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Hello Friends, It’s been a while… I promise I didn’t forget about you! :) I find it (just a bit hard) to be a baker and try to be on a weight-loss plan. Finally, I think I am figuring out how to have these two coexist, so I am back to doing what I love! Idea for these chocolaty bars came at a moment which I like to refer to as “baking inspiration”. This recipe is my own creation and I dedicate it to all my good friends spread all over the world. Some of you I have known since childhood days, some of you are brand new friends, with some of you I have reconnected again and some of you I’ve met in this virtual world. All of you have brought a part of you and your world to share and I feel great deal richer and happier because of it. Here is to FRIENDSHIP! Bailey’s Chocolate Cheesecake Bars aka {Friendship Bars} [Printable recipe] For the crust: - 12 TBSP (170 g) butter (softened) - 1/2 cup (100 g) sugar - 1 pack vanilla sugar (or 1 tsp vanilla extract) - 2 egg yolks - About 1/4 cup (50 ml) Bailey’s Irish Cream ***Exact conversion: {50 ml = 0.21 cup} - 2 ½ cups (320 g) all-purpose flour - 1/4 tsp salt For the filling: - 4 of 8 oz packs (900 g) cream cheese - 1 cup (200 g) sugar - 2 pack vanilla sugar (or 2 tsp vanilla extract) - 3 TBSP dark cocoa - 4 oz (113 g) semi-sweet chocolate (melted) - 1/2 cup (100 ml) heavy cream - About ½ cup (100 ml) Bailey’s Irish Cream ***Exact conversion: {100 ml = 0.42 cup} - 4 eggs (lightly beaten) For the topping: - 4 oz (113 g) semi-sweet chocolate (refrigerated and cut into chunks) - 3.5 oz (100 g) hazelnuts (coarsely chopped) Also needed: - 13 X 8 inch (33 X 20 cm) baking pan (or larger) - Parchment paper Preparation: - Beat butter, sugar and vanilla until creamy. Beat in Bailey’s, egg yolks, flour and salt. Press mixture into the bottom of a 13X8 inch (33X20 cm) baking pan, previously lined with parchment paper. If you desire thinner bars you may want to use a larger pan, but it needs to be at least 2 inches deep. My bars have turned out pretty thick because I’ve used 13X8 inch pan. - For the filling beat cream cheese, sugar, vanilla and cocoa until smooth. Add melted chocolate, cream, Bailey’s and lightly beaten eggs. Pour the mixture over the crust. - For the decoration cut chocolate into chunks and coarsely chop hazelnuts, sprinkle all over the top. Bake at 350 F (180 C) for about 40 minutes. Turn off the oven and let it set another 10 minutes inside. Cool completely, cut into bars and serve. Bailey’s Chocolate Cheesecake Bars We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries. Silky Chocolate Cheesecake with Raspberry Cookie Crust {Printable Recipe} Crust: - 250 g (9 oz) Milano Raspberry Cookies (crushed) - 113 g (1 stick) butter (melted) Cheesecake: - 500 g (1 lb) cream cheese - 2 eggs - 1/2 tsp vanilla extract - 1 TBSP unsweetened cocoa (sifted) - 100 g (1/2 cup) sugar - 225 g (8 oz) semi-sweet chocolate (melted) - 300 g (1 ½ cup) sour cream - 45 g ( 3 TBSP) butter (melted) Also needed: - 22 cm (9 inch) spring-form cake pan - Parchment paper (same size as the pan) Preparation: - Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes. - Heat the oven to 180 C (350 F). - While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated. - Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture. Mixture will look really shiny and smooth. - Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes. - Cool completely. - Decorate with whipped cream, fresh raspberries and chocolate shavings. Hello my friends, HAPPY NEW YEAR to each and every one of you! I hope you had nice and relaxing Holidays with your family and friends. My wish is that this New Year will bring us all peace, love and compassion