Lemon Chia Seed Muffins

Ingredients:

1/4 cup coconut flour
1 cup blanched almond flour
2 tbsp chia seeds
1/4 tsp baking soda
pinch of salt
4 eggs
1/2 cup almond milk
zest of 2 lemons
2 tbsp lemon juice
2 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1/2 tsp liquid stevia
1/4 tsp vanilla extract


Preheat oven to 175°C (350°F).

In a medium bowl mix together the coconut flour, chia seeds, baking soda and salt.

In another bowl whisk eggs, almond milk, lemon zest, lemon juice, apple cider vinegar,
liquid stevia and vanilla extract.

Add the dry ingredients to the wet ones. Mix well until combined with no lumps.
Put the mixture into a muffin tray (first line with cupcake liners).

Bake for 20min until fully cooked.
Let them cool.


Bon appetit!

LCHF roulade

Ingredients:

3 eggs
3 tbsp erythritol
5 tbsp almond meal
1 tsp baking powder
1 tbsp rum

1 cup sour cream
1 tbsp erythritol
1/2 cup raspberries


Preheat oven to 180°C (360°F).

First whip together the egg whites and erythritol.
In another bowl mix egg yolks, almond meal, rum and baking powder.
Slowly add whipped egg whites and gently mix together.

On the baking tray (my was 25x35cm) add first baking paper, slowly pour the batter into the tray.

Bake for 15min.
When the dough is baked, roll it into a roulade(the dough must be still hot).
Let it cool.

For the filling mix together the sour cream, erythritol and raspberries. Slowly combine all
the ingredients and spread it on the dough.

Let it cool in the fridge at least 2 hours.


Bon appetit!

Easy LCHF donuts

Ingredients:

1/2 cup blanched almond flour
1/8 cup coconut flour
4 eggs
1/4 cup erythritol
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla extract

Preheat oven to 160°C (350°F).

First mix together eggs, erythritol and vanilla extract.
Then add blanched almond flour, coconut flour, baking powder and salt.
Bake for 15min.

If you want chocolate donuts, add 1/4 cup cocoa.

Bon appetit!

Slivovi cmoki s krompirjevim testom - Plum dumplings with potato dough

                                                 Sestavine:                                Ingredients:

                                                  Testo                                            Dough

                                       1,2 kg krompirja                            1,2 kg potatoes

                                     170 g gladke moke                          170 g plain flour

                                      170 g ostre moke                           170 g strong flour

                                                3 jajca                                           3 eggs

                                   1/2 čajne žličke soli                                1/2 tsp salt

                                                 Nadev                                          Stuffing

                                                12 sliv                                          12 plums

                     12 čajnih žličk kristalnega sladkorja           12 tsp granulated sugar

                                                Preliv                                            Topping

                                          200 g masla                                     200 g butter 

                                 150g krušnih drobtin                          150 g breadcrumbs

                                              sladkor                                               sugar

                                               cimet                                              cinnamon

Wash, peel and cut (in four pieces) the potatoes. 

Put them in pot, pour over water,

so it covers the potatoes. Boil them for 25 min until they are soften.

Boiled potatoes drain and leave them to slightly cool.

Operi, olupi in razreži krompir na štiri koščke. Daj jih v kozico, dolijemo toliko vode, 
da prekrije krompir. Ko zavrejo voda, pusti kuhati krompir vsaj 25min oz. dokler niso mehki.
Odcedi odvečno vodo in jih pusti, da se malo ohladijo.

Wash plums, remove the pits and cut them in half.

Operi slive, odstrani koščice in jih razreži na polovice.

Add flour, salt and one by one egg into still warm potatoes.

Knead the dough with your hands. 

Še toplim krompirjem dodaj moko, sol in vsako jajce posebej. Vmesi z rokami testo.

The dough must be used immediately, otherwise it becomes wet and difficult to form.

Testo mora biti porabljeno takoj, saj drugače postane mokro in težko za oblikovati.

On a floured work surface roll with hands the dough in long "sausage". 

