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Dampfnudeln Serves 8 Ingredients Sweet yeast dough: 3-4 cups of flour 1 1/2 package of yeast 1cup warm milk 1/4 cup sugar 1 tsp. salt 1/4 cup shortening (butter) 2 eggs Vanilla Sauce: 2 tablespoons unsalted butter 2 tablespoons flour 1 cup milk or heavy cream 1/2 cup sugar Brandy or rum to taste 1 teaspoon vanilla Extra Caramel Sauce to pour over Dampfnudel: 2 cups sugar 1/2 cup warm water 1 tablespoon unsalted butter 1/2 CUP maple syrup 1/2 cup heavy cream Dash vanilla Directions In food Processor combine flour, yeast, sugar, salt. Add soft butter and eggs and warm milk. Mix with a few on and off turns till you have a ball on the metal blade. Add more milk if it is too dry or more flour if too wet. Keep the dough at room temperature and let it rise for an hour or so, knead again roll out cut with a glass in rounds and let rise again. Take a heavy pot, melt butter in it, add some sugar, brown it and add a little milk. Cover and cook for 10-15 min on very low. Do not pick lid up during the first 10 minutes or so in order to allow them to rise. Put a little caramel sauce on each of the Dampfnudel. Vanilla Sauce: Melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles. Then gradually add 1 cup of the milk or cream, stirring until thick. Add the sugar, brandy or rum, and vanilla. Caramel sauce: In a saucepan mix 2 cups of the sugar with 1/4 cup of the water. Very gradually add the remaining water. Boil until smooth. Add the butter, syrup, cream, and vanilla. Continue boiling until thick. Butterkuchen Germans often serve it in the afternoon, when they are having “Kaffee und Kuchen” (coffee and cake). Makes about 20 pieces Ingredients 4 1/2 c. flour, divided 1 cube of fresh yeast or 1 package dry yeast (2 1/2 tsp.) salt 1 c. lukewarm milk (110°F)1 1/2 c. sugar, divided 1 1/2 c. sugar, divided 1 c. butter, divided 1 egg 2 tsp. cinnamon Directions Place 4 cups of flour in a mixing bowl and make a hollow in it with the back of a spoon. Crumble fresh yeast or sprinkle dry yeast in the hollow, fill with the lukewarm milk, add a pinch of sugar and mix a little to incorporate some of the flour. Let the sponge sit in a warm place for 15 minutes. After the yeast is activated and showing strong growth, add the egg, 7 tablespoons of softened butter and 3/4 cup of sugar to the milk and mix the dough, incorporating the flour as you go. You may also use a stand mixer for this step. Continue mixing until the dough is smooth and forms a ball. Add a little more flour if necessary. Form dough into a ball, place in a greased bowl, turning once, and cover. Let rise 15 to 30 minutes. Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a jellyroll pan (10 x 15 inches). Let it rest again for 15 minutes while preheating oven to 375°F. Dimple the top of the dough all over, using your fingers or the back of a wooden spoon. Mix 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut 9 tablespoons of butter into small flocks and spread it evenly over the dough. Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn. Optional: Mix 1/4 cup of sugar with enough water to dissolve the sugar (1/4-1/2 cup) and brush this sugar water on the hot cake right after you take it out of the oven. Tip : This cake freezes well. After defrosting, crisp it up a few minutes in a 350°F oven. Windbeutel (German Creampuffs) Makes 3 large or 18 mini creampuffs Ingredients 5 oz water 2 oz butter,unsalted pinch of salt 3 oz plain flour 2 eggs 3 1/3 oz whipping cream 2 tsp vanilla Directions In a pot bring 5 oz water to a boil, add butter and melt. Season with a pinch of salt. Remove from heat and add the flour all at once. Stir briskly using a wooden spoon. Mixture will come away from sides of pot and form a ball. First add only one egg to the choux pastry and stir. Add the second egg and stir until a sleek dough result. Pre-heat the oven to 430 F. Fill the dough in a pastry bag with a star shaped tube. Line a baking tray with parchment paper. Pipe 18 small balls or 3 large cream puffs on the tray 2 inches apart. To make the cream puffs rise and become fluffy sprinkle a little water on the tray and shut the oven door immediately. Do not open the door during baking. Bake for 15-20 minutes until golden. Put on a wire rack to cool and pierce each cream puff on the side with a knife so that the hot air can exhaust. Mix the cream with the vanilla and whisk until you have stiff peaks. Fill the cream in a separate pastry bag with a long thin tube. After the cream puffs are cooled completely fill them using the hole you cut earlier with the knife. Cream puffs taste best when fresh from the oven. Tip : Freeze mini cream puffs and serve them half-frozen with coffee. Delicious! Kirsch Streuselkuchen (Streusel Cake with Cherries) This homemade streusel cake with fruit filling is the closest