toward one another and a lot of good memories and joyful moments and that we will get to spend a while here in this virtual world and share some good cooking and baking recipes and stories. In today’s recipe I wanted to introduce a fancy and an easy way to make holiday/celebration dinner rolls. These rolls are soft and flaky and can be served warm or cold. I made these for our Christmas dinner and they looked just gorgeous and tasted fantastic. Fancy Pull-Apart Dinner Rolls [Printable recipe] Dough: - All-purpose flour: 500 g ( 4 cups) - Fresh yeast: 20 g (or 1 envelope dry yeast) - Warm milk: 2 dl (3/4 cup + a few TBSP if needed) - Sugar: 1 tsp - Salt: 1.5 tsp - Cooking oil: 5 TBSP To brush the dough layers: - Butter: 120 g (1 stick) at room temp. Also needed: - Round baking pan (or a spring form) 25 cm or 9-10 inches - 1 egg - Sesame seeds (or any other desired seeds) Preparation: - Place flour into a mixing bowl, make an indent and crumble up fresh yeast, add sugar and a little bit of milk, mix, cover and let stand for about 10 minutes. If using dry yeast, proof as directed on the package. - Turn the mixer to low setting and while mixing start adding milk and salt. When the flour and milk start forming a dough, add oil and let it stir for another 2-3 minutes to get a shiny and firm ball of dough. - Place the dough onto a floured surface, knead it by hand for a minute or two and then place back into the bowl, cover and leave it at a warm place until double in size. - Divide the dough into 5 equal pieces. Knead each piece and form a small dough ball. Let them rest for about 10-15 minutes. - Divide butter into 4 equal pieces. Roll out each dough piece into a 10 inch (25 cm) circle. Spread first circle with butter, put second circle on the top, then butter again and so on until you end up with the fifth circle on the top. - Now roll it all together into a large 18 in (45 cm) circle. With a pizza cutter cut off about 1 ½ inch (4 cm) all around the circle to get a “hoop”. Place the hoop on a flat surface and cut once vertically and once horizontally to get 4 equal pieces. Roll each piece into a bun (like a cinnamon bun) and place in the middle of the greased baking pan. - What’s left now is a smaller circle which you will cut to get 16 equal triangles. Roll each triangle not like a crescent, but more like a cone or along one of the longest sides of a triangle. That way you will get a nice swirl. Place all the cones all around the 4 middle rolls with a little bit of space in between. - Cover and let it rise for about 30 minutes. Lightly beat an egg, brush all over the rolls and sprinkle with sesame seeds. - Bake at 395 F (200 C) about 30 minutes or until deep golden brown. Serve warm or cold. The rolls will be soft and flaky and will look just amazing on your holiday table. Fancy Pull Apart Dinner Rolls It’s that time of the year again when we reach for our recipe books and recipe cards to find the most delectable Christmas cookies recipes and prepare them for our loved ones. This year, I am adding a few new-discovered recipes to my traditional cookie menu. These Cream Cheese Thumbprint Cookies are so silky and delicious and they just melt in your mouth. Fill them with your favorite jam and enjoy the sight and the taste! Cream Cheese Thumbprint Cookies [Printable recipe] Ingredients: - 1 cup (225 g) butter, softened - 3 oz (85 g) cream cheese - 1 cup (200 g)sugar - 1 egg yolk - 3 tsp vanilla extract - 2 ½ cups (320 g) all-purpose flour - Jam (strawberry, raspberry – seedless, apricot, etc.) Preparation: - In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for about 1 hour or until easy to handle. - Shape dough into 1 inch balls. Place two inches apart on a baking sheet covered with