Tanjas Cooking Corner

This Blog Has Moved!

noreply@blogger.com (tanja) — Thu, 21 Mar 2013 16:00:00 +0000

"Tanja's Cooking Corner" has a new home!

This blog has moved to

http://tanjascookingcorner.com/.

All the previous posts, comments and information is now there.

Please update your bookmarks!

Thank you and see you over there with a new recipe for Fruit Berry Clafoutis!

****

Ovaj blog se preselio! Posjetite "Tanja's Cooking Corner" na novoj adresi:

http://tanjascookingcorner.com/.

****

Amaretto Brownie Muffins

noreply@blogger.com (tanja) — Thu, 14 Feb 2013 16:40:00 +0000

Für Rezept in Deutsch bitte HIER klicken:

These Brownie bites are an adaption of a brownie recipe that I make often but have not posted yet, this time in muffin form. A cake disguised as muffin, very rich in taste, not overly sweet (if you like it sweeter add more sugar), irresistable! Decorate them with a heart of icing sugar, and you will have lovely Valentine's Day Treats :)

Ingredients (makes 24 muffins):

125 g brown sugar (Muscovado or Demerara)
2 eggs
125 g butter, melted
200 ml milk
1 tablespoon vanilla extract (I used homemade)
225 g plain flour
50 g cocoa, unsweetened
100 g semi-sweet chocolate
60 ml Amaretto liqueour
50 g almonds, chopped
1 teaspoon baking powder
pinch of salt

Method:

Preheat oven to 180°C/ 350 F.
Melt butter and chocolate (separate) until smooth and shiny. Set aside.
Prepare muffin tin. Grease muffin cups or use muffin liners.
Whisk together eggs and sugar, using a wooden spoon or spatula (no mixer needed).
Pour in melted butter, melted chocolate, milk, amaretto and vanilla extract. Add almonds. Combine.
Sift together flour, baking powder and a pinch of salt into the mixing bowl, incorporate with a wooden spoon.
Fill greased muffin cups (or muffin liners) 2/3 full.
Bake at 160° C for 12-15 minutes.
Dust with cocoa or icing sugar before serving.

Imam već godinama recept za brownies koji sam prilagodila svom ukusu, dodavala i oduzimala sastojke, smanijila šećer, dok nisam dobila ono što i meni i M. najbolje odgovara. Jučer sam ovaj kolač isprobala u formi muffina, čisto iz radoznalosti, da vidim kako će ispasti. Rezultat je odličan, kolačići su izgubili pomalo onu pomalo ljepljivu unutrašnjost, što im nije naškodilo, divno su meki, sočni, čokoladasti, ne previše slatki (ako volite više slatko dodajte još šećera), a kombinacija amaretta i sjeckanih badema savršena. Upravo grickam jedan kolačić dok pišem ovaj post, uz meni omiljeni čaj od mente... I idući dan su odlični! Meni su najbolji kad su posuti s puno kakaa, ali ih na primjer možete ukrasite srčekom i od prah šećera. Zgodan način da dragoj osobi na Valentinovo pokažete da je volite, zar ne?:-)

Za 24 kolačića potrebno je:

125 smeđeg šećera (Muscovado, ili Demerara)
2 jaja
125 maslaca, istopljenog
200 ml mlijeka
1 žlica ekstrakta vanilije (koristim domaću)
225 g brašna, glatkog
50 g kakao praha (gorkog)
100 g tamne čokolade (70% kakaa)
60 ml amaretto likera
1 žličica praška za pecivo
prstohvat soli
50 g sjeckanih badema

Priprema:

Zagrijte peć na 180 °C.
Pripremite košarice za muffine, ili silikonske kalupiće.
Rastopite maslac, stavite u stranu. Istopite čokoladu.
U zdjeli spatulom ili drvenom varjačom izmiješajte jaja i šećer. Mikser nije potreban.
Umiješajte istopljeni maslac, rastopljenu čokoladu, mlijeko, vanilliju, amaretto liker.
Punite kalupiće ili košarice (otprilike 2/3, tijesto će narasti).
Peći na 160°C otprilike 12- 15 minuta.
Prije serviranja posuti kakao prahom ili prah šećerom.
Najbolji su još topli, ali i hladni, a sočni su i idući dan!

Filled Butter Dinner Buns/ Slane buhtle

noreply@blogger.com (tanja) — Thu, 24 Jan 2013 15:40:00 +0000

Butter buns, no matter if they are filled or not filled, if you make them once, you will make them again and again... My family recipe for soft savory yeast buns is this one. Fill them with ham, salami, cheese, champignons, whatever you like for stuffing, and these will make a perfect dinner or breakfast, especially when it is cold outside, and you are craving some comfort food. Just like me these days :)

For 12 buns (20x30 cm pan) you will need:

Dough:

1 teaspoon sugar
1 packet active dry yeast
500 g all-purpose flour
1 egg
100 g unsalted melted butter
150-200 ml lukewarm milk
1 teaspoon salt

Filling:

salami (or ham, sliced)
cheese of your choice (I used Gouda and cream cheese)
homemade ketchup
*I used homemade hummus for stuffing too, it tasted wonderful!

Topping:
thyme, oregano, rosemary, parsley, sesame (black or plain)...

Method:

Preheat oven to 180°C/ 350 F.
Warm the milk, add some (about 100 ml) into a glass and add dry yeast and sugar, let it stand for 5 minutes until bubbles form on the surface.
In a bowl stirr together milk, egg, then add flour, salt, yeast mixture and butter.
Knead until smooth dough forms. Knead dough until dough cleans itself from the side of the bowl and until no longer sticky. If needed add some milk.
Let dough rise on a warm place, for about 30 minutes, to double its volume.
When the dough has risen. divide it into 12 equally shaped balls, roll them out and add filling of your choice, by lightly stretching the corners and putting some filling on each.
Form balls and place them on a buttered or oiled pan, or use parchment paper.
Brush buns with melted butter or egg wash and sprinkle sesame, thyme, rosemary, oregano on top.
Bake at 180°C/ 350 F for about 25-30 minutes until golden.

Enjoy warm or cold!

Buhtle, mekane, slatke i slane, vrlo su praktične za izlete, za doručak, za večeru, onako vazdušaste, ne znam da li ima neko ko ih ne voli. Ne pravim ih često, jer kad ih napravim nestanu u trenu, pa gledam da se osim mene i M. nađe još degustatora, inače meni, a i mom dragom M. nema discipline... Sad kad je vani tako ružno vrijeme, hladno je, tmurno, vani bljuzgavica, nema ništa ljepš uz toplu buhtlu i čaj od mente, kojeg obožavam...

Za 12 slanih buhtli (pleh 20x30 cm) potrebno je:

Tijesto:

500 g mekog brašna
1 suhi kvasac
1 žličica šećera
100 g otopljenog maslaca
1 jaje
150-200 ml mlijeka, mlakog
1 žlica soli

Za punjenje:

salama (ili šunka, isjeckana)
sir po želji (Gouda, ili neki kremasti sir)
ev. malo domaćeg kečapa, ili senf, po želji

Za posip:

sezam (bijeli i crni), kim, ružmarin, timijan, oregano, peršun (po želji)

Priprema:

U čaši izmutite kvasac sa otprilike 100 ml mlijeka (od ukupno 15-200 ml), dodajte šećer, promiješajte i pustite otprilike 5 minuta da se digne.
U većoj posudi stavite mlijeko, dodajte jaje, promiješajte.
Onda dodajte postepeno brašno, sol, mlijeko s jajem, maslac, i rastopljeni kvasac.
Tijesto mijesite dok ne dobijete glatku smjesu koja se lako odvaja od posude.
Pustite tijesto da udvostruči volumen, otprilike 30 minuta, na toplom.
Kada se tijesto udvostruči, premijesite rukama, onda podijelite tijesto na 12 kuglica.
Svaku kuglicu na dlanovima spljoštite, razvucite malo krajeve (tijesto se jako lako da oblikovati), punite svaku punjenjem po želji ( ja sam ovaj put stavila više kombinacija, salamu sa kremastim sirom, kečap sa salamom i sirom, domaći humus sa salamom), formirajte kuglice, redajte u pleh obložen papirom za pečenje.
Premazati svaku buhtlu ili maslacem ili razmućenim jajetom s malo mlijeka, i posuti po želji.
Peći na 180°C 25-30 minuta, dok ne dobiju zlatno žutu boju.
Služiti tople ili hladne.

Oats & Dates Cookies/ Keksići s datulama i zobenim pahuljicama

noreply@blogger.com (tanja) — Tue, 15 Jan 2013 11:36:00 +0000

I am a big fan of oatmeal, especially in cookies. I love experimenting with ingredients I have on hand, then combining with oatmeal, and when they turn out crisp, and chewy inside, I trully enjoy every bite of it... When Sawsan posted her recipe for oats and dates ranger cookies, I bookmarked it right away and knew I would try it out soon. This was months ago, and since then I have been making these cookies regularly, for friends and guests, and all I can say is that they are always a hit! This recipe allows modifications up to your taste and preference, you can add nuts, once I have added chopped pistachios (a very good idea!), once I have added raisins instead of cranberries. Heavenly! If you do not know Sawsan's beautiful blog yet, I would strongly recommend you to visit her on Chef on Disguise, you will find an amazing mix of middle eastern cuisine with food around the globe, inspiring and precise recipes, and beautiful photography.

Oats & Dates Cookies

Slightly adapted from: Chef in Disguise

Makes about 40 cookies.

Ingredients:

113 g butter, room temperature

200 g brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1,5 teaspoons vanilla essence (I used homemade)

1 egg

160 g all purpose flour

85 g rolled or instant oats

85 g pitted whole dates (optional: raisins)

110 g coconut flakes

*You may add chopped nuts and/or pistachios, up to your taste.

Method:

Preheat oven on 180°C/ 375 F.
In a bowl beat butter with an electric mixer for about 30 seconds. Add brown sugar, baking powder and baking soda, combine well. Then add egg and vanilla essence, combine well. Beat in as much of the flour as you can with the mixer. Then with a wooden spoon, stir in remaining flour. Add coconut, oats, dates and mix until well combined. The dough will be crumbly, but it will be no problem to roll and form them in your hand.
Press the dough in your hand and form balls.
Leave 3-4 cm between cookie balls, place them on a baking sheet.
Bake at 180°C/ 375 F for about 8 minutes until golden brown. Do not let them get too brown, this may happen quickly.
Let cool. Enjoy!

Volim zobene pahulje, jedem ih, uz dodatak voća, s medom, rado za doručak, redovno ih stavljam u kolače i keksiće, pravim često pogačice sa zobenim pahuljama, i vrlo rado eksperimentiram s njima. Kad sam na blogu Chef in Disguise otkrila recept za keksiće s datulama, odmah sam ga zabilježila i vrlo brzo i isprobala. Pun pogodak! Datule keksićima daju poseban šmek, i upozoravam vas, jako su zarazni i uz šoljicu kafe ili čaja nestaju u trenu! Slike već mjesecima čekaju u draftu, u međuvremenu sam ove kekse pravila mnogo puta, malo se igrala sa sastojcima, dodavala npr. sjeckane lješnjake, bademe, pa i pistacije (s pistacijama su meni lično najbolji). Recept dozvoljava modifikacije, pustite mašti na volju i iskombinirajte keksiće po vašem ukusu!

Keksići s datulama i zobenim pahuljicama

Originalni recept: Chef in Disguise, s malim izmjenama.

Za otprilike 40 keksića je potrebno:

113 g maslaca, sobne temperature

200 g smeđeg šećera

1/2 žličice prašak za pecivo

1/4 žličice sode bikarbone

1 jaje

1,5 žličice esencije vanilije (stavila sam domaću)

160 g brašna (oštro ili glatko)

85 g zobenih pahulja

110 g kokosa

85 g sjeckanih datula (ili grožđica)

* Možete dodati sjeckane lješnjake, orahe ili pistacije, po ukusu.

Priprema:

Zagrijte pećnicu na 180°C. Obložite lim papirom za pečenje.
U zdjeli pjenasto izradite maslac, otprilike 30 sekundi. Dodajte šećer, prašak za pecivo, sodu bikarbonu, izmiješajte. Umiješajte jaje i vanilu, pa postepeno dodajte brašno, onoliko koliko mikser može podnijeti, jer će tijesto biti jako gusto. Ostatak brašna dodajte i umiješajte spatulom. Na kraju umiješajte zobene pahulje, kokos, sjeckane datule.
Tijesto će biti mrvljivo, ali ne brinite, formiranje kuglica neće biti problem. Oblikujte kuglice i složite na pripremljeni lim ostavljajući dovoljno razmaka između njih (otprilike 3-4 cm).
Peći na 180°C otprilike 8 minuta, dok keksi ne dobiju zlatno smeđu boju. Pazite da ne potamne previše, lako mogu da se prepeku!
Ostaviti da se ohlade. Keksiće spremite u limenu kutiju. Uživajte!:)

Ajme koliko nas je!- rezultati (round-up)

noreply@blogger.com (tanja) — Thu, 03 Jan 2013 15:09:00 +0000

Na samom početku moram da vam se izvinem na pomalo zakašnjelom objavom rezultata prošlomjesečnog kruga igrice "Ajme koliko nas je". Zbog novogodišnjih praznika sam planirala objaviti post 2.1., ali sam se razboljela, upala sinusa me ubija tako da nisam uspjela objaviti post kako sam planirala...

