Kettle Corn

Each spring, I look forward to my first game of the season at Fenway Park. The last three years in a row, I've been lucky enough to get tickets to Opening Day, thanks to my wonderful, beautiful friends who really, really love me. And while the quality of food offered there is sorely lacking, I can never resist the kettle corn sold in the Grand Concourse. The aroma of the fresh popped corn plus the melted sugar is all the advertisement it needs. Of course, it's best when it's still hot, or at least warm, but sometimes all you get is the already-bagged kind which, let's face it, just doesn't compare.

I was craving some the other day, and since it is no longer baseball season, I figured I'd try making some, following Jen's recipe on Tiny Urban Kitchen. If you haven't read her food blog before, you should definitely check it out. I knew her personally before either of us started food blogging, and her pictures and the recipes she attempts are leagues beyond my own. Thankfully, this recipe is really quite simple!

Kettle Corn (from Tiny Urban Kitchen)
makes one big bowl, a little too much for one hungry, popcorn-loving girl, but probably not enough for two ;)

1/4 cup canola oil
1/3 cup popcorn kernels
1/4 cup sugar
Salt to taste

Put the oil in a pot (ideally a pot with handles and a cover!) and heat to medium high.

Put 3 kernels in the oil and wait for the three kernels to pop. When this happens, you know the oil is hot enough.

Add the rest of the kernels. They should be spread out in one thin layer at the bottom of the pot.

Cover and let pop; it should start popping almost immediately. Start shaking the covered pot around to let the kernels shake around so that the un-popped kernels can get to the bottom where it's hot and also so the popped popcorn doesn't burn.

When the popping seems to have slowed down a bit, carefully lift the lid and dump the sugar in.

Continue shaking the covered pot around, distributing the sugar and letting the rest of the kernels pop.

When it seems like the popping has slowed considerably (1-2 minutes), remove the pot from heat and let it cool. Add salt and stir the popcorn around to make sure the sugar and salt is evenly distributed.

Jen mentions that you can use more oil if you want (up to 1/3 cup) and more sugar if you like, but one of the things I like about kettle corn is how the little kiss of sweet and salty makes you crave more. Too much sugar and you might as well make caramel corn.

reade more... Résuméabuiyad

Marshmallow i dem snite

Jednostavan,sladak i prelijep kolacic !!
Bombone su te koje Vam oduzmu vrijeme,ali zato uposlite mlade clanove obitelji,jer poslastica je kao stvorena za njih !!:)

potrebno je
- 3 Weet-Bix,samljeti
- 1/3 case secera
- 1 casa kokosa
- 1casa brasna
- 150gr maslaca(otopiti)
-
gornji sloj
- 2/3 case dem od jagoda(koji volite)
- 200gr maleni marshmallows(rozi i bijeli)
Priprema
Weet-bix samljeti ili izdrobit ,u zdjeli u koju dodate kokos i secer.

Maslac otopiti,pa sipati preko suhih sastojaka,zatim sve izmijesati i
sipati u kalup za kolace(18×28cm ili sl.),oblozen papirom za pecenje,
pa poravnati casom koja ima ravno dno,da sve bude glatko.

Staviti peci u zagrijanu pecnicu na 180C(fan-160C)oko 25-30 minuta.
Da bude boje meda !

Izvaditi iz pecnice i dok je kolac jos topao,premazati demom i odozgo naizmjenicno slagati maleni marshmallows!!
Vratiti ponovo u pecnicu i otaviti oko 7 minuta,toliko da se bombone omekane,ali ne smiju se istopiti !!



Prohladiti,izvaditi pomocu papira van i ostrim nozem sjeci u snite!!..posluziti !!

reade more... Résuméabuiyad

Tart CAPRESE

Volimo tartove i zadovoljstvo mi je praviti ih jer se uvijek pojedu do zadnje mrvice ili bas napravim toliko da sve pojedemo ,..nesto od toga jeste !!
Ja pravim tjesto ,na dva nacina,napisacu i jednu i drugu verziju,pa neka se nade!
TIJESTO
I-nacin;
450gr brasna
300gr maslaca
60ml hladne vode
.....sve namirnice se spoje u fino prhko tijesto koje treba da odstoji u frizideru,najmanje 30 minuta.
poslije ga razvijate prema velicini lima u kojem se pece tart,pecete,hladite i filujete.
Od ove kolicine se dobiju dva tarta, dimenzija35x11cm.

