http___www.thursdaycooking.com.hr_2017__1.xml
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 3.5 3.6 3.7 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 17.1 17.2 17.3 17.4 18.1 18.2 19.1 19.2 19.3 20.1 20.2 21.1 21.2 22.1 23.1 24.1 24.2 24.3 25.1 25.2 26.1 26.2 26.3 27.1 27.2 28.1 29.1 30.1 31.1 31.2 32.1 32.2 33.1 33.2 34.1 35.1 36.1 36.2 36.3 37.1 37.2 38.1 38.2 39.1 39.2 40.1 41.1 41.2 42.1 42.2 43.1 44.1 44.2 44.3 45.1 45.2 45.3 46.1 46.2 46.3 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 59.2 59.3 59.4 60.1 61.1 62.1 63.1 63.2 63.3 64.1 65.1 66.1 67.1 68.1 68.2 69.1 70.1 71.1 72.1 72.2 72.3 73.1 73.2 73.3 74.1 75.1 75.2 75.3 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 92.1 93.1 94.1 94.2 95.1 96.1 97.1 97.2 97.3 98.1 99.1 100.1 100.2 101.1 101.2 102.1 102.2 102.3 103.1 104.1 105.1 106.1 106.2 106.3 106.4 107.1 107.2 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 116.2 117.1 118.1 118.2 118.3 118.4 119.1 119.2 120.1 121.1 122.1 122.2 122.3 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 130.2 131.1 131.2 132.1 133.1 133.2 134.1 135.1 135.2 136.1 136.2 137.1 138.1 138.2 139.1 139.2 139.3 139.4 140.1 141.1 141.2 141.3 141.4 141.5 142.1 142.2 143.1 144.1 145.1 145.2 145.3 145.4 146.1 146.2 146.3 146.4 146.5 147.1 148.1 148.2 149.1 149.2 150.1 150.2 150.3 151.1 151.2 151.3 151.4 152.1 152.2 152.3 152.4 152.5 152.6 152.7 153.1 154.1 155.1 156.1 156.2 156.3 156.4 157.1 157.2 157.3 158.1 158.2 158.3 158.4 159.1 159.2 159.3 160.1 161.1 162.1 163.1 164.1 165.1 166.1 166.2 167.1 167.2 167.3 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 175.2 176.1 176.2 176.3 177.1 178.1 179.1 179.2 179.3 180.1 180.2 180.3 180.4 180.5 180.6 181.1 182.1 183.1 183.2 184.1 184.2 185.1 186.1 187.1 188.1 189.1 190.1 190.2 191.1 191.2 191.3 192.1 192.2 192.3 193.1 193.2 193.3 194.1 195.1 196.1 197.1 197.2 198.1 198.2 198.3 198.4 199.1 199.2 199.3 199.4 199.5 199.6 199.7 200.1 201.1 202.1 203.1 204.1 205.1 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 215.1 216.1 217.1 218.1 219.1 220.1 220.2 220.3 220.4 220.5 221.1 221.2 222.1 222.2 222.3 223.1 224.1 224.2 224.3 225.1 225.2 225.3 225.4 226.1 227.1 228.1 229.1 230.1 231.1 232.1 233.1 234.1 235.1 236.1 236.2 236.3 236.4 237.1 237.2 237.3 238.1 239.1 240.1 240.2 240.3 241.1 241.2 241.3 241.4 242.1 243.1 244.1 245.1 246.1 247.1 248.1 249.1 249.2 250.1 250.2 250.3 250.4 251.1 251.2 251.3 252.1 253.1 254.1 255.1 255.2 255.3 255.4 255.5 255.6 256.1 256.2 257.1 258.1 259.1 260.1 261.1 262.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 272.1 273.1 274.1 275.1 275.2 275.3 276.1 277.1 277.2 278.1 279.1 280.1 280.2 280.3 281.1 281.2 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 291.1 291.2 291.3 291.4 292.1 293.1 293.2 294.1 295.1 296.1 297.1 298.1 299.1 300.1 301.1 302.1 303.1 303.2 303.3 303.4 304.1 305.1 306.1 306.2 306.3 306.4 307.1 307.2 308.1 309.1 310.1 311.1 311.2 311.3 312.1 312.2 312.3 313.1 314.1 315.1 316.1 317.1 318.1 319.1 320.1 321.1 322.1 322.2 322.3 322.4 322.5 323.1 323.2 324.1 325.1 325.2 326.1 326.2 326.3 326.4 327.1 327.2 327.3 327.4 328.1 328.2 329.1 329.2 329.3 330.1 330.2 331.1 332.1 333.1 333.2 333.3 334.1 334.2 334.3 335.1 335.2 335.3 336.1 336.2 337.1 337.2 337.3 338.1 338.2 338.3 339.1 339.2 340.1 341.1 342.1 343.1 344.1 345.1 346.1 347.1 348.1 349.1 350.1 351.1 352.1 353.1 354.1 355.1 356.1 357.1 358.1 359.1 359.2 360.1 360.2 360.3 361.1 361.2 361.3 362.1 362.2 362.3 362.4 363.1 364.1 365.1 365.2 365.3 366.1 367.1 367.2 368.1 369.1 370.1 371.1 372.1 373.1 374.1 375.1 376.1 376.2 376.3 377.1 377.2 378.1 378.2 378.3 378.4 378.5 379.1 379.2 379.3 380.1 380.2 380.3 381.1 382.1 383.1 383.2 383.3 383.4 383.5 384.1 384.2 384.3 384.4 384.5 384.6 385.1 385.2 386.1 387.1 388.1 389.1 390.1 391.1 392.1 393.1 394.1 395.1 396.1 397.1 398.1 399.1 399.2 400.1 400.2 400.3 400.4 401.1 401.2 402.1 402.2 402.3 402.4 403.1 403.2 404.1 404.2 404.3 405.1 406.1 406.2 407.1 408.1 409.1 409.2 410.1 410.2 410.3 411.1 411.2 412.1 412.2 413.1 413.2 414.1 414.2 415.1 416.1 417.1 418.1 419.1 420.1 421.1 422.1 423.1 424.1 425.1 425.2 426.1 426.2 427.1 428.1 429.1
China: Hang Geen Beng Very few cattle are raised in China, so dairy products such as milk, cheese and butter are hard to come by and rarely used in traditional Chinese dishes. They do raise pigs and so they generally will use the pork fat or lard as a substitute for the butter. As a matter of fact, pork is so prevalent in the Chinese cuisine that it is commonly referred to as simply "meat". Hang Geen Beng (hahng geen bee-EHNG), traditional Chinese Almond Cookies, are a traditional treat found in bakeries across China as well as Chinese restaurants around the globe. Like many Chinese dishes, these crisp, tasty treats do use lard. You can substitute vegetable shortening, but the the taste won't be nearly the same. Many people also use butter in this recipe. Cookies made with butter tend to not be as crisp as those made with lard or shortening, and the crispness of these cookies is what makes them so good. (I've also seen these called Hang Yen Bang. Beats me who's right!) Hang Geen Beng (Chinese Almond Cookies) 2-1/2 cups flour 1/4 tsp salt 1 tsp baking powder 1 cup sugar 1 cup lard (or vegetable shortening) 1 egg, lightly beaten 1 tsp almond extract 1 tbs cold water 4 dozen whole, blanched almonds 1 egg yolk 1 tbs water Sift the first four ingredients together into a large bowl. Cut the lard (or vegetable shortening) in with a pastry blender, or rub it between your fingers until the mix is very crumbly. In a small bowl, combine the beaten egg with the almond extract. Add the egg mixture to the dry ingredients and combine. Add in the tablespoon of cold water and use your hands to quickly form a firm ball of dough. Cover in plastic wrap and chill in the refrigerator for at least one hour. Preheat oven to 350 degrees. Grease baking sheets. Remove dough from refrigerator and form into 1-1/2 inch balls. Place the dough balls on baking sheets and flatten gently with the bottom of a glass. Press one whole almond into the center of each cookie. For the glaze, mix one egg yolk with one tablespoon of water. Using a pastry brush, brush some of the glaze over each cookie. Bake approximately 12 minutes or until the cookies are very lightly browned. Remove from oven and baking sheets and cool in wire racks. Yield: 4 dozen Nicaragua: Rosquillas The Cuisine of Nicaragua is as diverse as its inhabitants. It is a mixture of criollo style food and pre-Columbian dishes. When the Spaniards first arrived in Nicaragua, they found that the Creole people present had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Colombian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut. A favored treat in Nicaragua is the Rosquilla. Similar to an Italian biscotti, the Nicaraguan rosquilla is designed to be accompanied by a hot cup of coffee. Its plump shape facilitates an easy drop, and a well-made rosquilla is best eaten after floating in your coffee for 30 seconds or so. Approximately half a ton of rosquillas from Jinotega travel to ExpoNica in Miami each year, from the Rosquillera Pampa. Probably three times that amount travel to the States and Europe via Nicaraguan travelers, stuffed in two- and three-pound bags, and stashed in luggage for distribution to expat family members. Rosquillas 3 lbs. queso seco or Mexican Cotija cheese 3 lbs. masa 4 Tbs. butter 4 Tbs. lard from beef 2 Tbs. lard from pork 2 eggs Preheat oven to 350 degrees F. Grate the cheese finely. Mix it with the masa. Add the rest of the ingredients, mixing until combined. Shape into small donut shapes, about 1 to 1-1/4 inch in diameter. Place on cookie sheets. Bake until they get a little color. Take them out of the oven and cool. Heat oven to 200 degrees F. Return cookies to the oven and bake until they are crispy. (Can dust with confectioners sugar if desired.) Yield: 100 rosquillas Note: The masa should be the one used to make tortillas, not tamales. If you can only get masa harina, then prepare the masa harina as if you were making tortillas and then weigh it to get to 3 pounds. Special thanks to Ligia for submitting this recipe. Recipe from 50 Años en la Cocina authored by Angelica de Vivas. Peru: Alfajores de Manjar Blanco There is no doubt that Alfajores are native to South America, and each country has their little spin on this delectable delight. In Argentina, they use Dulce de Leche as the filling for these cookie sandwiches. Dulce de Leche is a caramel made from reducing sweetened condensed milk. In Peru you will find both Dulce de Leche and Manjar Blanco being used in the creation of this cookie. Manjar Blanco (loosely translates to "white food") is an incredible cross between a caramel and a pudding and can be considered the paler cousin of Dulce De Leche. The main difference in the two is that Manjar Blanco is made from whole milk rather than condensed milk. In Bolivia, Manjar Blanco is the traditional filling for the Alfajores. However, they prepare their Manjar Blanco just a bit differently. The Bolivian style Manjar Blanco is thickened further with rice flour and occasionally you will find other flavorings in it such as vanilla, cinnamon and/or rum. Alfajores Cookies: 1-1/2 cups unsalted butter 1 cup confectioners' sugar 2 tablespoons granulated sugar 1/4 teaspoon salt 1/3 cup ground almonds 3 cups flour Manjar Blanco Filling: 5 cups whole milk 1-1/8 cups sugar 1/2 tsp vanilla Prepare the Manjar Blanco filling. Put the milk, sugar and vanilla in a medium saucepan and let it come to a boil. Continue to boil the mixture, stirring occasionally, until thickened, approximately 45 minutes. The Manjar is ready if you put a bit on a plate and it does not run. Cream butter with confectioners' sugar until fluffy. Stir in remaining ingredients. Wrap and chill 30 minutes (if you leave it longer, just let it warm up to the point of being able to be rolled out). Roll dough out to 1/4" thickness. Cut in 2 1/2" circles and place on parchment lined cookie sheet. They won’t expand much, so you can place them pretty close together. Bake at 350° for 10-12 minutes. Cool cookie sheets between batches and cool cookies on wire rack. When