29 November 2010

Havana Torte


For my mums' 70th Birthday!
Time consuming cake, that needs good planing and timing.

Ingredients:
-Caramelized nuts:
250 g hazelnuts
100 g sugar (next time I'll put 150 g sugar)
-Gelatinous filling:
1 L milk
150 g sugar
3 packets of gelatin
1/2 L whipping cream
-Bottom layer:
6 tbs flour
100 g butter
2 egg yolks
8 tbs processed caramel/nuts mixture
-Layers 'in-between':
4 egg whites
10 tbs caramel/nuts mixture
2 tbs flour
Method:
1-First make caramel/nuts part, as you going to need it for many layers.
Put sugar in a saucepan, melt on high temperature. Don't stir, just swirl pan until sugar melted and golden brown. Add nuts, swirl to coat them and pour on AL foil to cool. When cooled, put into food processor and grind to coarse texture. Set aside.
2-Cook 0,5 l of milk with sugar. When boiled, add gelatin, mix well and add the rest of milk. Let it cool then put in fridge.
3-Meanwhile bake layers. Mix all ingredients (food processor) for bottom layer, bake 7-8 minutes on 180*C over AL foil in a 22 cm cake tin.
4-For 2 in-between layers, beat egg whites until stiff, add caramel/nuts mixture and flour. Fold in. Spread over baking (silicon) paper in 2 circles, that are smaller than first layer. Bake at 160*C, 10-15 minutes, or until golden.
When all layers ready and cooled, beat cream until stiff, add gelatinous milk mixture; watch it for right moment - when starts setting, but still 'pourable'. Mix well. Layering should be in this order:
Put first layer on bottom of a cake pan, pour 1/3 of milk/cream mixture, add first egg white layer (small-one), pour 1/3 of milk/cream , add another egg white layer, and finally pour the rest of milk/cream. Put it into fridge to set. When ready (3-4 hours), decorate the top with the rest of caramel/nuts crumbs.



Havana Torta

Potrebno:
-Grilijaz:
250 gr ljesnika
100 gr secera (sljedeci put stavljam 150 gr)
-Zelatinozna mlijecna masa:
1L mlijeka
150 gr secera
3 paketa zelatine (ili koliko je potrebno za 1,5 litru tekucine)
0,5 L vrhnja/kajmaka/slaga
Prva podloga:
6 kasika brasna
100 gr putera
2 zumanca
8 kasika grilijaza
-Medju-slojevi:
4 bjelanca
10 kasika grilijaza
2 kasike brasna
Nacin:
Najprije napravite grilijaz, jer ce vam on trebati u svim fazama.
Topine secer na jakoj vatri; ne mijesajte nego posudu okrecite i treskajte na jakoj vatri. Kada postane zlatno-zuto, ubacite ljesnike. Preokrenite masu na AL foliju i ohladite. Ohladjeno sameljite.
Napravite mlijecno-zelatinoznu masu: Kuhajte 0,5 L mlijeka sa secerom, u provrelo umijesajte zelatin. Smaknite sa vatre, dobro promijesajte i ulijte preostalo 0,5 L mlijeka. Ostavite hladiti, zatim u frizider.
Napravite podlogu: Pomijesajte sve sastojke, pa na foliju/papir rasporedite smjesu u obruc koji cete koristiti. Pecite 7-8 minuta na 180*C. Ostavite hladiti u obrucu.
Napravite medju-slojeve: Umutite bjelanke u cvrst snijeg, dodajte grilijaz i brasno, pa lagano promijesajte. Rasporedite na papir za pecenje (2 kruga manjeg promjera nego obruc). Pecite na 160*C 10-15 minuta. Ohladite.
Kada je sve spremno, provjerite stanje mlijeka; treba da se pocelo zgusnjavati, ali jos u tecnom stanju. Tada umutite vrhnje/slag, dodajte mlijeko i dobro promijesajte.
Slaganje torte ide ovako:
Na prvu podlogu (koja je ostala u obrucu) nalijte 1/3 mlijecne smjese, postavite sloj sa bjelancima, naspite 1/3 mljiecne smjese, stavite drugi sloj od bjelanaca, i na kraju uspite preostali mlijecni krem. Stavite u frizider na 3-4 sata da se stegne. Kada je dovoljno stegnuto, pospite preostalim grilijazem.