German cooks get to a pie. While the concept is similar, slant-sided pies are an American tradition which came straight from the British. Here, the streusel crust is much richer than pie dough and is pressed into a springform pan, keeping to a true cake form. Use any fruit, especially stone fruit, thickened with cornstarch (Germans would use potato starch) or even tapioca, for the filling if you like. Makes about 10 slices Ingredients 1 1/2 c. washed and pitted cherries (or 2, 14 oz. cans) 1 1/2 c. cherry juice from cherries or cans 1 3 oz. package of vanilla pudding (US - style) 3 1/3 c. all-purpose flour (400 grams) 1 c. sugar 1 T. vanilla sugar (or 1 tsp. extract) double acting baking powder salt 2 whole eggs (100 grams) 14 T. butter (250 grams) Directions Prepare Filling for Streusel Cake Wash and pit fresh cherries to make about 1 1/2 cups (about 1 pound) and save any juice that comes off the fruit. If you are using canned cherries, drain, reserving juice, and set aside. You may use sweet or sour cherries (or combine them). Measure juice from cherries and add water or juice to make 1 1/2 cups. Prepare pudding according to the directions, but with juice NOT milk. If you do not have pudding, mix 3 tablespoons of cornstarch, 4 tablespoons of sugar and some vanilla extract and cook into a pudding (see instructions) After pudding thickens, stir in cherries and cook for one minute. Remove from heat and set aside while you prepare the streusel You may also use canned pie filling to make this cake even easier. You will probably need 2, 14 ounce cans of filling. Prepare the Streusel Mix the flour, sugar, vanilla sugar, salt and baking powder together in a bowl. Add cold butter chunks and the eggs. Mix by either rubbing the ingredients with your hands, or use a mixer on low speed. Mix until crumbs are formed. Assemble the Streusel Cake Press 2/3 of the crumbs into the bottom and up the sides of a buttered, 9-inch springform pan. Make the sides at least 1 inch tall. Make sure the dough is packed and no holes remain. Use a 9-inch deep dish pie pan or maybe 2 8-inch pie pans if you do not have a springform pan. Pour the fruit on top of the unbaked crust. Do not fill above your crust, even if you have filling left over. Using the rest of the dough, crumble streusel over the top. Bake at 350°F for 45 - 55 minutes. Cool completely before serving or the filling will be runny. You may sprinkle a little powdered sugar over the top for a nice presentation. Serve with whipped cream or ice cream. Russischer Zupfkuchen (Cheesecake with Chocolate Streusel) Called "Russischer Zupfkuchen", but it's not clear why, this traditional German cake has a chocolate crumb crust and a quark-cheesecake filling. The streusel topping is part of the crust recipe - "gezupft" or pulled (torn). Makes about 16 pieces Ingredients For the dough : 1 quart unflavored yogurt (or 500 grams quark) For the Crust and Streusel : 2/3 c. sugar (137 grams) 10 T. butter, softened (137 grams) 2 1/3 c. flour (275 grams) 1/2 c. unsweetened cocoa powder (40 grams) double acting baking powder 1 large egg For the Filling : 3 eggs, separated 1/2 c. plus 2 T. sugar, divided (120 grams) salt 1/3 c. cornstarch (30 grams) Lemon zest from 1 lemon 1 tsp. vanilla extract Directions Place a clean cloth in a colander which is placed over a large bowl, spoon the yogurt into it, fold the cloth over the top, add a small plate and a heavy can or glass of water on top for a weight. Let the whey drip into the bowl for about an hour or more. Then use in the filling (see below). This is called yogurt cheese. If you have access to quark, use it straight from the package. Preheat oven to 380°F. Crust: Mix the first four ingredients for the crust until fine crumbs form. Add egg and mix again until the dough comes together in larger crumbs, like streusel. If still too dry, you may add a teaspoon or two of water. Press 2/3 of the crust into a 10 inch buttered springform pan or two pie pans. Reserve rest for streusel topping. Filling: Beat the 3 egg whites until foamy. Drizzle in 1/2 cup sugar and 1/8 teaspoon salt and beat until soft peaks form. Do not overbeat. You should NOT be able to cut the egg whites with a knife. In a separate bowl, beat the egg yolks with 2 tablespoons of sugar (vanilla sugar if you have it - omit the vanilla extract), add the yogurt cheese or quark and lemon zest and beat until smooth. Sift the cornstarch over the quark mixture and mix well. Fold in the egg whites. Pour the quark (yogurt) mixture over the crust. Top with the remaining streusel. Bake for 30 minutes, then reduce the temperature to 350°F and bake for 15 minutes, or until set in the middle. This cake tastes even better the second day and should be refrigerated. Schwarzwälder Kirschtorte This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. Makes about 12 servings Ingredients 1 chocolate cake 9 inch (see below), divided into 2 layers 1 can (15 oz.) whole sweet cherries in syrup 1/2 c. sugar, divided 1/4 c. cornstarch 6 T. Kirschwasser (cherry schnapps, optional) 2 1/2 c. whipping cream 1/2 - 2/3 c. powdered sugar 1 T. vanilla sugar Grated chocolate for decoration 12 maraschino cherries for decoration Directions Note: The recipe for chocolate sponge cake is used in Black Forest Cherry Cake . You should make this cake or other favorite chocolate layer cake (or mix) several hours before you finish it. A cake made in a springform pan should be cut in half (you can use string for this) and filled. Thin layer cakes can be used as is (1 cake mix should be used for 3 layers). Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate. Place 1/4 cup sugar in a pan with drained juice from the cherries plus water to equal 1 cup liquid. Bring to a boil. Mix 1/4 cup cornstarch with 4 tablespoons of the juice and pour into the hot liquid, stirring constantly. Bring to a boil for a few seconds, until sauce has thickened and is clear. Remove from heat, stir in cherries and Kirschwasser or schnapps and cool. Boil the other 1/4 cup sugar with 1/3 cup water for several minutes. Remove from heat, stir in remaining schnapps and use this mixture to brush over base of cake until absorbed. Whip whipping cream until stiff, adding powdered sugar and vanilla sugar about halfway through, to taste. You may add Whip It cream stiffener or gelatin to help it stay set, if you are not serving the cake right away. Place the cooled cherries in the middle of the bottom cake layer, leaving about an inch of space on the edge. Spoon the whipped cream around the edge and over the cherries, slightly. Place the top cake layer on the cake. Using a spatula, cover the edges of the cake with a thin layer of whipped cream and smooth. Cover the top in the same way. Using a pastry bag and tip, use the rest of the whipped cream to form 12 puffs around the edges and place a maraschino cherry on top of each puff. Make a circle of whipped cream in the middle and sprinkle chocolate curls inside to finish. Refrigerate until serving. Remove wax paper carefully, using a spatula to repair any holes. Wipe off knife between cuts. Lebkuchenherz Gingerbread Heart Lebkuchenherzen or Gingerbread Hearts are very popular in open air markets such as Christmas Markets, Oktoberfeste, Kirmes or Schützenfeste. They usually hang from ribbons and carry cute sayings in the center. You give them to friends or lovers or your family to express your feelings. When you bake them at home and decorate them, you can say exactly what you like. Makes 2 - 3 giant hearts or several smaller hearts TIP : This dough should rest overnight before baking for best results. TIP: After they are baked, the cookies will last for months at room temperature. Ingredients 7 T. butter (100 grams) 3/4 c. honey (275 grams) (10 tablespoons) sugar (100 grams) 2 1/2 T. cocoa powder 1 T. Lebkuchengewürz (6 grams spice mixture) 5 c. flour (600 grams) single or double acting baking powder salt 1 egg Directions Bring the butter, honey, sugar, spices and cocoa powder to a boil in a medium sized saucepan. Boil for several minutes until sugar dissolves, then remove from heat and cool slightly. Sift the flour with the salt and baking powder into a bowl. Make a depression in the bowl and add the egg, then pour the honey mixture over the flour and mix on low speed until a ball of dough can be formed. The ball of dough might still be shaggy, but will form a smooth dough as it cools down so do not add extra flour. Wrap the ball of dough in plastic wrap and put in a safe place at room temperature for 4 to 48 hours. When you are ready, heat the oven to 350°F. Roll out 1/2 of the dough to 1/2 inch thickness on a lightly floured board. Use a large, heart-shaped cookie cutter or your own template to cut out large, heart shaped cookies. The hearts in the picture were made using a template I cut from a piece of Letter sized paper (approximately 8 by 10 inches), folded in half and cut into a half heart shape. I trimmed it until I was happy with the shape. Then I placed it on the dough and cut around it with a table knife. If you want to hang these hearts from a ribbon, create one or two holes about 3/4 of an inch below the rim of the cookie before you bake it. Repeat with other half of cookie dough. This dough does not re-roll well, so take care to roll it into the right size the first time. Place the cookies on a parchment-lined cookie sheet and bake 20 to 25 minutes, or until cookies are set in the middle and lightly browned on the bottom. Bake the trimmed scraps to use for practice decorating. Let the cookies cool completely on the baking sheet. They will harden as they cool. Although they are edible, this dough is most often used to make decorative cookies