Turkey in vegetable sauce with chickpeas

Summer Peach Cake On August 16, 2026, a recipe for a summer peach cake was published under the title “Poletni breskov kolač” in the Slovenian newspaper Večer. The recipe includes detailed instructions for preparing the cake using five large peaches, 12 grams of softened butter, one tablespoon of cream cheese or cottage cheese, 10 grams of powdered sugar, one vanilla sugar cube, one teaspoon of ground lemon zest, two eggs, 12 grams of all-purpose flour, one teaspoon of baking powder, a pinch of salt, three to four tablespoons of milk, and a teaspoon of cinnamon. According to the recipe, the peaches should be washed, dried, halved, and the pits removed before being cut into medium-thick slices. These slices are then sprinkled with cinnamon. A narrow rectangular baking pan is prepared, lined with parchment paper, and the edges should extend beyond the sides of the pan. The oven is preheated to 175 degrees Celsius. The batter is made by combining the flour with baking powder and a pinch of salt. The butter is softened and whipped until light and frothy. Powdered sugar is added, followed by one egg at a time along with the vanilla sugar and lemon zest. Cream cheese or cottage cheese is then incorporated. The flour is gradually mixed in, along with milk, while continuing to stir. The mixture is poured into the baking pan, half of the peaches are placed on top, and the remaining batter is added. The peaches are layered on top of the batter, and the pan is baked for 30 to 40 minutes. To check if the cake is done, a toothpick is inserted into the center. If there are no signs of raw dough, the cake is ready. Once cooled, the cake is dusted with powdered sugar and served. Summer Tomato Pasta with Basil Also published on August 15, 2026, another recipe titled “Polenta with Tomatoes” appeared in Večer. It requires 25 grams of instant polenta, three cups of water, three cups of milk, six large tomato chunks, one tablespoon of sugar, three cloves of garlic, salt and pepper, one tablespoon of tomato concentrate, one tablespoon of oregano, one teaspoon of butter, three tablespoons of olive oil, one tablespoon of white wine, one teaspoon of chopped basil or parsley, some pieces of fresh basil, optionally one link of sausage (Kranjska or similar), and a few pieces of fresh basil. The tomatoes are boiled briefly in hot water and peeled. Garlic is crushed, and parsley or basil is finely chopped. The tomatoes are diced, seeds and excess liquid are removed. In a pan, heat olive oil and sauté the tomatoes. While stirring, cook for two to three minutes, then reduce the heat. Add pressed garlic and let the mixture simmer until all the liquid from the tomatoes has evaporated. Add sugar to balance the acidity, then add tomato concentrate, salt, and pepper. Simmer the sauce for at least thirty minutes. Near the end, add torn basil leaves. The tomatoes should fully break down, and the sauce should thicken. Meanwhile, prepare the polenta by heating water and milk in a pot, adding butter and a bit of olive oil. When the liquid starts to boil, add the polenta and stir continuously for several minutes. Reduce the heat, cover, and let it cook slowly. If sausages are included, they are cooked, sliced, and added to the tomato sauce. Alternatively, they can be fried in olive oil. Serve the polenta on a plate, topped with tomato sauce and crispy sausage slices, garnished with basil or parsley. Puran in Vegetable Sauce with Kidney Beans In the Gorenjski glas newspaper, a recipe for “Puran in vegetable sauce with kidney beans” was featured. This dish is described as a versatile side dish or salad ingredient, suitable for summer meals due to its lightness and satiety when paired with rice. For four servings, the recipe calls for 600 grams of pork fillet, 400 grams of kidney beans, one large onion, three cloves of garlic, two carrots, one large red or yellow bell pepper, one small cauliflower, 500 grams of tomato paste or pureed tomatoes, two teaspoons of tomato concentrate, two level teaspoons of flour, two teaspoons of ground sweet pepper, three tablespoons of olive oil, salt and pepper, a pinch of thyme or basil, and optionally a little water or broth. The pork fillet is cubed. The kidney beans are rinsed and cut into smaller pieces. The onion and garlic are chopped, the carrot is cut into cubes, the bell pepper into strips or cubes, and the cauliflower into cubes. In a large pan, heat olive oil and sauté the onions until golden. Add the pork meat, season with salt and pepper, and cook while stirring until the color changes. Add the carrot, cauliflower, and bell pepper, and continue cooking for a few more minutes. Then add the kidney beans, garlic, ground sweet pepper, tomato concentrate, and flour. Mix well so the flour cooks evenly and distributes throughout the ingredients. Pour in the tomato paste or pureed tomatoes, and add enough water or broth to just cover the meat. Adjust seasoning with salt and herbs. Cover the pan and cook over low heat for 25 to 30 minutes, allowing the meat to tenderize, the vegetables to soften, and the sauce to slightly thicken. Stir frequently during cooking. If the sauce becomes too thick, add more water; if too thin, continue cooking uncovered for a few more minutes.