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Friday, November 25, 2011 Tuesday, December 14, 2010 Parmesan Rosemary Breadsticks I got this recipe at a cooking class I attended a few years ago so I have no way to cite this or give credit for this recipe. Just know that it's not mine but I use it a lot! Parmesan Rosemary Breadsticks from unknown source Makes about 24 breadsticks 1 package Pillsbury breadstick dough (12 breadsticks) 1 cup grated Parmesan cheese 1 tablespoon fresh rosemary, minced Olive oil Kosher salt Preheat the oven to 350 degrees F. Line a two heavy baking sheets with nonstick foil, parchment paper, or cooking spray. Combine the grated cheese and rosemary on a large, shallow plate. Set aside. Lay the breadsticks out on a work surface and cut each in half lengthwise, to make 24 long strips. Lightly brush olive oil over the strips; place strips in cheese mixture and turn to coat both sides. Then roll the strips with your palms on the work surface or between your hands to incorporate the cheese mixture into the dough. Place on prepared baking sheet. Repeat with all strips (12 on each baking sheet). Bake 12-15 minutes or until golden. Serve immediately. If you need to make these ahead, prepare through placing them on the baking sheet and store in the refrigerator. Bring to room temperature before baking. Friday, October 22, 2010 Irish Tea Bread Irish Tea Bread from Rita Makes 1 loaf 1 1/2 cups buttermilk 1 1/2 cup raisins 6 tablespoons butter, melted 1 large egg 2/3 cup sugar 3 cups flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt raw/turbinado sugar, to sprinkle Preheat oven to 375 degrees F. Grease and flour an 8 x 4 or 9 x 5 loaf pan. Place raisins in a small bowl, cover with boiling water, let sit about 5 minutes. Drain and pat dry. In a large bowl, whisk together buttermilk, softened raisins, melted butter, and egg. In a medium bowl, whisk together sugar, flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, mix just until combined. Pour into prepared loaf pan. Sprinkle raw sugar over top. Bake for 50-60 minutes, until toothpick stuck into center comes out clean. Monday, August 3, 2009 Lemon Poppy Seed Cake I love cakes and breads with sour cream in them - it just makes the baked good so moist and delicious. I made this loaf cake last summer (pre-blog, which is why I don't have any citation, if this is yours, let me know!) and LOVED it. So when I was deciding on breakfast/snacks to make for the beach, this came to mind. You may want to double the recipe for two loaves and stick one in the freezer for later - it's that good! 1 1/2 cups all-purpose flour Preheat oven to 325 degrees F. Lightly grease a loaf pan, dust with flour. In a medium mixing bowl, whisk together flour, baking soda, and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla, lemon zest, lemon juice, and poppy seeds until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour and stir until evenly distributed. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 65-70 minutes. Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning. Transfer to a wire rack and let cool for 15 minutes. Run a knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Continue cooling – serve warm or at room temperature. Friday, July 3, 2009 Zucchini Bread Zucchini Bread from Jo's Kitchen Makes 2 loaves 3 eggs 1 cup oil (vegetable or canola) 2 cups sugar 1 teaspoon vanilla 2 cups raw, peeled, grated zucchini (2 small zucchini) 3 cups flour 1 teaspoon salt 3 teaspoons cinnamon 1/4 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 350 degrees F. Grease and flour two 8 x 4 loaf pans. (9 x 5 pans are fine too, your loaves will just be a little shorter.) Beat eggs in a large bowl with electric mixer until foamy. Add oil, sugar, and vanilla. Beat in zucchini. Whisk together flour, salt, baking soda, baking powder, and cinnamon. Add into zucchini mixture and beat on low until combined. Divide batter evenly between prepared pans. Bake for one hour or until toothpick inserted in center of loaf comes out clean. Run a butter knife around the edge of the loaves, cool