18 May 2015

GARLIC SAGE MINI DINNER ROLLS

Dinner rolls do not have to be plain. They are one of those things you can completely adjust to your taste buds. If you are a garlic lover, like yours truly, these will be just right for you. I like this method of making garlicky baked goods, although it does take a bit of preparation. You can just add some crushed garlic to the dough, or even add granulated garlic, but they will not taste the same. Letting the garlic permeate the yogurt overnight gives such a mild and unique flavour. You can adjust the amount of dried sage to your liking, of course.

Garlic sage mini dinner rolls tinascookings.blogspot.com

Ingredients:
400 grams plain flour
200 grams yogurt
120 ml boiling water
3 tablespoons oil, divided
2 large garlic cloves
1 teaspoon sugar
1 teaspoon salt
1 ¾ teaspoon dried yeast
¾ teaspoon dried sage
1 tablespoon oil, for brushing

Preparation:
Roughly crush the garlic cloves, place them in the yogurt, mix well, cover the bowl tightly and leave it in the fridge overnight. Next day, when you’re ready to make the dough, take the yogurt pot out of the fridge, take the garlic cloves out and discard them and leave the yogurt at room temperature for a few minutes. Sift the flour in a large bowl; add the yeast, sugar, salt, dried sage and whisk it very well. Take the boiling water, and pour it into the yogurt, whisking constantly. Add in 2 tablespoons of oil, mix well, and then pour it over the dry ingredients.
Mix with a wooden spoon until a very soft and slightly sticky dough forms. At this point, add a bit more flour if you need, but don’t add too much, the dough needs to be as soft as possible. Keep kneading the dough in the bowl, with your hands for a couple of minutes, until it becomes really sticky. Add the reserved tablespoon of oil and knead it in. The dough won’t stick to your hands and you will be able to shape it into a smooth ball.
Place the dough in a large clean bowl, cover it with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size. When the dough has risen, transfer it to a lightly floured surface and knead it lightly, shape it into a ball and cut it into 25 equal pieces. You can cut it into 12 pieces, of course, but it will affect the time of the baking. Shape each dough piece into a sphere and place them on a large baking sheet, lined with baking paper.
Let them sit in a warm spot for another hour, to rise again. Just before baking, brush them with an additional tablespoon of oil and bake them in a preheated oven, at 190˚C (375˚F), for 15-18 minutes (20-25 minutes, for larger dinner rolls).
Note: If you wish, you can brush the tops of dinner rolls with a bit of butter as soon as you take them out of the oven, for a softer crust.
POGAČICE SA BELIM LUKOM I ŽALFIJOM

Sastojci:
400 grama brašna
200 grama gustog jogurta
120 ml vrele vode
3 kašike ulja
2 velika čena belog luka
1 kašičica šećera
1 kašičica soli
1 ¾ kašičica suvog kvasca
¾ kašičice suve žalfije
1 kašika ulja, za premazivanje

Grubo zgnječiti beli luk, staviti čenove u jogurt i dobro zatvoriti posudu, te je ostaviti u frižideru preko noći. Narednog dana, izvaditi jogurt iz frižidera, izvaditi čenove belog luka, a jogurt ostaviti na sobnoj temperaturi par minuta. Brašno prosejati u veliku činiju, dodati kvasac, šećer, so i žalfiju i dobro izmešati. Jogurtu dodati vrelu vodu uz stalno mešanje, dodati i 2 kašike ulja, pa sve sipati preko brašna i kvasca.
Mešati sastojke varjačom dok se ne formira veoma mekano testo. Ukoliko je neophodno, dodati još veoma malo brašna, ali ne preterivati, važno je da testo ostane što je mekanije moguće. Mesiti testo rukom par minuta u samoj činiji, zatim dodati preostalu kašiku ulja i mesiti dok testo ne upije u potpunosti. Oblikovati testo u loptu, staviti u veliku činiju, pokriti krpom i ostaviti na toplom mestu oko sat vremena.
Naraslo testo premestiti na blago pobrašnjenu radnu površinu, premesiti lagano rukama, a zatim podeliti na 25 jednakih delova. Testo se može podeliti i na manje delova, ali će se pogačice onda peći duže. Oblikovati svaki deo testa u lopticu, poređati ih na pleh obložen papirom za pečenje i pustiti da rastu još sat vremena. Pre samog pečenja, premazati uljem, pa odmah peći u unapred zagrejanoj rerni, na 190˚C, 15-18 minuta (20-25 minuta za veće pogačice).
Napomena: Nakon pečenja se pogačice mogu premazati sa malo maslaca, za mekšu koricu.

