kolaci recepti

Tamna cokolada s bademima i cimetom-domaca cokolada

2012-04-22T16:44:00.000+02:00

USKRSNI KOLACI-recept za pitu od cokolade oraha

2012-03-29T22:46:00.000+02:00

Moja pita od cokolade i oraha

Napisano je nebrojeno raznih recepata za pite od orasastih plodova i cokolade.
Ja sam poklonik jednostavnih recepata,socnog rahlog tijesta i dobrog fila.
Predlazem vam da napravite ovu pitu,garantiram da je jako jednostavna za napravit,lijepa za vidit i odlicnog okusa.

osnovni sastojci

rahlo tijesto za pitu

razvaljati ga s lazanjurom

spremno za pecnicu

malo ga probosti da se ne nadigne

pita od oraha i cokolade spremna za rezanje

narezana pita od oraha i cokolade

SASTOJCI/za tijesto/

400 grama brasna/pola ostrog pola glatkog/
250 grama margarina ta kreme
3 zlice ulja
3 zlice soka od narance
naribanu koricu limuna i narance
sol,prstohvat
6 jusnih zlica secera
prasak za pecivo
vanilija secer
malo tople vode po potrebi
1 veliko jaje/moze i bez jaja/

FIL:

3-4 zlice mermelade od sipka
10 zlica krupno mljevenog oraha
300 grama rastopljene tamne cokolade

Priprema :

Hladni margarin narezite na tanke snite,stavite na brasno u koje ste izmijesali sve suhe sastojke.
Malo zamijesite margarin sa brasnom pa dodajte jaje i ostale vlazne sastojke.
Sve dobro zamijesajte,kad se vise ne lijepi za podlogu tijesto je dovoljno izmjesamo.
Stavite ga da odstoji pola sata u hladnjak.
Razvaljajte na masnom papiru koji ste izrezali u velicini tepsije.
Stavite peci na oko 180 stupnjeva oko pola sata.
Gotovo tijesto podijelite na dva dijela.
Donji dio namazite mermeladom,zalijte otopljenom cokoladom i pospite krupnim orahom.
Postupak ponovite i gotov kolac nakon pola sata izrezite na kockice il rombove.
Kao i sve pite moze dosta dugo stajati.
Sve je mekse i mekse tijesto sto duze stoji.

Barsunasto zelena torta

2012-03-20T16:46:00.000+01:00

BARŠUNASTO ZELENA TORTA

Neobicna,oredivna zelena boja bisknita koja se predobro stopi sa sasvim bjelom vanilija kremom daje posebnu finocu i ljepotu svakom svecanom trenutku.
Posebno rado je moji prijatelji imaju za dan Svetog Patrika,jer zelena boja je zastitna boja Irske.
No torta nije irska,torta je moj recept,a svi koji me poznaju znaju da rado eksperimentiram s bojama i okusima.
Jako volim pistacio i on me je inspirirao za izradu ove torte...mjesavina pistacia,kokosa i sirupa od mente daje prefin okus samom biskvitu,a bijela vanilij krema je u svemu dopunjava.

Na slikama mozete vidjeti tijek stvaranja torte.

Osnova za biskvit su jaja,maslo ,pistacio,kokos i sirup mente/domaci/

Krema je bijela vanilija krema.

Tortu ukrasite po zelji.

Potpuni recept necu napisati,ipak nekemale tajne moram sacuvati za svoju djecu.
Uz to jako sam zalosna precestom kradjom recepata.
Naravno moji dobri prijatelji,stalni posjetitelji bloga mogu ostaviti komentar ako zele recept i ja cu im ga poslati.

RECEPTI-FOOD RECIPES: TORTA LUKRECIJA

2012-03-03T21:44:00.001+01:00

RECEPTI-FOOD RECIPES: TORTA LUKRECIJA: - Sent using Google Toolbar

sva prava pridrzava Andrea

RECEPTI-FOOD RECIPES: TORTA LUKRECIJA

2012-02-25T13:08:00.001+01:00

RECEPTI-FOOD RECIPES: TORTA LUKRECIJA

Torta Lukrecia

Tartar umak

2012-02-22T16:58:00.000+01:00

TARTAR UMAK

Umak koji mozemo koristiti u sendvicima,kao prilog mesu ili ribi a definitivno ga treba svakako servirati uz pohano meso ili piletinu.

Ja sam radila pohne snicle ,juhu mesnu bistru s okruglicama od griza.

Umak se jednostavno pripravlja i moze se koristiti vise dana.

SASTOJCI:

2 velika crvena luka/kapula/
zlicica cesnjaka u prahu
poča čitre kiselog vrhnja
zlicica senfa
jusna zlica maslinovog ulja
sol
papar
svjeti nasjeckani persin
sok jednog limuna

Sve sastojke usitniti,sto sitnije to bolje,zamijesati ostale sastojke,zasoliti po zelji i servirati npr. uz pohano

Ukrasavanje torte cokoladaom-kako napraviti cokoladnu smijesu za ukrasavanje torti

2012-02-20T13:00:00.000+01:00

COKOLADA-UPUTE ZA PRIPRAVLJANJE COKOLADNE SMIJESE ZA UKRASAVANJE TORTI

COKOLADNA MASA ZA MODELIRANJE:

Uz razvikani ticino,preukusni marcipan cokolada je nezamijenjivi sastojak za ukrasavanje torti.
Smijesu za modeliranje je lako izraditi i s smijesom mozemo izraditi sve sto zamislimo.

SASTOJCI:

1 kg cokolade za kuhanje
15 jusnih zlica tekuce glukoze za jelo/mozete je kupiti u svakoj ljekarni/

PRIPREMA:

U zdijelu za kuhanje staviti cokoladu i glukozu/preporucam upotrebljavato zepter posudje/ i na najlaksoj vatri pustite da se otopi.Stalno mijesajte i kad je cokolada gotovo sasvim otopljena maknite s vatre i nastavite mijesati rucno,metlicom dok nedobijete sasvim kompaktnu masu,glatku i sjajnu.
Smijesu pustite hladiti i kad je dovoljno hladna oblikujte je rukama u valjak/ja je mijesim na silikonskoj podlozi/.
Sad je spremna za izradu ukrasa i oblika po zelji,
Ako se stvrdne,zamotajte smijesu u foliju i sasvim lagano ugrijte da opet dobije meksu strukturu.

