24 January 2015

CREAM OF GARLIC SOUP

Garlic is, in my experience, one of those veggies you either love or hate. If you love garlic, this is the right soup for you. If you don't... You can reduce the number of garlic cloves and try it nevertheless, you may like it. Garlic does have a very characteristic pungent flavour, but it turns really sweet and aromatic during the cooking, so do not be afraid to serve this as a starter or even a light supper.

Cream of garlic soup tinascookings.blogspot.com

Ingredients:
350 grams potatoes
1 small carrot
1 medium onion
15 large garlic cloves
50 grams butter
1,5 l vegetable bullion
250 ml cold milk
1 levelled tablespoon flour
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes

Preparation:
Cut the onion into thin slices, dice the potatoes and carrots and crush 10 cloves of the garlic. Melt the butter in a large heavy-bottomed pot, toss in the onions and cook until translucent. Add the crushed garlic and cook for 1 minute, then add the potatoes and carrots and cook, stirring constantly, for about 5 minutes. Toss in the spices and mix well, crush the rest of the garlic, add it to the pot and pour in 1 litre of vegetable bullion. Bring it to a boil over medium heat, cover the pot partially and let it cook for 35 minutes. Remove the pot from the heat and puree the vegetables completely (be very careful because the mixture is very hot), in two batches if necessary. Pour the puree back to the pot, pour in the rest of the bullion and bring to a boil. In another bowl, whisk together the cold milk with the flour and pour it in the soup in a thin stream. Cook for a few more minutes so the soup thickens slightly. Remove from heat, taste for seasoning and serve immediately. Yields 4 servings.
ČORBA SA BELIM LUKOM

Sastojci:
350 gr krompira
1 manja šargarepa
1 glavica crnog luka
15 većih čenova belog luka
50 gr maslaca
1,5 l supe od kocke
250 ml hladnog mleka
1 ravna kašika brašna
½ kašičice soli
½ kašičice crnog bibera
¼ kašičice mrvljene ljute paprike

Crni luk naseći na rebarca, krompir i šargarepu na kockice, a 10 čenova belog luka protisnuti kroz presu. Maslac otopiti u šerpi sa debljim dnom, na srednje jakoj vatri, dodati crni luk i pržiti dok ne postane staklast. Dodati beli luk i pržiti samo minut, uz stalno mešanje, a zatim dodati seckani krompir i šargarepu i pržiti 5 minuta. Dodati začine i dobro promešati, protisnuti ostatak belog luka kroz presu i dodati u šerpu, pa naliti litrom tople supe, pustiti da provri, pokriti delimično i ostaviti da vri 35 minuta, da se povrće lepo skuva. Skinuti šerpu s vatre, skuvano povrće izvaditi iz supe i pažljivo izblendirati (ako je potrebno, u dve ture), pa vratiti u šerpu, dodati ostatak supe i pustiti da provri. U maloj posudi dobro izmešati hladno mleko i brašno, u tankom mlazu sipati u supu i kuvati još par minuta, da se zgusne. Skinuti s vatre, probati da li je potrebno još soli ili bibera i služiti odmah (4 porcije).

18 January 2015

CINNAMON SWIRL CUPCAKES

Cinnamon is one of the signature winter spices. These cupcakes are so simple to make and will fill your house with a delightful spicy aroma. Vanilla and cinnamon are a perfect sweet and spicy combination. The Greek yogurt keeps them moist and fresh longer and slightly cuts down on the amount of fat used. You can serve them as a sweet breakfast or as a simple snack. And if you like, you can add more cinnamon, and even a smidgen of nutmeg.

Cinnamon swirl cupcakes tinascookings.blogspot.com

Ingredients:
200 grams all purpose flour
2 ½ teaspoons baking powder
100 grams butter
100 grams sugar
1 large egg
1 teaspoon vanilla
100 grams Greek yogurt
75 ml oil
100 ml hot water
50 grams light brown sugar
1 teaspoon unsweetened cocoa powder
1 ½ teaspoons cinnamon

Preparation:
Sift the flour with the baking powder and set it aside. Beat the softened butter with the sugar, on high, until light and fluffy, then add the egg and vanilla, and combine well. Add the oil and yogurt and briefly whisk it with a wire whisk. Finally, add the sifted dry ingredients and mix just until barely combined, then slowly drizzle in the boiling water, whisking gently as you pour. Take out a third of the batter and put it into another bowl.
Pour the larger amount of the batter evenly in a 12-hole standard muffin tin lined with muffin liners. Take the reserved batter, add the cinnamon, brown sugar and cocoa powder and whisk until completely combined. Evenly divide the batter between the 12 cupcakes and gently swirl the batters together with a skewer or a thin knife. Bake them in a preheated oven, at 190˚C (375˚F) for 10-12 minutes.
MRAMORNI CIMET MAFINI