26 November 2010

Mediterranean Stuffed Vine Leaves



Ingredients:
Vine leaves (40+)
1,5 cups rice (Basmati)+ dry stock
1/4 cup olive oil
1 large or 2 small capsicums, finely diced
1 small eggplant, diced
2 onions, diced
1/2-1 tbs 'Vegeta', or other dry stock
salt, black pepper
Method:
Cook rice half way through (3/4 water + 1 teas stock powder - 10 minutes in microwave). Let it cool.
Salt eggplant let it rest for 20 minutes, then squeeze the moisture out.
Heat oil, fry diced onions until translucent, add capsicum and eggplant. Stir fry for 2-3 minutes. Mix with rice and add spices.
Put a tbsp of filling onto each vine leaf; roll as you would spring rolls or similar. If leaves too small or broken, you have to place 2 together.
Place rolls into an oiled pot (2-3 layers), cover with a upside-down dinner plate, cover with water and boil for 20 minutes. Take care not to over salt it; some vine leaves are very salty (before stuffing them, you need to rinse them in that case). If you use fresh vine leaves, you need to precook them before stuffing.
Serve with thick yogurt or sour cream.

Mediteranske sarmice od lisca vinove loze

Potrebno:
Listovi vinove loze (40+)
1,5 solja rize + Vegeta (ili sl.)
1/4 solje maslinovog ulja
1 velika ili 2 manje crvene paprike, isjecene na kockice
1 manji patlidzan, isjecen na kockice
2 crvena luka, sjeckana
1/2-1 kasika 'Vegete'
so i crni biber
Nacin:
Skuhajte rizu u pola (sa 3/4 solje vode i 1 kasicicom Vegete - 10 min u mikrovalnoj). Neka se prohladi.
Posolite patlidzane, ostavite ih 20 minuta, pa onda stisnite da se tecnost ocijedi.
Zagrijte ulje, prodinstajte luk, dodajte ostalo povrce; dinstajte jos nekoliko minuta, zacinite i pomijesajte sa rizom.
Ako su listovi usoljeni, saperite ih; ako su svjezi, prokuhajte ih prethodno.
Na svaki list stavite po 1 kasiku mjesavine, pa in zamotajte kao sarmu. Slazite u nauljenu posudu, 2-3 sloja. Poklopite sa preokrenutim tanjirom, prelijte vodom i kuhajte 20-ak minuta.
Sluzite sa kajmakom/ pavlakom/ vrhnjem/ gustim jogurtom.

Quick Sour Dough Bread


Like the taste of sour dough bread, but don't want to wait long time for starter to get sour? Try this recipe for authentic taste. Please use bakers flour (with more than 11% protein).

Ingredients:
1 cup +1 tbs water
1/2 cup thick non-fat yogurt
1 tbs lemon juice
2 tbs oil
1,5 teas salt
2 teas salt
4 cups flour
1 1/4 teas yeast
Method:
If you're using bread machine, put all ingredients in listed order, and choose settings for white bread. Alternatively, just make the dough, take it out, shape it and let it double before baking it (180*C 35-45 minutes).
Or; Mix all dry ingredients, set aside. Mix all wet ingredients and add them to the flour mixture; knead for 10 minutes. Let it rest for 1 hour, before shaping /doubling/ baking.


Brzi hljeb/kruh sa ukusom kiselog tijesta

Potrebno:
1 solja + 1 kasika vode
1/2 solje gustog, nemasnog jogurta/kiselog mlijeka
1 kasika limunovog soka
2 kasike ulja
1,5 kasicica soli
2 kasicice secera
4 solje brasna1 1/4 kasicice suhog kvasca
Nacin:
Ako koristite masinu za hljeb, sve sastojke ubacite po redu i izaberite program za bijeli hljeb. Ili, umijesite u masini, izvadite poslije 1 sata, oblikujte i ostavite da naraste , pa onda pecite u reni na 180*C 35-45 minuta.
Ako rucno mijesite; pomijesajte sve suhe sastojke, u drugu posudu pomijesajte vlazne sastojke, pa njima umijesite tijesto, koje cete 'raditi' bar 10 minuta.
Ostavite nadoci, premijeste, oblikujte; Neka se ponovo odmori/nadodje pa onda pecite (kao sto je gore objasnjeno).

22 November 2010

Zucchini and Carrot Fritters with Beetroot Tzatziki


Delightful bites at any time and occasion!

