http___www.tortekolaci.rs_torte_cokoladne-torte.html_start_15_1.xml
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PATATES/RULO BOREK yufka milk oil potatoes, egg yogurt Cook potatoes and mash with milk, oil, salt and pepper. Lay a sheet yufka on the table and fill it with the potato mixture. Put a sheet on top and roll up. put few hours in the refrigerator Slice and add baking baking tray, cover with a mixture of egg, yogurt and oil. and bake in oven VARIATION: Wash grated potato and let drain. white and yellow cheese, salt pepper and stir. Put this mixture at yufka followed by of egg and yogurt mix on top. make layers. Roll them and and slice. QUICK 2 MAKE BIRTHDAYCAKE 200 g butter 150g sugar 1 package vanilla Sugar (about 10 gr) 2 teaspoons lemon zest 4 eggs or 3 eggs and 6 tablespoons milk Mix butter, sugar, vanilla sugar until creamy dough. Add the eggs, and then sifted flour and mix in milk. Put in cooking pan and bake 1 hour at 170 degrees. Decorate with icing sugar and cars / candles MINIPIZZA (TURKISH RECIPE) 700 ml lukewarm whole milk 1 tsp sugar 4 tsp salt 2 tbsp (olive) oil 42 g yeast (square block for sale in Turkish stores) DOUGH: Dissolve yeast in a little lukewarm milk. Stir flour, sugar and salt in a large bowl. Add yeast mixture and knead well. SAUCE: olive oil, garlic, peppers, tomatoesjuice oregano, basil. Fry garlic and pepper in olive oil Add diced tomatoes and let simmer. If tomatoes are soft or tomato / diced canned there and season with oregano, basil and salt. The dough should be grown in volume and soft feel. Knead again and form small balls. Roll it into 1 cm thick pizzas Top the pizzas with a layer of tomato sauce, stuffing and cheese. Let rise little and brush the edges with oil. Bake at 200 degrees C. ROTI 5 cloves of garlic 2 onions 2 very small cut tomatoes 1.5 tbsp curry masala 1 tsp ajinomoto (monosodium glutamate) 3 bouillon cubes 1 tbsp tomato paste 10 peeled hard boiled eggs Half pepper (madame jeanette) 2 tbsp oil black pepper Cut chicken into pieces, and season with black pepper. Put oil in a large pan and fry the onion, pepper and garlic herein. Add the chicken and fry gently. Then add the tomatoes, curry, tomatopaste and aji-no-moto let bake a few minutes, stir well. Add water and bouillon cubes and let shimmer. VEGETARIAN ROTI 5 cloves of garlic 2 onions 2 very small cut tomatoes 1.5 tbsp curry masala 1 tsp aji no moto (or monosodium glutamate) 3 bouillon cubes 1 kg of potatoes 500g kousenband (snap beens) 1 tbsp tomato paste 1 small pepper (madame jeanette) Put oil in a large pan and fry the onion, pepper and garlic here in. Then add the tomatoes, curry, tomatopaste and aji-no-moto and bake a few minutes. Add the beans and potatoes and stir well. Pour water and bouillon cubes simmer over this until the sauce has the desired thickness Serve both dishes with roti PINK CAKES sugar butter custard pink frosting and Pearls Make cake according to package, add custard powder and bake little cakes in the oven. Let cool and cover with pink frosting and decorate with gems. VEGETABLE QUICHE 175 gram flour 75 gram butter pinch of salt 2 tblsp cold water 1/2 courgette 1 small red or green paprika Broccolli 1 small leek 150 gram grated cheese BATTER: Bit of sour- or whiped cream, 100 ml milk, salt & pepper and 2 eggyokes. Knead the dough with the sieved flour, butter and water. Allow 20 minutes in the fridge. Cut the vegetables, fry in oil for 5 min. Allow to cool and mix in the cheese. Roll out the dough put in round (glass) form of 20 cm diameter. Provide a raised edge. let rest 10 minutes in refrigerator. Making holes in with fork. Put on top