12 May 2015

VANILLA CHOCOLATE CINNAMON ROLLS

Cinnamon rolls are very easy to make, and they are very rich, sweet and a great accompaniment to a glass of cold milk. Two layers of soft, fluffy dough, sandwiched by layers of butter, cinnamon and brown sugar. Really, nothing beats homemade cinnamon rolls. Even though they are sold in almost every bakery, and not just bakeries, the best ones are always homemade. You can serve them with cream cheese icing, although I prefer to serve it as a dipping sauce, with a slightly thinner consistency.

Vanilla chocolate cinnamon rolls tinascookings.blogspot.com original

Ingredients:
120 ml (½ cup) warm milk
120 ml (½ cup) warm water
4 tablespoons vegetable oil
For the vanilla dough
1 medium egg, beaten
1 ½ teaspoon vanilla bean paste
¾ teaspoon dried yeast
2 tablespoons sugar
300 grams (about 3 cups) plain flour
For the chocolate dough
1 medium egg, beaten
4 tablespoons unsweetened cocoa powder
¾ teaspoon dried yeast
2 tablespoons sugar
200 grams (1 ¼ cups + 1 tablespoon) plain flour
For the filling
120 grams (½ cup) butter, softened
100 grams light brown sugar
1 tablespoon ground cinnamon

Preparation:
In a medium bowl, whisk together the warm milk, warm water and oil. Set it aside for a minute. Take two large bowls and sift in the dry ingredients for each dough part separately. Add the yeast to the bowls and whisk well. Make little wells in centres of each bowl and pour in half of the wet ingredients. To the bowl with the vanilla portion of the dough, add the beaten egg, vanilla bean paste, and sugar and mix with a wooden spoon until a soft dough forms. Knead it for a couple minutes more, just to make it elastic, and add a bit more flour if needed (a tablespoon or so should be sufficient). To the bowl with the chocolate dough add the beaten egg, cocoa powder and sugar, and mix again with a wooden spoon until a soft dough forms. Coat both dough balls lightly in oil, cover with kitchen towels and let them rise in a warm spot, for about an hour and a half.
While the dough is rising, make the filling. Mix together the cinnamon with the brown sugar, and place them in a medium-sized bowl. Take the butter out of the fridge and dice it, so it can soften more quickly. Once the dough has risen, turn them out on a floured surface and gently knead them. Roll each dough portion to about 5 mm (¼-inch) thick rectangle. Take half of the softened butter and spread it evenly on the vanilla dough. Sprinkle half of the cinnamon sugar mixture.
Place the chocolate dough on top, and let it sit for about a minute, then brush it with the remaining butter, and sprinkle it with the remaining cinnamon sugar. Roll the dough up in a very tight roll, starting from the longer side. Cut it into 14 even pieces. Use a very sharp knife and cut carefully. Arrange the pieces in a large baking pan lined with baking paper (make sure there is a lot of room for them to spread) and cover them with a kitchen towel. Let them rise for another 30 minutes, then bake in a preheated oven, at 190˚C (375˚F) for 12-15 minutes. Do not overbake the rolls. Yields 14 large rolls. © Tina Vesić
CIMET ROLNICE SA VANILOM I ČOKOLADOM

Sastojci:
120 ml toplog mleka
120 ml tople vode
4 kašike ulja
Za testo od vanile
1 jaje srednje veličine
1 ½ kašičice paste od vanile
¾ kašičice suvog kvasca
2 kašike šećera
300 grama brašna
Za testo od čokolade
1 jaje srednje veličine
4 ravne kašike gorkog kakao praha
¾ kašičice suvog kvasca
2 kašike šećera
200 grama brašna
Za fil
120 grama omekšalog maslaca
100 grama žutog šećera
1 kašika cimeta

