Grilled eggplant with sundried tomatoes and pecan goat cheese

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This is actually so easy to make that I shouldn’t even be posting it. But I can’t help myself. It looks nice and tastes soo good. Besides, with the abundance of homegrown goods and the lack of time to cook lately, this is a perfect fast food without renouncing great taste.

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Whether using nuts, walnuts or pecans, it’s really important to oven roast the nuts for couple of minutes. This will give them an amazing crunchy texture and will enhance the nutty flavor which works really nice with goat cheese.

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Ingredients:

  • 1 eggplant
  • 150 g of soft fresh goat cheese
  • 1 Tbsp of spreadable goat cheese or mascarpone
  • handful of pecans
  • sundried tomatoes
  • fresh thyme
  • extra virgin olive oil

Preparation:

  1. Get the cheese out of the fridge at least 30 mins prior to mixing. Oven roast pecan nuts for couple of minutes. Let cool, roughly chop and mix with both cheeses.
  2. Cut eggplant in 1 cm slices and grill in a pan. Use little oil and cook covered on both sides. There’s no need to fry them in oil.
  3. Assemble eggplant slices and goat cheese, top with sun dried tomatoes, thyme and good amount of high quality olive oil.

Yoghurt coconut lemon pie – raw

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Raw yoghurt coconut lemon pie or how to make a fake cheesecake vol. 2.

Making desserts without using any sugar in whatever form it comes can be a tricky thing. Even more with cheesecake. Whether you’re using curd, ricotta or cream cheese, you always need a lot of sugar to balance the acidity of the cheese. The recipe I came up with is actually a lemon ”cheesecake”, but doesn’t contain any sweetener. Where’s the trick?

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The secret ingredient is coconut flour. It is sweet enough to balance the acidity of yoghurt and lemons. Besides, it’s packed with dietary fibers and good fatty acids. Also, one of the main properties of coconut flour is that it will soak up all the excess water, so you don’t have to use any firming agent, like gelatin or vege gel. So yes, it’s gluten free and vege friendly.

When you mix all the ingredients you will get a sort of light and airy yoghurt coconut lemon mousse. If you’re in a hurry, you can always combine it with fresh berries or peaches and make some lovely verrines. If not, make a coconut date walnut crust to add a hint of sweetness to this light and fresh summer dessert.

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Ingredients (makes approx. 2 mini cakes):

Crust:

  • 25 g finely ground oatmeal
  • 25 g coconut flour
  • 25 g dates
  • 25 g walnuts
  • 2 Tbsp coconut oil
  • 3-4 Tbsp water

Cream:

  • 400 g plain yoghurt
  • 80 g coconut flour (I use Vegalife coconut flour)
  • peel of 3 untreated lemons
  • 4 Tbsp lemon juice
  • 3 Tbsp coconut oil

Preparation:

  1. Finely grind oatmeal and walnuts (I use coffee grinder).
  2. Coarsely chop dates, than using a mortar transform them into a paste.
  3. Mix ground oatmeal, walnuts, coconut flour and add date paste. Mix with fingertips.
  4. Add coconut oil and water. Use 3-4 Tbsp of water, but add some more if the dough doesn’t hold together.
  5. Mix everything, form a ball and set aside for at least 2 hours. Than roll and form pie crusts using a cake ring.
  6. Mix all the ingredients for lemon cream.
  7. Using cake rings, assemble crust and cream and set into fridge overnight.

 

Baked peaches with coconut date crust

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Yes, It’s peach week. Can’t help it. You have to eat them when’s the season. So, I was thinking of making an easy dessert. In autumn we usually make baked apples or apple crumble. I wanted something similar, with a summer twist. With peaches.

Since I’m trying to make desserts without any sugar, peaches are pretty great. They’re so sweet you don’t have to add any sugar at all. It’s a bit more complicated when it comes down to making crusts. But a couple of dates will help. When finely chopped, they get sticky enough to bind all the ingredients. And they add a wonderful caramel flavor when baked.

