Vanila-coko keksici/Chocolate thumbprints

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Po broju mojih slika sigurno zakljucujete da su mi se ovi keksici jako svideli. Veoma jednostavna priprema, odlican ukus i fino izgledaju... pa sta bi jos covek mogao pozeleti :)



Potrebno za testo:

113 gr maslaca, sobne temperature

70 gr secera u prahu, prosejanog
¼ kasicice soli
1 kasicica ekstrakta od vanile
175 gr brasna, prosejanog

Potrebno za punjenje keksica:
2 kasike (28 gr) maslaca, sobne temperature
56 gr cokolade za kuvanje, iseckane na sitnije komadice
1 kasicica svetlog kukuruznog sirupa ili meda

Priprema:

Zagrejati rernu na 180 stepeni. Veliki pleh obloziti papirom za pecenje.

Izmiksati penasto maslac, secer, so i ekstrakt od vanile (miksati oko 2 minuta). Dodati brasno pa jos malo miksati da se sve poveze.
Vaditi smesu kasicicom pa oblikovati kuglice velicine oraha. Redjati kuglice u pripremljen pleh sa razmacima oko 2,5 cm izmedju njih.

Peci 10 minuta u zagrejanoj rerni. Zatim ih izvaditi pa prstom (palcem) ili kasicicom za merenje napraviti otisak u sredini svakog keksica.

Vratiti u rernu i peci jos 7-9 minuta ili dok rubovi keksica ne porumene. Izvaditi i ostaviti da se ohlade.



U serpici izmesati cokoladu, maslac i kukuruzni sirup (med) pa istopiti na laganoj vatri ili na pari (ne treba da prokuva). Kad se sve istopi i poveze skinuti sa vatre. Puniti praznine na ohladjenim keksicima pa ostaviti da se cokolada stegne a zatim uzivati :)

U originalnom receptu stoji da je ova kolicina fila previse za ovaj broj keksica, ja nisam imala viska. Bilo je taman, za poslednji keks sam bukvalno nagrebala fil iz posudice.

Od ove kolicine dobila sam 17 keksica koji su na brzinu nestali ;)

English version:
Chocolate thumbprints
(recipe adapted from here)

Cookie dough:
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (70g) confectioners' sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups (175g) all-purpose flour, sifted

Filling:
2 tablespoons (28g) unsalted butter, room temperature
56g (2oz) semisweet chocolate, chopped
1 teaspoon light corn syrup

Preheat the oven to 180ºC/350ºF; line two baking sheets with baking paper.
Start by making the dough: in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.
Roll dough by teaspoonfuls into balls, and place 2.5cm (1in) apart onto prepared sheets. Bake for 10 minutes, remove from oven, and press thumb* into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Make the filling: combine chocolate, butter, and corn syrup in a small heatproof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture – there will be some filling left, even though I halved the filling recipe without halving the dough recipe.

* I used this measuring spoon to make the indentations on the hot cookies

Paganini

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Moj muz nije odusevljen ovakvim tortama i bila sam ubedjena da je nece ni pogledati. Zato sam odlucila da je pripremim kad budem ocekivala neko vece drustvo... Nekako na pocetku meseca, najavili su mi se prijatelji koje dugo nisam videla i to je bilo to. Tortu sam napravila u toku dana, uvece je izvadila iz kalupa i ostalo je jos samo da je sutradan ukrasim. Taman kad sam je smestala u frizider, moj darling izrazio je zelju da je proba. Na moje veeeeliko iznenadjenje torta mu se svidela - "sve se savrseno uklapa" bio je njegov komentar.

I meni se svidela ukusom ali nisam bila zadovoljna zutim filom. Nisam dobro procitala Melitin recept u kome lepo stoji da se slag lupa sa toliko i toliko kolicine vode + slagfix. Malo mi jeste bila sumnjiva kolicina vode pa sam stavila 3,5 dl na 3 kesice slaga (bez slagfix-a) ali i to je bilo mnogo pa je fil ostao malo redji nego sto je trebalo. I dobila sam mnogo fila tako da je dosta virio iz kalupa, sa manjom kolicinom slaga bio bi malo nizi i taman popunjavao formu. Koru nisam prskala mlekom (jer sam zaboravila) ali bila je lepo meka i krckava u isto vreme. Nisam u potpunosti ispratila Melitin recept, jedan deo tj. puding umesto gustina, usvojila sam iz drugog recepta. Sve u svemu, sigurno cu ponovo praviti ovu tortu sa ovim malim izmenama kad je zuti fil u pitanju.

