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Thursday, September 30, 2010 Spaghetti and Meatballs For the Meatballs: 2 tablespoons, plus 1 cup pure olive oil 4 cloves garlic, finely chopped 2 large eggs 1/4 cup finely chopped fresh flat-leaf parsley 1/2 pound ground chuck 1/2 pound ground veal 1/2 pound ground pork butt 1/4 cup freshly grated Parmesan 1/4 cup dried bread crumbs (made from fresh white bread) Salt and freshly ground black pepper For the Tomato Sauce: 1/4 cup pure olive oil 2 medium Spanish onions, finely chopped 4 to 6 cloves garlic, rubbed to paste 1 teaspoon red chili flakes 1/4 cup tablespoons tomato paste 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk 2 small Cubano peppers, whole, with some knife slits 16 sprigs fresh flat-leaf parsley Salt and freshly ground black pepper 1 pound (number 8 or 9) spaghetti, cooked al dente 3 tablespoons freshly chopped basil leaves Wedge Parmigiano-Reggiano Fresh parsley sprigs, for garnish For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels. For the Tomato Sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds. Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer. Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs. 2 tablespoons, plus 1 cup pure olive oil 4 cloves garlic, finely chopped 2 large eggs 1/4 cup finely chopped fresh flat-leaf parsley 1/2 pound ground chuck 1/2 pound ground veal 1/2 pound ground pork butt 1/4 cup freshly grated Parmesan 1/4 cup dried bread crumbs (made from fresh white bread) Salt and freshly ground black pepper For the Tomato Sauce: 1/4 cup pure olive oil 2 medium Spanish onions, finely chopped 4 to 6 cloves garlic, rubbed to paste 1 teaspoon red chili flakes 1/4 cup tablespoons tomato paste 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk 2 small Cubano peppers, whole, with some knife slits 16 sprigs fresh flat-leaf parsley Salt and freshly ground black pepper 1 pound (number 8 or 9) spaghetti, cooked al dente 3 tablespoons freshly chopped basil leaves Wedge Parmigiano-Reggiano Fresh parsley sprigs, for garnish For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels. For the Tomato Sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds. Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer. Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs. Wednesday, September 29, 2010 Chili Verde Pork 12 servings 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat 4 yellow onions, chopped 4 Anaheim chiles 2 jalapeno, minced 4 tablespoons garlic, chopped 1 pound tomatillos, husk removed 1/2 cup white wine 1/4 cup white vinegar 1 cup chicken stock 2 tablespoons ground oregano 2 tablespoons ground cumin 1 tablespoon salt 1 tablespoon ground black pepper In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside. Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes. Add pork butt to Dutch oven and cook over high heat until browned on all sides Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper. Let simmer for 1 hour. 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat 4 yellow onions, chopped 4 Anaheim chiles 2 jalapeno, minced 4 tablespoons garlic, chopped 1 pound tomatillos, husk removed 1/2 cup white wine 1/4 cup white vinegar 1 cup chicken stock 2 tablespoons ground oregano 2 tablespoons ground cumin 1 tablespoon salt 1 tablespoon ground black pepper In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside. Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes. Add pork butt to Dutch oven and cook over high heat until browned on all sides Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper. Let simmer for 1 hour. Baklava Cups By April's Home Cooking · 1/2 cup pistachios 1/2 cup walnuts 1/2 cup almonds 1 lemon, zested 1/4 cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each 1/2 cup water 1/4 cup honey Special equipment: 2 (12-cup) mini cupcake pans, food processor Preheat oven to 350 degrees F. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight. 1/2 cup pistachios 1/2 cup walnuts 1/2 cup almonds 1 lemon, zested 1/4 cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each 1/2 cup water 1/4 cup honey Special equipment: 2 (12-cup) mini cupcake pans, food processor Preheat oven to 350 degrees F. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight. Meatballs and Spaghetti 1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil For the sauce: 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup beef broth 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper For serving: 1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan. 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil For the sauce: 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup beef broth 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper For serving: 1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan. Saturday, September 25, 2010 Homemade Snicker bar HOMEMADE SNICKERS CANDY BARS 1st LAYER: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter MELT together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool. FILLING: 1/4 cup butter or margarine 1 cup sugar 1/4 cup evaporated milk 1 and a 1/2 cups marshmallow cream 1/4 cup creamy peanut butter 1 tsp. vanilla 1 and a 1/2 cup salted peanuts, chopped Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer. CARAMEL LAYER: bag of Kraft caramels 1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won't be as thick) Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer. ICING/TOP LAYER: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Melt together in microwave stirring every 30 seconds. Spread evenly on top. Store in the fridge until cooled. Cut into bars,and now you have made homemade snickers candy bars! Rich, delicious, a perfectly fun treat for you! 1st LAYER: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter MELT together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool. FILLING: 1/4 cup butter or margarine 1 cup sugar 1/4 cup evaporated milk 1 and a 1/2 cups marshmallow cream 1/4 cup creamy peanut butter 1 tsp. vanilla 1 and a 1/2 cup salted peanuts, chopped Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer. CARAMEL LAYER: bag of Kraft caramels 1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won't be as thick) Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer. ICING/TOP LAYER: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Melt together in microwave stirring every 30 seconds. Spread evenly on top. Store in the fridge until cooled. Cut into bars,and now you have made homemade snickers candy bars! Rich, delicious, a perfectly fun treat for you! Chicken Chowder 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1 lemon, halved for spritzing Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Remove the chicken bones from the pot and discard. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1 lemon, halved for spritzing Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Remove the chicken bones from the pot and discard. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving Lemon Pavlovas with Berries Pavlovas: 4 egg whites, at room temperature 1 cup superfine baker's sugar 1/4 teaspoon sea salt 1/4 teaspoon cream of tartar 2 tablespoons lemon zest (from 2 large lemons) Berries: 1 cup fresh raspberries 1 cup fresh blackberries or blueberries, see Cook's Note 2 tablespoons sugar 1 tablespoon fresh lemon juice Cream: 1 cup mascarpone cheese, at room temperature 2 tablespoons sugar 1 teaspoon pure vanilla extract Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour. Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth. Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve. Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice. Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet. 4 egg whites, at room temperature 1 cup superfine baker's sugar 1/4 teaspoon sea salt 1/4 teaspoon cream of tartar 2 tablespoons lemon zest (from 2 large lemons) Berries: 1 cup fresh raspberries 1 cup fresh blackberries or blueberries, see Cook's Note 2 tablespoons sugar 1 tablespoon fresh lemon juice Cream: 1 cup mascarpone cheese, at room temperature 2 tablespoons sugar 1 teaspoon pure vanilla extract Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour. Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth. Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve. Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice. Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet. Chocolate and Cheese Danish 1/4 cup (2 ounces) cream cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1 egg yolk 1 tablespoon all-purpose flour 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1/2 cup mini chocolate chips 2 (9-inch-square) sheets frozen puff pastry, thawed 1 egg, beaten Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside. Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside. Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving. 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1 egg yolk 1 tablespoon all-purpose flour 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1/2 cup mini chocolate chips 2 (9-inch-square) sheets frozen puff pastry, thawed 1 egg, beaten Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside. Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside. Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving. Easy Madeleine 2 large egg whites, at room temperature 1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe) 3 tablespoons unsalted butter, melted 3 tablespoons honey 2 tablespoons water 1 tablespoon lemon zest 1/2 teaspoon almond extract Special equipment: 12 (3-inch) nonstick madeleine molds Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside. Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve. 1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe) 3 tablespoons unsalted butter, melted 3 tablespoons honey 2 tablespoons water 1 tablespoon lemon zest 1/2 teaspoon almond extract Special equipment: 12 (3-inch) nonstick madeleine molds Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside. Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve. Friday, September 17, 2010 Chicken Artichoke Spinach Pasta This was a huge hit with my boys. Even my husband who does not like Pasta liked it. 1 1/2 lbs grilled chicken breast cut in strips or chunks2 lbs of pasta 1 large can of artichoke hearts or 3-5 steamed artichoke hearts, chopped coarsely 1 lb of baby spinach leaves chopped 2 shallot chopped 4 clove garlic chopped fine 2 tbs olive oil1 -2 lemons (about 1/4 cup of juice) 1 TBS lemon zest 1/4 cup white wine vinegar 1/2 cup chicken broth 4 Tbs butter 1/2 cup shredded Parmigiano Reggiano cheese or more to taste Salt and cracked black pepper Cook the pasta while you are making the sauce. Saute the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown. Add the cream, chicken broth and the wine vinegar and simmer, uncovered to reduce by half. Whisk in the butter a little at a time. Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture. Add the lemon juice and 1 tablespoon zest from the lemon and stir. Taste for flavor and add salt and pepper as needed. If the sauce is too thick add a little cream, if it is too thin simmer a little longer. Spoon over hot, cooked pasta. Sprinkle each serving with about 2 Tbs. of the cheese. Wednesday, September 15, 2010 Lime Meringue Tart 1 1/4 cups all-purpose flour 1/2 cup, plus 3 tablespoons sugar Kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold vegetable shortening, (recommended: Crisco) 1/4 cup ice water 4 extra-large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar Lime Filling, recipe follows Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool. Raise the oven temperature to 425 degrees F. For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes. Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature. Lime Filling: 1/4 cup cornstarch 3 T flour 1 1/2 cups sugar 1/4 t salt 4 egg yolks, slightly beaten 1/2 cup lime juice 2 T finely grated lime peel 1 T butter Turn oven up to 400 In a medium size saucepan, combine cornstarch, flour and salt, mixing well. Slowly add 2 cups water, stirring until smooth. Over medium heat bring to a boil stirring occasionally. Boil 1 minute, till shinning and translucent. Quickly stir some of the hot mixture into the yolks, pour back into hot mixture. Stir to blend. Return to heat. Cook over low heat for five minutes. Stirring occasionally. Remove from heat, stir in lime juice, peel and butter. Pour into pie shell. Add meringue to top of lime filling and bake in oven for 7-9 minutes until the meringue is golden brown. Sunday, September 12, 2010 Nutty Pavlova Log 1 tablespoon unsalted butter, for parchment 1/2 teaspoon distilled white vinegar 1/2 teaspoon cornstarch 1/2 teaspoon vanilla extract 6 egg whites 1/4 cup sugar, plus 1 tablespoon, divided 1/4 cup sweetened shredded coconut 1/4 cup chopped walnuts 1/4 cup chopped almonds 1/4 cup chopped pecans 1 pint strawberries, hulled and chopped 1 (10-ounce) can crushed pineapple, well-drained 1/2 cup heavy cream Preheat the oven to 325 degrees F. Butter a baking sheet and line it with buttered parchment paper. Set aside. Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated. Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely. Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside. In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve. Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving. Friday, September 10, 2010 Avila Beach, California Well this week we were camping with the family in the same area and decided to go there and check it out. What a cute place, I am glad I left my purse at home, I would have spent money I did not have to spend. But I did take some pictures I would like to share with you and if you happen to get out in the area stop by it is such a cute place. Petting zoo for the family, candy and ice-cream shop, fresh apple cider the list goes on and on. Saturday, September 4, 2010 Tamarin When I signed up to do this I knew there was two directions I was going to go with my recipe. I knew a cheesecake was number one and if I had enough I wanted to make granola bars. Well I did not have enough but let me tell you I believe it would make great granola bars. I was going to go toward a sugar free recipe but then decided not to and just use sugar. Well I opened the jar and it reminded me of thick peanut butter, when I tasted it there was a slight cinnamon flavor to it. I bet you are wondering if it is any good.... Well let me put it to you this way, if I had enough I would had grabbed the graham crackers my son was eating and dipped it in the Tamarin, it was really good. So I went with the cheesecake and below is my recipe. It is in the oven right now and it smells soooooo good. 1 1/2 cups graham crackers 1/2 cup butter, melted 4 (8oz) packages cream cheese 1 cup Tamarin spread 1 cup sugar 2 1/2 T flour 2 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg 3 eggs 2 egg yolks 1 cup chocolate chips 1/2 cup butterscotch chips Heat oven to 375 line the outside of a springform pan with foil. Make crust, in a medium bowl add graham cracker crumbs and butter. Press into the pan, set aside. In a large mixing bowl beat cream cheese, peanut butter, sugar, flour, spices and vanilla with a mixture until smooth. Add eggs and egg yolk all at once, beating until combined. Stir in half and half. Pour half of batter into pan, drizzle some of the melted chocolate mixture over the batter. Add remaining batter on top and repeat with the drizzle and use a knife to cut in the melted mixture. Bake in the preheated oven for 40-50 minutes. Let cake cook completely, refrigerator for at least 4 hours before serving. Wednesday, September 1, 2010 Sugar Free Carob Chip Cookies 1 cup butter 1/2 cup Splenda 1/2 cup brown sugar splenda 2 eggs 2 tea. vanilla 3 cups flour 1/2 tea salt 2 cups Carob chip, mine melted in the heat so I had to cut them into chunks. Preheat oven to 350 Cream together the butter and sugars until smooth. Beat in eggs one at a time. Then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chips. Drop by large spoonfuls onto ungreased baking pans, flatten because they will not spread. bake between 10-12 minutes in preheated oven. Subscribe to: Posts (Atom)
