Friday, June 22, 2018

#popsicleweek

It was snowing on a second day of Spring. And today, on the official second day of Summer it's 13 degrees Celsius, feels like 12, which is even worse, and I made super refreshing ice pops. They are in a freezer, freezing :D. 
Anyway, lets just pretend that super hot summer is hear and all we do is..
Stare
Float
Idle
Booze
Indulge
Grill
Sweat 
Please
Glow..
and eat popsicles!
Just hit the link below and be ready to dive into a world of fruity, creamy, boozy, pudding pops, vegan, gluten-free popsicles made by super cool people.

It's here, no need to pretend, Billy thanks again, you are the best host ever!

Rosehip Tea Ice Pops w/ Strawberry Jam and Fresh Redcurrants 
























Make a rosehip tea.
Use two tea bags (It's hard to find 100% rosehip tea, but I tend to use one that has 75% of rose hip and 25% hibiscus flower. Everything that is over 60% rosehip is good.) and cover them with 400ml of boiling water. Let infuse for 5-7 minutes. While still hot add 3 tablespoons of homemade strawberry jam, 3 tablespoons of fresh lemon juice and one heaped tablespoon of sugar. Mix everything and let cool completely. 
Once it's cool pour mixture through a sieve and then pour it into pop molds. Place few fresh redcurrants before adding the sticks and leave in a freezer for few hours. 




 

Sunday, April 22, 2018

sea salt and sugar


Sunday today.
27 degrees Celsius, feels like 27o.
Clear and sunny.
0% chance of rain.
Current moon 45% of full.
Sunset 7:35pm.

I don’t know about you, but I'll take a swim and grab a sugar coated doughnut.
Simple treat for lazy summers by the sea. 


Wouldn't mind having filled one as well! 



Homemade Doughnuts - Brioche Doughnuts
(recipe adopted by Maja & Jernej)
50g sugar
190ml water, lukewarm
8g active dry yeast
3 eggs
about 500g all purpose flour + some for dusting and rolling
1/2 tsp vanilla + 1/2 tsp rose water
zest of one lemon
4g salt
100g butter, room temperature (cut the butter in small cubes)
vegetable oil for frying 



Dough preparation 
First day
In a large bowl mix water, yeast and sugar and let stand for 10 minutes, until bubbly foam starts to form.
Add flour, eggs, vanilla, rose water and lemon zest to the yeast mixture. Knead well. After few minutes add the salt.
Slowly incorporate the butter in a dough mixture with your hands (or in a stand mixer) and knead well.
The dough has to be smooth.
Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size.
Punch the dough and re-cover the bowl. Put in the fridge to chill for at least 12hours/overnight.


Second day
Take the dough out of the fridge and cut into equal pieces (about 60g each). Shape each piece (using extra flour) into a smooth ball and place on a baking tray lined with parchment paper and well dusted with flour. Leave plenty of space between doughnuts and let dough proof again. Cover lightly with cling film or kitchen cloth and leave for about 2 hours, or until about doubled in size.

Fill heavy-based saucepan with enough vegetable oil. Heat the oil to 180°C. Carefully remove the dough balls (buns) from the baking tray. Place them carefully in a hot oil. Fry for about 2-3 minutes on one side and 1-2 minutes to other side, until golden brown. Using a slotted spoon or spider strainer, transfer doughnuts to a wire rack covered with paper towels. While the donuts are still warm, toss donuts in a bowl of a sugar and generously coat them with it.
Or fill them with homemade jam/vanilla cream.Fill a piping bag with jam or cream and pipe a generous amount into each doughnut.

Let the sea dry on your skin and pair crystals of salt and sugar in just one bite. 

Some memories remain forever.  



Sunday, April 15, 2018

semolina cheese cake with apple slices

It's an expiration day for ricotta cheese. Box of ricotta, hiding behind a jar of prunes and apricot jam in a fridge. Not so small box, still somehow was able to escape my sight. Sometimes unexpected things can be found and change a course of a daily routine. Ito is barking at me. She wants a whole box of cheese for herself. Cheese lover this dog. I grab my finger over the cheese and let her try before we make wobbling cheesecake. 
One lemon, one big red apple, two eggs, some sugar and good splash of vanilla, a bit of semolina cooked in milk and ricotta is all it takes to make a day more comforting and house pleasantly fragrant. Preparation takes minutes and the oven will take care for the rest. 
The recipe for this gluten free cake was given to me by my dad. There was a time when this cake was on a menu for almost every weekend and he would make it in a springform pan and arrange apple slices on top like a bouquet. I use regular pan, oven dish 32x20cm / 7cm deep, easy to wash :). 
This cake is ideal for 6-8 persons, reasonable humans that will satisfy their cravings for sweet with one generous piece, but we were never reasonable or 'normal' plus it's so light in texture and flavor that you can grab it with a spoon and eat while it's still slightly warm (recommended only for impatient once). 

Recipe
Semolina Cheese Cake With Apple Slices
500ml milk
90g semolina
2tbsp sugar
1tbsp honey
2 eggs
200g cheese (ricotta, or some other low in fat milk way cheese)
lemon, zest and juice
one big red apple
splash of vanilla
pinch of salt

Place milk and one table spoon of sugar in a saucepan and bring to boil. Cook semolina for about 3-5 minutes, stirring consistently. Set aside to cool. 
Preheat the oven to 180ÂșC.
In a bowl whisk egg yolks with other table spoon of sugar, honey, cheese and zest of lemon. 
When semolina is cool enough add cheese mixture to it, mix everything together. 
In another bowl, whisk the egg whites with a pinch of salt until stiff and combine with the rest of the batter slowly, making sure all is well combined. 
Place the batter in a slightly oiled pan. 
Slice the apple and sprinkle with lemon juice. Place slices over the top of the batter. Sprinkle with demerera sugar (optional). 
Bake for about 30-35 minutes. 
Cake should be wobbling when gets out of the oven. Leave to cool completely, if you can resist. 

 no sugar
 sprinkled with demerera sugar

..while cake bakes we go for a walk.

 


































Next to a parking lot just across garbage containers, some people use public 'green areas' as a garden to sit, relax and chitchat. 
While others think only one thing.
Is cake ready!?


Impatient to let it cool. 
Slice of cake, if you can call it that.
Still tastes heavenly and light.