for 15 minutes. Turn out onto a wire rack to cool completely. Monday, June 8, 2009 Blueberry Coconut Yogurt Bread I love making bread or cakes with yogurt - it makes the cake so moist without using too much fat. The original recipe popped out at me on my Google reader, and then I changed it up a little bit because I had some extra coconut I wanted to use. I am very happy with the result - a delicious bread with blueberry, coconut, and a hint of lemon - perfect for a summer breakfast! Makes one loaf 1 teaspoon baking soda 1/4 cup vegetable oil Preheat the oven to 350 degrees F. Coat a 9x5 loaf pan with cooking spray (I use one with flour in it for baking). In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a medium bowl, whisk together the lemon zest, yogurt, sugar, eggs, oil, and coconut extract. Make a well in the center of the dry ingredients and pour the wet ingredients into the large bowl. Mix gently with a spatula until just combined. Mix in the blueberries and shredded coconut. Pour the batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Thursday, February 12, 2009 Garlic Knots (and Pizza Dough) Garlic Knots After you let the pizza dough recipe complete it's rise, roll out on a floured surface into large rectangle, 1/2 inch thick. Using pizza cutter or sharp knife, cut into measured out eight 1-inch wide strips. Take each strip and tie into a basic knot. Take end that is underneath and fold it over and into the middle. Take end that is over top and fold it under. Place knot onto parchment lined baking sheet. Repeat with all knots. Sprinkle generously with salt, cover with wax paper and kitchen towel and let rise until doubled in size, about 1 hour. Preheat oven to 375 degrees F. In small saucepan over medium low heat, combine butter and garlic. Stir until butter mixture is completely melted. Using pastry brush, generously brush the tops of the dough with the butter mixture. Place in oven to bake until turning golden brown, about 12-15 minutes. Remove from oven, brush with remaining butter mixture and serve. 1 tablespoon active dry yeast Combine yeast and water in small bowl and let stand until slightly foamy (about 10 minutes). Combine flour and salt in large bowl and form into a mound. Make a well in the center and add the yeast mixture. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms. Lightly flour a work surface with some additional flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball. Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours. Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Sunday, January 25, 2009 Herb Focaccia I have long had a fear of making yeast breads - something about making sure the water is the right temperature combined with letting the dough rise just freaks me out - it's too exact. But I can say with certainty that this bread helped me to get over that fear. It is the perfect "introduction to yeast"; with an end result of a delicious, herb-topped bread. Herb Focaccia from The Sisters' Cafe Makes 6 individual loaves 2 packages active dry yeast (or 2 Tb) 1/4 teaspoon sugar 1 cup warm water (105-115 degrees) 3 cups flour 1/4 cup finely chopped onion 1/4 cup chopped olives 3 tablespoons olive or canola oil 1 teaspoon salt Herb Glaze 1 egg, beaten 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary or basil 1 tablespoon chopped fresh or 1/2 teaspoon dried thyme Mix yeast, sugar and water in small bowl; let stand for 5 minutes. Blend remaining ingredients except herb glaze in large bowl of electric mixer; stir in yeast mixture to form a soft dough. Knead for 5 minutes (this is easiest with the Kitchen Aid with dough hook but you can also knead by hand) until smooth and elastic. Place dough in greased bowl; cover and let rise in warm place 1 hour. Grease baking sheet. Punch dough down and divide evenly into 6 pieces. Shape each piece into 5-inch circle; place on baking sheet. Cover and let rise 20 minutes. Preheat oven to 400 degrees. Brush tops of each bread with herb glaze and sprinkle lightly with Kosher salt. Bake 15-18 minutes until golden brown. Friday, December 26, 