Tina's cookings

CROISSANTS

2012-03-19T16:38:00.001+01:00

Potrebno je:
320 gr oštrog brašna
150 ml toplog mleka
25 gr omekšalog maslaca
2 kašike šećera
2 kašike vode
1 jaje
1 1/2 kašičica suvog kvasca
1 kašičica soli
175 gr omekšalog maslaca
Za premazivanje:
1 jaje
1 kašika mleka

Staviti jaja, brašno, so, šećer, maslac i suvi kvasac u posudu, pa uz lagano dolivanje toplog mleka i vode, zamesiti mekano testo koje se ne lepi za ruke.

Premestiti testo na pobrašnjenu površinu, pa nastaviti sa mešenjem nekih 5 – 10 minuta, dok testo ne postane glatko i elastično, pa ga pokriti krpom i ostaviti da se udvostruči.

Ako se koristi mašina za hleb, dovoljno je staviti sastojke onim redosledom koji mašina zahteva i odabrati opciju za obično testo.

Naraslo testo izručiti na pobrašnjenu površinu, dobro premesiti, a zatim staviti (u pokrivenoj posudi) na sat vremena u frižider.

Ohlađeno testo razvaljati na pobrašnjenoj površiti na nekih 50x20 cm.

Preostalih 175 gr maslaca podeliti na tri dela.

Trećinu maslaca izdeliti na komadiće, pa ih poređati na dve trećine razvaljanog testa.

Preklopiti testo poput pisma, tj. saviti nenamazani deo ka sredini, a zatim na isti način i deo sa maslacem.

Zarotirati testo pa ispritiskati oklagijom, da se stvore vazdušni džepovi.

Pogledati ovde za uputstvo u slikama.

Staviti tako sklopljeno testo na pola sata u frižider, pa ponoviti postupak.

Ponovo razviti testo na iste dimenzije, staviti drugu trećinu maslaca, preklopiti i vratiti u frižider.

Ponoviti još jednom, pa razvaljati na što veći pravougaonik, podeliti ga horizontalno na dva dela, pa svaki od tih delova na četiri ili šest trouglova.

Premazati trougliće mešavinom jajeta i mleka (sa unutrašnje strane), formirati kroasane, pa ih ostaviti još 30ak minuta da rastu na plehu obloženom papirom za pečenje.

Pre samog pečenja, premazati ih mešavinom jajeta i mleka.

Peći u unapred zagrejanoj rerni, na 200˚C, 15 – 20 minuta.

Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From The Oven challenge was to make croissants.
Real, buttery french croissants. :)
I have tried making croissants in the past, but I was never satisfied with the end result.
Nor was I happy during the process of making, especially because of the butter that kept leaking out of the folded dough. :)
This recipe is different; it doesn't require cold butter, it doesn't require grating that butter, it simply required dotting the soft butter over the dough.
If you haven't tried making croissants, I strongly recommend you give this recipe a try, because it's easy, simple and in the end you get great croissants. :)

CROISSANTS
You will need:
320 gr strong white bread flour
150 ml warm milk
25 gr softened butter
2 tablespoons caster sugar
2 tablespoons water
1 egg
1 1/2 teaspoons easy blend dried yeast
1 teaspoon salt
175 gr softened butter
Glaze:
1 egg
1 tablespoon milk

Put the egg, flour, salt, sugar, butter and the yeast in a large mixing bowl.

Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into pliable dough.

Knead on a floured board for 5 to 10 minutes until the dough is elastic and smooth, then cover and put the dough in a warm place, until it has nearly doubled in size.

If you are using a bread machine, put the ingredients into your machine and select dough, normal. This will mix, knead and prove the dough and will take about an hour and a half depending on your machine.

Next, place the dough on a floured surface and knead well until it feels elastic. Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.

Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm x 20cm (about 20”x8″).

Separate the remaining butter (175 gr) into three portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm border around the edges. Fold the dough into three, bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.

Folding the dough in pictures can be found here.

Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin.

Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets.

Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up.

It is important to return the rolled dough to the fridge in between each rolling (about 30 minutes in the fridge after each) to ensure the butter does not melt and the dough does not become too sticky.

After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.

Remove from fridge and roll carefully into a big rectangle 50cmx30cm, cut in half lengthways, divide each half into 4 to 6 triangles.

Take one triangle at a time, and brush the triangle with the egg wash of milk and egg.

Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray.

Brush with the egg wash over the top for the glaze.

To bake them, place the shaped croissants on baking trays lined with silicone baking parchment (or baking paper) and leave them to rise for 30 minutes to 1 hour.

Bake, in a preheated oven, at 200˚C, for about 15 to 20 minutes until golden brown and puffy.

COFFEE COOKIES

2012-03-08T17:42:00.002+01:00

Potrebno je:
150 gr brašna
100 gr maslaca
60 gr šećera
30 gr gustina
1 kašika mleka
3 kašičice granula instant kafe
2 kašičice kakao praha
2 kašičice vrele vode
1 kašičica praška za pecivo

Najpre pomešati granule instant kafe i kakao preliti vrelom vodom, dobro promešati i ostaviti da se prohladi.

Omekšali maslac dobro umutiti sa šećerom, dodati mešavinu kafe i kakao praha, pa sjediniti.

U više navrata, dodati brašno prosejano sa praškom za pecivo i gustinom, kašiku mleka i mutiti sve dok se ne dobije prilično gusta masa koja se ne lepi za ruke.

Otkidati loptice testa (ja sam dobila 12 od ove količine) i ređati na pleh obložen papirom za pečenje.

Peći u unapred zagrejanoj rerni, na 180˚, 10–12 minuta, izvaditi iz rerne (biće još vrlo mekani) i ostaviti na plehu da očvrsnu.

COFFEE COOKIES
You will need:
150 grams flour
100 grams softened butter
60 grams sugar
30 grams cornflour (cornstarch)
1 tablespoon milk
3 teaspoons instant coffee granules
2 teaspoons cocoa powder
2 teaspoons hot water
1 teaspoon baking powder

In a small bowl, mix instant coffee granules with cocoa powder, add hot water and mix until well combined.

Set it aside to cool a little.

Beat the soft butter and sugar until light and fluffy, then add the cooled coffee and cocoa mixture and blend well.

To that, slowly add the flour sifted with baking powder and cornflour, along with one tablespoon of milk.

Continue beating with your mixer until you get a very soft dough-like consistency that doesn’t stick to your hands.

Divide the dough into twelve pieces, roll each piece into a ball and place on a cookie sheet lined with baking paper.

Bake, in a preheated oven, at 180˚C, for about 10–12 minutes, take them out of the oven (they will be very soft and fragile), and let them harden and chill on the cookie sheet.

BAGELS

2012-02-28T00:37:00.000+01:00

Potrebno je:
450 gr oštrog brašna
300 ml tople vode
7 gr suvog kvasca
2 kašičice soli
2 kašike meda
1 kašika ulja
1 jaje
susam, mak, mrvljene semenke bundeve, suncokretove semenke

Brašno prosejati, pa mu dodati so i kvasac (paziti da se kvasac i so ne dodiruju).

U toploj vodi razmutiti med i ulje, pa postepeno dodavati u brašno dok se ne dobije testo koje se ne lepi za ruke.

Izručiti testo na pobrašnjenu površinu i nastaviti sa mešenjem dobrih 10ak minuta (uz dodavanje brašna, ako je potrebno), dok se ne dobije elastično testo.

Testo će biti tvrđe od običnog hlebnog testa.

Ostaviti testo u nauljenoj posudi, prekriveno krpom, dva do tri sata, dok ne udvostruči volumen, pa ga blago premesiti, podeliti na sedam delova i oblikovati lopticu od svakog dela.

Prstom probušiti svaku lopticu pa proširiti otvor u testu razvlačenjem ili vrteći testo oko kažiprsta (napraviti slobodno širi otvor, jer će testo narasti u toku pečenja).

Pokriti đevreke i ostaviti ih još 20ak minuta da odmore.

Zagrejati rernu na 220˚C, napuniti veći lonac vodom i pustiti da proključa.

Svaki đevrek ubaciti u vodu koja ključa, pustiti da se kuva sa svake strane oko minut i po, dobro ocediti i pažljivo položiti na pripremljen pleh (nauljen ili obložen pek papirom).

Stavljati po jedan đevrek ili eventualno dva istovremeno u lonac, nikako više, da se ne bi dodirivali u toku kuvanja.

Premazati đevreke umućenim jajetom i posuti susamom, suncokretom, makom, po želji.

Peći u unapred zagrejanoj rerni 15 minuta s jedne strane, pa ih pažljivo okrenuti naopačke (da se donja strana dopeče) i peći još 10ak minuta.

Prohladiti i služiti.

Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From the Oven challenge was to make bagels.
I wanted to make bagels for a long time, but somehow never did.
I made these bagels several time during this month, and they were amazing.
Better than store-bought, as my tasters said :)

The texture is really great, they have a crispy outside and a very fluffy inside; combined with cottage cheese and spices, it's great! :)

BAGELS
You will need:
450 grams strong white flour
300 ml warm water
7 grams fast acting yeast
2 teaspoons salt
2 tablespoons runny honey
1 tablespoon vegetable oil
1 egg, beaten
your choice of topping (mixed seeds, sesame seeds, poppy seeds, crushed pumpkin seeds)

In a large bowl add the salt to the flour and then the yeast (put the yeast in a small well in the centre to keep it a way from the salt).

Measure the warm water and then stir in the oil and honey.

Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands.

Turn the dough on to a clean, dry and floured work surface.

Start kneading the dough by stretching it away with the palm of one hand and folding it back again with the other.

Knead the dough for 10 minutes (you may need to add more flour as you go if the dough is too sticky).

To knead with a mixer, slowly add the liquid to the dry ingredients with the mixer on a low speed.

Knead on this slow setting for 10 minutes.

This dough is stiffer than normal bread dough but will still have elasticity.

Place the dough in a lightly oiled large bowl and turn to coat in the oil.

Cover with cling film or a plastic bag to create a draught-free environment and put in a warm place (not hot) for between 1-3 hours or until doubled in size.

Remove the dough from the bowl, punch it down to knock the air out and knead briefly.

Roll in to a sausage shape and divide into 7 chunks.

As you work one, keep the others covered with a clean tea towel.

Roll each chunk into a ball.

Piercing a hole in the centre with your finger, pull the dough open wide by twirling it round your index fingers (wider than you think you need as the hole will shrink when the dough proves, is poached and then baked).

Place on the prepared baking tray and repeat with remaining dough.

Cover and allow to rise for a further 10-20 minutes.

Preheat the oven to 220˚C (200˚C fan, gas 7).

Fill a large sauce pan with boiling water (from the kettle) and return to a simmer.

Gently lift each bagel into the water to poach (do not try to put too many bagels in at once as they will expand slightly).

Poach for about 90 seconds on each side, turning gently with a slotted spoon.

Remove the bagels from the water, allowing them to drain first and place on the prepared baking trays (lightly oiled or lined with baking paper) spacing them about 3-4 cm apart.

Brush with beaten egg and sprinkle with your choice of topping.

Bake in the oven for 15 minutes, then turn upside down for a further 10 minutes to cook the bases.

Cool on a wire rack.

JAFFA SLICES

2012-02-20T00:22:00.001+01:00

Potrebno je:
Za koru:
3 jaja
140 gr brašna
120 gr šećera
180 ml kisele pavlake
180 ml ulja
3 kašičice praška za pecivo
50 ml sveže ceđenog soka narandže
+ 100 ml soka narandže (sveže ceđenog ili iz tetrapaka), za natapanje korice
Za fil:
100 gr šećera
75 ml vode
1 narandža (smrzuta)
Za glazuru:
100 gr crne čokolade

Za korice, penasto umutiti jaja, zatim dodati šećer i nastaviti sa mućenjem dok se šećer u potpunosti ne otopi.
Postepeno ulivati ulje, u tankom mlazu, neprestano muteći, ali na manjoj brzini.
Razmutiti kiselu pavlaku sa sveže ceđenim sokom narandže, a zatim umešati u masu od jaja i ulja i kratko sjediniti mikserom.
Na samom kraju dodati brašno prosejano sa praškom za pecivo i sjediniti spatulom.
Kalup (23x32 cm) obložiti papirom za pečenje, izliti masu i peći, u unapred zagrejanoj rerni, na 190˚C, 20ak minuta (proveriti čačkalicom).
Koricu ohladiti u potpunosti, poravnati, pa preseći na pola po dužini, da bi se dobile dve uske trake.
Jednu koricu natopiti sokom od narandže, a drugu naseći na sitne kocke ili izmrviti.
Za fil, smrznutu narandžu narendati, a šećer staviti u posudu sa debljim dnom, preliti vodom i na srednjoj vatri, pustiti da provri.
Kada provri, pojačati vatru i pustiti da vri oko pet minuta.
Skloniti sa vatre, pa u to dodati izmrvljenu koricu i narendanu narandžu.
Dobro sjediniti, pustiti da se malo prohladi, pa naneti na koru i ostaviti da se ohladi u potpunosti.
Za glazuru, čokoladu otopiti na pari, preliti kolač i ostaviti da se glazura stegne.
Služiti dobro ohlađeo.

JAFFA SLICES
You will need:
For the cake layers:
3 eggs
140 grams flour
120 grams sugar
180 ml sour cream
180 ml vegetable oil
3 teaspoons baking powder
50 ml fresh orange juice
+ 100 ml orange juice (fresh or store-bought), for brushing over the cake
For the filling:
100 grams of sugar
75 ml water
1 orange (frozen)
For the glaze:
100 grams dark chocolate
Beat the eggs until fluffy and pale, add sugar and continue beating until all of the sugar is dissolved.
Gradually add the oil, in a thin stream, beating constantly (at lower speed).
Whisk the sour cream with the fresh orange juice, than pour it in the egg batter and mix briefly.
Sift the flour with the baking powder, add to the egg batter and gently fold it in with a rubber spatula or a wooden spoon.
Line a rectangular baking tray (mine was 23x32 cm (9x12”)) with baking paper and pour in the batter.
Bake in a preheated oven, at 190˚C, for about 20 minutes (do the toothpick test).
Let the cake cool down completely, then level it and divide it in half, lengthwise, so that you get two long cake strips.
Brush one of them with the fresh orange juice, and crumble (or cut into small chunks) the other.
For the filling, grate the frozen orange as finely as you can.
Put the sugar in a heavy-duty saucepan and pour in the water.
Bring to a boil on medium heat, and when it starts boiling, turn the heat up a bit, and let it boil for about 5 minutes.
Remove from heat; add the crumbled cake and the grated orange.
Mix thoroughly; let it cool a bit and spread in on the cake layer you brushed with orange juice earlier.
Leave the cake to cool down completely, then transfer it to the fridge and keep it there until glazing.
For the glaze, melt the chocolate in a double boiler, glaze the cake and let it cool completely.
Serve well chilled.

MIXED FRUIT JAM

2012-02-14T01:10:00.000+01:00

Potrebno je:
350 gr narandži
350 gr jabuka (Delišes ili neke druge slatke)
300 gr šargarepe
250 gr šećera

Šargarepu obariti pa napraviti pire od naseckanih (ali neoljuštenih) jabuka, očišćenih narandži i barene šargarepe.

Staviti pire zajedno sa 50 ml vode u šerpu sa debljim dnom (na srednje jaku temperaturu), pustiti da proključa pa kuvati 20 minuta.

Dodati šećer, pa na istoj temperaturi kuvati još 20 minuta od momenta ključanja.

Pojačati temperaturu i kuvati još 5 minuta.

Staviti u steriliziranu teglu.

MIXED FRUIT JAM
You will need:
350 grams oranges (peeled)
350 grams sweet apples (Golden Delicious)
300 grams carrots
250 grams sugar
Clean and cook the carrots until tender (about 20 minutes), then mash all of the fruit (washed, but not pealed apples, cleaned oranges and slightly cooled carrots) into a puree with a masher or a blender.
Put the fruit puree into a large heavy-based saucepan, add 50 ml of water and bring to a boil (on medium temperature).
Simmer for 20 minutes, stirring occasionally.
Put in the sugar and stir over medium heat until the sugar has completely dissolved.
Bring to a boil, and then boil for about 20 minutes, stirring often.
Raise the heat and boil for another 5 minutes.
Test for setting point by spooning a little bit of jam onto a chilled plate.
After a minute, push your finger through the jam on the plate and if the surface wrinkles, it’s ready; if it doesn’t, keep cooking and testing until you’re satisfied.
(If you have a sugar thermometer it should reach 105˚C.)
Remove from the heat, leave for about 5 minutes, and then pour into sterilised jars and seal.

FUDGE COOKIES

2012-02-07T01:04:00.001+01:00

Potrebno je:
6 belanaca
100 gr šećera
4 kašike kakao praha
4 kašike brašna
150 gr grubo lomljenih lešnika
100 gr crne čokolade
prstohvat soli

Umutiti belanca u čvrst šne uz dodatak prstohvata soli i šećera.
Šećer dodavati kašiku po kašiku i između dodavanja mutiti oko 15-20 sekundi.

Dodati prosejan kakao i brašno i blago promešati varjačom ili spatulom.

Ubaciti sitno seckanu crnu čokoladu i grubo lomljene lešnike i dobro sjediniti.

Stavljati loptice (ja sam koristila kašiku za sladoled) na pleh obložen papirom za pečenje i peći, u unapred zagrejanoj rerni, na 180˚C 10-12 minuta.
Biće mekani kada se izvade iz rerne, ali nakon par minuta će očvrsnuti i već tada se mogu jesti.

FUDGE COOKIES
You will need:
6 egg whites
100 grams sugar
4 tablespoons cocoa powder
4 tablespoons flour
150 grams crushed hazelnuts
100 grams dark chocolate
pinch of salt

Beat egg whites with an electric mixer on high speed with a pinch of salt, adding the sugar as you beat until stiff peaks form.
Add the sugar tablespoon by tablespoon and beat well between additions, about 15-20 seconds.

Add the sifted cocoa powder and flour and gently stir it together with a wooden spoon or a spatula.

Then add the hazelnuts and finely chopped chocolate and combine well.

Drop spoonfuls (I used an ice cream scoop) on a baking sheet lined with baking paper and bake, in a preheated oven, at 180˚C, for 10-12 minutes.
They will be quite soft when you take them out of the oven, so you need to let them stand for a couple of minutes on the baking sheet, to firm up.

TANGZHONG BREAD

2012-01-28T00:55:00.000+01:00

Potrebno je:
Za Tangzhong starter:
150 ml hladne vode
30 gr brašna
Za testo:
350 gr oštrog brašna
125 ml mleka (ili jogurta ili buttermilk–a)
120 gr pripremljenog tangzhong startera
5 gr instant suvog kvasca (ili 15 gr svežeg)
3 kašike šećera
2 kašičice soli
1 jaje
30 gr maslaca

Najpre pripremiti tangzhong starter – brašno dobro umutiti sa hladnom vodom, pa staviti na tihu vatru i kuvati, uz mešanje, dok ne dostigne 65˚C, ili dok varjača kojom se meša ne počne da ostavlja trag na dnu posude.
Ostaviti sa strane da se ohladi pre korišćenja.
Za testo, najpre rastvoriti kvasac u mlakom mleku.
Prosejati brašno, dodati mu so i šećer, a zatim i kvasac, zajedno sa tangzhong starterom i jajetom.
Zamesiti mekano testo i nastaviti sa mešenjem još 15 – 20 minuta, dok testo ne postane mekano, elastično i sjajno.
(Dobar test je uzeti kuglicu testa i razvući je – ako se testo ne kida, već razvlači, spremno je.)
Pokriti posudu krpom i ostaviti testo da se udvostruči.
Naraslo testo kratko premesiti i oblikovati u veknu ili loptice i prebaciti ga na pleh za pečenje (ili kalup za veknicu) obložen pek papirom.
Pokriti prozirnom folijom i ostaviti ponovo da se udvostruči.
Spremno testo premazati ostatkom tangzhong startera i peći, u unapred zagrejanoj rerni, na 180˚C, nekih 30 – 35 minuta.
Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From The Oven challenge was to make a bread using Tangzhong starter.
I used this starter a few times before and I know it gives a very fluffy texture to the bread, and it stays fresh for a longer time.
For the challenge, I made two batches of dough and made one loaf and four buns. :)
It's really good for sandwiches because it doesn't tear while you slice it, plus the texture is great :)

TANGZHONG BREAD
You will need:
For the Tangzhong:
150 ml cold water
30 grams flour
For the Dough:
350 gr strong flour
125 ml milk (buttermilk works too)
120 grams tangzhong
5 grams instant yeast (or 15 grams fresh yeast)
3 tablespoons sugar
2 teaspoons salt
1 egg
30 grams butter, melted and cooled
Prepare the tangzhong first - whisk cold water and flour until there are no lumps and cook over low heat, constantly stirring, until the temperature reaches 65ºC.
If you don't have a thermometer, cook the starter until the spoon you're stirring with leaves a trace.
The mixture should have the consistency of something between crème anglaise and pastry cream.
Set it aside to cool down at room temperature before using it.
For the dough, dissolve the yeast in the milk.
Combine together flour, sugar and salt then add in milk with the yeast, tangzhong and egg.
Use your hand or stand mixer equipped with the dough hooks to mix all the ingredients into a soft dough, then add in the butter.
Continue kneading for about 15 – 20 minutes (or let the mixer do the kneading), until the dough is ready.
(You can say if the dough is ready by tearing a small piece of it and stretching it to a very thin membrane before it tears.)
Cover the bowl and leave it to become double in size.
Knock the dough down on a lightly floured counter top, give it a quick knead just to deflate it, then form it as desired – a loaf or small buns.
Transfer it to a buttered loaf pan or a pan lined with baking paper.
Cover with plastic wrap and let it double in size again.
Brush the loaf (or buns) with the rest of the tangzhong and bake, in a preheated oven, at 180˚C, for about 30 – 35 minutes until golden.

KOKOS KUGLICE

2012-01-10T21:57:00.000+01:00

Potrebno je:
300 gr mlevenog keksa
150 gr čokolade (crne ili mlečne)
150 ml mleka
120 gr maslaca
50 gr šećera
3 kašike + 30 gr kokosa

Omekšali maslac dobro umutiti uz dodavanje šećera.

U to umešati otopljenu (na pari) i prohlađenu čokoladu.

Ujednačiti masu, pa postupno dodavati kokos (3 kašike), mleveni keks i hladno mleko, kako bi se dobila mekana masa.

Ostaviti u frižideru nekih 30-45 minuta, kako bi se masa stegla i kako bi se kuglice lakše oblikovale.

Formirati kuglice (ako se prave veće kugle kašikom za sladoled, dobije se okruglo 20) i valjati ih u ostatak kokosovog brašna.

Ostaviti ih da se još malo stegnu u frižideru i služiti.

KOKOS KUGLICE
You will need:
300 grams ground butter cookies (Petit beurre type)
150 grams dark (or milk) chocolate
150 ml cold milk
120 grams soft unsalted butter
50 grams sugar
3 tablespoons + 30 grams shredded coconut

Beat the softened butter with the sugar, then add melted and cooled chocolate and combine.

Add the 3 tablespoons of coconut, mix well, then add, alternating, the ground cookies and cold milk, to get a soft, pliable (very sticky) batter.

Put the batter in the fridge for 30-45 minutes, then form little balls (I used an ice cream scoop and got 20) and roll them in the remaining coconut.

Leave them in the fridge to harden, and then serve.

COFFEE CAKE

2011-12-31T03:01:00.002+01:00

Potrebno je:
Za kolač:
200 gr brašna
300 ml mleka
100 ml slatke pavlake
100 gr smeđeg šećera
5 kašika ulja
2 kašike kakao praha
1 kašika Nescafe granula
1 kašičica praška za pecivo
1/2 kašičice sode bikarbone
Za glazuru:
150 ml slatke pavlake
100 gr mlečne čokolade

Za kolač, brašno prosejati s kakaom, praškom za pecivo i sodom bikarbonom, pa mu dodati šećer i granule kafe i dobro promešati žicom.

Mleko, slatku pavlaku i ulje dobro promešati, pa sjediniti sa suvim sastojcima.

Peći u kalupu 25x30 cm, u unapred zagrejanoj rerni, na 180˚C, 30ak minuta.

Za glazuru, zagrejati slatku pavlaku gotovo do vrenja, pa preliti preko usitnjene čokolade, promešati i prohladiti malo, pa preliti vruć kolač.

Služiti ohlađeno.

Svim posetiocima bloga želim sve najlepše u 2012. godini. :)

COFFEE CAKE
You will need:
For the cake:
200 grams flour
300 ml milk
100 ml heavy cream
100 gr light brown sugar
5 tablespoons oil
2 tablespoons cocoa powder
1 tablespoon Nescafe coffee granules
1 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze:
150 ml heavy cream
100 grams milk chocolate

For the cake, sift the flour with the cocoa powder, baking powder and baking soda, then add the sugar and coffee granules and whisk well.

Whisk the milk, heavy cream and oil together and combine well with the dry ingredients.

Bake (25x30 cm pan) in a preheated oven, at 180˚C, for about 30 minutes (do the toothpick test, to make sure it's done).

For the glaze, heat the heavy cream until almost boiling, then pour it over the chopped up chocolate.

Let it cool down a bit, then pour it over the warm cake.

Serve well chilled.

Have a happy New Year, everyone :)

FESTIVE WREATH

2011-12-28T01:35:00.000+01:00

Potrebno je:
Za testo:
420 gr mekog brašna
320 ml mlakog mleka
50 gr omekšalog maslaca
1 kašika žutog šećera
3 kašičice suvog kvasca
1 1/2 kašičica soli
1 1/2 kašičica mešavine začina za medenjake
Za fil:
50 gr omekšalog maslaca
45 gr brašna
2 kašike žutog šećera
1 kašičica vanile
60 gr grubo mrvljenih lešnika (ili badema)
100 gr suvog voća po izboru

Penasto umutiti maslac, šećer i mešavinu začina, dodati par kašika brašna, suvi kvasac i mleko, pa dobro sjediniti mikserom.
Polako dodavati brašno i mesiti rukom (ili mikserom za kukom za testo), dok se ne dobije mekano testo koje se ne lepi za ruke.
Prebaciti testo na pobrašnjenu površinu i nastaviti sa mešenjem još nekih 10ak minuta, pa ostaviti testo da raste 45 minuta (do sat vremena).
Za fil, penasto umutiti maslac, šećer i vanilu, a lešnike grubo naseckati (ili smrviti oklagijom).
Testo kratko premesiti, razviti u oblik pravougaonika, pa ravnomerno namazati umućenim maslacem.
Pomešati suvo grožđe i lešnike, pa ravnomerno naneti preko maslaca.

