24 May 2012

Quick Focaccia with SR Flour



This is a very quick  way of making focaccia, as no yeast is used and therefore no time is needed for dough to rise......Traditional focaccia with yeast recipe

Ingredients:
400g self raising flour
250ml mineral water
3 tablespoons olive oil
1 tsp salt
extra olive oil, to brush
salt flakes / herbs, to sprinkle
Olives, cheese (optional)
Method:
Prehaet oven to 200*C. Prepare baking tin; grease it!
Mix all dry ingredients well. Add water and oil, fold in with a spreading knife. Transfer dough onto tin, shape a disc with your oiled hands. Sprinkle salt and herbs and bake for 20-25 min. Serve hot.





Instant Focaccia sa 'samodizajućim' tijestom


 Brza verzija fokace; bez kvasca i neophodnog vremena za dizanje tijesta....Tradicionalni recept sa kvascem (Traditional focaccia with yeast)



Potrebno:
400 gr 'samodizajuceg' brasna ( ili, na 1 solju obicnog brasna dodati 1,5 k praska za pecivo, prosijati)
2,5 dl mineralne (kisele) vode
3 K maslinovog ulja
1 k soli
jos maslinovog ulja za premazivanje
so / zacinsko bilje, za posuti
Masline, sir - po zelji
Nacin:
Ukljucite rernu na 200*C, pripremite tepsiju, nauljite je.
Pomijesajte sve suhe sastojke, zatim uspite vodu i ulje pa nozem za mazanje sjedinite masu. Istrasite je na tepsiju i oblikujte nauljenim rukama. Pospite so i bilje po povrsini i pecite 20 -25 min. Sluzite dok je jos vruce.

21 May 2012

Puff Pastry Twists


I always have Puff pastry in my freezer. It's so versatile and easy to make a quick snack with it...Just use a bit of your imagination, and a delicious, crunchy (savoury or sweet) finger food is on your table in no time.

Ingredients:
2 puff pastry sheets
1 egg white, beaten
grated Parmesan
poppy seeds
sesame seeds
Method:
Take pastry out of freezer. Switch oven to 200*C. Spray a baking sheet with oil.
When's pastry defrosted, brush one sheet with egg white, sprinkle with Parmesan. Put another sheet over it; press slightly with a rolling pin. Brush top side with egg white, sprinkle with poppy seeds. Use rolling pin to slightly press the seeds into pastry. Turn over, do the same with sesame seeds. 
Cut pastry into fingers. Twist each and place onto baking sheet. Place into oven and bake for 5-8 min, or until slightly golden and crunchy. Serve while still warm. 


Uvrnuti štapići od lisnatog tijesta

Uvijek imam lisnato tijesto u zamrzivacu, jer je tako prakticno i lako za brzinsku pripremu (slane ili slatke) hrane. Uz malo maste, na vasem stolu je za cas gotov 'snack'.

Potrebno:
2 lista lisnatog tijesta
1 bjelance, lako umuceno
Parmezan, rendani
Mak
Sezam
Nacin:
Izvadite tijesto iz zamrzivaca. Ukljucite rernu na 200*C; pripremite veliku plitku tepsiju.
Kada se tijesto odmrzlo, jedan list premazite bjelancem i pospite Parmezanom. Preko njega prebacite drugi list i lagano oklagijom pritisnite povrsinu. Sada premazite vrh tijesta bjelancem i pospite makom. Utisnite sjeme oklagijom, zatim preokrenite tijesto i na drugu stranu nanesite sezam na isti nacin. 
Izrezite tijesto na trake, pa svaku uvijete oko svoje ose. Postavite na tepsiju i pecite 5-8 min, ili dok stapici ne postanu zlatno-zuti i hrskavi. Sluzite toplo.



18 May 2012

My First Giveaway...and My First Fondant


Dear all...I'm very happy today - 100 000 is a big number, and I'm celebrating with my first attempt at creating a fondant covered cake (recipe follows). 
But,  first things first,...let me tell you who are winners of my giveaway.
Since 30/04, when I announced giveaway, I got 115 entries. All your names where written on paper pieces, put in a hat and then winners pulled one by one.  Winners are following 3 ladies:
- Tamara -  What's for dessert? (Croatia)
- Jelena  - f o o d f o r t h o u g h t (Serbia)
Congratulations ladies; please send me your addresses to 
jasnavarcakovic@hotmail.com

Now, the recepies...
Fondant is made from marshmallows, following Nanny's recipe. Thanks Nanny for all the tips!
Cake is 'Coconut and Lemon Cake' that I have for long time (copied  from a library book, probably)

Ingredients: (for a 23 cm cake)
(I used only 1/2 of  recipe - for a small cake) 
1 cup butter
2 cups sugar
5 large eggs
1/3 cup lemon curd (recipe)
2 tbs lemon juice
zest of 2 lemons
3 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 cup coconut
2 tsp vanilla
1 cup milk 
This is original recipe; I've cut the cake in half and filled with 1 cup of lemon curd! I decorated it with marshmallow fondant.


