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Thursday, October 1, 2015 Pumpkin-Apple Upside Down Cake It's finally fall. This is positively my favorite time of year! We have been craving pumpkin around here for a while. I began imagining something apple-y and pumpkin-y that was born into reality as an upside down cake. This is super moist. The sugar caramelizes on the apples and then soaks in to the cake...doesn't get any better than this. Ingredients: 1/3 cup butter 2-3 small, tart apples cut in half, cores scooped out with a melon-baller or spoon and sliced thinly 1/3 cup dark brown sugar 2 cups all-purpose flour 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 1/4 cups light brown sugar 4 large eggs 3/4 cup vegetable oil One 15-ounce can pumpkin puree 1/2 cup buttermilk (sub. 1/2 tsp. lemon juice and fill rest of the way with milk up to 1/2 cup measurement) Preheat the oven to 325F. Cut the butter into a bunt pan, and place the pan in the oven, until the butter melts. Then, take the pan out again and pour in the brown sugar, stirring it around until mixed. Lay your apple slices around the pan, overlapping them slightly, making a ring shape. Put the pan back in the oven to start baking the apples. Then, begin work on your batter. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. In a separate bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternating with butter and egg mixture in three additions, mix everything into the flour mixture, stirring until just combined. Carefully pour the batter into the bunt pan, being sure that it spreads out evenly. Cook in the oven for 45 minutes to an hour, until the cake no longer wobbles when you giggle the pan. Flip out directly onto your serving plate as soon as it comes out of the oven, and carefully pull the pan off. Tada! Serve warm, with lots of ice cream. Posted by Lily at 5:36 PM No comments: Labels: Baking Friday, September 11, 2015 A Most Delectable Steak and Ale Pie I always serve this with garlic mashed potatoes that can sop up that gravy! Filling Ingredients: 2 tbsp. olive oil 2 tbsp. butter 3 medium red onions, peeled and chopped 3 cloves garlic, peeled 3 carrots, peeled and chopped 2 sticks celery, trimmed and chopped 4 field mushrooms, peeled and sliced 1.5 lb quality brisket of beef or stewing beef, cut into 1 inch cubes (if you get a roast on the bone, drop the bone into the filling along with the beef to add more flavor) 3 medium red onions, peeled and chopped 3 cloves garlic, peeled 3 carrots, peeled and chopped 2 sticks celery, trimmed and chopped 4 field mushrooms, peeled and sliced 1.5 lb quality brisket of beef or stewing beef, cut into 1 inch cubes (if you get a roast on the bone, drop the bone into the filling along with the beef to add more flavor) 2 rashers of bacon a few sprigs fresh rosemary, leaves picked and chopped sea salt freshly ground black pepper 1 bottle Guinness or other dark beer a few sprigs fresh rosemary, leaves picked and chopped sea salt freshly ground black pepper 1 bottle Guinness or other dark beer 1 qt. beef stock 1/3 cup flour 1 cup sharp, white Cheddar cheese, freshly grated 1/3 cup flour 1 cup sharp, white Cheddar cheese, freshly grated In a large pot, heat the olive oil and butter over medium heat until bubbling. Add in your vegetables, garlic, rosemary, pepper, and 2 tsp. salt. Simmer until softened and fragrant, about 5 minutes. Add the beef (and beef bone if you are using it), bacon, and stir in the flour. Next, pour in the beer, and pour over stock to just cover the meat and vegetables. Bring to a boil. Cover with a lid, and then place in the oven for 2 hours, stirring occasionally. Make your pastry during this time. Remove from the oven, give it a good stir, and place on the stove top. Continue simmering uncovered for another half hour, or until the sauce has thickened and the meat is soft. Pour filling into a prepared casserole dish of appropriate size (I used a 9x13 pan with high edges). Drape pastry over the pie, cut in a few air slits, and cook for about 20 minutes, until golden brown. Pastry Ingredients: 3 1/2 cups all purpose flour 7 ounces lard, cut into cubes (you can also use butter in a pinch) 2 ounces freshly grated Cheddar cheese sea salt a sprig of fresh rosemary, leaves picked a few sprigs of fresh thyme, leaves picked 2 large eggs, beaten a good splash of milk (about 1/3 cup) flour for dusting Pastry Ingredients: 3 1/2 cups all purpose flour 7 ounces lard, cut into cubes (you can also use butter in a pinch) 2 ounces freshly grated Cheddar cheese sea salt a sprig of fresh rosemary, leaves picked a few sprigs of fresh thyme, leaves picked 2 large eggs, beaten a good splash of milk (about 1/3 cup) flour for dusting Combine flour, cheese, salt and lard in a bowl. Use a pastry cutter or two knives to cut into fine crumbs. Add in the herbs , beaten eggs, and some milk. Use a spatula to bring it all together. When you squeeze the dough with your hand it should keep its shape, and not crumble apart. Cut two pieces of cling film and lay them out crosswise. Dump the dough clumps out onto it. Fold the edges of the film over snugly and form it into a square disc, about 3/4 inch thick. Cover with another layer, and place in the fridge for about 1 hour. Roll out into a rectangle of about 1/4 inch thickness and drape over filled casserole dish to bake, pressing down edges and cutting off excess (which you could keep for later!). Friday, August 7, 2015 Prosciutto Peach Pizza Another unusual take on pizza...this one doesn't even have pizza sauce! I must say, though, that the peaches for this recipe MUST be fresh. The sweet juiciness will make this mouthwatering. The balsamic drizzle brings a nice sharp sweetness to it. Ingredients: -1 recipe pizza dough -3 tbsp. olive oil and 1 clove garlic, minced -4 oz. thinly sliced prosciutto -4 oz. ricotta cheese blended with a pinch of salt and pepper -6 oz. fresh mozzarella -2 ripe peaches, sliced -1 handful of fresh basil, chopped -1/2 cup balsamic vinegar -2 tbsp. honey -some red onion, thinly sliced (optional) Preheat the oven to 400F. Roll out the dough into a circle; stretch to the size of your pan. Once the oven is preheated, slide your dough into the oven. Cook for 10 minutes, until the bottom of the crust is firm, then take out again. Brush the center of the crust with your garlic olive oil, then drape over the prosciutto. Scatter drops of ricotta all around the crust, then tear up pieces of mozzarella and spread them out. Next, spread your peach slices across in a nice pattern (and red onions, if you want). Cook the pizza for about 20 minutes, until golden brown on top and the peaches are caramelized. While the pizza is in the oven, combine the honey and balsamic vinegar in a small saucepan over medium-high heat. Simmer until reduced by half, set aside to cool and thicken. When the pizza comes out of the oven, drizzle over the balsamic, and then sprinkle the basil over the top. Serve! Ingredients: -1 recipe pizza dough -3 tbsp. olive oil and 1 clove garlic, minced -4 oz. thinly sliced prosciutto -4 oz. ricotta cheese blended with a pinch of salt and pepper -6 oz. fresh mozzarella -2 ripe peaches, sliced -1 handful of fresh basil, chopped -1/2 cup balsamic vinegar -2 tbsp. honey -some red onion, thinly sliced (optional) Preheat the oven to 400F. Roll out the dough into a circle; stretch to the size of your pan. Once the oven is preheated, slide your dough into the oven. Cook for 10 minutes, until the bottom of the crust is firm, then take out again. Brush the center of the crust with your garlic olive oil, then drape over the prosciutto. Scatter drops of ricotta all around the crust, then tear up pieces of mozzarella and spread them out. Next, spread your peach slices across in a nice pattern (and red onions, if you want). Cook the pizza for about 20 minutes, until golden brown on top and the peaches are caramelized. While the pizza is in the