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From Canal House Cooks Every Day (Andrews McMeel, 2012) FALLEN CHOCOLATE SOUFFLÉ CAKE serves 8 Like most chocolate lovers, we think that if you are going to the trouble of cooking with chocolate rather than just eating it in its pure and heavenly state, you better make it really good. If memory serves us, we first had this cake at Maida Heatter’s Miami house overlooking Biscayne Bay. No one can bake like Maida—she just has the touch. And this flourless chocolate cake was no exception. It had a crisp sugary crust that collapsed over its rich mousselike filling. Maida got the recipe from pastry chef Mark Allen, of the long-gone New York City restaurant Foodworks. He learned to make the cake at the Culinary Institute of America. And now we make it. Good recipes pass round and round, year after year. Every time we make this cake, we think of wonderful Maida. at room temperature (plus some for greasing the pan) 1 cup granulated sugar, plus ¼ cup for the pan 10 ounces semisweet or bittersweet chocolate, chopped very strong black coffee 8 eggs, separated 1 teaspoon vanilla extract ¼ teaspoon salt Powdered sugar Preheat the oven to 300°. Grease a nonstick tube or bundt pan liberally with butter. Sprinkle the ¼ cup of sugar into the pan and shake to coat the bottom and sides with the sugar. Some sugar will fall to the bottom of the pan, that’s just fine. Heat the chocolate and coffee together in a heavy small saucepan set over a larger pan filled with simmering water over medium heat, and whisk until melted and smooth. Remove from the heat and set aside to cool for about 10 minutes. Meanwhile, beat the butter with ¾ cup of the sugar in the bowl of a standing mixer or with an hand mixer on medium speed until pale yellow and very fluffy, about 5 minutes. Beat in the egg yolks one at a time, beating until very fluffy, about 5 minutes. Add the vanilla. Fold the cooled melted chocolate into the batter. Set aside. In a clean bowl with clean beaters, beat the egg whites and salt together on medium speed until frothy, about 1 minute. Continue beating, gradually adding the remaining ¼ cup of sugar, until the whites are thick and hold a peak, about 5 minutes. Fold one-third of the whites into the chocolate batter, then fold in the remaining whites in 2 batches, taking care not to deflate the batter. Pour the batter into the prepared pan and bake for 2 hours. The cake will rise, then fall. Cover the pan with a serving plate, turn the pan over, and unmold the cake onto the plate. It may collapse and look a bit messy, but that’s the nature of this cake. Serve warm, dusted with powdered sugar, if you like. From Canal House Cooking Volume N° 7 GELATO DI GIANDUIA makes about 1 quart In any form, the classic Piedmontese combination of toasted hazelnuts and chocolate is one of our favorite flavors. You’ll see why, when you taste this luxurious gelato. 2¼ cups whole milk 1¼ cups heavy cream ¾ cup sugar 6 egg yolks 6 tablespoons unsweetened cocoa 1 tablespoon Frangelico or other hazelnut liqueur 2 teaspoons vanilla extract Heat the oven to 350° and toast the hazelnuts on a baking sheet until deep golden brown, about 15 minutes. When cool, finely grind 2 cups of the nuts in a food processor. Chop the remaining 1 cup of nuts and set them aside. Put the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and steep for 1 hour. Strain through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add ½ cup of the sugar to the milk. Bring to a simmer over medium heat, stirring until the sugar dissolves. Put the yolks, salt, and the remaining ¼ cup of sugar into a medium mixing bowl and whisk together until thick and pale yellow. Whisk in the cocoa. Gradually ladle about 1 cup of the hot milk into the yolks, whisking constantly. Stir the warm yolk mixture into the hot milk in the saucepan. Reduce the heat to