28 April 2015

Spanish Tortilla



Originated from 1817 (Pamplona and Navarra); simple meal existing from potatoes and eggs (later, richer versions included vegetables and sausages). One of most famous dishes of Spain.

Ingredients:
2-3 tbs olive oil
1 onion, diced
1/2 tsp oregano
1-2 garlic cloves, crushed
5-6 potatoes, sliced (600 g +)
cumin (optional), pinch
1 Chorizo sausage  or bacon, sliced
5-6 eggs, beaten
salt and pepper

Method:
Preheat oven to 190*C. Heat oil in a heavy pan, saute onion and garlic. Add chorizo, potato and seasoning. Mix gently, then pour beaten eggs over the mixture. Bake in oven for 20+minutes, or until potatoes soft and golden brown.



Španska Tortilja

Potice iz 1817 (Pamplona i Navarra); jednostavni obrok od krompira i jaja (kasnije, bogatije verzije ukljucuju dodatak povrca i mesnatih proizvoda). Jedno od najpoznatijih jela Spanije.

Potrebno:
2-3 K maslinovog ulja
1 crveni luk, sjeckan
1/2 k origana
1-2 cena bijelog luka, protisnut
5-6 krompira (600gr +), isjecenog
kim, opciono - prstohvat
1 chorizo kobasica (moze Kranjska ili mesnata slanina), izrezana
5-6 jaja, umucenih
so i biber

Nacin:
Ukljucite rernu na 190*C. Zagrijte ulje u tavi sa tezim dnom, prorzite luk. Dodajte krompir i kobasicu, zajedno sa zacinima. Promijesajte njezno. Zalijte sa umucenim jajima i smjestite u rernu na 20+minuta, ili dok krompir ne omeksa i ne postane zlatno-zut na povrsini.

21 April 2015

Rustic Walnut Strudel



It is bucketing down here in my town!...and it's cold! 14*C - that's very cold for our weather, and it's not winter yet. Brrr! Time to switch my oven on and bake something soft and comforting.

Ingredients:
Dough-
4 cups flour
1 1/2 tsp yeast
1 cup milk, warm
80 g butter, melted
4 yolks
1 egg
80 g sugar
pinch of salt
vanilla and lemon zest, to liking
Filling-
4 egg whites
250 g walnuts, grounded
100 g sugar
cinnamon, optional

Method:
Make a soft dough from all listed ingredients (by machine or by hand), cover and let it rise in a warm spot. When doubled in size, roll out to a rectangle. Mix egg whites sugar and walnuts into a paste. Spread over the dough rectangle and roll into a sausage. Twist around itself into a circle and place onto a baking tray (a glass can be inserted in the middle to keep the shape). Switch oven to 180*C; make a few cuts into the dough and bake for 35+ minutes.


Rustična Štrudla sa Orasima

Pljusti vec danima!...i hladno je! 14*C - to je hladno za nase vremenske prilike, a jos niti zima nije stigla. Brrr! Vrijeme da se ukljuci rerna i ispece nesto toplo i mirisno.

Potrebno:
Tijesto-
4 solje brasna
1 1/2 k instant kvasca
1 solja mlijeka, mlakog
80 gr, maslaca, otopljenog
4 zumanca
1 jaje
80 gr secera
malo soli
vanila i korica limuna, prema zelji
Fil-
4 bjelanca
250 gr oraha, mljevenih
100 gr secera
malo cimeta (opciono)

Nacin:
Umijesite mekano tijesto (mikser, mashina ili ruke), pokrijte i ostavite nadoci.
Razvaljajte u pravougaonik, premazite sa masom od bjelanjaka, secera i oraha i zarolajte. Uvrnite strudlu oko sebe i postavite na tepsiju (deblja casa moze biti postavljena u sredinu da ocuva oblik). Ukljucite rernu na 180*C. Kada je zagrijana, napravite nekoliko rezova na povrsini strudle i pecite oko 35+ minuta.