parchment paper. Using the end of a wooden spoon handle, make a deep indentation in the center of each ball; fill with about 1/2 tsp jam. Bake at 350 F (180 C) for 10-12 minutes or until set. Remove to wire racks to cool. Hello my friends! I hope everyone is doing well; I missed you all! :) I took an involuntary baking break while I was trying to complete some remodeling projects in the house before the winter gets here. I have not completely abandoned my artistic expression, I started two paintings and plan to finish them before the end of the year and I’ve discovered a new passion: poetry. I’ve always liked reading poetry, but have never tried to write anything. Well, a few weeks ago a “What if I tried” thought crossed my mind, so I started thinking and putting the words together and for now they sound very good to me. I am not sure if I am going to share it with the world yet, but I am sure of one thing: writing poetry brings me so much joy! My hope is that these chocolate sandwich cookies will bring you joy of making and of course joy of tasting! They are a treasured recipe from my old-yellow-falling-apart recipe book that I started when I was about thirteen years young. These cookies are not too sweet. Cocoa gives them just a hint of gentle bitterness and the vanilla frosting just a right amount of sweetness. Chocolate Sandwich Cookies [Printable recipe] Cookies: - 250 g (8.8 oz) flour - 65 g (2.2 oz )powdered sugar - 50 g (1.8 oz) cocoa - 13 g (2.5 tsp) baking powder - 1 egg - 185 g (6.5 oz) unsalted butter (room temperature) Frosting: - 500 ml (2 cups) milk - 4 TBSP flour (or corn starch) - 150 g (5.3 oz) powdered sugar - 2 packs vanilla sugar (or 1 tsp vanilla extract) - 160 g (5.6 oz) unsalted butter (room temperature) - 1 egg yolk (optional) Chocolate glaze: - 75 g (2.6 oz) semi-sweet chocolate - 50 g (1.8 oz) unsalted butter Preparation: - For the cookies, combine all dry ingredients and mix for a few minutes. Add egg and butter and mix on slow until resembles a crumbly mixture. Flour your working surface and knead the dough by hand until nice and smooth. Flatten it, cover with plastic wrap and leave in the fridge for about 30 minutes. - While the cookie dough rests in the fridge prepare the filling. - Mix the flour with a couple of spoons of milk until smooth. Let the milk boil at a low temperature and pour the flour mixture into boiling milk. Whisk constantly until it starts thickening, then remove from heat and let it cool completely. - In a mixing bowl combine butter, powdered sugar and vanilla. Mix all together. You may add an egg yolk for a nice color, but it’s not essential. Now add this mixture to the flour base and whip it at high speed until well combined and fluffy. - Now line a baking sheet with parchment paper. On a floured surface roll out the cookie dough to about 1/2 cm (or 3/16 inch) thick and cut out cookies with a round cookie cutter (about 3-3.5 cm or 1 ¼ inch in diameter) - Bake at 180 C or 350 F for about 12-14 minutes. - Cool down completely. Glue two cookies together with the frosting. - Melt chocolate and butter, let cool down for a few minutes and pour a teaspoon of the glaze on the top of each cookie. I don’t know about you, but I always feel that I am too busy to stop and take a break and “smell the roses”. Recently, a friend advised me (instead of rushing through my work week and desperately waiting for the weekend) to take at least a few minutes out of each day to look for and enjoy the beauty that surrounds us and to which we are often blind. Enjoy the small moments and make every day count! Today, I was thinking how I have to finish this and that and how the weekend is not nearly long enough to complete everything I planed, when I remembered