which are hung on the wall (or around the recipient's neck) and are seldom eaten. Use tinted royal icing to decorate the cookies. You only need about half of the recipe, but you will want to practice decorating with your baked scraps and you may want to use several colors, so make the whole batch. Tint some of the frosting in a separate bowl using normal food coloring. Sometimes, it is nice when the frosting is not completely tinted, creating swirls of lighter and darker colors as you pipe it. Place the frosting in a decorator bag with a leaf tip attached to make the border. Use a writing tip for the words. More information on filling and using pastry bags here. Decorate as you like. It is traditional to write cute sayings in the center and give the cookies to people you like. Useful Phrases "Ich liebe Dich" (I love you) "Ich mag Dich" (I like you) "Spatzl" (little sparrow) "Weil i Di mog" (Because I like you - in Munich dialect) "Für mein Mädl" (for my girl) "Ich hab Dich (sooo) lieb" (I like you sooo much) "Zum Muttertag (etc.)" (for mother's day) "Drück mich" (hug me) "Markus + Claudia" (or Mike + Jen, etc.) "Meine Kuschelmaus" (my snuggle-mouse) "No. 1 Lehrer" (Number One Teacher) "#1 Mutti" (Number 1 mother, etc.) Gebrannte Mandeln (Candied Almonds) Burnt sugar almonds are called "gebrannte Mandeln" in German and are most often purchased at open air markets such as "Kirmes" "Schuetzenfeste" or "Weihnachtsmaerkte". Burnt sugar almonds are caramelized sugar-coated nuts, usually cooked fresh in copper kettles at the festival. Sometimes you can buy them still warm, but they become harder, like brittle, when completely cool. Served in small paper cones in 100 gram portions, "gebrannte Mandeln are a treat you should not pass up if you see them at a stand. TIP : Use a heavy pot 4-6 quart size. NOT a non-stick pan and a wooden spoon Ingredients 12 oz. raw, whole almonds, about 1 3/4 cups 1/3 cup sugar plus 3/4 cup sugar 1/2 vanilla bean 1/3 cup water 1 teaspoon cinnamon Directions First, scrape the inside of the vanilla bean and add it to the 1/3 cup sugar. I put mine through a sieve with the sugar to break up the sticky seeds and mix it well. Set aside. Instead of throwing it away, you can always put the rest of the vanilla bean in with your vanilla sugar to boost its aroma. Add the 3/4 cup sugar, 1/3 cup water and 1 teaspoon cinnamon to the heavy saucepan and set it over medium heat. Stir to mix, then bring it to a boil before adding the almonds. Add the almonds to the pan after the sugar water comes to a boil. Stir over high heat, to boil the water away. The sugar will finally dry out and the almonds will take on a grey-brown tinge. Keep stirring, so that the almonds do not burn on the bottom of the pan. Turn the heat under the pan to medium or medium-low, to keep the sugar from browning too fast and burning. Turn burner to medium-low. At this stage, the sugar heats up and starts to melt. It is already brown from the cinnamon, so it is hard to see the color change. Just keep stirring, so that the almonds become evenly browned and about half of the sugar is melted and gives the almonds a shiny coat. A second coating of sugar is added at this point. Pour the reserved 1/3 cup sugar over the almonds and stir. Keep stirring, watching the sugar melt and coat the almonds. Fresh almonds will start crackling or popping about now. This is residual water in the water expanding or escaping. If the almonds are older, there will not be as much noise. Keep stirring until the almonds are fairly shiny, but still a bit lumpy. They will stick together but you will separate them later. When they are shiny, but not burnt (this takes careful watching and decisiveness) remove from heat. Spread the almonds on a cookie sheet. They are very hot, so only use a spoon. You may also use buttered foil or a buttered cookie sheet, but here I used a non-stick cookie sheet. While they are cooling, keep breaking them apart. When they are cool enough, continue breaking them apart with your fingers until they are all separated. The burnt sugar almonds can be eaten warm, but when they are fully cooled, the candy coating hardens to a nice crunch. Store them in a dry, closed container. They keep for several weeks, if you can refrain from eating them, but almonds will eventually go rancid, so do not keep them too long. If you need a thicker coating, remove the almonds to a sieve, melt another cup of sugar in the pan and return the almonds to the caramelized sugar, stirring well. Add several spritzers of water to help the sugar coat evenly. Spread on a cookie sheet and cool as described. TIP : The clean up is very easy. Fill the pan with water and let it soak a few minutes. The sugar dissolves in the excess water and is simple to remove. Pfannekuchen (or Berliner or Krapfe) (German doughnuts) Call them Berliner, Pfannekuchen