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Rolled oats and coconut work great together. The oats add a lovely rustic flavor and texture, and coconut reminds you of summer.

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Ingredients (serves 3):

  • 420 g peaches
  • 40 g rolled oats
  • 40 g coconut flakes
  • 30 g cooled butter or coconut oil
  • 25 g pitted dates

Preparation:

  1. Cut peaches in even pieces. You can leave the skins on.
  2. Grind half of the rolled oats (optional).
  3. Chop dates really fine.
  4. In a separate bowl mix both rolled oats, coconut and dates. Add butter or coconut oil and crumble with hands.
  5. Put peaches in a baking dish and add a bit of butter. Sprinkle with coconut mixture on top.
  6. Bake 20-30 mins at 180ºc.
  7. It might looks messy on the plate, but it will wipe you off your feet! Enjoy!

 

 

Peach and tomato salad with basil vinaigrette

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When I stepped out on my balcony, I saw this little tomato hearts and I said to myself: Caprese! An italian classic, combining all the essential colors and flavors: red, green, white. Tomatoes, basil, mozzarella.

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But since I went completely crazy this week by buying something like 10 kilos of homegrown peaches that I’m putting everywhere now, I thought why not combining them with sweet tomatoes. This is how I came up with this Caprese upgrade.

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And instead of putting basil leaves only on top, I made a faux vinaigrette: basil leaves, good extra virgin olive oil, some garlic, lemon juice and a pinch of salt. This is also a good way to use basil in case you don’t know what to do with it. Olive oil acts as a natural preservative, so this can be make ahead and stored in a fridge for couple of days. Just don’t forget to take it out on time since a high quality virgin olive oil will harden in fridge.

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Ingredients:

  • tomatoes
  • peaches
  • mozzarella
  • basil leaves

For basil vinaigrette:

  • bunch of basil leaves
  • juice of half lemon
  • pinch of salt
  • garlic clove
  • good amount of virgin olive oil (sth. like 1 dl)

Preparation:

  1. Mix basil, salt and garlic in a mortar. While mixing add first lemon juice, and than gradually olive oil.
  2. Cut peaches and tomatoes. Tear mozzarella in big chunks. Assemble.
  3. Sprinkle with vinaigrette and garnish with some basil leaves.

 

Grilled aubergine spinach salad

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There’s nothing better than picking up fresh veggies that have grown in your own garden. My mum’s garden is just marvelous. And guess what, this is the first year we’ve succeeded in growing aubergines. And spinach too, comes from the garden.

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With products like this you should keep it simple. Toss some olive oil over aubergines and grill. If you’re using a pan, there’s a trick. Aubergines are actually like a sponge and require quite a lot of oil. So, instead of soaking them in fat, frying and loosing all the flavors, you can use just about a tablespoon of olive oil and cover the pan while cooking on medium heat. This will allow to cook on the inside. Also very important, seasoning with some salt while cooking will allow to release excess water. After a couple of minutes remove the cover and give them the finishing grill. Set aside, cover and let cool. This will give the aubergines a silky texture without loosing the flavors.

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Ingredients:

  • baby spinach leaves
  • aubergine
  • goat cheese
  • roasted nuts
  • thyme
  • olive oil for cooking
  • extra virgin olive oil
  • salt, pepper
  • pita bread (optional)

Preparation:

  1. Preheat oven at 200ºc. Roast nuts until they get lightly brown. When cooled crush in a mortar or roughly chop.
  2. Toss some olive oil over aubergines and grill. If using a pan, heat one tablespoon of olive oil and follow instructions above.
  3. When aubergines chilled, assemble salad: fresh spinach leaves and grilled aubergines, topped with goat cheese, sprinkled with roasted nuts and fresh thyme and a good amount of high quality olive oil.
  4. Serve with grilled pita bread.

Montréal part I: FOOD

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I haven’t been really active lately. In between visiting interesting places, hanging out with amazing people, enjoying the summer, exploring the city and everything it offers, there wasn’t much time left to be spent on the internet. So it’s about time to put into words at least couple of those magic moments from my last trip to Montréal.