Dragi moji...Danas sam jako sretna - 100 000 je veliki broj, i ja  slavim uz moj prvi pokusaj kreiranja torte pokrivene fondantom (recept slijedi)
Ali, najprije da vas upoznam sa pobjednicima mog darivanja.
Od 30/04, kada sam objavila  nagradnu igru, dobila sam 115 ulaznica. Sva vasa imena su bila napisana na papirice, stavljena u sesir, zatim dobitnice izvucene jedna po jedna. Dobitnice su sljedece 3 dame:
- Tamara -   What's for dessert?  


Cestitke damama; molim da mi posaljete svoju adresu na 
jasnavarcakovic@hotmail.com

 A sad recepti...
Za fondant sam koristila recept od Nanny. Hvala Nanny!
Torta je 'Kokos i Limun Torta', recept koji vec dugo imam, a koji je vjerovatno kopiran iz neke posudjene knjige.

Sastojci: (za 23 cm obruc)
(ja sam koristila 1/2 smjese - za jedan mali kolac)
1 solja maslaca (250gr)
2 solje secera
5 vecih jaja
1/3 solje limun 'curd' (recept)
2 K soka limuna
ribana korica 2 limuna
3 solje brasna
1 K praska za pecivo
1/2 k soli
1 solja kokosa
2 k vanile
1 solja mlijeka
Ovo gore su originale mjere; ja sam kolac prerezala na pola i filovala sa 1 soljom limun'curd-a'. Dekorisano sa marshmalou fondantom.

....

15 May 2012

Smoked Hocks and Red Cabbage Stew


One of the top 3 favourites in my family...we all love it! 
Sauerkraut is often used instead of fresh cabbage. In that case, don't add salt and /or stock powder, as sauerkraut can be very salty.

Ingredients:
2-3 tbs oil
1 large onion, chopped
1 large carrot, sliced
150 g speck (bacon), chopped
1 large or 2 small smoked pork hocks
2 garlic cloves, crushed
8-10 black pepper corns (cracked)
1-2 bay leaves
1 small red cabbage, cut into wedges (white cabbage is OK)
1 can diced tomatoes
'Vegeta' or other vegetable/chicken stock powder
2-3 tbs white vinegar (only if using fresh cabbage)
peeled potatoes (optional)
water as needed
salt and pepper to taste
Method:
Heat oil in a large  pan; sautee onion and bacon. Add carrots, garlic, hocks and spices. Mix then add all other ingredients, finishing with cabbage and canned tomato. Pour some water, bring to boil, then lower heat and cook for 2 hours. Check the taste, adjust it and serve with rice or mashed potatoes.




Crveni Kupus sa Dimljenom Potkoljenicom

Jedno od 3 najdraza jela u mojoj porodici...svi ga volimo! Ukoliko koristite kiseli kupus, ne dodavati so i Vegetu, prije nego probate ukus.

Potrebno:
2-3 K ulja
1 veci crveni luk, sjeckan
1 veca mrkva, oguljena i izrezana
150 gr mesnate slanine, cjeckane
1 veca ili 2 manje prasece dimljene potkoljenice
2 cena bijelog luks, protisnuta
8-10 zrna crnog bibera, napuknuta (pritisnuti ravnom stranicom noza)
1-2 lista lovora
1 manji crveni kupus, rezan na rebarca (moze i obicni bijeli)
1 konzerva paradajza, sjeckan
Vegeta (po potrebi)
2-3 K bijelog sirceta , samo ako koristite svjez kupus
nekoliko oguljenih krompira (po zelji)
voda po potrebi
so i biber, po potrebi
Nacin:
Zagrijte ulje u vecoj posudi, proprzite luk i slaninu. Ubacite mrkvu, bijeli luk, potkoljenice i ostale zacine. Promijesajte na vatri par minuta, zatim ubacite sve ostale sastojke; neka kupus i konzervirani paradajz budu zadnji. Zalijte sa malo vode, dovedite do vrenja i zatim krckajte oko 2 sata. Provjerite ukus i sluzite sa rizom ili pire-krompirom.