or Krapfen, donuts have their high season in January and February at the Carnival. You can fill them before or after frying them, or leave them plain, sprinkled with powdered sugar. Makes 2 dozen 2 1/2 inch filled donuts Ingredients 4 1/2 - 5 c all-purpose flour 1 package fresh yeast or 2 1/2 tsp dried yeast 1 1/4 c lukewarm milk (110°F) 3 T sugar 1/2 tsp salt 3 1/2 T softened butter 4 egg yolks Oil for deep frying Directions Place 4 1/2 cups flour in a bowl. Create a well in the center of the flour. Mix the yeast with the sugar and milk until dissolved and pour into the well. Mix in a little flour from the sides, cover with a towel and let sit in a warm spot 15 minutes, or until a bubbly sponge has formed. To the sponge add the salt, the butter in several pieces and the egg yolks. Mix with a spoon or your hand from the inside to the outside, gradually incorporating the flour, until a soft dough forms. Add a little more flour, if necessary. Knead for 2-3 minutes, until the dough is smooth and not sticky. Make dough into a ball, cover with some plastic wrap so it doesn’t dry out, and let rise in a warm spot until doubled. For filled donuts (jelly, chocolate, marzipan, etc.): Roll dough out to 1/2 inch thick (or a little less), cut rounds (2 1/2 - 3 1/2 inches) out with a biscuit cutter, reusing dough only twice (make the last couple into knots or pretzels). Place about a teaspoon of filling onto a circle of dough, paint the edge with egg white and place a second circle on top. Press firmly to seal edges. Cover and let rise for 20 minutes. Filling can be chocolate, marzipan, vanilla or jelly. For unfilled donuts or donuts that you will fill later: Roll out twice as thick (3/4 inches), cut circles out and let rise for 20 minutes. Heat oil to 350°F (test with candy or deep fat thermometer). Fry only the amount that fits into your fryer without touching each other. Slide the donuts into the hot fat quickly, cover and fry for 3 minutes. Turn over and fry for 3-5 minutes, or until golden brown. Marzipankartoffeln (Marzipan potatoes) Marzipankartoffeln are traditionally given to friends in little bags or placed on the "Adventsteller" (plate of goodies set out at Christmastime). Makes 2-3 dozen marzipan potatoes (less than 1 inch diameter each) Ingredients 1 1/3 c. ground almonds (125 grams) 1 1/8 c. powdered sugar (125 grams) 3 T. rosewater or orange petal water (traditional flavorings) OR cointreau, or similar liqueur A few drops of bitter almond aroma OR 1 tsp. vanilla 4 T. cocoa powder 1 tsp. cinnamon Directions Mix all ingredients in the food processor or by hand until well blended and sticky. Add additional liquids a little at a time until the dough clumps together. Remove from food processor. Using one tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes. Mix the cocoa powder and cinnamon together in a bowl. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry. Note: If you want the potatoes to be very traditional, use 1 egg white with the above recipe, and reduce the rosewater/liqueur.
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ČOKOLADNA TORTA SA VIŠNJAMA Tijesto: 120 g čokolade 25 g maslaca 3 žutanjka 4 bjelanjka 40 g šećera Čokoladu rastopite i dodajte joj maslac. Žutanjke tucite s polovicom šećera, a bjelanjke s drugom polovicom. Sve pomiješajte žlicom i pecite oko 20 minuta na 180 stupnjeva. krema: 200 ml slatkog vrhnja 350 g čokolade 250 ml vrhnja Prokuhajte 200 ml vrhnja. Čokoladu razlomite na manje kockice i prelijte vrelim vrhnjem. Promiješajte i ostavite da se malo ohladi. Istucite šlag od 250 ml vrhnja. Umiješajte šlag u čokoladnu kremu. Ostalo: višnje iz kompota slatko vrhnje za šlag kakao u prahu za posipanje Na pečeno tijesto stavite višnje, na višnje kremu. Neka se torta dobro stisne u hladnjaku, zatim skinite obruč, namažite je tučenim slatkim vrhnjem i pospite kakaom u prahu. KINESKA KISELO-LJUTA JUHA 30g Mu-err gljiva 150g svinjskih šnicla 100g kuhane šunke 50g bambusovih klica 1 l kokošje juhe 50g prozirnih staklenih rezanaca(noodlesi) 1 1/2 žlice octa 2 žlice vode 2 žlice soja sosa 1 1/2 škrobnog brašna(gustina) papar(sviježe mljeveni) 1 1/2 žlice šećera 1 žličica sezamovog ulja 2 jaja, 1 žlica ulja od kikirikija Gljive staviti na 30 minuta u toplu vodu da se omekšaju. Šnicle i šunku izrezati na trakice.Ocijedjene gljive i bambus izrezati u komade. Prokuhati juhu. Dodati šnicle, šunku, gljive, bambus i rezance.Kuhati 5 minuta.U jednoj posudi promješati ocat, vodu, soja sos i gustin. Dodati juhi i prokuhati. Začiniti paprom, šećerom, sezamovim uljem i octom. Jaje izmutiti i ispeći. Jaje s stapicom ili vilicom trgati i stavljati u juhu. TIJESTO ZA PIZZU sastojci: 500 g brašna 1 vrećica suhog kvasca 3 žlice tople vode 3 žlice ulja 1 žlica šećera 1 žlica soli oko 2 dcl tople vode nadljev (primjer): pasirana rajčica, origano, šunka za