31 October 2014

PUMPKIN SPICE LATTE ICE-CREAM

October is over and we have been through many pumpkin recipes. Be it in jam or in cakes, pumpkin is a great thing to enjoy. And for the pièce de résistance and the end of October - pumpkin spice latte ice-cream. Very creamy and rich, it pairs perfectly with coffee. It does require a cooked custard base, but it is completely worth it once you taste it. The combination of cream, smooth pumpkin puree and warm spices is simply divine in the form of an ice-cream scoop.


Ingredients:
200 ml heavy whipping cream
400 ml whole milk
3 egg yolks
120 grams sugar
200 grams pumpkin puree
1 tablespoon espresso powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Preparation:
Combine the heavy cream and the whole milk in a large heavy-bottomed sauce pan. Put the pan over medium high heat and let the mixture heat up until it comes to a simmer. While it's heating up, put the egg yolks and the sugar in a large bowl and beat with an electric mixer on high for about 2-3 minutes, until the mixture is lighter in colour. Add the espresso powder, pumpkin puree and the spices and blend for about 30 seconds. Slowly drizzle in about a ladle at a time of the hot mixture into the egg yolks, beating with an electric mixer on low the entire time, so you can temper the eggs.
When everything is blended, turn the mixer on highest setting you have and blend for 30 seconds more, then pour the custard back into the sauce pan. Continue cooking it over medium heat, stirring constantly, until it has thickened and coats the back of a wooden spoon (about 10 minutes). Strain the custard through a mash sieve into a mixing bowl, cover it with plastic wrap and let it cool down to room temperature. Transfer it to the fridge for about 3 hours. When the custard is properly chilled, freeze it in your ice-cream maker, according to manufacturer’s instructions. Put the soft ice-cream in the freezer for at least 4 hours and serve.
SLADOLED OD BUNDEVE I KAFE

Sastojci:
200 ml slatke pavlake
400 ml punomasnog mleka
3 žumanceta
120 grama šećera
200 grama pirea od bundeve
1 kašike espreso praha
1 kašičica cimeta
¼ kašičice đumbira u prahu
⅛ kašičice muskatnog oraščića
⅛ kašičice mlevenih klinčića

U velikoj šerpi debljeg dna pomešati mleko i slatku pavlaku. Staviti na srednje jaku vatru i pustiti da se zagreva gotovo do vrenja (ali paziti da ne počne da vri). Dok se mleko i slatka pavlaka zagrevaju, mutiti žumanca sa šećerom najjačom brzinom dok masa ne postane svetla, gusta i penasta (2-3 minuta je dovoljno). Dodati espreso prah, pire bundeve i začine, pa mutiti još 30 sekundi. Do tada će se mleko zagrejati, pa ga lagano sipati u žumanca, kašiku po kašiku, muteći sve vreme najslabijom brzinom, dok se ne potroši svo mleko i masa od jaja i bundeve se ne zagreje. Ne sipati sve odjednom jer će se žumanca zgrudvati.
Kada je mleko dodato, pojačati brzinu i mutiti još 30 sekundi, pa masu vratiti nazad u šerpu i staviti na srednje jaku vatru. Kuvati uz stalno mešanje dok se masa ne zgusne dovoljno da obloži varjaču (10 minuta će biti potrebno, možda i malo više). Procediti skuvani krem, staviti ga u veliku činiju, pokriti plastičnom folijom i ostaviti da se ohladi do sobne temperature. Ohlađen krem staviti u frižder na 3 sata, a zatim ga sipati u mašinu za sladoled i pustiti da radi po uputstvu proizvođača. Gotovi sladoled staviti u zamrzivač na najmanje 4 sata i služiti.

27 October 2014

PUMPKIN COFFEE CAKE

This pumpkin coffee cake is moist and flavourful, gorgeously spiced with warm pumpkin pie spices and enriched by espresso powder and a delicious frosting. It is very easy to make it, just one bowl and a hand-held mixer. This is where cake meets pie. Although coffee cakes usually have a heavy crumb topping, this one is different. It has a smooth Mascarpone espresso frosting, to compliment perfectly that first morning coffee. Or any other coffee, for that matter.