Cut in 12 (the same size) pieces. Flatten every piece and add one plum

with one teaspoon sugar in the middle. The dough is folded over the plum. 

The edges are tightly pressed on the top. 

Na pomokani delovni površini z rokami zvaljamo testo v dolgo "klobasico",
Narežemo na 12 enakih delov. Vsak košček posebej zravnamo, dodamo slive in žličko
sladkorja. Testo zapremo prek sliv na vrhu.

Fill with water one larger pot. Add one tablespoon salt. Bring the water to boiling point.

Slowly and carefully add the dumplings into the water. Boil them for 10 to 15 min or

until they float on the top of water.

Cooked dumplings remove and drain well.

V večjo kozico dodamo vodo z žličko soli. V zavreto vodo dodamo cmoke, ki jih kuhamo 
10-15 min oz. dokler cmoki ne priplavajo do vrha.
Skuhane cmoke vzamemoiz vode in jih osušimo.

In frying pan dissolve butter and on small heat fry the breadcrumbs until golden brown.

Add the cooked dumpling and turning them over so they are evenly covered in crumbs.

Add to plate and sprinkle the dumplings with sugar and cinnamon.

V kozici raztopimo maslo, dodamo krušne drobtine, ki jih popečemo do zlatorjave barve.
Dodamo cmoke, ki jih popečemo na vsaki strani, tako da so prekriti z drobtinami.
Damo na krožnik, po vrhu dodamo sladkor in cimet.

Bon appetit!

Chocolate chip cookies

Ingredients:

170g butter

140g brown sugar

280g plain flour

1 tsp baking soda

2tsp cornstarch

70g granulated sugar

2 larger eggs

2tsp vanilla extract

210g chocolate chips (dark chocolate, white chocolate,...)

Preheat oven to 165°C.

Cream together the butter, white sugar and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla extract.

In other bowl stir in flour, cornstarch and the baking soda.

Slowly stir together the wet and dry ingredients.

Drop to the baking tray, covered with baking paper, with a spoon or with a iceream scoop.

Bake for 11 minutes in the preheated oven, or until the edges of cookies are nicely browned.

Muffins with raspberries

Ingredients:

200g frozen or fresh raspberries
300g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
juice of 1/2 lemon
1 egg
100g brown sugar
80ml vegetable oil
200g sour cream


Let the frozen raspberries to defrost on room temperature and preheat the oven
to 180°C.

First mix together the dry ingredients: flour, baking powder, baking
soda and cinnamon.

In other bowl mix together the wet ingredients. First mix for at least
one minute the egg and the sugar. Then add lemon juice, oil and sour cream.

Mix the wet and the dry together. Fill the dough with a spoon
to the paper molds in the tray.

Bake for 20min.
Let the muffins cool down at least 5min in the tray.

Bon appetit!

Crumbly fried pastry

Ingredients:

3 egg yolks

6 tbsp white wine

pinch of salt

2 tbsp rum

1 tbsp lemon juice

pinch of vanilla essence

300g all-purpose flour

Slowly mix together egg yolks, white wine, salt, rum, 

lemon juice and vanilla essence.

Add spoon by spoon the flour.

Let the dough rest in refrigerator or in some cold place at least 1 hour.

Roll out the dough to very thin thickness (about 1mm).

Slice the dough into elongated pieces. 

Cut a line (about 3cm long) in the middle of piece.

Twist one edge through the line in the middle.

Fry the pieces on one side until light brown. 

Then turn around to fry other side.

When the pastry is fried, put it on paper towel which will absorb the remaining oil.

Sprinkle them with powder sugar.

Bon appetit!

Chocolate mousse

Ingredients:

150g dark chocolate

2 eggs

60g sugar

2 tbs cocoa powder

2 dl sweet cream

Melt chocolate over a water bath. Cool it down.

Mix the egg whites in a firm meringue.

Mix together egg yolks with sugar. Add cocoa powder.

Gradually add melted chocolate and sweet cream to the egg mixture.

Slowly and gently stir meringue in egg mixture to get creamy and lightly mixture.

