There are more and more gourmets in Slovenia, who also have an ever-increasing choice! This is the main takeaway from Restaurant Week 2015, after its second, autumnal part is just around the corner. In the spring, top Slovenian chefs impressed a record number of guests with their special menus - 34 thousand, and in the fall, the list of participating restaurants was extended by as many as 13! During the autumn Restaurant Week, which will again last for ten days, from October 16 to 25, we will be spoiled by as many as 87 top Slovenian restaurants.
Culinary
Apple and Pecan Crostata is one of the best fall desserts that is hard to beat. Our guests will be impressed by the beautiful appearance, crispy crust and divinely juicy interior of the French pie, which goes extremely well with fragrant cinnamon tea...
SoolNua recently announced the winners of the SoolNua World ICECREAM Index selection. Slovenia won the competition as the best ice cream destination in the world, followed by England (Bournemouth) in second place and Iceland (Rejykjavik) in third place. Lolita confectionary, which is part of the Kaval Group restaurant chain, managed to convince the jury.
This time, we accompanied and immortalized the first autumn day with the Cooking Academy - City Chef. This brought real autumn cuisine and delicacies to the city, which made the taste buds happy even on slightly colder days. With the refreshing official guide of the Jamnica event, we explored dishes in the company of chestnuts and mushrooms in the renovated Bosch and Siemens salon, and we said a final goodbye to summer with shrimps.
Cutting the cake. How hard can it be? Stop living in error and learn once and for all how to cut a cake properly. Because, and this may shock you, you've been doing it wrong your whole life. Fortunately, British mathematician Alex Bellos is here to demonstrate a method that will keep the cake fresher for longer.
The popular food market Odprta kuhna, which for the third year this year offers visitors to Pogačarjev trg in Ljubljana every sunny Friday a unique opportunity to try traditional Slovenian and internationally diverse cuisine, returns to Koper on Tuesday, September 29.
Just when we thought Nutella had been used in all possible ways, the internet surprises us with something new. Pizza and Nutella are not something you would use in the same sentence, but Nutella knows no boundaries and now we will find them in the same recipe. Instead of bread, you will now be able to spread it on pizza dough. Of course, you will not add the usual fillings such as salami, cheese, tomatoes, etc. but more compatible ingredients. The recipe is really easy, and it will only take you a quarter of an hour to prepare!
Hedvig Kushner, a lover of popular smoothies, noticed one day while preparing one of the colorful fruit and vegetable drinks that making it was like mixing just the right shade of color - if you add avocado to the mix, you get a muted green shade, while strawberries will be our liquid turned breakfast bright pink. She turned an interesting thought into a color-culinary project, which she called "Pantone Smoothies".
On rainy autumn days, when the weather happily prevents us from taking an afternoon walk in the city, which we haven't been able to imagine without a scoop of delicious ice cream for several months, we prepare a sweet treat right at home. And only two ingredients! For all those who said "goodbye" to ice cream at the end of summer, we have added two other sweet dessert recipes to the ice cream recipe, which are made with only two ingredients...
The recipe for an easy bread pudding that conjures up a perfect brunch is an excellent proof that you can make a delicious dessert from old bread that will disappear from the plates in an instant.
Sommelier is a profession that is usually associated with wine. Did you know that there is also a sommelier for water?! And what does this questioned expert do? Just like wine sommeliers do. In restaurants, he advises guests which type of water goes with which dish. But every water is the same. Well, in truth, just like wines, bottled waters are also quite different from each other, and the only water sommelier in the USA, Martin Riese, will be able to tell you more about this.
You could say that it's not summer without homemade genovese pesto. The rich taste of basil, pine nuts, garlic and Parmesan cheese can also be carried into late autumn and winter with the help of frozen homemade pesto. Try our recipe for homemade pesto genovese and the smell of summer in your kitchen will go on and on...