Fritters:

2-4 small zucchinis
1 large carrot
1 large onion
2-3 medium potatoes
2 eggs
1-1,5 cups SR flour
1/2 cup fine corn meal
1 teas salt, pepper
oil for frying
Beetroot Tzatziki:
1 large beetroot,peeled and grated
1-1,5 cups yogurt
2-3 gloves garlic, crushed
Method:
Grate all vegetable, put salt and let rest for 10-15 minutes. Squeeze the moisture,replace into other bowl; add eggs, flours and pepper. Mix well. Heat oil in a frying pan. Place a spoonful into hot oil (I used egg rings for shape), and fry a minute each side (or until golden). Drain on absorbent paper.
For Tzatziki:
Grate beetroot, mix with yogurt and garlic.
Serve hot!


'Prženice' od Tikvica i Mrkve sa Cvekla 'Cacikijem'

Prženice:
2-4 manje tikvice
1 veca mrkva
1 veci crveni luk
2-3 srednja krompira
2 jaja
1 -1,5 solja samodizajuceg brasna
1/2 solje kukuruznog sitnog brasna
1 kasicica soli, biber crni
ulje za przenje
Cvekla 'Caciki':
1 velika cvekla, rendana
1-1,5 solja gustog yogurta/kiselog mlijeka
2-3 cena bijelog luka, protisnutog/sitno rendanog
Nacin:
Izrendajte svo povrce, posolite i ostavite 10-15 minuta. Ocijedite visak tecnosti (pritisnite rukama), dodajte brasno, jaja i biber. Umijesite. Zagrijte ulje, vadite smjesu kasikom i przite 1 minutu sa svake strane, ili dok nebude zlatno-zute boje. Izvadite na apsorbirajuci papir.
'Caciki': Izrendajte cveklu, dodajte jogurt i bijeli luk, pa dobro promijesajte.
Sluzite dok je toplo!

Tiramisu Ice Cream Torte


My son Vigor is 13!

Ingredients:
1 sponge cake, bought or made (4 eggs, 6 tbsp sugar, 4 tbsp flour, 1 tbsp corn flour; I added 1 tsp instant coffee), cut horizontally in 2
1 cup strong coffee with 3 tsp sugar
1L (4 cups) coffee ice cream
Chocolate and cocoa for decorating
Method:
Take ice cream out of fridge to soften. Prepare cake tin (sponge has to fit in it), cover with plastic foil.
Spoon/brush coffee over each 1/2 of sponge cake. Mix ice cream well, until you achieve spreadable texture. Place 1 sponge into tin, spread 1/2 of ice cream,place another sponge, press slightly, the spread the rest of ice cream on top. Put in freezer for 2 hours. Make chocolate decorations/ shavings - your choice.
When torte has hardened, dust with cocoa and place decorations on top.

Tiramisu Sladoled Torta

Potrebno:
1 biskvit za torte, kupljen ili napravljen (od 4 jaja, 6 kasika secera, 4 kasike brasna, 1 kasikom 'Gustina'; dodala sam 1 kasicicu instant kafe), prerezanu na pola
1 solja jake kafe, sa 3 kasicice secera
1L (4 solje) sladoleda od kafe
Cokolada i kakao za ukrasavanje
Nacin:
Izvadite sladoled iz zamrzivaca da omeksa. Pripremite obruc za torte u koji biskvit uklapa; oblozite folijom/celofanom.
Svaku polovicu biskvita prelijte (kasikom) sa kafom. Stavite 1 biskvit na dno kalupa, prerucite 1/2 sladoleda. Preko stavite drugi biskvit, malo pritisnite, pa onda i preostalu 1/2 sladoleda. Smjestite u zamrzivac na 2 sata. Pripremite vase cokoladne dekoracije, po vasem izboru.
Kada se torta stisnula, pospite kakao i ukrasite cokoladom.

