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Latvia: Tokorzvarhitjas Latvian cuisine overall has been greatly influenced by its neighboring countries. Tokorzvarhitjas, or bowknot cookies, may have originated in Latvia, but the idea is basically the same whether the cookie is made in Poland, Lithuania, Bulgaria or Russia. The basis for this delicious treat is a sour cream dough that is rolled out, cut deep fried and sprinkled with confectioners sugar. Sweden: Pepparkakor There is no cookie that says "Christmas in Sweden" more than traditional Pepparkakor, commonly referred to as "ginger thins" or "gingernuts" in the UK. Although they are similar in taste to the United States' gingersnaps, they are very different cookies. Pepparkakor are generally spiced a bit heavier, with a smooth finish and are extremely thin -- approximately 1/8". Gingersnaps in the United States are usually drop cookies with crackes on the top and oftentimes a soft center. Pepparkakor is an integral part of the Christmas feast in Sweden and is also used to decorate their Christmas trees. While you will usually see them in the shape of a heart, at the holidays they are also cut into pig and goat shapes. What? You don't know about the Christmas goat? Swedish custom says that you should place a Pepparkakor in the palm of your hand. Then, make a wish. Using the index finger or thumb of your free hand, tap the cookie in the middle. Swedish tradition states that if the Pepparkakor breaks into three pieces, your wish will come true. If the Pepparkakor does not break into three pieces, well, you'll just have to enjoy eating the cookie in smaller pieces. Thailand: Khanom Phing The Portuguese have had an impact on the way Asians cook. This can be seen as early as the early 16th century when the Portuguese went abroad from Malaysia to nearby Thailand, then known as Siam. The Portuguese influenced an unexpected aspect of Thai cuisine: its sweets. By introducing the concept of using egg yolks and flour, ingredients integral to Portuguese dessert making, the Portuguese had an impact on Thai desserts that exists until today. Real traditional Thai desserts contains only three main ingredients : flour, sugar and coconut. These three are mixed in different amounts and cooked by various methods such as bolling, frying, streaming, and grilling, to produce nummerous kinds of desserts. Almost 1,000 different desserts have been invented from only 3 main ingredients displaying great imagination and perseverance on the part of the Thai people. United States: Apees Apees (also known as A.P. or apeas) are a spiced butter cookie of German origins that are popular in Philadelphia and the Pennsylvania Dutch country. History has is that the cookies got their name from the fact that they were a form of Anis Platchen (anise cookies) and they were stamped with A.P. on top of them to distinguish them from cookies made with carraway which were known as "seed cakes". There were many bakers selling these on the streets in Philadelphia, and one of the most popular was Ann Page. Very quickly, the A.P. stamped on the cookies became associated with Ann Page. Poland: Chrusciki Loosely translated, Chrusciki means “cookie” in Polish. They are also commonly referred to as "Angels’ Wings", although North Americans also refer to them as "Bow Ties". They are also known as Chiacchiere in Italy. These sugar-dusted sweets are associated with the pre-Lenten carnival in Poland. In the United States, they are generally served at Polish-American weddings and other festivities. Russia: Kosh Tili Puerto Rico: Mantecaditos Historically, several countries have had an influence on Puerto Rican cuisine: Spain, Mexico, Africa and the United States. Sweets are very much a part of the Puerto Rican cuisine, with custards, puddings and flans as some of the favorites. Mantecaditos are favorite cookies, particularly at the Holidays. Ukraine: Varenyky Varenyky (or vareniki in Russian) are stuffed dough pockets that are near and dear to the hearts of the people of the Ukraine, although variations are also found in Belarusian, Russian, Polish and Turkish cuisine. They are similar to Polish pierogi, Siberian pelmeni and Italian ravioli. Thte name varenyk simply means "boiled thing". To prepare them, filling is wrapped in a dough, boiled and then covered with butter or some type of oil. The savory version of these are generally filled with cottage cheese or a potato and cheese filling and are topped with sour cream and sauteed onions. The sweet version of Varenyky are generally stuffed with fruit and served with sour cream and sugar. In Latvia, they glaze them with egg whites, bake them and then serve with soup; Mennonites generally bake and serve them with borscht; and the Polish boil them, fry them up in some butter and then top with bread crumbs. Varenyky 12 tablespoons cold butter 2 cups all-purpose flour 2 eggs 1/2 cup blackberries, fresh or frozen (thawed) 14 ounces cream cheese, room temperature 1 egg yolk, optional 3 tablespoons granulated sugar or to taste 1/4 cup sour cream pinch of ground cinnamon pinch of salt granulated sugar sour cream for garnish Combine flour and 1/4 cup of sugar. Rub in butter until well combined and mixture is crumbly. Stir in the eggs (add a little water if necessary). Form dough into a ball. Cover in plastic wrap and refrigerate at least one hour. Wash blackberries and mash with a fork. Add cream cheese, egg yolk, 3 tablespoons sugar, sour cream, cinnamon, and salt. Remove the dough from the refrigerator and roll out thinly on a lightly floured work surface. Use a round cookie cutter or rim of a drinking glass and cut the dough into 4" rounds. Place a spoonful of the filling in the middle of each circle. Moisten the edges of the dough and fold in half to enclose the filling. Pinch to seals the edges well. To cook, drop into boiling salted water and cook until the dumplings are floating. Remove, drain and sprinkle with sugar. Serve with sour cream. Lebanon: Nammoura Nammoura is a traditional Middle Eastern sweet treat that everyone, especially the children, enjoys. Nammoura Cream of Wheat 1/4 pound butter, melted 1-1/2 tsp vanilla extract 1 tsp baking powder baking soda 1-1/2 cups whole milk 3/4 cups sugar 16 whole raw shelled almonds 3 cups cold Atter Preheat oven to 350 degrees. Mix well all ingredients except almonds. Pour into a 13 x 9-in. pan. Top with almonds (1 per serving, on center). Bake for 20 to 30 minutes or until golden. Cut into squares or rectangles. Pour cold atter syrup over namoura immediately. Yield: 1 tray. NOTE: It is important to keep namoura covered to prevent dryness. Atter Syrup This is the standard syrup that most Arabs pour over all things sweet. This syrup is used for a number of Middle Eastern pastries and treats. It will keep for a very long time stored covered in the refrigerator. 3 cups granulated sugar 1-1/2 cups water 1 tbs lemon juice 1 tsp rose water or orange blossom water Dissolve sugar in water. Add lemon juice, bring to a boil. Stir occasionally until syrup slightly thickens (about 10 minutes). Add rose water towards end of cooking time. Let stand to cool. Yield: 3 cups. South Africa: Koeksisters Koeksisters are a very sticky South African sweet. They originated from the Malayan slaves brought to Cape Province by the European settlers. The Malays made this deep-fried spiced sweet in round balls. The Afrikaaner version is shaped like a short, fat plait. Koeksisters dough is divided into strips with a special koeksisters cutter. It’s then plaited and deep-fried. To finish, it is plunged straight from the hot oil into an icy cold sugar syrup. Koeksisters 1-1/2 (to 3) cups all-purpose flour 1 cup brown sugar 1-1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 cup butter 4 eggs vegetable oil for frying For syrup: 1-1/2 pounds granulated sugar 1 pint water 1/2 tablespoon cinnamon Heat sugar and water over medium heat. When mixture thickens, remove form heat. Stir in cinnamon. Cool syrup, then refrigerate. Combine flour, sugar, baking powder, cinnamon, cloves, nutmeg, and allspice. Cut in butter. Beat the eggs. When dough comes together, form in to a ball. Roll out dough between two pieces of wax paper until 1/4" in thickness. Carefully remove the top sheet of wax paper. Cut into rectangles approximately 2" X 4". Cut each rectangle lengthwise into three strips, keeping them joined at the top. (See illustration.) Braid the strips and twist the ends to seal. Heat oil to 350F. Fry cookies, a few at a time until golden brown. Drain on paper towels. Dip hot cookies into cold syrup. Yield: approximately 3 dozen South Africa: Soetkoekies (Spicy Wine Cookies) Soetkoekies are of Dutch origin and have been a favorite South African treat for many years, together with other traditional cookies such as crunchies and rusks. The Dutch colonised Cape Town in 1652 and rapidly established their cooking traditions at the Cape, so this is probably one of the older recipes still in use in South Africa. Unsurprisingly, given their Dutch roots, there is a definite correlation between the ingredients and flavors of these cookies and Dutch Speculaas. The main differences between the two are the omission of the white pepper and cardamom from the Soetkoekies and the addition of the red wine. However, in appearance and texture they are quite different. While speculaas is made in shaped molds, soetkoekies are drop cookies. And whereas speculaas is quite crisp and crumbly, soetkoekies are deliciously chewy. Traditionally, these cookies used to be decorated with red stripes using "rooi bolus" (a ferris-oxide mixture used as food colouring) as a coloring. Soetkoekies (Spicy Wine Cookies) 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup packed brown sugar 3/4 cup chopped almonds 1/2 cup cold butter, cut into small pieces 2 eggs 1/4 cup red wine 1 egg