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Bread Baking Day 22 One couldn't tell from the posts on this blog so far, but I'm really fond of apple cake. So it was an easy decision to make these apple scones for Bread Baking Day 22 which is hosted by Stephanie from Hefe und mehr. The scones turned out nice and fluffy. Maybe one could repeat brushing the scones with egg-wash midway during the baking process. Apple Scones Source: essen&trinken Für jeden Tag, August 2009 Ingredients: 500 g flour * 1 sachet dry yeast 50 g sugar salt 4 eggs 100 ml lukewarm milk 150 g soft butter 75 g raisins ** 1 big apple (200 g) 2 Tbsp lemon juice * Used type 550 flour. ** Substituted with 1 tsp cinnamon. Method: Mix flour, yeast, sugar and salt. Separate one egg, set yolk aside. Whisk together egg white, 3 eggs and milk. Using a hand mixer with dough hooks knead together the flour mix, egg-milk and butter until it becomes a smooth dough. Let rise for one hour. Wash the raisins and drain in a colander. Quarter the apple and remove the core. Dice finely and mix with the lemon juice. On a floured work surface knead apple and raisins into the dough. Divide the dough into 12 portions. Grind these into scones. Put the scones on a sheet pan covered with parchment paper. Cut the surface of each scone cross wise with a scissor. Cover and let rise for 15 minutes. Mix egg yolk with 1 Tbsp water and brush the scones. Bake at 190°C on the middle rack for 25 - 30 minutes. at 22:18 Labels: Bread 4 comments Tahini Swirls At the height of summer the Bread Baking Babes are sitting in the shade on the back porch of Natashya from Living in the Kitchen with Puppies, where they enjoy tahini swirls from the hot streets of Beirut. These swirls were easy to make and I liked their sweet sesame taste. Somehow I ended up with only four swirls instead of six. Next time I will make them smaller as they leaned quite heavily in the direction of cinnamon rolls. As you can see from the picture below I also need to work on the transfer step onto the baking stone. I was sure to have used enough flour on the wooden paddle, but apparantly that wasn't the case. Don't use to much filling on the dough, as when making sushi restraint is key. Maybe one could change the 1:1 ratio of sugar and tahini to 1:2, to give the swirls a more nutty taste. Sukkar bi Tahin - Beirut Tahini Swirls Source: Home Baking by Jeffrey Alford and Naomi Duguid Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide. Ingredients: Dough active dry yeast 1 cup lukewarm water About 2-1/2 cups all purpose flour 2 tsp sugar 1 tbsp olive oil Filling 3/4 cup tahini 3/4 cup sugar Method: In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil and stir in. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume. Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375 F. Mix together the tahini and sugar and stir until smooth. Set aside. Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles. Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out—don’t worry, just leave it. Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool. Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. at 21:58 Labels: Bread 3 comments Clafoutis mono-no-aware moment at the green market, when one woman remarked that it would propably be the last weekend to buy locally grown cherries. I brought home a small paper basket of cherries to savour them plain and to try out this classic dessert from my bookmark file. Traditionally this french dessert is made with unpitted cherries which is said to improve the flavour. There seem to be two schools of thought here, one for unpitted & more flavour, one for pitted & easier eating. So you have to decide which side of the fence you're on. ;) At the end of baking the surface should be a fair golden-yellow. Don't repeat my mistake to wait for the dough to start