19 April 2014

BAKED WHITE CHOCOLATE DOUGHNUTS

Ingredients:
400 grams all purpose flour
150 ml warm milk
2 teaspoons dried yeast
100 grams sugar
100 grams butter
1 egg
1 orange (zest only)
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon ground ginger
100 grams white chocolate, roughly grated


Add a tablespoon of the sugar to the yeast, pour over the warm milk, whisk well and let it sit for 15 minutes in a warm spot, to activate. Sift the flour twice, add the orange zest and whisk well. In another bowl, cream the butter and sugar, add the egg, grated white chocolate, cinnamon, ginger and vanilla and blend well. When the yeast has activated, make a little well in the middle of the flour, pour in the yeast and the egg and butter mixture and mix well with a wooden spoon at first, then with your hands, until you get a smooth and supple dough that does not stick to your hands (add a tablespoon or two of additional flour if needed). Put the dough in a large bowl, cover with a kitchen towel and let it sit in a warm spot for 90 minutes.
When the dough has risen, knead it gently on a lightly floured surface, then roll it out to just about 1 ½ cm (half an inch) thick and cut out dough circles using a 7.5 cm (3") cookie cutter, cut out the dough circles. Knead the dough scraps and repeat, so you get 25 dough circles in total. Arrange the doughnuts on a baking sheet lined with baking paper, cover them with a kitchen towel and let them rise in a warm spot for 30 minutes. Bake them in a preheated oven, at 200˚C (375˚F) for 10-12 minutes. Let them cool slightly, then decorate with a sweet glaze of your choice. Yields 25 doughnuts.
PEČENE KROFNE SA BELOM ČOKOLADOM

Sastojci:
400 gr brašna
150 ml toplog mleka
2 kašičice suvog kvasca
100 gr šećera
100 gr maslaca
1 jaje
1 narandža (samo korica)
1 kašičica vanile
½ kašičice cimeta
½ kašičice đumbira u prahu
100 gr bele čokolade, narendane

Kvasac posuti kašikom šećera, preliti toplim mlekom i ostaviti na toplom mestu 15 minuta, da se aktivira. Brašno prosejati dva puta, dodati mu koricu narandže i dobro promešati žicom. U maloj činiji penasto umutiti maslac sa ostatkom šećera, dodati mu jaje, rendanu belu čokoladu, začine i vanilu i dobro sjediniti. Kada se kvasac aktivirao, napraviti udubljenje u brašnu, pa sipati kvasac i jaje umućeno sa maslacem. Mešati najpre varjačom, a onda rukama dok se ne dobije mekano i elastično testo koje se ne lepi za ruke (dodati kašiku-dve brašna još ukoliko je neophodno). Staviti testo u čistu činiju, pokriti krpom i ostaviti na toplom mestu da raste 90 minuta.
Naraslo testo premesiti na pobrašnjenoj dasci, razvaljati na oko 1 ½ cm debljine, pa sekačem od 7,5 cm u prečniku vaditi krugove testa. Ostatak testa premesiti i ponoviti postupak (ukupno bi trebalo da bude 25 krofni). Krofne poređati na pleh obložen papirom za pečenje, pokriti krpom i ostaviti da rastu još 30 minuta. Peći ih u unapred zagrejanoj rerni, na 190˚C, 8-10 minuta. Ohlađene krofnice išarati glazurom želji.

15 April 2014

CARROT CAKE MUFFINS

Ingredients:
200 ml yogurt
100 grams butter
100 ml oil
3 eggs
150 grams sugar
1 teaspoon vanilla
250 grams grated carrots
2 teaspoons fresh lemon juice
200 grams flour
3 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
3 tablespoons desiccated coconut
100 grams raisins
100 grams dried apricots, minced


Grate the carrots, toss them with fresh lemon juice, and set aside. Melt the butter over low heat (or in the microwave), and let it cool down slightly. Beat the eggs and sugar, on high, for about 5 minutes, or until pale and thick. Slowly drizzle in the oil, and then the melted butter, beating (on high) constantly. Next, beat in the yogurt and vanilla. Sift the flour with the baking powder and spices and pour it all in the egg batter. Add the grated carrots and dried fruit, along with the desiccated coconut, and fold everything with a large spatula or a wooden spoon. Divide the batter evenly between 15 muffin liners and bake, in a preheated oven, at 180˚C (350˚F) for 18-20 minutes.
SLATKI MAFINI SA ŠARGAREPOM