Ovo je moja ulaznica za igricu Kuvarijacije.

Potrebno:
10 belanaca
280 gr secera
280 gr pecenih, iseckanih lesnika
2 kasike kakaa

Cokoladni fil:
5 zumanaca
1 jaje
50 gr cokolade za kuvanje
150 gr secera
250 gr margarina

Vanila fil:
4 zumanca
2 pudinga od vanile ili 5 kasika gustina
1 vanili secer (ja sam koristila Bourbon)
6 kasika secera
7 dl mleka
3 slaga ili 2,5 dl slatke pavlake
2,5 dl mleka za slag



Priprema:
Prvo napravite oba fila.
Izmesati zumanca, jaje i secer pa kuvati na pari zajedno sa izlomljenom cokoladom. Ostaviti da se ohladi pa dodavati margarin iseckan na male komadice neprestano miksajuci dok ne dobijete glatku masu. Izmiksan fil ostaviti u frizideru do zavrsnice.

Izmesati zumanca, vanili secer, secer i puding (gustin) sa soljom mleka (od 7 dl mleka namenjenih za kuvanje fila). Ostatak mleka staviti da prokuva pa lagano sipati smesu od pudinga (gustina) i skuvati krem. ostaviti da se ohladi.
Umutiti slag sa mlekom ili umutiti slatku pavlaku. Krem od vanile izmiksati pa postepeno dodavati slag i miksati dok se sve ne sjedini.

Zagrejati rernu na 180 stepeni. Umutiti belanca, postepeno dodajuci secer, u cvrst sneg. Na kraju dodati lesnike i kakao pa pazljivo izmesati. Okrugli kalup promera 22 cm obloziti papirom za pecenje, sipati smesu i peci (cesto proveravajte da se ne prepece). Kad zabodete cacakalicu u sredinu i izadje suva biskvit je pecen.

Ohladjen biskvit poprskati sa malo mleka (a i ne morate) pa ga smestiti na tacnu za posluzivanje. Oko biskvita staviti obruc kalupa u kom je pecen pa naneti cokoladni fil. preko cokoladnog naneti vanila fil pa staviti tortu u frizider do sluzenja.
Pred posluzivanje skinuti obruc i ukrasiti tortu.



English version:
Paganini
(recipes adpted from here and here)

For the base:
10 egg whites
280g/ about 10 oz sugar
280g/ about 10 oz roasted, finely ground hazelnuts
2 Tbsp baking cocoa powder

Chocolate filling:
5 egg yolks, and 1 whole egg
50 g/1.75 oz dark chocolate
150g/ 5.25 oz sugar
250g/ about 9 oz butter or margarine, unsalted

Vanilla filling:

4 egg yolks
5 Tbs corn starch or 2 x 40g vanille pudding (powder)
1 vanilla sugar (9g/0.32 oz)
6 Tbs sugar
0.7 l/ 3 cups milk
1 cups whipped cream, whipped + 1 stabilizer
(I use the whipped cream powder, 3 x (40g/1.41oz) with about 1 cups milk)

First make the two fillings.
Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. Cool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. Let it sit in the fridge until needed.

Mix egg yolks, vanilla sugar, sugar, and corn starch with about half cup milk (taken from the 3 cups). Let the remainder of milk boil, and when it comes to boil, pour in the mixture, and stir constantly until nice and thick. Cool down completely, and then gradually add the whipped cream, whipped with stabilizer. Vanilla cream, when cooled may be very tough to mix, and blending the whipped cream in can be a bit challenging, so add the whipped cream, mix a little, then cool again, and mix some more until smooth.

Preheat oven to 395 F. Mix egg whites until stiff, slowly adding sugar, then hazelnuts with cocoa powder. Bake in a large spring form pan (8"), or a square 9”x13” baking pan. Either use parchment paper, or grease the dish before baking. Baking time depends on your oven, check often. As usual, it is done when the toothpick comes out clean.

Cool down the cake, then poke it all over, and soak (but not to much) with milk. Put the cake on a stand of your choice, then put the spring form ring part back on (or around it, you know), and then put the fillings, that’s how you get perfect layers, and everything is kept in place, and evenly spread. When ready to serve, or giveaway (yeah, right), you just do the finishing touch. Fist top it with the chocolate filling, then vanilla, then decorate as you wish; whipped cream on the top works the best, but you can also sprinkle the top with coarse ground hazelnuts.

