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You might remember those meringue kisses with poppy seed, that I actually planned to include in a dessert during the holidays. Well, I didn't make anything that would have gone well with the meringue, tough I found out that meringue and ice cream are really great together. Okay, I knew that before, but I simply didn't want to confess, because meringue is really not mine, unless it comes to ice cream. Anyway, I used plenty of lemon zest lately, and as it was impossible to drink such a huge amount of lemonade so I made lemon curd. The only problem is that in my family noone likes lemon curd, therefore I always need some little tricks to make them eat it. So this dessert contains pretty much of recycled food and I think there is absolutely nothing wrong with that. To add an extra kick I infused the mascarpone mousse with lemon thyme, but thyme or basil would work just great too! Ingredients: for the lemon curd: juice and zest of 3 lemons 4 egg yolks 200 g sugar 200 g butter for the mascarpone mousse: 250 g mascarpone 2 egg yolks 70 g sugar 70 g water 200 ml cream 7-8 twigs lemon thyme For the lemon curd bring water to the boil. In a heatproof bowl mix together the lemon juice, zest, sugar and butter and put it over the water bath. As soon as the butter and sugar is molten whisk in the egg yolks and whisk until the mixture is pale and thick. Pour into jars and chill for a couple of hours or even over night. For the mousse bring sugar with water and half of the lemon thyme to the boil. When the sugar is molten remove from the heat add the rest of the lemon thyme and let it infuse until the syrup is cold. Depending on the intensity of the herb you might need more or less of it. Over a water bath whisk egg yolks with the syrup until thick and pale. Whisk the beaten egg yolk mixture with the mascarpone and fold in the beaten cream. Put some lemon curd onto the bottom of a glass, top with the mascarpone mousse and chill for at least 3 hours. Sprinkle meringue on top before serving. January 8, 2013 December 19, 2012 Poppy seed meringue kisses Somehow I have the feeling, that until Christmas I won't have time for the blog, but I hope to be back shortly after, if not on the blog, for sure you'll find me here. The reason is pretty simple: there are still a lot of things that need to be organised. The plan is to bake some cookies on Friday, then on Saturday I am going to get all the ingredients I need for the menu, that is still haven't been planned... Not to mention that the traditional beigli is also have to be baked, but that is gonna be done on Sunday. Only snow is missing! So therefore I baked these tiny meringue kisses, that remind me in some way of snow. Altough, I am not big fan of meringue, but I know already now, that these are going to be great on one or the other dessert during the holidays. Merry Christmas to everyone! Ingredients: 60 g egg whites 60 g sugar 50 g icing sugar 1 tablespoon cornstarch 2 poppy seeds Preheat the oven to 100°C. Beat egg white with a pinch of sugar until half stiff, then keep on beating and while that add sugar in small portions. Once the egg white is stiff fold in the icing sugar, cornstarch and poppy seeds. Pipe meringue in any shape you like onto a baking paper covered sheet and bake for 1-2 hours depending on the size you have choosen. Once ready, turn off the oven and leave the meringue kisses to cool down inside it. Ingredients: 60 g egg whites 60 g sugar 50 g icing sugar 1 tablespoon cornstarch 2 poppy seeds Preheat the oven to 100°C. Beat egg white with a pinch of sugar until half stiff, then keep on beating and while that add sugar in small portions. Once the egg white is stiff fold in the icing sugar, cornstarch and poppy seeds. Pipe meringue in any shape you like onto a baking paper covered sheet and bake for 1-2 hours depending on the size you have choosen. Once ready, turn off the oven and leave the meringue kisses to cool down inside it. White chocolate coffee mousse - anise flavoured dark chocolate ganache tartelettes with cocoa bean meringue These tartelettes are the smallest I have ever baked! Only 5 cm diameter, but the taste rocks! First you are simply surprised that that white mousse actually tastes like coffee, then from behind a light touch of anise is exploding on your tounge. It is really important to be careful with the amount of anise, because in this case it is more than true: less is more! Dare to try this combination because anise goes perfectly well with both the coffee and the dark chocolate. For me it was love at first bite! The missing excitement comes with he cocoa bean meringue on top of the tartelettes. Ingredients: for the pastry: 125 g flour 50 g butter, softened 50 g icing sugar 1 egg 1 pinch of salt for the white chocolate-coffee mousse: 100 g white chocolate 50 ml cream 1 tablespoon coffee beans 25 