Foraging In The Forests of Slovenia

Foraging is a big part of Slovene culture. 

Most travel shows that focus on Slovenia at least mention it in one way or another (most recently the Netflix show Restaurants on the Edge in Season 2)  because it is so quintessential, but also because it is an art form that other parts of the world are slowly leaving behind. As Slovenia's gastronomy is getting more notice (best female chef in the world), much of the "where" concerning their food is in the spotlight. Chefs here love to use local and seasonal ingredients. But they're not the only ones. It is a pastime that most people engage in on one level or another. Some pensioners use foraging as a way to supplement their income by selling whatever is in season at their local markets.

Slovenes forage for all kinds of things, such as herbs, berries, elderflower, chestnuts, and most importantly mushrooms.

When we were living in Ljubljana, the capital city, we didn't really do any of these things, however NOW, since we live in a small town in a different part of the country - we have been able to be a part of many more authentic Slovene experiences. This weekend our friends invited us to visit their parents and go chestnut and mushroom hunting with them. We were delighted at the invitation, and had an incredible time.

When foraging - especially for mushrooms - it is very important that one knows what they are doing, and can identify the types of mushrooms in the woods.

People who take mushroom foraging seriously know what they're doing, but many also have a mushroom encyclopedia to make sure the food they're bringing home to their family won't do them harm. Our friends' dad guided us through which mushrooms to pick, and then had his wife consult their encyclopedia when we got home. We were all good! We found chanterelle mushrooms as well as porcini. 

The Slovene Forest Service mandates that those who forage for mushrooms are required to use baskets so that the spores can fall to the ground as you are walking along in the forest. 

To add to the sweetness of the day, our friends' dad actually made the baskets we used. They were beautiful, and he made them out of reeds that he - you guessed it - foraged.

I like mushrooms fine (and those chanterelle were the best I've ever had), but I was there mostly for the chestnuts. Chestnuts are so quintessential fall! In Hungary, where I grew up they also cook/bake with chestnuts, but I never knew much about them. There was a tree in front of my house that dropped horse chestnuts (the non-edible kind), from which we made chestnut people using toothpicks - but I don't recall ever seeing actual chestnuts in the wild. I know we have them, because my Hungarian grandma and neighbor ladies all made chestnut puree, and we had roasted chestnuts at the Christmas market, but that was the some total of my knowledge.

The area where we were searching for chestnuts was actually right along the Hungarian border. The way one can know if the chestnut they are holding is edible or not, is this: if it is pointy at the end and has a little "tail", it is edible. 

Because chestnuts are wild, there is no way to know how much of a "harvest" there will be. Additionally, there are quite a few people visiting these forests every year with the same goal in mind - to find as many chestnuts as possible. We weren't sure how much we would find. As it turned out, we had nothing to fear, and had an abundance of chestnuts to choose from. 

To make sure that no one can hog all the chestnuts, the Slovene Forest Service only allows 2 kg of chestnuts per person. Luckily for us, kids count as full people too, and we were able to take home quite a lot. 

After our lovely time of hiking, discovery, foraging, chatting and taking in all the natural beauty we headed home to our friends' parents house, where their mom treated us to a delicious and traditional Slovene meal. Once we had finished with that, they showed our kids around on their property where they have an orchard, fields, gardens, and an old tractor that each of our kids had a chance to drive. Needless to say, childhood memories were made.

When we returned home, we saw our elderly neighbors out an about in their front yard, and we decided to take them over a bag of chestnuts. Their family visits every weekend, and they had grandkids smiling and running around all over the yard. The wife told me that she hadn't seen me much this week and had been worried that I was sick. I replied that I had actually just started back at work with more hours, but really appreciated her concern. 

She explained that she and her husband usually went foraging for chestnuts in the fall as well, but that due to COVID-19 they weren't going anywhere at all. They grow all their own produce, and their children bring them anything else they might need.

There is such beauty in connecting with nature and taking in all of the splendor of God's creation - the trees, the sunlight, the sounds of the birds, even the bugs that are all part of the eco system. 

But yesterday also reminded me that it is even more important to connect with our community, those living around us and inhabiting the same spaces that we are. There are so many studies that show that cultures who live intertwined with their community lead happier and more fulfilled lives than those who live more individualistically.