Halloween keksici/Halloween cookies

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Ove preslatke keksice za  ovogodisnju Noc vestica pronasla sam na fantasticnom blogu In search for inspiration!!!  Fini, prhki, punjeni pekmezom od kajsije... Jack`O`Lantern keksici odusevili su moju decu i izgledom i ukusom. Hvala Josipa!!!

Potrebno: 

250 gr brasna
120 gr maslaca
malo soli
2 pune kasike secera u prahu
1/2 kasicice vanili secera (ja sam koristila Bourbon)
7 kasika hladnog mleka
tvrdji dzem od kajsija za punjenje 



Priprema:
Izmesati brasno, so, secer i vanili secer. Dodati maslac iseckan na male kockice pa mesati prstima dok ne dobijete mrvicastu masu. Zatim dodati mleko pa umesiti mekano testo (po potrebi dodati 1 kasiku mleka vise nego sto stoji u receptu).
Umotati testo u plasticnu foliju pa staviti u frizider na 10 minuta.
Prebaciti testo na radnu povrsinu, blago posutu brasnom, pa razviti sto je tanje moguce, na otprilike 4 mm. Okruglim ili kockastim sekacem rezati oblike. Prekriti ih plasticnom folijom da se ne bi susili dok ”rezbarite” keksice.
Manjim nozicem, na polovini isecenih krugova, seci oci, nos i usta (ja sam noz drzala malo ukoso, bas kako je Josipa savetovala jer mi je tako bilo najlakse a vi nadjite polozaj koji vama odgovara).
Na sredinu neisecenih keksica stavljati po malo dzema od kajsije, pa ih poklopiti ”izrezbarenim” delovima. Rubove pazljivo pritisnuti viljuskom da se zalepe. Redjati keksice na pleh postavljen papirom za pecenje.
Peci na 200 stepeni oko 8-10 minuta ili dok rubovi blago porumene (nemojte ih prepeci jer ce biti pretvrdi).



English version:
Halloween cookies
(recipe adapted from here)

250 g all-purpose flour
120 g butter
pinch of salt
2 heaped tbsp powdered sugar
1/2 tsp vanilin sugar
7 tbsp cold milk
firm apricot jam for the filling

Combine flour, salt, sugar, vanilin sugar in a bowl. Add butter cut into small cubes. Blend with your fingers until you get rough crumbs. Add milk, mix with your hands until you form a ball. If needed, add 1 more tbsp of milk. Wrap it into cling film and leave in the fridge for about 10 minutes. Place the dough on a lightly floured surface, roll it into a circle as thin as you can (about 4 mm). With a round cookie cutter, cut as much circles as you can get. Cover them with cling film so that they don`t get dry while you`re carving. With a small paring knife, carve jack`o`lantern faces on half of your cookies. You have to find the best way to do this on your own.
Spoon a small amount of apricot jam on your uncarved cookies (1 cm from the sides, do not put lots of jam because it will boil while baking and could pour out from the cut-out parts), carefully place cookie with the carved face on it and press the sides with a fork to seal any gaps. Transfer to greaseproof paper.
Bake on 200 Degrees C for about 8-10 minutes or until the sides are brownish (do not overbake because they will be hard!).

Kuglof od mlevenog mesa/Bundt Meatloaf

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FBI rukavice - u gostima kod Nade!!!



Ovo je moja poslednja ulaznica za igricu FBI rukavice koju je osmislila mamajac. U protekla dva meseca istrazivali smo Nadin kutak. Fino se rucka kod Nade o cemu svedoce fantasticni recepti i isto toliko lepe fotografije.

Ako volite fina, a ujedno i dekorativna jela onda ce vam se svakako dopasti Kuglof od mlevenog mesa u finom omotacu od zapecene slanine. Mi smo ga u slast pojeli!!! 

Hvala Nado na gostoprimstvu :)))



Potrebno:

1 kg mlevenog mesa

2 veca luka
2 cent belog luka
so, biber
1 kasika senfa
3 jaja
1 kasika paradjz pirea
1 kasicica mlevene paprike
1 kasika persunovog lista
150 gr prezli
300 gr tanko secene dimljene slanine
 



Priprema:
Zagrejati rernu na 170 stepeni.
Luk i beli luk iseckati na sitne kockice ili usitniti u blenderu. Izmesati luk sa mesom pa dodati jaja, senf, persunov list, papriku, paradajz, prezle, so i biber. Dobro izmesati.
Kalup za kuglof obloziti slaninom, dno i stranice, pa preko rasporediti smesu od mesa. Poravnati pa staviti u zagrejanu rernu. Peci 60 minuta. Okrenuti kuglof u drugi pleh pa peci jos 30-ak minuta da slanina porumeni i postane hrskava.