g sugar 25 g water 1 egg yolk 1 sheet gelatine 100 ml cream for the anise-dark chocolate ganache: 75 g room temperature butter 80 g chocolate (70% cocoa) 55 ml milk 1/4 teaspoon anise for the meringue: 30 g egg white (about 1 egg) 30 g sugar 25 g icing sugar 1/4 teaspoon cornstarch pinch of ground anise crushed cocoa bean Makes 4 tartelettes shells á 10 cm, but for these you have to double (or even triple) the amount of the mousse. The ganache and the meringue should be enough. For the pastry sieve flour and icing sugar and make a mold into the middle. Add diced butter and salt and crumble butter with flour. As soon as it well crumbled add the egg and knead a smooth dough. Chill for 2 hours. Preheat the oven to 200°C Roll out pastry about 2-3 mm thick and place them into the tartelettes rings and blind bake for 7-11 minutes, then cool on a wrack. For the coffee mousse bring 50 ml of cream together with the coffee beans to the boil, then let it stand for 15 minutes. In the meantime melt white chocolate over steam, then add sieved cream and mix until smooth. Bring sugar with water to the boil, then let cool. In a water bath whisk together the egg yolk and the syrup and whisk until thick and creamy. Stir in the previously soaked gelatine, then fold it into the chocolate mixture. Finally fold in the beaten cream and chill in a piping bag. Cream butter with a help of a fork and set aside. Chop chocolate and bring the milk together with the anise to the boil. Pour hot milk through a sieve over the chopped chocolate, then stir until smooth. Finally stir in butter with a help of a wooden spoon. Beat egg white with a pinch of salt until half stiffm then add sugar gradually and beat until stiff. Fold in icing sugar and cornstarch. Pipe meringue in any shap you like onto a baking sheet and sprinkle with crushed cocoa bean. Bake over 90°C depending on the size and thickness for 90-120 minutes. Ingredients: for the pastry: 125 g flour 50 g butter, softened 50 g icing sugar 1 egg 1 pinch of salt for the white chocolate-coffee mousse: 100 g white chocolate 50 ml cream 1 tablespoon coffee beans 25 g sugar 25 g water 1 egg yolk 1 sheet gelatine 100 ml cream for the anise-dark chocolate ganache: 75 g room temperature butter 80 g chocolate (70% cocoa) 55 ml milk 1/4 teaspoon anise for the meringue: 30 g egg white (about 1 egg) 30 g sugar 25 g icing sugar 1/4 teaspoon cornstarch pinch of ground anise crushed cocoa bean For the pastry sieve flour and icing sugar and make a mold into the middle. Add diced butter and salt and crumble butter with flour. As soon as it well crumbled add the egg and knead a smooth dough. Chill for 2 hours. Preheat the oven to 200°C Roll out pastry about 2-3 mm thick and place them into the tartelettes rings and blind bake for 7-11 minutes, then cool on a wrack. For the coffee mousse bring 50 ml of cream together with the coffee beans to the boil, then let it stand for 15 minutes. In the meantime melt white chocolate over steam, then add sieved cream and mix until smooth. Bring sugar with water to the boil, then let cool. In a water bath whisk together the egg yolk and the syrup and whisk until thick and creamy. Stir in the previously soaked gelatine, then fold it into the chocolate mixture. Finally fold in the beaten cream and chill in a piping bag. Cream butter with a help of a fork and set aside. Chop chocolate and bring the milk together with the anise to the boil. Pour hot milk through a sieve over the chopped chocolate, then stir until smooth. Finally stir in butter with a help of a wooden spoon. Beat egg white with a pinch of salt until half stiffm then add sugar gradually and beat until stiff. Fold in icing sugar and cornstarch. Pipe meringue in any shap you like onto a baking sheet and sprinkle with crushed cocoa bean. Bake over 90°C depending on the size and thickness for 90-120 minutes. Rhubarb-strawberry meringue pie For years I have been postponing every recipe with a meringue topping. Why? Maybe because I am not so much a fan of meringue, for example I also do not like floating island, of course the custard is yummy, but the egg white part? Brrr...not for me! And there is the famous lemon meringue pie that was on my list for years and still haven't baked it. But then I saw Vera's amazing pie with strawberry and tonka bean and finally that made me to try a pie with meringue. Why is my meringue so purple? Well, the answer you'll find in the recipe. Ingredients: 100 g rhubarb 50 g strawberry 1 tablespoon elderberry syrup 1 evőkanál cukor for the pie: 80 g butter 2 eggs 40 g sugar 1/4 teaspoon ground ginger 100 g flour 1 teaspoon baking powder 125 g yoghurt for the meringue: 120 g sugar 30 ml water1 tablespoon elderberry syrup 1 teaspoons beetroot powder Wash and if needed peel rhubarb and cut in about 2 cm pieces, then marinate with sugar and elderberry syrup. For the pie cream butter with sugar, then