Neizmjerno sam se obradovala svakom od pristiglih radova, 18 učesnika je poslalo divno osmišljene recepte na temu "banane", neke od recepata su već na mojoj listi isprobavanja! :)

Pa da krenemo...

Radovi koji su pristigli na mail (po redoslijedu pristizanja radova):

1. Tamara, What's for Dessert

Slatki kruh sa sušenim voćem

Banana Split Truffles

2. Tamara, Ave Dulcis

Kolač s bananama

Muffini s bananama i čokoladnim kapljicama

3. Iva, Kulinarske Razglednice

Fini kruh od banane

4. Nastasja (Ivana), Nastini Peksimeti

Rolat sa bananama

5. Milkica, Mimi's Kingdom

Tajlandske pržene banane

6. Branka, Home-made by B

Lisnati cvjetići sa bananama

7. Gaga, Grne - Iz moje kuhinje

Uštipci sa bananama

Galija torta

Limunasti kolač od banana s maslinovim uljem

8. Mihaela, Tortelina

Mramorni rolat

Banane

9. Irena, Sweet & Salty

Banana cupcakes-i sa čokoladom i karamelom

10. Petra, Thursdayscooking

Mačije oči

11. Sanja, Ultimativni sastojak

Pikantni banana čatni

12. Kori aka Jovanka Baštovanka, Kutlačom po kazanu

Ovseni kolačići s bananama / Oatmeal Banana Cookies

Sirovi banana-avokado tart /Raw banana Avocado Tart

Muffini od banana i svježih brusnica

Sirovi banana tart/ Raw Banana Tart

13. Snežana, Magična Oklagija

Pikantne banane

13. Lana, La Cuisine Creative

Prelivene banane

Muffini sa bananom i komadićima čokolade i Frape od banane

14. Jadranka, Dok kuham

Kuglof od banana, bijele i crne čokolade

15. Maslinka, Ja u kuhinji

Američke palačinke s prelivom od banana

16. Zorica, My Pans and Pots

Banana Rum Creme Brulee

17. Emina, Art on my Way

Rolada sa bananama

Ledeni vjetar

Ledena mašnica torta

18. Nataša, Shacky's Kitchen

Mačije oči

19. Moja malenkost :)

Bananabread s lješnjacima, bademima i brusnicama

Zahvaljujem se svim učesnicima ovomjesečnog kruga, maštovitosti recepata i kreativnosti nije bilo kraja! Svaki recept me je oduševio! Odabrati neki najbolji recept nije nimalo lako, najradije bih nagradice podijelila svima, dugo sam razmišljala, i odlučila sam tako da sam podijelila 4 slatke nagradice po sljedećim kriterijima:

1. prezentacija jela

2. originalnost recepta

3. recept i fotografija koju je odabrao suprug ( nazovimo je "mmmmmmh-ovo-moraš-obavezno-napraviti-draga"-kategorija :))

Molim sljedeće učesnice da mi pošalju adresu na tanjascookingcorner@yahoo.com kako bih mogla da im pošaljem slatke nagradice :):

1. Prezentacija: Maslinka "Ja u kuhinji": Američke palačinke s prelivom od banana

2. Originalnost: 1. Zorica "My Pans and Pots": Banana Rum Creme Brulee

2. Mihaela "Tortelina": Banane

3. Suprugov favorit: Lana "La Cuisine Creative": Prelivene banane

Još jednom hvala svim učesnicima na fantastičnim receptima i učešću u decembarskom krugu igrice!

Hvala i dragoj Nataši na ukazanom povjerenju koja mi je prepustila ulogu domaćice!

Ulogu domaćice za mjesec januar prosljeđujem dragoj Sanji s bloga Ultimativni sastojak.

Ako sam slučajno nekoga izostavila, javite, moguće je da neki mail nije stigao ili mi je promakao, pa ću dodati u post!

Apple Pie Jam (Džem od karameliziranih jabuka) & Edible Gift Roundup 2012

noreply@blogger.com (tanja) — Fri, 28 Dec 2012 15:05:00 +0000

This year I decided to make Christmas more personal and focused on sweet edible Christmas gifts. Dressed up in festive packaging, over 60 packages found their way to friends, working colleagues and family...:) This is just a small round-up of sweet treats that I have made, I did not have enough time to make photos of all packages.I include the recipe for delicious Apple Pie Jam (Bratapfel-Marmelade), a Christmas jam packed with wonderful flavours that looks so beautiful in jars. This jam tastes great on homemade bread for breakfast, but I also highly recommend it as a fantastic filling for cakes, muffins or sweet empanadas!


Apple Pie Jam

For 4 small jars (4 x 210 ml) you will need:

1 kg apples, peeled and sliced (into cubes)
1 teaspoon cinnamon
1 teaspoon vanilla essence (I used homemade)
3 teaspoons brown sugar
4-5 teaspoons of dried cranberries, chopped
juice of one lemon
500 grams of jam sugar 1:2
2-3 tespoons of rum

Method:

Wash, peel and cut apples in cubes.
Add brown sugar in a pan, let sugar melt and caramelize.
When melted, add apple cubes and cook by low heat for about 10 minutes, stirring occasionally.
Then after about 10 minutes add jam sugar cinnamon, chopped cranberries, vanilla essence and freshly squeezed lemon juice.
Cook for another 6-8 minutes. Skim off foam, if needed.
Spoon the hot jam into sterilized jars, sprinkle some rum on top, seal tightly and then turn jars around, and let cool. After opening a jar, keep the jam in refrigerator.


Cookie gifts for working colleagues: Chocolate Delights, Butter cookies with chocolate glaze, vanilla jam cookies

For all cookie recipes click here:

Chocolate Delight Cookies

Butter cookies with chocolate glaze (recipe is coming soon)

Vanilla Jam Cookies

Banini Jam Cookies

Volim predbožićno pravljenje kolača i keksića, koje mene jako veseli i smiruje, maksimalno uživam u tome. Prošle godine sam po prvi put pravila jestive poklone, samo nekoliko komada, i bili su totalni hit, pa sam za ovu godinu odlučila praviti više paketića, što za prijatelje, za radne kolege, i bili su više nego odlično prihvaćeni. Divno je kad vidiš da ima ljudi koje domaće iskreno cijene, mene to jako veseli!

Pravila sam više vrsta marmelada: medni džem od jabuka s pečenim sjemenkama suncokreta, marmeladu s kruškama i jabukama (recept slijedi uskoro) i džem od karameliziranih jabuka s brusnicama i rumom, te raznorazne keksiće. Kada sam završila prvu turu keksića za suprugove radne kolege, 40 poklončića, prije nego što smo ih poslagali u ogromnu torbu sam iskoristila priliku da ih na brzinu uslikam. Nažalost fale mi drugi jestivi pokloni, npr. prhka makovnjača, bombice s rumom, kokos kuglice, kuglice s lješnjacima, tako je brzo sve bilo raspodijeljeno da nisam uspjela uslikati ništa od toga.

Recept za džem od karameliziranih jabuka s brusnicama i rumom je pravi zimski, blagdanski džem, okus cimeta, ruma i karameliziranih jabuka će vas oduševiti ne samo kao namaz na domažem kruhu za doručak, poslužiće i kao mirisno i preukusno punjenje u kolačima, u muffinima ili slatkim empanadama.

Za 4 staklenke (4x 210 ml) je potrebno:

1 kg jabuka, oguljenih, isjeckanih na kockice
1 žličica cimeta
1 žličica esencije vanile (upotrijebila sam domaću)
3 žlice smeđeg šećera
3-4 žlice sušenih brusnica, isjeckane
svježe ocijeđen sok 1 limuna
500 g šećera za želiranje 1:2
2-3 žlice ruma

Priprema:

Jabuke oguliti, očistiti i isjeckati na kockice.
U dubokoj tavi ili loncu s debelim dnom staviti smeđi šećer, pustiti na slabijoj vatri da se otopi i karamelizira.
Kad šećer posmeđi i kad se otopi, dodati jabuke, te oko 10 minuta na slabijoj vatri kuhati, povremeno miješajući.
Nakon 10 minuta u jabuke dodati šećer za želiranje, cimet, esencija vanile, limunov sok i brusnice, prokuuhati još jednom 6-8 minuta. Ako jabuke pjene, pjenu odstraniti.
Na kraju, po želji dodati malo ruma u džem, promiješati.
Vrući džem izlijte u sterilizirane staklenke, odmah zatvorite poklopcem (na koje stavite 2-3 kapljice ruma prije zatvaranja), pa ih okrenite naopako. Pustiti da se ohlade.
Čuvati na tamnom mjestu, a kada staklenku otvorite, džem držite u hladnjaku.


Vanilice, puter keksići s glazurom od čokolade, Banini keksi, chocolate delights


Banini Jam cookies, Butter cookies, Chocolate Delights

Ako želite isprobati neke od ovih keksića, kliknite na linkove s receptima:

Chocolate Delight Cookies

Butter Cookies (recept slijedi uskoro)

Irenine vanilice

Verini Banini keksići

Svim mojim dragim čitaocima želim ugodne praznike i sve najljepše u Novoj godini!

Christmassy Jam Handpies/ Školjkice punjene džemom

noreply@blogger.com (tanja) — Thu, 13 Dec 2012 14:31:00 +0000

The Holiday season is based on traditions at our home. We have a traditional christmas tree, we have family recipes for cookies and cakes that are being prepared only for Christmas, and Christmas Dinner would not be complete without our beloved Sarma (stuffed cabbage rolls with minced meat and rice) and stuffed turkey with roasted potatoes and roasted vegetables. This year it will be chicken instead of turkey, fish is an alternative... I have not decided yet, as this year me and hubby are spending Christmas Eve without the rest of our family. Hubby is working over the holidays and we are not going to make it this year, my family lives 600 km away from us, and hubby's family around 900 km, and there is no chance to get there on time. Spending Christmas Eve without my nephews, nieces, parents or brother and sister does not make me happy at all, but that is the way it is and we are all going to make the best of it...

Today I am sharing another family recipe, an old-fashioned type of jam handpies, that my grandmother used to bake when I was a child. Back then I would love to eat them with a glass of milk, and I still do! These are wonderfully soft, not too sweet, and, when filled with homemade jam these beauties will put a smile onto your face everytime you bite into one of it :) I filled them with homemade hibiscus marmelade and apple pumpkin jam, love them both.

For about 50 handpies you will need:

250 g butter (cut into cubes)
500 g plain flour, sifted
125 g sour cream (I use the one with 15% fat, but 10% would be fine as well)
1-2 teaspoons of milk (if needed)

For the filling:

jam of your choice
icing sugar for dusting

Method:

1. Preheat oven to 180°C/ 350 F.

2. Knead butter cubes into flour, add sour cram, then knead by hand until well combined.

Depending on the flour, if you think your dough is too dry, you might need to add some milk
(1-2 teaspoons), not more.

