I haven't posted for a while...last weekend Dave and I went to Slovenia for a few days and I haven't had a chance since then to write. Slovenia, despite the rain that wouldn't leave us alone, was fantastic. The place is incredibly beautiful and it was so nice to go somewhere other than a European city for a change and smell the fresh country air. We started in the capital, Ljubjana, which is a lovely little town set along a river. It feels in some respects as though it has been lost in time and has managed to retain much of its traditional charm. For the final couple of days we headed an hour up the road to the tranquil Lake Bled. We cycled, walked through stunning gorges and rowed out to the island in the lake. It was all very wholesome! The people are extremely friendly too. We are definitely going to head back and explore more of Slovenia.
As far as food goes I wouldn't say it's a stand out food destination but on the other hand all of the meals we had were pretty darn good. On our first night we went to a traditional Slovenian restaurant. the traditional food is quite rich and meat based. I had a venison steak with mushroom sauce (the locals forage for mushrooms and blueberries in the forests on the outskirts of the city). Dave had venison goulash with buckwheat mash which was hearty and delicious. The next day we decided we would we would try a local favourite: horse. The takeaway joint 'Hot Horse' is apparently popular with students after a big night out. Dave had a burger and I had a tortilla wrap. The meat tasted fine but the texture wasn't great and I don't think I will feel the need to repeat the experience again. But I'm glad I tried it!
Pasta and pizza is popular with Italy being right next door. Seafood is also a regular occurrence on the menus of Slovenian restaurants. While we were in Bled we went to a gorgeous seafood restaurant. The interior looked like what I imagine a French grandmother's country cottage to look like but somehow they pulled it off. The food was simple but so tasty. We had soups to start - cauliflower and a tomato based fish soup. Dave had salmon gnocchi and I had trout with the most delicious mash of spinach and potato.
The cauliflower soup and all the fish we had reminded me of a smoked fish and cauliflower soup I had made a while ago based on a BBC Good Food recipe. I think I underestimated cauliflower for a long time. So much more can be done with cauliflower than smothering it with cheese sauce, which, don't get me wrong is tasty too. The smoked fish makes this a very rich soup. If you are not keen on smoked fish try making a cauliflower soup without it. It has so much flavour all on its own.
Since it's Sunday night I made a crumble - my go to dessert - as a bit of a treat. Rhubarb is coming into season here in the UK so it's time to make the most of it. I teamed it with some strawberries and served with yoghurt.
Cauliflower and smoked haddock soup
25 gm unsalted butter
1 red onion, roughly chopped
1 celery stick, sliced
1 garlic clove chopped
pinch of cayenne pepper
1 litre of vegetable stock
pinch of saffron threads
200 gm smoked haddock fillets
1 large floury potato
1 cauliflower
s + p
Melt butter in a large saucepan and add onion, celery and garlic. Cook on low heat for about 10 minutes. Stir in the cayenne pepper.
In a wide saucepan bring to the boil stock and saffron. Reduce heat and add the haddock. Poach for a few minutes. Remove the fish and set aside.
To the soup pot add potatoes then pour over the stock. Cook for 10 minutes then add the cauliflower and season with salt and pepper. Cook for a further 20 minutes. Remove from heat and allow to cool slightly. Blend the soup to a smooth consistency. Return to a low heat and add flakes of the fish. Serve.
Serves 2.
Rhubarb and strawberry crumble
2 bunches of rhubarb
2 punnets of strawberries
3 tbsp brown sugar + further tbsp
1/2 cup water
for crumble:
3/4 cup of rolled oats
1/4 cup flour
3 tbsp brown sugar
2 tbsp honey
50 gm butter melted
Turn oven on to 180 degrees.
Slice rhurbarb into 4 cm long chunks. To a pot add the rhubarb, sugar and water and cook for a 2-3 mins. Drain off water and add strawberries and a further tablespoon of sugar depending on how tart your rhubarb is. Cook for a further minute.
