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Mákos guba is a Hungarian bread pudding, usually made of leftover kifli (=crescent-shaped bread) or if you are luckier then from leftover kalács. Though that kind of mákos guba is not quite to my taste, because it has far too little poppy in it. Anyway, I am here with a dessert, that was inspired by the mákos guba. It is a cold version containing poppy parfait, vanilla sauce, sour cherries with port wine and kalács croutons. The whole thing is decorated with crystallized poppy petals. Ingredients: for the croutons: 500 g flour 40 g sugar 50 g butter 400 ml milk 15 g fresh yeast 1/2 teaspoon salt brown sugar 2 tablespoons rapeseed oil for the poppy parfait: 200 g ground poppy 150 g sugar 2 eggs 200 ml milk zest of 1 lemon 150 ml cream for the sour cherry sauce: 150 g pitted sour cherry 2-3 tablespoons sugar 50 ml port wine 1/2 teaspoon cornstarch 1 tablespoons sour cherry juice for the vanilla sauce: 250 ml milk 1 egg yolk 25 g sugar 1/2 teaspoon flour 1 vanilla pod Heat milk until lukewarm. Crumble yeast and sprinkle about a teaspoon of sugar over it, then pour 100 ml lukewarm milk over it. Mix flour with salt and the rest of the sugar. Pour yeasty milk into a mold in the flour and start kneading, while adding the rest of the milk. As soon as the dough seems to come together and it is almost smooth add lukewarm, molten butter and knead until smooth. Let it rest in a warm place for an hour. Braid a bread and put it into a buttered round cake pan and let it raise for another half an hour. Bake for 40-50 minutes over 160°C. Let it cool and slice into cubes. Sprinkle oil and sugar on the crutons and bake for 10-15 minutes or until golden brown over 150°C. Cook ground poppy in the milk. In the meantime cook a syrup out of the sugar and 60 ml water. Add egg yolks to the cooked poppy among the lemon zest. Beat egg whites with a pinch of salt until almost stiff, then add the 117°C syrup in a thin strain to it while beating constantly. Beat until the egg white is shiny and stiff. Fold it into the poppy base among the beaten cream and freeze for 3-4 hours in any kind of shape you desire. Bring sour cherry with sugar, port wine to the boil. Dissolve cornstarch in cherry juice and stir it into the sauce. Cook until it thickens. For the vanilla sauce whisk together the egg yolk with 50 ml milk, sugar and flour. Bring the rest of the milk together with the vanilla pod and seeds to the boil and pour it to the egg yolk mixture while stirring. Pour it back into the saucepan and warm it over low heat until it thinks. Chill for a few hours. Kalács is a Hungarian sweet bread similar to brioche baked in a braided form and it is typical for Easter, but in our family it may not be missed during Xmas time. Similar braided breads are popular in other Eastern European countries as well. However you do not need any kind of holiday to enjoy this light bread! Ingredients: 1 kg flour 80 g sugar 100 g butter 800 ml milk 30 g fresh yeast 1 teaspoon salt Heat milk until lukewarm. Crumble yeast and sprinkle about a teaspoon of sugar over it, then pour 100 ml lukewarm milk over it. Mix flour with salt and the rest of the sugar. Pour yeasty milk into a mold in the flour and start kneading, while adding the rest of the milk. As soon as the dough seems to come together and it is almost smooth add lukewarm, molten butter and knead until smooth. Let it rest in a warm place for an hour. Cut in three pieces and form one 26 cm kalács and two small ones. Put each in baking paper covered cake molds and let it rise for another half an hour. Bake for about an hour (the smaller ones might need 10-15 minutes less) over 160°C. I would love to say, that the Hungarian paprikás csirke is a childhood favourite, however I have only learnt to appreciate this dish in my early twenties. Meanwhile it is definitely one of my most favourite comfort foods and it tastes best when it is prepared by my mom. No matter how many times I have cooked it myself, even with my mother on the phone, it is just not the same. You could say, it is beacuse the ingredients are