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A collection of family-favorite recipes, named after our Grandma who used to stand at the porch and call, "Yoo-hoo," to call Grandpa in from the field for dinner. Friday, April 15, 2011 Maple Walnut Scones I love Maple Nut flavor. Not only is it delicious, but it makes me think of Dad. When we were growing up, wasn't his favorite ice cream flavor Maple Nut? These scones are mighty tasty--as well as quite filling! Maple Walnut Scones 4 cups (17 ounces) all-purpose flour ½ cup (3 ½ ounces) sugar 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 ½ teaspoons cinnamon 1 ½ cups (3 sticks/12 ounces) unsalted butter, cubed and chilled 1 large egg 1 cup buttermilk, divided (6 ounces + 2 ounces) 2 teaspoons maple extract 1 cup (4 ½ ounces) toasted walnuts ¼ cup raw sugar For the Maple Glaze: ½ cup confectioners’ sugar, sifted 2 tablespoons plus 2 teaspoons maple syrup Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined. (I used the food processor & pulsed until combined.) Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized. (Once again, I used the food processor and pulsed just until the butter was pea-sized. Then I transferred the mixture to a large mixing bowl.) In a separate bowl, whisk together the egg, ¾ cup of the buttermilk (I goofed & added the whole 1 cup--8 ounces total--instead and the texture seemed just right to me), and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs—about 1 ½ inches in height (I didn’t make mine quite that tall). Do not overwork the dough. Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (or 20 to 25 minutes if your scones aren't super tall), rotating the baking sheet halfway through the baking time, or until the scones are golden brown. Transfer the scones to a cooling rack to cool completely. (I didn't let them cool completely--we enjoyed them warm.) Glaze the scones: Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet. Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern. (I sprinkled some chopped toasted walnuts on top while the glaze was still wet.) Allow the glaze to set (about 10 minutes) and serve immediately. Scones can be stored in an airtight container for up to 2 days. Recipe source: Baked Peanut Butter Chocolate Chip Muffins I know I’ve posted similar muffins before, but this one is yummy, too! Peanut Butter Chocolate Chip Muffins 1 ¾ cups (7 ½ ounces) all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 large egg, at room temperature ½ cup (3 ½ ounces) packed light brown sugar 2/3 cup (6 ½ ounces) smooth peanut butter 1 ¼ cups (10 ounces) milk 5 tablespoons (2 ½ ounces) unsalted butter, melted and cooled 1 teaspoon vanilla extract ¾ cup milk (or semi-sweet) chocolate chips Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with Baker’s Joy (or use paper muffin liners). Whisk the flour, baking powder, and salt in a small bowl until well combined. Set aside. In a large bowl, whisk the eggs until lightly beaten. Whisk in the brown sugar and continue whisking until thick, smooth, and pale brown, about 2 minutes. Whisk in the peanut butter until smooth, then stir in the milk, melted butter, and vanilla. Use a wooden spoon to stir in the flour mixture and chocolate chips, until incorporated. The batter is quite thick; be careful not to overmix. Fill the prepared muffin tins ¾ full. Bake for about 15 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a crumb or two attached. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. Recipe source: The Ultimate Muffin Book Broccoli, Rice, Cheese, and Chicken Casserole Alyssa made this for us on Sunday. It was delicious! Broccoli, Rice, Cheese, and Chicken Casserole Ingredients 3 to 4 cups leftover cooked rice 20 ounces roasted chicken, chopped (or substitute canned chunked chicken, drained) 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup butter, melted 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound extra-sharp Cheddar cheese, grated Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and shredded cheese. Pour mixture into 9x13-inch baking dish. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly. Almond Shortbread Cookies with Chocolate Filling Almond Shortbread Cookies with Chocolate Filling Alyssa made these cookies for us. We all absolutely loved them! We ate the entire batch within 24 hours. I assume they would freeze well—if they lasted long enough to get to the freezer! ¾ cup sliced almonds 1 cup (2 sticks) butter, softened ¾ cup sugar 3 egg yolks ¾ teaspoon almond extract 2 cups all-purpose flour Chocolate filling (recipe follows) Powdered sugar (optional) Toast the almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. Finely chop almonds; set aside. Beat butter and sugar in large bowl until creamy. Add egg yolks and almond extract; beat well. Gradually add flour, beating until well blended. Stir in almonds. Refrigerate dough 1 to 2 hours or until firm enough to handle. Heat oven to 350°F. On well-floured surface, roll about ¼ of dough to about 1/8-inch thickness (keep remaining dough in refrigerator). Using 2-inch round (or square) cookie cutter, cut into equal number of rounds. Place on ungreased cookie sheet. Repeat with remaining dough. Bake 8 to 10 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about one measuring teaspoonful chocolate filling onto bottom of one cookie. Top with second cookie; gently press together. Repeat the remaining cookies. Allow to set, about 1hour. Lightly sift powdered sugar over top of cookies, if desired. Cover; store at room temperature. Chocolate Filling: combine 1 cup chopped chocolate or chocolate chips and 1/3 cup whipping cream in small saucepan. Stir constantly over low heat until mixture is smooth. Remove from heat. Cool about 20 minutes or until slightly thickened and spreadable. Recipe source: Hershey's Chocolate Cookbook Potato, Ham & Gruyere Tart This tart reminds me of quiche. It's a delicious way to use up leftover ham! Potato, Ham & Gruyere Tart Savory Tart Dough, rolled into a 10-inch round Salt and freshly ground pepper 1 russet potato, about ½ lb (250 g) , scrubbed 1 Tbsp unsalted butter 2 shallots, minced ½ tsp minced fresh thyme 3 ½ oz (105 g) Black Forest ham, cut into 1/3-inch dice (about ¾ cup) ½ cup (4 fl oz/125 ml) plus 2 Tbsp heavy whipping cream 1 large egg Large pinch of freshly grated nutmeg 2/3 cup (2 ½ oz/75 g) firmly packed shredded Gruyere cheese Make the Savory Tart Dough: 1 ½ cups (7 ½ oz/235 g) unbleached all-purpose flour Salt 10 Tbsp (5 oz/155 g) cold unsalted butter, cut into small pieces 4-5 Tbsp (2-2 ½ fl oz/60-75 ml) ice water In a large bowl, stir together the flour and ½ tsp salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Slowly begin adding the ice water, stirring and tossing with a fork until the dough just holds together. Transfer the dough to a work surface, pat into a ball, and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the dough or the rolling pin with flour as needed, then roll out, lifting and turning the dough and dusting the surface as needed. Fold the dough round in half and carefully transfer to a 9-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, place an oven rack in the upper and lower thirds of the oven and preheat to 375°F. Partially blind bake the tart shell by placing parchment on shell & topping with pie weights or raw rice. Bake in lower third of the oven for 20 minutes or until pale gold. Remove pie weights and parchment. Place a baking sheet on the lower rack to catch any drips when you bake the tart. To make the filling, in a pot of salted boiling water, cook the unpeeled whole potato until tender when pierced with a small knife, about 30 minutes. Drain and let cool. Peel and cut into 1/3-inch cubes. In a heavy frying pan, melt the butter over medium high heat. Add the shallots and thyme and sauté until the shallots are translucent, about 2 minutes. Add 1 cup (5 oz/155 g) of the potato cubes (reserve the remainder for another use). Stir the potato cubes to coat with the shallot mixture, about 1 minute. Remove from the heat and stir in the ham. In a small bowl, beat together the cream, egg, ¼ tsp salt, ¼ tsp pepper, and nutmeg. Spread the potato mixture evenly in the crust. Sprinkle with the cheese and pour the cream mixture evenly over the top. Bake the tart on the upper rack until the top begins to brown and the center is set, about 15 minutes. Remove from the oven and let rest for at least 15 minutes. If using a tart pan with a removable bottom, place the pan on a large aluminum can or canister and let the sides fall away, then slide the tart onto a serving plate. Serve warm or at room temperature. Recipe source: The Williams Sonoma Cookbook Beef Chili with Masa Harina Beef Chili with Masa Harina This chili is fantastic! The flavor is very well balanced—and not too spicy at all made just like the recipe states. The texture is perfect as well—nice and thick but still a soup. We served this chili with Honey Corn Muffins. 5 Tbsp (2 ½ fl oz/75 ml) canola oil 3 lb (1.5 kg) beef chuck, ground (minced) for chili 3 large yellow onions, finely chopped 8 cloves garlic, minced 1 jalapeno chile, seeded and finely chopped ½ cup (1 ½ oz/45 g) chili powder 2 Tbsp ground cumin 1 Tbsp ground dried oregano 2 tsp ground coriander seeds 4 cups (32 fl oz) beef stock or broth 1 can (28 oz/875 g) crushed tomatoes 1 can (15 oz/470 g) kidney beans, rinsed and drained 1 can (15 oz/470 g) pinto beans, rinsed and drained 3 Tbsp masa harina Salt In a large nonstick frying pan over medium-high heat, heat 1 Tbsp of the oil. Add half of the beef and cook, stirring occasionally, until browned, 5-7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with another 1 Tbsp of the oil and the remaining beef. Drain and set aside. In a large pot over medium heat, heat the remaining 3 Tbsp oil. Add the onions and sauté, stirring occasionally, until softened, 5-7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeno, chili powder, cumin, oregano, and coriander, stir until well combined, and cook for 1 minute longer. Add the reserved beef, the stock, and tomatoes, and bring to a gentle simmer. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for about 50 minutes. Add the kidney and pinto beans and masa harina. Continue to simmer, uncovered, until the chili is slightly thickened, 5-7 minutes. Season to taste with salt and serve in large bowls. Accompany this chili with small bowls of sour cream, salsa, shredded Cheddar cheese, and chopped green onions for serving if desired. Recipe source: The Williams Sonoma Cookbook Indian Chicken Curry Indian Chicken Curry Alyssa absolutely loves Indian food, so she particularly enjoyed this meal. The rest of us really liked it, too. We served the curry with basmati rice and naan bread. 2 tsp coriander seeds 2 tsp cumin seeds 1 tsp ground turmeric Salt and freshly ground black pepper 1/8 tsp cayenne pepper 2 Tbsp canola oil 1 lb (500 g) boneless, skinless chicken thighs ¼ cup (1 ½ oz/45g) unsalted cashews 1 large yellow onion 2 small tomatoes 2 Tbsp clarified butter or canola oil 3 cloves garlic, minced 1 Tbsp minced fresh ginger 1 tsp seeded and minced green jalapeno chile 2 bay leaves 2 star anise ½ cup (4 fl oz/125 mL) coconut milk 1 Tbsp fresh lemon juice 1 Tbsp chopped fresh cilantro Toast and grind the coriander and cumin seeds. (Toast seeds in a skillet over medium-high heat until the seeds begin to pop, about 2 to 3 minutes. Then grind using either a spice grinder or a mortar and pestle.) In a bowl, stir together the toasted seeds, turmeric, ½ tsp salt, ½ tsp black pepper, the cayenne pepper, and oil until well mixed. Cut the chicken into 1-inch cubes. Add to the bowl with the spice paste and stir