Some of those who have visited Quebec claim that people there don’t eat well, that the food isn’t that interesting and savory… Well, it might be true, if the only thing that comes to your mind is poutine, the ”national” dish consisting of french fries topped with gravy and cheese curds. And yet, even poutine can be a culinary experience if you know where to go.

My food guide is a base for every traveller who wants to explore the city flavors in couple of days. There are many places to be added. I of course didn’t have enough time to do them all. And there are many places for which I have no visual testimony because their food was sooo delicious that was devoured in no time and I unfortunately missed out on having a second pair of hands to take photos.

Marché Jean-Talon

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One of the first things I like to do when I come to a new city is to go to the local market. When I see what people eat and how they prepare their food, I seem to understand better their culture and the way they live. Jean-Talon is big and you can find just about everything there. But still, you will quickly understand what are the domestic products, colors and flavors.

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La Fromagerie Hamel, Marché Jean-Talon

I once thought there was no good cheese in Quebec. I was soo wrong! When I was crossing Lanaudière region this winter I came across La Suisse Normande cheese makers and their wonderful Pizzy that proved me I was wrong all that time. There are certainly many cheese shops in Montreal with domestic and imported goods, but as far as I’m concerned La Fromagerie Hamel is one of the best ones.

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Balkani, Marché Jean-Talon

This one is a must if you’re from the Balkans. They have a variety of meat products and apparently their salamis are fabulous (haven’t tried them though since I eat no meat). You will also find typical condiments, sweets and snacks, so if you’re in need of Vegeta, Smoki or Milka, that’s your place. On the other hand, no kajmak here. The best approximation can be found at Slovenia meats on Rue Clark.

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Olives et Épices, Marché Jean-Talon

I’m in heaven baby! Just about everything you desire. And a vitrine à la vanille!

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Les delices de la mer, Marche Jean-Talon

Smoked and fresh fish. From Gaspesie. Gone too quickly. No time to take photos. Sorry.

Smoked maple salmon pavé is one of my favorites, but just about everything tastes delicious. We also took some fresh pétoncle géant (scallop) and their quality was really remarkable.

Les Jardins Sauvages, Marche Jean-Talon

Their stand offers a variety of fresh and dehydrated mushrooms and edible flowers. Besides that you will be served with advice on storage and preparation!

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Marché Atwater

Smaller than Jean-Talon, but non less interesting. If you’re doing Canal de Lachine tour, drop by for a lunch and pick something up at the bakery or treat yourself at outdoor food stands.

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Montreal Street Food

Simple, fast and savory. Besides the fixed addresses, opt for food trucks. There is a really great application available on StreetFood MTL that shows you all the food trucks operating near you. Every first friday of a month all the food trucks gather next to Parc Olympique. Check out Le Cheese, voted best food truck (MTL Awards 2014), Grumman 78 and Camion du Pied de Cochon. Come early!

If you miss the food trucks, you will surely find something on the market.

Satay Brothers, Marche Atwater

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Bagels: St. Viateur or Fairmount?

Why bagels? If you haven’t had them yet, don’t ask any further questions. Go there and try it on your own. It’s open 24/7. Is there anything better than the freshly baked bread?

Tried them both but too hard to decide. Luckily they don’t make them all the same. Go to St. Viateur for rosemary and poppy-onion-sesamy. Drop by at Fairmount for caravi, wholegrain and bluberry (save it for breakfast! the next day it tastes heaven!). Take sesame at both and decide later.

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Dépanneur

It’s not really about culinary experience. Dépanneur is an institution! And everyone has its own. It provides you with what you need when everything else is already shut down. Just don’t buy wine. That’s my advice.

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Sushi

It must be one of the things for which I will have to return to Montreal. Yes, for the photos. Couldn’t help myself…

My favorite being Sushi Tri Express, really different, with flavors bursting in your mouth. Try omakase I or II. Since I’ve tried it, I’m  never eating sushi in Ljubljana again!