Gently pour chocolate foam into small cups.

Put the chocolate mousse in the refrigerator for 3 hours.

Bon appetit!

Apple pie

Apple pie

Crust:

200g spelt wholegrain flour

100g butter

1 egg

30g brown sugar

pinch of salt

2 tbs cold water

Filling:

5 medium-sized, slightly sour apples

juice of half lemon

Dressing:

100g sugar

3 eggs

1ts vanilla essence

200g sour cream

Mix together flour, butter, egg, brown sugar, salt and cold water into dough. Wrap it in plastic foil and put it in refrigerator for at least 2h.

Peel the apples and cut them into wedges and sprinkle them with lemon juice.

Roll the chilled dough for a half of finger thick and put it in the baking tray for pies, diameter 26cm. You have to roll the dough a little more by length so you can have also crust on edges. 

Prick the dough through the whole length. Place the apple wedges on the dough and 

bake it in preheated oven (200°C) for 25-30min.

Mix together sugar, vanilla essence and egg yolks into smooth cream. Add the sour cream and slowly mix all together.

Separately mix the egg whites and slowly combine them with cream.

Pour the cream over the apples and bake for another 25-30min or until it gets golden color.

Bon apetit!

Chocolate cubes with mascarpone cheese

Chocolate cubes with mascarpone cheese

Ingredients:

For the Pound:

5 eggs

3 tbs brown sugar

5 tbs wholegrain spelt flour

3 tbs cocoa

pinch of baking powder

Chocolate topping:

200g dark chocolate (plain)

0,5 dcl sweet cream

70g butter

500g Mascarpone cheese

2dcl milk

Foamy mix together eggs yolk and brown sugar. Add flour, cocoa and baking powder. Separately whip the egg whites. 

Slowly mix together whipped egg whites and the other mixture.

Pour the mixture in to the tray. Bake on 180°C around 10min.

Let the pound cool down and cut into half.

Ingredients for chocolate dressing dissolve over steam and let it cool.

Layers from the bottom to the top:

1. layer: pound, soaked with 4 tbs of milk

2. layer: mascarpone cheese

3. layer: chocolate topping

4. layer: pound, soaked with 4 tbs of milk

5. layer: mascarpone cheese

6. layer: chocolate topping

Bon apetit!

Strawberry tiramisu

Strawberry tiramisu

Ingredients:

250g mascarpone cheese 

2 eggs 

50g sugar 

Baby Biscuit 

cocoa powder for dusting 

1 can of strawberries 

Cream: 

Beat together egg yolk with the sugar into a smooth mixture. 

With wire whisk stir in marscapone.

Separately whip the egg whites, and then add the cream. 

  Procedure: 

Baby biscuits soak in strawberry compote and fold the bottom of the pan. Pour the cream on it. Add a layer of soaked biscuits. 

Then add crushed strawberries. Pour the rest of the cream on top of strawberries. Sprinkle cocoa powder on top.

Bon apetit! :)

Cheese cake with cranberries

Cheese cake with cranberries

Ingredients for 1 pie model (fi = 26cm) 

Dough: 

50g coconut butter 

150g wholemeal spelt flour 

100g white flour 

pinch of salt 

21g yeast (1/2 of cube) 

4 tablespoons warm milk 

50g brown sugar 

1 egg 

flour and fat for pie baking tin 

Coating: 

1 lemon 

1 egg 

500g ricotta 

450g sour cream 

4 tablespoons cream 

50g semolina 

150g brown sugar 

100g cranberries 

pinch of salt

Bake for 40min on 190°C. After baking time leave it in the oven for 15min.

Sauce:

100g mixed berries

MetalDays 2014

Another metal festival in Tolmin through. The festival was from Sunday 20th to Saturday 26th of July. This year visited MetalDays around 12.000 people, which is more than in town Tolmin.

So I had to go to hill Bučenica where is great lookout to town Tolmin and surroundings.