my friend’s words: “Go out there and find beauty!” So I did: German plum cake is a dear guest at our house at least once a year (while the Stanley plums are in season). The recipe reminds me so of my high school years. I sat in my German class and looked through a German magazine trying to find an article to practice translating. I came across a beautiful photo and recipe of this cake, so I asked my teacher if I could translate the recipe instead of an article. She thought it was a great idea. This recipe has been in my old, yellowed recipe book ever since. The cake is easily made and it’s huge. It can feed a large group of relatives or friends. It’s good warm or cold and it goes so well with a cup or morning coffee or tea. Enjoy my friends! German Plum Cake {Printable recipe} Dough: - 250 g (8.8 oz) low fat cream cheese (or German quark cheese) - 125 g (1/2 cup + 2 TBSP) sugar - 1 vanilla sugar (1 tsp vanilla extract) - 10 TBSP milk - 10 TBSP oil - 1 small lemon (juice and zest) - 500 g (17.6 oz or about 4 cups) flour - 20 g (0.7 oz) baking powder Filling: - 1.5 kg (3.3 lbs)Stanley plums - 3 TBSP sugar - 2 large eggs - 100 g (1/2 cup) sugar - 1 vanilla sugar (1 tsp vanilla extract) - 80 g (2/3 cup) flour - 100 g (3.5 oz) sliced almonds Also needed: - 1 large rectangular baking pan (13 X 18 inches ) 33 X 46 cm. - Parchment paper Preparation: - For the dough combine cream cheese, sugar, vanilla in a mixing bowl. Start mixing at a low speed, slowly adding milk and oil. Add juice and lemon zest. Combine flour and baking powder and stir well. Gradually add to the rest and mix until well combined. - Cover the dough with plastic and let it rest until needed - Wash, dry and pit plums. Half them and make a small cut on each half (as you going to quarter them), but don’t cut all the way through. - Dust your working surface with flour. Place the dough on the surface and roll it out into the size of the pan. Line your baking pan with parchment paper and transfer the dough onto the pan. - Place the plums in thick rows on the dough. Sprinkle with 3 TBSP of sugar. - Beat 2 large eggs with sugar and vanilla until pale yellow, add flour and mix until smooth. - Pour over the plums and sprinkle with sliced almonds - Bake at 200 C (400 F) for 30-35 minutes or until lightly brown on the top. - Cool slightly and slice into squares. ENJOY!
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THURSDAYSCOOKING petak, 4. svibnja 2012. Torta sa bananama Ne znam kako Vi ali ja spadam u onaj dio prozvanih Hrvata koji su uživali u blagodatima produženog vikenda. Uz rizik da ću zvučati nezahvalna ali nisam baš sigurna da su ti produženi vikendi prava stvar za mene. Nije da se nisam dobro provela, slavili smo rođendan i to dva puta, krasno toplo, sunčano vrijeme, prijatelji, roštilj, priroda, ma čista uživancija. Nakon vikenda nikako da se uhodam, sve mi ide naopako. mislim da mi je draži uobičajeni radni tjedan kada mi je sve isplanirano i imam neki ustaljeni ritam. Recept za ovu tortu sam pronašla kod Melite. Kao i sve torte sa Melitinog bloga i ova je izuzetno ukusna. Jedina zamjerka torti je nedovoljna količina rolade. Meni jedna rolada nije bila dovoljna za obložiti cijelu tortu. Na fotki se ne vidi ali stražnja strana torte je krnja, bez rolade.Sljedeći puta ću ispeći dvije rolade, moji doma jako vole običnu roladu sa pekmezom tako da će višak sigurno brzo nestati. RECEPT: Za roladu: 6 jaja 6 žlica brašna 6 žlica šećera 1/2 žličice praška za pecivo marmelada po želji (ja sam koristila marelicu) Za kremu: 1 litra mlijeka 5 žlica kukuruznog škroba (gustina) 5 žlica oštrog brašna srž mahune vanilije 6 žlica šećera 250 g maslaca 100 g šećera u prahu 6 banana 2,5 dl slatkog vrhnja Za roladu: miksajte bjelanjke