom. 

Ingredients flaky pie crust

INGREDIENTS for the FLAKY PIE CRUST | SESTAVINE za RAHLO TESTO ZA PITE:

  • 180 g all purpose flour / večnamenske moke
  • 120 g unsalted butter / masla
  • 50 g yogurt / jogurta
  • Pinch of salt / ščepec soli

step1 step2 step3

Preheat the oven to 180°C. Cut the butter and mix with dry ingredients in a bowl. With a food processor or using your fingers rub the butter into the flour until it resembles bread crumbs.

Pečico segrejemo na 180°C. Narežemo maslo in ga zmešamo s suhimi sestavinami. Z multipraktikom ali s prsti drobimo maslo na manjše koščke, dokler zmes ne postane zrnata. 

step4 step5 step6

Add the yogurt and mix until you form a smooth dough. Place the dough in the refrigerator for 30 min. In the mean time line a 23 cm springform pan with baking paper and clean your kitchen.
Roll out the dough and cover the bottom of the pan. Fill the top with baking beans (or other pie weights) and bake the crust for 20 min. step7

Dodamo jogurt in zmešamo, da dobimo gladko testo. Testo damo v hladilnik za 30 min. Med tem časom obložimo okrogel pekač za torte, premera 23 cm, s papirjem za peko in pospravimo nered v kuhinji.
Testo razvaljamo in z njim obložimo dno pekača. Testo obtežimo in pečemo 20 min.

Ingredients cheesecakeINGREDIENTS for CHEESCAKE FILLING | SESTAVINE za SIROVO TORTO

  • 500 g cream cheese / kremnega sirčka
  • 250 g mascarpone cheese / mascarponeja
  • 150 g caster sugar / kristalnega sladkorja 
  • juice and rind of two lemons / sok in nastrganaana lupinica dveh limon
  • 4 eggs / jajc

step8 step9 step10 step11
Mix the cream cheese, mascarpone and sugar until smooth. Add lemon juice and rind and mix. Add the eggs one by one and mix, make sure everything is mixed well.

Zmešamo kremni sir, mascarpone in sladkor, da nastane gladka masa. Dodamo limonin sok in limonino lupinico ter zmešamo. Dodamo jajca eno po eno in dobro zmešamo, da dobimo gladko maso brez grudic. 

step12 step13 step14

Spread the blueberry jam over the baked pie crust. Pour the cheesecake filling over the crust and bake for 30-40 min on 180°C, or until golden on top. When the cheesecake is done leave it in the oven (turn off the oven) to cool.

Pečeno testo premažemo z borovničevo marmelado. Maso za sirno torto vlijemo v model in torto pečemo 30-40 min na 180°C, dokler se ne po vrhu zlato rjavo zapeče. Ko je torta pečena, jo pustimo v ugasnjeni pečici, da se ohladi.
step15 step16
When the cheesecake cools, spread the blueberry jam on top, take the cheesecake out of the springform pan, cut a piece and eat it!

Enjoy  the goodies!

Ko je torta ohlajena, jo po vrhu premažemo z borovničevo marmelado, vzamemo ven iz modela, si odrežemo kos in ga pojemo!

Uživajte v dobrotah!
_MG_2219
Lemon cheesecakeLemon cheesecake

Canned tomato sauce

prvaAs I mentioned in my previous post, my father grows delicious tomatoes. There are too many to eat, so every year we turn the excess in tomato sauce. Tomato sauce is one of the 5 mother sauces of classical French cooking, and rightly so. I think it should have a category of its own, the grandmother sauce. I can’t imagine my cooking without it. It goes into or onto everything, from pasta to pizza, from soups to stews. Making and canning tomato sauce is not difficult, but quite labor intensive, especially if you have to puree it manually and if you plan to make a lot of it, so invite family and friends and get some help.

OK, let’s get to it.

Kot sem omenila v eni mojih prejšnjih objav, ima moj tata njivo odličnih pomidorov (= paradižnikov). Letos jih je več kot jih lahko pojemo, zato smo presežek spremenili v šalšo (= paradižnikovo mezgo). Šalša je ena izmed petih matičnih omak klasične francoske kuhinje, in mislim da si ta naziv še kako zasluži. Sama si ne predstavljam kuhanja brez nje. Šalša gre na ali z vsem – na pašto (= testenine), na pico, v juhe in obare. Priprava in konzerviranje šalše je preprosto a precej dolgotrajno delo, še posebej če se pomidore pasira na roke.

