be there!

Fčelinabilica Eulogy Jam

two

 It's Dio's birthday!

hallo aus dalmatia!

Terraneo festival and camping @ Murter island

mohnkuchen

I love poppy seed desserts! All kinds. But my favorite became the one I ordered in Ginko vegetarian restaurant. The combination with that lemon/lime and powdered sugar frosting is pure win.

As I was looking for the recipe I wanted it ot be similar to the one in Ginko. Rich with poppy seeds, soft, vegan and tasty. This one seemed just perfect. Easy and tasty.

Vegan poppy seed cake

75g margarine

225 g sugar

vanilla

2 TB soy yogurt

1 1/2 package of baking powder

300g flour

2 TB corn starch

375 ml soy milk

300g poppy seeds, grounded

Preheat oven to the 180 °C.

Mix margarine with sugar until it's foamy. Add vanilla and soy yogurt. 

Mix flour with baking powder and corn starch. Slowly add it to the other mixture, then add soy milk and mix. Add poppy seeds at the end and mix all together. 

Bake for 35-45 minutes.  

Frosting: 

250g powdered sugar

2 TB water

2 TB fresh lemon/lime juice 

Mix all together, until you get a thick liquid and spread it on the top of the cake. Decorate (with fresh or caramelized lemons/limes, or as you wish) before it's frozen.

Veganski makov kolač

75g margarine

225 g sladkorja

vanilija

2 žlici sojinega jogurta

1 1/2 paket pecilnega praška

300g moke

2 jedilni žlici škroba

375 ml sojinega mleka

300g mletega maka

Vklopi pečico na 180 °C.

Margarino in sladkor penasto zmešaj, dodaj vanili+sojin jogurt.

Posebej zmešaj moko s pecilnim in škrobom.

Počasi zmešaj mokro in suho maso nato dodaj sojino mleko. Na koncu vse skupaj zmešaj z makom. 

Peči 35-45 minut.  

Glazura:

250g sladkorjs v prahu

2 žlici vode

2 žlici sveže iztisnjenega limoninega/limetinega soka

Vse sestavine zmešaj v gosto tekočino, premaži po vrhu. Dekoriraj (s svežimi ali s karameliziranimi limonami/limetami, oz. po želji) še preden se glazura strdi.

Comments: Again too much sugar for my taste, but otherwise absolutely the right choice. I combined white flour with spelt flour, I used brown sugar, liquid vanilla extract and plain soy yogurt.

Good poppytite! 

gin and tonic, with no gin

The summer heat is back and yesterday we desperately needed refreshing drink. There were few lemons left in the kitchen and Urban already made a lemonade. As he opened the fridge to chill it, our eyes stopped on the big, cooled tonic shining out and the winning combination was born: 

• lemonade (lemons+water)
• tonic
• ice
• lemon balm leaves

Simple as that..

oh my goodness

I was visually attracted to big rounded pie, since I first watched it chilling on the window in my favorite cartoons, or being thrown, smashed and licked from someones face in movies. It looked so tempting I would eat one right away. The pie that my mother and grandmother were/are making looks a lot different, it never got me... It didn't hypnotise me visually, not even with a taste. There was this dough and a thin layer of filling with grated fruit.
As my eyes fell in love with lots of filling and fruit cubed into bite-size pieces, I decided to try and make that rich version of pie. For the filling I used peaches, because there was lots of them at home and they were becoming rotten more quickly as we could eat them. I also had all the other ingredients at home, so I was ready for the mission, but I needed directions. And then I found this Vegalicious recipe.

Po domače: 

Breskova (veganska) pita

za testo:

320g bele moke

1/2 žličke soli

1 žlica sladkorja

113 g margarine (narezane na kocke)

1/4 šalice mrzle vode (oz. po občutku)

za nadev:

6-8 breskev

1/4 - 1/2 šalice sladkorja

1 žlica limoninega soka

1/4 šalice sladkorja

1 žlička cimeta

1 žlička sladkorja (poljubno potreseš po zgornji plasti testa)

testo:

1. moka+sol+cimet

2. dodaj margarino, zmiksaj ali pretlači z vilico

3. dodaj 3-4 žlice mrzle vode, zmešaj, zgneti in oblikuj testo v kroglo

4. zavij v plastično folijo/vrečko in postavi v hladilnik vsaj za 1 uro

5. ko se masa strdi

6. razdeli na dva dela, en del za dno, drugi za pokrov (če delaš "luknjasti" pokrov, uporabi razmerje 3/4 testa za vrh, ostalo za dno; če delaš pokrov v celem, uporabi testo za dno in vrh v razmerju 1:1)

7. povaljaj maso za dno na pomokani površini

8. položi v pekač in okrasi robove po želji

9. pomokaj po vrhu

10. razvaljaj vrhnjo plast testa, če delaš luknjasti pokrov izreži poljubne forme 

11. ogrej pečico na 190 °C

nadev:

1. olupi in nareži breskve, ohrani sok

2. pokapaj breskve z limoninim sokom

3. v drugi posodi zmešaj moko+sladkor+cimet

4. dodaj breskve in rahlo premešaj

5. položi breskve na testo, dodaj pokrov

6. če delaš pokrov v celem, ga dobro preluknjaj z vilico

7. po želji premaži pokrov z vodo/sojinim mlekom in posipaj z žlico sladkorja

8. peči 50 minut

9. če je testo po 30 minutah po vrhu že zlatorjavo, ga pokrij z alufolijo in peči do konca

10. ko je pita po vrhu zlatorjavo pečena in mehurčkasta, jo vzami iz pečice in ohladi

11. po želji serviraj s sladoledom, smetano, ...

My advice: For the filling I combined white flour with corn starch. I used 25x25 pan and baked the pie for exactly 50 min in the middle of the oven. I didn't have to use aluminum foil. Next time I'd probably use even more filling with less sugar.

As an amateur I can proudly say that this was the most delicious pie I made and tasted so far. It made my day!  

small baking marathon

I woke up in the morning and found the money on my closet. Marko wanted me to bake something sweet. I've been pretty bored and lazy the last few days, so I decided to do it and it was really refreshing to wake myself up like that. Baking for me is kind of expressing creativity, it's like meditation and experiment. I sing, I dance, I talk to myself. And it feels good when it comes out well and everyone enjoy it.

When I had to pick a recipe, I just couldn't decide which one to choose, so I picked four of them, but I came down to three later. The lucky winners were Peach pie, because It's the peach season and I thougt that pie is the winning choice (boy I was right), Mohnkuchen (poppy seed cake), because I always enjoyed the one in Ginko restaurant and the third pick were Not nutter butters, because we love peanut butter and those contain lots of it. All of them are vegan, for me vegan desserts are simply the best and that's the fact. They're light, fluffy, soft and delicious.

I'll post the recipes with pictures in next few days, one by one. I hardly recommend to try out all of them!

ježek