Čokoladni kolač s bučom - Chocolate cake with pumpkin - Dolce al cioccolato con la zucca

Kad imam puno ostataka, a sve nešto po malo, onda pečem kolače u vrlo malim kalupima. A i ne samo kad moram potrošiti sve ostatke spremljene u hladnjak u malim posudicama, nego uvijek! Uvijek pečem u malim dozama, jer tko bi stigao sve pojesti, pa postali bi ogromni kao najveća buča na polju. Baš kao ona zaboravljena buča zategnute, sjajne kore koja samuje pod nekim još većim listom i čeka da ju netko otkrije.

Tako i mi još nismo uspjeli niti sve jesenjske zalihe potrošiti, iako nisu bili skriveni, pa se jesenjski plodovi još uvijek serviraju mada njihovi ovogodišnji nasljednici sigurno već bujaju i puze po zemlji, a možda već i cvatu. Bilo kako bilo, ja imam još jednu (i pol) lijepu, potpuno zdravu i tvrdu butternut tikvu od prošle godine koju ipak moram što prije potrošiti.

Voćne lučke od bijelih bresaka – White peaches ice lollies - Ghiaccioli di pesche bianche

Ljeto je!

Ljeto je kad nas pogled u nebo u trenu oslijepi, a zadah nam se gasi pod sparnim utegom nevidljive moći!

I kad nam sluh ogluši snažan zvuk glazbe iz obližnjeg parka, a cvrčci nas uspavljuju dok i njihova glazba ne utihne!

Ljeto je i kad je odbrojavanje dana do odmora sve kraće, a sati koji nas dijele od polaska su beskonačni!

Breskve su sočne i mirisne, a svaki zagriz me preplavi toplinom dok mi ljepljivi nektar curi po prstima i dlanu, curi mi čak do podlaktice, curi po svuda i suši se na koži kao puževa slina…jer je ljeto, jer je vruće, jer se osušen nektar breskve najbolje opere u slanoj vodi dok mi ruke još uvijek mirišu na zrele plodove.

Kolač od kestena s lješnjacima bez glutena - Gluten free cake with chestnuts and hazelnuts - Dolce di castagne con nocciole senza glutine

Dugo sam se spremala napisati recept za ovaj kolač.

Još od lani, možda i od preklani, ali mi uvijek uleti nešto zanimljivije, a već sam s kestenom toliko toga ispekla, da sam morala napraviti malu stanku. A onda sam taj recept i ostavila kao rezervu za dane bez ideja. Kad je u pitanju kesten, nije mi problem izmisliti nešto novo ili ubaciti kesten u već isprobani stari recept, jer me nije još niti jednom iznevjerio.

Kuhani, oguljeni i smrvljeni kesten, još kad je Lovranski...a ovaj put sam baš u zamrzivaču imala još malo onog pravog kestena iz mog malog mjesta i malo lješnjaka u nekoj staklenci...

Da ne kažem da je ovaj recept poslužio i za iskoristiti zalihe i isprazniti ostatke namirnica iz staklenki koje su se nagomilale na policama i u hladnjaku...

Krem juha od tikvica - Cream soup with courgettes - Vellutata di zucchine

U ranu jesen je riječ o bojama, o tonovima i o njihovoj toplini.

Svjetle su boje nježne.

Jarke su boje živahne.

Zagasite su boje tople.

Tamne su boje melankonične.

Moje su boje tamne, obično crna ili antracit siva, pa i tamno plava ili zelena, onako kao zelena staklena boca od mineralne vode ili boja tamno zelene tikvice…ponekad i kesten smeđa. Nisu hlande tamne boje, barem to nisu moje tamne boje.

Obožavam prirodne i duboke sjene, uvijek tražim sjenu, čak i kad se protiv svih pravila i navika odlučim promijeniti kolotečinu i zaplivati u svjetle nijanse. Sjene daju pokret i žive su, one se pomiču i igraju tonovima tako da tonovi postanu valoviti. U tami osvjetle dubine, a na svjetlu stišaju žar.