Uviti čvrsto u rolat, pa ga preseći po dužini, vodeći računa da krajevi ne budu presečeni.
Uviti testo (kao kada bi se cedila krpa), spojiti krajeve i ostaviti da raste još nekih sat vremena.
Pred samo pečenje, venac premazati mlekom (ili umućenim jajetom) i ubaciti u unapred zagrejanu rernu, na 200˚C i peći 20-30 minuta (moj se pekao tačno 22 minuta).
Ostaviti da se malo prohladi, pa glazirati po želji i služiti uz čaj ili mleko.
Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From The Oven challenge was to make a Festive wreath.
I couldn't find glacé cherries anywherem so I had to improvise with raisins and dried cranberries.
Also, I used hazelnuts instead of almonds. :)
The dough was great; soft, pliable and very aromatic - spices, combined with warm milk and vanilla gave it a truly great, very wintery vibe. :)
I had a bit of a problem with the twisting of the dough, but it wasn't all that bad, I managed to twist it and make a wreath. :)

FESTIVE WREATH
You will need:
For the dough:
420 grams standard plain flour (not bread flour)
320 ml lukewarm milk
50 grams softened butter
1 tablespoon sugar
3 teaspoons dried yeast
1 1/2 teaspoon salt
1 1/2 teaspoon ground mixed spice
For the filling:
50 grams softened butter
45 grams plain flour
2 tablespoons sugar
1 teaspoon vanilla extract
60 grams roughly crushed hazelnuts
100 grams dried fruit
For the dough, if you're making the dough in a bread maker then follow the instructions for the machine and add the ingredients in the order that they instruct you to.
If you're making the dough either by hand or in a stand mixer, start by beating together the softened butter and sugar (I used light brown sugar), along with the mixed spice.
Then add the dried yeast, a few tablespoons of flour and the milk and combine well.
Add the rest of the flour gradually and knead until you get a dough just firm enough to knead and not stick to your hands.
Turn the dough out on a floured surface and continue kneading by hand (or knead using a mixer), for about 7–10 minutes until the dough forms a soft ball that springs back when lightly pressed.
Turn the dough in a greased bowl, cover with clingfilm and leave to rise for about 45 minutes in a warm place.
Near the end of the proving time make the filling so that it's ready to use as soon as the dough has proved.
For the filling, beat together the softened butter, sugar, vanilla and flour to make a paste and then fold in the fruit and nuts.
Knead the dough for about a minute and then roll out in a large rectangle shape on a well floured surface. Spread the filling over the dough and then roll it up, starting from the longest side.
Using a sharp knife slice the roll in half lengthwise. Put the dough onto a baking sheet lined with non-stick baking parchment. Twist the two halves lightly together, cut sides out, and form into a ring. Pinch the ends together to seal the wreath.
Leave the wreath to prove again for about an hour or until the dough has doubled in size and then glaze with lightly beaten egg or milk.
Bake at 200˚C (gas mark 6) for 20 - 30 minutes or until lightly browned and cooked through (mine was exactly 22 minutes in the oven).
Once you've made the wreath you can drizzle it with vanilla or lemon icing, white chocolate, milk/dark chocolate or whatever glaze you like.
Decorate as desired and serve with tea or milk.

NANA ANINE KIFLICE SA SIROM

2011-11-30T12:45:00.000+01:00

Potrebno je:
500 gr brašna (realno se potroši oko 450 gr)
250 ml toplog mleka
175 gr margarina
80 ml ulja
20 gr svežeg kvasca
2 jaja
2 kašičice šećera
1 kašičica soli
250 gr sira
krupna morska so
kim

Prosejati brašno pa u posudu za mešenje staviti 400 gr brašna, kašičica soli i kašičica šećera.

Kvasac izmrviti u posudu i preliti sa 50 ml toplog mleka i jednom kašičicom šećera i ostaviti da se aktivira.

U brašno dodati ostatak toplog mleka, jedno žumance razmućeno sa uljem i kvasac, pa sjediniti varjačom.

Dobiće se premekana smesa, koja neće ličiti na testo, barem ne još uvek.

Uzeti malo brašna od onih preostalih 100 gr, varjačom pomeriti testo pa sipati brašno na slobodno mesto i opet varjačom, malo izmesiti testo.

Uzeti još malo brašna, pa podmetnuti ispod testa i rukom kratko izmesiti testo.

Čim pocne da se lepi, prekida se mešenje.

Treći put, čistom rukom uzeti malo brašna, podići testo drugom rukom, pa posuti dno posude delom brašna, spusti testo i posuti ostatak brašna odozgo i sa svih strana testa.

Pokriti čistom krpom i ostaviti da stoji oko 30-45 minuta, dok se testo ne udvostruči.

Naraslo testo izručiti ga na radnu površinu (bez dodavanja brašna), podeliti na osam jednakih loptica i kratko ih premesiti.

Svaki deo testa razvaljati na jednake veličine, pa četiri dela premazati tankim slojem margarina i poklopiti s druga četiri dela (takođe razvaljana).

Dobijena četiri dela testa razvaljati u krug, pa svaki podeliti na osam delova i filuje sirom umućenim s jednim jajetom.

Preostalo belance dobro umutiti viljuškom ili žicom za mućenje u čvrst sneg, obilno premazati svaku kiflicu, pa zatim posuti kimom ili solju.

Preostali margarin naseći na kockice i poređati ih po kiflicama.

Kiflice odmah peći u unapred zagrejanoj rerni, na 180˚C, 20ak minuta.

Original recepta se nalazi ovde, a isproban je u okviru ovog kruga kuVarijacija, mesečne igre za food blogere.

Žao mi je što nisam imala kim kada sam ih pravila, jer su sa kimom jednostavno izvrsne; ali su bile super i ovako :)

NANA ANINE KIFLICE SA SIROM
You will need:
500 grams all-purpose flour (in reality, you will use about 450 grams)
250 ml warm milk
175 grams margarine
80 ml vegetable oil
20 grams fresh yeast
2 eggs
2 teaspoons of sugar
1 teaspoon of salt
250 grams cottage cheese
sea salt, cumin, for sprinkling

In a large bowl, put about 400 grams of sifted flour, a teaspoon of salt and a teaspoon of sugar.

Crumble the fresh yeast in a small bowl (or a mug), pour 50 ml of warm milk and sprinkle one teaspoon of sugar and leave it to activate.

To the flour add the rest of the warm milk, one yolk (well blended with the oil), and the activated yeast and blend well with a wooden spoon.

You will get a very, very, very soft batter that will not resemble anything like dough, at least not yet.

Take a bit of those remaining 100 grams of flour, move the batter a bit with the wooden spoon, sprinkle the flour over and blend again.

Take a bit more of the flour, put it underneath the batter and knead the dough a bit with your hand.

As soon as it starts to stick to your hand, stop kneading.

Take more of the flour and sprinkle on top and all around the dough, cover the bowl with a clean tea towel and leave it to rise, about 30–45 minutes.

Put the risen dough on your work surface (only add a bit of flour if it starts to stick a lot), divide it into eight equal dough balls and knead them briefly.

Roll out each into a circle, about 6” wide, and then spread some of the margarine (about a tablespoon or two per each circle) on top of four circles.

Top those four with the remaining ones.

Now you have four dough sandwiches, so to speak.

Roll out those dough sandwiches into large circles, and then cut them into eight equal triangles.

For the filling, beat briefly the cheese with one whole egg.

Put a bit of a filling onto each triangle, roll them from the wider to the narrower side and put them on a baking sheet lined with baking paper.

Beat the remaining egg white until soft peeks form; then brush it evenly on every roll (kiflica) and sprinkle them with sea salt or cumin seeds.

Chop the rest of the margarine into little cubes and put a cube on each kiflica :)

Bake them immediately in a preheated oven, at 180˚C, about 20 minutes.

PANETTONE

2011-11-28T00:45:00.001+01:00

Potrebno je:
400 gr oštrog brašna
175 gr omekšalog maslaca
75 gr šećera
10 gr suvog kvasca (1 kesica)
3 kašike tople vode
2 velika jaja
1 narandža (samo korica)
1 limun (samo korica)
1/2 kašičice ekstrakta vanile
1/2 kašičice soli
80 gr suvog grožđa
60 gr sušene papaje i manga (30 gr papaje, 30 gr manga)
50 gr crne čokolade
40 gr maslaca

Količina testa koja se dobije u receptu je dovoljna za Panettone kalup visine 15 cm.

Pomešati 125 gr prosejanog brašna s kvascem i šećerom i napraviti udubljenje u sredini.

Jaja dobro umutiti sa vodom, pa sipati u brašno i žicom za mućenje ili mikserom dobro sjediniti masu.

Posuti malo brašna po površini mase, pokriti krpom i ostaviti na toplom mestu oko sat vremena, da masa naraste i postane penasta i puna mehurića.

Kada masa naraste, dodati omekšali maslac (u komadima) pa, mikserom ili žicom, umutiti dok se ne sjedini, pa uz postepeno dodavanje brašna, umesiti mekano testo.

Testo prebaciti na radnu površinu posutu brašnom pa nastaviti s mešenjem testa nekih 10ak minuta, dok testo ne postane glatko i prestane da se lepi za ruke.

Možda će biti potrebno i malo više od 400 gr brašna, ali ne mnogo više.

Pokriti posudu prozirnom folijom (ili krom) i ostaviti na sobnoj temperaturi dok se ne udvostruči (2 do 2,5 sata).

Bitno je da prostorija ne bude previše topla, jer će maslac u testu početi da se topi.

Nakon što se testo udvostručilo, premesiti ga lagano, pokriti ponovo i ostaviti još sat – sat i po, da ponovo naraste.

U međuvremenu uzeti suvo i kandirano voće i čokoladu i dobro promešati s jednom kašičicom brašna, kako se ne bi lepilo jedno za drugo.

Testo ponovo staviti na pobrašnjenu radnu površinu, premesiti blago, staviti voće i čokoladu na testo i mesiti dok se ne rasporedi ujednačeno po celom testu.

Oblikovati testo u valjak (ako koristite kalup za veknicu 30x10 cm) ili loptu (ako koristite pravi kalup za Panettone) i staviti ga u kalup obložen papirom za pečenje.

Raseći površinu testa jednom vertikalno i jednom horizontalno (ne previše duboko), pokriti prijanjajućom folijom i ostaviti da se ponovo udvostruči.

Premazati testo otopljenim maslacem, staviti komadić maslaca na sredinu reza i peći 10 minuta, u rerni zagrejanoj na 200˚C, izvaditi i premazati ponovo s malo maslaca, pa vratiti u rernu, smanjiti temperaturu na 180˚C i peći još 25–30 minuta (oko 40 minuta ako koristite kalup za Panettone).

Obavezno proveriti čačkalicom da li je Panettone pečen.

Ohladiti potpuno pre služenja.

Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month’s Fresh From The Oven challenge was to make Panettone.

I had Panettone earlier, but never made one myself, and I can tell you, it was quite a challenge. :)

Unfortunately, I didn’t manage to find a proper Panettone mould, or anything similar, so I had to bake it in a regular loaf tin.

My oven had something against me, apparently, so my Panettone was in a real danger of being scorched, but luckily, I saved it. :)

It was worth it, completely, as the bread is so flavourful and so tasty that it is a sheer pleasure of eating a slice with a cup of black coffee, hot and strong. :)

PANETTONE

(Based on involved version from "Great British Bake Off: How to Bake")

You will need:

400 grams strong white bread flour

175 grams softened unsalted butter

75 grams caster sugar

10 grams dried yeast

3 tablespoons lukewarm water

2 large free range eggs

1 orange (finely grated zest)

1 lemon (finely grated zest)

1/2 teaspoon vanilla extract

1/2 teaspoon salt

80 grams sultanas

60 grams candied papaya and mango (30 grams papaya, 30 grams mango)

50 grams dark chocolate chips

40 grams unsalted butter to finish

Makes enough to fill a 15cm tall cake tin or panettone mould. Bear this in mind if improvising with smaller round tins.

Mix 125 grams of the weighed flour with the yeast and sugar in a large mixing bowl or the bowl of an electric mixer and make a well in the centre. Mix the two whole eggs with the water and pour into the well.

Using your hands or a dough hook, mix the flour into the liquid to make a smooth thick batter.

Sprinkle a little of the remaining weighed flour over the top of the batter to prevent a skin forming and leave in a warm place for around an hour or until the batter is very bubbly.

Next, add the softened butter and work in with your fingers or the dough hook on a slow speed.

Beat until the butter is incorporated with no streaks.

Turn out the dough onto a floured surface and knead thoroughly by hand for ten minutes (or use the dough hook for 3–4 minutes) working in the remainder of the weighed flour to make a satiny soft, pliable, non-sticky dough.

Depending on the flour, you may not need it all or you may need a little more.

I needed about 2 tablespoons more.

Cover the bowl with cling film and leave to rise at room temperature until doubled in size (about 2 to 2.5 hours).

Do not leave in a very warm place as the butter will melt.

After about 2.5 hours, uncover the dough and punch down to deflate.

Cover and let it double in size again (1 to 1.5 hours).

Meanwhile combine the sultanas with the candied fruit and chocolate chips.

Stir in a teaspoon of flour to stop it clumping in the dough.

If you have a Panettone mould, great, if you don’t, bake it in a bread loaf tin (10 cm wide, 30 cm long), turns out great anyway.

Prepare the tin by lining with parchment paper.

Punch down the risen dough again and turn onto a floured surface; sprinkle the fruit and chocolate mixture on top and work into the dough gently until evenly distributed.

Shape the dough into a log (or a ball, if using a proper Panettone mould) and gently drop into the prepared tin.

Cut a cross into the top and lay a sheet of clingfilm loosely over the top of the tin and leave for another hour or so until doubled in size again.

Towards the end of the rising time, preheat the oven to 200˚C.

When ready to bake, melt 15 grams of the butter for finishing and brush it over the risen dough.

Put a knob of butter in the centre of the cross.

Bake for 10 minutes or until just starting to colour, then brush again with melted butter.

Reduce the temperature to 180˚C and bake for a further 25-30 minutes (about 40 minutes, if using a Panettone mould) until a good golden brown and a skewer inserted to the centre comes out clean.

Remove from the oven and place the tin on a wire rack.

Allow to cool for a few minutes before teasing it out of the tin.

Cool completely before slicing.

BUTTERMILK FANTAILS

2011-11-15T16:34:00.001+01:00

Potrebno je:
370 - 380 gr brašna
180 ml mlaćenice ili jogurta
115 gr maslaca
4 kašike tople vode
2 kašičice suvog kvasca
2 kašičice meda ili šećera
1 1/2 kašičice soli
Mlaćenica je tečnost koja se izdvoji tokom pravljenja maslaca.
U domaćoj varijanti se može napraviti tako što se u šolju od 250 ml sipa kašika soka od limuna, a zatim se do vrha napuni mlekom.
Ostavi se 10ak min da odstoji i koristi.

Kvasac pomešati sa šećerom i vodom i ostaviti da nadođe.
Maslac istopiti i ostaviti da se prohladi, pa odvojiti 2 kašike za premazivanje testa.
Kada se kvasac aktivirao i maslac prohladio, u kvasac dodati 2/3 količine brašna, so, mlaćenicu/jogurt i maslac.
Dobro sjediniti sastojke i, uz postepeno dodavanje ostatka brašna, zamesiti mekano testo.
Ostaviti testo da raste sat i po do dva sata.
Nadošlo testo podeliti na dva dela.
Prvi deo razvući oklagijom i namazati istopljenim maslacem, pa iseći na 6 jednakih traka.
Trake ređati jednu na drugu, sa namazanom stranom na gore.
Traku iseći na 6 jednakih delova.
Okrenuti na užu stranu i ređati u pleh za muffins (prethodno podmazan maslacem).
Prstima malo razdvojiti listiće ka spolja, kao lepezu.
Ponoviti i sa drugom polovinom testa.
Ostaviti lepezice da rastu još sat vremena.
Peći u unapred zagrejanoj rerni, na 180°C, oko 20-25 min.
Original recepta je ovde, a isproban je u okviru ovog kruga FBI rukavica, dvomesečne igre za food blogere.

BUTTERMILK FANTAILS
370 - 380 grams all-purpose flour
180 ml well-shaken buttermilk or plain yogurt
115 grams + 2 tablespoons butter, melted, divided
4 tablespoons warm water
2 teaspoons active dry yeast
2 teaspoons mild honey or sugar
1 1/2 teaspoons salt
Stir together yeast, water and honey (or sugar) in a large bowl and let stand until foamy, about 5 minutes.
Add flour, salt, buttermilk and 6 tablespoons of melted butter to the yeast mixture and stir with a wooden spoon until a soft dough forms.
Turn the dough onto a well-floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
Form the dough into a ball and place in an oiled bowl, turning to coat.
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 90-120 minutes.
After the dough has risen, punch it down and then halve it.
Keep one half covered with plastic wrap and roll out the other half of the dough on a lightly floured surface into a 12-inch square.
Brush the dough with melted butter and then cut into 6 equal strips.
Stack the strips, buttered sides up, and then cut the stack into 6 equal pieces.
Turn each piece on its side and put into a muffin cup.
Repeat the process with the other half of the dough to yield a total of 12 rolls.
Separate the outer layers of each roll to fan outward.
Cover the rolls with a kitchen towel and let them rise in a draft-free place until doubled (the dough should fill the muffin cups), about an hour.
Bake the rolls, in a preheated oven, at 180˚C until they are golden brown, 20 to 25 minutes.

CINNAMON ROLLS

2011-10-28T01:11:00.000+02:00

Potrebno je:
Za testo:
400 gr oštrog brašna
200 gr mekog brašna
250 ml mlakog mleka
50 gr maslaca (otopljenog)
15 gr suvog kvasca
2 žumanceta
1 kašika smeđeg šećera
1/2 kašičice soli
Za fil:
100 gr omekšalog maslaca
50 gr smeđeg šećera
2 kašičice cimeta
šaka suvog grožđa (nije obavezno)
Za preliv (nije obavezno):
250 gr šećera u prahu
1 kašika otopljenog maslaca
1/2 kašičice ekstrakta vanile
1/4 kašičice cimeta
vode po potrebi

Pomešati kvasac, mleko i kašiku šećera, ostaviti 10ak minuta da se aktivira, pa zatim dodati žumanca i otopljeni maslac.

Umesiti glatko testo i nastaviti sa mešenjem nekih 5-10 minuta, na pobrašnjenoj površini.

Ostaviti testo da se udvostruči (sat do dva), pa ga razvaljati u pravougaoni oblik.

Premazati testo omekšalim maslacem, pa posuti mešavinom šećera i cimeta (i suvim grožđem, ako ga koristite).

Zarolati počevši od duže strane, pa seći na 5 cm široke parčiće i ređati ih u kalup sa odvojivim ivicama (26 cm ili veći).

Ostaviti ih da narastaju 30ak minuta.

Rernu zagrejati na 200C, pa peći prvih 10 minuta bez folije, zatim 15 minta sa folijom odozgo i, na kraju, 5 minuta bez folije, da se lepo zapeku.

Izvaditi iz rerne, odmah skinuti kalup i preliti prelivom (ako ga koristite).

Recept je isproban u okviru septembarskog kruga Fresh From The Oven, internacionalne igre za food blogere.

This month's Fresh From The Oven challenge was to make Cinnamon rolls.

I thought about making these a long time ago, but I didn't go through with the plan, because I don't particularly like cinnamon.

Or, at least, I thought so.

In this combination, cinnamon is great.

I just used a smaller amount of butter and added one teaspoon of cinnamon more and they were very delicious.

Again, I didn't use any icing, because I really don't like icings, but they were great anyway.

I'm glad I tried this recipe :)

CINNAMON ROLLS
You will need:
For the dough:
400 grams strong white bread flour
200 grams plain flour
250 ml lukewarm milk
50 grams butter (melted)
2 sachets of instant yeast (about 15 grams)
2 egg yolks
1 tablespoon sugar
1/2 teaspoon salt
For the filling:
100 grams very soft butter
50 grams brown sugar
2 teaspoons cinnamon
A handful of sultanas (optional)
For the icing (optional):
250 grams of icing sugar
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
water to mix

Mix the yeast, warm milk and tablespoon of sugar.

Leave it for about 10 minutes to froth, and then add the melted butter and egg yolks.

Mix this into the flours, with the salt.

Knead for 5-10 minutes on a floured surface, or in your food mixer with a dough hook for 5 minutes.

Put it in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)

Knock down and flatten out until it's about the size of a large baking tray.

Slather with butter, sprinkle with the mix of brown sugar and cinnamon and the sultanas (if using), and roll the dough up so you have a long roll.

Slice into 5 centimetre slices and place in a deep cake tin (26 cm or larger).

Allow to rise for another 30 minutes.

Tuck in any sultanas so they don't burn.

Bake at 200˚C for 10 minutes.

Cover loosely with foil and bake for another 15 minutes or so.

Take off the foil and bake for another 5 minutes.

Remove from the oven, tip out straight away, top with the warm buttery icing (if using) and leave to cool.

PLUM JAM

2011-10-13T15:27:00.000+02:00

Potrebno je:
1 kg šljiva
250 gr šećera
100 ml vode
60 gr crne čokolade

Šljive očistiti, povaditi koštice i staviti zajedno sa 100 ml vode u šerpu sa dubljim dnom, pustiti da provri (na umerenoj temperaturi), pa kuvati 25 minuta uz povremeno mešanje.

Dodati šećer, promešati da se šećer otopi, pojačati temperaturu, pa kuvati još 30 minuta (od momenta vrenja), uz često mešanje.

Dodati usitnjenu čokoladu, dobro promešati i kuvati još 5 minuta, trebalo bi da ostaje trag za varjačom.

Sipati u sterilisane tegle i ostaviti da se hladi.

PLUM JAM
You will need:
1 kilogram ripe plums
250 grams sugar
100 ml water
60 grams dark chocolate
Wash the plums and remove the pits, then put them into a heavy-based saucepan, add 100 ml of water and bring to a boil (on medium heat).
Simmer for 25 minutes, stirring often (they tend to stick to the pan).
After 25 minutes, add the sugar, stir until dissolved, raise the heat, bring to a boil and simmer for another 30 minutes, stirring quite often.
Add the chopped up chocolate, stir well and cook for another 5 minutes.
The jam should be very thick.
Remove from the heat, pour into sterilised jars and seal.

GRAPE JAM

2011-10-02T18:23:00.003+02:00

Potrebno je:
900 gr crnog grožđa
250 gr šećera
1 limun (sok celog limuna)

Oprati grožđe i izmiksati ga u blenderu, pa procediti da se odstrane semenke.

Staviti na srednju vatru, pa kuvati nekih 20ak minuta od momenta vrenja.

Nakon tog vremena, dodati šećer, promešati dobro da se šećer rastvori, pustiti ponovo da provri, pa kuvati još 20 minuta.

Dodati limunov sok i kuvati još 5 minuta, skidajući penu koja se skuplja na vrhu.

Testirati gustinu džema stavljanjem malo džema na hladan tanjir ili testirati termometrom (trebalo bi da dostigne 105˚C).

Kada je dobio željenu gustinu, skinuti s vatre, ukloniti penu ako je ima i ostaviti 10ak minuta, pa sipati u sterilisane tegle i zatvoriti.

GRAPE JAM
You will need:
900 grams black grapes
250 grams sugar
1 lemon (juice only)

Wash the grapes, then puree them in a blender.

Drain the pureed grapes well, and then discard the pips and the grape skins.

Put the drained fruit puree into a large heavy-based saucepan, on medium heat, bring to a boil and simmer for about 20 minutes.

Add the sugar and mix well to dissolve it, bring to a boil again, and simmer for another 20 minutes.

Then add the lemon juice and cook for about 5 minutes, skimming the foam off as you cook.

Test for setting point by spooning a little bit of jam onto a chilled plate.

After a minute, push your finger through the jam on the plate and if the surface wrinkles, it’s ready; if it doesn’t, keep cooking for 2-minute intervals, testing in between.

(Or if you have a sugar thermometer it should reach 105˚C.)

When it’s done, remove from heat, skim off any foam that’s left, leave it to set for about 10 minutes, then pour into sterilised jars and seal well.

FOUGASSE

2011-09-28T00:24:00.000+02:00

Potrebno je:
500 gr oštrog brašna
350 ml vode
1/2 kesice suvog kvasca (5 gr)
1 kašičica morske soli

Kvasac umešajte u brašno, pa tome dodajte ostale sastojke.
Mesiti nekoliko minuta, dok testo ne počne da se formira.
Prebaciti testo na blago pobrašnjenu radnu površinu i nastaviti sa mešenjem sve dok testo ne postane glatko i prestane da se lepi za ruke.
Oblikovati kuglu od testa, pokriti čistom krpom i ostaviti da odmara minimum sat vremena.
Testo prebaciti ponovo na blago pobrašnjenu površinu pa ga razvući u oblik kvadrata.
Posuti površinu testa brašnom, pa ostaviti da testo odmara nekih 5 minuta.
Podeliti testo na dva pravougaona oblika, pa svaki od pravougaonika na po tri trougla.
Zaseći svaki trougao po sredini, ali ne do kraja, a zatim i po tri mala reza na stranama.
Prstima proširiti rezove na stranama i četkicom skinuti višak brašna sa testa.
Zagrejati rernu na 220˚C sa plehom unutra.
Preneti testo lagano na pleh (obložen papirom za pečenje).
Peći 10-12 minuta, da testo lepo porumeni.
Kao varijacija, u testo se mogu dodati masline, sitno seckane pečene paprike ili komadići crnog luka, kao i ruzmarin ili majčina dušica.
Recept je isproban u okviru septembarskog kruga Fresh From The Oven, internacionalne igre za food blogere.