to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight. Toast the cashews and then chop coarsely. Set aside. Thinly slice the onion. Cut the tomatoes in half crosswise and remove the seeds, then chop the flesh. In a sauté pan over high heat, heat the clarified butter. Add the onion and sauté until it begins to soften, 3 to 4 minutes. Add the garlic, ginger, chile, bay leaves, and star anise and continue to saute until the onion is light golden brown, 5 to 7 minutes. Add the chicken and sauté just until the meat turns opaque, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Stir in the coconut milk and ½ tsp salt and bring to a gentle boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 20 minutes. Stir in the lemon juice and simmer for 5 minutes longer. Transfer to a warmed bowl , garnish with the cashews and cilantro, and serve at once. Offer basmati rice to accompany the chicken and its curry sauce. We also like to serve naan bread with it. Recipe source: The Williams Sonoma Cookbook Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins These muffins taste just like banana bread—even more so than my usual banana muffins do. They are very tender, and absolutely delicious. I think they’re even better cool—so save the leftovers and enjoy them as dessert after dinner. 1 ½ cups (12 ounces) mashed, very ripe bananas—about 4 medium bananas ½ cup (3 ½ ounces) sugar ¼ cup (1 ¾ ounces) firmly packed light brown sugar ½ cup (1 stick, 4 ounces) unsalted butter, melted ¼ cup (2 ounces) whole milk 1 large egg 1 ½ cups (6 ½ ounces) all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips Preheat the oven to 350°F. Spray a 12-cup muffin pan with Baker’s Joy. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips. Fill each cup about ¾ full. Bake in the center of the oven for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a cooling rack and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Recipe adapted from Baked. Strawberry Frosting Cooked Frosting I love to experiment with different frosting recipes. You can get quite different textures using similar ingredients (butter, sugar, etc.) by combining them in different ways. This frosting recipe isn’t as sweet as the standard cake-decorating frosting. It stays soft even when refrigerated. The frosting is very smooth, and it is a good background for adding your choice of flavoring. 1 ½ cups sugar 1/3 cup all-purpose flour 1 ½ cups milk 1/3 cup heavy cream 1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces 1 teaspoon pure vanilla extract Strawberry extract (I used about ½ teaspoon of concentrated LorAnn flavoring—add according to taste) Food coloring, if desired In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla extract, strawberry flavoring, and food coloring and mix until combined. Taste and adjust flavoring as desired. If the frosting is too soft, put it in the refrigerator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. Recipe source: Adapted from Baked Strawberry Cake Have I ever mentioned how much I like the King Arthur Flour company? Recently I e-mailed Susan Reid, editor of The Baking Sheet, asking for a pink strawberry cake recipe that had a soft, tender texture. She immediately started working on my request and within days she had sent me this recipe back. I had suggested topping it with chocolate ganache, so she used a chocolate frosting for her version (the Super Simple Chocolate Frosting Recipe you can find at their website). I wanted to try it with pink strawberry frosting, so I used a different frosting recipe when I tested it at home. Either way you top it, this cake is great! It bakes evenly--and it doesn't brown too much. She stated she plans on publishing this recipe in the summer issue of the Baking Sheet--so you guys get a sneak preview since that issue isn't yet available! Strawberry Cake 2 3/4 cups (11 5/8 ounces) King Arthur Unbleached Cake Flour Blend or All-Purpose Flour (I used 9 ounces cake flour and 2 5/8 ounces all-purpose flour) 1 1/4 cups (8 3/4 ounces) sugar 1/2 cup (2 1/8 ounces) strawberry Nesquik powder 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter at room temperature 2 large eggs 3 large egg whites 1/2 cup (4 ounces) sour cream 1/2 cup (4 ounces) strawberry applesauce 2 teaspoons vanilla extract 1) Preheat the oven to 350°F. Prepare pans by greasing and flouring, or lining with parchment, then greasing the parchment. 2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until the mixture becomes crumbly. Increase the speed of the mixer and continue to mix until the crumbs begin to cling together. The mixture may or may not become totally cohesive and paste-like; it's OK if it does, and equally OK if it doesn't. 3) Add the eggs and whites one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. 4) Beat in the sour cream, applesauce, and the vanilla, one at a time. Beat for a minute after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl. 5) Pour the batter into the prepared pans. (Note: Total batter weight is about 1214 g, so put about 600 g of batter in each cake pan if using two round 8-inch pans.) Bake for 25 to 35 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired, cool on a rack, and frost. Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes. Traditional Potato Salad Traditional Potato Salad I love the fresh taste of this salad with big chunks of red potato, hints of pickle relish, fresh parsley, and hard-boiled eggs. 2 pounds small red potatoes (8 to 10), quartered (or diced if potatoes are large—you can use Yukon Gold potatoes instead if you would prefer) 2 tablespoons cider vinegar ½ cup mayonnaise 1 stalk celery, chopped ¼ cup minced red onion 3 tablespoons pickle relish 2 teaspoons Dijon mustard 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper to taste 2 large hard-boiled eggs, peeled and diced Place the potatoes in a large pot and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 minutes (if potatoes are diced—longer if the potatoes are larger). Drain and transfer to a large bowl. Add the vinegar and toss to coat the potatoes. In a small bowl, combine the mayonnaise, celery, onion, relish, mustard, and parsley. Add to the potatoes and toss to combine well. Season with salt and pepper. Fold in the eggs and serve warm or chilled. (I prefer to serve the potato salad chilled.) Recipe Source: Robin to the Rescue Wednesday, April 13, 2011 Spaghetti & Meatball Pie Easy Chicken Enchiladas Monday, April 11, 2011 Young's Pumpkin Chocolate-Chip Bread Today I was feeling like baking, but I wanted something a "little" bit healthier. So I chose this recipe and made a few changes (listed at the bottom of the recipe). Pumpkin Chocolate Chip Bread Sunday, April 10, 2011 Bean, Chicken and Sausage Soup America's Test Kitchen recommends cooking the dry beans this way: "We prefer the creamier texture of beans soaked overnight. If you're short on time, quick-soak them: Place 1 pound dried beans (about 2 cups), rinsed and picked over, in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well." Combine in Dutch oven 4 cups low-sodium chicken broth and 3 cups water. Heat to boiling, stir in the soaked beans, cover, transfer to 250 degree oven and bake until beans are almost tender (very center of beans will still be semi-firm), 45 minutes to 1 hour. (I let them go for 1 hour and they were perfect.) Remove from oven and let sit for 30 minutes. Strain, reserving the liquid. Keep beans and liquid separate until ready to make the soup. (If you want to make just the amount for the soup recipe, use only 1/2 pound or 1 cup beans and cut the broth in half--but use the same cooking times.) The Soup: 12 ounces Italian Sausage 1 cup finely copped onion 2 ounces bacon bits (we got these at Costco and froze them and just take out what we need) 1 quart chicken broth (I had 5 cups left-over broth and used it all) 1 bay leaf 1 teaspoon garlic powder 1 teaspoon each dried thyme, savory 1/2 teaspoon each dried basil, oregano, and pepper (if desired) 15.5 ounces great northern beans or cannelloni beans, drained and rinsed 14.5 oz. can diced tomatoes 2 cups cubed cooked chicken Cook the sausage with the onion until no longer pink; drain if needed. Add the bacon bits, broth, bay leaf, garlic powder, dried herbs, and cooked beans. Bring to a boil and simmer covered for about 30 minutes, until beans are tender. Stir in the chicken and diced tomatoes. Bring to a simmer and let simmer for about 5 minutes. Remove bay leaf before serving. NOTE: I did not add salt to this recipe, as the beans were soaked in it, plus there was salt in the meats, broth, and tomatoes. I also took the other half of cooked beans and put it in the freezer in a labeled container with left-over chicken broth to cover. Save it for another time when I want beans in a recipe--all I need to do is take them out of the freezer, let thaw in the refrigerator, and use. Friday, April 8, 2011 Sausage Pepper Sandwich Bread (The original recipe said to use sourdough bread, but I don't really like sourdough, so use what you want. Italian would be tasty, I'm sure.) Lean Kielbasa sausage Spaghetti Sauce Thinly sliced peppers (I've used red, green, yellow, and orange) Shredded Mozzarella cheese First you brown the sausage a little in a saucepan. (The first time I just sliced off a serving amount of sausage and sliced it down the middle, kind of like a hot dog. The second time I sliced it so I had lots of little circles.) Spread a tablespoon or two of spaghetti sauce on a slice of the bread. Put the sausage on top of that. Pile on the peppers and sprinkle on the cheese. Broil until the cheese is melted. Yum, Yum! Rachael Ray's Mac 'n Cheese with Kielbasa 1 tbsp EVOO (extra virgin olive oil) 2 tbsp butter 3 tbsp flour 1-1/2 cups whole or 2% milk (skim works) 3 cups white cheddar cheese (we use any kind of cheese we have) 1/2 tsp nutmeg, ground or freshly grated 1/4 tsp ground cayenne pepper (we substitute black pepper) A couple pinches of salt 1 lb. elbow macaroni, cookied 8 mins or to al dente, with a little bite to it Keilbasa sausage, cut in slices Pre-heat broiler. Heat a medium, deep skillet over medium heat. Add oil and butter about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and pepper. Taste and add salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in cheese sauce. Add kielbasa sausage and coat in cheesy-pasta mixture. Transfer to a 13"x9" baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheese on top. Enjoy! Wednesday, April 6, 2011 Polynesian Sausage Supper 1 pound fully cooked smokes sausage, cut into half-inch slices 1 medium onion, chopped 1 medium green pepper, cut into one-inch chunks 14 1/2 ounces diced tomatoes, undrained 1/2 cup beef broth 1 tablespoon brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon pepper 20 ounces unsweetened pineapple chunks 2 tablespoon cornstarch Hot cooked rice In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes. Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sausage Bean Stew - 1 pound smoked sausage, halved and cut into 1/4-inch slices - 2 cans (10 ounces each) diced tomatoes and green chilies, undrained - 1 can (15-1/2 ounces) great northern beans, rinsed and drained - 1 can (15-1/4 ounces) whole kernel corn, drained - 1 can (15 ounces) lima beans, drained - 1 can (15 ounces) black beans, rinsed and drained - 1/2 teaspoon salt - 1/8 teaspoon pepper - Hot cooked rice, optional Sunday, April 3, 2011 Mashed Potatoes (Low-Fat) Honey Corn Muffins These muffins are very quick to put together, and they taste fabulous! We love the slightly sweet taste the honey imparts. Honey Corn Muffins 2 large eggs 1 cup (8 ounces) buttermilk ¼ cup (3 ounces) honey ¼ cup (2 ounces) unsalted butter, melted and cooled 1 ¼ cups (6 ounces) yellow cornmeal ¾ cup (3 1/4 ounces)all-purpose flour 1 tablespoon baking powder ¼ cup (1 3/4 ounces) firmly packed light brown sugar 2 tablespoons granulated sugar 1 teaspoon salt Butter or honey to taste (for serving) Preheat the oven to 400°F. Lightly spray each cup of a standard 12-cup muffin pan with Baker’s Joy. In a medium bowl, lightly whisk the eggs. Add the buttermilk, honey, and butter and whisk again until combined. Set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, both sugars, and salt. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed. Fill each muffin cup about three-quarters full. Tap the bottom of the pan against the counter to level the batter. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a wire rack to cool for 10 to 15 minutes. Pop the muffins out while they’re still warm and serve them with a generous helping of butter or honey. Leftover muffins (should you have any) taste great sliced and toasted in a toaster oven. Recipe source: Baked Explorations (by Matt Lewis & Renato Poliafito) Cheeseburger Buns Because Joshua's birthday fell on conference weekend this year, he decided to have a party the night before--on April 1. Because it was April Fools Day, he chose these buns. They look like normal dinner rolls, but inside is a delicious cheeseburger filling! Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 1/4 cup sugar 1/4 cup shortening 1 egg 1 teaspoon salt 3-1/2 to 4 cups all-purpose flour 1-1/2 pounds ground beef 1/4 cup chopped onion 1 cup (8 ounces) ketchup 8 slices process American cheese, quartered (or substitute your favorite variety of cheese--Cheddar is great) Directions In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 sandwiches. Recipe source: Taste of Home Peanut Butter Ice Cream For Joshua's birthday, I made strawberry ice cream (using our favorite recipe that I've already posted here), chocolate ice cream (an amazing new recipe I just posted), and this peanut butter ice cream. I love the flavor of this peanut butter ice cream. I made it plain--without following either of the variations listed below, and I loved it. But I'm sure it would be great with any mix-ins you want, too. Peanut Butter Ice Cream ¾ cup (180 g) smooth peanut butter ¾ cup plus 2 tablespoons (180 g) sugar 2 2/3 cups (660 ml) half-and-half Pinch of salt 1/8 teaspoon vanilla extract Puree the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Variation: To make Peanut Butter and Jelly Ice Cream, as you remove the ice cream from the machine, layer it with ¾ cup (240 g) of your favorite jam or jelly. Another variation idea is to stir in chopped up peanut butter cups or chopped chocolate-covered peanuts after ice cream is frozen before transferring to freezer to ripen. Recipe source: The Perfect Scoop by David Lebovitz (picture from Susikochenundbacken.blogspot.com) Easy Chocolate Ice Cream For Joshua's birthday, I made three different types of ice cream. Because I wanted to make them all the same night, I decided to try this version of chocolate ice cream because an ice cream freezer is not required. I'm so glad I tried this recipe! This makes the smoothest chocolate ice cream with an amazingly fudgy texture. It's absolutely incredible! Easy Chocolate Ice Cream 4 ounces bittersweet chocolate, chopped fine ½ cup (5 1/2 ounces) sweetened condensed milk ½ teaspoon vanilla extract Pinch salt 1 ¼ cups (10 ounces) heavy cream, cold Microwave chocolate and sweetened condensed milk in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool. With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. If storing for more than a few days, press plastic wrap directly on ice cream surface before freezing. Recipe adapted from Cook's Country. Picture from Cook's Country. Greek Gyros Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce 5 large (8-inch) pita breads (I prefer to use Soft Wrap Bread from King Arthur Flour) ½ medium onion, chopped coarse (about ¾ cup) 4 teaspoons juice from 1 lemon ½ teaspoon table salt ¼ teaspoon ground black pepper 1 tablespoon minced fresh oregano leaves 2 medium garlic cloves, minced or pressed (about 2 teaspoons) 1 pound ground lamb 2 teaspoons vegetable oil 1 recipe Tzatziki Sauce (recipe follows) 1 large tomato, sliced thin 2 cups shredded iceberg lettuce 2 ounces feta cheese, crumbled (about ½ cup) Preheat oven to 350 degrees F. Tear about ½ (or up to 3/4) of one pita bread into 1-inch pieces. Stack remaining 4 pitas and tightly wrap with aluminum foil. Process onion, lemon juice, salt, pepper, oregano, garlic, and pita bread pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add lamb and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about ½ in thick and 2 ½ inches in diameter. Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate. Place patties on top of a square of aluminum foil. Using a soup spoon, spread ¼ cup Tzatziki Sauce on each pita, leaving a 1-inch border on all sides.. Divide patties evenly among pitas; top each sandwich with tomato slices, ½ cup shredded lettuce, and 2 tablespoons feta. Fold one side of pita over filling. Fold opposite side of pita over filling so it overlaps first side. Fold one side of foil over sandwich. Fold up bottom of foil. Wrap other side of foil over sandwich to fully enclose it. Tzatziki Sauce ½ cup Greek yogurt ½ medium cucumber, peeled, seeded, and diced fine (about ½ cup) 3/8 teaspoon table salt 1 tablespoon juice from 1 lemon 1 small garlic clove, minced or pressed (about ½ teaspoon) 1 tablespoon finely chopped fresh mint leaves or dill Combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes. Combine yogurt, drained cucumber, remaining ¼ teaspoon salt, garlic, and mint (or dill) in clean bowl.