oven, combine the honey and balsamic vinegar in a small saucepan over medium-high heat. Simmer until reduced by half, set aside to cool and thicken. When the pizza comes out of the oven, drizzle over the balsamic, and then sprinkle the basil over the top. Serve! Posted by Lily at 5:44 PM No comments: Labels: Pizza Thursday, August 6, 2015 Quick, Delicious Breakfast Biscuits Okay, so when I say these are "quick," I don't mean that they are microwaveable or anything like that....what I do mean is that the biscuits take less than 10 minutes to get into the oven, and after that, it took about 15 minutes for me to get them to the table with all the finishing touches. Pretty good for a meal that is completely made from scratch. And just look at those beauties... Biscuit Ingredients: -2 cups all purpose flour baking powder baking soda salt -1 cup buttermilk (sub. 1 tsp lemon juice and fill cup rest of way w/ milk) -4 tbsp. butter Preheat the oven to 450F and prepare a pan. In a large bowl, combine the dry ingredients. Quickly cut up your butter and sprinkle it into the bowl. Using your fingers or a pastry cutter, combine the butter into then flour mixture until it looks like crumbs (the faster the better; you don't want the butter to melt. We are working for imperfection!). Next, pour in your buttermilk and stir with a spatula until it creates a sticky dough. Flour a surface and dump your batter out. Flour your hands and fold the dough over itself, with care, 5-6 times, being sure not to press down on it. It should be airy and light. Next, form your dough into a 1 inch high surface, and using a 2 inch cookie cutter or glass dipped in flour, cut out as many biscuits as you can. Reform the scrap dough, working it as little as possible, and cut out more biscuits. You should have 6-7 biscuits when you are done. Once you have them all ready, brush them with a little milk, and place them in the oven for 15-20 minutes, until risen high and the tops and bottoms are golden brown. Filling for Biscuits: -6 eggs -3 large, thick slices of Virginia Ham -6 Slices sharp cheddar cheese While the biscuits are cooking, preheat two pans on medium heat. In the first pan, once it is hot, pour a drizzle of oil, then lay in your pieces of ham--do this in batches if needed. Let the ham sizzle away until it gets crispy with deep brown spots. In the second pan, drizzle in some oil to the hot pan and crack in a few of the eggs, sprinkling with some salt and pepper. We like ours over easy. I cook those on the first side until the white is almost completely firm, then carefully, with a rubber spatula, I flip them gently and cook for 30 seconds on the second side, just to firm up the egg white, and then the yolks are still soft. If you want your egg yolks firm--over hard, just cook them on the second side until they feel firm under pressure from the spatula. Once eggs and ham are finished, cut the ham slices in halves on a plate, and rest a finished egg on each slice. When the biscuits are ready, take them out of the oven and cut the tops from the bottoms... I think you know what to do next. Assemble, and eat! These are really delicious--SO much better than McDonalds... And just look at those beauties... Biscuit Ingredients: -2 cups all purpose flour baking powder baking soda salt -1 cup buttermilk (sub. 1 tsp lemon juice and fill cup rest of way w/ milk) -4 tbsp. butter Preheat the oven to 450F and prepare a pan. In a large bowl, combine the dry ingredients. Quickly cut up your butter and sprinkle it into the bowl. Using your fingers or a pastry cutter, combine the butter into then flour mixture until it looks like crumbs (the faster the better; you don't want the butter to melt. We are working for imperfection!). Next, pour in your buttermilk and stir with a spatula until it creates a sticky dough. Flour a surface and dump your batter out. Flour your hands and fold the dough over itself, with care, 5-6 times, being sure not to press down on it. It should be airy and light. Next, form your dough into a 1 inch high surface, and using a 2 inch cookie cutter or glass dipped in flour, cut out as many biscuits as you can. Reform the scrap dough, working it as little as possible, and cut out more biscuits. You should have 6-7 biscuits when you are done. Once you have them all ready, brush them with a little milk, and place them in the oven for 15-20 minutes, until risen high and the tops and bottoms are golden brown. Filling for Biscuits: -6 eggs -3 large, thick slices of Virginia Ham -6 Slices sharp cheddar cheese While the biscuits are cooking, preheat two pans on medium heat. In the first pan, once it is hot, pour a drizzle of oil, then lay in your pieces of ham--do this in batches if needed. Let the ham sizzle away until it gets crispy with deep brown spots. In the second pan, drizzle in some oil to the hot pan and crack in a few of the eggs, sprinkling with some salt and pepper. We like ours over easy. I cook those on the first side until the white is almost completely firm, then carefully, with a rubber spatula, I flip them gently and cook for 30 seconds on the second side, just to firm up the egg white, and then the yolks are still soft. If you want your egg yolks firm--over hard, just cook them on the second side until they feel firm under pressure from the spatula. Once eggs and ham are finished, cut the ham slices in halves on a plate, and rest a finished egg on each slice. When the biscuits are ready, take them out of the oven and cut the tops from the bottoms... I think you know what to do next. Assemble, and eat! These are really delicious--SO much better than McDonalds... Posted by Lily at 8:29 AM No comments: Monday, July 6, 2015 Gluten Free Carrot Cake I am aware that "gluten free" is all the craze these days--however there actually are people out there, like my mom and my best friend from college, who are actually gluten intolerant and cannot seem to digest wheat without major pain and illness. It's so sad that these folks can't have bread or sweets like the rest of us are used to! I think it's great that there are so many people out there experimenting with new kinds of grains and flours to make delicious treats that don't taste "healthy" but are still satisfying and rich. This is my first crack at gluten free, and it went surprisingly well. This cake is moist, soft, and airy. It rose perfectly in the oven, and didn't cave in when it cooled. You can't even tell it isn't made with flour! Thanks to Divas Can Cook for the inspiration and main recipe. Some things I have learned about making baked goods with gluten free "flour": Use double the flavorings: it seems that these nut/rice/bean flours absorb any flavors you add, so add double the vanilla and double the cinnamon. You can also add more sugar. Ramp up the flavors on all levels! Taste your batter before you cook it. It should taste sweet, like a cake. Use a batter with lots of moisture: It is true that oftentimes you can replace the regular flour in a cake recipe with the gluten free type, however, be sure that the recipe you choose has lots of wet ingredients like buttermilk or sour cream and oil (instead of butter) to add fat and richness. Use a rice-flour blend: I just recently learned that bean-based flours can have a grainy consistency or taste gross when used in sweets, so try to get a blend based in rice flour, like King Arthur gluten free, instead of something like Bob's Red Mill. Do not overbake: If anything, underbake. As soon as the cake no longer has any giggle in it, take it out and put the pan directly into the freezer for 15 minutes to cool it directly. Gluten free things seem to dry out really quickly if you leave them in the oven too long. Ingredients: 1 cup white sugar ½ cup brown sugar, packed 1 cup canola oil or vegetable oil 3 large eggs 1 tablespoon vanilla extract 2 cups gluten-free flour 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon cinnamon ½ cup buttermilk (substitute 1 tsp lemon juice with milk to add up to 1/2 cup) 2.5 cups carrots, finely shredded 1/2 cup apple sauce ½ cup sweetened desiccated coconut flakes Preheat your oven to 325F. Prepare 2 8-inch cake pans by buttering and flouring the bottom and sides. You may also find it convenient to add in parchment circles (also buttered and floured) to allow easier removal of the cakes. Combine the sugar and oil in a large bowl. Add the eggs and vanilla, and whisk until well combined and bubbly. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, and salt. In two additions, mix dry ingredients into the sugar and egg mixture, alternating with buttermilk. Do not over mix, just blend until fully combined--it shouldn't be perfect. Next, pour in your carrots, apple, and coconut. Fold in gently. Divide batter between the pans and bake for 20-30 minutes. Once you hit the 20 minute mark, check every few minutes. Give each pan a gentle shake. Remove the cakes as soon as the batter doesn't giggle. Place the pans in the freezer immediately, for about 15 minutes to stop then cooking process. Remove from pans and place on cooling racks until fully room temperature. Cream Cheese Frosting Recipe: 16 oz cream cheese, room temperature 1 stick unsalted butter, room temperature 3-5 cups powdered sugar (depends on how sweet you want it) 1 teaspoon vanilla extract lemon juice 1 cups pecans, pulsed in food processor until small bits Beat the butter and cream cheese until smooth. Add in your powdered sugar 1 cup at a time until smooth and thick. Add in lemon juice and vanilla. Continue beating, and add in more sugar if you want it thicker. To frost the cake: place the first layer on your cake tray. Scoop up a nice, large spatula-full of icing (about 1 cup) and spread carefully over the cake, being sure not to pull up crumbs. Keep this layer thick. Carefully pick up your second cake layer and lay it on top of the icing, press down gently to even the top. Use another 2 cups of icing to carefully cover the top with your cake spatula, allowing frosting to overhang the sides. Lastly, slather frosting over the sides of the cake until fully covered. Take handfuls of pecans and press them all around the sides of your cake. Use any remaining frosting to garnish the top with some swirls. Refrigerate to firm up. Let this sit on the counter for about 20 minutes before serving. Wednesday, June 24, 2015 The Best Sweet Pastry I've been making pies for a while... I'm always looking for the most flavor-packed, scrumptious pastry recipe. If you thought that your pie crust is just a vessel for the filling, think again! That stuff you buy in the frozen food section is truly terrible. It's bland, crumbly and flat. Never buy it. This recipe, adapted from Jamie Oliver, is the perfect blend of sweet and flaky; it tastes almost like shortbread. This one is actually worth its weight in butter. Ingredients: -17 oz. flour -3.5 oz. icing sugar -9 oz. cold unsalted butter, cubed -zest of 1 lemon or orange (or a vanilla bean) -2 large eggs, beaten -splash of milk -pinch of salt Sift together the flour and sugar in a large, wide bowl, or on a wide counter top. Next, sprinkle over the cubes of butter. Using a pastry cutter or two knives, work the butter into the flour mixture until it becomes crumbly, with pea-sized lumps. Don't spend too long on this part, because you don't want the butter to start to melt. Next, add in your eggs, milk, salt and lemon zest, mixing with a fork. When the mixture sticks together when you press two fingers into it, it is ready to wrap up. Use a bit more milk if you need it. Lay out a few layers of plastic wrap; pour your dough into it, and then wrap the edges around it, pressing the dough into a ball. Flatten the ball slightly, and place the dough in the fridge for about 2 hours. Once ready to make your pie, preheat the oven to 400F. Take the dough from the fridge and divide it into two sections, one slightly larger (this will be the bottom crust). Put the rest of the dough back into the fridge until you are ready for the top section. Roll out your dough for the bottom, using some flour to prevent sticking. Lay the dough in your pie dish. Next, take a square of wax or parchment paper and crumple it up in your hands, then spread it out flat again and lay it in your pie dish. Pour in a few cups of dry rice. This will prevent the edges of the crust from sliding into the middle. Prebake for about 10 minutes with the rice, remove it and the paper, and then bake for another 3-5 minutes. Continue with your pie filling after that. Brush some milk or egg wash over the top of your pie before baking. Posted by Lily at 6:29 PM No comments: Tuesday, May 26, 2015 Chocolate Strawberry Tart (Gluten Free) Here's a delicious summer dessert that also doubles as a great use for those strawberries you pick at the farm! Ingredients for crust: -2 1/2 cups of sweetened, desiccated coconut -1/4 cup of Dutch process cocoa powder -1/2 cup of coconut oil, melted Preheat oven to 350F. Combine the cocoa and coconut in a food processor. Blend until fine. Slowly drizzle in the coconut oil until you've got a nice thick consistency. Press into a pie plate. Bake in oven for 10-15 minutes, until it smells toasty, but not burned! Set aside and cool. Ingredients for filling: -10 ounces of heavy cream -5 ounces of bittersweet (60% cocoa) chocolate -8 ounces of semi sweet chocolate -1 tsp vanilla, or of a rich liquor (like Kahlua or Creme de Cacao) -16 strawberries of similar size, green parts discarded, washed and dried completely Chop the chocolate and put it in a bowl. Place the cream in a saucepan over medium heat. Heat until it begins to bubble, then pour over your chocolate. Let it sit for about 2 minutes before stirring it together gently with a spatula until evenly blended. Stir in your vanilla or liquor. Pour into the pie crust. Finally, press the strawberries into your tart. Place it in the fridge for about 2 hours, or until the ganache is firm. Before serving, set it out for about 30 minutes, to soften the coconut oil in the crust and make it easier to cut. Posted by Lily at 5:32 PM No comments: Friday, May 15, 2015 Homemade General Tso's A favorite Chinese food takeout dish... I set out to discover whether or not it was possible to create this delicious food without MSG (or any other mysterious ingredients) in a home kitchen. After a few tries, I believe I have been successful! It also has this richness which the normal stuff just cannot match. Serve it with some delicious Botan rice(and maybe a vegetable or two) and there you have it! Ingredients for sauce: 1 1/2 teaspoons of fresh minced garlic 3/4 cup sugar 1/3 cup molasses 1/2 cup soy sauce 2 tbsp rice vinegar 1/4 cup sweet white wine or sake 1/2 cup soy sauce 2 tbsp rice vinegar 1/4 cup sweet white wine or sake 1 cup hot broth or stock 1-2 tsp chili pepper flakes (depending on how spicy you like it) 2 tsp. Sriracha sauce 2 tsp. Sriracha sauce cayenne pepper white pepper 1/4 cup cornstarch, blended with 1/4 cup water Chopped scallions (optional) Ingredients for chicken: 2 lbs boneless chicken thighs, excess fat removed, cut into bite-sized chunks (can use steak tips or pork for this, too) 1/4 cup soy sauce 1/2 teaspoon white pepper (it's packed full of umami flavor! Don't skip) 1 egg 1/2 cup cornstarch Vegetable or canola oil (for frying) Blend the sauce ingredients together, except the cornstarch mixture--keep that separate. Set aside. Blend your meat ingredients together until fully coated and set aside. Heat about 1/5-2 inches of oil in a pot or high-sided pan over medium-high heat (the deeper the oil, the faster the cook time). Be sure the temperature rises to 375F with a kitchen thermometer. Don't let it get any hotter! Begin to add your chicken to the oil in batches, being careful that the pieces don't stick together. Each batch should hold about 6-9 chicken pieces, depending on the size of your