Niti svjetle boje nisu hladne iako su skoro prozirne, kao voda, kao led…sjene ih omekšaju i kao da ih zagriju.

Paradajz juha - Tomato soup - Zuppa di pomodoro

Paradajz ili pomidor, bez obzira kako ga gdje nazivamo, to je rajsko voće, to je Raj-čica!

Zvali ga mi xitomati kao stari Asteki ili pomo d’amore kao što su ga prozvali Francuzi ili paradies Apfel kao Njemci od kojih smo ime posvojili i prilagodili ga našem jeziku kontinentalne Hrvatske ili pomodoro kao Talijani, a i od njih nam se riječ svidjela, pa smo i nju prilagodili našem jeziku u Hrvatskom priobalju.

Koju god riječ izaberete, ona opiše nešto dragocjeno, kao da stiže iz raja ili nešto zlata vrijedno!

Valjda je taj netko koji je tom povrću i dao ime, imao osjećaj da je u raju kad je prvi put zagrizao okrugli, sočni, topli i rumeni plod te davne, ne sjećam se točno koje godine, nakon što je otkriven tada novi kontinent i sva njegova bogatstva!

Mlaka krompir salata sa začinskim travama - Lukewarm potato salate with aromatic herbs - Insalata tiepida di patate con erbe aromatiche

Kad vani zakuha onda svi maštamo o totalnoj svježini, vanjskoj i unutarnjoj, pa bi onda i hrana trebala biti hladna da se iznutra ne bismo pretjerano zagrijali. Mislite? . . . Zapravo bi trebala biti mlaka, da termički šok ne napravi suprotan efekat i prouzroči znojenje, ali ne zbog vanjske visoke temperature nego zbog prehladne tvari koje unosimo u organizam. Hrana treba biti lagana, vrlo lagana, tek toliko puna i teška da nas zasiti, jer prepun želudac i žega nisu dobar par!

Iz istog raznoga u pustinji nomadi piju topli čaj pod suncem koji peče i suši sve oko sebe i odbija se od kvarcnih zrnaca kako bi još jače svjetlilo. Eto, umjesto da pretjerujemo s razno raznim hladnim i prehladnim obrocima i razgolićeni šetamo pod suncem i riskiramo ne samo da nas opali toplotni udar nego i da zadobijemo opake opekline i još ozbiljnije posljedice opaljene kože, trebali bi češće pametno kopirati one čiji su primjeri korisni, jer sunce ne oprašta, koliko nam godi u minimalnim dozama, toliko nam loše čini ako se ne zaštitimo.

I to nam pustinjski nomadi lijepo poručuju dok pomno zamotani u njihova tamno plava ruha posmatraju jantar žuti čaj svojim plavim očima obrubljenim crnilom.

Mousse od crne čokolade s vodom - Dark chocolate mousse with water - Mousse di cioccolato fondente all'acqua

Ovaj je recept za mene bio pravi izazov.

Prvo: jer volim recepte s vrlo malo sastojaka, a ovaj recept je u tom smislu totalno skroman!

Drugo: jer volim računati dok pripremam nove recepte, u mojim slatkim receptima ima uvijek puno matematike, iako je to nekako prikriveno slatkoćom i izgledom gotovog deserta. Jednostavno i u svakom slučaju volim matematiku! (evo i ovdje sve nešto nabrajam, prvo, drugo, treće…)

Treće: jer kad me nešto izazove, ne dam si mira dok to nešto ne probam i sama, pa onda ako to nešto i uspije . . . Eureka! Ako i ne uspije od prve, opet ću pokušati, pa i izmjeniti to što ne ide dok ne dođem do željenog rezultata.

Tako je i ovaj recept bio pravi izazov, s vrlo jednostavnim sastojcima i s matematičkim duhom!

Torta od kestena s crnom čokoladom i kruškama - Chestnuts taste with bitter chocolate and pears - Torta di castagne col cioccolato fondente e pere

Strah je vrag, a vrag je crn i od vraga se bježi i skriva.