Prilazem jos dve ulaznice za igricu:

Torta od banana

Zapecene kobasice

English version:
Bundt Meatloaf
(recipe adapted from here)

1 kg ground meat
2 large onions
2 garlic cloves
salt, pepper
1 tablespoon mustard
3 eggs
1 tablespoon tomato purre
1 teaspoon paprika powder
1 tablespoon parsley
150 gr breadcrumbs
300 gr smoked bacon, sliced
 
Preheat the oven to 170 degrees C.
Cut onion and garlic into small cubes or put in a food processor and grind it. Put the meat, onion and garlic in large bowl, add eggs, mustard, parsley, paprika powder, tomato puree, breadcrumbs, salt and pepper. Mix well.
Cover bottom and sides of bundt pan with the bacon slices. Place meat mixture over, place the pan into the oven and bake for 60 minutes. Then, turn it in a baking pan and bake for another 30 minutes or until bacon is golden and crisp.
Serve hot!

Zapecena pileca krilca/Baked Chicken Wings

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Pileca krilca u sosu od sira - veoma jednostavan rucak na koji necete morati utrositi mnogo vremena!

Potrebno:
1 kg pilecih krilaca
oko 50 gr rendanog kackavalja
100 ml neutralne pavlake
1 jaje
so, biber, vegeta
ulje
 
Priprema:
Krilca posuti vegetom. U elektricnom pekacu ili tiganju zagrejati malo ulja pa ubaciti zacinjena krilca, prziti ih dok ne porumene sa obe strane a zatim dodavati po malo vode i dinstati dok ne omeksaju. Omeksala krilca prebaciti u vatrostalnu posudu zajedno sa sokom u kom su se krckala.
Izmesati neutralnu pavlaku, kackavalj, jaje i zaciniti po ukusu pa preliti krilca. Zapeci ih u rerni, zagrejanoj na 200 stepeni, oko 15 minuta.
Po zelji, pre serviranja, krilca posuti seckanom mirodjijom.

 

English version:

Baked Chicken Wings

(recipe adapted from here)

 

1 kg chicken wings

around 50 gr grated cheese
100 ml heavy cream
1 egg
salt, pepper, oil 

Salt chicken wings. In the electric multipan or skillet heat little oil, add chicken wings and fry until golden brown. Add small amount of water at the time and sauté until tender.
Then, place chicken wings with the cooking liquid into the heatproof baking dish.
Mix heavy cream, grated cheese, egg, salt and pepper to taste and pour over the chicken wings.
Bake for about 15 minutes on 200 degrees C.

Pljeskavice od lece/Lentil Patties

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... sa finim prelivom od kisele pavlake i lime-a.  Moram priznati da je moj dragi u ovim pljeskavicama sve vreme trazio meso i ostao razocaran kad ga nije pronasao, ali istovremeno preliv ga je odusevio ;)



Potrebno:
1 kasika maslinovog ulja
1 iseckan jalapeno
2 cena belog luka, iseckana ili zgnjecena
1 manji luk, iseckan
1 sargarepa, iseckana na kockice
2,5 dl kuvane lece
1 jaje + 1 umuceno belance
1/4 solje (od 2,5 dl) prezli
1 kasika kima

Preliv:
sok od 2 lime-a
4 pune kasike kisele pavlake sa mnjim procentom masnoce
so



Priprema:
Zagrejati maslinovo ulje pa dinstati jalapeno, luk, beli luk i saragrepu dok ne omeksaju. Izdinstano povrce izmesati sa kuvnom lecom, dodati jaje, prezle i kim (smesa ce biti dosta vlazna i malo lepljiva).
Uzimati smesu kasikom, oblikovati kuglice pa ih, zatim, spljostiti u pljeskavice (ja sam dobla tacno devet komada kako se i navodi u originalnom receptu). Isprziti pljeskavice na malo maslinovog ulja da dobiju koricu i malo porumene sa obe strane.

Preliv: Izmesati kiselu pavlaku sa sokom od lime-a pa posoliti po ukusu. Posluziti uz pljeskavice.