2008 Lemon Yogurt Cake When you put the cake to cool on a wire rack, put it on a baking sheet with wax paper or foil underneath it. That way when you pour both glazes over it, the excess will fall on the wax paper and you have an easy clean-up. There are no pictures of the preparation because I was so busy getting everything else ready for brunch. But here is a pic of the table! from Ina Garten Makes one loaf 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze:nocoupons 1 cup confectioners' sugar 2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Sunday, December 7, 2008 Chocolate Chip Pumpkin Bread This recipe only uses 1 cup of pumpkin, but I doubled everything to use the whole can and ended up with two loaves. I brought one to Brooke for hosting the get-together, and Chuck and I are hoarding the other one because we love it so much! 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1 tablespoon pumpkin pie spice (I used 1 teaspoon) 1/3 cup milk 1/2 teaspoon vanilla 6 tablespoons butter, softened 1 cup white sugar 1/3 cup brown sugar 2 eggs 1 cup canned pumpkin 1 cup semisweet chocolate chips Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. In the bowl of a stand mixer, beat the butter with the sugars until fluffy. Beat in the eggs, one at a time, then mix in the pumpkin. Stir together the milk and vanilla in a small bowl. Add the flour mixture to the butter mixture in three parts, alternating with milk. Fold in the chocolate chips, then pour into the loaf pan and bake for about 5o minutes, or until a toothpick inserted in the center comes out clean. Saturday, November 29, 2008 Banana Bread Banana Bread from Jo's kitchen Makes one loaf 1/2 cup shortening 1 cup sugar 2 eggs 3 medium bananas, mashed 3 tablespoons sour cream 1 tablespoon lemon juice 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 degrees F. Cream the shortening and sugar in a large bowl, either with an electric mixer or using a handheld mixer. Beat in eggs; then bananas, sour cream, and lemon juice. Whisk together flour, baking powder, salt, and baking soda. Add to banana mixture and stir until just incorporated. Pour into greased and floured 9x5x3 loaf pan. Bake for 60 minutes or until toothpick comes out clean. Sunday, October 26, 2008 Easy Cheesy Beer Bread Monday, September 29, 2008 Fall Harvest Bread Despite the fact that it only has 1/4 cup of oil in it, this bread is very moist because of the pumpkin and applesauce. So that leads me to believe it's fairly healthy for as well (so eat a lot!). Fall Harvest Bread from Good Things Catered Makes 1 loaf 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup light brown sugar 1/2 can (or 7.5 ounces) canned pumpkin 2 large eggs 1/4 cup oil 1/4 cup applesauce 1/4 cup apple juice 1 small apple (I like granny smith) peeled, cored, and diced Preheat oven to 350 degrees. Spray 9x5 loaf pan (or can sub muffin pan or double recipe for cake/bundt pan) with Pam with flour for baking -- or grease and flour. Combine flour, cinnamon, nutmeg, baking soda, and salt in bowl. Combine sugar, pumpkin, eggs, oil, applesauce, and juice in large bowl. Mix until just blended. Tuesday, September 23, 2008 Corn Bread with Green Onions and Parmesan Cheese 2 cups yellow cornmeal Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm. Sunday, September 21, 2008 Brethren Cheese Bread You can actually see the melted cheese in the finished product, and that's always a good thing! I must warn you that the dill taste is strong though, so if you don't like the flavor of dill, try substituting with another herb you enjoy. If you do that, mix up the type of cheese, too. Like rosemary with asiago, or chives with white cheddar, or basil with mozzarella. Brethren Cheese Bread from Reading, 'Riting, and Recipes Makes 1 loaf 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon sugar ½ teaspoon salt ¼ cup cold butter or margarine, cut into pieces 1 cup grated, sharp cheddar cheese 1 ½ tablespoons dried dill weed 1 tablespoon grated onion (or 1 teaspoon dehydrated minced onion) ¾ cup milk 1 egg, slightly beaten Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan. Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Monday, September 8, 2008 Pumpkin Bread 1 cup cooking oil (vegetable or canola) 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon Friday, August 15, 2008 Olive, Rosemary, and Onion Focaccia The bread item had remained unchallenged until about a two months ago when I attempted some herbed focaccia rolls, with good results. And then I saw this post over at ... A cookie a day and decided I would give focaccia yet another shot (complete with her advice to caramelize the onions). I made it last weekend, brought some over to my parents' house, and my mom and my sister both loved it! So as we head back over to my parents' house for Sunday dinner this week; I will be bringing it again. Make sure to press the toppings into the bread before baking; as my first attempt had olives and rosemary leaves raining down on the plate when taking a bite. A nice, creamy Asiago cheese spread complements this well. Olive, Rosemary, and Onion Focaccia Epicurious a 1/4-ounce package (2 1/2 teaspoons) active dry yeast 1 teaspoon sugar 4 1/2 to 5 cups all-purpose flour 1 1/4 teaspoons salt 3 tablespoons olive oil 2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves 1/4 cup minced onion, caramelized* 1/2 pound Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup) 1 1/2 teaspoons coarse salt, or to taste *To caramelize onions, I heat a small amount of oil in a skillet and add the chopped onion. Cook for 30-35 minutes, while stirring regularly; until the onion starts to brown and become very soft. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, (mine was rather "free-form", making a rough 9x16 rectangle on a large cookie sheet) and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled. Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
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ponedjeljak, 29. veljače 2016. Ajme, koliko nas je! Karfiol i brokula Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema veljače su bili karfiol i brokula a domaćica je bila Kata. RECEPT: Recept za ispis Za tijesto: 130 g brašna 60 ml maslinovog ulja 30 ml mlijeka 1/2 žličice octa 1/2 žličice šećera 1/2 žličice soli kiselo vrhnje po potrebi Za nadjev: 1 veći ljubičasti luk maslinovo ulje 1 žlica aceta balsamica 1 manja glavica karfiola sol papar parmezan U prikladnoj posudi pomiješajte brašno, ulje, mlijeko, ocat,šećer i sol. Promiješajte žlicom dok se smjesa ne poveže pa je onda istresite na radnu površinu i umijesite. Dodajte kiselog vrhnja po potrebi kako bi se formiralo tijesto. Omotajte dobiveno tijesto rastezljivom folijom i stavite ga u hladnjak dok ne pripremite nadjev. Zagrijte pećnicu na 200 C. Karfiol odvojite na manje cvjetiće pa ga stavite u lim za pečenje, posolite, popaprite i začinite maslinovim uljem. Promiješajte pa stavite peći u prethodno zagrijanu pećnicu 20- ak minuta dok malo ne omekša. Luk oljuštite i sitno ga nasjekajte. U tavici zagrijte malo maslinovog ulja pa mu dodajte luk i dinstajte na laganoj vatri dok sasvim ne omekša i postane nalik na pekmez. Umiješajte i aceto pa maknite sa vatre. Lim obložite papirom za pečenje. Tijesto razvaljajte u krug promjera 30-ak cm. Premažite tijesto nadjevom od luka ali tako da ostavite rub tijesta od cca 2 cm bez nadjeva.Po njemu rasporediti karfiol. Po karfiolu naribati parmezan. Preklopite rubove tijesta prema unutra. Pecite pitu u prethodno zagrijanoj pećnici 30-ak minuta. Poslužite toplo. Objavio/la Petra Kranjica u 20:15 1 komentar: Oznake: aceto balsamico, Ajme koliko nas je, karfiol, kiselo vrhnje, luk, parmezan, pita, slano subota, 27. veljače 2016. Daring kitchen- Katmer pita Ovomjesečni izazov Daring bakersa bila je Katmer pita a domaćica naša Mimi sa bloga Mimi s kingdom. Jako mi se dopala ova pita. Vrlo je lagana i nama je uz jogurt bila odličan doručak. RECEPT: Recept za ispis Za tijesto: 500 g brašna 1 žličica soli 300-350 ml mlake vode 30-45 g omekšale svinjske masti Za nadjev: 500 g svježeg kravljeg sira 500 g blitve 4 jaja soli po okusu Svinjsku mast otopite tako da bude tekuća. U prikladnu posudu prosijte