Spelt sponge cake with apples

Friday, 1.8.14

Spelt sponge cake with apples

Ingredients:
4 eggs
10 g Stevia sugar
50g coconut fat
220g spelt flour
1 cup Kefir
about 300g apples


Instructions:

Separate the yolks and whites.  Beat the egg whites into meringue.

Add Stevia sugar to the eggs yolks. Then add coconut fat (room T) and whisk until it's combine. Add kefir for more liquidy and spelt flour. When it's all combine, you can add the meringue and slowly combine all together.

Pour the mixture into a tray and put apple slices on top.
Bake for 45 min on 190°C.

Bon apetit! :)

The Soča river

Sunday, 20.7.14


Again sunny Sunday. So we decided to take mini rafts and go down the river bed of Soča.

The Soča (Slovene) or Isonzo (Italian) is a 138 km (86 mi) long river that flows through western Slovenia (96 kilometres or 60 miles) and northeastern Italy (43 kilometres or 27 miles).

Due to its emerald-green water, the river is marketed as "The Emerald Beauty." It is said to be one of the rare rivers in the world that retain such a colour throughout their length.

The Soča inspired the poet Simon Gregorčič to write his best-known poem Soči (To the Soca), one of the masterpieces of Slovene poetry. 

This region served as a location for the 2008 Disney film Chronicles of Narnia: Prince Caspian.^[8]

The Soča is also well known for its unique trout species Salmo marmoratus (known as the marble trout), which lives in the upper course of the crystal-clear river. This species is endangered due to the introduction of other non-indigenous trout species sometime between World War I and World War II.

And off we went. :) 

On the riverbed Kamno - Tolmin are located few rapids and a lot of calm flow.

After 2,5h on the river we went to Bar Labrca to eat lunch. On the picture below is plate for two, called Tminski grof (the Tolmin count).

Rafting on Soča is a must do when you are in Soča valley.

Yoghurt pastry with peaches

Friday, 18.7.2014

It's friday afternoon. Time to bake some pastry. :) 

For the pastry you need :

3 eggs 

1/2 cup sugar 

1 cup wholegrain flour

1 cup coconut flour

1 cup whole milk yogurt 

0.5 bags of baking powder 

1 sachet of vanilla sugar 

0.75 cup of  butter

1 can of peaches filed

With a whisk or electric mixer mix eggs and sugar. Sift flour with baking powder. While stirring, gradually add the eggs, yogurt, vanilla sugar, butter and flour with baking powder. 

Turn on the oven and maintained at 200 ° C (F). Baking tray line with baking paper. Pickled peaches drained and cut into wedges. Pour the batter into the pan, and align the top with peach wedges. In a preheated oven bake for 30 minutes. 

Baked cakes left in the tin to cool. Cut it in rectangles and arrange on serving plate.

Bon apetit.

Castello di Miramare

Sunday, 6.7.2014

Hot sunday, time to take another roadtrip. This time to the sea. We drove 1,5h to the seaside. In summer you can quickly tell when you are by the sea - lines of cars parked by the road.

And finally we came to Miramare, which in italian means "looking at the sea". 

Little park with alot of paths, fountains, bridges and flowers.

 

One last look at the castle and off we go to the sea. To see if the sea is still salty. ;) :)

And yes, it still is. :)

Roadtrip to Jezero Predel / Lago del Predil / Lake Predil / See Predil

Sunday, 22.6.2014

We decided to take a quick road trip. The road took through Kobarid, Bovec to pass Predil (Predel).
There you can relax by the Lake Predil. Gorgeous lake with an island near the shore.

Then we went through beautiful landscape, passing Travisio (Trbiž) back to slovenian side. Near Kranjska Gora is Lake Jasna with "famous" capricorn. Of course I had to take a photo with it :) .

We continued roadtrip to pass Vršič. In the middle of the ascent to the pass stands russian chapel.

 

Almost in the bottom of descent from the pass Vršič stands statue, depicted Julius Kugy. He is turned towards Jalovec, which was his favourite mountain.

We finished our road trip in 6 hours which was quite fast. :)

Till next roadtrip. :D