Chocolate and Fresh Ginger Biscuits


In my grater family I have Catholics, Orthodoxes and Muslims, so celebrating our similarities and differences is something that we take seriously. It usually starts in November (my sons birthdays), and last for 3 months. A lot of biscuits is baked, eaten and given as a gift during this period.
Chocolate Ginger Biscuits are 'must-have' in my home, especially during upcoming holidays.
Ingredients:
5-7 cm fresh ginger, peeled and grated
185 g flour
2 tbs cocoa
115 g wholemeal flour
1/4 teas salt
1/4 teas black pepper, freshly grounded
225 g butter, softened
185 g brown sugar
2 egg yolks, lightly beaten
2 teas vanilla essence
chocolate (dark or white) for decorating
Method:
Mix all dry ingredients well, add butter, ginger, vanilla and egg yolks. Make a soft dough. Using food processor is OK. Divide into 2, and make square logs. Wrap with paper/wrap and refrigerate. When hard enough, cut into 3-5 mm pieces. Bake over silicon paper 8-10 min on 180*C.
Melt chocolate and decorate top of biscuits, when slightly cooled.
Last for 4 weeks in cool, dry spot.

Keksi sa Svjezim Djumbirom i Čokoladom

Potrebno:
5-7 cm djumbira, oguljenog i rendanog
185 gr brasna
2 kasike kakaa
115 gr integralnog brasna
1/4 kasicice soli
1/4 kasicice crnog bibera, svjeze mljevenog
225 gr putera, omeksalog
185 gr baon secera
2 zumanca, blago umucena
2 kasicice vanile
Čokolada po vasem izboru, za dekoraciju
Nacin:
Pomijesajte sve suhe sastojke dobro, dodajte puter, zumanca, djumbir i vanilu, pa umijesite tijesto. Podijelite na 2, oblikujte u 'kockaste' valjke. Zamotajte u celofan/foliju i stavite u frizider da se stegne. Rezite na 3-5 mm snite i pecite na papiru za pecenje oko 8-10 min , temperatura 180*C. Kada se malo prohlade, ukrasite ih topljenom cokoladom.
Traju do 4 sedmice na suhom i hladnom mjestu.

17 November 2010

Simplified Bosnian Pita - Maslenica


As 'Bosnian Pita' is most popular page on my blog, I've decided to show simplified technique to all who want to learn making pastry, but are indecisive, because it looks difficult. This version of 'Pita' doesn't require very thin pastry, and even if the pastry tears a bit is OK, because only folding is involved. 'Maslenica' is pita with 'maslo' (Ghee); I started practicing on this sort of Pita.

Follow this recipe to make your pastry and prepare surface.
Prepare filling (your choice):
-Sauteed onions in olive oil (3), salt, pepper
-Cottage cheese 200g, 1 egg, salt (filling should be 'runny')
-Sauteed mushrooms, with some cream and salt
-Cooked mince with onion, salt pepper
-Capsicums...
This time I've chosen first 2.
When you stretch the pastry, spoon some extra oil in a thin stream (or melted butter mixed with some oil); sprinkle your filling in middle third, fold one side over it, repeat oiling/spooning mixture (now in half pastry which is folded already), fold again (another side over the middle). Do this process one more time: oil/sprinkle middle, fold one side, oil/sprinkle half fold over it. You'll get a square pita (with 9 layers). Each top (except final one) should be sprinkled with topping/filling.


Don' worry if looks 'wrinkled' or if pastry tears while stretching. This is 'Maslenica' - it's allowed, and you're practicing.
Oil top of pita. Bake at 180*C (fan forced) 25-minutes or until nice and golden.
Slice and serve with drinking yogurt (optional).

Maslenica - ili pita za pocetnike
Mnogo laksa verzija razvijanja jufke, posto je deblja i moze cak i da popuca. Ja sam se vjezbala na Maslenici, kao i mnoge druge pocetnice.
Slijedite ovaj recept za jufku, pripremite povrsinu i filing:
- sir sa jajima i kajmakom ('tecno' stanje)
- proprzeni luk sa soli i biberom
- gljive dinstane sa soli i malo kajmaka
- mljeveno dinstano meso + luk, zacinjeno
- paprike sjeckane...
Kada razvucete tijesto, koje moze ostati deblje, na srednju trecinu poprskajte nadjev i malo nauljite, preklopite jednu stranu, pa preko nje stavite nadjev i ulje. Preklopite i drugu stranu preko.(Vidi sliku gore). Sada to isto ucinite ponovo: fil na sredu, preklopi, fil i ulje ponovo, preklopi. Treba da dobijete znaci 9 slojeva, sa filom preko svakog sloja, osim posljednjeg, kojeg morate nauljiti. Ne brinite ako je tijesto popucalo, ili se zguzvalo. Tako treba, jer ste u fazi prakticiranja i dozvoljeno je. Pecite 25 -30 min na 180*C. Sluziti sa jogurtom (po zelji).