sa šećerom dok ne dobijete čvrsti snijeg. Dodajte jedan po jedan žumanjak i na kraju brašno prosijano sa praškom za pecivo. Smjesu istresite u lim obložen papirom za pečenje i poravnajte je. Pecite u pećnici prethodno zagrijanoj na 190 C dok ne dobije lijepu zlatno žutu boju. Još vrući biskvit zamotajte u papir na kojem ste pekli roladu pa je ostavite da se ohladi. Ohlađenu roladu premažite marmeladom pa je narežite na šnitice debljine otprilike 1,5 cm. Za kremu: odvojite 2 dl mlijeka pa ga pomiješajte sa brašnom i gustinom. U preostalih 8 dl mlijeka stavite šećer i srž mahune vanilije pa stavite na vatru i kuhajte dok ne provrije. U vruće mlijeko umiješajte smjesu mlijeka i brašna pa kuhajte uz stalno miješanje dok se krema ne zgusne. Ohladite. Pijenasto izmiješajte maslac sa šećerom u prahu pa umiješajte i kuhanu ohlađenu kremu. Miješajte dok ne dobijete jednoličnu kremu. Slaganje torte: na tanjur na kojem ćete posluživati tortu stavite obruč za torte. Narezanu roladu prvo složite na tanjur tako da dobijete podlogu za kremu. Ostatak rolade posložite uz rub obruča za torte. Na rolade ulite polovicu kreme pa po kremu kružno posložite oguljene banane. Na banane stavite ostatak kreme. Slatko vrhnje istucite u čvrsti šlag pa ga nanesite na vrh torte. Sačuvajte malo šlaga kako bi mogli ukrasiti tortu. Verzija za ispis petak, 27. travnja 2012. Nazook-Daring bakers challenge April 2012 April 2012 Daring bakers challenge was hosted by Jason at Daily Condor. He challenge everyone to make one of two Armenian standards: nazook or nutmeg cake. I chose to make nazook. Nazook is layered yeasted dough pastry with a sweet filling. I really liked it, but be careful it is truly addictive. Pastry dough: 420 g flour 7 g active dry yeast 225 g sour cream 225 g softened butter Filling: 210 g flour 340 g sugar 170 g softened butter 2 teaspoons vanilla extract Wash: 1 egg Make the pastry dough:place the sifted flour into a large bowl. Add the dry yeast, and mix it in. Add the sour cream and the softened butter. Use your hands to work the dough. Continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time. Cover the dough and refrigerate for 3-5 hours or overnight if you like. Make the filling: mix the flour, sugar and the softened butter in a medium bowl. Add the vanilla extract. Mix the filling until it looks like clumpy, damp sand. Set aside. Make nazook: preheat oven to moderate 175 C. Cut the refrigerated dough into quarters. Form one of the quarters into ball. Dust your working surface with a little flour. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. From one of the long sides, start slowly rolling the dough across until you have a long, thin loaf.Pat down the loaf with your palm and fingers so that it flattens out a bit. Apply your egg wash with a pastry brush. Cut the loaf into equally sized pieces. Put onto an ungreased cookie sheet. Place in a preheated oven for about 30 minutes, until the tops are a rich, golden brown. Allow to cool and enjoy. Prinatable version ponedjeljak, 23. travnja 2012. Fbi rukavice - Laka kuharica Kod Lake kuharice ima krasnih recepata i stvarno mi je bilo teško odabrati što isprobati. Fascinira me što za svaki recept ima fotografije svih faza pripreme i nutritivna vrijednost za svako jelo. POGAČICE SA KISELIM VRHNJEM I FETOM Ove pogačice su bile jako fine. Toliko fine da sam više od pola sama pojela. Kad su tople, savršene su, hrskave a tope se u ustima. Jedina promjena u odnosu na originalan recept je što sam umjesto integralnog koristila raženo brašno i što sam u tijesto dodala malo soli jer koristim ovaj feta sir koji nije tako izrazito slan kao ostale fete, pa sam se bojala da će tijesto biti bljutavo. RECEPT: ZA TIJESTO: 200 ml kiselog vrhnja 200 ml maslinovog