3. Roll out the dough to about 1-3 mm, cut into circles with a mold (or use a glass), 8-10 cm in diameter.

4. Repeat the process until used up the dough.

5. Place some jam into the center, then fold the edges of the circle to get a semi-circle.

6. Fold and pinch the edges shut with a fork, and place them on a baking sheet.

7. Bake at 180°C/ 350 F 8-10 minutes. They need to stay very light brown.

8. Roll warm handpies into powdered sugar or a mixuter of vanilla and powdered sugar.

9. Stored in airtight containers they will stay fresh for two weeks. Enjoy!

Nastavljam s jednim od meni najdražih recepata za blagdanske kolačiće, osim cimetnih zvjezdica s bademima redovno za Božić pečem i školjkice, obično s punjenjem od domaćeg džema, mada su sigurno i podjednako dobre s orasima, makom ili čokoladnim punjenjem. Starinski recept, odavno u mojoj svesci recepata, sigurno već više od 20 godina, meni jako drag i neodoljivo fin, i rado bih ove kolačiće pravila i češće ali strogo izbjegavam jer uz čašu mlijeka ja počnem da ih jedem a ne mogu da se zaustavim. Sjajno je što ih spremljene u limenim kutijama možete držati dugo, svakim danom su sve ljepše...Ako ih neko ne potamani :-) Nažalost ove godine ne idem u posjet rodbini zbog suprugovih obaveza za vrijeme božićnih i novogodišnjih praznika, tako da će mnogi slatkiši biti upakirani u slatke paketiće za drage prijatelje i radne kolege, prošle godine sam prvi put poklanjala kolačiće i kekse i bilo je odlično prihvaćeno :-)

Za otprilike 50 komada potrebno je:

250 g maslaca (isjeckanog u kocke)
500 g oštrog brašna
125 g kisele pavlake (obično koristim s 15% masnoće, ali može i 10%)
ev. 1-2 žlice mlijeka *

Punjenje:

džem po želji ( ja sam ih ovaj put punila domaćim džemom od šipka i džemom od jabuka i bundeve)

Priprema:

1. Zagrijati pećnicu na 180°C¨.

2. Kocke maslaca rukama umijesiti, dodati pavlaku i mijesiti dok se ne dobije glatko tijesto.

*Zavisi koje brašno upotrijebite moguće je da je potrebno dodati 1-2 žlice mlijeka, meni obično ne treba.

3. Razvaljati tijesto na oko 1-3 mm debljine, i kalupom (ako imate) ili čašom rezati krugove promjera 8-10 cm.

4. Ostatak tijesta ponovo zamijesiti pa ponoviti postupak dok ne potrošite tijesto.

5. Rukama svaki krug malo rastanjite, na jednu polovicu stavite džem (ili nadjev po želji).

6. Rubove kruge preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

7. Kolačiće redati u pleh obložen papirom za pečenje.

8. Peći na 180°C 8-10 minuta, kolačići treba da ostanu svijetli.

9 Tople kolačiće uvaljati u šećer u prahu (ili mješavinom šećera u prahu i vanilin šećera). Prijatno!

Zimtsterne/ Cinnamon Stars

noreply@blogger.com (tanja) — Fri, 07 Dec 2012 16:34:00 +0000

Today I am sharing our family recipe for Zimtsterne, a classic German Christmas cookie, that has been one of my favourite festive cookies since I was a child. I got the recipe when I was about 11 from our neighbour, a lovely old German lady, and we have made them since then. Chewy and soft with a lovely almond and cinnamon flavor, with a meringue topping, so if you have not tried them, you definitely should, these cookies are one of the best cookies I have eaten so far!

For about 40 cookies you will need:

250 grams almonds, finely grounded
150 grams powder/icing sugar
1 teaspoon honey
1 teaspoon cinnamon
1 egg white

For the meringue topping:

80 grams icing sugar

1 egg white

Method:

Preheat oven to 150 ° C.

Sift icing sugar (150 g), combine with finely grounded almonds, cinnamon.

Whisk together with honey, egg white, then knead dough with your hands until well combined.

Let dough rest for 1/2 hour. Meanwhile prepare the meringue topping by beating the egg white until it forms firm peaks. Then beat in 80 grams of icing sugar and continue beating for about 2-3 minutes until it becomes thick and shiny. Set aside.

Place dough on a large piece of parchment paper and roll out the dough until about 1 cm thick. If the dough sticks just put another parchemnt paper on top and then roll the dough, this makes it a lot easier.

Cut with star shaped cookie cutter and place on a pan (on parchment paper).

Spread the eggwhite-sugar mixture over ever cookie.

Bake at 150° C for 8-10 minutes. The cookies need to be chewie and very light brown, the meringue topping should be white, watch out as they tend to get too brown quickly! When you take them out from the oven they are soft but they firm up quickly.

Let cool on a wire rack, then place them in airtight container.

Zimtsterne before they go into the oven

Već sam prošle godine pred blagdane htjela objaviti recept za "Zimtsterne", koji smo dobili od naše susjetke Njemice, jedne divne stare dame, kad mi je bilo otprilike 11 godina. Nama su to najljepši blagdanski keksi, bez maslaca, bez brašna, s mljevenim bademima, cimetom i meringue nadjevom. "Zimtsterne" su tradicionalni njemački božićni kolačići/ keksi, i s obzirom da sam odrasla u Njemačkoj nije prošao niti jedan Božić bez njih, davila sam se u njima kod prijatelja, školskih drugarica, i onda ih je i moja mama počela praviti... Ovi keksi nisu hrskavi, meki su, aroma badema i cimeta (meni omiljena kombinacija u kolačima) ne mogu ostaviti ravnodušnim. Mislim da još nisam upoznala nikog ko nije volio ove divotice. Važno je paziti da se ne prepeku, meni su ovi, koje sam jučer pekla malo previše potamnili jer sam pogrešno procijenila temperaturu (trebalo je biti 150°C) na mom gasnom šporetu, drugi put obavezno trebam smanjiti vrijeme pečenja s 10 minuta na 8 minuta.

Za 40 keksića (otprilike 1,5 pleh) će biti potrebno:

250 g mljevenih badema
150 g šećera u prahu
1 žlica meda
1 žlica cimeta
1 bjelanjak

Za nadjev:

80 g šećera u prahu
1 bjelanjak

Priprema:

Zagrijati peć na 150°C.

Prosijati šećer u prahu, pomiješati s bademima i cimetom, sve promiješati.

Dodati med i bjelanjak, rukom zamijesiti tijesto. Ostaviti otprilike pola sata da miruje (ond se tijesto manje lijepi). U međuvremenu pripremiti nadjev, tako što izmutite bjelanjak jedno 2-3 minute dok ne dobijete čvrstu masu, onda dodajte preostalih (prosijanih) 80 g šećera u prahu. Na radnu površinu postavite papir za pečenje i na njega stavite tijesto pa ga razvucite na otprilike 1 cm debljine. Ako tijesto bude ljepljivo stavite još jedan papir za pečenje preko tijesta pa onda razvucite tijesto. Modlom u obliku zvijezde isjecite keksiće, svaki ravnomjerno premažite nadjevom. Peći na 150°C 8-10 minuta. Pripaziti da tijesto i nadjev ne potamne, tijesto treba ostati svijetlo a nadjev treba ostati bijel (brzo požuti).

Ostaviti da se ohlade. Čuvati u kutijama za kekse.

Ajme koliko nas je!- tema

noreply@blogger.com (tanja) — Sat, 01 Dec 2012 14:52:00 +0000

Kad me je prije 3 dana Nataša sa bloga Shacky's Kitchen pitala da li bih preuzela ulogu domaćice u igrici "Ajme, koliko nas je!" za mjesec decembar, s oduševljenjem sam pristala. Hvala Nataša!

Ovo je spisak sastojaka koji su do sada bili tema igrice:

cimet, đumbir, narandža, integralno brašno i pšenica, suvo voće, ljute paprike, čokolada, pirinač, maslina, bundeva, kupus, jabuka, sir, agrumi, kafa, orašasti plodovi i semenke, ananas, tikvice, kukuruz, pasulj i sočivo, pečurke, šargarepa i paškanat, kokos, med, vino mak, pivo, jaje, višnja, kruška, menta, nar, jagode, trešnje, pumidori/rajčice/paradajz, nutella, kiselo mlijeko.

Proteklih dana sam razmišljala koja bi tema mogla biti zanimljiva, sastojak svima dostupan, i prvo šta mi je palo na pamet je bio kardamom, kojeg jako volim i redovno koristim, i sad, pred blagdane se da vrlo lijepo iskoristiti u raznoraznim keksima, kolačima, desertima. No, iako kardamom još nije bio na već podugoj listi sastojaka odabranih kao tema mjeseca, nisam bila sigurna koliko je dostupan svima, a to mi je bio važan kriterij, pa sam se u posljednjem trenutku predomislila, i tema mjeseca decembra su: BANANE :).

"Banana" by J Felipe.

Svoje ulaznice (vaše ime, fotografije i link ka receptu) pošaljite na tanjascookingcorner@yahoo.com do kraja mjeseca.

Svježe, sušene, u prahu, svejedno, nadam se da ćete u bananama naći inspiracije!

Unaprijed se radujem vašim radovima!

Lemon Olive Oil Rosemary Cake/ Kolač od maslinovog ulja, limuna i ružmarina

noreply@blogger.com (tanja) — Wed, 28 Nov 2012 15:17:00 +0000

I love baking cakes with ingredients that I have at home, ie. that I have in my kitchen already. And if it is with lemon, I am definitely in! If you are a lemon lover like me, also check out my Lemon Quinoa Cake, Lemon Cupcakes w/ Cream Cheese Topping or a simple but delicious Lemon Cake. There are many more that are to come, as I am in love with everything lemon in sweet treats :) Today's recipe is very simple, the cake turned out flavourful, moist, a bit "different" but yet so tasty, I highly recommend it everyone to try! You need just a few ingredients and the result is a lovely cake you can serve to your friends and family, they will enjoy every bite, I am sure! It is a simple and delicious cake, full of bright lemon flavour, made with olive oil instead of butter, wonderfully moist and soft, and by adding chopped, fresh rosemary it gets a nice Mediterranean touch. Wonderful, I tell you!!

Lemon Olive Oil & Rosemary Cake

Inspired by Dobra Hrana. Adapted.

Ingredients

(for 1 loaf pan: *I have used a mini-loaf tin for 6 mini loaves):

juice + zests of 2 lemons
120 ml plain yogurt
200 grams of sugar
3 eggs
220 grams of cake flour
150 ml Extra Virgin olive oil
2 teaspoons of baking powder
pinch of salt
2-3 teaspons of finely chopped, fresh rosemary

Method:

Preheat oven to 180°C/ 350 F. Coat loaf pan with parchment paper.

Beat the eggs for 1-2- minutes.

In a separate bowl combine lemon juice, yogurt, olive oil, then add beaten eggs.

In another bowl add flour, baking powder, salt, chopped rosemary and sugar, combine well and then add to the yogurt-egg mixture.

Pour the batter into the loaf pan and bake 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. NOTE: If you are using mini-loaf pans like I did, the baking time reduces to only 13-15 minutes!

Oni koji me prate znaju da obožavam limun u desertima, u kolačima, volim sve "limunkasto", i uvijek rado isprobavam nove recepte s limunom. Ako ste i vi "limunoljubac", zanimat će vas možda i brzi kolač od limuna, cupcakesi od limuna ili meni jedan od najdražih, kolač od quinoe i limuna. Volim nepretenciozne, jednostavne kolače, koji svojom jednostavnošću a ujedno i savršenom okusu oduševljavaju, i ovaj kolač od limuna s maslinovim uljem i ružmarinom je baš takav kolač. Fin, sočan, mirisan, dodatak maslinovog ulja i svježeg ružmarina ovom kolaču daju mediteransku notu koju ja jako volim. Na recept sam naletjela na stranici "Dobra Hrana", i toplo preporučujem da ga isprobate! Uglavnom sam se držala originalnog recepta, uz malu prilagodbu, preskočila sam postupak utrljavanja limuna prstima u šećer, samo sam ga pomiješala.

Kolač od limuna, maslinovog ulja i ružmarina

Sastojci:

200 g šećera
120 ml jogurta
sok i korica 2 limuna
150 ml ekstra djevičanskog maslinovog ulja
3 jaja
220 g brašna (glatko)
2 žličice praška za pecivo
2-3 žlice svježeg, isjeckanog ružmarina

Priprema:

Zagrijati pećnicu na 180°C. Obložiti kalup papirom za pečenje (koristila sam kalupiće za mini-kruh, dobila sam 6 komada + 2 muffina). Izmiksati jaja, otprilike 1-2 minute. U zasebnoj posudi izmiješati jogurt, limunov sok i koricu od limuna, i maslinovo ulje. Dodati jaja. U drugoj posudi izmiješati šećer, brašno, prašak za pecivo, sol, isjeckani ružmarin. Dodati u mješavinu tekućih satojaka, promiješati tek toliko da se sve sjedini.

Peći na 180°C 45-50 minuta, a ako uporijebite kalupiće kao ja trebaće samo otprilike 13-15 minuta dok ne porumene! Test s čačkalicom!

Kolač je i idući dan divno mekan i sočan! Uz meni najdraži čaj od mente divota!

Pumpkin Apple Cinnamon Jam & Printable Jam Labels/ džem od bundeve, jabuke i cimeta & naljepnice za džem

noreply@blogger.com (tanja) — Fri, 09 Nov 2012 16:12:00 +0000

I know, I know, I am posting only marmelade recipes lately, but that is what I have been doing mostly, preserving fruit! It is becoming my obsession, and so I am sharing the recipes I like most with you :) After Honey Apple Rum Jam and Hokkaido Pumpkin Coconut Jam now it is time to post the recipe for a delicious Pumpkin Apple Cinnamon Jam. If you love spices like cinnamon, you will love this jam!