SCSMUMCJ5TPN

2012-02-13T23:09:00.002+01:00

technorati clam SCSMUMCJ5TPN

Srca-keksi od prhog tijesta

2012-02-10T15:32:00.000+01:00

Nikad prije nismao bili u mogucnosti isprobati toliko razlicitih recepata za kekse,kolace ...net nas je sve zblizio,recepti se razmjenjuju,isprobavaju i prilagodjavaju podneblju.
I ja nisam imuna na nove spoznaje,rado isprobam nove recepti al isto tako moram zakljuciti da se moji ukucani i ja uvijek vratimo nasim tradicionalnim keksima i kolacima.
Zato danas ponovno pisem o keksima od prhog tijesta.
Ovo je jako stari recept,recept iz vremena kad su jaja bila velika dragocijenost i nije ih se bas svakodnevno upotrebljavalo u izradi kolaca.
Iako su ovi keksi jako jednostavni,po sastavu gotovo sirotinjski jako su lijepi,socni,topljivi i korica limuna s malo cimeta daje im predivan ukus.
Napravite ih i uzivajte u zimskoj veceri sa svojimnajmilijima...salica vrelog caja i keksici s okusom limuna i cimeta su idealna kombinacija.
Jos kad su u obliku srca idealni su za dan zaljubljenih!

SASTOJCI:

pola kila brasna i to mijesano ostro i meko
400 grama margarina
korica 2 limuna
mala zlicica cimeta
6 jusnih zlica secera
vanilij secer
malo soli,prstohvat

PRIPREMA:

U posudu stavite brasno,umijesajte sve suhe sastojke + koricu limuna.U tu smijesu narezite margarin koji je sobne temperature.
Mijesite dok se sasvim ne sljubi brasno i margarin.
Morate dobiti cvrstu al kompaktnu masu tijesta.
Napravite loptu od tijesta i ostavite je pola sata u frizideru.
Sad tijesto razvaljajte,rezite u obliku srca i stavite peci u zagrijanu pecnicu na 180 stupnjeva
.Pecena srca spajajte mermeladom i uvaljajte u secer u prahu.
Moze dugo stajati al vjerujem da cete ih jako brzo pojesti!

Follow my blog with Bloglovin

2012-02-08T22:41:00.003+01:00

Follow my blog with Bloglovin

ORASI-tope se u ustima!!

2012-02-08T16:03:00.001+01:00

Dok moj suprug na ulici cisti led i snijeg,ja ovih snijeznih i ledenih daba jos vise uzivam u kuhinji.
Kad ovako stisne zima nema lijepseg od kuce koja mirise na tek peceni kruh i kolace.
Ves dugo nisam radila orahe i sasvim slucajno sam ih se sjatila.
Napravila sam samo jednu dozu ,pa dok sam ja sjela napisat ovaj recept vec se sve pojelo.
Obecala sam kasnije napravit jos bar dvije doze.
Da bi orahe mogao jest i moj suprug ja sam ih iznimno napravila od mljevenih badema.
U tijesto i onako neidu jaja ,pa iako imaju nesto masnoce vise, ipak ih mogu jest svi koji imaju problema sa zuci!


Moj suprug cisti cestu pred kucom jer ralica nema ni za lijek

ORASI:

Sastojci

Tijesto
30 dag pšeničnog brašna /pola ostrog pola bijelog/
15 dag mljevenih oraha/ja sam orahe zamijenila bademima/
10 dag šećera
2 žlice čokolade u prahu ili kakaa
25 dag masla ili margarina
kora naranče
malo soli

Krema
7 dag mljevenih oraha/i ovdje sam orahe zamijenila bademima/
5 dag šećera u prahu
1 žlica kakaa ili čokolade u prahu
1 žlica ruma/ja sam stavila zlicu maraskina
malo mlijeka

PRIPREMA:

Priprema je lagana,sve sastojke izmijesati i napraviti cvrsto tijesto.Kad je gotovo ostaviti ga odlezati u frizideru oko sat vremena.S malom zlicicom raditi oblik oraha i naslagati ga na tepsiju,Peci na oko 180 stupnjeva jedno 15-20 minuta.Nek se osuse .Ohladiti ih i spajati kremom napravljenom od mljevenih oraha ili badema .
Krema se lako radi samo sve sastojke prelijemo vrelim mlijekom.
Ohladiti i posluziti,
Predobri su!!

Piroške moje mladosti

2012-02-05T20:01:00.000+01:00

Piroske su bile neizostavni dio mog dorucka tijekom 7 i 8 razreda osnovne skole.Ja i prijateljica Zorana,koja sad zivi u Francuskoj,bi istrcale svaki veliki odmor/iz skole Marjam-Split/i sjurile se uz postu,ljekarnu do malog biffea na uglu gdje su se prodavale Piroske,slane i slatke.
Nebrojeno puta smo zaprljale skolske crne kecelje s kukicanim ovratinikom.
Kako je snijeg zabijelio i paralizirao Split,uopce se nisam ni trudila ici trazit otvorenu pekarnicu ili market.Ko vecina domacica ja uvijek imam hrane u kuci,mozda ne neko posebno izobilje al osnovnih namirnica uvijek imam.
Unuci su na snijegu po cijeli dan,vrate se kuci gladni ko vukovi ,a ja sam presretna jer po cijeli dan mogu pec kruh,kolace,kifle,buhtle i danas napokon i piroske sa sirom!
Super su,tople pogotovo a ni hladne nemaju mane.