white, beaten Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Combine flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds and whisk together. Cut in the butter. Stir in the eggs and red wine. Roll dough into walnut-sized balls and place on cookie sheets about 2" apart. Dab tops with beaten egg white. Bake 12-15 minutes or until brown around the edges. Transfer to wire racks to cool. Yield: 3 dozen cookies Malaysia: Durian Apom Balik Malaysian sweets are often made with copious amounts of coconut and/or palm sugar. They are plentiful with street vendors hawking delicious treats all day. "Durian" is the fruit of a Malaysian tree that can weigh up to 10 pounds. It has a brownish-green, semi-hard shell covered with thick spikes, and is slightly larger than a football. The creamy, slightly sweet flesh has a rich custardy texture. The seeds are roasted and eaten like nuts. The fruit has an overpowering odor, similar to stinky feet. Durian has been described as "smelling like Hell and tasting like Heaven." Durian fruit is used in a variety of Malaysian sweets, such as candy, rose biscuits and cakes. While the fruit is generally not available in the United States, you should be able to find the puree for this recipe at most Asian stores. Durian Apom Balik 2-1/2 cups flour 1/4 cup rice flour 1-1/2 cups caster sugar 1 tsp baking powder 1/2 cup durian puree (optional) 8 pandan leaves 2/3 cup thick coconut milk 1 cup water 3 eggs a pinch of salt Wash and blend pandan leaves with the water and strain out the juice. Sift or whisk together the rice flour, plain flour, salt and baking powder into a mixing bowl. In a separate bowl, combine sugar, eggs and durian puree with the thick coconut milk. Stir till sugar dissolves. Mix dry ingredients with 1 cup of the pandan water to make a smooth batter. Gradually add this batter to the egg mixture. Mix well and strain mixture. Heat an apom balik mould or kwali (small wok) until hot. You can also use a small skillet or crepe pan for this purpose. Reduce the heat and grease slightly with oil. Pour thin layer of the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Remove from mould and fold the apom balik into half. Recipe and photos courtesy of Rose's Kitchen. Italy: Amaretti Amaretti is the Italian name for macaroons, which means "little bitter things". Crisp and crunchy on the outside and soft inside, these small, domed shaped cookies originated in Venice, Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and can be flavored with chocolate or liqueurs. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam. Traditionally these cookies were served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbets, or mousses. Another favorite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavor. Amaretti Cookies 8 oz almond paste 1 cup superfine sugar 2 large egg whites granulated sugar for dusting finished cookies Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch plain tip. Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes. Fill the pastry bag with the almond mixture. Pipe 1-1/2 inch mounds onto the parchment paper, spacing about 1 inch apart. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping). Lightly sprinkle a little sugar on top of each cookie. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place baking sheet on a rack to cool. When cooled, gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie. Yield: 3 1/2 dozen Adapted from Great Italian Desserts by Nick Malgieri France: Madeleines Guest contributor, Alicia Rohner There are two legends associated with Madeleines, those delicious French treats. Madeleines are almost always associated with the little French town of Commercy, whose bakers were said to have once, long ago, paid a "very large sum" for the recipe and sold the little cakes packed in oval boxes as a specialty in the area. Nuns in eighteenth-century France frequently supported themselves and their schools by making and selling a particular sweet. Commercy once had a convent dedicated to St. Mary Magdelen. Historians posit that the nuns, probably when all the convents and monasteries of France were abolished during the French Revolution, sold their recipe to the bakers. According to another story or legend, during the 18th century in the French town of Commercy, in the region of Lorraine, a young servant girl name Madeleine made them for Stanislas Leszczynska, the deposed king of Poland when he was exiled to Lorraine. This started the fashion for Madeleines (as they were named by the Leszczynska). They became popular in Versailles by his daughter Marie, who was married to Louis XV (1710–1774). Chocolate Madeleines 3 eggs 3.5 oz all-purpose flour 4.5 oz granulated sugar 3.5 oz dark chocolate (70 %, Valhrona) 4 oz butter 1 tsp baking powder Place the chocolate and butter in a bowl and melt over a pot of simmering water. Remove from heat and let it cool. Sift or whisk the flour and baking powder together and set aside. Place the eggs in the bowl of a stand mixer and beat until thickened. Reduce the speed and add the sugar gradually. Increase the speed to high again and beat until light and fluffy. Remove the bowl from the mixer and add the flour and baking powder by hand. Mix in the cooled, melted chocolate and butter mixture and blend, not overworking the dough. Place the batter in the fridge for a few hours before baking (minimum 1 hour). Preheat the oven to 430 degrees. Fill madeleine molds 3/4 full. Bake for 7 minutes first so that they rise nicely, then reduce the heat to 350 F and continue to cook for 4 more minutes. Note: These madeleines can be kept for a few days in an air-proof metallic box but are much nicer if eaten the day they are cooked. Recipe and photos courtesy of La Tartine Gourmande. You can purchase special Madeleine Molds at Crate and Barrel for $15.95 or at Williams-Sonoma for $22.00. Mexico: Polvorones de Canela Polvorones de Canela (Cinnamon Cookies) 1 cup butter 1/2 cup powdered sugar 1/2 tsp cinnamon 1/4 tsp salt 1 teaspoon pure vanilla extract 2 cups flour 1 cup powdered sugar plus 1 tsp cinnamon for dusting 1 cup butter 1/2 cup powdered sugar 1/2 tsp cinnamon 1/4 tsp salt 1 teaspoon pure vanilla extract 2 cups flour 1 cup powdered sugar plus 1 tsp cinnamon for dusting Cream the butter and sugar until light and fluffy. Add in the cinnamon, salt, and vanilla. Add the flour in gradually, mixing well after each addition. Wrap the dough in plastic wrap and chill for an hour or so in the refrigerator. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough into one-inch balls and then roll them in the cinnamon-powdered sugar mixture. Place on baking sheets approximately 2" apart. Bake for 15-20 minutes, until browned. Cool on a wire rack. Portugal: Raivas Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is a prime example of a Mediterranean diet. The influence of Portugal's former colonial possessions is clear, especially in the wide variety of spices used. These include piri piri (small, fiery chili peppers), as well as cinnamon, vanilla and saffron. There are also Arab and Moorish influences, especially in the south of the country. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. This recipe for a favorite Portugese treat, Raivas, uses cinnamon as its main flavoring. They are a specialty of the Beira Litoral region of Portugal. Raivas (Cinnamon Butter Cookies) 2 cups flour 1 tsp cinnamon (more to taste if desired) 1/4 cup sugar 5 tbs sweet, unsalted butter 3 large eggs Preheat oven to 350F. Cream the flour and sugar until light and fluffy. Whisk the flour and cinnamon together. Beat the eggs into the butter sugar mixture. Add the flour to the butter mixture gradually, mixing well after each addition. Turn dough onto a floured surface, and knead once or twice until smooth. Do not over handle this dough, or it will be tough. Form dough into a log and divide into 6 equal pieces. Divide each of these into four pieces -- one piece for each cookie. Line baking sheets with parchment or silpats. Roll each piece of cookie dough into a long thin snake on the floured surface. Join it into a circle, and set it on the covered cookie sheet. Then push the sides of the circle into the middle, making squiggly shapes. Bake six to a sheet, for 12 to 15 minutes. Remove to a cooling rack. Yield: 24 cookies Recipe adapted from Maria deLourdes Modesto's Cozinha Tradicional Portuguesa, c Editorial Verbo, Lisboa/Sao Paulo, 1982 Scotland: Shortbread Scotland is known for many things, their Shortbread being one of them. While Shortbread was traditionally made with fine oat flour and butter, the recipe has been updated to use wheat flour, sometimes mixed with rice flour. The importance of butter in this recipe has never changed, however, and the flavor of the finished product absolutely relies on it. You would never see a Scot substituting margarine in this recipe. And there's never any salt in genuine Scottish Shortbread, so be sure to use sweet, unsalted butter. The word "short" in Shortbread means that it contains a lot of shortening (butter), which makes it break and crumble easily. This is the sign of a good Shortbread. Scottish Shortbread 1/2 cup (1 stick) sweet butter 1/4 cup sugar 1 cup flour 1/2 cup rice flour Preheat oven to 350 degrees. Cream butter in a mixing bowl until soft. Add sugar gradually and mix well. Soft or whisk together the flours. Gradually add to the butter mixture, mixing well. Spoon the dough into a 9-inch, ungreased pie pan and use the back of a spoon to press it down smoothly and evenly over the bottom of the pan. With the tines of a fork, make rows of fork pricks on the dough approximately every 1/2 inch. Bake for 25 to 30 minutes or until a light golden-brown. Remove from the pan and cut into 8 wedges. Remove from the pie pan and cool on a wire rack. Yield: 8 pieces Spain: Almendrados Almendrados, almond-lemon