I have been creating some labels lately too, and as I have received emails from my readers asking me where I get them from, I got the idea that I could also share some of my designed printable labels with you! All you will need is a colour lasered to print these labels. Hope you like them and maybe use them on your next batch of jam! I would be delighted! For download, please scroll down to the bottom of the page. Have fun!

Znam, znam, ja u posljednje vijeme objavljujem samo recepte za marmelade i džemove, ali moram priznati da mi to ovih tmurnih, hladnih dana pričinjava takvo zadovoljstvo, jer opuštam se maksimalno dok stojim u kuhinji, miješajući voćkice i eksperimentirajući, smišljajući nove kombinacije... Ukrašavanje gotovih teglica se također razvija u novi hobi. :) Nakon mednog džema s jabukama, rumom i prženim sjemenkama suncokreta, marmelade od hokkaido bundeve i kokosa dijelim s vama recept za mirisni džem od bundeve, jabuka i cimeta. Spoj sastojaka je savršen, boja mu je intenzivno narančasta, a miris cimeta će, svakog ko obožava ovaj divni začin, oduševiti!

S obzirom da sam dobila već nekoliko upita putem e-maila kako nabaviti etikete za džem, pomislila sam da vam poklonim nekoliko naljepnica koje sam u posljednje vrijeme za sebe pravila, možda nekog "pekmezoljupca" obradujem ovim uljepšivačima staklenki, to bi mi bilo jako drago! :) Sve što vam je potrebno je printer, ljepilo, škare i malo deblji papir!

PRINTABLE JAM LABELS

Just right-click and save the image. All are in png Format.

Note: These designs are copyright of Tanja's Cooking Corner. Please don’t use these for commercial purposes, don’t alter the designs and don’t offer them for download on your own site – link to this page instead. Thank you!

Honey Apple Rum Jam w/ roasted sunflower seeds/ aromatični medni džem od jabuka, ruma i sjemenki suncokreta

noreply@blogger.com (tanja) — Sun, 28 Oct 2012 17:21:00 +0000

Für deutsche Übersetzung bitte HIER klicken

Apple, rum, honey and roasted sunflower seeds, these are the main ingredients of this unique jam that I have made last week. The flavours combine excellently and the final result is a unique jam with a gorgeous colour, which will make a wonderful edible gift in a jar (like my pumpkin coconut jam from my previous post) to share with your loved ones. I am planning to post more ideas for edible gifts, especially gifts in jars in the next couple of weeks, so keep tuned if you are looking for inspiration for the upcoming holiday season!:)

Honey Apple Rum Jam w/ roasted sunflower seeds

makes 3 small jars- 210 ml

Ingredients:

500 grams apples (I prefer red GALA)
250 grams of honey
1 teaspoon grated apple zest
zest of 1 lemon
40 ml lemon juice, freshly squeezed
30 grams of dried cranberries (or raisins), soaked in a cup of rum, for 1-2 hours
2 teaspoons of rum
1 teaspoon of vanilla essence (I used homemade)
50 g roasted sunflower seeds
1, 5 teaspoons of Agar-Agar (or 1 teaspoon pektin)

Method:

Wash, peel and grate apples.
Place grated apples, vanilla essence, grated apple zest, lemon juice and lemon zest in pot, cook for about 10 minutes by lower heat, stirring occasionaly.
Meanwhile roast sunflower seeds in pan without oil for 1-2 minutes.
After about 10 minutes add roasted sunflower seeds. honey, cranberries (or raisins), and agar-agar (or pektin), stirr well. Cook for another 1-2 minutes.
Spoon the hot jam into sterilized jars, sprinkle some rum on top, seal tightly and then turn jars around, and let cool. After opening a jar, keep the jam in refrigerator.

Kao što sam u prošlom postu obećala, nastavljam sa objavom meni dragih recepata za marmelade i džemove. Ovo je prava jesenja divotica, kombinacija jabuka, ruma, sušenih brusnica (možete staviti i grožđice) i prženih sjemenki suncokreta možda jeste malo neobična, ali ja sam se u ovu kombinaciju prosto zaljubila! Najljepši momenat je kad otvorim staklenku ovog džema, taj neopisivo opojni miris jabuke i ruma mene svaki put oduševi, žlicom bi ga, onako samog, pojela... Nekad se suzdržim, ali počesto mi i ne uspije:) Ako ste ljubitelj neobičnih i zanimljivih kombinacija domaće pripremljenih namaza, džemova i marmelada, onda je ovo pravi recept za vas! Namažite ovaj mirisni, aromatični džem na krišku domaćeg kruha za doručak i uživajte, ili ga upotrijebite kao punjenje u kolačima, palačinkama i slatkim pecivima. A receptić ide ovako:

Aromatični medni džem od jabuka, ruma, brusnica i prženih suncokretovih sjemenki

Sastojci (za 3 staklenke- 210 ml):

500 g jabuka (oguljenih i naribanih)
1 žlica nasjeckane kore jabuke
250 g meda
naribana korica od 1 limuna
40 ml svježe ocijeđenog limunovog soka
30 g sušenih brusnica (ili grožđice), namočene u rumu (sat-dva)
1 žličica esencije vanilije
50 g suncokretovih sjemenki
1,5 žličice agar – agar (ili 1 žličica pektina)
2 žličice ruma

Priprema:

Jabuke operite, ogulite i naribajte. Pomiješajte ih s esencijom vanilije, isjeckanom koricom jabuke, limunovim sokom i koricom limuna.
Sjemenke suncokreta ispržiti kratko na tavi bez ulja, otprilike 1-2 minute. Skloniti u stranu.
U loncu debljeg dna voće kuhati uz povremeno miješanje otprilike 10 minuta. Nakon 10 minuta dodajte med, u rumu namočene sušene brusnice (ili grožđice, po želji), sjemenke suncokreta i agar – agar (ili pektin), prokuhati još jednom otprilike 1-2 minuta.
Vrući džem izlijte u sterilizirane staklenke, odmah zatvorite poklopcem (na koje stavite 2-3 kapljice ruma prije zatvaranja), pa ih okrenite naopako. Pustiti da se ohlade.
Čuvati na tamnom mjestu, a kada staklenku otvorite, džem držite u hladnjaku.

Ovaj recept je objavljen i na portalu Zondra Art.

Pumpkin Coconut Jam/ Marmelada od Hokkaido bundeve i kokosa

noreply@blogger.com (tanja) — Tue, 09 Oct 2012 13:00:00 +0000

Have you ever had pumpkin jam before? I haven't, until two weeks ago... Now that pumpkins are in season I am constantly looking for inspiration for new delicious pumpkin creations, and a seasonal jam (beside my beloved classic apricot jam or plum jam) appeared like a good idea. So pumpkin was the next jam project :) I really love anything pumpkin, creamy pumpkin soups, puree, I adore pumpkin bread, and could eat my Pumpkin Spice Raisin Muffins every day for breakfast... I came across a brazilian recipe for Pumpkin Coconut Jam months ago, but forgot to bookmark it, but it gave me the idea to pimp my pumpkin jam with coconut milk and grated coconut, and the result was a pumpkin spread to die for...:)

Hokkaido Pumpkin Coconut Jam

(makes 3 small jars- 220ml)

Ingredients:

500 grams of Hokkaido pumpkin

250 ml unsweetened coconut milk

180 grams of canning (jam) sugar 3:1

juice of 1/2 lemon (organic) + lemon zest

3 tablespoons grated, unsweetened coconut

Method:

1. Wash the lemon, pat dry, grate the zest.

2. Wash the pumpkin, remove seeds, cut it unpeeled into cubes

(hokkaido does not need to be peeled).

3. Place pumpkin cubes with coconut milk in pot, cook for about 10-15 minutes, stirring occasionaly.

4. Then puree the pumpkin, add sugar, grated coconut, lemon zest and freshly squeezed lemon juice,

cook for about 4 minutes, stirr well.

5. Spoon the hot jam into sterilized jars and seal tightly.

Sezona je bundeva, i kao i svake godine tražim inspiraciju gdje i kako da ju najbolje upotrijebim, i u slanoj ali i slatkoj varijanti. Moram priznati, iako sam počesto nailazila na recepte za namaze, marmelade, pekmeze (nazovite ih kako hoćete) s bundevama, nikad prije ih nisam niti probala niti pravila. Zašto, e to sama ne znam... Odavno mi je se vrzmao u glavi recept za marmeladu s kokosom koji sam prije nekoliko mjeseci vidjela na jednom brazilskom blogu, ali sam zaboravila da ga zabilježim, tako da sam odlučila malo eksperimentirati, i rezultat je bio više nego zadovoljavajući! Samo da napomenem da namjeravam u skoroj budućnosti objaviti nekoliko recepata za marmelade, i htjela bih napomenuti da naravno postoje razlike između marmelade, pekmeza i džema- glavne razlike su u količini voća i šećera, kao i u načinu prerade- ali kod mene su marmelade s većim komadima voća uvijek džem (npr. od šljiva ili marelica) , a ako su skroz pasirani, fini i ne tako gusti, onda to ja zovem marmeladom. Pekmez nastaje ukuhavanjem voća, bez ili sa maksimalno 20% šećera. Najbolji i najdraži mi je pekmez sa šljivma :-)

A sad da se vratim receptiću:

Marmelada od Hokkaido tikve i kokosa

(za 3 male staklenke- 220 ml)

Sastojci:

500 grama tikve (Hokkaido)

250 ml kokosovog mlijeka

180 gr šećera za želiranje 3:1

1/2 limuna (sok + narendane korice limuna)

3 žlice kokosovog brašna

Priprema:

Limun oprati, narendati malo limunove korice. Iscijediti sok od limuna.

Tikvu prepoloviti, odstraniti koštice, najeckati na kocke (hokkaido ne treba guliti).

Staviti kuhati nasjeckanu tikvu i kokosovo mlijeko, na slabijoj vatri, otprilike 10-15 minuta, dok tikva ne omekša. Propasirati tikvu štapnim mikserom ili u blenderu (tako sam ja radila), dodati šećer za želiranje, limunov sok, limunovu koricu, kuhati otprilike 4 minute, miješati, pa maknuti s vatre.

Sipati u zagrijane, sterilizirane staklenke, i odmah zatvoriti, okrenuti na poklopac i ostaviti da se ohlade.

Black Sesame Cranberry & Pistachio Cookies/ Keksići s crnim susamom, pistacijama & brusnicama

noreply@blogger.com (tanja) — Mon, 24 Sep 2012 17:20:00 +0000

Autumn is in the air... Time to bake some cookies :-) That is what I was thinking this weekend, as I was drinking my second (or third?) , large cup of peppermint tea, and soon I knew that I would like to use black sesame seeds, in combination with cranberries... Thought this could be a great combination, and this recipe had been so long on my Must-try-list, so I adapted it up to my taste and the result was fabulous. My husband said that these are the only cookies he wants for Christmas, he does not want any other cookies... :-) The flavour is absolutely delicious, the only problem I had was to form the logs properly, and next time I will chop the cranberries first, as I had difficulties slicing the dough into 1 cm rounds.

Black Sesame Pistachio & Cranberry Cookies

Ingredients

(Makes 22)

175g butter, softened
80g golden caster sugar
1 tsp vanilla extract (I used homemade)
225g all-purpose flour
40g pistachios, chopped
75g dried cranberries
40 g black sesame seed

Method

Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hourr (or freeze for up to 3 months).
Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

Tip: Well wrapped, these dough logs can be freezed up to 3 months.

Simply defrost in the fridge overnight, then slice and cook as above.

Jesen stiže, ovaj vikend sam provela ispijajući ne znam ni koliko šalica čaja od mente, njega obožavam... Zahladilo je, savršeno vrijeme za pravljenje keksića :) S obzirom da i dalje moram paziti šta jedem, da i dalje izbjegavam šećer u prekomjernim količinama- ipak, zdravlje je u pitanju- u našoj kući se ovih dana ne može pronaći mnogo slatkog, jer da ga ima, ne znam da li bih i dalje bila tako disciplinirana...Međutim, s vremena na vrijeme si priuštim koji keksić ili desertić. Užitak je sad mnogo veći, svaki zalogaj fantazija, sama se divim svojoj disciplini (koja u tom pogledu zapravo do prije nekoliko mjeseci baš i nije postojala), i za sada mi dobro ide. Mada, gledanje fotografija slatkih divota na drugim blogovima, prouzrokuju strašne patnje dok ih gledam... Slatke patnje...