whisk in the egg yolks, flour, baking powder and the yoghurt. Whisk until you have a smooth batter. Butter a 18 cm round baking form and flatten the batter into it. Sieve rhubarb and together with the diced strawberry put on top of the cake batter. Bake in the preheated oven for about 25 minutes on 170°C. For the meringue bring sugar with water to the boil and as soon as it has reached 110°C start beating the egg whites until it is half stiff. When the syrup has reached 121°C remove from the heat and when it stops bubbeling add in a thin strain to the halfly beaten egg white while beating continously. Beat until it forms stiff peaks. Now beat in the syrup and the beetroot powder. Remove the side of the cake form and put meringue on top of the pie, bake for another 5-7 minutes or until it browns here and there a little. Ingredients: 100 g rhubarb 50 g strawberry 1 tablespoon elderberry syrup 1 evőkanál cukor for the pie: 80 g butter 2 eggs 40 g sugar 1/4 teaspoon ground ginger 100 g flour 1 teaspoon baking powder 125 g yoghurt for the meringue: 120 g sugar 30 ml water1 tablespoon elderberry syrup 1 teaspoons beetroot powder Wash and if needed peel rhubarb and cut in about 2 cm pieces, then marinate with sugar and elderberry syrup. For the pie cream butter with sugar, then whisk in the egg yolks, flour, baking powder and the yoghurt. Whisk until you have a smooth batter. Butter a 18 cm round baking form and flatten the batter into it. Sieve rhubarb and together with the diced strawberry put on top of the cake batter. Bake in the preheated oven for about 25 minutes on 170°C. For the meringue bring sugar with water to the boil and as soon as it has reached 110°C start beating the egg whites until it is half stiff. When the syrup has reached 121°C remove from the heat and when it stops bubbeling add in a thin strain to the halfly beaten egg white while beating continously. Beat until it forms stiff peaks. Now beat in the syrup and the beetroot powder. Remove the side of the cake form and put meringue on top of the pie, bake for another 5-7 minutes or until it browns here and there a little. February 22, 2012 Poppy Mousse Cake with Blood Orange Cream, Coffee Ganache on Beetroot Joconde Huh, that was a long day! I can hardly get my thoughts together, but I did not want to wait until tomorrow to share this tiny treat with you. It reminds me of an old fashioned hat, I can't explain it, but that is what I had to think about all the time, while taking the photos. I was once again so stupid! I had the idea of this poppy mousse already about three years ago, but I did not dare to go for it! Yeah, once more! But today, while checking out my notes, I found it again, and I felt like if not now, then I will probably never try to make it. I was so nervous! Originally, I planned to take my mom's delicious poppy pie and turn it into a parfait, but never done. As time passed by, the parfait turned into mousse and finally it is here. Poppy and lemon are inseparable in my eyes, though orange is also great, but it will never be the same like with lemon. So I decided to add a layer of blood orange and lemon based on the beet tart from earlier. I do not even know how to call it, after all it. It is like a curd, but I am not sure if that's the proper name for it. It is actually like a silky pudding and just perfect with the poppy mousse. The base is a joconde and its colour comes from beet, just like the meringue, but you do not taste it. However, coffee is also there in the background in form of a ganache, but it stays there! Ingredients: makes 5 8 cm round cakes 50 g ground almond 50 g powder sugar 30 g egg yolks 30 g egg whites 10 g beetroot juice 50 g flour 100 g egg whites 60 g sugar Mix together the almond with powder sugar, add 30 g egg yolk and 30 g egg white and whisk until fluffy. Whisk in the beet juice and keep on whisking for about 5 minutes. Stir in flour, while that beat 100 g egg white with sugar until it forms soft peaks and fold it into the almond mixture. Bake for 5-6 minutes over 230°C. 100 ml blood orange juice 25 ml lemon juice 120 g sugar 150 ml cream 3 eggs 1/2 egg yolk Preheat the oven to 120ºC. Put the ingredients of the filling into a heatproof bowl, mix it together and leave it over a bain marie until it reaches 60ºC. Now pour it over a sieve, remove any bubbles and pour it into silicon form. Bake for 25-30 minutes or until it has reached 70ºC in a water bath. Let it cool and chill, and before assembling the cakes freeze it for 30 minutes. 100 g poppy seed 100 ml milk 3 tablespoon vanilla sugar zest of a lemon 4 egg yolks 120 ml simple syrup 150 ml cream 4 sheets gelatine Ground poppy seed, add vanilla sugar and cook it in the milk over low heat until it has absorbed. Stir in freshly grated lemon zest. Stir in the previously soaked gelatine and set aside. Beat egg yolks over steam with the simply syrup until fluffly and thick, then remove it from the heat and keep on beating until cool. Fold it into the poppy mixture, then fold in beaten cream. 