This month's Fresh From The Oven challenge was to make Fougasse bread.
I have never tried making it before, so it was very exciting to try and make it.
The dough is good, very tasty and simple to make.
The shape of the bread, however, was a bit of a challenge, but I managed to master it.
Took me three times, though :)

FOUGASSE
You will need:
500 grams strong bread flour
350 ml water
5 gr dry yeast
1 tsp sea salt
Mix in the yeast into the flour, and then add the remaining ingredients and the water.
Mix for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface and continue to mix the ingredients by stretching out the dough and folding it over onto itself.
Keep working the dough until it comes cleanly away from the work surface and is not sticky.
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a mixing bowl and cover with a tea towel.
Rest the dough for a minimum of one hour.
Turn out gently onto a well-floured surface and carefully spread it out to cover a square of your work surface.
Generously flour the top of the dough, cover with a clean tea towel and rest for 5 minutes.
Using a plastic scraper (or a thin wooden spatula), divide the dough into two oblongs then cut each piece again into three roughly triangular strips.
Make a cut all the way down the centre of each dough triangle, without completely cutting through the dough, then make 3 deep slashes on either side of the central cut, cutting all the way down, and then gently open out the holes with your fingers and shake off the excess flour.
Preheat oven to its highest level with your baking tray inside.
Lift the dough onto a lightly floured baking tray and slide onto the hot tray in your oven.
Bake for 10 to 12 minutes until golden brown.
Before leaving the dough to rest, you can add halved olives, roasted peppers or onions or press rosemary or thyme leaves into each one before baking.

KIFLICE

2011-09-15T00:40:00.001+02:00

Potrebno je:
450 gr belog brašna
350 gr Graham brašna
500-550 ml jogurta (sobne temperature)
200 ml mleka
60 gr maslaca
3 kašičice suvog kvasca
1 kašičica soli
1 belance
susam

Mleko zagrejati da bude toplo, pa umešati kvasac i ostaviti da se aktivira.

U dubljoj posudi, prosejati brašna sa solju, pa dodati nadošli kvasac, maslac i jogurt pa umesiti glatko testo.

Jogurt dodavati polako, ne sve odjednom, kako bi se dobilo mekano testo koje se ne lepi za ruke (možda će biti potrebno još 50ak gr brašna).

Posudu sa testom pokriti i ostaviti sat vremena da testo naraste.

Nakon sat vremena, lagano premesiti testo, pa ga ostaviti još 30ak minuta da ponovo naraste.

Premesiti testo pa podeliti na četiri jednaka dela.

Loptice testa rastanjiti na radnoj površini posutoj brašnom, pa oklagijom razvući na debljinu od par milimetara.

Krug raseći na 8 trouglova i uvijati od šireg ka užem kraju, formirajući kiflice.

Belance umutiti viljuškom blago, te premazati svaku kiflicu, posuti susamom i ostaviti da odmaraju nekih 15ak minuta, dok se rerna greje.

Kiflice peći u rerni zagrejanoj na 200˚C oko 15-18 minuta.

Služiti toplo.

KIFLICE
You will need:
450 grams plain white flour
350 grams Graham flour
500-550 ml yogurt (room temperature)
200 ml milk
60 grams of butter
3 teaspoons instant dried yeast
1 teaspoon of salt
1 egg white
sesame seeds

Heat the milk until lukewarm, then add the yeast, mix well, and leave it to activate.

In a large bowl, sift the flours with the salt, then add the activated yeast, butter and yogurt and form a soft dough.

Add the yogurt slowly, not all at once, until you get a soft, pliable dough that does not stick to your hands.

Maybe you'll need additional 50 grams of flour to get that dough consistency.

Cover the bowl and leave the dough to rest for about an hour, until doubled in size.

After an hour, knead the dough lightly, then return to the bowl and leave for 30 minutes more.

After that, knead again lightly, then divide the dough into four equal pieces.

Flatten the dough balls with a rolling pin; roll out into a circle, then cut each circle into eight triangles.

Form kiflice (roll each triangle starting at the wider side), brush them with beaten egg white, sprinkle with sesame seeds and leave for about 15 minutes more, until the oven heats up.

Bake them in a preheated oven, at 200˚C, for about 15-18 minutes.

Serve warm.

PLUM ICE CREAM

2011-09-02T18:41:00.001+02:00

Potrebno je:
400 gr šljiva
250 ml slatke pavlake
150 gr šećera
4 žumanceta

Šljive naseći na sitnije komade, pa ih pomešati s 100 gr šećera i 250 ml vode i pustiti da provri, na srednjoj temperaturi.

Kuvati ih nekih 10-15 minuta, dok šljive ne postanu potpuno mekane.

Dobro procediti kuvano voće, da se dobije što više soka i pirea.

Ostaviti da se ohladi nekih 10ak minuta i da se zgusne malo.

Žumanca umutiti s ostatkom šećera dok ne postanu svetla, pa ih kuvati par minuta na pari.

Kada su dobro zagrejana, skloniti ih s pare, pa nastaviti s mućenjem mikserom dok se ne dobije jako gust krem (još nekih 5 minuta).

Ostaviti krem da se malo ohladi, pa ga umešati lagano u pire od šljiva.

Slatku pavlaku umutiti blago, pa umešati u prethodnu masu.

Masu ohladiti dobro u frižideru, a zatim zamrznuti u mašini za sladoled.

Ovaj recept šaljem Snježi kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere koju je pokrenula monsoon.

PLUM ICE CREAM
You will need:
400 grams plums
250 ml double cream
150 grams sugar
4 egg yolks
Put the plums, 100 grams of sugar and 250 ml water in a heavy bottom pan.
Bring to a boil, cover and simmer for about 10-15 minutes until the plums are really tender.
Press the fruit through a sieve.
Chill the purée for about 10 minutes and let it thicken up a bit.
Beat the egg yolks and the remaining sugar until pale and thick, and then stand the bowl over a saucepan of gently simmering water.
Whisk vigorously until the mixture has warmed through.
Remove it from heat, and then continue beating on high speed until it becomes very thick.
Chill this mixture a bit, too.
Whip the heavy cream with until it barely holds its shape.
Add the egg yolk cream to the plum purée, and whisk lightly together; then fold in the whipped cream.
Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker.

COURGETTE CLUSTER BREAD

2011-08-28T02:03:00.001+02:00

Potrebno je:
675 gr oštrog brašna
450 gr tikvica, grubo rendanih
200 ml mlake vode (+ 200 ml)
14 gr suvog kvasca
3 kašike rendanog Parmezana
2 kašike maslinovog ulja

Tikvicama izvaditi središnji deo, pa ih posoliti i ostaviti da se ocede dobro, nekih 30ak minuta.

Nakon toga ih oprati pod mlazom vode i prosušiti, te grublje narendati.

U nekih 90-100 ml vode razmutiti kvasac i ostaviti ga da se aktivira, pa ga dodati u brašno, zajedno sa rendanim Parmezanom, sveže mlevenim crnim biberom, solju i tikvicama.

Lagano uliti i ulje, te uz dodavanje ostatka vode po potrebi, zamesiti testo koje se ne lepi za ruke.

Testo prebaciti na blago pobrašnjenu površinu i mesiti dok ne postane elastično i glatko.

Blago nauljiti činiju, staviti testo, pokriti streč folijom ili krpom i ostaviti ga barem sat vremena da raste, tj. dok se ne udvostruči.

Kada naraste, premesiti ga, pa podeliti na osam jednakih delova.

Poređati osam loptica u pleh obložen papirom za pečenje, premazati ih mlekom i posuti susamom, pa ih ostaviti nekih 30ak minuta, da još malo narastu.

Peći u unapred zagrejanoj rerni, na 200˚C, nekih 25 minuta.

Recept je isproban u okviru avgustovskog kruga Fresh From The Oven, internacionalne igre za food blogere.

For the August round of Fresh From The Oven, Sally chose Courgette Cluster Bread.

I have made courgette muffins before, but never bread, so I was really excited to try out the recipe and see how the bread turns out.

The addition of Parmesan is an excellent touch :)

As Sally said, the bread is light, very fluffy and fresh even the next day.

Do try it, if you haven’t already :)

COURGETTE CLUSTER BREAD
You will need:
675 grams strong white bread flour
450 grams courgettes, grated coarsely
200 ml tepid water (+ 200 ml)
3 tablespoons Parmesan, grated
2 sachets of easy-blend/fast-action yeast (14 grams instant dried yeast)
2 tablespoons olive oil
salt and freshly ground black pepper
milk, to glaze
sesame seeds, to sprinkle

Place the courgettes in a colander and sprinkle lightly with salt.

Allow the juices to drain for about half-an-hour, then rinse well in cold water and pat dry.

If using instant yeast, whisk it into 90 ml of the tepid water until frothy and dissolved.

Mix the flour, yeast, Parmesan, 1/2 teaspoon of salt and some black pepper together in a bowl, then stir in the olive oil and courgettes.

Add water as needed until the mixture comes together as a firm, soft dough.

Turn the dough onto a lightly floured board or work surface and knead until smooth and elastic.

Lightly oil a bowl and put the dough into rise, covered with cling film or a cloth, for about one hour or until doubled in size.

Knock back the dough in the bowl (punch the air out of it), and then turn out onto a lightly floured work surface.

Knead again briefly until smooth.

Divide the dough into eight equal pieces and roll to shape into even balls.

Lightly grease and line the base of a 23 cm cake tin with baking parchment.

Place one ball of dough in the middle and all the others around it.

Brush the tops of rolls with milk and sprinkle over some sesame seeds.

Cover again with oiled cling film or a cloth and leave to prove until doubled in size and the balls touch each other (about 30 minutes).

Put into a preheated oven at 200˚C for about 25 minutes until golden brown.

CHOCOLATE-ESPRESSO ICE CREAM

2011-08-15T14:47:00.000+02:00

Potrebno je:
250 ml punomasnog mleka
250 ml slatke pavlake
80 gr zrna espressa
60 gr šećera
50 gr Milka Noisette čokolade (ili mlečne čokolade po vašem izboru)
4 žumanceta
1/2 kašičice vanile
prstohvat soli

Zagrejati mleko, šećer, zrna kafe, so i 120 ml slatke pavlake gotovo do vrenja, ali paziti da ne provri.

Skloniti sa vatre, poklopiti posudu i ostaviti nekih sat vremena.

Ostatak slatke pavlake uliti u veliku metalnu posudu i držati u većoj posudi napunjenoj ledom ili u frižideru.

Zagrejati ponovo mešavinu mleka i kafe, na isti način, gotovo do vrenja.

U posebnoj posudi umuiti žumanca žicom, pa lagano uliti mešavinu sa kafom, mešajući konstantno.

Promešati dobro, pa čitavu masu uliti nazad u posudu za kuvanje i vratiti na vatru.

Kuvati na srednjoj vatri, uz često mešanje, dok se mešavina ne zgusne.

Procediti masu, dodati čokoladu, dobro promešati i ostaviti da se malo prohladi, pa umešati u slatku pavlaku.

Umešati vanilu i ostaviti da se prohladi, uz povremeno mešanje.

Ostaviti da se ohladi potpuno u frižideru, a zatim zamrznuti u mašini za sladoled.

CHOCOLATE-ESPRESSO ICE CREAM
You will need:
250 ml whole milk
250 ml heavy cream
80 gr whole espresso beans
60 gr sugar
50 gr Milka Noisette chocolate (or milk chocolate of your preference)
4 egg yolks
1/2 teaspoon vanilla extract
pinch of salt

Heat the milk, sugar, espresso beans, salt and 120 ml of the cream until quite warm and steamy, but not boiling.

Once the mixture is warm, remove from the heat, cover and let it steep at room temperature for 1 hour.

Pour the remaining cream into a large metal bowl, set on ice.

Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (again, not boiling).

In a separate bowl, whisk the egg yolks, then slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly.

Scrape the warmed egg yolks mixture back into the saucepan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through a fine mesh strainer, add chocolate, mix until melted, let it chill for a bit, then stir it into the cream.

Mix in the vanilla and stir until cool.

Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker.

CHEESECAKE ICE CREAM

2011-08-09T15:05:00.000+02:00

Potrebno je:
200 gr Ella sira
120 gr smrznutih kupina
50 ml slatke pavlake
3 kašike meda

Propulsirati par puta smrznuto voće u blenderu (ne odmrzavati), ali ne smrviti ga potpuno, pa vratiti u zamrzivač.

Dobro umutiti sir sa medom, pa umešati voće i dobro umutiti ponovo.

Na samom kraju umešati lagano slatku pavlaku umućenu u čvrst šlag.

Ostaviti u zamrzivaču da se dobro ohladi i stegne, pa služiti uz preliv po želji.
(Ja sam formirala kugle sladoleda dok je sladoled još bio mekan i zamrzla ih individualno, zbog bržeg služenja.)

CHEESECAKE ICE CREAM
You will need:
200 grams Ricotta cheese
120 grams frozen blackberries
50 ml heavy whipping cream
3 tablespoons honey

Put the frozen fruit in a blender (do not thaw it) and pulse a few times, but don’t puree it.

Return the mixture in the freezer.

Beat the cheese with honey until well combined and then tip in the fruit and beat until well combined.

In the end, whip the cream until stiff peaks form, then fold it in gently.

Put the ice cream mixture in the freezer until well chilled and serve with a topping of your choice.
(I formed individual scoops while the ice cream was still soft and froze them separately, for serving convenience.)

BLACKBERRY JAM

2011-08-04T12:52:00.000+02:00

Potrebno je:
900 gr kupina
900 gr šećera
1 1/2 kašika svežeg limunovog soka
malo parče maslaca

Staviti voće u šerpu sa debljim dnom, dodati 50 ml vode i limunov sok pa pustiti da proključa na srednje jakoj temperaturi.

Kada proključa, smanjiti temperaturu i kuvati 20ak minuta, da voće omekša.

Ubaciti šećer i mešati lagano sve dok voće ne upije sav šećer.

Dovesti do ključanja, pa pustiti da ključa 20ak minuta, skidajući penu koja se skuplja na vrhu; ali ne mešati.

Testirati gustinu džema nakon tih 20ak minuta stavljanjem malo džema na hladan tanjir ili testirati termometrom (trebalo bi da dostigne 105˚C).

Kada je dostigao dovoljnu gustinu, skinuti s vatre, ukloniti penu ako je ima i preći po površini džema maslacem.

Ostaviti 15ak minuta, pa sipati u sterilisane tegle i zatvoriti.

BLACKBERRY JAM
You will need:
900 grams blackberries
900 grams sugar
1 1/2 tablespoon fresh lemon juice
knob of butter

Put the fruit into a large heavy-based saucepan, add 50 ml of water and the lemon juice and bring to a boil.

Lower the heat and simmer for 20 minutes until the fruit softens.

Put in the sugar and gently stir over a very low heat until the sugar has completely dissolved.

Raise the heat, bring to a rolling boil, and then boil for about 20 minutes, skimming off the foam as you go, but don’t stir the jam.

Test for setting point by spooning a little bit of jam onto a chilled plate.

After a minute, push your finger through the jam on the plate and if the surface wrinkles, it’s ready; if it doesn’t, keep cooking for 2-minute intervals, testing in between.

(Or if you have a sugar thermometer it should reach 105˚C.)

Remove from the heat, skim off any excess foam and rub a knob of butter across the surface.

Leave for about 15 minutes, then pour into sterilised jars and seal.

PIADINA

2011-07-28T00:19:00.000+02:00

Potrebno je:
500 gr brašna
1 kašičica sode bikarbone
1/2 kašičice soli (ili usitnjene morske soli)
100 ml maslinovog ulja (ili 100 gr masti)
200 ml tople vode

Prosejati brašno i sodu bikarbonu par puta, zatim ubaciti so i uliti maslinovo ulje (ili ubaciti mast, ako nju koristite).

Lagano ulivati toplu vodu mešajući prstima dok se ne dobije mekano testo.

Testo prebaciti na lagano pobrašnjenu radnu površinu i mesiti testo dok ne postaje sjajno i elastično (oko 5-10 minuta).

Podeliti testo na osam loptica, rasporediti ih i prekriti nauljenom prozirnom folijom i ostaviti ih da odmore 30ak minuta.

Zagrevati tiganj na visokoj temperaturi nekih 5 minuta.

Na dobro pobrašnjenoj površini razviti svaku lopticu na 2-3 mm debiljine, izbockati površinu viljuškom i peći na zagrejanom tiganju oko 2 minuta sa svake strane.

Pokriti ih krpom dok se pravi fil.

Kao fil se može iskoristiti jako mnogo stvari, a moj izbor ovog puta bio je začinjeni mladi sir.

Staviti jednu Piadinu na tanjir, ravnomerno naneti fil, pa pokriti drugom Piadinom, podeliti na četvrtine i služiti.

Može se služiti toplo ili hladno.

Recept je isproban u okviru ovog kruga internacionalne igre za food blogere, Fresh From The Oven.

This month’s Fresh From The Oven challenge was to make Piadina, a thin Italian flatbread.

In Serbia, we have a similar type of flatbread, called pitara, but made with plain flour, a bit of yeast or baking powder and water. :)

Piadina is very delicious, especially with cottage cheese or sautéed veal and onions.

PIADINA
You will need:
500 grams plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon finely ground sea salt
100 ml olive oil or 100 grams lard
200 ml warm water

Place the flour, bicarbonate of soda, salt and olive oil (or lard, if using) in a large bowl.

Gradually add the water stirring with loose fingers until the mix comes together to form a soft dough.

Turn out on to a lightly floured surface and knead until the dough becomes smooth and shiny (about 5-10 min).

Divide into 8 equal balls, loosely cover with lightly oiled cling film and allow the dough to rest for about 30 minutes.

Heat a non stick cast iron skillet over a high heat for 5 min.

On a well floured surface flatten each ball and roll out into a disc 2-3 mm thick, prick all over with a fork.

Place a disc of dough flat in the centre of the pan and press down gently.

Cook for 2 minutes or until the dough is crisp and brown spots begin to appear, then flip and repeat on the other side.

Cook the Piadina one at a time until all the dough is used.

Cover with a clean t-towel to prevent them drying out whilst you prepare your desired filling.

Alex gave a couple of great vegetarian suggestions you can use:

wilted spinach with nutmeg, garlic and ricotta
potato, pecorino and rosemary
cherry tomatoes, mozzarella and basil
taleggio, porcini and thyme

I used cottage cheese and spices.

Whichever filling you choose to use, place one Piadina on the bottom, cover evenly with filling and top with another.

If you like your fillings cold, cut into wedges and serve.

Alternatively heat through in the oven or a sandwich press and serve hot.

TRIPLE CHOCOLATE MUFFINS

2011-07-18T14:38:00.003+02:00

Potrebno je:
2 jaja
200 gr crne čokolade
75 ml jogurta (5 kašika)
50 ml ulja (3 kašike)
50 gr šećera
50 gr brašna
3 ravne kašike kakao praha
1,5 kašičica za pecivo

Jaja i šećer penasto umutiti, pa lagano uliti ulje i jogurt i mutiti još malo.

Polovinu količine čokolade otopiti na pari, prohladiti malo i uliti lagano, uz stalno miksanje, u masu od jaja i šećera.

Brašno prosejati sa kakaom i praškom za pecivo, pa lagano umešati u prethodnu masu.

Ostatak čokolade naseckati na sitne kocke, pa umešati u muffin masu (a može se koristiti i mlečna ili bela čokolada za punjenje).

Podeliti u 12 korpica za muffins i peći, u unapred zagrejanoj rerni, na 190˚C, nekih 15ak min (uz obavezan test čačkalicom).

TRIPLE CHOCOLATE MUFFINS
You will need:
2 eggs
200 grams dark chocolate (or chocolate chips)
5 tablespoons of plain yogurt
3 tablespoons of oil
50 grams sugar
50 grams flour
3 tablespoons of cocoa powder
1,5 teaspoon baking powder

Beat the eggs and sugar until thick and pale, then slowly drizzle in the oil and yogurt and beat a bit more.

Melt one half of the dark chocolate in a double boiler, leave it to cool down a bit, then slowly pour it in the egg batter while mixing with an electric mixer.

Sift the flour with the cocoa powder and baking powder, than fold it in the egg and chocolate batter.

Finally, fold in the rest of the chopped up chocolate (or chocolate chips).
You can use milk chocolate or white chocolate for the filling, if you like.

Divide evenly between 12 muffin cases and bake, in a preheated oven on 190˚C, for about 15 minutes or so (use a toothpick to check for doneness).

PAVLOVA

2011-07-12T22:38:00.000+02:00

Potrebno je:
5 belanaca
250 gr šećera
200 ml slatke pavlake
200 gr kivija
1 kašičica smrvljenih Nescafé granula
1 kašičica jabukovog sirćeta
prstohvat soli

Belanca mutiti električnim mikserom sa solju i sirćetom dok se ne dobije mekani sneg, pa dodavati kašiku po kašiku (i mutiti po 15ak sekundi između dodavanja svake kašike) šećera dok se ne dobije jako gust šne.

Takođe u toku mućenja dodati i mrvljene granule kafe.

Rasporediti umućeni šne na pleh obložen pek papirom u oblik kruga prečnika 18-20 cm.

Peći u unapred zagrejanoj rerni na 130°C oko 60 min, pa ugasiti rernu i ostaviti koru u rerni još nekih 15ak minuta unutra.

Izvaditi iz rerne i ostaviti koru da se ohladi u potpunosti.

Hladnu koru postaviti na stalak ili tacnu za posluživanje, na nju naneti umućenu slatku pavlaku i preko pavlake rasporediti kivi.

Služiti dobro ohlađeno.

Moja Pavlova je malena, od 3 belanceta i 150 gr šećera.

PAVLOVA
You will need:
5 large egg whites
250 grams sugar
200 ml heavy whipping cream
200 grams kiwi fruit
1 teaspoon of crushed Nescafé coffee granules
1 teaspoon white vinegar
pinch of salt

Beat the egg whites with a pinch of salt and vinegar on medium speed until they hold soft peaks.

Start adding the sugar, a tablespoon at a time (beating about 15 seconds after each one), and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.

While beating the egg whites, add the crushed coffee granules.

Spread the meringue inside a circle (about 18-20 cm in diameter) on the parchment paper.

Bake for about 60 minutes in a preheated oven on 130°C, then turn off the oven and leave the cake inside for about 15 minutes more.

Take the cake out and let it cool completely.

Just before serving whip the cream until soft peaks form and mound it into the centre of the meringue.

Arrange the fruit and serve chilled.

My Pavlova was small, made with 3 egg whites and 150 grams of sugar.

SANDWICH BREAD LOAF

2011-06-28T16:25:00.000+02:00

Potrebno je:
250 gr oštrog brašna
250 gr mekog brašna
350 ml mlakog mleka
20 gr golden syrup-a ili meda
25 gr maslaca (otopljenog)
10 gr svežeg kvasca
10 gr morske soli

Umešati golden syrup (ili med) i otopljen maslac u toplo mleko i mešati dok se u potpunosti ne otopi.

Kvasac izmrviti, pa preliti mešavinom mleka, meda i maslaca i opet dobro promešati, da se sve sjedini.

Umešati ostale sastojke i umesiti glatko testo.

Pokriti posudu prozirnom folijom i ostaviti da stoji nekih 5 minuta.

Testo prebaciti na pobrašnjenu površinu i mesiti nekih 10ak minuta, dok se ne dobije glatko i elastično testo.

Vratiti testo u činiju, ponovo pokriti prozirnom folijom i ostaviti ga da stoji na toplom barem sat vremena ili dok se ne udvostruči.

U međuvremenu pripremiti kalup za veknicu (12x20 cm), podmazati je uljem i posuti brašnom ili jednostavno obložiti pek papirom.

Lagano premesiti nadošlo testo i podeliti na dva dela; formirati lopte od testa i ostaviti ih u kalupu, jednu pored druge, da ponovo narastaju dok se ne udvostruče.

Zagrejati rernu na 220˚C.

Oštrim nožem zaseći testo nekoliko puta dijagonalno i odmah staviti u vrelu rernu.

Nakon desetak minuta, smanjiti temperaturu na 180˚C i peći još 30ak minuta.

Hleb je isproban u okviru internacionalne igre za food blogere, Fresh From The Oven.

This month's Fresh From The Oven, international food bloggers' game challenge was to make a sandwich loaf bread using this recipe.
As I thought it would, the golden syrup (honey, in my case) gave it a really great taste, especially good in cheese sandwiches :)
The only change I made in the recipe was the substitution of golden syrup with honey, simply for technical reasons (couldn't find golden syrup anywhere).
On to the recipe :)

SANDWICH BREAD LOAF
You will need:
250 grams strong bread flour
250 grams plain flour
350 ml warm milk
20 grams golden syrup
25 grams butter (melted)
10 grams fresh yeast
10 grams sea salt

Stir the golden syrup and melted butter into the warm milk until well combined.

Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved.

Add the remaining ingredients and mix until a smooth dough forms.

Cover the bowl with cling film and set aside for 5 minutes.

Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic.

Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size.

Meanwhile, grease and flour a 12cm x 20cm bread tin.

Turn the dough out onto a floured work surface again and knock back a few times.

Divide equally into two pieces and shape into balls.

Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size.

Preheat the oven to 220˚C.

Using a sharp knife, slash the dough a few times and place into the oven immediately.

After 10 minutes, reduce the heat to 180˚C and bake for a further 30 minutes, or until the bread is golden-brown.

CHOCO-LEMON CAKE

2011-06-23T19:53:00.000+02:00

Potrebno je:
Za korice:
250 gr brašna
150 gr šećera
100 gr čokolade
100 gr maslaca
80 ml mleka
80 ml vrele vode
30 gr kakao praha
4 cela jaja + 1 žumance
3 kašičice vanile
3 kašičice praška za pecivo
prstohvat soli
Za fil:
100 gr šećera
50 gr maslaca
50 gr kvalitetne bele čokolade
3 jaja
2 velika limuna
200 ml slatke pavlake
2 kašičice želatina u prahu
Za natapanje korica:
200 ml toplog mleka

Za korice, brašno, kakao i prašak za pecivo prosejati tri puta i ostaviti sa strane.