Ovaj recept je već odavno na mojoj listi isprobavanja, i odlučila sam, uz male izmjene, isprobati ove keksiće. Moja ideja je bila da iskombiniram crni susam sa sušenim brusnicama, a pistacije, navedene i u originalnom receptu su bili sjajni dodatak, koji nas je oduševio! Slatko me je nasmijao suprug kada je, nakon prvog griza, svečano izjavio da, barem što se njega tiče, ovo mogu biti jedini keksi na božićnom blagdanskom stolu, toliko je bio oduševljen :-)

Okus im je fantastičan, nisu preslatki, crni susam im daje posebnu notu, jedino mi je zasmetalo što ih nisam mogla isjeći u jednake krugove, brusnice su bile prekrupne, tako da ću brusnice drugi put dobro isjeckati da se tijesto lakše može sjeći.

Keksići s crnim susamom, pistacijama & brusnicama

Sastojci (za 22 keksića):

175g maslaca, sobne temperature
80g smeđi šećer (ja sam stavila Demerara)
1 žličica ekstrakta od vanilije (ja sam stavila domaću)
225 g brašna
40 g crnog susama
40 g pistacija (sjeckanih)
75 g sušenih brusnica

Priprema:

1. U posudi izmiješati maslac, šećer, esenciju od vanilije, najbolje drvenom varjačom,
te polako dodavati brašno, pistacije, susam, brusnice, te rukom zamijesiti tijesto.
2. Gotovo tijesto prepoloviti, te formirati dvije rolnice, otprilike 4 cm promjera.
3. Zamotati u foliju i staviti u hladnjak, otprilike 1 sat.

4. Zagrijati pećnicu na 180°C (gas: 4), isjeći kolutiće, otprilike 1 cm debljine,
i redati na papirom obložen pleh.

5. Peći 12-15 minuta na 180° C, paziti da ne potamne. *Meni je trebalo 12 minuta da se ispeku.

Pustiti da se ohlade. Uživati!:)

Savjet:

tijesto se može i zamrznuti, do 3 mjeseca, samo ga preko noći izvadite iz hladnjaka, isjecite na kolutiće i pecite!

Poppyseed Apple Empanadas/ Slatke empanade s makom i jabukom

noreply@blogger.com (tanja) — Fri, 14 Sep 2012 17:42:00 +0000

Today I am sharing a recipe for sweet empanadas with you, you can use the dough for sweet and savory fillings as well, the recipe differs from my favourite recipe for Empanades Picantes , as this one is made with rice flour and pure lard. The rice flour makes the dough nice and crispy, we love these ones a lot. The fillings may vary, up to your taste, and this time I have filled them with poppyseed apple filling, a very delicous combination of flavours, if you ask me! :)

The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.

Sweet Poppyseed Apple Empanadas

Ingredients (makes about 40 empanadas)

Dough:

~ 250 grams of all-purpose flour

~ 200 grams of rice flour

~ 15 grams of butter

~ 3 Tablespoons of pure lard

~1 tablespoon vinegar

~ 1 teaspoon salt

~ 100 ml (1 dcl) of cold water

~ 1 egg

Filling:

~ 100 grams ground poppy seeds

~ 1 apple (middle size)

~ 3 tablespoons of hot milk

~ 1-2 tablespoons rum *optional

~ 1 teaspoon vanilla essence

~ 1 egg yolk

~ zest of 1 lemon

~50 grams sugar *I used sweetener

Coating:

~ 1 egg yolk

~ tablespoon milk

~ powder sugar for dusting before serving

Method:

Preheat oven to 180° C.

Sift flour. Add salt.

In a bowl combine rice flour and 200 gr of all-purpose flour,

butter, knead by hand.

Add egg, vinegar, water, then slowly add rest of flour (50 gr),

knead until soft dough forms.

Wrap in plastic wrap and put in fridge for about 1 hour.

For the poppyseed apple filling:

combine poppy seed, grated apple with hot milk,

sugar (or sweetener), rum, yolk, and lemon zest.

Roll out the dough to about 1-3 mm, cut into circles with a mold

(if you have one, if not, use a glass), 8-10 cm in diameter.

Repeat the process until used up the dough.

Place a tablespoon of filling in center

Fold the edges of the circle to get a semi-circle.

Fold and pinch the edges shut (with a fork),

and place them on a baking sheet.
Sprinkle each empanada with milk before baking.
Bake in a preheated oven at 180 ° C (350° F) for 20-25 minutes

until light golden brown.

Sprinkle with powder sugar before serving.

Empanade jako volim, i slane i slatke, zgodne su grickalice, mada ih ne pravim prečesto, čisto iz razloga što su tako male, fine, jedan zalogaj, i kad krenem da jedem, kod mene nema granice. S toga se kod mene empanade prave samo kad ima više degustatora, a ne samo ja i suprug, jer znam kako će (i gdje ;)) završiti ove slatke delicije. Davno sam objavila recept za Empanades Picantes, tijesto je drugačije od ovog koji s vama dijelim danas, u današnjem receptu će u upotrebi biti rižino brašno i mast. Tijesto je krckavije od onog koji sam pravila za Empanades Picantes, i u ovoj slatkoj kombinaciji (a možete ih puniti i slanim filom po želji) jedan pravi slatki užitak. Najbolje su kad se tek ohlade, ali su i sutradan fine.

Slatke Empanade s makom i jabukom

Sastojci

(za otprilike 40 empanada/ 2 pleha):

Tijesto:

~ 250 g brašna (oštro)

~ 200 g rižinog brašna

~ 15 g maslaca (otprilike 1 žlica)

~ 1 žličica soli

~1 žlica sirćeta

~3 žlice masti

100 ml hladne vode

~1 jaje

Punjenje:

~100 g mljevenog maka

~1 jabuka, izrendana (srednje veličine)

~1-2 žlice ruma (može se izostaviti)

~3 žlice vrelog mlijeka

~ 1 žlica esencije vanilije

~50 g šećera (ovaj put sam ja stavila sladilo)

~1 žumanjak

~ limunova korica

Premaz:

~1 žumanjak

~1 žlica mlijeka

Za dekoraciju:

~šećer u prahu

Priprema:

Zagrijati peć na 180° C.

U jednoj posudi prosijati 200 g brašna, dodati

rižino brašno, sol, mast, maslac, pa rukom sjediniti.

Dodati jaje, sirće, vodu i postepeno dodavati ostatak brašna (50 grama).

Zamijesite glatko tijesto.

Ostaviti u hladnjaku oko 1 sat.

Za punjenje: pomiješati mak, izrendanu jabuku, rum,
vrelo mlijeko esenciju vanilije,

šećer (ili sladilo, po želji) žumanjak i limunovu koricu.

Tijesto razviti na pobrašnjenoj podlozi, razvaljati na oko 1-3 mm,

i kalupom ili čašom rezati krugove promjera 8-10 cm.

Ostatak tijesta ponovo zamijesiti i ponavljati postupak do se ne potroši tijesto.

Na svaki krug staviti malo fila (otprilike 1 žličicu) ,

ivice tijesta premazati vodom kako bi se slijepile, preklopiti, i,

u slučaju da nemate kalupiće za empanade, stisnuti ivice viljuškom.

Svaku empanadu premazati umućenim zumajkom i mlijekom.

Peći na 180° C otprilike 20-25 minuta. Paziti da ne porumene previše.

Prije serviranja posuti prah šećerom.

Summer Trip to Sarajevo & Gurabije

noreply@blogger.com (tanja) — Thu, 30 Aug 2012 13:54:00 +0000

And again I haven't posted anything for a month, and I must admit that I enjoyed this summer pause a lot... We did not go to the seaside this year, we could not go anywhere - except for a 10 day trip to Sarajevo to visit my husband's family- because of my husband's obligations at work. However we went out a lot, explored nature, enjoyed our time at home in Vienna....I will not write too much this time, let me just share some impressions from our vacation with you, and share an old recipe for Gurabije (turkish: Kurabiye) with you.

I opet sam napravila podužu pauzu, prošlo je cijelih mjesec dana od posljednjeg posta. Iako ove godine nismo otišli na more, zbog poslovnih obaveza supruga, ipak smo uspjeli da "pobjegnemo" malo iz Beča i posjetimo rodbinu u Sarajevu na desetak dana. Naravno da smo pri tom uživali u hrani, kao i uvijek (: D), i neću se sad puno raspisati nego pustiti da slike "govore"...

One of our favourite traditional Bosnian restaurants in Sarajevo is Inat kuća (the Spite House) , located in the old part of town called Alifakovac. It was opened in 1998, and I strongly recommend everyone who comes to Sarajevo to go there and enjoy traditional Bosnian dishes! For more information about Inat kuća (and how it got its name :) click HERE.

Kao i svake godine otišli smo na ručak u "Inat kuću", u starom sarajevskom naselju Alifakovac, na samoj obali rijeke Miljacke, gdje smo ovaj put uživali u bureku, bosanskom loncu i sve lijepo izgustirali uz mirisnu kaficu...Ova kuća je ušla u historiju i postala jedna od legendi Sarajeva tokom vladavine Austro-Ugarske monarhije krajem 20 stoljeća, za vrijeme gradnje Vijećnice je trebala biti srušena ali zbog negodovanja vlasnika prebačena je na drugu stranu rijeke. Nalazi se tačno prekoputa sarajevske Vijećnice (najpoznatije građevine u Sarajevu) na drugom kraju Šeher – Ćehajine ćuprije na samoj obali rijeke Miljacke. Za više informacija o ovom restoranu tradicionalne bosanske kuhinje posjetite službenu stranicu "Inat kuće"!

Inat kuća; traditional meat pie (Burek), Bosnian Stew (bosanski lonac), coffee traditional style

Bosanski lonac (Bosnian Stew)

Ćevapi, for me simply the best ground meat product in the world :-). Served with chopped fresh onions and served in a spongey flat pocketed bread known as somun (lepinja). Tastes best with a glass of cold yoghurt!

Baščaršija

Traditional cafe at Baščaršija

Amazing sets

At Baščaršija you will not find only traditional jewelry, ie. rings... Hello Kitty Fans will find interesting stuff too :))

Pijaca Markale (Markale Market)

Old lady selling blackberries

The Market Hall (Gradska tržnica, Markale) was built under the name "Markthalle fur Sarajevo" during Austro Hungarian times at the end of the 19th century. A great place to buy fish, meat, cheeses and eggs!

Gradska tržnica Markale je meni svaki put doživljaj jer sam luda za travničim sirom (i kajmakom, i mileramom, i i i...;), te suhomesnatim proizvodima.


My favourite cheese :)

Market Hall (Gradska tržnica, Markale)

Cheese Stuffed Peppers....seen at Market Hall (Gradska tržnica, Markale)


Prodavnica "Badem", Baščaršija. Best place to buy rahatlokum/ratluk	.

If you would like to try out traditional food in Bosnia, visit small local restaurants called Ašćinica, it is the best way to enjoy a quick, delicious meal. Our favourite ašćinica is Aščinica ASDŽ :)

Ja i suprug ne možemo da ne svratimo u, barem po našem mišljenju, najbolju aščinicu u gradu, aščinicu ASDŽ. Hrana i usluga su fantastični. Za sve ljubitelje tradicionalne bosanske kuhinje, toplo preporučujemo!

Our lunch at Aščinica ASDŽ (Sarma & Japrak w/ mashed potato)

All meals are served with Somun bread...Aščinica ASDŽ

Aščinica ASDŽ (Tufahije)

Tahan Halva- a wonderful, very tasty dessert made out of sesame! Love it :)

Baklava, Aščinica ASDŽ

Hurmašice, Aščinica ASDŽ

Kadaif, Aščinica ASDŽ

The best coffee for me :)

Interesting magnets seen at Baščaršija :)

For one day we also went to Eco Futura, an Eco village situated on a hill just 11 km from Sarajevo. If you are looking for a calm place to spend a nice relaxing day with the family and you enjoy organic, vegetarian food, fresh air, the woods, and nature in general- you will love it!!! I am preparing a separate post with more photographs of Eco Futura and also with informations and photos of restaurant Vegehana, the first vegetarian & vegan restaurant in Sarajevo, so stay tuned :)

Na cjelodnevni izlet smo ovaj put otišli i u eko selo Eco Futura, udaljenog nekih 11 km od Sarajeva, i uživali smo u čistom zraku i lijepom ambijentu. O Eco Futuri planiram napisati zaseban post (kao i o vegetarijanskom restoranu Vegehana), jer bi inače ovaj post ispao predugačak. Za sada evo samo mali kolaž našeg izleta :)

Me and hubby at Eco Futura

Let me get back to the recipe for Gurabije Cookies, a recipe that I got from an elder bosnian woman years ago, she got it from her mother, she called these gurabije "Starinske Gurabije". These are very easy to make cookies that taste wonderful with a cup of tea or coffee...