different in Switzerland, well sure, that do makes a difference, but I have also cooked it using only Hungarian ones and still. It is always very yummy, but just not the real thing! Probably, paprikás csirke is one of the most popular Hungarian speciality among gulyás and pörkölt. All of these were created by the herders who lived in the Great Hungarian Plain, the Alföld. Usually, a pörkölt is cooked with lamb or beef, however chicken was also popular, especially in the normal households. The first written recipe of the paprikás csirke is by Czifray István, who was a famous cook in the 19th century and wrote one of the most basic and important books. Already in his book pörkölt, gulyás and paprikás are considered as 3 different dishes. Paprikás csirke was first mentioned on a menu of a restaurant in 1825 from Szeged. This mouthwatering poultry dish contains everything that is a popular in the Hungarian cuisine: paprika powder, onion, green paprika, tomato and sour cream. Usually, it is served with nokedli and it goes perfectly with kovászos uborka, that is fermented cucumber flavoured with garlic and dill. Ingredients: 1 chicken 2 tablespoons oil 1 onion 2 tablespoons Hungarian paprika powder 1 paprika 1-2 tomatoes chicken stock 1 bay leaf allspice (optional) 600 ml sour cream or créme fraiche 2 tablespoons flour salt, pepper for the nokedli: 600 g flour 5 eggs 1 tablespoon oil water salt Heat oil and sear chicken, then set it aside. Add chopped onion and sautée until soft, then put back the chicken parts, add paprika powder, chopped vegetables and just enough chicken stock or water so that the ingredients are covered. Cook over low heat with bay leaf and allspice, until the chicken is cooked. Remove the chicken, puree the vegetables and if you like smear it thorugh a strainer. Mix together flour and sour cream and stir it to the sauce. Put back the chicken parts and cook for a few more minutes. Season with salt and pepper. For the nokedli mix together flour with eggs, oil, salt and so much water so that you get a a rather soft batter, but not runny. Boil water with salt and press batter through a ricer or a colander and cook until they swim on the top. Drain and if not served immediately, sprinkle with some oil. A few years ago I have already posted about the Hungarian Lángos, that is a deep fried flat bread made of a potato-based dough. Though then, I have shared a recipe without potato in the dough. However, meanwhile I enjoy the potato version a whole lot more. So it is time to post about it! It is just so different and absolutely addictive. Now, I am here with another version, that I did not like at all in my young years. Therefore, I've decided to give it another go and I must say, it was love at first bite! I am talking about my mom's favourite lángos, that is stuffed with sheep's milk quark, spring onions and fresh dill. Yummy! If you do not have the opportunity to get the mentioned quark, use goat's milk quark instead, but then add some salt to the mixture. Of course the possibilities are endless, you can stuff the dough with anything you desire, but if you enjoy sheep's and goat's milk products you should give this a try! Ingredients: 400 g flour 30 g fresh yeast 2 medium sized potatoes 1 tablespoon sunflower oil 5 g salt 300 ml lukewarm milk pinch of sugar oil for frying 300 g sheep's milk quark bunch of dill bunch of spring onion For the filling mix together quark with chopped spring onion and dill. Dissolve yeast in 100 ml lukewarm milk together with a pinch of sugar and let it stand until the yeast swimms on top. Make a mold into the flour and pour the milk-yeast mixture into it. Press boiled potatoes through a strainer and stir it into the flour mixture. Knead a soft dough and add oil and salt while kneading. Sprinkle the top with flour and let it stand for 1 hour or until it doubles its size. Cut dough in equal pieces, roll out and place 1-2 tablespoons onto the middle, then cover the filling with the leftover dough from the sides and roll out the dough again. Fry the flatbreads in hot oil. It was a wonderful snowy Friday afternoon, while