Čokoladu i maslac otopiti na pari, pa ostaviti da se prohladi.

Žumanca mutiti sa šećerom dok ne postanu penasta, a zatim uz stalno miksanje uliti prohlađenu čokoladu, mleko, ekstrakt vanile i na kraju vrelu vodu.

Ujednačiti masu a zatim iz više puta dodati prosejano brašno sa kakaom i praškom za pecivo, miksajući konstantno srednjom brzinom.

Belanca umutiti u čvrst sneg sa prstohvatom soli, a zatim taj sneg lagano umešati u prethodnu masu.

Zagrejati rernu na 180˚C, te peći koricu nekih 30-35 minuta (u kalupu prečnika 23cm) uz obavezan test čačkalicom.

Ohladiti koricu, pa je preseći na pola, da se dobiju dve tanje korice.

Za fil, želatin pripremiti prema uputstvu, te ga ostaviti da nabubri nekih 10ak minuta.

Kratko miksati jaja sa šećerom i limunovim sokom, te kuvati fil na pari dok se ne zgusne.

Dodati maslac (iseckan na kockice) i čokoladu i mešati dok se ne sjedini.

U tu masu dodati otopljeni pripremljeni želatin i dobro promešati.

Ostaviti masu da se prohladi.

U prohlađenu masu umešati umućenu slatku pavlaku.

Staviti prvu koricu na tacnu pa staviti obruč oko nje i dobro je natopiti polovinom količine toplog mleka.

Na to naneti fil, poravnati i poklopiti drugom koricom (pa i nju natopiti mlekom).

Ostaviti tortu preko noći u frižideru da se stegne, pa dekorisati po želji.

CHOCO-LEMON CAKE
You will need:
For the cake layers:
250 grams flour
150 grams sugar
100 grams dark chocolate
100 grams butter
80 ml milk
80 ml boiling water
30 gr cocoa powder
4 eggs + 1 egg yolk
3 teaspoons of vanilla
3 teaspoons of baking powder
a pinch of salt
For the filling:
100 grams sugar
50 grams butter
50 grams white chocolate
3 eggs
2 large lemons
200 ml heavy whipping cream
2 teaspoons of powdered gelatine
To soak the layers:
200 ml warm milk

For the cake itself, sift the flour, cocoa and baking powder three times and set aside.

Melt the chocolate and butter in a double boiler, and leave it to cool.

Beat egg yolks with sugar until pale and thickened, and then add the melted and cooled chocolate, constantly beating on high speed.

Then add the milk and vanilla extract; and boiling water (slowly) in the end.

Slowly add in the sifted flour mixture, beating constantly on medium.

Beat the egg whites with a pinch of salt, until stiff peaks form, and then gently fold it in the chocolate and egg batter.

Preheat the oven to 180˚C and bake the cake for about 30-35 minutes (in a 9" spring-form pan) and check the doneness with a toothpick.

Let it cool, then cut in half to get two thinner layers.

For the filling, prepare the gelatine according to the instructions.

Briefly beat the eggs with sugar and lemon juice, then cook in a double boiler until thickened.

Add the butter (diced) and chopped chocolate and stir until incorporated.

Add the prepared gelatine and mix well.

Allow the custard to cool.

Beat the whipping cream until stiff peaks form, then fold it in the cooled custard.

To assemble, place the first layer on the cake platter, soak it with half of the warm milk, spread the filling and top with the other layer (soaked as well).

Leave the cake overnight in the refrigerator to firm up, and decorate as desired.

RUM AND RAISIN COOKIES

2011-06-14T15:24:00.001+02:00

Potrebno je:
150 gr Graham brašna
150 gr belog brašna
150 gr crne čokolade
200 gr šećera
100 gr maslaca
2 jaja
2 kašičice ekstrakta kafe
2 kašičice ekstrakta ruma
2 kašičice praška za pecivo
100 gr suvog grožđa

Čokoladu otopiti na pari, pa u tako vruću umešati suvo grožđe, te ostaviti da se prohladi.

Brašna prosejati sa praškom za pecivo i sodom bikarbonom.

Maslac umutiti penasto, dodati šećer i sjediniti lepo, dodati ekstrakte, a zatim umešati prohlađenu čokoladu.

Dodavati nazimenično jedno po jedno jaje i smesu sa brašnom.

Sve dobro izmiksati, pa umotati u streč-foliju, te ostaviti u frižideru nekih 30ak minuta.

Rernu zagrejati na 180˚C.

Praviti kuglice od testa (zahvatala sam testo kašikom za sladoled i dobila 20 keksića), ređati ih na pleh obložen papirom za pečenje i peći oko 15 minuta (trebalo bi da budu još mekani kada se izvade).

Ostaviti ih da se ohlade sasvim, pa služiti uz čaj ili kafu.

EDIT - 29.06.2011.
Ovaj recept šaljem Sanji, kao ulaznicu za ovaj krug 'ajme koliko nas je, mesečne igre za food blogere koju je pokrenula monsoon.

RUM AND RAISIN COOKIES
You will need:
150 grams Graham flour
150 grams plain white flour
150 grams dark chocolate
200 grams sugar
100 grams butter
2 eggs
2 teaspoons coffee extract
2 teaspoons rum extract
2 teaspoons baking powder
100 grams raisins

Melt the chocolate in a double boiler, remove from heat and mix in the raisins, then leave it to cool.

Sift the flours with baking powder and baking soda and set aside.

Beat the butter until fluffy, then add the sugar, combine well, add the extracts, combine, then mix in the melted chocolate mixture.

Add one egg, then half of the flour mixture, combine well and repeat; you will get a very sticky dough.

Turn it onto cling film, wrap tightly and leave for about 30 minutes in the refrigerator.

Preheat the oven to 180˚C.

Take the dough out of the fridge and shape into about 20 equal sized balls.

Arrange them on a baking sheet lined with baking paper and bake for about 10 minutes (they should be still soft when you take them out of the oven).

Leave them on the wire rack to cool completely and serve with tea or coffee.

SAVOURY SANDWICH BREAD

2011-05-28T00:49:00.001+02:00

Potrebno je:
300 gr belog brašna
150 gr Graham brašna
300 ml toplog mleka
3 kašike ulja
3 kašičice suvog kvasca
2 kašičice šećera
2 kašičice soli
4 kašike grubo mlevenih prženih slanih badema

Kvasac, ulje, toplo mleko, šećer i 1 kašičicu brašna pomešati i ostaviti nekih 15ak minuta da se kvasac aktivira.

Kada se aktivira, jednu trećinu uliti u Graham brašno, a ostatak u belo brašno, pa zamesiti mekano testo.

Ostaviti testa da se dižu nekih sat vremena, premesiti ih pa ostaviti da se dižu jos 30 minuta.

Testo od belog brašna razvaljati na pobrašnjenoj površini na širinu kalupa, a testo od Graham brašna razvaljati u malo užu formu.

Staviti tamno na svetlo testo, posuti tamno testo bademima, pa uviti u veknicu.

Veknicu staviti u kalup obložen pek papirom i ostaviti da raste jos nekih 30ak minuta.

Peći u unapred zagrejanoj rerni na 220°C 10ak minuta, zatim smanjiti na 170°C, pokriti veknicu folijom i peći jos 25-30 minuta.
Hleb je pravljen u okviru ovog kruga Fresh from the oven, internacionalne igre za food blogere.

This month's Fresh From The Oven challenge was to to share our favourite savoury bread recipe :)
I like using Graham flour because of its taste and, combined with regular white flour and almonds, it gives this bread a very unique taste and structure; it's great for sandwiches :)
On to the recipe :)

SAVORY SANDWICH BREAD
You will need:
300 grams plain white flour
150 grams Graham flour (or rye flour)
300 ml warm milk
3 tablespoons of oil
3 teaspoons instant dry yeast
2 teaspoons of sugar
2 teaspoons of salt
4 tablespoons of coarsely ground roasted salted almonds
Mix the instant dry yeast, oil, warm milk, sugar and 1 teaspoon of flour and leave it for about 15 minutes to activate.
Pour about 1/3 of the activated yeast into Graham flour and the rest into the white flour (both sifted with salt) and knead to make soft dough.
Allow the dough to rise for about an hour, knead gently it a few times, gently, and then leave to rise again, for about 15 minutes more.
Take the white flour dough out of the bowl, lightly dust the surface with flour and press the dough out first with your hands, then with a rolling pin and roll it out into a rectangle.
Repeat the process with the Graham flour dough; just make a slightly narrower shape.
Put the Graham dough on the white dough, sprinkle evenly with coarsely ground almonds and roll into a loaf.
Place the loaf in a prepared pan lined with baking paper and leave it to rise for about 30 minutes.
Bake it in a preheated oven, at 220°C (430°F), for about 10 minutes, then lower the temperature to 170°C (350°F), cover the loaf with foil and bake for another 25-30 minutes.

HOT CROSS BUNS

2011-04-28T00:50:00.000+02:00

Potrebno je:
Za zemičke:
440–500 gr brašna
190 ml mlakog mleka
125 ml mlake vode
2 1/2 kašičice suvog kvasca
1 kašika šećera
65 gr šećera
1/2 kašičice soli
55 gr maslaca
1/4 kašičice mlevenih klinčića
1/2 kašičice cimeta
1/4 kašičice muskatnog oraha
2 jaja
100 gr ribizli
40 gr kandirane korice limuna
Za premaz pre pečenja:
1 jaje
Za glazuru od limuna:
130 gr prah šećera
1 kašičica rendane limunove korice
1 1/2 kašika mleka

Mikserom ili žicom umutiti 125 gr brašna, mleko, vodu, kvasac i jednu kašiku šećera.

Umutiti dobro, pa ostaviti na toplom mestu da se aktivira.

Kada se aktivira, dodati ostatak šećera, so, otopljeni i prohlađeni maslac i začine.

Dodavati jedno po jedno jaje i mutiti dobro nakon svakog.

Dodati zatim 125 gr brašna i mutiti još 5 minuta mikserom.

Zatim lagano dodavati ostatak brašna, ribizle i sitno seckanu kandiranu koricu limuna.

Izvaditi testo na pobrašnjenu dasku i mesiti nekih 8–10 minuta, dok ne postane glatko i elastično.

Tako umešeno testo staviti u nauljenu posudu, pokriti krpom i ostaviti da naraste i da se udvostruči.

Takvo testo staviti na blago pobrašnjenu dasku i mesiti nekih 2 minuta, a zatim ga podeliti na 24 jednaka dela i oblikovati zemičke.

Poređati ih na pripremljeni pleh i ostaviti veći razmak između zemički.

Na svakoj napraviti iks rez žiletom ili jako oštrim nožem, pa ih premazati žumancetom umućenim sa jednom kašikom vode.

Peći u unapred zagrejanoj rerni, na 190˚C, nekih 15–20 minuta.

Ostaviti ih da se prohlade na žici.

Za glazuru od limuna, dobro promešati sve sastojke, pa glazirati zemičke i ostaviti da se glazura prosuši.
Ja glazuru od šećera u prahu nisam stavljala, jer ne volim glazure tog tipa.

Recept je isproban u okviru internacionalne igre za food blogere, Fresh from the oven.

I really love working with dough, as you might have noticed... ;)
This month’s Fresh from the oven challenge was to make Hot cross buns…
I have never made or tried Hot cross buns, which made the challenge even more fun :)
The dough is great, very pliable, easy to make, great to shape; and the buns were very delicious.
I didn't glaze them with the lemon glaze, because we don't like that type of glaze; we sliced them in half and filled with jam, brilliant combination.

HOT CROSS BUNS
You will need:
For the dough:
440 – 500 grams flour
190 ml lukewarm milk
125 ml lukewarm water
2 1/2 teaspoon active dry yeast
1 tablespoon sugar
65 grams sugar
1/2 teaspoon salt
55 grams butter, melted
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
100 grams currants
40 grams diced citron
For the egg glaze:
1 egg
For the lemon glaze:
130 grams powdered sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons milk
In a mixer bowl or with a wire whisk, combine 125 grams of flour, milk, water, yeast, and 1 tablespoon sugar.
Beat well until combined and set in a warm place until frothy.
Add the remaining sugar, salt, melted and cooled butter and spices to the yeast sponge.
Beat in eggs, one at a time.
Add 125 grams of flour and beat for 5 minutes with electric mixer.
Gradually add in the remaining flour, currants, and diced citron.
Turn out onto floured board and knead until smooth and elastic (about 8–10 minutes).
Place in a greased bowl, turning to grease top of dough.
Cover with a kitchen towel and set in a warm place until doubled in size.
Punch down and turn out onto lightly floured board and knead lightly for 2 minutes.
Divide the dough into 24 equal parts and shape into buns.
Place well apart on a greased baking sheet.
Cover and let rise until almost doubled in size (about 30 minutes).
Make a cross on each bun with a razor blade or a very sharp knife.
Brush with egg yolk beaten with 1 tablespoon of water.
Bake in a preheated oven at 190˚C for 15-20 minutes or until golden in colour.
Let them cool on a wire rack.
For the lemon glaze, mix the ingredients and drizzle over the buns in the cross design.

JEFF'S JAM PIE

2011-04-15T11:29:00.001+02:00

Potrebno je:
Za podlogu:
300 gr čokoladnih keksića
50 ml umućene slatke pavlake
1 kašičica ekstrakta vanile
Za fil:
350 gr džema od malina
250 ml slatke pavlake
200 gr bele čokolade

Za podlogu, ubaciti keksiće u food processor i napraviti mrvice od njih, zatim dodati vanilu i propulsirati par puta, da se mrvice bolje povežu.

Umešati umućenu pavlaku i sjediniti u kompaktnu masu.

Utisnuti u kalup (23 cm) sa odvojivim ivicama.

Ubaciti u frižider na nekih 30ak minuta, ili dok se ne ohladi i stegne.

Za fil, zagrejati džem sa jednom kašikom vode, pa u vreo džem ubaciti kockice čokolade i mešati dok se čokolada ne otopi.

Ostaviti da se ohladi.

Izvaditi podlogu iz frižidera.

Slatku pavlaku umutiti u čvrst šlag, pa lagano umešati u džem i čokoladu.

Kada se masa ujednači, preliti preko podloge, a zatim ohladiti potpuno u frižideru.

Služiti hladno, sečeno na tanke kriške, uz jaku crnu kafu.

JEFF’S JAM PIE
You will need:
For the crust:
300 grams chocolate biscuits
50 ml whipped heavy whipping cream
1 teaspoon good vanilla
For the filling:
350 gr seedless raspberry jam
250 ml heavy whipping cream
200 gr white chocolate
For the crust, put the biscuits in a food processor and pulse into fine crumbs, then add vanilla and pulse a few more times.
Transfer the crumbs in another bowl, fold in the whipped cream and combine well.
Press into the bottom of a 9-inch spring-form pan and leave it in the fridge to chill.
For the filling, heat the jam with one tablespoon of water until thickened, then add the chopped up chocolate and mix until melted and combined.
Leave it aside to cool.
Take the crust out of the fridge.
Whip up the cream and gently fold it in the chilled jam and chocolate mixture.
Pour the filling over the crust and leave it overnight to chill and firm up.
The pie is very rich, so serve it sliced thinly with black coffee, hot and strong.

POGAČICE SA SIROM

2011-04-11T17:31:00.001+02:00

Potrebno je:
250 gr sira
250 gr margarina
300 gr brašna
soli po ukusu

Mikserom umutiti omekšali margarin i sir, a zatim uz postepeno dodavanje brašna umesiti testo koje se ne lepi za ruke.

Na pobrašnjenoj podlozi razviti testo na oko 0,5 cm debljine, pa malom modlom (4 cm prečnika) ili čašicom vaditi pogačice i ređati u pripremljeni pleh.

Po želji premazati pogačice umućenim jajetom i posuti susamom ili kimom.

Peći u unapred zagrejanoj rerni, na 190°C, nekih 15ak minuta, dok ne porumene i služiti tople.

CHEESY NIBBLIES
You will need:
250 grams of cottage cheese
250 grams of butter
300 grams of flour
salt to taste
Beat the softened butter with the cheese, and then, gradually adding the flour knead the dough until soft, pliable and not sticking to your hands.
Roll out the dough on a lightly floured surface to about 1/4-inch thick, and make small, round dough patties with a mold (4 cm in diameter), and arrange them in the prepared pan.
If desired, brush them with an egg wash and sprinkle with sesame seeds or caraway.
Bake in a preheated oven at 190°C, for about 15 minutes or so, until golden brown.

RICH CORN BREAD WITH CHEESE

2011-04-01T19:19:00.001+02:00

Potrebno je:
200 gr pšeničnog brašna
200 gr kukuruznog brašna
200 ml kisele vode
150 ml ulja
150 ml mleka
100 gr sira
50 gr kajmaka
2 jaja
1 kesica praška za pecivo
1 kašičica soli

Pšenično brašno prosejati sa praškom za pecivo, dodati mu so i kukuruzno brašno, pa dobro promešati žicom za mućenje.

U drugoj posudi dobro umutiti sir i kajmak, ubaciti jaja i sjediniti.

Uliti mleko i ulje u masu od sira, pa ponovo sjediniti.

Masu od sira preliti preko brašna, dobro promešati varjačom, pa uz lagano dolivanje kisele vode, napraviti ređe testo.

Sipati u pripremljene kalupe (16 projica) i peći oko 30ak minuta u prethodno zagrejanoj rerni, na 180°C.

Služiti toplo, uz jogurt i salatu po želji.

Original recepta je ovde, a isproban je u okviru ovog kruga FBI rukavica, dvomesečne igre za food blogere koju je pokrenula mamajac.

RICH CORN BREAD WITH CHEESE
You will need:
200 gr all purpose flour
200 gr corn meal
200 ml sparkling mineral water
150 ml oil
150 ml milk
100 gr cottage cheese
50 gr kajmak
2 eggs
10 grams of baking powder
1 teaspoon of salt
Sift the all purpose flour with the baking powder, add salt and corn meal and whisk really well with a wire whisk.
In another bowl, beat well the cheese and kajmak, add eggs and combine well.
To that, add milk and oil and whisk again.
Combine the wet and dry ingredients and make the batter, slowly adding the sparkling water.
It will be like a cake batter, but thicker.
Fill the prepared muffin cases (this batter yields 16 regular-sized muffins), and bake, in a preheated oven, at 180°C, for about 30 minutes.
Serve warm, with yogurt and a salad of your choice.

AJME, KOLIKO NAS JE - rezultati

2011-03-31T23:43:00.001+02:00

Evo nas na kraju marta i na kraju ovog kruga ajme, koliko nas je, mesečne igre za food blogere, koju je pokrenula monsoon.
Još jedanom hvala Aleksandri za imenovanje mene za domaćicu ovog kruga.
Na prvom mestu, jedno veliko hvala svima koji su učestvovali i slali svoje divne učinke.
Učestvovao je ukupno 21 food bloger, sa 30 pripremljenih recepata.
Drago mi je da vam se tema svidela i da vas je inspirisala na stvaranje ovako divnih recepata.
Ovo su svi pristigli recepti, redosledom prijavljivanja.
Uživajte :)
Gaga, sa bloga Moje grne, poslala je recept za Svinjetinu u paradajz sosu.

Lusitania, sa bloga Na putovanju, napravila je Peras bebadas.

Kao i Feijoada de gambas.

Irena, sa bloga Me, myself and Irene, napravila je Tagliatelle s piletinom i šampinjonima.

Jovana, sa bloga Jojini isprobani recepti, napravila je Kolač sa vinom.

Sanja, sa bloga Knjiški moljac u špajzu, napravila je Rolnice od piletine sa šampinjonima.

Tadeja&Timna, sa bloga T and T kitchen, napravile su Hrskava pačja prsa u umaku od kupinovog vina.

Marija, sa sajta Palachinkablog.com, napravila je Fazana u sosu od vina.

Zoran, sa bloga Good food (maybe), pripremio nam je Pastu "Šef".

Kao i Terin "Proleće".

Maslinka, sa bloga Ja u kuhinji, pripremila je Spiralni hleb sa belim vinom.

Kao i Punjenog soma sa povrćem.

Taci, sa bloga U džaku brašna, pripremila je Svinjski file u limun sosu.

Branka, sa bloga Home-made by B, napravila nam je Likere od vina kao i Marmeladu od jagoda sa šampanjcem.

Ana, sa bloga Kašičica šećera i prstohvat soli, napravila nam je divni Italijanski keks sa vinom.

Maja, sa bloga Last good Day of the year, poslala je ulaznicu Jabuke i čaša porta.

kao i jelo Japanska uteha.

Aleksandra, sa bloga Sweet Food, priložila je čak tri recepta.
Kuglof sa vinom

Džigerica u vinu

Liker od crnog vina

Nada, sa bloga Just good food, spremila nam je Pitu od krušaka i crnog vina.

Laka kuharica je kao ulaznicu poslala Pureće kotlete s krastavcima, vermutom i grilanom palentom.

Andrea, sa bloga Shangri La Food, napravila nam je Rižoto od pjenušca sa tartufima.

Tamara, sa bloga Bite my cake, poslala nam je interesantan članak o vinu, Starinsku torta s vinom,

Namaz od šampinjona.

Sandra, sa bloga Mlin naš nasušni, napravila nam je Pijani šejtan.

Nataša, sa bloga Shacky's kitchen, napravila nam je Čizkejk sa kupinama i crnim vinom.

Dajana, sa bloga Baker's corner... Somewhere in my kitchen, napravila nam je Rižoto s ljubičicama i Proseccom.

Marija, sa bloga Slatki kutak by Mary, poslala nam je recept Ličke šnicle.

Bilo je teško odabrati prva tri mesta; ali, evo pobednika ovog kruga ajme koliko nas je.
1. mesto dele
Svinjski file u limun sosu
Spiralni hleb sa belim vinom
2. mesto dele
Rolnice od piletine sa šampinjonima
Namaz od šampinjona
3. mesto dele
Italijanski keks sa vinom
Čizkejk sa kupinama i crnim vinom
Čestitam pobednicima ovog kruga i koristim priliku da ovim putem štafetu predam Jovani sa bloga Jojini isprobani recepti, koja će nam biti domaćica za mesec april.
Nadam se da ste uživali u ovim divnim receptima i slikama koliko i ja. :)

CHOCOLATE PÂTÉ WITH CRÈME CHAUD-FROID

2011-03-30T00:37:00.001+02:00

Potrebno je:
Za crème chaud-froid:
120 ml slatke pavlake
3 kašike šećera
1 kašičica vanile
2 kašike hladne vode
2 kašičice želatina u prahu
Za čokoladni mousse:
2 kašičice želatina u prahu
2 kašike hladne vode
2 žumanceta
100 gr šećera
120 ml vrućeg mleka
240 gr crne čokolade
360 ml slatke pavlake za šlag

Za crème chaud-froid, premazati tanko maslacem kalup za veknicu, pa postaviti traku od papira za pečenje na dno.
Traka bi trebalo da bude dovoljno duga da visi sa obe strane kalupa.
Zagrejati slatku pavlaku do tačke vrenja, ali paziti da ne provri.
Dodati šećer i vanilu, dobro promešati i ostaviti sa strane.
Želatin pomešati sa hladnom vodom, ostaviti 1 minut da želatin nabubri, pa ga otopiti na pari ili u mikrotalasnoj.
Pomešati želatin sa mešavinom pavlake i šećera.
Tu masu izliti u kalup i ostaviti u zamrzivaču nekih 15ak minuta ili dok se ne stegne.
Za čokoladni mousse, želatin preliti hladnom vodom i ostaviti da nabubri.
Jaja i šećer umutiti žicom, pa u tankom mlazu dodavati vruće mleko, uz stalno mešanje.
Masu od jaja kuvati na srednjoj vatri, nekih 5 minuta, dok se ne zgusne.
U međuvremenu otopiti čokoladu.
Kada je masa od jaja spremna, umešati želatin i otopljenu čokoladu i ostaviti da se ohladi.
Slatku pavlaku umutiti u čvrst šlag, pa lagano umešati u ohlađenu masu od jaja i čokolade.
Izliti u kalup, poravnati, pokriti prozirnom folijom i ostaviti u frižideru najmanje 3 sata, da se stegne.
Izvaditi krem iz kalupa, seći na kriške i služiti uz šlag ili čokoladni preliv.
Jedini problem koji sam ja imala jeste problem sa crème chaud-froid koja se izgleda nije dovoljno stegla, ali to ne smeta, jer je čokoladni deo izvrstan.
Moja preporuka bi bila da se uzme kalup manjih dimenzija (da bi beli deo bio deblji).

Original recepta je ovde, a recept je isproban u okviru ovog kruga kuVarijacija, mesečne igre za food blogere.

This month's kuVarijacije had Heather's Chocolate pâté with crème chaud-froid for its subject.
The only problem I had was with my crème chaud-froid, which was too chaud, apparently :)
But that's OK, because the chocolate mousse underneath is magnificent and the crème chaud-froid served as a lovely sauce.
I like this one, and I'll be certainly making it again. :)

CHOCOLATE PÂTÉ WITH CRÈME CHAUD-FROID
You will need:
For the crème chaud-froid:
120 ml heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons cold water
2 teaspoons powdered gelatin
For the chocolate mousse:
2 teaspoons powdered gelatin
2 tablespoons cold water
3 egg yolks
100 grams sugar
120 ml hot milk
240 grams high quality chocolate
360 ml whipping cream
For the crème chaud-froid , butter a 9 x 5" loaf pan lightly.
Line with a 4" strip of parchment paper down the middle - it needs to be long enough to hang over on both ends of the pan.
Heat heavy cream on until hot but not boiling.
Add sugar and extract; stir well and set aside.
In a small, microwave-safe bowl, sprinkle gelatin over cold water, let stand for 1 minute, then microwave gelatin for about 10 seconds - it should be liquid.
Mix with hot cream mixture.
Pour cream mixture into loaf pan and refrigerate for 15 minutes, or until set.
For the chocolate mousse, in a medium saucepan sprinkle gelatin over water.
Let stand for 1 minute.
Whisk the eggs and sugar with a wire whisk, slowly pouring in the hot milk.
Cook this over medium heat, stirring constantly, for about 5 minutes or so.
When done, it should be thick enough to coat the back of a spoon.
Stir in gelatin and melted chocolate and blend until chocolate has melted and even in color.
Set it aside to cool.
Whip cream until stiff peaks form, then gently fold the whipped cream into the chocolate mixture until well blended.
Pour mousse into the loaf pan and smooth the top.
Cover and refrigerate for at least 3 hours, or up to 2 days.
To unmold, run a knife around the top edge of the mousse.
Turn pan over on a serving platter and gently tug the paper until the pâté releases.
Peel off parchment, slice, and serve.