browning. Golden-yellow means a light and fluffy dough, when browned the dough becomes dry and a bit rubbery. Clafoutis Source: Clafoutis at Genial lecker For a 28 cm tarte pan. Serves 6. Ingredients: 3 Tbsp all-purpose flour 2 Tbsp confectioners' sugar 200 ml milk 4 eggs 1 sachet vanilla sugar 400 g fresh or canned cherries 2 Tbsp sugar or confectioners' sugar for sprinkling Method: Preheat the oven to 180°C. Butter the tart pan. Drain the cherries, if using canned. Sieve flour and confectioners' sugar into a bowl, whisk in milk and eggs. Mix in vanilla sugar. Pour into tart pan. Dispense the cherries evenly on the batter. Bake for 35 minutes on the middle rack until golden-yellow. Sprinkle with some sugar or confectioners' sugar and serve warm. Clafoutis Source: Clafoutis at Genial lecker For a 28 cm tarte pan. Serves 6. Ingredients: 3 Tbsp all-purpose flour 2 Tbsp confectioners' sugar 200 ml milk 4 eggs 1 sachet vanilla sugar 400 g fresh or canned cherries 2 Tbsp sugar or confectioners' sugar for sprinkling Method: Preheat the oven to 180°C. Butter the tart pan. Drain the cherries, if using canned. Sieve flour and confectioners' sugar into a bowl, whisk in milk and eggs. Mix in vanilla sugar. Pour into tart pan. Dispense the cherries evenly on the batter. Bake for 35 minutes on the middle rack until golden-yellow. Sprinkle with some sugar or confectioners' sugar and serve warm. at 21:47 0 comments Spicy yoghurt-peach soup With summer being back on track here, it was time to try a new dish I had bookmarked about a year ago. This should have given me ample time to prepare for the execution of the recipe ( ;) ), but I ended up making some last-minute alterations, which led to an interesting (in a kind-a good way) result. But there's definitely room for improvement. First, I couldn't find any verbena or lemon balm so I omitted those. (as the dish contains some lemon juice, I don't think that's a big issue) Second, this recipe can be made with either yellow or white peaches. If you use white peaches (as I did), these need to be very ripe for best taste. While I waited for the peaches to ripen, the fresh chive from last Saturday had withered away, so I used some frozen one. (again, not a big deal) I also omitted the stock (because I forgot to take some out of the freezer in the morning) and just diluted the yoghurt with some milk. This probably had the greatest impact on the taste, as it left the yoghurt without a balancing, savoury counterpart. Finally I omitted the prawns (for sourcing reasons), which took away the hot-cold element. After all this A few quick words about the author of the recipe: Vincent Klink is a chef who's been preaching locavorism long before it became fashionable. He regularly appears on TV but in a much more low-key way than say Jamie Oliver or Mario Batali. He also has his own blog and is a contributing author to another. And as this is the intertubes, I'll also mention that he has held one Guide Michelin star since 1978. Spicy yoghurt-peach soup with prawns Source: Meine Küche by Vincent Klink Preparation time: 40 minutes Serves 2 to 4 Ingredients: 1 fresh red or green chili pod 1 tomato 1/2 bunch chive 5-6 leaves verbena (can be substituted with lemon balm) 2 ripe peaches 1/2 lemon 4 king prawns (cleaned and prepared for consumption by the fishmonger) salt, pepper 2 Tbsp olive oil 500 g yoghurt 1/4 l (1 cup) vegetable stock 1 Tbsp maple syrup Method: Wash, de-seed and mince the chili. Blanche, skin, de-seed and dice the tomato. Wash, spin dry and mince the herbs. Cut the peaches in half, skin them, remove the pits and dice the flesh. Juice the lemon. Salt and pepper the prawns. Fry them in 1 Tbsp olive oil for about 4 minutes, then put them in the oven at 60°C to keep warm. Mix chili, tomato, peach and herbs. Scramble yoghurt, stock, lemon juice, maple syrup and