18 September 2014

HOMEMADE WHITE CHOCOLATE SPREAD

White chocolate spreads are similar to spreads made with regular or dark chocolate. They are truly delectable, made with powdered milk, vanilla and real white chocolate. This type of spread you can eat just like you would Nutella; on a piece of toast, in a sweet sandwich, or even straight out of the jar.


Ingredients:
200 grams powdered milk
100 grams icing sugar
200 ml heavy cream
150 grams butter
200 grams high quality real white chocolate
2 teaspoons vanilla
few drops of almond flavoring

Preparation:
Sift the icing sugar and powdered milk twice, put it in a large bowl and set it aside. Dice the room temperature butter, and finely chop the white chocolate. Pour the heavy cream into a heavy-bottomed saucepan, add the butter and white chocolate and melt everything together over very low heat. Do not let it boil. When everything is melted and blended, remove it from heat and immediately pour it over the sifted powdered milk and icing sugar. Whisk it to initially blend the ingredients, then switch to an electric mixer, and beat the batter on low for about a minute, then add vanilla and almond flavoring and gradually increase the speed to high. Beat for another 5 minutes on high, until the batter thickens up slightly and cools down. Immediately pour the spread into small jars with tight fitting lids, close the lid and let it cool down to room temperature. Store in your refrigerator. Yields two 300 ml jars.
DOMAĆI NAMAZ OD BELE ČOKOLADE

Sastojci:
200 gr mleka u prahu
100 gr prah šećera
200 ml slatke pavlake
150 gr maslaca
200 gr kvalitetne bele čokolade
2 kašičice vanile
par kapi arome badema

Prah šećer i mleko u prahu prosejati dva puta i staviti u veliku činiju. Maslac naseckati na kockice, a belu čokoladu usitniti. Važno je koristiti kvalitetniju belu čokoladu kako bi namaz imao finu teksturu, moja preporuka je Bambi bela čokolada. Slatku pavlaku, naseckani maslac i usitnjenu čokoladu staviti u šerpicu sa debljim dnom, pa sve otopiti na tihoj vatri, uz stalno mešanje. Paziti da ne provri. Jednom kada je sve sjedinjeno, skinuti s vatre i odmah preliti prosejano mleko u prahu. Izmešati sastojke žicom, a onda mutiti mikserom najslabijom brzinom oko minut. Dodati vanilu i aromu badema, pa postepeno povećavati brzinu mućenja. Mutiti najjačom brzinom još oko 5 minuta, da se masa blago zgusne i ohladi. Dobijeni krem sipati odmah u male tegle (dobije se oko 600 grama krema), zatvoriti i ostaviti na sobnoj temperaturi da se ohladi. Čuvati u frižideru.

14 September 2014

TUNA SALAD

This is one of my favourite basic recipes for tuna salad. Creamy mix of mayonnaise, cream and mustard, with delicious Parmesan and crunchy vegetables, it's a true comfort food. It is best to use water-packed tuna, so the salad has a better flavour and fewer calories, but oil-packed is fine, too. On a piece of toast, croissant, or in a sandwich, the choice is yours.


Ingredients:
200 grams tuna
3 hard boiled eggs
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons grated Parmesan
50 grams pickles
2 tablespoons diced celery
1 tablespoon minced onion
1 teaspoon yellow mustard
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper

Preparation:
Strain the tuna very well and mash it with a fork, dice the eggs, add them to the tuna and mix everything together. Grate the pickles and put them on a paper towel, to absorb as much of the liquid as possible, and finely dice the celery and the onion. In a small bowl, mix together the mayonnaise, sour cream, Parmesan, mustard and the spices and add it to the tuna and eggs. Mix well, then add the vegetables and mix thoroughly. Cover the bowl with plastic wrap and put it in the refrigerator for an hour. Serve cold with toast, croissants or sliced baguette.
SALATA OD TUNE

Sastojci:
200 gr tunjevine
3 tvrdo kuvana jajeta
3 kašike majoneza
2 kašike kisele pavlake
2 kašike sitno rendanog Parmezana
50 gr kiselih krastavaca
2 kašike seckanog celera
1 kašika sitno seckanog crnog luka
1 kašičica senfa
½ kašičice suve mirođije
½ kašičice soli
¼ kašičice crnog bibera

Tunu dobro ocediti od ulja ili salamure u kojoj je bila i usitniti parčiće viljuškom, jaja naseckati na kockice, pomešati sa tunom i dobro sve sjediniti. Krastavce narendati i ostaviti na ubrusu da se dobro ocede, a celer i luk naseckati sitno. U maloj činiji pomešati majonez, kiselu pavlaku, Parmezan, senf i začine, pa time preliti tunu i kuvana jaja. Dobro izmešati, pa dodati povrće i sjediniti. Pokriti činiju providnom folijom i ostaviti u frižideru na sat vremena. Služiti hladno, uz tost ili kroasane.