Sastojci:
200 grama brašna
2 ½ kašičice praška za pecivo
100 grama maslaca
100 grama šećera
1 veliko jaje
1 kašičica vanile
100 grama grčkog jogurta
75 ml ulja
100 ml vrele vode
50 grama žutog šećera
1 kašičica gorkog kakao praha
1 ½ kašičica cimeta

Brašno prosejati sa praškom za pecivo, pa ga ostaviti sa strane. Maslac mutiti sa šećerom, najjačom brzinom, dok masa ne postane penasta, dodati jaje i vanilu i još jednom dobro umutiti. Tome dodati ulje i jogurt i lagano promešati žicom. Dodati suve sastojke i mešati samo dok se ne sjedini, pa u tankom mlazu uliti vrelu vodu, mešajući žicom sve vreme. Od cele mase odvojiti trećinu i staviti u posebnu činiju. Ostatak mase ravnomerno rasporediti u 12 korpica za mafine. Odvojenoj masi dodati žuti šećer, kakao i cimet i dobro izmešati žicom. Podeliti masu na 12 mafina, pa štapićem ili tankim nožem napraviti šare mešajući dva dela mase za mafine, pa odmah peći u unapred zagrejanoj rerni, na 190˚C, 10-12 minuta.

12 January 2015

FAVOURITE SLIDER BUNS

If I had to chose a single favorite burger (slider) bun recipe, it would have to this one. They are slightly, just slightly sweet, rich, buttery and delicious. These buns are fantastic all on their own, but also great with a miniature hamburger or a meatball in BBQ sauce, which is how I like to serve them. The sesame on the top is optional, but if you like a little bit of a crunch with your sliders, sprinkle it generously.

Favourite slider buns tinascookings.blogspot.com

Ingredients:
450 grams plain flour
2 teaspoons dried yeast
1 ½ teaspoon salt
100 grams butter
2 tablespoons honey
120 ml whole milk
120 ml hot water
2 tablespoons extra virgin olive oil
sesame seed (optional)

Preparation:
Sift the flour twice, then reserve about 50 grams and set it aside. Put the rest of the flour in a large bowl, add the yeast and salt and whisk well. In a small bowl, whisk together the milk with the hot water. Melt together the honey and the butter over low heat (or in the microwave), pour it into the milk mixture and set it aside for a few moments, to cool it slightly. Make a well in the middle of the flour and pour in the wet ingredients. Start mixing with a wooden spoon until the dough comes together, then transfer it to a floured surface and continue to knead with your hands for about 5 minutes, adding the reserved flour as you knead.
Depending on the flour, you may need to add a bit more flour as you knead. Oil a large bowl, put the dough in, cover it with a kitchen towel and let it rise until doubled in size, about an hour and a half. Flour your counter, turn out the risen dough and knead it for a few minutes, then divide it into 20 equal pieces. Roll each piece into a ball, arrange them on a baking sheet lined with baking paper, cover them with a towel and let them rise for another 30 minutes. Just before baking, brush them with the olive oil and sprinkle with sesame seeds (if using). Bake in a preheated oven, at 190˚C (375˚F) for 15-18 minutes and serve warm.
OMILJENE POGAČICE

Sastojci:
450 grama brašna
2 kašičice suvog kvasca
1 ½ kašičica soli
100 grama maslaca
2 kašike meda
120 ml punomasnog mleka
120 ml vrele vode
2 kašike ekstradevičanskog maslinovog ulja
susam (opciono)

Brašno prosejati dva puta, odvojiti oko 50 grama i staviti sa strane, a ostatak staviti u veliku posudu, dodati so i kvasac i dobro izmešati žicom. U maloj činiji pomešati mleko i vrelu vodu. U posebnoj šerpici otopiti maslac i med na tihoj vatri (ili u mikrotalasnoj), dodati ga mleku i ostaviti par trenutaka da se malo prohladi. Napraviti udubljenje u brašnu i sipati mešavinu maslaca i mleka, pa mešati varjačom dok se testo ne formira. Prebaciti testo na pobrašnjenu površinu i mesiti rukama oko 5 minuta, dodajući odvojeno brašno u toku mešenja. U zavisnosti od samog brašna, možda će biti potrebno dodati još malo brašna ako se testo jako lepi.
Nauljiti veliku činiju, staviti testo, pokriti ga krpom i ostaviti da raste dok se ne udvostruči, oko 90 minuta. Pobrašniti dasku, premestiti naraslo testo i lagano ga premesiti, pa podeliti na 20 jednakih delova. Svaki deo oblikovati u lopticu i ređati na pleh obložen papirom za pečenje, pokriti krpom i ostaviti ponovo na toplom, najmanje 30 minuta. Pre samog pečenja, premazati ih maslinovim uljem i obilno posuti susamom. Peći u unapred zagrejanoj rerni, na 190˚C, 15-18 minuta i služiti tople.