13 May 2012

Fudgy Peanut Butter Cake



Happy Mother's day to all!

Ingredients:
125 g butter, softened
1/3 cup sugar
1/3 cup brown sugar
1/3 cup smooth peanut butter
1 large ( or 2 small ) egg(s)
2/3 cup sour cream
1 1/5 cups SR flour
extra butter and flour for tin
Chocolate filling-
100 g dark chocolate, chopped
1/4 cup sweetened condensed milk
1/2 cup roasted peanuts (unsalted), chopped
Method:
Preheat oven to 170*C, prepare a ring / bunt tin. Grease with butter and dust with flour.
Beat butter, sugar and egg, until light and creamy. Add peanut butter, sour cream; mix well. Sift flour and fold in.
Make filling- Melt chocolate, stir in condensed milk and nuts. Use while warm (easiest way is to form a sausage).  Spread 1/2 of cake mixture on bottom of tin, place fudge sausage on it, then cover with the rest of cake mixture. Bake for 45-50 min. Cool in tin for 15 min, then turn onto wire rack. Dust with icing sugar.
Slice when totally cool.



Kikiriki Maslac Kolač sa Čokoladnim Filom

Sretan Dan Majki svima!

Potrebno:
125 gr maslaca, omeksalog
1/3 solje secera
1/3 solje braon secera
1/3 solje kikiriki maslaca
1 vece (ili 2 manja) jaje(ta)
2/3 solje kiselog vrhnja
1,5 solja 'samodizajuceg' brasna
jos maslaca i brasna za kalup
Fil-
100 gr tamne cokolade
1/4 solje kondenzovanog  mlijeka
1/2 solje pecenog kikirikija, sjeckanog krupno
Nacin:
Zagrijte rernu na 170*C, pripremite 'kuglof' posudu. Namazite je maslacem i pospite brasnom.
Mutite maslac sa secerom i jajetom, dok ne postane pjenasto. Dodajte kikiriki maslac i vrhnje. Promijesajte dobro, pa ruco umijesajte prosijano brasno.
Napravite fil- Otopite cokokadu, dodajte kondenzovano mlijeko i kikiriki. Iskoristite fil dok je topao - najlakse je da oblikujete 'kobasicu'.
Ubacite pola smiksane smjese u kalup, postavite 'kobacicu' preko, zatim pokrijte drugom polovicom tijesta. Pecite 45-50 min. Izvadite ostavite 15-ak minuta da se prohladi, preokrenite na zicu za hladjenje i pospite secerom u prahu. Rezite kada je sasvim hladno.

10 May 2012

Mlinci ('Mlintsee')/ Jufčice - Regional dish of Balkans













This dish is speciality from countries of former Yugoslavia. In Croatia it's mostly made with turkey (called mlinci), while in Bosnia  (called jufčice -'yoofchitseh') and Serbia  (mlinci) chicken is preferable.  Dough preparation variates from region to region, but method of making and final look is similar. It is basically crunchy pieces of dough (traditionally toasted on wood fired cook top), that are dunked into fatty soup and alternatively with cooked chicken meat, placed into a dish and  cooked in oven.

Ingredients:
Soup-
1 whole chicken, or 1,5 kg good chicken pieces (stewing chicken, don't take fat off)
1 vegetable pack for soup
spices for seasoning
Dough- (for 2 sheets of pastry)
4 cups flour
400 ml water
1 tsp salt
(or, buy 'borek' or 'gozleme' dough from your Turkish grocer. Alternatively, make and stretch your eggless dough with your pasta machine.)
For serving- sour cream / paprika / Parmesan, your choice!
Method:
Follow this recipe to make  soup from chicken; (or make your favourite version - keep in mind that you'll need meat as filling). Meat needs to be very well cooked; separate from bones and reserve. Salt and pepper it slightly.
Make  'Pita' dough according to this recipe , divide dough in 2 pieces .Stretch it (don't oil the top) and cut (with a sharp knife) into small pieces 25 x 25 cm ( or as big as your  grill / pan / hot plate is ). One by one, toast each dough piece on both sides, until crunchy. ( If you're using ready pastry, you just need to toast it)
Now you have crunchy pieces of dough, soup and meat ready.
Preheat oven to 180*C.
Take a large oven dish, oil it. Dunk piece by piece of crunchy dough into soup, and layer on bottom of oven dish. When half of dough used (and bottom of dish covered), place chicken meat onto it, then finish with dunking the rest of your dough, and covering chicken meat. Pour one more ladle of soup to the top.
Oil the top of your dough ( in Bosnia, it's spread with sour cream) and bake for 20-25 min. Serve with Parmesan / sour cream / paprika  - your choice!






