ulja 3 jaja 100 g fete 500 g oštrog brašna 100 g raženog brašna 1 prašak za pecivo ZA PREMAZ I POSIP: 1 žumanjak malo mlijeka krupna sol kim čili u prahu Vrhnje, ulje jaja i fetu pomiješajte pjenjačom dok ne dobijete ujednačenu i glatku smjesu. Prosijati obje vrste brašna sa praškom za pecivo. Smjesu brašna postepeno dodavati smjesi vrhnja i fete te umijesiti glatko tijesto. Tijesto razvaljati na 1 cm debljine pa izrezivati oblike po želji. Pogačice slagati na lim obložen papirom za pečenje uz mali razmak. Žumanjak pomiješati sa malo mlijeko pa premazati svaku pogačicu. Posipati posipom po želji. Pogačice peći u pećnici prethodno zagrijanoj na 200 C 15-ak minuta dok ne dobiju lijepu zlatno žutu boju. Verzija za ispis SLASNI KOLAČ SA MAKOM Mislila sam da nakon ovog kolača od maka neću pronaći neki koji mi je bolji. Ali ovaj kuglof je senzacionalno dobar i skinuo je sa trona ovu Aninu tortu. Vrlo malo sam izmijenila originalni recept; uz grožđice sam umiješala i malo sjeckane čokolade a mak sam čisto iz neke navike prelila kipućim mlijekom. RECEPT: 250 g mljevenog maka 250 g smeđeg šećera 500 ml mlijeka 250 g brašna 1 prašak za pecivo 100 g maslaca 1 jaje malo ruma 50 g grožđica 50 g nasjeckane čokolade sok i naribana korica 1 limuna 1/4 žličice cimeta šećer u prahu za posip Na umjerenoj vatri zagrijati mlijeko sa šećerom pa kuhati dok ne provrije. U vruće mlijeko umiješati mak pa dobro izmiješati. Ostaviti sa strane da se malo ohladi. U zdjelicu staviti grožđice pa ih preliti sa iscijeđenim limunovim sokom pomiješanim sa malo vode. Ostaviti ih da nabubre nekih 10- ak minuta. Pjenasto izmiješati maslac sa šećerom. U smjesu maslaca umiješati prohlađenu smjesu maka. Prosijati brašno sa praškom za pecivo pa umiješati sve u smjesu sa makom. Grožđice ocijediti od tekućine pa ih zajedno sa rumom i naribanom limunovom koricom umiješati u smjesu maka. Dobro izmiješati. Namastiti i pobrašniti kalup za kuglov. Smjesu uliti u kalup i peći u pećnici prethodno zagrijanoj na 190 C 40-ak minuta. Izvaditi iz pećnice i ohladiti. Prije posluživanja posipati kuglov šećerom u prahu. Verzija za ispis PITA SA SVJEŽIM ANANASOM I KOKOS POSIPOM Ova pita mi je apsolutno otkriće, doduše ja sam pristrana jer apsolutno obožavam ananas i čim ga ima u nečem ja sam kupljena. RECEPT: TIJESTO: 140 g brašna prstohvat soli 55 g margarina 55 g maslaca 1 jaje 1 žličica alkoholnog octa 1 žlica ledeno hladne vode NADJEV: 2 jaja 180 g Muscovado šećera 3 žlice brašna 1 1/2 žlica soka od limuna 1/2 žličice soka od limuna 1 srednji ananas POSIP OD KOKOSA: 1 jaje 70 g šećera 1/2 žličice ekstrakta vanilije 2 žlice mlijeka 180 g kokosa Brašno i sol pomiješati u posudi miksera. Margarin i maslac dodati brašnu, pa miksati dok se ne dobije smjesa koja ima konzistenciju mokrog pijeska. Jaje, ocat i vodu istući vilicom. Polako dodavati mješavinu jaja mješavini brašna i maslaca, miješajući mikserom onoliko koliko je potrebno da se u posudi miksera svi sastojci povežu i da se oblikuje kugla tijesta. Tijesto zamotati u rastezljivu foliju i staviti u hladnjak na pola sata. Namastiti i pobrašniti kalup za pitu. Tijesto odmotati iz folije i razvaljati na pobrašnjenoj podlozi na veličinu kalupa. Tijesto staviti u kalup i malo ga nabosti vilicom. Ananas oguliti i narezati na kockice. Lagano umutiti jaja i šećer. Dodati brašno i limunov sok pa sve promiješati. Dodati i kockice ananasa. Nadjev izliti u pripremljeno tijesto i peći 35 minuta u pećnici prethodno zagrijanoj na 190 C. U međuvremenu pripremiti posip: istući jaje sa šećerom dok se šećer ne otopi i smjesa postane pjenasta. Umiješati ekstrakt vanilije, mlijeko i kokos. Pitu izvaditi iz pećnice i ravnomjerno je premazati posipom od kokosa. Vratiti u pećnicu, pa peći dok posip ne dobije