macaroons, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar and are left out to dry for a day before baking. “We have found examples of these cookies from 1491,” said David M. Gitlitz, professor of Hispanic culture at the University of Rhode Island. After the expulsion of Jews from Spain, he said, a Jew who was passing as a Christian “was accused by the Inquisition of buying almond cookies from the Jewish quarter in Barbastri in Arag√≥n.” “We have found examples of these cookies from 1491,” said David M. Gitlitz, professor of Hispanic culture at the University of Rhode Island. After the expulsion of Jews from Spain, he said, a Jew who was passing as a Christian “was accused by the Inquisition of buying almond cookies from the Jewish quarter in Barbastri in Arag√≥n.” 2 cups whole blanched almonds, plus about 30 almonds for decoration Almendrados Almendrados 1 cup granulated sugar 1 large egg Finely grated zest of 1 lemon Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container. Yield: About 30 cookies. Egypt: Zalabia Zalabia are puffy fritters soaked in syrup that are popular in Egypt and other Middle Eastern countries. The dough is usually colored red or yellow to express joy and happiness, and the fritters are sometimes sprinkled with sugar or cinnamon. In Lebanon, it is preferred to dip their Zalabia in halvah, a mixture of ground sesame seeds and honey. In some places, Zalabia is still called by its medieval name, Luqmat el Qadi, which means "judge's mouthfuls". Zalabia For the fritters: 1 package active dry yeast 1/4 cup warm water 1 tsp sugar 1 cup water 1-1/4 cups milk 3-1/2 cups flour vegetable oil For the syrup: 2-1/2 cups sugar 1-1/4 cups water 1-1/2 tsp lemon juice 1 tsp rose water 1 tsp orange flower water For the top: 1/4 cup sugar 1/2 tsp cinnamon In a small bowl, sprinkle the yeast over the warm water (110 degrees) and stir until yeast is dissolved. Add the sugar and stir until dissolved. Place in a warm spot for about 20 minutes or until the mixture becomes frothy. While the yeast is activating, heat the 1 cup water and the milk until it is warm -- not hot. Remove from heat. When the yeast mixture is ready, stir the milk mixture in to the yeast mixture. Sift or whisk the flour into a large bowl. Add the yeast mixture to the flour, stirring constantly. Cover the bowl with a warm, damp cloth and set it in a warm place for one hour. To make the syrup, combine the sugar, water and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved. Lower the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the rose water and orange flower water. Allow to cool. Cover and refrigerate. After one hour, the dough should have risen and will be bubbly. Stir the dough until the bubbles are gone. Cover again with a warm, damp cloth and set it back in a warm place for one more hour. Pour enough oil into a heavy saucepan or wok until the oil is at least 1-1/2" deep or heat a deep fryer. Place over medium heat until the oil is hot but not smoking. Drop the dough into the hot oil in teaspoonfuls, making about four fritters at a time. When they become golden brown on one side, turn them over to brown on the other side. Remove with tongs and drain on paper towels. When you are finished frying the fritters, dip each fritter into the cold syrup. In a small bowl, mix the topping sugar and cinnamon and sprinkle over the fritters. Israel: Hamantaschen (Haman's Pockets) Hamantaschen are a traditional sweet of the Purim holiday. Purim takes place in the early springtime and celebrates the deliverance of the Jews long ago in Persia from the plotting of the Persian prime minister, Haman. The cookies represent Haman's triangular-shaped pockets which were filled with silver coins given him to massacre the Jews. These cookies are baked using poppyseed, prune or apricot fillings and are also known as "Haman's Hats" and "Haman's Donkey Ears". Hamantaschen (Haman's Pockets) 1/4 cup vegetable oil 1/3 cup sugar 2 eggs 1 tsp vanilla extract 2 cups flour 1 tsp baking powder pinch of salt one 10-oz can poppyseed filling, lekvar (prune butter) or apricot butter For the top: 1 egg 1 tbs cold water In a large bowl, mix together the vegetable oil and sugar. Add the 2 eggs and mix until well blended. Add the vanilla extract and combine. Sift or whisk together the flour, baking powder and salt. Gradually add to the egg mixture, mixing well after each addition. Wrap dough in plastic wrap or cover bowl and place the dough in the refrigerator to chill for at least one hour. Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. Sprinkle your work surface lightly with flour. Roll out the dough until it is approximately 1/8" thick. Cut out as many circles as you can using a round cookie cutter or rim of a drinking glass. With a spatula, transfer six of the circles to the baking sheet. Put a heaping teaspoon of the filling in the center of each circle. Moisten the edges of the circles with cold water. Pick up the sides of the circle and bring them up and together to form a triangle or pyramid. Pinch the edges together so that there is only a very small space open at the top. Repeat with the remaining circles. In a small bowl, beat one egg with 1 tablespoon of cold water. Use a pastry brush to brush this mixture on each cookie, coating evenly all over. Bake for 18 minutes. Remove from oven and cool on wire racks. Burma (Myanmar): Mok-Si-Kyo (Coconut Fritters) In Burma, a sweet dish is usually served in the middle of a meal because the Burmese feel that it is a nourishing way to eat. They generally end up their meal with fruit, especially mangoes. Pastries, such as Mok-Si-Kyo (Coconut Fritters), are saved for snack-time. Burmese pastries and sweetmeats are often made with coconut, nuts, raisins and are sometimes tinted with food coloring. Mok-Si-Kyo (Coconut Fritters) 1/2 cup flour 1/2 cup rice flour pinch of salt pinch of baking soda 1/3 cup flaked, unsweetened coconut 1/12 cup brown sugar, firmly packed 1-1/4 cups water oil for frying In a large bowl, sift together the flours, salt and baking soda. Add the coconut and brown sugar and toss well to combine. Add the water and mix until well blended. Pour 1 inch of oil into a wok or deep fryer and place over medium heat. Heat the oil until you can see soft movement on the surface of the oil. Drop 1 tablespoon of the batter into the hot fat. When the fritter browns at the edges, turn it over. Fry until both sides are browned. Remove from the oil and drain on paper towels. Repeat with the remaining batter. Note: Try not to let the oil get too hot or the fritters will fall apart as they cook. Japan: Yokan Most little cakes, or kashi, made in Japanese homes are mixtures of bean or potato paste and sugar, thickened with agar-agar. Agar-agar is made from seaweed and is a cross between gelatin and cornstarch in the way it makes foods thicken and firm. In Japan, finished squares of Yokan (which look very much like our American chocolate fudge), are wrapped in cherry leaves and served as a sweet indulgence with a cup of tea. Yokan (Sweet Azuki Squares) First Step: 1 cup red azuki beans* cold water 1 cup sugar 1 tsp salt Second Step: 1 stick agar-agar* (approx. 1" x 1" x 11") 2 cups cold water 1-1/2 cups sugar 1/2 tsp salt First Step: Put the red azuki beans in a bowl and cover them with cold water. Let them soak overnight. The next day, drain the water off of the beans and put them in a deep heavy-bottomed saucepan. Fill the pan 3/4 of the way full with cold water. Turn heat to high and bring to a boil. Lower the heat. Simmer for approximately 1-1/2 hours or until the bean shells break open and the beans become soft. If too much water boils away or is absorbed by the beans, add additional boiling water. Drain the beans in a colander. Run the beans through a food mill or push them through a coarse strainer with a wooden spoon. Put the strained beans back into the saucepan and add the salt. Add the sugar gradually and mix well. Set the saucepan over medium heat and cook, stirring constantly, until the paste becomes very thick and leaves the sides of the pan clean when you stir. Remove pan from the heat. Second Step: Put the cold water into a clean saucepan. Break the agar-agar stick into the pan and bring to a boil over medium heat, stirring constantly. When the agar-agar has melted, add the sugar and stir until dissolved. Pour through a fine strainer into another clean saucepan. Add the salt and the bean paste and stir until smooth. Set over medium heat and cook, stirring every minute or two, for approximately 20 minutes or until the mixture becomes thickened and looks something like a chocolate pudding. Pour cooked mixture into baking pan and allow to sit until completely cool. Cut into 1-1/2" squares. *You can buy both agar-agar and red azuki beans at Asian or health stores. Iran: Nan-e Berenji Nan-e Berenji (Cardamom Rice Cookies) For Syrup: 1-1/2 cups sugar 1/2 cup water 1/4 tablespoon rose water* For Batter: 3 egg yolks 1 tbs sugar 1 cup clarified butter or ghee* 1/2 cup corn oil 1-1/2 teaspoons ground cardamom 3 cups rice flour 2 tbs poppy seeds or roughly chopped pistachios Combine the sugar and water in a pot. Bring to a boil and simmer for 4 minutes, being careful not to let the mixture boil over. Remove from the heat, add the rose water, and set aside to cool. This syrup should be room temperature and not too thick. Set aside 1 cup and bottle the remainder for future use. In a warm mixing bowl, combine the egg yolks with 1 tablespoon sugar and beat well, until creamy. In another mixing bowl, combine the clarified butter, oil, cardamom, and rice flour. Mix well for a few minutes then add the egg yolk mixture and mix a few seconds. Add the 1 cup syrup from created earlier and knead well for a few seconds, or until the dough no longer sticks to your hands. This will create a snow-white dough. Allow the dough to cool for 30 minutes at room temperature. Preheat