A sad vam predstavljam jedan starinski recept koji sam prije nekoliko godina dobila od jedne starije gospođe iz Sarajeva, recept koji je ona dobila od svoje majke, i koji je ona zvala "Starinske gurabije". Ja lično volim gurabije, ima nekoliko varijacija, s marmeladom, sa orasima, lješnjacima, bademima, kokosom, ili skroz jednostavne, posute šećerom u prahu. Ja sam ih ovaj put pravila s kokosom i šećerom u prahu, krajnje su jednostavne ali savršeni su uz kafu ili čaj.

Gurabije

For about 40 cookies you will need:

3 eggs

200 ml yogurt

200 g butter oil (or melted butter)

*550 g all purpose flour (the recipe was not precise enough, it required

"enough flour to get a smooth dough- I needed 550 grams of flour)

200 g sugar

1 teaspoon baking soda

juice + zest of 1 lemon

icing sugar for dusting

*Optional: whole walnuts, hazelnut, almonds,

or marmelade & grated coconut

Method:

Preheat oven to 180°C.

Mix the eggs, sugar, yoghurt, lemon juice and lemon zest, butter oil (or melted butter) with a wodden spoon or spatula (no mixer needed). Then add flour, combine well until you get a smooth dough. Form small dough balls with your hands, then place them in a greased pan or use parchment paper.

Decorate them either with whole walnuts, hazelnuts, almonds by puttting one nut on top of the ball (just squeeze them in), or keep them simple as I did by sprinkling shredded coconut on top before baking, and dusting them with some powder suger before serving.

Bake at 180 °C for about 10-12 minutes (until golden brown).

Starinske Gurabije

U originalu je mjera u čašama, kod mene su čaše 200ml.

Sastojci za 2 pleha (otprilike 40 komada):

3 jaja

1 čaša kiselog mlijeka (200 ml)

1 čaša masla, 200 ml (može i rastopljeni maslac)

1 čaša šećera (200 g)

1 žličica sode bikarbone

sok i kora 1 limuna

*U originalnom receptu:

brašno po potrebi da se zamijesi meko tijesto.

Meni je trebalo 550 g (4 pune čaše) brašna

Po želji: cijeli lješnjaci, bademi, orasi, ili marmelada, kokos i šećer u prahu.

Način pripreme:

Peć zagrijati na 180°C.

U jednoj posudi spatulom izmiješati šećer, jaja, maslo (ili rastopljeni maslac), sok i koru limuna, sodu bikarbonu (mikser nije potreban). Zatim dodati brašno po potrebi dok se ne dobije meko tijesto. Napraviti kuglice od tijesta (veličina po želji) i redati na pleh (namašten ili obložen papirom za pečenje).

Gotove kuglice ukrasiti ili orasima, bademima, lješnjacima tako što lagano ih pritisnete na vrh kuglica, ili ih pospite kokosom prije pečenja (kao što sam ja uradila), i prije serviranja ih pospite šećerom u prahu.

Peći na 180° C 10-12 minuta dok kolači ne dobiju zlatnu boju.

Prije serviranja posuti šećerom u prahu.

Olive Seed Crackers/ Integralni krekeri s maslinama

noreply@blogger.com (tanja) — Fri, 27 Jul 2012 19:18:00 +0000

Olive Seed Crackers make a delicious and nutritious snack. You only need a few ingredients to make tasty crackers, whether as a perfect snack in the office, or when you decide to warm up your couch, for a movie night... I like my crackers with cottage cheese, and olives, tomatoes, spring onions or cucumbers. You can make these crackers with any kind of seeds, up to your taste. I have used sesame seed, flax seeds and pumpkin seeds, a great combination of flavours!

Olive Seed Crackers

Ingredients

150 g whole wheat flour

50 g rye flour

1 tbs ground flax seeds

1 tbs ground sesame seeds

1 tbs ground roasted pumpkin seeds

1/2 teaspoon of baking powder

1/2 teaspoon sea salt (I took Fleur de Sol)

1/2 teaspoon garlic granulate (*optional)

50 ml of extra virgin olive oil

6-7 green olives, pitted

1 egg

2 tbs water

Method

Preheat oven to 180 Degrees (350 F).

In the bowl of the food processor, using the regular metal blade, combine the seeds, salt, and garlic granulate. Turn food processor on and let it whir for 2-3 minutes until the seeds have turned into a dense flour. In a bowl combine wholewheat and rye flour, add baking powder. Then add the ground seeds into the flour, combine well, then add very finely chopped or mashed olives, olive oil ad egg, knead. Slowly add water, knead well until combined.

Let the dough rest for 20 minutes, then, between parchment paper, roll the dough as thin as possible, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. Decorate every cracker by cutting it with a fork.

Allow to cool while still on the cookie sheet, then break along scored lines and serve with cheese.

Prije nego što sutra krenem na odmor, htjela bi podijeliti ovaj jednostavni a vrlo ukusni recept za krekere, koji će vam poslužiti kao divan, zdrav međuobrok na poslu, ili ako vam se nešto fino gricka uz knjigu ili dobar film... Ovaj put sam koristila sjemenke lana, susama i bundeve, ali u biti možete sve vrste sjemki kombinirati, po želji i ukusu! Ove krekere običnop jedem uz svježo sir, u obovom slučaju je to bio cottage cheese, uz dodatak crnih maslina, mladog luka i sjeckanog paradajza. Odlično idu i uz svaki namaz od sira, preporučujem, isprobajte!

Integralni krekeri s maslinama

Sastojci (za 1 pleh) potrebno je:

150 g integralnog pšeničnog brašna

50 g ražanog brašna

Po želji:

1 žlica sjemena lana,

1 žlica susama

1 žlica sjemenke bundeve ili suncokreta

1/2 žličice praška za pecivo

1/2 žličice morske soli (ja sam stavila Fleur de Sol)

6-7 zelenih maslina, bez koštice

1/2 žličice granulata češnjaka (po želji)

50 ml djevičanskog maslinovog ulja

1 jaje

2 žlice vode

Priprema

Peć zagrijati na 180 C.

U jednu zdjelu staviti brašna, dodati prašak za pecivo, izmiješati.

Napraviti brašno od sjemenki tako što što sameljete sve sjemenke u blenderu. Dodati brašnu, izmiješati.

Masline isjeckati na jako sitne komadiće ili sameljite u sjeckalici (ili blenderu), dodati maslinovo ulje, granulat češnjaka, morksu sol, dodati brašnu i samljevenim sjemenkama. Rukom sve izmiješati, dodati jaje i po potrebi vodu.

Ostaviti tijesto nekih 20 minuta da se odmori u frižideru.

Tijesto se vrlo lijepo i lako oblikuje, ne lijepi se, najlakše je da tijesto rastanjujete između dva pek papira, i to što tanje, i onda pravite krekere po želji, okrugle čašom, ili modlicama, ili ih sijecite.

Izbockati svaki kreker villjuškom.

Peći otprilike 15 minuta.

Nakon pečenja pustiti da se ohlade nekoliko minuta na plehu, i najbolje servirati sa svježim sirom ili namazom od sira.

Uživati!

Muhallebi (Turkish Milk Pudding)

noreply@blogger.com (tanja) — Sat, 14 Jul 2012 17:29:00 +0000

Für Rezept in Deutsch bitte HIER klicken:

How time flies... I cannot believe that I have published my last post a month ago! There are several reasons why it has been so quiet here, first of all it was so warm that I could not motivate myself to sit down and write, and secondly I have been (and still am) on a diet due to health problems. Nothing to worry about, but I have to eat healthier, and reduce my daily sugar intake to the minimum. Not easy when you love sweet treats and chocolate...I realize however, that this is only good for my well-being and my health, and after two weeks my cravings for sweets have reduced to a minimum, and after four weeks now I really can say that I feel fantastic, and have also lost weight, yay! But lets get back to today's recipe: Muhallebi. It is a recipe that has been waiting to be published for a while...Unfortunately this -very sweet- type of dessert is not going to be made at our home so soon again, but I recommend you to try it, it is delicious!

Muhallebi is a milk pudding thickened with rice flour or cornstarch. It may optionally be perfumed with rosewater or orange flour water, you may add chopped pistacchios, almonds, cinnamon, chocolate as well as mastic gum (mastic gum pudding). It is very easy to make and tastes best refrigerated.

Muhallebi (Turkish Milk Pudding)

Ingredients (makes 4)

500 ml milk

40 grams of rice flour

1 teaspoon rosewater

60 grams of sugar

chopped pistacchios or cinnamon (up to taste)

Procedure

Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
Make a slurry by dissolving the rice flour in some water and, stirring constantly, slowly add this mixture to the simmering milk.
Simmer gently for 15 to 20 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
Stir in the rose water.
Pour into small ramekins and refrigerate until chilled and set.
Garnish with the chopped pistachios (or cinnamon)
.

Ne mogu da vjerujem da je prošlo već mjesec dana od mog posljednjeg posta! Vrijeme tako brzo prolazi, ali nisam ni svjesna bila da je toliko vremena prošlo... Jedan od razloga mog pauziranja je prije svega bio period nesnošljivih vrućina, koje bih vrlo lako podnosila da sam negdje na moru, ali ovako je to bila osrednja katastrofa za mene... Inače obožavam ljeto, ali bilo je ipak prevruće! Što zbog vrućina, što zbog dijete koju mi je ljekar preporučio, nisam pretjerano često palila pećnicu, živjeli smo na salatama, LC kruhu, voćnim jogurtima. Ne mogu reći da nisam imala krize za čokoladom, za kolačima, ali sad, nakon četiri tjedna stroge dijete se osjećam mnogo bolje i izgubio se već i koji kilogram... Ali, vratimo se današnjem receptu za Muhallebi, meni omiljenom turskom desertu. Muhallebi su pudinzi od rižinog brašna ili od kukuruznog škroba, aromatizirani ružinom vodom ili narančom. Ili čokoladom :) Mogu se dodati cimet ili sjeckani pistaci, po želji.

Ovaj recept mi već duže vrijeme čeka u draftu, i danas sam slučajno naletjela na fotografije, pa sam odlučila da ga podijelim s vama:

Muhallebi

Sastojci (za 4 zdjelice)

500 ml mlijeka

40 g rižinog brašna

60 g šećera

1 žličica ružine vode

sjeckane pistacije ili cimet (po želji)

Priprema:

1. U loncu izmiješati mlijekom sa šećerom, kuhati na maloj vatri, konstantno miješajući, dok mlijeko ne prokuha.

2. U malo vode razmutiti rižino brašno, te postepeno uliti u mlijeko sa šećerom.

3. Pustiti da kuha na najmanjoj vatri 15 do 20 minuta, neprestano miješajući puding. Paziti da ne zagori.

4. Dodati ružinu vodu (ako ne volite, izostavite).

5. Zgusnuti puding raspodijeliti u male zdjelice, pustiti da se ohladi u frižideru.

6. Prije serviranja posuti sjeckanim pistacijama ili cimetom.

Orange Ricotta Cake/ Kolač s narančom i ricottom

noreply@blogger.com (tanja) — Wed, 13 Jun 2012 14:30:00 +0000

Anything with ricotta is fine with me. More than fine :) I love ricotta flavour in desserts, especially in cakes, and one of my favorites is lemon ricotta cake. Readers who are following me for a while now know that I am in love with lemons, especially in cakes! I have adapted one of my dearest recipes for lemon ricotta cake (will post it soon) , made a few changes and the result was this orange ricotta cake. Ricotta cheese adds flavour and richness to this simple and very moist cake, and if you use homemade ricotta, it will taste even better! Have you ever made ricotta at home? It is so easy to make, inexpensive, and once you make it, you will be in love with the taste of it! If you are interested in a tutorial how to make homemade ricotta cheese, let me know!

Für deutsche Übersetzung bitte HIER klicken

Orange Ricotta Cake

(for round baking pan 24-26 cm)

Ingredients

3-4 oranges, sliced (organic)

250 g cake flour (or all-purpose flour)

100 g butter (room temperature)

170 g sugar

250 g ricotta cheese

3 eggs

grated lemon zest & juice of 1/2 lemon

1 teaspoon grated orange zest

juice of 1 orange

1 1/2 teaspoons of baking powder

pinch of salt

Method

1. Preheat the oven to 180°C / 350 F.

2. Use parchment paper for the baking pan.

3. Slice the whole oranges thinly, then place them at the bottom of the baking pan, and baking sides.

3. In a bowle beat the butter, sugar and ricotta cheese until creamy, set aside.

Separate eggs (yolks from the white), stir the yolks into the dough.

4. In another bowl beat the whites until stiff.

5. Add to the dough sifted flour, baking powder, salt, lemon & orange juice and zest, combine well.

6. Stir in stiffed egg whites (with a wooden spatula), until it is just combined.

7. Pour the batter into the prepared baking pan.

8. Bake at 180°C / 350 F for 40- 45 minutes or until a skewer inserted comes out clean.

Serve warm or cold.