U posudi izmešati toplo mleko, toplu vodu i ulje, pa ostaviti sa strane na trenutak. Uzeti dve velike posude za mešenje, pa prosejati brašno u obe, dodati kvasac i dobro izmešati. Napraviti udubljenje u sredini brašna u obe činije, pa sipati po polovinu tečnih sastojaka. U činiji gde se nalazi vanila testo, dodati pastu od vanile, blago umućeno jaje i šećer, pa dobro izmešati varjačom, da se formira mekano testo. Mesiti par minuta da postane elastično, dodajući još malo brašna, ukoliko je neophodno (jedna kašika bi trebalo da bude dovoljno). U čokoladni deo testa sipati razmućeno jaje, kakao prah i šećer, pa ponovo mešati varjačom dok se ne formira testo. Nauljiti dve činije, staviti testa, pokriti krpom i ostaviti na toplom mestu oko 90 minuta, da se testa udvostruče.
Dok testo raste, izmešati cimet sa žutim šećerom i izvaditi maslac iz frižidera da omekša. Kada testo naraste, lagano premesiti obe polovine, pa ih razvaljati u oblik pravougaonika, na pobrašnjenoj površini, na oko 5 mm debljine. Vanil testo premazati polovinom omekšalog maslaca, pa posuti polovinom cimet šećera. Staviti čokoladno testo preko i ostaviti da miruje oko minut, da se dobro zalepi. Premazati maslacem i posuti šećerom i čokoladni deo, pa urolati u čvrst rolat, počev od duže strane. Oštrim nožem iseći testo na 14 jednakih rolnica, pa ih poređati na pleh obložen papirom za pečenje. Ostaviti mesta između njih, jer dosta narastu u toku pečenja. Pokriti krpom i ostaviti da odmaraju i rastu 30 minuta. Peći ih u unapred zagrejanoj rerni, na 190˚C, 12-15 minuta i služiti tople. © Tina Vesić

06 May 2015

SPRING ONION BISCUITS

Spring is a great time to use up all the fresh produce that can be found on farmers markets. Spring onions are one of my favourites since I was a child, and I like using them in as many dishes as possible, while they are available. These biscuits are made with sautéed spring onions and farmer's cheese. Sautéing gives them a slight sweetness and a milder taste, which pairs great with any meat, but especially with roasted chicken. When choosing the onions, pick the ones with perky leaves, as that signifies they are fresh and will have a better taste.

Spring onion biscuits tinascookings.blogspot.com

Ingredients:
2 large fresh spring onions
2 tablespoons unsalted butter
100 grams (1 cup) farmer's cheese
1 medium egg
1 ½ teaspoon dried yeast
½ teaspoon salt
180 ml (¾ cup) hot water
400 grams (approximately 3 ½ cups) plain flour
2 tablespoons extra virgin olive oil

Preparation:
Melt the butter over medium high heat, then add the diced spring onions and sauté them for about 10 minutes, until they are soft and fragrant. Remove them from the heat and let them cool down so they don’t start melting the cheese. In a medium bowl, cream together the farmer's cheese and the egg. Sift the flour in a large bowl, take out about 100 grams (1 cup) of it, and set it aside. To the bowl add the yeast and salt, and whisk to combine. Make a well in the centre and add the egg and cheese mixture, sautéed spring onions, followed by warm water. Mix it with a wooden spoon until a soft dough forms. Turn the dough out on a floured surface and knead it by hand for 5 minutes or so, adding the reserved flour as you knead, until the dough becomes smooth and elastic. If the dough sticks too much, add a tiny bit more flour.
Place the dough in a large clean bowl and let it rise for about an hour, in a warm spot. Take the risen dough out of the bowl and knead it gently on a very lightly floured surface, then roll it out to about 1 cm (½-inch) thickness. Using a 5 cm (2-inch) cookie cutter, cut out biscuits with a clean down and up motion. If you twist it, they won't rise as much. Arrange the biscuits on a large baking sheet lined with baking paper, making sure there is at least an inch of space between them. Cover them with a clean cloth and let them rest and rise for about 30 minutes. Just before baking, brush each biscuit with olive oil and bake them in a preheated oven, at 200˚C (400˚F) for about 15 minutes. Serve them hot from the oven. Yields 25 biscuits.
POGAČICE SA PRAZILUKOM

