петак, 23. фебруар 2018.

Torta SULTANIJA* Cake SULTANIA







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Ova divna veoma izdašna torta je posvećena jednom lepom druženju sa Sultanijama i naravno Sultanu na JuTjubu i nadam se da će se njima i svima vama dopasti.


Sastojci

Čokoladna kora

3 šolje samodizajućeg brašna*
2 šolje šećera
Ekstrakt vanile od 1 ½ kašičice
¾ šolje kakao praha
2 kašičice praška za pecivo
200 g putera, omekšalog
1 šolje mleka ili nezaslađeni jogurt
3 velika jaja
1 šolja vruće kafe
Bobičasto voće  za dekoraciju

* Samodizajuće brašno  je ono koje već sadrži prašak za pecivo i sodu bikarbonu. Ako ga nemate dodajte po 1 1/2 kačičicu od oba

Vanila kora

2 1/4 šolje  brašna
1 1/3 šolja šećera
1 kašičica. praška za pecivo
1/2 kašičice soli
1/2 šolje slanog putera
1 šolja mleka
1 kašičica. ekstrakt vanile
2 velika jaja



Priprema
Čokoladna kora

Zagrejte rernu na 160 ° C. Namastite okrugao pleh od 23 cm, kome se vadi dno i stavite na dno pek papir.

Stavite sve sastojke osim čokolade  voća  u veliku činiju, izmiksajte dok dobijte glatku masu.. Ulijte u pripremljeni pleh. Pecite 1 sat. Pustite da se ohladi u plehu. Ako ne upotrebljavate odmah, kolač će trajati oko sedam  dana u zatvorenoj posudi u frižideru. Možete ga i zamrznuti.




Vanila kora

Zagrejte rernu na 175 stepeni Celzija.
Namastite opet pleh od 23 cm i pokrite dno pek papirom
Pomešajte brašno, šećer, prašak za pecivo i so u   činiji..
Dodajte polako, puter , mleko i vanilu. Zatim jedno po jedno jaje. Miksajte dok dobijete glatku masu.
.
Prelijte testo u pripremljen pleh.
Pecite 30 do 35 minuta.
Ostavite kolač 10 minuta u plehu a zatim ga izvadite i pustite da se potpuno ohladi





Fil
Ganaš

Sastojci


250 g tamne čokolade
1/3 šolje pavlake
Stavite čokoladu i pavlaku u činiju nad šerpom u kojoj ključa voda.  Mešajte povremeno dok se čokolada  ne istopi, a masa  je sjajna i glatka.

Stavite na stranu na sobnoj temperaturi da se ohladi. 

Sačuvajte 1 šolju, dodajte pavlaku (oko 100 ml). Dodajte 2 Kašike šećera u prahu i umutite. Ovim filom čete premazivati tortu kada je nafilovana.





Torta

Kada se ohlade, oba  kolača po dužini presecite napola,. Svaku polovinu premažite ganašom.
Stavite belu glazuru oko torte Polako sipajte ganaš preko kolača tako da čokolada kaplje na tortu.



Ukrasite mešavinom bobičastog voća.




******************************************************************
Cake SULTANIA,




Dedicated to dear friends. Very mighty cake with many layers to enjoy

Ingredients

Chocolate Base


  • 3 cups self-raising flour
  • 2 cups sugar
  • 1½ tsp vanilla extract
  • ¾ cup cocoa powder
  • 2 tsp baking soda, sifted
  • 200g butter, softened
  • 1 cup milk or unsweetened yoghurt
  • 3 large eggs
  • 1 cup boiling hot coffee

Vanila Base


  • 2 1/4 cups ​all-purpose flour
  • 1 1/3 cups sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter (1 stick, softened, and divided into 4 separate chunks of about 2 tbsp. each)
  • 1 cup  milk
  • 1 tsp. vanilla extract
  • 2 large eggs 
  • Create
Chocolate Base

Preheat oven to 160°C fan bake. Grease a 23 cm -diameter spring form cake tin and line the base with baking paper.
Place all ingredients except Chocolate Ganache and berry fruit in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
Vanilla Base