Ingredients:
For the cake
200 grams pumpkin puree
100 grams vanilla yogurt
100 ml whole milk
150 ml oil
1 egg
150 grams sugar
250 grams all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves
For the frosting
100 grams Mascarpone cheese
50 grams icing sugar
2 teaspoons unsweetened cocoa powder
2 teaspoons espresso powder
100 ml heavy whipping cream

Preparation:
Sift the flour with the baking powder, baking soda, espresso and the spices twice and set it aside. Put the pumpkin puree, egg and sugar in a large bowl and start mixing on low speed until the batter comes together. Add the oil and the dry ingredients; increase the speed and beat for about a minute. Finally, pour in the milk and yogurt and beat for another minute, to blend everything together. Grease and flour a baking pan (23x30 cm; 9x11"), pour in the batter and bake immediately in a preheated oven, at 180˚C (350˚F) for 30-35 minutes. Start checking with a toothpick around 30 minutes, to make the cake doesn't overbake. When the cake is done, remove it from the oven, and let it cool down in the pan for about 20 minutes, then carefully remove it to a wire rack to cool completely.
While the cake is cooling, make the frosting. Cream together the Mascarpone cheese with the icing sugar, espresso powder and cocoa powder. When the frosting is smooth and well blended, beat the heavy whipping cream (in another bowl) until stiff peaks form, then gently fold it in the Mascarpone. Put the frosting in the fridge for about 15 minutes, then frost the top of the completely cool cake. For extra flavour, you can dust the cake with a tiny bit of cocoa powder before serving. Yields 16 servings.
KOLAČ SA KAFOM I BUNDEVOM

Sastojci:
Za kolač
200 grama pirea od bundeve
100 grama grčkog jogurta
100 ml punomasnog mleka
1 kašičica vanile
150 ml ulja
1 jaje
150 grama šećera
250 grama brašna
1 kašičica sode bikarbone
1 kašičica praška za pecivo
1 kašičica espresso praha
1 kašičica cimeta
½ kašičice đumbira
½ kašičice muskatnog oraščića
¼ kašičice najkvirca
¼ kašičice klinčića
Za krem
100 grama Mascarpone sira
50 grama prah šećera
2 kašičice gorkog kakao praha
2 kašičice espresso praha
100 ml slatke pavlake

Brašno prosejati dvaput sa praškom za pecivo, sodom bikarbonom, espresso prahom i začinima, pa ostaviti sa strane. U veliku činiju staviti pire od bundeve, jaje i šećer, pa mutiti mikserom na najslabijoj brzini oko minut, da se masa poveže. Zatim dodati ulje i suve sastojke, povećati brzinu i mutiti još minut, da se dobije gusta i sjajna masa. Na samom kraju sipati mleko, jogurt i vanilu i mutiti još minut na najjačoj brzini, da se sve sjedini. Kalup za pečenje (23x30 cm) dobro podmazati i pobrašniti, sipati masu i odmah peći u unapred zagrejanoj rerni, na 180˚C, 30-35 minuta. Proveriti čačkalicom već nakon 30 minuta, kako se kolač ne bi prepekao i postao suv. Izvaditi pečeni kolač iz rerne i ostaviti ga u kalupu oko 20 minuta, da se prohladi, a zatim ga pažljivo izvaditi iz kalupa i ostaviti na žici za hlađenje.
Dok se kolač hladi, napraviti krem. Mascarpone dobro umutiti sa kakao prahom i espresso prahom, da masa postane sjajna i jednolična. U drugoj posudi umutiti slatku pavlaku u čvrst šlag, pa je lagano umešati u prethodnu masu. Staviti krem u frižider na 15 minuta (da se stegne kako bi se lakše naneo preko kolača), a zatim premazati potpuno ohlađeni kolač. Pre samog služenja, kolač se može posuti sa malo kakao praha.