cookies have completely cooled, carefully spread some manjar blanco on one cookie and top with another cookie. Dust tops with confectioners' sugar and enjoy immediately. TIP: Best enjoyed if served immediately. Traditional alfajores are crispy, and these (although they will still taste delicious) will soften as they set. Yield: 4-5 dozen cookies Recipe and photo submitted by guest contributor, Adrienne , with special thanks to a friend of a friend of hers who is native to Peru. Russia: Pryanik Russian honeybread has been made since the 9th century, at which time they were made with rye-flour, honey and berry-juice. Over time, some other natural indigenous ingredients like local roots were added to flavor these cookies. When trade first began with the Middle East and India (12th-13th centuries) these sweet recipes were kicked up with a variety of spices – popularly with cloves, ginger, citrus fruits, pepper, nutmeg, badian, mint, anise, ginger and many others and hence these cookies were referred to as “pryanosti” meaning they were well-spiced. Today pryanik are available in many flavors, shapes and styles. They are commonly seen as pressed cookies or painted cookies – the latter of which are painted with white, rose or chocolate icing or are decorated with berries, nuts or candied citrus peel. They can also be filled with jam, sandwich-style. The myriad styles of pryanik are generally always served with tea and coffee, and they have that wonderful spiciness of a gingerbread cookie, perfect for when the weather is getting colder (I guess since I live in New Orleans, our coldest weather probably never approaches that of Moscow in the summer, but I still enjoy cold-weather treats!) Today pryanik are available in many flavors, shapes and styles. They are commonly seen as pressed cookies or painted cookies – the latter of which are painted with white, rose or chocolate icing or are decorated with berries, nuts or candied citrus peel. They can also be filled with jam, sandwich-style. The myriad styles of pryanik are generally always served with tea and coffee, and they have that wonderful spiciness of a gingerbread cookie, perfect for when the weather is getting colder (I guess since I live in New Orleans, our coldest weather probably never approaches that of Moscow in the summer, but I still enjoy cold-weather treats!) Pryanik 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg ½ teaspoon ground allspice 1/8 teaspoon salt 2 egg yolks 1 tsp vanilla 1 cup granulated sugar 1 cup honey 1/2 cup confectioners' sugar Directions: Preheat the oven to 350°F. Sift the flour, baking soda and spices into a medium bowl. Beat the egg yolks and sugar in a large bowl with an electric mixer at high speed until pale and thick. Heat the honey in a small saucepan over low heat until it liquifies. Stir the honey and vanilla into the beaten egg mixture. Mix in the dry ingredients to form a stiff dough. Cover with plastic wrap and refrigerate for 1 hour. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/2 inch. Use your favorite cookie cutter to make cookies, and whatever size your cookies are, use that as a guide for how far apart to place them, expecting them to double in size. With a pastry brush, give the cookies just a little honey on top. Bake for 10-20 minutes, or until just golden, rotating the sheets halfway through for even baking. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling. In a bowl, add 1-2 tbs water to the confectioners’ sugar and whisk together to form a paste. Decorate your cookies when they’ve cooled and enjoy. TIPS: These cookies are great with different spices, and I even have tried adding cayenne, so feel free to be creative. Toppings also vary throughout Russia so try adding your favorite nuts or berries if you are so inclined. I also *highly* recommend taking out about 2-3 cookies when they’re only halfway baked, putting them in a bowl with apricot jam and cool whip, and not telling anyone else about it – it was heaven. Recipe, photos and post courtesy of our guest contributor, Adrienne, with special thanks to her Russian friend, Constantin. Italy: Biscotti con Pignoli Although many people think of biscotti only as the double baked, hardened treats that we dip in our coffee or tea, biscotti is actually a generic Italian term for "cookie". Roman pastry shops abound with pastries, cakes, cookies, and confections made with almonds. Some of the world's best almonds come from nearby Sicily and they are widely used throughout Italy. It is no wonder then that Biscotti con Pignoli (pignoli cookies made with almond paste), originated in Sicily. The sweetness in these cookies is very subtle, and the chewiness of the cookie works well with the crunchiness of the pignoli. I have been making these cookies for over 40 years, and I still can't get enough of them. I always keep a bag of pignoli in my freezer just in case I get a craving! Biscotti con Pignoli 3 cups almond paste (not marzipan), coarsely crumbled 1-1/2 cups confectioners sugar 1/2 teaspoon salt 2 large egg whites 2 tablespoons honey 1 cup pine nuts Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute. Beat together almond mixture, egg whites, and honey in electric mixer at medium to high speed until smooth, about 5 minutes. Cover and refrigerate for one hour. Preheat oven to 350°F. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1-1/2 inch round. Bake cookies until golden, about 12 to 15 minutes. Remove from oven, place on parchment paper and set aside to cool. TIP: If you like a the cookies a bit sweeter, you can dust them with confectioner's sugar when they come out of the oven. Iran: Nan-e Nokhodchi The number seven has been sacred in Iran for thousands of years as it is said to represent the "Seven Eternal Laws" which embodied the teachings of Zarathushtra. Iranians prepare a table or sofreh on a rug with a variety of foods. Traditionally, these seven symbolic items are displayed on the ceremonial table set for the Persian New Year, each representing one of the seven angelic heralds of life: rebirth, health, happiness, prosperity, joy, patience, and beauty. On the same table many people place seven special sweets because, according to a three-thousand-year-old legend, King Jamshid discovered sugar on Nowruz (the word candy comes from the Persian word for sugar, qand). These seven sweets are noghls (sugar-coated almonds); Persian baklava, a sweet, flaky pastry filled with chopped almonds and pistachios soaked in honey-flavored rose water; nan-e berenji (rice cookies) made of rice flour flavored with cardamom and garnished with poppy seeds; nan-e badami (almond cookies), made of almond flour flavored with cardamom and rose water; nan-e nokhodchi (chick-pea cookies), made of chick-pea flour flavored with cardamom and garnished with pistachios; sohan asali (honey almonds), cooked with honey and saffron and garnished with pistachios; and nan-e gerdui (walnut cookies), made of walnut flour flavored with cardamom and garnished with pistachio slivers. On the same table many people place seven special sweets because, according to a three-thousand-year-old legend, King Jamshid discovered sugar on Nowruz (the word candy comes from the Persian word for sugar, qand). These seven sweets are noghls (sugar-coated almonds); Persian baklava, a sweet, flaky pastry filled with chopped almonds and pistachios soaked in honey-flavored rose water; nan-e berenji (rice cookies) made of rice flour flavored with cardamom and garnished with poppy seeds; nan-e badami (almond cookies), made of almond flour flavored with cardamom and rose water; nan-e nokhodchi (chick-pea cookies), made of chick-pea flour flavored with cardamom and garnished with pistachios; sohan asali (honey almonds), cooked with honey and saffron and garnished with pistachios; and nan-e gerdui (walnut cookies), made of walnut flour flavored with cardamom and garnished with pistachio slivers. Nan-e Nokhodchi 1 cup canola oil 1 1/2 cups confectioners’ sugar 4 tsp. finely ground cardamom 1 tbs. rose water 4 1/2 cups fine, roasted chickpea flour, sifted 3 times 4 tbs. unsalted, slivered pistachios for garnish 1 1/2 cups confectioners’ sugar 4 tsp. finely ground cardamom 1 tbs. rose water 4 1/2 cups fine, roasted chickpea flour, sifted 3 times 4 tbs. unsalted, slivered pistachios for garnish Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy. Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky. Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick. Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator. Preheat oven to 300 degrees. Unwrap dough. Use cloverleaf cookie cutter, and cut out dough. Place cookies on baking sheet lined with parchment, leaving 1 inch between pieces to allow for spreading. Decorate each with a slivered pistachio. Place sheet on rack in center of oven. Bake for 25 to 30 minutes, or until cookie bottoms are light golden. Remove cookies from oven, and allow to cool. Recipe courtesy of the Vegetarian Times. Hungary: Kifli When foreigners think of Hungarian cuisine, goulash and chicken paprika naturally spring to mind. However, traditional Hungarian food doesn't stop at these two tasty dishes. The food of Hungary has a long history with many influences - including those from neighboring Slavic countries, Germany, Austria, and France. Paprika, Hungarians' favorite seasoning, is used generously, though mild paprika is more commonly used than is spicy paprika. Hungarians have inherited dessert recipes and other sweet concoctions from all over Europe. Somloi galuska is a decadent sponge cake containg rum sauce, vanilla cream, and chocolate syrup. Dobos torta is another unbelievably rich sponge cake topped with caramel. Those with sweet tooths will also enjoy doughnuts, strudel, and other sweet pastries and cakes that have become integral to Hungarian dessert cuisine. A favorite is Kifli which means 'crescent moon' Hungarian, a fitting name for these crescent shaped sweets. Kifli Step One: Mix together 1/4 cup milk (warmed to 110 degrees), 1 tbs yeast, 1 tsp sugar and set aside. Ensure it does not clump. Step Two: Using a pastry knife, mix together 3 cups flour, 1 cup butter (cold) and a pinch of salt. Add 3-1/2 tbs sugar and 1/2 tsp baking powder. Step Three: In a separate bowl, beat 3 egg yolks. If the yeast mixture from Step One has begun to froth, add to the egg yolks. Mix in 1/2 cup sour cream and 1/2 tsp vanilla extract. Step Four: Mix the wet ingredients together with the dry ingredients. The dough should have the consistency of peanut butter cookie dough. Add flour if sticky. Knead well and let stand 2 hours in a warm place. Step Five: Divide the dough into 5 equal sized balls. Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across. Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1-1/2 inches at widest. Put Lekvar plum jam on each wedge and roll into into a cylinder from wide edge to point. Roll in sugar. Bake on a cookie sheet at 325 F for 15 min until golden brown. Tip: If you do not want to or cannot order Lekvar jam, you can use apricot or other jam or a combination of ground walnuts, milk and sugar. Recipe courtesy of Professor Mark Csele's Baba! Nigeria: Shuku-Shuku Nigeria has such a variety of people and cultures that it is difficult to pick one national dish. Each area has its own regional favorite that depends on customs, tradition, and religion. The different foods available also depend on the season. The "hungry season" is before the rains arrive in March, and the "season of surplus" follows the harvest in October and November. Fruits, however, are enjoyed year-round. A large part of Nigeria lies in the tropics, where many fruits are available. Some of the popular fruits are oranges, melons, grapefruits, limes, mangoes, bananas, and pineapples. Nigerians enjoy many different snacks that are eaten throughout the day. Some examples are fried yam chips, boiled groundnuts, and meat pastries. Akara, which is a puffy, deep-fried cake made with black-eyes peas, is sometimes eaten with chili dip. Other snacks are kulikuli (small deep-fried balls of peanut paste), suya, a hot and spicy kebab, and a few sweets like chinchin (fried pastries in strips) and shuku-shuku. Snack foods are an important part of a child's diet. Fresh fruits (mangoes are a favorite to many), fried bean cakes, cookies, or candy are commonly sold by street vendors. Snacks provide an opportunity for children to eat on their own, without having to share with siblings. Shuku-shuku (Coconut Cookies) 1 medium coconut (grated & squeezed) (or 1 cup unsweetened flaked coconut) 3 egg yolks 1/4 cup caster sugar (or superfine sugar) 1/2 cup self-rising flour Preheat oven to 350 degree. In a large bowl, mix together the coconut, egg yolks and sugar. Form into small balls of about 1 inch in diameter. Roll each ball in flour and place on an oiled baking sheet. Bake approximately 20 minutes or until golden brown. Cool and store in an air tight tins . Recipe courtesy of OnlineNigeria.com. Shuku-shuku (Coconut Cookies) 1 medium coconut (grated & squeezed) (or 1 cup unsweetened flaked coconut) 3 egg yolks 1/4 cup caster sugar (or superfine sugar) 1/2 cup self-rising flour Preheat oven to 350 degree. In a large bowl, mix together the coconut, egg yolks and sugar. Form into small balls of about 1 inch in diameter. Roll each ball in flour and place on an oiled baking sheet. Bake approximately 20 minutes or until golden brown. Cool and store in an air tight tins . Recipe courtesy of OnlineNigeria.com. Syria: Barazeh What Syrian food lacks in variety, it makes up for in delicious, fresh flavours and savoury spices. Damascenes are tremendously proud of their local food and are not big consumers of the food of other cultures - Chinese or Mexican, for example. There are a few ethnic restaurants in the large hotels, but most of the restaurant you'll see in Damascus serve Syrian food. Damascus has an amazing array of sweet shops, and many of them stay open quite late to offer goodies to the "after dinner" crowd. You'll see a lot of slices of quite elaborate cake - gateaux - and small round balls that look like shiny doughnuts. These are baklawa which taste like doughnut balls soaked in honey. Another dessert which is more likely to be served at home, for a special occasion is RuzHalib - a rice pudding served in an enormous pan, which everyone attacks with spoons! Yallah! Bring your toothbrush to Damascus, the sweets will make your teeth ache! Barazeh 1/2 cup sesame seeds 1 tbsp. honey 1 tbsp. water 2-1/2 cups flour, sifted baking powder 3/4 cup sugar 3/4 cup unsalted butter, softened 2/3 cup water 2 tbsp. coarsely chopped pistachios (optional) Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown. Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer. Stir together the flour, baking powder, and sugar. Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth. Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up. Bake at 350° for 15-20 minutes, until golden brown. Recipe from "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush United States: Nestle Toll House Cookies Like hamburgers and apple pie, nothing says the United States better than chocolate chip cookies. I am relatively certain that there is not a mother in the United States who hasn't baked these treats for or with their kids at least once. The original Nestle Toll House Cookies were invented by Ruth Wakefield back in the late 1920's. She and her husband owned a tourist lodge named the Toll House Inn. Ruth prepared all of the meals for her guests at the Inn and gained notoriety for her desserts. One of her favorite recipes was for Butter Drop Do cookies. The recipe called for baker's chocolate and one day Ruth found herself without the needed ingredient. She substituted a semi-sweet chocolate bar cut up into bits. However, unlike the baker's chocolate, the chopped up chocolate bar did not melt completely, the small pieces only softened. As it so happened the chocolate bar had been a gift from Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular, sales of Nestle's semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal. Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate. Original Nestle Toll House Cookies 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks, 1/2 pound) butter, softened 3/4 cup granulated [white] sugar 3/4 cup packed brown sugar 1 tsp vanilla extract 2 eggs 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts (optional) 1 tsp baking soda 1 tsp salt 1 cup (2 sticks, 1/2 pound) butter, softened 3/4 cup granulated [white] sugar 3/4 cup packed brown sugar 1 tsp vanilla extract 2 eggs 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts (optional) COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts (if desired). Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. TIP: If you like your chippers chewy, bake for 8 to 9 minutes. The centers will still look slightly wet and the edges will be golden brown. Let cool on cookie sheet for 2 to 3 minutes. Iceland: Hálfmánar It takes special people to not just endure but embrace the dark winters, spewing volcanoes, and the isolation that are facts of life in Iceland. Indeed, resilient Icelanders have an utterly sunny outlook, with one of the longest life expectancies and highest standards of living in the world. Ever since the Vikings, Iceland's first inhabitants, set foot on this enchanting island in the 9th century, the people of Iceland have been hard at work successfully making this rugged country a hospitable and overwhelmingly desirable place to live. Food plays a large part in Icelandic Christmas festivities and there are several local culinary traditions to be honoured over the holidays. The fun starts in early December, when families congregate to bake several types of Christmas-cookies to be eaten over the course of the coming month. An average household will usually produce around three to ten different sorts of cookies, although later years have seen an increase in the circulation of store-bought ones. One of the favored traditional cookies is Hálfmánar, or Half Moon Cookies, so-called because of their shape. Hálfmánar 1 cup sugar 3/4 cup butter ½ tsp hartshorn powder (available online at King Arthur's Flour) 1 tsp baking powder 1 egg 1/3 cup milk Cardamom essence to taste Rhubarb or other jam Preheat oven to 350 degrees. Mix together sugar, baking powder, hartshorn powder and flour. Add soft butter and mix until crumbly. Add egg, milk and cardamom essesnce and knead until smooth. Store in a refrigerator until cold through (overnight is usual). Flatten with a rolling pin and cut out cookies with a glass or circular cookie cutter. Put about a teaspoonful of jam in the center of each cookie, fold cookies in half and press edges together with a fork. Arrange on a lightly floured baking sheet and bake 10 to 12 minutes, or until golden. Recipe adapted from Icecook, a blog about Icelandic food and cuisine. France: Gaufrettes Gaufrettes are a French delicacy which have become very popular with top chefs. They are cast on an aluminum iron that makes a wafer with tiny waffle-like design of rich butter dough. The gaufrette, delicious on its own as a cookie, is traditionally served with wine on festive occasions. There are at least three different foods called "gaufrettes." One is waffles - Belgian waffles are called gaufrettes. Another is waffled french fried potatoes, which are called "pommes gaufrettes". And then there is this thin, almond flavored cookie similar to a pizzelle. Gaufrette 2 egg whites 3/4 cup confectioner's sugar 1/4 tsp vanilla 1/8 tsp salt 1/2 cup flour 4 tbs butter, melted and cooled Beat egg whites until very stiff; fold in sugar gradually, then add vanilla and salt. Sift flour into egg whites and fold in melted and cooled butter. Drop spoonful in center of preheated gaufrette iron, close iron, and bake on top of range, first on one side, then the other. Use medium heat for baking. Never allow your iron to stand on a burner with highest heat. You can also use an electric waffle iron or pizzelle iron to make these cookies. When wafer is golden-colored, remove from iron and allow to cool. If tiny wafers are desired, put a very small portion of batter in opposite ends of the iron. By shaping the wafers while still warm, one can make rich, delicious cones for ice