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You are currently browsing the category archive for the ‘CAKES’ category. Chocolate Chiffon Cake Light and fluffy chocolate cake made in a Bundt or ring tin. 5 extra-large eggs, separated 1 cup white sugar 1 cup self-raising flour ½ cup sunflower oil 2 tsp baking powder ¾ cup hot water (boiled water, slightly cooled) 1/3 cup cocoa powder Preheat your oven to 170C. Grease a Bundt (ring) tin. Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy. Add the oil and stir to combine. Sift the flour, baking powder and cocoa powder together in a separate bowl. Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition. Using an electric beater whip the egg whites stiff until they hold their peaks. Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy. Pour the mixture into the prepared tin. Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating. Ganache 200g Cadbury Diary milk chocolate ½ cup fresh cream Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls. © Cape Malay Cooking – Salwaa Smith FANCIES Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc… This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into. Ingredients: 1 cup castor sugar 4 eggs 1 cup cooking oil 5 ml vanilla essence 2 1/2 cups cake flour 3 teaspoons baking powder 1/2 cup milk For the coating: 3 tablespoons smooth apricot or strawberry jam 1 cup hot water 1 cup desiccated coconut Whipped fresh cream Fresh fruit of choice, well-drained canned fruit will also work Method: - Preheat oven to 180C. - Grease a 30x20cm baking tin with butter or oil. - Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin, - Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved. - Add vanilla essence. - Add flour and baking powder and mix well. - Stir in milk and mix to combine until the mixture is a smooth dropping consistency. - Pour into prepared tin. - I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles. - Bake for 25 minutes. - To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. - Allow to cool slightly, turn out into a cooling rack to cool down completely. - Remove greaseproof paper. - Cut the cake into squares. To complete the cakes: - Mix the jam and hot water together until the jam has dissolved. - Put the coconut into a little bowl. - Lightly dip the cakes one at a time into the jam water, do not drench. - Roll the cakes in the coconut to cover completely. - Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. - Decorate with fresh or drained canned fruit. How To Make Fancies Step-by-Step Tutorial Here is a wonderfully simple recipe for an eggless chocolate cake. It’s deliciously moist and very chocolaty. Eggless Chocolate Cake Ingredients: 750ml (3cups) cake flour 500ml (2cups) sugar 4 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 125ml (1/2 cup) cocoa powder 500ml hot water 190ml (3/4 cup) oil 1 teaspoon vanilla essence 4 tablespoons vinegar ICING: 125g butter 375ml icing sugar 15-30ml cocoa powder a few drops vanilla essence Method: Preheat oven to 180C Grease 2 x 23cm cake pans Place the dry ingredients in a mixing bowl. Combine the rest of the ingredients and pour over dry ingredients. Mix well and divide into pans. Bake for +/- 20 minutes. Remove from oven and allow to cool in baking pans for 5 – 10 minutes. Remove from baking pans and cool completely on wire rack. Spread the top of one round with icing and sandwich together, spreading the rest of the icing around the sides and on top. Decorate as desired. Or top with whipped cream. Absolute delicious to enjoy plain without any adornment!! This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream. ROCKY ROAD BROWNIE BARS Makes about 2 Ingredients 2 cups of chocolate chips 1 1/4 cups of cake flour 2 tablespoons of cocoa powder 1 ½ teapoon of baking powder ¾ cup of sugar 1 1/4 cup of soft brown sugar 6 tablespoon of unsalted butter, at room temperature 1 teaspoon of vanilla essence 2 eggs 2 cups of mini marshmallows 1 ½ cups of walnuts, coarsely chopped Method: Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper. Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside. In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth. Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt. Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour. Let them cool for about 30 minutes and cut into bars. Cocktail Fruit Cake Ingredients: 2 cups (500ml) selfraising flour 1 cup (250ml) sugar 2 eggs 2 teaspoons bicarbonate of soda Pinch salt 1 tin (410g) fruit cocktail Method: Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice. Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean. Sauce: 1 small tin evaporated milk ½ cup desiccated coconut ½ cup sugar 3 tablespoons butter. Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream. This slideshow requires JavaScript. - 250g cake flour - 3 teaspoons baking powder - 200g caster sugar - 125ml milk - 125ml orange juice - 125ml vegetable oil - 3 eggs, beaten - 1 ½ teaspoons grated orange zest - 6 tablespoons butter, softened - 250g icing sugar - 2 tablespoons orange juice - 1 teaspoon vanilla extract - 1 teaspoon grated orange zest - Preheat oven to 180C. - Grease and flour two 20cm round cake tins. - In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside. - Sift flour and baking powder into a large bowl. - Mix in sugar. - Make a well in the centre and pour in the milk mixture. - Stir until thoroughly combined. - Divide cake mixture between the two prepared tins. - Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. - Allow to cool. - Cream butter until smooth. - Gradually beat in icing sugar. - Beat until light and fluffy. - Beat in 2 tablespoons orange juice to bring to spreading consistency. - Stir in vanilla and 1 teaspoon orange zest. - Spread over cooled cakes. This slideshow requires JavaScript. DATE TRUFFELS Ingredients: 250g dates (pitted) 1 packet Tennis or Marie biscuits 110g butter or margarine 2.5ml vanilla essence 90ml sugar 1 egg, beaten Desiccated coconut METHOD: Chop the dates ensuring no pits remain. Crush the biscuits. Combine the dates, butter, vanilla essence and sugar in a small pot. Cook over low heat until well mixed and soft. Allow to cool slightly, add the beaten egg and crushed biscuits and mix well. Shape into small balls by hand and roll in the coconut. Store in the fridge. This remains a firm favourite with my kids. We have it at least twice a month and they never get tired of eating it! We love it with vanilla ice cream or whipped fresh cream. ROCKY ROAD BROWNIE BARS Makes about 2 Ingredients 2 cups of chocolate chips 1 1/4 cups of cake flour 2 tablespoons of cocoa powder 1 ½ teapoon of baking powder ¾ cup of sugar 1 1/4 cup of soft brown sugar 6 tablespoon of unsalted butter, at room temperature 1 teaspoon of vanilla essence 2 eggs 2 cups of mini marshmallows 1 ½ cups of walnuts, coarsely chopped Method: Preheat your oven to 180C. Spray a 13x9inch baking pan with non stick cooking spray and lay the bottom with parchment paper. Add 1 cup of the chocolate chips in a small bowl and melt in the microwave and set aside. In a large bowl, cream together the butter, granulated sugar and brown sugar, add the eggs and vanilla and mix until combined. Add in the melted chocolate and beat until smooth. Beat in the dry flour mixture and spread this mixture evenly in the prepared pan. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and sprinkle evenly with the marshmallows, remaining chocolate chips and walnuts. Return to oven for 2 minutes or until the marshmallows begin to melt. Variation: Substitute the vanilla essence with peppermint essence and sprinkle peppermint crisp chocolate over instead of the chocolate chips for a pepperminty flavour. Let them cool for about 30 minutes and cut into bars. This delicious cake is rich and full of flavours. Perfect snack or afternoon treat! Ingredients Serves: 12 250g cake (plain) flour 3 teaspoons baking powder 200g caster sugar 125ml milk 125ml orange juice 125ml vegetable oil 3 eggs, beaten 1 ½ teaspoons grated orange zest Orange butter icing: 6 tablespoons butter, softened 250g icing sugar 2 tablespoons orange juice 1 teaspoon vanilla extract 1 teaspoon grated orange zest Method: Preheat oven to 180C. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside. Sift flour and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined. Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool. To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes. ENJOY!! COOK’s TIP FOR BAKING A PERFECT CAKE: When making a cake it is important to follow the recipe exactly. If you try to skip a step you may have less than desirable results. Skip the sifting step and your flour will be heavier than it should, creating a heavy, dry cake. Over-mix and your cake will be tough and chewy, more like a good bread. First, use the right ingredients and measure carefully. Beat the liquid ingredients well before combining with the dry ingredients. Once the dry ingredients are added, the cake should be stirred gently, unless the directions tell you otherwise. If your cake is course and dry, or has tunnels, you have probably over-mixed. Preheat the oven as directed. Starting in a cold oven, or too hot an oven will affect the rising and browning of the cake. A cake started in a cool oven will not allow the cake to rise sufficiently before the crust forms and the cake may fall. Too hot an oven may cause a crack to develop, and the crust to harden and overbrown. The cake should be placed in the center of the oven for best heat distribution. Be aware of your oven, if there are hot spots in your oven you may need to adjust. The cake is done when it is lightly browned and it springs back when lightly pressed with the fingertip in the center or when a toothpick inserted into the center comes out clean and dry. The cake will have begun to shrink away from the sides of the pan. Ensure your ingredients are room temperature before starting your cake. Banana Loaf Ingredients: 125g butter Extra butter for greasing the tins 1 cup sugar 3 eggs 1 cup milk 1 teaspoon bicarbonate of soda 500g selfraising flour 4 bananas, mashed Method: Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter. In a mixing bowl cream together butter, sugar and eggs. Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done. CHOCOLATE CAKE Quick and economical to make!! These ingredients makes a 20cm round cake. For a larger or square cake double the amounts and adjust your baking time accordingly. Ingredients: 3 eggs separated (use the yolk) 3/4 cup sugar 1/2 cup water 1/2 cup oil Mix the above ingredients well. ADD 3 teaspoons baking powder 1/4 cup cocoa 1 teaspoon cinnamon 1 cup flour Whip egg whites until stiff. Fold into cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approx 15-20 minutes. Decorate with cream, butter cream, icing sugar…. CARROT CAKE Ingredients: 300g cake flour 2 teaspoons ground cinnamon 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 200g soft brown sugar 4 eggs 250ml oil 1 orange, zested 1 lemon, zested 200g carrots, finely grated 150g walnuts, chopped 227g tin pineapple pieces, well drained and chopped (optional) FOR THE CREAM CHEESE FROSTING 125g unsalted butter at room temperature 50g icing sugar 250g cream cheese Method: Heat the oven to 170C/fan. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 45 minutes or until a skewer comes out clean. Cool. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)
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Mediteranska čorba Potrebno je za 4 osobe: 1 kg ribe (pomešajte nekoliko vrsta), 2 glavice crnog luka, 1 manja glavica komorača, 1 šargarepa, 5 čena belog luka, veza začinskih trava, 1 kašika paradajz sosa, 12 kriški baget hleba, 10 kašika maslinovog ulja, 1/2 kašičice ljute paprike, prstohvat šafrana, so i biber. Priprema: Očistite i operite ribe i narežite ih na manje komade. Očistite i sitno iseckajte crni i 3 čena belog luka. Zagrejte 5 kašika maslinovog ulja i kratko propržite komade ribe sa lukom. Dodajte komorač, šargarepu, začinske trave, paradajz sos, šafran i ljutu papriku. Posolite i pobiberite, prelijte sa 1,5 l kipuće vode i kuvajte na umerenoj temperaturi oko 60 minuta. Na kraju izmiksirajte i procedite čorbu. U maloj činiji pomešajte 5 kašika ulja, so, biber i 2 čena seckanog belog luka. Tostirajte hleb i premažite ga mešavinom ulja i belog luka. Bakalar na pireu od bundeve Potrebno je za 6 osoba: 6 fileta bakalara od 150 g, 800 g bundeve, 1 glavica crnog luka, 2 kašike maslinovog ulja, 30 g putera, 3 prstohvata soli, sveže mleveni biber. Za dekoraciju: 50 g pšeničnog brašna, 50 g mlevenog badema, 20 g putera, 100 g kuvane