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nedjelja, 30. studenoga 2014. KuVarijacije-Zebra kolač KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U studenom smo pripremali zebra kolač. Ovo je kolač vrlo sličan našem mramornom kolaču samo se malo drugačije ulijeva u kalup. Prije nekoliko mjeseci sam već radila jednu zebru ali ova mi je puno bolja, nekako je teksturom sličniji mramornom kolaču na koji sam navikla. Ja sam ga napravila u kalupu kuglofa i još sam ga prelila čokoladnim ganacheom da bude malo dekadentiji. RECEPT: Za tijesto: 250 ml ulja 175 g šećera 100 ml mlačenice 1 vanilin šećer 4 jaja 300 g brašna 25 g kakaa 1 prašak za pecivo pola žličice soli 1 naranča Za ganache: 100 ml vrhnja za šlag 100 g nasjeckane čokolade Namastite i pobrašnite kalup za kuglof. Zagrijte pećnicu na 180 stupnjeva. Pomiješajte ulje, šećer, vanilin šećer, mlijeko i jaja. Pjenjačom izmiješajte da se dobro sjedini. Prosijte brašno sa praškom za pecivo.Umiješajte u pripremljenu smjesu sa jajima. Dobro izmiješajte da dobijete jednoličnu smjesu. Dobivenu smjesu podijelite u dvije posude. U jednu umiješajte prosijani kakao i naribanu koricu naranče. Ukoliko vam smjesa bude pregusta, po potrebi umiješajte iscijeđeni narančin sok. Uzmite pripremljeni kuglof da naizmjence stavljate žlicu tamne pa žlicu svijetle smjese, sve na isto mjesto dok ne potrošite svu smjesu. Protresite kalup da se smjesa poravna i stavite peći u prethodno zagrijanu pećnicu 35 do 40 minuta. Izvadite kolač iz kalupa i ohladite. Za ganache stavite slatko vrhnje u prikladan lončić pa ga kuhajte dok ne provrije. Dodajte nasjeckanu čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku smjesu. Prelite preko kuglofa. Objavio/la Petra Kranjica u 20:41 3 komentara: Oznake: čokolda, kuglof, kuVarijacije, šmite četvrtak, 27. studenoga 2014. Daring bakers-Paris Brest Domaćica ovomjesečnog izazova Daring bakersa bila je Luisa sa bloga Rise of the sourdough preacher. Izazov u studenom bio je Paris Brest. Bila sam uvjerena da je ovaj kolač osmišljen sa mišlju na čuveni francuski sustav kanala Paris Brest. Bila sam u krivu, osmišljen je u čast biciklističke utrke Paris Brest a njegov okrugli oblik predstavlja kotač bicikla. Ja sam odlučila raditi kolačiće veličine jednog zalogaja. Bili su baš fini, slični našim princes krafnama samo sa malo manje nadjeva. RECEPT: Recept za ispis Tijesto: 80 ml vode 100 ml mlijeka prstohvat soli 1 žlica šećera 75 g maslaca 100 g brašna 3 jaja malo listića badema za posip Krokant: 60 g badema 60 g lješnjaka 80 g šećera 15 ml vode Krema: 250 ml mlijeka 2 žumanjka 55 g šećera 20 g brašna 125 g maslaca 80 g pripremljenog krokanta mahuna vanilije Zagrijte pećnicu na 180 C. U prikladni lonac ulite mlijeko, vodu šećer i sol. Dodajte maslac narezan na manje komadiće pa kuhajte na umjerenoj vatri. Kuhajte uz povremeno miješanje dok ne provrije. Umiješajte brašno. Mješajte dok ne dobijete jednoličnu smjesu. Smanjite temeperaturu pa kuhajte uz stalno mješance dok tijesto ne postane čvrsto i svilenkasto glatko. Tijesto bi trebalo biti suho i lagano se odvajati od dna lonca. Ostavite da se malo ohladi. U malo ohlađenu smjesu umiješajte jedno po jedno jaje. Tijesto bi trebalo biti poput guste kreme. Lim za pečenje obložite papirom za pečenje. Smjesom tijesta napunite slastičarsku vrećicu sa ukrasnim nastavkom. Na pripremljeni lim istiskujte kružiće željene veličine. Posipajte listićima badema. Pecite u prethodno zagrijanoj pećnici 25 minuta, prilagodite vrijeme pećenja ovisno o veličini kružića. Ohladite. Za krokant stavite šećer u tavu debelog dna. Dodajte vodu pa kuhajte dok ne provrije. Kad se šećer zagrije do temperature od 121 C ( šećer počinje kipjeti a sirup postaje gušći) umiješajte bademe i lješnjake. Dobro promiješate da se oblože šećerom. U ovom trenutku šećer će se kristalizirati. Kuhajte dalje uz stalno miješanje, šećer će se ponovno otopiti i karamelizirati.Maknite sa vatre. Istresite na lim lagano premazan uljem i ohladite. Za kremu u prikladnom loncu zagrijte 200 ml mlijeka sa srži mahune vanilije. U drugoj posudi pomiješajte preostalih 50 ml mlijeka, žumanjke, šećer i brašno. Kada mlijeko provrije u tankom mlazu ulijte smjesu sa žumanjcima. Kuhajte na umjerenoj vatri uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Ohlađeni krokant sameljite. Mikserom pjenasto izradite maslac. Umiješajte usitnjeni krokant i ohlađenu kremu. Izmiješajte. Svaki pečeni ohlađeni kružić tijesta prerežite na pola. Kremom napunite slastičarsku vrećicu sa ukrasnim završetkom. Istiskujte kremu na svaki kružić tijesta. Poklopce tijesta lagano pošećerite šećerom u prahu pa ih utisnite u kremu. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 19:03 Broj komentara: 9: Oznake: bademi, daring bakers, lješnjaci ponedjeljak, 24. studenoga 2014. Ajme, koliko nas je! Cikla Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u studenom je cikla a domaćica je Iva sa bloga Culinary postcards. Cikla je nekada bila univerzalni lijek za niz bolesti, od malarije do gripe, povišene tjelesne temperature, slabokrvnosti. Preporuča se vegetarijancima je sadrži kobalt koji sudjeluje u stvaranju vitamina B 12 u tijelu, kojeg u prehrani biljnog porijekla obično manjka. Nekako mi se čini da je danas nepravedno zapostavljena i da je premalo konzumiramo. I ja isto tako, nadam se da će u ovom krugu igrice biti puno sudionika da vidim neke nove recepte i da je počnem češće koristiti. Jako sam zadovoljna ovim receptom jer se u tijesto lijepo vidi da je upotrebljena cikla. Nije izgubila boju i baš su mi fora ovakvi roskasti. RECEPT: Recept za ispis Za 12 muffina Za muffine: 100 g tamne čokolade 130 g brašna T-850 2 žličice vanilin šećera 65 g smeđeg šećera 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 35 ml ulja 175 ml soka od jabuke 70 g badema 100 g naribane sirove cikle Za glazuru: 100 g čokolade 100 ml vrhnja za šlag Zagrijte pećnicu na 180 C. Kalupe za muffine obložite papirnatim košaricama. Sitno naribajte čokoladu, pa je pomiješajte sa brašnom , vanilin šećerom, smeđim