Slovene Orehove Rezine / Walnut Syrup Cake Recipe

There is something about delicious, moist, cake which makes me reminisce of summer holidays spent in Kranjska Gora.  The first time I arrived, Mira, the Grandmother, had created possibly the most intricate and exquisite cake in honour of my arrival.  I was quite blown away but I was soon to realise that cake is a longstanding tradition of the region.  The Slovenes certainly put our fairy cakes to shame!  This festive period I decided to do a little baking of my own and in honour of the Detela family I baked a Orehove Rezine, a walnut cake with a superbly sticky syrup.  I must say though, I thoroughly cheated by using a mixer but you can use a mixing bowl and wooden spoon and do it the old fashioned way too!

Orehove Rezine

Here’s the recipe…

Ingredients

175g walnut pieces, broken up

150g butter

150g soft light brown sugar

60ml set honey

3 eggs

2 tsp vanilla extract

50g plain flour

50g wholemeal flour

1 tsp baking powder

2 tsp ground cinnamon

65g polenta

75ml milk

For the syrup

90g golden caster sugar

60ml set honey

120ml water

For serving

Sour cream

Lemon rind

Instructions

Heat oven to 180°C

Place walnut pieces on a baking tray and bake for 10 minutes

Put butter, sugar, honey, eggs, vanilla extract, flours (including bran pieces) polenta, nuts and milk into mixer and mix until a smooth consistency is achieved

Grease and line a cake tin

Fill the cake tin with the cake mixture

Orehove Rezine

Bake for 45 to 50 minutes

To make the syrup,

To make the syrup, put the sugar, honey and water into a pan, gently heat until the sugar has dissolved and then simmer for five minutes

Turn off the heat and when the cake is ready drizzle over the cake

Orehove Rezine

Serve with a dash of sour cream topped with lemon rind

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Slovene Pašta Fižol / Bean & Pasta Soup Recipe

This winter has been one of the most severe in recent years so it has been important to keep warm and eat plenty of hearty food.  One of my favourite recipes sure to warm you up and originating from Slovenia in the Balkans, is Pašta Fižol.  This bacon, bean and pasta soup is rich and has a touch of spice.  Plus, it’s incredibly easy and requires just one pot to save on washing up!  Simply serve with some chunky bread (preferably rye) to enjoy a fabulous winter warming meal.

Pašta Fižol

Ingredients

500g pancetta lardons (or smoked bacon)

1 tin of red kidney beans (240g drained beans)

1 bay leaf

1 small white onion, finely chopped

1 clove of garlic, crushed

1 tbsp tomato puree

20g plain flour

600ml chicken stock

125g small pasta shapes

2 tsp marjoram

2 tsp hot paprika

1 tsp cider vinegar

Instructions

Heat the bacon and onion in a large stockpot

Pašta Fižol

When the bacon and onion are thoroughly cooked, add the garlic and stir thoroughly

Stir in the tomato puree

Add the flour gradually

Pour in the stock and stir

Bring the boil (constantly stirring to prevent sticking)

Reduce heat to a simmer

Add pasta, marjoram, beans and bay leaf to pan and cook for 10 minutes or until pasta is cooked

Pašta Fižol

Stir in the paprika and vinegar

Season to taste and serve

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Cross Border Skiing

The 2009/2010 ski season will see the opening of a new cable car and ski piste linking Slovenia’s Kanin resort and Italy’s Sella Nevea resort.  The ski area will be accessible with one lift pass, allowing skiers from both the Slovenian and the Italian sides of the mountain to enjoy the slopes at both resorts.

kanin-1

The internationally connected ski centre will be the first of its kind in an area where, for most of the previous century, there was a strict border divide between the two countries.  Expected to be called Kanin–Canin, the centre will be one of the largest ski areas in Slovenia.

Read more…

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Slovene Wine & Culinary Festivals

The 12th annual Festival of Slovenian Wine will be held on November 19th-20th 2009 in conjunction with a culinary festival.

The Slovenian Wine Festival is the leading wine event in Slovenia. This popular event allows wine producers to display their products and guests to enjoy a day of wine tasting, meeting the wine-makers and hearing about how the wine is produced. Over 150 exhibitors will be showcasing a variety of wines and vintages from all of Slovenia’s wine regions.

Slovene Wine Festival 2008
Slovene Wine Festival 2008

The festival will take place at the Grand Hotel Union and Hotel Slon in Ljubljana, with the culinary festival sharing the same venues. At the food stalls, visitors will be invited to sample Slovenian food including a wide variety of cheeses, prosciutto, cured meats, bread, honey, oils, truffles, chocolates and much more. Chefs will also be on hand demonstrate their creativity with delicious Slovenian recipes.

Slovenia Culinary Festival 2008
Slovenia Culinary Festival 2008

For more information about the festivals visit www.slovenskifestivalvin.si

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