Mlinci / Jufčice

Specijalni recept sa naseg podrucja (bivsa Jugoslavija). U Hrvatskoj se uglavnom pravi sa puretinom, dok se u Bosni i Srbiji radije koristi kokosije meso. Postoje male varijacije u metodi pravljenja tijesta i 'zalijevanju' tijesta od regije do regije, ali u principu finalni proizvodi su slicni.

Potrebno:
Supa-
1 koka ili 1,5 kg dijelova (ne odvajajte masnocu)
1 pakovanje povca za supu
zacini
Tijesto-
4 solje brasna
400 ml vode 
1 k soli
(ili kupite gotovo tijesto; mozete napraviti  i razvuci tijesto bez jaja uz pomoc 'pasta masine' )
Za servirati-
kajmak (pavlaka) / crvena paprika / parmezan, po vasem izboru.
Nacin:
Slijedite ovaj recept za supu, ili napravite po vasem omiljenom receptu, koristeci koku. Imajte na umu da ce vam meso trebati za fil. Meso treba da je dobro raskuhano - odvojite ga od kostiju, lagano posolite i pobiberite.
Napravite tijesto kao za pitu (recept), podijelite tijesto na 2 jufke. Nemojte uljiti povrsinu pri razvlacenju. Izrezite na manje komade, koje cete dodatno ispeci na velikoj tavi / platni / grilu. Jedan po jedan, ispecite svaki komad tijesta sa obje strane.
Ako koristite gotovo tijesto i njega morate dodatno peci, ukoliko vec nije dovoljno hrskavo / peceno.
Znaci sada imate supu gotovu, meso pripremljeno i prepeceno hrskavo tijesto spremno.
Ukljucite rernu na 180*C.
Uzmite dublju posudu za pecenje, nauljite je. Umocite komad po komad tijesta u supu i redajte na dno posude. Kada ste utrosili pola tijesta, poredajte komade piletine po njemu, pa zavrsite umakati i slagati sljedecu polovinu tijesta. Uspite jos jednu dodatnu kutljacu supe na povrsinu.
Nauljite povrsinu (u Bosni se obicno premaze kajmakom) i pecite 20-25 min. Servirajte sa vrhnjem i paprikom / parmezanom...po vasoj zelji!


09 May 2012

Asian Dumplings


These are fish dumpling, but you can use any kind of vegetables, meat and/or seafood to make them.

Ingredients:
1 packet gow gee pastry (or make your own 'pasta' dough , or use lasagna sheets)
300 g bassa fillets, skinless
1 egg, beaten
1 small bunch coriander leaves, chopped
small knob of ginger, grated
1-2 garlic cloves, crushed
a few drops of sesame oil
2-3 tsp fish sauce (or salt to taste)
Sweet chilli sauce and springs of coriander leaves for serving
Method:
Steam or microwave fish; break up with fork. Add all other ingredients, mix well. Take a spoonful and place onto a 'gow ghee' pastry, brush edges with water. Use dumpling mould / ravioli maker to press them, or press edges with fork.  Do the same with the rest of ingredients. Cook dumplings in a pot of salted water, until they come up to the surface. Drain and place onto serving dish. Serve with sweet chilli sauce, garnished with coriander leaves.



Azijske Knedle / Smotuljci


Ove na slici gore su  sa ribom; medjutim mozete ih napraviti sa povrcem, mesom i/ili morskim plodovima prema vasem izboru.