SAVORY PEANUT LOAF

2011-03-28T00:30:00.001+02:00

Potrebno je:
450 gr brašna (±50 gr)
300 ml toplog mleka
3 kašike ulja
2 kašičice suvog kvasca
2 kašičice šećera
1 kašičica soli
100 gr mladog belog sira
80-100 gr kikirikija (neslanog, pečenog)

Kvasac, toplo mleko, šećer i 1 kašičicu brašna pomešati i ostaviti nekih 15ak minuta da se kvasac aktivira.

Kada se aktivira, uliti u brašno i sa uljem zamesiti mekano testo.

Ostaviti testo da se diže nekih sat vremena, malo ga premesiti pa ostaviti da se diže jos 30 minuta.

Za to vreme usitniti kikiriki (oklagijom ili u blenderu) i dobro umutiti sa sirom.

Testo razvući elipsasto, premazati ravnomerno filom, pa duže strane preklopiti ka sredini.

Zatim zarolati testo do kraja po kraćoj strani.

Staviti veknicu u kalup (obložen pek papirom) da raste jos nekih 30ak minuta.

Peći u unapred zagrejanoj rerni na 220°C nekih 10ak minuta, zatim smanjiti na 170°C, pokriti veknicu folijom i peći jos 20-25 minuta.

Recept je isproban u okviru internacionalne igre za food blogere, Fresh from the oven.

In March, we got to choose on our own what to make for this round of Fresh from the oven, international food bloggers’ game.
The only condition was to bake something yeasted, using flour we know either where it was grown or where it was milled.
I used plain flour I got from my Grandma.
On to the recipe :)

SAVORY PEANUT LOAF
You will need:
450 grams flour (±50 grams)
300 ml warm milk
3 tablespoons vegetable oil
2 teaspoons instant dry yeast
2 teaspoons sugar
1 teaspoon salt
100 grams of cottage cheese
80-100 grams of roasted unsalted peanuts
Mix the instant dry yeast, warm milk, sugar and 1 teaspoon of flour mixed and leave it for about 15 minutes to activate.
Pour the activated yeast and oil into the flour sifted with salt and knead to make soft dough.
Allow the dough to rise for about an hour, knead it a few times, gently, and then leave to rise again, for about 30 minutes more.
In the meantime, chop or crush the peanuts (crush them with a rolling pin or chop them in a blender) and mix well with cheese.
Take the dough out of the bowl, lightly dust the surface with flour (you will not need much) and press the dough out with your hands to make an ellipse out of it.
Roll it out a bit more, using a rolling pin, spread the filling evenly, then fold the longer sides towards the middle.
Then roll the dough into a loaf starting at the shorter side.
Place the loaf in a prepared pan (I lined mine with baking paper) and leave it to rise for about 30 minutes.
Bake it in a preheated oven, at 220°C (430°F), for about 10 minutes, then reduce the temperature to 170°C (350°F), cover the loaf with foil and bake for another 20-25 minutes.

CHOCOLATE RASPBERRY JAM SANDWICHES

2011-03-22T15:30:00.001+01:00

Potrebno je:
350 gr brašna
30 gr kakao praha
230 gr maslaca
100 gr šećera
2 kašičice ekstrakta vanile
2 žumanceta
300 gr džema od malina

Mikserom umutiti penasto omekšali maslac, šećer i ekstrakt vanile.

Umutiti jedno po jedno žumance u masu od maslaca i šećera.

Smanjiti brzinu miksera, pa dodavati brašno prosejano sa kakao prahom dok ne počne da se formira testo.

Testo iz posude prebaciti na radnu površinu, premesiti još malo da se napravi kugla, zamotati u plastičnu foliju i ostaviti u frižideru nekih 1h.

Nakon sat vremena, izvaditi testo iz frižidera i razvaljati (na blago pobrašnjenoj površini) na nekih 5-6 mm debljine.

Vaditi keksiće i ređati na pripremljeni pleh sa oko 5 cm razmaka između.

Peći keksiće kratko, 15-20 minuta, u unapred zagrejanoj rerni na 180°C.

Kada su pečeni, ostaviti ih da se malo ohlade u plehu, pa prebaciti na rešetku da se potpuno ohlade.

U međuvremenu, džem staviti na tihu vatru i kuvati oko 5 min, da se zgusne, kako bi se lakše nanosio.

Filovati ohlađene keksiće džemom.

CHOCOLATE RASPBERRY JAM SANDWICHES
You will need:
350 gr all-purpose flour
30 gr cocoa powder
230 gr unsalted butter
100 gr sugar
2 teaspoons vanilla
2 egg yolks
300 gr raspberry jam
Combine the butter, sugar, and vanilla with an electric mixer, until soft and light. Beat in the yolks, one at a time, beating smooth after each.
Decrease the speed and beat in the flour just until blended.
Scrape the dough out onto a piece of plastic wrap, shape into a rough ball and cover with more wrap.
Refrigerate it until firm, about 1 hour.
When the dough is chilled, lightly flour the work surface and the dough and gently press it with the rolling pin to soften it.
Roll the dough out (to about 1/4"), cut out cookie shapes and arrange them on the prepared pans about 5 cm apart.
Bake the cookies until firm, about 15 to 20 minutes.
When they are baked, leave them in the pans for about 5 minutes, then transfer to a wire rack to chill completely.
While the cookies are baking, heat the jam in a small saucepan and bring to a simmer.
Let it simmer for about 5 minutes to reduce and thicken slightly.
To fill the cookies, put about 1 teaspoon on the base of the cookie and top with a second cookie, gently pressing them together.

CAPPUCCINO HAZELNUT CAKE

2011-03-11T14:13:00.001+01:00

Potrebno je:
Za korice:
200 gr šećera
230 gr brašna
100 gr kakaa
1 1/2 kašičica praška za pecivo
1 1/2 kašičica sode bikarbone
1 kašičica soli
2 jaja
250 ml mleka
120 ml ulja
2 kašičice vanile
250 ml vrele vode
Za natapanje korica:
200 ml toplog mleka
Za fil:
300 gr Ella sira (ili Mascarpone sira)
250 ml slatke pavlake
100 gr crne čokolade
100 gr mlečne čokolade
50 gr seckanih lešnika
50 gr cappuccina u prahu
Za dekoraciju:
150 ml slatke pavlake

Za korice, u većoj posudi prosejati brašno, šećer, kakao, prašak za pecivo, sodu bikarbonu i so.

U drugu posudu staviti jaja, mleko i ulje.

Sipati tečne sastojke preko praškastih i mutiti žicom dok se ne sjedini.

Lagano ulivati vrelu vodu, u tankom mlazu i mešati konstantno.

Sipati masu u dva kalupa (23cm) i peći oko 22 min u rerni zagrejanoj na 180°C.

Kada su pečene, ostaviti ih 10ak minuta u kalupima, a zatim ih izvaditi na žicu da se ohlade potpuno.

Za fil, 50 ml slatke pavlake, cappuccino prah i obe čokolade otopiti na pari, dobro promešati da se sjedini i ostaviti da se prohladi.

Ella sir umutiti, uz dodavanje 100 ml slatke pavlake, da bude kremast, pa umešati lešnike.

U to umešati prohlađenu čokoladnu masu, a zatim lagano umešati preostalih 100 ml pavlake umućenih u čvrst šlag.

Prvu koricu staviti u kalup sa odvojivim ivicama i natopiti polovinom toplog mleka, pa naneti fil. Poklopiti drugom koricom, takođe natopljenom i staviti tortu u frižider da se hladi preko noći.

Kada se torta ohladila i stegla, izvaditi je iz kalupa, dekorisati po želji i služiti.

CAPPUCCINO HAZELNUT CAKE
You will need:
For the cake layers:
200 grams sugar
230 grams flour
100 grams cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
250 ml milk
120 ml oil
2 teaspoons vanilla
250 ml boiling water
To soak the cake layers:
200 ml warm milk
For the filling:
300 grams of Mascarpone cheese
250 ml heavy whipping cream
100 grams of dark chocolate
100 grams of milk chocolate
50 grams of roughly chopped hazelnuts
50 grams of cappuccino powder
For the decoration:
150 ml heavy whipping cream
For the cake, sift flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl.
To another bowl, add eggs, milk, and oil.
Pour liquid ingredients over the dry ones and whisk until combined.
Slowly pour in the boiling water in and whisk constantly.
Pour the batter into two molds (9”) and bake for about 22 minutes in a preheated oven at 180°C (350°F).
When baked, leave them about 10 minutes in the molds, then take them out and leave them on a wire rack to cool completely.
For the filling, melt 50 ml of heavy whipping cream, cappuccino powder, milk and dark chocolate in a double boiler, stir well to combine, and leave it to cool.
Beat the Mascarpone until creamy, slowly adding 100 ml of heavy whipping cream, then mix in the hazelnuts.
To that, add the melted and cooled chocolate mixture, beat it in, and then fold in the remaining 100 ml of heavy whipping cream beaten until stiff peaks formed.
Put the first cake layer in a spring form pan, soak it with half of the warm milk, and spread the filling evenly.
Cover that with the second layer (also soaked) and put cake in the refrigerator to cool and set overnight.
When the cake has cooled, decorate as desired and serve.

BLUEBERRY MOUSSE CHOCOLATE CAKE

2011-03-06T12:43:00.001+01:00

Potrebno je:
Za tortu:
4 jaja
100 gr šećera
120 ml mleka
120 ml ulja
100 gr brašna
2 kašičice praska za pecivo
30 gr kakao praha
+ 200 ml soka od borovnice
Za mousse:
400 gr borovnica
500 ml slatke pavlake
100 gr šećera
2 žumanceta
2 kašičice želatina
1 šlagfix

Za korice, belanca umutiti u čvrst šne, pa u to dodati šećer i sjediniti.
Dodavati žumanca, jedno po jedno i mutiti kratko.
Brašno, kakao i prašak za pecivo prosejati dva puta i dodati masi od jaja iz više navrata, naizmenično sa mlekom i uljem.
Masu izliti u dva kalupa (20 cm) i peći na 190°C.
Ostaviti da se potpuno ohlade na žicama.
Za mousse, borovnice ispasirati u blenderu, posuti polovinom količine šećera i kuvati na tihoj vatri dok se ne dobije gusta masa.
Želatin potopiti u malo vode, da nabubri.
Masu skloniti sa vatre, pa u to umešati nabubreli želatin.
Žumanca dobro umutiti na pari sa drugom polovinom šećera, da se dobije gust krem.
Umutiti čvrst šlag od slatke pavlake, uz dodatak šlagfix-a, pa zatim u to umešati krem od jaja i dobro sjediniti.
Tu masu zatim lagano umešati u masu od borovnica i ostaviti da se prohladi.
Na plato staviti prvu koricu, oko nje stegnuti obruč, natopiti je polovinom soka od borovnice, pa staviti mousse od borovnica, te na to staviti drugu koricu, takođe natopljenu sokom.
Ostaviti tortu preko noći u frižideru da se dobro ohladi i stegne, pa sutra dekorisati po želji i služiti.

BLUEBERRY MOUSSE CHOCOLATE CAKE
You will need:
For the cake:
4 eggs
100 grams of sugar
120 ml milk
120 ml vegetable oil
100 grams of flour
2 teaspoons baking powder
30 grams of cocoa powder
+ 200 ml of blueberry juice
For the mousse filling:
400 grams blueberries
500 ml heavy whipping cream
100 grams of sugar
2 egg yolks
2 teaspoons of powdered gelatin
1 satchel Dr. Oetker Whip it
For the cake, separate the yolks from the whites and beat the egg whites until stiff peaks form, then add the sugar and whip some more, to incorporate.
Add egg yolks, one at a time and whip briefly.
Sift the flour, cocoa, the baking powder twice, and it to the egg batter, alternating with milk and oil.
Pour the batter into two prepared pans (8”) and bake, in a preheated oven, at 190°C.
Do the toothpick test to check for doneness.
Remove from pans and set aside to cool completely.
For the mousse, puree blueberries in a blender, sprinkle with half of the sugar and cook over low heat until it thickens.
Soak gelatin in a little water and leave it to activate.
Remove the blueberries from the heat, and stir in the activated gelatin.
Set it aside to cool.
Beat the egg yolks with the second half of sugar in a double boiler, to get a thick cream.
Whip the whipping cream (with the addition of Whip it) until stiff peaks form, then combine with a cooled egg and sugar mixture.
Then, gently fold this in into the cooled blueberries.
To assemble, put the first cake layer on the bottom of a spring-form pan, then soak it with half of the blueberry juice. Spread the mousse evenly and put the other cake layer (soaked with blueberry juice as well) on top of that.
Leave the cake in the fridge overnight to cool down and firm up, then decorate as desired and serve.

AJME, KOLIKO NAS JE! - Tema

2011-03-01T17:59:00.005+01:00

Aleksandra me je ovih dana jako obradovala predavši mi čast da budem domaćica ovog kruga jedne lepe igre za food blogere koju je pokrenula monsoon.

Dosadašnje teme ajme, koliko nas je! bile su cimet, đumbir, narandža, integralno brašno i pšenica, suvo voće, ljute paprike, čokolada, pirinač, maslina, bundeva, kupus, jabuka, sir, agrumi, kafa, orašasti plodovi i semenke, ananas, tikvice, kukuruz, pasulj i sočivo, pečurke, šargarepa i paškanat, kokos i med; tako da nije bilo nimalo lako izabrati novu namirnicu, dostupnu, pristupačnu i zanimljivu.

Ja predložih i Aleksandra se složi sa mnom, te je nova namirnica, za ovaj krug ajme, koliko nas je! VINO.

Vino poseduje istoriju dugu oko 8.000 godina — veruje se da su prva vina nastala na prostoru današnje Gruzije ili Irana.

Vino nastaje tako što se gnječi grožđe, a sok koji se dobija gnječenjem naziva se šira.

Vino je popularan i bitan napitak koji čini sastavni deo kako evropske, tako i mediteranske kuhinje — od jednostavnih, tradicionalnih jela, do najsloženijih, egzotičnoh specijaliteta.

Vino je važno u kuhinji ne samo kao piće, već i kao i dodatak jelima koji obogaćuje ukus - uglavnom u dinstanju i pečenju, gde njegova kiselost daje balans slatkim ukusima.

Wiki

Ukoliko želite da učestvujete u ovoj igri trebalo bi da:

- napravite nešto sa vinom

- slikate i objavite na svom blogu do 31. marta i

- pošaljete mail sa fotografijom i linkom do vašeg recepta na moj mail.

CHALLAH PLETENICA

2011-02-28T15:16:00.001+01:00

Potrebno je:
1 kesica suvog kvasca
1 kašičica meda
240 ml mlakog mleka
50 gr maslaca
450 gr brašna
1 kašičica soli
2 jaja
mak ili kim za posipanje

Pomešati suvi kvasac, med, mleko i otopljeni maslac i ostaviti nekih 15ak minuta da se kvasac rastvori.

U dubokoj činiji prosejati brašno sa solju, napraviti udubljenje u sredini i uliti rastopljeni kvasac i jedno blago umućeno jaje.

Testo će biti lepljivo, pa je definitivno potrebno dodati još malo brašna, kako bi se umesilo mekano testo.

Mesiti testo nekih 15ak minuta, pa staviti u čistu činiju, pokriti i ostaviti oko sat i po da naraste.

Pleh za pečenje blago nauljiti i prekriti papirom za pečenje, a testo podeliti na tri dela i napraviti pletenicu, pa testo pokriti i ostaviti da narasta još nekih 30ak minuta.

Premazati pletenicu umućenim jajetom i peći u zagrejanoj rerni, na 190°C, nekih 35-40 minuta.

Recept je isproban u okviru internacionalne igre za food blogere, Fresh from the oven.

Another round of Fresh from the oven is here, and this time, we got to make the Braided challah bread.

The dough is very soft and pliable and the bread itself is very, very delicious.
Speaking of the dough, I believe this is one of the best bread doughs I have ever worked with.
I am very glad I made it and I certainly recommend you to try it out very soon. :)

On to the recipe…

BRAIDED CHALLAH BREAD
You will need:
1 sachet easy blend dried yeast
1 teaspoon of clear honey
240 ml lukewarm milk
50 grams of melted butter
450 grams of plain flour
1 teaspoon of salt
2 eggs lightly beaten - in separate bowls - one for the mix and one for glazing
poppy seed or sesame seeds (optional)
Combine the yeast, honey, milk, and butter, stir and leave for 15mins to dissolve
In a large bowl, mix the flour with salt. Make a well in the centre and add the yeast mixture and one of the beaten eggs. Stir to make a dough (adding flour if you need during the kneading).
Knead until smooth and elastic, then transfer to a clean bowl, cover and leave to prove for about 90 min.
Grease a baking sheet. Knock back the dough and divide into 3 equal pieces. Roll to shape each piece into a long strip for plaiting.
Lay 2 of the strips over the third to make a star shape and plait from the centre, tucking the ends under. Do this on the baking sheet, and then cover with a tea towel and leave to rise for 30 min.
Brush with egg and bake in a hot oven at 190°C for 35 - 40 min or until golden and sounds hollow if you tap it.

CHOCOLATE BROWNIES

2011-02-25T19:33:00.003+01:00

Potrebno je:
120 gr crne čokolade
110 gr maslaca
200 gr šećera
2 kašičice vanile
2 kašičice ekstrakta kafe
2 jaja
100 gr brašna

Otopiti čokoladu i maslac na pari, pa skloniti sa strane i umešati šećer.

Zatim u masu dodati ekstrakte i jedno po jedno jaje i dobro sjediniti.

Na samom kraju umešati brašno, ali mešati jako kratko, tj. samo dok masa ne upije brašno.

Masu izliti u pripremljen pleh (20x30 cm) i peći, u unapred zagrejanoj rerni, na 170°C, oko 20 minuta.

Ostaviti da se prohladi i služiti uz sladoled, šlag ili Ganache.

CHOCOLATE BROWNIES
You will need:
120 grams chocolate
110 grams butter
200 grams sugar
2 teaspoons vanilla extract
2 teaspoons coffee extract
2 eggs
100 grams flour
Melt the chocolate and butter in a double boiler, remove from heat, and stir in the sugar.
Then whisk in the vanilla and coffee extracts and two eggs, one at a time, beating well after each.
In the end, stir in the flour.
Pour into the prepared pan (8x12 inch) and bake, in a preheated oven, on 170°C, for about 20 minutes, or until a toothpick comes out with a few moist crumbs.
Remove from oven and let cool on a wire rack to room temperature.
Decorate to your liking and serve with Ganache, whipped cream or ice cream.

PENNE ALL'ARRABBIATA

2011-02-16T13:57:00.001+01:00

Potrebno je:
2 kašike maslinovog ulja
2 ljute papričice
2 čena belog luka
600 gr paradajza iz konzerve
400 gr penne testenine
soli, bosiljka i Parmezana po ukusu

Zagrejati ulje, pa mu dodati sitno seckane papričice i beli luk.

Nakon jednog minuta, dodati bosiljak i propržiti ga tek toliko da svene, ne više od minuta.

Iz tiganja izvaditi papričice, luk i bosiljak i staviti ih na stranu, a ubaciti paradajz iz konzerve i dinstati uz mešanje oko minut.

Vratiti papričice, luk i bosiljak u paradajz i kuvati najmanje 10ak minuta, dok se sos ne zgusne i posoliti po ukusu.

U međuvremenu, skuvati penne al dente u slanoj vodi i ocediti.

Preko testenine preliti sos i po želji posuti rendanim Parmezanom.

Služiti odmah.

PENNE ALL'ARRABBIATA
You will need:
2 tablespoons olive oil
2 hot chilies
2 garlic cloves
600 gr canned tomato
400 gr penne pasta
salt, basil leaves and Parmesan to taste
Heat the olive oil in a frying pan and add the finely chopped chili and garlic.
After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
Remove the garlic, basil and chili and set aside.
Add the chopped tomatoes to the frying pan and cook for about a minute.
Put the garlic, basil and chili back in the pan with the tomatoes.
Simmer for at least 10 minutes, until the sauce has thickened a little and add salt to taste.
Meanwhile, cook the pasta al dente in boiling, salted water.
Drain the pasta and the tomato sauce to it.
Sprinkle with Parmesan shavings and serve immediately.

SUTLIJAŠ SA GRIZOM

2011-02-10T15:33:00.001+01:00

Potrebno je:
1 l mleka
200 ml vode
200 gr šećera
1 vanili šećer
1 šipka cimeta
250 gr duguljastog pirinča
4 kašike griza (moj je bio sa čokoladom)
cimet

Pirinač naliti sa 200 ml vode pa staviti da se kuva.

U drugoj posudi pomešati mleko, šećer, vanili šećer i šipku cimeta pa to staviti da se kuva.

Kad pirinač provri, isprati ga hladnom vodom, dobro ocediti pa sipati u kipuće mleko.

Griz izmešati sa dve kašike vode pa i to dodati u mleko i kuvati još 10-15 minuta.

Vruć sutlijaš sipati u pripremljene činijice, posuti cimetom i ostaviti da se ohlade.

Original se nalazi ovde, na Mihaelinom blogu, koji istražujemo u okviru ovog kruga FBI rukavica, dvomesečne igre za food blogere koju je pokrenula mamajac.

RICE PUDDING WITH SEMOLINA
You will need:
1 l milk
200 ml water
200 grams of sugar
10 grams of vanilla-scented sugar
1 cinnamon stick
250 grams rice
4 tablespoons semolina (mine was with chocolate flavour)
cinnamon for garnish
Pour about 200 ml of water over the rice and cook.
In another bowl, mix together milk, sugar, vanilla scented sugar and cinnamon stick, and let it cook also.
Then the milk starts to boil, move the rice from the heat, rinse it with cold water, drain well, and pour in the boiling milk.
Mix the semolina with two tablespoons of water, add it to the milk, and cook for 10-15 minutes.
Pour the hot rice pudding into the prepared bowls, sprinkle with cinnamon and leave it to cool.

BOUNTY ČOKOLADICE

2011-01-31T00:00:00.000+01:00

Potrebno je:

100 ml slatke pavlake

250 gr margarina sa aromom slatke pavlake

300 gr šećera

250 gr kokosa

100 gr crne čokolade

50 gr mlečne čokolade

80 gr margarina

Za čokoladice, šećer, margarin i slatku pavlaku otopiti na srednjoj temperaturi, a onda povećati temperaturu i pustiti masu da provri.

Kada provri, dodati 250 gr kokosa i dobro promešati, da se sve sjedini.

Dno i stranice kalupa obložiti papirom za pečenje, pa izliti sjedinjenu masu.

Masu ostaviti u frižideru nekih 2-3h da se dobro stegne, a zatim izvaditi masu iz kalupa i seći na štanglice, pa vratiti u frižider da se hlade dok čekaju glazuru.

Za glazuru, otopiti čokoladu na pari uz dodatak ulja, pa glazirati čokoladice.
Bounty je isproban u okviru ovog kruga kuVarijacija, mesečne igre za food blogere.

HOMEMADE BOUNTY BARS
You will need:
100 ml of heavy cream
250 grams of butter
300 grams of sugar
250 grams of shredded coconut
100 grams of dark chocolate
100 grams of milk chocolate
5 tablespoons of vegetable oil
For the bars, melt the sugar, butter, and heavy cream on medium heat, then, when melted, turn the heat up and bring to a boil.
When it boils, add the coconut and stir well, to combine.
Transfer the batter to an aluminum pan and leave it in the fridge for 2-3 hours, to cool and set.
Then take it out of the pan and cut into bars (or squares) and dip into the chocolate which you melted in a double boiler with the oil.
Leave them to set and harden and serve.

KOLAČ OD NEMLEVENOG MAKA

2011-01-07T15:51:00.001+01:00

Potrebno je:

400 ml mleka

340 gr šećera

150 ml ulja

325 gr brašna

200 gr maka

1 prašak za pecivo

100 gr čokolade

3 kašike ulja

Za kolač, brašno i prašak za pecivo prosejati, pa promešati sa šećerom.

Zatim uliti mleko i ulje, pa promešati da se sjedini, a zatim dodati mak.

Sipati u pleh obložen papirom za pečenje i peći u zagrejanoj rerni, na 180°C, nekih 40ak minuta.

Po želji glazirati otopljenom čokoladom, ostaviti da se glazura stegne, pa služiti uz mleko.

Original recepta se nalazi ovde, na Mihaelinom blogu, koji je tema ovog kruga FBI rukavica, dvomesečne igre za food blogere, koju je pokrenula mamajac.

UNGROUND POPPY SEED CAKE
You will need:
400 ml milk
340 grams of sugar
150 ml oil
325 grams of flour
200 grams of poppy seeds
10 grams baking powder
100 grams of chocolate
3 tablespoons oil
For the cake, sift flour with baking powder, then add sugar and whisk briefly.
Then pour in the milk and oil, stir to combine, and then add the poppy seeds.
Pour into the prepared pan lined with parchment paper and bake in preheated oven at 180°C, for about 40 minutes.
For the glaze, melt the chocolate in a double boiler, adding the oil slowly, then pour over the cooled cake.
Allow the glaze to set, and serve with milk.