10 September 2014

BUTTER CHICKEN

Butter chicken, also known as "murgh makhani", is one of the most famous Indian dishes. This is a simpler, home version of the butter chicken, made with chicken breast, fragrant spices and a spicy tomato sauce. The sauce itself can be made as hot or mild as you like, so do adjust to your liking. Best served with naan and rice.


Ingredients:
For the marinade
500 grams chicken breast
200 grams thick yogurt
2 teaspoons crushed garlic
1 teaspoon fresh grated ginger
2 teaspoons fresh lemon juice
½ teaspoon garam masala
½ teaspoon paprika
¼ teaspoon cardamom
2 tablespoons butter
1 tablespoon oil
For the sauce
500 gr tomato puree
1 large yellow onion
2 tablespoons butter
3 garlic cloves
1 teaspoon crushed red pepper flakes
1 teaspoon mild curry powder
1 teaspoon cardamom
½ teaspoon salt
½ teaspoon chilli powder
½ teaspoon fenugreek
¼ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon sugar
50 ml coconut milk

Preparation:
For the marinade, start by cutting the chicken into bite-sized pieces and putting it in a medium bowl. Mix the yogurt with the spices, pour it over the chicken pieces, mix well, cover it and let it sit in the fridge for about an hour, to marinate. To make the sauce, heat 2 tablespoons of butter and 1 tablespoon of oil in a large saucepan over medium high heat. Sauté the onion until soft and translucent. Add the garlic and cook for one minute, then stir in the spices and cook, stirring, for about half a minute. Add the tomato sauce, and continue to cook and stir for about 10 minutes or until slightly thickened. Remove from heat and set it aside for the time being. Next, heat 2 tablespoons of butter in a large heavy skillet over medium heat. Take the chicken pieces out of the marinade, shake off the excess and cook the chicken until browned, about 10 minutes. Reduce the heat, and the sauce and continue cooking for 15 minutes more. Finally, stir in the coconut milk and serve immediately. Yields 4 servings.
MAKHANI PILETINA

Sastojci:
Za marinadu
500 gr pilećeg belog mesa
200 gr gustog jogurta
2 kašičice protisnutog belog luka
1 kašičica rendanog svežeg đumbira
2 kašičice svežeg soka limuna
½ kašičice garam masale
½ kašičice aleve paprika
¼ kašičice kardamoma
2 kašike maslaca
1 kašika ulja
Za sos
500 gr pasiranog paradajza
1 veliki crni luk
2 kašike maslaca
3 čena belog luka
1 kašičica mrvljene ljute paprike
1 kašičica karija
1 kašičica kardamoma
½ kašičice soli
½ kašičice čilija u prahu
½ kašičice piskavice
¼ kašičice cimeta
¼ kašičice klinčića
1 kašičica šećera
50 ml kokosovog mleka

Za marinadu, najpre naseći piletinu na komade veličine zalogaja i staviti ih u činiju srednje veličine. Jogurt izmešati sa svim začinima, preliti piletinu i dobro promešati da svako parče bude u marinadi. Pokriti i ostaviti u frižideru na oko sat vremena. Za sos, zagrejati maslac i ulje na srednje jakoj vatri, dodati sitno sečeni luk i dinstati dok ne omekša. Dodati protisnuti beli luk i dinstati oko minut, a zatim dodati začine i dinstati još 30 sekundi pa dodati pasirani paradajz. Kuvati, uz često mešanje, oko 10 minuta ili dok se sos blago ne zgusne. Skinuti sos s vatre i ostaviti ga sa strane. Parčiće piletine izvaditi iz marinade i blago ih otresti pre prženja. Zagrejati 2 kašike maslaca u velikom tiganju na srednje jakoj vatri i pržiti parčiće piletine sa svih strana, oko 10 minuta. Smanjiti temperaturu, dodati sos i kuvati još 15 minuta, da se zgusne. Na samom kraju umešati kokosovo mleko i služiti odmah (4 porcije).

07 September 2014

CHOCOLATE PLUM CAKE ROLL

Chocolate rolls, similar to jelly rolls, catch the eye with their spiral design and airy texture. The cake is egg-free, and has a very light chocolaty flavour. It is very fragile, so it might crack when you roll it up, but it's very moist and pairs perfectly with freshly made plum and chocolate jam and whipped cream.