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ponedjeljak, 31. kolovoza 2015. Brijuni Nikada nisam posjetila Brijune. U nekakvom mutnom sjećanju mi je da sam jednom, prije desetak godina , možda, projedrila kraj njih i obećala si da ću ih svakako posjetiti. I nekako još nisam, na moju sramotu. Pa sam listajući jednu kuharicu naišla na kolač koji se zove isto kao i moja nesuđena otočna destinacija. I moram reći da sam ostala pomalo razočarana, ne okusom ovog kolača jer u potpunosti korektan, više maštom osobe koja je ovom kolaču nadjenula ime. Nekako za Brijune očekuješ nešto ekskluzivnije i posebnije. No dobro kolač sam probala sad još samo da i zaplovim do Brijuna. RECEPT: Recept za ispis Za tijesto: 5 žumanjaka 200 g šećera 100 g tostiranih mljevenih oraha 6 bjelanjka 2 žlice mrvica ( ja sam koristila usitnjene kekse) 4 žlice ruma 1 prašak za pecivo Za kremu: 300 ml mlijeka 3 žlice oštrog brašna 150 g maslaca 1 žumanjak 150 g šećera 1 vanilin šećer Čokoladna glazura Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Bjelanjke sa 50 g šećera istucite u čvrsti snijeg. Pjenasto istucite žumanjke sa 150 g šećera. U pjenastu smjesu dodajte mljevene orahe, mrvice, rum i prašak za pecivo. Izmiješajte. Umiješajte i snijeg od bjelanjka. Izmiješajte. Smjesu istresite u pripremljeni lim pa poravnajte površinu. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Ohladite. Kuhajte 250 ml mlijeka, šećer i vanilin šećer dok ne provrije. Preostalih 50 ml mlijeka pomiješajte sa žumanjkom i oštrim brašnom. Kada mlijeko provrije umiješajte u njega pripremljenu smjesu sa brašnom pa kuhajte na umjerenoj vatri, uz stalno miješanje, dok ne provrije. Ohladite. Mikserom pjenasto istucite maslac pa mu primiješajte ohlađenu kremu. Izradite da dobijete glatku kremu. Dobivenom kremom premažite ohlađeni biskvit. Stavite kolač u hladnjak dok pripremite čokoladnu glazuru. Prelite kolač čokloladnom glazurom i dobro ga ohladite. Narežite po želji. Objavio/la Petra Kranjica u 19:00 4 komentara: četvrtak, 27. kolovoza 2015. Kruh sa pivom i poljskim predtijestom Već stvarno dugo nisam objavila recept za neki kruh. Istina je da sada već neko vrijeme nisam ni pekla kruh, nekako mi ove vrućine ubiju želju ne samo za domaćim kruhom nego za hranom uopće. I dalje istražujem ovu pekarsku kuharicu . Jako volim recepte koji u sebi sadrže alkohol, ne zato što sam prikriveni cuger neko volim taj okus koji ostane kada alkohol ishlapi. Tako da ni ovaj kruh nije izuzetak, a najbolje na njemu je korica, divno hrskava. RECEPT: Recept za ispis Za predtijesto: 125 g mlake pive 125 g brašna 5 g svježeg kvasca Za kruh: svo predtijesto 750 g brašna 50 g integralnog brašna 5 g svježeg kvasca 500 g vode 15 g soli Za predtijesto pomiješajte sve sastojke u prikladnoj posudi ( neka bude veća je ćete kasnije u njoj i umijesiti kruh). Prekrite je rastezljivom folijom pa je ostavite na sobnoj temperaturi 3-5 sati dok se smjesa lijepo ne digne i pojave se mjehurići. U zdjelu u kojoj ste napravili i dizali predtijesto dodajte obje vrste brašna, kvasac i vodu. Miješajte dok se smjesa ne poveže. Povezanu smjesu istresite na radnu površinu pa je nastavite mijesiti rukama 10-ak minuta. Dodajte sol pa nastavite mijesiti dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto stavite u zdjelu koju ste prethodno malo pobrašnili, prekrite je čistom kuhinjskom krpom pa ga stavite na toplo mjesto da se diže 1 sat. Pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite ga i oblikujte po želji. Od ove količine tijesta dobiti ćete dva oveće kruščića. Lim za pečenje obložite papirom za pečenje pa na njega stavite oblikovane kruščiće. Prkrite čistom kuhinjskom krpom pa dižite na toplom mjestu dva sata. Zagrijte pećnicu na 250 C. Na najgornju policu pećnice staviti prazan lim koji je potrebno zagrijavati zajedno sa pećnicom. Dignuti kruh staviti u zagrijanu pećnicu a u prazan lim uliti 2 dcl vode i brzo zatvoriti vrata pećnice. Nakon pet minuta pečenja smanjiti temperaturu pećnice na 220 C pa nastaviti peći kruh još 35 minuta. Objavio/la Petra Kranjica u 19:00 Nema komentara: četvrtak, 20. kolovoza 2015. Nutella torta