|  Boškarin Slovenia is beautiful. Croatia is said also. Slovenia has an excellent wine. Croatia is said also. Slovenia has an excellent olive oil. Croatia is said also. And we went to check it out.  Momjan the Piran Bay in the background Over the place Momjan the church, from her garden and magnificent views of the Momjan, olive groves, nurseries and Malvasia Momjanski Muscat, and more at Sečovlje pans and the Bay of Piran. At the church reigning family Sinković ( Agriturizmo San Mauro ), who bred, reared, grown, cultivated, processed, macerira, ferment, weld, cook, anus, vkuhava, distilled, marinated, baked and soul of all that there is growing around, lie down and go .  Olives  Pasta with truffles  Vines More accurately than wine, excellent dry meat and cheeses, delicious corn soup, rich pasta with truffles, great marinated and then stewed boškarin (old Istrian cattle), unusual desserts (chocolate dumplings with truffles, mousse with Momjanski muskat) and grappa as is fitting for finals.
 Bagetke During kruhopeki circulated myth of sifting flour. Ribn'čani also sell special sieves for flour. Felicita Kalinšek every baker's recipe starts with "Sift the flour." So what is this seeding? Why? Andrei Goliath in the book Bread - Bread explains this as follows. The yeast needs oxygen to function and by screening the flour "ventilate" and equipped with enough oxygen for the subsequent fermentation. In the same breath added that in this day and age sift flour is no longer necessary because they are purchased flour enough ventilated. Another Štorje circulated to the flour moths like to breed, they can be eliminated by screening. Even worse is the one that go cat shit in the flour and to the screening of their shit taken out of flour. A little more moderate interpretation is associated with painful Slovenian past, when there was to eat more than black flour and then the housewives for the holidays presajale flour to make the black half-white, if not white flour. The world is really wrong, that we are to wheat, which is not only black but still has the bran, are willing to pay more than the white, which involves almost half the food grains for livestock. Anyway, from a biochemical point of view of the yeast fermentation for both aerobic (in presence of air) as well as anaerobic (without air) digestion. Firstly be aerobic, which produces carbon dioxide, but when the air (actually oxygen) no longer continue to anaerobic digestion, which produces ethanol (the same joke as in beer and wine), which later evaporated in baking. Znanstevno us this explanation still does not lead to the answer or do something good for bread, the flour before mixing with water, yeast and salt, sift, except that this is removed, KHM, ..., impurities. Professor Calvet kruhopekarki in his fundamental book The Taste of Bread in length, and despise all the techniques that over-oxidized doughs. An example of this technique is an accelerated machine knead, adding flour of leguminous vegetables or other oxidizing additives, kneading with inadequate Kneading, add salt before the end of kneading and kneading with a constant exposure to air, for example, when the kneading by hand. Apparently, the bleach oxidation of the dough and razkrajala substances (mainly organic acids) that give the bread flavor. I do not know. I used to sifting flour, but today it is not passed over. I am not that. Once more should be done parallel test to zaprmej come to clean things. I was in Paris and I could not help it, that would not go out at 8 Rue du Cherche-Midi , the celebrity bakery Boulangerie Poilâne . Time I had just enough that I grabbed a loaf tavelik apple pocket and one that I am at least replace the lost calories between the two trains run underground and then tapping the kufrom value to the bakery. 1.9 kg loaf I Basal in Kufra, apple your pocket, and went to the airport.  Poilâne Micha What is it about anyway? Poilâne is famous for its bread, which nsio leavened with yeast, but with acid test. Some call it the fermentation with wild yeasts. This is the traditional way of preparing bread, which was sometimes used by all, until someone in Vienna began selekcionirati organisms in sourdough and found that the most effective for the rise of Saccharomyces cerevisiae and began mass production. Principle of baking with sour test is very simple. You need only flour and water. The first day you take the same amount of flour and water, leave covered mesas and on the bench. Dopolneš other day with the same mix. The third and each subsequent day odliješ half sour masses and "feed the" meal in the same amounts and proportions as in the beginning and at the counter instead, fermentiraš in the refrigerator. After one week the brozga ready for baking. In detail explain again the second time. Since the acid test not only of Saccharomyces cerevisiae , but also other organisms is not only leavened bread, but also acidic, so we just used to in Slovenia, but also more widely across Europe Sun Only in San Francisco Sat mahnjeni on sour dough and it is difficult to get nekislega, in New York love rye bread, which is often made from sour dough, due to some other effects, which I will speak once, and in Ethiopia, where their local Tef grain pounded till tender in whole-grain and wheat flour, by following the same procedure skisajo (by the way, once you got sour dough, not zlivaš over half the page, but zamesiš half of the dough) and then it fermented dough that looks like palačinkino dough molded into hot pan and bake kind of pancakes, looks and tastes a reminder of the old gray Vileda cloths. Anyway, sour bread is worth a try. Poilâneov was a bit dry, but it was great after a short toastanju.  Sliced loaf Poilâneovega Much better than to watch, but with fatty goose liver.  Poilâneovega loaf slices with foie gras Again, these cherries, sweet, crunchy, ... From 5-7.6.09 in Brda . Did you know that Maribor Association organic farming cooperatives and calves are marketed under the name of Pohorje beef ? Now you know. Outlets are generally in Maribor, is that it is to get a covered market in Ljubljana. Sometimes omit the ice cream is paid on the Poreč Riviera, and is given in the Istrian interior, away from the coast and sea. Places where they grow truffles and asparagus. In mid-summer, usually in the interior even more hellish than hot on the coast, so it was off season so much more pleasant inside. April, May, September and October are the real month for a visit. Motovun is just away from main roads, it is besieged and close just right, it is not dead. Located on a hill above the Mirna valley, with a fantastic view of the karst edge and undulating landscape of the southwest. The New York Times describes the landscape as Tuscany 50 years ago . Maybe. From the American perspective. However, it is nonetheless. It is important that this is a very pleasant place for people who have come to terms with themselves and do not require constant external stimuli to maintain a sufficient level of adrenaline. And in that state of consciousness is necessary to enter the tavern Mondo and let the culinary delights. Mondo is not terribly sophisticated restaurant, but in their very simple cuisine and authentic, but with moderate elegant serving saturate the eye. Here below, along with chicken soup and špargljevo frtajlo we were anointed with bread for € 40. White house chief is worshiped.