lijepu boju. Verzija za ispis KUKURUZNI MUFFINI SA MOZARELLOM Jako fini i brzo gotovi slani muffini. Idealni za doručak ili nekakvi popodnevni zalogaj. Ja sam ih radila u nemesnoj varijanti pa sam umjesto kobasice koristila sušenu rajčicu. RECEPT: 2 jaja 1/3 šalice običnog jogurta 10 sušenih rajčica, sitno nasjeckanih malo svježeg peršina, sjeckanog 1/2 šalice oštrog brašna 1/2 šalice kukuruzne palente 2 čajne žlice praška za pečenje 1/4 čajne žlice soli Verzija za ispis petak, 20. travnja 2012. Senfovke u tijestu I da, nakon što smo se vratili sa ovogodišnjeg skijanja hrenovke smo preimenovali u senfovke. Dijete naših prijatelja na pitanje na skijalištu što želi za ručak, odgovara senfovke. Svi ga zbunjeno gledamo a on odgovara; pa ne mogu biti hrenovke kada ih jedem sa senfom a ne sa hrenom. Pa logično, senfovke. RECEPT: 4 para hrenovki prerezanih na polovice, znači 16 malih ZA TIJESTO: 400 g brašna 1 žličica soli 1/2 kockice kvasca 1 žličica šećera 125 ml toplog mlijeka 100 ml tople vode 50 g omekšalog maslaca ZA PREMAZIVANJE: 1 žumanjak 2 žličice mlijeka sezam za posip Kvasac rastopiti u 125 ml toplog mlijeka sa jednom žličicom šećera. U zdjelu staviti prosijano brašno, dodati sol, kvasac razmučen u mlijeku, vodu i omekšali maslac. Umijesiti glatko tijesto, koje bi trebalo biti srednje meko, nikako tvrdo. Zdjelu pokriti i tijesto ostaviti da se odmara pola sata. Nakon pola sata premijesiti tijesto. Radnu površinu posipati brašnom. Tijesto razvaljati na pravokutnik dimenzija 40 x 40 cm. Izrezati na 16 tankih traka, pa svaku spiralno omotati oko jedne hrenovke. Omotane hrenovke posložiti na lim obložen papirom za pečenje pa ga staviti na toplo mjesto i ostaviti da se dižu još pola sata. Pećnicu zagrijati na 180 C. Prije pečenja tijesto premazati izmučenom smjesom žumanjka i mlijeka pa posipati sezamom. Peći 25 minuta do lijepe zlatno žute boje. Verzija za ispis ponedjeljak, 16. travnja 2012. Torta od kokosa RECEPT: Za biskvit: 15 bjelanjaka 200 g šećera 150 g brašna 100 g kokosa 3 žličice praška za pecivo Za navlažiti biskvit: malo toplog mlijeka Za kremu: 15 žumanjaka 1 l mlijeka 150 g šećera srž mahune vanilije 70 g oštrog brašna 35 g škrobnog brašna 100 g šećera u prahu 300 g maslaca 200 g čokolade 100 g kokosa Za posip: kokosovo brašno Za biskvite: mikserom miksajte bjelanjke postepeno dodajući šećer. Miksajte dok smjesa ne postane čvrsta. Oprezno umiješajte brašno prosijano sa praškom za pecivo. Na kraju umiješajte još i kokosovo brašno. Smjesu podijelite na tri djela po ispecite tri okrugle kore. Pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta dok kora ne dobije lijepu zlatnožutu boju. Još vruću koru preliti sa malo toplo mlijeka. Ohladiti. Ponoviti postupak sa ostatkom smijese još dva puta. Za kremu: pomiješajte žumanjke sa šećerom i srži mahune vanilije. Dodajte 200 ml mlijeka (od 1 litre) brašno i škrobno brašno pa sve dobro izmiješajte.Ostatak mlijeka kuhajte na umjerenoj vatri dok ne zakuha. Kad zakuha umiješajte smjesu sa žumanjcima i vratite na vatru pa kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Pjenasto izmiješajte maslac sa šećerom u prahu. U izrađeni maslac umiješajte ohlađenu kremu od jaja. Dobivenu smjesu podijelite na tri jednaka dijela. Čokoladu otopite na pari. U jednu trećinu kreme umiješajte rastopljenu čokoladu, u jednu trećinu kokosovo brašno a zadnju trećinu ostavite bez ikakvoga dodatka. Slaganje torte: kora, čokoladna krema, kora, žuta krema, kora, krema sa kokosom.Kremom od kokosa premažite i rub torte pa je posipajte kokosom. Ohladite prije posluživanja. Verzija za ispis petak, 13. travnja 2012. Kukuruzni kruh koji se ne mijesi Ako volite kompaktnije, čvršće kruhove onda je ovo recept za vas. Recept je u originalu Tanjin, jedino