pizzu, sir priprema: Brašno stavite u veću posudu, u sredini napravite rupu i u nju stavite kvasac, šećer i 3 žlice vode. Okolo brašna pospite ulje i sol. Odmah umješajte tjesto dodavajući toplu vodu i mješajte kuhačom, a zatim doradite rukom. Ako vam se tijesto ljepi za ruke dodajte brašna, a ako je pre suho dodajte još malo tople vode dok ne dobijete dobru smjesu. Tijesto ostavite par minuta prekriveno i na toplom, a kada se digne možete ga razvaljati u tepsiju i premažite nadljevom po vašoj želji. Pecite u predhodno zagrijanoj pećnici na 250 supnjeva 12-15 min. prijedlog: ovo je tijesto za otprilike 2 pizze, pa ukoliko vam ostane tijesta možete ga oblikovatu u tanku pogaču, premazati maslinovim uljem, posuti sa češnjakom u granulama i malo parmezana. Jako je ukusno za poslužiti za neko predjelo uz umak po vašoj želji. hvala majstorici talijanske kuhinje Sanji :) kiss PEKARSKI KRUMPIR 1 crvena paprika 1 rajčica 1 grančica ružmarina sol, papar maslinovo ulje rajčica priprema: NAPITCI PROTIV CELULITA Volimo fino jesti, ali i ljepo izgledati, zato da se previše ne mučimo sa djetama, bavit ćemo se brzim napicima za izbacivanje viška kalorija i ubrzavanje metabolizma i cirkulacije u borbi protiv celulita. Zeleni i bijeli čaj- zeleni čaj je idealan napitak u borbi protiv celulita (i općenito za mršavljenje), jer ima diuretska svojstva, ograničava apsorpciju lipida i bogat je antioksidansima. Sadržava također vitamine kao i provitamin A. Ako ne volite intenzivnu aromu zelenoga čaja, izaberite zeleni čaj s dodacima voćnih okusa ili se odlučite za bijeli čaj, koji nema tako naglašen okus. I bijeli čaj djeluje blagotvorno na dobru liniju. Zapravo, omogućuje regulaciju nagomilavanja masnoća. Gorska suručica, peteljke trešanja, jasen i list vinove loze- i neke druge biljke su također idealne za pripremu napitaka učinkovitih protiv „jastučića". Na prvom mjestu su: gorska suručica, peteljke trešanja i jasen. Vrlo efikasan je i list vinove loze, inače poznat po svom svojstvu pospješivanja cirkulacije. Vjerojatno neke od ovih biljaka nikada niste koristili, pa, koliko god smiješno zazvučalo, nije na odmet da napomenemo - ne morate ih brati, one postoje sušene i mogu se naći pakovane u vrećicama, kao i čajevi. „Kratka" limunada- isto tako, možete pripremiti odličan topli jutarnji napitak od 1,5 dl vruće vode u koju se doda nekoliko kapi limuna. Ako ga se popije natašte omogućuje čišćenje organizma od toksina. PALAĆINKE 1 jaje 1dcl mlijeka 1dcl mineralne malo soli 2 vanilin šećer malo ribane korice limuna ili narandže ulje za pečenje nadljev: lino lada ili neki drugi čokoladni namaz banane priprema: Jaje dobro izmiješajte, te dodajte ostale sastojke. Izradite pjenjačom jednoličnu smjesu, a zatim je razrijedite s još vode ako je potrebno. U teflonskoj tavi ugrijte ulje i odlijte u posebnu posudu višak, to ulje će vam poslužiti za daljnje pečenje. Palačinke pecite na jakoj vatri prvo na jednoj, pa na drugoj strani po nekoliko sekundi, ovisno o tome koliko vam je zagrijana tava. Gotove palaćinke puni te nadljevom po želji, ja sam vam ostavila jedan primjer, ali tu se još može dodati kokos, šlag, sladoled.... Možete ih poslužiti tople ili hladne po vašem ukusu... BEŠAMEL za 600 ml umaka: 4 klinčića 1 lovorov list prstohvat muškatnog oraščića 30 g maslaca ili margarina 30 glatkog brašna sol, papar priprema: Mlijeko stavite u posudu, dodajte klinčić, lovorov list i muškatni oraščić. Neka zakuha pa sklonite s vatre i ostavite 15 minuta. U drugoj posudi zagrijte maslac ili margarin i polako umiješavajte brašno da dobijete gustu smjesu. Uz miješanje pržite 1 minutu. Skinite s vatre i postupno dodavajte mlijeko uz miješanje. Zatim vratite na vatru, miješajte i čekajte da se zgusne. Na kraju posolite i popaprite po želji. BUREK ulje, sol, mlaka voda (za nadljev): 50 dag mljevenog junećeg mesa 25 dag mljevenog goveđeg mesa 4 glavice luka, ulje 2 žumanjka, sol, papar priprema: Prvo pripremamo kore. Od sastojaka umješamo tijesto i razvijemo 8 kora po stolu, te pustimo da se osuši. Nadljev pripremamo tako da meso umješamo sa uljem i nasjeckanim lukom, a zatim dodamo žumanjke sol i papar. Svaku koru premažemo masnoćom, krajeve prebacimo sa svake strane, ali tako da se spoje. Po sredini punimo nadljevom i smotamo u kolut. Kolut stavimo u sredinu lima u kojem ćemo peći, okolo stavimo preostale kore i stavimo u pećnicu na 180 stupnjeva oko 25 min. Pečeni burek možemo preliti sa vrhnjem ili mlakom vodom pomješanom sa malo maslaca. DOMAĆE KIFLICE 1 svježi kvasac 2 žlice šećera 1 kg brašna 3 jaja 300g sira 1 margarin ulje, sol i biber priprema: Zagrijemo mljijeko i 150 ml sipamo u dublju posudu. Dodamo šećer, 2 žlice brašna i kvasac. Promješamo i dodamo preostalo mlijeko. U veću dublju posudu stavimo brašno. Posolimo, dodamo 3 male šalice ulja, jedno jaje i mlijeko sa kvascem. Tijesto umjesimo rukom i isječemo na 8 