Potrebno:
1 pakovanje 'gow gee' tijesta (lasanja tijesto moze zamijeniti ili napravite sami svoje 'pasta' tijesto)
300 gr cvrste bijele ribe , bez koze i kostiju
1 jaje, umuceno
1 manji svezanj korijanderovog lisca, sjeckano
1 manji komadic djumbira, rendanog
1-2 cena bijelog luka, protisnutog
nekoliko kapi ulja sezama
2-3 k 'ribljeg' sosa (ili so prema ukusu)
Slatko-ljuti sos  i lisce korijandera za servirati
Nacin:
Kuhajte ribu u pari ili mikrovalnoj pecnici. Viljuskom razdijelite na manje komade. pomijesajte sa svim  ostalim sastojcima. Nanesite na krugove tijesta, ovlazite krajeve; koristite modlu za smotuljke / raviole da pritisnete krajeve, ili to uradite rucno uz pomoc viljuske. Zavrsite  isto sa svim preostalim sastojcima. Kuhajte u slanoj vodi sve dok ne isplivaju na povrsinu. Ocijedite i prebacite u posudu za serviranje. Sluzite sa slatko-ljutim čili sosem. Dekorisite sa korijander liscem.


                                                              Mmmm, Dumplings

07 May 2012

Fennel Soup



I adore this soup; Easy to make!

Ingredients
2-3 fennel bulbs, sliced, a few spears reserved for decoration 
1 tbs butter 
1 tbs olive oil 
Water salt and pepper (white) 
80 - 100 g smoked salmon, small pieces 
Method
Heat oil and butter, add sliced fennel. Sautee for couple of minutes then cover with water (3-4
cups). Bring to boil and cook for 20-30 min. Use hand-held (stab) mixer to puree content. 
Season to taste, mix well, the add salmon pieces and decorate with fennel springs.



Supa / Juha od Komorača

Obozavam ovu supu; jednostavna za pripremu! 

 Potrebno: 
2-3 komoraca, izrezanog, nekoliko izdanaka ostavljeno za dekoraciju 
1 K maslaca 
1 K maslinovog ulja 
voda 
so i biber (bijeli) 
80 -100 gr dimljenog lososa, komadici 
Nacin
Zagrijte maslac i ulje, dodajte izrezani komorac i malo dinstajte. Zalijte vodom (oko 3-4 solje), dovedite do vrenja i kuhajte 20-30 min. Upotrijebite stapni mixer za pasiranje supe. Zacinite prema ukusu, promijesajte , zatim ubacite komadice lososa i dekorirajte sa izdancima komoraca.

05 May 2012

Beef Skewers with Satay Sauce



Number of visitors to my blog is growing very fast. A few days left for your chance to win one of 3 surprise packages ...Remember, be my follower and leave a comment on any post!

Ingredients:
800 g beef strips (pork or chicken can be used)
1/2-1 tbs red curry paste
1 tbs fish sauce
1/2 cup coconut milk
1 tsp sugar
satay sticks
Sauce-
1 tbs oil
2 cloves garlic, crushed
1 small onion, chopped
chilli flakes (optional)
1 tbs fish sauce
1-2 tbs brown sugar
1/2 cup crunchy peanut butter
1/2 cup (+) coconut milk
Method:
Mix curry, fish sauce, coconut milk and sugar. Marinate meat strips  in it for 1-2 hours.
For sauce, heat oil, add garlic and onion; saute for few minutes, then add other ingredients; bring to boil. Mix well.
Thread meat onto skewers. Grill or pan fry until done. Place onto serving dish and pour sauce over it. serve with rice.

Prutići sa mesom i Sataj sosem 


Broj posjetilaca mog bloga raste veoma brzo. Nekoliko dana ostalo za vasu sansu da osvojite 1 od 3 iznenadjujuca paketa...Samo treba da budete moj pratioc i da ostavite komentar za bilo koji od mojih postova!


Potrebno:
800 gr govedine / junetine, rezano na dugacke tanke 'prutice'
1/2 -1 K crvenog karija
1 K ribljeg sosa
1/2 solje kokosovog mlijeka
1 k secera
drveni stapici / prutici (za kebabe)
Sos-
1 K ulja 2 cena bijelog luka, protisnuta / sjeckana
1 manji crveni luk, sjeckan
cili ljuspice (po zelji)
1 K ribljeg sosa
1/2 K braon secera
1/2 solje kikiriki maslaca (sa komadicima kikirikija )
1/2 (+) solje kokosovog mlijeka
Nacin:
Pomijesajte kari, riblji sos, secer i kokosovo mlijeko. Marinirajte meso u tome 1-2 sata.
Za sos, zagrijte ulje, proprzite oba luka, pa dodajte ostale sastojke. Dobro promijesajte; neka prokuha.
Meso nabodite na drvene prutice (cik-cak pokretom). Pecite na tavi ili grilu . Postavite na posudu za sluzenje, pa prelijte pripremljenim sosom. Servirajte sa rizom.