olive oil, salt and pepper to taste and add to tomato-peach-mixture. Mix well. Either cut the prawns into slices or leave them whole and fold into the soup. at 22:27 Labels: Soup 0 comments Fresh Apricot Ice Cream The weather hasn't gotten much closer to summer-like, but there were some perfectly ripe, locally grown apricots available at the market which begged to be made into ice cream. It turnd out very fruity with a hint of tartness. In the picture above this looks a bit like vanilla ice cream but that's an effect from adding the cream. It changes the colour from a vibrant, height-of-summer orange to a dull, white-ish yellow-orange. Fresh Apricot Ice Cream Source: The Perfect Scoop from David Lebovitz Ingredients: 1 pound (450 g) squishy-ripe fresh apricots (10 - 16, depending on size) 1/2 cup (125 ml) water 1/2 cup (100 g) sugar 1 cup (250 ml) heavy cream 3 drops almond extract * a few drops freshly squeezed lemon juice * Omitted. Method: Slice open the apricots and remove the pits, then cut each apricot into sixths. Cook the apricot pieces with the water in a covered medium, non-reactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature. Once cool, purée the apricots and any liquid in a blender or food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, almond extract and lemon juice. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions. at 22:43 Labels: Ice cream 3 comments Cherry Sorbet About a week ago I made some cherry sorbet, which I kept in the freezer until today due to a cold spell in the weather. I opted for kirsch instead of almond extract. (I only found almond oil at the health food store, which I guess is not the same thing.) With hindsight that was a mistake as there's a sharp ethanol "sting" to the ice cream at least for the first one or two spoonfuls. Cherry Sorbet Source: The Perfect Scoop from David Lebovitz Ingredients: 2 pounds (1 kg) cherries 1 cup (250 ml) water 3/4 cup plus 2 Tbsp (180 g) sugar 1 tsp freshly squeezed lemon juice 1/8 tsp almond extract or 1 tsp kirsch Method: Stem the cherries and remove the pits. In a medium, nonreactive saucepan warm the cherries over medium heat with the water, sugar and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very and cooked through. Remove from the heat and let stand until they reacj room temperature. Purée the cherries and their liquid with the almond extraxt or kirsch in a blender until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions. at 21:28 Labels: Ice cream 1 comments Tomato Gugelhupf When I first read the recipe for this savory bread it raised two red flags. First the recipe calls for flour without any further specifications, second the recipe asks you to form a roll of dough and cut off individual slices. In my (admittedly limited) experience, that's something you do when making cookies. Yeast dough does not lend itself to this procedure. Overall you get the impression that this recipe was written by someone who is used to reading recipes, but maybe not so used to execute those in the kitchen. But the pictures of the knobbly Gugelhupf in the magazine convinced me to try a half batch in my 7-inch bundt pan. Gugelhupf refers to a sweet cake (with raisins more often than not) baked in an bundt pan, which you have for coffee on Sunday afternoon when visiting your grandparents. I find it difficult to refer to it as a bread.] has a wonderful smell of baked/caramelized spring onions. Texture-wise the Gugelhupf ends up somewhere midway between bread and cake. It can be eaten by itself but some sort of spread or chutney would be an improvement. I was a bit worried that the tomatoes would make the cake soggy (because to properly scale-down the cake you would have to use actual-cherry-size tomatoes, which were not to be found at the green market), but they shriveled up and had a nicely concentrated