23 October 2014

PUMPKIN ORANGE JAM

Another way of using fresh pumpkins - jam. This one is enriched by oranges, limes, Cointreau and spices. Although it is a pumpkin jam, the pumpkin flavour is not dominant. When you first taste it, you get that zesty orange punch. But after that first taste, you see that there is pumpkin, lime and warm spices. And that is what makes this jam so perfect, it's quick and easy to make and it is a real pumpkin treat.


Ingredients:
400 grams pumpkin puree
½ teaspoon cinnamon
¼ teaspoon ground cloves
150 ml fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons orange zest
150 grams sugar
100 ml water
3 teaspoons unflavoured gelatine
3 tablespoons cold water (for the gelatine)
1 teaspoon Cointreau

Preparation:
Take a heavy-bottomed saucepan and pour in the fresh orange and lime juice, water, sugar and the orange jest. Bring it to a boil over medium high heat and let it boil for 2 minutes. After that, add the pumpkin puree, cinnamon and cloves. Stir it in very well and let it come up to a boil. While the jam is heating up, sprinkle the gelatine over the cold water and let it bloom. When the jam mixture comes to a rolling boil, stir it constantly and very carefully, because it might splash, for about 5-6 minutes, until it slightly thickens up. Remove it from the heat after 5 minutes, being careful because it will still be very hot and might bubble up.
Take a few teaspoons of the piping hot jam and add them to the bowl with the gelatine. Mix well, then pour it back to the saucepan and mix vigorously. Let the jam cool down for about 15 minutes, then add the Cointreau, mix well, and pour it into sterilized jars. Let the jars cool to room temperature, then put them in the refrigerator overnight. Yields about 400 grams of jam.
Note: This jam has a bit runnier consistency than regular jams, so if you like thicker jams, simply add another teaspoon (to teaspoon and a half) of gelatine.
PEKMEZ OD BUNDEVE I NARANDŽE

Sastojci:
400 grama pirea od pečene bundeve
½ kašičice cimeta
¼ kašičice mlevenih klinčića
150 ml svežeg soka narandže
2 kašike svežeg soka limete
2 kašičice narandžine korice
150 grama šećera
100 ml vode
3 kašičice želatina
3 kašike hladne vode (za želatin)
1 kašičica Cointreau likera

U šerpicu sa debljim dnom sipati sveži sok narandže i limete, vodu, šećer i koricu narandže. Dovesti do vrenja na srednje jakoj vatri i pustiti da vri 2 minuta. Nakon toga dodati pire od bundeve, cimet i začine. Dobro izmešati da se masa sjedini, pa pustiti da ponovo počne da vri. Dok se masa zagreva, pripremiti želatin - izmešati ga sa hladnom vodom i ostaviti da nabubri. Kada pekmez počne da vri, mešati stalno (i pažljivo) 5-6 minuta, da se džem blago zgusne.
Skinuti s vatre (pažljivo, jer će i dalje ključati) i uzeti par kašičica vrele mase, sipati u želatin i dobro izmešati, pa sve sipati nazad u šerpicu, dobro sjediniti i ostaviti da se hladi oko 15 minuta. Na samom kraju dodati Cointreau, izmešati i sipati u sterilisane tegle (dobije se oko 400 grama pekmeza). Pustiti da se tegle ohlade do sobne temperature, pa staviti u frižider preko noći.
Napomena: Ovaj pekmez je nešto ređi od standardnih. Za gušći pekmez dodati još kašičicu (ili kašičicu i po) želatina.

20 October 2014

MINI CHOCOLATE CHEESECAKE

This mini chocolate cheesecake has three chocolaty layers, starting with a chocolate base made with dark cocoa powder. The filling combines melted dark chocolate with the rich Mascarpone cheese and smooth heavy cream, and has a texture that resembles a rich chocolate mousse. Finally, the topping is the lovely Ganache, made with semi sweet chocolate. The flavour of filling and the topping will depend greatly on the chocolate you use, so make sure you use a good quality chocolate. The cheesecake is a miniature, with only four small slices to serve, but it's a real showstopper.