pileće džigerice, 30 g rendanog parmezana, 100 g rukole, 2 kašike maslinovog ulja, 1 kašičica balsamiko sirćeta. Priprema: Zagrejte rernu na 200° C. Oljuštite bundevu i narežite na kocke. Oljuštite i sitno iseckajte crni luk. U šerpi propržite crni luk sa dve kašike ulja. Dodajte bundevu i dva prstohvata soli, dinstajte 3-5 minuta, pa dolijte 1,5 dl vode, poklopite i kuvajte na jačoj temperaturi oko 10 minuta dok bundeva ne omekša, pa sklonite poklopac i kuvajte dok voda ne ispari. Potom izgnječite bundevu, umešajte puter, posolite i pobiberite. Knedle u kari sosu Potrebno je za 4 osobe (ili 20 knedlica): 400 g fileta oslića, 1 belance, 1 dl krem pavlake, 1 kašika iseckanog peršuna, sok od limuna, so, biber, 50 g kokosovog brašna, 50 g prezle, ulje za prženje. Za sos: 1 dl kokosovog mleka, 1 kašičica kurkume, 1 kašičica karija, 1 kašičica sveže rendanog djumbira, sok od limuna. Priprema: Pomešajte kokosovo mleko, kurkumu, kari i đumbir, dodajte malo soka od limuna, posolite i držite u frižideru. Sameljite filete i stavite u činiju. Dodajte belance, pavlaku, kašiku soka od limuna i peršun. Posolite i pobiberite i mešajte dok ne dobijete kompaktnu smesu. Navlažite dlanove i oblikujte kuglice veličine oraha. Potom ih uvaljajte u mešavinu prezle i kokosovog brašna i pržite u vrelom ulju 10-15 minuta. Poslužite uz hladan sos. Šašlik Potrebno je: 800 g mesa, 3 limuna, 2 glavice crnog luka. marinada: 0,5 l belog vina, 3 čena belog luka, korijander, svež peršun, mirodjija, celer i tkemali (začin od sušenih zelenih šljiva). Priprema: Meso isecite na kockice, a limun i crni luk na kolutove. Prelijte marinadom da ogrezne i ostavite da prenoći na hladnom mestu. Kockice mesa nižite na ražnjiće, a izmedju redjajte kolutove luka i limuna iz marinade, pa ispecite na žaru. Šašlik se pravi od jagnjećeg ili svinjskog mesa, a poslednjih dvadesetak godina i od pilećeg. Ipak, kombinacija jagnjetine i svinjetine od vrata je autentična i najukusnija. Teleće šnice u viskiju Potrebno je: 1 kg telećih šnicli, 0,5 dl viskija, 1,5 dl juneće supe, 1,5 dl kisele pavlake, 2 kašike zelenog bibera u zrnu, ulje, mleveni crni biber, so. Priprema: Ispecite šnicle na dobro zagrejanom ulju po tri minuta sa svake strane, prelijte viskijem i pržite još nekoliko minuta. Izvadite meso i ostavite na toplom mestu. U istu posudu sipajte juneću supu, dodajte zeleni biber, kiselu pavlaku, so i mleveni crni biber pa prokuvajte nekoliko minuta mešajući. Prelijte meso i servirajte sa prilogom po želji. Ćuretina sa karijem Potrebno je: 2 šargarepe, 1 manji crveni luk, ½ šolje pirinča, 1 paprika, 350 g belog ćurećeg mesa, 1 kašičica karija, 1 mala pavlaka za kuvanje, ½ kelerabe, 2 kašike soja sosa, ulje, biber, so Priprema: Očistite luk, a šargarepu dobro operite, a zatim isecite na štapiće, a papriku na kolutiće. Ćuretinu takodje očistite i isecite na kockice. Sipajte šolju vode u šerpicu i dodajte pirinač koji ste prethodno oprali. Kuvajte ga poklopljenog tačno 20 minuta. Na zagrejanom ulju ispržite meso tako da porumeni sa svih strana, a zatim dodajte kari. Dodajte šargarepu, naseckani crni luk i papriku i sve zajedno dinstajte par minuta. Na kraju dodajte neutralnu pavlaku za kuvanje i ostavite da se arome sjedine još par minuta. Dodajte soja sos i pirinač, začinite po želju i služite toplo. Punjeni patlidžan Potrebno je za 4 osobe: 4 patlidžana, 3-4 kašike soka od limuna, 2 glavice crnog luka, 3 kašike ulja, čen belog luka, 150 g pirinča, 500 ml povrtnog bujona, 100 ml suvog belog vina, 7 manjih paradajza, 400 g svinjskih krmenadli, 2 kašike putera, komad od 50 g parmezana, pola veze peršuna, so, biber i prstohvat šećera. Priprema: Patlidžane operite i prepolovite po dužini. Kašičicom izdubite meso (ostavite pola cm od kore), isecite na kockice i poprskajte sokom od limuna. U posudi zagrejte dve kašike ulja i kratko propžite usitnjen crni i beli luk.Dodajte kockice patlidžana i dinastajte dva minuta. Umešajte 150 g pirinča, sipajte bujon i belo vino, poklopite posudu i kuvajte oko 20 minuta. Pet paradajza operite, zasecite unakrsno, prelijte kipućom, pa isperite hladnom vodom. Paradajze oljuštite, izrežite na kockice i dodajte u posudu nekoliko minuta pre kraja dinstanja. Krmenadle operite, prosušite, izrežite