Uvijek su mi bile simpatične , kako ih ja zovem, američke torte. To su vam one male promjerom ali visoke. Nekako se nikada nisam odlučila pokušati je napraviti sve dok Tanja nije objavila recept za ovu Nutella tortu. Odmah vas upozoravam ovo nije neka nježna torta, ove je više ubila me čokolada torta, samo da znate. Možda je ovo torta za muške polovice... RECEPT: Recept za ispis Biskvit: 75 g maslaca 220 g šećera 2 jaja 1 žličica arome vanilije 270 g brašna 60 g kakaa 1,5 žličica praška za pecivo 1,5 žličica sode bikarbone 150 ml espressa 225 ml mlijeka 4 žlice mlijeka malo pekmeza od marelice Krema: 400 g Nutelle 125 g maslaca 200 ml vrhnja za šlag Čokoladni ganache: 100 g čokolade 100 ml vrhnja za šlag 1 žličica meda 1 žličica maslaca 1 žlica ulja Za ukras: 100 ml vrhnja za šlag Zagrijati pećnicu na 170 C. Namastiti i pobrašniti dva okrugla kalupa promjera 20 cm. Maslac i šećer pjenasto izmiksati, dodati jedno po jedno jaje, vaniliju i polovicu espressa. U drugu posudu prosijte brašno pomiješano sa kakaom, praškom za pecivo i sodu bikarbonu. Prosijane suhe sastojke, mlijeko i preostali espresso postupno umiješajte u smjesu maslaca i jaja, mješajući na nižoj brzini dok se sastojci ne povežu. Podijelite na dva dijela pa stavite u pripremljene kalupe i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladiti. Ohlađene biskvite prerezati na pola, tako da dobijete dva lista od svakog, ukupno četiri. Svaki list navlažiti sa malo mlijeka pa ih premazati tankim slojem pekmeza od marelice. Za kremu prvo vrhnje za šlag istući u čvrsti šlag. U drugoj posudi pjenasto izmiksati nutellu i maslac. Ručno umiješati šlag u kremu sa nutellom. Sastavite tortu, na tanjur za posluživanje stavite prvi list biskvita, premažite ga četvrtinom kreme, pa ponoviti postupak za preostala tri lista. Stavite tortu u hladnjak dok ne pripremite čokoladni ganache. Čokoladu narežite na manje komadiće. Vrhnje stavite u prikladni lonac pa ga zagrijavajte na umjerenoj vatri dok ne provrije. Maknite sa vatre pa dodajte čokoladu, med i maslac. Miješajte dok se svi sastojci ne otope i ne dobijete glatku smjesu. Prohladiti. Premazati tortu čokoladnim ganacheom, i po vrhu i sa strane. Vrhnje za šlag za ukras istući u čvrsti šlag. Ukrasno naštrcati na tortu. Dobro ohladiti prije posluživanja. Objavio/la Petra Kranjica u 19:00 Broj komentara: 5: Oznake: čokolada, nutella, torta, vrhnje za šlag ponedjeljak, 17. kolovoza 2015. Klavir kocke Još jedan od onih recepata za kolač koji su nekada bili tako popularni a sada su već pomalo zaboravljeni. RECEPT: Recept za ispis Za biskvit: 6 jaja 6 žlica šećera 6 žlica brašna 4 žlice tostiranih mljevenih oraha 4 žlice kakaa 1 prašak za pecivo Za roladu: 6 žlica šećera 1 žlica ulja 2 žlice tople vode 5 žlica brašna 1 prašak za pecivo Nadjev za roladu: 150 g tostiranih mljevenih oraha 100 g rastopljene čokolade 100 g maslaca Krema: 750 ml mlijeka 5 žlica oštrog brašna 200 g šećera srž mahune vanilije 200 g maslaca Čokoladna glazura Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Mikserom istucite jaja i šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. Prosijte brašno sa kakaom i praškom za pecivo. U pjenastu smjesu jaja umiješajte orahe i prosijanu smjesu sa brašnom. Smjesu stavite u pripremljeni lim pa zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Ohladite. Za roladu papirom za pečenje obložite veliki plitki lim dimenzija 33 x 33 cm. Zagrijte pećnicu na 180 C. Mikserom istucite jaja sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. Prosijte brašno sa praškom za pecivo. U pjenastu smjesu umiješate orahe i prosijanu smjesu brašna. Istresite u pripremljeni lim za pečenje pa pecite u prethodno zagrijanoj pećnici 10--ak minuta. Još vrući biskvit zarolajte u oblik rolade. Ohladite. Za nadjev za roladu maslac mikserom istucite u pjenastu smjesu pa u njega umiješajte rastopljenu čokoladu i orahe. Izmiješajte pa dobivenom smjesom premažite roladu. Ohladite. Ohlađenu roladu narežite na šnite. Za kremu u prikladan lonac stavite 500 ml mlijeka, šećer i srž mahune vanilije. Kuhajte na umjerenoj vatri dok ne