I was carving for something sweet, so I decided to prepare something, that I haven't done before, and in this case haven't even eaten it until now. Yeah, strange or not, but this was the first time in my life that I have prepared this dessert and also the very first time that I ate it, though it is pretty popular. Császármorzsa or Kaiserschmarrn is one of the best known Austrian desserts, popular in the former Austria–Hungary as well as in Bavaria. In Hungary it is also known as smarni. The translation of Kaiserschmarrn has generated some etymological debate. While “Kaiser” is literally translatable (as Emperor), the same cannot be said for “Schmarrn”. “Schmarrn” has been translated as a mishmash, a mess, crumbs, a trifle, a nonsense, a fluff, or even as a mild expletive. (source:wikipedia) Ingredients: (recipe adapted from Johann Lafer) 200 ml milk 120 g flour 1 pinch of salt 1 tablespoon sour cream 4 egg whites 80 g sugar 4 egg yolks 2 eggs 50 g clarifed butter 15 g raisins 50 g butter 4 apples 2-3 tablespoons lemon juice 120 g sugar 40 g honey 150 ml white wine 150 ml apple juice 1 vanilla pod 1 cinnamon stick 2 star anise zest of a half lemon For the apple stew peel apples and cut one apple in small cubes, the rest in bigger chunks and sprinkle lemon juice on it. Caramelise sugar, add honey then pour white wine and apple juice into the pot (I have used cider instead). Add spices, lemon peel and apple and cook over medium heat until the liquid has absorbed and the apples are soft. Remove the spiced and stir in apple cubes. For the császármorzsa preheat the oven to 220°C. Whisk milk with the flour and salt until smooth, then stir in the sour cream. Beat egg whites with 30 g of sugar. Stir the eggs and the egg yólks to the milk mixutre, then fold in the beaten egg whites. Melt butter in a frying pan and pour batter into it, add raisins ( I would soak them in rum for some hours before cooking, but I haven't use any, because I do not like raisins.), cover and bake for about 15 minutes. Tear to pieces and caramelise it with 50 g sugar in the melted butter. Serve among the apple stew and with powder sugar. Pogácsa is a typical salty scone in the Pannonian Basin and Turkish cuisine. The name derives from the Turkish word poğaça. It is a delicious example of Middle Eastern food items in Central and Eastern Europe, brought by the Turks. In Hungary it is made from either short dough or yeast dough. Today I baked some using yeast dough and juhtúró, that is a curd cheese made with sheep's milk, on top with loads of fresh Emmentaler cheese. Usually pogácsa is eaten on its own, or among a stew or gulyás. To me apples are a must with pogácsa, that is how I used to eat it during my childhood and that is the way I like it most even today. Ingredients: (recipe adapted from Ottis főz)500 g flour 30 g fresh yeast100 g butter 150 g sheep's milk curd cheese 2 egg yolks + 1 for brushing 100 ml yoghurt1 teaspoon salt 200 ml milk 1 teaspoon sugar grated cheese Sift flour, add butter, curd cheese and salt. Heat milk until lukewarm, add sugar and yeast and set aside. As soon as the yeast swims on top pour it to the flour, add the egg yolks and knead a dough. Let it stand on room temperature for 1 and a half hours. Preheat oven to 180°C. Roll out dough about 1,5 cm thick and cut it with a round cookie cutter. Brush the tops with egg yolk and sprinkle with the cheese. Bake for about 20 minutes. Pörkölt is a Hungarian stew made of boneless diced meat, onion, tomatoes, pepper, garlic and wine. Flavoured with majoram and the colour is given by paprika powder. Pörkölni means to roast, that is where the name of this dish comes from. The most common pörkölts are beef and pork, but of course other meats are used as well like rabbit, lamb or tripe, that version is called pacalpörkölt. Usually it is served with nokedli and pickles. If you add some sour cream you get a so called paprikás. In a paprikás the meat is cooked with the bone included, for example for a chicken paprikás you can use a whole chicken cut into pieces. Today, after all it is a Friday, I decided to serve some