baking paper and peas or rice. Bake at 200 degrees C in oven. After 20 minutes, take baking pan out of the oven and carefully remove the paper with peas/rice. Set for another 10 minutes in the oven. So that the dough can bake well. Set oven at 175 degrees C. Put the filling in the form and mix all the ingredients for the batter together. Pour at last the batter in the form. Bake another 30 minutes. APPLE FRITTERS 2 tblsp cinnamon powder 6 sour apples 1 egg 250 grams self raising flour 1 teasp salt 3 dl (cup) milk Add cinnamon and sugar in a deep plate,, and wallow the slices in this mixture. Sift flour and salt in a bowl. Make a hole in the middle. Put egg in the hole and stir milk in it. Continue to stir until smooth batter. SURINAM BEET-CHICKENSALAD 2 boiled beets 1 sour apple 8 tablespoons mayonnaise 1 small can of corn 1 tablespoon margarine Salt 8 sweet-sour pickles 3 tblsp sweet-sour onions (dutch onions= zilveruitjes) 2 bouillon cubes 1 clove garlic 3 hard boiled eggs for garnish Peel the potatoes and boil until tender with salt. Boil the chicken afterwards in a little water with the bouillon cubes and garlic clove until tender. Mash the potatoes. Slice pickles, onions and apple finely. Grate or puree beets in food processor. Make a smooth puree of beet, margarine, mayonnaise and potato. For intense colour, add some beetjuice. AddtThe other ingredients and stir well, season with salt. Garnish with sliced hard boiled egg. POPCORN 1 tbsp oil Don't turn the heat no too high, otherwise it will burn the corn. Turn the heat off when it stops popping. SALTY POPCORN: Sprinkle salt over the popcorn. SWEET POPCORN: Put a spoonful of butter in a heavy saucepan or wok. Few tablespoons powdered sugar on top and add the popcorn. Continue stirring until the popcorn has a light brown layer. HONEY POPCORN: Pour 1 tbsp. thin honey over hot popcorn, shake it a couple of times and let it cool. COLOURED POPCORN: 1 cup sugar, popcorn made with 1/2 cup corn, 20 gr. butter, 1/3 cup water, 6 drops of foodcolouring. Stir sugar, butter and water in a heavy saucepan to sugar is dissolved. Bring the mixture to a boil and let boil without stirring 5 minutes. Remove from heat and add foodcolouring. Stir the colored sugar mixture into the popcorn. Put the popcorn on a baking sheet and allow 5 minutes into oven until crispy and no longer stick together. Shake the colourded popcorn in a large bowl to combine. CHEESEPOPCORN: 10 cups freshly popped popcorn, 1 tsp ground paprika, 1 tsp chilli powder, 1/2 tsp ground cumin, 2 spoons melted butter, 5 spoons grated Parmesan cheese, salt Put hot popcorn into a large serving bowl. Sprinkle paprika, chilli powder and cumin over the popcorn and toss to mix. Pour the melted butter over the top then sprinkle with the Parmesan cheese. Toss again to blend. JAPANESE NOODLES 250 g chicken breasts,cubed and seasoned with salt, pepper or chickenherbs 2 sliced garlic cloves 1 red and 1 green sliced paprika 100 gr mushrooms, cut in half 1 thin sliced red pepper 3 tablespoons japanese soysauce 1 tablespoon ketjap asin (Indonesian salt soysauce) 1 tbsp sunflower oil 1 tbsp sesame oil Cook noodles according to package directions, drain and set aside. Heat a large wok/frying pan, add some oil and bake chicken. Remove from pan and set aside. Heat oil in a wokpan,bake garlic, pepper and chicken. Add soysauce, ketjap asin, sauté 10 minutes. Add paprika and mushrooms and stir good through mixture. Add noodles and serve hot. PASTASAUCE 2 tbs tomato paste 1 big onion 2 cloves garlic 2 tbs parsley 1 chillipeper Basil, thyme, pepper and salt 1 dl bouillon Olive oil Pasta Chop onion and garlic