Kot bi rekel Melhijad: “Pridi z mano, ti bom pokazal!”

01So first things first, which tomatoes to choose for the tomato sauce. Only the ripest tomatoes are used, these are soft to the touch, have a strong tomato smell and are very sweet. If the tomatoes used for the sauce are not ripe enough, the sauce might be too sour. You can always adjust the sweetness of the sauce with adding sugar, but if it’s not absolutely necessary leave it au naturel. When you selected your tomatoes, cut the stems and any rotten areas away with a sharp knife and squeeze the seeds out. Tomatoes are now ready for pureeing.02

Začnimo na začetku, z izbiro paradižnikov primernih za pripravo paradižnikove mezge. Izberemo le najbolj zrele paradižnike, ti so mehki, imajo močan vonj po paradižniku in so zelo sladki. Če paradižnik, ki ga uporabimo za pripravo mezge, ni dovolj zrel, je lahko mezga kiselkasta. Sladkost mezge lahko vedno prilagodimo z dodatkom sladkorja, a če to ni nujno potrebno je boljše, da je mezga brez dodatkov. Ko ste izbrali primerne sadeže, paradižnike očistimo in izstisnemo seme, tako so pripravljeni za pasiranje.

0304If you are lucky, you own (or you have access to) an electric pureeing machine. If not – enjoy a good workout while pureeing the tomatoes manually. When all the tomatoes are pureed, you place the sauce on the stove to simmer so that the water evaporates, the flavour concentrates and until a desired consistency is reached. At this point you can adjust the flavour with sugar and herbs if you want. We left ours plain, so we can season it when cooking with it. Don’t forget to mix it every once in a while, that it doesn’t burn at the bottom of the pan. The cooking time depends on the content of the water and the amount of sauce in the making. As it needs to simmer slowly it can easily take a couple of hours (2-4). In the meantime clean and prepare the jars for canning.

05
My grandfather, having everything under control. Nono ima vse pod kontrolo.

07Če imate srečo, lahko v svoje roke dobite električni aparat za pasiranje. Če pa te možnosti nimate, uživajte v dobri telovadbi, ko boste paradižnike pasirali ročno. Ko so vsi paradižniki spasirani, mezgo kuhamo na nizkem ognju, da voda pokuha, okus se skoncentrira in da dobimo želeno gostoto. Na tej točki lahko prilagajamo okus z dodatkom sladkorja in začimb. Naša mezga je brez dodatkov, da jo lahko po želji začinimo, ko kuhamo z njo. Mezgo med kuhanjem mešamo, da se ne prismodi na dnu lonca. Čas kuhanja je odvisen od vsebnosti vode in količine mezge, ki jo pripravljate. Ker mora omaka kuhati počasi, lahko zlahka traja nekaj ur (2-4). Med tem ko se mezga kuha, operemo in pripravimo kozarce za vlaganje.
08 09
When the sauce is ready, fill it into the jars. Place the jars with the lid on in a big pan and fill it with water, so that it reaches half way up the jars. Bring the water to boil and boil the jars for 30 min. Take the jars out and leave to cool. During cooling the vacuum will form and seal the jars. If any lids do not seal completely (you can hear a popping sound when pressing on the lid as the vacuum didn’t form), you can reboil the sauce again and repeat the canning process. Your canned sauce can now be stored in your pantry for at least a year (it’s still good after two years as well – if it lasts that long).

Enjoy the goodies!
_MG_2148Ko je mezga pokuhala, z njo napolnimo kozarce. Zaprte kozarce postavimo v veliko posodo, ki jo napolnimo z vodo, da ta sega do polovice višine kozarcev. Vodo zavremo in kozarce kuhamo 30 min. Kozarce vzamemo iz vode in jih ohladimo. Med hlajenjem se ustvari vakum in zatesni pokrovček. Če se kateri pokrovčki niso pravilno zatesnili (če pritisnemo nanj, slišimo pokanje), lahko omako še enkrat zavremo in ponovimo proces vlaganja. Vloženo mezgo lahko shranimo v shrambi za najmanj 1 leto (iz lastnih izkušenj lahko povem, da je po dveh letih še vedno v redu).

Uživajte v dobrotah!