cream or other fillings. Yield: 7 or more large wafers (or approximately 14 small wafers) Recipe courtesy of Sweet Celebrations Bakeware. Israel: Mandelbrodt Israel's diverse population makes its cuisine unique. People from more than seventy different countries, with many different food and customs, currently live in Israel. Many people began arriving in 1948, when the country, then known as Palestine, gained its independence from Great Britain. At this time, large numbers of Eastern European Jews hoped to establish a Jewish nation in Israel. They brought traditional Jewish dishes to Israel that they had prepared in countries such as Poland, Hungary, and Russia. The Palestinians, most of whom were of Arab descent, enjoyed a cuisine adapted from North Africa and the Middle East. Mandelbrodt, which literally means almond (mandel) bread (brodt), is a twice-baked hard bread similar to Italian biscotti. It is more common in Ashkenaz (European) Israelies rather than Sefardi (Middle Eastern and others). Mandelbrot 3 eggs, beaten ½ cup sugar 1½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ cup finely chopped, blanched almonds ½ cup sugar 1½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ cup finely chopped, blanched almonds Preheat oven to 350°F. Place eggs and sugar in large mixing bowl, and use egg beater or electric mixer to blend well. Add flour, baking powder, salt, ginger, cinnamon, and almonds and mix well to blend. Pour into loaf pan and bake for about 45 minutes or until golden. Remove from oven and cool before using knife to slice into ½-inch-thick pieces. Reduce oven heat to 200°F. Place slices side by side on cookie sheet and return to oven to dry out. Bake for about 20 minutes on each side until very dry and lightly toasted. Keeps indefinitely when stored in an airtight container. The Netherlands: Jan Hagels Jan Hagel (yan HAH-ghle) cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky. They are also known as Hollanders, Janhagels, Janhagel Cookies, Dutch Almond Cookies or Sugar Hail Cookies. Jan Hagel - Johnny Hail - is Dutch for ‘an unruly mob’ or ‘rabble,’ with hagel in the sense of ‘multitude’ or ‘swarm.’ In the cookie, the rock sugar resembles hail. Jan Hagels 10-1/2 oz Flour 6 oz. butter 5 oz. sugar 2 tbsp cinnamon 1/2 tsp salt 5 oz. rock sugar (or sanding sugar) 2 egg whites Chopped nuts (optional) Mix the softened butter with the sugar, cinnamon, salt and the white of one egg until the mixture is creamy. Sift the flour on a board or countertop and put the butter mixture in small dabs all over the flour. Knead it into a smooth ball. Let the dough cool in the refrigerator for 45 minutes. Preheat the oven to 300 degrees. Jan Hagel - Johnny Hail - is Dutch for ‘an unruly mob’ or ‘rabble,’ with hagel in the sense of ‘multitude’ or ‘swarm.’ In the cookie, the rock sugar resembles hail. Jan Hagels 10-1/2 oz Flour 6 oz. butter 5 oz. sugar 2 tbsp cinnamon 1/2 tsp salt 5 oz. rock sugar (or sanding sugar) 2 egg whites Chopped nuts (optional) Mix the softened butter with the sugar, cinnamon, salt and the white of one egg until the mixture is creamy. Sift the flour on a board or countertop and put the butter mixture in small dabs all over the flour. Knead it into a smooth ball. Let the dough cool in the refrigerator for 45 minutes. Preheat the oven to 300 degrees. Put the rock sugar (kandij) in a tea towel and pound it until it is about the size of rice grains. Grease a cookie sheet and put the dough on it, rolling it out into a thin layer. Brush it with the remaining egg white and sprinkle it with the rock sugar. You can also sprinkle chopped nuts if desired. Cut - but do not separate - the dough in strips of approx. 1-1/2 inches wide and 3-1/2 inches long. Bake for 20 minutes. Let the baked cookie cool off and then break at pre-cuts for individual cookies. Yield: Approximately 50 cookies Recipe courtesy of goDutch.com. Greece: Kourabiedes (Clove Cookies) Kourabiedes, traditional Greek cookies, is one of the two kinds of cookies that are traditionally consumed in large quantities in Greece during the holiday season. The other is Melomacarona. Kourabiedes (kou-ra-bi-ETH-es)', is the plural of the word Kourabies (kou-ra-bi-ES). Legend has it that these buttery shortbreads were crescent-shaped during the Turkish occupation of Greece, in deference to the Turkish flag. However, while crescent-shaped kourabiedes can still be found, after Greece regained independence from Turkey people in many parts of the country resumed making them in thick slabs, balls or shaped like little pears. No holiday or special-occasion feast would be complete without them, and they are usually on hand to offer to guests. Kourabiedes 2 cups unsalted butter 1 cup confectioners sugar 3 egg yolks 3 tbs brandy 2 tsp vanilla extract 6 cups flour 1/2 cup blanched almonds, chopped 1 lb confectioners sugar (for coating) With an electric mixer, beat the butter and 1 cup confectionrs sugar until it is light and fluffy. Add the egg yolks, one at a time, beating continuously. Add the brandy and vanilla. Blend in the almonds and flour, one cup at a time, with a wooden spoon or your hands. Use just enough flour to get a firm dough. Shape the dough into a ball and wrap in plastic wrap. Place the dough in the refrigerator for at least one hour or overnight. Preheat the oven to 350 degrees. Shape the dough into balls, approximately 1inch in diameter. Use the bottom of a glass to flatten them slightly and then placed on greased cookie sheets. Bake for 20 minutes. Remove from oven. While they are still hot, roll each cookie in the confectioners sugar and return to the cookie sheet. Repeat this step once more so that there is a thicker coating of the confectioners sugar. Bake for 20 minutes. Remove from oven. While they are still hot, roll each cookie in the confectioners sugar and return to the cookie sheet. Repeat this step once more so that there is a thicker coating of the confectioners sugar. Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with confectioners sugar. Let cool. To store: Kourabiethes will keep for several months if stored in airtight containers. Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar. Wait one day after baking to cover with an airtight lid. TIP: Try using ouzo or scotch instead of the brandy. You can also use almond extract rather than the vanilla extract. Yield: Approximately 30 cookies Germany: Lebkuchen Lebkuchen cookies are a German tradition consumed all around the world. German Lebkuchen was probably the first cookie traditionally associated with Christmas. Certainly without Lebkuchen it wouldn't be Christmas in Germany (where 85 percent of the billion or so annually consumed are devoured between October and December), just as it wouldn't be Christmas in France without the Buche de Noel or in England without plum pudding. Food historians generally agree the art of crafting small baked goods into fancy shapes began as a Christmas tradition in Medieval Germany. Lebkuchen (gingerbread) was a highly sophisticated art. The legal right to make these products was carefully protected, and they were sometimes used as Christmas decorations. Though Lebkuchen is made everywhere in Germany, there is no question that the best and most celebrated is made in Nuremberg, where as early as 1395 a bakery devoted to the delicacy opened and where during the Middle Ages a Lebkuchen Baker's Guild was established. It was only natural that production of Lebkuchen first centered there. Situated on the intersection of ancient trade routes from the Orient and surrounded by imperial woods which were home to the bee gardens of the Holy Roman Empire, Nuremberg had all the spices and honey it needed to cultivate a Lebkuchen industry. Authentic Lebkuchen is traditionally baked on a wafer base and may be formed into all shapes and sizes, though bars, as in this recipe adapted from German Life magazine, are obviously the easiest version to make. But even using this simple approach, it is essential that the dough be refrigerated overnight to develop the proper flavor and texture. Food historians generally agree the art of crafting small baked goods into fancy shapes began as a Christmas tradition in Medieval Germany. Lebkuchen (gingerbread) was a highly sophisticated art. The legal right to make these products was carefully protected, and they were sometimes used as Christmas decorations. Though Lebkuchen is made everywhere in Germany, there is no question that the best and most celebrated is made in Nuremberg, where as early as 1395 a bakery devoted to the delicacy opened and where during the Middle Ages a Lebkuchen Baker's Guild was established. It was only natural that production of Lebkuchen first centered there. Situated on the intersection of ancient trade routes from the Orient and surrounded by imperial woods which were home to the bee gardens of the Holy Roman Empire, Nuremberg had all the spices and honey it needed to cultivate a Lebkuchen industry. Authentic Lebkuchen is traditionally baked on a wafer base and may be formed into all shapes and sizes, though bars, as in this recipe adapted from German Life magazine, are obviously the easiest version to make. But even using this simple approach, it is essential that the dough be refrigerated overnight to develop the proper flavor and texture. German Lebkuchen 1 cup honey 3/4 cup dark brown sugar 1 egg 1/2 cup golden raisins 1/2 cup finely chopped almonds 1/4 cup finely chopped candied orange peel 1/4 cup finely chopped candied citron 1 tablespoon grated lemon zest 4 tablespoons lemon juice, divided 1 tablespoon allspice 2 cups sifted flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons milk 32 whole blanched almonds, toasted 1 1/2 cups powdered sugar 1 teaspoon vanilla Preheat oven to 350 degrees. Heat honey and brown sugar over low heat, stirring constantly, until sugar dissolves and mixture is thin. Let cool until only slightly warm and whisk in the egg. Add raisins, chopped almonds, candied fruit, lemon peel, 1 tablespoon lemon juice, and the allspice and mix well. Sift together flour, soda, and salt and stir into honey mixture 1/2 cup at a time until all ingredients are combined. Cover with plastic wrap and refrigerate overnight. Divide dough in half and press evenly into two buttered 9-inch square pans. Brush surface with milk and bake for 30 minutes until tester inserted in the center comes out clean. While warm, score each pan into 16 bars, pressing a whole almond into the center of each. Combine powdered sugar, remaining 3 tablespoons lemon juice, and vanilla and brush evenly over bars. Let cool completely before cutting. Store in a tightly covered tin. Do not store in plastic bags. Recipe courtesy of German Life Magazine. Bolivia: Tawa-Tawas Bolivia has a diversity of geographical zones with varied climate, culture and food. Their cuisine incorporates a great variety of dishes, mainly meat, fish and poultry blended with herbs and spices. The diet also consists of fresh fruit and vegetables. Some traditional dishes include Majao which is a rice dish with eggs,beef and fried banana, Silpancho meat served with rice and potatoes, Pacumutu, a rice dish with grilled beef, fried yucca and cheese, Saltenas and Empanadas which are meat or vegetable pies. Popular desserts are cocadas, pukacapas, and Tawa-Tawas, or sweet fritters. What makes the Bolivian version unique is their use of cane honey in the final product. 