15 November 2010

'Blind' Pie


This is an old recipe from times when families had many members and not plenty of food. It's called blind, because no one knew what they gonna get in their portion.
I would call it 'Comfort food' because it's very satisfying.

Ingredients:
2 large eggs
1 teas salt
3-4 tbsp olive oil (or melted butter)
1/4 teas black pepper
1 cup yogurt/buttermilk
1 cup wholemeal flour
1,5 cup plain flour
1 tbs dried onions
2 medium potatoes, grated
1/4 teas baking powder
milk to need (to make consistency of pancake mixture)
Cooked chicken meat (usually from making soup)
Cumin and Nigella seeds to sprinkle
Sour cream to serve (optional)
Method:
Preheat oven to 180*C; grease an ovenproof dish.
Mix eggs with buttermilk, oil and spices, add flour and enough milk to make it 'pancake mixture' consistency. Mix grated potatoes. Pour half the mixture into pan, arrange cooked meat, and pour the other half of mixture on the top. Sprinkle with seeds and bake for 40-45 minutes. Serve with sour cream.

Ćorava Pita

Stari recept moje stare tetke; Malo mesa koje se imalo moralo se razvuci za sve clanove porodice. Da ne bi bilo ljubomore, meso se sakrivalo u tijestu, tako da niko nije znao sta ce dobiti u svojoj porciji.
Potrebno:
2 jaja
1 kasicica soli
3-4 kasike ulja (ili otopljenog maslaca)
1/4 kasicice bibera
1 solja jogurta/kiselog mlijeka
1 solja 'crnog' brasna
1,5 solja obicnog brasna
1 kasika suhog crvenog luka (ili 1 manja glavica sjeckanog)
2 srednja krompira, rendana
1/4 kasicice praska za pecivo
Mlijeko po potrebi (tijesto treba da bude gustine kao za palacinke)
Kuhano pilece meso (obicno iz supe)
Kim i crni sezam za posuti
Kajmak/pavlaka za servirati (po zelji)
Nacin:
Zagrijte rernu na 180*C, pripremite posudu u kojoj cete peci.
Umutite jaja, dodajte zacine i jogurt. Uspite brasno, promijesajte,razrijedite sa mlijekom, dodajte krompir.
Uspite pola smjese u posudu, rasporedite meso po tome, pa uspite i drugu polovinu smjese preko mesa. Pospite sjemenom i pecite 40-45 minuta. Sluzite sa kajmakom/pavlakom.

14 November 2010

'Spanish Wind' Torte


I don't know why it is called 'Spanish Wind'. What I do know is that there is no other cake/torte you can compare with this one.
Please note: Below is original recipe, which gives a huge (rectangle) torte. Pictured above is smaller, round version (9 eggs).

Ingredients:
-3 meringue layers, for each layer you'll need:
4 egg whites
225 g caster sugar
1 teas white vinegar
-Filling/icing
12 egg yolks
1 L milk
8 tbsp sugar
5 tbsp flour
300 g hazelnuts (or other nuts), roasted, processed
1,5 cups (375 g) butter, softened
Chocolate shavings for decoration
Method:
Preheat oven to 160*C (140*C fan forced). Have 3 pieces of AL foil ready.
Beat egg whites with a high speed mixer until stiff foam forms, ad sugar spoon by spoon, add vinegar. Beat until very thick and glossy.
Mark a rectangle (30 X 25 cm) on a piece of AL foil. Spread the meringue on foil, allow a bit for spreading, and bake/dry for 1,5 hours. Repeat with 2 more meringues. If you have fan forced oven, you can bake all layers at once. Let the meringues cool in oven with opened door.
For icing, Beat egg yellows and flour with a little milk. Pour the rest of milk in a saucepan, add sugar and bring to boil. Add flour/egg-yellow mixture and cook stirring all the time. You'll get a thick custard, which you need to cool.
Beat butter, add custard (must be cool) and beat it until creamy. Add nuts and mix well.
Peel AL foil from meringues, be careful - it's brittle. Top first layer with custard/nuts mixture, top with other layer, repeat until all used. Spread filling on top and around the cake. Decorate with chocolate shavings.