Umesto jalapena upotrebila sam svezu crvenu papriku i izostavila sam cilantro.
Ove pljeske saljem Tanji, domacici igre Ajme, koliko nas je koju je osmislila monsoon.

English version:
Lentil Patties
(recipe adapted from here)

1 Tbs olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked lentils
1 egg + egg white, beaten
2 Tbs cilantro, chopped
1/4 cup breadcrumbs
1 Tbs + 1 tsp cumin, divided

2 limes, juiced
4 Tbs reduced fat sour cream
salt

To make the patties: Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 Tbs cumin. The mixture should be pretty wet and a little sticky.
From tablespoon sized portions of the lentil mixture into rounds, then use your hand to press them into a patty shape that’s about the size of a half-dollar coin around and a half inch high (you should get about 9 patties). Place your frying pan back over medium-high heat and add the patties. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.

To make the dressing: Whisk together the lime juice, sour cream, 1 tsp cumin, and salt to taste.

Pita od piletine i tikvica/Chicken and Zucchini Phyllo Pie

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U poslednje vreme sve recepte kucam u sitne sate pa, iskreno da vam kazem, nemam mnogo inspiracije da napisem neki pametan uvod i sve se svodi na par reci. Nadam se da mi to ne zamerate jer kako stvari stoje tako ce, verujem, ostati duze vreme... bar dok mi deca ne porastu ;)
Jedna od stvari koja se mnogo puta nasla na nasem stolu, a nije bilo vremena za slikanje, je i ova pita. Necu je mnogo hvaliti, ali toplo vam preporucujem da je ne zaobidjete :)))



Potrebno:

500 gr tankih kora

2 tikvice
3 luka
2 komada pilecih prsa bez koze i kostiju
komadic celera
1 jaje
1 belance
maslinovo ulje
so
biber

Premaz:
3 dl kisele pavlake
1 zumance
1 kasika mleka u prahu

Pileca prsa staviti u serpu, naliti vodom, dodati 1 luk i komadic celera. Kuvati dok meso i povrce ne omeksa. Izvaditi meso i povrce, a supu sacuvati za preliv.
Oprati pa izrendati tikvicu, posuti je sa malo soli i staviti u cediljku da se dobro iscedi.
Samleti dva luka i izdinstati ih na par kasika maslinovog ulja. Dodati ocedjene tikvice i dinstati dok sva tecnost ne ispari.
Meso i povrce iz supe samleti u blenderu. Dodati tikvice i luk, jaje, belance, so i biber pa sve dobro izmesati.
Rolnice praviti od po dva lista kora. Staviti prva dva lista na radnu povrsinu, premazati filom od tikvica pa uviti rolnicu. Ponavljati postupak sve dok ima kora i fila.



Tepsiju ili vatrostalnu posudu podmazati, dno i stranice, maslinovim uljem. Poredjati rolnice jednu do druge u pripremljenu tepsiju.



Rernu zagrejati na 200 stepeni. Peci pitu oko 10-12 minuta (ja sam pekla cak oko 20) ili dok ne porumeni. Izvaditi pitu iz rerne, preliti supom pa vratiti u rernu na 12-15 minuta ili dok pita ne upije supu.



U medjuvremenu izmesati kiselu pavlaku, zumance i mleko u prahu. Izvaditi pitu, ponovo, iz rerne i premazati smesom od pavlake pa vratiti u rernu na jos 5-10 minuta da se zapece.



Recept je za nijansu izmenjen.

English version:

Chicken and Zucchini Phyllo Pie

(recipe adapted from here)

500 gr phyllo dough

2 zucchini

3 onion

2 pieces boneless chicken breast, without skin

piece of celery

1 egg

1 egg whites

olive oil

salt

pepper

3 dl sour cream

1 egg yolk

1 tablespoon milk powder

Place chicken breast in a pot, add water, 1 onion and a piece of celery. Cook until meat and vegetables are tender. Then, remove meat and vegetables and reserve the water. Let it cool a little.

Wash and grate the zucchini, sprinkle with salt and put in a colander to drain.

Grind two onions. Heat few tablespoons of olive oil, add onions and cook until golden. Then, add drained zucchini, cook until liquid evaporates.

Grind meat and vegetables in food processor. Add zucchini and onion, egg, egg white, salt and pepper. Mix well.

To make the rolls, use two sheets of phyllo at a time. Place two sheets on a work surface, spread the zucchini filling over and roll lengthwise. Repeat with remaining phyllo sheets and filling.

Grase the bottom and sides of the baking pan with olive oil. Place the rolls close together in a baking pan.