fish. I had the sudden idea of a fish pörkölt, that of course I served it with nokedli. I have never prepared fish pörkölt before. After reading a lot of recipes I decided to improvise. Here is my fish pörkölt with a tiny little twist. Ingredients: 4 fillets of zander 3 onions 1 teaspoon lard or oil 2 red bell peppers 1 yellow bell pepper 3 big tomatoes 1/4 teaspoon majoram (dried) 1 twig thyme 3 twigs dill 1/8 teaspoon paprika powder 100 ml white wine 600 ml fish stock salt, pepper Chop onion, dice 1 red and half yellow pepper and 2 tomatoes. Heat lard, add chopped onion, thyme, majoram and diced pepper, stew for 5 minutes. Add white wine and let it absorb. Stir in paprika powder, diced tomato, dill, stock, salt and cook for 20-30 minutes. In the meantime, peel and dice the rest of the paprika. Heat water, cut the top and the bottom of the tomato and leave it in the boiling water for 30 seconds, remove its skin, seeds and dice. Set aside together with the diced paprika. Sieve the sauce, and bring it to cook again until it reaches the desired consistency and season with salt and pepper. Sautee paprika and tomato in white wine, season with salt and pepper. Fry fish and serve it with the sauce, nokedli and the sauteed vegetable. When I was a child I disliked poppy. Why? Well, I made very bad experiences with it in the school canteen. Once in a while they served pasta with poppy seed as a dessert, I tried it and was totally confused: a dessert that is not sweet? I wasn't able to eat it and that ugly taste stopped me from trying my mom's poppy pie for years. What a pity! Ever since I tried that poppy pie of hers I became a poppy addict! There is a popular Hungarian dish: the Mákos Guba and until today I didn't dare to taste it because of those childhood memories. It is usually served after a rich soup as a second course or even on Christmas' Eve. The basic recipe is to pour some sweet hot milk over bread, sprinkle with ground poppy seed and bake or cook a custard using the milk with some egg yolks and pour that over the bread. I decided to try a bit different version with loads of poppy seed. To give the whole thing a fruity touch I served some sour cherry sauce with port wein among it, that was a nice contrast to the vanilla sauce. Ingredients: 5 slices old bread (I used some leftover braided bread) 1 teaspoon vanilla paste 300 g poppy seed400 ml milk 4 eggs 300 g sugar zest of 1 lemon 4-5 tablespoon powder sugarbutter for the forms Heat milk with vanilla paste and half of the sugar. Cut bread in cubes and place them in a sieve. Pour hot milk over the bread and let it drip. Separate eggs and add yolks to the milk. Mix ground poppy seeds with powder sugar and lemon zest then sprinkle it over the milky bread cubes. Beat egg white with the leftover sugar and fold to the bread. Butter the oven proof forms and cover with ground poppy. Add bread mixture and bake for 15 minutes on 180°C. For the vanilla sauce whisk milk with the yolks over steam until it thickens. Bukta or Buchteln are sweet dumplings made of yeast dough and filled with lekvár (=jam). Last time I ate bukta when I was 12. I bought it often in the school for breakfast. I remember, it was end of the summer holiday, so I had to get my school bag out of the locker. I had the habit that I didn't pack out my bag on the last day of school, but left it for the last day of the holiday. That way I always found a bunch of surprises, once even a half bukta. Yesterday I baked my first bukta ever, using a recipe by Johann Lafer. I can tell you that there was no left over today morning! Ingredients: 60 ml milk, lukewarm 250 g flour 45 g sugar 20 g fresh yeast 2 egg yolks 2 eggs 1 pinch of saltzest of 1 orange 60 g butter, room temperature 150 g jam 30 g melted butter Whisk milk, 30 g flour, 20 g sugar and yeast and let it raise until double its size. Add the resf ot the flour, yolks, eggs, rest of the sugar, salt, orange zest and room temperature butter. Knead a smooth dough and let it raise until double its size. Roll out dough about 1/2 cm thick and cut out circles of 6 cm diameter. Fiil each with one teaspoon