For a pinch of delicious sweet treats that require a little more skill, it's definitely worth the effort. In the spring, you can try making a strawberry and coconut dessert, in the summer a blueberry cake, in the fall a persimmon mousse, and in the winter a carob cake. Each recipe is enriched with a photo from under the lens of Neža Reisner.
Browse the inside of the book: http://www.galarna.si/img/products/Minini_cukri.pdf
Integral binding, 21 x 21 cm, 144 pages.
BUKLA REVIEW:
Sweet, lovely and light. Minini cukri: a delicious book of recipes from the Facebook page Minin Cukr offers a selection of diverse versions of classic sweets from different traditions, collected in chapters according to the seasons in which they best fit. Spring is the time for mango cupcakes, crostata, the best chocolate cake decorated with the first strawberries and natural flowers from the garden, coffee cheesecake, spelt cookies with yogurt, caramel flan and a delicious round Easter pinca.
In summer, we refresh ourselves with red sorbet or tarragon syrup, accompanied by blueberry or banana cake with peaches, galette with figs, graceful pavlova or yogurt cake with raspberries. We enrich ordinary chocolate brownies with vanilla ice cream and hot raspberries, experiment with a sweet zucchini roll. In autumn, we prepare a nutmeg pumpkin pie, cinnamon apple cake, syrup from the most fragrant Jurka grapes, cinnamon pretzels and persimmon foam, and baked milk millet porridge and baked apples. We drive away the winter cold with hot chocolate with rum, and we conjure up festive joy with cinnamon stars, ginger cookies, buckwheat honey potica, pitvan cake, and a winter pie rich in nuts and dried fruits. Neža Reisner's excellent photographs make our mouths water and our fingers itch to try our hand at creating more or less complex sweet works of art, regardless of the season.
Pia Marincelj, Bukla 132-133