The other two that I’ve tried are Sushi 999 and Sushi St.-Denis. All you can eat. Would definitely go there again.

 

 

Roasted strawberry camembert crostini

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Crostini are small slices of grilled bread with different toppings and served as appetizers. An italian classic is grilled slice of ciabatta rubbed with fresh garlic, drizzled with olive oil and seasoned with salt and pepper that can also serve as a good base to upgrade to more colorful creations.

My crostini is somewhere in between rustic, french and mediterranean. You can serve it as an appetizer, but can also work as a snack or a light main thanks to its simplicity but yet complexity of flavors.

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A good rustic bread with walnuts, topped with some french cheese and balsamic glazed strawberries rounded with a hint of mediterranean freshness of thyme is a pure poetry.

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It is so good that I have no words left. Just treat yourself with a glass of cabernet besides.

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Ingredients:

  • rye or buckwheat bread with walnuts
  • camembert
  • strawberries
  • balsamic vinegar (aged)
  • thyme
  • fleur de sel

Preparation:

  1. Open a good bottle of cabernet!
  2. Cut thin slices of bread and top with slices of camembert.
  3. Cut strawberries in 0,5 cm slices and add on top of cheese.
  4. Sprinkle with approx. 1 Tbsp of balsamic vinegar, thyme and flour de sel.
  5. Oven roast at 200°c until golden brown.

Raw strawberry jam + all the treats that come with it!

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Besides their amazing taste, strawberries are a good source of antioxidants and vitamin C. They also have a high fiber and water content, so they will contribute to a better digestion. They’re delicious in any form, but to preserve all their benefits you should enjoy them raw.

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Since I had diabetes, classic jam is a big no no for me because it contains too much sugar. Great way to preserve all the nutrients and avoid adding sugar is raw chia strawberry jam. Mashed strawberries mixed with chia seeds make a fairly homogeneous mixture and thanks to chia gel you will get approximately the same texture as with classic jam.

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Raw strawberry jam

  • 300 g strawberries
  • 4 big Tbsp chia seed
  • 1 Tbsp lemon juice
  • agave syrup (optional)

Preparation:

  1. Roughly mash strawberries with a fork. You should leave some big pieces.
  2. Add lemon juice, chia and agave syrup if needed.
  3. Store in a fridge overnight.

Strawberries work wonderfully with coconut or milk products. Top some greek yoghurt or ice cream with it…

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… or make a really delicious vegan alternative to butter and jam in the morning: avocado strawberry sandwich…

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Avocado and strawberry jam sandwich

  • bread with walnuts
  • avocado
  • strawberry jam
  • coconut chips

This is my eden!

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I love my neighborhood! It must be one of the greenest parts of Ljubljana. When I look through my window I see trees and I more often hear birds singing than cars passing by. Our apartment building was built in mid fifties when living standards were relatively high. Apart from comfortable flats, that also meant that its surroundings were designed to provide a community place where people would gather and spent their time. What always fascinates me is how clever they were back than. Cooperation between architects and urbanists created a pleasant green living space in the middle of the city, something that we aim at today, but is not always possible anymore.

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My balcony is one of my shelters. When working at home, I like to make a pause and take a coffee outside. What I love even more are those warm summer nights when there’s no one on the street anymore, just pleasant silence. And a glass of a good red wine.

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This year I’m making an experiment. Already in previous years I had all sorts of aromatic herbs, tomatoes, strawberries and flowers. So this year I wanted to see how it would work to plant some real veggies that I could actually use when cooking, like cucumbers, zucchini, salad, spinach, tomatoes and artichokes.

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Eventhough it’s a small garden there’s a lot of work to be done. But I don’t mind. I must say that I’m really proud of myself. It feels so good going out on your balcony and picking up your own salads that you’ve seeded and watch them grow. It just makes me so happy. Besides, it’s sustainable and you know where your food comes from. Everyone who has some space should do its garden. It can work, so no excuses for not doing it!

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