the oven to 350°F. Line a cookie sheet with parchment. Take a spoonful of dough, roll it into a ball the size of a hazelnut, flatten it slightly, and place it on the cookie sheet. Repeat, leaving 2 1/2 inches between each ball. With a fork or the edge of a cookie cutter, draw geometric patterns on the cookies and sprinkle them with poppy seeds or chopped pistachios. You may also use a cookie press (readily available in most cookware stores) to stamp a design in the dough. Place the cookie sheet in the center of the preheated oven and bake the cookies 10 to 15 minutes. Keep in mind that the cookies should be white when they are done. Remove the cookies from the oven and cool. Lift the cookies off the baking paper carefully: They crumble very easily. Arrange the cookies in a pyramid on a footed cake dish. Recipe from Najmieh Batmanglij's A Taste of Persia, Ireland: Oatcakes Farms all over Ireland grow the traditional oats, so it is no wonder that it is a favorite cereal there. Irish oatmeal is a hardy breakfast dish, and Oatcakes are eaten throughout the day. These unleavened cakes known as strones in Ulster and bannocks in Scotland were historically set to bake on little stands placed directly over glowing coals in the fireplace. These unleavened cakes known as strones in Ulster and bannocks in Scotland were historically set to bake on little stands placed directly over glowing coals in the fireplace. Oatcakes are hard and crunchy and will certainly give your jaws a workout! They are delicious served with some butter, jam, honey or cheese. Oatcakes 1/2 cup flour 1 tsp cream of tartar 1-1/2 tsp salt 1/8 tsp baking soda 1-3/4 cup rolled oats 1/4 cup boiling water 2 tsp vegetable oil Preheat oven to 325 degrees. Sprinkle baking sheets lightly with flour. Into a large mixing bowl, sift or whisk together the flour, cream of tartar, salt and baking soda. Add the rolled oats to the bowl and toss well. Add 1/4 cup boiling water to the oatmeal mixture and mix well. Mix in the vegetable oil. If the dough is too dry and will not hold together, add 1 more tablespoon of boiling water. Divide the dough into two equal parts. Sprinkle a pastry board lightly with some rolled oats. Working with one portion of dough, roll it out on the pastry board making it as then as you can while keeping the shape as round as you can. Using a sharp knife, cut the round into 8 wedges like a pie. Transfer the wedges to one of the baking sheets with a spatula. Repeat with the remaining dough portion. Bake approximately 25 minutes or until centers are dry and edges are lightly browned. Remove from the baking sheets and eat right away. They are also good eaten cold or lightly toasted. Makes 16. England: Coventry Godcakes The city of Coventry in Warwickshire is the source of a type of pastry cake called Coventry Godcakes. These cookies are given by godparents to their godchildren for good luck on New Year's Day, Easter or the child's birthday. Their triangular shape and three slits on top are said to represent the Holy Trinity. Traditionally, the Godcakes varied in size according to the wealth of the godparent. Godcakes also have a second meaning. A god cake (or jam puff) is a Warwickshire name for the triangle of grass at a road junction - created as the road splits to go left and right. Coventry Godcakes Puff pastry Mincemeat 1 egg white Granulated or sanding sugar Preheat oven to 425 degrees. Grease baking sheets or line with parchment paper. Roll out the well-chilled pastry on a lightly floured surface. Cut out the pastry into squares (4 inches per side). Place a teaspoonful of mincemeat in the middle of your pastry shape. Don't be too generous, otherwise the mincemeat will squidge out when you press the pastry together. Moisten the edges of the pastry with a little water, and fold the other half of the square over to form a triangle. Press the edges of the triangle to form a seal Cut three slashes in the top of your Godcakes. Brush with egg white and sprinkle with sugar. Bake for approx. 15 minutes, or until golden and well puffed up. Cool on wire rack. Recipe courtesy of Anna at Baking for Britain. Be sure to visit her blog for a lot more information on Coventry Godcakes, not to mention other delicious delights from the UK. Jamaica: Arrowroot Cookies There are many unusual foods grown on the tropical West Indies island of Jamaica: The "star apple" known here in the United States as "ugli fruit", cashew nuts, allspice and arrowroot. Arrowroot is the root of a plant that grows throughout the islands and is usually ground into a powder to use in cooking and baking. It's easier to digest than other starches (which is why babies are usually given arrowroot cookies to munch on) and makes nice, light cookies. 2 tbs butter 1/3 cup sugar 2 eggs 1/2 cup arrowroot 1 cup flour 1/4 tsp baking powder 1/4 tsp salt Cream the butter in a mixing bowl until soft. Add the sugar and mix well. Beat the eggs lightly in a small bowl and then add them to the butter mixture. Mix until well blended. In a separate bowl or piece of waxed paper, sift together the arrowroot, flour, baking powder and salt. Gradually add to the butter mixture, mixing well until combined. Wrap in plastic wrap and refrigerate for at least 30 minutes. 1/3 cup sugar 2 eggs 1/2 cup arrowroot 1 cup flour 1/4 tsp baking powder 1/4 tsp salt Cream the butter in a mixing bowl until soft. Add the sugar and mix well. Beat the eggs lightly in a small bowl and then add them to the butter mixture. Mix until well blended. In a separate bowl or piece of waxed paper, sift together the arrowroot, flour, baking powder and salt. Gradually add to the butter mixture, mixing well until combined. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. Roll out the dough on a lightly floured board until it is 1/4" thick. Cut out cookies with small cookie cutter and arrange on baking sheets. Bake 6 to 7 minutes or until very lightly browned. Remove from oven. Let cookies sit for one minute and then remove to wire rack to cool completely. Makes approx. 7 dozen. Subscribe to: Posts (Atom)
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ponedjeljak, 29. prosinca 2014. Jedan za kraj... godine I već standardno pitanje u posljednjem ovogodišnjem postu, kakva Vam je bila 2014 ? Priznajem da i nisam imala inspiracije za ovaj post pa sam škicnula prošlogodišnji. I dalje nisam sigurna kakva je meni bila, ok pretpostavljam, i nisam neki tip za zaključke i još uvijek ne vjerujem da je 1.1. bilo koje godine dan za početi nešto i donošenje velikih odluka. Ali ipak mali rezime ove sada već skoro prošle 2014, oduševila sam se Budimpeštom, što skuhala što umijesila puno novih recepata, odlučila da ništa ne čuvam za specijalne prilike, nije bila odluka koju sam donijela 1.1. nego nešto kasnije i za sada je se držim i baš sam zadovoljna. Naučila i prihvatila neke stvari o sebi i svakim danom se sama sebi sve više sviđam, ma koliko to umišljeno zvučalo. Trudila sam se uživati u svakom trenutku, nekada mi je išlo malo bolje nekada lošije ali sve u svemu sam zadovoljna. I zadnje ali ništa manje važno neizmjerno sam uživala družeći se sa Vama, čitateljima mog bloga i kolegama blogerima čitajući njihove postove. Veselim se novim izazovima u 2015 i nadam se da ćemo se i dalje ovako divno družiti. I svima Vam želim sretnu i slatku Novu 2015! Za kraj malo statistike; najčitaniji post u 2014 bio je post KuVarijacija o bjelanjcima, a meni najdraži i ujedno post sa kojeg sam isprintala najviše recepata je ovaj. NIje baš da je u sezoni ali ga ponovno dižem, čisto sebi za gušt. RECEPT: Za kalup promjera 18 cm Recept za ispis Za tijesto: 6o g čokolade 25 g maslaca 4 bjelanjka 2 žumanjka 35 g šećera Za kremu: 300 ml slatkog vrhnja 4 lista želatine 2 žlice limuncella 2 žlice ekstrakta vanilije 250 g mascarponea 80 g šećera 300-400 g jagoda Čokoladu i maslac otopite na pari. Žumanjke mikserom mješajte sa šećerom dok se smjesa ne udvostruči. Bjelanjke istucite u čvrsti snijeg. Otopljenu čokoladu ohladite do sobne temperature pa je pomiješajte sa smjesom žumanjaka i snijegom od bjelanjaka. Kalup za tortu dimenzija 18 cm namastite i pobrašnite. U pripremljeni kalup ulite smjesu, zagladite površinu i pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta. Ohladite. Za kremu želatinu namočite u hladnu vodu da nabubri. Zagrijte vrhnje i šećer. Želatinu umješajte u toplo vrhnje pa mješajte dok se ne rastopi. Malo ohladite pa mikserom umiješajte mascrpone, limuncello i ekstrakt vanilije. Biskvit stavite na tanjur za posluživanje za obručom kalupa oko njega. Jagode očistite, operite i prerežite na polovice. Složite ih uz rub obruča i po cijeloj površini biskvita. pa preko njih prelijte kremu. Ostavite u hladnjaku preko noći kako bi se krema stisnula. I dalje nisam sigurna kakva je meni bila, ok pretpostavljam, i nisam neki tip za zaključke i još uvijek ne vjerujem da je 1.1. bilo koje godine dan za početi nešto i donošenje velikih odluka. Ali ipak mali rezime ove sada već skoro prošle 2014, oduševila sam se Budimpeštom, što skuhala što umijesila puno novih recepata, odlučila da ništa ne čuvam za specijalne prilike, nije bila odluka koju sam donijela 1.1. nego nešto kasnije i za sada je se držim i baš sam zadovoljna. Naučila i prihvatila neke stvari o sebi i svakim danom se sama sebi sve više sviđam, ma koliko to umišljeno zvučalo. Trudila sam se uživati u svakom trenutku, nekada mi je išlo malo bolje nekada lošije ali sve u svemu sam zadovoljna. I zadnje ali ništa manje važno neizmjerno sam uživala družeći se sa Vama, čitateljima mog bloga i kolegama blogerima čitajući njihove postove. Veselim se novim izazovima u 2015 i nadam se da ćemo se i dalje ovako divno družiti. I svima Vam želim sretnu i slatku Novu 2015! Za kraj malo statistike; najčitaniji post u 2014 bio je post KuVarijacija o bjelanjcima, a meni najdraži i ujedno post sa kojeg sam isprintala najviše recepata