Ako me redovno pratite, sigurno znate da sam veliki limunoljubac, volim limun ponajviše u kolačima, stalno isprobavam nove recepte, ali ne stižem da ih objavim. Danas ću podijeliti s vama adaptiranu verziju meni najdražeg kolača od ricotte i limuna (recept ću objaviti drugom prilikom), ovog puta s narančama (a ima i malo limuna :)) Imala sam lijepe, nešpricane naranče iz organskog uzgoja, pa sam malo eksperimentirala, i dobila sam jako ukusan, sočan, fin kolač. Uz to sam imala i dovoljno domaće ricotte, koju je vrlo lako napraviti, podijeliću uskoro receptić s vama!

Kolač s narančom i ricotta sirom

(za kalup 24-26 cm promjera)

Sastojci

3-4 naranče (iz organskog uzgoja) , isječene na tanke kriške

100 g maslaca (sobne temperature)

250 g brašna (glatko)

3 jaja

250 g ricotta sira

170 g šećera

1,5 žličice praška za pecivo

sok + korice 1/2 limuna

prstohvat soli

sok 1 naranče

korice 1/2 naranče

Priprema

1. Peć zagrijati na 180° C.

2. Kalup obložiti papirom za pečenje.

3. U posudi umutiti maslac, šećer i ricottu, dok ne dobijete kremastu smjesu. U ovu smjesu dodati 3 žumanjka, a bjelanjke u zasebnoj posudi izmutiti u čvsti snijeg.

4. U smjesu s žumanjcima postepeno dodati prosijano brašno s praškom za pecivo, dodati so, limunov i narančin sok te izribane korice limuna i naranči, i umutiti.

5.Spatulom lagano umiješati snijeg od bjelanjaka u tijesto, taman toliko da se svi sastojci sjedine.

6. U kalupu ravnomjerno rasporediti tanko najsečene kriške od naranči, po dnu i sa strane.

7. Smjesu izliti u kalup.

8. U prethodno zagrijanoj pećnici peći na 180°¨C 40-45 minuta. Test s čačkalicom.

Servirati toplo ili hladno. Uživati!

A Trip to Lainzer Tiergarten & Frozen Kiwi Pops

noreply@blogger.com (tanja) — Thu, 31 May 2012 14:50:00 +0000

Last weekend was a long weekend for us, three free days with my husband, we had wonderful weather in Austria and so we decided to go out and enjoy nature & culture on our free days. The first day we spent in Schönbrunn Palace and Gardens, but unfortunately I had no camera with me that day. I forgot it, shame on me! The second day we decided to visit the Lainzer Tiergarten. Here are some facts (source: Wikipedia) that might be of interest: The Lainzer Tiergarten, is a 24.50 km² wildlife preserve in the southwest corner of Vienna, Austria, and 80% of it being covered in woodland. It dates back to 1561, when Ferdinand I of Austria created it as a fenced-in hunting ground for his family to use. Since 1919, it has been open to the public. Its name consists of its location by the Lainz district of Vienna's 13th District, and Tiergarten, which means zoo (literally, "animal garden"). Today the Lainzer Tiergarten is home to between 800 and 1,000 wild boars 200 to 250 fallow deer approximately 700 mouflons, and 80 to 100 red deer (elk).

There is one museum located within Lainzer Tiergarten: the Hermesvilla. Emperor Franz Joseph I gave it to his wife Empress Elisabeth (nicknamed "Sisi"), and he called it the "castle of dreams.“ The name of the villa refers to a statue of Hermes made of white marble that is located in the garden of the villa. Today, the Hermesvilla is noted for its art and natural setting, and is used by the Vienna Museum for special exhibitions on cultural history.

It was a fun day, no stress, just exploring and enjoying... If you have the chance to visit Lainzer Tiergarten, do it, you will love it!!

Prošli, produženi vikend smo suprug i ja proveli opušteno, bez stresa, 
iskoristili smo maksimalno lijepe, sunčane dane, uglavnom u prirodi. U nedjelju smo posjetili palaču i vrtove 
Schönbrunna,  Gloriettu iznad parka, i Paviljon Palmi, ali sam nažalost
 zaboravila fotoaparat pa ćete mi na riječ morati povjerovati da je bilo
 prelijepo.:) Imam u planu da nekad napišem post o Schönbrunn-u, a pošto
 nerijetko odemo u šetnju prekrasnim vrtovima, biće sigurno prilike da 
to i lijepo fotografiram.  U ponedjeljak smo po prvi put posjetili 
zoološki vrt "Lainzer Tiergarten", i to smo povezali s razgledavanjem dvorca i muzeja Hermesvilla. 

Ako vam se nekad pruži prilika da posjetite Lainzer Tiergarten i dvorac Hermesvilla, obavezno posjetite muzej, gdje se redovno organiziraju izložbe, ili posjetitie privatne odaje carice Elizabeth "Sisi". Evo i nekoliko sličica...:)

Na kraju posta ćete naći i receptić za savršeno osvježavajuće "grickalice"s kivijem za tople dane. Uživajte!


Hermesvilla- front view

Fountain in the courtyard of the Villa

Garden impressions

Restaurant "Artner" in the Hermesvilla

Coffee break :)

Posing with M. :)

And last, but not least, a very easy recipe, more an idea for frozen treats: Frozen Kiwi Pops! Dip a fruit of your choice (kiwi, strawberry, banana) in melted chocolate and freeze, it is so easy and delicious!

Frozen Kiwi Chocolate Pops

Potrebno je:

kiwi (2-3 komada)

drveni štapići

(u nedostatku štapića za sladoled sam upotrijebila čačkalice-

ako pravite djeci, naravno one ne dolaze u obzir!)

čokolada po izboru (kvalitetnija)

1 žlica ulja

kokos (po želji)

Priprema:

Isjeći kiwi na deblje kolutove, ako su prekiseli, pošećeriti, poredati na papir za pečenje.
Staviti u zamrzivač otprilike 20-30 minuta.
U međuvremenu istopiti čokoladu na pari, i dodati žlicu ulja.
U napola smrznute kolutove kivija zabosti štapić, pa umočiti u otopljenu čokoladu. Po želji uvaljati u kokos.
Poredati na papir za pečenje i vratiti u zamrzivač da se stegne.
Prije serviranja izvaditi i staviti u frižider 5-10 minuta, da kivi malo popusti, onda su najljepši! Uživati :)

Lemon Quinoa Cake/ Kolač od quinoe i limuna

noreply@blogger.com (tanja) — Fri, 25 May 2012 13:32:00 +0000

Have you ever used quinoa in desserts and baking? My consumption of using it was restricted to Quinoa salad and Quinoa pudding. And that was it. I got curious to find out more about it and started researching, finding lots of very interesting recipes, that just have to be tried! To learn more about this healthy, gluten-free ancient grain, easy to digest, click here.

Today's recipe is my creation, I was playing around, thinking that it may be interesting to substitute some flour in cakes and add cooked quinoa, as I have seen somewhere (should have bookmarked it then, but forgot) on the net months ago. I love lemons, in desserts, in tea, in lemonade, in salads, and so I thought it would be a good idea to bake a lemon quinoa cake. And it was a great idea, the cake turned out delicious, soft and lemony, and, as it is strawberry season, I have served it with fresh strawberry pulp. Perfect match! My husband could not stop eating, telling me that this was one of the tastiest cakes he has eaten. Quinoa in cake is something worth exploring, and I will stick to that, that is for sure :)

Lemon Quinoa Cake w/ Strawberry Pulp

~ for round baking mould- 24 cm~

Original recipe: Tanja's Cooking Corner

Preparing time: 50 minutes

Baking time: 25 minutes

Ingredients

150 g quinoa, cooked

150 g all- purpose flour

3 eggs

150 g caster sugar

1 pack baking powder

lemon juice (of 1 lemon) + lemon zest

2 pack (16 g) vanilla sugar

80 g butter

powdered sugar for decoration

For the strawberry pulp:

200 g fresh strawberries

vanilla sugar (up to taste)

lemon juice (up to taste)

Method

Preheat oven to 180°C/ 350 F.

Cook quinoa for 12-15 minutes. Let cool.

In a bowl whisk eggs, sugar, butter, lemon juice,and lemon zest, then sieve in the flour and baking powder, then beat all ingredients into a smooth batter.
Grease baking pan (or use parchment paper), pour batter into pan.

Bake at 180°C7 350 F for 25 minutes until light brown.

Let cool for 5 minutes, then loosen from the mold, decorate with icing sugar and serve with homemade strawberry pulp. Enjoy!

To prepare strawberry pulp wash, then mash the strawberries in a blender with vanilla sugar and lemon juice (up to taste).

Evo napokon prilike da napišem novi post, svi koji me prate na Facebook stranici znaju za moje muke i jade posljednjih dana! Pokvario mi se laptop, i odnio sa sobom sve (!!!) fotografije hrane (sve ostalo redovno kopiram tako da to nije problem) koje naravno nisam kopirala, i napravila backup, pa evo od nedjelje čekam i grizem nokte jer još ne znam da li je moguće spasiti slike ili ne.... Moja krivica, moja ljenost, moje "sutra ću..." me je sad najvjerovanije koštalo hiljadu slika, i ljuta sam na sebe!! Ako se neko čudo ne desi propalo je dosta toga što sam namjeravala, a nisam stigla objaviti u sljedećim postovima... Pošto je od prošlog posta prošlo već dva tjedna, predstaviću vam danas recept za kolač od quinoe i limuna, jer su sličice ostale na fotoaparatu.

Malo sam eksperimentirala, negdje sam nekada davno naletjela na jedan kolač s quinoom, zapazila ga, jako mi se svidio, ali recept nisam mogla više pronaći. Zato sam po sjećanju počela mućkati i mijesiti i ovo je rezultat: divno limunkast, mekan kolač jako posebne teksture. Quinoa se pod zubima malo osjeti, ali ne previše, a okus me malo posjeća na kolač s puno griza, koji inače jako volim... Suprug je bio oduševljen, gotovo cijeli kolač je sam pojeo, i jedva sam mu otrgnula dva komadića, da nam ostane za idući, jer me je zanimalo kakav je kolač sutradan. I bio je fin i sočan, mada se meni više dopada prvi dan, dok je još topao, uz fini umak od jagoda , i sjeckane svježe jagode.

Kolač od quinoe i limuna

~za okrugli pleh 24 cm~

Recept: Tanjas Cooking Corner

Vrijeme pripreme 50 minuta

Vrijeme pečenja: 25 minuta

Sastojci

150 g brašna (glatko)

150 g šećera

150 g quinoe, skuhane

80 g maslaca

3 jaja

2 kesice vanilin šećera

1 kesica praška za pecivo

limunov sok (organskog uzgoja) i naribana kora od 1 limuna

šećer u prahu (za dekoraciju)

Za umak od jagoda:

200 g jagoda, svježih

limunov sok (po želji)

vanilin šećer ili med (po želji)

Priprema

Peć zagrijati na 180°C.

Skuhati quinou, otprilike 10-12 minuta. Ocijediti i pustiti da se malo ohladi.

U osrednju posudu umutiti jaja, šećer, vanilin šećer, maslac, limunov sok i limunovu koricu.

U smjesu dodati ohlađenu quinou, prosijano brašno i prašak za pecivo, i izmutiti.

Pleh namastiti pa pobrašniti, ili obložiti pek papirom. Usuti tijesto.
Peći na 180° C otprilike 25 minuta dok tijesto ne dobije zlatno smeđu boju.
Ostaviti 5 minuta u plehu da se malo ohladi, onda izvaditi, posuti šećerom u prahu, i servirati sa umkom od jagoda, ili sa svježim jagodama.

Umak od jagoda: jagode oprati, isjeckati, ubaciti u blender sa vanilin šećerom (ili medom po želji), ilimunovim sokom. Izmiksati, gotovo. Uživati!

Ovo je ujedno ulaznica ta igricu Ajme koliko nas je koju šaljem domaćici Zoki sa bloga Pans and Pots, a tema su jagode.

Crispy Oatmeal Cookies/ Keksići od karameliziranih zobenih pahuljica

noreply@blogger.com (tanja) — Mon, 14 May 2012 12:30:00 +0000

I like chewy cookies, also crispy ones, and I love oatmeal cookies. There is nothing better than a fresh-baked cookie you can dunk into a cup of milk! Sooo good! You can bake oatmeal cookies for your friends, working colleagues, family, these make a wonderful home-made food gift!

Crispy Oatmeal Cookies

Inspired by Kleiner Kuriositätenladen.

Preparation Time: 15 min.