50 g egg whites 50 g sugar 50 g powder sugar 10 g beet juice Beat egg whites with a pinch of salt, then add sugar gradually and beat it into stiff peaks. Fold in powder sugar and beat juice. Pipe it onto a baking sheet and dry over 100°C for 30-45 minutes. Ingredients: makes 5 8 cm round cakes 50 g ground almond 50 g powder sugar 30 g egg yolks 30 g egg whites 10 g beetroot juice 50 g flour 100 g egg whites 60 g sugar Mix together the almond with powder sugar, add 30 g egg yolk and 30 g egg white and whisk until fluffy. Whisk in the beet juice and keep on whisking for about 5 minutes. Stir in flour, while that beat 100 g egg white with sugar until it forms soft peaks and fold it into the almond mixture. Bake for 5-6 minutes over 230°C. 100 ml blood orange juice 25 ml lemon juice 120 g sugar 150 ml cream 3 eggs 1/2 egg yolk Preheat the oven to 120ºC. Put the ingredients of the filling into a heatproof bowl, mix it together and leave it over a bain marie until it reaches 60ºC. Now pour it over a sieve, remove any bubbles and pour it into silicon form. Bake for 25-30 minutes or until it has reached 70ºC in a water bath. Let it cool and chill, and before assembling the cakes freeze it for 30 minutes. 100 g poppy seed 100 ml milk 3 tablespoon vanilla sugar zest of a lemon 4 egg yolks 120 ml simple syrup 150 ml cream 4 sheets gelatine Ground poppy seed, add vanilla sugar and cook it in the milk over low heat until it has absorbed. Stir in freshly grated lemon zest. Stir in the previously soaked gelatine and set aside. Beat egg yolks over steam with the simply syrup until fluffly and thick, then remove it from the heat and keep on beating until cool. Fold it into the poppy mixture, then fold in beaten cream. 50 g egg whites 50 g sugar 50 g powder sugar 10 g beet juice Beat egg whites with a pinch of salt, then add sugar gradually and beat it into stiff peaks. Fold in powder sugar and beat juice. Pipe it onto a baking sheet and dry over 100°C for 30-45 minutes. Posted by chriesi at 8:05 PM 2 comments: November 1, 2009 Chocolate Meringue The last time I was in a restaurant, I ordered a dessert with meringue. I wish I wouldn't...! It was dry like the desert and I almost chocked on the first bite. I remember how I loved my mom's cute meringue drops as a child. Now those were really good! Anyway, yesterday afternoon I baked some chocolate meringue myself, using a recipe by Pierre Hermé. As I had exactly enough egg yolks left, I decided to serve them crumbled over a vanilla mousse. Fluffly and light dessert...at least as long as you do not count the calories! Ingredients: For the chocolate meringue: 100 g powder sugar 15 g cocoa powder 4 egg whites 100 g sugarFor the vanilla mousse: 4 egg yolks 50 g sugar 250 ml milk 250 ml cream 1 teaspoon vanilla extract 1 vanilla pod 3 gelatine sheets For the meringue preheat oven to 120°C. Sift powder sugar and cocoa powder together. Beat egg whites stiff and add half of the sugar while beating. Fold in the rest of the sugar, after whisk in the powder sugar-cocoa mixture. Pipe meringue on a baking sheet and bake for 30 minutes with a partly open oven (use a wooden spoon to keep it open). Reduce temperature to 100°C and bake it for 1 more hour. Shut the oven down and let the meringue dry for 2 more hours by a half opened oven. For the mousse warm milk, sugar, vanilla extract, vanilla pod and bring it boil. Whisk it to the egg yolks and let it thicken while whisking over steam. Whisk in gelatine sheets (that you soaked in water before) and let it cool. Stir in beaten cream and leave it in the fridge for 2-3 hours before serving. Ingredients: For the chocolate meringue: 100 g powder sugar 15 g cocoa powder 4 egg whites 100 g sugarFor the vanilla mousse: 4 egg yolks 50 g sugar 250 ml milk 250 ml cream 1 teaspoon vanilla extract 1 vanilla pod 3 gelatine sheets For the meringue preheat oven to 120°C. Sift powder sugar and cocoa powder together. Beat egg whites stiff and add half of the sugar while beating. Fold in the rest of the sugar, after whisk in the powder sugar-cocoa mixture. Pipe meringue on a baking sheet and bake for 30 minutes with a partly open oven (use a wooden spoon to keep it open). Reduce temperature to 100°C and bake it for 1 more hour. Shut the oven down and let the meringue dry for 2 more hours by a half opened oven. For the mousse warm milk, sugar, vanilla extract, vanilla pod and bring it boil. Whisk it to the egg yolks and let it thicken while whisking over steam. Whisk in gelatine sheets (that you soaked in water before) and let it cool. Stir in beaten cream and leave it in the fridge for 2-3 hours before serving. Subscribe to: Posts (Atom)
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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.