NOVOGODIŠNJA ČOKOLADNA TORTA

2010-12-31T17:23:00.001+01:00

Potrebno je:

Za korice: 300 gr šećera, 230 gr brašna, 100 gr kakaa, 1 ½ kašičica praška za pecivo, 1 ½ kašičica sode bikarbone, 1 kašičica soli, 2 jaja, 250 ml mleka, 120 ml ulja, 2 kašičice vanile, 250 ml vrele vode

Za natapanje korica: 300 ml toplog mleka

Za fil: 4 jaja, 250 ml mleka, 100 gr crne čokolade, 100 gr mlečne čokolade, 2 kašičice vanile, 2 kašike likera od kafe, 250 ml slatke pavlake

Za korice, u većoj posudi prosejati brašno, šećer, kakao, prašak za pecivo, sodu bikarbonu i so.

U drugu posudu staviti jaja, mleko i ulje.

Sipati tečne sastojke preko praškastih i mutiti dok se ne sjedini.

Lagano ulivati vrelu vodu, u tankom mlazu i mešati konstantno.

Podeliti masu na dva dela (23cm) i peći oko 22-25 min u rerni zagrejanoj na 180°C.

Za fil, umutiti žicom žumanca i mleko, pa staviti na tihu vatru i, mešajući stalno, kuvati dok se masa ne zgusne. Skloniti sa vatre i umešati lomljenu čokoladu, vanilu i liker.

Nastaviti sa mešanjem dok se sva čokolada ne otopi. Ohladiti do sobne temperature, povremeno mešajući.

Umutiti belanca sa prstohvatom soli u čvrst sneg, pa umešati u čokoladni krem. U tu masu zatim umešati čvrsto umućenu slatku pavlaku.

Ostaviti u frižideru da se još malo stegne masa.

Jednu koricu staviti na postolje, natopiti je mlekom, pa na nju ravnomerno naneti fil, a zatim postaviti drugu koru (isto natopljenu mlekom).

Ostaviti da se torta dobro ohladi i stegne, makar 6-8 sati, a najbolje preko noći.

Ukrasiti po želji i služiti hladno.

Svim posetiocima bloga želim sve najlepše u 2011. godini. :)

NEW YEAR'S CHOCOLATE CAKE
You will need:
For the cake layers: 300 gr sugar, 230 grams flour, 100 grams of cocoa, 1 1/2 teaspoon baking powder, 1 1/2 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 250 ml, 120 ml oil, 2 teaspoons vanilla, 250 ml of hot water
For the soaking: 300 ml warm milk
For the filling: 4 eggs, 250 ml milk, 100 grams of dark chocolate, 100 grams of milk chocolate, 2 teaspoons vanilla 2 tablespoons coffee liqueur, 250 ml heavy whipping cream
For the cake layers, in a large bowl, sift together the flour, the cocoa powder, baking powder, baking soda and salt, add both sugars and whisk well with a wire whisk.
In another bowl, measure the milk and oil, add the egg and pour that over the flour and cocoa mixture. Stir well to combine.
To that batter slowly add the boiling water, a bit at a time whisking constantly.
Keep whisking for about 2 minutes more.
Pour the batter right away in two prepared cake tins (9“), and bake, in a preheated oven, at 180°C, for about 22-25 minutes.
For the filling, whisk together the yolks and milk.
Heat over low heat, stirring constantly, until mixture is almost boiling and thickened.
Remove from heat and stir in the broken up chocolate, vanilla, and liqueur; stir until combined.
Cool to room temperature, stirring occasionally.
Beat egg whites until stiff and fold them gently into the chocolate mixture.
Fold in whipped cream and refrigerate for about 15 minutes more.
Put one cake layer on the platter, soak it with milk and spread the filling evenly. Then put the other cake layer on top (soaked as well).
Allow the cake to cool completely, at least 6-8 hours, preferably overnight.
Decorate to your liking and serve cold.

BANANA KOLAČ

2010-12-28T03:03:00.001+01:00

Potrebno je:
500 gr banana
125 gr šlag krema od vanile
125 gr šlag krema od čokolade
2/3 limuna
300 gr keksa (ili spram podloge na kojoj se kolač pravi)

Banane ubaciti u blender i propulsirati nekih 10ak sekundi, da se napravi kaša i da banane opuste tečnost.
Preliti banane sokom od 2/3 limuna i propulsirati još jednom.
Zatim dodati prah za šlag krem, pa promešati prvo žicom, a zatim mutiti mikserom, na srednjoj brzini, dok se ne dobije gusta masa.
Keks podeliti na dva dela, pa prvi deo poređati na postolje ili tacnu, pa preko toga naneti fil od banana.
Poređati još jedan red keksa i ostaviti kolač preko noći (ili barem 4-5 sati) da keks upije i poslužiti.

QUICK BANANA CAKE
You will need:
500 grams of ripe bananas
125 grams of vanilla whipped cream powder
125 grams of chocolate whipped cream powder
300 grams of Petit Beurre cookies
Put the bananas in a blender or a food processor and pulse for about 10-15 seconds, to puree bananas.
Squeeze the lemon over the bananas, and pulse again.
Then add whipped cream powder, and beat on medium speed, until it thickens and gets creamy.
Lay one layer of cookies on the platter and put the filling on the cookies.
Top that with another layer of cookies.
Leave the cake overnight (or at least 4-5 hours) to moisten, and serve.

SLOPPY JOES

2010-12-22T14:52:00.001+01:00

Potrebno je:
1/2 glavice crnog luka
500 gr mlevenog junećeg mesa
300 ml paradajz pelata Premia
soli, bibera, origana, čili praha po ukusu

U tiganj sipati dve kašike ulja, pa staviti na ringlu da se zagreva.

Crni luk iseckati sitno, pa dodati mesu i ubaciti u tiganj.

Dinstati meso razbijajući meso varjačom dok se potpuno ne usitni.

Začiniti po ukusu, pa dodati 200 ml vode i nastaviti sa dinstanjem dok voda ne ispari.

Kad voda ispari, uliti 300 ml pelata i dinstati još oko 30 minuta, dok se masa ne zgusne.

Po potrebi dodavati vodu u toku ovih pola sata dinstanja (ja sam dodala još oko 150 ml).

Služiti toplo uz salatu po izboru.

SLOPPY JOES
You will need:
1/2 onion
500 grams of lean ground beef
300 grams of tomato puree
salt, pepper, oregano, chilli powder, to taste
Put two tablespoons of vegetable oil and put the pan on the stove, to heat it up.
Dice 1/2 of an onion and add it to the meat.
Put the mixture in the pan and cook, breakin it up with a wooden spoon.
Put in the spices, mix well, then add about 200 ml water and continue cooking until the water evaporates.
Then add the tomato puree and cook for 30 more minutes, until almost a paste forms.
Fell free to add water during the cooking, I myself added about 150 ml more.
Serve warm with a salad of your choice.

BRZI ROLAT SA KAFOM

2010-12-10T14:09:00.000+01:00

Potrebno je:

Za koricu: 300 gr samlevenog keksa, 100 gr šećera, 1 kašika kakao praha, 150-200 ml jake crne kafe

Za fil: 150 gr maslaca, 100 gr šećera u prahu, 1 kuvano žumance

Za koricu, u dubljoj posudi promešati keks, šećer i kakao, pa uz lagano dodavanje proceđene kafe zamesiti masu koja se ne lepi za ruke. Razvaljati masu preko folije ili papira za pečenje na debljinu od oko 5mm.

Za fil, penasto umutiti maslac za šećerom, dodati pasirano žumance i dobro sjediniti.

Premazati preko razvijene kore i uviti u rolat.

Ostaviti rolat par sati u frižideru da se stegne, pa pred samo služenje seći na kriškice.
Moj rolat je bio bez žumanceta u filu, ostalo je isto. :)
Original recepta se nalazi ovde, na Laninom blogu, koji se istražuje u okviru ovog kruga FBI rukavica, dvomesečne igre za food blogere.

NO BAKE COFFEE ROULADE
You will need:
For the roulade: 300 grams ground digestive biscuits, 100 grams sugar, 1 tablespoon cocoa powder, 150-200 ml strong black coffee
For the filling: 150 grams butter, 100 grams of powdered sugar, 1 boiled egg yolk
For the roulade, in a large bowl, whisk the ground biscuits, sugar, cocoa powder, and then, slowly adding the coffee knead until the mixture no longer sticks to the hands.
Roll it about 1/4 –inch thick on a foil or baking paper and leave it to set (not in the fridge).
For the filling, beat the butter with the sugar, add the mashed egg yolk and combine well.
Spread this batter over the rolled out biscuit dough and roll it up into a roulade.
Leave the roulade for a few hours in the fridge to set, and then just before serving cut into slices.

PIROŠKE

2010-12-07T10:04:00.002+01:00

Potrebno je:

350 gr brašna

150 gr kuvanog krompira

10 gr instant kvasca

1 kašičica soli

50 gr maslaca

2 žumanca

150 ml mleka

150 gr šunke

150 gr pavlake

U dubokoj činiji pomešati brašno, instant kvasac, propasirani krompir, so, žumanca, maslac sobne temperature i toplo mleko. Od ovoga zamesiti mekano testo, pa ga ostaviti da odmara.

Za nadev, šunku naseckati na sitne kocke, umešati ih u pavlaku, začiniti origanom i biberom, pa dobro promešati da se sjedini.

Razviti testo na debljinu od oko 5 mm, pa pizza sekačem iseći kvadrate od testa. Na sredinu svakog kvadrata staviti malo fila, pa oblikovati pirošku i položiti na tanjir. Ponavljati postupak dok se ne potroši testo i fil.

Piroške pržiti u vrućem ulju dok lepo ne porumene, pa ih odlagati na ubrus, da se ocede od viška ulja.

Služiti tople, uz jogurt ili kiselo mleko.
Moje piroške nisu imale fil, čisto iz praktičnih razloga (zaboravila da kupim :P)

Original recepta se nalazi ovde, na Laninom blogu, koji se istražuje u okviru FBI rukavica, dvomesečne igre za food blogere, koju je osmislila mamajac.

PIROGUES
You will need:
350 grams of all purpose flour
150 grams of cooked potatoes
10 grams instant yeast
1 teaspoon of salt
50 grams of butter
2 egg yolks
150 ml milk
150 grams of ham
150 grams of sour cream
In a large bowl, mix together the flour, the yeast, cooked and mashed potatoes, salt, yolks, room temperature butter and warm milk. Knead until you get soft, non sticky dough. Leave the dough to rest and make the filling.
For the filling, dice up the ham and combine with the sour cream. Sprinkle some dried oregano or ground pepper, if desired.
Roll out the rested dough and cut it up into rectangles, about 1/4 of an inch thick. Put a part of the filling onto the center of rectangle and shape the pirogues.
Fry them in deep, hot oil until golden and drain the excess oil before serving.
Serve warm with yogurt.

POSNA PITA SA ŠAMPINJONIMA

2010-12-06T13:30:00.002+01:00

Potrebno je:

500 gr kora za pite

400 gr šampinjona

300 gr praziluka

300 ml Tomatina

1 prašak za pecivo

100 ml kisele vode

100 ml ulja

so, biber, origano, bosiljak po ukusu

Prodinstati praziluk na malo ulja, pa dodati šampinjone seckane na listiće.

Dinstati sve dok gotovo sva tečnost ne ispari, pa dodati Tomatino i začine i dinstati dok se masa ne zgusne.

Za preliv za kore, umutiti prašak za pecivo sa kiselom vodom i uljem.

Poređati četiri kore (svaka se premaže prelivom, osim četvrte), pa na poslednju naneti fil od šampinjona.

Zarolati i premazati sa još malo preliva. Ponavljati dok se ne potroši sav materijal.

Peći u prethodno zagrejanoj rerni na 200°C nekih 20ak minuta.

Original recepta je ovde, na Tacinom blogu.

FILO DOUGH & MUSHROOM PIE
You will need:
500 grams of filo dough sheets
400 grams of white button mushrooms
300 grams of leeks
300 ml of tomato puree
10 grams of baking powder
100 ml of carbonated mineral water
100 ml of oil
salt, pepper, oregano, basil, to taste
Sauté chopped leeks in a few tablespoons of vegetable oil, then add thinly sliced mushrooms and continue sautéing until almost all the liquid evaporates.
Add the tomato puree and the spices and sauté for a few more minutes, to thicken.
For the coating, mix well baking powder, mineral water and oil.
Stack four filo sheets and coat the three bottom ones with the coating. Spread the mushroom filling on the fourth sheet.
Roll up into a roll, cover with a bit more of the coating and repeat with the remaining sheets and filling.
Bake in a preheated oven, at 200°C, for about 20 minutes.

HOMEMADE FERRERO ROCHER

2010-11-30T00:15:00.002+01:00

Potrebno je:

100 gr napolitanki od lešnika

150 gr pečenih lešnika

200 gr Nutelle

150 gr crne čokolade

4 kašike ulja

Sitno naseckati (ili smrviti oklagijom) lešnike i grubo nalomiti napolitanke.

U Nutelu dodati lešnik i napolitanke, pa dobro promešati da se masa poveže.

Ostaviti masu u frižideru nekih 10ak minuta, a zatim uzimati po jednu kašičicu mase i oblikovati kuglice, pa ih ostaviti u frižideru nekih sat vremena, da se lepo ohlade i stegnu.

Čokoladu otopiti sa uljem na pari, pa umakati rashlađene kuglice i stavljati na žicu da se glazura stegne.
Original recepta je ovde, a bio je isproban u okviru novembarskih kuVarijacija, mesečne igre za food blogere.

Edit - 22.02.2010.
Mihaelin domaći Ferrero šaljem kao ulaznicu za ovaj krug FBI rukavica, dvomesečne igre za food blogere koju je pokrenula mamajac.

HOMEMADE FERRERO ROCHER
You will need:
100 grams of hazelnut wafer cookies
150 grams roasted hazelnuts
200 grams Nutella
150 grams dark chocolate
4 tablespoons oil
Chop the hazelnuts finely (or crush them with a rolling pin) and roughly crush the wafer cookies.
Add the hazelnuts and the wafer cookies to Nutella, and stir well to combine.
Leave it in the refrigerator for about 10 minutes, to chill, and then take one teaspoon of the mix and shape it into balls, then leave them in the fridge for an hour to cool.
Melt the chocolate with the oil in a double boiler, dip in the chilled balls and place them on a wire rack to set.

KIFLICE SA SIROM

2010-11-28T14:18:00.001+01:00

Potrebno je:

Za kiflice: 1 kg mekog brašna, 2 kašičice soli, 1 kocka svežeg kvasca, 2 kašičice šećera, 500 ml mleka, 150 ml ulja, 2 jaja

Za filovanje: 500 gr sjeničkog sira, 1 jaje

Za premaz: 1 žumance, 1 kašika mleka

Za pleh: 250 gr margarina

Najpre sir izgnječiti viljuškom, a zatim mu dodati jaje. Fil ne sme da bude redak, već gotovo kremast. Ukoliko sir nije dovoljno slan, posoliti po potrebi.

U većoj šolji razmutiti svež kvasac sa malo mlakog mleka, dodati mu šećer i jednu kašiku brašna, i dobro promešati, da nema grudvica. Ostaviti na toplom mestu da se kvasac aktivira i da napuni šolju.

U dubljoj posudi, prosejati brašno pa mu dodati so. Dodati nadošli kvasac, jaja, ulje i mleko pa umesiti glatko testo. Posudu pokriti namašćenom plastičnom folijom i ostaviti jedan sat da naraste.

Premesiti testo pa podeliti na dva jednaka dela, a svaki deo na pet loptica. Loptice rastanjiti na radnoj površini posutoj brašnom, pa oklagijom razvući na debljinu od par milimetara. Krug raseći na 8 trouglova, a svaki trougao dodatno razvući rukom da bude što duži.

Na širi deo trougla staviti kašičicu fila, pa preklopiti strane trougla i pritisnuti ivice. Umotati kiflice i ređati na pleh. Žumance razmutiti sa kašikom mleka pa četkicom premazati kiflice.

Izmedju kiflica rasporediti listiće margarina pa peći u zagrejanoj rerni na 180°C oko 20 minuta.

Služiti toplo.
Ovo je moje prvo učešće u Fresh from the oven, internacionalnoj igri za food blogere i drago mi je što je baš Majin recept bio prvi za isprobavanje, barem sa moje strane. :)

This is the first time I'm participating in Fresh from the oven, international food bloggers' game and I am really happy it was Maja's recipe that was the big intro in this game, for me :)
Cheese rolls (or plain mini rolls, depends how you make 'em) are very widespread here, in Serbia, and we make 'em for possibly every occasion there is :)
As Maja said:

Kiflice are usually filled with cheese, but you can fill them with various mixtures of your choice, or you can leave them plain, without any filling. They are still great if not filled at all, because of the dough - the dough is great.

Maja's recipe is precise, clear and there isn't much room for mistakes (as all her recipes are :))
So, here's the recipe. :)

SERBIAN CHEESE ROLLS
You will need:
For the dough: 1 kilogram of plain flour, 2 teaspoons of salt, 40 grams of fresh yeast, 2 teaspoons of sugar, 500 ml milk, 150 ml oil, 2 eggs
For the filling: 500 gr cottage cheese, 1 egg
For the egg wash: 1 egg yolk, 1 tablespoon milk
For the pan: 250 grams of margarine
Firstly, mash the cheese with a fork, and then add the egg. Filling mustn’t be liquid; it has to be almost creamy. If the cheese is not salty enough, add salt if needed.
In a small bowl mix the fresh yeast with a little bit of warm milk, one tablespoon of sugar and one tablespoon of flour, and stir well, until there are no lumps. Leave in warm place to activate the yeast.
In a large bowl, sift the flour, baking soda and salt. Add the activated yeast, eggs, oil and milk and knead into smooth dough. Cover the bowl with greased plastic wrap and leave it for one hour to rise.
Knead the dough and divide it into two equal parts, and each part into five balls.
Flatten the dough balls with a rolling pin and cut the each circle into eight triangles, stretch each triangle further to elongate it.
On the wider part of the triangle put a teaspoon of the filling and fold the triangle edges so the filling doesn’t drip out during the baking. Wrap the rolls and arrange them on a baking sheet.
Brush the rolls with the egg wash and put thinly sliced butter between the rolls in the pan.
Bake in a preheated oven at 180°C for about 20 minutes.
Serve warm.

SLANE BUHTLE

2010-11-15T14:07:00.001+01:00

Potrebno je:

550 gr mekog brašna

15 gr suvog kvasca

200 ml mleka

2 jaja

100+50 gr maslaca

20 gr naribanog kačkavalja

1 ravna kašičica soli

1 jaje + 1 kašika mleka (za premazivanje)

150 gr salame

150 gr kačkavalja

Izmešati dobro brašno, kvasac i so, a zatim dodati 100 gr maslaca (sobne temperature) iseckanog na listiće, kao i rendani kačkavalj. Zatim dodati i jaja, pa sa mlakim mlekom zamesiti srednje meko testo. Pokriti umešeno testo i ostaviti da odmara oko 30 minuta.

U međuvremenu, narendati salamu i kačkavalj, pa dobro izmešati.

Testo podeliti na 16 delova i oblikovati loptice. Svaku lopticu rastanjiti rukom da se dobije oblik kruga, pa na sredinu staviti po malo nadeva i skupiti kao lopticu.

Na tihoj vatri rastopiti 50 gr maslaca, malo ga prohladiti, pa svaku lopticu do pola zaroniti u maslac i ređati u pleh. Ostaviti ih da odmaraju još 20-ak minuta dok se rerna greje.

Pre samog pečenja premazati jajetom umućenim sa malo mleka i posuti kimom.

Peći buhtlice na 200°C oko 30 minuta. Služiti tople.

Original se nalazi ovde, na Laninom blogu, koji se istražuje u okviru FBI rukavica, igre za food blogere, koju je osmislila mamajac.

SAVORY FILLED BREAD ROLLS
You will need:
550 grams of all purpose flour
15 grams instant yeast
200 ml of milk
2 eggs
100+50 grams of butter
20 grams grated cheese
1 teaspoon of salt
1 egg (for the egg wash)
1 tablespoon of milk (also for the egg wash)
150 grams salami
150 grams grated cheese
Mix the flour, the yeast and salt, and then add 100 grams of room temperature butter sliced thin and the 20 grams of grated cheese. Then add the eggs and, adding milk a bit at a time, knead the dough until combined.
Cover the dough and leave it to rise for about 30 minutes.
In the meantime, grate the salami and cheese and mix it well.
Divide the risen dough in 16 parts and shape into little balls.
Flatten each ball with your hand and shape into a circle. Put one part of the filling on the dough and form into a ball. Dip each ball into the melted butter (50 grams) and put them into the prepared pan, seam side down. Leave the balls for 20 minutes (or so) to rise again, and turn on the oven to heat up.
Before baking, brush the balls with the egg wash and sprinkle with a bit of cumin seeds (if desired).
Bake them in a preheated oven at 200°C for about 30 minutes.
Serve warm.

TART OD KOKOSA

2010-11-13T16:10:00.007+01:00

Potrebno je:

Za podlogu: 150 gr keksa, 80 gr kokosa, 50 gr maslaca, 2 kašike meda, 80 ml mleka

Za krem: 1l mleka, 90 gr gustina, 100 gr kokosa, 150 gr šećera u prahu, 5 gr želatina u prahu

Za podlogu, samleti keks, pomešati ga sa kokosom, pa to pomešati sa rastopljenim puterom, medom i mlekom. Utisnuti u kalup i ostaviti da se hladi.

Za krem, prosejati šećer u prahu i gustin, pa uliti oko 200 ml mleka i dobro promešati, a ostatak mleka pomešati sa kokosom i pustiti da provri. Kada provri, uliti mešavinu gustina i šećera, pa kuvati uz stalno mešanje par minuta, dok se ne zgusne.

Želatin preliti hladnom vodom i ostaviti da nabubri. Otopiti želatin na pari, pa u želatin dodati dve kašičice krema, promešati dobro, pa to dodati u krem i dobro promešati.

Kada se krem prohladi, izliti u kalup i ostaviti u frižideru na par sati da se stegne.
Dekorisati po želji i služiti hladno.
Edit - 05.01.2011.
Ovaj recept šaljem Sandri kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere koju je pokrenula monsoon.

COCONUT NO-BAKE TART
You will need:
For the crust: 150 grams cookies, 80 grams of shredded coconut, 50 grams of butter, 2 tablespoons of honey, 80 ml milk
For the filling: 1l milk, 90 grams of corn starch, 100 grams shredded coconut, 150 grams powder sugar, 5 grams gelatin powder
For the crust, grind or bash the cookies and mix them with the coconut. Add the melted butter with honey and milk and mix to combine. Press into a 9-inch spring form pan and leave it to cool and set.
For the filling, sift the corn starch and powder sugar and add 200 ml of milk. Whisk until there are no lumps. Mix the remaining milk with the coconut and bring to a boil on medium heat. When it boils, add the corn starch mixture and cook (with constant whisking) for about 2 minutes, until thickened. Remove from heat.
Sprinkle gelatin with cold water and leave it for a few minutes. Over a double boiler, dissolve the gelatin, add two teaspoons of the filling, and mix very well. Add that mixture to the filling and whisk to combine.
Cool a little and pour over the crust. Cool completely, decorate according to your needs and serve chilled.

KAJZERICE

2010-11-03T12:06:00.000+01:00

Potrebno je:

700 gr mekog brašna

1,5 kašičica soli

35 gr svežeg kvasca

2 jajeta

300 ml mlakog mleka

100 ml ulja

susam

U oko 50 ml mlakog mleka razmutiti kvasac, dodati mu kašičicu šećera i kašičicu brašna, poklopiti i ostaviti na toplom da se kvasac aktivira.

Od brašna, soli, jednog jajeta, ulja, ostatka mleka i aktiviranog kvasca zamesiti mekano testo, pokriti ga i ostaviti na toplom da naraste, oko sat vremena.

Naraslo testo podeliti na 9 delova i oblikovati loptice. Poređati ih na pripremljen pleh, pa ih ostaviti još nekih 30ak minuta, da narastu još malo.

Loptice pre pečenja premazati umućenim jajetom i posuti susamom, pa peći u prethodno zagrejanoj rerni na 190°C oko 25 minuta.

Služiti tople.
Original recepta se nalazi ovde, na Laninom blogu, koji se istražuje u okviru ovog kruga FBI rukavica, dvomesečne igre za food blogere.

KAISER ROLLS
700 gr all purpose flour
1.5 teaspoon salt
35 gr fresh yeast
2 eggs
300 ml warm milk
100 ml oil
sesame seeds
Add the yeast to about 50 ml of warm milk, then sprinkle with a teaspoon of sugar and a teaspoon of flour, cover and leave in a warm place to let the yeast activate.
In a large bowl, mix the flour, salt, one egg, oil, the rest of the milk and the activated yeast and knead until a soft dough forms. Cover it with plastic and leave it in a warm place for about an hour, to rise.
Divide the risen dough into nine parts and shape into balls. Place them into the prepared pan, and leave them about 30 minutes, to rise some more.
Brush the dough balls before baking with and egg wash and sprinkle with sesame seeds, and bake in a preheated oven at 190°C for about 25 minutes.
Serve warm.

SAVRŠENO ČOKOLADNI MUFFINS

2010-10-31T16:30:00.001+01:00

Potrebno je:

100 gr šećera

1 vanil šećer

110 gr brašna

45 gr kakao praha

3/4 kašičice praška za pecivo

1/2 kašičice sode bikarbone

1/2 kašičice soli

1 jaje

120 ml mleka

50 ml ulja

1 kašičica vanile

120 ml vrele vode

Prosejati brašno, kakao, prašak za pecivo, sodu bikarbonu i so, pa u to sipati šećere i dobro promešati žicom.

U drugoj posudi izmeriti mleko i ulje, pa u to dodati jaje.

Sipati tečne sastojke u brašnasti miks pa dobro umutiti žicom.

U tu masu, lagano, u tankom mlazu, uliti vrelu vodu uz stalno mešanje. Mešati žicom još nekih minut-dva, pa uliti u dvanaest korpica za muffins (po 4 kašike mase za svaki muffin) i peći u prethodno zagrejenoj rerni na 180°C nekih 22-25 min.

Služiti mlake ili hladne.