I glad je vrag, i od gladi se bježi i hrana se sprema i skriva po policama i ladicama, u kuhinjskim kredencima i zamrzivačima.

A ta zadnja glad koja me spopade je bila neka posebna glad, ona nepotrebna, ali željena glad. To je bila glad za slatkim, ona glad kad nije dovoljan niti keks, niti kruh i pekmez da ta nepotrebna glad mine. Ta je zadnja glad zaželjela nešto posebno fino i jednostavno, ali i drugačije.

Onda sam se sjetila da sam jesenas umutila nešto jednostavno i fino, a kako sam već svima išla na živce, jer sam stalno spremala kesten i kesten i opet kesten, onda sam i taj recept tako dobro sakrila, da sam morala rovati po papirićima i među stranicama pohabanog noteza da bih konačno nabasala na recept.

Salata od komorača s narančom i maslinama – Fennel salad with oranges and olives – Insalata di finocchi con arance e olive

Zanimljivo je to zimsko povrće, tvrdo je i čvrsto sklupčano, ili je potpuno glatko ili kao da je premazano uljanom bojom, pa odbija sa sebe tekućinu. I hrskavo je i sočno, a skuha se za tren oka, ma i brže...zapravo treba jako paziti da se ne prekuha, a još ga je bolje jesti sirovog tako da se očuvaju svi vitamini i minerali kojeg u zimskom povrću ima u izobilju! Tako čvrsto zatvorene glavice, gomolji i cvjetovi naizgled nemaju nikakav miris. Valjda mi to asociramo sa smrznutim zimskim tlom, pa dok po njemu ne počnete kopati i rovati i tako ga malo zagrijete, on ne ispušta nikakav miris. I zimske glavice, gomolji i cvjetovi su takve naravi. Ljubomorno čuvaju svoje arome i mirise i dok se malo ne zagriju i sklope s nama prijateljski odnos, ne ispuštaju iz sebe ni trunak kemije! A onda ta njihova kemija eksplodira u bezbroj okusa i eteričnih ulja koja draže nosnice i otvaraju apetit.

Krem varivo od poriluka i krompira – Cream soup with leek and potatoes - Crema di porri e patate

Ja nisam baš obožavala poriluk, pogotovo nisam rado jela varivo od poriluka i neznam što bih bila dala da sam mogla preskočiti ručak kad je bilo na redu varivo od poriluka.

Nije me privlačila niti boja, niti miris, niti okus, a pogotovo mi tekstura tog variva nije baš išla. A poriluka je zimi uvijek bilo, puno ga je bilo i varivo se često spremalo, prečesto ako mene pitate. Tj. da ste me to pitali onda kad ga nisam obožavala.

A onda je mama izmislila neka druga zanimljiva i privlačnija jela s porilukom koja su imala i boju i miris i okus, a pogotovo teksturu koja je bila za prste polizat!

Maneštra od povrća s artičokama i graškom- Vegetable minestrone with artichokes and peas - Minestrone di verdure con carciofi e piselli

Danas su klimatske prilike idealne za jednu kućnu aktivnost koju (kao i svi) često odgađam, jer nekad je pretoplo u stanu, a nekada i vani. Ponekad nije pravi trenutak, jer su ladice i košare prepune i nikako da ih ispraznim, a često se zna desiti da nabavim neke nove namirnice i to u većoj količini, pa ih treba neko vrijeme i uskladištiti. A onda je bolje i njih prije potrošiti, pa tek onda planirati tu kućnu aktivnost koju (kao i svi) često odgađam.

A danas pada snijeg, gusti snijeg, onako sitan i suh, a i temperatura je niska, možda čak niža od nule. Kuhinjski balkon je jutros osvanuo prekriven s dobrih 5 cm snijega, a vaze su nosile čiste, bijele kapice, one fine kapice kao da su ispletene debelim iglama od mekane moher vune, one dlakave vune koja se ispreplete tako da vam nije jasno koja je vunena nit, a koja je njezina duga i kovrčava dlaka.