My mother’s tiramisu

tira prvaIt was raining today. So sadly my beach time for today had to be canceled. It was one of those days, that make you want to curl up in the bed or on the couch and watch something. But being lazy is not really what I wanted to do today, so I needed a little pick me up. Luckily rainy days are perfect for some kitchen dancing and I decided to make my mother’s tiramisu. Tiramisu – literally meaning, “pick me up” was just what I needed. This dessert has its origin in a city not far from my home town. Although many people say it originated in Treviso (a city near Venice) in a restaurant called Le Beccherie, where its birth would be around 1970, tiramisu was created 20 years earlier near Trieste, by a partisan cook. The name has a story on its own, well several stories. One of them suggests that the dessert was created for a midnight snack for the ladies of the night, they needed something to keep them going until the morning and the cook whipped this coffee-infused dessert. Some others suggest that it was developed during WWII as a dish made for men to bring with them when sent off to war, to give them more energy. Whatever the origin, this dessert is now known worldwide and one of the Italy’s most popular. My mother’s version is not a traditional tiramisu, that requires soaking savoiardi in coffee and alcohol (I do prefer the Italian name over ladyfingers, since I don’t understand the association between these biscuits and, well, lady fingers), but has instead an incredibly light sponge cake base. So maybe I should call it more a tiramisu cake. It’s also alcohol free, but if you want, go ahead and drown yours in whatever booze you want.
siraDanes je deževalo. Moji načrti s plažo so zato dobesedno padli v vodo in se dodatno zmočili še potem ko so splezali ven. Bil je eden tistih dni, ki ga z veseljem preležiš na kavču ob gledanju televizije. Žal, mi pa biti lena danes ni bilo po godu, zato sem potrebovala nekaj, da se zbudim. Na srečo so deževni dnevi idealni za poplesovanje po kuhinji, zato sem se odločila, da bom naredila mamin tiramisu. Tiramisu, ki dobeseno pomeni “dvigni me gor”, je bilo prav tisto kar potrebujem. Ta sladica izvira iz kraja nedaleč od mojega doma. Čeprav mnogi trdijo, da izhaja iz Image1Trevisa (mesta blizu Benetk) v restavraciji po imenu Le Beccherie, kjer se je pojavil okoli leta 1970, ga je 20 let prej prvi pripravil partizanski kuhar v bližini Trsta. Izvor imena ima veliko razlag. Ena izmed njih pravi, da je bila sladica narejena kot polnočni prigrizek za dame noči, ki so potrebovale nekaj, da jih zbudi in jih “drži pokonci” do jutra. Spet druga pravi, da je bil tiramisu ustvarjen med 2. Svetovno vojno, da bi zagotovil vojakom potrebno energijo, ko so odhajali na fronto. Kakršenkoli izvor, tiramisu je zdaj znan povsod in ena najbolj priljubljenih italijanskih sladic na svetu. Tiramisu moje mame ni tradicionalni tiramisu, ki zahteva namakanje savoiardov (bebe piškotov) v kavi in alkoholu, ampak ima namesto teh rahlo biskvitno podlago in je brez alkohola. Mogoče je to bolj tiramisu torta, ali tiramisu rezina. Kakorkoli ga/jo imenujemo, okus je še vedno odličen in priprava zelo enostavna.

INGREDIENTS for the SPONGE CAKE | SESTAVINE za BISKVIT:

  • tira18 eggs / jajc
  • 300 g confectioners sugar / sladkorja v prahu
  • 300 g all purpose flour / moke
  • 1 packet vanilla sugar / zavojček vanilijevega sladkorja
  • 1 tsp baking powder / 1/2 zavojčka pecilnega praška

Note: this recipe is for one big ass cake. For a normal 25cm springform cake pan, half the recipe.
Opomba: ta recept je za požrešne. Za normalen pekač za torte, premera 25cm, recept razpolovimo. 


tira2 tira3 tira4
Preheat the oven to 180°C and butter a 40x30cm baking pan. Separate the eggs. Beat the egg whites until firm peaks form. Add confectioners and vanilla sugar spoon my spoon while continuing to whip untill the mixture becomes stiff and shiny like satin (you are actually making French meringue).

