Prekmurska Gibanica

It’s popular cake in Slovenia,  comes from Prekmurje region. It consists four fillings of: white cheese, poppy seeds, apple and hazelnuts. All fillings are layered with slices of towed dough (‘vlečene testo’), which is special kind of very thin dough avaible in every super-market here in Slovenia. Of course you can make dough by yourself – it contains basic ingredients.
I made it easy this time and I’ve bought the dough, which accually was whole grains. I’ve prepare my Prekmurska Gibanica , by combining advices from friends and family and checking some other recapices and by my own feeling of course. I’ve treated with my cake few people from Slovenia and they liked it, so.. I guess I think I’ve made it work!
You can eat it cold but is also very good served warm with some ice cream. It is very energetic and at the same time caloric dessert, but worth of the sin. 🙂

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500g-800g towed dough (”vlečeno testo”)

For every layer (insted of white cheese layer)
200 ml of cooking cream
100 ml sour cream

Apples filling:
1 kg of apples
juice from half of lemon
sugar (to taste, depends how sweet are apples)
cinnamon
2 tbsp of soaked in rum raisins

Poppy seed filling:
150 g poppy seeds
80 g of sugar
1 tbsp of clarified butter
100 ml of hot milk
cinnamon

White cheese filling:
350 g white cheese (cottage cheese kind)
1 spoon ofsour cream
1 egg
3 tablespoons soaked in rum raisins
vanilla sugar
80 g of sugar

Hazelnuts filling:
150 g of ground nuts
(or 250 if you make two layers)
60g of sugar
(or about 100 for two layers)
cinnamon

Preparation of layers:
1. Into grated apples add sugar and cinnamon to taste. Mix them with raisins soaked in rum. Drain.
2. Put the poppy seeds into hot milk with the addition of butter, add the sugar and leave a few minutes on minimal heat, stir every some time.
3. Mix white cheese with egg, sugar, vanilla sugar and raisins. Add some cinnamon.
4. Nuts mix with sugar and cinnamon.
5. Whisk the cream

Layering:
1. Spread the small baking pan with butter and sprinkle with breadcrumbs.
2. Put 2 slices of dough on the bottom of the cake so that they also cover the baking tray sides.
3. Spread the dough with cream and top with half a poppy filling.
Then cover the layer with another slice of cake, or two. On the top of that spread a layer half of white cheese filling. Again cover the filling with dough. Then , like before, spread the cream at the dough and cover it with half of prepered before apples. Cover it with the dough, spread the dough with the cream and fill with nuts.
4. Repeat the layering again. At the top of last layer, put two or three slices of cake, Spread it with the remaining cream.
5. Bake about 40-45 minutes at 200 C.

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autumn-fruits crunchy cake, gluten free

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Ingredients:
(for round baking pan, 27 cm diameter)

220g butter
3/4 cup of fine sugar
3 eggs
1 teaspoon of baking powder
about 1.5 glasses of flour (glutenfree mix) + 1 tablespoon of flour
0.5 cup of potato flour
2 tablespoons brown sugar
breadcrumbs (gluten free)
about 700 g of various autumn fruits
(plums / apples / cherries from compote / pears)
2 tablespoons of plum jam

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1. Cold butter cut into pieces and combine with the sugar, eggs, flour and baking powder. Knead to a uniform mase. You shoul be able to form balls of dough without stickiness to your hands, if you still sticky, add more flour.
2. Share dough on two parts. 2/3 of dough leave on side. To the remaining 1/3 of the cake add brown sugar and a tablespoon of flour – knead.
3. Put both parts in the fridge for about an hour.
4. The baking sheet smear with butter, then sprinkle it with breadcrumbs.
5. Lay a large portion of the dough on the baking sheet, kneading them with your fingers.
6. Dough spread with jam and put fruits on it.
7. On the top of fruits directly grate off the smaller portion of the dough, over the entire surface.
8. Bake the cake in temp. 180 Celsius degrees about 40 to 50 minutes.

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pumpkin pancakes

Thats one of my favorites variation od pumpkin meal! It’s just soooo good! Especially with some valila ice cream, fresh berries and some extra cream! Great dessert. Taste also very well with hot pear sauce. But there is so many different ways to eat it 🙂 Ingrindients should be enough for about 12-15 pancakes, which can be dessert, snack or breakfast for four people 🙂

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600 g raw pumpkin without skin
1 glass of gluten-free flour mixture (or other)
1 tbsp of potato flour
3/4 tsp powder after baking
1 apple
2 eggs
3 tbsp of yogurt
4 tbsp of brown sugar
pinch of salt
1 tbsp of butter
oil or butter for frying

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1. Grate pumpkin, add a pinch of salt, put in a pan with half a glass of water. Boil under cover for about 4 minutes and for about 4 minutes without covering, untill the water evaporates. Leave to cool.
2. Mash the eggs with the sugar.
3. Flours and the baking powdertogether mix together.
4. Add the apple and yogurt to pulp of eggs and sugar. Add the pumpkin to the mass. Mix together.
5. Melt a spoon of butter and add to the pulp. Then add the flour and mix untill all ingredients are finely combine.
6. On the pan with hot oil put one fine tablespoon of pulp and spread it a little to form small pancake. Make 2-4 pancakes on one time. Pancakes shouldn’t touch eachother.  Fry pancakes on low heat from two sides on hot oil or butter, to obtain a gold-brown color.