of jam (i used apricot and sour cherry) and form a dumpling. Place dumplings in a buttered form and let it raise for another 30 minutes and smear melted butter over them. Bake for 30-40 minutes on 180°C. While cleaning the freezer I found some hidden boxes of Hungarian túró, cottage cheese. I thought the best way to use is if I bake some palacsinta that I served with chilled vanilla sauce. Ingredients: 200 g flour 2 eggs 500 ml milk 1 pinch of salt 50 ml oil 250 g cottage cheese 150 g sugar juice of a lemon and zest 500 ml milk 2 egg yolks 50 g sugar 1 teaspoon flour 1 teaspoon vanilla extract or a vanilla pod Whisk all ingredients together and let is stand for at least 3 to 5 hours. Oil a saucepan and bake thin palacsinta one after the other. For the filling mix cottage cheese with sugar, lemon juice and zest. Whisk egg yolks with 100 ml milk, sugar and flour. Bring the rest of the milk to boil and add to the whisked egg yolks, while stirring constantly. Put it back to the heat, but do not cook! As soon as it is thick enough, remove from the heat and chill. Lately there is a huge boom of baking kürtöskalács in the Hungarian foodie blogsphere and that encouraged me to bake some as well. I found a great transilvanian recipe for it so therefore I had no more excuses left! Ingredients: 30 g fresh yeast about 200-250 ml milk 2 tablespoon sugar 500 g flour2 eggs 2 egg yolks 1 pinch of salt 60 g butter, meltedsugar, cinnamon, walnuts for coating Heat 100 ml milk until lukewarm and pour it over yeast among 1 tablespoon sugar and let it stand until yeast swims on top. Add flour, rest of the sugar, eggs, egg yolks, salt and knead a dough, pouring luke warm milk in small portions into it. When the dough leaves the side of the bowl knead melted butter in it. Set dough aside to rest for an hour. Prepare kitchen paper rolls for baking: half them and cover with aluminium foil and oil. Roll out dough about 0,5 - 0,7 cm thick rectangle and slice about 2 cm thick. Roll slices up on the oiled rolls and brush with water. Roll it in cinnamon sugar or walnut sugar or whatever you desire. Bake for 10-15 minutes on 170°C. Yesterday for the very first time I prepared my own strudel pastry. Actually it is not difficult but it is strenuous if you do it by hand. Most of the doughs I make I do not use a machine because that is just not the same. I was happy with the result for the first time: only 2 holes, well huge ones but the strudel was very delicious. Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. The oldest Strudel recipe is from 1696, a handwritten recipe at the Viennese City Library, Wiener Stadtbibliothek. The pastry probably has its origins in the similar Middle Eastern pastries. In Hungary we call it rétes. The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content, egg, water and butter with no sugar added. The dough is worked vigorously, rested and than rolled out and stretched by hand very thinly. Pertaining to anecdotes, purists say, it should be so thin that a newspaper can be read through it. The thin dough is laid out on a tea towel and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the towel and baked in the oven. (source:wikipedia)Ingredients:250 g flour ( I used special flour for Strudel that I got from Hungary)1 teaspoon lard 3-4 dl salty, lukewarm water with a 1/4 teaspoon vinegar 2 tablespoon oil Crumble flour with lard and make a hole in the middle, where you pour water, but not all at once. Knead a dough, it should be smooth and elastic. Now start kneading and keep on doing it for 20 minutes, after set it aside for 15-20 minutes under a warm pot and sprinkle it with oil. Cover table with a cotton cloth and with a flour. Strech the dough and using your knuckles stretch it from the center to the sides. Spread the filling, in my case I mixed 250 g quark with 2 tablespoons sour cream, 3 tablespoons vanilla sugar, lot of lemon peel and 1 egg yolk. Roll up pastry with the help of the table cloth. Smear an egg yolk mixed with sour cream on top of the rolled strudel and bake for 30 minutes on 180°C. I believe there are dishes that should be