very fine and bake together with parsly in olive oil. Add tomatocubes and tomato paste. Season with basil, thyme, salt, black pepper and diced chilli pepper. Add bouillon, and let simmer at least ½ hour at low fire. Cook pasta and add sauce, sprinkle some parmezan cheese over the dish. LITTLE CAKES APPLE-PIE 750 gr flour 500 gr butter 375 gr sugar cane (or 400 g sugar) 2 eggs 2 sachets vanilla sugar Put all ingredients in a bowl and knead to a ball. Let rest in refrigerator for 1 hour. Grease an ovenpan with butter and add dough in it. Make small holes with a fork. (keep some dough separately) Peel and slice or cube 3 apples and put on top of the dough. Sprinkle 50 g sugar and 1 tsp cinnamon over the apples. Form a braid from the remaining dough and put on top of the applelayer. Make a mixture with the blender with the following ingredients and pour over the cake: 4 eggs 8 tbsp milk 2.5 tbsp sugar 2.5 tbsp custard powder Saute the apple pie 1.5 hours at 175 degrees C CHOCOLATE BROWNIES 175 g white caster sugar 75 g dark brown sugar 125 g dark chocolate 1 tablespoon golden syrup 2 eggs 1 teasp vanilla extract 100 g flour 2 tablespoons cocoa powder ½ teaspoon baking powder Put butter, sugar, chocolate and syrup in a heavy saucepan. Heat gently and stir until the mixture is well blended and smooth. Remove from heat and let cool well. Beat the eggs with vanilla extract and stir in the cooled chocolate mixture. Sift the flour, baking powder and cocoa powder over the bowl gently stir with a metal spoon to the egg-chocolate mixture. Grease a square baking tin (20cm) and place baking sheet on the bottom. Spoon the dough into, ant bake the cake 25 minutes at 180 degrees C, until the top is crispy. Let the cake cool and cut into pieces. LOW CALORIE APPLE CAKE 5 g baking powder 2 eggs 2 apples 6 tbsp semi-skimmed milk 6 tbsp sugar 4 tbsp sunflower oil A little cinnamon Separate eggs and beat egg whites. Sift the flour and baking powder. Beat the egg yolks with sugar, milk and oil. Fold in the flour and baking powder by bits. Fold the beaten egg whites carefully into the dough. Peel the apples and cut them into slices, sprinkle cinnamon over it. Mix them with the dough. Spoon the dough into small bowls Bake the cake 35 minutes at 175 degrees C. CHOCOLATE-BISCUIT NUTCLUSTERS 100 gr wholemeal biscuits 100 gr coarsely chopped macadamia or walnuts 160 gr dark chocolate Melt the dark chocolate and allow to cool. Dip the nutrots in the chocolate and let drain CHOCOLATE TRUFFLES 1 tbsp rum (essence) 35 g butter 45 g icing sugar 50 g ground almonds 45 gr grated dark chocolate Melt the chocolate au bain marie with rum and keep stirring. Add the butter and let this melt. Add icing sugar and almonds. Allow to cool until firm enough to make balls from forming. Add the grated chocolate on a plate and roll the truffles through until they are completely covered. CUPCAKES WITH CHOCOLATE TOPPING 200 gr selfraising flour 200 gr butter 150 gr sugar 1 package vanillasugar 2 teasp lemonzest 3 eggs and 6 tblsp milk 1 chocolatebar Mix butter, sugar and vanillasugar creamy with mixer. 1 for 1 add the eggs and later mix with the sifted flour and milk. Pour in cakemix in muffingpans and let cook for 1 hour at 170° C in oven. Melt chocolate au bain marie and spread on top of the cakes. Sprinkle some sugarfigures on top of the cakes. (for 12 cupcakes) CREAM PUFFS 1 dl water pinch salt 50 g margarine 60 g flour 2 eggs Whipped cream for filling Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light. Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream. Scatter powdered sugar on the puffs. DUTCH BOTERKOEK Pinch of salt 1/3 teaspoon lemonzest 1 spoon custardpowder 1 big egg (use 1/3 to cover the cook) Cover the sifted flour, butter, custard, lemonzest, caster sugar and salt in a bowl. Cut butter with two knives into very small pieces . With a cool hand quickly make a dough of it. Add dough to a form of 24 cm diameter. Draw with a fork long lines into a diamond pattern. Cover with beaten egg. Bake 40 minutes almost cooked and Brown in a 180 degrees C hot oven. MADELEINES WITH ICING SUGAR 90 gr flour 90 gr butter 75 gr sugar 2 eggs 4 tbsp milk 3/4 teasp (fake) rum Zest of one lemon 3 tbsp apricot jam 2 tbsp water Sugarflowers If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. - Pink = berryjuice, beet juice, - Reddish pink = juice of boiled raspberry (remove pulp) - Orange = orange syrup, or - Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water - Violet blue = boiled juice of blueberries (remove pulp) - Green = spinach juice with turmeric powder. - Brown = sifted cocoa, coffee powder or carob powder. PASTASALAD A LA FAGIOLI The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it. 1 carrot 1 onion 2 cloves garlic Small pot brown beans (or cooked dried beans) 100 grams of pasta (small size) Chilli Pepper Salt Oregano Basil Parsley Olive Oil ½ stock cube grated parmesan cheese Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender. Rinse and drain in colander. Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire. Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad. RAISINCAKE 100 gr softened butter 100 gr sugar 100 gr raisins grated zest of half a lemon 1/2 teaspoon vanilla extract pinch of salt 5 large eggs, seperated. 1 tablespoon of flour for the fruit First butter and flour (breadcrumbs is even better) your tin. Preheat oven to 180 C. Mix the egg yolks with the sugar creamy, and when they're nice and light add the soft butter. MARBLE CAKE 200 gr butter 150 gr sugar 1 package vanillasugar 2 teasp lemonzest 4 eggs (or 3 eggs and 6 tblsp milk) 100 gr dark chocolate 2 tbsp cocaopowder Mix butter, sugar and vanillasugar creamy Add the eggs 1 at a time and later mix with the sifted flour. Use a spatula to pour in the cocaopowder and melted chocolate. Grease in a (glass)pan of 2 liter, now scatter some breadcrumbs. Pour in chocolate cakemixture, then white and on top cocolate mix. Take a satestick and stirr in the batter for a marble effect. Let cake cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!) CHOCOLATE ORANGE CAKES 200 g butter 160 g sugar 160 g self raising flour 5 eggs 4 tbsp milk 50 ml cream Grated zest of one orange juice of 2 small oranges 1 tbsp rum (essence) 1 Tbsp water. Make glaze by stirring all ingredients together. Spread over the cooled cakes. Decorate with walnut or chocolate flakes/balls (makes 20 cakes)
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Sacher rolat torta - Detalji - Datum kreiranja sreda, 13 februar 2013 13:04 Potrebno je: 4 jajeta, 50 g šećera, 3 kašike brašna, 3 kašike skroba (gustina), 2 kašike kakaa u prahu Za fil i glazuru 250 g marmelade od kajsija, 100 ml umućenog šlaga, 50 g maslaca, 150 g čokolade za kuvanje, 75 g šećera, 40 g guste pavlake za kuvanje Priprema: Rernu zagrejte na 200 stepeni. Razbijte jaja tako da odvojite belanca od žumanaca pa belanca umutite sa 25 g šećera. Izmešajte brašno, skrob i kakao, prosejte ih na sneg. Penasto izmiksujte žumanca s ostatkom šećera. Umiksujte 1/3 snega, na to istresite ostatak snega, izmešajte lopaticom ili varjačom (ne mutite mikserom!). Testo razmažite na pleh obložen masnim papirom, pecite oko 10 minuta. Stavite marmeladu na vatru da zavri. Torta dunavski talasi - Detalji - Datum