06 January 2015

VANILLA YOGURT CUPCAKES

When you want something quick and sweet, and not necessarily in a large batch, these cupcakes may be just the thing for you. They are very soft and have a delightful vanilla taste. Yogurt replaces butter and some of the oil, so they have less fat than a regular cupcake would. The brown sugar gives them a fabulous, almost caramel-like, aroma. That being said, you can even sprinkle on some additional brown sugar on tops of them before baking, so it can caramelize.

Vanilla Yogurt Cupcakes

Ingredients:
For the cupcakes
100 grams plain flour
4 tablespoons cornflour (corn starch)
2 tablespoons powdered milk
½ teaspoon baking soda
50 grams light brown sugar
200 grams vanilla yogurt
2 tablespoons oil
1 ½ teaspoon vanilla
For the decoration
200 ml heavy whipping cream
2 teaspoons vanilla
1 teaspoon unsweetened cocoa powder

Preparation:
Sift together the flour with the baking soda, cornflour and powdered milk, place it in a large bowl, add the light brown sugar and whisk to combine thoroughly. Make a well in the centre and pour in the yogurt, oil and vanilla. Whisk until barely combined, do not overmix the batter, because the cupcakes will be tough. Preheat your oven to 180˚C (350˚F) and prepare a regular 12-hole muffin pan by spraying the cups with baking spray or by lining it with 6 cupcake liners. Divide the batter equally between 6 cups and place them in the oven, then immediately reduce the temperature to 160˚C (325˚F) and bake them for 20-25 minutes.
Let the baked cupcakes cool down completely. While they are on the cooling rack, prepare the whipped cream. Whip the heavy cream with the vanilla until stiff peaks form, then place about two thirds of the cream in a piping bag with just a corner cut off. Add the cocoa powder to the remaining whipped cream, mix well and place in it another piping bag. Place both bags in another piping bag fitted with a large decorating nozzle (Wilton 1G or 1M) and pipe swirls on the cooled cupcakes. Serve immediately. Yields 6 cupcakes.
KOLAČI OD VANILE I JOGURTA

Sastojci:
Za mafine
100 grama brašna
4 kašike gustina
2 kašike mleka u prahu
½ kašičice sode bikarbone
50 grama žutog šećera
200 grama grčkog jogurta
2 kašike ulja
1 ½ kašičice vanile
Za dekoraciju
200 ml slatke pavlake
2 kašičice vanile
1 kašičica gorkog kakao praha

Brašno prosejati sa sodom bikarbonom, gustinom i mlekom u prahu, sipati u veliku činiju, dodati žuti šećer i dobro izmešati žicom da se svi sastojci sjedine. Napraviti udubljenje u sredini, dodati jogurt, ulje i vanilu i mešati žicom da se sastojci sjedine. Ne preterivati sa mešanjem jer će mafini biti tvrdi i neće narasti lepo. Rernu zagrejati na 180˚C a kalup za mafine pripremiti (premazati maslacem ili poređati 6 korpica od masnog papira). Rasporediti masu u 6 korpica, staviti u rernu i temperaturu odmah smanjiti na 160˚C. Peći mafine 20-25 minuta i pustiti ih da se ohlade u potpunosti pre dekorisanja.
Za krem za dekoraciju najrpe umutiti slatku pavlaku sa vanilom u čvrst šlag. Odvojiti dve trećice pavlake i staviti u dresir kesu za jednokratnu upotrebu. Ostatku pavlake dodati kakao prah i mutiti da se lepo rasporedi. Sipati čokoladni šlag u drugu dresir kesu, pa odseći vrhove na obe kese, te ih staviti u treću dresir kesu sa velikim nastavkom za dekoraciju (Wilton 1M ili 1G). Dekorisati mafine na željeni način i služiti odmah.

31 December 2014

DOUBLE CHOCOLATE BUNDT CAKE

A chocolate cake is something that doesn't need an introduction. Lots of dark and milk chocolate, hazelnut liqueur, and rich sour cream make this bundt cake perfect for any occasion. It is very simple to make and easy to transport. One of the most important things in a cake is that it mustn't be dry. It is very easy to overbake a cake, especially a bundt cake, as it has a lot more of cake batter touching the surface of the bundt pan.
Overbaked cakes are dry and crumbly and get really stale really quick, and that 's why I like using sour cream in bundt cake recipes. Simple and rich batter and a relatively short cooking time. This bundt cake stays moist for days and is great all on its own, topped with heavy cream, or ice-cream, or any kind of fruit sauce. The beauty is in the simplicity, and in a lot of chocolate. Have a healthy, happy and prosperous 2015!