  1. Heat your oven to 350 F.
  2. Butter and flour one spring form 23 cm. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
  3. Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.
  1. With the mixer on speed 1, add the butter one chunk at a time, until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.
  2. Add vanilla and then with the mixer again on low, add the milk in a slow stream. Stop and scrape, then mix for another minute.
  3. Add the first egg, and mix on the medium-low until incorporated, then add the second one and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.
  4. Pour the batter into the prepared pans and give each one a couple of solid bangs on the counter top to release any air bubbles, then transfer them to the oven.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it's better to check too soon than to over bake. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
  6. Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan, turn the cakes out onto the racks and cool for at least another hour before frosting.



 Icing

Ganache

Ingredients
  • 250g dark cooking chocolate, chopped
  • 1/3 cup cream

Create


Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.


Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

Keep 1 cup, add some cream to make it more liquid when pouring over finally iced cake.
With 1 cup cream and 2 Tablespoons sugar, mix light  for the fir icing around the cake.


Assembling

When cooled, cut both cakes in half lengthwise. Fill with ganache and layer the cake.
Put the white icing all around the cake Pour slowly thin ganache over the cake so that chocolate drips on the cake.




Decorate with mix of berry fruit.


четвртак, 22. фебруар 2018.

Salata , tunjevina ,cvekla, rukola



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Leto je . Vreme da se tamani što više zeleniša. Kad se doda još i  meso ili riba, to je ceo ručak. Kao ovde. Ja posebno volim cveklu kad je ispečem onako neoljuštenu u rerni.


Sastojci

200 g tunjevine u ulju , iz konzerve
1/2 iseckanog crvenog luka
2 trdo kuvana jaja
sok od pola limuna

so i biber
3 Kašike majoneza
Veći rukohvat rukole
2 pečene cvekle




Priprema


Neoljuštene cvekle zavijemo u srebrnu foliju i pečemo u rerni oko 30 minuta na 220 stepeni Celzija.
Ovako pečena cvekla nije samo ukusna nego se i ljušti bez problema.
Skuvamo jaja, oko 7 minuta.
U činiju umešamo tunjevinu,iseckani luk, majonez, so,biber i malo limunskog soka.
Oljuštimo jaja pa isečemo na četvrtinke
Oljuštimo cvekle pa isečemo na kocke

Sve lepo poredjamo na tanjiru i dodamo rukolu sa strane

Serviramo sa kriškama limuna





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Tuna salad with rocket and rosted beetroot



It is summer. Perfect time to use all delicious greens and vegetables. If you add couple of boiled eggs , it easy becomes a tasty lunch. I find that oven baked beetroot, not only taste better but is easier to peel.

Ingredients

200 g of tuna in oil, from the can

1/2 chopped red onion

2 hard boiled eggs

juice of half a lemon



salt and pepper

3 spoons of mayonnaise

Some rocket leaves


2 roasted beets

Create


The unpeeled beets covered into silver foil and baked in oven for about 30 minutes at 220 degrees Celsius.
 Baked oven is not only delicious but it also peels without any problems.

We cook eggs, about 7 minutes.

In the bowl mix tuna, chopped onion, mayonnaise, so, pepper and a little lemon juice.

Peel the eggs and cut it into quarters

We peel the beets and cut into cubes



We arrange nicely on a plate and add some rocket on the side

субота, 17. фебруар 2018.

Kineske knedlice / Chinese pork dumplings


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Obožavam Kinesku kuhinju. Bilo je već mnogo recepta ali ovaj je sad malo detaljniji. Slavila se ovde KineskaNova Godina, a ove knedlice na taj dan moraju biti na stolu. Ja sam ove punila sa svinjskim mlevenim mesom i mnogim začinima, a može se puniti i sa skampima, pilecim mesom i slično.  Ja ovde imam veliki izbor gotovog testa za knedlice . a za one koji nemaju dodajem recept kako da ih napravite kod kuće.