što sam ja još dodatno pojednostavila proces izrade. Tanju nisam nikada osobno upoznala ali sam o njoj čula samo dobre stvari. Ona je moja "virtualna" poznanica putem zajedničke prijateljice iz stvarnog života kod koje sam i prvi puta probala ovaj kruh i koja mi je dala recept. Kako sam zapetljala uvod, čudo jedno. Zanemarite petljanac u gornjem odlomku i isprobajte ovaj kruh ukoliko ste ljubitelj kukuruznog kruha. Zahtjeva minimalno truda a stvarno je ukusan. RECEPT: 150 g kukuruznog brašna 300 g bijelog brašna 350 ml mlake vode 1/4 žličice suhog kvasca 1 žličica soli U zdjeli pomiješajte suhe sastojke, dodajte vodu, promiješati, pokriti i ostaviti da stoji 12 do 16 sati. Pripremiti i izmiješati sve navečer a peći sljedeći dan. Tijesto će malo narasti i postati ljepljivo. Radno plohu pobrašniti , na nju istresti tijesto, pobrašniti ga odozgo pa lagano rukom istanjiti pa preklapati sa svih strana prema sredini na veličinu kalupa.Prekriti sa čistom krpom i ostaviti ga da se diže 2 sata. Pećnicu zagrijati na 250. Kruh peći 40 minuta. Pečeni kruh izvaditi iz posude i na kratko zamotati u čistu krpu. Verzija za ispis utorak, 10. travnja 2012. Ferrero Rocher torta Na internetu se može pronaći puno recepata za Ferrero Rocher tortu. Razlike u kremi nema jedino što sam primijetila je da su biskviti različiti. Prijateljica je rekla da je radila ovu tortu, jedino što biskvit u njenoj torti nije bio dobar, bio je suh i ovaj joj se više dopao. Ovo je najjednostavnija torta koju sam ikada radila, nisam čak ni mikser upalila. Recept je sa Majinog bloga, i čim sam ga vidjela znala sam da je moja potraga za receptom za savršenu Ferrero Rocher tortu završena. Ako jer recept objavila Maja ne možete fulati, uspijeva svaki puta i sigurno je izvrstan. Tortu sam radila MM za rođendan, kao što možete i pretpostaviti po fotki torte sa svjećicom. Nije da ima jednu godinu, ali da sam napikala broj svjećica sukladan broju godina, jeli bi vosak a ne tortu. Ovaj recept je specijalno za Čile; ona je osoba koja baš i ne konzumira slatko ali ova torta joj se toliko dopala da će je sama napraviti. RECEPT: Za biskvit: 180 g smeđeg šećera 120 g oštrog brašna 120 g brašna 1 1/2 žličica praška za pecivo 1 1/2 žličica sode bikarbone 90 g kakaa 2 jaja 240 ml mlijeka 2 žličice arome vanilije 120 ml vode prstohvat soli maslac i krušne mrvice za kalup Za vlaženje biskvita: 80 g mlakog mlijeka malo ruma Za kremu: 400 g nutelle 500 g mascarponea 250 g tostiranih i mljevenih lješnjaka 100 g izmrvljenih napolitanki od lješnjaka Za ukras: tostirani i mljeveni lješnjaci Kalup za tortu premažite maslacem i posipajte krušnim mrvicama. Stavite sa strane. Za pripremu biskvita pomiješajte u jednoj zdjeli, a sve mokre sastojke, osim vode, u drugoj zdjeli. Malo po malo, dodajte mokre sastojke u suhe, neprestano miješajući dok se svi sastojci ne spoje. Vodu zagrijte i pustite neka zakipi , pa je maknite sa vatre i umiješajte u smjesu za biskvit. Sve izmješajte da se sastojci spoje, pa izlijte u pripremljeni kalup. Pecite u pećnici prethodno zagrijanoj na 170 C 35-40 minuta. Prije nego biskvit izvadite, provjerite pomoću čačkalice zabodene u sredinu biskvita je li pečen. Pazite da vam ne izgori jer će u protivnom biti jako suh. Biskvit izvadite iz pećnice i ohladite. Ohlađeni biskvit prerežite dijagonalno tako da dobijete tri lista. Svaki list biskvita poškropite sa malo mlijeka pomiješanog sa rumom. Za kremu: pomiješajte nutellu sa mascarponeom. Umiješajte lješnjake. Sastavljenje torte: list biskvita, trećina kreme, polovica izmrvljenih napolitanki, list biskvita, trećina kreme, ostatak izmrvljenih napolitanki,list biskvita, ostatak kreme. Premažite i rub torte. Posipajte mljevenim lješnjacima. Ohladite prije posluživanja. Verzija za ispis