Ingredients:
For the bundt cake
250 grams plain flour
1 ½ teaspoon baking soda
2 tablespoons powdered milk
200 grams sugar
250 grams butter
50 grams unsweetened cocoa powder
2 eggs
2 teaspoons vanilla
2 tablespoons Frangelico
150 grams sour cream
100 grams milk chocolate, grated
100 ml hot water
For the glaze
150 grams dark chocolate
200 ml heavy cream

Preparation:
For the cake, start by sifting together the flour with the powdered milk and baking soda, and the sugar, whisk well and set it aside. Put the diced butter and sifted cocoa powder in a heavy bottomed pan, and melt over low heat. Keep stirring until the butter is melted and everything is well combined. Make a well in the middle of the dry ingredients and pour in the melted butter. Stir with a wire whisk until barely combined. Add the eggs, one at a time, whisking well after each. Add the sour cream, Frangelico, vanilla and grated milk chocolate and whisk briefly. If you want, you can finely chop the chocolate instead of grating it. Finally, stir in the hot water, in a very thin stream, whisking constantly.
Take a 23 cm (9") bundt pan and grease and flour it well. Pour the batter and bake, in a preheated oven, at 180˚C (350˚F) for about 35-40 minutes. Check with a skewer or a think knife around 30 minutes and keep checking, so the cake doesn't overbake. Let the cake sit in the pan for about 10 minutes, then turn it out on a wire rack very gently and let it cool down. While the cake is cooling, make the glaze. Chop up the chocolate, and put it in a large bowl. Bring the heavy cream almost to a boil (but do not let it boil), then pour it over the chocolate and let it sit for a minute. Take a spatula or a wooden spoon and keep mixing until everything comes together. Let it cool down and thicken up before glazing. Very carefully transfer the cake to a serving plate, glaze it and serve it as soon as it's cooled to your liking. Yields 8 servings.
DVOSTRUKO ČOKOLADNI KUGLOF

Sastojci:

Za kuglof
250 grama brašna
1 ½ kašičice sode bikarbone
2 kašike mleka u prahu
200 grama šećera
250 grama maslaca
50 grama kvalitetnog gorkog kakao praha
2 jaja
2 kašičice vanile
2 kašike Frangelico likera
150 grama kisele pavlake
100 grama mlečne čokolade, rendane
100 ml vrele vode
Za preliv
150 grama crne čokolade
200 ml slatke pavlake

Za kuglof, najpre prosejati brašno sa mlekom u prahu i sodom bikarbonom, dodati šećer i dobro izmešati, te ostaviti sa strane. Maslac naseckati na kockice, staviti u šerpicu sa debljim dnom, dodati prosejani kakao prah i topiti, uz mešanje, na tihoj vatri, dok se sve ne poveže. Ne pojačavati vatru u toku topljenja, važno je da maslac ne zagori. Napraviti udubljenje u sredini brašna, sipati otopljeni maslac sa kakaom, pa izmešati žicom da se sve sjedini. Dodati jedno po jedno jaje, mešajući žicom dobro posle svakog. Zatim dodati kiselu pavlaku, liker, vanilu i rendanu čokoladu i izmešati. Čokolada se takođe može naseckati, ne mora biti rendana. Na samom kraju sipati vrelu vodu u tankom mlazu, mešajući sve vreme.
Kalup za kuglof (23 cm) premazati maslacem i posuti brašnom, sipati masu i peći u unapred zagrejanoj rerni, na 180˚C, 35-40 minuta. Obavezno proveriti čačkalicom ili tankim nožem već oko 30 minuta, da se kuglof ne bi presušio. Ako nije pečen posle tog vremena, nastaviti sa proveravanjem na isti način na svakih 5 minuta. Ostaviti pečeni kuglof da se hladi u kalupu 10 minuta, a zatim ga izvaditi i pažljivo staviti na rešetku za hlađenje. Dok se kuglof hladi, napraviti preliv. Naseckati čokoladu i staviti u veliku činiju. Slatku pavlaku zagrejati gotovo do vrenja, ali paziti da ne provri. Sipati preko usitnjene čokolade i ostaviti oko minut, bez mešanja. Zatim uzeti spatulu ili varjaču i mešati dok se sve ne poveže i ne otopi. Ostaviti da se blago prohladi i zgusne pre glaziranja. Glazirati prohlađeni kuglof i služiti kada se ohladi.

Svim posetiocima bloga želim sve najlepše u 2015. godini!