flavour. I didn't regret having omitted the pepper on the tomatoes. And of course the most blatantly obvious improvement would be to add some diced cheese into the dough. I'm sending this to Susan's YeastSpotting which is hosted this week by Nick from imafoodblog. Cheers Nick! Tomato Gugelhupf Source: Lust auf Genuss 7/2009 Ingredients: (for a 23 cm / 9 inch bundt pan) 500 g flour * 100 ml (100 g) lukewarm water 1 tsp salt 1/2 cube fresh yeast (20 g) 1 Tbsp sugar 50 g pine nuts ** 1 bunch parsley 4 spring onions 150 g soft butter (plus some more for the pan) 3 eggs 25 cherry tomatoes pepper ** * Used type 550 bread flour. ** Omitted. Method: In a bowl, mix flour and salt. Form a little hole in the center and add yeast, sugar and water. Mix slightly and dust center with flour. Cover with a clean cloth and set aside for 10 minutes. Roast pine nuts without any oil until fragrant. Wash and chop parsley. Wash and dice spring onions. Preheat oven to 170 °C.* Add butter and eggs to the dough. Knead until no longer sticky. Fold in pine nuts, parsley and spring onions. Cover and let rise in a warm spot for 45 minutes or until doubled in volume. Butter the bundt pan. Wash and dry the tomatoes. Roll the dough into a log shape. Cut off 25 slices of dough.** Press down each slice, put one tomato on each slice, add some pepper. *** Wrap each tomato into the slice of dough, forming little balls. Put balls into pan. Let rise for about 30 minutes, until pan is filled to 2/3 of it's volume. Bake on bottom rail of the oven for 50 to 60 minutes. Let cake rest for 10 minutes, then flip over onto a wire rack. * This is way to early. Wait till the dough is rising in the bundt pan. ** That's so not working. ;) Just plop the dough on your work surface and divide it into single portions with a dough scraper. *** Didn't use the pepper, because sticky dough on hands + using pepper mill = D'oh! Just grind some pepper onto a saucer to dip the tomatoes in, if you want to use it. at 23:07 10 comments Tabouleh Tabouleh There has been a hot spell about a week ago, which made me try this salad-type dish as it doesn't require much cooking. Tabouleh (there seems to be quite some leeway for the spelling) also features the wonderful combination of parsley and lemon. Any leftovers make for some great next-day office lunch. Tabouleh (Parsley Salad) Source: lecker June 2009 No.6 Ingredients: 150 g bulgur sea salt pepper 4 tomatoes 1 bunch flat-leaved parsley juice of 1 lemon pinch of cummin 2 Tbsp good-quality olive oil Method: Simmer bulgur for 10 minutes in 400 ml salt water. (or according to packet instructions) Wash and dice tomatoes. Wash and mince parsley. Mix lemon juice, salt, pepper, cummin and olive oil. Drain bulgur and rinse with cold water. Drain well. Stir bulgur (to fluff it up) and mix in tomatoes, parsley and vinaigrette. Set aside for at least one hour. There has been a hot spell about a week ago, which made me try this salad-type dish as it doesn't require much cooking. Tabouleh (there seems to be quite some leeway for the spelling) also features the wonderful combination of parsley and lemon. Any leftovers make for some great next-day office lunch. Tabouleh (Parsley Salad) Source: lecker June 2009 No.6 Ingredients: 150 g bulgur sea salt pepper 4 tomatoes 1 bunch flat-leaved parsley juice of 1 lemon pinch of cummin 2 Tbsp good-quality olive oil Method: Simmer bulgur for 10 minutes in 400 ml salt water. (or according to packet instructions) Wash and dice tomatoes. Wash and mince parsley. Mix lemon juice, salt, pepper, cummin and olive oil. Drain bulgur and rinse with cold water. Drain well. Stir bulgur (to fluff it up) and mix in tomatoes, parsley and vinaigrette. Set aside for at least one hour. at 21:19 2 comments Chicken-Rhubarb Curry At the start of rhubarb season I read somewhere (maybe in an article at