SASTOJCI:/za 12 lijepih velikih piroski/

3 velika jaja
pola kile bijelog brasna
3 dl vode
zlicica soli
2 dl ulja
1 zlica suhog kvasca

Za fil:

250 grama mladog sira i malo soli,ili sir i sunka,ili mljeveno meso i kapula ili sto god pozelite

PRIPREMA:

Zakuhajte vodu sa soli i uljem.Maknite s vatre,dodajte brasno,ako je rijetko dodajte jos brasna.Nek se malo prohladi,sad u sredinu dodajte jaja i malo posolite,sve pospite kvascem i mijesajte,dodajte brasna po potrebi.Tijesto umijesite u loptu i pustite da se dize.
Nakon jedno sat vremena,radite piroske.Ja ih uvijek radim na zauljenom tanjuru,uzmem komad tijesta,rukom ga rasirim po cijelom tanjuru,dodam fil,zarolam.I tako dok ne potrosim svo tijesto.
Zagrijte ulje kao za krafne,przite piroske dobro s jedne i druge strane.
Posluzite tople uz vrhnje,ajvar ili salatu po izboru.
Uzivajte!

Kruh,domaci kruh i opet kruh-homemade bread

2012-02-04T16:16:00.000+01:00

My city,Split,on the coast of Adriatic sea is in strong arms of winter,its so cold and snowing like never before.My mother told me about snow during WWII ,but i cant remember that time and i cant remember so many snow in my city..this is so rare here and all life stopped with snow.
Our Major pronounce "SNOW DAY HOLIDAY" and recommended to all citizen stay at home.

Markets do work but its not easy to find market with fresh bread.
Thats why i bake bread at home.
Few tips for better homemade bread.

first add flour
add sea salt,dry yeast and mix it
now slow add warm water and mix it all the time
dough must be soft and must rise for 2 time
if you dont have yeast you can use baking powder or mineral water or beer

Split je okovan bijelim ogrtacem,snijega ovoliko nije bilo zasigurno zadnjih 50 godina.Sve je doslovno stalo,opskrba nekako ide ako se uspijete probit do najblize trgovine.
Posto je sve sklisko,opasno po zivot ,najbolje je rjesenje mjesit doma kruh.
Vjerujem da svi vec sve znaju o izradi domaceg kruha ,no ovdje cu ponovit nekoliko vrijednih savjeta.
Ako u kuci nemate kvasa,za izradu kruha naravno posluzit ce i prasak za pecivo ili soda bikarbona.
Ako nemate ni praska za pecivo zamijesite kruh sa mineralnom vodom,a ako pak nemate ni mineralne vode napravite kruh sa pivom!
Nema lijepseg nego kad kuca zamirise friskim domacim kruhom.
Zato zavrnite rukave i zamijesite domaci kruh!

Torta" srceko"-torta od badema i cokolade

2012-02-01T21:58:00.000+01:00

Jos nas malo dana dijeli od novokomponiranog praznika u domovini.Dok sam ja bila mlada ni u crkvi se nije posebno slavio dan Sv.Valentina al kako nam razlozi za slavlje uvijek dobro dodju tako smo prigrlili i ovaj praznik.Uostalom zasto ne,slaviti ljubav uvijek je pozeljno!
Za nas kod kuce sam ja napravila srce od slaga jer nevolimtortu oblozenu ticinom i bojom za kolace al ako volite mozete i tako ukrasit ovu tortu.Pazite ako upotrebljavate ticino ili marcipan za ukrasit tortu obavezno zavrsite s malo tvrdjim redom tijesta i neka krema bude sto cvrsca.Ja preporucam tortu dovrsite dan prije ,a kad se dobro stisne prekrijte je marcipanom ili ticinom.

Bogata torta od badema

RECEPT

Sastojci:/za biskvit/
1. 5 velikih jaja
2. 10 jusnih zlica secera
3. izribana korica jednog limuna+jedne narance
4. prasak za pecivo
5. vanilij secer
6. 2 zlice jusne brasna
7. 350 grama krupno mljevenih badema

Za kremu:

1. 1 litru mlijeka
2. 2 zlice gustina
3. 4 zlice brasna
4. 3 cijela jaja
5. 3 jusne zlice kakao praha
6. 10 jusnih zlica secera
7. 250 grama masla
8. 200 grama secera u prahu
9. 350 grama krupno mljevenih badema

Za ukrasavanje:
½ litre vrhnja za slag

Priprema

Od sastojaka napraviti klasicni biskvit,peci ga oko 40 minuta na 170 stupnjeva,ohladiti,razrezati i puniti kremom.
Kremu napraviti od mlijeka ,jaja,gustina,brasna i secera.
U mlijeku zakuhat smijesu od jaja,gustina,brasna,secera i kakao praha.
Ohladjeni puding umijesati u smijesu tucenog masla i secera u prahu.Na kraju u kremu umijesati mljevene bademe.

Ovom kremom puniti biskvit,tortu ukrasiti slagom.

Domaci marcipan-najukusniji i najbolji za oblaganje torti

2012-01-29T22:35:00.001+01:00

Ticino smjesa je popularna al moramo znati da je to u strvari samo secer,nikakvi posebni lijepi ukus a i nije nesto posebno zdrava,Kad tortu ukrasimo ticinom izgleda lijepo al nit je bogata ukusom nit je posebno zdrava.
Ticino se kupi najcesce kao gotova industrijska smjesa i izradjuju se figurice raznih boja ,al sve to mozemo napraviti i s domacim marcipanom.
Marcipan sam ili kao ukras za torte jest mnogo skuplji,al zato jako ukusan i bogat sastojcima.
Nemojte se bojati napravit sami marcipan.Jako ga je lako napravit,a svi cete uzivati u bogatom okusu.


torta ukrasena marcipan smijesom

SASTOJCI:

1 kg mlijeka u prahu
1 kg mljevenog secera
1 kg sitno mljevenih oljustenih badema
4 vrecice bijele instant zelatine

PRIPREMA :

Priprema je jako jednostavna,nema velikih tajni.Ako zelite bijeli marcipan obavezno ogulite bademe,a za to ce vam trebati malo vremena jer ako bademe potopite u vrucu vodu gotovo ce se sami oljustiti.
U veliku posudu stavite mlijeko u prahu,dodajte mljeveni secer,mljevene bademe i gotovu instant zelatinu,zeletina ce bit tekuca pa ce spojiti sve sastojke,jako pazite kod dodavanja tekucine jer i par kapi je dovoljno da smijesu napravi prerijetkom.
Ako vam se dogodi da je smijesa preljepljiva dodajte mljeveni secer.
Smijesa se mora dobro mijesiti i gotovo da se ne lijepi za podlogu kad je dobro izradjena.
Mijesite rucno,ja sam provala mikserom al nije dobro.