2 cups flour 2 teaspoons baking powder 1 teaspoons salt 1 tablespoon butter, melted 2 eggs, slightly beaten 1/2 cup water or milk 2 cups butter or oil to fry 1 cup cane honey In a large bowl, sift flour, baking powder, and salt together. Add butter and mix well. Add the beaten eggs and then water or milk, little by little, mixing very well after each addition until the dough is smooth. Place the dough on a table, slightly sprinkled with flour, and knead it. Let it rest for ten minutes, covered with a dish cloth or towel. Divide the dough in half. Working with one half at a time, stretch it out until it becomes very thin (about a tenth of an inch). Cut the dough into small rhombus-shaped pieces, approximately 2" wide. Then cover them with a cloth. Repeat the process with the remaining half of dough. In a large, heavy-bottomed pan, heat oil at a high temperature. Fry several pieces simultaneously. Once they are golden on one side, turn them over until they are golden on the other side too. Remove the tawa-tawas from the frying pan, drain them and place them on a paper towels to absorb oil. Finally, place them in a tray and pour cane honey over them. If desired, sprinkle with fine sugar as well. Yield: 60 two-inch rhombus-shaped tawa-tawas. Cuba: Torticas de Morón Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. Cuban cuisine has almost nothing in common with Mexican cuisine, which is a surprise for many visitors from the United States or Europe. It also differs from other Latin American cuisines and food traditions of the United States. In a country where sugar has historically represented both the main agricultural and industrial endeavour, desserts are ubiquitous. The simplest sugar dessert is raspadura, which is pure solidified sugar can molasses. Criollo cooking usually resorts to very simple desserts made mainly with fruit and sugar, such as dulce de coco (ground coconut flesh boiled with sugar) or casquitos de guayaba (guava flesh boiled with sugar). Dulce de Guayaba, barra de guayaba or membrillo are names that describe one of Cuba's most ubiquitous dessert: Guava paste (made with guava, sugar and gelatine). Most Cuban desserts are tremendously sweet (usually, fruits and sugar are used in equal quantities for the recipe), and this has established the custom of eating these desserts along with salted cheese or cream cheese, that help reduce the perceived sweetness of these dishes. Other common ingredients in criollo desserts are cinnamon, lime and vanilla. Torticas de Morón originated in the town of Morón, and is sold at bakeries as a popular snack item. The original is typically made with lard (although vegetable shortening seems to be a fairly common substitution) and the lime and rum flavors make its taste distinctly Cuban. Torticas de Moron 3 cups all purpose flour 1-1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp salt 1 cup butter, softened 2/3 cup sugar 1 tbsp lime zest 1 large egg 1 tbsp lime juice 2 tbsp white rum Guava paste (or regular jam, if unavailable) Confectioners sugar, for serving Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In a large bowl (or the bowl of an electric mixer), cream together butter and sugar until light. Beat in lime zest and egg, followed by lime juice and rum. Gradually beat in the flour mixture, scraping down the sides of the bowl as you work, until dough comes together. Divide dough into three portions and work with each one individually. Work with one piece of dough at a time, wrapping the others in plastic wrap and placing in the refrigerator. Place the dough on a lightly floured surface and roll out to 1/3" inch thick. Dust lightly with flour as you work to keep the dough from sticking. Use a lightly floured 2-inch round cutter to cut out circles of dough. Place on prepared baking sheet. Cut pieces of guava paste into dime-sized circles or squares, making each approx 1/4 inch thick (circles if your guava paste comes in rolls, as mine does, and squares if yours comes in a brick). Lightly press one piece into the top of each cookie.*Repeat with remaining cookie dough. Bake for 13-16 minutes, until cookies are light gold at the edges. Cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool. Dust with powdered sugar before serving. Yield: about 3 dozen. *Note: If you don’t have guava paste, you can use jam. Simply make a depression in the cookie before you bake it, then fill with a spoonful of jam before serving. With minor variations, recipe courtesy of Baking Bites. Cambodia: Num Treap A thousand years ago the Khmer Kingdom, which centered on Angkor, ruled an empire that included most of southeast Asia. Hence, many of the dishes made famous by Thai and Vietnamese kitchens have their roots in Khmer dishes from that time. The Khmer recipes being revived today go back to the days before the introduction of the chili, so are subsequently much milder than most Asian food. The chili was unknown in Asia until the 16th century when it arrived with the Portuguese. Modern Khmer cuisine takes some of the best qualities from Chinese, Indian and Thai cuisines and blends them into a unique and delicious culinary experience. Rice remains a main staple in current day cuisine, being eaten as often as three times a day with noodles as an alternative. The Great Lake (Tonle Sap) and the sea are still the main provider of protein in the Cambodian diet, providing bountiful amounts seafood and fish, although meats such as beef, pork or chicken are also eaten, albeit in much small quantities, and are usually sliced or minced and used more as a flavouring. Fresh vegetables and fruit are also widely used as ingredients as are, lime juice and coconut milk and both fish sauce and fish paste (prahok), all of which give Cambodian food its unique flavour. Kaffir lime, galangal, turmeric, garlic, lemon grass, tamarind and ginger are common spices used in cooking and together create a subtle balance of salty, sweet, sour and bitter making it one of the world's most interesting, healthiest and balanced cuisines. A typical Cambodian meal today normally consists of a soup, a salad, a main fish dish, vegetables and rice. Cambodian desserts are normally based on fresh fruits and sticky rice. Desserts are typically puddings or other delicacies based on either bananas or rice. Num Treap, sticky rice with toasted sesame seeds, is a favored dessert in Cambodian cuisine. Num Treap (Sticky Rice with Sesame Seeds) 1 cup sweet jasmine rice 1 cup water 2/3 cup coconut milk ½ cup sugar ½ teaspoon salt 2 tablespoon banana or vanilla extract 4 tablespoon toasted sesame seeds Place Jasmine rice and water in a saucepan bring to the boil then reduce heat; cover and cook very gently for about 15 minutes or until the rice is just cooked. While the rice is cooking, place the coconut milk, sugar, salt and vanilla extract in a large saucepan and cook over a medium-high heat until it thickens, stirring frequently. Fluff the rice with a fork to separate. Add rice to the coconut sauce in the other pan, and mix well. Spread the mixture into a shallow dish or baking pan and sprinkle sesame seeds on top, pressing them down with a wooden spoon. Cover with plastic wrap and leave to set for few hours. Cut into squares after it cools for a few hours, and then serve. Adapted from www.recipes4us.co/uk Subscribe to: Posts (Atom)
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 10.2 10.3 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 47.2 48.1 48.2 49.1 50.1 50.2 51.1 51.2 51.3 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 75.2 75.3 75.4 75.5 75.6 76.1 77.1 77.2 78.1 78.2 78.3 79.1 79.2 80.1 80.2 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 99.2 99.3 100.1 101.1 102.1 103.1 104.1 105.1 105.2 106.1 107.1 108.1 109.1 110.1 111.1 112.1 112.2 112.3 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 124.2 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1 155.1 155.2 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 181.1 182.1 183.1 184.1 185.1 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 199.1 199.2 200.1 201.1 202.1 202.2 203.1 204.1 205.1 205.2 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 215.1 216.1 217.1 218.1 219.1 220.1 221.1 222.1 223.1 224.1 225.1 225.2 225.3 225.4 226.1 226.2 227.1 227.2 227.3 227.4 228.1 228.2 229.1 230.1 230.2 231.1 232.1 233.1 234.1 235.1 236.1 237.1 238.1 239.1 240.1 241.1 242.1 243.1 244.1 245.1 246.1 247.1 248.1 249.1 250.1 251.1 252.1 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 261.1 262.