Muscat Pumpkin Soup


I think it’s safe to say that pumpkin season is in full swing at the moment. And I don’t mean the Halloween pumpkins, even though we’ll be carving those in no time. I mean the delicious muscat and hokaido pumpkins that can be found in almost every store at the moment and that can be used in so many different ways, such as soups, breads, muffins, risotto, etc. I decided to go with the most popular option – the soup. With a touch of sweetness from our homegrown apples and a bit of a kick from the nutmeg and pumpkin seed oil, this is a perfect dish for colder autumn days. It keeps you warm inside so nicely. Continue reading


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Sometimes all we need is a little change. This dish might not taste all that different from the regular sunny side up eggs, but it does look a lot fancier and sometimes this is just what we need – a little treat just for ourselves, from ourselves, just because. And the toast is so deliciously crunchy when baked in the oven with a little bit of butter. Serve the eggs with some cheese and prosciutto and you have yourself a delicious, healthy breakfast, which also looks really good. Continue reading

Rice Rolls with Almond Tamari Chilli Dip


It’s been raining for at least 10 days straight now in Ljubljana or at least I feel like it has been. And especially on such grey, cold, autumn, rainy days, I think we should try and bring a little sunshine in our lives with the food on our plates. These delicious spring rolls are the perfect way to do it because you can use any color vegetables you like and because they are so easy to make. The best part about these spring rolls, though, is the dip which was (again) inspired by Barbarella – Green Chef. Continue reading

Zelnik {Spelt Phyllo Pastry from the Balkans}


It’s been more than a month since we’ve returned from our longer trip to Macedonia and I hate to admit it, but up until now, I haven’t made any of the recipes I’ve learned to make when I was there. So last week, out of nowhere, I decided it was time to make the “zelnik”, bought a bunch of leeks and planned on making it once in the next few days. Well, that “once” happened to be the same day at 10 p.m. because (as I mentioned in my previous post) I get really impatient when it comes to cooking and want to make everything right away if not sooner. It may not have turned out as perfectly as the one I made in Macedonia under the watchful eye of my boyfriend’s mother, but it tasted really good.

For those of you who don’t know, zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with different ingredients, usually combinations of white cheese, eggs, sorrel, browned meat and leeks, sometimes also brined cabbage and spinach, from which the dish derives its name: “zelje”means spinach. Zelnik is served with yoghurt and is best eaten warm. Continue reading

Vanilla Mascarpone Fruit Tart {Spelt Crust & Sugar Free}


As I may have mentioned, I’m in the process of studying for the bar exam at the moment. So as you may have noticed, I have been spending a lot of time in the kitchen lately. Why? Because to me cooking and baking is one of the best relaxations. The problem is, though, that when I get and idea about what I could create next or when I come across a recipe that I could make healthier and/or sugar free, I can’t stop thinking about it until I actually make it. I can’t really explain what happens in my brain but it’s like a million light bulbs would turn on at the same time and a billion hamsters would start running and I’m just going through possible ingredient swaps and shopping lists and plating ideas, all at the same time. As you can imagine, this can be quite disturbing when what I should be doing is thinking about the laws and how to memorize them all. The only solution to this problem is that I make the dish I came up with ASAP. The same was with this mascarpone tart recipe – “What can I change? Will it work? What can I add? Will my boyfriend and family like it? Will I like it? How should I decorate it? How should I photograph it?” This is why I made it yesterday evening and I got all the answers – all the changes worked and everybody loved it! It was half gone in the first 30 minutes. Continue reading

Spelt Oat Bread with Walnuts


I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.

There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe. Continue reading

Triple Chocolate Mousse Cake


You may know me for my healthy meals and desserts. But with this recipe here I’m finding it really hard to find something healthy I could say about it. Maybe dark chocolate could qualify as healthy? Or maybe that it’s gluten free? Or as my friend put it really nicely: “Chocolate makes you happy. Happiness is healthy. There you go.” So yes, this recipe is chocolate with some chocolate and with some more chocolate. But it’s really delicious and that’s just what we all need from time to time. It’s all about balance so in order to prevent my page from being to healthy, I was obliged to post this recipe. And also, this cake looks so good it would be a crime not to share it, right? Continue reading