Pečico segrejemo na 180°C in namastimo globok pekač 40×30 cm. Ločimo beljake od rumenjakov. Beljake stepemo v čvrst sneg. Med mešanjem po žlicah dodajamo sladkor v prahu in vanilijev sladkor, zmes postane čvrsta in svetleča.
tira5 tira6 tira7
While mixing on medium speed add egg yolks one at a time. While mixing on slow speed add the flour and baking powder. Mix until just combined not to overmix. Pour the batter into the baking pan and bake for 60 min. The sponge cake is done, when it’s lightly browned and springs back when touched.
Note: only test for donenes in the last minutes of baking, otherwise the sponge cake might not rise properly. Baking time for a smaller cake is shorter (30-40 min).
When the sponge cake is done, take it out of the pan and leave it on the cooling rack to cool.

Med mešanjem na srednji hitrosti dodamo rumenjake. Med mešanjem na nizki hitrosti dodamo moko in pecilni prašek. Mešamo dokler ne dobimo gladke mase, pazimo da ne mešamo preveč, saj sicer ne dobimo rahlega biskvita. Maso prelijemo v pekač in pečemo 60 min. Biskvit je pečen, ko je zlato-rjavo obarvan in prožen. 
Opomba: pečico odpiramo le v zadnjih minutah pečenja, saj lahko biskvit sicer upade. Čas pečenja za manjši biskvit je krajši (30-40 min)
Ko je biskvit pečen, ga vzamemo iz pekača in pustimo na rešetki, da se ohladi. 

INGREDIENTS for the FILLING | SESTAVINE za KREMO:

  • tira98 eggs / jajc
  • 1 kg mascarpone cheese / mascarpone sira
  • 120 g confectioners sugar / sladkorja v prahu
  • 2 packets vanilla sugar / zavojčka vanilijevega sladkorja

Note: as mentioned above, this recipe is for a big pan. Half the recipe for the smaller size.
Opomba: kot omenjeno zgoraj, je ta recept za velik pekač. Razpolovite recept za manjšo dimenzijo pekača.


tira12Separate the eggs. Beat the egg whites until firm peaks form. Add confectioners and vanilla sugar spoon my spoon while continuing to whip untill the mixture becomes stiff and shiny. In a separate bowl mix the mascarpone cheese with the egg yolks. Gently fold the mascarpone mixture into the meringue (egg white mixture).

Ločimo beljake od rumenjakov. Beljake stepemo v čvrst sneg. Med mešanjem po žlicah dodajamo sladkor v prahu in vanilijev sladkor, zmes postane čvrsta in svetleča. V drugi skledi zmešamo mascarpone z rumenjaki. Mascarponejevo maso nežno vmešamo v beljakovo maso.

tira10 tira11
To assemble the tiramisu. Brew 1,5 l of coffee. Pour a third of the coffee in a baking pan where you baked the sponge cake. Place the sponge cake upside down into the baking pan so it soaks in the coffee (you place it upside down, because otherwise the the “crispy” top sticks to the cream and can peel of the rest of the sponge when serving – nothing bad, just not so nice). Pour the remaining coffee all over the sponge cake.

Pred pričetkom sestave tiramisuja skuhamo 1,5 l kave. Tretjino kave vlijemo v pekač, kjer smo pekli biskvit. Biskvit, narobe obrnjen, vrnemo v pekač, da se namaka v kavi (obrnemo ga narobe, saj se sicer zapečena površina zlepi s kremo in se odlepi s površine biskvita med servranjem – nič slabega, le grše izgleda). Preostalo kavo prelijemo po vrhu biskvita.
tira13 tira14
Spread the filling over the sponge cake. Dust with cocoa powder and place in the refrigerator for a couple of hours or over night. Cut and serve!

Kremo premažemo po biskvitu in po vrhu potresemo kakav v prahu. Sladico postavimo v hladilnik za nekaj ur ali preko noči. Razrežemo in postrežemo!
tira15
WARNING: I know it’s tempting, but do not dig in armed with a spoon, to have a taste. You are going to end up eating half of it and feel sick, but hyperactive. Really, don’t. But do enjoy the goodies!