šećerom praškom za pecivo i sodom bikarbonom. Sameljite bademe pa ih primiješajte suhim sastojcima. U drugoj posudi pomiješajte tekuće sastojke; sok od jabuka i ulje pa umiješajte i ciklu. Smjesi suhih sastojaka primiješajte tekuće. Dobivenu smjesu rasporedite u pripremljeni kalup za muffine. Pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za glazuru nasjeckajte čokoladu. U prikladnom lončiću , na umjerenoj vatri, zagrijavajte vrhnje za šlag dok ne provrije. Dodajte čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku kremu. Na svaki muffin stavite po žličicu glazure. Objavio/la Petra Kranjica u 21:15 Broj komentara: 5: Oznake: Ajme koliko nas je, cikla, čokolada četvrtak, 20. studenoga 2014. Banana kruh sa lješnjakovim maslacem Malo nespretno zvuči ali ustvari pričam o banana kruhu sa beurre noisette. Zvuči kao nešto što je teško napraviti ali ustvari je vrlo jednostavno. Maslac se na laganoj vatri otopi i potom polako zapjeni. Tijekom zagrijavanja iz maslaca ispari voda, a sam maslac dobije krasnu zlatnosmeđu boju. Ta boja je znak da je maslac gotov ali još važniji je miris. Osjetiti ćete lijepi orašasti miris koji najviše podsjeća na lješnjake pa mu otuda i ime. Kod nas je vrlo rijetko koristi ali ja ga baš volim. Kada radim nešto tipa ovog kolača uvijek napravim malo više maslaca nego što je potrebno za sam recept pa ga mažem na tostirani kruh . Originalni recept za ovaj kruh možete pronaći ovdje. RECEPT: Recept za ispis 130 g maslaca 135 g smeđeg šećera 3 vrlo zrele banane izgnječenje vilicom 2 jaja 120 g integralnog brašna 60 g brašna 50 g mljevenih badema 1/2 žličice soli 1 žličica mljevenog cimeta 1 žličica sode bikarbone 1/4 žličice naribanog muškatnog oraščića 85 ml vruće vode Stavite maslac u mali lonac na sasvim laganu vatru. Maslac će se ubrzo početi pjeniti i sada ga trebate početi miješati. Kada vidite da maslac počinje dobivati smečkastu boju i ljiepi orašasti miris, skinite ga sa vatre i ostavite ga da se ohladi. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U zdjeli pomiješajte suhe sastojke, integralno brašno, brašno, mljevene badema, sol, cimet, sodu bikarbonu i muškatni oraščić. Mikserom izradite ohlađeni smeđi maslac sa šećerom dok ne dobijete pjenastu smjesu. Umiješajte jedno po jedno jaje. Dodajte i izgnječene banane. Zatim u dva do tri navrata dodajte i pomiješane suhe sastojke pa na kraju umiješajte i vodu. Dobro promješajte da dobijete jednoličnu smjesu. Dobivenu smjesu stavite u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 60 minuta. Objavio/la Petra Kranjica u 21:34 Broj komentara: 6: ponedjeljak, 17. studenoga 2014. Punozrnati banana kruh U zadnje vrijeme kruh od banane nam je najčešći izbor za doručak. Tako da u sljedećih par postova možete očekivati kolekciju isprobanih recepata koje možete poslužiti za doručak. Vrlo su izdašni, i dugo ostaju sočni. Ja ga obično napravim u nedjelju, ohladim i narežem na šnite pa ga stavim u hladnjak. Ujutro ga kratko zagrijem u mikrovalnoj pećnici i uz šalicu bijele kave ili čaja je super doručak. Odlično se i zamrzava, samo ga prije zamrzavanja narežite na šnite a između šnita stavite masni papir. Lakše će se odvajati šnite ukoliko ih odmrzavate jednu po jednu. Ovaj recept je prvi koji sam isprobala i njime su započeli naši bananasti doručci. U receptu se navodi da se banane nakon zagrijavanja u mikrovalnoj moraju ostaviti da se ocijede. Nemojte preskakati ovaj korak jer će u suprotnom kruh biti gmecav u sredini. Vidjeti ćete da će se iscijediti malo tekućine ali ja sam prvi puta kada sam ga radila preskočila ovaj korak i kruh je u sredini bio gmecav, skoro kao sirov nakon 90 minuta pečenja. RECEPT: Recept za ispis Za tijesto: 250 g intergralnog brašna 1 žličica praška za pecivo 1/2 žličice soli 5 vrlo zrelih banana 120 ml mlijeka 2 jaja 200 g meda 1 žličica arome vanilije 100 g oraha, tostiranih i grubo nasjeckanih Za ukras: 2 žlice smeđeg šećera 1 vrlo zrela banana Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. Stavite 5 banana u veću vatrostalnu posudu pa je prekrite rastezljivom folijom. Stavite je u mikrovalnu pećnicu na 4 minuta dok banane sasvim ne omekšaju i puste tekućinu. Banane stavite u sito i ostavite ih da se cijede 10 do 15 minuta. Ocijeđene banane prebacite ponovno u zdjelu, ispasirajte ih i dodajte im mlijeko, jaja, med i aromu vanilije. U drugoj posudi pomiješajte suhe sastojke; integralno brašno, prašak za pecivo, sol i orahe. Umiješajte smjesu suhih sastojaka u smjesu sa bananama. Dobro izmješajte da dobijete jednoličnu smjesu. Stavite smjesu u pripremljeni lim pa poravnajte površinu. Bananu namjenjenu za ukras narežite na šnitice pa je ukrasno složite uz rub kalupa na vrhu kolača. Posipajte sa smeđim šećerom. Pecite u prethodno zagrijanoj pećnici 1 sat. Objavio/la Petra Kranjica u 18:31 4 komentara: subota, 15. studenoga 2014. Patin petnaesti-Knedle od povrća Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovog mjeseca radili smo knedle od povrća. U originalnom receptu se navodi da se povrće pirja dok ne omekša i trebalo bi se ga svog narezati na kockice jednake veličine. Kako je meni ostalo pire krumpira od ručka prethodnog dana tako sam odlučila njega iskoristiti a povrće sam sitno izmljela u multipraktiku. Prijedlog za serviranje su bile knedle prelivene sa malo rastopljenog maslaca i posipane krušnim mrvicama. Moj mesožder se užasnuo prijedlogom da samo knedle budu ručak pa smo ih mi jeli sa goveđim gulašem. E da i ja sam nekako navikla kuhati knedle u obliku štruce, nekako su manje vodenaste nego kad ih kuham baš kao knedle. RECEPT: Recept za ispis 250 g pirea od krumpira 100 g miješanog povrća (mrkva, celer, luk, paprika, korjen peršina, češnjak) 3 stare žemlje 2 jaja malo mlijeka brašna po potrebi nasjeckani list peršina ulje Svo povrće sitno samljeti u multipraktiku. Na malo maslinovog ulja popržiti sitno nasjeckano povrće dok ne