pot. Once you add them in, check your thermometer. The temperature will have dropped to about 325-350F. Raise the temperature carefully back up to 375 while the batch is cooking. Once the pieces are a deep, golden brown (about 3-5 minutes), drain on a pan covered in paper towel. Repeat with the rest of the chicken. Once all of the meat is cooked, take your pot of hot oil off of the heat to cool down. Then, preheat a wok or non-stick pan to medium-high. Pour in your sauce and bring it to a simmer. Pour in about half of your cornstarch mixture and cook down until it begins to thicken. If you want it thicker, add the rest of your cornstarch mixture. Once you've got a thick, but still pour-able, sauce, add your fried chicken into the wok and toss. Sprinkle in chopped scallions to garnish. Serve with rice and (maybe) some broccoli! (My version with beef) Sunday, May 3, 2015 Kale Salad with Spiced, Roasted Chickpeas and Caesar Dressing Looking for a new, interesting salad for this summer? Are you always finding yourself disappointed by soggy lettuce and are afraid to bring a salad to a summer picnic? Well, fear no more... I have been enjoying sauteed kale for the past year or so, usually with lemon and garlic. It was only recently that I discovered kale is much more sturdy, and much less disappointingly soggy, than lettuce, and that it can be tamed to taste like lettuce in a salad (not crunchy and chewy, like you'd think). The trick is to "marinate" the kale and be sure to cut it properly. The chickpeas are almost like a crouton, but they are bread-free and a little something different. Ingredients for Chickpeas: - 1 can chickpeas, strained, husks removed (press on each one with your thumb), and patted dry -1 tbsp. olive oil smoked paprika chipotle chili powder garlic powder onion powder ground coriander salt pepper Preheat oven to 375F. Combine chickpeas with all other ingredients. Removing the husks is optional, but it will result in a crispier final product. Place on a baking sheet covered with foil or parchment paper. Bake for 30 minutes, until browned, toasty, and crispy, shaking the pan every once in a while. While those are cooking away... Ingredients for Caesar dressing: -1/2 cup mayonnaise -2 tbsp. olive oil -1/4 cup fresh lemon juice -1/4 cup grated Parmesan cheese -1 garlic clove, grated Worcestershire sauce white vinegar smoked paprika chipotle chili powder -ground black pepper -salt Combine ingredients. Add salt to taste. Let sit for about 30 minutes at room temperature to allow the garlic to infuse. And lastly, Ingredients for salad: -1 large bowl of kale leaves, thick stems removed, chopped into bite-sized pieces (do not neglect this part) -1 lemon -olive oil -salt -1 medium carrot, shaved into thin strips I have been enjoying sauteed kale for the past year or so, usually with lemon and garlic. It was only recently that I discovered kale is much more sturdy, and much less disappointingly soggy, than lettuce, and that it can be tamed to taste like lettuce in a salad (not crunchy and chewy, like you'd think). The trick is to "marinate" the kale and be sure to cut it properly. The chickpeas are almost like a crouton, but they are bread-free and a little something different. Ingredients for Chickpeas: - 1 can chickpeas, strained, husks removed (press on each one with your thumb), and patted dry -1 tbsp. olive oil smoked paprika chipotle chili powder garlic powder onion powder ground coriander salt pepper Preheat oven to 375F. Combine chickpeas with all other ingredients. Removing the husks is optional, but it will result in a crispier final product. Place on a baking sheet covered with foil or parchment paper. Bake for 30 minutes, until browned, toasty, and crispy, shaking the pan every once in a while. While those are cooking away... Ingredients for Caesar dressing: -1/2 cup mayonnaise -2 tbsp. olive oil -1/4 cup fresh lemon juice -1/4 cup grated Parmesan cheese -1 garlic clove, grated Worcestershire sauce white vinegar smoked paprika chipotle chili powder -ground black pepper -salt Combine ingredients. Add salt to taste. Let sit for about 30 minutes at room temperature to allow the garlic to infuse. And lastly, Ingredients for salad: -1 large bowl of kale leaves, thick stems removed, chopped into bite-sized pieces (do not neglect this part) -1 lemon -olive oil -salt -1 medium carrot, shaved into thin strips Once you have your bowl of kale lettuce all prepped--NO STEMS ALLOWED!--drizzle over the juice of half of the lemon, a couple of teaspoons' worth of olive oil, and a sprinkle of salt. Toss until well coated and set aside until your chickpeas are cooled completely and you are ready to serve (kale will last overnight in the fridge like this, too (unlike lettuce or spinach!). The lemon breaks down some of the fibrous quality of the kale, and makes it super tender). When ready to serve, shave over the carrot. Toss in the amount of dressing you like, and serve with grated Parmesan and the chickpeas on top. Posted by Lily at 4:36 PM No comments: Wednesday, April 22, 2015 Murgh Musallam (A Curry) If you're an Indian food fan, you know it's tough to make it at home...really tough. There is just a certain amount of umami that it is impossible to purvey without a tandoor and some Hindu magic. This one is pretty good. Yes, you need a bunch of spices, but if you head over to your nearest Indian market, you can find them for pretty cheap. Keep them in zip-lock bags, in a Tupperware container, in a dark cabinet--yes, that sounds like Storage Inception, but trust me. It's a necessary step to keep the flavor (and the powerful smell) from drifting out of the pantry. Try to get whole spices rather than ground ones. The whole ones last a few years. Ground spices start to lose their flavor and "pizzazz" over the course of a few months. Ingredients for Chicken Marinade 5 cloves garlic, minced 2 tbsp grated fresh ginger 2 tsp. salt 2 tbsp grated fresh ginger 2 tsp. salt 1 tsp. fresh pepper 1/2 cup curd or plain yogurt 1 tbsp lemon juice 1/2 onion chopped 1/2 cup curd or plain yogurt 1 tbsp lemon juice 1/2 onion chopped 1 tsp. garam masala 1 tsp. turmeric powder 1 tsp. coriander powder 6 chicken thighs, on the bone Ingredients for Sauce 1/4 cup butter 1.5 large onions (finely chopped) 2 tsp turmeric powder 2 bay leaves 4 whole cloves 4 green cardamom pods 4 green cardamom pods 2 tsp roasted coriander powder salt salt 1 tsp red chili powder 1 tsp cumin seeds 1 tsp cumin seeds 1/2 lb crushed tomatoes 1/2 cup Greek yogurt 1 1/4 cups water 3 tbsp chopped coriander (cilantro) leaves 1/2 tsp saffron strands 1 tsp garam masala powder 1 Day Ahead: Combine chicken and marinade in a zip-lock bag or Tupperware container. Shake really well until well covered. Let sit in the fridge for 24 hours. To Cook: -Preheat the oven to 400F. -Pan sear the chicken (and any remaining marinade) in a large, tall-sided pan or Dutch oven over medium-high heat with some olive oil. Brown on all sides and remove from pan. -Add butter to the same pan. Once melted and bubbling, add 1 of the chopped onions, turmeric, bay leaves, cloves, cardamom, coriander, and SALT. Saute until softened and golden, about 7 minutes. -Add the tomatoes, Greek yogurt, and chili powder to the pan. -Mash or blend the last bit of onion with the cumin seeds until it forms a paste. Rub this all over the chicken pieces and lay them in the sauce. -Pour over the water, cover with a lid, and place in the oven for about 45 minutes, or until the chicken reaches an internal temperature of 165F. -Sprinkle over the cilantro, saffron, and garam masala before serving. -Serve chicken with lots of sauce, basmati rice, naan bread, and some Bollywood! Sunday, April 5, 2015 Dark Chocolate Mint Cake I made this amazing cake again today, and it is so delicious! I decided to post the recipe again here and incorporate the pictures from this time, as well as a few revisions. Dark Chocolate Mint Cake (adapted from Smitten Kitchen's Chocolate Butter Cake): Makes one 3 layered 9 inch cake 3 cups cake flour 3 cups sugar 1 1/2 cups unsweetened cocoa powder 3 teaspoons baking soda 3/4 teaspoon salt 3 sticks (12 ounces) unsalted butter, at room temperature 1 1/2 cups buttermilk 3 eggs 1 1/2 cups of cooled coffee, minus 2 teaspoons 2 tsp. peppermint extract 1 cup Andes Mints, crushed into small pieces (plus more for decorating) Preheat the oven to 350 degrees F. Butter three 9 inch, round cake pans (or 3 8 inch square pans). Line the bottoms with parchment or waxed paper and butter the paper. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Whisk the eggs, coffee, and peppermint, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Stir in the Andes Mint pieces. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool. While the cakes are cooling (or while they are cooking) work on your frosting. Swiss Buttercream Frosting Recipe: Base to which you add the ingredients listed on the cake recipe of your choice 2 cups sugar 8 large egg whites 52 tablespoons butter, softened (6 sticks plus 4 tablespoons) 2 teaspoons vanilla extract Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers. Transfer mixture into the mixer and whip until it turns white and about doubles in size, and looks like marshmallow fluff, giving you pretty stiff peaks. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.) Finally, add the butter a stick at a time and blend forever. It will take a good few minutes of whipping for it to start looking like frosting. At first it will look curdled, once you have added in all of the butter, but never fear!!! Keep on whipping for a good 5-7 minutes and it should all come together looking the texture of whipped butter or mayonnaise. Add the flavorings you need... Filling: -1/3 recipe of Swiss Buttercream frosting with 1 teaspoon of peppermint extract and green food coloring to make a light green/minty color. Frosting: -2/3 (the rest of the recipe) of Swiss Buttercream frosting with 2 squares of Baker's dark chocolate (melted and cooled slightly). Putting it together: When cool--absolutely room temperature, it's time to put the layers together. Set your first layer of cake on your cake stand--if you've got rounded tops, you may want to even those out with a good bread knife. Spread your mint Swiss Buttercream filling onto the first layer, being sure to keep a half inch border around the cake free of frosting. This way, when you press the layers down, icing won't spill out the sides. Place on your second layer of cake and press down. Make sure it's even on top. Fill this layer and add on the final layer of cake and press down to make the top as even as possible. Finally, it is time to frost the cake using your Chocolate Swiss Buttercream Frosting. Here is a video that explains the best way to frost a cake. It would be too difficult for me to describe in writing. You don't have to make your cake super smooth, like this person does, but the basic method of frosting the cake is really easy to follow. Press crumbled Andes Mint pieces around the sides of the cake (an optional touch!). Posted by Lily at 5:57 PM No comments: Subscribe to: Posts (Atom)
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Evo me, zastranila sam malo ovoga mjeseca na blogu. Imala sam velike planove za objavite recepte za nove keksiće da bi imali možda koju novu ideju za Vaš blagdanski stol ali eto dogodio mi se Život. Točnije gužva u njemu. Nije da se žalim ustvari razlog je više nego dobar, naime stigla mi je nova nećakinja mala Mašenka pa je nekako sve ovaj mjesec bilo podređeno tom divnom događaju. A što se tiče ove sada već pomalo i prošle 2017? Pa bila je u redu. Poučna u svakom slučaju. Naučila sam da puno mogu i sama i da mi ne treba pomoć drugih ljudi. Naučila sam da mogu i biti sama sa sobom i da je to u redu da nisam osamljena čak dapače u potpunosti mi odgovara. Naučila sam da se ljudi mijenjaju isto kao i ja, i da si u ovom trenutku više ne odgovaramo kao nekada. I ako nam bude suđeno kliknuti ćemo si kao i nekada. Ne trebam forsirati prijateljstvo i druženja ako me ne ispunjavaju. I znate onu koju vam svi stalno govore, nauči reći ne , to je sasvim u redu. Jesam, prvi puta sam nekom rekla ne, zaista ne jer to što tražiš od mene zaista ne želim napraviti. I još važnije od svega nisam se loše osjećala. I naučila sam da nemam vremena za sve i sve pažljivije biram stvari, radnje i ljude na koje ću potrošiti svoje vrijeme. Možda zvuči sebično ali u ovom trenutku meni odgovara. A to mi je najvažnije. Kao u svakom sumirajućem postu ovih posljednjih nekoliko godina još jednom dižem recept koji mi je nekako najdraži koji sam napravila u protekloj godini. Listajući kroz stare postove za oko mi je zapela ova Irina torta. Vjerojatno zato jer sam si počela pojednostavljivati život me sa tako dojmila i ova torta jednostavna po sastojcima a senzacionalna okusom. I Sretna Vam Nova 2018. Neka Vam bude sve ono što ste si zamislili da bi trebala biti. I nasmijana. I sa puno fine klope. I u dobrom društvu. I zdrava. I poslovno uspješna, I sa nekim novim putovanjima. To su moje želje a vi svoje samo dodajte. Pusa RECEPT: Recept za ispis Za biskvit: 300 mljevenih badema 8 jaja 140 g šećera u prahu 1/2 žličice ekstrakta od badema Za nadjev: 200 g pekmeza od maline Za premaz: 300 ml vrhnja za šlag 2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu promjera 20 cm. Odvojite žumanjke od bjelanjaka. Bjelanjke mikserom izradite u čvrsti snijeg. U drugoj posudi pjenasto izradite žumanjke sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. U smjesu pjenastih žumanjaka umiješajte mljevene bademe. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni kalup za tortu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Svaki list biskvita navlažite sa malo mlijeka. Na tanjur za posluživanje stavite list biskvita pa ga premažite polovicom pekmeza od malina. Poklopite drugim listom pa ga premažite ostatkom pekmeza. Poklopite trećim listom biskvita. Vrhnje za šlag mikserom izradite u čvrsti šlag. Sastavljenu tortu izvana premažite sa šlagom i ukrasite po želji. Ovi keksići zahtjevaju nešto više vremena kako bi ih napravili. Nisu komplicirani samo malo dulje traje dok ih se umijesi, izreže, ispeče pa dok skuhate i ohladite kremu, zalijepite dva po dva keksića i umočite ih u čokoladu. Ovako dok opisujem shvaćam da sam možda pogriješila i da će vas preplašiti cijeli proces izrade. Preporučam vam ove keksiće kao vikend projekt. Vjerujte sav trud uložen u njih vratiti će Vam se prvim zagrizom. RECEPT: Recept za ispis Za tijesto: 200 g brašna 140 g maslaca 1 jaje 60 g šećera 40 g otopljene čokolade Za kremu: 100 ml mlijeka 40 g čokolade 2 jaja 30 g šećera Čokoladna glazura Zagrijte pećnicu na 180 C. Dva velika plitak lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pa mu dodajte omekšali maslac, jaje, šećer i otopljenu čokoladu. Umijesite tijesto. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa izrezujte kružiće. Slažite na pripremljene limove. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Vrijeme pečenja će ovisiti o tome kako ste tanko razvaljali tijesto, moji su bilo dosta tanki pa im je trebalo otprilike 10 minuta. Ohladite. Za kremu u prikladan lonac stavite mlijeko i nasjeckanu čokoladu. Kuhajte uz povremeno miješanje dok se čokolada ne otopi i smjesa provrije. U drugoj posudi pjenjačom izradite jaja i šećer. Prelite kipućim mlijekom pa sve vratite na laganu vatru i kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. U dresir vrećicu stavite ohlađenu čokoladnu kremu pa je istisnite na polovicu keksiće. Ljepite dva po dva keksića. pripremite čokoladnu glazuru pa umočite svaki keksić. Ostavite da se glazura ohladi i stisne pa spremite keksiće u limenu posudu. Nastavljam u revijalnom tonu :) Sa još jednim keksićima. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 220 g integralnog brašna 1 žličica instant kave 3/4 žličice praška za pecivo 1/2 žličice soli 30 g kakaa 115 g maslaca 150 g šećera 1 jaje 2 žlice ekstrakta vanilije 100 g krupno mljevenih oraha Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pomiješano sa instant kavom , praškom za pecivo, soli i kakaom. Mikserom pjenasto izradite maslac sa šećerom. Dodajte jaje pa dobro izradite smjesu. Umiješajte prosijanu smjesu brašna i miješajte dok ne dobijete jednolično tijesto. Umiješajte i orahe. Od gotovog tijesta oblikujte kuglice pa ih malo spljoštite. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Ja sam vam inače strašno organizirana osoba. Volim da je svaka stvar na svom mjestu, rijetko kasnim i stalno nešto preslagujem kako bi bilo praktičnije i jednostavnije, što u stvarnom životu što u glavi. Takva sam i oko Božića. Pokloni su svi već doma, samo ih još večeras umotam i sa tim sam gotova tako da se mogu posvetiti planiranju keksića koje su peći i onda se sljedeći tjedan zatvoriti u kuhinju. I inače se strašno tome veselim, općenito tom 12 mjesecu i ništa mi nije problem i sve može. A ove godine sam nekako umorna i osjećam da me ne veseli sva ova strka kao obično. Ko zna možda je problem u ovoj južini vani. Uglavnom kao i obično svaki prosinac ovdje kod mene na blogu samo recepti za keksiće ako vam treba koja ideja. Danas vrlo jednostavni keksići sa čokoladom i orasima. Recept sam posudila iz BBC-ovog časopisa Good food. U originalnom receptu uz otopljenu čokoladu u recept ide i 100 g šećera. Meni se činilo da bi mi tako keksići bili preslatki tako da sam ga izostavila. A vi procijenite i prilagodite keksiće svom okusu. Keksići su malo žilavasti u sredini pa ih ja volim čuvati u limenoj kutijici u hladnjaku. RECEPT: 200 g čokolade nasjeckane na manje komadiće 100 g maslaca 1 žlica arome vanilije 1 jaje, lagano izrađeno 100 g oraha krupno nasjeckanih 100 g brašna 1 žličica sode bikarbone Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. Na pari otopite 100 g čokolade i maslac. Kada se sve otopi i dobijete jednoličnu smjesu maknite sa pare pa umiješajte aromu vanilije, orahe, brašno, sodu bikarbonu i preostalih 100 g čokolade. Izmješajte. Žlicom stavljate hrpice smjese na pripremnljeni lim. Ostavite mjesta između jer će se keksići proširiti tijekom pečenja. Pecite 10-12 minuta. Ohladite pa spremite u hermetički zatvornu kutiju. Jedan prigodni kuglof kada nas svi upozoravaju da treba konzumirati puno C vitamina radi ovih sezonskih prehlada i hunjavica. Istina je da Vas neće baš koristiti kao da ste pojeli naranču ili grejp ali će Vam kuhinja divno mirisati. Original recepta pronašla sam ovdje. RECEPT: Za kuglof: 230 g pirovog brašna 150 g šećera 1 1/2 žličice soli 1/2 žličice sode bikarbone 1 žličica praška za pecivo 320 ml maslinovog ulja 270 ml kokosovog mlijeka 4 jaja naribana kora 2 naranče naribana kora 2 limuna naribana kora 1 limeta naribana kora 1 grejpfruta 120 ml narančinog soka 1 1/2 žlice arome vanilije Za preljev: 60g šećera u prahu prema potrebi sok grejpfruta Zagrijte pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. U prikladnoj posudi pomiješajte brašno, sol, sodu bikarbonu i prašak za pecivo. U drugoj posudi pjenjačom lagano izradite jaja pa im dodajte šećer i aromu vanilije. Umješajte i maslinovo ulje, kokosovo mlijeko, narančin sok te naribane korice limuna, naranče, grejpfruta i limete. Umiješajte i smjesu sa brašnom. Ulite smjesu u pripremljeni kalup za kuglof pa pecite u prethodno zagrijanoj pećnici 50-60 minuta . Istresite kuglof na tanjur za posluživanje i ostavite da se prohladi 10-ak minuta. Za preljev pomiješajte šećer u prahu sa toliko soka grejpfruta koliko je potrebno da dobijete gustu smjesu. Prelite preko mlakog kuglofa. Baš me izmučio ovaj vikend, strašno nešto. Kiša, mrak, ne baš tako dobre vijesti. Ma baš mi je bio naporan. Pa sam si onda jučer navečer smučkala ovaj kuglof. Tako je utješno kuća mirisala na jabuke, cimet i karamel. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za kuglof: 250 g šećera 350 g maslaca 3 jaja 180 ml kefira 1 žlica arome vanilije 390 g brašna 1 žličica sode bikarbone 1/2 žličice cimeta 1/2 žličice soli 4 srednje velike jabuke, oguljene i narezane na manje kockice Za preljev: 50 g muscovado šećera 15 g maslaca 2 žlice mlijeka 50 g šećera u prahu Za posip: ekspandirana riža Zagrijete pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. Jabuke operite, ogulite i nasjeckajte na manje komadiće. Mikserom pjenasto izradite maslac i šećer dok ne dobijete pjenastu smjesu i šećer se ne otopi. Dodajte jedno po jedno jaje miksajući između svakog dodavanja. Umiješajte i aromu vanilije i kefir. U drugoj posudi pomiješajte brašno, sodu bikarbonu i sol pa prosijte smjesu. Umiješajte prosijanu smjesu u smjesu sa jajaima. Umiješajte i jabuke. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površimu. Pecite u prethodno zagrijanoj pećnici 1 sat. Pečeni kuglof istresite na tanjur za posluživanje. Za glazurua u prikladni lonac stavite muscovado šećer, maslac i mlijeko pa kuhajte na umjerenoj vatri uz stalno mješanje dok smjesa ne provrije. Maknite sa vatre pa malo po malo dodajte šećer u prahu i mješajte dok ne dobijete glatku smjesu. Prelite po kuglofu pa po želji posipajte ekspandiranom rižom. Još jedan doručak post :) Nemam baš vremena za kuhanje doručka ujutro prije posla. Radim jedan tjedan ujutro a jedan popodne ali onda ta jutra prije posla najčešće iskoristim za odlazak na trčanje, nekako se nisam sjetila da bih mogla i napraviti i nešto za doručak. Navikla sam napraviti neki banana kruh ili granolu za vikend pa onda samo servirati prije posla. I onda mi je ponestalo granole pa sam rekla pa mogla bi ja palačinke za doručak sutra. Tako da sam većer prije napravila smjesu za palačinke a ananas očistila i narezala na kockice. Dok sam pekla palačinke ananas se karamelizirao. Tako da sam ustavri za čas imala kako ja to zovem žurnal doručak. Baš je dobar filing. Original recepta pronašla sam u ovoj kuharici. RECEPT: Recept za ispis Za palačinke: 20 g kokosa 65 g brašna 1/2 žličice praška za pecivo 10 g šećera prstohvat soli 1 jaja 60 ml mlijeka Za ananas: 50 g muscovado šećera 50 ml ruma 100 g ananasa, oguljenog i narezanog na manje kockice 10 g maslaca 4-5 listića metvice, sitno nasjeckanih Za ananas: stavite muscovado šećer u tavicu pa ga zagrijavajte na umjerenoj vatri dok se ne karamelizira. Umiješajte rum pa dodajte i ananas pa kuhajte uz povremeno miješanje dok ananas malo ne omekša. Umiješajte maslac pa nastavite kuhati uz mješanje dok se maslac ne otopi. Stavite sa strane dok ne pripremite palačinke. Za palačinke odvojite bjelanjak od žumanjka. Bjelanjku dodajte prstohvat soli pa ga istucite u čvrsti snijeg. Žumanjak i šećer ojenasto izradite pa umiješajte mlijeko. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu jaja. Umiješajte i kokos. Na kraju nježno umiješjate i snijeg od bjelanjaka. Zagrijte tavicu i malo je namastite. Na vruću tavicu stavljajte po žlicu smjese pa pecite palačinkice po minutu sa svake strane. Poslužite sa komadićima ananasa. Žale se moji doma da sam u zadnje vrijeme zapela za te zdrave i biskvitaste kolače. Neka im napravim nešto kremasto jer to je vidio nakon nedeljnih pohanaca jesti zdravi kolač. Nedjelja je za uživanje i guštanje u hrani koju ne jedemo svaki dan. Pa onda za mir u kući nešto kremasto. Iako sam uspjela prošvercati mrkvicu u biskvit kao nešto zdravo :) Original recepta sam pronašla u Dobroj hrani. RECEPT: Recept za ispis Za biskvit: 125 g naribane mrkvice 125 g mljevenih badema 2 žlice brašna 1/2 žličice praška za pecivo 4 jaja 50 g šećera Za kremu: 20o g svježeg kravljeg sira sok pola limuna 100 g šećera u prahu 500 ml vrhnja za šlag Za posip: šećer u prahu Zagrijte pećnicu na 180 C. Okrugli kalup za tortu promjera 20 cm namastite i pobrašnite. Odvojite bjelanjke od žumanjaka. Bjelanjke sa šećerom mikserom izradite u čvrsti snijeg. Umiješajte jedan po jedan žumanjak. Na kraju umiješajte i naribanu mrkvicu, mljevene bademe, brašno, prašak za pecivo i limunov sok. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25 minuta. Ohladite. Za kremu vrhnje za šlag sa šećerom u prahu istucite u čvrsti šlag. Umiješajte svježi kravlji sir i limunov sok. Biskvit prerežite na pola, tako da dobijete dva lista. Na tanjur za posluživanje stavite list biskvita a oko njega stavite obruč od kalupa u kojem se pekao. Preko biskvita rasporedite kremu od sira pa poklopite drugim listom biskvita. Ohladite. Prije posluživanja odstranite obruč i posipajte šećerom u prahu. Ako pratite strane blogove sigurno ste primijetili da su u ovo doba godine najpopularniji kolači sa bučama. I to najčešće ili pita ili rolada. Ovoga puta sam se odlučila prikloniti tom trendu sa roladom. Prva stvar koja upada u oči u tim roladama je enormna količina maslaca i šećera u kremi kojom se rolada premazuje. Mislim pa i mi imamo malo žešće slatke i masne kolače ali oni ga stvarno pretjeruju. Tako da u nastavku nudim recept za kakti laganiju verziju rolade a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 5 jaja 100 g šećera 150 g pirea od buče 1 žličica cimeta 100 g brašna 1/4 žličice soli 1 žličica sode bikarbone 45 g otopljenog maslaca Za nadjev: 50 g maslaca 100 g šećera u prahu 1 žlica arome vanilije 200 ml vrhnja za šlag 50 g kokosa Zagrijte pećnicu na 180 C. Veliki, plitki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke sa 50 g šećera i 1/4 žličice soli istucite u čvrsti snijeg. Žumanjke sa preostalih 50 g šećera mikserom izradite dok smjesa ne posvijetli. Umiješajte i pire od buče i cimet. Brašno pomiješajte sa sodom bikarbonom i prosijte. U snijeg od bjelanjka nježno umješajte smjesu žumanjaka i prosijanu smjesu brašna. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 12-15 minuta. pečeni biskvit zajedno sa papirom umotajte u roladu. Ohladite. Za kremu mikserom pjenasto izradite maslac. Slatko vrhnje pomiješajte sa aromom vanilije i šećerom. Miksajte dok ne dobijete čvrsti šlag. Umiješajte maslac i kokos. Izmiješajte. Ovo je još jedan odličan recept za nedjelju popodne kada pospremate hladnjak i planirate red i raspored za sljedeći tjedan. Dobro kod mene je to nedjelja ali može poslužiti i za bilo koji drugi dan u tjednu. Original recepta pronašla sam u Dobroj hrani iz prosinca 2011. RECEPT: Recept za ispis Za biskvit: 250 g tostranih, mljevenih lješnjaka 100 g šećera 5 jaja prstohvat soli 100 g maslaca Za voće. 15 g maslaca 1 jabuka oguljena i narezana na manje kockice 1 naranča oguljena i narezana na manje kockice 2 kruške oguljen i narezane na kockice 15 g grožđica sok 1 limuna sok 2 mandarine 1 žlica smeđeg šećera Namastite i pobrašnite dublji lim za pečenje. Zagrijte pećnicu na 180 C. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol mikserom izradite dok ne dobijete čvrsti snijeg. Odložite sa strane. Žumanjke, šećer i maslac mikserom izradite dok ne dobijete pjenastu smjesu. Umiješajte mljevene lješnjake i na kraju snijeg od bjelanjka. Izmješajte pa istresite u pripremljeni lim. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-40 minuta. Ohladite. Za voće: u prikladnom loncu otopite maslac pa mu dodajte narezane jabuke, kruške, naranče i grožđice. Pirjate dok voće ne pusti sok. Dodajte limunov i mandarinin sok i smeđi šećer. Smanjite vatru pa kuhajte otprilike 5 minuta dok voćni sok ne postane sirupast. Kolač narežite po želji pa ga poslužite prelivenog voćnim umakom. Ovaj moj blog se sve više i više pretvara u doručak blog. Nije da ne radim i druge kolače ali nekako sam u zadnje vrijeme više orijentirana na stare provjerene recepte a više novih stvari isprobavam u doručak varijanti. Nisam sigurna da je baš ovo moja najdraža granola ali takav je naslov bio u originalnom receptu pa sam ga ja samo preuzela. RECEPT: Recept za ispis 2 žlice maslinovog ulja 120 g maslaca 3 žlice javorovog sirupa 2 žlice arome vanilije 90 g zobenih pahuljica 50 g ekspandirane riže 80 g tostiranih , krupno nasjeckanih lješnjaka 80 g tostiranih, krupno nasjeckanih oraha 75 g listići kokosa 70 g bučnih sjemenki 2 žlice smeđeg šećera malo krupne soli Maslac stavite u prikladan lonac pa ga zagrijavajte na srednje jakoj vatri dok ne dobije smečkastu boju i počne mirisati orašasto. Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U prikladan lonac stavite maslac kojeg ste procijedili iz lonca u kojem ste ga prvi puta zagrijavali i pazite da vam ne uđu smeđe mrvice. Dodajte ulje, med, javorov sirup i aromu vanilije pa kuhajte dok ne provrije. Zobene pahuljice prelite četvrtinom dobivene smjese i izmješajte. Dobivenu smjesu rasporedite na pripremljeni lim pa pecite u prethodno zagrijanoj pećnici 15 minuta, miješajući svakih 5 minuta. U međuvremenu u drugoj posudi pomiješajte ekspandiranu rižu, lješnjak,orahe i bučine sjemenke. Umiješajte i pečene zobene pahuljice i ostatak smjese sa smeđim maslacem. Dobro izmješajte. Rasporedite na pripremljeni lim pa po vrhu posipajte smeđi šećer i malo krupne soli. Pecite 20 minuta u prethodno zagrijanoj pećnici. Ohladite pa pospremite u hermetički zatvorenu posudu. Pored svih zdjela, kalupa i lonaca koje imam doma nažalost u asortimanu još uvijek nemam kalup za američku pitu, dublju keramičku zdjelu u koju se složi voće pa se preko njega stavi tijesto. Ma znate na ovu posudu mislim. Veli Google da se zove pie plate. U nedostatku pie platea ja sam pitu ispekla u emajliranoj posudi. I odlično funkcionira. Ovo vam je jedna super slastica. Brzo je gotova. Okusom je vrlo slična crumbleu od jabuka a i poslužila sam je sa sladoledom od vanilije pa je i to još jedna poveznica. Jednostavno i brzo a cijela kuća zamiriši na jesen. RECEPT: Recept za ispis Za tijesto: 145 g brašna 100 g maslaca 50 g šećera 25 g mljevenih oraha naribana korica polovice limuna 1 žumanjak Za nadjev: 5 jabuka 50 g šećera 50 g grožđica malo naribanog đumbira 1 žlica ruma prstohvat cimeta 1 žlica škrobnog brašna Za posluživanje: sladoled od vanilije (preporučam ovaj) Zagrijte pećnicu na 190 C. Za tijesto u prikladnu posudu prosijte brašno. Dodajte šećer, mljevene orahe, naribanu limunovu koricu, žumanjak i maslac narezan na manje komadiće. Umijesite tijesto. Jabuke operite i narežite na manje kockice. Stavite ih u posudu za pitu pa dodajte šećer, grožđice, naribani đumbir, rum, cimet i škrobno brašno. Izmiješajte. Tijesto razvaljajte pa ga narežite na trake. Složite trake preko jabuka u mrežu. Pecite u prethodno zagrijanoj pećnici 40-45 minuta. Poslužite mlaku uz kuglicu sladoleda. Uz domaći limun s mora mi je stiglo i nešto naranča. Malo su kiselije pa sam ih odlučila dio upotrijebiti da isprobam ove muffine Jako su zanimljivi okusom jedino što mi sirup iz svakog muffina iscurio po cijeloj pećnici kada se zagrijao. Tako da vam svakako predlažem da cijeli kalup sa muffinima stavite u još jedan dublji lim. Biti će Vam lakše oprati lim nego cijelu pećnicu. Original recepta pronašla sam u časopisu Mezze. RECEPT: Recept za ispis Za sirup: 50 g maslaca 100 g muscovado šećera 2 žlice soka od naranče za ukras: 2 naranče Za muffine: 100 g maslaca 100 g šećera 2 jaja 80 ml jogurta 2 žlice kakaa 1 žličica sode bikarbone 150 g brašna 1/4 žličice soli naribana kora dvije naranče 50 g nasjeckane čokolade Za sirup u prikladan lonac stavite maslac, muscovado šećer i sok od naranče. Kuhajte, uz povremeno miješanje, dok se šećer ne otopi i smjesa ne zgusne. Kalupe za muffine namastite i pobrašnite. Zagrijte pećnicu na 180 C. Na dno svakog kalupa stavite malo pripremljenog sirupa. Narančama prvo naribajte koru i sačuvajte je za smjesu za muffine. Zatim ih ogulite i narežite svaku na šest šnita. U svaki kalup od muffina stavite po jednu šnitu naranče i lagano ih utisnite prstima. Za muffine pjenasto izradite maslac sa šećerom. Dodajte jedno po jedno jaje i jogurt pa sve izmješajte. Prosijte brašno sa soli, kakaom i sodom bikarbonom pa umiješajte u smjesu sa jajima. Na kraju umiješajte nasjeckanu čokoladu i naribanu koricu naranče. Dobivenu smjesu rasporedite između pripremljenih kalupa za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Izvadite iz pećnice pa ostavite da se muffini ohlade minuta, dvije. Prođite nožem uz rub svakog kalupa pa ih iskrenuite na tanjur. Kako stigne jesen u naš hladnjak se useljava buča. Prilikom svakog odlaska na plac u nabavu, buča obavezno kupujem Ne uvijek istu vrstu čisto radi raznolikosti. Sljedeći projekt mi je otići na Trešnjevački plac nabaviti špageti buču, vidjela sam je kod Andree i baš me zaintrigirala, do prije koji dan nisam ni čula za nju. Koristim ju i u slanim i slatkim jelima podjednaka. A kad se samo sjetim da sam je nekada jela samo kao čušpajz i to ako sam bila dobro raspoložena, i u bućnici. A ove narančaste koje sada obilno konzumiram, to se i nije jelo kod nas doma. Opametila sam se s godinama :) Original recepta za ovaj kruh za doručak možete pronaći ovdje. RECEPT: Recept za ispis 280 g brašna 150 g šećera 150 g fino mljevenih tostiranih lješnjaka 75 g grožđica malo ruma 1,5 žličice sode bikarbone 3 žličice začina za speculaas kekse 3 jaja 225 g pirea od buče 150 ml ulja 50 g bučinih sjemenki U zdjelicu stavite grožđice pa ih prelite sa malo vode i malo vruće vode. Ostavite ih da nabubre dok pripremate biskvit. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnu posudu prosijte brašno pomiješano sa sodom bikarbonom i začinima za speculaas kekse. Dodajte šećer, mljevene lješnjake i bučine sjemenke. U drugoj posudi pjenjačom lagano izradite jaja pa umiješajte ulje i pire od buče. Grožđice ocijedite od viška tekućine pa umješajte i njih. Smjesu suhih sastojaka prelite smjesom mokrih pa sve dobro izmješajte. Dobivenu smjesu ulite u pripremljeni kalup i poravnajate površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Prije posluživanja narežite na šnite. Stigli su mi i prvi ovogodišnji limuni sa mora. Divni su, zamirisali su mi cijelu kuhinju. Pa sam se odlučila napraviti ovu pitu od limuna, čisto da mi svojom bojom malo popravi jučerašnji sivi dan. Padala je kiša cijeli dan i dan je dio idealan za provesti u kuhinji, mučkajući nešto i grijati se uz toplu pećnicu. RECEPT: Recept za ispis Za tijesto: 140 g maslaca 100 g šećera u prahu 2 žumanjka srž mahune vanilije naribana korica 1 limuna 2 žlice hladnog mlijeka 250 g brašna Za kremu od limuna: 140 g šećera sok i naribana korica 4 limuna 175 ml vrhnja za šlag 2 žumanjka 2 jaja Za šaum: 200 g šećera 65 ml vode 4 bjelanjka Za tijesto mikserom pjenasto izradite maslac sa šećerom u prahu i žumanjcima. Dodajte mlijeko, srž mahune vanilije i naribanu limunovu koricu. Umiješajte brašno. Dobiveno tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji, okrugli kalup za pitu. Ohlađeno tijesto razvaljajte na lagano pobrašnjenoj radnoj površini na veličinu kalupa. Obložite tijestom pripremljeni kalup pa ga prekrite papirom za pečenje. Opteretite ga suhim grahom pa pecite u prethodno zagrijanoj pećnici 15 minuta. Maknite papir i grah pa pecite tijesto još 15 minuta. Ostavite da se ohladi dok pripremate nadjev. Snizite temperaturu pećnice na 140 C. Za kremu od limuna pjenasto izradite jaja, žumanjke i šećer. Umiješajte sok i naribanu koricu limuna i vrhnje za šlag. Ulite kremu na tijesto. Stavite pitu u pećnicu i pecite 30-35 minuta, tako da krema ostane lagano drhtava u sredini. Ohladite. Za šaum u prikladni lonac stavite vodu i šećer pa kuhajte na umjerenoj vatri dok ne provrije. Smanjite vatru pa nastavite kuhati dok ne dobijete gusti sirup. Bjelanjke istucite u čvrsti snijeg. Ulijevate šećerni sirup u tankom mlazu pa nastavite miksati dok se smjesa bjelanjaka ne ohladi. Stavite šaum u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Šaum karamelizirajte kuhinjskim brenerom. Ja nastavljam tjerati mušice iz svoje kuhinje trošenjem jabuka koje su mi se nakupile. Kao što naslov objašnjava szarlotka je poljska pita od jabuka. Kada sam prvi puta čula naziv očekivala sam nešto sasvim drugo a ne pitu od jabuka. Ali sviđa mi se ime baš nekako fino i slatko zvuči. RECEPT: Recept za ispis Za tijesto: 450 g brašna 1 žličica praška za pecivo 200 g maslaca 150 g šećera 3 žumanjka 1 jaje 1 žlica kiselog vrhnja ili jogurta naribana korica 1 limuna 1 žlica arome vanilije Za nadjev. sok 1 limuna 4 žlice smeđeg šećera 1 žličica cimeta 6 većih jabuka 200 ml vode Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Za tijesto u prikladnu posudu prosijte brašno pomiješano sa praškom za pecivo. Dodajte maslac narezan na manje komadiće pa ga utrljajte u brašno. Dodajte šećer, žumanjke, jaje, kiselo vrhnje i aromu vanilije pa umijesite glatko tijesto. Gotovo tijesto podijelite na dva jednaka dijela. Jedan omotajte rastezljivom folijom pa ga stavite u zamrzivač na jedan sat. Drugu polovicu tijesta razvaljajte na dimenziju lima za pečenje i obložite ga njime. Nabockajte ga vilicom i stavite ga peći u prethodno zagrijanu pećnicu 15-ak minuta dok lagano ne porumeni. Jabuke operite i očistite pa ih narežite na tanke šnitice. Stavite ih u veći lonac i prelite ih iscijeđenim limunovim sokom. Dodajte šećer, vodu i cimet. Kuhajte na umjerenoj vatri dok jabuke ne puste sok i malo omekšaju, otprilike 5 minuta. Jabuke ocijedite od suvišne tekućine pa ih rasporedite po zapečenom tijestu. Drugu polovicu tijesta, koja je bila u zamrzivaču, naribajte po jabukama. Vratite pitu u pećnicu i pecite još 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Putna zato što je putovala zajedno samnom po svim mojim ovogodišnjim ljetnim destinacijama. Jela sam je kako sam gdje što imala, samo sa mlijekom, sa jogurtom i breskvama, sa grčkim jogurtom, medom i smokvama, ovisno o stanju hladnjaka na dotičnoj lokaciji. Jeli su je svugdje sa mnom i svi su bili više nego zadovoljni. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 200 g zobenih pahuljica 30 g listića badema 75 g krupno nasjeckanih lješnjaka 1 žlica crnih sjemenki sezama 80 ml maslinovog ulja 1 žličica krupne morske soli 3 žlice kakaa 80 ml javorovog sirupa 1 žličica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U većoj posudi pomiješajte zobene pahuljice, bademe, lješnjake i sjemenke sezama. U drugoj posudi pjenjačok izmiješajte maslinovo ulje, sol, kakao, javorov sirup i vaniliju dok ne dobijete glatku smjesu. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Rasporedite smjesu na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 25 minuta. Za vrijeme pečenja povremeno promiješate granolu kako bi se ravnomjeno ispekla. Divan kruh, aromatičan i mekan. Količina sastojaka navedena u receptu dovoljna je za stvarno veliki kruh, mi smo ga jeli cijeli tjedan. Original recepta pronašla sam ovdje. RECEPT: Recept za ispis 200 hajdenog brašna 20 g maslaca 150 g hajdene kaše 30 g svježeg kvasca 20 g soli 250 + 500 ml vode 700 g polubijelog brašna U prikladnu posudu prosijte hajdeno brašno i dodajte mu maslac. Prelite sa 300 ml kipuće vode pa pomiješajte. U drugu posudu stavite hajdenu kašu pa i nju prelite sa 200 ml kipuće vode. Ohladite i jednu i drugu smjesu. U 250 ml mlake vode razmutite kvasac i stavite sa strane dok se ne zapijeni. U veću posudu stavite polubijelo brašno i sol pa izmješajte . Dodajte ohlađeno hajdeno brašno. Ohlađenu hajdenu kašu ocijedite od viška vode pa i nju stavite u brašno. Dodajte i zapjenjeni kvasac pa umijesite glatko tijesto. Ukoliko je tijesto premekano po potrebi umiješajte još polubijelog brašna. Stavite na toplo mjesto pa dižite 30 minuta. Namastite i pobrašnite duguljasti lim za kruh. Lagano pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite i oblikujete u štrucu. Stavite u pripremljeni kalup pa ponovno dižite na toplom mjestu 1 sat. U međuvremenu zagrijte pećnicu na 250 C. Na najgornju rešetku pećnice stavite prazan lim koji ćete zagrijavati zajedno sa pećnicom. Dignuti kruh stavite u pećnicu. U prazan zagrijani lim ulite 200 ml vode pa brzo zatvorite vrata pećnice kako vodena para ne bi pobjegla van. Pecite 20 minuta. Nakon toga snizite temperaturu pećnice na 220 C pa nastavite peći pecivo još 25 minuta, ovisno o Vašoj pećnici, dok kruh ne dobiju lijepu boju.