low, and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon and registers between 175° and 180° on an instant-read thermometer, 3–5 minutes. Strain the custard into a medium bowl. Add the liqueur and vanilla and stir frequently until cooled. Cover and refrigerate until completely chilled, about 4 hours. This will keep in the refrigerator for up to 2 days. Churn the custard in an ice-cream maker following the manufacturer’s direc-tions. Just before the gelato has finished churning, add the reserved chopped hazelnuts, letting the paddle stir them in. Transfer the gelato to a quart container with a lid. Cover and freeze for a couple of hours or until it is just firm. From Canal House Cooks Every Day (Andrews McMeel, 2012) RED VELVET CUPCAKES WITH MERINGUE FROSTING makes 24–28 We make these every Valentine’s Day for all our sweethearts. The meringue frosting—light, silky-smooth, and sweet—beats all the others we’ve tried, hands down. 12 tablespoons unsalted butter, softened 2 cups sugar 3 large eggs, at room temperature ¼ cup red food coloring 2 tablespoons good unsweetened cocoa powder 1 teaspoon vanilla extract 3½ cups cake flour, sifted FOR THE MERINGUE FROSTING 1½ cups buttermilk 1½ teaspoons white vinegar 1½ teaspoons baking soda 1½ cups sugar 4 large egg whites, at room temperature Pinch of salt Large pinch of cream of tartar FOR THE MERINGUE FROSTING For the cupcakes, preheat the oven to 350°. Line muffin pans with paper with 24–28 cupcake liners and set aside. Beat the butter and sugar together in a large mixing bowl with a mixer on medium-high speed until pale yellow and very fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Add the food coloring, cocoa, and vanilla, and beat on medium speed until well combined. Combine the flour and salt in a bowl. Add the flour and buttermilk to the butter-egg mixture alternately in thirds, beating after each addition until just combined. Mix the vinegar and bak-ing soda together, then add to the batter. Beat until the batter is smooth and well combined. Divide the batter between the cupcake liners, filling them about three-quarters full. Bake until a skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Tip the cupcakes out of the pans, transfer them to a wire rack, and let cool completely. For the meringue frosting, put the sugar and ½ cup cold water into a medium saucepan. Heat over medium heat, gently swirling the pan to help dissolve the sugar. When the syrup comes to a boil, cover the pan to let the steam run down the sides, washing away and dissolving any sugar granules clinging to the sides. Boil until the sugar is completely dissolved and the syrup is clear. Uncover, and continue boiling until the temperature registers 238° on a candy thermometer. Meanwhile, put the egg whites, salt, and cream of tartar in a large mixing bowl. Beat with a mixer on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and gradually pour in the hot syrup. Continue to beat until the whites are stiff, glossy, and have cooled to room temperature, about 15 minutes. Ice the cupcakes with the meringue frosting. (There may be frosting left over; unfortunately it doesn’t keep.) From Canal House Cooks Every Day (Andrews McMeel, 2012) THIN & CRISP CHOCOLATE CHIP COOKIES makes about 5 dozen Our friend Katherine Yang is a New York baker whose exquisite pastries and desserts always balance sweet and savory perfectly. We wanted the best chocolate chip cookie recipe ever, so we asked her advice. Always gracious, she shared her recipe for these delicate, crisp, salty-sweet cookies—just the kind we had in mind. Like most bakers, Katherine relies on measur-ing her ingredients by weight, not volume, for the most consistent results. We agree, but have included both methods below in case you don’t have a scale. high-fat butter 1¼ cups (298g) dark brown sugar ¾ cup (149g) granulated sugar 1 tablespoon vanilla bean paste or extract 2 large eggs 1¾ cups plus 2 tablespoons (265g) all-purpose flour 1 teaspoon baking soda 8 ounces chocolate chips Preheat the oven to 375°. Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. Remove the bowl from the mixer. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool. From Canal House Cooking Volume N° 2 CHOCOLATE GINGERBREAD serves 12 We aren’t gooey cake fans so this cake is perfect for us—more about flavor than sweetness. The gooiest part is pouring on the melted chocolate icing. We smooth it out and just let it run over the sides of the cake. Who can resist warm gingerbread on cold winter afternoons? 2½ cups flour 2 teaspoons baking soda ½ teaspoon salt 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon dry mustard ½ teaspoon ground black pepper FOR THE CHOCOLATE ICING ¼ cup dark brown sugar 2 eggs 1 cup molasses or sorghum 8 ounces chocolate chips, melted 1 cup espresso or strong coffee, cooled 8 ounces chocolate chips ½ cup heavy cream FOR THE CHOCOLATE ICING For the gingerbread, preheat the oven to 375°. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess. Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard, and pepper together in a large bowl then set aside. Put the butter into a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the brown sugar, about 2 minutes. Beat in the eggs at one at a time. Beat in the molasses and the choc-olate until smooth. Add the dry ingredients and the espresso alternately while you continue to beat the mixture. Use a rubber spatula to help incorporate any batter on the bottom or sides of the bowl. Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool. For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts. Transfer the cooled gingerbread onto to a plate. Arrange strips of waxed paper under the edges of the cake to keep the plate clean. Smooth the icing on top of the gingerbread, allowing it to drip over the sides. Remove the paper. From Canal House Cooks Every Day (Andrews McMeel, 2012) GIANDUIA makes about 2 cups We slather this creamy chocolate and toasted hazelnut spread—our purer, more flavorful version of Nutella, the commercial brand available throughout the world—on warm toast for breakfast. (We’ve found that it also tastes sinfully good with Oreo cookies, but let’s just keep that our little secret.) Large pinch of sugar ½ cup heavy cream 4 tablespoons salted butter, cut into pieces Preheat the oven to 350°. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely. Grind the hazelnuts with the sugar in batches in a food processor to a fairly smooth, buttery paste. Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often. Remove the bowl from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter–like as it cools. It will keep at room temperature in a covered container for up to 2 weeks. From Canal House Cooks Every Day (Andrews McMeel, 2012) MEATBALL MADNESS makes 100 little meatballs Everyone loves good ole meatballs, including us, and this big batch can feed a crowd. We are partial to a delicate diminutive size, so a 1-ounce ice cream scoop works perfectly and keeps everything uniform (a tablespoon works just fine also). We use one of the sauces that follow, depending on our moods. 2 onions, finely chopped 1 clove garlic, minced Salt and pepper Freshly grated nutmeg 2 large eggs 1½ cups fresh bread crumbs 1 pound ground veal 1 pound ground beef 1 pound ground pork Preheat the oven to 375°. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and cook, stirring often, until the onions are soft and translucent, about 15 minutes. Season to taste with salt, pepper, and lots of nutmeg. Remove from heat and let cool. Put the eggs and half-and-half into a large bowl and beat together until well mixed. Add the bread crumbs and the cooled onions and mix together. Add the veal, beef, and pork and mix well. Roll the meatballs into 1-ounce balls (they will be very soft but they will hold their shape when cooked) and arrange on 4 large baking pans. Bake in the oven until just cooked, about 20 minutes. QUICK TOMATO SAUCE makes 2–3 cups Add the hot meatballs to the finished sauce and serve over spaghetti for an old-fashioned Italian–American style dinner. Don’t forget the candle in the Chianti bottle! 