Combine flour, sugar and rolled oats in a bowl. Add melted butter and honey and combine to form a crumble.
Put cooked fruit into the bottom of an oven proof dish. Put crumble mixutre over the top. Cook for 15-20 mins or until the crumble is golden brown on top.
Serve with icecream or yoghurt.
Serves a family.
As far as food goes I wouldn't say it's a stand out food destination but on the other hand all of the meals we had were pretty darn good. On our first night we went to a traditional Slovenian restaurant. the traditional food is quite rich and meat based. I had a venison steak with mushroom sauce (the locals forage for mushrooms and blueberries in the forests on the outskirts of the city). Dave had venison goulash with buckwheat mash which was hearty and delicious. The next day we decided we would we would try a local favourite: horse. The takeaway joint 'Hot Horse' is apparently popular with students after a big night out. Dave had a burger and I had a tortilla wrap. The meat tasted fine but the texture wasn't great and I don't think I will feel the need to repeat the experience again. But I'm glad I tried it!
Pasta and pizza is popular with Italy being right next door. Seafood is also a regular occurrence on the menus of Slovenian restaurants. While we were in Bled we went to a gorgeous seafood restaurant. The interior looked like what I imagine a French grandmother's country cottage to look like but somehow they pulled it off. The food was simple but so tasty. We had soups to start - cauliflower and a tomato based fish soup. Dave had salmon gnocchi and I had trout with the most delicious mash of spinach and potato.
The cauliflower soup and all the fish we had reminded me of a smoked fish and cauliflower soup I had made a while ago based on a BBC Good Food recipe. I think I underestimated cauliflower for a long time. So much more can be done with cauliflower than smothering it with cheese sauce, which, don't get me wrong is tasty too. The smoked fish makes this a very rich soup. If you are not keen on smoked fish try making a cauliflower soup without it. It has so much flavour all on its own.
Since it's Sunday night I made a crumble - my go to dessert - as a bit of a treat. Rhubarb is coming into season here in the UK so it's time to make the most of it. I teamed it with some strawberries and served with yoghurt.
Cauliflower and smoked haddock soup
25 gm unsalted butter
1 red onion, roughly chopped
1 celery stick, sliced
1 garlic clove chopped
pinch of cayenne pepper
1 litre of vegetable stock
pinch of saffron threads
200 gm smoked haddock fillets
1 large floury potato
1 cauliflower
s + p
Melt butter in a large saucepan and add onion, celery and garlic. Cook on low heat for about 10 minutes. Stir in the cayenne pepper.
In a wide saucepan bring to the boil stock and saffron. Reduce heat and add the haddock. Poach for a few minutes. Remove the fish and set aside.
To the soup pot add potatoes then pour over the stock. Cook for 10 minutes then add the cauliflower and season with salt and pepper. Cook for a further 20 minutes. Remove from heat and allow to cool slightly. Blend the soup to a smooth consistency. Return to a low heat and add flakes of the fish. Serve.
Serves 2.
Rhubarb and strawberry crumble
2 bunches of rhubarb
2 punnets of strawberries
3 tbsp brown sugar + further tbsp
1/2 cup water
for crumble:
3/4 cup of rolled oats
1/4 cup flour
3 tbsp brown sugar
2 tbsp honey
50 gm butter melted
Turn oven on to 180 degrees.
Slice rhurbarb into 4 cm long chunks. To a pot add the rhubarb, sugar and water and cook for a 2-3 mins. Drain off water and add strawberries and a further tablespoon of sugar depending on how tart your rhubarb is. Cook for a further minute.
Combine flour, sugar and rolled oats in a bowl. Add melted butter and honey and combine to form a crumble.
Put cooked fruit into the bottom of an oven proof dish. Put crumble mixutre over the top. Cook for 15-20 mins or until the crumble is golden brown on top.
Serve with icecream or yoghurt.
Serves a family.
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