II-nacin

Napravite dizano tijesto i od njega uzmete odredenu kolicinu(ovisno o velicini lima350-400gr)pa radite na isti nacin,prvo ispeci,ohladiti,pa napuniti !!

- 1kg brasna
- 1 suhi kvasac(10gr)
- 200ml jogurta
- 500ml mlijeka
- 1 zlica secera
- 1 prasak za pecivo
- 2 jaja

Fil

400gr ricotta sira
60ml maslinovog ulja
1-2 zlice balsamico octa/sirceta
6 komada paradajza
4-6 kom.bocconcini sira
svjezi bosiljak



....Rernu zagrijati na 200c!
Tijesto pripremiti za pecenje,prekriti papirom za pecenje i popuniti suhim grahom/rizom..peci 20minuta,da stranice dobiju rumenu boju,zatim sve skloniti i dopeci sredinu tijesta.
Ohladiti!
Ricotta sir dobro umutiti,dodati soli i bibera,pa premazati unutrasnjost tarta.
Paradajz i bocconcini sir,izrezati na snite,pa sloziti po tartu,odozgo dodati listice svjezeg bosiljka i preliti mjesavinom sirceta i ulja!!
Posluziti !!

reade more... Résuméabuiyad

Apple-Pear-Cranberry Crisp

Happy Thanksgiving, everyone! What are you thankful for this year? Me, I'm thankful that I got to travel to a lot of different countries (Czech Republic, Bolivia, Aruba, Italy, Greece, Turkey, and Egypt!), for new friends that I've made, and that my brother got married to a wonderful girl!

I almost always staying in Boston for Thanksgiving since my home in Ohio is really too far away to drive to and too expensive to fly to for such a short break. But it's become tradition to celebrate with other Thanksgiving "orphans", and this year I went over to Oeimae, Yumi (thanks for the invite!), and Judy's apartment in Brookline for yet another potluck. This time, I wanted to use up the two pears and two apples I had gotten in my Boston Organics delivery, so I decided to make a apple-pear crisp. But just those 4 fruits didn't seem to be enough for the 9"x13" pan, so I bought a bag of fresh cranberries to add to the mix for some color and tartness.

Apple-Pear-Cranberry Crisp
makes 24 servings

2 apples, peeled, cored, and sliced (I used Fuji apples)
2 pears, peeled, cored, and sliced (I used one Bosc and one Concord pear)
1 bag fresh cranberries
1 teaspoon cinnamon
1 dash nutmeg
1 1/2 cups flour and 1 tablespoon flour, divided
1 teaspoon vanilla extract
1 cup sugar
1 1/2 cups oats
1 1/2 cups brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cups butter, cut into pieces

Preheat oven to 350°F.

Toss the apple and pear slices with the cinnamon, nutmeg, and 1 tablespoon flour. Add the cranberries and sugar. Toss to mix. Place in a 9"x13" baking dish.

In a large bowl, add the remaining ingredients and cut the butter into the dry ingredients until it resembles a coarse meal. You can also use a food processor to do this, but I enjoy doing it with my hands.

Spread the topping evenly over the fruit. Bake for 45 minutes. Serve with vanilla ice cream!

That last part of the recipe is key. Even though there's a whole cup of sugar in the fruit filling, the fresh cranberries are really quite tart. Eating this crisp with ice cream mellows out the fruit so that the sum is much greater than its parts.

