31 August 2014

BUTTERMILK ROLLS

Ingredients:
550 grams all purpose flour
200 grams buttermilk
250 ml hot water
1 ½ tablespoon sugar
2 teaspoons dried yeast
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons sesame seeds, for sprinkling


Whisk together the room temperature buttermilk, hot water, sugar and yeast, then let stand for 15 minutes. In a large bowl, combine the sifted flour and salt, and make a well in the middle. Pour in the buttermilk and the yeast, and mix with a wooden spoon until the dough comes together, then knead with your hands for about 10 minutes. Add a tablespoon or two of flour if needed during the kneading. After about 10 minutes, the dough will become smooth and elastic. Drizzle in the oil and knead the dough in the oil until it absorbs the oil completely. Do not add additional flour while kneading in the oil.
Put the dough in a large bowl, cover it and let it rise for about an hour in a warm place, or until doubled in size. After the dough has risen, gently knead it to knock the air out, then weigh the dough and divide it into 12 equal pieces. Generously grease a 23-cm (9-inch) spring form tin. Shape each piece into a sphere and place it in the tin, then cover and let rise for another 30 minutes. Sprinkle them generously with sesame seeds just before baking, and bake them in a preheated oven, at 200˚C (395˚F), for about 15 minutes. Let them cool slightly and serve.
POGAČICE SA MLAĆENICOM

Sastojci:
550 gr brašna
200 gr mlaćenice
250 ml tople vode
1 ½ kašika šećera
2 kašičice suvog kvasca
1 kašičica soli
2 kašike ulja
2 kašike susama, za posip

Pomešati mlaćenicu sobne temperature sa toplom vodom, kvascem i šećerom, pa ostaviti 15 minuta na toplom, da se kvasac aktivira. U velikoj činiji pomešati prosejano brašno i so, napraviti udubljenje u sredini i sipati aktivirani kvasac i ulje. Mešati varjačom dok testo ne počne da se formira, a zatim mesiti rukama 10 minuta, da testo postane elastično. Dodati kašiku ili dve brašna u toku mešenja ukoliko je neophodno. Dodati ulje i nastaviti sa mešenjem testa dok ne upije ulje u potpunosti. Ne dodavati brašno u toku ovog mešenja, jer se testo neće lepiti.
Staviti testo u veliku činiju, pokriti i ostaviti na toplom oko sat vremena, da se testo udvostruči. Naraslo testo kratko premesiti pa podeliti na 12 jednakih delova. Namastiti kalup sa odvojivim ivicama (23 cm), oblikovati svaki deo u lopticu i poređati ih u kalup. Pokriti čistom krpom i ostaviti ih na toplom oko 30 minuta, da ponovo narastu. Pre samog pečenja ih posuti susamom i peći u unapred zagrejanoj rerni, na 200˚C, oko 15 minuta. Blago prohladiti i služiti.

27 August 2014

BRIOCHE SANDWICH BREAD

Ingredients:
200 ml warm milk
2 teaspoons instant dried yeast
50 grams sugar
2 eggs
100 grams softened butter
450 grams all purpose flour
1 teaspoon salt
1 egg yolk
2 tablespoons milk



In a small bowl, combine milk, yeast and sugar and let the mixture stand about 10 minutes, until it begins to foam. In a large bowl, whisk together most of the flour and salt (set a side a bit of flour for kneading), add the softened butter, and rub it into the flour until it’s crumbly. Make a little well in the middle and pour in the yeast mixture and the beaten eggs and mix with a wooden spoon until a sticky dough forms. Proceed to knead the dough with your hands, adding additional flour if you need, until it’s smooth and elastic (about 10 minutes).
Shape the dough into a ball, put it into a large bowl, cover with cling film and let it rise in a warm spot until doubled in size (about an hour and a half). Line a small loaf pan (23x13 cm; 9x5") with parchment paper, gently form the dough into a loaf, place it into the pan, cover it again with cling film and let it rise for another hour to hour and a half. Brush the surface of the risen loaf with the egg wash (one yolk beaten with two tablespoons of milk) and bake in a well preheated oven, at 200˚C (395˚F), for 25-30 minutes.
BRIOŠ VEKNA ZA SENDVIČE