Living in the digital age, we are becoming more and more isolated which is then being compounded right now by this pandemic. 

Yesterday was a great reminder to find joy in the simpler, everyday things and to then turn around and spread those feelings with the people around us.

Thanks, Slovenia. You really are one in a million.

Llama Cake Recipe and Instructions

I am very much still a cake-baking novice.

I've only frosted a couple other cakes before this one, and don't have a wealth of knowledge to give you, but what I do know I will share with you. I will break down for you all the steps you need to bake this cake - or any cake with a similar look.

We are going to take things one step at a time.

The Cookies

Tools:

Llama and cactus cookie cutters (If you're in Europe, you can also find these on amazon.co.uk)

Rolling pin

Baking paper

Cookie tin or large Tupperware-type container

Offset spatula

Stand mixer

Paddle attachment 

Ingredients:

3/4 cup (170 grams) unsalted butter (softened at room temperature - approx 2 hours)

3/4 (150 gr) cup sugar

1 egg

2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (256 grams) all-purpose flour

Directions:

1. Cream together butter and sugar on medium setting for about 20-30 seconds.

2. While mixer is going add egg and vanilla extract.

3. On a low speed add in baking powder and salt.

4. Still on the low speed, add the flour 1/2 cup at a time.

5. Mix until flour just combined.

6. Pour onto a slightly floured surface. Kneed into a ball for about 10 seconds, then flatten into a disc shape.

7. Using your (lightly floured) rolling pin with thickness gauges, roll dough to 1/4 inch thickness.

8. Get out your cookie tin or Tupperware out, as well as sheets of baking paper that fit inside.

9. Dip your cookie cutter in flour, then cut the desired shape out of the dough. Use an offset spatula to lift them into your cookie tin or Tupperware. Make sure the cookies do not touch each other. When you have filled one layer of cookies, add a new sheet of baking paper and continue until you have used up all of your dough.

10. Feel your tin and place in refrigerator for 20-30 minutes.

11. Preheat your oven to 350 F/180 C.

12. Once your oven has reached the appropriate heat, remove your chilled cookies from the refrigerator, line a baking sheet with baking paper, transfer them onto it and bake them for 5-7 minutes, depending on size. You want the edges to just barely brown.

13. When you remove them from the oven, make sure you allow them to cool for 5-7 minutes before trying to remove them from your baking sheet.

14. Allow to fully cool before attempting to do anything else with them. If you are going to decorate them at a later date, use the same method as when they went in the fridge - line a cookie tin or container with baking paper, and move cookies into it using sheets of baking paper between each layer. Place in freezer, to be decorated at another time. The cookies will keep like this fora couple months.

Decorating with Royal Icing

Tools:

Zip-top bags

Toothpicks

Small bowls

Spoons

Stand mixer

Paddle attachment

Food-safe black marker

Ingredients:

1 lb (453 grams) powdered sugar

3 tbsp meringue powder

6 tbsp warm water

Gel food coloring

(I decorated my cookies 2 days before the party. Any earlier, and I think they would be too dry.)

Directions:

1. Watch as many YouTube tutorials as you'd like.

2. Combine powdered sugar, meringue powder and water on medium speed for 5 minutes (until stiff peaks form). (Cover with a damp kitchen towel to keep from drying out while you're working.)

3. Spoon out about a cup of white icing into a bowl. One tsp at a time, add water until it reaches the desired consistency. (Mine fell somewhere between piping and flood consistency.)

4. Fill your zip-top bag with your icing, then cut a very very small bit off the tip of one of the bottom corners of your bag.

5. Follow the outline of your llama, leaving their tail portion empty.

6. Once the outline is complete, fill in the space, using a toothpick to even things out and pop any air bubbles.

7. Allow to set up for a bit. (This is a great time to mix up a green and start on your cactuses, if you're making them, too.)

8. Spoon out about 1/4 cup of white icing, using a toothpick add just a bit of ivory gel color. Add water 1/2 tsp at a time to reach desired consistency. Fill piping bag, snip tip, and make tail and snout.

