French Onion Soup | Francoska čebulna juha

What’s with the weather? I feel like an old lady, walking down the neighbourhood and chatting with everyone about the rain, and that nothing is what is used to be. I used to go swimming in the near river every august. Today I am inside with a hood and my feet are freezing. Even Suki doesn’t want to go out, now that’s raining all the time. 

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Kaj je z vremenom? Počutim se kot skaka stara ženica, ki se sprehaja po ulici in nagovarja ljudi s temami o vremenu in kako nič ni, kot je bilo. Včasih sem avgusta hodila na kopanje v bližnjo reko, danes pa sedim zavita v pulover, v noge pa me še vedno zebe. Še Suki noče ven, ker vedno dežuje.

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Pasta ai Pomodori Secchi

Tomorrow we are traveling to Munich, Germany, to pick up Matej’s sister T. So I am writing this in advance, but will only be published tomorrow (friday). Matej got a day of at work, so we are leaving early in the morning. Suki will stay at home with my mother-in-law. So everything is arranged. But it is still a 5 hour drive and I need to make some food to go.

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Jutri zjutraj se odpravljava v Munchen po Matejevo sestro T. Torej pišem tole objava vnaprej, objavljena pa bo šele jutri. Matej je dobil dospust za jutri, zato se odpravljava že zelo zgodaj. Suki bo ostala pri njegovi mami. Torej je vse dogovorjeno. Vseeno pa je to 5 ur vožnje in pripraviti moram hrano za na pot.

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Apple Strudel | Jabolčni zavitek

Our apple trees in the backyard have already served us quite a lot of organic apples. Most of them end up in trash, because a family of 5 (one working abroad) just isn’t able to eat as many as the nature gives us. And to be honest, none of use really likes them. Accept maybe in desserts.

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Naše jablane na vrtu so nam že na polno postregle z organskimi jabolki. Večina jih še vedno konča v smeteh, ker jih je za 5 člansko družino (en član dela v tujini) veliko preveč. In če sem iskrena, jih nihče od nas ne obužuje najbolj. Mogoče le v sladicah.

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Wild Mushroom Soup | Gobova juha iz gozda

Summer is kind of fall-ish this year in Slovenia. A lot of rainy and cold day, so we are not having as many get-togethers as we did last year. Yesterday was a really nice day after a week of shity one, and we took advantage of it. Matej and I were cooking our famous Tomato Sauce for the winter all day, my mother-in-law made the best lunch, and some more relatives came to eat. It was so nice, just hanging, cooking the sauce outside (the plus side is, it does not leave a smelly kitchen) and drinking good wine.

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Letošnje poletje je bolj jesensko pri nas. Precej deževnih in mrzlih dni, zato se ne dobivamo na piknikih tako pogosto, kot lansko leto. Včeraj je bil, po tednu dežja, zopet lep dan, ki smo ga dobro izkoristili. Z Matejem sva kuhala najino slavno paradižnikovo omako za ozimnico, njegova mami je skuhala najboljše kosilo, in še nekaj sorodnikov je prišlo na kosilo. Super je bilo, malo smo se družili, midva sva zunaj kuhala omako (in zato nama ne smrdi kuhinja) in pili smo dobro vino. (more…)

Vegan Mayo | Veganska majoneza

This summer is not the most warm and sunny one. We are on Pokljuka plateau for the week. It’s been raining a bit almost every day and the temperatures are quite fresh. We try to catch every ray of sun that gets through the clouds. More time for cooking.

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Letošnje poletje res ni najbolj toplo in sončno. Trenutno sva na tedenskem oddihu na Pokljuki. Dežuje skoraj vsak dan, temerature pa so tudi precej sveže. Skušamo ujeti vsak žarek sonca, ki se prikrade skozi oblake. Imava pa več časa za kuhanje!

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Falafel

On our honeymoon on the Philippines we didn’t eat very good. At least me, since they eat lots of meat and eggs. Oh, and butter. Just everywhere. Being vegan there, is not simple. So when we were in El Nido, Palawan, we went to a vegetarian restaurant (the only one) and ordered some falafels. They saved my life there! 

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Na poročnem potovanju po Filipinih nisva prav dobro jedla. Vsaj jaz ne, ker tam pojejo ogromno mesa in jajc. Pa masla. Povsod ga dajo. In biti v vegan v taki državi, res ni enostavno. Torej, ko sva prišla v El Nido, Palawan, sva zavila v vegetarijansko restavracijo (edino) in naročila falafle. Rešili so mi življenje!