Sastojci:
200 ml toplog mleka
2 kašičice suvog kvasca
50 gr šećera
2 jaja
100 gr omekšalog maslaca
450 gr brašna
1 kašičica soli
1 žumance
2 kašike mleka

U maloj posudi pomešati suvi kvasac i šećer, pa preliti mlekom i ostaviti na toplom mestu barem 10 minuta, da se kvasac aktivira. U drugoj posudi dobro promešati većinu brašno i so (ostaviti sa strane malo brašna, biće potrebno za mešenje testa kasnije), dodati omekšali maslac i prstima napraviti mrvičastu masu od maslaca i brašna. Napraviti udubljenje u sredini, pa dodati aktivirani kvasac i umućena jaja, pa mešati varjačom dok se ne formira lepljivo i mekano testo. Testo mesiti rukama, dodajući još malo brašna ukoliko se jako lepi, barem još 10 minuta ili dok testo ne postane glatko i elastično.
Oblikovati testo u loptu, staviti u veliku činiju, pokriti providnom folijom i ostaviti na toplom mestu 60-90 minuta, da se udvostruči. Mali kalup za pečenje (23x13 cm) obložiti papirom za pečenje, pa testo lagano oblikovati u veknu, staviti u kalup i ponovo pokriti providnom folijom. Ostaviti testo da raste još 90 minuta, da se ponovo udvostruči. Naraslo testo lagano premazati mešavinom žumanceta i mleka pa peći u unapred zagrejanoj rerni, na 200˚C, 25-30 minuta.

23 August 2014

DILL & ONION DINNER ROLLS

Ingredients:
350 grams all purpose flour
150 grams cottage cheese
1 egg
60 ml olive oil
2 teaspoons instant dried yeast
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon salt
150 ml warm water
2 tablespoons olive oil, for brushing


Sift the flour twice, take out about 50 grams and set it in another bowl. To the rest of the flour, add the yeast, onion powder, dried dill and salt and whisk well. In another bowl, cream together the cottage cheese, egg and olive oil. Beat it on high for a minute or two, to make it creamy. Make sure the cheese is at room temperature, not cold from the fridge. Add in the flour mixture and warm water and mix with a wooden spoon until the dough starts to come together. Proceed to knead the dough with your hands for at least 5 minutes, adding the reserved flour as you knead, until the dough becomes smooth and elastic.
Oil a large bowl, put the dough in and oil it, cover with a kitchen towel and let it sit in a warm place until doubled in size (about two hours). Knead the risen dough and again cover it with a towel, and let it rise for another 30 minutes, then knead it again and divide it into 6-8 equal pieces. Shape each piece into a sphere and arrange them in a well buttered baking dish (20 cm/8 inches in diameter). Cover them and let them rise for another 30 minutes, while the oven is preheating. Just before baking, brush them with olive oil and bake them in a preheated oven, at 200˚C (395˚F) for about 25-30 minutes, until golden brown.
POGAČICE SA MIROĐIJOM I CRNIM LUKOM

Sastojci:
350 gr brašna
150 gr belog sira
1 jaje
60 ml maslinovog ulja
2 kašičice suvog kvasca
2 kašičice crnog luka u prahu
1 kašičica suve mirođije
1 kašičica soli
150 ml tople vode
2 kašike maslinovog ulja

Brašno prosejati dva puta i odvojiti nekih 50 gr sa strane, a u ostatak dodati suvi kvasac, crni luk u prahu, suvu mirođiju i so i dobro izmešati žicom. U drugoj posudi dobro umutiti sir sa jajetom i uljem, da bude potpuno kremasto. Važno je da sir bude sobne temperature, nikako hladan iz frižidera. U masu od sira i jaja dodati većinu brašna i toplu vodu, pa dobro izmešati varjačom, da testo počne da se formira. Mesiti testo rukama barem 5 minuta, postepeno dodavati odvojenih 50 gr brašna, da postane potpuno glatko i elastično.
Veliku činiju premazati uljem, staviti testo i premazati i površinu uljem, pokriti krpom i ostaviti na toplom mestu da se udvostruči (oko dva sata). Naraslo testo premesiti i ostaviti da raste još 30 minuta, premesiti ga još jednom i podeliti na 6-8 jednakih loptica. Loptice ređati u tepsiju ili kalup sa odvojivim ivicama (20 cm) premazan maslacem, pa ih ostaviti da rastu 30 minuta, dok se rerna greje. Pre samog pečenja loptice testa obilno premazati maslinovim uljem i peći ih u unapred zagrejanoj rerni, na 200˚C, oko 25-30 minuta.