PERFECTLY CHOCOLATE MUFFINS
You will need:
100 grams of sugar
10 grams of vanilla scented sugar
110 grams of flour
45 grams of unsweetened cocoa powder
3/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 egg
120 ml milk
50 ml vegetable oil
1 teaspoon of vanilla
120 ml boiling water
In a large bowl, sift together the flour, the cocoa powder, baking powder, baking soda and salt, add both sugars and whisk well with a wire whisk.
In another bowl, measure the milk and oil, add the egg and pour that over the flour and cocoa mixture. Stir well to combine.
To that batter slowly add the boiling water, a bit at a time whisking constantly.
Keep whisking for about 2 minutes more.
Pour the batter right away in muffin cases (4 tablespoons per muffin case) and bake, in a preheated oven, at 180C, for about 22-25 minutes.
Serve the muffins warm or chilled.

PAGANINI

2010-10-30T00:38:00.002+02:00

Potrebno je:

Za podlogu: 5 jaja, 5 kašika šećera, 5 kašika brašna, 40 gr pudinga od čokolade, 2 kašike mleka, 1 kašika ulja, 2 kašičice praška za pecivo, 3 kašike kakao praha

Za čokoladni fil: 5 žumanaca, 100 gr crne čokolade, 150 gr šećera, 125 gr putera

Za vanila fil: 4 žumanceta, 5 kašika gustina, 1 vanil šećer, 6 kašika šećera, 700 ml mleka, 500 ml slatke pavlake, 1 kremfix

Za podlogu, zagrejati rernu na 180°C. Mutiti jaja sa šećerom dugo, dok ne posvetle i postanu kremasta. U drugoj posudi prosejati brašno, kakao prah, prašak za puding i prašak za pecivo, pa lagano umešati u masu od jaja i šećera.
Zatim, u masu umešati mleko i ulje, promešati žicom i izliti u pripremljen kalup.
Peći 15-17 minuta, ili dok čačkalica ubačena u najdeblji deo korice ne izađe čista.
Za vanila fil, žicom umutiti žumanca, šećer i gustin sa malo mleka, pa to ukuvati u vrelom mleku, kao za puding. Ohladiti potpuno, pa pomešati sa umućenom slatkom pavlakom. Potrebno je dodavati slatku pavlaku u više navrata, da bi vanila fil bio gladak.

Za čokoladni fil, umutiti žicom žumanca i šećer, a zatim kuvati na pari, dok se masa ne zgusne i sjedini potpuno, pa umešati čokoladu i mešati dok se ne otopi. Ohladiti kompletno, a zatim umutiti puter, pa pomešati sa čokoladnom masom. Čuvati u frižideru do filovanja.
Kada se podloga ohladi, natopiti je mlekom, vratiti u kalup sa odvojivim ivicama, pa tek onda filovati. Filovati čokoladnim, pa vanila filom.

Torta je kremasta i ukusna, ima jako lepu aromu i dobila je visoke ocene od degustatora.
Inicijalna namera mi nije bila da menjam bilo šta u receptu, ali obzirom da je slavljenica alergična na lešnike, nisam smela da ih koristim u bilo kom obliku.

Ova torta bila je predmet oktobarskih kuVarijacija, mesečne igre za food blogere.

PAGANINI CAKE
For the cake: 5 whole eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 40 grams of chocolate pudding powder (European style), 2 tablespoons of milk, 1 tablespoon of oil, 2 teaspoons of baking powder, 3 tablespoons of unsweetened cocoa powder
For the chocolate filling: 5 egg yolks, 100 grams dark chocolate, 150 grams sugar, 125 grams butter
For the vanilla filling: 4 egg yolks, 5 tablespoons cornstarch, 10 grams vanilla scented sugar, 6 tablespoons sugar, 700 ml milk, 500 ml whipping cream, 1 bag of Whip-it
For the decoration: 500 ml heavy whipping cream
For the cake, preheat oven to 180°C. Beat the eggs with the sugar until pale and thick. In another bowl, sift the flour with the cocoa, pudding powder and baking powder, and fold into the egg batter.
Slowly drizzle in the milk and oil, give it another mild whisk and pour into the prepared 8-inch spring form pan.
Bake for about 15-17 minutes, until a toothpick inserted into the thickest part of the cake comes out clean.
For the vanilla filling, whisk the yolks, vanilla scented sugar, white granulated sugar and cornstarch with about 150 ml milk (taken from the 700 ml). Bring the remaining milk to a boil, and when it comes to boil, pour in the mixture, and stir constantly until nice and thick, about 2 minutes. Cool down completely, and then gradually add in the whipped cream, whipped with the stabilizer (Whip-it).
For the chocolate filing, whisk the yolks and sugar until nicely incorporated, and then cook in a double boiler, until smooth and thickened. Add the chocolate and whisk until melted and incorporated. Cool down completely, and then mix with the beaten butter. Let it sit in the fridge until needed.
Cool down the cake, then poke it all over, and soak it with milk. Put the cake on a platter, spread on the chocolate filling, then the vanilla filling. Chill thoroughly.
When ready to serve, decorate with whipped cream, or with a decoration of your choice.

VEKNA OD MLEVENOG MESA

2010-10-18T15:03:00.002+02:00

Potrebno je:

500 gr mlevenog mesa

1 glavica crnog luka

3 čena belog luka

1 kašičica senfa

2 mala jajeta

2 kašičice gustog kečapa

1 kašičica aleve paprike

1 kašičica svežeg peršuna

75 gr prezli

100 gr slanine

soli i bibera po ukusu

Crni i beli luk sitno naseckati, pa dodati mlevenom mesu. U drugoj posudi pomešati jaja, senf, peršun, alevu papriku i kečap, pa to dodati u mleveno meso i dobro promešati.

Kalup dobro podmazati maslacem ili uljem, pa staviti meso i peći, u prethodno zagrejanoj rerni na 170°C nekih sat vremena. Pokriti meso folijom ako previše brzo potamni.

Nakon 30 minuta, okrenuti veknu, pa prekriti meso tankim kriškama slanine, pa peći još 30ak minuta, da slanina postane hrskava.

Služiti toplo, uz salatu po izboru.

Original recepta je ovde, na Nadinom blogu, koji se istražuje u okviru ovog kruga FBI rukavica, dvomesečne igre za food bloggere koju je pokrenula Mamajac.

MEAT LOAF
You will need:
500 grams lean ground meat
1 onion
3 cloves garlic
1 teaspoon mustard
2 small eggs
2 tablespoons of ketchup
1 teaspoon cayenne pepper
1 teaspoon fresh parsley
75 grams breadcrumbs
100 grams bacon
salt and pepper to taste
Finely chop onion and garlic cloves, and add that to the ground meat.
In another bowl, mix eggs, mustard, parsley, cayenne and ketchup, then add it to meat and stir well.
Grease a baking dish well with butter, and bake in preheated oven at 170°C for about 30 minutes.
Cover the meat with a piece of foil if it browns too quickly.
After 30 minutes, flip over the loaf and cover the meat with thin slices of bacon, and bake for about 30 more minutes, until the bacon is crisp.
Serve warm with a salad of your choice.

MUFFINS SA VIRŠLAMA

2010-10-16T17:14:00.000+02:00

Potrebno je:

4 viršle

2 jaja

150 ml kisele pavlake

180 ml jogurta

2 kašike ulja

1 kašičica soli

220 gr brašna

1 kesica praška za pecivo

Viršle obariti i iseći na kolutiće.

U drugoj posudi umutiti jaja žicom, pa im dodati pavlaku, jogurt i ulje.

Brašno prosejati sa praškom za pecivo, pa dodati masi od jaja.

Lagano umešati kolutiće viršli u masu, izliti u kalupe i peći u prethodno zagrejanoj rerni na 180°C nekih 30 minuta.

Original recepta se nalazi ovde.

HOT DOG MUFFINS
You will need:
4 hot dogs
2 eggs
150 ml sour cream
180 ml yogurt
2 tablespoons of oil
1 teaspoon of salt
220 grams of flour
10 grams of baking powder
Cook the hot dogs and chop them up.
In another bowl, whisk the eggs, add sour cream, yogurt and oil.
Sift the flour with baking powder, and add it to the egg batter.
Gently stir in the hot dog slices into the batter, pour it into the molds and bake in a preheated oven on 180°C for about 30 minutes.

ČOKOLADNI KOLAČIĆI

2010-10-14T02:31:00.000+02:00

Potrebno je:
120 gr crne čokolade
40 gr putera
75 gr brašna
1/2 kašičice praška za pecivo
1/4 kašičice soli
1 veće jaje
80 gr smeđeg šećera
1 kašičica vanile
170 gr mlečne čokolade

Otopiti crnu čokoladu i puter na pari, pa staviti na stranu, da se prohladi.
U drugoj posudi, prosejati brašno, prašak za pecivo i so.
Umutiti jaja penasto, dodati šećer i vanilu i mutiti još 5-7 min, da se masa zgusne.
Smanjiti brzinu miksera, pa umutiti čokoladu, a zatim spatulom umešati i brašno sa praškom za pecivo.

Na kraju, lagano umešati sitno iseckanu mlečnu čokoladu.
Peći u rerni zagrejanoj na 180°C oko 10 min.
Služiti tople, uz mleko.

DOUBLE CHOCOLATE COOKIES
You will need:
120 grams dark chocolate
40 grams butter
75 grams flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
80 grams brown sugar
1 teaspoon of vanilla
170 grams milk chocolate chips
Melt the dark chocolate and butter in a double boiler, and set aside to cool.
In another bowl, sift the flour, baking powder and salt.
Beat the egg with the sugar untill pale and thick, add vanilla and beat a bit more to thicken the mixture.
Whisk in the cooled chocolate, than fold in the flour mixture.
Finally, gently fold in milk chocolate chips.
Bake in a preheated oven on 180°C for 10 min.
Serve warm with milk.

KREM SUPA OD SPANAĆA

2010-09-29T01:35:00.004+02:00

Potrebno je:
300 gr spanaća
1 velika glavica crnog luka
50 gr putera
2 krompira
350 ml pilećeg bujona
350 ml vode
2 kocke pileće supe
300 ml mleka
150 ml neutralne pavlake
180 ml kisele pavlake
soli i bibera po ukusu

Na srednjoj vatri dinstati sitno seckan crni luk na puteru, dok ne postane staklast. Dodati krompire (seckane na sitne kocke), a zatim i pileći bujon, kocke i vodu. Pustiti da proključa, pa smanjiti temperaturu, pokriti i pustiti da se kuva nekih 20ak minuta (da krompir bude mekan).
Spanać grubo naseckati, pa dodati u šerpu sa ostalim sastojcima i kuvati nekih 5 minuta, dok ne omekša. Uliti mleko i neutralnu pavlaku, pa dobro umutiti žicom. Začiniti dobro i pustiti da se supa ponovo zagreje, ali da ne proključa.

Skloniti sa vatre i umešati kiselu pavlaku.

Servirati toplo.

Original recepta se može naći ovde.

SPINACH CREAM SOUP
You will need:
300 grams of spinach
1 large onion
50 grams of butter
2 potatoes
350 ml chicken broth
350 ml water
2 chicken bouillon cubes
300 ml milk
150 ml of neutral cream
180 ml sour cream
salt and pepper to taste
Sauté finely chopped onions in butter on medium heat, until translucent.
Add potatoes (cut into small cubes), and then the chicken broth, bouillon cubes and water. Let it boil, then reduce heat, cover and let it simmer for about 20 minutes (until the potato is soft). Chop up the spinach roughly, and add to the pot with other ingredients and cook for 5 minutes, until tender.
Pour in the milk and neutral cream, and mix well. Season it well and let the soup heat up again, but don’t let it boil. Remove from heat and stir in sour cream. Serve warm.

KUKURUZNI MUFFINS SA JUNETINOM

2010-09-15T13:37:00.004+02:00

Potrebno je:
300 gr belog sira
2 jajeta
300 gr kukuruznog brašna
200 gr brašna
200 ml ulja
200 ml mleka
200 ml kisele vode
1 prašak za pecivo
250 gr junetine (dinstane, kuvane, sa roštilja)
2 kašike BBQ sosa

Sir dobro ocediti i promešati žicom (ili viljuškom), pa mu dodati ostale tečne sastojke.
Brašna promešati sa praškom za pecivo, pa dodati u masu od sira.
Dobro sjediniti pa sipati do polovine podmazanih kalupa za muffins.
Junetinu dobro usitniti, dodati joj sos, pa promešati da se sjedini.
Rasporediti podjednako na kalupe, pa odozgo sipati preostalu masu za muffins.
Peći dok ne porumene, nekih 25 min, na 220°C.
Prohladiti i služiti uz salatu po želji.

Ovo je moja ulaznica za igru Ajme, koliko nas je!, koju je pokrenula Monsoon, a čija je ovomesečna domaćica Mihaela.

BEEF FILLED CORN MUFFINS
You will need:
300 grams of cottage cheese
2 eggs
300 grams of corn flour
200 grams of plain flour
200 ml oil
200 ml milk
200 ml mineral water
10 grams of baking powder
250 grams beef (stewed, boiled, grilled)
2 tablespoons BBQ sauce
Break up the cheese and add the oil, milk and the water to it. Stir well. Sift flours with baking powder and add to the cheese mixture. Combine well and pour into the greased muffin cases half way up.
Chop up the beef, add the BBQ sauce, and stir to combine. Spread evenly among the muffins and pour the remaining batter on top. Bake till golden brown, about 25 minutes on 220°C. Chill and serve with a salad of your choice.

PITA SA MESOM

2010-08-09T15:25:00.006+02:00

Potrebno je:

Za nadev: 1 kg tankih kora, 2 veće ili 3 srednje glavice crnog luka, 800 gr mlevenog mesa, začini po želji: Vegeta, so, biber, ljuta paprika

Za preliv: 5 jaja, 180 gr pavlake, 350 ml kisele vode

Na malo ulja propržiti sitno iseckan luk, da postane staklast, pa dodati meso, propržiti i začiniti po želji.

Za preliv, umutiti dobro jaja, pa dodati razmućenu pavlaku i kiselu vodu.

Na početku, odvojite 2-3 kore za prekrivanje pite na kraju.

Na dno podmazanog pleha (pleh od rerne) staviti 2 kore, poravnati i staviti fil, a zatim staviti 2-3 kore, ali ih saviti kao harmoniku (da bi pita bila vazdušasta). Nakon toga, postupak ponavljati dok god ima kora i fila, s time što se kore koje idu preko fila (tj. savijaju) stavljaju unakrsno.

Kada se pita složila, iseći je na kocke i preliti pripremljenim prelivom, te ostaviti da stoji par sati.

Pitu peći na 180ºC u prethodno zagrejanoj rerni, nekih 35-40 minuta.

Ovim putem zahvaljujem Violeti na receptu.

FILO DOUGH MEAT PIE
You will need:
For the stuffing: 1 kg filo dough sheets, 2 large or 3 medium onions, 800 grams of minced meat, spices of your choice: salt, pepper, cayenne pepper
For the dressing: 5 eggs, 180 grams of sour cream, 350 ml mineral water
Sauté the chopped onions in a skillet until translucent, then add meat; cook it, breaking it up, for about 15 minutes, season to taste and reserve.
For the dressing, whisk eggs well and add the sour cream and mineral water.
Assemble the pie by putting two filo sheets at the bottom of the pan, and then putting some of the meat on that. Repeat until you use up all the dough and the meat.
When assembled, cut the pie into squares and pour over the prepared dressing and let stand for 1-2 hours. Bake the pie on 180ºC in a preheated oven, about 35-40 minutes.

VOĆNI MUFFINS

2010-08-08T17:41:00.003+02:00

Potrebno je:
2 jajeta
2 kašike šećera
200 ml jogurta
50 ml ulja
15 kašika brašna
1 kesica vanilin šećera
1 kesica praša za pecivo
1 kašičica ekstrakta vanile
24 kupine

Umutiti belanca i jednu kašiku šećera u čvrst šne i ostaviti sa strane. Žumanca dobro umutiti sa drugim kašikom šećera, vanil šećerom i vanilom, pa dodati ulje, a zatim i jogurt.

Dobro promešati, pa dodati prašak za pecivo i dobro promešati žicom ili mikserom. Spojiti masu sa belancima i masu sa žumancima, pa u dva navrata dodati brašno i dobro promešati, da se sjedini.

Svaki kalup za muffin napuniti do polovine, staviti po 2 kupine, pa preliti 1 kašičicom mase. Dobije se 12 muffin-a.

Peći na 180ºC, u prethodno zagrejanoj rerni, nekih 25 min.

Kada budu gotovi, mogu se posuti prah šećerom, prelivom od kupina ili premazati šlagom.

Ovo je moja prerada recepta, a original možete videti ovde.

FRUIT FILLED MUFFINS
You will need:
2 eggs
2 tablespoons of sugar
200 ml yogurt
50 ml oil
15 tablespoons of flour
10 grams of vanilla scented sugar
10 grams of baking powder
1 teaspoon vanilla extract
24 blackberries
Beat the egg white and one tablespoon of sugar until stiff peaks form, and leave aside. Beat the egg yolks with the other tablespoon of sugar, vanilla sugar and vanilla, and then add oil and the yogurt. Stir well, then add baking powder and whisk well. Fold in the egg whites into the yolk mixture and add flour.
Fill each muffin casing 1/2 way up, put two blackberries and pour another teaspoon of the batter on top of that. Bake on 180ºC in a preheated oven about 25 min.

ŠLAG TORTA II

2010-08-02T16:11:00.001+02:00

Potrebno je:
500 gr šlag krema
500 ml gazirane vode
1 kesica krem fix-a
300 gr mlevenog keksa
1,5 kesica Nescafé Cappuccino
8-10 pralina, za dekoraciju

Umutiti šlag sa krem fix-om i ledeno hladnom gaziranom vodom, tako što se u šlag krem sipa polovina količine vode, dobro umuti žicom, pa se onda dodaje lagano i ostatak vode, uz neprestano mućenje mikserom. Dobijenu masu podelite na tri dela.
Jedan deo spojite sa mlevenim keksom i utisnite u kalup sa odvojivim ivicama.
Drugi deo pomešajte sa cappuccinom, pa nanesite preko dela sa keksom.
Treći deo ostavite bez dodataka, a možete mlečnu čokoladu da ohladite u frižideru, pa narendate krupnije, te spojite sa tim delom šlaga.
Ohladite tortu dobro u frižideru, skinite obruč i služite uz kuglu sladoleda, sa pralinama ili prelivom po želji.

CREAM CAKE II
You will need:
500 grams of whipping cream powder
500 ml of sparkling mineral water
1 pack of Whip-it
300 grams of ground digestive biscuits
1.5 bag of Nescafé Cappuccino
8-10 pralines, for decoration
Beat the cream powder with ice cold sparkling water and Whip-it until stiff peaks. Divide that into three parts.
Fold the biscuits in the one third on the batter and fold the cappuccino powder into the second third. Leave the last third plain.
In a spring form pan, pour the biscuit layer and flatten it with a spatula, then pour the cappuccino layer and flatten it also, and then pour the plain layer.
Cool the cake well in the refrigerator and serve with scoops of ice cream with pralines or topping of your choice.

PITA SA SIROM

2010-07-26T17:17:00.002+02:00

Potrebno je:
500 gr tankih kora
500 gr kravljeg sira
350 ml jogurta
2 jajeta
3 kašičice praška za pecivo
2 kašike ulja

Jogurt dobro umutite sa praškom za pecivo. Sir stavite u dublju posudu pa žicom izmrvite što sitnije, te prelijte umućenim jajima.
Dobro promešajte, pa dodajte masu sa jogurtom.
Kada je sve ujednačeno, filujte kore, pravite pužiće i ređajte na pleh podmazan sa malo ulja. Ostavite nekih 4-5 kašika mase za preliv pre pečenja.
Rernu zagrejte na 190ºC, pa pecite pitu nekih 40 minuta. Pred kraj pečenja, možete pojačati temperaturu da bi se pita lepo zapekla.
Služite uz jogurt, pavlaku ili salatu po želji.

FILO DOUGH CHEESE PIE
You will need:
500 grams of filo dough
500 grams of cottage cheese
350 ml yogurt
2 eggs
3 teaspoons of baking powder
2 tablespoons of oil
Mix the yogurt well with the baking powder. Break up the cheese with a wooden spoon or a spatula and pour in the beaten eggs. Stir well, and then add weight with yogurt.
When everything is combined, fill each filo dough sheet with the cheese filling and bake in a preheated oven on 190ºC for about 40 minutes.
Serve with yogurt, sour cream or salad as desired.

KOKOS SLADOLED

2010-07-18T16:06:00.003+02:00

Potrebno je:
3 kesice šlag pene (3x40 gr)
300 ml hladne vode
1 čaša kisele pavlake
60-70 gr kokosa

Šlag penu dobro umutite sa vodom, dok ne bude potpuno čvrst šlag. Žicom razmutite kiselu pavlaku, pa iz dva dela umešajte u šlag.
Na kraju umešajte kokos, takođe iz nekoliko delova, pa ulijte u plastičnu posudu, zatvorite dobro i stavite da se smrzne.
Može se poslužiti uz preliv od čokolade, sveže voće, a za posebno serviranje, može se uvaljati u dodatnih 50ak gr kokosa (pojedinačne kugle), pre služenja.
Od ove mase dobije se 1l sladoleda.
Edit - 05.01.2011.
Ovaj recept šaljem Sandri kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere koju je pokrenula monsoon.

COCONUT ICE CREAM
You will need:
120 grams of whipped cream powder
300 ml cold water
180 ml sour cream
60-70 grams of shredded coconut
Beat the whipped cream powder with cold water (or milk) until stiff peaks form.
Fold in the sour cream, and then add the coconut, pour it into a plastic container, seal well and put it into a freezer. Freeze for about 3-4 hours.
Can be served with chocolate sauce, fresh fruit, or you can roll each scoop in shredded coconut before serving. This yields about 1l of ice cream.

MOUSSE OD VIŠANJA

2010-07-04T14:31:00.004+02:00

Potrebno je:
150 gr smrznutih višanja
10 gr vanil šećera
200 ml slatke pavlake
100 ml kisele pavlake

Višnje i šećer stavite u blender pa dobro izblendirajte, da bude glatko, kao kašica.
Slatku pavlaku dobro umutite, pa lagano umešajte višnje. Ostavite da se prohladi malo, nekih možda 30min do 1h.
Nakon tog vremena, kašikom blago razmutite kiselu pavlaku, da iz delova dodajte smesu sa višnjama. Kada se sve ujednači, ohladite još malo i poslužite.
Edit - 15.01.2012.
Ovaj recept šaljem Tamari, kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere.

SOUR CHERRY MOUSSE
You will need:
150 grams of frozen cherries
10 grams of vanilla scented sugar
200 ml heavy cream
100 ml sour cream
Put the cherries and sugar into the blender and blend well, until smooth. Beat the heavy cream until stiff peaks form, and fold it in the cherry mixture.
Put it in the fridge for about 45 minutes, and then take it out, and fold in the sour cream. Divide into portions and serve.

ŠARENA TORTA

2010-07-02T15:45:00.008+02:00

Potrebno je:
Za korice: 6 jaja, 6 kašika šećera, 6 kašika brašna, 3 kašičice praška za pecivo
1 puding od maline, ½ bočice ekstrakta od maline, roze boja (po potrebi), 1 puding od čokolade, 3 kašike kakao praha, 1 vanilin šećer
Za roze fil: 1 puding od maline, 4 kašike šećera, 500 ml mleka, 1 kašičica finog skroba, 100 gr maslaca, roze boja (po potrebi)
Za braon fil: 1 puding od čokolade, 4 kašike šećera, 500 ml mleka, 1 kašičica finog skroba, 50 gr crne čokolade, 100 gr maslaca
Za natapanje korica: 200 ml toplog mleka
Za glazuru i dekoraciju: 300 ml slatke pavlake i 300 gr čokolade

Penasto umutiti jaja, dodati šećer, pa umutiti dovoljno da smesa postane gusta i kremasta. Zatim lagano umešati brašno prosejano sa praškom za pecivo. Podelite na dva dela, pa, u zavisnosti od boje, za braon deo dodati kakao, puding od čokolade i vanilin šećer, a za crveni deo puding od maline, ekstrakt i boju (po potrebi).
Kore peći odvojeno, u zagrejanoj rerni na 180ºC, oko 15ak min. Kore ohladiti, pa izrezati.

Prah za puding od maline pomešati sa šećerom, skrobom i malo mleka, pa skuvati u provrelom mleku. Dobro umutiti maslac, pa dodati ohlađeni puding i umutiti dodatno. U ovom momentu možete korigovati boju fila sa malo gel boje, ukoliko to želite.
Isti postupak važi i za braon fil – prah za puding promešati sa šećerom, skrobom i malo mleka, pa skuvati u provrelom mleku. U tako vruću masu, dodajte iseckanu crnu čokoladu i promešajte, da se brže otopi i sjedini. Umutiti maslac, pa dodati ohlađenu puding masu, pa umutiti još malo.

Za glazuru i dekoraciju napraviti Ganache krem. Slatku pavlaku stavite da se greje i usitnite crnu čokoladu. Preliti usitnjenu čokoladu vrelom slatkom pavlakom, ostavite par trenutaka bez mešanja, pa dobro promešajte spatulom ili varjačom, da se sjedini. Pustite da se masa prohladi, dovoljno da možete da dekorišete tortu.
U kalup sa odvojivim ivicama stavite prvu koru od prstenova, zatim prelijte sa ½ količine toplog mleka i premažite filom, pa ponovite postupak.

Konkretno, ja sam fil sipala u špriceve sa zvezdastim nastavkom, pa sam braon fil stavila na roze prstenove kore i obrnuto, te sam ponovila postupak, da se boje ne bi ponavljale sa gornjom korom.
Ohlađenu i stegnutu tortu dekorisati Ganache kremom.