9. Repeat that step for every color you choose to decorate the rest of you llama with - their saddle, any other decorations you might want to add. The same applies for making the cacti. Allow your icing to dry a bit each time before adding the next element.

10. Once they're all done, place on large baking sheet, cover with plastic wrap and allow to dry for full 24 hours. 

11. Once they are dry, using your food safe marker draw on their faces.

The Cake

I'm not trying to take any credit for this recipe, it's from Chel Sweets, and so is the frosting recipe. I'm writing it out here as a reference, and do easily visit again if I need. 

Ingredients:

3 cups (390 grams) all purpose flour 

3 cups (600 grams) sugar

2 1/2 tsp (10 grams) baking powder

1 tsp (6 grams) salt

1 cup (227 grams) room temperature unsalted butter

1 cup (235 grams) egg whites (approx. from 7 eggs)

1 1/2 cup (345 grams) buttermilk at room temperature

1 tbsp (28 grams) vegetable oil

2 tsp (8 grams) vanilla extract

* makes 3 x 8 inch layers

Directions:

1. Preheat oven to 350°F / 175°C. Line a 8 inch / 20 cm pan with a parchment round, and grease with non-stick baking spray.
2. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
5. Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
6. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
7. Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
8. I only have one 8 inch pan, so I had to do my best to eyeball how much batter looked like about a third of it. Ladle the batter into your prepared pan.
9. Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pan to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Apply a new baking paper round, spray with non-stick baking spray, and repeat for 3 other layers.
10. Allow to fully cool before attempting to handle.
11. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance. I wrapped and froze them just as this link suggested. 

+ If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake. I found them easier to level and assemble this way.

I decided to assemble the layers the day before the party.

For this, I needed frosting.

I once again turned to Chel Sweets. She says she makes 1 1/2 portion when decorating a cake. I actually didn't catch that until after, and made it 1 portion. I had just enough frosting. So, if I was wanting thicker frosting, or something like that, I would do what she suggests, and do a 1 1/2 portion.

Ingredients:

2 cups (453 grams) room temperature unsalted butter

1 tbsp (12 grams) vanilla extract

1/2 tsp (3 grams) salt

7 cups (907 grams) powdered sugar

3 tbsp (45 grams) heavy cream

gel food coloring

1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
2. Mix in 1 tbsp vanilla extract and 1/2 tsp salt on a low speed.
3. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 tbsp of heavy cream, and mix on a low speed.
4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
5. If the frosting is too thick, add in additional cream (1 tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored. I used pink and a little yellow.
7. Watch lots of youtube videos on how to frost and assemble a cake.

Assembly:

Tools:

turntable

8 inch cake disk

frosting bag

offset spatula

1. Remove frozen cake layers from freezer. Unwrap and allow to thaw a little. 

2. Using a serrated knife, cut off "dome" of cake, making it level.

3. Place an 8 inch metal cake disk on a turntable. (A turntable is very helpful, but you could probably do without. The metal disk is great for keeping the cake neat and steady, and moving it from the workspace to the cake stand.)

4. Put a dollop of frosting on the disk to help the cake not shift. 

5. Place your first cake layer on top of that dollop. Scoop out about a cup of frosting on top, and using an offset spatula evenly spread it out.

6. Place your second layer on top, being careful to line up your layers. Scoop out another cup of frosting, spread it out evenly.

7. Place your third cake layer on top. Add approx. 1 cup of frosting to top and spread out evenly.

8. Using a piping bag, squeeze out frosting along the side of the cake. Using an offset spatula try to get the frosting as even as possible.

9. Work on the top and sides until it is smooth.

10. Place in the fridge overnight.

The Final Touches

What you'll need:

fun sprinkles

cake

cookies

cactus candles

1. A couple hours before the party, remove the cake from the fridge. 

2. Using your hand gently press sprinkles into the side of the cake. (If you aren't sure, again, I encourage you to watch a couple youtube videos). Add some to the top as well.

3. GENTLY press your cookies into the top. If they don't want to stay, stick a toothpick behind them. Strategically place the candles where you want them, as well. (I used two candles, because it was my daughter's 2nd birthday.)

4. Place on cake stand. Your cake will be fine sitting out for a couple hours inside.

And there you have it!