13 April 2015

Kaiser rolls / Vienna rolls / 'Kaisersemmel'


Huh, 2 weekends of celebration in a row; first Catholic Easter, then Orthodox. Fortunately, this year I spent both of them at  friends' houses, so I didn't have to cook a lot ( of course, I made coloured eggs - we cant have Easter(s) without them).
Time for something simpler - traditional Austrian bread rolls! They originated from 1760 and are named after Emperor (Kaiser) Franz Joseph I of Austria. What makes them different from other bread rolls is their top divided into 5 symmetric segments, separated by curved cuts.
Recipe from CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html

Ingredients:
Starter-
150 g flour (bakers strong, please)
135 ml water (skin warm)
10 g fresh yeast (instant can be used too)
Main dough-
350 g flour
140 ml water (+,-)
10 g salt
20 g lard or butter, melted
5 g malt (or 1/2 tbs honey)

Method:
Mix ingredients for starter, let it rise. Add other ingredients and knead into homogenous dough. Cover and let it rest for 20-30 minutes (warm spot). Divide into 10 balls, then shape them using any method shown down. Let them rise for 30 minutes. Preheat oven to 220*C. Place a bowl with 1/2 cup hot water on bottom. Bake rolls for 5 minutes; open oven door to let steam escape, then lower temperature to 200*C and bake for another 10-15 minutes.


'Kaisersemmel' / Kajzer Pecivo

Uh, 2 vikenda proslave i feste za redom. Na svu srecu, ove godine sam bila gost oba vikenda, tako da nisam mnogo kuhala. Naravno, obojena jaja smo morali imati (oba Uskrsa; tako je kod nas!).
Vrijeme je za nesto jednostavno - tradicionalno Austrijsko pecivo. Datiraju jos iz 1760-e, a ime su dobile u cast Cara (Kaiser) Franz Joseph I of Austria. Sta ih cini drugacijima od drugih slicnih peciva je njihova povrsina koja je podijeljena u 5 simetricnih segmenata, koji su odvojeni zaobljenim rezom.
Recept iz  CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html


Potrebno:
Startno tijesto-
150 gr brasna (za peciva)
135 ml mlake vode
10 gr svjezeg kvasca (moze i instant)
Glavno tijesto-
350 gr brasna
140 ml vode (+,-)
10 gr soli
20 gr masti ili maslaca, otopljen
5 gr sladi (ili 1/2 K meda)

Nacin:
Pomijesajte sastojke za startno tijesto; ostavite da nadodje. Dodajte ostale sastojke i umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati 20-30 minuta. Podijelite na 10 loptica, zatim ih oblikujte prema jednom od metoda prikazanih (gore i dole) . Ostavite ih da rastu oko 30 min. Ukljucite rernu na 220*C. Stavite posudu sa 1/2 solje vrele vode na dno, zatim ubacite kajzerice. Pecite 5 minuta, otvorite rernu da para izadje, smanjite temperaturu na 200*C pa pecite jos 10-15 minuta.




White bread rolls                                                                Rye bread rolls


Other techniques and/or tools of shaping kaiser rolls

Image result for kaisersemmelPlastic stamps


  Image result for kaisersemmel                                                                                 By hand


08 April 2015

Panetonne Pudding

I NEVER throw food (which is not difficult to archive, if you have 3 men in house)! There is always a way or two to use it up. If you ever have Panetonne (or any similar yeast cake) leftovers, you must try this pudding. Easy and quick!

Ingredients:
Panetonne leftovers (or other yeasted cake)
4 eggs
1/2 cup sugar
1 tsp vanilla
2 cups cream
1/2 cup flour
Method:
Prepare a cake ring, place baking paper over it. Slice Panetonne and place some pieces snugly on bottom. Beat sugar and eggs until fluffy. Add vanilla, cream and flour, mix well. Pour 5-6 spoons of this mixture over slices of Panetonne. Cut the rest of cake into cubes and put them into egg mixture; mix well.
Preheat oven to 180*C. When ready, place remaining mixture over slices and bake for 30 minutes. Serve warm or cold.
























'Puding' od Panetonne Kolača

Nikada ne bacam hranu (sto mi nije tesko kraj 3 muskarca!). Uvijek postoji nacin ili dva da se hrana 'reciklira'. Ako vam nekada preostane Panetonne ili nekog drugog kruha / kolaca sa kvascem (pinca?), probajte ovaj 'puding', koji je lak i brz za napraviti.

Potrebno:
Ostatci Panetonne ili drugih kolaca sa kvascem
4 jaja
1/2 solje secera
1 tsp vanila ekstrakta
2 solje slatke pavlake
1/2 solje brasna
Nacin:
Prekrijte model za torte sa papirom za pecenje. Narezite Panetonne na snite, prekrijte dno sa njima. 
Umutite secer sa jajima u pjenastu masu, dodajte vanilu, vrhnje i brasno. Sa 5-6 kasika ove mase, prelijte postavljene snite. Ostatak kolaca narezite na kockice i ubacite u preostalu masu sa jajima i promijesajte. Ukljucite rernu na 180*C. Kada se zagrije, uspite svu preostalu masu preko snita u kalupu i pecite 30-ak minuta. Sluziti toplo ili hladno.

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