brašno i dodajte mu sol. U tankom mlazu ulite mlaku vodu pa miješajte dok se sve ne poveže u tijesto. Dobiveno tijesto istresite na radnu površinu pa mijesite dok ne dobijete elastično ali mekano tijesto. Ukoliko tijesto bude jako mekano i teško za rukovanje po potrebi umiješajte još brašna. Dobiveno tijesto podijelite na šest jednakih komada i oblikujte u kuglice.Neka odstoji 10-ak minuta. Pomoću valjka razvaljate svaku od kuglica tijesta u disk promjera 20-ak cm. Premažite jednog rastopljenom masti pa ga poklopite drugim kojeg ponovno premažite masti. Na vrh stavite treći disk i utisnite ga rukama u donja dva i stavite sa strane. Ponovite postupak sa preostala tri diska tijesta. Ponovno ostavite tijesto da odstoji 10-ak minuta. Ponovno razvaljajte svaki od dva diska. Oštrim nožem zarežite disk na 8 jednakih dijelova kao da radite kiflica ali nemojte ga prerezati do kraja, neka se drži u sredini. Premažite površinu sa masti. Preklopite svaki zarezani dio prema sredini pa preokrenite tijesto tako da zarezani djelovi budu prema dolje. Na ovom linku prema originalnom receptu možete pronaći i step by step fotografije izrade tijesta ukoliko ne razumijete ovo moje objašnjenje. Ponovite postupak i sa drugim diskom tijesta. Zagrijte pećnicu na 200 C. Neka tijesto odstoji dok pripremate nadjev. U zdjelu stavite jaja pa ih lagano umutite. Dodajte i sir i sol pa sve izmiješajte dok ne dobijete jednoličnu smjesu. Blitvu operite, odstranite joj stabljiku pa je narežite na trakice. Pomiješajte sa pripremljenim sirom. Namastite i pobrašnite dublji lim za pečenje. Na lagano pobrašnjenoj radnoj površini razvaljajte jedna disk tijesta na dimenzije kalupa. Razvaljano tijesto položite u pripremljeni kalup pa ga premažite pripremljenim nadjevom. Razvaljajte i drugi disk tijesta pa ga položite preko nadjeva. Prstima utisnite rubove tijesta. Premažite pitu otopljenom masti pa je narežite na kocke željene veličine. Pecite u prethodno zagrijanoj pećnici 30-ak minuta. Objavio/la Petra Kranjica u 10:19 4 komentara: Oznake: blitva, daring bakers, slano, svinjska mast, svježi sir ponedjeljak, 22. veljače 2016. Patin 15-Gibanica gužvara Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti gibanicu gužvaru. Nije da strašno kasnim, samo tjedan dana :(Imala sam neku super truper triper kombinaciju sa posuđivanjem fotića prošlog vikenda. I sve sam ja super isplanirala, fotić ide na posudbu od nedjelje, ja u subotu napravim gibanicu i sliknem ju. Sva sreća pa imam dvije kartice i meni ostaje jedna sa fotkama gužvare, a druga ide na posudbu zajedno sa fotićem. Sve pet! Ali nisam se sjetila da iz ruksaka treba izvaditi i čitač kartice da bi mogla te iste fotke i prebaciti na fotić. I zato kasnim ... Čula sam ja za gibanicu gužvaru ali to se kod nas doma nije nikada radilo. Moram priznati da sam u ovom krugu i malo varala. Nisam sama pekla kore nego sam kupila gotove i kako sam potpuno neiskusna u rađenju gužvare pomogla sam se Majinim iscrpnim receptom. RECEPT: Recept za ispis 250 g kora od vučenog tijesta 40 g brašna 1 žličica soli 1/2 žličice sode bikarbone 100 g svježeg kravljeg sira 50 g kajmaka 400 ml kefira 2 jaja 50 ml ulja Zagrijati pećnicu da se zagrije na 200 C. U prikladnu posudu staviti brašno, sol, sodu bikarbonu i promiješati. Umiješati i sir i kajmak te kefir i sve dobro izmiješati. Umiješati jaja i ulje pa još jednom sve dobro izmiješati. Kore narezati ili natrgati na manje komade. Razdvojiti iz pa ih malo po malo ubacivati u posudu da kefirom i između svakog dodavanja dobro izmiješati. Kada umiješate sve kore ostavite smjesu da odstoji 5 minuta. Zatim je izlite u lim dimenzija 20 x 20 cm. Peći u prethodno zagrijanoj pećnici 30-35 minuta, dok lijepo ne porumeni. Dok se gibanica peče pripremiti nešto na što ćete staviti rubove naopako okrenutog pleha. Ja sam upotrijebila kalupe za mini pite. Kada je gibanica pečena odmah je okrenuti naopako i rubove kalupa u kojem se pekla staviti na pripremljene kalupe za pite. Ostaviti je da se tako naopako ohladi. Prije posluživanja narezati po želji. Objavio/la Petra Kranjica u 18:11 Broj komentara: 6: Oznake: kajmak, kefir, Patin 15, slano, svježi sir, vučeno tijesto četvrtak, 11. veljače 2016. Pulla-kardamom rolice Primiječujete da Valentinovo samo što nije? Imam osjećaj da srca ispadaju sa svih strana. Nisam baš neki tip za Valentinovo, nije da sam baš kao Let 3 ali nisam ni neki preveliki fan. Ne volim tu famu koja se stvara oko tog dana, ne volim gužvu u restoranima a da na poklon dobijem nešto u obliku srca vjerojatno bi bila razočarana. Nisam protiv poklona za Valentinovo ali to mora biti nešto jestivo, ipak sam ja food bloger, tako da nekim prešutnim dogovorom ja dobijem čokoladu sa neobičnim sastojcima a ja poklonim nešto što sam sama napravila u kuhinji. Ukoliko imate jednog ovakvog čangrizavca kao ja doma , napravite mu pulla-e kao dar za ovo Valentinovo, sigurno će biti oduševljen a i ove godine Valentinovo pada na nedjelju pa će to biti savršen nedjeljni doručak. Kod Nevene sam prvi puta čula za pulla-e i odmah su mi jako primamljivo izgledala. I nisam se prevarila divnog su okusa, posebno me se dojmio kardamom kojeg iako u recept ide malo zaista daje ovim pecivima jednu sasvim drugu dimenziju. Ja sam radila samo polovicu smjese, nekako mi se činilo puno peciva od kilograma brašna. Svakakvo vam preporučujem da isprobate ova peciva, meka, pjenasta sa obiljem maslaca, ma tko bi im odolio. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Tijesto: 25 g svježeg kvasca 250 ml toplog mlijeka 500 g brašna 150 g šećera 1/2 žličice soli 1/2 žličice mljevenog kardamoma 85 g omekšalog maslaca Nadjev: 125 g omekšalog maslaca 100 g šećera 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog kardamoma 1 žumanjak za premazivanje peciva Kvasac pomiješati sa mlijekom i malo šećera pa staviti na toplo mjesto da se zapjeni. Na radnu površinu prosijte brašno pa mu dodajte šećer, sol, kardamom i omekšali maslac. Dodajte i zapjenjenu smjesu mlijeka i kvasca pa umijesite glatko tijesto. Mijesite 10-ak minuta dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto stavite u pobrašnjenu posudu, prekrite kuhinjskom krpom pa ostavite na toplom mjestu da se diže 1 sat ili dok mu se ne udvostruči volumen. Dok se tijesto diže pripemite nadjev. Pomiješajte omekšali maslac sa šećerom, cimetom i kardamom, najjednostavnije će vam biti vilicom. Dignuto tijesto istresite na lagano pobrašnjenu radnu površinu pa ga razvaljajte u pravokutnik približnih dimenzija 20 x 40 cm. Premažite ga priprimljenim nadjevom od ruba do ruba. Zarolajte po duljoj stranici. Roladu narežite na trapeze, ja sam ih dobila 8. Gornja stranica treba biti kratka, oblikom mora podsjećati skoro na trokut. Gornju stranicu pritisnite prstom prema dolje, tako da se približi donjem djelu. Ako vam ovaj dio nije baš najjasniji kod Nevene imate fotografije izrade korak po korak. namastite i pobrašnite dublji lim za pečenje pa složite peciva u njega. Prekrite kuhinjskom krpom pa ih ponovno dižite jedan sat. Zagrijte pećnicu na 210 C. Dignuta peciva premažite lagano umućenim žumanjkom pa ih pecite u prethodno zagrijanoj pećnici 20-25 minuta. Poslužite toplo. Objavio/la Petra Kranjica u 17:49 Broj komentara: 12: ponedjeljak, 8. veljače 2016. Čokoladni kruh iz Starbucksa Još jedan u nizu kruhova za doručak. Koliko sam ih napravila mislim da ću upisati specijalizaciju :) Ovaj konkretni kruhić nije bio za našu internu upotrebu, nego sam ga radila kao kruh za doručak za vikend izlet sa prijateljima. Bio veliki hit pogotovo klincima koji su ga jeli i za doručak i za večeru a mi veliki ga baš i nismo puno dobili mi smo se morali zadovoljiti drugim kruhićem koji sam napravila. Ako su ga klinci voljeli sigurno će i vama biti fini, uostalom jel mu treba bolja preporuka od ove dječje. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 170 g omekšalog maslaca 150 g šećera 3 jaja 120 g brašna 60 g kakaa 1/2 žličice mljevenog cimeta 1/2 žličice soli 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 120 ml mlačenice 30 ml vode 1 žlica arome vanilije Za posip: 3 žlice smeđeg šećera par zrna kakaa Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U veću posudu prosijte brašno, kakao, cimet, sok, prašak za pecivo i sodu bikarbonu. U drugoj posudi pjenasto mikserom izradite omekšali maslac sa šećerom. U pjenastu smjesu umiješajte jedno po jedno jaje. U trećoj posudi pomiješajte mlaćenicu, vodu i aromu vanilije. U pjenastu smjesu maslaca, šećera i jaja naizmjenično umiješajte smjesu suhih sastojaka i smjesu sa mlaćenicom. Dobro izmiješajte. Dobivenu smjesu istresite u pripremljeni lim za pečenje i zagladite površinu. Sjemenke kakaa usitnite u mužaru pa ih pomiješajte sa smeđim šećerom. Dobivenom smjesom posipajte vrh kolača. Pecite u prethodno ugrijanoj pećnici 45-50 minuta. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 14:10 Broj komentara: 10: petak, 5. veljače 2016. Kolač sa limunom i lješnjacima Nemam danas neke inspiracije za uvodni dio posta. Zato samo brzinski. Odličan kolačić sa prekrasnom aromom limuna, idealan za doručak ili uz poslijepodnevnu kavu ili čaj. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 100 g kukuruznog brašna 120 g šećera 150 g maslaca 3 jaja 1 žličica pecilnog praška 200 g tostiranih mljevenih lješnjaka 2 žlice maslinovog ulja 1 žličica soli naribana korica limuna sok 1 limuna 1 žličica arome vanilije Duguljasti lim za pečenje namastite i pobrašnite. Zagrijte pećnicu na 180 C. Maslac otopite na umjerenoj vatri pa ga ostavite da se prohladi. Pomiješajte suhe sastojke; kukuruzno brašno, lješnjake, sol i prašak za pecivo. U drugoj posudi mikserom pjenasto izradite jaja i šećer. Umiješajte prohlađeni maslac, ulje, vaniliju, sok i naribanu koricu limuna pa se dobro izmiješajte. Zatim u nekoliko navrata umiješajte suhe sastojke. Istresite smjesu u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Objavio/la Petra Kranjica u 09:54 Broj komentara: 7: Oznake: doručak, kukuruzno brašno, limun, lješnjaci utorak, 2. veljače 2016. Cheesecake Ja stvarno volim cheesecake. Jesti. Malo manje ga volim sama raditi. Zašto? Zato jer nakon preko nekoliko isprobanih recepata još nisam pronašla niti jedan kod kojeg bi se ova podloga od keksa lako odvajala od dna kalupa, uvijek mi ostane zalijepljena pa to onda ne izgleda lijepo. Zato jer iz kalupa ponekad kapa masnoća a ja najčešće zaboravim omotati rub kalupa aluminijskom folijom pa onda zaprljam pećnicu. Koju sam najvjerojatnije dan prije oprala.( E pa to je bilo sve do ovoga recepta. Bila sam pametna i omotala sam kalup u aluminijsku foliju a i ovaj keksasti sloj se lijepo odvaja od kalupa. No konačno sam uspijela!!! RECEPT: Recept za ispis Za podlogu: 170 g otopljenog maslaca 280g digestive keksa 2 žlice šećera Za nadjev od sira: 1 kg ABC sira 200 g šećera prstohvat soli 3 žlice brašna 2 žlice arome vanilije naribana korica 1 limuna 4 jaja 250 ml kiselog vrhnja Za premaz: 150 g kiselog vrhnja 1 žlica šećera 2 žlice limunovog soka Zagrijte pećnicu na 160 C. Namastite i pobrašnite okrugli kalup za tortu promjera 30 cm. Za podlogu otopite maslac na laganoj vatri. Kekse sitno sameljite pa ih dodajte u otopljeni maslac. Dodajte i šećer pa sve dobro promiješajte. Dobivenu smjesu istresite u pripremljeni kalup pa je dobro utisnite. Ja to radim sa čašom ravnog dna. Pripremljenu podlogu pecite u prethodno zagrijanoj pećnici 10 minuta. Ostavite podlogu da se ohladi dok pripremate nadjev. Povisite temperaturu pećnice na 200 C. Sir stavite u prikladnu posudu pa ga izradite mikserom dok ne postane kremast. Smanjite brzinu miksanja pa postepeno umiješajte šećer, prstohvat soli i brašno. Umiješajte još i aromu vanilije, naribanu koricu limuna i jedno po jedno jaje. Na kraju umiješajte i kiselo vrhnje. Dobro izmiješajte da dobijete jednoličnu i prozračnu smjesu. Ulite nadjev na podlogu od keksa pa stavite u prethodno zagrijanu pećnicu. Pecite 10 minuta pa nakon toga smanjite temperaturu pećnice na 110 C pa nastavite peći još 25 minuta. Za premaz pomiješajte kiselo vrhnje, šećer i limunov sok. Dobivenu smjesu rasporedite po torti pa je vratite u ugašenu pećnicu na još 2 sata. Nakon dva sata tortu preselite u hladanjak i dobro je ohladite, nabolje preko noći. Objavio/la Petra Kranjica u 16:27 4 komentara: Oznake: digestive keksi, kiselo vrhnje, krem sir, limun, torta Pretplati se na: Postovi (Atom)