This recipe can be adapted to other fruits as well. You can omit the cranberries and use more of the apples or pears. A peach or cherry crisp is another possibility, but you'd have to adjust the amount of sugar since those fruits are already quite sweet.

reade more... Résuméabuiyad

PUNJENA PILETINA

Vruce je,ali jesti se mora.Nije zbog mene,ali kad dodu djeca iz skole i muz s posla,svi ocekuju,da je rucak gotov...pa ako mogu oni po vrucini da rade,sto nebih mogla i ja !!??
Ovo je jednostavno za napraviti,ali cisto da nije samo pecena piletina..:


Sastojci
- 4 batka sa nadbatkom

nadjev
- 30gr maslaca +30gr extra(ili ulje)
- 1glavica luka
- 1/2 zelene paprike
- 1/2 crvene paprike
- 250gr tikvica
- 1 solja(250ml)mrvica
- 1jaje
- 2zlice parmezana
- soli,bibera-po potrebi

premaz
- 1/2 zlicice senfa u prahu
- 1 zlica senfa(za mazanje)
1 zlica ulja

Umak
- 2zlice brasna
- 3dcl vode
- 1dcl bijelog vina
- 1zlicica paradajz pirea
- 1zlicica worchester sosa
- 1zlica Vegete

Priprema
Piletinu ocistiti i oprati,pa
posusiti papirnim ubrusom.

Na maslacu poprziti luk,izrezan
na sitne kockice,dodati papriku
isto tako isjecenu.
Sve prziti uz stalno mijesanje,dok ne “uvene”.

Tada narendati tikvicu i jos malo prziti.
Dodati soli i bibera-po ukusu.

Pretresti u zdjelu i pustiti da se prohladi.
Uprohladeno dodati jaje,mrvice i sir.
Tom mjesavinom puniti piletinu.

Svakom komadu piletine podignutu kozicu sa prstima
(paziti da se krajevi ne otvore!)



ugurati nadjev i sloziti u posudu u kojoj ce se peci.
To isto uraditi sa preostalom piletinom.

Tako pripremljenu piletinu premazati sa mjesavinom
senfa i ulja.

Ugrijati 30 gr maslaca i vrelim preliti piletinu.
Staviti u rernu i peci oko 40 minuta na 190c.

UMAK
Utavi na suho poprziti brasno,da porumeni.
Lagano sipati toplu vodu i mijesati jer ce se
umak poceti zgusnjavati.

Dodati vino, paradajz sos,worchester sos
Vegete,soli i bibera ako je potrebno.



Umak sluziti uz piletinu..

i naravno,puuno sezonske salate i po zelji,tko sta voli da pije !!!

reade more... Résuméabuiyad

KOLAC OD COKOLADE I KOKOSA

tijesto
- 120gr brasna
- 1zlicica praska za pecivo
- 2 zlice kakao praha
- 160gr secera
- 60gr kokosa
- 125gr maslaca(otopiti)
- malo vanilija extrakta
- 1jaje

cokoladna glazura
- 1 zlica limunovog soka
- 160 gr dema od marelice
- 100gr cokolade
- 3 zlice vrhnja
+ako zelis,30gr maslaca)

Priprema
Pripremiti lim za pecenje(28×18cm),
zagrijati pecnicu…

U zdjelu prosijati brasno,kakao
i prasak za pecivo,pa dodati secer,kokos i
otopljen maslac,vaniliju i jaje.

Rucno izmijesati smjesu,pa je
sipati u pripremljen lim.

Staviti peci na 180c oko20minuta.
Peceno ostavi u limu da se ohladi.

Dem i limun stavi da zakuhaju,brzo ih izmijesati
pa sipati preko kolaca,te pustiti da se ohladi.

Istopiti maslac u maloj serpici,skloniti u str.
pa dodati cokoladu i vrhnje.
Mijesati da se poveze,pa preliti preko kolaca.



Ohladeni kolac izrezati,ukrasiti po zelji
i servirati uz kavu ili caj!!