Gotovu smijesu mozete duze vrijeme upotrebljavat,stavite je u prozirnu foliju,to sve u plasticnu kanticu,Poklopite i stavite u hladnjak.
Prije upotrebe odrezite koliko vam treba smijese i pustite je da se ugrije na sobnu temperaturu ili manje komade ugrijte medju rukama.
Bojajte smijesu po zelji jestivim tekucim bojama.
Ako zelite jaci ukus marcipana u smijesu dodajte okus gorkog badema ili ruzinu vodicu.

Patkice na torti od marcipana

Moje torte u slici-bez rijeci-My cakes in pics

2012-01-29T21:40:00.000+01:00

How to Make a Perfect Grilled Chicken

2012-01-16T22:37:00.000+01:00

How to Make a Perfect Grilled Chicken
by: Angelica Florin

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

20 the best recipes from site allrecipes.com

2012-01-16T22:20:00.000+01:00

Banana Crumb Muffins

A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.

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Filling and satisfying lasagna with sausage, ground beef and three types of cheese.

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Delicious Ham and Potato Soup

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This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

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Chicken Pot Pie IX

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A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal.

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Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

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Cilantro and cayenne give this tasty guacamole a kick. Makes four servings.

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Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat.

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Submitted by: BETHANYWEATHERSBY

Grandma's recipe for a sweet, moist cornbread likely to become your favorite!

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Banana Sour Cream Bread

Sour cream gives enough tangy bite to take the edge off this banana bread 's sweetness. Dusting the baking pans with cinnamon sugar gives these small four loaves a gentle spice undertone.

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A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want.

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Boilermaker Tailgate Chili

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This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes

2012-01-14T22:28:00.002+01:00

14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

Low Fat Salmon Recipes

2012-01-14T21:55:00.000+01:00

Low Fat Salmon Recipes

by: Hans Dekker

Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

About the author:
Hans loves seafood and is author of
Seafood
Recipes at Steaks-Guide.com

Circulated by Article Emporium

BOZICNI NAJBOLJI KOLACI-RECEPT ZA COKOLADNE SMOKVICE

2011-12-09T23:06:00.000+01:00

SMOKVICE COKOLADNE

Evo odlican prijedlog za predstojece blagdane.

Smokvice su napravljene od pivskog tijesta bez ijednog jaja,punjenje moze biti smjesom od jabuka ili cokolade/moze i nuttela ili kinderlada ili slicne cokoladne kreme/

POTREBNO JE:

1 kg brašna

Pola litre ulja

3 dcl piva

1 prašak za pecivo

Umijesiti tijesto i staviti ga u frižider na 2 sata!

PRIPREMA:

1,30 kg jabuka

0,40 kg šećera

Otopiti tj. karamelizirati šećer i staviti u njega izribane jabuke i kuhati dok voda ne ispari. Kad se ova smjesa ohladi, u nju staviti 10 dkg sjeckanih oraha i 10 dkg suvica.

Tijesto iz frižidera oblikovati u kuglice veličine oraha. Kuglice na dlanu razvući prstima i u sredinu tijesta staviti nadjeva (jabuke) sa žličicom (kave) i prstima krajeve tijesta skupiti prema gore da ispadnu kao oblik smokve.

Peći u ugrijanoj peći da požuti!

DOBAR TEK!

Jako su ukusne,mogu ih konzumirati i stariji,bolesni i svi koji izbjegavaju jaja!
Napravite ih sada ,drzite na suhom i hladnom mjestu i dugo ce odrzati svjezinu.

Peanut Butter and Julie: Spiced Butternut Cupcakes with Brown Butter Buttercream

2011-10-27T11:00:00.000+02:00

Peanut Butter and Julie: Spiced Butternut Cupcakes with Brown Butter Buttercream: 1
Spiced Butternut Cupcakes with Brown Butter Buttercream

Butternut6
Well, I did it again.

It has been two weeks since my last post, but that's because it was a busy two weeks. I did have some rather lofty and laughable aspirations of posting a new recipe within 3 or 4 days of the Tate's Bake Shop giveaway (congratulations to the winner, Donna!), so I missed the mark by just a tad. Note: In this case, "a tad" is defined as 11 days.

Butternut3

So here's a rundown of past two weeks:

First, some exciting news! Well, it's exciting for me at least. Eric's kind of excited too, since there's a potential substantial cash prize involved. Those two words always seem to get his attention. Last week, after submitting a video entry, I learned that I am one of four finalists who will be vying for the title of Sterling Vineyards Ultimate Host! Now, I don't know all of the details yet, but I do know that I will head to NYC in December to compete against the three other finalists for not only this prestigious title, but for $40,000 and a trip for four to Napa!! AND, as if that basket of goodies isn't enough, we will be judged by none other than Padma "Please pack your knives and go!" Lakshmi of Top Chef fame. No, I'm not at all intimidated. Not one teensy-weensy bit. At least that's what I keep telling myself.

You can bet that I will be praying to the Hosting Gods every night for divine hosting inspiration between now and December.

Betheultimatehost

I also had the opportunity to serve as a judge for Mix 94.1's Bite of Las Vegas, our largest local food and music festival, which was loads of fun. Basically, my job (and I use that term loosely) was to visit the 40 food vendors at the festival, sample their best menu items, and then choose the winners in about 10 different categories. Yeah, it was rough.

My co-judges for the event were my friend, local food critic Al Mancini, and my new friends, chef Sammy D. from First Food & Bar at the Venetian, and our reigning Miss Nevada, the beautiful Alana Lee, who is doing one heckuva job representing our state. At 21-years-old, she has 100 times more charisma in her little toe I than ever had at that age..........but that's probably why she's Miss Nevada at 21, whereas I was waiting tables at The Outback.

IMG_3392

The big winner of the day was a relatively unknown mom & pop barbecue joint called H&H BBQ. I'm going to go out on a limb and say that it was the best barbecue that I have ever had. I say this as a girl who lived in Texas for 6 years and who went to graduate school in North Carolina, where BBQ is a religion. Seriously, give H&H a try. You won't regret it.