TheKitchn, but I'm not sure) that rhubarb is actually a vegetable and not a fruit as its common usage in cakes and desserts may suggest. I looked for some recipe beyond cobblers and fruit jam but couldn't find any. Even Deborah Madison in her Vegetarian Cooking for Everyone (which I had banked on as a last straw) doesn't venture into savoury rhubarb dishes. Rike from Genial lecker seems to have had the same problem, so she just invented her own recipe. She used a sachet of curry spice mixture and I would have done the same, but I had run out on those so I used some individual spices instead. The final dish has a fruity-acidic taste and is a nice change from hot and spicy curries. (not that I wouldn't like hot and spicy, but you know just for kicks) Serve with basmati rice. Rhubarb Curry Source: Hähnchen-Rhabarber-Curry at Genial lecker Ingredients: 500 g chicken breast 2 bunches spring onions 3 stalks rhubarb 1 mild chili 1 onion 1/4 inch slice ginger pinch of cummin olive oil curry powder salt, pepper and honey to taste Method: Slice the chicken breast. Cut off root end from rhubarb and peel, then cut into 1/2 inch pieces. Chop onion, spring onion and chili. Peel and grate or mince ginger. In a wok or sauté pan, heat the olive oil and fry the chicken breast. Add rhubarb, onion,spring onion and chili. Add cumin and curry and simmer until rhubarb becomes tender. Add salt, pepper (go easy on those) and honey to taste. at 21:58 3 comments Subscribe to: Posts (Atom)
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Skandinavsko drvce od keksa Sastojci: 200 g šećera, 400 g brašna, 100 g maslaca, 200 ml slatkog vrhnja, 1/2 žličice sode bikarbone, 2 jaja, žlica ekstrakta vanilije, 2 žličice praška za pecivo; glazura: 140 g šećera u prahu, bjelanjak, malo limunova soka, aroma vanilije Priprema: Zagrijte pećnicu na 200°C. U zdjeli promiješajte maslac, šećer, ekstrakt vanilije, jaja i slatko vrhnje. Prosijte suhe sastojke pa dodajte u smjesu. Ostavite tijesto da se hladi oko dva sata.Na pobrašnjenoj površini razvaljajte tijesto i od njega narežite zvjezdice u tri različite veličine (rabite kalupe za kolače). U sredinu svakoga kolačića probodite rupu. Pecite oko šest minuta. Ostavite kolačiće da odstoje nekoliko sati. Za glazuru umutite bjelanjak pa dodajte ostale sastojke te mutite dok ne dobijete jednoličnu smjesu. Ukrasite kolačiće glazurom i složite ih jedan na drugi tako da ih naredate na drveni štapić. Okruglice s limunom Sastojci: 200 g šećera u prahu, 1,5 žlicica naribane limunove kore, 130 g maslaca, žličica ekstrakta vanilije, 400 g brašna, 1/2 žličice soli Priprema: Zagrijte pećnicu na 180°C. U zdjeli izmiksajte maslac pa dodajte četvrtinu šećera u prahu i žličicu vanilije. Dodajte brašno, limunovu koru i sol pa miješajte dok ne dobijete jednoličnu smjesu. Prekrijte i ohladite oko 30 minuta. Oblikujte smjesu u okruglice i poredajte u lim za pečenje na koji ste prethodno stavili papir za pečenje. Pecite 15-20 minuta. Izvadite iz pećnice i premjestite u zdjelu. Pospite ih šećerom u prahu i ostavite u hladnjaku da se ohlade. Nakon što se ohlade, još jedanput ih pospite šećerom u prahu. Okruglice od čokolade s kikirikijem Sastojci: 200 g šećera, 150 ml mlijeka, 60 g maslaca, 200 g sljezovih kolačića, 100 g namaza od kikirikija, 1/2 žličice vanilije, 350 g čokolade za kuhanje, 2 žličice nasjeckanih kikirikija Priprema: Premažite plitku posudu maslacem. U toj zdjeli pomiješajte šećer, mlijeko i ostatak maslaca. Stavite na umjerenu vatru i miješajte desetak minuta. Smanjite vatru pa miješajte još nekoliko minuta. Maknite s vatre i dodajte sljezove kolačiće, namaz od kikirikija i vaniliju. Prebacite smjesu u veliku posudu te hladite oko 45 minuta. Oblikujte smjesu u kuglice i ostavite da se hlade još 15 minuta na masnom papiru. U zdjelu stavite čokoladu natrganu na komadiće i kuhajte na slaboj vatri