Sastojci za fil

1/2 kg svinjskog mlevenog mesa
2 seckana zelena luka
1 Kašika  soja sosa
2 kašičice pirinčanog  vina
1 kašičica sezamovog ulja
1 iseckan beli luk
1 umućeno jaje
1 Kašika gustina
1/4 kašičice soli
1/4 kašičice aleve paprike
ulje kikirikija
1 šolja pileće bistre supe

25 -30komada testa za knedlice


Ako sami pravite testo;

2 šolje  brašna
¾ čaše kuvane vode
¼  kašičice soli

Priprema


Stavite brašno i so u činiju, pomešajte zajedno .
Koristite drvenu varjaču da mešate brašno dok dodajete vodu.. Dodajte vodu u tri faze kako bi brašno apsorbiralo vodu.
. Testo ne sme biti ljepljivo.
Premestite testo na tvrdu radnu površinu. Mesite testo 2 minuta dok ne postane glatko i elastično. Stavite testo u vrećicu, pazeći da ispustite sav vazduh unutar vrećice i pustite ga da odmori
 najmanje 15 minuta i do 2 sata. Testo će postati mekano i lagano za rad.
Kad ga izvadite raspodelite ga u 4 jednaka dijela. Istanjite ga oklagijom na oko 2.5 cm debljine pa  ga opet podelite  na 8 jednakih komada. Oblikujte svaki komad kao krug.

Koristite tortilla press ili dve male ploče prekrivene plastičnom folijom da biste poravnali svaki krug
Konacni krug treba da bude oko 5 do 8 cm u prečniku

Napomena: Ako ne upotrebljavate testo odmah, ostavite ga u frižideru preko noći i vratite ga na sobnu temperaturu pre upotrebe



Fil  i knedlice


Promešajte prvih 10 sastojaka u činiju
Uzmite testo i stavite 1 Kašiku  fila u centar.





Namažite ivice testa vodom vodom, preklopite  i pritisnite kako biste zatvorili ivice
Dodajte 3 Kašike ulja od kikirikija u veliki tiganj  i pržite dok dno ne budu zlatno smeđe.
Kad su zlatno smeđe, dodajte 1/2 šolje  pileće bistre supe, pokrijte tiganj i kuvajte 8 minuta.




Sos za umakanje:



Izmešajte sledeće sastojke

1/2 šolje soja sosa

.2 kašičice vode.

1 Kašičica pirinčanog sirćeta

1/2 kašičice susamovog ulja.

1 kašičica šećera


samlevena čili papričica (opcionalno)


*********************************************************************************Chinese Pork Dumplings




I love Chinese food. And have made quite a few Recipes. This is a detailed one.

We are celebrating here Chinese New Year and dumplings are the must on the tables. We can easy buy here the wrappers but if you can not, I have included Recipe how to make them at home.


Ingredients

1lb ground pork

  • 2chopped green onions
  • 1tablespoon soy sauce
  • 2teaspoons rice wine
  • 1teaspoon sesame oil
  • 1garlic clove, minced
  • 1egg, beaten
  • 1tablespooncornstarch
  • 14teaspoon salt
  • 14teaspoon pepper
  • peanut oil
  • 1cup chicken broth, divided
  • 25 -30wonton skins
If you are making wontons yourself:


Ingredients
  • 2 cups all-purpose flour
  • ¾ cup just boiled water
  • ¼ tsp salt
Instructions
  1. Put the flour and salt into a bowl, mix together, and make a well in the middle.
  2. Use a wooden spoon to stir the flour while you add the water in a steady stream. Add the water in three phases to allow the flour to absorb the water. Try to evenly moisten the flour. The flour should turn into lumpy bits.
  3. Knead the dough in the bowl to bring all of the lumps into one mass. If the dough does not come together, add water by the teaspoon until it does. The dough should not be sticky.
  4. Transfer the dough to a hard work surface. I like to use a silpat. Knead the dough for 2 minutes until it is smooth and elastic. Seal the dough in a zip-top bag making sure to press out all air within the bag and let it rest for at least 15 minutes and up to 2 hours. The dough will steam up the bag and become soft and easy to work with.
  5. After the rest, cut the dough into 4 equal sections.
  6. Roll each section into a 1-inch thick log, then cut it into 8 equal pieces. Shape each piece into a rounded disc. Lightly flour the top and bottom of the disc.
  7. Use a tortilla press or two small plates covered in plastic wrap to flatten each dough disc.
  8. Use a floured rolling pin to roll out the disc even more. Holding the flattened disc gently, use a floured rolling pin to press out the outer edges of the disc. Roll back and fourth, continuing to rotate the disc until all edges have been pressed out to your desired thickness. The dumpling skin cannot be too thin because it has to hold the filling without it breaking the skin. Add flour if necessary to keep the dough from sticking and tearing. The final skin should be between 3 and 4 inches long.
  9. Note: If you do not use the dough right away, refrigerate it overnight and return it to room temperature before using