Butternut5

Right after my brutal judging gig, my mom arrived for a quick visit. Between you and me, I think that she really came to visit her beloved grand-dogs, who have the Pavlovian response of rolling over onto their backs and sticking their stomachs upwards whenever she (a.k.a. Chief Belly Scratcher) enters the room.

In between belly-scratch sessions, Eric and I took her to see the Cirque du Soleil show, The Beatles LOVE, which is by far my favorite of all their Las Vegas shows. To be honest, I'm not quite deep enough to really understand all of the symbolism that occurs during the show. I think that the creator might have had some, ahem, herbal assistance when he was coming up with his ideas, if you get my drift. It was still extremely entertaining, and I will definitely see it again.

And then, right after my mom departed, Eric came down with the flu over the weekend. No offense, but you men are such babies when you are sick. As a result, we missed our dinner out to celebrate our 8-year anniversary. On the bright side, as Eric put it, "At least I was able to go back to work on Monday and maintain my 16-year streak of no missed work days." Such a hopeless romantic, that Eric.

Butternut12

So in addition to all of the above and my work obligations, I have two big fat recipe flops to blame on this delayed post. Occasionally I'll have one idea that works really well in my head, but it is either a complete failure in the taste or the appearance department (or both.) Most food bloggers out there know that, even if your creation tastes extraordinarily yummy, it is extraordinarily tough to sell it to your readers if the picture doesn't do it justice. So, recipe #1 was a mess in the photo department.

Recipe #2 was just a mess. Period.

Fortunately, the third time was a charm. I had been experimenting with butternut squash puree in desserts instead of pumpkin, inspired by this year's rumored pumpkin shortage. The butternut puree has a higher water content, and the flavor is not quite as bold as pumpkin, so there was a bit of trial and error involved with the ingredient ratios. That said, when you roast the butternut squash before pureeing it, it becomes extra sweet and caramel-ly, which sets it apart. These butternut cupcakes are super moist and basically interchangeable with pumpkin cupcakes in the event of a pumpkin stock-out.

Now, onto the really important stuff: Let's discuss the buttercream.

Butternut4

If you've never had anything with brown butter in it or on it, I'm really, really sorry. Nutty, rich brown butter is not only one of the best aromas in the world, it transforms everyday recipes from ho-hum to woo-hoo! The idea occurred to me to take my simple vanilla buttercream recipe and replace the regular butter with brown butter. What resulted was one of the best, if not the best, simple buttercreams that I have every made. Addictive. I could not stop taking little samples here and there.....and there. See the little flecks of the brown butter in the photo above? I'm kicking myself for not making a triple batch (suggestion: make a triple batch).

Butternut2
Here are some extra tips for preparing these squash-based sweets:

The brown butter buttercream can be prepared up to five days in advance and chilled, covered, until ready to use. Allow it to come to room temperature before proceeding.
Make some extra brown butter and chill it separately. Use it for spreading on toast or warm rolls, topping pancakes and waffles, or on a baked sweet potato!
Butternut squash puree: Preheat the oven to 425F degrees and line a baking sheet with parchment paper or foil. Spray the foil/parchment with nonstick baking spray. Using a sharp chef's knife, halve a large butternut squash lengthwise and place the halves, cut sides down, on the baking sheet. Pierce the halves several times with the tip of the knife. Bake the squash until it feels soft to the touch and the skin has browned, about 40-50 minutes (depending on the size.) When the squash is cool enough to handle, remove the seeds and the pulp with a large spoon. Remove the peel and transfer the flesh to the work bowl of a food processor. Puree the squash until smooth.
If you have any leftover squash puree, save it for a healthy side dish! Mix it with some cinnamon and maple syrup -- yummy!

Butternut1
Spiced Butternut Cupcakes with Brown Butter Buttercream

Printable Recipe

Makes about 28 cupcakes

For the cupcakes

1 cup canola or safflower oil

1 cup sugar

1 cup golden brown sugar, lightly packed

4 large eggs

2 cups butternut squash puree (see tips above)

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

For the Brown Butter Buttercream

1 1/2 cups unsalted butter, cut into tablespoon-sized pieces

4 1/2 cups confectioner's sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

3-5 tablespoons heavy cream

Prepare the cupcakes: Preheat the oven to 350F degrees. Line 2 cupcake tins with paper liners and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the oil with both sugars until well combined and smooth. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Beat in the butternut squash puree and the vanilla.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. With the mixer on low speed, gradually add the dry ingredients to the butternut mixture, beating until smooth and well combined.

Using an ice cream scoop (or a spoon) transfer the batter into the prepared cupcake liners, filling each about 2/3 full. Bake the cupcakes until the tops are firm and a toothpick inserted into the center emerges clean, 16-18 minutes. Allow the cupcakes to cool in their tins for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the buttercream: Place the butter in a medium saucepan set over medium heat. Melt the butter, stirring occasionally, and continue to cook until the butter has turned deep brown in color and it has a nutty aroma. Allow the butter to cool for 10 minutes, then transfer it to a bowl. Chill the butter until it has firmed up but is still soft enough to stir.

Place the butter, confectioner's sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat the mixture on low speed until well incorporated, then increase the mixer speed to medium and beat until light and fluffy. Add the vanilla and beat until combined. Add the cream, 1 tablespoon at a time, beating well for 30 seconds after each addition, until your desired buttercream texture is achieved.

Decorate the cooled cupcakes with the buttercream, either by spreading with a knife or by using a piping bag.

- Sent using Google Toolbar

f o o d f o r t h o u g h t: VASINA TORTA - KLASIK SRPSKE KUHINJE

2011-10-24T14:38:00.000+02:00

Toliko me odusevila prezentacija pripreme ove torte da je evo dijelim dalje!!