je ovaj. NIje baš da je u sezoni ali ga ponovno dižem, čisto sebi za gušt. RECEPT: Za kalup promjera 18 cm Recept za ispis Za tijesto: 6o g čokolade 25 g maslaca 4 bjelanjka 2 žumanjka 35 g šećera Za kremu: 300 ml slatkog vrhnja 4 lista želatine 2 žlice limuncella 2 žlice ekstrakta vanilije 250 g mascarponea 80 g šećera 300-400 g jagoda Čokoladu i maslac otopite na pari. Žumanjke mikserom mješajte sa šećerom dok se smjesa ne udvostruči. Bjelanjke istucite u čvrsti snijeg. Otopljenu čokoladu ohladite do sobne temperature pa je pomiješajte sa smjesom žumanjaka i snijegom od bjelanjaka. Kalup za tortu dimenzija 18 cm namastite i pobrašnite. U pripremljeni kalup ulite smjesu, zagladite površinu i pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta. Ohladite. Za kremu želatinu namočite u hladnu vodu da nabubri. Zagrijte vrhnje i šećer. Želatinu umješajte u toplo vrhnje pa mješajte dok se ne rastopi. Malo ohladite pa mikserom umiješajte mascrpone, limuncello i ekstrakt vanilije. Biskvit stavite na tanjur za posluživanje za obručom kalupa oko njega. Jagode očistite, operite i prerežite na polovice. Složite ih uz rub obruča i po cijeloj površini biskvita. pa preko njih prelijte kremu. Ostavite u hladnjaku preko noći kako bi se krema stisnula. Objavio/la Petra Kranjica u 20:16 Broj komentara: 8: subota, 27. prosinca 2014. Daring bakers-Paperkoek Ovomjesečni izazov Daring bakersa bila je priprema nizozemskog slatkog kruha. Nešto kao spekulaas keksi ali puno jednostavnije, zamutite sve i izlijete u kalup i to je to. Ja sam svoj malo popravila, još vrućeg sam ga premazala pekmezom od marelice i posipala tostiranim sjeckanim orasima. Postoji nekoliko vrsta ovakvih kolača a ovaj koji sam ja pripremila zove se Paperkoek. Jako fino. RECEPT: Recept za ispis 1 jaje 1 žlica meda 220 ml mlake vode 1 žlica mješavine začina za speculaas 200 g smeđeg šećera 250 g integralnog brašna 1 3/4 žličice praška za pecivo Za premaz: pekmez od marelice tostirani, krupno sjeckani orasi Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U zdjelu stavite jaje, med, šećer i vodu pa miješajte dok se sve ne poveže i šećer rastopi. Dodajte brašno i prašak za pecivo. Izmiješajte. Izlite u pripremljeni kalup i pecite u prethodno zagrijanoj pećnici 1 sat. Još tvrući kolač premažite sa pekmezom od marelice i posipajte orasima. Objavio/la Petra Kranjica u 12:03 Broj komentara: 5: Oznake: daring bakers, šnite ponedjeljak, 22. prosinca 2014. FBI rukavice- What s for dessert? Prvo bih Vam svima htjela zaželjeti sretan Božić. Nadam se da su Vam svima kuhinje prašnjave i mirišljave. Želim vam da vam svi kolačići uspiju i da stignete napraviti sve što ste planirali. Ako i ne bude tako onda samo uživajte u društvu najmilijih i opustite se, biti će još prilika za napraviti ono što možda niste stigli ili nije uspjelo. A u nastavku moj osvrt na posljednji ovogodišnji krug FBI rukavica. FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre ja da blogeri glasanjem sami odaberu blog koji žele istražiti, zatim odaberu recept ili više njih koje žele isprobati sa bloga koji je pobijedio u glasanju a zatim u postu objave osvrt na isprobano. U tijeku je igra za studeni i prosinac, a pod istragom je blog What s for dessert. Kod Tamare ima krasnih recepata a ja sam ,očito, kao što ćete i sami moći vidjeti bila u nekom čokoladnom ludilu kad sam birala recepte. MOUSSE TORTA BEZ PEČENJA Recept za ispis 200 g digestive keksa 90 g rastopljenog maslaca 200 g tamne čokolade 150 g čokolade za kuhanje 500 ml vrhnja za šlag Kekse razlomite na manje komadiće pa ih multipraktikom usitnite u fine mrvice. Rastopljeni maslac umiješajte u usitnjene kekse. Na tanjur za posluživanje stavite obruč kalupa za torte . Mješavinu keksa i maslaca i keksa stavite na tanjur pa je utisnite. Stavite u hladnjak pa pripremite kremu. Tamnu i čokoladu za kuhanje narežite na manje komadiće. 200 ml vrhnja za šlag zagrijte do vrenja pa prelite preko narezane čokolade. Mješajte dok ne dobijete jednoličnu smjesu. Ostavite da sve malo ohladi. Preostalih 300 ml vrhnja za šlag istucite u čvrsti šlag. Umiješajte i čokoladu u smjesu pa se dobro izradite da dobijete jednoličnu smjesu. Smjesu rasporedite na podlogu od keksa. Stavite u hladnjak na nekoliko sati ili preko noći. Prije posluživanja odstranite obruč kalupa za torte i ukrasite po želji. NUTELLA TORTA Recept za ispis Biskvit: 6 jaja prstohvat soli 125 g maslaca 400 g nutelle 100 g mljevenih tostiranih lješnjaka 100 g rastopljene tamne čokolade 1 žličica arome vanilije Krema: 150 g tamne čokolade nasjeckane na komadiće 200 ml vrhnja za šlag Zagrijte pećnicu na 180 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite žumanjke od bjelanjaka. Bjelanjke sa solju istucite u čvrsti snijeg. Pjenasto izmiksajte maslac sa nutellom. Dodajte jedan po jedan žumanjak i otopljenu čokoladu pa dobro izmiješajte. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu stavite u pripremljeni kalup za tortu i poravnajte površinu. Pecite u prethodno zagrijanoj pećnici 30 minuta. Ohladite. Vrhnje za šlag zagrijte do vrenja pa prelite preko nasjeckanih komadića čokolade. Miješajte dok se čokolada ne otopi i ne dobijete jednoličnu smjesu. Ostavite na sobnoj temperaturi dok se ne počne zgušnjavati. Prelite preko ohlađenog biskvita. Tortu dobro ohladite prije posluživanja. TORTA SA ČOKOLADOM I JABUKAMA Recept za ispis 200 g brašna 50 g kakaa 3/4 žličice sode bikarbone prstohvat soli 125 g omekšalog maslaca 150 g šećera 1 vanilin šećer 2 jaja 300 g ribanih jabuka 90 nasjeckane čokolade 50 g nasjeckanih oraha Namastite i pobrašnite duguljasti kalup za kruh. Zagrijte pećnicu na 180 C. Prosijte brašno sa kakaom, sodom bikarbonom i soli. U drugoj posudi miksajte maslac sa šećerom i vanilin šećerom. Dodajte jedno po jedno jaje. Pjenjačom umiješajte prosijanu smjesu brašna pa umiješajte i jabuke. Smjesu stavite u pripremljeni kalup i poravnajte površinu. Pomiješajte orahe i čokoladu pa ravnomjerno rasporedite po vrhu kolača. Pecite u prethodno zagrijanoj pećnici 50 minuta. KOLAČ SA BANANAMA I JABUKAMA Recept za ispis 2 jaja 50 g maslaca 50 ml ulja 150 g grčkog jogurta 100 g šećera 280 g brašna 1 1/2 žličice sode bikarbone 1/2 žličice cimeta 2 zrele banane 1 jabuke Otopite maslac na laganoj vatri. Pomiješajte brašno, sodu bikarbonu, cimet, šećer i vanilija šećer. Banane usitnite vilicom, a jabuku naribajte. U većoj posudi izmiješajte jaja. Dodajte otopljeni maslac, ulje i jogurt pa miksajte dok se sastojci ne povežu.Umiješajte banane i jabuke te na kraju dodajte mješavinu sa brašnom i lagano pomiješajte, tek toliko da se sastojci povežu. Duguljasti četvrtasti kalup namastite i pobrašnite. Rasporedite smjesu u pripremljeni kalup, pa poravnajte površinu. Pecite 40 minuta u pećnici prethodno zagrijanoj na 170 C. Pečeni kruh ostavite 10 minuta u kalupu, a zatim ga izvadite i stavite na rešetku da se ohladi do kraja. Objavio/la Petra Kranjica u 21:05 Broj komentara: 8: četvrtak, 18. prosinca 2014. Ajme koliko nas je! Lješnjaci 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 prosinca su lješnjaci a dvomjesečne domaćice su Legice u kuhinji. Nisam znala što bih pripremila ovoga mjeseca jer je lješnjak stvarno sveprisutna namirnica u mojoj kuhinji i bilo mi se vrlo teško odlučiti. Obzirom da je predblagdansko vrijeme vrijeme keksića tako je izbor pao na ove kekse sa lješnjakom. Možda izgledaju obično ali dno krije iznenađenje u vidu sloja čokolade. Moja preporuka je da ih ispečete tako da budu malo reš, puno su finiji takvi. Znam, jedan dio sam ispekla malo manje, nisu ni do koljena ovim jače pečenima. RECEPT: Recept za ispis 210 g brašna 80 g tostiranih mljevenih lješnjaka 200 g omekšalog maslaca 60 g mljevenog smeđeg šećera Čokoladna glazura za premazivanje Prosijte brašno na radnu površinu, pa mu dodajte maslac, šećer i lješnjake. Brzo umijesite tijesto pa ga umotajte u prozirnu foliju i stavite u hladnjak na 30 minuta. Zagrijte pećnicu na 180 C. Pripremite tri lima i obložite ih papirom za pečenje. Tijesto tanko razvaljajte pa izrezujte oblike po želji. Slažite na pripremljene limove pa pecite keksiće u prethodno zagrijanoj pećnici 10 do 12 minuta. Ohladite. Premažite dno svakog keksića čokoladnom glazurom. Objavio/la Petra Kranjica u 21:28 Broj komentara: 10: Oznake: Ajme koliko nas je, čokolada, keksići, lješnjaci ponedjeljak, 15. prosinca 2014. Patin 15- Ačak pita Patin petnaesti je nova food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. 