Torta 'Spanski Vjetar'

Potrebno:
-za svaki od 3 sloja
4 bjelanca
225 gr secera
1 kasicica sirceta
Krema:
12 zumanaca
1L mlijeka
8 kasika secera
5 kasika brasna
1,5 puter (375 gr), omeksan
300 gr pecenih, samljevenih ljesnika (ili oraha)
Cokolada za ukrasavanje
Nacin:
Ukljucite rernu na 160*C, ili 140* ako ima fen unutra. Pripremite 3 komada AL folije.
Umutite bjelanca u cvrst snijeg, dodajte secer i sirce i mutite dok ne postane cvrsto i gusto. Na foliju oznacite pravougaonik 30 X 25 cm. Nanesite snijeg, rasporedite ga, ali racunajte da ce se snijeg rasiriti tokom susenja. Pecite/susite 1,5 sat svaku koru. Ako imate fen mozete sve kore susiti u isto vrijeme. Ostavite da se ohlade.
Za kremu, umutite zumanca i brasno sa malo mlijeka. U posudu stavite kuhati ostatak mlijeka i secer. Kada prokuha uspite brasno/zumanca i kuhajte dok se ne zgusne. Ohladite. Umutite puter, dodajte ohladjenu kremu, pa sve zajedno jos mutite. Ubacite ljesnike,odvojite foliju sa kora (pazljivo) pa ovime filujte tortu.
Ukrasite struganom cokoladom.

Thai Fried Rice


Quick tasty dinner made from leftovers!

Ingredients:
2-3 portions of steamed jasmine rice (1 cup raw rice)
1 roasted chicken, shredded (or fry diced chicken meat/prawns)
1 egg (optional)fried as pancake, sliced
3 tbs olive oil
1 large onion, diced
2 garlic cloves, crushed
1-2 hot chillies, sliced
1 tbs thai red curry paste
1 cup frozen mixed vegetables (peas, carrot, corn)
1 tbs soy sauce
2 tbs oyster sauce
3 drops sesame oil
2-3 green onions, chopped
3-4 tbs coriander leaves, chopped
Method:
Heat oil, fry onions, garlic, chilli and vegies. Add red curry, mix well; add rice, meat,egg. Fry and stir on a high heat for few minutes, until mixed well and rice separated. Pour sauces and sesame oil, mix again. Serve sprinkled with sliced green onions and coriander leaves.


Tajlandska 'przena' riza


Potrebno:
2-3 porcije kuhane hladne rize (oko 1 solja nekuhane)
1 peceno pile (ili proprzite komadice piletine/skampe)
1 jaje (po izboru)peceno kao palacinka i isjeceno
3 kasike maslinovog ulja
1 veliki crveni luk, isjeckan
2 cena bijelog luka, protisnutog
1-2 ljute papricice, isjeckane
1 kasika crvenog Tajlandskog karija (ne mora)
1 solja sjeckanog (smrznutog) povrca - mrkva, grasak, kukuruz
1 kasika soja sosa
2 kasike 'oyster' sosa (sos od skoljki)
3 kapi sezamovog ulja
2-3 mlada luka, sjeckana
3-4 kasike korijander lisca, sjeckanog
Nacin:
Proprzite luk, bijeli luk, papricice i povrce nekoliko minuta dok ne omeksa. Ubacite kari, rizu, jaje i meso. Przite i mijesajte cijelo vrijeme, dok se riza ne zagrije. Prelijte sosevima i sezamovim uljem. Servirajte na tanjir pa pospite sjeckanim mladim lukom i korijanderom.

09 November 2010

Rainbow Torte


I avoid using artificial colours or additives in my food, but once a year it is OK, especially if it's someones wish to have it for their Birthday.
One other reason is the 'wow' factor that you get when cutting this cake.