Preheat the oven to 200 degrees C. Bake pie for about 10-12 minutes (I bake for about 20 minutes) or until golden brown. Remove from the oven, pour the reserved liquid over the top and bake for another 12-15 minutes.

In the meantime mix together sour cream, egg yolks and milk powder. Then, remove pie from the oven, pour sour cream mixture over and bake for the last 5-10 minutes.

Serve hot!!!

Kiflice od bundeve/ Pumpkin Rolls

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Jedan jesenski receptic za sve ljubitelje bundeve. Kiflice fantasticne boje i diskretnog ukusa bundeve sa punjenjem po vasoj zelji. Kod mene su ovaj put bile samo u slanoj varijanti i to kombinacija sir-sunka, ali verujem da su isto toliko fine i sa eurokremom, dzemom ili necim trecim.
Kazu da ove kiflice "mogu stajati po nekoliko dana -samo ih malo zgriješ u pećnici i savršene su!"... kod nas je ostalo samo par komada za sledece jutro i bile su odlicne i bez zagrevanja.



Potrebno:

400 - 500 gr pirea od pecene bundeve

700 gr brasna

50 gr svezeg kvasca

1 jaje

2 kasike secera

2 dl mleka

so

10 gr praska za pecivo  

Premaz:

1 zumance

oko 2 kasike mleka

oko 50 gr maslaca iseckanog na male komadice

Fil:

sir

sir-salama

eurokrem

dzem...



Priprema:
Bundevu iseci na vece komade, ocistiti od semenki pa poredjajti u pleh. Peci na 180 stepeni dok ne omeksa. Ostaviti bundevu da se ohladi, zatim odstraniti potamnele delove, pa odvojiti meso od kore. Meso bundeve izmiksati u pire.
Rastopiti kvasac u mleku sa secerom i malo brasna. Izmesati pire od bundeve, brasno, aktiviran kvasac, prasak za pecivo, so i jaje. Umesiti testo pa ostaviti na toplom da se podigne.
Podignuto testo prebaciti na radnu povrsinu, premesiti pa podeliti na 4 dela. Svaki deo razvaljati u krug, a zatim iseci na 8 trouglova. Na svaki trouglic staviti komadic maslaca i fil po zelji pa saviti kiflice. Poredjati kiflice na pleh postavljen papirom za pecenje, premazati zumancem izmucenim sa malo mleka (po zelji posuti susamom ili kimom) pa peci na 180 dok ne porumene.

Po originalnom receptu kiflice se prave od 500 gr pirea od bundeve, ja sam kupila manju bundevu i nakon pecenja dobila sam samo 400 grama. Umesila sam testo sa toliko i nije bilo nikakvih problema zato sam u receptu navela obe mere.

English version:
Pumpkin Rolls
(recipe adapted from here)

Dough:
400 - 500 gr pumpkin puree
700 gr flour
50 gr fresh yeast

1 egg

2 tablespoons sugar

2 dl milk

salt

10 gr baking powder

Egg wash:

1 egg yolk

little milk (about 2 tablespoons)

butter cut into small pieces (about 50 gr)

Filling:

Chesse

Cheese-Salami

Nutella

Jam…

Cut pumpkin into large pieces. Scrape out seeds and place pieces on a baking sheet. Bake on 180 degrees C until pumpkin is soft. Let it cool. Then, remove dark parts and scrape the soft pulp from the skin. Puree in a food processor.

Dissolve yeast in the 2 dl of milk with sugar and litt flour. Mix pumpkin puree, flour, dissolved yeast, baking powder, salt and egg. Knead the dough, and then, set in a warm place to rise.

Remove dough from bowl and place on a floured work surface. Knead the dough again and divide into 4 pieces. Roll out the first piece into a flat circle. Cut into 8 triangles, place the butter and filling on each rectangle, fold over the dough and pinch edges together (roll from the wide edge to the topp - like Croissants). Repeat with remaining dough. Place rolls on a parchment lined baking sheets.

Brush each roll with a egg yolk-milk mixture (sprinkle with sesame or cumin if you wish) and bake on 180 degrees C until golden brown.

Halloween duhici i crvici/Halloween ghosts and worms

Please scroll down for English version

Ovo su moji proslogodisnji Halloween kolacici. Booooo!!!!!!