provrije. Preostalih 250 ml mlijeka pomiješajte sa brašnom . U provrelo mlijeko ulijevajte smjesu sa brašnom u tankom mlazu uz stalno miješanje. Kuhajte dok se se smjesa ne zgusne. Ohladite. Mikserom pjenasto izmiksajte omekšali maslac. Dodajte ohlađenu kremu pa dobro izradite dok ne dobijete glatku smjesu. Izvadite ohlađeni biskvit iz kalupa pa ga prerežite na pola tako da dobijete dva lista. Jedan vratite u kalup pa po njemu rasporedite polovicu dobivene kreme. Na kremu složite roladu narezanu na šnite pa premažite ostatkom kreme. Na vrh stavite drugi list biskvita. Prelite čokoladnom glazurom i ohladite. Prije posluživanja narežite na kocke. Objavio/la Petra Kranjica u 19:00 Nema komentara: Oznake: čokolada, kocke, orasi, recepti iz bilježnice četvrtak, 13. kolovoza 2015. Pjenasta torta Jedna baš prava ljetna torta. RECEPT: Recept za ispis: Za biskvit: 4 jaja 100 g brašna 150 g šećera 100 g gustina prstohvat soli 1/2 praška za pecivo Za nadjev: 12 listića želatine 1,5 kg breskva 1 limun( sok i naribana korica) 500 ml vrhnja za šlag 100 g šećera 50 g čokolade Za ukras: 300 ml vrhnja za šlag 1-2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite žumanjke od bjelanjaka.Bjelanjke sa prstohvatom soli istucite u čvrsti snijeg. Žumanjcima dodajte šećer pa ih mikserom istucite dok ne dobijete pjenastu smjesu.Pomiješajte brašno sa gustinom i praškom za pecivo pa sve prosijte. Umiješajte u pjenastu smjesu žumanjak. Na kraju umiješajte i snijeg od bjelanjka. Istresite u pripremljeni kalup za torte, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za kremu želatine stavite u posudu, prelite je hladnom vodom pa je ostavite da nabubri. Breskve operite. Jednu breskvu sačuvajte za ukras a ostale očistite od koštice i narežite na četvrtine. Usitnite ih štapnim mikserom u glatku kašu. Umiješajte šećer i koricu i sok limuna. Želatinu ocijedite pa je sa malo vode otopite dok ne postane tekuća pa je umiješajte u kašu od breskva. Naribajte čokoladu pa i nju umiješajte u breskve. Ostavite da odstoji 10-ak minuta da se smjesa počne želirati. U međuvremenu vrhnje za šlag mikserom istucite u čvrsti šlag. Na tanjur za posluživanje stavite biskvita a oko njega obruč od kalupa za tortu. Kašu od breskvi pomiješajte sa šlagom. Na pripremljeni biskvit stavite kremu i zagladite površinu. Stavite tortu u hladnjak da se dobro ohladi, najbolje preko noći. Odstranite obruč oko torte. Istucite vrhnje u čvrsti šlag. Dio ga sačuvajte za ukras a ostatkom premažite vrh i stranice torte. Dio šlaga koji ste stavili sa strane ukrasno naštrcajte na tortu. Breskvu koju ste stavili sa strane narežite na šnitice pa njome dekorirajte tortu. Oznake: breskve, čokolada, torta, vrhnje za šlag ponedjeljak, 10. kolovoza 2015. Premaz za limove Izuzetno korisna stvar i stvarno odlično radi, puno bolje nego premazivanje limova maslacem i onda posipavanje brašnom. Već sam nekoliko puta nailazila na recepte za ovakav premaz ali nisam nikada ranije probala jer sam mislila da nema potrebe za tim. Probajte ja sam se razuvijerila možda ćete i vi. RECEPT: Jednaka količina ulja, brašna i biljne masti. Sve dobro pomiješajti. Lakše je ako biljnu mast ostavite vani da omekša. Spremite u bočice i čuvajte u hladnjaku pa koristite po potrebi. četvrtak, 6. kolovoza 2015. Juli pita Jedan stari provjereni recept iz one obiteljske zapackane bilježnice u kojoj su recepti pisani rukom, kakvu svatko od nas ima doma. RECEPT: Recept za ispis Za tijesto: 5 jaja 150 g šećera 100 g tostiranih, mljevenih oraha 100 g naribane čokolade pola praška za pecivo 1 paket lisnatog tijesta od 500 g Krema: 300 ml mlijeka 3 žlice brašna 1 žlica škrobnog brašna 1 vanilin šećer 100 g šećera 150 g maslaca šećer u prahu za posip Zagijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Pripremite i još jedan veći lim i obložite ga papirom za pečenje. Najčešće se lisnato tijesto sastoji od dva lista. Dakle jedan list razvaljajte malo veći nego što su dimenzije dubokog lima pa ga stavite na ovaj veći lim koji ste obložili papirom za pečenje. Nabockajte ga vilicom i lagano nožem zarežite tako da dobijete kockice veličine otprilike koje biste željeli da su vam gotove kockice kolača. Pecite u prethodno zagrijanoj pećnici 15-20 minuta dok tijesto ne dobije lijepu boju. Drugi list lisnatoga razvaljajte na dimenzije dubokog lima za pečenje koji ste pripremili. Položite ga na dno lima i nabockajte vilicom pa ga stavite sa strane. Odvojite bjelanjke od žumanjaka. Bjelanjke istuvite u čvrsti snijeg pa mu žlicu po žlicu dodajte šećer. Umiješajte i jedan po jedan žumanjak. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu. Na kraju umiješajte još i naribanu čokoladu i orahe. Izmiješajte. Dobivenu smjesu prelite preko pripremljenog lisnatog tijesta i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25- 30 minuta. Ohladite. Za kremu u 100 ml mlijeka razmutite brašno i gustin. Preostalih 200 ml kuhajte sa šećerom i vanilin šećerom dok ne provrije. U vruće mlijeko ulite pripremljenu smjesu. Kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Mikserom pjenasto izradite omekšali maslac pa mu primiješajte ohlađenu kuhanu kremu i sve dobro izradite. Premažite kremom ohlađeni biskvit i poravnajte površinu. Na vrh stavite pečenu, zarezanu koru lisnatog tijesta pa sve stavite u hladnjak da se dobro ohladi. Prije posluživanja narežite i posipajte šećerom u prahu. Objavio/la Petra Kranjica u 19:00 4 komentara: Oznake: čokalada, kocke, lisnato tijesto, orasi, recepti iz bilježnice ponedjeljak, 3. kolovoza 2015. Čokoladna pita Ako se dobro sjećam negdje prošle jeseni sam na HRT-U naišla na kulinarsku emisiju sa Tomom Kerridgeom. Nekako mi je sjeo na prvu izgleda baš dobroćudno i veselo. Ima i koju kilicu viška ali po tome odmah znate da je to što skuha fino, kaj ne? Odmah sam naručila i njegovu kuharicu koja ima stvarno krasnih recepata. Ovo je bila rođendanska "torta" i pokupila je same pohvale. RECEPT: Recept za ispis Za tijesto: 175 g brašna 40 g kakaa 80 g šećera u prahu 140 g maslaca 2 žumanjka Za nadjev: 750 g čokolade 260 ml vrhnja za šlag 120 ml amaretta Za kremu od kave: 2 žlice instant kave otopljene u dvije žlice vode 200 ml vrhnja za šlag 50 g šećera u prahu Za posip: 100 g badema 125 g šećera naribana čokolada Za tijesto u prikladnu zdjelu prosijte brašno, šećer u prahu i kakao. Narežite maslac na manje komadiće pa ga utrljajte u brašno, dok tijesto ne počne nalikovati na krušne mrvice. Dodajte žumannjke pa miješajte dok se smjesa ne poveže u glatko tijesto. Po potrebi dodajte malo hladne vode ukoliko vam se tijesto čini suho. Omotajte tijesto prozirnom folijom pa ga stavite u hladnjak na minimalno 1 sat. Zagrijte pećnicu na 170 C. Namastite i pobrašnite kalup za pite. Razvaljajte tijesto na dimenzije kalupa pa ga stavite u njega. Izvaljano tijesto prekrite papirom za pečenje pa na njega stavite rižu (slijepo pečenje). Pecite u prethodno zagrijanoj pećnicu. Nakon 15 minuta odstranite papir za pečenje sa rižom a tijesto vratite da se dopeče još 10 minuta. Ohladite. Za nadjev na vodenoj kupelji otopite nasjeckanu čokoladu. U prikladnom loncu pomiješajte vrhnje za šlag i amareto pa kuhajte na umjerenoj vatri dok ne provrije. Provrelu smjesu ulite u smjesu otopljene čokolade pa sve pomiješajte. Ulite u ohlađeni pitu pa stavite u hladnjak da se u potpunisti stvrdne. Za posip prvo tostirajte bademe u pećnici zagrijanoj na 190 C 10-ak minuta. Izvadite ih iz pećnice i ohladite. Šećer pomiješan sa dvije žlice vode stavite u tavicu debelog dna, pa kuhajte dok ne dobijete zlatno žuti karamel. Umiješajte badema pa dobro izmiješajte , kako bi karamel obložio svaki badem. Izlite smjesu na lagano nauljeni lim za pečenje pa ih rasporedite u jednom sloju. Ohladite. Za kremu u posudi od miksera pomiješajte kavu sa vodo. Dodajte i šećer u prahu i vrhnje za šlag pa mikserom sve istucite u čvrsti šlag. Dobivenu smjesu stavite u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Ohlađene badema nasjeckajte na manje komadiće pa posipajte po pitu Na kraju pitu posipajte još i sitno naribanom čokoladom. Objavio/la Petra Kranjica u 19:00 1 komentar: Oznake: amaretto, bademi, čokolada, pita, vrhnje za šlag Pretplati se na: Postovi (Atom)