Sastojci:
200 ml jogurta
100 gr maslaca
100 ml ulja
3 jaja
150 gr šećera
1 kašičica vanile
250 gr rendane sveže šargarepe
2 kašičice svežeg soka limuna
200 gr brašna
3 kašičice praška za pecivo
1 kašičica cimeta
½ kašičice đumbira u prahu
½ kašičice mlevenih klinčića
3 kašike kokosovog brašna
100 gr suvog grožđa
100 gr suvih kajsija

Šargarepe narendati i preliti limunovim sokom, pa ostaviti sa strane. Maslac otopiti na tihoj vatri (ili u mikrotalasnoj), pa ga ostaviti da se prohladi. Jaja mutiti sa šećerom najmanje 5 minuta (najjačom brzinom) ili dok masa ne postane svetla i kremasta. Lagano uliti ulje i otopljeni maslac, muteći konstantno, a zatim i jogurt i vanilu. Brašno prosejati sa praškom za pecivo i začinima, pa ga sipati u masu od jaja i šećera, zajedno sa rendanim šargarepama, kokosovim brašnom i suvim voćem. Lagano sve sjediniti velikom spatulom ili varjačom, pa ravnomerno podeliti na 15 korpica za muffins. Preći u unapred zagrejanoj rerni, na 180˚C, 18-20 minuta.

11 April 2014

PASTRAMI PICNIC PIE

Ingredients:
For the dough
200 grams flour
½ teaspoon salt
1 tablespoon sugar
2 teaspoons instant dried yeast
2 tablespoon polenta
100 ml warm water
2 tablespoons softened butter
For the filling
200 grams Pastrami
2 green peppers
1 small onion
2 garlic cloves
100 grams white button mushrooms
2 tablespoons olive oil
3 eggs
200 ml yogurt
100 grams flour
½ teaspoon salt
½ teaspoon pepper


First make the dough by combining sifted flour with the instant dried yeast, salt, sugar and polenta. Whisk really well, then make a well in the middle and pour in the warm water. Mix with a wooden spoon until the dough starts to come together, then continue kneading with your hands for about 5 minutes, until the dough becomes smooth and elastic, then transfer it to a large oiled bowl, cover with a clean kitchen towel and let it rise in a warm spot, for at least an hour, or until doubled in size. When the dough has risen, transfer it to your work surface and gently stretch it out with your hands to form a large rectangular shape (be careful not to tear the dough). Evenly spread two tablespoons of softened butter and roll up the dough (like you would a jelly roll) starting from the short side, then form a swirl with the rolled up dough, put it in a large bowl and let it rest for about an hour in the fridge.
While the dough is resting, make the filling. Mince the onions, mushrooms and peppers and dice the Pastrami. Sauté the vegetables on olive oil (on medium heat) until the onions are translucent and all of the water from the mushrooms evaporates, add the Pastrami and minced garlic and continue sautéing for about 5 more minutes, then remove from heat and let it cool down slightly. In a separate bowl, whisk together the eggs and spices, add the yogurt and flour and blend well, tip in the vegetables and meat and mix everything well.
Take the dough out from the fridge and carefully roll it out with a rolling pin, then gently transfer it to the pie dish (20 cm; 8") and distribute it evenly, to cover the bottom and sides of the dish. Pour in the filling and bake in a preheated oven, at 200˚C (395˚F), for 30 minutes uncovered, then cover the surface with a bit of foil and continue baking for additional 10-15 minutes, or until a knife inserted in the centre comes out clean. Let it cool down a bit and serve with yogurt and a salad of your choice.
BRZA PITA SA SUVIM MESOM

Sastojci:
Za testo
200 gr brašna
½ kašičice soli
1 kašika šećera
2 kašičice suvog kvasca
2 kašike palente
100 ml vode
2 kašike omekšalog maslaca
Za fil
200 gr suvog mesa
2 zelene paprike
1 manji crni luk
2 čena belog luka
100 gr šampinjona
2 kašike maslinovog ulja
3 jaja
200 ml jogurta
100 gr brašna
½ kašičice soli
½ kašičice bibera