dok se ne otopi. Umočite jednu po jednu kuglicu u čokoladu. Pospite nasjeckanim kikirikijem i pustite da se ohlade. Blagdanski cupcakes Sastojci: 450 g brašna, 350 g raznoga suhog voća, 320 g smeđeg šećera, 250 ml mineralne vode, 80 g nasjeckanih oraha, 100 g badema, žlica sode bikarbone, žlica praška za pečenje, 3 žlice pomiješanih muškatnih oraščića i korijandra, 2 žlice cimeta, 2 žlice kukuruznog brašna, limunova i narančina kora, 50 ml limunova soka, 60 ml narančina soka, 2 žlice jogurta, 1,5 žlica jabučnog octa, 2 žlice ulja; ukrašavanje: marcipan, glazura (250 g šećera, limunov sok, bjelanjak). Priprema: Pomiješajte nasjeckano sušeno voće i orahe s 50 g brašna. Stavite sa strane. U velikoj posudi pomiješajte ostatak brašna sa sodom bikarbonom, muškatnim oraščićem i korijandrom, cimetom i kukuruznim brašnom. Prosijte sastojke pa dodajte bademe te limunovu i narančinu koru. U posebnu zdjelu pomiješajte šećer, limunov i narančin sok, jogurt, jabučni ocat i ulje. Dodajte “mokre” sastojke u prosijanu mješavinu i ulijte mineralnu vodu. Promiješajte pa dodajte mješavinu s orasima i voćem. U kalup za muffine ulijte smjesu. Pecite na 160°C oko 20 minuta. Ostavite da se ohladi. Možete ih ukrasiti marcipanom, glazurom od šećera i limuna. Snjegović-kolačići Sastojci: 200 g maslaca, 300 g šećera, 5 jaja, 5 žlica vanilije, 400 g brašna, 3 žlice praška za pecivo, prstohvat soli; “royal icing ”: 140-180 g šećera u prahu, bjelanjak, 4-5 kapi limunova soka, 2-3 kapi arome vanilije ili limuna; ukrašavanje: bomboni, sušene marelice, slani štapići, čokolada Priprema: Zagrijte pećnicu na 180°C. U lim za pečenje stavite papir za pečenje. U velikoj posudi pomiješajte maslac i šećer. Miješajte oko dvije minute dok ne dobijete jednoličnu smjesu. Dodajte jaja pa promiješajte električnim mikserom. U posebnoj posudi pomiješajte brašno, prašak za pecivo i sol. Polako dodajte smjesu s maslacem i miješajte dok ne dobijete jednoličnu smjesu. Ohladite prije nego što razvaljate smjesu. Razvaljajte tijesto pa pomoću kalupa izrežite snjegovića. Nemate li kalup, možete na papiru nacrtati oblik osmice i prema njemu izrezati tijesto. Za oblikovanje snjegovića mogu poslužiti i dvije čaše, veća i manja. Pecite oko osam minuta dok kolačići ne dobiju zlatnu boju. Za glazuru izmutite bjelanjak, postupno dodajte šećer u prahu. Kad smjesa postane gusta, dodajte limunov sok i aromu. Glazurom premažite kolačiće. Bombončićima izradite oči i usta, od suhe marelice nos, a štapići umočeni u čokoladu ili krupno rezana čokolada poslužit će kao ruke i prsti. Za ruke možete staviti kap crne boje u “royal icing”. Paprenjaci Sastojci: 2 jaja, 250 g šećera, 30 g hladne mase od marcipana, 50 g kandirane limunove kore, 250 g brašna, žličica praška za pecivo, žličica začina za paprenjake, 3 žlice trešnjevače, bjelanjak, prstohvat soli, 200 g šećera u prahu Priprema: Miksajte jaja i šećer pet minuta da dobijete pjenastu masu. Sitno naribajte marcipan pa usitnite kandiranu limunovu koru te je s marcipanom umiješajte u masu od jaja. Izmiješajte brašno, prašak za pecivo i začine za paprenjake. Prosijte ih u mješavinu s jajima i zamijesite glatko tijesto. Pospite brašnom radnu površinu. Oblikujte od tijesta kuglice. Obložite papirom limove za pečenje, složite na njih paprenjake i ostavite da stoje preko noći. Zagrijte pećnicu na 160°C. Premažite donju stranu paprenjaka trešnjevačom prije pečenja. Pecite oko 20 minuta. Posolite bjelanjak pa istucite čvrst snijeg. Postupno umiješajte šećer u prahu i preostalu trešnjevaču. Uronite kolače u bjelanjak pa ih složite na lim za pečenje. Stavite u pećnicu još tri minute. Medenjaci Sastojci: 250 g meda, 100 g smeđeg šećera, vanilin šećer, jaje, 2 žlice ruma, 250 g pšeničnog brašna, 250 g raženog brašna, prašak za pecivo, žlica cimeta, prstohvat muškatnog oraščića, sol, žličica naribane limunove kore, 5 žlica