Cook Time: 10-12 min.

Yield: 5-6 dozen (depending on size)

Ingredients

500 g rolled oats

2-3 teaspoons of cranberries, dried (optional)

nuts, almonds (up to taste)

150 g natural brown sugar (Demerara)

320 g butter

4 eggs

200 g all-purpose flour

pinch of salt

3 teaspoons of baking powder

Method

1. Preheat oven to 170 °C/ 350 °F.

2. Roast oatmeal, 4-5 tbs of sugar, add butter, in a non-stick pan, for about 2-3 minutes. Stir constantly, then set aside, let cool completely.

3. In a large bowl beat remaining sugar, eggs and salt, until foamy.

4. Add flour and baking powder to the oatmeal, then stir in with a wooden spoon or large spoon.

5. Add the oatmeal-flour mix to egg-sugar mix, and beat until just combined.

6. Drop dough by rounded tablespoonfuls onto baking sheets.

7. Bake at 170 °C/ 350 °F for 10-12 minutes until light brown.

8. Cool on baking sheet for 2 minutes, then let cool completely on wire rack.

Tell me, what are your favourite cookies? I am curious...:)

xoxo,

Od jučer su naglo pale temperature od nekih 29 stepeni celzijusa na 11 stepeni, i palo mi je na um da bih danas mogla praviti keksiće, i ujedno podijelila recept za keksiće od zobenih pahuljica, koji su fino krckavi, jako ukusni, izdašni, i koje sam već pravila i za prijatelje, zgodan su poklončić, u dekorativnoj staklenki.

Keksići od karameliziranih zobenih pahuljica

Originalni recept adaptiran po mom ukusu.

Vrijeme pripreme: 15 minuta

Vrijeme pečenja: 10-12 minuta

Mjera: 4- 5 pleha (ovisno o veličini keksića)

Sastojci

500 g zobenih pahuljica (krupnih)

2-3 žlice brusnica ili grožđica (po želji)

grubo sjeckanih lješnjaka, badema (po želji)

320 g maslaca

150 g smeđi šećer (Demerara )

4 jaja

200 g brašna

1,5 praška za pecivo

prstohvat soli

Priprema

1. Pećnicu zagrijati na 170 °C, lim obložiti masnim papirom.

2. U tavi propržiti zobene pahuljice, 2-3 minute, zajedno sa 4-5 žlica smeđeg šećera, i maslacom, pri tom neprestano miješati. Ostaviti da se ohladi.

3. U velikoj posudi izmutiti jaja, preostali šećer, i sol otprilike 4 minuta, dok ne dobijete pjenastu smjesu.

4. Brašno i prašak za pecivo izmiješati i dodati u propržene zobene pahuljice, promiješati, te dodati smjesi od jaja i šećera. Izmiješati varjačom.

5. Žlicom oblikovati keksiće, i poredati na pleh obloženim masnim papirom.

6. Peći na 170°C 10-12 minuta, dok ne dobiju svijetlu smeđu boju.

7. Pečene keksiće izvaditi iz pećnice, ostaviti da se ohlade.

Koji su vaši omiljeni keksići? :)

Uživajte! Enjoy!

Strawberry Banana Coconut Crumble/ Banana-Kokos-Jagoda Crumble

noreply@blogger.com (tanja) — Mon, 23 Apr 2012 17:28:00 +0000

Für Rezept in Deutsch HIER klicken:

This strawberry banana coconut crumble will take you to comfort food heaven! It is simple but delicious, and there are so many variations, if you like apples you might fell in love with the Apple Honey Cinnamon Crumble I made a couple a months ago... To find out more about the origin and usage of crumble, click here.

Strawberry Banana Coconut Crumble

Original recipe: Tanja's Cooking Corner

Ingredients:

(6 small ramekins)

250 g strawberries, sliced

480 g bananas, sliced

100 g honey

juice of 1/2 lemon

Crumble topping:

100 g all purpose flour

100 g butter

100g grated, unsweetened coconut

50 g sugar

Method:

1. Preheat oven to 180° C/ 350 F.

2. Wash, slice strawberries.

3. Peel, slice bananas.

4. In a bowl add bananas, strawberries, honey and lemon juice, set aside for 10 minutes.

5. In a separate bowl rub butter into the flour, stir in coconut and sugar, combine with your fingertips until crumbly.

6. Fill in oven proof dishes the fruit mix and top with the crumble mix.

7. Bake in a preheated oven at 180° C/ 350 F for 20 to 25 minutes until golden brown.

Serve warm or cold. Enjoy!

Kad treba da napravim neki Dessert koji je ujedno fin, a brzo gotov, vrlo rado napravim crumble. Varijacija ima bezbroj, u biti svako voće dolazi u obzir, i nećete pogriješiti. Ako volite jabuke i cimet, toplo preporučam Crumble s jabukama, cimetom i karameliziranim orasima. Isprobano bezbroj puta: Crumble vole i djeca i odrasli!

Crumble s jagodama, bananom i kokosom

Originalni recept: Tanja's Cooking Corner

Sastojci

(za 6 manje vatrostalne posudice/ ili jednu veliku)

250 g svježih jagoda, isjeckanih na kolutiće ili kockice

480 g banana (otprilike 4 komada), isjeckanih na kolutiće

100 g meda

sok od 1/2 limuna

Za Crumble potrebno je:

100g brašna

100 g kokosa

100 g maslaca

50 g šećera

Priprema

1. Zagrijati pećnicu na 180°C.

2. Oprati, isjeckati jagode i banane.

3. Preliti voće medom i limunovim sokom, ostaviti 10 minuta da stoji.

4. U drugoj posudi umrviti prstima maslac u brašno, dodati kokos i šećer i mijesiti dok ne dobijete mrvičastu smjesu.

5. Raspodijeliti voće u vatrostalne posude.

6. Posipati mrvice preko voća.

7. Peći na 180° 20-25 minuta ili dok crumble ne dobije zlatno smeđu boju.

Servirati toplo ili hladno. Uživati!

Strawberry Puff Pastry Roses~ Ružice s jagodama

noreply@blogger.com (tanja) — Thu, 19 Apr 2012 13:18:00 +0000

Für Rezept in Deutsch bitte HIER klicken:

This stunning dessert tastes as good as it looks! It does not need much ingredients, all it takes is a sheet of puff pastry, fresh strawberries, strawberry liqueur (optional), some melted butter, powdered (icing) and vanilla sugar. The result will be fantastic, puff pastry in combination with strawberry flavour is heaven on earth!:)

Strawberry Puff Pastry Roses

Ingredients:

(yields 6 puff pastry roses)

300g puff pastry

200 g fresh strawberries

1 tsp melted butter

1 pack vanilla sugar

powdered sugar

3-4 tsp strawberry liqueur (optional)

Method:

1. Wash, slice strawberries. Put aside.

2. Roll out the puff pastry into a rectangle. Sprinkle it with powder sugar.

3. Cover pastry evenly with sliced strawberries, then sprinkle with powder sugar and vanilla sugar (up to your taste), sprinkle some strawberry liqueur on strawberries (optional*), leave the beginning and ends empty.

4. Cut rolls (3-4 cm, depending on the size of strawberries), roll them up, then put them cut side up on the parchment sheet, form roses with your finger tips. Be sure to wrap the ends carefully; it works best if you put your finger tips into water and then slightly wet the pastry ends, and squeeze.

5. Cover roses tips with melted butter.

6. Bake in preheated oven at 180° C/ 350 F for 15-18 minutes, when golden brown.

7. Let cool for 5 minutes, spinkle with powder sugar before serving.

Ne mogu vam reći koliko uživam u proljeću, nakon duge i tmurne zime nema sretnije osobe od mene sad kad vani sve cvjeta, i maksimalno uživam da svoje slobodno vrijeme provodim vani. Lijepo i sunčano vrijeme treba iskoristiti, zar ne? Malo sam zapostavila blog, ali se nadam da mi nećete zamjeriti, obećavam poboljšanje :-) Danas vam predstavljam desert koji će uljepšati svaku trpezu, uz to je jednostavno i brzo za napraviti, goste ćete oduševiti ovim jagodastim ružicama! Ovaj put sam dodala odlični domaći liker od jagode koji sam dobila na poklon od prijateljice, ali ako ga nemate ili namjeravate servirati djeci, slobodno izostavite.

Ružice s jagodama

Za 6 ružica potrebno je:

1 pakiranje lisnatog tijesta (300 g)

200 g jagoda, svježih

1 žličica otopljenog maslaca

3-4 žličice likera od jagode (po želji*)

1 vanilin šećer

šećer u prahu

Priprema:

1. Oprati jagode, isjeći na tanke kolutiće.

2. Razvući tijesto na papir za pečenje, posuti šećerom u prahu i vanilin šećerom.

3. Tijesto sjeći na trake i po njima poredati kolutiće jagoda, i pri tom ostaviti početak i kraj praznim. 4. Preko jagoda posuti opet šećer u prahu i liker od jagode (po želji).

5. Jagode ostaviti da prelaze preko trake da se bolje vide kad se smotaju ružice. Zarolati traku i vodom navlaženim prstima zalijepiti krajeve. Oblikovati ružice. Namazati latice otopljenim maslacem.

6. Peći u prethodno zagrijanoj peći na 180°C otprilike 15-18 minuta, dok tijesto ne dobije zlatno smeđu boju.

7. Pustiti 5 minuta da se malo ohlade, i posuti šećerom u prahu prije serviranja.

Najbolji su još topli!

Cranberry Poppy Seed Yogurt Cake/ Jogurtni mak kolač s brusnicama

noreply@blogger.com (tanja) — Sun, 25 Mar 2012 20:54:00 +0000

Für Rezept in Deutsch bitte HIER klicken

This gorgeous Poppy Seed treat is a real winner. An old-fashioned delicious classic that is easy to make and is a perfect complement to your coffee or tea. I have the recipe from my mom, adapted it a bit, and we all love it as it is soft, moist and and absolutely delicious. And, it is made in no time!

CRANBERRY POPPY YOGURT CAKE

~ for round baking mould- 24 cm~

original recipe: from my mother

Ingredients:

* 3 eggs
* 250 g caster sugar
* 200 g all purpose flour
* 1 pack of baking powder
* 2 vanilla sugar
* 150 ml vegetable oil
* 250 ml plain yogurt , 3.5%
* 100 g ground poppy seeds,
* 3 tablespoons cranberries
* icing sugar for decoration

Method:

1. Preheat oven to 180° C/ 350 F. Combine oil, sugar, vanilla sugar and eggs in a bowl.
2. Add yogurt, cranberries and mix.
3. Sieve in the flour and baking powder. Combine well.
4. Pour 2/3 of batter into the with baking paper lined tin, sprinkle cranberries over it. Into the other 1/3 of the batter add poppy seeds and combine well.
5. Bake at 180 ° C for about 25 minutes.
6. Cool for 5-10 minutes, then loosen from the mold.
7. Decorate with icing sugar. Enjoy!

Jedan od meni jako dragih kolača je mamin jogurtni kolač s makom, koji sam već kao dijete rado jela, i do dan danas se nađe redovno na našem stolu, uz kafu ili čaj. Ponekad dodam i neko voće, ponekad brusnice, čiji kiselkasti okus savršeno harmonira uz mak. Ovo je kolač za svaku priliku, nema puno posla oko njega, i jako je fin, mekan, sočan. Za svakog makoljupca divan kolač!

JOGURTNI MAK KOLAČ S BRUSNICAMA

Originalni recept moje mame. Uz malu adaptaciju.

~Za okrugli pleh promjera 24 cm~

Sastojci:

3 jaja

250 g šećera

200 g brašna (Univerzal)

1 prašak za pecivo

2 vanilin šećera

150 ml ulja

250 ml čvrstog ili gustog jogurta (3,5 %)

100 g maka

3 žlice brusnica

Šećer u prahu za dekoraciju

Priprema:

1. U dubokoj posudi izmiješajte jaja i šećer, onda dodajte vanilin šećer, jogurt, ulje.

2. Prosijte brašno, dodajte prašak za pecivo i izmutite kratko mikserom.

3. Izdvojite 1/3 tijesta i dodajte mak u njega. Izmiješajte.

4. U ostale 2/3 tijesta dodajte brusnice. Izmiješajte.

5. U pleh obloženim pek papirom sipajte prvo svijetlo tijesto, onda prošarajte tamnim tijestom (najbolje žlicom).

6. Peći u prethodno zagrijanoj pećnici na 180° C otprilike 25 minuta. Pazite da se ne prepeče, tijesto mora biti sočno.

7. Ispečen kolač ostaviti da se hladi 5-10 minuta u plehu, onda ga izvadite, pospite šećerom u prahu (ili čokoladnom glazurom).