Najpre napraviti testo; prosejati brašno, dodati mu suvi kvasac, šećer, so i palentu, pa dobro promešati žicom; napraviti udubljenje u sredini, sipati vodu i varjačom mešati dok testo ne počne da se formira. Rukama mesiti testo još najmanje 5 minuta, dok ne postane elastično i glatko, pa ga staviti u veliku nauljenu činiju, pokriti kuhinjskom krpom i ostaviti ga da raste barem sat vremena, da se udvostruči. Kada se udvostručilo, premestiti ga na radnu površinu i rukama ga razvući u pravougaoni oblik, pazeći da se testo ne pokida. Namazati razvučeno testo omekšalim maslacem, pa ga pažljivo uviti u rolat, počevši od kraće strane. Rolat uviti u oblik puža, vratiti ga u činiju, pokriti krpom i pustiti ga da odmori barem sat vremena u frižideru.
U međuvremenu napraviti fil; paprike, šampinjone i crni luk naseckati sitno, a meso krupnije. Na maslinovom ulju dinstati povrće dok luk ne omekša i ne ispari sva voda koju šampinjoni puste, dodati meso i beli luk i dinstati još 5 minuta, pa skinuti s vatre i ostaviti da se prohladi. U posebnoj činiji žicom umutiti jaja sa solju i biberom, dodati jogurt i brašno i dobro sjediniti, dodati dinstano povrće i meso i izmešati.
Ohlađeno testo pažljivo razvaljati u oblik kruga, pa ga premestiti u lagano podmazan i pobrašnjen kalup za pečenje (20 cm) i rasporediti ga da ravnomerno pokrije dno i stranice kalupa. Sipati fil i peći pitu u unapred zagrejanoj rerni, na 200˚C, najpre 30 minuta otkrivenu, zatim pokriti folijom i peći još 10-15 minuta, dok nož uboden u sredinu ne izađe potpuno čist. Služiti prohlađeno uz jogurt i salatu.

07 April 2014

BAKED BANANA DOUGHNUTS

Ingredients:
400 grams flour
200 grams bananas
100 grams yogurt
100 grams sugar
1 large egg
3 teaspoons baking powder
1 teaspoon rum


Puree bananas completely, add the egg and sugar, and beat on high until the mixture thickens slightly and becomes smooth. Add the rum, and slowly add the yogurt, beating on low, until the batter becomes smooth. Sift the flour with the baking powder, than add it in a few additions to the banana batter, mixing first with a wooden spoon, then with your hands, until you get a smooth and soft dough that doesn't stick to your hands (add an additional tablespoon or two of flour, if needed). Roll the dough out on a floured surface, to about 1 cm thickness (½"), cut out rounds 5 cm in diameter (2") and arrange them on a baking sheet lined with baking paper. Bake in a preheated oven, at 200˚C (395˚F), for about 10 minutes. Serve warm, with a sprinkling of powdered sugar, chocolate on honey glaze. Yields 30 doughnuts.
PEČENE KROFNE SA BANANAMA

Sastojci:
400 gr brašna
200 gr banana
100 gr jogurta
100 gr šećera
1 veliko jaje
3 kašičice praška za pecivo
1 kašičica ruma

Banane ispasirati dobro, dodati jaje i šećer, pa mikserom mutiti par minuta na najvećoj brzini, da masa postane kremasta i gusta. Dodati rum, pa lagano ulivati jogurt u tankom mlazu, te mutiti mikserom dok se masa ne sjedini potpuno. Brašno prosejati sa praškom za pecivo, pa ga dodavati u delovima i mešati varjačom, a zatim i rukama, dok se ne dobije mekano i elastično testo koje se ne lepi za ruke (dodati još kašiku-dve brašna ukoliko je neophodno). Razvaljati testo na pobrašnjenoj radnoj površini na 1 cm debljine, vaditi krugove prečnika 5 cm i ređati ih na pleh obložen papirom za pečenje (dobije se 30 krofni). Peći u unapred zagrejanoj rerni, na 200˚C, oko 10 minuta i služiti tople, glazirane medom, čokoladom ili posute šećerom u prahu.

03 April 2014

NO-BAKE SNICKERS CAKE

Ingredients:
For the base
100 ml heavy whipping cream
50 grams milk chocolate
200 grams cocoa cookie crumbs
4 tablespoons milk
For the peanut buttercream
120 grams butter
150 grams roasted unsalted peanuts
50 grams roasted salted peanuts
50 grams icing sugar
2 tablespoons milk
For the caramel filling
400 ml whole milk
40 grams cornflour (corn starch)
2 tablespoons all purpose flour
3 tablespoons sugar
120 grams butter
100 grams milk caramels
For the Ganache
150 grams chocolate
100 ml heavy whipping cream