Ingredients:-
-7 layer sponge:
7 egg whites (medium)
2 cups sugar
1 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup milk, room temperature
1/2 cup sour cream
3 cups plain flour
3 teas baking powder
1/4 teaspoon salt
Food colours: Yellow, Red, Blue
-Icing:
3 cups milk
1 cup sugar
5 tbs flour
2 tbs corn flour (starch)
mint oil, or other flavouring
1 teas vanilla
500 gr butter, room temperature
Method:
Sponges-
Prepare as many 22 cm tins, as you have (I had two); line with baking paper, and make some extra baking liners ready (I had 4). Preheat oven to 160*C (fan forced).
Beat egg whites with a high speed, until you get a stiff foam. Add sugar, spoon by spoon, mix well. Pour butter, milk, sour cream and vanilla. Mix until all incorporated. Switch mixer off, and sift flour, baking powder and salt on top of meringue. Fold in with spatula. Divide mixture into 7 little bowls, and let the fun begin: in each bowl add food colouring until you're satisfied with shade. Be careful - use pipette or similar. Bake each colour sponge separately, 10-12 min. Repeat if you don't have 7 tins. Let it cool.
Icing-
Mix flours with a little milk until smooth and silky.
Put the rest of the milk and sugar into a saucepan, bring to boil. Pour flour/milk mixture into boiling milk, and cook on slow heat, until thick. Let it cool completely (not in refrigerator).
Beat butter well, add 'custard' and beat together until you get smooth creamy texture. Top each sponge/layer with this icing, take care to put layers in order, and then spread icing on top and around the cake.
Hide colours well; it makes a nice surprise for a cutting/celebrating person when they realise all the colours inside.





Torta 'Duga'

Sastojci:
-7 biskvitnih slojeva-
7 bjelanaca
2 solje secera
250 g maslaca, otopljenog
1 solja mlijeka, mlakog
1/2 solje kajmaka/pavlake
2 kasicice vanile
3 solje brasna
3 kasicice praska za pecivo
1/4 kasicice soli
Prehrambene boje: Zuta, Crvena, Plava
-Krema-
750 ml mlijeka
1 solja secera
5 kasika brasna
2 kasike gustina, ili slicno
1 kasicica vanile
ulje mentola ili aromu po zelji
500 gr maslaca
Nacin:
Pripremite kalupe za torte (ja sam imala 2) i oblozite ih paprirom za pecenje. Ukljucite rernu na 160 *C (sa fenom) ili 175*C bez fena.
Umutite bjelanca u cvrst snijeg, dodajte secer i jos mutite. Dodajte zatim maslac, mlijeko, kajmak i vanilu. Dobro promijesajte, iskljucite mikser pa prosijte brasno, prasak za pecivo i so na povrsinu. Lagano rucno sjedinite masu. Podijelite u 7 zdjelica i svaku obojite u jednu od duginih boja. Pecite svaku posebno 10-12 minuta. Ohladite.
Za kremu- kuhajte mlijeko sa secerom, uspite brasno (koje ste umutili sa malo mlijeka i vanilom)i skuhajte kao puding. Dodajte aromu koju ste izabrali.  Ohladite. Umutite sa maslacem u kremu, pa svaki sloj premazite ovom kremom. Ostavite za odozgo i okolo.
Sakrijte dobro slojeve, kako biste napravili pravo iznenadjenje onome koji reze!

04 November 2010

Corn Dogs on a Stick


Something for our youngest (and those who feel young at heart).

Ingredients:
20 cocktail frankfurts
1/2 cup coarse polenta
1/2 cup fine polenta (corn meal)
1/2 cup SR flour
1/2 teas salt
1/2 cup tasty cheese, finely grated
1/2 cup butter milk
1 egg, large beaten
50 g butter, melted
Oil for deep frying
wooden skewers
Method:
Insert skewers into each frakfurt (I half the long ones).
Combine all dry ingredients, add all wet ingredients, mix well. Batter should be thicker than pancake mix (if too thick add extra butter milk, or sparkling water).
Dip each frankfurt into batter, coat well, then slowly put into hot oil and fry for 2 minutes, or until golden. Drain on absorbent paper. Serve with tomato sauce.


Hrenovke u kukuruznom tijestu - na drski

Potrebno:
20 malih hrenovki (ili prepolovljene velike)
1/2 solje palente
1/2 solje kukuruznog brasna
1/2 solje samodizajuceg brasna
1/2 kasicice soli
1/2 solje sitno rendanog tvrdog sira
1/2 solje tecnog jogurta
1 vece jaje, ulupano
50 gr putera, otopljenog
ulje za duboko przenje
drveni stapici (duge cackalice)
Nacin:
Nabodite svaku hrenovku na drvene stapice (lakse ce te prziti ako nisu predugacki).
Sastavite sve suhe sastojke, promijesajte, pa u smjesu ubacite sve vlazne sastojke. Pomijesajte dobro. Tijesto treba da bude gusce nego za palacinke. (Mozete dodati jos jogurta ili kisele vode, ako je neophodno).
Umocite svaku hrenovku u tijesto (hrenovke treba da su suhe - bolje se tijesto 'zalijepi' za njih), pa przite u dubokom ulju oko 2 minute, ili dok ne porumene. Ocijedite ih na papiru, i sluzite sa paradajz sosom/kecapom.