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barley with pumpkin-cheese sauce

Pumpkin has delicate taste, that’s why I like to combine it with strong cheese. I’ve served this sauce with barley but as well you can do it with rice or pasta. Be careful with salt, cause cheese is making the dish salty enough.

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650 g raw pumpkin without skin
60 g of blue cheese
2 tablespoons finely grated Parmesan cheese
1 teaspoon of cream
1 small onion
fresh basil
salt pepper
oil
glass of delicate vegetable broth or water

300 g of barley

 

1. Cut the pumpkin into cubes, sprinkle 0.5 teaspoons of salt and leave aside for about 15 minutes to let the water drain. Drain the water. Mix 3 tablespoons of olive oil and bake at 180 degrees for about 30 minutes (until tender).
2. Sauté the onion.
3. Hot pumpkin mix with onion in one pot, add cheese and cream and a few basil leaves. Blend.
4. To sauce add the water or delicate vegetable broth gradually, controlling the taste and consistency.

5. Rinse the barley in cold water. Boil  water with salt, place in it the barley and cook about 20 minutes, I usually leave it half-hard.

6. Mix barley with pumpkin sauce. Decorate it with pine nut, parmesan and some basil leaves.

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pierogi ruskie – dumplings with white cheese and potatoes

”Pierogi ruskie” popularly translating as ”Russian Dumplings”  in fact have nothing in common with Russia… The name is derived from Red Ruthenia – historical territories in north-western Ukraine and in south-eastern Poland.
You can eat them straight from the water or cooked dumplings from frying pan with butter. You can froze the dumplings and eat them when you will like to just, put them in boiling water and wait for them to rise on the surface.

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dough:
about 450g flour
35g melted butter
0,5 cups of hot water
1 large egg
salt

stuffing:
400 g potatoes
300 g white cheese
1 tbsp sour cream
2 onions
2 tablespoons butter
salt pepper

to serve:
melted butter, onion
/ sour cream 12% or 18%

 

Stuffing:
1. Potatoes clean, peel, cover with cold water and salt. Cook under cover for about 30 minutes (until soft). After that time potatoes drain and mash them on puree. Leave the potatoes to cool.
3. Chop onion, add pinch of salt, fry in butter under cover (until soft).
2. Cheese finely crush with fingers..
4. Onion, cheese and potatoes mix together, add salt and pepper. Add some cream for more creamy consistence.

Dough:
1. Sieve the flour. Add pinch of salt. Make a hole in the middle, pour there hot water and warm butter. Gently with circular movements combine water and butter with the flour. At the beggining with wooden spoon.
2. When you cant anymore mix it with spoon, add the egg and knead dough with hands.
2. Make it about 5 minutes to get an elastic dough. Leave it for about 30 minutes to rest and cool down.

Dumplings:
1. To big pot put the watter, add half spoon of salt and boil it.
2. The breadboard sprinkle with flour. Roll out the dough on it on thin. Cut out round pieces of dough with wide glass.
3. Every round piece press with fingers on the edges all around. At the center put about 1 tsp of the filling, fold the dough in half and connect the edges pressing with fingers.
4. Dont leave any hole otherwise whole dunpling will fall apart in water! Also be careful not to break the dough or go out sideways. Repeat action to finish the stuffing.
5. Place dunplings gently into the water. Remember to leave enought room – they can’t touch eachother to avoid sticking. Pot leave uncovered. Cook them about 2 minutes after riseing up on surface.
6. Place them in sieve to drain off the water, ann spoon of butter and flip them a bit to let the butter melt -for avoid sticking together.

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french toasts

I love sunday breakfasts! When i have time to prepare something special, and eat in my pajama without rush. That’s one of my favorites options for that 🙂

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for two people:

3 eggs
6 pieces of toasted bread
1 tbsp of milk
pinch of salt
1 tsp of sugar
butter for frying

optional:
marmalade
honey
cooked apples with cinamon
fresh fruits

1. Mix thoroughly eggs and salt, sugar and milk.
2. Heat the butter on a low heat, dip the bread in the egg on both sides, and gently squeeze it. Hold a piece of bread over the bowl so that excess eggs drain back into the bowl.
3. Fry on both sides until they are lightly brown.

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roasted califlower

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cauliflower
parmesan cheese
parsley
salt
olive oil

1. Wash the cauliflower and divide into florets. Cut it in half or on three parts if more thick.
2. On the baking plate put baking paper, gently spreed it with a bit of olive oil. Put on the cauliflower, sprinkle it with salt, with the brush spreed the oil on the vegetable.
3. Bake it for 20-30 minutes at 200 C, check it regularly. Cauliflower must start to brown.
4. After taking out from the oven sprincke it with grated parmesan and finily cutted fresh parsley. You can add some pepper.

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