omekša. Ohladiti. Stare žemlje narezati na male kockice. Kockice žemlje umiješati u hladan pire krumpir, dodati ohlađeno isprženo povrće pa sve dobro izmiješajte da dobijete jednoliku smjesu. Po potrebi dodati mlijeka i brašna. Začinite solju po okusa pa umiješajte i sitno nasjeckani peršin. Odmotajte komad aluminijske folije pa ga lagano namastite. Stavite na njega dio smjese pa oblikujte u kobasicu. Čvrsto zamotajte. Zakipite vodu. U vruću vodu uronite pripremljene knedle od povrće. Kuhajte 20-25 minuta. Objavio/la Petra Kranjica u 10:06 Broj komentara: 12: Oznake: patin petnaesti, slano ponedjeljak, 10. studenoga 2014. Čokoladna pita sa rum glazurom Sjećate se ovih kuglica. Ako ih volite, voljeti ćete i ovu pitu. Još samo ako u tijesto umiješate malo kokosa dobiti ćete točno taj okus. RECEPT: Recept za ispis Biskvit: 170 g tamne čokolade, nasjeckane 115 g maslaca 120 g šećera 4 jaja 1 žlica arome vanilije 50 g kakaa 75 ml ruma Rum glazura: 130 g tamne čokolade, nasjeckane 3 žlice maslaca 1 žlica ruma Zagrijte pećnicu na 190 C. Namastite i pobrašnite okrugli kalup za pitu. U vatrostalnu posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa pjenjačom umiješajte šećer. Jedno po jedno umiješajte i jaja. Na kraju umiješajte i aromu vanilije, kakao i rum pa sve dobro izradite. Dobivenu smjesu izlite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 30 minuta. Ohladite. Ohlađeni biskvit stavite na tanjur za posluživanje pa pripremite glazuru. U vatrostalnoj posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa umiješajte rum. Prelite preko ohlađenog kolača. Objavio/la Petra Kranjica u 20:03 Broj komentara: 14: četvrtak, 6. studenoga 2014. Čokoladna torta sa karamel mousse-om Društveni život mi je u zadnje vrijeme više nego živahan. Stalno sam negdje a vrlo rijetko doma. Nemojte me krivo shvatiti ja obožavam svoje prijatelje i družiti se s njima ali baš sam se zaželjela jednog piđamiranog vikenda. Možda sljedeći... RECEPT: Recept za ispis Karamel: 200 g šećera 60 ml vode 500 ml vrhnja za šlag 1/4 žličice limunovog soka Biskvit: 115 g nasjeckane čokolade 90 g kakaa 125 ml vruće vode 150 kg šećera 220 g brašna 1 1/2 žličice sode bikarbone 1 žličica soli 250 ml mlijeka 2 žlice arome vanilije 55 jaja 170 g maslaca Karamel: 200 g šećera 60 ml vode 1/4 žličice limunovog soka 500 ml vrhnja za šlag 1 žlica arome vanilije Mousse: 3 žlice instant kave 1 omot želatine u prahu sav karamel 65 g kiselog vrhnja 3 žlice ruma Glazura: 100 g nasjeckane čokolade 100 ml vrhnja za šlag listići badema za posip Za karamel: u prikladnom loncu pomiješajte šećer sa vodom i limunovim sokom pa stavite kuhati na umjerenu vatru. Kuhajte dok se šećer ne otopi u potpunosti i počne dobivati lijepu smeđu boju. Maknite sa vatre pa oprezno dodajte vrhnje za šlag i aromu vanilije. Vratite sve na slabu vatru i kuhajte uz povremeno miješanje dok ne dobijete glatku smjesu. Ohladite. Za biskvit: zagrijte pećnicu na 180 C. Namastite i pobrašnite okrugli kalup promjera 30 cm. U vatrostalnu posudu stavite nasjeckanu čokoladu, kakao i vodu pa kuhajte na pari dok se čokolada ne otopi i dobijete glatku smjesu. Umiješajte polovicu šećera (75 g) pa izmiješajte i još malo kuhajte na pari, tek toliko da se šećer otopi. Ostavite da se malo ohladi. U posudu prosijte brašno, sodu bikarbonu i sol. Mikserom pjenasto izradite jaja sa preostalih 75 g šećera dok ne posvijetli i udvostruči im se volumen. Umijšajte prohlađenu smjesu čokolade. Dodajte i maslac pa sve dobro izradite. Umiješajte i mlijeko i aromu vanilije. Na kraju dodajte i smjesu prosijanog brašna pa sve dobro izmiješajte. Gotovu smjesu prebacite u pripremljeni kalup, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 45 minuta. Ohladite. Za mousse: otopite instant kavu u 3 žlice tople vode. Umiješajte i želatinu pa je ostavite da nabubri. Mikserom pjenasto izradite ohlađeni karamel sa kiselim vrhnjem. Zagrijte rum pa u njemu otopite nabubrenu želatinu. Umiješajte u pjenastu smjesu karamela. Na tanjur za posluživanje stavite ohlađeni biskvit pa oko njega stavite obruč od kalupa za torte. Na biskvit izlite pripremljenu karamel smjesu, izravnajte površinu pa stavite u hladnjak na barem 3 sata ili još bolje preko noći. Za glazuru zagrijte vrhnje za šlag dok ne provrije. Nasjeckajte čokoladu pa je dodajte u vrhnje za šlag i miješajte dok se ne rastopi. Odstranite obruč oko torte, prelite je čokoladnom glazurom i posipajte bademima u listićima. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 21:13 Broj komentara: 7: ponedjeljak, 3. studenoga 2014. Muffini sa jabukama i bučom Jedan vrlo brzi i jednostavan recept za sezonske muffine. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 2 manje jabuke 1/2 male butternut tikve 1 žlica tekućeg meda 1/2 mahune vanilije 100 g maslaca 90 g mljevenih badema 2 jaja prstohvat soli 1/2 žličice praška za pecivo 60 ml mlijeka 80 g šećera 70 g brašna Jabuke operite, ogulite i narežite na kockice. Buču ogulite , izvadite sredinu sa košticama pa je narežite na manje kockice. U manjem loncu pomiješajte kockice jabuke i buče, dodajte vode toliko da budu pokrivene, pa kuhajte na umjereno jakoj vatri 10-ak minuta dok ne omekšaju. Ocijedite vodu pa štapnim mikserom usitnite u pire. Ohladite. Zagrijte pećnicu na 180 C. Kalup za muffine obložite papirnatim šeširićima. Otopite maslac pa ga ostavite da se malo ohladi. U prikladnoj posudi pomiješajte mljevene bademe sa brašnom, soli i praškom za pecivo. U drugoj posudi izmiješajte jaja, mlijeko, med i srž pola mahune vanilije. Dodajte i ohlađeni otopljeni maslac. Mokre sastojke umiješajte u suhe i dobro izradite. Ukoliko vam smjesa djeluje prerijetko možete po potrebi umiješati još malo mlijeka. Rasporedite pripremljenu smjesu u kalup za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Poslužite mlako. Objavio/la Petra Kranjica u 15:54 Broj komentara: 9: Pretplati se na: Postovi (Atom)