jednakih dijelova. Od svakog komada formiramo lopticu i ostavimo da narastu. Izmutimo bjelanjke, dodamo žumanjke i izrendani sir. Sjedinimo sastojke . Od prve loptice razvučemo koru, isječemo na 8 trokuta. Na svaki trokut nanesemo fil, uvijemo kiflice i posložimo na tepsiju. Ponovimo postupak. Izmutimo žumanjke, dodamo ulje i ovim premažemo kiflice. Na svaki kiflicu stavimo po komadić margarina. Pečemo 20 minuta na 200 stupnjeva. PILETINA U SLANINI 6 traka slanine 200g gaude 6 kiselih krastavčića vegeta, sol, biber priprema: Piletinu izlupamo batićem za meso, svaki komad posolimo, povegetimo i pobiberimo. U sredinu svakog komada stavimo komadić sira i narezani kiseli krastavac. Zarolamo piletinu i zamotamo slaninom. Popržimo na ulju. KOKOS KUGLICE Na visokoj temperaturi kratko popržite lješnjake, pa im skinite ljuskice. U dublju posudu stavite vodu da proključa, pa dodajte šećer i maslac i mješajte dok se ne rastope. Sklonite posudu s vatre, pa postepeno umješajte mlijeko u prahu i 400g kokosovog brašna. Stavite smjesu da se hladi. Kada se smjesa ohladi, od nje formirati kuglice i u svaku u sredinu utiskajte lješnjak. Ako vam smjesa nebude dovoljno čvrsta za oblikovanje, dodajte još malo kokosovog brašna. Uvaljajte kuglice u ostatak kokosovog brašna i poslužite. ŠKAMPI NA BUZARU 45 min * 8 režnja češnjaka 1,5 dl djevičanskog maslinova ulja 1,5 dl bijelog vina žlica pirea od rajčice nasjeckani peršin, lovor 1 žlica krušnih mrvica papar priprema: na vrelom ulju kratko popržiti češnjak, dodati pire od rajčice pa promješati. Dodati škampe, mješati ih dok ne zarumene, zaliti vinom, dodati papar, peršin, lovor, poklopiti ih i lagano kuhati pet minuta. Pred kraj dodati krušne mrvice, protresti lonac i ugasiti vatru. NUTELLA TORTA kora: 180g brašna 6 jaja 120g šećera 1 prašak za pecivo 5 žlica nutelle fil: 350ml slatkog vrhnja 5 žlica nutelle preljev: 200g čokolade za kuhanje priprema: Pripremamo koru. Odvojimo žumanjke i bjelanjke. U posudu sa žumanjcima dodamo polovinu pripljemljenog šećera i mutimo mikserom dok se ne rastopi. Dodamo nutellu i izmutimo mikserom. Zatim mikserom izmutimo bjelanjke i polako dodajemo preostali šećer. Mutimo dok bjelanjci ne dobiju potrebnu čvrstinu. Izmućene žumanjke dodamo u posudu sa izmućenim bjelanjcima. Zatim dodamo vanilin šećer, brašno, prašak za pecivo i mješamo kuhačom dok se sastojci ne sjedine. Tijesto izlijemo u okrugli kalup premazan maslacem i pečemo 15 minuta na 180 stupnjeva. Pripremamo fil. Mikserom izmutimo šlag, dodamo nutellu i promješamo žicom za mućenje. Pripremamo čokoladni preljev. Čokoladu istopimo na pari sa malo ulja. Koru isječemo na tri jednaka dijela. Prvu koru stavimo na tacnu za tortu i premažemo filom. Na fil stavimo drugu koru pa i nju premažemo filom. Stavimo treću koru i nanesemo čokoladni preljev. Ukrasimo po želji sa čokoladom, šlagom ili lješnjacima. JANJETINA ISPOD PEKE 1,2 kg krumpira 2 mrkve 2 glavice luka 1/2 korjena celera 3 režnja češnjaka 2 dl bijelog vina ružmarin mljevena paprika maslinovo ulje sol, papar MOJITO (za 1 osobu) 2 žlice šećera 0,3 cl (4 žlice) bijelog ruma 2 grančice mente drobljeni led soda voda priprema: Listove mente odvojite od grančice i oprati. U čašu od 2 dl sipati šećer, dodati kriške limete, listove mente i izgnječiti madlerom (gnječilicom). Sipati rum, drobljenim ledom napuniti 3/4 čaše i dodati soda vodu po potrebi, kako bi se čaša napunila. Delorirati listovima mente . SLANI RAFFAELLO 200g krem sira 1 vezica povrća za juhu 1 žlica majoneze 1 žlica vrhnja 7 maslina punjenih paprikom brašno, 50g gaude 200g sezama 2 jaja, 4 kisela krastavca ulje, sol i crni biber priprema: Pilećem bijelom mesu odrstanimo kosti i kožu. Meso i kosti stavimo u šerpu. Dodamo povrće za juhu. Sipamo 1 l vode, posolimo i pobiberimo. Ostavimo povrće da se kuha 40 min. Procjedimo sadržaj. Meso i povrće sameljemo i presipamo u dublju posudu. Dodamo kockice krastavaca i krem sira. Dodamo narendanu gaudu, vrhnje i majonezu. Uzimamo od smjese, raspljeskamo i u sredinu stavimo maslinu. Formiramo kuglicu, uvaljamo u brašno, jaja i sezam. Na isti način pripremamo sve kuglice. Pržimo u zagrijanom ulju. Vadimo na posudu obloženu papirom. Poredamo na pladanj za serviranje. PUNJENI KRUMPIR prilagođen i za dijabetičare (2 porcije) 1/2 žlice soli (1g), 1/2 žlice bibera(1g) 15g crnog luka 100g šampinjona 1 češanj bijelog luka (3g) 20g skuhanog pilećeg bijelog mesa 1 žlica sušenog vlasca (1g) 30g kiselog vrhnja sa 12% mm 5g ulja, 5g majoneze light priprema: Krumpir do pola skuhati u ljusci. Kuhan krumpir ohladiti, oljuštiti, isjeći na polovine i izdubiti žlicom. Od sredine krumpira izdvojiti 30g, a ostatak se ne koristi u receptu. Zagrijati ulje u tavi pa propržiti crni luk isječen na listiće i propasirani bijeli luk. Dodati gljive isjeckane na listiće pa poklopiti da puste vodu. Poslije 10-ak minuta otklopiti i dinstati dok