Posluživanje
drzite ga na sobnoj temperaturi,jer se u
hladnjaku puno stisne,bude tvrd!

reade more... Résuméabuiyad

RISONI I TIKVICE

potrebno je

- 200gr risoni (pasta)
- 40gr maslaca(ili ulje)
- 4 mlada luka ili (manja glavica luka)
- 400gr tikvica
- 4 jaja
- 125ml vrhnja za kuhanje
- 100gr ricotta sira
- 100gr mozzarella sira
- 80gr Parmesan sir

Priprema
U dosta vode skuhati risone”al dente”,pa ih
dobro ocijediti.

Luk isjeckati i proprziti na maslacu ili ulju,pa dodati

izrendane tikvice.
Izmijesati i iskljuciti ringlu,tako da tikvice samo “uvenu”.
Prohladiti,ocjediti od soka kojeg su pustile,pa sipati u zdjelu.
U zdjelu jos dodati sve sireve(ostaviti 1/2 parmesana),vrhnje,jaja
i zacine po zelji(soli,bibera).

Laganim pokretima ruke,sve spojiti,pa sipati u maslacem namazane kalupe.
4 kalupa(od 500ml zapremnine)ili1 veliki (od 2 lit. zapremnine),pa
sipati smjesu u njih.



Odozgo posuti sa preostalim partmesanom!!

Staviti peci u predhodno zagrijanu rernu na 180C,oko 35-40minuta.
Prohladiti i posluziti !!
Prijatno !!

reade more... Résuméabuiyad

Cokoladno -limunkasti keksici

- 175gr maslaca
- 300gr secera
- 350gr brasna
- 1 jaje
- 25gr cokolade
- limun(rendana korica)

Priprema

Napraviti tijesto od maslaca,secera,brasna i jajeta,pa
prepoloviti.
U jednu polovinu dodati rendanu koricu limuna,a u drugu polovinu,25gr otopljene cokolade.

Izmedu 2papira za pecenje,razviti tijesto,svaka za sebe!!..paziti
da budu iste velicine,staviti jednu na drugu,pa zamotati u rolat,tako ostaviti u hladnjak da se malo stegne.

Izvaditi,rezati na fete/krugove/kriske,pa sloziti na pleh koji ima papir za pecenje ili namazati i posuti brasnom pleh,te slagati sjecene komade rolata.

Staviti peci u predhodno zagrijanu rernu na 200C,oko15 minuta.



Kolacici ce biti mekani kad ih izvadite iz rerne,ali ce se stvrdnutu hladenjem!!
Prijatno !!

reade more... Résuméabuiyad

Nanaimo Bars

Hi everyone. Yes, yes, I know. It's been almost 5 whole months since I posted. It's unforgivable really. But you see, the reason I started this blog in the first place was because my second love, the Red Sox, were taking their winter break and I wasn't traveling as much for work anymore so I needed something to occupy my time. And well, what do you know, it's that time of the year again! So please forgive me, and get ready to start drooling again!

Last week The Kitchn had a post on nanaimo bars (apparently pronounce nah-NAI-mo): a three-layer dessert bar with a cocoa coconut crust, vanilla custard middle, and chocolate top. With over 2 whole sticks of butter in the recipe, what's not to love? And I just happened to have all the ingredients except for the cream in my fridge and cupboard so I decided to make a batch for a pre-Thanksgiving potluck dinner.

Nanaimo Bars (adapted from City of Nanaimo via Eclectic Cook and The Kitchn)
makes 40+ bars

Bottom Layer
½ cup unsalted butter
¼ cup sugar
5 tablespoons cocoa powder
1 egg beaten
1 ¼ cups graham cracker crumbs
½ cups finely chopped almonds*
1 cup coconut*

Melt first 3 ingredients in top of double boiler. Add about a third of the hot mixture to the beaten egg a spoonful at a time to temper. Add the egg mixture to the pot and stir to cook and thicken (roughly 3 minutes). Pay careful attention to the mixture when cooking so that the egg does not curdle. If you start seeing any lumps, immediately remove from heat and keep stirring. Stir in crumbs, coconut, and almonds. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 tablespoons and 2 Tsp. cream*
2 tablespoons vanilla custard powder*
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into 1 inch squares and serve slightly chilled.