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 272.1 273.1 274.1 275.1 276.1 277.1 278.1 279.1 280.1 281.1 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 291.1 292.1 293.1 293.2 294.1 295.1 295.2 296.1 297.1 298.1 299.1 300.1 300.2 300.3 300.4 301.1 302.1 303.1 304.1 305.1 306.1 307.1 308.1 309.1 310.1 311.1 312.1 313.1 314.1 315.1 316.1 317.1 318.1 319.1 320.1 321.1 322.1 323.1 324.1 324.2 325.1 325.2 325.3 325.4 326.1 327.1 327.2 327.3 327.4 328.1 329.1 330.1 331.1 332.1 333.1 334.1 335.1 336.1 337.1 338.1 339.1 340.1 341.1 342.1 343.1 344.1 345.1 346.1 347.1 348.1 349.1 349.2 350.1 350.2 351.1 351.2 352.1 353.1 354.1 355.1 356.1 356.2 357.1 358.1 359.1 360.1 360.2 360.3 361.1 362.1 363.1 364.1 365.1 366.1 367.1 368.1 369.1 370.1 371.1 372.1 373.1 374.1 375.1 376.1 377.1 378.1 379.1 380.1 381.1 382.1 382.2 382.3 383.1 384.1 384.2 385.1 385.2 386.1 387.1 388.1 389.1 390.1 390.2 391.1 392.1 393.1 394.1 395.1 396.1 397.1 398.1 399.1 400.1 401.1 402.1 403.1 404.1 405.1 406.1 407.1 408.1 409.1 410.1 411.1 412.1 412.2 413.1 414.1 415.1 415.2 415.3 415.4 416.1 416.2 416.3 416.4 417.1 418.1 419.1 420.1 421.1 422.1 423.1 424.1 425.1 426.1 427.1 428.1 429.1 430.1 431.1 432.1 433.1 434.1 435.1 436.1 437.1 438.1 439.1 440.1 441.1 442.1 443.1 443.2 444.1 445.1 446.1 446.2 447.1 447.2 448.1 449.1 450.1 451.1 452.1 453.1 454.1 455.1 456.1 457.1 458.1 459.1 460.1 461.1 462.1 463.1 464.1 465.1 466.1 467.1 468.1 469.1 470.1 471.1 472.1 473.1 474.1 475.1 476.1 476.2 476.3 476.4 477.1 478.1 479.1 479.2 479.3 479.4 479.5 480.1 481.1 481.2 481.3 482.1 483.1 484.1 484.2 485.1 485.2 486.1 487.1 488.1 489.1 490.1 491.1 492.1 493.1 494.1 495.1 496.1 497.1 498.1 499.1 500.1 501.1 502.1 503.1 504.1 505.1 506.1 507.1 508.1 509.1 510.1 511.1 512.1 513.1 513.2 514.1 514.2 515.1 516.1 517.1 517.2 517.3 517.4 518.1 519.1 520.1 521.1 522.1 523.1 524.1 525.1 526.1 527.1 528.1 529.1 530.1 531.1 532.1 533.1 534.1 535.1 536.1 537.1 538.1 539.1 540.1 541.1 542.1 543.1 544.1 545.1 546.1 547.1 548.1 549.1 550.1 551.1 552.1 553.1 553.2 554.1 554.2 555.1 555.2 556.1 557.1 558.1 559.1 560.1 561.1 562.1 563.1 564.1 565.1 566.1 567.1 568.1 569.1 570.1 571.1 572.1 573.1 574.1 575.1 576.1 577.1 578.1 579.1 580.1 581.1 582.1 583.1 584.1 585.1 586.1 587.1 588.1 589.1 590.1 591.1 592.1 593.1 594.1 594.2 595.1 596.1 597.1 598.1 598.2 598.3 598.4 598.5 599.1 600.1 601.1 601.2 602.1 603.1 604.1 605.1 606.1 607.1 607.2
Evo me, zastranila sam malo ovoga mjeseca na blogu. Imala sam velike planove za objavite recepte za nove keksiće da bi imali možda koju novu ideju za Vaš blagdanski stol ali eto dogodio mi se Život. Točnije gužva u njemu. Nije da se žalim ustvari razlog je više nego dobar, naime stigla mi je nova nećakinja mala Mašenka pa je nekako sve ovaj mjesec bilo podređeno tom divnom događaju. A što se tiče ove sada već pomalo i prošle 2017? Pa bila je u redu. Poučna u svakom slučaju. Naučila sam da puno mogu i sama i da mi ne treba pomoć drugih ljudi. Naučila sam da mogu i biti sama sa sobom i da je to u redu da nisam osamljena čak dapače u potpunosti mi odgovara. Naučila sam da se ljudi mijenjaju isto kao i ja, i da si u ovom trenutku više ne odgovaramo kao nekada. I ako nam bude suđeno kliknuti ćemo si kao i nekada. Ne trebam forsirati prijateljstvo i druženja ako me ne ispunjavaju. I znate onu koju vam svi stalno govore, nauči reći ne , to je sasvim u redu. Jesam, prvi puta sam nekom rekla ne, zaista ne jer to što tražiš od mene zaista ne želim napraviti. I još važnije od svega nisam se loše osjećala. I naučila sam da nemam vremena za sve i sve pažljivije biram stvari, radnje i ljude na koje ću potrošiti svoje vrijeme. Možda zvuči sebično ali u ovom trenutku meni odgovara. A to mi je najvažnije. Kao u svakom sumirajućem postu ovih posljednjih nekoliko godina još jednom dižem recept koji mi je nekako najdraži koji sam napravila u protekloj godini. Listajući kroz stare postove za oko mi je zapela ova Irina torta. Vjerojatno zato jer sam si počela pojednostavljivati život me sa tako dojmila i ova torta jednostavna po sastojcima a senzacionalna okusom. I Sretna Vam Nova 2018. Neka Vam bude sve ono što ste si zamislili da bi trebala biti. I nasmijana. I sa puno fine klope. I u dobrom društvu. I zdrava. I poslovno uspješna, I sa nekim novim putovanjima. To su moje želje a vi svoje samo dodajte. Pusa RECEPT: Recept za ispis Za biskvit: 300 mljevenih badema 8 jaja 140 g šećera u prahu 1/2 žličice ekstrakta od badema Za nadjev: 200 g pekmeza od maline Za premaz: 300 ml vrhnja za šlag 2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu promjera 20 cm. Odvojite žumanjke od bjelanjaka. Bjelanjke mikserom izradite u čvrsti snijeg. U drugoj posudi pjenasto izradite žumanjke sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. U smjesu pjenastih žumanjaka umiješajte mljevene bademe. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni kalup za tortu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Svaki list biskvita navlažite sa malo mlijeka. Na tanjur za posluživanje stavite list biskvita pa ga premažite polovicom pekmeza od malina. Poklopite drugim listom pa ga premažite ostatkom pekmeza. Poklopite trećim listom biskvita. Vrhnje za šlag mikserom izradite u čvrsti šlag. Sastavljenu tortu izvana premažite sa šlagom i ukrasite po želji. Ovi keksići zahtjevaju nešto više vremena kako bi ih napravili. Nisu komplicirani samo malo dulje traje dok ih se umijesi, izreže, ispeče pa dok skuhate i ohladite kremu, zalijepite dva po dva keksića i umočite ih u čokoladu. Ovako dok opisujem shvaćam da sam možda pogriješila i da će vas preplašiti cijeli proces izrade. Preporučam vam ove keksiće kao vikend projekt. Vjerujte sav trud uložen u njih vratiti će Vam se prvim zagrizom. RECEPT: Recept za ispis Za tijesto: 200 g brašna 140 g maslaca 1 jaje 60 g šećera 40 g otopljene čokolade Za kremu: 100 ml mlijeka 40 g čokolade 2 jaja 30 g šećera Čokoladna glazura Zagrijte pećnicu na 180 C. Dva velika plitak lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pa mu dodajte omekšali maslac, jaje, šećer i otopljenu čokoladu. Umijesite tijesto. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa izrezujte kružiće. Slažite na pripremljene limove. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Vrijeme pečenja će ovisiti o tome kako ste tanko razvaljali tijesto, moji su bilo dosta tanki pa im je trebalo otprilike 10 minuta. Ohladite. Za kremu u prikladan lonac stavite mlijeko i nasjeckanu čokoladu. Kuhajte uz povremeno miješanje dok se čokolada ne otopi i smjesa provrije. U drugoj posudi pjenjačom izradite jaja i šećer. Prelite kipućim mlijekom pa sve vratite na laganu vatru i kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. U dresir vrećicu stavite ohlađenu čokoladnu kremu pa je istisnite na polovicu keksiće. Ljepite dva po dva keksića. pripremite čokoladnu glazuru pa umočite svaki keksić. Ostavite da se glazura ohladi i stisne pa spremite keksiće u limenu posudu. Nastavljam u revijalnom tonu :) Sa još jednim keksićima. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 220 g integralnog brašna 1 žličica instant kave 3/4 žličice praška za pecivo 1/2 žličice soli 30 g kakaa 115 g maslaca 150 g šećera 1 jaje 2 žlice ekstrakta vanilije 100 g krupno mljevenih oraha Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pomiješano sa instant kavom , praškom za pecivo, soli i kakaom. Mikserom pjenasto izradite maslac sa šećerom. Dodajte jaje pa dobro izradite smjesu. Umiješajte prosijanu smjesu brašna i miješajte dok ne dobijete jednolično tijesto. Umiješajte i orahe. Od gotovog tijesta oblikujte kuglice pa ih malo spljoštite. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Ja sam vam inače strašno organizirana osoba. Volim da je svaka stvar na svom mjestu, rijetko kasnim i stalno nešto preslagujem kako bi bilo praktičnije i jednostavnije, što u stvarnom životu što u glavi. Takva sam i oko Božića. Pokloni su svi već doma, samo ih još večeras umotam i sa tim sam gotova tako da se mogu posvetiti planiranju keksića koje su peći i onda se sljedeći tjedan zatvoriti u kuhinju. I inače se strašno tome veselim, općenito tom 12 mjesecu i ništa mi nije problem i sve može. A ove godine sam nekako umorna i osjećam da me ne veseli sva ova strka kao obično. Ko zna možda je problem u ovoj južini vani. Uglavnom kao i obično svaki prosinac ovdje kod mene na blogu samo recepti za keksiće ako vam treba koja ideja. Danas vrlo jednostavni keksići sa čokoladom i orasima. Recept sam posudila iz BBC-ovog časopisa Good food. U originalnom receptu uz otopljenu čokoladu u recept ide i 100 g šećera. Meni se činilo da bi mi tako keksići bili preslatki tako da sam ga izostavila. A vi procijenite i prilagodite keksiće svom okusu. Keksići su malo žilavasti u sredini pa ih ja volim čuvati u limenoj kutijici u hladnjaku. RECEPT: 200 g čokolade nasjeckane na manje komadiće 100 g maslaca 1 žlica arome vanilije 1 jaje, lagano izrađeno 100 g oraha krupno nasjeckanih 100 g brašna 1 žličica sode bikarbone Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. Na pari otopite 100 g čokolade i maslac. Kada se sve otopi i dobijete jednoličnu smjesu maknite sa pare pa umiješajte aromu vanilije, orahe, brašno, sodu bikarbonu i preostalih 100 g čokolade. Izmješajte. Žlicom stavljate hrpice smjese na pripremnljeni lim. Ostavite mjesta između jer će se keksići proširiti tijekom pečenja. Pecite 10-12 minuta. Ohladite pa spremite u hermetički zatvornu kutiju. Jedan prigodni kuglof kada nas svi upozoravaju da treba konzumirati puno C vitamina radi ovih sezonskih prehlada i hunjavica. Istina je da Vas neće baš koristiti kao da ste pojeli naranču ili grejp ali će Vam kuhinja divno mirisati. Original recepta pronašla sam ovdje. RECEPT: Za kuglof: 230 g pirovog brašna 150 g šećera 1 1/2 žličice soli 1/2 žličice sode bikarbone 1 žličica praška za pecivo 320 ml maslinovog ulja 270 ml kokosovog mlijeka 4 jaja naribana kora 2 naranče naribana kora 2 limuna naribana kora 1 limeta naribana kora 1 grejpfruta 120 ml narančinog soka 1 1/2 žlice arome vanilije Za preljev: 60g šećera u prahu prema potrebi sok grejpfruta Zagrijte pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. U prikladnoj posudi pomiješajte brašno, sol, sodu bikarbonu i prašak za pecivo. U drugoj posudi pjenjačom lagano izradite jaja pa im dodajte šećer i aromu vanilije. Umješajte i maslinovo ulje, kokosovo mlijeko, narančin sok te naribane korice limuna, naranče, grejpfruta i limete. Umiješajte i smjesu sa brašnom. Ulite smjesu u pripremljeni kalup za kuglof pa pecite u prethodno zagrijanoj pećnici 50-60 minuta . Istresite kuglof na tanjur za posluživanje i ostavite da se prohladi 10-ak minuta. Za preljev pomiješajte šećer u prahu sa toliko soka grejpfruta koliko je potrebno da dobijete gustu smjesu. Prelite preko mlakog kuglofa. Baš me izmučio ovaj vikend, strašno nešto. Kiša, mrak, ne baš tako dobre vijesti. Ma baš mi je bio naporan. Pa sam si onda jučer navečer smučkala ovaj kuglof. Tako je utješno kuća mirisala na jabuke, cimet i karamel. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za kuglof: 250 g šećera 350 g maslaca 3 jaja 180 ml kefira 1 žlica arome vanilije 390 g brašna 1 žličica sode bikarbone 1/2 žličice cimeta 1/2 žličice soli 4 srednje velike jabuke, oguljene i narezane na manje kockice Za preljev: 50 g muscovado šećera 15 g maslaca 2 žlice mlijeka 50 g šećera u prahu Za posip: ekspandirana riža Zagrijete pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. Jabuke operite, ogulite i nasjeckajte na manje komadiće. Mikserom pjenasto izradite maslac i šećer dok ne dobijete pjenastu smjesu i šećer se ne otopi. Dodajte jedno po jedno jaje miksajući između svakog dodavanja. Umiješajte i aromu vanilije i kefir. U drugoj posudi pomiješajte brašno, sodu bikarbonu i sol pa prosijte smjesu. Umiješajte prosijanu smjesu u smjesu sa jajaima. Umiješajte i jabuke. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površimu. Pecite u prethodno zagrijanoj pećnici 1 sat. Pečeni kuglof istresite na tanjur za posluživanje. Za glazurua u prikladni lonac stavite muscovado šećer, maslac i mlijeko pa kuhajte na umjerenoj vatri uz stalno mješanje dok smjesa ne provrije. Maknite sa vatre pa malo po malo dodajte šećer u prahu i mješajte dok ne dobijete glatku smjesu. Prelite po kuglofu pa po želji posipajte ekspandiranom rižom. Još jedan doručak post :) Nemam baš vremena za kuhanje doručka ujutro prije posla. Radim jedan tjedan ujutro a jedan popodne ali onda ta jutra prije posla najčešće iskoristim za odlazak na trčanje, nekako se nisam sjetila da bih mogla i napraviti i nešto za doručak. Navikla sam napraviti neki banana kruh ili granolu za vikend pa onda samo servirati prije posla. I onda mi je ponestalo granole pa sam rekla pa mogla bi ja palačinke za doručak sutra. Tako da sam većer prije napravila smjesu za palačinke a ananas očistila i narezala na kockice. Dok sam pekla palačinke ananas se karamelizirao. Tako da sam ustavri za čas imala kako ja to zovem žurnal doručak. Baš je dobar filing. Original recepta pronašla sam u ovoj kuharici. RECEPT: Recept za ispis Za palačinke: 20 g kokosa 65 g brašna 1/2 žličice praška za pecivo 10 g šećera prstohvat soli 1 jaja 60 ml mlijeka Za ananas: 50 g muscovado šećera 50 ml ruma 100 g ananasa, oguljenog i narezanog na manje kockice 10 g maslaca 4-5 listića metvice, sitno nasjeckanih Za ananas: stavite muscovado šećer u tavicu pa ga zagrijavajte na umjerenoj vatri dok se ne karamelizira. Umiješajte rum pa dodajte i ananas pa kuhajte uz povremeno miješanje dok ananas malo ne omekša. Umiješajte maslac pa nastavite kuhati uz mješanje dok se maslac ne otopi. Stavite sa strane dok ne pripremite palačinke. Za palačinke odvojite bjelanjak od žumanjka. Bjelanjku dodajte prstohvat soli pa ga istucite u čvrsti snijeg. Žumanjak i šećer ojenasto izradite pa umiješajte mlijeko. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu jaja. Umiješajte i kokos. Na kraju nježno umiješjate i snijeg od bjelanjaka. Zagrijte tavicu i malo je namastite. Na vruću tavicu stavljajte po žlicu smjese pa pecite palačinkice po minutu sa svake strane. Poslužite sa komadićima ananasa. Žale se moji doma da sam u zadnje vrijeme zapela za te zdrave i biskvitaste kolače. Neka im napravim nešto kremasto jer to je vidio nakon nedeljnih pohanaca jesti zdravi kolač. Nedjelja je za uživanje i guštanje u hrani koju ne jedemo svaki dan. Pa onda za mir u kući nešto kremasto. Iako sam uspjela prošvercati mrkvicu u biskvit kao nešto zdravo :) Original recepta sam pronašla u Dobroj hrani. RECEPT: Recept za ispis Za biskvit: 125 g naribane mrkvice 125 g mljevenih badema 2 žlice brašna 1/2 žličice praška za pecivo 4 jaja 50 g šećera Za kremu: 20o g svježeg kravljeg sira sok pola limuna 100 g šećera u prahu 500 ml vrhnja za šlag Za posip: šećer u prahu Zagrijte pećnicu na 180 C. Okrugli kalup za tortu promjera 20 cm namastite i pobrašnite. Odvojite bjelanjke od žumanjaka. Bjelanjke sa šećerom mikserom izradite u čvrsti snijeg. Umiješajte jedan po jedan žumanjak. Na kraju umiješajte i naribanu mrkvicu, mljevene bademe, brašno, prašak za pecivo i limunov sok. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25 minuta. Ohladite. Za kremu vrhnje za šlag sa šećerom u prahu istucite u čvrsti šlag. Umiješajte svježi kravlji sir i limunov sok. Biskvit prerežite na pola, tako da dobijete dva lista. Na tanjur za posluživanje stavite list biskvita a oko njega stavite obruč od kalupa u kojem se pekao. Preko biskvita rasporedite kremu od sira pa poklopite drugim listom biskvita. Ohladite. Prije posluživanja odstranite obruč i posipajte šećerom u prahu. Ako pratite strane blogove sigurno ste primijetili da su u ovo doba godine najpopularniji kolači sa bučama. I to najčešće ili pita ili rolada. Ovoga puta sam se odlučila prikloniti tom trendu sa roladom. Prva stvar koja upada u oči u tim roladama je enormna količina maslaca i šećera u kremi kojom se rolada premazuje. Mislim pa i mi imamo malo žešće slatke i masne kolače ali oni ga stvarno pretjeruju. Tako da u nastavku nudim recept za kakti laganiju verziju rolade a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 5 jaja 100 g šećera 150 g pirea od buče 1 žličica cimeta 100 g brašna 1/4 žličice soli 1 žličica sode bikarbone 45 g otopljenog maslaca Za nadjev: 50 g maslaca 100 g šećera u prahu 1 žlica arome vanilije 200 ml vrhnja za šlag 50 g kokosa Zagrijte pećnicu na 180 C. Veliki, plitki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke sa 50 g šećera i 1/4 žličice soli istucite u čvrsti snijeg. Žumanjke sa preostalih 50 g šećera mikserom izradite dok smjesa ne posvijetli. Umiješajte i pire od buče i cimet. Brašno pomiješajte sa sodom bikarbonom i prosijte. U snijeg od bjelanjka nježno umješajte smjesu žumanjaka i prosijanu smjesu brašna. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 12-15 minuta. pečeni biskvit zajedno sa papirom umotajte u roladu. Ohladite. Za kremu mikserom pjenasto izradite maslac. Slatko vrhnje pomiješajte sa aromom vanilije i šećerom. Miksajte dok ne dobijete čvrsti šlag. Umiješajte maslac i kokos. Izmiješajte. Ovo je još jedan odličan recept za nedjelju popodne kada pospremate hladnjak i planirate red i raspored za sljedeći tjedan. Dobro kod mene je to nedjelja ali može poslužiti i za bilo koji drugi dan u tjednu. Original recepta pronašla sam u Dobroj hrani iz prosinca 2011. RECEPT: Recept za ispis Za biskvit: 250 g tostranih, mljevenih lješnjaka 100 g šećera 5 jaja prstohvat soli 100 g maslaca Za voće. 15 g maslaca 1 jabuka oguljena i narezana na manje kockice 1 naranča oguljena i narezana na manje kockice 2 kruške oguljen i narezane na kockice 15 g grožđica sok 1 limuna sok 2 mandarine 1 žlica smeđeg šećera Namastite i pobrašnite dublji lim za pečenje. Zagrijte pećnicu na 180 C. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol mikserom izradite dok ne dobijete čvrsti snijeg. Odložite sa strane. Žumanjke, šećer i maslac mikserom izradite dok ne dobijete pjenastu smjesu. Umiješajte mljevene lješnjake i na kraju snijeg od bjelanjka. Izmješajte pa istresite u pripremljeni lim. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-40 minuta. Ohladite. Za voće: u prikladnom loncu otopite maslac pa mu dodajte narezane jabuke, kruške, naranče i grožđice. Pirjate dok voće ne pusti sok. Dodajte limunov i mandarinin sok i smeđi šećer. Smanjite vatru pa kuhajte otprilike 5 minuta dok voćni sok ne postane sirupast. Kolač narežite po želji pa ga poslužite prelivenog voćnim umakom. Ovaj moj blog se sve više i više pretvara u doručak blog. Nije da ne radim i druge kolače ali nekako sam u zadnje vrijeme više orijentirana na stare provjerene recepte a više novih stvari isprobavam u doručak varijanti. Nisam sigurna da je baš ovo moja najdraža granola ali takav je naslov bio u originalnom receptu pa sam ga ja samo preuzela. RECEPT: Recept za ispis 2 žlice maslinovog ulja 120 g maslaca 3 žlice javorovog sirupa 2 žlice arome vanilije 90 g zobenih pahuljica 50 g ekspandirane riže 80 g tostiranih , krupno nasjeckanih lješnjaka 80 g tostiranih, krupno nasjeckanih oraha 75 g listići kokosa 70 g bučnih sjemenki 2 žlice smeđeg šećera malo krupne soli Maslac stavite u prikladan lonac pa ga zagrijavajte na srednje jakoj vatri dok ne dobije smečkastu boju i počne mirisati orašasto. Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U prikladan lonac stavite maslac kojeg ste procijedili iz lonca u kojem ste ga prvi puta zagrijavali i pazite da vam ne uđu smeđe mrvice. Dodajte ulje, med, javorov sirup i aromu vanilije pa kuhajte dok ne provrije. Zobene pahuljice prelite četvrtinom dobivene smjese i izmješajte. Dobivenu smjesu rasporedite na pripremljeni lim pa pecite u prethodno zagrijanoj pećnici 15 minuta, miješajući svakih 5 minuta. U međuvremenu u drugoj posudi pomiješajte ekspandiranu rižu, lješnjak,orahe i bučine sjemenke. Umiješajte i pečene zobene pahuljice i ostatak smjese sa smeđim maslacem. Dobro izmješajte. Rasporedite na pripremljeni lim pa po vrhu posipajte smeđi šećer i malo krupne soli. Pecite 20 minuta u prethodno zagrijanoj pećnici. Ohladite pa pospremite u hermetički zatvorenu posudu. Pored svih zdjela, kalupa i lonaca koje imam doma nažalost u asortimanu još uvijek nemam kalup za američku pitu, dublju keramičku zdjelu u koju se složi voće pa se preko njega stavi tijesto. Ma znate na ovu posudu mislim. Veli Google da se zove pie plate. U nedostatku pie platea ja sam pitu ispekla u emajliranoj posudi. I odlično funkcionira. Ovo vam je jedna super slastica. Brzo je gotova. Okusom je vrlo slična crumbleu od jabuka a i poslužila sam je sa sladoledom od vanilije pa je i to još jedna poveznica. Jednostavno i brzo a cijela kuća zamiriši na jesen. RECEPT: Recept za ispis Za tijesto: 145 g brašna 100 g maslaca 50 g šećera 25 g mljevenih oraha naribana korica polovice limuna 1 žumanjak Za