First make the caramel filling, because it will take some time to cool down. Take about 100 ml of cold milk and whisk it with the cornflour (corn starch), all purpose flour and sugar. Bring the rest of the milk to a boil (over medium heat). When the milk starts to boil, remove it from heat and whisk in the milk and cornflour mixture, then return it to the stove and cook for another 5 minutes, or until it thickens up. Remove from heat once again and immediately stir in the caramels, and keep stirring until they melt. Let the filling cool down completely at room temperature.
For the base, melt the milk chocolate in a double boiler or in the microwave and set it aside to cool. Beat the heavy whipping cream with an electric mixer on high until stiff peaks form, then add half of the cookie crumbs and blend well. Add the melted chocolate and the rest of the crumbs and mix again. Finally, pour in the milk and combine well. Lightly grease the base and sides of a spring form pan (23 cm; 9"), then press in the base, level it as much as possible and set it aside.
To make the peanut layer, grind or finely crush the peanuts, but do not make peanut butter out of them, it's fine if there are some larger pieces. Beat together the softened butter with the icing sugar until light and fluffy, add the peanuts and milk and blend well with an electric mixer. Spread this mixture over the base in the pan, level it and put it in the fridge for 30 minutes. By that time, the caramel filling is cooled. Beat the softened butter until very creamy, then (mixing constantly with an electric mixer), add one tablespoon of the filling butter at a time to the butter. When the filling is well blended and creamy, pour it over the peanut layer and put the whole cake in the fridge.
Finally, to make the Ganache, chop up the chocolate and bring the heavy cream almost to a boil (but do not let it boil). Pour the cream over the chocolate and mix with a wooden spoon or a spatula until everything is melted, then let the Ganache sit at room temperature for about 10 minutes. Take the cake out of the fridge, spread the Ganache over the caramel filling and put the whole cake back in the fridge for at least 4 hours.
NEPEČENA SNICKERS TORTA

Sastojci:
Za podlogu
100 ml slatke pavlake
50 gr mlečne čokolade
200 gr mlevenog kakao keksa
4 kašike mleka
Za deo sa kikirikijem
120 gr maslaca
150 gr pečenog neslanog kikirikija
50 gr prženog slanog kikirikija
50 gr prah šećera
2 kašike mleka
Za karamel fil
400 ml mleka
40 gr gustina
2 ravne kašike brašna
3 kašike šećera
120 gr maslaca
100 gr mlečnih karamela
Za Ganache krem
150 gr čokolade
100 ml slatke pavlake

Najpre napraviti karamel fil. Od 400 ml mleka uzeti oko 100 ml i izmešati sa gustinom, brašnom i šećerom, a ostatak sipati u duboku šerpu i pustiti da provri. Temperatura bi trebalo da bude srednje jaka, kako mleko ne bi zagorelo. Kada mleko provri, skinuti sa vatre, pa u tankom mlazu umešati umućen gustin, brašno i šećer, zatim vratiti na ringlu i kuvati, uz stalno mešanje, još oko 5 minuta ili dok se masa ne zgusne. Skinuti s vatre i ubaciti karamele, pa mešati dok se u potpunosti ne otope. Fil ostaviti na sobnoj temperaturi da se hladi.
Za podlogu najpre otopiti mlečnu čokoladu na pari i ostaviti je sa strane da se prohladi. Slatku pavlaku umutiti u čvrst šlag, dodati polovinu mlevenog keksa pa dobro sjediniti. Tome dodati otopljenu mlečnu čokoladu i ostatak keksa pa izmešati dobro, te na kraju preliti mlekom i još jednom umutiti, da masa bude kompaktna. Kalup sa odvojivim ivicama (23 cm) lagano premazati maslacem (dno i stranice), pa na dno utisnuti umućenu masu, poravnati i ostaviti na hladnom, ali ne u frižideru.
Za drugi deo torte, kikiriki usitniti u blenderu, ali ne praviti maslac od njega, nije važno ukoliko bude i većih komadića. Omekšali maslac mutiti sa prah šećerom dok masa ne postane potpuno glatka i kremasta, dodati kikiriki i sjediniti, a zatim dodati i malo mleka i dobro umutiti. Ovu masu premazati ravnomerno preko podloge i staviti kalup u frižider na 30 minuta. Kada se fil od karamela dovoljno ohladio, kremasto umutiti omekšali maslac, pa sjediniti sa filom, dodajući kašiku po kašiku krema maslacu, uz stalno mućenje mikserom. Ovaj krem naneti preko kikiriki sloja u kalupu i vratiti sve u frižider.
Za Ganache krem, izlomiti čokoladu i staviti je u dublju posudu, a slatku pavlaku zagrejati gotovo do vrenja, ali ne pustiti da provri. Preliti čokoladu i mešati dok se ne otopi u potpunosti i krem ne postane sjajan i gladak. Ostaviti Ganache na sobnoj temperaturi oko 10 minuta, pa premazati preko karamel fila i vratiti tortu u frižider na još najmanje 4 sata.