*A note about the ingredients: the type of cream and coconut was not specified, and I ended up using light cream and sweetened, shredded coconut. And instead of using vanilla custard powder, I substituted with French vanilla instant pudding powder. Also, instead of using finely chopped almonds, I substituted with almond meal. I've never had one of these bars before, so I'm not sure if you could tell a difference in texture.

I found that the quantity of ingredients that the recipe calls for in the third layer to be barely enough to cover the middle layer. And even though the recipe calls for the third layer to cool before spreading over the second layer, I found that even when it was still warm it was getting quite viscous. I was afraid that if I waited for it to cool too much I wouldn't be able to spread it out so I ended up using it while it was still warm. Of course, then I found out the reason why you want to wait until it is cool is because the second layer can melt and start blending with the third layer. =(

At the potluck, everyone seemed to like the bars, and it was agreed that a 1 inch square bar was enough. As rich as the recipe is, I thought the bars were otherwise a little bland. Personally, I could have used a little salt in the recipe to round out the richness. I think either using salted butter or sprinkling the top with sea salt would've done the trick. Another direction I would go is to add almond extract to the custard layer to brighten it up a bit.

One year ago:  Homemade Crystallized Ginger

reade more... Résuméabuiyad

Tart's sa bademom i demom

Fini su ovo kolacici,imaju lijep oblik,pa kad ih jedete,mozete ih bez problema drzati u ruci,..mogu bez razmisljana da krase blagdanski,slavski stol..
puni su divnih sastojaka i ja ih volim ,jer su jednostavni za pripremu ,a predivnog su okusa !!!

tijesto:
125gr brasna
60gr maslaca
1zlica secera u prahu
1 zlica soka od narance
narendana korica od narance

biskvit od badema
50gr maslaca
50gr finog sitnog secera
1 jaje
25gr badema (mljeveni)
25gr samodizajuceg brasna
(na ovu kolicinu brasna dodati sasvim malo praska za pecivo,manje od pola zlicice)
1/2 zlicice extrakta od badema
dem od jagode,maline,..

secerna glazura
100gr secera u prahu
1-2 zlice vode
12 usecerenih visanja/tresanja ili dem

priprema
Tijesto napraviti rucno ili u kuhinjskom pomagalu,ostaviti na hladno nekoliko minuta,pa rezati krugove i popunjavati kalup za tart's.

Staviti u frizider dok pripremite biskvitnu smjesu.
Maslac dobro izraditi sa secerom,da zapjeni,dodati jaje,pa ponovo dobro izraditi.Sada



rukom i kuhacom umijesati brasno i badem i dodati malo extrakta od badema.

Izvaditi kalup,pa u svaki krug tijesta dodati zlicicu dema od jagode ili neki crveni kiselkasti dem;...popuniti sa biskvitnom smjesom i staviti peci na 200C,oko 12-15 minuta.

Ohladiti,pa preliti secernom glazurom,a na sredinu svake tortice ,staviti usecerenu visnju/tresnju ili malo dema !!




Secernu glazuru napravite tako,da prosijete secer u prahu i dodate po malo vodu,da dobijete gustu ,mazivu otopinu,time mazete tortice


Prijatno !!

reade more... Résuméabuiyad

Kontinental slice

Kada ste u zurbi ili Vam treba nesto slatko,a da je brzo gotovo..
Ovo je poslastica koju ja pravim u takvim situacijama !!:))


Sastojci

. 125 gr. maslaca
. 1/2 case (250ml) sitnog secera
. 1/4 case kakao u prahu
. 1 jaje
. 1 jusna zlica ekstrakta vanilije
. 1 3/4 case grubo samljevenog biskvita sa okusom zitarica ili sl.
. 1/2 case kokosa
. 1/2 case grubo samljevenog oraha

Fil
. 60 gr. maslaca
. 2 case mljevenog secera
. 2 jusne zlice pudinga od vanilije
. 2 zlice vruce vode

cokoladna glazura

. 200 gr. tamne cokolade sa okusom narandze
. 60 gr. maslaca

Priprema

1. U tepsiju dimenzije 18×28cm staviti papir za pecenje.

2. U serpu staviti maslac, secer i kakao. Otopiti na niskoj temperaturi, kada se napravi homogena smjesa skloniti sa sporeta i dodati lagano umuceno jaje i jednu zlicu vanilije. Vratiti na sporet, jos jedan minut, da se jaje pveze sa smjesom.