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The Wedding | Poroka

I has been almost a month since the wedding. I can not believe how time is flying by. And we are already home from our three week honeymoon to the Philippines. All I can say is, it has been the best time of my life, and I hope our marriage will be full of moments like these. We are really blessed to have met each other, and to have such wonderful families and friends. I would like to thank again, each and everyone that helped us to make our day perfect!

We love you!

And I love you guys, our readers! New recipes will come, as soon as my brain start to function properly. Meanwhile, head to Kuhinjski eksperimenti for some Rawesome Rawspberry Tarts, we made for Anže.

 our wedding

Že skoraj en mesec je minil od najine poroke. Ne morem verjeti, kako hitro gre čas mimo mene. Tudi najinih medenih tednov na Filipinih je konec. In vse kar lahko rečem, je, da je bil to res najlepši čas v mojem življenju in upam, da bo tudi najin zakon poln takih trenutkov. Srečna sva, ker sva se našla in ker imava tako čudoviti družini in prijatelje. Še enkrat bi se rada zahvalila vsakemu izmed vas, ki ste nama pomagali uresničiti sanje!

Rada vas imava!

In rada imam vas, najini bralci! Novi recepti bodo kmalu tu, le možgani se morajo zagnati. Med tem pa skoči k Anžetu na Kuhinjski eksperimenti po Presne malinove tortice, ki sva jih pripravili za  njegov blog.

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Homemade Strawberry Liqueur | Jagodni liker

I am felling celebratory today. We passed 2000 followers on instagram and now doing a small shoutout competition for our followers. A and M are regularly checking in from their honeymoon and teasing us with beach photos, can’t believe it’s been more than two weeks already since the wedding.

Here is the recipe for another wedding favor, sweet and fruity strawberry liqueur made from local (strong) spirit. It could be made with good quality vodka though, but it wouldn’t be the same.

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Danes malo praznujem, ker sva na instagramu presegli 2000 sledilcev in sedaj tam organizirava majhno tekmovanje. A in M se redno javljata s poročnega potovanja in nas dražita s slikami prelepih plaž. Ne morem verjetni da je že več kot 2 tedna od poroke.

Spodaj pa je še en recept za poročne zahvale, jagodni liker narejen iz domačega žganja. Lahko bi uporabili tudi dobro vodko, ampak to ne bi bilo isto.

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Leek Soup with Tofu and Black Soba Noodles | Porova juha s tofujem in črnimi soba rezanci

Today we have a special guest recipe by Anže, who is a young vegan food blogger from Slovenia. His blog Kuhinjski eksperimenti (Kitchen experiments) is full of healthy vegan seasonal recipes with gorgeous photos. Go check out his beautiful Instagram profile.

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Danes gostiva recept mladega slovenskega veganskega blogerja. Anžetov blog Kuhinjski eksperimenti je poln veganskih, zdravih in sezonskih receptov s čudovitimi fotografijami. Fotografije pa objavlja tudi na instagramu.

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Onion Rings | Čebulni obročki

As a kid, I didn’t care too much about onions. The funky smell and the tears that came with the cutting, just wasn’t my thing. Not until I started cooking regularly (which was sometime in the second half of primary school). Revelation! The flavour and endless possibilities of onions, amazing.

I was sceptical before i first tried onion rings at a Mexican restaurant, but was instantly hooked. I rarely make them myself because I try not to fry food too often, but these are quick to make and really crispy, which I love. So, once in a while…

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Kot sem bila otrok mi čebula ni bila preveč blizu. Čuden vonj in solze ob rezanju mi niso bile preveč všeč. Vse dokler nisem začela redno kuhati sama (kar je bilo nekje v drugi polovici osnovne šole). Razodetje! Okus in neskončne možnosti pri kuhanju s čebulo, odlično.

Zelo sem bila skeptična preden sem prvič poskusila čebulne obročke v mehiški restavraciji. Vendar sem bila navdušena! Redko jih delam sama, saj se skušam izogibati ocvrti hrani. Recept je zelo enostaven in hiter, obročki pa so zelo hrustjavi kar obožujem. Zato, vsake toliko časa…

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