prepared the way our grandmothers and their grandmothers did. I consider plum dumplings such a dish. As a child I never ate the plum, only the rest with loads of sugar. In no way I wanted to eat it with breadcrumbs, so I always asked for grated nuts or coconut, however meanwhile I am sure it is the best way to eat with the breadcrumbs! Of course it is decorative if you use white coconut flakes and black poppy seeds to coat the dumplings, but believe me, nothing can beat the original, I have tried them all! So let us stick to the tradition in this post and use the breadcrumbs. Unfortunately the plums I used are absolutely not the right ones for dumplings, but I just could not resist the thought of the juicy cinnamon and the plump potato dough sprinkled with loads of cinnamon sugar. So if you plan to prepare this dish look for the small purple plums! Ingredients: 1 kg potato 200-300 g flour (depends how much the potato needs) pinch of salt 1 tablespoon semolina 2 tablespoons oil 1 egg breadcrumbs cinnamon sugar small purple plums Cook potatoes until soft. Drain and peel. Mash potatoes and add sifted flour, salt, semolina, egg, oil. Knead gently till all is blended. On a floured surface, roll dough out, not ticker than a finger. Cut dough into squares and put a with sugar and cinnamon filled plum into center of each square. Fold corners to the middle and roll the dumpling in your hands till round. Cook a few dumplings at a time in salted water for about 10 minutes until they swim on top. Place in a pan in which bread crumbs have been toasted in butter or oil. Serve warm with cinnamon powder sugar. Aranygaluska is a rich yeast-raised Hungarian dessert flavored with walnuts served with vanilla sauce. The yeast-raised dumplings are squished together in a baking pan, brushed with melted butter, sprinkled with grated walnut and vanilla sugar. I think it is best eaten lukewarm with ice cold vanilla sauce. Ingredients: For the vanilla sauce: 500 ml milk 2 egg yolk 50 g sugar 1 teaspoon flour 1 vanilla pod For the vanilla sauce mix egg yolk with 100 ml milk, sugar and flour. Bring the rest of the milk with the vanilla pod and vanilla to boil and add to the egg yolk mixture hot. Put back to the stove and stir as long as you see it gets thick. Let it cool. For the aranygaluska: 500 g flour 20 g fresh yeast 2 egg yolks 300 ml milk 60 g butter 50 g powder sugar salt 200 g walnut 150 g sugar 80 g butter Mix 100 ml lukewarm milk with 1/4 teaspoon sugar, yeast and 3 tablespoon flour. Whisk sugar with egg yolks, add milk and salt. Make a mold in the flour, add milk-yeast mixture and the egg yolk mixture. Knead a dough and knead in lukewarm, melted butter. Let it raise for an hour. Butter a baking form and sprinkle with sugar and walnut. With a help of a spoon cut small chuncks and roll in walnut-sugar. Sprinkle sugar and walnut and melted butter on each layer. Bake for 55 minutes on 160°C.
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subota, siječnja 08, 2011 Božićne vanilice Original recept sam preuzela sa coolinarike uz minimalne dorade prema osobnom ukusu. Sastojci: 200g margarina 200g maslaca 5 velikih žlica šećera 1 vanilin šećer 2 jaja 100g badema 1 limun ili naranča - sok + naribana korica 750g glatkog brašna Pekmez Šećer u prahu Priprema: Margarin i maslac narezati na listiće i povezati sa šećerom, jajima, mljevenim bademom i glatkim brašnom. Dodati sok od limuna i naribanu koricu. Zamijesiti tijesto da bude dovoljno kompaktno za razvaljati, ali da se ne lijepi. Prema potrebi dodajte još brašna. Tanko razvaljati i vaditi kružiće od tijesta sa manjim kalupom, npr. čep od litrenke ruma. Kružiće peći u prethodno zagrijanoj pećnici na pek papiru na 180 stupnjeva 5-7 minuta ili dok ne počnu dobijate bojicu. Pustiti da se ohlade, a potom ih spajati sa pekmezom i valjati u šećer u prahu. NAPOMENE: Preporučujem neki kiseliji pekmez jer se bolje osjeti okus. Vanilice je najbolje čuvati u limenoj kutiji na hladnijem mjestu, a i bolje su kad malo odstoje. Ako se šećer upio nakon dužeg stajanja u kutiji, prije serviranja ga možete ponovo uvaljati u šećer. Ljepše će