3. U zdjelu staviti samljeveni biskvit, kokos i orahe, zatim lagano sipaj otopljenu smjesu, napravi kao tjesto. Pritisni dobro u pripremljenu tepsiju, ohladi na par minuta u frizideru.

4. U manju dublju posudu stavi maslac i dobro ga umuti, dodaj mljeveni secer i puding u prahu, lagano muti uz dodavanje tople vode. Premazi preko pripremljene baze i ostavi u frizideru da se ponovo stegne.

5. Otopi cokoladu i maslac na pari, preli preko kolaca i vrati nazad u frizider. Poslje pola sata narezi i uzivaj uz solju caja ili kafe.



Prijatno!

reade more... Résuméabuiyad

kolac od jogurta

pocele su australijske vrucine:(,svima je vruce i trazi se osvjezenje...
Ovaj kolac cesto pravim u takvim situacijama,jer je lagan i jako osvjezava !!!!!

Biskvitna podloga
250gr brasna
125gr maslaca
100gr secera
1 zumanjak
2 zlice hladne vode


Jogurt nadjev
600ml jogurta s okusom vanile
3 zlice limunovog soka
200gr secera
20gr zelatine u prahu

300ml slatkog vrhnja
2 vanilin secera
500gr svjezeg ili zamrznutog voca(maline,borovnice,visnje,jagode,..)
1 zele s okusom sumskog voca
(ili crveni preljev)

Priprema
rucno ili pomocu kuhinjskog pomagala napraviti tijesto,ostaviti 5minuta u zamrzivac,pa razviti na namazan i pobrasnjen lim(okrugli ili po zelji)
Peci na 200C,oko 20minuta.

Ohladiti i staviti ponovo u olik lima u kojem se pekao,ali predhodno lim obloziti prozirnom folijom!



Na biskvit sipati nadjev od jogurta.
Zelatinu otopiti sa par zlica tople vode ili(u mikrovanoj,1800W,20sec).
Primjesati u smjesu jogurta,secera i limunovog soka,zatim cvrto izmixati slatko vrhnje i lagano spojiti sve u jednu smjesu,pa je istresti u kalup.

Ostaviti cetiri sata da se stegne,pa sloziti voce na cvrstu jogurt smjesu i preliti zeleom ili preljevom za torte !



Pustiti da se dobro stegne,pa posluziti !!
Prijatno !!

reade more... Résuméabuiyad

Losos na povrcu i tijestu

Za ljubitelje ribe i finog umaka !!!!

Potrebno je
- 750gr lososa(fillet)
- 60ml limunovog soka
- 1 zlica maslinovog ulja
- lisnato tijesto(velicina kriske kruha-tosta)
- 240gr mrkve
- 225gr celera(gornji dio)
- 250gr sparoga
- zacini -po volji,soli,bibera,...

UMAK
- 160ml bijelog vina(suho)
- 250ml vrhnja za kuhanje
- 1 zlica senfa(sa sjemenkama)
- malo sjeckanog vlasca



Priprema
Losos isjeci na podjednake dijelove i
staviti u mijesavinu ulja i limunovog soka.

Ostaviti na hladno ,nekoliko sati ili do
pripreme obroka.

Lisnato tijesto isjeci na kocke
(velicine tost-kruha)i ispeci u pecnici na

visokoj temperaturi,da dobije finu boju.
U meduvremenu isjeci mrkvu na stapice
(kao sibice),isto tako uraditi sa celerom.

Prziti ih u tavi,ali paziti da ostanu hrskavi.
Odloziti na tanjur i pokriti da ostane toplo.