kreiranja nedelja, 10 februar 2013 19:18 Potrebno je: 250 g putera/margarina, 250 g šećera 6 jaja, 350 g brašna, 1 prašak za pecivo, 2 kašike kakao praha, masnoća za podmazivanje pleha 680 g očišćenih višanja ili trešanja (može iz kompota) Za krem od putera i glazuru: 1/2 L mleka, 1 pakovanje, pudinga od vanile, 100 g šećera, 250 g, putera, strugana korica i sok od limuna, po 200 g mlečne i gorke čokolade, 100 g kokosovog brašna Priprema: Penasto umutite masnoću, dodajte šećer i jaja i sve umutite u krem. Izmešajte brašno i prašak za pecivo i dodajte smesi. Masu podelite na dva dela. U jedan deo umešajte kakao. Svetli deo testa izručite u podmazan pleh, izravnjate površinu, a odozgo stavite tamni deo testa, pa ponovo poravnajte. Ocedite višnje ili trešnje i rasporedite ih ravnomerno po testu. Pecite u predhodno zagrejanoj pećnici na 175°C oko 30 minuta. Ostavite kolač da se ohladi. Čokoladna torta - Detalji - Datum kreiranja utorak, 15 januar 2013 17:28 Potrebno je: Za ovu tortu treba ispeći četiri kore, a za svaku koru je potrebno: 2 jajeta, 3 kašike šećera, 3 kašike brašna, kašika kakao praha, četvrtina kesice praška za pecivo i kašika otopljenog maslaca. Za beli krem: 200 g bele čokolade, 2 dl slatke pavlake i kašika otopljenog maslaca. Za crni krem: 400 g čokolade za kuvanje, 3 dl slatke pavlake, kašika otopljenog maslaca i 2 kašike kakao praha. Za dekoraciju: 150 g mlevenog keksa i 5 dl slatke pavlake za šlag. Priprema: Penasto umutite žumanca sa šećerom, dodajte brašno, maslac, kakao u prahu i prašak za pecivo. U pripremljenu smesu dodajte čvrst sneg od belanaca, snažno promešajte i sve sipajte u podmazan i brašnom posut okrugli pleh. Pecite 15 minuta na 170 stepeni. Postupak ponovite još tri puta da dobijete četiri jednake kore i ostavite da se hlade. Na umerenoj temperaturi zagrejte slatku pavlaku, dodajte komadiće bele čokolade, maslac i mešajte dok ne dobijete homogenu masu. Ostavite da se hladi na sobnoj temperaturi 60 minuta, pa prebacite u frižider. Čokoladna torta na brzaka - Detalji - Datum kreiranja ponedeljak, 04 februar 2013 14:45 Potrebno je: Sastojci za koru: 150 gr badema, 15 gr oraha, 4 žumanca, 4 belanaca, 3 kašike šećara u prahu, 50 gr margarina, 200 gr čokolade (otopljene ili narendane) Za fil: 100gr slatke pavlake, 100gr čokolade Priprema: 4 žumanaca i šecer umutiti da bude penasto. Dodati margarin, umutiti, a potom u smesu dodati i bademe, orahe i čokoladu. Na kraju polako kašikom umućena belanca dodavati smesi. Rernu zagrejati na 180 C i peći u okruglom kalupu (br. 28 ili 30), prethodno premazanom sa malo margarina i posutom laganim slojem brašna. Koru peći oko 20 minuta. Meksička čokoladna torta - Detalji - Datum kreiranja utorak, 08 januar 2013 21:04 Potrebno je: Priprema nadeva: 300 g pavlaka za šlag, 2 kašike tekućeg meda, 250 g tamne čokolade Za testo: 150 g pšeničnog brašna, 20 g kakao praha, 1 kašika praška za pecivo, na vrh noža mlevenog cimeta, na vrh noža mlevenih klinčića, 65 g smedjeg šećera, 1 vanilin šećer, 1 prstohvat soli100 g mekanog maslaca ili margarina. Priprema: U loncu uz stalno miješanje zakuhajte vrhnje i med. Skinite lonac s vatre. Čokoladu razlomite na male komade i miješajući rastopite u vrhnju. Čokoladni šlag stavite na hladno. Za tijesto pomiješajte brašno s kakaom, praškom za pecivo, cimetom i klinčićima i prosijte u posudu. Dodajte ostale sastojke i dobro izradite mikserom s metlicama na najvećoj brzini. Tijesto kratko izmijesite na malo pobrašnjenoj radnoj ploči. Izvaljajte otprilike dvije trećine tijesta na dnu kalupa za torte (Ø 26 cm, namašten) i više puta ubodite vilicom. Postavite obruč kalupa za torte oko tijesta.