VASINA TORTA - KLASIK SRPSKE KUHINJE
Kažu da je Vasina torta autentična srpska torta čiji recept datira još iz davne 1908. godine. Po priči, nastala je kao znak zahvalnosti tašte prema zetu, Vasi Čokrljanu iz Paraćina, koji je svoju suprugu odveo bečkim lekarima jer je bilo rečeno da porođaj može ugroziti život deteta i žene. Supruga Jelena je donela na svet zdravo i krupno dete, a nama je u amanet ostao recept za ovaj klasik srpske kuhinje. Da li je priča istinita ili ne, nije ni važno, ali je bitno da ova torta spada u legende kulinarstva i da je svaka žena treba bar jednom u životu da je napraviti.

Verujem da ste i vi kao i ja odrasli na Vasinoj torti koja je bila neizostavna na repertoaru nedeljnih ručkova i proslava. Moram priznati da je nisam baš volela kao dete, ali eto vremena se menjaju i ja sam naprosto oduševljena kombinacijom ukusa i teksure u ovoj torti. Kora na bazi oraha koja vremenom povuče vlažnost iz fila, čokoladno-orašasti fil sa ukusom narandže, lagani munchmellow i gorka čokolada na vrhu. Ne znam kako se ranije nisam setila da je ova torta u stvari preteča Jaffa keksa. Ova jedna narandža u kombinaciji sa čokoladom, zaista kada zatvorite oči daje šmek Jaffa keksa. Treba imati i na umu da su narandže davne 1908. godine bile pravo malo bogatstvo u kuhinji jedne žene i da se torta sa narandžom u receptu nije mogla naći u svakoj kući.

Svi recepti za Vasinu tortu su donekle slični, a ja vam dajem recept moje mame, sa detaljnim uputstvima za početnike. Kao i uvek, ne mogu a da ne budem preopširna, a vi slobodno preskočite recept, ali vas molim da je bar jednom prelijete čokoladnom glazurom i to baš ovako samo na vrhu, jer se teško seče ako se cela prelije, a i ovako se vidi njena lepota u slojevima. Mama insistira da se ona ovako ređa, da je geometrijska, pod konac, kako se kaže. To zahteva malo truda, ali je efekat očaravajući. Meni Vasina torta jednostavno nije dovršena ako nema čokoladnu glazuru. Ona zaokružuje celu tortu, balansira ukus narandže u filu i slatkog šama.

Jedina izmena u maminom receptu su žumanca koja sam kratko kuvala na pari, jer se u današnje vreme i o tome vodi računa, a belanca su termički obrađena jer se mute na pari sa špinovanim šećerom. Količina mleka kojim se orasi prelivaju daje jedan malo ređi fil sa kojim se malo teže barata, ali i to ima smisla, jer taj fil za dan-dva omekša koru ispod njega pa ona postaje sočnija. Vi možete preliti orahe sa nekoliko kašika zaslađenog vrelog meleka da dobijete gušći fil ili orahe sa mlekom malo ukuvati na plotni da se orasi malo zgusnu. Meni odgovara ova gustina.

Sačuvajmo ovaj predivan recept od zaborava!

kalup za okruglu tortu sa pomičnim dnom prečnika 24cm

KORA
5 belanaca (jaja klase S 65-70g)
5 kašika kristal šećera
5 žumanaca
1 kašika mekog brašna
50g mlevenih oraha
40g rendane čokolade za kuvanje

FIL OD ORAHA, ČOKOLADE I POMORANDŽE
4 žumanca
4 kašike kristal šećera
100-125ml mleka
125g kristal šećera
200g mlevenih oraha
60g otopljene čokolade za kuvanje
10 kašika pomorandžinog soka
sitno rendana kora 1 pomorandže
150g putera sobne temperature

ŠAM SA ŠPINOVANIM ŠEĆEROM
4 belanca
250g kristal šećera
200ml vode (može i malo manje)

ČOKOLADNI PRELIV
150g čokolade za kuvanje
2 kašike ulja
1 kašika mleka

KORA
Mikserom umutiti belanaca, pa pred kraj postepeno dodavati jednu po jednu kašiku šećera uz neprestano mućenja dok se ne formira čvrst šam koji kada okrenete šerpu neće ispasti iz nje. Podrazumeva se da smer mućenja uvek bude isti. Dodati žumanca, jedno po jedno, i lagano ih umešati prevrćući šam odozdo ka gore. Pomešati brašno, orahe i čokoladu, pa i njih lagano ručno dodati vodeći računa da šam što manje splasne. Obložiti dno kalupa za tortu prečnika 24cm papirom za pečenje, a ivice kalupa naputerisati. Sipati šam, malo ga izravnati i peći u prethodno zagrejanoj rerni na 180 stepeni oko 20-25-30 minuta, što zavisi od vaše rerne. Ostaviti da se kora ohladi. Nožem proći za svaki slučaj između kore i ivice pleha, pa je izvaditi iz kalupa. Skinuti papir sa dna. Na tacni na kojoj planirate da poslužite tortu staviti koru.

CRNI FIL
Mikserom, oko 30 sekundi, umutiti žumanca sa šećerom, pa ih kuvati na pari oko 5 minuta. Ostaviti da se ohlade sa strane. Njih ćemo kasnije spojiti sa puterom. Žumanca se kuvaju kratko samo radi termičke obrade, pa ih nije potrebno kuvati preko 10 minuta kao za druge torte.

Zagrejati mleko sa 125g šećera i preliti preko oraha. Možete preliti i sa manjom količinom mleka, npr.nekoliko kašika da bi dobili gušći fil. Možete i ukuvati na plotni kratko orahe u zašećerenom mleku. U mlaku smesu sa orasima dodati otopljenu čokoladu, koru i pomorandžin sok.

Kada su se kuvana žumanca ohladila spojiti ih sa prethodno umućenim puterom, pa onda spojiti sa ohlađenim čokoladnim filom. Mutiti fil mikserom oko minut.

Staviti obruč oko torte u kojoj se ona pekla, pa na koru lepo naneti fil. Staviti celu tortu sa obručem u frižider dok se šam ne spremi. Šam možete spremiti i kasnije.