  1.  Making the dumplings
  1. Mix first 10 ingredients in a bowl.
  2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
  3. Moisten edges with water, fold over and press to seal edges.

  1. Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
  2. When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
  3. Remove from pan.
  4. Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
  5. Keep warm on a plate covered.
Dipping sauce:

Mix followng ingredients
1/2 cup low sodium soy sauce
.2 Tablespoons water.
1 teaspoon seasoned rice wine vinegar.
1/2 teaspoon sesame oil.
1 Tablespoon sugar.
Crushed red pepper flakes, to taste (optional)







четвртак, 07. децембар 2017.

Cacio e Pepe ( Sir i biber)




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Jedan veoma popularan italijanski recept , koji na oko izgleda lak jer ima veoma malo sastojaka. Mogu vam reći da ako se pridržavate recepta bićete iznenadjeni krajnjim rezultatom.


Sastojci

So
6oo g paste (kao što je tagliolini, bucatini, ili špageti
3 Kašike neslanog maslaca, kocke
1 kašičica sveže mlevenog crnog bibera
3/4 šolje rendanog Grana Padano ili Parmesan
1/3 šolja rendanog Pecorino



Priprema

Prokuvati litru i po vode.Posolite; dodati skuvati po upuststvu sa pakovanja.. Ocedite, sačuvajte 3/4 šolje vode u kojoj ste kuvali pastu
U međuvremenu, rastopite 2 Kašike maslaca . Dodajte biber i kuvajte, okrećući posudu,  oko 1 minute.
Dodajte 1/2 šolje tečenosti . Dodajte pastu i preostali maslac. Smanjitetemperaturu i dodajte Grana Padano, mešajte  Sklonite sa šporeta; dodajte Pecorino, mešajući  dok se ne otopi sir. (Dodajte još vode iz paste ako sos izgleda suv.) 





************************************************************************************************************

Cacio e Pepe


One very simple but nevertheless very popular pasta dish. Although only a few ingredients it tastes amazing if you follow the recipe.

  • Ingredients
  • Kosher salt
  • 6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti
  • 3 tablespoons unsalted butter, cubed, divided
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino
  • Create

    1. Bring 3 quarts water to a boil in a 5-quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
    2. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling the pan, until toasted, about 1 minute.
    3. Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

понедељак, 04. децембар 2017.

Tartalete sa kremom od limuna* Lemon curd tartlets




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Već sam ranije pravila veći tart sa ovim sastojcima. Ovi mali zalogaji su mnogo bolji, prosto osetite svaki sastojak. Brzo se prave i još brše nestanu. Recept za krem od limuna možete naći na mom blogu, OVDE


Sastojci

125 g  brašna
prstohvat soli
55 g maslac, kocke
30-45 ml / 2-3 Kašike hladne vode

Priprema

Stavite brašno i so u veliku činiju i dodajte kocke maslaca.
Koristite vrhove prstiju da biste maslac umešali u brašno dok ne dobijete smesu koja je  kao mrvice
Koristite nož, promiešajte dovoljno hladne vode kako biste ujedinili testo
Zamotajte testo i ohladite 10-15 minuta pre upotrebe.


U mafinarniku  stavljamo isečeno i isatnjeno testo i pečemo na 200 stepeni Celzija oko 15 minuta.

Izvadimo i napunimo kremom od limuna. Na vrh sipamo šne i vratimo u rernu oko 5 minuta dok šne ne zarumeni.