Sastojci:
2 dva velika praziluka
2 kašike maslaca
100 grama belog sira
1 jaje
1 ½ kašičica suvog kvasca
½ kašičica soli
180 ml tople vode
400 grama brašna
2 kašike extra virgin maslinovog ulja

Maslac otopiti na srednje jakoj vatri, dodati sitno seckani praziluk i dinstati oko 10 minuta, uz povremeno mešanje, dok praziluk ne omekša. Skinuti s vatre i ostaviti da se prohladi. U drugoj činiji kremasto umutiti sir i jaje. Brašno prosejati u veliku činiju, pa odvojiti oko 100 grama sa strane. Ostatku brašna dodati kvasac, so, sir, jaja i praziluk, a zatim i toplu vodu, pa mešati varjačom dok se ne formira mekano testo. Testo premestiti na pobrašnjenu radnu površinu i mesiti rukama oko 5 minuta, dodajući odvojeno brašno u toku mešenja. Testo bi trebalo da bude mekano i elastično. Ukoliko se jako lepi za ruke, dodati još malo brašna, ali ne previše.
Ostaviti testo da raste, na toplom mestu, oko sat vremena. Kada naraste, premestiti ga na radnu površinu i blago premesiti, pa razvaljati na 1 cm debljine. Sekačem (5 cm) vaditi pogačice i ređati ih na pleh obložen papirom za pečenje. Ostaviti dovoljno mesta između njih na plehu, jer dosta narastu. Pokriti ih krpom i ostaviti 30 minuta da odmore i narastu, pa ih pre pečenja premazati maslinovim uljem. Peći u unapred zagrejanoj rerni, na 200˚C, 15-18 minuta i služiti tople (25 pogačica).

30 April 2015

CHERRY CHOCOLATE PARFAITS

This cherry dessert is a fantastic quick treat that is easy to prepare and is great for warm weather, as no baking is involved. If you like smoothies, you will like this; cherries cooked to a thick, creamy consistency, mixed with delicious white chocolate, then layered with freshly whipped cream. You can use fresh or frozen cherries; just make sure the cherries are fully thawed, if using frozen ones. The parfaits aren't overly sweet, so if you like your desserts really sweet, feel free to increase the amount of sugar. You can also omit or increase the brandy.

Cherry chocolate parfaits tinascookings.blogspot.com

Ingredients:
100 grams cherries
100 ml cold water
50 grams sugar
250 ml whole milk
2 levelled tablespoons cornflour (corn starch)
50 grams white chocolate, grated
1 tablespoon Kirsch
150 ml heavy whipping cream

Preparation:
Put the cherries, sugar and water in a large saucepan, and let them sit for about 10 minutes. After that, bring the mixture to a boil over medium high heat, and cook, stirring occasionally, for about 5 minutes. At this point you can blend the cooked mixture with an immersion blender if you want it completely smooth; or just break up the cooked cherries with a fork, if you want pieces of cherries. Mix together the cornflour (corn starch) and the milk in a medium bowl, pour it in the saucepan with the cherries and cook for about 5 minutes, stirring constantly, until thickened.
Remove it from the heat and immediately add the grated chocolate and mix until the chocolate is melted. Add the Kirsch and mix to blend. Leave this to cool down at least to room temperature, stirring occasionally as it cools. Whip the heavy cream until stiff peaks form. Once the mixture is cool, but still pourable, take two serving glasses and layer the cherry mixture and the heavy cream. Place the serving glasses in the fridge for about 30 minutes, then take them out, top with more cherries or some more white chocolate and serve. Yields 2 servings.
PARFE OD VIŠANJA I BELE ČOKOLADE

Sastojci:
100 grama višanja
100 ml hladne vode
50 grama šećera
250 ml punomasnog mleka
2 ravne kašike gustina
50 grama bele čokolade, rendane
1 kašika brendija od višanja
150 ml slatke pavlake