sva tekućina ne ispari. Začiniti sa soli i biberom. Dodati sjeckanu piletinu, vlasac, vrhnje i sredinu krumpira. Napuniti krompir sa filom i zapeći u pećnici na 200 stupnjeva. na kraju dekorirati sa majonezom. Nutritivna vrijednost za 1 porciju: Kalorije:261 kcal Masti: 8 g Ugljikohidrati: 24 g Proteini: 7 g PILEĆA SALATA SA PAPRIKAMA prilagođeno i za dijabetičare (4 porcije) KINDER KOCKE TIRAMISU 100g šećera 250g maskarponea 2dl jake kave malo brendija manje pakovanje piškota slatko vrhnje kakao priprema: Za fil dobro umutite žumanjke sa šećerom i sirom. Po želji, možete dodati malo kave pomješane sa brendijem. Piškote kratko umočite u kavu pomješanu sa brendijem i naslažite u kalup. Nafilujte ih, i tako dok ne utrošite materijal, s tim da cijeli postupak završite filom. Ostavite da se dobro ohladi i, prije posluživanja, tortu ukrasite slatkim vrhnjem i pospite ga sa kakaom. PIZZA MUFFINI prilagođen i za dijabetičare (10 muffina) sastojci: 90g brašna, 90g integralnog brašna 18g praška za pecivo, 1žličica soli 1žličica origana, 100ml mlijeka od 1,15%mm 100g svježeg sira 50g sosa od rajčice, 10cherry rajčice 50g crnih maslina bez košpica, 90g pilećih prsa prirema: isjeckati na sitno sir, masline i pileća prsa. Sve sastojke osim cherry rajčice dobro promješati u posudi. pećnicu zagrijati na 200 stupnjeva. Kalup za maffine premazati maslacem, pa posuti sa brašnom (dobro protresti da se brašno ravnomjerno rasporedi). Smjesu za maffine ravnomjerno rasporediti u 10 rupa na kalupu. U svaki na sredinu staviti jednu cherry rajčicu i lagano ju utisnuti u smjesu tako da gornja polovina rajčice ostane izvan smjese. peći oko 15 minuta. možete provjeriti dali je gotovo tako što u maffin zabodete čačkalicu i ako je suha kad ju izvadite znači da je gotovo. Nutritivna vrijednost za 1 maffin: Kalorije: 185kcal Masti: 1g Ugljikohidrati: 16g Proteini: 5g MUS OD ČOKOLADE (4 porcije) 2dl slatkog vrhnja 5 jaja 150g kristal šećera priprema: Žumanjke izmiksajte sa šećerom na pari, zatim dodajte istopljenu čokoladu i nastavite miksati. Maknite sa pare, dodajte slatko vrhnje izmiksano u šlag. Bjelanjke, čvrsto izlupane u snijeg, dodajte na kraju, žlicu po žlicu kako se pjena ne bi pokvarila. Rasporedite u posudice za posluživanje i ostavite u hladnjaku par sati da se stegne. Neposredno prije posluživanja možete ukrasiti sa šlagom i mrvicama čokolade. TUFAHIJE (8 tufahija) priprema: Operite i ogulite jabuke, izdubite im sredinu, a kore sačuvajte. Stavite vodu da se kuha sa 50g šećera, vanilin šećerom i sokom od limuna, pa kad prokuha spustite u nju jabuke i poklopite. Čim jabuke omekšaju, izvadite ih, a u istu vodu stavite preostali šećer i kore. Kad sirup prokuha, procjedite ga i ostavite da se ohladi. Kuhane jabuke nafilujte snjegom od bjelanjaka u koji ste umješali mljevene orahe i vanilin šećer. Posložite ih potom u tepsiju i pecite 15 min na 180 stupnjeva. Pečene jabuke izvadite i prelijte procjeđenim toplim sirupom. Prije posluživanja na tufahije stavite po žlicu šlaga. KREMPITA (12 komada) PAŠTETA OD PILETINE I POVRĆA prilagođeno i za dijabetičare sastojci: 150g kuhanog pilećeg bijelog mesa 160g kuhanog krompira 60g kuhanog korjena celera 160g kuhane mrkve 1 tvrdo kuhano jaje 60g kuhanog crnog luka 7g senfa 40g kiselih krastavaca 2g slatke mljevene crvene paprike 6g soli priprema: Povrće, meso, jaje i krastavce izmiksati. Dodati začine pa mutiti par minuta mikserom. Nutritivna vrijednost za 1 sendvič: Kalorije: 106 kcal Masti: 2g Ugljikohidrati: 16g Proteini: 7g RAJČICA PUNJENA SARDINAMA prilagođeno i za dijabetičare (3 porcije) 150g sardina u ulju 20g light majoneze 1g soka od limuna 5g putra 1g bibera, 2g sušenog peršina 10g vrhnja sa 12% mm priprema: Izdubiti rajčicu, sardine ocjediti i izgnječiti. Dodati malo putra u sardine, zatim majonezu, biber, sol i limunov sok. Staviti rajčicu u plitku posudu i peći 10 min na 200 stupnjeva. ukrasiti peršinom i vrhnjem. Nutritvna vrijednost za 1 porciju: Kalorije: 166 kcal Masti: 10g Ugljikohidrati: 3g Proteini: 10g PILETINA U UMAKU OD SENFA I VRHNJA (2 porcije) sastojci: 1 žlica ulja 300g pilećeg bijelog mesa 100g vrhnja (12% mm) 20g senfa 1/4 žličice bibera (0,5g) priprema: Zagrijati ulje u tavi. Popržiti šnicle sa svih strana. U posudi promješati senf, vrhnje i biber pa dodati u tavu. Kuhati još par minuta. Nutritivna vrijednost za 1 porciju: Kalorija: 565 kcal Masti: 15g Proteini: 47g Ugljikohidrati: 3g VOĆNI JOGURT OD MALINA (1 porcija) 200ml jogurta sa 0% ili 1% mm 1 kockica leda priprema: maline dobro ohladiti u hladnjaku pa ih grubo samljeti u multipraktiku sa ledom. Pomješati sa jogurtom i poslužiti odmah. Nutritivna vrijednost za 1 porciju: Kalorije: 119 kcal Masti: 2g Ugljikohidrati: 18g Proteini: 7g PRINCES KROFNE tijesto: 135g brašna 100g margarina 3 jajeta srednje veličine 250ml vode krema: 2 žumanjka 100g Diamela 75g brašna 500ml mlijeka