Natečaj za najbolj inovativen ulični prigrizek / Competition for the most innovative street food

by Cimetovo dekle

Please scroll down for English!

No, pa sem končno začela malo migat, kar se bloga tiče. Moram priznat, da sem si vzela načrtno pavzo, saj se mi še nikoli ni dogajalo toliko stvari, kot pa se mi jih dogaja v tem letu. No ena izmed teh stvari, ki so zapolnili moje dneve, je bil tudi natečaj za Štajerski prigrizek, ki se je organiziral na našem faksu. Načeloma si se lahko prijavil s kakršnim koli prigrizkom, komisija pa je pri ocenjevanju jedi bila pozorna na njihov okus, izgled ter smotrno vključevanje kulinaričnih posebnosti regije. Jaz sem se prijavila s sladico, ki je nastala res slučajno in s katero se nisem imela namena prijaviti, saj nisem bila ravno prepričana, kako bo sprejeta. Prepričala me je profesorica in čeprav sem imela res zelo malo časa, sem uspela zadevo speljat in recept poslati pravi čas. Naj še poudarim, da so v komisiji bili: Janez Bogataj, Janez Bratovž, Uroš Mencinger, Slaviša Amidžić in Romana Kancler, kar je kar lep nabor strokovnjakov iz kulinarike. Skratka prijavila sem se in na koncu osvojila 3. mesto. Ne morem opisati, kako sem bila vesela, saj ne samo, da sem bila pohvaljena s strani komisije, odličen odziv sem dobila tudi s strani  diplomantov in njihovih  staršev, saj je razglasitev rezultatov potekala vzporedno z podelitvijo diplom.  Res super občutek:)
Pa da povem s čim sem se prijavila; Čokoladni kolač s hrenom in peso. Se vam sliši čudna kombinacija? No ravno zaradi tega sem imela dvome, ali se sploh prijaviti, ampak verjamete ali ne, kombinacija res deluje, sploh če na vrh naribaš malo svežega hrena. Komisija je rekla, da je zelo trendi sladica in da jim je všeč prvinskost okusov, tudi meni, tudi meni😀
Prvo mesto je zasedla moja sošolka Nika Ahčin, ki res obvlada zadeve🙂 Naredila je super krompirjeve kroglice z tremi različnimi nadevi, ki jih je ocvrla v tempuri in ponudila s čebulnim chutnijem. Zaslužena zmaga, saj je res ujela point street fooda, da ne rečem kako dobro je bilo:) Njene kroglice, boste lahko poskusili tudi na letošnjem festivalu Lent, tako da toplo priporočam. Ker pa je Nika tako fajn, je privolila tudi, da objavim njen recept, tako da imate dragi bralci danes res srečo🙂

Glasbena podlaga: Happy

TEKMOVALCI IN NAŠI IZDELKI

KROMPIRJEVE BOMBICE

KROMPIRJEVE BOMBICE

OPOMBA: Nika je v končni verzija naredila rahel popravek pri čebulni omakici in sicer: olje in sladkor je dala v ponvico in mešala, dokler se ni sladkor po večini stopil, nato je dodala čebulo in jo fajn prepražila, po okusu je nato dodala balzamični kis in sol. Ko se je masa malo ohladila, je dodala žličko gorčice in kremni sirček, da se je masa lepo povezala. Ko je  bila masa popolnoma hladna, je dodala še malo sesekljanega peteršilja.

Competition for the most innovative street food
Well it has been some time now, since I posted anything, to tell you the truth, I took some time off from the blog, I had so many things happening, well I still have so many things happening in my life, I just didn’t find the time,and when I had time, I spend it with loved ones. So I don´t feel guilty for not posting. What I feel is happy, because I won 3rd place in a competition, that was really fun, but really terrifying at the same time.Fun, because mostly my schoolmates entered, terrifying, because we were judged by some really important people in culinary arts in Slovenia, if not even the most important ones. They liked my dessert, which was super awesome, because I wasn’t sure if anyone will ever like it, but they did, and so did all the others:) The cake base is a brownie base, then white ganache with horseradish, and a beet glaze. The combination sounds wild, I know, but you know what, it works, especially if you grate some fresh horseradish on top. The recipe is really simple, because I wanted every flavour to come to life, and I think I succeeded🙂

Recipe:

Chocolate brownie
140 g butter
180 g sugar
65 g cocoa
1/4 tsp salt
1 tsp pure vanilla
2 big eggs
65 g flour

Melt butter, sugar, cocoa and salt, add vanilla and one egg at a time, mixing well in between. Lastly add the flour and pour it in the prepared baking pan. Bake at 329°F /165 ° C, for about 15-25 min, depending on how well you want it to be baked, it should have a crust on the outside and it should be chewy and soft on the inside.

White chocolate ganache with horseradish:
500 g whipping cream
500 g quality white chocolate
50 g horseradish (you can grate it, I used a horseradish spread)

Boil the cream and pour it over the chocolate. Let it sit for a min, the mix well, until the chocolate dissolves. Cool completely, add horseradish and whip. Spread it over the brownie and cool.

Beet glaze
450 g pickled beetroot (mixed in a puree)
50 g pickled beetroot juice
15 g gelatine leaves

Soak the gelatine leaves in cold water for 5 min, the melted it, but be careful not boil the gelatin, because it will not hold. Mix it in the puree and juice.Pour it over the horseradish ganache and let it sit for a few min, then serve, because you dont´t want the red colour of the beetroot to colour your white ganache.

Grate some fresh horseradish on top and serve:)

If anyone tries to make this, please let me know if you like it;)