Potrebno:

4 belanca

prstohvat soli

240 gr secera

malo cokolade

Priprema:
Izmiksajte belanca sa prstohvatom soli. Postepeno dodajte secer i miksajte sve dok ne dobijete cvrstu masu i dok ne primetite da je secer istopljen.
Dobijeni sneg prebacite u kesu za ukrasavanje sa zvezdastim nastavkom. Pleh postavite papirom za pecenje.
Za duhove, drzite kesu 1 cm iznad pleha pod uglom od 90 stepeni i lagano pritiskajuci, bez ikakvih zaustavljanja, istisnite glatku puslicu. Na dobijenoj puslici, sa prednje strane, istisnite jos jednu, manju puslicu na isti nacin.
Za crvice, istisnute manje puslicu za glavu pa spiralno istisnite i telo.
Susite puslice oko 1 sat u rerni zagrejanoj na 100 stepeni. Ostavite puslice da se ohlade pa rastopljenom cokoladom iscrtajte oci, usta...

Ideja je iz "MAT & VIN" magazina

English version:

Halloween ghosts and worms

(adapted from "MAT & VIN" magazine)

4 egg whites

pinch of salt
240 gr sugar
piece of chocolate

Beat egg whites and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form and sugar is completely dissolved.

Transfer the mixture into a pastry bag fitted with a star tip. Line a baking sheet with parchment paper.
To make the ghost, hold the pastry bag 1 cm above the baking sheet at a 90-degree angle. Gently squeeze, without any stoping, releasing the meringue. Then, place pastry bag over kisses (front of kiss) and squeeze one more time (on the same way) releasing a little less than before.
For the worm, pipe small kisses for the head. Then, pipe the meringue into spiral shapes making the body.
Preheat oven to 100 degrees C. Bake for 1 hours. Let it cool and then, with a melted chocolate make eyes, mouth…

Homemade Ferrero Rocher

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Ovim kuglicama ne treba dugacak uvod, mislim da dovoljno govori pogled na presek :)



Potrebno:
100 gr lesnik napolitanki
150 gr lesnika
200 gr Nutelle (ja sam koristila crunch verziju krema)
150 gr cokolade za kuvanje ili mlecne cokolade
4,5 kasike ulja



Zagrejati rernu na 180 stepeni. Lesnike rasporediti u pleh pa staviti u rernu na 8-10 minuta. Izvaditi ih, ostaviti da se prohlade, skinuti im opnu, a zatim ih fino iseckati.
Napolitanke grubo izlomiti, dodati seckane lesnike i Nutellu pa sve fino izgnjeciti rukama da se poveze. Uzimati po kasicicu smese i oblikovati malene kuglice (ako vam je smesa premekana ostavite je 15-30 minuta u frizideru pre oblikovanja kuglica). Sloziti ih na tacnu pa ih staviti u frizider na 45 minuta (moje su stajale oko dva sata) da se dobro stegne i rashlade.
Istopiti cokoladu sa uljem na laganoj vatri pa umakati rashladjene kuglice. Ostaviti glazuru da se stegne a zatim posluziti.

Ako vam je u kuci pretoplo (kao sto je meni) obavezno ih drzite u frizideru.
Od ove smese dobila sam 38 kuglica. 
 



English version:
Homemade Ferrero Rocher
(recipe adapted from here)
 
100 g hazelnut wafer biscuits, crushed
150 g hazelnuts
200 g Nutella (I used crunchy hazelnut chocolate spread)
250 g semi-sweet dark chocolate (or milk chocolate) (I used 150 gr chocolate+4,5 tablespoons oil)
 
Preheat the oven to 180C. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)
Put them in the refrigerator for 45 minutes to firm up. Melt the dark chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
Let them set in room temperature or in the refrigerator if the weather is too hot.

Chic Raffaello

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Jos jedna varijanta cuvenih kokos kuglica...

Potrebno:
1,5 dl slatke pavlake
150 gr smedjeg secera
1 kasicica arome butter vanilla
100 gr maslaca
50 gr bele cokolade
200 gr mleka u prahu
200 gr kokosa + oko 80 gr za valjanje gotovih kuglica
15 komada plazma keksa
70-80 gr przenih lesnika

Priprema:

Kokos, lesnik i plazma keks samleti u blenderu. Mozete ih mleti svaki posebno ili lagano dodavati malo po malo sastojaka dok se sve fino ne usitni.
Zagrevati slatku pavlaku sa smedjim secerom na laganoj vatri dok se secer u potpunosti ne istopi. Kad je secer istopljen dodati maslac i belu cokoladu pa jos malo mesati da se istope. Skinuti s vatre, dodati mleveni keks sa lesnikom i kokosom i mleko u prahu a zatim dobro promesati smesu. Ostaviti da se rashladi par minuta pa oblikovati kuglice i valjati u kokos.