CHESSBOARD CAKE
You will need:
For the cake layers: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 3 teaspoons of baking powder, 40 grams of raspberry pudding powder, 2 teaspoons of raspberry extract, pink color (if needed), 40 grams of chocolate pudding powder, 3 tablespoons of cocoa powder, 10 grams of vanilla sugar
For the pink filling: 40 grams of raspberry pudding powder, 4 tablespoons of sugar, 500 ml of milk, 1 teaspoon of cornstarch, 100 grams of butter
For the brown filling: 40 grams of chocolate pudding powder, 4 tablespoons of sugar, 500 ml of milk, 1 teaspoon of cornstarch, 50 grams of dark chocolate, 100 grams of butter
To soak the layers: 200 ml warm milk
Icing and decoration: 300 ml heavy whipping cream, 300 grams of chocolate
Beat eggs until pale, add sugar and beat again until the mixture becomes thick and creamy. Then gently stir in the flour sifted with the baking powder. Divide into two parts, and, depending on the color, for the brown part add cocoa, chocolate pudding powder and vanilla scented sugar, and for the pink part add the raspberry pudding powder, raspberry extract and color (if needed).
Bake the cake layers (pink and brown) separately in a preheated oven on 180ºC, about 15 min. Cool them completely.
For the fillings, take some milk (approximately 50-100 ml) from the 500 ml, and whisk it with the pudding powder, cornstarch and sugar. Put the remaining amount (of the 500 ml) on medium heat and bring to a boil. When it boils, pour the pudding mixture and cook for about 2 minutes, until it thickens. When it cools, mix it with the butter until creamy.
The same procedure applies to both filings.
For the glaze and decoration, make the Ganache. Bring the cream to a boil and pour over the broken up chocolate. Let it sit for a few minutes without stirring, and then stir well with spatula or a wooden spoon, until combined.
Let the mixture cool a bit, but make sure it doesn’t go stiff, because it has to be spreadable.
Put the first layer on the platter and soak it with half of the warm milk. Then put one of the fillings. Repeat for the second layer.
Let the cake chill and set and then decorate with Ganache.

ANANAS TORTA

2010-06-10T17:07:00.003+02:00

Potrebno je:
250 gr putera
100 gr prah šećera
250 gr mlevenih oraha
50 ml soka od ananasa
1 konzerva ananasa (560 gr)
2 pudinga od vanile
2 kesice vanil šećera
100 gr Dr. Oetker fila za tortu Vanila
1,1 l mleka (800 ml za puding i 300 ml za Dr. Oetker fil)
4 kašike finog skroba
2 zrele banane

Polovinu putera, šećer, orahe i sok umutite u glatku masu, pa rasporedite u kalup sa odvojivim ivicama (moj je prečnika 23 cm). U ovom momentu taj deo (podloga) neće biti čvrst, kao npr. podloga za cheesecake, ali će se stegnuti stajanjem u frižideru.
Dakle, to stavite na hlađenje, pa pređite na pravljenje fila.
Puding skuvajte klasično, tj. uzmite malo mleka (nekih 50-100 ml) od onih 800 ml, te u tom mleku razmutite prah za puding, fini skrob (gustin, skrobno brašno) i vanil šećer, pa skuvajte u ostatku mleka.
Kada se taj deo fila ohladi, dobro umutite ostatak putera, pa u taj puter dodajte puding.
Zatim umutite Dr. Oetker fil za torte, pa dodajte u masu od pudinga i putera.
Na kraju, ispasirajte dve zrele banane, prelijte ih sa malo limunovog soka, pa umešajte u masu.
Ananas dobro ocedite od soka, pa podelite količinu na pola, a fil podelite na tri dela.
Na ohlađenu podlogu stavite 1/3 fila, pa zatim 1/2 ananasa. Na to stavite drugu trećinu fila, pa zatim drugu polovinu ananasa. Preko toga premažite ostatak fila i vratite u frižider na hlađenje.
Kada se to dobro ohladi i stegne (nakon nekih 3-4h), izvadite tortu i premažite je sa 500 ml umućene slatke pavlake.

PINEAPPLE CAKE
You will need:
250 grams of butter
100 grams of icing sugar
250 grams of ground walnuts
50 ml pineapple juice
1 can crushed pineapple (560 grams)
80 grams of vanilla custard powder (not instant)
20 grams of vanilla scented sugar
100 grams of Dr. Oetker Vanilla cake filling
1.1 liters of milk (800 ml of the pudding and 300 ml of Dr. Oetker filling)
4 tablespoons cornstarch
2 very ripe bananas
500 ml heavy whipping cream
Mix 125 grams of butter, sugar, nuts and pineapple juice into a smooth and thick batter, and press it into a 9-inch spring form pan. Place the pan in the fridge and go on to make the filling.
Take some milk (approximately 50-100 ml) from the 800 ml, and whisk it with the custard powder, cornstarch and vanilla scented sugar. Put the remaining amount (of the 800 ml) on medium heat and bring to a boil.
When it boils, pour the custard mixture and cook for about 2 minutes, until it thickens.
When that part of the filling has cooled, beat it well the rest of the butter.
Then mix the Dr. Oetker filling with 300 ml of milk and add it to the cooked custard mix.
Finally, puree two ripe bananas, pour in the lemon juice, and stir in the filling.
Drain the pineapple chunks well and divide it in half; also, divide the filling into thirds.
Pour 1/3 of the filling on the layer in the pan, and then arrange 1/2 of the pineapple chunks. Place another third on top of that, and the second part of the pineapple on top of that.
Pour over the remaining filling and let it cool completely in the fridge. When it has set, decorate with 500 ml of whipped cream.

KOLAČ SA MAKOM

2010-06-07T23:43:00.003+02:00

Potrebno je:
Za kolač: 1 jaje, 200 gr šećera, 1 vanil šećer, 200 gr brašna, 200 ml mleka, 120 ml ulja, 1 prašak za pecivo, 100 gr mlevenog maka
Za glazuru: 100 gr čokolade, 30 gr maslaca
(Ove mere su za kalup dimenzija 10x32 cm.)

Jaje mutiti sa šećerima dok masa ne pobeli i postane gusta i kremasta. U tu masu umešati brašno prosejano sa praškom za pecivo, a zatim i mešavinu mleka i ulja.
Na kraju umešati varjačom mak i peći testo u prethodno zagrejanoj rerni na 180-200ºC nekih 20-30 min.
Za glazuru, otopiti na pari čokoladu i maslac.
Kada se kolač prohladi, izvaditi ga iz kalupa i preliti prohlađenom glazurom.
Kada se glazura stegne i kolač potpuno ohladi, seći i služiti uz kuglu sladoleda od vanile.

POPPY SEED CAKE
You will need:
For the cake: 1 egg, 200 grams of sugar, 10 grams of vanilla sugar, 200 grams of flour, 200 ml milk, 120 ml oil, 10 grams of baking powder, 100 grams of ground poppy seeds
For the glaze: 100 grams of chocolate, 30 grams of butter
(These measures are for mold dimensions of 10x32 cm)
Beat the egg with the sugar until fluffy, creamy and lighter in color. Stir in the flour whisked with baking powder, and after that, whisk in the mixture of milk and oil.
With a wooden spoon or a spatula, fold in the poppy seeds and bake the cake in a preheated oven at 180-200ºC for about 20-30 min.
For the glaze, melt the chocolate and butter in a double boiler. When the cake is cooled, remove it from the pan and pour the glaze over.
When the glaze is set and the cake is completely cooled, cut it and serve with vanilla ice cream.

TUNA CANAPÉ

2010-06-07T19:20:00.006+02:00

Potrebno je:
Za podlogu: ½ kašičice soli, 3 kašike kukuruznog brašna, 3 kašike običnog, belog brašna, 2 kašike ulja, 1 prašak za pecivo, par kapi chilly sosa, vode po potrebi (masa je dovoljna za 12 mini muffin-a)
Brašna dobro promešati (žicom) sa praškom za pecivo i solju, pa dodati ulje i sos. Dodavanjem vode napravite retku masu, tj. nešto gušću od najobičnijeg testa za palačinke. Vode bi trebalo staviti oko 100-150 ml.

Promešati dobro žicom i stavljati u kalupe mini muffin-a i peći, na 180ºC, u zagrejanoj rerni, nekih 10–15 minuta. Prohlađene muffin-e izdubiti malim, nazubljenim, nožićem, tj. napraviti korpicu od njih. To udubljenje će se kasnije ispuniti masom od tune.
Za tuna deo: 1 konzerva tunjevine, 70 gr posnog margarina, sobne temperature, mirođija, so, biber, ½ kašičice crnog luka u prahu, 1 kašičica chilly sosa
Dekoracija: kiseli krastavčići, slatka aleva paprika ili mirođija
Za deo sa tunom, tunu dobro ocediti od ulja, staviti u blender i pulsirati nekoliko trenutaka, da se tuna usitni, ali da se ne napravi pasta od nje. Zatim dodajte margarin i ponovo kratko pustite blender da radi. Ubacite začine, pa promešajte još jednom. Stavite u frižider na nekih 10-15 min, da se masa stegne.

Špricem nanosite tunu na ohlađene pogačice, stavite da se dobro ohlade, pa dekorišite mlevenom paprikom, kolutićem kiselog krastavca ili naseckanom mirođijom, pred služenje.
Ukoliko ne želite da pravite muffin-e, kao podloga se mogu iskoristiti i slani krekeri, kao i tost.

TUNA CANAPÉ
You will need:
For the mini muffins: 1/2 teaspoon salt, 3 tablespoons of corn flour, 3 tablespoons of all purpose flour, 2 tablespoons of oil, 10 grams of baking powder, few drops of chili sauce, water as needed
Whisk the flour with baking powder and salt, add the oil and sauce. Add water slowly to make a batter slightly thicker than an ordinary pancake batter. I used up about 100-150 ml of water.
Whisk well and fill the mini-muffin molds and bake in a preheated oven on 180ºC, for about 10-15 minutes. Hollow out the baked and cooled muffins with a small, serrated, knife. The hole that is left will be filled with the tuna mousse.
For the tuna mousse: 180 grams of tuna (canned), 70 grams margarine, room temperature, 1 teaspoon of dried dill, salt and pepper to taste, 1/2 teaspoon onion powder, 1 tsp chili sauce
For the decoration: pickles, sweet red pepper or dill
For the tuna mousse, drain the tuna well, put it in a blender and pulse a few times, but don’t make a paste of it. Then add the butter and briefly pulse again. Add spices and mix well.
Put it in a refrigerator for 10-15 min to chill and set. Fill the mini muffins with the tuna mousse and decorate with some more of dried dill, pickles or more chili sauce.

NOVOSADSKA PROJA

2010-06-05T17:47:00.003+02:00

Potrebno je:
2 jajeta
200 ml mleka
200 ml jogurta
100 ml ulja
200 gr kukuruznog brašna
250 gr brašna (tip 400)
1 prašak za pecivo
1 kašika pavlake
so i začini po ukusu

Jaja umutiti mikserom, dodati so i začine, a zatim i mešavinu ulja, mleka i jogurta, neprestano muteći mikserom. Kada se sjedini, dodati obe vrste brašna sa praškom za pecivo.
Na samom kraju dodati pavlaku i kratko umutiti mikserom.
Tepsiju obložiti papirom za pečenje, pa izliti masu i peći (u prethodno zagrejanoj rerni) na 200ºC dok ne porumeni (kod mene je to bilo nekih 30ak minuta).

Ovo je moja prerada recepta, a original možete naći ovde, na Minjinom forumu.

CORNBREAD
You will need:
2 eggs
200 ml milk
200 ml yoghurt
100 ml oil
200 grams of corn flour
250 grams of flour
10 grams of baking powder
1 tablespoon sour cream
salt and spices to taste
Whisk the eggs; add salt and spices, then add a mixture of oil, milk and yogurt, constantly whisking (wire whisk or a hand mixer). When combined, add the flours sifted with the baking powder.
At the very end, add sour cream and briefly whisk. Line the pan with baking paper and bake the cornbread in a preheated oven at 200ºC until golden brown (for me it was about 30 minutes).

VANILA-JAGODA SLADOLED

2010-05-30T19:16:00.003+02:00

Potrebno je:
120 gr šlag krema od vanile
1/2 kesice Dr. Oetker fila za torte od vanile
1 kesica Dr. Oetker kremfix-a
270 ml mleka (120 ml za šlag krem i 150 ml za fil za torte)
150 gr jagoda
50 gr šećera u prahu

Počnite tako što ćete iseckati jagode na sitne komade, posuti ih šećerom u prahu i ostaviti ih da puste sok.
Umutite šlag krem sa mlekom, dodajte kremfix i umutite još malo, da krem bude čvrst.
U drugoj posudi umutite fil za torte od vanile sa mlekom, po uputstvu na kesici.
Spojite ove dve mase i promešajte spatulom lagano, te ubacite komadiće jagoda i promešajte sve.
Stavite u frižider na nekih sat vremena, a zatim u zamrzivač na još nekih par sati i spreman je za jelo. Dobije se nešto ispod 1l sladoleda.
Poslužite uz preliv po želji i par svežih jagoda.

Da se razumemo, ovo svakako nije recept za standardni sladoled, ali je kremasto, ukusno i ne previše slatko.

VANILLA-STRAWBERRY ICE CREAM
You will need:
120 grams of vanilla cream powder
1/2 pack of Dr. Oetker vanilla Cake filling
1 bag of Whip-it
270 ml of milk (120 ml for the cream and 150 ml for the vanilla filling)
150 grams of fresh strawberries
50 grams of powdered sugar
Start by slicing the strawberries into tiny pieces, sprinkle them with powdered sugar and leave them to release the juice.
Beat the cream powder with the milk, add Whip-it and mix some more, until the cream is firm. In another bowl, mix the vanilla filling with milk as directed on the bag. Combine these two and gently fold in the strawberries (without the juice).
Put it in the fridge for an hour, and then in the freezer for another couple of hours.
Serve with sauce of your choice and a few fresh strawberries.
Just to make sure - This is certainly not a recipe for a standard ice cream, but it’s creamy, delicious and not too sweet.

FONDANT ADVENTURE

2010-05-25T06:03:00.005+02:00

Isprobala sam Minjin recept za domaći fondan, sa malom izmenom - umesto fruktoze išla je desktroza.
Za 1 kg fondana je potrebno:
1 kesica želatina u prahu
50 ml hladne vode (za želatin)
20 ml vode (za dekstrozu)
100 gr dekstroze
1 velika kašika glicerina
900 gr prah šećera

Ja sam radila polovinu mere, a celi postupak možete pročitati ovde.
Fondan je jako zahvalan za rad, ne kida se, jako lepo se nanosi na tortu i stvarno nisam imala nikakvih problema u pravljenju ili dekorisanju.
Kao podlogu za fondan, iskoristila sam Plazma tortu, ali umesto nje može se iskoristiti bilo koja čvršća torta.

USKRŠNJA POGAČA

2010-04-05T22:48:00.003+02:00

Potrebno je:
1kg brašna (tip 400)
oko 700 ml mlakog mleka
150 gr putera
50 gr šećera u prahu
1 kašičica soli
30 gr svežeg kvasca

Kvasac izmrvite, pospite kašičicom šećera i kašičicom brašna, pa ostavite na toplom mestu da zapeni.
Mleko zagrejte da bude mlako ili toplo, pa u njemu otopite puter.
U drugoj posudi, prosejte brašno sa šećerom, dodajte mu kvasac i mleko sa otopljenim puterom, pa zamesite srednje tvrdo testo i ostavite ga, na toplom, da se udvostruči.
Premesite, pa ostavite da ponovo naraste.
Kada testo naraste i drugi put, premesite ga i razvaljajte, pa od njega napravite 8-10 traka.
Trake motajte jednu oko druge, pa napravite puža u plehu i ostavite da naraste.
Rernu zagrejte na 180ºC, premažite pogaču jajetom umućenim sa malo mleka, te pospite šakom suvog grožđa.
Pecite nekih 40-45 minuta.

SWEET EASTER BREAD
You will need:
1 kg flour
700 ml warm milk
150 grams of butter
50 grams powdered sugar
1 teaspoon salt
30 grams of fresh yeast
Crumble the yeast, sprinkle it with a teaspoon of sugar and a teaspoon of flour and leave it in a warm place to activate. Heat the milk to make it warm (or hot, but not boiling), and melt the butter in it. In another bowl, sift the flour with the sugar, add the activated yeast and milk with the melted butter and form medium hard dough. Leave the dough in a warm place, to rise and double in volume. When risen, knead it for a few minutes and let it rise again.
When the dough rises a second time, knead it and roll it out. Take a pizza cutter and make 9 strips of dough. Make three braids out of the dough strips and wrap them around each other. Leave the bread in a warm place and let it rise again, while the oven is heating. Before baking, brush it with an egg wash and sprinkle with golden raisins. Bake the bread about 40-45 minutes on 180˚C in a preheated oven.

SLADOLED TORTA

2010-04-04T16:10:00.006+02:00

Potrebno je:
Za korice: 8 jaja, 8 kašika šećera, 10 kašika brašna, malo ekstrakta vanile + 2 kašike šećera
Za fil i dekoraciju: 1l slatke pavlake za šlag, 1 krem fix, 2 želatina, 3 kašike mleka, 2 velike kašike meda
Za preliv: 100 gr crne čokolade, 80 gr maslaca

Za korice, umutite 4 cela jajeta, 4 žumanceta, šećer i ekstrakt vanile. U drugoj posudi umutite preostala belanca sa 2 dodatne kašike šećera. U masu od celih jaja dodajte prosejano brašno, pa umešajte sneg od belanaca. Izlijte u pleh i pecite 10ak minuta.
Ispecite dve kore, pa ih podelite na dva dela, tako da ih imate 4 na kraju.
Za preliv, otopite čokoladu i maslac na pari.
Za fil, umutite dobro rashlađenu slatku pavlaku sa šlag fixom dok ne postane gusta.
Želatin stavite u hladu vodu da nabubri, pa kada nabubri, otopite ga na pari, pa mu dodajte veliku kašiku meda i tri kašike mleka.
Želatin dodajte u umućenu slatku pavlaku, pa mutite još par minuta.
Ohlađene korice premažite prelivom od čokolade, pa ih ostavite nekih 30minuta, da se čokolada ohladi i stegne.
Nakon toga, filujte obilno filom od slatke pavlake i ostatkom fila premažite celu tortu.
Korice možete dodatno natopiti mlekom ili sokom od narandže, ako su suve.
Edit - 08. februar 2011.
Ovaj recept šaljem Aleksandri kao ulaznicu za ovomesečni krug 'ajme koliko nas je!, mesečne igre za food blogere koju je pokrenula monsoon.

ICE CREAM CAKE
You will need:
For the cake: 8 eggs, 8 tablespoons of sugar, 10 tablespoons of flour, 1 teaspoon of vanilla extract, 2 tablespoons of sugar
For the filling and decoration: 1l of heavy whipping cream, 1 bag of cream stabilizer, 20 grams of gelatin, 3 tablespoons milk, 2 large tablespoons honey
For the topping: 100 grams of dark chocolate, 80 g butter
For the cake, beat 4 whole eggs, 4 egg yolks, sugar and vanilla extract. In another bowl, beat the remaining egg whites with 2 tablespoons additional sugar. Fold the egg whites into the yolk mixture and sift in the flour. Pour into a baking pan and bake for 10 minutes. Bake two of these sheets, and then split them into two parts, so that you have 4 layers in the end.
For the topping, melt chocolate and butter in a double boiler. For the filling, whip well chilled cream with the cream stabilizer until stiff peaks form. Sprinkle gelatin over 10 tablespoons of water and let it stand for about 10 min; then put the pan over medium heat, dissolve the gelatin and mix it with honey and milk. Mix the gelatin mixture with the whipped cream. Brush the chilled cake layers with chocolate, and leave them for about 30 min, until chocolate cools and hardens. After that, fill the layers with cream filling, leaving enough cream mixture to cover the filled cake. You can soak the cake layers with a bit of milk if they appear dry.

ŠPANSKA PITA

2010-03-28T14:59:00.005+02:00

Potrebno je:
2 jajeta
180ml jogurta
100ml ulja
350 gr brašna
1 prašak za pecivo
150 gr salame (ili pečenice, po želji)
5 manjih kiselih krastavaca
150 gr kačkavalja

Salamu i krastavčiće iseći na komadiće, kačkavalj izrednati. Jaja umutiti žicom, dodati jogurt i ulje. Brašno prosejte sa praškom za pecivo, pa mu dodajte salamu, krastavčiće i kačkavalj.
U mešavinu jaja umešati brašnasti mix, promešati i sipati u pleh.
Peći oko 30-ak minuta. Prvo na 200ºC (prvih 10 min), a zatim na 180ºC.
Služiti uz jogurt, pavlaku, kiselo mleko...
Ovo je bilo moje prilagođavanje recepta, a original možete naći ovde, na Svetlaninom blogu.

SPANISH PIE
You will need:
2 eggs
180 ml yogurt
100 ml oil
350 grams of flour
10 grams of baking powder
150 grams of salami
5 small pickles
150 grams of grated cheese
Cut the salami and pickles into small pieces and mix. In another bowl, whisk the eggs, add the yogurt and oil. Sift the flour with baking powder; add salami, pickles and cheese. Stir in the egg mixture and pour into baking pan.
Bake for about 30 minutes. Start off at 200ºC (first 10 min) and then lower the temperature to 180ºC. Serve with yogurt, sour cream or salad.

DOUGHNUT MUFFINS

2010-03-27T17:42:00.004+01:00

Za 12 muffin-a potrebno je:
2 jajeta
2 kašike šećera
200ml mleka
100 ml ulja
230gr brašna
1 prašak za pecivo
2 vanilin šećer
1 kašičica ekstrakta vanile
6-7 napolitanki (opcionalno)

Jaja, mleko i ulje umutite žicom da se sjedine, pa im dodajte ekstrakt vanile i promešajte. U drugoj posudi prosejte brašno sa praškom za pecivo, pa mu dodajte šećere.
Dodajte mix brašna u masu sa jajima, pa promešajte tek toliko da se lepo sjedini. Rernu uključite da se greje na 180ºC. Napolitanke grubo smrvite ili sameljite u blenderu.
U kalup za muffins sipajte do 1/2 muffin masu, zatim dodajte malo napolitanki, pa napunite kalup.
Pecite 15-18 minuta.
Umesto mleka možete staviti jogurt, a umesto ulja puter/margarin.

DOUNUT MUFFINS
You will need:
2 eggs
2 tablespoons of sugar
200 ml milk
100 ml oil
230 grams of flour
10 grams of baking powder
20 grams of vanilla scented sugar
1 teaspoon vanilla extract
6-7 chocolate wafer cookies (optional)
Whisk the eggs, milk and oil to combine, and add the vanilla extract and whisk again.
In another bowl, sift together flour and baking powder, and then add sugar. Add the flour mix into the egg mix, and stir just to combine. Crush wafer cookies (if using) and add them to the batter. Fill the muffin cases about 1/2 way up, sprinkle with cookies and bake for about 15-18 minutes in a preheated oven on 180˚C.

KOLAČ SA ŽELEOM OD MALINA

2010-03-24T12:29:00.005+01:00

Potrebno je:
za 1. sloj: 60 gr šlaga od čokolade, 150ml hladnog mleka i 200 gr mlevenog čokoladnog keksa;
za 2. sloj: 500 gr malina, 150 gr šećera i 2,5 kesice želatina;
za 3. sloj: 300 gr tamne čokolade i 250 ml slatke pavlake.

Umutite šlag sa mlekom, pa umešajte mleveni keks.
Ja sam ostavila jednu nepunu šaku keksa za dekoraciju, a ostatak umešala u šlag.
Dobijenu masu utisnite u kalup (moj je prečnika 26cm) i stavite na stranu. Može se staviti i u frižider, ali nije neophodno.
Želatin posuti preko hladne vode da nabubri. Maline (moje su bile smrznute) sameljite u blenderu pa umešajte šećer, pulsirajte još par puta u blenderu i stavite da provri, ali na srednjoj vatri. U dobijenoj masi otopiti želatin. Ako je potrebno, vratiti na još uvek toplu ringlu, da se želatin lepo rastvori.
Naravno, pre stavljanja želatina, može se procediti, ali ja to nisam uradila.
Kada se žele malo prohladi, sipati preko onog sloja u kalupu i pustiti da se ohladi do kraja.
Za treći sloj, zagrejte slatku pavlaku do vrenja, pa njome prelijte izlomljenu čokoladu. Sačekajte par minuta, pa promešaje masu, da se ujednači. Kada se i ova masa prohladi, premažite žele.
Stavite u frižider i posle par sati spremna je za jelo. Može se poslužiti uz šlag, ali stvarno nije neophodno.
Moj savet je, ako koristite kalup prečnika 26cm, stavite barem 800 gr malina i nekih 300 gr šećera, jer je sloj malina bio tanak ovde.

RASPBERRY JELLY CAKE
You will need:
For layer 1: 60 grams of cream of chocolate powder, 150 ml of cold milk and 200 grams of ground chocolate cookies;
For layer 2: 500 grams of raspberries, 150 grams of sugar and 25 grams of gelatin;
For layer 3: 300 grams of dark chocolate and 250 ml heavy whipping cream
Whip the cream powder with milk, and stir in ground cookies. Put this layer into a 9-inch spring form pan.
You can reserve about a handful of ground cookies for decoration, but it’s not necessary.
Sprinkle the gelatin over cold water and leave it for a few minutes. Puree the raspberries in a blender, stir in the sugar and pulse on and off for a few more times. Put the mixture in a saucepan over medium heat and let it boil. Set it aside to cool slightly, and then stir in the dissolved gelatin. If necessary, reheat briefly just to make sure the gelatin is distributed evenly. Before putting in the gelatin, you can strain it, if you want a smooth jelly layer. I didn’t. When the jelly has cooled, pour it over the layer in the pan and allow it to cool completely.
For the third layer, bring the cream to a boil, and then pour it over the broken chocolate. Wait a few minutes and then stir to combine. When cooled, pour this mixture over the jelly layer. Put it in the fridge for a few hours, and it is ready to eat.
You can serve it with whipped cream, but it isn’t really necessary.
My advice is - If you use a 9-inch pan; use at least 800 grams of raspberries and about 300 grams of sugar if you want a thicker jelly layer.