U istoj tavu ispeci losos,pa i njega ostaviti
na toplo, dok se napravi umak.

Sipati vino i preostalu marinadu,pustiti da
zakuha,smanjiti temperaturu i pustiti da se
kolicina tekucine upola smanji,
pa sipati vrhnje i dodati senf.

Kada se zgusnulo,dodati vlasac.



Na tanjur, za serviranje,staviti
tijesto,pokriti povrcem,dodati losos i sve preliti sa umakom.

reade more... Résuméabuiyad

Micin kolac

Davno sam jednoj poznanici iz nase zemlje,pravila kolace za krstenje najmladeg djeteta,tada mi je ona poklonila malenu knjigu sa kopiranim receptima"Moji najbolji kolaci",ja ne znam kako je ona do njih dosla,ali meni su divna uspomena i rado pravim kolace po tim receptima.
Ovo je jedan u nizu divnih recepata iz ove knjigice!!
Kolac je jako kremas i mora biti dobro ohladen da bi se mogao rezati !

Tijesto:
8 bjelanjaka
20 dkg secera
25 dkg krupno sjeckanih oraha
1/2 praska za pecivo
2 zlice brasna

-bjelanjke istuci u cvrsti snijeg,postepeno dodavajuci secer.
Lagano umijesati orahe i brasno s praskom za pecivo.
Kolac ispeci i uzduzno prerezati ili peci u dva iste velicine pleha.
Peci na 160 oko 20minuta,zatim smanjiti temperaturu na 120 i jos dodatno susiti oko 30 minuta.



Krema
8 zumanjaka
6 zlica brasna
5 dl mlijeka
15 dkg secera
25dkg margarina/maslaca
3 vanilin secera
10 dkg grozdica
extrakt kruske
10 dkg cokolade

-Zumanjke i brasno umutiti s malo mlijeka i ukuhati u preostalo mlijeko.
Ohladiti i dodati pjenasto izraden margarin/maslac,secer i 2 vanilin secera
Kremu prepoloviti i u polovicu dodati grozdice i malo extrakta kruske.
U drugi dio dodati otopljenu cokoladu.

Slaganje
-Polovicu biskvita premazati zutom kremom,na nju staviti drugi dio biskvita,premazati crnom (cokoladnom)kremom,a cijeli kolac premazati sa 4dl tucenog slatkog vrhnja u koji smo dodali 1 vanilin secer

reade more... Résuméabuiyad

Umotana piletina

Piletina je uvijek trazena u mojoj porodici,prihvacena je od najmladeg do najstarijeg!
Meni odgovara jer je brza za pripremu,od nje se moze stvarno napraviti dosta razlicitih,ukusnih i na oko privlacnih jela !!


Potrebno je

4 komada pileceg bijelog mesa,bez kozice
- 1 glavica luka(poriluk)
- 250gr gljiva
- 400gr lisnatog tijesta
- 4 kom. slanine
- 1jaje,zlicica senfa

Priprema
Na ulju poprzite luk i gljive
Kad su uvenule,stavi na stranu.
Ocisti piletinu od zaostalih zilica ili kozice.

Lisnato tijesto razvaljati na 4 jednaka dijela,
premazati okolo jajetom,pa na nju staviti piletinu koju pripremimo na sljedeci nacin:

Piletinu,malo zasjeci nozem(napraviti dzep)
po sredini i tu staviti nadjev od gljiva i luka,koji smo zacinili po ukusu(dodali bibera,soli..)prekriti komadicem slanine/sunke
ili dodati slaninu isjeckanu u smjesu gljiva i luka )premazati malo senfom i zacini,pa umotati u tijesto.

Zamotanu piletinu staviti na lim,koji ima papir za pecenje.

Tako pripremljeno staviti u vrelu rernu,(200c-220c)
pa peci oko 300minuta,

Ako mislite da nije dovoljno peceno meso,
pokrijte folijom i pecite jos dodatnih par minuta.

Peceno pustite da odmori,pa posluzite uz kuhano povrce ili salatu.

reade more... Résuméabuiyad