March 18, 2011

Catchin' up..

Gosh, it's been a busy week and went by fast like hell! I didn't have a spare moment to spend with my blog so now I'm catching up. Amazing things have happened in the food blogger world this week. The best Slovak food bloggers I'm following have made some seriously wonderful stuff in their kitchens that made me wanna Cook, eat and photograph :), they made me wanna enjoy!
I'm having a day off which means that the kitchen is full of me! Why should I bother making plans for cooking when my first (or second?) thought after waking up is that I'd fancy a fruity "sponge cake" (bublanina). Having thoughts like this is not unusual for me but they usually attack my brain when I'm fully awake.
Bublanina is a very easy made and very common Slovak dessert. When I'm thinking "bublanina" I recall a hot summer day at my grandad's garden with an odour of fresh rape fruits like apricots or peaches in the air. I made just a couple of bublaninas over the last few years so maybe that's why my craving for making one today was so intense..

Bublanina with pears and raspberries

2 eggs
1 cup caster sugar
1 tbsp vanilla sugar
lemon zest of a half lemon
0, 75 dl milk
0,75 dl canola oil
1 1/4 cup all purpose flour
2 tbsp baking powder
1 pear and a half a cup raspberries (frozen or fresh)

Preheat oven to 180 degrees.
Beat the eggs and sugar until fluffy. Add milk, oil and lemon zest. Stir in flour and baking powder, pour it in a medium oven ware dish. Clean the pear and cut into pieces. Powder the fruit with a little bit of flour in case you don't want it to sink on the bottom of the cake while baking (I didn't do this and look what happened :)). Place the fruit randomly on the cake dough and bake until the top is golden brown, for about 25-30 minutes. Check after 20 minutes, the baking time very much depends on the oven type, dish depth, dough etc..

Lunching for me is almost always a spontanious thing. All I knew today was that I'd make something of avocado. I had my favorite avocado soup earlier this week so I was gonna let my imagination go a bit further this time. The result was decent and took only 5 minutes to accomplish. Having a spare pear that I didn't use when baking, I'd decided that I'd put these two lovely fruits together. Tada, they totally match! Kidney beans made the "avocado-pear marriage" a legitimate lunch material :)

Avocado&pear kidney bean salsa

Cut the fruit of avocado and pear, mix in a bowl, add lime juice, a little bit of sea salt and kidney beans of a good quality.  



  1. Evinka,moooc chutne inspiracie,doplnene krasnymi viac si priat?:))))))♥

  2. ooh,a veelmi pekne misky mas..v tych, salsa..take krasne jarne:)

  3. Matka, vdaka..takze dnes a vcera sme sa zhodli v chutiach :) misky mam uz davno, kupili sme ich ako sadu na tacos, ale moc ich nepouzivame..teraz sa mi tak akurat hodili :)

  4. Evka tvoje krásne fotečky zaváňajú letom:) totiž bublanina ako píšeš aj u mňa evokuje prázdniny:)

  5. Dakujem Andrejka, veru, letne chute ma prepadavaju coraz castejsie, aj ked tu sme este stale zapadnuti snehom :)

  6. Bublaninu som nepiekla 300 rokov ;o))) vdacny kolacik, s hruskami a malinami som este neskusala, ale musi to byt super!!! Salatik je tiez zaujimava kombinacia...

  7. :)) Mariannka, ja som tiez na bublaninu nemala chut uz cele roky a teraz zrazu :)) no bola vyborna, este samozrejme je, tak si aj hned idem kusok dat ku coffee :) aaa, pekny vikendovy dnik :)

  8. Evík fajné receptíky si opäť pridala,fotečky sú na spapkanie. Bublaninu máme v rodine dosť radi, hlavne môj tata. On je schopný za jednu noc spráskať celú:) Raz som sa zamýšľala nad tým, že prečo sa to volá bublanina:)) hehe, ale neprišla som na to...a tá salsa vyzerá tiež výborne...

  9. Evi, fakt smiesny nazov, bublanina, taky razovity, slovensky :)) no zase az tak to po nej v brusku nebuble :)) u nas doma sa robievala dost casto, no najradsej som ju mala v lete, s cerstvymi marhulami z dedkovej zahradky..