*************************************************************

Lemon Curtd tartlets





Very easy to make.I made a similar tart but as a big one. Those bite-sized tartlets melt in your mouth
Recipe for lemon curd can be found on my blog, HERE



  • 125g/4oz plain flour
  • pinch of salt
  • 55g/2oz butter, cubed
  • 30-45ml/2-3 tbsp cold water
Create
  1. Put the flour and salt in a large bowl and add the cubes of butter.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  3. Using a knife, stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

  1. Alternatively using a food processor, put the flour, butter, and salt in the food processor and pulse until the fat is rubbed into the flour.
  2. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
  3. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.
  4. Roll the dough into very thin and cut small squared to fit small muffin pan. Line it with dough and bake at 200 Degrees Celsius for 15 minutes.
  5. Let it slightly cool and fill up with lemon curd
Top up with meringue and bake another 5 minutes until light brown


петак, 24. новембар 2017.

Bami Goreng



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Bami Goreng i Nasi Goreng ( sa pirinčem), su naša omiljena indonežanka jela. Relativno brzo se spremaju. Obično se dodaju komadići mesa, pilećeg, govedjeg ,svinjskog ali mi volimo pileće ovako prženo

Sastojci


350 g bami rezanci (ili drugi azijski rezanci)
2 jaja, umućena
3 Kašike ulja
500 g pilećeg mesa
2 bela luka, iseckana
2 kašičice sveže mlevenog korijandera
1 kašičice đumbira
1/2 šolje bistre supe
1 luk, isečen na tanke kolutove
1 julijen isečena šargarepa
1 crvene paprika na tanke kriške
1 praziluk, tanko rezan
1 kašičica sambal oelek (indonezijska crvenai čili pasta)
4 -6 Kašika ketjap manis (Indonesian Sweet Soya Sauce)
soli i sveže mljeveni crni biber, po ukusu

Priprema





Priprema



Skuvajte rezance prema uputstvu na pakovanju. Ocedite i ostavite sa strane.
Zagrejte veliki wok ili tiganj za prženje inauljati.
Uspemo umućeno jaje da dobijemo tanki omlet.
Ukloni iz posude pustiti da se ohladi; izrezati na tanke trake i staviti na stranu.
U voku ponovo zagrejemo  ulje.
Dinstamo piletinu sa belim lukom, korijanderom, đumbirom i bistrom supom, sve dok piletina više nije ružičasta (5 do 7 minuta).
Dodajte narezan luk, šargarepu, crvenu papriku, praziluk i kečap; dinstajte 4 do 5 minuta.
Dodaj sambal oelek; kuvajte 3 do 4 minute

Dodajte narezani omlet i rezance; dobro izmešati i temeljito zagrejati pre posluživanja.



Bami and Nasi Goreng are our favorite Indonesian dishes.Very easy to prepare. Mostly cubed meat like chicken, pork or beef is added but we like our chicken separate.

Ingredients
  • 350g bami noodles (or another style Asian Noodle)
  • 2eggs, beaten
  • 3tablespoons oil
  • 500g chicken breasts, sliced into 1/2 inch pieces
  • 2garlic cloves, minced
  • 2teaspoons freshly ground coriander
  • 1teaspoon ground ginger
  • 12cup vegetable broth
  • 1onion, sliced into thin wedges
  • 1carrot, sliced thin
  • 1red pepper, sliced thin
  • 1leek, thinly sliced
  • 1tablespoon sambal oelek (Indonesian Red Chili Paste)
  • 4 -6tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
  • salt & freshly ground black pepper, to taste





Create

  1. Cook noodles according to package directions; drain and set aside.
  2. Heat a large wok or frying pan and spray with non-stick cooking spray.
  3. Swirl in the beaten egg to make a thin omelet.
  4. Remove from pan allow to cool; cut into thin strips and set aside.
  5. In a large wok style pan heat oil.
  6. Saute the chicken with garlic, coriander, ginger, and broth until chicken is no longer pink (5 to 7 minutes).
  7. Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
  8. Add sambal oelek; cook 3 to 4 minutes
  9. Add sliced omelet and noodles; mix well and heat thoroughly before serving.



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