1 clove garlic, minced Salt and pepper Freshly grated nutmeg 1 bay leaf Leaves from 1 sprig rosemary, minced 2 cups canned whole Italian tomatoes, crushed ⅓ cup minced fresh parsley leaves Melt the butter in a heavy large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 15 minutes. Season to taste with salt, pepper, and nutmeg. Add the bay leaf and rosemary. Add the tomatoes, reduce the heat, and gently simmer for about 20 minutes. Add the parsley and adjust the seasonings. Remove the bay leaf before serving. TETRAZZINI SAUCE makes 2–3 cups It seems like no one cooks with sherry anymore—it is a forgotten flavor. Once ladies sipped sherry in tiny stemmed glasses and added a splash of it to sauces to make them taste fancy. This sauce, with its white button mushrooms, is decidedly retro, but we love it spooned over the hot meatballs over creamy mashed potatoes or wide egg noodles. 4 ounces white mushrooms, cleaned and sliced ¼ cup dry sherry Salt and pepper 1½ tablespoons flour 1 cup chicken stock 1 cup whole milk ¼ cup grated parmigiano-reggiano Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring often,until just soft, about 10 minutes. Add the mushrooms and cook until they are soft, about 10 minutes. Add the sherry and cook until it has evaporated. Season with salt and pepper. Sprinkle the flour over the mushrooms, stirring until the flour coats them and absorbs any butter left in the pan, 5–10 minutes. (At this point you are cooking the flour to remove that raw floury taste.) Heat the chicken stock along with the milk in a saucepan over medium heat until warm. Add the stock mixture, ½ cup at a time, to the mushrooms, stirring with a wooden spoon until the sauce is smooth and thickened. Stir in the parmigiano. DILL SAUCE makes about 3 cups We serve meatballs in this dill sauce on a bed of fluffy white rice. Sometimes we add a spoonful of sour cream on top and lots of chopped fresh dill. 1 small onion, minced Salt and pepper 4 cups chicken stock ½ cup minced fresh dill Melt the butter in a heavy large pot over medium heat. Add the onions and cook until soft and translucent, about 15 minutes. Season with salt and pepper. Sprinkle in the flour, stirring often with a wooden spoon, and cook for about 10 minutes. Meanwhile, heat the chicken stock in a saucepan until warm. Add the stock, 1 cup at a time, to the onions, stir- ring with a wooden spoon until the sauce is smooth and thickened. Stir in the fresh dill. Archives - December 2016 - November 2016 - October 2016 - September 2016 - August 2016 - April 2016 - March 2016 - February 2016 - January 2016 - December 2015 - November 2015 - October 2015 - September 2015 - August 2015 - March 2015 - February 2015 - January 2015 - December 2014 - November 2014 - October 2014 - March 2014 - February 2014 - January 2014 - December 2013 - November 2013 - February 2013 - March 2012 - April 2011 - March 2011 - September 2010
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četvrtak, 31. ožujka 2016. Ajme, koliko nas je! Muškatni oraščić Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u ožujku bio je muškatni oraščić a domaćica je bila Marija. Prva asocijacija na muškatni oraščić mi je kuhano vino, a kako je vani možda malo pretoplo za njega onda je moj izbor pao na ove mirisne keksiće. Ja sam malo prilagodila recept obzirom na temu ovomjesečne igrice, a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 160 g brašna 160 g integralnog brašna 100 g sitno mljevenih badema 1/2 žličice sode bikarbone 65 ml vode 1 žlica meda od kestena 65 g kokosovog ulja 1 žlica mljevenih sjemenki lana 1 žličica svježe