nadjev: 5 jabuka 50 g šećera 50 g grožđica malo naribanog đumbira 1 žlica ruma prstohvat cimeta 1 žlica škrobnog brašna Za posluživanje: sladoled od vanilije (preporučam ovaj) Zagrijte pećnicu na 190 C. Za tijesto u prikladnu posudu prosijte brašno. Dodajte šećer, mljevene orahe, naribanu limunovu koricu, žumanjak i maslac narezan na manje komadiće. Umijesite tijesto. Jabuke operite i narežite na manje kockice. Stavite ih u posudu za pitu pa dodajte šećer, grožđice, naribani đumbir, rum, cimet i škrobno brašno. Izmiješajte. Tijesto razvaljajte pa ga narežite na trake. Složite trake preko jabuka u mrežu. Pecite u prethodno zagrijanoj pećnici 40-45 minuta. Poslužite mlaku uz kuglicu sladoleda. Uz domaći limun s mora mi je stiglo i nešto naranča. Malo su kiselije pa sam ih odlučila dio upotrijebiti da isprobam ove muffine Jako su zanimljivi okusom jedino što mi sirup iz svakog muffina iscurio po cijeloj pećnici kada se zagrijao. Tako da vam svakako predlažem da cijeli kalup sa muffinima stavite u još jedan dublji lim. Biti će Vam lakše oprati lim nego cijelu pećnicu. Original recepta pronašla sam u časopisu Mezze. RECEPT: Recept za ispis Za sirup: 50 g maslaca 100 g muscovado šećera 2 žlice soka od naranče za ukras: 2 naranče Za muffine: 100 g maslaca 100 g šećera 2 jaja 80 ml jogurta 2 žlice kakaa 1 žličica sode bikarbone 150 g brašna 1/4 žličice soli naribana kora dvije naranče 50 g nasjeckane čokolade Za sirup u prikladan lonac stavite maslac, muscovado šećer i sok od naranče. Kuhajte, uz povremeno miješanje, dok se šećer ne otopi i smjesa ne zgusne. Kalupe za muffine namastite i pobrašnite. Zagrijte pećnicu na 180 C. Na dno svakog kalupa stavite malo pripremljenog sirupa. Narančama prvo naribajte koru i sačuvajte je za smjesu za muffine. Zatim ih ogulite i narežite svaku na šest šnita. U svaki kalup od muffina stavite po jednu šnitu naranče i lagano ih utisnite prstima. Za muffine pjenasto izradite maslac sa šećerom. Dodajte jedno po jedno jaje i jogurt pa sve izmješajte. Prosijte brašno sa soli, kakaom i sodom bikarbonom pa umiješajte u smjesu sa jajima. Na kraju umiješajte nasjeckanu čokoladu i naribanu koricu naranče. Dobivenu smjesu rasporedite između pripremljenih kalupa za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Izvadite iz pećnice pa ostavite da se muffini ohlade minuta, dvije. Prođite nožem uz rub svakog kalupa pa ih iskrenuite na tanjur. Kako stigne jesen u naš hladnjak se useljava buča. Prilikom svakog odlaska na plac u nabavu, buča obavezno kupujem Ne uvijek istu vrstu čisto radi raznolikosti. Sljedeći projekt mi je otići na Trešnjevački plac nabaviti špageti buču, vidjela sam je kod Andree i baš me zaintrigirala, do prije koji dan nisam ni čula za nju. Koristim ju i u slanim i slatkim jelima podjednaka. A kad se samo sjetim da sam je nekada jela samo kao čušpajz i to ako sam bila dobro raspoložena, i u bućnici. A ove narančaste koje sada obilno konzumiram, to se i nije jelo kod nas doma. Opametila sam se s godinama :) Original recepta za ovaj kruh za doručak možete pronaći ovdje. RECEPT: Recept za ispis 280 g brašna 150 g šećera 150 g fino mljevenih tostiranih lješnjaka 75 g grožđica malo ruma 1,5 žličice sode bikarbone 3 žličice začina za speculaas kekse 3 jaja 225 g pirea od buče 150 ml ulja 50 g bučinih sjemenki U zdjelicu stavite grožđice pa ih prelite sa malo vode i malo vruće vode. Ostavite ih da nabubre dok pripremate biskvit. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnu posudu prosijte brašno pomiješano sa sodom bikarbonom i začinima za speculaas kekse. Dodajte šećer, mljevene lješnjake i bučine sjemenke. U drugoj posudi pjenjačom lagano izradite jaja pa umiješajte ulje i pire od buče. Grožđice ocijedite od viška tekućine pa umješajte i njih. Smjesu suhih sastojaka prelite smjesom mokrih pa sve dobro izmješajte. Dobivenu smjesu ulite u pripremljeni kalup i poravnajate površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Prije posluživanja narežite na šnite. Stigli su mi i prvi ovogodišnji limuni sa mora. Divni su, zamirisali su mi cijelu kuhinju. Pa sam se odlučila napraviti ovu pitu od limuna, čisto da mi svojom bojom malo popravi jučerašnji sivi dan. Padala je kiša cijeli dan i dan je dio idealan za provesti u kuhinji, mučkajući nešto i grijati se uz toplu pećnicu. RECEPT: Recept za ispis Za tijesto: 140 g maslaca 100 g šećera u prahu 2 žumanjka srž mahune vanilije naribana korica 1 limuna 2 žlice hladnog mlijeka 250 g brašna Za kremu od limuna: 140 g šećera sok i naribana korica 4 limuna 175 ml vrhnja za šlag 2 žumanjka 2 jaja Za šaum: 200 g šećera 65 ml vode 4 bjelanjka Za tijesto mikserom pjenasto izradite maslac sa šećerom u prahu i žumanjcima. Dodajte mlijeko, srž mahune vanilije i naribanu limunovu koricu. Umiješajte brašno. Dobiveno tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji, okrugli kalup za pitu. Ohlađeno tijesto razvaljajte na lagano pobrašnjenoj radnoj površini na veličinu kalupa. Obložite tijestom pripremljeni kalup pa ga prekrite papirom za pečenje. Opteretite ga suhim grahom pa pecite u prethodno zagrijanoj pećnici 15 minuta. Maknite papir i grah pa pecite tijesto još 15 minuta. Ostavite da se ohladi dok pripremate nadjev. Snizite temperaturu pećnice na 140 C. Za kremu od limuna pjenasto izradite jaja, žumanjke i šećer. Umiješajte sok i naribanu koricu limuna i vrhnje za šlag. Ulite kremu na tijesto. Stavite pitu u pećnicu i pecite 30-35 minuta, tako da krema ostane lagano drhtava u sredini. Ohladite. Za šaum u prikladni lonac stavite vodu i šećer pa kuhajte na umjerenoj vatri dok ne provrije. Smanjite vatru pa nastavite kuhati dok ne dobijete gusti sirup. Bjelanjke istucite u čvrsti snijeg. Ulijevate šećerni sirup u tankom mlazu pa nastavite miksati dok se smjesa bjelanjaka ne ohladi. Stavite šaum u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Šaum karamelizirajte kuhinjskim brenerom. Ja nastavljam tjerati mušice iz svoje kuhinje trošenjem jabuka koje su mi se nakupile. Kao što naslov objašnjava szarlotka je poljska pita od jabuka. Kada sam prvi puta čula naziv očekivala sam nešto sasvim drugo a ne pitu od jabuka. Ali sviđa mi se ime baš nekako fino i slatko zvuči. RECEPT: Recept za ispis Za tijesto: 450 g brašna 1 žličica praška za pecivo 200 g maslaca 150 g šećera 3 žumanjka 1 jaje 1 žlica kiselog vrhnja ili jogurta naribana korica 1 limuna 1 žlica arome vanilije Za nadjev. sok 1 limuna 4 žlice smeđeg šećera 1 žličica cimeta 6 većih jabuka 200 ml vode Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Za tijesto u prikladnu posudu prosijte brašno pomiješano sa praškom za pecivo. Dodajte maslac narezan na manje komadiće pa ga utrljajte u brašno. Dodajte šećer, žumanjke, jaje, kiselo vrhnje i aromu vanilije pa umijesite glatko tijesto. Gotovo tijesto podijelite na dva jednaka dijela. Jedan omotajte rastezljivom folijom pa ga stavite u zamrzivač na jedan sat. Drugu polovicu tijesta razvaljajte na dimenziju lima za pečenje i obložite ga njime. Nabockajte ga vilicom i stavite ga peći u prethodno zagrijanu pećnicu 15-ak minuta dok lagano ne porumeni. Jabuke operite i očistite pa ih narežite na tanke šnitice. Stavite ih u veći lonac i prelite ih iscijeđenim limunovim sokom. Dodajte šećer, vodu i cimet. Kuhajte na umjerenoj vatri dok jabuke ne puste sok i malo omekšaju, otprilike 5 minuta. Jabuke ocijedite od suvišne tekućine pa ih rasporedite po zapečenom tijestu. Drugu polovicu tijesta, koja je bila u zamrzivaču, naribajte po jabukama. Vratite pitu u pećnicu i pecite još 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Putna zato što je putovala zajedno samnom po svim mojim ovogodišnjim ljetnim destinacijama. Jela sam je kako sam gdje što imala, samo sa mlijekom, sa jogurtom i breskvama, sa grčkim jogurtom, medom i smokvama, ovisno o stanju hladnjaka na dotičnoj lokaciji. Jeli su je svugdje sa mnom i svi su bili više nego zadovoljni. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 200 g zobenih pahuljica 30 g listića badema 75 g krupno nasjeckanih lješnjaka 1 žlica crnih sjemenki sezama 80 ml maslinovog ulja 1 žličica krupne morske soli 3 žlice kakaa 80 ml javorovog sirupa 1 žličica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U većoj posudi pomiješajte zobene pahuljice, bademe, lješnjake i sjemenke sezama. U drugoj posudi pjenjačok izmiješajte maslinovo ulje, sol, kakao, javorov sirup i vaniliju dok ne dobijete glatku smjesu. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Rasporedite smjesu na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 25 minuta. Za vrijeme pečenja povremeno promiješate granolu kako bi se ravnomjeno ispekla. Divan kruh, aromatičan i mekan. Količina sastojaka navedena u receptu dovoljna je za stvarno veliki kruh, mi smo ga jeli cijeli tjedan. Original recepta pronašla sam ovdje. RECEPT: Recept za ispis 200 hajdenog brašna 20 g maslaca 150 g hajdene kaše 30 g svježeg kvasca 20 g soli 250 + 500 ml vode 700 g polubijelog brašna U prikladnu posudu prosijte hajdeno brašno i dodajte mu maslac. Prelite sa 300 ml kipuće vode pa pomiješajte. U drugu posudu stavite hajdenu kašu pa i nju prelite sa 200 ml kipuće vode. Ohladite i jednu i drugu smjesu. U 250 ml mlake vode razmutite kvasac i stavite sa strane dok se ne zapijeni. U veću posudu stavite polubijelo brašno i sol pa izmješajte . Dodajte ohlađeno hajdeno brašno. Ohlađenu hajdenu kašu ocijedite od viška vode pa i nju stavite u brašno. Dodajte i zapjenjeni kvasac pa umijesite glatko tijesto. Ukoliko je tijesto premekano po potrebi umiješajte još polubijelog brašna. Stavite na toplo mjesto pa dižite 30 minuta. Namastite i pobrašnite duguljasti lim za kruh. Lagano pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite i oblikujete u štrucu. Stavite u pripremljeni kalup pa ponovno dižite na toplom mjestu 1 sat. U međuvremenu zagrijte pećnicu na 250 C. Na najgornju rešetku pećnice stavite prazan lim koji ćete zagrijavati zajedno sa pećnicom. Dignuti kruh stavite u pećnicu. U prazan zagrijani lim ulite 200 ml vode pa brzo zatvorite vrata pećnice kako vodena para ne bi pobjegla van. Pecite 20 minuta. Nakon toga snizite temperaturu pećnice na 220 C pa nastavite peći pecivo još 25 minuta, ovisno o Vašoj pećnici, dok kruh ne dobiju lijepu boju.