Breskve iz pećnice s čokoladnim filom - Baked peaches with chocolate and amaretti filling - Pesche ripiene con cioccolato e amaretti

Last three peaches were waiting patiently in my fruit basket since some time before I finally used them. They have lost their hard texture already and I've decided to bake them in the oven. I like fruits baked in the oven very much and these peaches were perfect to eventuallly try this recipe. I was always curious about it and I've thought that it is not so delicious at the end and even that ir is too simple to cook it. But my last three peaches were no more tempting us and they were sitting in the basked for days...their skin were slightly rugose, because their season is over for this year and I kept them in my fruit basket for too long. Nevertheless I still see plenty of big, ripe peaches in the market and it's hard to resist from purchsing those beautiful fruits, but I can't miss new very seasonal fruits that appear everywhere.

The recipe for this dessert is so quick and simple!

Sataraš - Sautéed mixed vegetables - Verdura mista saltata

I could tell you that I spend every holiday at home in Croatia, but you know this already...

And you also know how much inspiration I find in my parent's garden with the splendid sea-view...

Do you know what are emigrants craving for while they are abroad...their traditional food (parents excluded, of course)!

To make me feel longer at home, I pack our car with all possible home-made and home-grown stuff and despite the initial debate with the "car driver" about the best way to arrange stuff in the car, at the end of the story, every single vegetable and preserve arrive safe and intact to Italy. When we arrived to our destination, even the car driver was happy that we brought all that goodness from home, but only at the end and only after we unloaded our car, because then I took full responsibility of my vegetables and preserves. And then my activity in the kitchen started again...

Chocolate plumcake with pears - Plumcake al cioccolato e pere - Plumcake od čokolade s kruškama

The night of full moon is magic. It's full of bright light, brighter then the brightest star in the sky.
If you take a walk in the garden during one of those nights, don't take a flashlight, you won't need it. Just let yourself be guided by the cold perfume of golden summer fruits. And the golden summer fruits will shine in the night. They will reflect the bright moonlight like the mirror reflecting your own image. 
What would happen if one of those magical nights bewitch your person  and keep it stacked to your unreal world in which you will fluctuate and observe the surrounding, motionless, speechless, invisible. Hidden inside that darkness.

Pancakes with chickpea and buckwheat flour gluten-free - Frittelle senza glutine con farina di ceci e di grano saraceno - Palačinke s brašnom od heljde i od slanutka bez glutena

This kind a recipe was an experiment, I was not sure at all if it would have turned good or bad. Even the measures are in spoons, I did not weight the ingredients, for me pancakes are something you don't have to do following precisely the recipe. It is a kind of those home made, quick stuff that you can invent in a while and make it with ingredients we all usually have at home: eggs, flour and milk...but this time I've used different flours! My larder is full of flours of any kind. The last one I've bought is chickpea flour and I've never cooked anything with it before, so I wanted to try it immediately.

Orange cake with cornflour and almonds - Dolce all'arancia con la farina di mais e mandorle - Kolač s narančom od kukuruznog brašna i badema

I'm winter-like person, probably because I was born in December, at its very beginning and like every winter does, I've learned to wait silently the arrival of every new change.

Winter days are firm, the ground is closed and frozen, nothing's changing with all speed.

Winter days create long black shadows and during foggy days it seams to be lost in a big white and humid cloud. Cold sticky air dampen the hair, rest down on waterproof jackets and tiny drops look so gleaming on dark winter clothes. Coloured clothing are not usual during cold winter months. People need to appear more wisdom and calm, so they wear dark clothing, don't they?!

Only the bright and sunny winter days make the difference. They happen from time to time to drive away the blues. All that light during those precious clear days, it's beautiful, soft and sparkling. The best light for taking pictures...and here we are...since I've started to write this blog the photography captures more and more of my time. It's the continuous exploring and experimenting, learning and discovering. Means waiting for the best light and rather cloudy afternoons. You need a lot of patience during long waiting for the right light, for the perferct moment to arrive, for the tasty and well prepared dish you have to cook and arrange on your favourite plate, or wooden board...a lot of patience and commitment indeed.