Ingredients:
For the base
50 grams butter
75 grams cookie crumbs
2 tablespoons heavy cream
2 tablespoons unsweetened cocoa powder
2 tablespoons icing sugar
For the filling
100 grams Mascarpone cheese
50 grams dark chocolate
50 ml heavy whipping cream
1 tablespoon unsweetened cocoa powder
1 tablespoon icing sugar
For the topping
50 grams dark chocolate
2 tablespoons heavy cream

Preparation:
First make the base for the cheesecake. Beat the softened butter until light and creamy, add the icing sugar and cocoa powder and blend well. Add half of the cookie crumbs, combine well, add the heavy cream and the rest of the cookie crumbs and blend completely. Put the ring of a mini spring form pan (12 cm, 5") on a small serving plate, close it, transfer the batter to it and press it evenly on the bottom and about half way up the sides. Set the pan aside for the time being, it doesn't have to be refrigerated while the filling is prepared.
For the filling, melt the dark chocolate in a double boiler (or in the microwave) and set it aside to cool. Whisk together the Mascarpone and the icing sugar until creamy, add the cocoa powder and mix again. Drizzle in the melted chocolate and mix well. In another bowl, beat the heavy cream until stiff peaks form, then gently fold it in the cream cheese batter. Pour the filling over the base, level it and put it in the fridge for at least 4 hours or overnight.
When the filling has cooled down and started to firm up, make the topping. Melt the dark chocolate with the heavy cream in a double boiler, to make a thick Ganache. Let it melt and blend completely, then remove it from heat and let it cool down for about 15 minutes. Take the cheesecake out of the fridge, pour the topping, level it and return the cheesecake to the fridge for at least 4 more hours, preferably overnight. Serve with chocolate syrup, additional whipped heavy cream and fresh fruit. Yields 2 servings.
MINI NEPEČENI ČOKOLADNI CHEESECAKE

Sastojci:
Za podlogu
50 grama maslaca
75 grama mlevenog keksa
2 kašike slatke pavlake
2 kašike gorkog kakao praha
2 kašike prah šećera
Za fil
100 grama Maskarpone sira
50 grama crne čokolade
50 ml slatke pavlake
1 kašika gorkog kakao praha
1 kašika prah šećera
Za preliv
50 grama crne čokolade
2 kašike slatke pavlake

Najpre napraviti podlogu za cheesecake. Omekšali maslac penasto umutiti, dodati mu prah šećer i kakao prah i dobro sjediniti. Zatim dodati polovinu mlevenog keksa (ja sam koristila Zlatni pek), umutiti, pa dodati slatku pavlaku i ostatak keksa. Prsten malog kalupa sa odvojivim ivicama (12 cm) staviti na sredinu malog platoa, zatvoriti ga i ravnomerno utisnuti masu na dno i uz stranice kalupa. Dovoljno je utisnuti masu do polovine stranica, nije neophodno da ide do vrha. Kalup ostaviti sa strane, nije neophodno da bude u frižideru dok se pravi fil.
Za fil, najpre otopiti crnu čokoladu (na pari ili u mikrotalasnoj) i ostaviti je da se prohladi. Umutiti  Maskarpone i prah šećer žicom, dodati kakao i lepo sjediniti. Sipati otopljenu i prohlađenu čokoladu, pa dobro sjediniti žicom. U posebnoj posudi umutiti slatku pavlaku u čvrst šlag, pa lagano umešati u mešavinu sira i čokolade. Fil sipati preko podloge, poravnati i ostaviti na 4 sata u frižideru.
Kada se cheesecake fil ohladio i počeo da steže, napraviti preliv. Otopiti čokoladu i slatku pavlaku (na pari ili u mikrotalasnoj) da se lepo sjedine da bi se dobio gusti Ganache krem. Ostaviti da se krem hladi 15 minuta na sobnoj temperaturi, da ne bi otopio fil. Kada se prohladio, izvaditi kolač iz frižidera, ravnomerno premazati Ganache kremom i vratiti u frižider na još minimalno 4 sata (najbolje bi bilo preko noći). Služiti uz čokoladni preliv ili voćni preliv, šlag, sveže voće.