naribanog muškatnog oraščića 1/2 žličice anisa u prahu naribana korica limuna naribana korica naranče 1/4 žličice soli šećer u prahu U veću zdjelu prosijte brašno i integralno brašno pomiješano sa sodom bikarbonom. Umiješajte i mljevene bademe. U prikladni lonac stavite vodu, med, koksovo ulje i smeđi šećer. Kuhajte na umjerenoj vatri dok smjesa ne provrije i šećer se ne otopi. Ostavite smjesu da se ohladi 5 minuta pa u nju umiješajte mljevene sjemenke lana, muškatni oraščić, anis, koricu limuna i naranče i sol. Smjesu tekućih sastojaka ulite na suhe sastojke i sve dobro izmiješajte. Dobiveno tijesto omotajte rastezljivom folijom i stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Dva veća lima obložite papirom za pečenje. Od ohlađenog tijesta oblikujte kuglice veličine oraha i slažite ih na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 15-ak minuta. Ostavite keksiće da se malo ohlade pa ih uvaljajte u šećer u prahu. Čuvajte u hermetički zatvorenoj kutiji. Objavio/la Petra Kranjica u 20:51 Broj komentara: 7: Oznake: Ajme koliko nas je, anis, integralno brašno, keksići, kokosovo ulje, limun, med, muškatni oraščić, naranča, sjemenke lana ponedjeljak, 28. ožujka 2016. Francuska svilena pita Prvo bih Vam svima zaželjela sretan Uskrs! Kak ste? Jeste se fino napapali ovih dana? Ili ste pretjerali u svemu pa sad pokušavate probaviti svu tu finu papicu nasukani na kauču pred tv-om? Ili ste bili bili malo aktivniji pa ste malo izašli da malo iznojite sve te kalorije od razno raznih francuskih salata, šunkice, pince i naravno kolača? Koji god bio Vaš način nadam ste da ste zadovoljni i da ste se lijepo podružili sa dragim ljudima. To je ionako smisao ovakvih dana. Original recept RECEPT: Recept za ispis Za podlogu sa keksima: 300 g mljevenih čokoladnih keksi 175 g otopljenog maslaca 2 žlice arome vanilije Za čokoladnu kremu: 200 g tamne čokolade 1/4 žličice kave 2 žlice arome vanilije 170 g maslaca 50 g šećera 3 jaja 500 ml vrhnja za šlag Za ukras: 200 ml vrhnja za šlag 2 žlice šećera u prahu 1 žličica arome vanilije 1 žličica amaretta čokoladne strugotine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za pitu. Mljevene kekse pomiješajte sa otopljenim maslacem i aromom vanilije. Smjesu rasporedite u pripremljeni kalup pa je dnom čaše utisnite u njega. Pecite u prethodno zagrijanoj pećnici 10 minuta. Ohladite. Za kremu na pari kuhajte jaja sa šećerom; uz stalno miješanje, dok se smjesa ne počne zgušnjavati. Stavite sa strane da se malo ohladi. Također na pari otopite i čokoladu pa u nju umiješajte kavu i aromu vanilije. Ostavite da se malo prohladi. Mikserom pjenasto izradite maslac. Slatko vrhnje istucite u čvrsti šlag. Sada spojite sve pripremljene smjese sljedećim redosljedom: u pjenasto izrađeni maslac umiješajte otopljenu čokoladu, jaja kuhana na pari i na kraju šlag. Izmiješajte da dobijete svilenkastu i jednoličnu smjesu. Dobivenu kremu rasporedite po pečenoj i ohlađenoj kori. Stavite pitu u hladnjak da se ohladi i čokoladna krema stisne. Prije posluživanja vrhnje za šlag namjenjeno ukrašavanju istucite u čvrsti šlag s aromom vanilije, amarettom i šećerom u prahu. Rasporedite po čokoladnoj kremi i ukrasite čokoladnim strugotinama. Objavio/la Petra Kranjica u 17:00 Broj komentara: 7: Oznake: čokolada, čokoladni keksi, kava, pita, vrhnje za šlag četvrtak, 24. ožujka 2016. Kolač od jogurta i pšenićne krupice Pretpostavljam da ste ovih dana skroz u planovi što pripremiti za nedjeljni obiteljski ručak. Ovaj kolač nije za te svečane prilike ali je dobar da imate nešto za gricnuti dok planirate taj svečani menu :) RECEPT: Recept za ispis Za kolač: 125 g maslaca 150 g šećera u prahu 250 ml jogurta žlica limuncella 3 jaja naribana korica pola limuna 120 g brašna 125 g griza žličica praška za pecivo 50 g mljevenih badema Za preljev: umak od kupina Zagrijte pećnicu na 180 C. Namastite i pobrašnite manji četvrtasti kalup. Odvojite žumanjke od bjelanjaka