ŠPINOVANI ŠAM - PERFECT TIMING - UPUTSTVO ZA POČETNIKE
Za poslednji korak u pravljenju ove torte, tj. sam šam sa špinovanim šećerom-munchmellow, vam je od presudnog značaja timing. Tri stvari moraju da stignu u približno isto vreme: šam da je skoro umućen, voda u šerpi koja vri i spremna je da u nju ubacite šerpu sa šamom i da kuvate dalje na pari uz neprestano mućenje mikserom i špinovani šećer koji mora da je vreo i tečan. Meni je uspelo iz prve, tako da evo nekih saveta oko usklađivanja vremena.

1. Prvo stavite šećer koji prelijete sa vodom na umerenu vatru da se špinuje. Meni se čini da se ova količina od 200ml vode na 250g šećera može smanjiti da bi se smanjilo vreme špinovanja, bar na 150ml. Za 200ml vode mi je trebalo preko pola sata. Počela sam da merim tajmerom koji je zvrndao na svakih 5-10 minuta, ali sam ga u jednom momentu zaboravila da navijem, pa vam tačno vreme ne mogu reći. Šećer se špinuje da bude konzistencije gušćeg meda. Ako se pređe ova tačka sva voda isparava i šećer kristališe. Možete ga vratiti ponovo u tečno stanje dodavanjem vode, ali bolje da ne preterate. Ta tačka nastaje u vremenu od jednog minuta, pa je bolje da ste tu pored šporeta. Odjednom se naglo zgusne.

2. Negde kada procenite da vam treba još 5 minuta do kraja špinovanja staviti šerpu u kojoj ćete kuvati na pari, tj, u koju ćete uglaviti šerpu gde ste mutili šam. Ove šerpe trebaju savršeno da pasuju, da se ne klate, jer nećete imati dodatnih ruku još i da šerpe držite, a ceo proces sa vrelim šećerom, vrelom vodom nije bezopasan ako se ne pazi. Znači šerpa za belanca gde se mute i šerpa u koju ide malo vode treba lepo da pasuju, a voda naradno ne sme da dodiruje dno šerpe sa šamom, jer se kuva na pari. Pripremite te dve šerpe čim počnete da špinujete šećer.

3. Negde u isto vreme kad stavite šerpu sa vodom za kuvanje na pari počnite da mutite šam. Treba dobro da se umuti, nekih 5 minuta.

4. Znači, šam, špinovani šećer i voda koja vri su spremni, kao i mikser koji ste udenuli sa strane koji treba da dosegne šerpu. Stavite šam da se kuva na pari, mutite mikserom i sipate u tankom mlazu u nekoliko navrata špinovani šećer. Proces mućenja traje do 5 minuta. Nisam tačno merila. Vodite računa da vam šerpa gde mutite šam nije knap kao što je meni bila.

5. Iznesite tortu iz frižidera i skinite obruč. FiL se malo pokvariti ali ga vi izravnajte oko torte nožem i poravnajte još jednom odozgo. Operite i osušite obruč pa ga stavite iznad fila (neko ga drži da jedva dodiruje fil) pa zahvatajući hladniji gornji deo šama lepo ga nanesite u obruč ali bez mnogo pritiskanja ipak pazeći da ne ostanu rupe sa vazduhom. Skinite obruč i poravnajte širokom špatulom ili nožem koji možete provući kroz vrelu vodu. Poravnajte i oko torte. Slobodno nožem pažljivo isecite delove koji su viši, ivice koje štrče. Ovde imate nekih 10-ak minuta vremena za ravnjanje. Tortu staviti u frižider. Fil će malo početi da se topi sa strane od topline šama ali to nam i odgovara jer ćete sutra to iskoristiti za ravnjanje. Stavite tortu u frižider, najbolj na par sati ili preko noći.

ČOKOLADNA GLAZURA
Pre nanošenja glazure dobro rashlađenu tortu možete još malo doterati. Široki nož opet provucite kroz vrelu vodu, otresite ga, ali ne brišite i pređite oko torte. Ivice na vrhu šama ne dirajte nožem, već prst umočite u vrelu vodu pa malo utapkajte tamo gde se ivica podigla od noža. Na pari otopite čokoladu, mleko i ulje. Preko hladne torte prelijte čokoladnu glazuru i malo mrdajte tortu levo-desno gore-dole da se čokolada razlije i malo padne sa strane torte kao da curi. Glazuru nemojte stavljati na topli šam.

SEČENJE TORTE - SAVRŠENO PARČE
Da, naravno, na ovom blogu postoji i uputstvo i za sečenje torte. Ova torta je specifična zbog čokoladne glazure koja leži na šamu. Pre sečenja izneti je na sobu temperaturu i ostaviti 15-30 minuta. Nož provući kroz vrelu vodu, obrisati ga pa ga postaviti pod uglom od 90 stepeni u odnosu na sto i polako zabosti u centar torte. Nož vučete ka vama, lagano. Znači nož stoji vertikalno. Kada dođete skoro do kraja onda ga oborite. U protivnom čokoladna glazura će pucati.

VASA'S CAKE - VASA'S TORTE

Vasa's torte, or Vasa's cake is an authentic Serbian cake that dates back to 1908. There is a story behind this recipe. The cake was made as a thank you to a son-in-law Vasa Čokrljanin who after hearing that the life of his wife and an unborn child was in danger took them to Vienna to the best Viennese doctors. The wife gave birth to a healthy child and the mother-in-law made this cake as a thank you to her son-in-law. You have to keep in mind that oranges were a commodity at the turn of the last century. The cake became a golden standard in every Serbian home. It has a walnut based sponge layer topped with a creamy filling made of walnuts, dark chocolate, orange juice and orange zest. Over the filling is a marshmallow like egg white layer and on top a layer of dark chocolate. It smells of oranges and chocolate.