Ingredients:
For the roll
120 ml milk
1 tablespoon oil
1 tablespoon orange marmalade
60 grams flour
50 grams sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
For the filling
100 ml heavy whipping cream
150 grams fresh ripe plums
50 grams sugar
50 grams dark chocolate
1 teaspoon rum

Preparation:
First make the filling. Dice the plums and place them in a heavy-bottomed sauce pan, add the sugar and cook on medium heat, stirring constantly, until they start breaking down and thickening up, about 10 minutes. Remove from heat and add the chopped chocolate and rum. Let it cool down to room temperature. In the meantime, make the roll.
Sift together the flour with the cocoa powder and baking soda and set it aside. In another bowl, whisk together the milk, oil, marmalade and sugar. Add the dry ingredients to the wet ingredients and mix vigorously with a wire whisk until completely combined. Line a 23x30 cm (9x12 inch) baking pan with parchment paper, pour in the batter and bake in a preheated oven, at 180˚C (350˚F), for 8-10 minutes. Let it cool in the pan for a few minutes, then remove and let it cool to room temperature on a wire rack.
To assemble, whip the heavy cream until stiff peaks form. Evenly spread the cooked jam on the room temperature roll, then carefully spread on the heavy cream. Roll it up carefully from the short side, and place in on a serving plate. Put it in the fridge for at least 6 hours, then decorate to your liking and serve. Yields 8 servings.
ROLAT SA CRNOM ČOKOLADOM I ŠLJIVAMA

Sastojci:
Za rolat
120 ml mleka
1 kašika ulja
1 kašika marmelade od narandže
60 gr brašna
50 gr sugar
1 kašika gorkog kakao praha
½ kašičice sode bikarbone
Za fil
100 ml slatke pavlake
150 gr svežih zrelih šljiva
50 gr šećera
50 gr crne čokolade
1 kašičica ruma

Najpre napraviti fil. Šljive naseckati sitno, staviti ih u šerpicu sa debljim dnom, dodati šećer i kuvati na srednje jakoj vatri dok ne omekšaju potpuno i ne počnu da se zgušnjavaju, oko 10 minuta. Skinuti s vatre i umešati naseckanu crnu čokoladu i rum. Ostaviti džem da se ohladi do sobne temperature.
Za rolat, brašno prosejati sa sodom bikarbonom i kakao prahom i ostaviti sa strane. U drugoj posudi žicom umutiti mleko sa uljem, šećerom i marmeladom. Tome dodati prosejane sastojke i snažno mešati žicom da se masa dobro sjedini. Kalup (23x30 cm) obložiti papirom za pečenje, sipati masu i peći u unapred zagrejanoj rerni, na 180˚C, 8-10 minuta. Ostaviti da se prohladi u samom kalupu par minuta, a zatim staviti na žicu za hlađenje i ostaviti da se ohladi do sobne temperature.
Slatku pavlaku umutiti u čvrst šlag. Rolat ravnomerno premazati ohlađenim džemom, zatim slatkom pavlakom. Zarolati (počev od kraće strane) i ostaviti na najmanje 6 sati u frižideru. Dekorisati po želji i služiti hladno.

03 September 2014

CHOCOLATE AVOCADO MOUSSE

Ingredients:
1 small ripe avocado
4 tablespoons unsweetened cocoa powder
2 tablespoons icing sugar
1 tablespoon butter
3 tablespoons honey
3 tablespoons heavy cream
2 teaspoons dark rum
½ teaspoon instant coffee granules
3 tablespoons roughly ground hazelnuts
100 ml heavy whipping cream, whipped


Slice the avocado and scoop the flesh out of the peel (you should get about 250 grams of avocado flesh). Place the avocado in a food processor along with the cocoa powder, icing sugar, coffee granules and butter, and blend until smooth. Add the heavy cream, honey and rum, and blend again. Taste and adjust the sweetness, then divide into serving glasses and refrigerate for 2 hours. When the mousse is well chilled, add the ground hazelnuts and the whipped cream and gently fold everything together. Refrigerate for one more hour and serve. Yields 4 servings. © Tina Vesić
ČOKOLADNI KREM SA AVOKADOM

Sastojci:
1 mali zreli avokado
4 kašike gorkog kakao praha
2 kašike prah šećera
1 kašika maslaca
3 kašike meda
3 kašike slatke pavlake
2 kašičice tamnog ruma
½ kašičice instant kafe u prahu
3 kašike grubo mlevenih lešnika
100 ml slatke pavlake, umućene

Avokado očistiti i izvaditi meso iz kore (trebalo bi da se dobije oko 250 gr avokada). U multipraktik staviti avokado, kakao prah prosejan sa prah šećerom, kafu i maslac, pa blendirati dok se ne dobije gust krem. Tome dodati slatku pavlaku, med i rum, pa izblendirati ponovo. Probati i regulisati slatkoću krema, podeliti u čaše za serviranje i ostaviti u frižideru na 2 sata. Nakon što se krem dobro ohladio, dodati lešnike i umućenu slatku pavlaku, pa lagano sjediniti sve. Hladiti još sat vremena i služiti (četiri porcije). © Tina Vesić