slatkog vrhnja Priprema: U posudu stavite med i šećer pa lagano zagrijte. Dodajte vanilin šećer, jaje i rum. Pjenasto umutite sve sastojke. Izmiješajte obje vrste brašna s praškom za pecivo, začinima, solju i limunovom korom pa ih umiješajte u smjesu s medom. Tijesto zamijesite rukama. Pospite brašnom radnu plohu, razvaljajte na njoj dio tijesta na debljinu oko 1 cm i izrežite razne oblike. Zagrijte pećnicu na 200°C. Obložite papirom limove za pečenje pa na njih složite kolačiće. Premažite vrhnjem i ukrasite prema želji. Pecite medenjake oko 20 minuta. Čokoladni pereci Sastojci: 250 g maslaca, 400 g šećera u prahu, 2 vrećice vanilin šećera, jaje, žumanjak, 350 g brašna, prstohvat soli, 2-3 žlice tamnog kakaa, 10 g kokosove masti (ili maslaca) Priprema: Pjenasto umutite maslac. Postupno umiješajte 100 g šećera u prahu, vanilin šećer, jaje i žumanjak. Prosijte u masu brašno i Zagrijte pećnicu na 200°C. Papir za pečenje izrežite na četiri komada veličine lima. Na poleđini papira olovkom nacrtajte perece. Stavite papire na limove. Napunite tijestom vrećicu za kolače s nastavkom koji ima malen, ravni otvor. Istisnite tijesto na lim po nacrtanim perecima. Pecite oko 10-15 minuta. Potom ih izvadite iz pećnice i stavite na rešetku da se ohlade. Izmiješajte za preljev preostali šećer u prahu, kakao, kokosovu mast (ili maslac) i dvije žlice vruće vode. Uronite perece u preljev i ostavite da se suše. Poljupci s kokosom Sastojci: 50 malih okruglih oblatnih promjera 4 cm, 3 bjelanjka, prstohvat soli, 75 g šećera, 1/2 žličice limunova soka, 75 g šećera u prahu, 200 g kokosova brašna, 100 g čokolade za kuhanje Priprema: Zagrijte pećnicu na 160°C. Obložite papirom lim za pečenje pa na njega složite male oblatne. Posolite bjelanjke te istucite čvrst snijeg. Dodajte šećer i limunov sok. Potom tucite masu da bude sjajna i da se šećer potpuno rastopi. Izmiješajte šećer u prahu i kokosovo brašno pa ih postupno umiješajte u snijeg. Masa ne smije biti mekana ni mrvičasta. Žlicom na oblatne stavite 50 hrpica tijesta. Stavite kolačiće u pećnicu na 15 minuta. Izvadite ih pa ih ostavite da se ohlade. Rastopite čokoladu u posudi uronjenoj u vruću vodu. Stavite je u vrećicu za zamrzavanje. Odrežite u kutu vrećice malen otvor pa tekućom čokoladom ukrasite poljupce. Kolačići sa zobenim pahuljicama Sastojci: 65 g maslaca, 150 g hrskavih zobenih pahuljica, 100 g suhih marelica, jaje, 50 g smeđeg šećera, 1/2 žličice mljevenog cimeta, prstohvat mljevenih klinčića, vrećica vanilin šećera, prstohvat soli, žličicica naribane limunove kore Priprema: Rastopite maslac u velikoj tavi. U njoj, miješajući, lagano popržite zobene pahuljice. Stavite ih na tanjur i ostavite da se ohlade. Marelice narežite na komadiće. Umutite jaje, šećer, cimet, mljevene klinčiće, vanilin šećer i sol. Potom umiješajte zobene pahuljice, suho voće i limunovu koru. Zagrijte pećnicu na 180°C. Obložite papirom lim za pečenje. Mokrom žlicom stavite na lim hrpice tijesta. Kolačići se tijekom pečenja malo rašire pa ostavite mjesta među hrpicama. Pecite oko 20 minuta i ostavite da se ohlade. Blagdanski čovječuljci Sastojci: 4 žlice ulja, žličica soli, 500 g brašna, 200 ml mlijeka, 42 g kvasca, 3 žlicice šećera, 2 jaja, vrećica a vanilin šećera; ukrašavanje: indijski oraščići, bundevine sjemenke, lješnjaci, sjeme maka, bademi; preljev: 200 g šećera u prahu, žlica želea od ribizla, bjelanjak Priprema: Obložite papirom lim za pečenje. Izmiješajte u posudi ulje, sol i brašno za tijesto. Zagrijte mlijeko i odvojite 150 ml. Umiješajte kvasac, šećer, vanilin šećer i jaja pa ih ulijte u smjesu s brašnom. Izmiksajte da dobijete glatku smjesu. Prema potrebi dodajte još mlijeka da tijesto bude mekano. Od tijesta oblikujte kuglu i ostavite da se diže 30 minuta. Nakon toga pet minuta premijesite tijesto i razvaljajte u dva velika pravokutnika, od kojih izrežite manje