na trake duge pet cm, ispržite na preostalom ulju sa obe strane, posolite i pobiberite. Orah torta Potrebno je: 15 komada jaja, 375gr puter, 150gr čokolada, 15 kašika šećera, 250gr šećera, 300gr mleveni orasi, 1 kašikica sirćeta, 3 kašike brašna, Priprema: Odvojiti belanca, pa ih izmutiti sa 15 kašika šećera, dodati kašičicu sirćeta, nastaviti sa mućenjem i na kraju kašikom umešati mlevene orahe i 3 kašike brašna. Podeliti na tri dela i ispeći tri kore. Izmutiti 250 g šećera sa 15 žumanaca i stavitit da se kuva na pari. Na pola kuvanja dodati čokoladu i kuvati fil, dok se ne zgusne. Ostaviti fil da se hladi. Kada se fil ohladi, sjediniti ga sa omekšalim puterom. Filovati tortu: Kora-fil-kora-fil-kora i završiti filom. Torta dan i noć Potrebno je: za biskvit: 280 gr mljevenih oraha, 280 gr šećera, 14 jaja, 100 gr čokolade za kuhanje, 4 žlice krušnih mrvica za fil: 250 gr šećera, 100 gr čokolade za kuhanje, 4 jaja, 250 gr margarina Priprema: Količina za biskvit koja je navedena služi nam za pravljenje dva biskvita. 7 žumanjaca se umuti sa 14 dkg šećera, zatim dodati 50 gr sitno naribane čokolade.Utući snijeg od 7 bjeljanjaka u njih dodati 14 dkg oraha i dvije žlice mrvica.Zatim dodati u to smjesu od žumanjaka, šećera i sitno naribane čokolade pa sve to peći u namazanoj tepsiji srednje veličine dvadesetak minuta na 180 stupnjava.Isti postupak ponoviti i za drugi biskvit.Pečene biskvite prerezati po visini tako da se dobiju 4 tanja biskvita Postupak za fil: Umutiti žumanjce sa šećerom i skuhati na pari te dodati 100 gr čokolade.Kada se ta krema ohladi dodati izrađeni margarin i utučenu pjenu od bjeljanjaka.Svaki biskvit filovati od prvog do zadnjeg biskvita te ga ukrasiti po želji.Izvor Musaka sa piletinom i kuvanim jajima Potrebno je: 9 jaja, 500 g mlevenog pilećeg mesa, 1 glavica crnog luka, 1 jaje, seckani peršun, so, mešavina suvog začina, biber, ulje, 1 kašika brašna, 2 dl mleka, 100 g kačkavalja. Priprema: Skuvajte jaja, očistite ih, presecite napola i poređajte u nauljenu vatrostalnu posudu. Naseckajte crni luk i upržite ga, zatim dodajte mleveno meso i nastavite sa prženjem. Dodajte začine i jedno sveže jaje, dobro promešajte i sipajte preko kuvanih jaja. Tri kašike ulja i kašiku brašna malo upržite pa u to polako dolivajte mleko i kuvajte dok se ne zgusne. Sos prelijte preko mesa, narendajte kačkavalj i stavite da se peče u rerni na 200 stepeni dok ne porumeni. Kuvanje s vinom Osim što jelima daje posebnu aromu i ukus, vino može da zameni i masnoće u receptima. Ako izbacite iz recepta masnoću, zamenite je vinom koje će vratiti izgubljenu sočnost jelu. Na primer, ako pržite povrće u tiganju, umesto pola količine ulja ili putera dodajte malo vina. U marinadama s oko pola šoljice ulja četvrtinu zamenite vinom.Alkohol i kiseline u marinadama omekšavaju meso, ali ga ujedno i aromatiziraju, a bilo da ga dinstate, kuvate ili pečete, marinirano meso biće najsočnije.Kod ribljih i bujona od živine upotrebljava se belo vino, a kod bujona od divljači i tamnih mesa crveno vino.Osim toga, belo ili desertno vino sjajan je dodatak i smesi za patišpanj koji postaje sočan i vazdušast. Vruć patišpanj možete preliti decilitrom crvenog vina, pokriti providnom folijom i ostaviti da se ohladi. Premažite patišpanj čokoladnom glazurom koja se odlično slaže s vinom, a tako možete da spremite i mafine. Citrusi ubrzavaju metabolizam Južno voće može da bude od velike pomoći u borbi sa suvišnim kilogramima. Vitamin C stimuliše razgradnju masti i izbacivanje toksina. Preporuka SZO je da svakog dana pojedete pet manjih voćnih obroka. TOKOM zime savetuje se uzimanje južnog voća jer obiluje vitaminom C i antiksidansima, citrusnom kiselinom i flavonoidima. Vitamin C jača imunitet i ubrzava razgradnju masti, stimuliše izbacivanje toksina, podstiče mikrocirkulaciju i proizvodnju kolagena, pa sami tim, pozitivno utiče i na lepotu.Istovremeno pomorandže, limun, mandarine i grejpfrut ubrzavaju metabolizam i stimulišu opuštanje. Najbolje bi bilo da poslušate preporuku Svetske zdravstvene organizacije i da svakog dana pojedete pet manjih obroka raznovrsnog voća. U slučaju prehlade količinu možete i da povećate. Ako ste neodlučni prilikom izbora agruma, evo nekoliko saveta stručnjaka.