 Pastic  Steak with truffles in Teran sauce  Orange and almond semifredo
Not exactly news that the small bakery in disfavour before velepekarnami and their sales channels, which are large retail chains. Velepekarne in the last few years, much stronger now with a range of breads and successful marketing campaigns spromovirale "homemade" bread ala Deer, Martin and the like. And so, as the collapse of small shops failed, so small bakery. Since we are all heading for the only velecentre. The problem of large bakeries is very classic. Caring for profit is far ahead of concern for quality and small bakeries here are not played its role and the quality to attract customers. This is probably a reflection of our consumers. We are ready for some good bread deducted cent more and do a step farther? It is interesting to look at the statistics of large and small bakeries across Europe. Italians, for example, stereotypical asociiramo with good food and they buy 90% of the bread into small local bakery. Brits, again stereotypically, subject to at least interesting culinary nation. The small bakery a few enthusiasts buy bread symbolic of 3%. Here we are somewhere. Grain control 25% of the market, bakery and Grosuplje Mlinotest of 10% and 7% of the Spar. Just above this is what bread you eat, then go to your nearest and ask for baking quality bread. The other suggestion is for irrigation in Ljubljanica. 
Mon recapitulates Part , the restaurant at the Ljubljana Castle misery to end and it ended with a very promising duo Ace Inn and House Ex . Looking forward to it. Remain vacant spaces for the restaurant (one), cafeteria with snacks (during interviews), club bar, wine cellar (discussions ongoing), shop, cafe - confectionery and chocolate trade. Kihnte coins from under the bed and zagrebite the remaining bars.
 Ciabatta Ciabatta is one of the more fussy bread. Not much to eat, as the narest. Significantly in the ciabatta dough is very wet (80% water depending on the amount of flour), a little yeast (1% of the amount of flour), kneading, and nothing between the first and second rising. For good ciabatto is also important predfermentacija zamesitev or indirect, as it is said officially in our country. It is for that part of the Ames the day before, to develop a fuller flavor. French it is called poolish , Italians Biga . The difference lies in the fact that the poolishu 100% water (depending on the amount of flour), or. the same amount of water as flour, and BIGI in principle the same ratio as in the final test. Another parameter that affects the final percentage of bread dough before the final test. This percentage is highly variable and varies between 15% and about 50%. However, the above ciabatta was made as follows: Pre-fermentation: - 250 g of flour type 850
- 250 ml lukewarm water (room temperature)
- 2.5 g of yeast
I blended all the ingredients together, close the plastic pot and go to sleep. Final zamesitev: - 250 g of flour type 850
- 150 ml lukewarm water (or slightly above room temperature)
- 2.5 g of yeast
- 10 g salt
- 1 tablespoon olive oil
Predvzhajano testo I thinner with 150 ml of water and 2.5 g of yeast. Then I added half the flour (125 g), mixing, add salt, olive oil and remaining flour (125 g). With the mixer I ga kneading for 15 min. On hand to ga mixed with the spoon also 15 min. Shapes a ga can not be that, because the dough premokro. Then I let the dough risen to twice the volume ga folded several times (in third in both directions), formulated in slippers and put in baking paper placenta. A? In baking, I put three cookie sheet, next to each other, so that the ciabatta not touched. Some kind of mold in baking paper, I have done. Then I pošprical with water (do not know if this was really necessary) and they drove to the middle grate in oven heated to 250 ° C and 30 min hell, it would have been sufficient 25 min.
In London these days meeting place of our members, the G20, their loyal fans and an equal number of police officers. This is said to be a super event where you gentleman hand in hand, fans throwing petrol bombs, police shoot it with gumijavkami. Whole rock. In order to be something serious such associations have not yet heard ignored, so that might not be the major topics relating to these meetings and who will cook and what to eat. This time, the finance ministers and other prisklednikom cook Jamie Oliver and the rest will probably go to the fish & chips . And what they will scumpral Jamie? Copied from works : Appetizer: Baked Scottish salmon with seasonal vegetables, beans, garden salad with herbs, mayonnaise and Irish soda bread and garlic. Appetizer for vegetarians: goat cheese with roasted shallots, seafood and Irish soda bread and garlic. Main dish: roast lamb, potatoes, asparagus with mushrooms and mint sauce. For vegetarians: luštrkom with potatoes and asparagus and mushrooms. Dessert: fruit pie and custard home. Simple, homely, local, UK. Without pretensions to become the world's gastronomic event, because it is not easy, although one seems so. Even when visiting the Queen and the Presidency of the EU has been here to hear a variety of different comments about missed opportunities at such dinners. Anyone who has ever been in any serious mission with a few meetings a day knows why McDonalds is so successful. Because the Big Mac in Culukafriji same as anywhere else, and because in the evening, after all these meetings as a hungry lion, and would prefer to eat soup pot home, but because he did not get to be a much better sprijazneš with two Big Mac as but leave all the work is on a culinary adventure.
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