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 ačak pitu. Iskreno prvi puta sam čula za ovu pitu ali njen sastavni dio su katmer kore za koje me uvijek zanimalo što su ali ih nikada nisam pokušala umijesiti. Možda sa svim ovim preklapanjima djeluju malo zastrašujuće ali u stvari su vrlo jednostavne. Sve u svemu dobiti ćete jednu korektnu pitu, idealnu za laganu večeru ili možda kao obrok za ponijeti na posao, kao što sam ja. Jedini sam malo razočarana količinom nadjeva, nekako mi ga je bilo malo, tako da ću mu slijedećeg puta definitivno povećati količinu. RECEPT Recept za ispis Za tijesto: 500 g brašno žličica soli mlake vode po potrebi maslinovo ulje za premazivanje Za nadjev: 1 luk 500 g kiselog mlijeka 4 jaja sol papar kopar maslinovo ulje voda Prosijati na radnu površinu brašno sa soli pa po potrebi dodavati mlaku vodu dok se ne dobije glatko, mekano tijesto. Radnu površinu posipati sa malo brašna pa tijesto razvaljati u krug na pola centimetra debljine. Narezati koru nožem u krug, tako da je cijela kora narezana do sredine na jednake listove, a sama sredina ostane nenarezana. Cijelu koru premazati maslinovim uljem. Svaki zarezani dio kore preklopiti na sredinu koru i ponovno razvaljati. Svaku tako razvaljanu koru premazati maslinovim uljem pa ponavljati postupak dok se ne preklope svi narezani dijelovi. Takvu koru razvaljati na veličinu kalupa , ali tako da je kora sa svih strana 10-ak centimetara veća sa svih strana kako bi je mogli preklopiti. Namastiti kalup pa u njega smjestiti pripremljenu koru. Zagrijati pećnicu na 220 C. Za nadjev u tavici zagrijati maslinovo ulje pa na njemu popržiti sitno nasjeckani luk dok ne postane staklast. Maknuti luka sa vatre pa umiješati kiselo vrhnje i jaja. Dobro izmiješati pa začiniti sa soli, paprom i koprom prema okusu. Preliti nadjev preko tijesta u kalupu.Krajeve tijesta koji vise preko ruba kalupa nagužvano presavijati prema sredini. Peći u prethodno zagrijanoj pećnici 35-40 minuta. Objavio/la Petra Kranjica u 19:51 Broj komentara: 8: Oznake: patin petnaesti, slano četvrtak, 11. prosinca 2014. Speculaas keksići take 3 Operacija savršen Speculaas keks se nastavlja. Ovi su mi okusom bili najbolji do sada jedino što još uvijek nisam zadovoljna bojom. Ali u jedno sam sigurna, pronašla sam savršenu mješavinu začina za spekulaas za koju detaljni recept možete pronaći u nastavku, ima puno više sastojaka i daje taj savršeni speculaas okus. I još nešto, pretpostavljam da znate što je Gozba. Možda ste već vidjeli senzacionalnu vijest da nam Gozba stiže u Zagreb. Ako ste zainteresirani posjetite njihov face pa ćete dobiti sve informacije kako sudjelovati. Ja se jako veselim i obavezno sudjelujem. znala sam da je ovo sunce jutros bilo dobar znak! RECEPT: Recept za ispis MJEŠAVINA ZAČINA ZA SPECULAAS KEKSIĆE: 1 žličica mljevenih klinčića 1 žličica mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog bijelog papra 1/2 žličice mljevenog kardamoma 1/2 žličice mljevenog korijandera 1/2 žličice anisa 5 žličica mljevenog cimeta Pomiješajte sve sastojke i stavite ih u čistu staklenku pa ih spremite na tamno mjesto, Ovo je nešto veća količina začina nego što će vam biti potrebna ali mješavinu začina možete koristiti i za druge slastice, muffine, kreme ili podlogu za cheesecake. Možete napraviti i manju količinu mješavine začina ali onda vodite računa o tome da cimeta u mješavini mora biti jednako koliko i svih ostalih začina koje koristite. I još nešto, pretpostavljam da znate što je Gozba. Možda ste već vidjeli senzacionalnu vijest da nam Gozba stiže u Zagreb. Ako ste zainteresirani posjetite njihov face pa ćete dobiti sve informacije kako sudjelovati. Ja se jako veselim i obavezno sudjelujem. znala sam da je ovo sunce jutros bilo dobar znak! RECEPT: Recept za ispis MJEŠAVINA ZAČINA ZA SPECULAAS KEKSIĆE: 1 žličica mljevenih klinčića 1 žličica mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog bijelog papra 1/2 žličice mljevenog kardamoma 1/2 žličice mljevenog korijandera 1/2 žličice anisa 5 žličica mljevenog cimeta Pomiješajte sve sastojke i stavite ih u čistu staklenku pa ih spremite na tamno mjesto, Ovo je nešto veća količina začina nego što će vam biti potrebna ali mješavinu začina možete koristiti i za druge slastice, muffine, kreme ili podlogu za cheesecake. Možete napraviti i manju količinu mješavine začina ali onda vodite računa o tome da cimeta u mješavini mora biti jednako koliko i svih ostalih začina koje koristite. TIJESTO: 125 g brašna 1/2 žličice praška za pecivo 75 g smeđeg šećera prstohvat soli 1 žlica mješavine začina za speculaas 90 g maslaca ZA UKRAŠAVANJE: 50-ak cijelih blanširanih badema Na radnu površinu prosijte brašno sa praškom za pecivo. Dodajte šećer, začine i sol. maslac narežite na manje komadiće pa ih dodajte smijesi brašna. Mijesite rukama dok ne dobijete glatko tijesto.Ukoliko je tijesto mrvičasto i ne želi se skupiti u kompaktno tijesto dodajte malo mlijeka. Dobiveno tijesto umotajte u prozirnu foliju pa ga stavite u hladnjak na 2 sata. Pećnicu zagrijte na 180 C. 125 g brašna 1/2 žličice praška za pecivo 75 g smeđeg šećera prstohvat soli 1 žlica mješavine začina za speculaas 90 g maslaca ZA UKRAŠAVANJE: 50-ak cijelih blanširanih badema Na radnu površinu prosijte brašno sa praškom za pecivo. Dodajte šećer, začine i sol. maslac narežite na manje komadiće pa ih dodajte smijesi brašna. Mijesite rukama dok ne dobijete glatko tijesto.Ukoliko je tijesto mrvičasto i ne želi se skupiti u kompaktno tijesto dodajte malo mlijeka. Dobiveno tijesto umotajte u prozirnu foliju pa ga stavite u hladnjak na 2 sata. Pećnicu zagrijte na 180 C. Tijesto izvadite iz hladnjaka da se malo ugrije da biste ga lakše oblikovali. Dva lima obložite papirom za pečenje. Od tijesta oblikujte kuglice veličine oraha pa svaku pritisnite dnom čaše da dobijete okrugle keksiće. U sredinu svakog keksića utisnite badem.Pecite u prethodno zagrijanoj pećnici 10-12 minuta. Objavio/la Petra Kranjica u 15:53 Broj komentara: 6: Oznake: keksići ponedjeljak, 8. prosinca 2014. Opet Speculaas Ovo je pokušaj broj dva. Ovi su okusom bolji nego prethodni. Keks je malo žilaviji ovi prethodni su bili puno hrskaviji. Boja me još uvijek mući, još uvijek su presvjetli. Možda da sam upotrijebila crno brašno, nisam se toga naravno sjetila dok sam mijesila kekse, nego tek sada. Mislim išla sam tako daleko da sam u dućanu tražila tamniji šećer, i vršila selekciju između pet paketa koji su ušli u uži izbor. Mislim da se teta u dućanu još uvijek čudi. Tražim dalje savršen keks. Recept sam posudila od Ane. RECEPT: 360 g brašna 2 žličice cimeta 1/2 žličice mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog klinčića 1/2 žličice sode bikarbone 1/2 žličice soli 1/4 žličice bijelog papra 170 g maslaca 110 g tamnog muscovado šećera 80 ml mlijeka U prosijano brašno dodati sol, sodu bikarbonu i začine. Maslac sobne temperature pijenasto istući mikserom, postepeno dodavajući šećer. U maslac dodati 1/3 mješavine brašna i začina i mlijeko. Dobivenu smjesu dobro izmiješati , pa dodati ostatak brašna i umijesiti tijesto. Tijesto omotati prozirnom rastezljivom folijom pa ga staviti u hladnjak na nekoliko sati, najbolje preko noći. Drugoga dana tijesto izvaditi iz hladnjaka 45 minuta prije pripreme keksića. Pripremiti 2 velika lima pa ih obložiti papirom za pečenje. Pećnicu zagrijati na 180 C. Omekšalo tijesto podijeliti na dva dijela. Uzeti jedan dio pa ga razvaljati vrlo tanko na pobrašnjenoj podlozi. Izrezivati željene oblike pa ih slagati na pripremljene limove. Keksiće peći 10-15 minuta, čim krajevi počnu dobivati boju možete ih vaditi iz pećnice jer će hlađenjem još dodatno očvrsnuti. Objavio/la Petra Kranjica u 19:14 Broj komentara: 10: četvrtak, 4. prosinca 2014. Speculaas Speculaas keksi su jedni od rijetkih keksa koje kupujem. Nisu mi svi dobri volim samo ove. Ovogodišnja misija mi je bila postići okus i miris ovih keksića kod kuće. Isprobala sam nekoliko recepata i svi su bili fini ali još se ni jedan nije približio idealu, tako da će se moja potraga očito produljiti i u sljedeću godinu. Recept za ove keksiće sam pronašla u časopisu Iće i piće. Dakle ovi keksići imaju odličan okus i vrlo su hrskavi. Jedina zamjerka ovom receptu je boja keksića, ipak su malo presvijetli.Ideja je bila utisnuti ovaj divan pečat sa uzorkom licitara ali tijesto je bilo očito malo premekano. Dok su bili sirovi otisak se krasno vidio, dok se na pečenima malo izgubio. RECEPT: Recept za ispis 195 g brašna 45 g mljevenih badema 1 žličica praška za pecivo 1 žličica mljevenog cimeta 1/4 žlicica đumbira u prahu 1/4 žličice muškatnog oraščića 1/4 žličice soli 113 g maslaca 160 g smeđeg šećera 1 jaje naribana korica limuna U zdjeli izmiješajte suhe sastojke: brašno, bademe, prašak za pecivo, sol i začine. Pjenasto izmiksajte maslac i šećer. Dodajte jaje, limunovu koricu te suhu smjesu suhih sastojaka i izmiješajte dok ne dobijete ujednačenu masu. Tijesto zamotajte u plastičnu foliju i stavite u hladnjak preko noći. Drugog dana zagrijte pećnicu na 180 C. Od tijesta napravite kuglicu pa u nju utisnite pečat ili ga razvaljajte pa izrezujte po želji. Slažite keksiće na lim obložen papirom za pečenje pa ih pecite u zagrijanoj pećnici 10-12 minuta. Objavio/la Petra Kranjica u 20:55 Broj komentara: 6: Oznake: cimet.muškatni oraščić, đumbir, keksići nedjelja, 30. studenoga 2014. KuVarijacije-Zebra kolač KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U studenom smo pripremali zebra kolač. Ovo je kolač vrlo sličan našem mramornom kolaču samo se malo drugačije ulijeva u kalup. Prije nekoliko mjeseci sam već radila jednu zebru ali ova mi je puno bolja, nekako je teksturom sličniji mramornom kolaču na koji sam navikla. Ja sam ga napravila u kalupu kuglofa i još sam ga prelila čokoladnim ganacheom da bude malo dekadentiji. RECEPT: Za tijesto: 250 ml ulja 175 g šećera 100 ml mlačenice 1 vanilin šećer 4 jaja 300 g brašna 25 g kakaa 1 prašak za pecivo pola žličice soli 1 naranča Za ganache: 100 ml vrhnja za šlag 100 g nasjeckane čokolade Namastite i pobrašnite kalup za kuglof. Zagrijte pećnicu na 180 stupnjeva. Pomiješajte ulje, šećer, vanilin šećer, mlijeko i jaja. Pjenjačom izmiješajte da se dobro sjedini. Prosijte brašno sa praškom za pecivo.Umiješajte u pripremljenu smjesu sa jajima. Dobro izmiješajte da dobijete jednoličnu smjesu. Dobivenu smjesu podijelite u dvije posude. U jednu umiješajte prosijani kakao i naribanu koricu naranče. Ukoliko vam smjesa bude pregusta, po potrebi umiješajte iscijeđeni narančin sok. Uzmite pripremljeni kuglof da naizmjence stavljate žlicu tamne pa žlicu svijetle smjese, sve na isto mjesto dok ne potrošite svu smjesu. Protresite kalup da se smjesa poravna i stavite peći u prethodno zagrijanu pećnicu 35 do 40 minuta. Izvadite kolač iz kalupa i ohladite. Za ganache stavite slatko vrhnje u prikladan lončić pa ga kuhajte dok ne provrije. Dodajte nasjeckanu čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku smjesu. Prelite preko kuglofa. Objavio/la Petra Kranjica u 20:41 3 komentara: Oznake: čokolda, kuglof, kuVarijacije, šmite četvrtak, 27. studenoga 2014. Daring bakers-Paris Brest Domaćica ovomjesečnog izazova Daring bakersa bila je Luisa sa bloga Rise of the sourdough preacher. Izazov u studenom bio je Paris Brest. Bila sam uvjerena da je ovaj kolač osmišljen sa mišlju na čuveni francuski sustav kanala Paris Brest. Bila sam u krivu, osmišljen je u čast biciklističke