It was certainly a labor of love, but I am beyond thrilled with how it turned out!

Now, to start thinking about a certain 6 year old who keeps telling me he wants a pirate themed 7th birthday party... argh!

Pumpkin-Shaped Artisan Style Sourdough Bread

I have, along with much of the world delved into the world of sourdough baking. It has taken over my Instagram feed and posts, so if you're into that, I'd love it if you'd go give me a follow! :)

For the first day of fall, I made a pumpkin-shaped loaf, which quite frankly turned out adorable! I had a few people ask about it, so I decided to share my go-to sourdough recipe with you (I use The Prairie Homestead recipe with a couple alterations, and timed to my schedule), and finish off with my instructions on how to make it pumpkin-shaped. (I have a video tutorial in my highlights on Instagram as well.)

Ingredients:

3 cups (scooped and leveled) / (for me this came to) 480 grams all purpose flour (the internet says 3 cups should be more like 390 grams, I say, play around with it until you get a consistency you like/can work with)

1 1/4 cups / 300 grams lukewarm water

1 1/2 tsp salt

1 1/2 cup / 100 grams active sourdough starter

Tools:

Dutch oven

baking paper

sharp blade or knife

string (white or off white)

scissors

polenta/corn meal

Directions:

 

(I'm going to write the timing of this for what I do. It's basically a 24 hour process.)

1. I feed my starter first thing in the morning, 50 grams of water and 50 grams of flour. After about 5 hours, it’s reached its peak.

 

2. In a large bowl combine 3 cups of all purpose flour, 1 ¼ cup water, 1 ½ tsp salt. Using your hands combine it until it forms a shaggy dough. Cover your bowl with a dish cloth and allow it to rest for about 20 minutes. This is the autolyse portion. 

3. After the 20 minutes add ½ cup of your active starter. Combine it with your hands again, cover it with a dish towel, and leave it somewhere warm to rise. I use my laundry room. 

 

4. After ½ hour, perform a stretch and fold motion on your dough. Cover. Wait another ½ hour and repeat. Do this 2-4 times. After that, allow the dough to rise for 6-7 hours, or until it has doubled in size.

  

5. Lightly flour your surface, scrape out the bowl, and carefully (you don’t want to lose your precious bubbles), form your dough into either a ball or an oblong shape, depending on your proving basket. (For the pumpkin, I used a round one.)

 

6. Allow your dough to rest on the counter for about 30 minutes. 

 

7. Next, flour a dish towel, place it in your proving basket, place your dough inside, cover it with a dish towel, and place it in your fridge overnight.

 

8. In the morning, turn your oven to 430-435 F / 225 C. While it is warming up, pour some polenta or corn meal in the bottom of your dutch oven. The polenta helps the bottom of your bread not burn, and the reason you bake your bread in a dutch oven, is you create steam to better help your bread rise in the oven.

 

9. Place a sheet of baking paper on your counter. Cut 4 long pieces of string, lay them criss-cross, and tie them at the middle.

 

10. Remove your dough from the proving basket, place in the middle of the strings. Tie the stings in the middle - not too loosely, or you won't get those nice segments. Space out the string to make sure the segments are pretty equal. Cut the excess string off the top.

11. This is the fun part. We are going to score the bread. Use a straight blade or sharp knife. You can go as simple or as elaborate as you want! I've done just a simple slit in each section, but I've also done a couple different designs. (If you want, you could push a cinnamon stick into the top for a stem if you don't have a pumpkin stem.)

 

12. Once that is done, place the whole thing - bread and baking paper - in the a dutch oven. Place the lid on your dutch oven, and put it in the oven. Bake it for 20 minutes. At this point take off the lid, and bake it for another 25-30 minutes, depending on how brown you want your loaf to be.

 

13. Once you take your loaf out of the oven, unfortunately it is best to wait until it comes to room temperature before you try cutting into it. Cutting into it too early ruins your crumb, and doesn’t allow the middle to cook as well as it should.

14. Cut the strings, remove them from the bread, pop a pumpkin stem on top, and voila!

*For a non-pumpkin sourdough loaf, just skip the strings, and go ahead with scoring, and follow the rest of the recipe as written. 

Happy baking!