02 May 2012

Salted Caramel Chocolate Mousse Cake

 


Made for my serious chocoholic and his birthday...No baking involved.
I used homemade caramel (recipe follows), but to cut time of making it even shorter, you can use ready made  'Nestlle' caramel, just add 1/2 tsp salt.

Ingredients:
Caramel-
400 g sugar
1 cup cream
165 g butter, salted (if you use unsalted add 1/2 tsp salt to cream)
1 tbs golden syrup (optional)
(you will not need all the caramel, but keep it and use for something else; I made pancakes with bananas and caramel )
Crust-
200 g plain biscuit
1,5 tbs coca
1 tbs icing sugar
(or use 200 g chocolate biscuits)
125 g melted butter
Chocolate mousse-
400 g dark chocolate (65% )
400 ml thickened cream (35%)
2 tbs icing sugar
2 sheets gelatine
Method:
Caramel- Place sugar into a heavy bottom pan, place on high heat. When it starts melting, shake and swirl pan until caramel forms; be very careful - it's extremely hot! When happy with colour (golden brown) place butter and cream inside and carefully mix until all melted and smooth. Cook for another 5 min.  Let it cool completely (it will thicken).
Crust- Place biscuits into food processor. Process until fine crumbs form, add other ingredients and pulse until incorporated. Replace it into a 22 cm spring form; press crumbs with spoon moulding a 'pie' crust. Refrigerate.
Mousse- Heat cream, sugar and chocolate pieces, mixing until melted and smooth. Place gelatin sheets into cold water for 5 min.  Take it out, squeeze excess water  and replace it into melted chocolate mixture. Mix well. Let it cool.
Assembling- Take crust out of fridge; pour 1/3 of caramel on it. Refrigerate for another 10 minutes, then place chocolate mousse on it and then another 1/3 of caramel on top. Refrigerate for 1-2 hours before slicing it with warmed knife.




Zasoljeni Karamel i Čokoladni Mus  'Torta'


Napravljeno za mog cokoholicara i njegov rodjendan...Bez pecenja!
Ako zelite vrijeme pripreme jos vise skratiti, koristite kupljeni "Nestlle' karamel, samo ga dodatno zasolite sa 1/2 k soli.


Potrebno:
Karamel-
400 gr secera
1 solja pavlake/ slatkog kajmaka (35%)
165 gr maslaca, slanog (ili ako koristite neslani, dodajte 1/2 k soli u vrhnje)
1 K 'zlatnog sirupa' (nije neophodno)
(necete trebati cijelu kolicinu karamela, ali iskoristite visak za nesto drugo; npr- Palacinke sa bananama i karamelom)
Podloga-
200 gr petit (ili sl.) keksa
1,5 K kakaa
1 K secera u prahu
(ili 200 obicnog cokoladnog keksa)
125 gr maslaca, otopljenog
Cokoladni mus-
400 gr tamne cokolade (65% kakaa)
400 ml vrhnja / kajmaka (35%)
2 K secera u prahu
2 lista zelatine
Nacin:
Karamel- Istopite secer do karamelizacije; tresite i okrecite posudu pazljivo dok se ne  pretvori u zlatno zutu tecnu masu. Budite pazljivi - izuzetno visoke je temperature! Dodajte maslac i vrhnje.  Mijesajte dok se ne otopi, kuhajte jos 5 min, zatim ostavite da se skroz ohladi (postace gusce).
Podloga- Sameljite keks, dodajte secer i kakao, zatim otopljeni maslac i dobro izmijesajte.
Prebacite ovu smjesu u 22 cm kalup koji se otvara. Utisnite smjesu na dno i sa strane. Stavite u frizider.
Mus- Otopite cokoladu i vrhnje, dodajte secer i promijesajte. Stavite listove zelatine u hladnu vodu na 5 min. Ocijedite i prebacite u otopinu cokolade; izmijesajte dobro i ostavite hladiti.
Slaganje- Izvadite podlogu iz frizidera. Uspite 1/3 karamela, vratite u frizider na 10 min. Ubacite zatim cokoladni mus, i drugu 1/3 karamela na vrh. Hladite 1-2 sata prije rezanja toplim nozem.

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