WALNUT SPONGE LAYER
5 egg whites
5 tablespoons of crystal sugar
5 egg yolks
1 full tablespoon of flour
50g of ground walnuts
40g dark chocolate-grated

WALNUT, CHOCOLATE AND ORANGE CREAM FILLING
4 egg yolks
4 tablespoons of crystal sugar
100-125ml of milk
125g of crystal sugar
200g of ground walnuts
60g of melted dark chocolate
10 tablespoons of orange juice
zest of one orange
150g of butter

MARSHMALLOW TOPPING
4 egg whites
250g of crystal sugar
150-200ml of water

CHOCOLATE TOPPING
150g of dark chocolate
2 tablespoons of sunflower oil
1 tablespoon of milk

WALNUT SPONGE LAYER
With an electric mixer, beat the egg whites and when they are fairly stiff start adding in a tablespoon at the time of crystal sugar while still beating the egg whites. Add in one egg yolk at the time and gently fold it in by a wooden spatula or a tablespoon. Do not use the mixer. Mix together the walnuts, grated chocolate and flour and the slowly fold them in too. Line the bottom of the spring form pan that is 24cm in diameter with baking paper and pour in the mixture. Even it out gently. Bake in the oven at 180 degrees Celsius (no fan) for app 25 minutes. Take out of the oven, remove the sponge from the pan, remove the paper and place it on a dish that you plan to serve your cake.

WALNUT, CHOCOLATE AND ORANGE CREAMY FILLING
With an electric mixer for app. 30 seconds in a small pot beat the egg yolks and the 4 tablespoons of sugar. Place the pot with the yolks in a slightly larger pot that you have filled with an inch of water that is boiling and cook on the stove for 5 minutes. Stir constantly. Let the egg yolks cool. We will need them at the end to incorporate with the butter. Take the butter out of the fridge and leave at room temperature. Heat the milk and 125g of sugar to a boiling point and pour over the ground walnuts. This amount of milk gives a denser filling that is a bit harder to work with but the denser filling gives moisture to the sponge layer and you can cut a nice slice. You can pour over the walnuts half of the amount of the milk if you do not want any problems while spreading the filling. Melt the chocolate and pour it in the walnuts. Add in the orange juice and the zest. Let the mixture cool. Now, with an electric mixer beat the butter for a minute and add in the cooked egg yolks. beat them together for another minute. Incorporate the butter and yolks with the walnut filling. Place the spring form band (no bottom) around the sponge and spread in the filling. Even it out with the bottom of the spoon. Place the cake in the fridge while you finish the marshmallow topping.

MARSHMALLOW TOPPING
In a small pot place the sugar and pour over the water and cook until you get the consistency of the runny honey. It took me over 30 minutes, but you need to watch the stove and check from time to time. When you are near finishing the sugar glaze, beat stiffly the egg whites. Place the egg white sin a double boiler and cook for 5 minutes while pouring in the sugar glaze in a steady stream while constantly still beating the egg whites while they are in the boiler. You might need some help with the pouring in of the sugar. Take the cake out of the fridge and remove the spring form shape. Even out the filling. With the extra pair of hands that are holding the spring form over the cake barely touching the creamy filling spoon in the marshmallow over the cake making sure there are no air holes. Grab the cooler marshmallow from the top first to go on top of the cake. Remove the spring form and with a large knife or a spatula that you have run through hot water (no need to dry the knife) run around the cake to even it out. Run over the cake to even it out. Place the cake in the fridge for couple of hours.

CHOCOLATE GLAZE
Melt the chocolate, milk and oil in a double boiler or in the very low heat and pour over the cold torte. Do not cover around the cake, just let it drip of the sides.

CUTTING THE PERFECT SLICE
Before serving let the cake stand at room temperature for 15 to 30 minutes. Take a knife that has a sharp tip and hold the tip over the center of the cake. Run the knife towards you so it is always vertical and cutting thorough the chocolate. If you cut over the chocolate at an angle the chocolate glaze will brake. This cake is best if made 2-3 days ahead of serving.

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2011-10-23T14:37:00.002+02:00

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The Best Way To Deliver Care Of Fruit Trees

2011-10-23T11:26:00.000+02:00

Kolaci recepti-cake recipes: The Best Way To Deliver Care Of Fruit Trees

October 23, 2011

aaidjs Uncategorized fruit trees, gardening, watering Leave a comment

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Fruit trees can be enchanting in any garden and are pleasurable to see. You can find that marvellous time in spring when the dead twigs of the winter season erupt into perfumed blossoms which will become the ripe fruits of autumn.

The true wonder of the trees is that you are not going to need magic tricks and incantations to keep them healthy. Fruit trees come with a few simple necessities to keep them in tip top condition that can easily be provided by almost any person.

Starting From the Autumn to the Spring

You need to place a protecting mesh around the bottom of young fruit trees in particular. This particular treatment prevents rats and rabbits from damaging the tree. All those hungry animals frequently try to feed from the tree during the winter, as their usual daily resource of food is often limited during winter.

If your garden is getting plenty of snow, the trunks of young fruit trees in particular should be painted with a white latex paint diluted 50% with water. This will stop the trunk heating up in the rays of reflected sun light and inflicting damage.. The bark of fruit trees can be cracked from cold air and in particular cold winds. Cracks and fissures within the bark tend to be found by harmful insects which then hole up in them and create a threat to the health of your tree.

Just as the temperature heads in excess of 4 degrees Celsius, it is time for some spring cleaning. Care for the trees while the blowing wind is not too strong. Provide them with a pleasing shape using the garden shears. Make some incisions to open the crown of the tree and to fix the straight tree limbs from about 10 to 15 centimeters.

Keep your tree free from dead or diseased branches by slicing them off with a clean cut. When any shoots show up cut them off too. Never cut the lowest branches that develop horizontally, as those have the potential of carrying fruits. Employ special devices to check the heights of the trees and then cut back the vertical branches to have the same length as the horizontal ones. This will ensure the maximum supply of fruit.

You have to always soak your trees. A well watered tree will certainly grow well and have the ability to withstand the attacks of insects and diseases which is particularly important once the buds start to show up on your tree. The true secret to getting a heavy crop of fruit on your tree is to keep on watering.

Branches are often encouraged to grow straight by using supports. Be sure the horizontal branches don’t shade each other and so not receive the most amount of light and bear more fruit. When your tree or trees are in their fourth year you can then think about improving their fruiting efficiency by opening up the branches. This can be done using a hand-operated spreading tool or you could affix one tree to another using ropes.

Pollination is an essential aspect of the growing procedure. During the time the fruits are actually growing, you can improve its efficiency by applying a special substance (usually available from your local store) to the trees that attracts the bees. It is suggested to add this to the trees only right after sundown, or in the early morning hours.

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