19 August 2014

PUMPKIN SEED DIP

Ingredients:
120 grams roasted pumpkin seeds
100 grams cream cheese
2 tablespoons mayonnaise
100 grams sour cream
2 cloves of garlic, crushed
2 tablespoons light olive oil
1 teaspoon yellow mustard
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon white pepper
a pinch of dried dill (optional)


Grind the roasted pumpkin seeds into a paste, add salt and pepper, dried dill (if using), olive oil and lemon juice and blend until well combined. In another bowl, mix the cream cheese with the crushed garlic, mayonnaise and mustard, then add the pumpkin seed paste. Finally, add the sour cream and mix it in until creamy. Cover the bowl with plastic wrap and put it in the fridge for an hour. After an hour, taste it for seasoning and serve. Yields about 1 cup.
UMAK OD SEMENKI BUNEVE

Sastojci:
120 gr pečenih semenki bundeve
100 gr krem sira
2 kašike majoneza
100 gr kisele pavlake
2 čena belog luka
2 kašike maslinovog ulja
1 kašičica senfa
1 kašičica svežeg soka limuna
½ kašičice soli
¼ kašičice belog bibera
prstohvat suve mirođije (opciono)

Samleti semenke bundeve u pastu, dodati začine, maslinovo ulje i sok limuna pa još jednom dobro ispasirati. U drugoj činiji izmešati krem sir, protisnuti beli luk, majonez, senf i pastu od semenki bundeve pa dobro umutiti. Na samom kraju kašikom ili varjačom umešati kiselu pavlaku. Pokriti činiju i ostaviti u frižideru na sat vremena. Probati i podesiti začine po ukusu i služiti.

15 August 2014

CHOCOLATE COGNAC TRUFFLES

Ingredients:
200 grams extra dark chocolate
200 ml heavy cream
50 grams instant chocolate pudding powder
3 tablespoons cognac
4 tablespoons unsweetened cocoa powder


Break up or chop up the chocolate and put it in a large bowl. Heat up the heavy cream and bring it almost to a boil, then remove it from heat and pour it over the chocolate. Let it stand for a few minutes, then mix with a wooden spoon or a spatula until everything is blended. Let it stand at room temperature until cooled down. When the cream has cooled down to room temperature, add the instant pudding powder and cognac and blend with an electric mixer until smooth. Put the mixture in the fridge for an hour, then using a small cookie scoop (about a tablespoon of the mixture), take out the batter and shape it into truffles. Roll them in unsweetened cocoa powder, chill well and serve. Yields 15 truffles.
KUGLICE OD ČOKOLADE I KONJAKA

Sastojci:
200 gr crne čokolade
200 ml slatke pavlake
50 gr praha za instant puding od čokolade
3 kašike konjaka
4 kašike nezaslađenog kakao praha

Najpre čokoladu naseckati na sitnije komade i staviti je u veliku činiju. Slatku pavlaku zagrejati gotovo do vrenja, pa preliti preko čokolade i ostaviti da stoji minut-dva. Nakon toga dobro sve izmešati varjačom ili spatulom dok se ne ujednači. Ostaviti Ganache da se prohladi do sobne temperature. Nakon što se ohladio, dodati prah za instant puding i konjak, pa mutiti mikserom da masa postane ujednačena. Staviti masu u frižider na sat vremena, a zatim kašikom zahvatati masu, oblikovati kuglice (dobije se 15) i valjati ih u gorki kakao prah, dobro ohladiti i služiti.