pa mikserom bjelanjke istucite u čvrsti snijeg. Pjenasto izmiksajte maslac i šećer u prahu. Umiješajte jogurt, limuncello, žumanjke i naribanu limunovu koricu. Pomiješajte brašno, griz i prašak za pecivo pa polako umiješajte u smjesu žumanjaka. Nježno umiješajte bjelanjke istučene u čvrsti snijeg. Izlite tijesto u pripremljeni kalup pa ga pecite 30-ak minuta u prethodno zagrijanoj pećnici. Ohladite. Prije posluživanja narežite na kocke i prelite umakom od kupine. Objavio/la Petra Kranjica u 09:25 4 komentara: Oznake: bademi, griz, jogurt, kocke, limuncello, umak od kupina ponedjeljak, 21. ožujka 2016. Šunka u tijestu Kako se bliži Uskrs, kod nas doma počinju dogovori što ćemo kuhati i tko će što skuhati. Jednina stvar oko koje nema razgovora i koja se podrazumijeva je šunka u tijestu. Ja još voli na dno, ispod šunke umotati i jedan par češnjovke, koje su mi pripremljen na taj način iz nekog razloga posebno fine. RECEPT: Recept za ispis 1 kg brašna T-1100 80 g svježeg kvasca 500 ml mlijeka 1 žlica šećera 1 žlica soli 50 g rastopljenog maslaca 50 ml ulja 1,5-2 kg rolane šunke u komadu U mlakom mlijeku razmutiti kvasac sa šećerom. Staviti na toplo mjesto i ostaviti da odstoji 15-ak minuta dok se ne zapijeni. Na radnu površinu prosijati brašno i sol. U sredini brašna napravite udubinu pa u nju stavite rastopljeni maslac, ulje i zapjenjenu smjesu kvasca. Umijesite glatko tijesto. Prema potrebi dodajte mu mlijeka ili brašna. Gotovo tijesto oblikovati u kuglu i ostavite ga diže 15-ak minuta. Odstajalo tijesto razvaljajte pa u sredinu stavite šunka koju sa svih strana omotajte tijestom. Lim za pečenje obložite papirom za pečenje i na njega stavite pripremljenu šunku tako da su spojevi tijesta položeni na lim. Dižite još 15 minuta.Pećnicu zagrijte na 180 ºC. Stavite šunku u pećnicu pa pecite 1,5 do 2 sata. Dobro ohladite prije rezanja. Objavio/la Petra Kranjica u 09:12 4 komentara: četvrtak, 17. ožujka 2016. Lijena pita sa jabukama Baš si razmišljam o tim "starim" kolačima, kako su neki sve prisutni i često ih radimo poput pite od jabuke a za neke smo čuli i nekada smo ih jeli ali ovih dana baš i nisu popularni poput koha od griza koji smo ovog mjeseca radili u sklopu Patinog 15. Ja baš i ne koristim često mast u kolačima ali nakon vanilica i ove pite mislim da bih mogla početi dio maslaca mijenjati masti jer stvarno mi je jako sviđa tijesto sa masti. Tijesto je malo drugačije, malo više puca nego ono umiješano isključivo sa maslacem i nekako kao da je suše tijesto, tako da bez obzira koliko vam se čini da je kratko stajalo ipak ga premijesite prije nego što ga krenete valjati, biti će vam lakše raditi s njime kada ga toplina ruku ugrije. Original recept možete pronaći a gdje drugdje nego kod Maje, ja sam napisala kratku verziju dolje a kod Maje ćete pronaći sve detaljno i objašnjeno do zadnje sitnice tako da nema šanse da obmanete sa ovom pitom. Jedina razlika između mog i originalnog recepta je u tome što ja ne gulim jabuke i naravno da sam smanjila šećer, ali to već i vrapci na grani znaju da ja u svemu smanjujem količinu šećera. Sviđa mi se ovaj nadjev sa ukuhanim sokom koji puste jabuke, malo je puniji okus nadjeva. Mi smo to inače radili na klasičan način, jabuke smo samo naribali i umiješali malo usitnjenih keksa ili krušnih mrvica i to je bilo to. Uglavnom svaka preporuka za ovu pitu, barem od mene. RECEPT: Recept za ispis Za tijesto: 250 g masti 1 jaje 2 žumanjka 100 g šećera 30 ml mlijeka 1 vrećica praška za pecivo 1 vrećica vanilin šećera 500 g brašna Za nadjev: 1,5 kg kiselkastih jabuka 200 g šećera 1 žličica mljevenog cimeta 1 žlica griza naribana korica limuna Prvo pripremiti nadjev. Jabuke oprati i naribati. Trebalo bi dobiti oko kilogram naribanih jabuka.Naribane jabuke ostaviti da odstoje 15-ak minuta. Jabuke rukama dobro stisnuti kako bi se iz njih iscijedio sok. Ovisno o vrsti jabuka trebali bi dobiti 250 do 300 ml soka od jabuke. Dobiveni