utrke Paris Brest a njegov okrugli oblik predstavlja kotač bicikla. Ja sam odlučila raditi kolačiće veličine jednog zalogaja. Bili su baš fini, slični našim princes krafnama samo sa malo manje nadjeva. RECEPT: Recept za ispis Tijesto: 80 ml vode 100 ml mlijeka prstohvat soli 1 žlica šećera 75 g maslaca 100 g brašna 3 jaja malo listića badema za posip Krokant: 60 g badema 60 g lješnjaka 80 g šećera 15 ml vode Krema: 250 ml mlijeka 2 žumanjka 55 g šećera 20 g brašna 125 g maslaca 80 g pripremljenog krokanta mahuna vanilije Zagrijte pećnicu na 180 C. U prikladni lonac ulite mlijeko, vodu šećer i sol. Dodajte maslac narezan na manje komadiće pa kuhajte na umjerenoj vatri. Kuhajte uz povremeno miješanje dok ne provrije. Umiješajte brašno. Mješajte dok ne dobijete jednoličnu smjesu. Smanjite temeperaturu pa kuhajte uz stalno mješance dok tijesto ne postane čvrsto i svilenkasto glatko. Tijesto bi trebalo biti suho i lagano se odvajati od dna lonca. Ostavite da se malo ohladi. U malo ohlađenu smjesu umiješajte jedno po jedno jaje. Tijesto bi trebalo biti poput guste kreme. Lim za pečenje obložite papirom za pečenje. Smjesom tijesta napunite slastičarsku vrećicu sa ukrasnim nastavkom. Na pripremljeni lim istiskujte kružiće željene veličine. Posipajte listićima badema. Pecite u prethodno zagrijanoj pećnici 25 minuta, prilagodite vrijeme pećenja ovisno o veličini kružića. Ohladite. Za krokant stavite šećer u tavu debelog dna. Dodajte vodu pa kuhajte dok ne provrije. Kad se šećer zagrije do temperature od 121 C ( šećer počinje kipjeti a sirup postaje gušći) umiješajte bademe i lješnjake. Dobro promiješate da se oblože šećerom. U ovom trenutku šećer će se kristalizirati. Kuhajte dalje uz stalno miješanje, šećer će se ponovno otopiti i karamelizirati.Maknite sa vatre. Istresite na lim lagano premazan uljem i ohladite. Za kremu u prikladnom loncu zagrijte 200 ml mlijeka sa srži mahune vanilije. U drugoj posudi pomiješajte preostalih 50 ml mlijeka, žumanjke, šećer i brašno. Kada mlijeko provrije u tankom mlazu ulijte smjesu sa žumanjcima. Kuhajte na umjerenoj vatri uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Ohlađeni krokant sameljite. Mikserom pjenasto izradite maslac. Umiješajte usitnjeni krokant i ohlađenu kremu. Izmiješajte. Svaki pečeni ohlađeni kružić tijesta prerežite na pola. Kremom napunite slastičarsku vrećicu sa ukrasnim završetkom. Istiskujte kremu na svaki kružić tijesta. Poklopce tijesta lagano pošećerite šećerom u prahu pa ih utisnite u kremu. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 19:03 Broj komentara: 9: Oznake: bademi, daring bakers, lješnjaci ponedjeljak, 24. studenoga 2014. Ajme, koliko nas je! Cikla 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 u studenom je cikla a domaćica je Iva sa bloga Culinary postcards. Cikla je nekada bila univerzalni lijek za niz bolesti, od malarije do gripe, povišene tjelesne temperature, slabokrvnosti. Preporuča se vegetarijancima je sadrži kobalt koji sudjeluje u stvaranju vitamina B 12 u tijelu, kojeg u prehrani biljnog porijekla obično manjka. Nekako mi se čini da je danas nepravedno zapostavljena i da je premalo konzumiramo. I ja isto tako, nadam se da će u ovom krugu igrice biti puno sudionika da vidim neke nove recepte i da je počnem češće koristiti. Jako sam zadovoljna ovim receptom jer se u tijesto lijepo vidi da je upotrebljena cikla. Nije izgubila boju i baš su mi fora ovakvi roskasti. RECEPT: Recept za ispis Za 12 muffina Za muffine: 100 g tamne čokolade 130 g brašna T-850 2 žličice vanilin šećera 65 g smeđeg šećera 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 35 ml ulja 175 ml soka od jabuke 70 g badema 100 g naribane sirove cikle Za glazuru: 100 g čokolade 100 ml vrhnja za šlag Zagrijte pećnicu na 180 C. Kalupe za muffine obložite papirnatim košaricama. Sitno naribajte čokoladu, pa je pomiješajte sa brašnom , vanilin šećerom, smeđim šećerom praškom za pecivo i sodom bikarbonom. Sameljite bademe pa ih primiješajte suhim sastojcima. U drugoj posudi pomiješajte tekuće sastojke; sok od jabuka i ulje pa umiješajte i ciklu. Smjesi suhih sastojaka primiješajte tekuće. Dobivenu smjesu rasporedite u pripremljeni kalup za muffine. Pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za glazuru nasjeckajte čokoladu. U prikladnom lončiću , na umjerenoj vatri, zagrijavajte vrhnje za šlag dok ne provrije. Dodajte čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku kremu. Na svaki muffin stavite po žličicu glazure. Objavio/la Petra Kranjica u 21:15 Broj komentara: 5: Oznake: Ajme koliko nas je, cikla, čokolada četvrtak, 20. studenoga 2014. Banana kruh sa lješnjakovim maslacem Malo nespretno zvuči ali ustvari pričam o banana kruhu sa beurre noisette. Zvuči kao nešto što je teško napraviti ali ustvari je vrlo jednostavno. Maslac se na laganoj vatri otopi i potom polako zapjeni. Tijekom zagrijavanja iz maslaca ispari voda, a sam maslac dobije krasnu zlatnosmeđu boju. Ta boja je znak da je maslac gotov ali još važniji je miris. Osjetiti ćete lijepi orašasti miris koji najviše podsjeća na lješnjake pa mu otuda i ime. Kod nas je vrlo rijetko koristi ali ja ga baš volim. Kada radim nešto tipa ovog kolača uvijek napravim malo više maslaca nego što je potrebno za sam recept pa ga mažem na tostirani kruh . Originalni recept za ovaj kruh možete pronaći ovdje. RECEPT: Recept za ispis 130 g maslaca 135 g smeđeg šećera 3 vrlo zrele banane izgnječenje vilicom 2 jaja 120 g integralnog brašna 60 g brašna 50 g mljevenih badema 1/2 žličice soli 1 žličica mljevenog cimeta 1 žličica sode bikarbone 1/4 žličice naribanog muškatnog oraščića 85 ml vruće vode Stavite maslac u mali lonac na sasvim laganu vatru. Maslac će se ubrzo početi pjeniti i sada ga trebate početi miješati. Kada vidite da maslac počinje dobivati smečkastu boju i ljiepi orašasti miris, skinite ga sa vatre i ostavite ga da se ohladi. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U zdjeli pomiješajte suhe sastojke, integralno brašno, brašno, mljevene badema, sol, cimet, sodu bikarbonu i muškatni oraščić. Mikserom izradite ohlađeni smeđi maslac sa šećerom dok ne dobijete pjenastu smjesu. Umiješajte jedno po jedno jaje. Dodajte i izgnječene banane. Zatim u dva do tri navrata dodajte i pomiješane suhe sastojke pa na kraju umiješajte i vodu. Dobro promješajte da dobijete jednoličnu smjesu. Dobivenu smjesu stavite u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 60 minuta. Objavio/la Petra Kranjica u 21:34 Broj komentara: 6: ponedjeljak, 17. studenoga 2014. Punozrnati banana kruh U zadnje vrijeme kruh od banane nam je najčešći izbor za doručak. Tako da u sljedećih par postova možete očekivati kolekciju isprobanih recepata koje možete poslužiti za doručak. Vrlo su izdašni, i dugo ostaju sočni. Ja ga obično napravim u nedjelju, ohladim i narežem na šnite pa ga stavim u hladnjak. Ujutro ga kratko zagrijem u mikrovalnoj pećnici i uz šalicu bijele kave ili čaja je super doručak. Odlično se i zamrzava, samo ga prije zamrzavanja narežite na šnite a između šnita stavite masni papir. Lakše će se odvajati šnite ukoliko ih odmrzavate jednu po jednu. Ovaj recept je prvi koji sam isprobala i njime su započeli naši bananasti doručci. U receptu se navodi da se banane nakon zagrijavanja u mikrovalnoj moraju ostaviti da se ocijede. Nemojte preskakati ovaj korak jer će u suprotnom kruh biti gmecav u sredini. Vidjeti ćete da će se iscijediti malo tekućine ali ja sam prvi puta kada sam ga radila preskočila ovaj korak i kruh je u sredini bio gmecav, skoro kao sirov nakon 90 minuta pečenja. RECEPT: Recept za ispis Za tijesto: 250 g intergralnog brašna 1 žličica praška za pecivo 1/2 žličice soli 5 vrlo zrelih banana 120 ml mlijeka 2 jaja 200 g meda 1 žličica arome vanilije 100 g oraha, tostiranih i grubo nasjeckanih Za ukras: 2 žlice smeđeg šećera 1 vrlo zrela banana Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. Stavite 5 banana u veću vatrostalnu posudu pa je prekrite rastezljivom folijom. Stavite je u mikrovalnu pećnicu na 4 minuta dok banane sasvim ne omekšaju i puste tekućinu. Banane stavite u sito i ostavite ih da se cijede 10 do 15 minuta. Ocijeđene banane prebacite ponovno u zdjelu, ispasirajte ih i dodajte im mlijeko, jaja, med i aromu vanilije. U drugoj posudi pomiješajte suhe sastojke; integralno brašno, prašak za pecivo, sol i orahe. Umiješajte smjesu suhih sastojaka u smjesu sa bananama. Dobro izmješajte da dobijete jednoličnu smjesu. Stavite smjesu u pripremljeni lim pa poravnajte površinu. Bananu namjenjenu za ukras narežite na šnitice pa je ukrasno složite uz rub kalupa na vrhu kolača. Posipajte sa smeđim šećerom. Pecite u prethodno zagrijanoj pećnici 1 sat. Objavio/la Petra Kranjica u 18:31 4 komentara: subota, 15. studenoga 2014. Patin petnaesti-Knedle od povrća Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. 