izgledati. utorak, ožujka 04, 2008 Američki krckavci Sastojci:10 dag maslaca od kikirikija 7,5 dag oljuštenih neposoljenih kikirikija 10 dag čokolade za kuhanje 1 žličica gorkog kakaa 7,5 dag brašna 10 dag maslaca 10 dag smeđeg šećera 10 dag kristal šećera 1 jaje 1 žličica praška za pecivo nekoliko kapi ekstrakta vanilije Priprema:Pećnicu zagrijte na 190 stupnjeva. Omekšajte i pomiješajte obje vrste maslaca te dodajte obje vrste šećera. Miješajte dok se šećer ne rastopi. Oljušteni kikiriki malo popržite u tavi, bez masnoće, na umjerenoj temperaturi i pustite da se ohlade. Smjesi dodajte kakao i krupno rezanu čokoladu, te brašno sa praškom za pecivo. Posebno zamutite jaje kao za omlet i dodajte par kapi ekstrakta vanilije. Umješajte u smjesu, te dodajte i prženi kikiriki. Prema želji možete staviti više ili manje brašna. Ukoliko stavite više brašna, smjesa će biti čvršća i keksiće će biti lakše oblikovati. Sa manje brašna, smjesa će biti rjeđa, pa možete napraviti keksiće većeg promjera. Lim prekrite masnim papirom i nanesite male hrpice smjese. Ostavite oko 1cm prostora između ukoliko je smjesa gusta (ili više, ako je smjesa rjeđa) Pecite oko 12-15 minuta. utorak, veljače 12, 2008 Fini keksi Sastojci: 1 jaje 20dg glatkog brašna 14dg maslaca 7dg šećera 1 žumanjak 2 žlice vrhnja malo soli naribana korica limuna Priprema:Skuhajte jaje utvrdo, izvadite žutanjak i protisnite ga kroz gusto cjedilo, te pomiješajte s brašnom. Istresite na radnu plohu, dodajte maslac sobne temperature, narezan na listiće, šećer, malo soli, limunovu koricu i sirovi žutanjak. Brzo zamijesite s vrhnjem i stavite u hladionik na sat-dva. Razvaljajte na 2-3mm i izrežite razne oblike. Pecite 5-7 minuta u pećnici prethodno zagrijanoj na 175ºC. Dobro ohladite pa čuvajte u zatvorenoj limenoj posudi kako bi duže držali svježinu. ponedjeljak, prosinca 24, 2007 Božićni keksi Od ovih keksi možete napraviti i prekrasne ukrase za bor ili dekoraciju za blagdanski stol. Sastojci: 25dg maslaca 50dg glatkog brašna 4 žutanjka 25dg šećera u prahu naribana korica limuna 1 žumanjak za ukrašavanje šarene ukrasne mrvice Priprema: Pomiješajte brašno sa šećerom u prahu, prosijte na radnu površinu i u sredini načinite udubinu u koju stavite žutanjak, limunovu koricu i maslac narezan na listiće. Brzo zamijesite tijesto. Neka odleži pola sata u hladioniku. Zatim razvaljajte na 4mm debljine, izrežite keksiće u raznim božićnim oblicima, poslažite na jedan ili dva lima, te namažite žumanjkom i pospite šećernim mrvicama. Pecite 6-7 minuta u pećnici prethodno zagrijanoj na 200ºC. nedjelja, prosinca 23, 2007 Čokoladni prhki užitak Sastojci: 125g omekšanog margarina 1 šalica šećera 2 jaja 2 žličice ekstrakta od vanilije 2 šalice brašna 2/3 šalice kakao praha 1 žličica praška za pecivo 1/4 žličice soli 1 šalica komadića čokolade 1/2 šalice komadića lješnjaka (prema želji) Priprema: Umutite margarin, šećer, jaja i vaniliju dok ne dobijete pjenastu smjesu. Umiješajte brašno, kakao prah, prašak za pecivo i sol. Dodajte komadiće čokolade i prema želji komadiće lješnjaka. Na limu prekrivenom papirom za pečenje napraviti manje hrpice i pecite u prethodno zagrijanoj pećnici na 180ºC na 8-10 minuta, odnosno dok malo ne potamne. Dobro ohladite pa poslužite. petak, prosinca 21, 2007 Čokoladni makaroni Sastojci:2 bjelanjka 15dg šećera u prahu 20dg krupno mljevenih badema 25dg krupno mljevenih lješnjaka 1/2 žličice cimeta 5dg kakaa čokoladna glazura Priprema:Načinite smjesu kao za Beze poljupce, primiješajte bademe, lješnjake, kakao i cimet. Na lim naštrcajte prutiće, te pecite 30-35 minuta u pećnici prethodno zagrijanoj na 150ºC. Ohlađene umočite u čokoladnu ocaklinu. srijeda, prosinca 12, 2007 Srcoliki kolačići Sastojci:75g maslaca 200g meda 100g šećera 1 jaje 40g kakaa 400g pšeničnog glatkog brašna ½ žličice klinčića u prahu ½ žličice cimeta u prahu malo naribanog muškatnog oraščića 2 žličice praška za pecivo teglica pekmeza Za čokoladnu glazuru: 200g čokolade 80g maslaca Priprema:Maslac, med i šećer otopiti na laganoj vatri. Dodati jaje, kakao i brašno koje ste prethodno pomiješali s klinčićem, cimetom, muškatnim oraščićem