POZOR: Vem, da je zelo mamljivo, ampak prosim, ne poskušat iz pekača, ker se boste kar naenkrat zavedli, da ste pojedli že pol pekača, vi pa se boste počutili slabo in hiperaktivno. Res, ne tega delat. Lahko pa uživate v dobrotah!
IMG_20150816_214156 20150817_080025

Eggplant, tomato and mozzarella bake

firstYeeey, I am visiting home for 10 days. And it finally feels like real summer, it’s above 30°C and although many people complain, I am in my happy place. Things that I have scheduled are: beach, beach and beach and then some more beach. Oh and food. I miss food from home. I always gain weight when I’m home. I’m acting like it’s a zombie apocalipse, like I will never see that food again. I don’t think it will be much different this time, but ok lets be positive. Another good thing about food at home is that it’s much more organic, my father has a small farm and there is always something fresh on hand. Now there are this great, juicy, voluptuous tomatoes, that taste amazing. You will never find such tomatoes in Belgium – they need sun and heat and they are ugly as a toad, Belgians don’t like ugly food and of course sun and heat are also a taboo. This tomatoes are delicious on their own in a salad or, like me today, you can make a nice eggplant, tomato and mozzarella bake.

IMG_20150813_131951

Juhuuu, prišla sem domov, sicer le za 10 dni, ampak je že nekaj. In končno se počutim kot da je res poletje, temperature so nad 30°C in čeprav se večina ljudi pritožuje, sem jaz v mojih idealnih življenskih razmerah. Na urniku imam: plažo, plažo in plažo in ja, še malo plaže. O, in hrano. Pogrešam domačo hrano. Vedno se zredim, ko pridem domov. Obnašam se kot da je invazija zombijev, kot da ne bom nikoli več v življenju jedla. In mislim, da bo tudi tokrat tako, ampak dobro bodimo pozitivni. Še ena dobra stvar hrane doma je, da je bolj naravna, oz. bom bolj moderna – je eko. Moj tata ima majhno kmetijo in vedno je kaj svežega za na mizo. Zdaj je sezona pomidorov (= paradižnik za tiste nevedne), ti so sočni, ogromni in odličnega okusa. V Belgiji ne boš nikoli našel takšnih, ti potrebujejo sonce in vročino in so grdi, Belgijci ne marajo grde hrane, pa tudi sonce in vročina sta bolj kot ne tabu. Ti paradižniki so super sami, v solati, lahko pa jih, kot jaz danes, spečeš skupaj z melancani (= jajčevci) in mozzarello. 

INGREDIENTS, serves 6 | SESTAVINE, za 6 oseb:fix1

  • 1,5 big ripe tomatoes / velik zrel paradižnik
  • 3 small eggplants / majhni jajčevci
  • 500 g mozzarella cheese / mozzarella sir
  • salt / sol
  • pepper / poper
  • olive oil / olivno olje
  • thyme (dried or fresh) / timijan (posušen ali svež)

fix2 fix3 fix4
Preheat the oven to 240°C. Cut the eggplants in 0,5 cm wide rounds. Sprinkle them with salt and leave them to ‘sweat’ for 30 min. In the mean time slice the tomatoes and mozzarella cheese in slices that are approximately the same size.

Pečico segrejemo na 240°C. Jajčevce narežemo na 0,5 cm široke kolobarje. Kolobarje posolimo in pustimo 30 min, da spustijo odvečno vodo. Medtem narežemo paradižnike in mozzarello na približno enako velike rezine.
fix5Squeeze the eggplants to remove the excess water. Oil a deep casserole dish (about 30×20 cm) and start placing the eggplant slices on one border followed by tomatoe slices and mozzarella slices. Repeat the process untill all your ingredients are used. Sprinkle with salt, pepper, olive oil and thyme (or origano, or rosemary, you can even add some parmesan cheese) and bake for 30 min.

Iz jajčevcev izstisnemo odvečno vodo. Globok pekač (30×20 cm) namažemo z oljem in začnemo sestavljati rezine, pričnemo z rezinami jajčevcev, nato paradižnik in mozzarella. Postopek ponavljamo dokler ne porabimo vseh sestavin. Jed posolimo in popramo, pokapljamo z olivnim oljem in potresemo s timijanom (ali origanom, ali rožmarinom, lahko tudi nariban parmezan) in pečemo 30 min.
fix6 fix7

Serve the dish as a side, or enjoy it on it’s own. It’s light, healthy and delicious. Enjoy the goodies!

Jed postrežemo kot prilogo, lahko pa jo uživamo kot glavno jed. Je lahka, zdrava in fina. Uživajte v dobrotah!

fix8