Kuglice se mogu zamrznuti... Kad vam padne secer izvadite ih iz zamrzivaca i ostavite na sobnoj temperaturi da omeksaju.

U originalnom receptu kolicina slatke pavlake je znatno manja ali ja sam odjednom dodala sav keks i smesa je postala pretvrda tako da sam zagrejala jos slatke pavlake i naknadno je dodala pa vam takav recept i prenosim.

English version:

Chic Raffaello

(recipe adapted from  here)

1,5 dl heavy cream
150 gr brown sugar
1 teaspoon butter vanilla extract
100 gr butter
50 gr white chocolate
200 gr milk powder
200 gr coconut flakes + about 80 gr for rolling balls
about 150 gr biscuits
70-80 gr roasted hazelnuts

Place coconut flakes, hazelnuts and biscuits in a food processor or blender and grind it.

Heat heavy cream with brown sugar on a medium-low heat until the sugar is completely dissolved. Then, add butter and white chocolate, heat until disssolved. Remove from the heat, add coconut mixture, milk powder and stir well.
Set aside to cool for a few minutes, then shape into small balls and roll in coconut flakes.

Pasulj sa suvim sljivama/Bean and prune casserole

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Pricu o pasulju sa suvim sljivama sam cula pre mnogo godina i prvo sto sam pomislila bilo je FUJ! Moj tata cesto je spominjao ovaj pasulj i tvrdio da je jedan od najboljih pasulja koje je ikada probao... Mnogo godina kasnije, kad sam se ja uhvatila varjace, i lutajuci internetom i druzeci se sa vama zavolela razne kombinacije pozelela sam da probam i ovaj pasulj jer mi vise ni izdaleka nije delovao tako odbojno.



Napravila sam ga pre par dana, bio je ukusan ali smo ocekivali mnogo intenzivniji ukus suvih sljiva... Sledeci put idem na vecu kolicinu sljiva i bice seckane kako bi ispustile sto vise sokova ;)
Nazalost, tata je kilometrima daleko tako da ne mogu da vam otkrijem da li sam potrefila verziju tog njegovog cuvenog pasulja ;)
Ovo je moja ulaznica za Ajme, koliko nas je igricu koju je osmislila monsoon. Domacica je Tanja, a tema je pasulj, socivo i bob.



Potrebno:
500 gr pasulja
1 kasicica sode bikarbone
100 gr seckanog luka
100 gr rendane sargarepe
1 kasicica vegete
12 suvih sljiva
2 kasike ulja
1 kasicica crvene paprike
so
1 kasicica seckanog persuna



Priprema:
Pasulj preliti vodom, dodati sodu bikarbonu i staviti kuvati. Kad provri ostaviti ga da kuva 20-ak minuta. Procediti i isprati pasulj pa ga premestiti u serpu. Naliti 1 litar hladne vode, dodati luk, sargarepu i vegetu pa kuvati na laganoj vatri dok pasulj ne omeksa (povremeno dodati male kolicine vode ako je potrebno - ja sam morala).
U medjuvremenu potopiti suve sljive u vodu. Kad pasulj omeksa, ocediti sljive pa ih staviti na zagrejano ulje. Kratko ih proprziti pa dodati crvenu papriku, promesati i sipati u pasulj. Kuvati sve zajedno jos desetak minuta, posoliti po ukusu i posuti persunovim listom.



English version:
Bean and prune casserole
(recipe adapted from here)

500 gr bean
1 teaspoon baking soda
100 gr onion, chopped
100 gr carrot, grated
1 teaspoon allspice
12 prunes
2 tablespoon oil
1 teaspoon paprika powder
Salt to taste
1 teaspoon persley

Place beans in a pot with water and baking soda, bring to a boil and then simmer for 20 minutes. Drain and rinse the beans. Put the drained beans in a pot and cover with 1 liter fresh cold water. Add onion, carrot and allspice. Simmer on medium-low heat until beans are tender (add small amount of water if necessary).
In the meantime place prunes in a small bowl and cover with water. Then, heat the oil in a small saucepan, add drained prunes and fry for a few minutes. Add paprika powder, stir and put in the beans. Cook for another 10 minutes, add salt to taste and sprinkle with persley.
Serve hot!