Staviti višnje, vodu i šećer u šerpicu debljeg dna, pa ih pustiti da stoje oko 10 minuta. Zatim staviti šerpicu na srednje jaku vatru i pustiti višnje da provre. Pustiti da vri 5 minuta, povremeno mešajući. Kuvanu masu usitniti viljuškom ili ispasirati u potpunosti. Mleko i gustin dobro izmešati u posebnoj činiji, pa dodati kuvanim višnjama. Kuvati, uz stalno mešanje, oko 5 minuta, da se masa zgusne.
Skinuti s vatre i odmah dodati čokoladu, pa mešati dok se ne otopi. Dodati brendi i dobro izmešati. Ostaviti masu da se prohladi do sobne temperature, da ne bi otopila pavlaku, ali mešati povremeno dok se hladi. U međuvremenu umutiti slatku pavlaku u čvrst šlag. Kada su se višnje ohladile, uzeti dve posudice za služenje, pa ređati sloj višanja pa sloj pavlake. Staviti posudice u frižider na 30 minuta, da se ohladi u potpunosti. Dekorisati višnjama ili dodatnom čokoladom i služiti.

24 April 2015

FUDGE SANDWICH COOKIES

Sometimes you don't need a large batch of cookies, or you simply want to have a quick after-dinner treat. These are perfect for such occasions. The whole batch yields just two big, soft, brownie-like cookies, with a smooth and rich fudge filling. One important thing to know is that although they do spread, they will not flatten completely on their own. So if you want a thinner cookie, make sure you flatten them to your liking before baking. I used my homemade chocolate fudge sauce, but you can use store-bought, it will be fine.

Fudge sandwich cookies tinascookings.blogspot.com

Ingredients:
50 grams butter, softened
60 grams icing sugar
2 tablespoons oil
1 teaspoon vanilla
60 grams flour
2 tablespoons cocoa powder
⅓ teaspoon baking powder
3 tablespoons fudge sauce

Preparation:
Before you begin, place the fudge in the refrigerator so it can firm up. You can do this step up to 3-4 hours ahead. To make the cookies, beat the softened butter and icing sugar, on high, for about 2 minutes, until light and fluffy. Add the oil and vanilla and beat really well, for about 2 more minutes. The batter should be smooth and creamy. Sift in the cocoa powder, and beat until completely smooth. Sift in the flour and the baking powder and blend completely with a mixer on medium. Using a cookie scoop, scoop the batter and place it in four equal circles on a cookie sheet lined with baking paper.
Space them at least 5 cm (2") apart, because they spread quite a bit. Gently flatten the top of each cookie, and bake them in a preheated oven, at 180˚C (350˚F), for about 10-12 minutes. They will be very soft when you take them out of the oven, so make sure you let them sit on the baking sheet, undisturbed, for 5 minutes, to firm up. Once the have firmed up, spread the chilled fudge sauce between two cookies and serve immediately. Yields 2 large sandwich cookies.
SENDVIČ KEKSIĆI SA FUDGE FILOM

Sastojci:
50 grama maslaca, mekanog
60 grama prah šećera
2 kašike ulja
1 kašičica vanile
60 grama brašna
2 ravne kašike gorkog kakao praha
⅓ kašičice praška za pecivo
3 kašike gustog fudge sosa

Pre početka pravljenja keksića, staviti sos u frižider da se zgusne. Ovo se može uraditi i 3-4 sata pre pravljenja keksića. Za sam keks, mutiti omekšali maslac sa prah šećerom, najjačom brzinom, par minuta, dok masa ne postane penasta. Dodati ulje i vanilu, pa dobro umutiti masu, dok ne postane kremasta. Prosejati i dodati kakao prah i sjediniti masu. Zatim dodati prosejano brašno sa praškom za pecivo i mutiti dok se ne sjedini, oko 2 minuta. Kašikom za sladoled vaditi masu i napraviti četiri keksića na plehu obloženom papirom za pečenje.
Napraviti veći razmak između njih jer se keks dosta raširi u toku pečenja. Lagano spoljštiti kolačiće, te ih peći u unapred zagrejanoj rerni, na 180˚C, 10-12 minuta. Keksići će biti jako mekani po vađenju iz rerne, tako da je potrebno ostaviti ih oko 5 minuta na samom plehu da očvrsnu dovoljno da se mogu pomerati. Kada su keksići prohlađeni i spremni, premazati dva keksića ravnomerno kremom, staviti druga dva keksića odozgo i odmah služiti.