03 November 2010

Raffaello Torte


November is month of Birthday Cakes in my home, as my both sons, my mother, my best friend and my mother-in-low are born in this month.
My dear friend Ann is first on the November list. I decided to make Raffaello Torte for her, because she likes coconut. Coming up in next few weeks: 'Rainbow Torte', 'Havana', 'Spanish Wind', 'Tiramisu torte'.

Ingredients:
Sponges-
6 egg whites, from large eggs (or 7 small)
250 g sugar, caster
150 g coconut, dessicated
100 g flour
Cream-
6 egg yolks
500 ml milk
200 g sugar
4 tbsp flour
250 g butter, soft
Method:
All ingredients should be taken out of fridge at least couple of hours before making.
Preheat oven to 160*C (150 fan forced); Prepare 2 X 22 cm cake tins, line with baking paper.
Put egg whites in a clean bowl, mix on high speed until foamy. Add sugar in a few batches, with mixer still running. You should get a thick foam. Switch mixer off, add coconut and flour on top and fold in with spatula. Spoon into prepared tins, bake 20 minutes. Take out cool on a wire rack.
While baking sponges, prepare cream.
Put 400 ml milk in a saucepan with sugar, bring to boil.
Mix egg yolks with flour and 100 ml milk into smooth mixture. Pour into boiling milk and stir all the time, until custard forms (3-5 min). Let it cool completely.
Beat butter, add custard and beat together, until incorporates into silky cream.
Spread less than half of this cream onto first layer, top with another sponge, then spread cream on top and sides. Sprinkle with coconut. Let it cool in the fridge for 1-2 hours before slicing.



In form of slices
Bake in a large rectangular tin, and spread cream on top. Decorate with coconut.


Rafaelo Torta

Potrebno:
Podloga-
6 vecih bjelanaca
250 gr sitnog secera
150 gr kokosa
100 gr brasna
Krem-
5 dl mlijeka
200 gr secera
6 zumanaca
4 kasike brasna
250 gr putera
Metod:
Umutite bjelanca sa secerom u cvrst snijeg. Dodajte brasno i kokos i rucno sjedinite. Pecite u 2 kalupa (22cm) 20 minuta na 160*C.
Za krem, kuhajte 4 dl mlijeka sa secerom. Umutite zumanca sa brasnom i 1 dl mlijeka, uspite u kljucalo mlijeko. Mijesajte cijelo vrijeme, dok ne postane gusto kao puding. Ohladite potpuno. Umutite puter, ubacite 'puding' pa zajedno mutite dok ne postane pjenasto. Ovim filujte tortu, i premazite okolo. Pospite sa kokosom.
Prije sjecenja rashladite u frizideru.

01 November 2010

Raspberry Hazelnut Cake


My favorite nuts are hazelnuts. They go well with so many ingredients, in this case with raspberries. I made this cake for a house warming party. Everyone was delighted by the taste.

Ingredients:
6 eggs
2 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup hazelnuts, roasted and processed into meal
300 g raspberries, fresh or frozen
Icing-
250 g cream cheese
2/3 cup icing sugar
2/3 cup milk powder
Method:
Preheat oven to 180*C (160* fan forced). Prepare 22 cm cake tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add hazelnut meal; fold in slowly by hand (spatula). Finally add raspberries and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean.
For icing - put all ingredients into a bowl (cream cheese should be soft -room temperature), mix on a high speed until soft and fluffy. Spread cake with icing, and decorate with raspberries if desired.


Kolaci sa Malinama i Ljesnicima

Sastojci:
6 jaja
2 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja ljesnika, pecenih i samljevenih
300 gr kupina/ crvenih malina
Krem-
250 gr krem sira (Philadelphia)
2/3 solje prah secera
2/3 solje mlijeka u prahu
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite kalup za tortu 22 cm.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte ljesnike, pa lagano rucno sjedinite. Ubacite maline, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze(provjerite sa cackalicom).
Za kremu - mikserom sjedinite sve sastojke, pa premazite kolac po povrsini i okolo. Mozete ukrasiti sa malinama, po zelji.
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