Popečene krhlje buče, smo prelili z mešanico oljčnega olja, medu, soli ter čilija in obložili z rezinami pomaranče.
Our opening dish at our Sylvester menu started with something that was for a while rolling just as an idea in my head, but somehow did not find the right finish, so my mum developed it to the point when it was ready for our plates.
We poured baked pumpkin slices with mixture of olive oil, honey, salt and chilli and covered them with slices of oranges.
Tokrat smo v olju cvrli različne koščke mesa, zraven pa se navduševali nad eno že velikokrat preizkušeno solato [recept tule] in eno novo; nariban koromač smo zabelili s polivko iz bučnega olja, gorčice, malo kisa in posuli s sezamom in nasekljanimi mandlji.
When, if not for Sylvester dinner, I said, when we were thinking whether we should have a fondue. Besides, it has often been, as far as I can remember, on our tables on last day of a year. This or steak tartare. You know, classic.
This time we were frying pieces of different kind of meat and making our taste buds even happier with two salads, one that has been many times on our table before [recipe here] and the other for the first time; we grated fennel and dressed it with a sauce made of pumpkin oil, mustard, little vinegar and sprinkled it with sesame seeds and chopped almonds.
Olupljene hruške je skuhala v teranu, jih izdolbla in napolnila z medom in cimetom, potem pa zavila v vlečeno testo in – hop v pečico.
The dessert was completely in my mum’s hands. It was too abundant to eat it right after the first two courses, but the fact that it has to be finished just before serving it came to our favour, so we did it only when the midnight sparkling wine cork slowly started to coming out of the bottle. :)
She cooked peeled pears in our delicious teran wine, made a hole in each, filled it with honey and cinnamon, wrapped it in phyllo dough and – hop into the oven.