Asparagus frittata in gluten-free crust - Frittata di asparagi in crosta senza glutine - Fritaja sa šparogama u bez glutenskoj kori

My kitchen is not big and my kitchen shelves are full, but so, so full that I’m building skyscrapers with my dishes and pots to optimize the space. Every single piece has its precise position and all is neatly fitted in the shelves. Nothing get lost in my kitchen, there is only small risk to brake some ceramic bowl or glass cover when I need a pot that is not in the very first skyscraper!
Nevertheless I always need some new pots, or dishes, or…and then starts this bizarre game of seduction. Each time I notice an new kitchen attraction, the culinary center of my brain start to pulse and get enchanted by the novelty. And I start to observe it first and start to think about its utility. If it won’t be useful in the kitchen, for sure it will be useful for the photo session, or maybe not…
The clever voice is whispering: “Run away from it, there is no space for it at home, neither in the closed on the balcony!”
And I must obey, because that’s true. If I buy it, something else will have to leave…for the garbage dump.
Each time I look at the shop window and I see my desired kitchen tool waiting for me, I must at least take it in my hands and admire it for a while…waiting for the right moment to…buy it or to leave it to someone else who desire it more then me!

Gluten free tartlets with strawberries - Tortine senza glutine con le fragole - Bezglutenske tortice s jagodama

This is the story about a kettle full of wild strawberries and the forest near to my grandparent's house. I still remember the perfume of ripe wild strawberries fluttering in the air and the light green kettle hung on my grandpa's belt. We often went for a walk in the forest, we only needed to cross the road and the big and shadowy forest embraced us in all its beauty. And we walked and walked until the stream, we crossed the stream and continued till the large meadow in the heart of the forest. The grass was so green and the flowers so white and yellow. The air was hot and mild wind was moving rhythmically big oak's leafs . Beneath these big trees and all around in the meadow small, bright, red fruits were waiting for us...Ohhh what a joy, ohhh what a splendor, I will never forget these feelings. I craved all these tiny fruit and suddenly I found myself with the mouth full of sweet strawberry flavour! I couldn't go back home walking, I was too tired and too sated. My grandpa used to carry me on his strong and scrawny shoulders and I was almost touching first tree branches with my head. Grandma was waiting for us on on the doorstep and lukewarm smell of fresh baked bread was tempting me. The bread was ready to spread on it some fresh strawberry mash.
I stil adore strawberries and the sensations of lights and shadows I've met in that forest.  Forest is the place I'm searching for wherever I am.

Torta sa sjemenkama buče - Cake with pumpkin seeds - Torta con semi di zucca

I’m so proud I did this cake that tastes a bit special. I was little skeptical when I first saw it. Last winter my mum and me, we were watching a culinary program on Croatian television about a pastry chef visiting different regions and villages in Croatian countryside exchanging experiences and recipes with local women and I wrote down the recipe. I was courious to find out its taste and texture. It’s made with plenty of pumpkin seeds, some walnuts and the original recipe says to add some bred crumbles. I have replaced  bred crumbles with fine corn flour, so my cake is completely gluten free. I have reduced a bit the quantity of sugar and also replaced lemon juice with the water and didn’t added lemon zest at all. I’m note sure that our grandmothers in flat lands of Croatian’s countryside often purchased lemons, so I eliminated those two ingredients from my version of this recipe to get more rustic cake. I was not sure that the cake will raise, because the mixture of all those seeds is pretty  dense and I was surprised when I saw in the oven my cake was getting higher and higher. And the sweet smell fluctuated in my kitchen…

You can keep it for several days covered with transparent film. It will still remain soft and friable. If you like rustic flavours, you will love this cake. I’m convinced that the taste of this cake is pretty similar to the antique and traditional flavours our grandparents once ate and this is what I wanted to produce.