16 October 2014

PUMPKIN CHEESECAKE CUPCAKES

October is the pumpkin month, so there's no better time to enjoy the pumpkin goodness. These cupcakes are best of both worlds - rich chocolate muffin and creamy pumpkin cheesecake filling. You can top them with freshly whipped cream, for some extra indulgence. Serve them chilled with a tall mug of latte.


Ingredients:
For the muffins
120 grams all purpose flour
20 grams unsweetened cocoa powder (4 levelled tablespoons)
3 teaspoons baking powder
100 grams icing sugar
100 grams butter
2 tablespoons pumpkin puree
200 grams plain yogurt
For the cheesecake filling
100 grams Mascarpone cheese
100 grams pumpkin puree
50 grams instant vanilla pudding powder
2 tablespoons icing sugar
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
For the topping
250 ml heavy whipping cream
few drops orange food colouring (optional)

Preparation:
First make the cheesecake filling, because it will need a bit of time to firm up. Beat together the room temperature cream cheese, pumpkin puree, icing sugar and the instant vanilla pudding powder, then add the spices and blend well. Let the filling sit in the fridge for about 15 minutes, then divide it into 10 pieces (scant tablespoon per piece) and place each piece on a baking sheet lined with baking paper. Keep them in the fridge while you make the muffin batter.
For the muffins, cream together the room temperature butter and icing sugar until light and fluffy (about 5 minutes on high), then add the pumpkin puree and blend well. Sift the flour twice with the baking powder and cocoa powder, then add it to the butter batter in a few additions, alternating it with the yogurt. Divide the batter into two parts, evenly fill half of the 10 muffin cups (line or spray the muffin tin), put the filling in the centre of each muffin cup, then evenly pour the rest of the chocolate batter on top. Bake them in a preheated oven, at 200˚C (395˚F) for 12-15 minutes (carefully check them for doneness so they don't get dry). When they are completely cool, decorate them with freshly whipped cream. Yields 10 cupcakes.
CHEESECAKE MAFINI SA BUNDEVOM

Sastojci:
Za mafine
120 gr brašna
20 gr nezaslađenog kakao praha (4 ravne kašike)
3 kašičice praška za pecivo
100 gr prah šećera
100 gr maslaca
2 kašike pirea od bundeve
200 gr jogurta
Za cheesecake fil
100 gr Mascarpone sira
100 gr pirea od bundeve
50 gr praha za instant puding od vanile
2 kašike prah šećera
1 kašičica đumbira
½ kašičice muskatnog oraha
¼ kašičice cimeta
Za dekoraciju
250 ml slatke pavlake
par kapi narandžaste boje za kolače (opciono)

Najpre napraviti cheesecake fil, jer mu treba malo vremena da se stegne. Mascarpone umutiti sa pireom od bundeve, prah šećerom i prahom za instant puding, dodati začine pa dobro umutiti još jednom. Staviti u frižider na 15 minuta, a zatim zahvatati kašikom masu i oblikovati u 10 jednakih kuglica. Kuglice poređati na pleh obložen papirom za pečenje i držati ih u frižideru do stavljanja u mafine.
Za mafine najpre umutiti omekšali maslac sa prah šećerom dok masa ne postane kremasta (oko 5 minuta najjačom brzinom), dodati pire od bundeve i dobro sjediniti. Brašno dva puta prosejati sa praškom za pecivo i kakao prahom, pa dodati u masu od maslaca iz par navrata, naizmenično sa jogurtom. Masu podeliti ravnomerno na pola, pa sipati polovinu u 10 korpica za muffins, staviti po kuglicu fila u sredinu, te preliti drugom polovinom čokoladne mase. Peći u unapred zagrejanoj rerni, na 200˚C, 12-15 minuta (proveriti čačkalicom pažljivo, da se mafini ne bi presušili). Kada su potpuno hladni, dekorisati ih sveže umućenom slatkom pavlakom.