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. Ovog mjeseca radili smo knedle od povrća. U originalnom receptu se navodi da se povrće pirja dok ne omekša i trebalo bi se ga svog narezati na kockice jednake veličine. Kako je meni ostalo pire krumpira od ručka prethodnog dana tako sam odlučila njega iskoristiti a povrće sam sitno izmljela u multipraktiku. Prijedlog za serviranje su bile knedle prelivene sa malo rastopljenog maslaca i posipane krušnim mrvicama. Moj mesožder se užasnuo prijedlogom da samo knedle budu ručak pa smo ih mi jeli sa goveđim gulašem. E da i ja sam nekako navikla kuhati knedle u obliku štruce, nekako su manje vodenaste nego kad ih kuham baš kao knedle. RECEPT: Recept za ispis 250 g pirea od krumpira 100 g miješanog povrća (mrkva, celer, luk, paprika, korjen peršina, češnjak) 3 stare žemlje 2 jaja malo mlijeka brašna po potrebi nasjeckani list peršina ulje Svo povrće sitno samljeti u multipraktiku. Na malo maslinovog ulja popržiti sitno nasjeckano povrće dok ne omekša. Ohladiti. Stare žemlje narezati na male kockice. Kockice žemlje umiješati u hladan pire krumpir, dodati ohlađeno isprženo povrće pa sve dobro izmiješajte da dobijete jednoliku smjesu. Po potrebi dodati mlijeka i brašna. Začinite solju po okusa pa umiješajte i sitno nasjeckani peršin. Odmotajte komad aluminijske folije pa ga lagano namastite. Stavite na njega dio smjese pa oblikujte u kobasicu. Čvrsto zamotajte. Zakipite vodu. U vruću vodu uronite pripremljene knedle od povrće. Kuhajte 20-25 minuta. Objavio/la Petra Kranjica u 10:06 Broj komentara: 12: Oznake: patin petnaesti, slano ponedjeljak, 10. studenoga 2014. Čokoladna pita sa rum glazurom Sjećate se ovih kuglica. Ako ih volite, voljeti ćete i ovu pitu. Još samo ako u tijesto umiješate malo kokosa dobiti ćete točno taj okus. RECEPT: Recept za ispis Biskvit: 170 g tamne čokolade, nasjeckane 115 g maslaca 120 g šećera 4 jaja 1 žlica arome vanilije 50 g kakaa 75 ml ruma Rum glazura: 130 g tamne čokolade, nasjeckane 3 žlice maslaca 1 žlica ruma Zagrijte pećnicu na 190 C. Namastite i pobrašnite okrugli kalup za pitu. U vatrostalnu posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa pjenjačom umiješajte šećer. Jedno po jedno umiješajte i jaja. Na kraju umiješajte i aromu vanilije, kakao i rum pa sve dobro izradite. Dobivenu smjesu izlite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 30 minuta. Ohladite. Ohlađeni biskvit stavite na tanjur za posluživanje pa pripremite glazuru. U vatrostalnoj posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa umiješajte rum. Prelite preko ohlađenog kolača. Objavio/la Petra Kranjica u 20:03 Broj komentara: 14: četvrtak, 6. studenoga 2014. Čokoladna torta sa karamel mousse-om Društveni život mi je u zadnje vrijeme više nego živahan. Stalno sam negdje a vrlo rijetko doma. Nemojte me krivo shvatiti ja obožavam svoje prijatelje i družiti se s njima ali baš sam se zaželjela jednog piđamiranog vikenda. Možda sljedeći... RECEPT: Recept za ispis Karamel: 200 g šećera 60 ml vode 500 ml vrhnja za šlag 1/4 žličice limunovog soka Biskvit: 115 g nasjeckane čokolade 90 g kakaa 125 ml vruće vode 150 kg šećera 220 g brašna 1 1/2 žličice sode bikarbone 1 žličica soli 250 ml mlijeka 2 žlice arome vanilije 55 jaja 170 g maslaca Karamel: 200 g šećera 60 ml vode 1/4 žličice limunovog soka 500 ml vrhnja za šlag 1 žlica arome vanilije Mousse: 3 žlice instant kave 1 omot želatine u prahu sav karamel 65 g kiselog vrhnja 3 žlice ruma Glazura: 100 g nasjeckane čokolade 100 ml vrhnja za šlag listići badema za posip Za karamel: u prikladnom loncu pomiješajte šećer sa vodom i limunovim sokom pa stavite kuhati na umjerenu vatru. Kuhajte dok se šećer ne otopi u potpunosti i počne dobivati lijepu smeđu boju. Maknite sa vatre pa oprezno dodajte vrhnje za šlag i aromu vanilije. Vratite sve na slabu vatru i kuhajte uz povremeno miješanje dok ne dobijete glatku smjesu. Ohladite. Za biskvit: zagrijte pećnicu na 180 C. Namastite i pobrašnite okrugli kalup promjera 30 cm. U vatrostalnu posudu stavite nasjeckanu čokoladu, kakao i vodu pa kuhajte na pari dok se čokolada ne otopi i dobijete glatku smjesu. Umiješajte polovicu šećera (75 g) pa izmiješajte i još malo kuhajte na pari, tek toliko da se šećer otopi. Ostavite da se malo ohladi. U posudu prosijte brašno, sodu bikarbonu i sol. Mikserom pjenasto izradite jaja sa preostalih 75 g šećera dok ne posvijetli i udvostruči im se volumen. Umijšajte prohlađenu smjesu čokolade. Dodajte i maslac pa sve dobro izradite. Umiješajte i mlijeko i aromu vanilije. Na kraju dodajte i smjesu prosijanog brašna pa sve dobro izmiješajte. Gotovu smjesu prebacite u pripremljeni kalup, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 45 minuta. Ohladite. Za mousse: otopite instant kavu u 3 žlice tople vode. Umiješajte i želatinu pa je ostavite da nabubri. Mikserom pjenasto izradite ohlađeni karamel sa kiselim vrhnjem. Zagrijte rum pa u njemu otopite nabubrenu želatinu. Umiješajte u pjenastu smjesu karamela. Na tanjur za posluživanje stavite ohlađeni biskvit pa oko njega stavite obruč od kalupa za torte. Na biskvit izlite pripremljenu karamel smjesu, izravnajte površinu pa stavite u hladnjak na barem 3 sata ili još bolje preko noći. Za glazuru zagrijte vrhnje za šlag dok ne provrije. Nasjeckajte čokoladu pa je dodajte u vrhnje za šlag i miješajte dok se ne rastopi. Odstranite obruč oko torte, prelite je čokoladnom glazurom i posipajte bademima u listićima. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 21:13 Broj komentara: 7: ponedjeljak, 3. studenoga 2014. Muffini sa jabukama i bučom Jedan vrlo brzi i jednostavan recept za sezonske muffine. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 2 manje jabuke 1/2 male butternut tikve 1 žlica tekućeg meda 1/2 mahune vanilije 100 g maslaca 90 g mljevenih badema 2 jaja prstohvat soli 1/2 žličice praška za pecivo 60 ml mlijeka 80 g šećera 70 g brašna Jabuke operite, ogulite i narežite na kockice. Buču ogulite , izvadite sredinu sa košticama pa je narežite na manje kockice. U manjem loncu pomiješajte kockice jabuke i buče, dodajte vode toliko da budu pokrivene, pa kuhajte na umjereno jakoj vatri 10-ak minuta dok ne omekšaju. Ocijedite vodu pa štapnim mikserom usitnite u pire. Ohladite. Zagrijte pećnicu na 180 C. Kalup za muffine obložite papirnatim šeširićima. Otopite maslac pa ga ostavite da se malo ohladi. U prikladnoj posudi pomiješajte mljevene bademe sa brašnom, soli i praškom za pecivo. U drugoj posudi izmiješajte jaja, mlijeko, med i srž pola mahune vanilije. Dodajte i ohlađeni otopljeni maslac. Mokre sastojke umiješajte u suhe i dobro izradite. Ukoliko vam smjesa djeluje prerijetko možete po potrebi umiješati još malo mlijeka. Rasporedite pripremljenu smjesu u kalup za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Poslužite mlako. Objavio/la Petra Kranjica u 15:54 Broj komentara: 9: petak, 31. listopada 2014. KuVarijacije-Pametni kolač KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U listopadu smo pripremali pametni kolač. Baš mi je fora ovaj recept, krajnji rezultat izgleda kao nešto u što je uloženo mnogo truda i vremena. A ustvari spada u kategoriju zlevanki, sve izmiješaš i izliješ u pleh i to je to. RECEPT: Recept za ispis 8 jaja 10 žlica brašna 200 g brašna 250 g maslaca 1 l mlijeka 1 žlica arome vanilije naribana korica 1 limuna šećer u prahu za posip Namastite i pobrašnite dublji lim dimenzija 20 x 30 cm. Zagrijte pećnicu na 160 C. Maslac rastopite pa ga ostavite da se malo prohladi. Odvojite žumanjke od bjelanjaka. Bjelanjke istucite u čvrsti snijeg. Žumanjke i šećer miksajte dok ne postanu pjenasti. Prosijte brašno. U pjenastu smjesu žumanjaka umiješajte prosijano brašno, otopljeni maslac, aromu vanilije i mlijeko. Izmiješajte. U smjesu nježno umiješajte snijeg od bjelanjaka. Smjesu rasporedite u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 45 minuta a zatim smanjite temperaturu pećnice na 140 C pa pecite kolač još 20 minuta. Ohladite. Prije posluživanja narežite po želji i posipajte šećerom u prahu. Objavio/la Petra Kranjica u 09:26 Broj komentara: 8: Oznake: kocke, kuVarijacije ponedjeljak, 27. listopada 2014. Daring bakers-Sacher torta Domaćica ovomjesečnog izazova Daring bakersa bila je Korena sa bloga Korena in the Kitchen. Izazov mjeseca listopada bila je Sacher torta. Dvoumila sam se da li uopće sudjelovati ovoga mjeseca je imam recept po kojem radim Sachericu kojim sam vrlo zadovoljna. Osnovni uvjet koji Sacherica mora zadovoljiti, barem za mene, je da ne bude suha. Probala sam original u Beču i bila sam iznenađena koliko je u stvari ta torta suha, čak mi ni šlag nije pomogao. Moj recept, nazovi moj, pronašla sam ga u nekom časopisu , ne pamtim u kojem, ima dobar, sočan biskvit koji ja još dodatno navlažim mješavinom soka i ruma. E pa ovim receptom dobiti ćete još bolji i sočniji biskvit. Druga stvar u ovoj torti je marmelada, ukoliko niste sami kuhali marmeladu od marelice, isprsite se i kupite najbolju koja ima, jer oni šećerni namazi narančaste boje koji nam neki proizvođači pokušavaju prodati, e to nije marmelada od marelice. I za kraj čokolada koja isto tako mora biti vrhunska, što veći udio kakaa to bolje, kako za biskvit tako i za glazuru. Sacherica je u osnovi jednostavna torta, od svega nekoliko sastojaka i kako bi bila dobra sastojci stvarno moraju biti kvalitetni jer u suprotnom, po mom mišljenju, dobijete osrednju slasticu. RECEPT: Recept za ispis Za biskvit: 125 g tamne čokolade 125 g maslaca 125 g šećera u prahu 6 jaja 1 žlica arome vanilije 100 g šećera 125 g brašna prstohvat soli Za nadjev: 400 g marmelade od marelice rum gusti sok od marelice Čokoladna glazura Zagrijte pećnicu na 190 C. Namastite i pobrašnite okrugli kalup za tortu. Čokoladu nasjeckajte na manje komadiće pa je otopite na pari. Odvojite bjelanjke od žumanjaka. Bjelanjke i 20 g šećera mikserom istucite u mekani snijeg. Dodajte i preostalih 80 g šećera pa miksajte dok ne dobijete čvrsti snijeg i dok se šećer ne otopi. Pjenasto izmiksajte maslac sa šećerom u prahu. Umiješajte jedan po jedan žumanjak i dobro izmiksajte između dodavanja svakoga. Umiješajte otopljenu čokoladu i aromu vanilije pa sve dobro izmiješajte. Prosijte brašno sa soli pa umiješate u smjesu sa čokoladom. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu stavite u pripremljeni kalup za torte pa pecite u prethodno zagrijanoj pećnicu 40 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Pomiješajte gusti sok sa malo ruma. Zagrijte marmeladu od marelice. List biskvita navlažite mješavinom soka i ruma pa ga premažite polovicom marmelade od marelice. Stavite drugi list biskvita, navlažite ga pa premažite ostatkom marmelade. Zadnji, treći list biskvita navlažite pa ga stavite na vrh. Stavite tortu u hladnjak da se malo ohladi a u međuvremenu pripremite čokoladnu glazuru. Prelite tortu glazurom i ohladite. Poslužite uz tučeno slatko vrhnje. Objavio/la Petra Kranjica u 20:04 Broj komentara: 6: Oznake: čokolada, daring bakers, marmelada od marelice, torta Pretplati se na: Postovi (Atom)