sok staviti u prikladan lonac pa dodati šećer ih kuhati na srednje jakoj temperaturi dok ne dio tekućine ne ispari i dobijete sirupastu tekućinu. Maknite sa vatre pa umiješajte naribanu limunovu koricu i ostaviti da se malo ohladi. Prohlađeni sirup preliti preko jabuka i dodati cimet i griz. Dobro izmiješati. Za tijesto u posudu staviti mast, jaja, žumanjke, šećer, mlijeko, prašak za pecivo i vanilin šećer pa se dobro izraditi mikserom. Na kraju umiješati brašno, prvo kuhačom a onda do kraja rukama. Namastiti i pobrašniti duboki lim za pečenje dimenzija 20 x 30 cm. Zagrijati pećnicu na 200 C. Pripremljeno tijesto podijeliti na dva djela. Polovicu razvaljati pa njima obložiti pripremljeni lim za pečenje. Na tijesto rasporediti pripremljeni nadjev od jabuka pa ga prekriti drugom polovici+om tijesta koju ste pretho0dno razvaljali na dimenzije lima. Po vrhu tijesta nožićem zarezati plitke linije, po obadvije dijagonale. Pitu staviti peći u prethodno zagrijanu pećnicu na 20 minuta. Nakon tog vremena smanjiti temperaturu pećnice na 180 C pa nastaviti pitu još peći 25-30 minuta. Ohladiti. Prije posluživanja posipati šećerom u prahu i narezati po želji. Objavio/la Petra Kranjica u 13:22 Broj komentara: 5: Oznake: jabuke, kocke, pita, svinjska mast utorak, 15. ožujka 2016. Patin 15-Koh od griza Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti koh od griza. Volim ovakve jednostavne kolačić koji uz dodatak nekih preljeva postanu posebni. U originalu recepta je predloženo da se koh servira uz kremu od jaja ili neki voćni sirup. Kako bi moj koh bio još posebniji ja sam odlučila napraviti i jedan i drugi umak. RECEPT: Recept za ispis Za koh: 20 g maslaca 1 l mlijeka 250 g griza 6 jaja 3 žlice šećera naribana korica limuna Za umak od vanilije: 2 žumanjka 30 g šećera srž pola mahune vanilije 200 ml mlijeka Za posluživanje: umak od kupine U prikladan lonac stavite mlijeko i maslac pa kuhajte na umjerenoj vatri dok ne provrije. u kipuće mlijeko u jednoličnom mlazu, uz stalno miješanje, umiješajte griz. Smanjite vatru pa kuhajte griz uz stalno miješanje dok se ne skuha, otprilike 5 minuta. Ohladite. Zagrijte pećnicu na 200 C. Namastite i pobrašnite dublji lim za pečenje. Odvojite žumanjke od bjelanjka. Bjelanjke istucite u čvrsti snijeg pa ih odložite sa strane. Žumanjke i šećer miksajte dok ne dobijete pjenastu smjesu. Umiješajte naribanu limunovu koricu i ohlađeni griz. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-25 minuta, ili dok kolač ne dobije lijepu boju. Za umak od vanilije u vatrostalnoj posudi pomiješajte žumanjke, šećer, srž mahune vanilije i mlijeko. Kuhajte na pari uz stalno miješanje dok se smjesa ne zgusne. Još topli kolač narežite po želji pa ga poslužite uz mak od vanilije i kupine. Objavio/la Petra Kranjica u 19:10 4 komentara: četvrtak, 10. ožujka 2016. Jednostavniji čupavci Ja vam baš jako volim čupavce,. Jedino što me ponekad uhvati ljenivitis pa mi se ne da baš jako puno prtljati po kuhinji. Jednog manje više besposlenog poslijepodneva sam lutala internetom, točnije razgledavala sam stranicu Donne Hay koja mi apsolutno prekrasna i naišla sam na recept za ove jednostavnije čupavce. I nisu loši ali oni naši klasični oko kojih ima više posla su mi ipak puno bolji. U ovom slučaju trud se zaista isplati. RECEPT: Recept za ispis Za biskvit: 250 g omekšalog maslaca 200 g šećera 2 žlice arome vanilija 4 jaja 350 g brašna 1 prašak za pecivo prstohvat soli 240 ml mlijeka Za čokoladni preljev: 150 g šećera u prahu 4 žlice kakaa 160 ml kipuće vode 40 g maslaca Za posip: 200 g kokosa Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. Za biskvit pjenasto izradite maslac, šećer i aromu vanilije dok smjesa ne postane svijetla i prozračna. Umiješajte jedno po jedno jaje. Prosijte brašno sa praškom za pecivo i soli pa dobivenu smjesu umiješajte u smjesu sa jajima. Na kraju umiješajte i mlijeko. Dobivenu smjesu rasporedite u pripremljini lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladite. Ohlađeni biskvit narežite na kocke. Za čokoladni preljev pomiješajte šećer u prahu, kakao, vodu i maslac.Miješajte dok se smjesa ne poveže i maslac ne otopi. Dobiveni preljev prelite preko narezanog biskvita i posipajte kokosom. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 12:09 Broj komentara: 5: Oznake: kakao, kocke, kokos, šećer u prahu ponedjeljak, 7. ožujka 2016. Bučin kolač sa čokoladom i kavom Znate one dane kada Vam ništa ne ide od ruke i onda ste nervozni i sve Vam ide na živce. I onda se trudite ne eksplodirati i držite sve u sebi da ne iskalite svu tu svoju negativnu energija na Vama blisku osobu koja u stvari nije ništa kriva. A ta osoba to osjeti pa se povlači od Vas i onda vas time još više živcira. Uglavnom upali ste u loši začarani krug. E točno tako se ja osjećam od subote. I još mi je riknuo mikser sa kojim sam imala velike planove za vikend. I onda sam napravila ovaj kolač za koji ne treba mikser. Da mi malo digne raspoloženje. I uspio je, puno bolje se osjećam još samo da mi se i glava privikne na ideju da je sve u savršenom redu kad imaš pored sebe šnitu kolača i kavu. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 140 g brašna 210 g integralnog brašna 1 žličica sode bikarbone 1 žličica soli 1 žličica cimeta 1/4 žličice muškatnog oraščića 1/4 žličice đumbira 200 g pirea od buče 120 ml ulja 2 žličice fino mljevene kave 150 g šećera 2 jaja 1 žlica arome vanilije 180 g mlake vode 170 g kvalitetne tamne čokolade nasjeckane Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za pečenje. U prikladnoj posudi pomiješate obje vrste brašna , sodu bikarbonu, sol, cimet, muškatni oraščić i đumbir. U drugoj posudi pomiješajte pire od buče sa uljem. Dodajte kavu i šećer i izmiješajte. Dodajte jedno po jedno jaje dobro miješajući između dodavanja. Dodajte i vodu i mješavinu suhih sastojaka. Na kraju umiješajte i nasjeckanu čokoladu. Dobivenu smjesu izlite u pripremljeni lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 65-80 minuta. Objavio/la Petra Kranjica u 10:30 4 komentara: Oznake: buča, čokolada, doručak, integralno brašno, šnite četvrtak, 3. ožujka 2016. Pita sa jabukama i sirom Ako živite u Hrvatskoj niste mogli a ne čuti za slučaj vračanja poklona na dječjem rođendanu. I da ja ne lamentiram jer sam preljuta i prezabrinuta za naše klince reakcija Andree Andrassy sa kojom se u potpunosti slažem. Pa zar smo zaista izgubili zdrav razum i u kojem nam je to točno trenutku moralni kompas skrenuo sa smjera da mi je znati? Original recepta RECEPT: Recept za ispis Za tijesto: 300 g brašna 200 g smeđeg šećera 250 g maslaca Za nadjev od sira: 300 g krem sira 100 g šećera 3 jaja 1 žlica arome vanilije Za nadjev od jabuka: 3 veće jabuke, naribane 1/2 žličice cimeta 1/2 žličice muškatnog oraščića Za posip: 100 g smeđeg šećera 150 g brašna 50 g zobenih pahuljica 125 g maslaca Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. U prikladnoj posudi pomješajte brašno i smeđi šećer. Dodajte omekšali maslac narezan na manje komadiće pa umijesite glatko tijesto. Tijesto razvaljajte pa njime obložite pripremljeni lim za pečenje. Pecite u prethodno zagrijanoj pećnici 15-ak minuta dok tijesto malo ne porumeni. U prikladnoj posudi mikserom izardite krem sir i smeđi šećer. Dodajte jedno po jedno jaje i aromu vanilije. Dobivenu smjesu prelite preko pečene kore. U prikladnoj posudi pomiješajte naribane jabuke sa šećerom, cimetom i muškatnim oraščićem. Promiješajte pa dobivenu smjesu jednolično rasporedite po smjesi sira. Za posip u posudi pomiješajte šećer, brašno, zobene pahuljice pa mijesite vršcima prstiju dok ne dobijete mrvičastu smjesu. Rasporedite po jabukama. Stavite pitu u prethodno zagrijanu pećnicu i pecite 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 16:32 Broj komentara: 6: Oznake: jabuke, kocke, krem sir, pita, zobene pahuljice Pretplati se na: Postovi (Atom)