trokute. Premažite kolačiće mlijekom. Od oraščića, bundevinih sjemenki, lješnjaka, sjemenki maka i badema napravite lice na kolačićima. Ostavite da se diže još 30 minuta. Pecite 15 minuta na 200°C. Izmiješajte za preljev 50 g šećera u prahu i žele od ribizla pa od toga napravite kapu. Posolite bjelanjak i istucite čvrst snijeg. Umiješajte preostali šećer i tucite da masa postane sjajna. Stavite preljev u vrećicu za kolače pa ukrasite kolače. Najprije napravite bradu, potom možete napraviti ruke i krzno na kapi. Ostavite kolače da se osuše na sobnoj temperaturi. Zvjezdice s cimetom Sastojci: 3 bjelanjka, 250 g prosijanog šećera u prahu, vanilin šećer, 3 kapi arome gorkog badema, žličica mljevenog cimeta, 275 g neoljuštenih mljevenih badema Priprema: Od bjelanjaka istucite čvrst snijeg mikserom na najvećoj brzini. Snijeg mora biti jako čvrst. Postupno dodajte šećer u prahu i istucite. Dvije žlice snijega odvojite za premazivanje. U snijeg od bjelanjaka oprezno umiješajte vanilin šećer, aromu badema, cimet i polovicu mljevenih neoljuštenih badema. U smjesu dodajte toliko preostalih badema da se neznatno lijepi. Smjesu premjestite na radnu plohu posutu šećerom i razvaljajte na oko 1/2 cm debljine. Pomoću kalupa izrežite od tijesta zvjezdice i složite ih na lim te premažite ostatkom snijega. Pecite na 140°C oko 30 minuta. Keksi pri vađenju iz pećnice moraju pod prstima biti malo mekani. Ostavite da se ohlade. Zvjezdice s pekmezom Sastojci: 400 g brašna, 50 g mljevenih badema, 100 g šećera, vrećica vanilin šećera, prstohvat soli, 200 g maslaca, 3 žumanjka, 200 g želea od ribizla ili višanja, 2-3 žlice šećera u prahu Priprema: Za tijesto izmiješajte brašno, mljevene bademe, šećer, vanilin šećer i sol pa dodajte maslac i žumanke. Izmiksajte sastojke, a potom ih zamijesite rukama. Razdijelite tijesto na tri dijela. Oblikujte od njih kuglu, svaku zamotajte u foliju i ostavite 30 min u hladnjaku. Pobrašnite radnu površinu i razvaljajte tijesto između dvaju papira. Izrežite zvjezdice. Polovici zvjezdica od tijesta u sredini izrežite manje zvjezdice. Zagrijte pećnicu na 200°C. Obložite papirom lim za pečenje pa na njih složite kolačiće. Pecite deset minuta. Izvadite i pustite da se ohlade. Kolačiće bez rupice premažite želeom, a druge pospite debelim slojem šećera u prahu. Poklopite ih i ostavite da se ohlade. Domino kocke Sastojci: Tijesto: 200 g meda, 50 g smeđeg šećera, vanilin šećer, jaje, 100 g badema, 250 g pšeničnog brašna, 2 žlice praška za pecivo; Nadjev: 200 g marmelade od marelica, 200 g marcipana, 100 g šećera u prahu; preljev: 200 g čokolade za kuhanje, 75 g maslaca Priprema: Za tijesto med, smeđi šećer i vanilin šećer otopite na slaboj vatri i ostavite da se ohladi. U gotovo ohlađenu smjesu mikserom na najvećoj brzini umiješajte jaje i bademe. Brašno i prašak za pecivo pomiješajte, prosijte, 2/3 količine dodajte smjesi pa izmiješajte na srednjoj brzini. Smjesu izvadite iz zdjele, premjestite na pobrašnjenu radnu plohu i umiješajte preostalo brašno i prašak za pecivo. Tijesto razvaljajte na 3/4 površine lima. Uz rub presavijte papir nekoliko puta tako da dobijete visoku ogradu. Pecite 20 minuta na 180°C. Ploču ostavite da se ohladi, prepolovite i odvojite od lima. Svaku ploču prerežite jedanput vodoravno. Za nadjev marmeladu protisnite kroz sito. Polovicom premažite donje polovice ploča. Marcipan umijesite sa šećerom u prahu. Zatim od smjese razvaljajte dvije ploče u veličini ploča koje ste već napravili. Razvaljane ploče od marcipana položite na podloge. Premažite preostalom marmeladom od marelica i pokrijte gornjim dijelom ploča. Stavite na hladno mjesto. Za preljev čokoladu i maslac otopite na slaboj vatri te izmiješajte u glatku smjesu. Ploče narežite na kocke veličine 2x2 cm. Prelijte preljevom i pomoću dviju vilica umočite u čokoladu. Ostavite da se stvrdnu i ukrasite šećerom u prahu. izvor