i praškom za pecivo.Zamijesite tijesto i ostavite ga u hladnjaku na pola sata. Tijesto razvaljajte na cca 1cm debljine i kalupom izrežite srca. Pecite ih u pećnici zagrijanoj na 175 stupnjeva oko 10 minuta dok ne počne poprimati rumenu boju. Ohlađena srca umočite u čokoladu koju ste prethodno rastopili na pari sa maslacom, te ih ostavite na rešetki da se posuše. Međusobno ih spojite pekmezom ili nekim drugim namazom po želji. utorak, prosinca 11, 2007 Mirisni keksi Sastojci:500g brašna 2 žličice praška za pecivo 100g mljevenih oraha 50g mljevenih lješnjaka 200g šećera u prahu 1 omot praška za pecivo 2 jaja 2 žlice mlijeka 10-15 kapi arome limuna 1 omot začina za medenjake 250g maslaca 1 omot vanilin šećera u prahu 2 žlice vode šarene mrvice za dekoraciju Priprema:Pomiješajte brašno sa praškom za pecivo, orasima, lješnjacima, šećerom u prahu, vanilin šećerom, jajima, mlijekom, aromom limuna, začinom za medenjake i maslacom te sve dobro izmijesite. Tijesto razvaljajte na 5mm debljinu te kalupima izrežite željene oblike. Kekse položite na lim prekriven papirom za pečenje i pecite u prethodno zagrijanoj pećnici na 200-210ºC oko 10 minuta ili dok ne porumene. Pečene kekse još vruće ukrasite glazurom od šećera u prahu koji ste prethodno rastopili u vodi, te ukrasite šarenim mrvicama. EXTRA SAVJET: U glazuru od šećera u prahu možete ubaciti i prehrambene boje. ponedjeljak, prosinca 10, 2007 Medenjaci Sastojci:3 jaja 4 žlice meda 2 žličice praška za pecivo 25dg brašna 10dg mljevenih oraha 1 žličica cimeta 1/2 žličice mljevenih klinčića 1 limun šećer u prahu za bijelu ocaklinu zlatne i šarene ukrasne kuglice Priprema:Pomiještajte brašno, prašak, začine i naribanu koricu limuna. Istucite jaja s medom, umiješajte u smjesu s brašnom, te zamijesite glatko tijesto. Neka odleži preko noći. Sutradan premijesite, tanko razvaljajte i izrežite željene oblike s kalupima. Pecite 20 minuta u pećnici prethodno zagrijanoj na 175ºC. Pečene medenjake ukrasite bijelom ocaklinom i ukrasnim kuglicama. Medenjake možete ukrasiti i ocaklinom u boji ukoliko umiješate prehrambene boje. Ocaklinu radite otapanjem šećera u prahu u malo vode. Količina šećera ovisi o načinu ukrašavanja. petak, prosinca 07, 2007 Linzeri Prhki keksići sa namazom od marmelade mogu poprimiti različite oblike ili poslužiti kao simpatičan poklon. Sastojci: 300g brašna 200g maslaca 50g šećera 2 žličice vanilin šećera 1 žumanjak 1/2 žličice praška za pecivo 100g šećera u prahu 4 žličice vanilin šećera Priprema: Zamjesite glatko tijesto od brašna, maslaca, šećera, vanilin šećera, žumanjka i praška za pecivo. Tanko ga razvaljajte i izrežite kekse sa kalupima željenog oblika. Na polovici keksa izdubite rupice.Pecite u prethodno zagrijanoj pećnici na 180ºC oko 15-20 minuta. Polovicu pečenih linzera premažite marmeladom pa prekrijte s linzerima koji imaju na sebi rupicu. Pospite ih šećerom u prahu. srijeda, prosinca 05, 2007 Vanilin kiflice Sastojci:200g maslac 125g šećer 3 žumanjka 250g brašna na vrh noža praška za pecivo 10g vanilin šećer 125g oguljenih, mljevenih badema Priprema:Pomiješajte maslac s šećerom, vanilin šećerom, žumanjcima, praškom za pecivo i brašnom. Dodajte mljevene bademe. Tijesto oblikujte u 4-5 cm duge valjčiće debljine olovke i stavite ih na lim obložen papirom za pečenje. Peče se u prethodno zagrijanoj pećnici na temperaturi od 180-190 stupnjeva oko 10 minuta. Pečene vanilin kiflice posipajte s šećerom u prahu. Vanilin kiflice možete pripremiti i nekoliko dana prije posluživanja jer tijekom stajanja omekšaju, a mogu poslužiti i kao simpatičan poklon. utorak, prosinca 04, 2007 Beze poljupci Sastojci:4 bjelanjka 5dg kristal šećera 10dg šećera u prahu 10dg oljuštenih samljevenih badema limunov sok šarene ukrasne mrvice Priprema:Malo istucite bjelanjke, ali ne da postanu tvrdi snijeg. Pomalo umiješajte kristal šećer pa tek onda istucite vrlo čvrsti snijeg da se pritom dokraja otopi kristal šečer. Prosijani šećer u prahu pomalo primiješajte u snijeg te dodajte bademe i nekoliko kapi limunovog soka. Štrcaljkom oblikujte krugove od beze smjese, pospite šarenim mrvicama i pecite 20-25 minuta na 160ºC.