Prhke kiflice

Zima je i svi se guramo u kuhinju :)
Ma nije da svi hocemo kuhati,nego nam je jako prijatno uz tolu pec,i miris finih kiflica!!
Uvijek se vise pece,kuha,ma gotovo da sam svo vrijeme u kuhinji,ali to mi ne smeta,ja zaista volim da kuham,pa naravno i da jedem ,nije to nista cudno jer sam od malih nogu vezana za hranu,a posebno u zimskom periodu....
Sjecam se kao dijete da je u "spajzu' bilo dosta kanti sa svinjskom masti i mama je cesto pravila slatkise poput "sapica"i kiflica,za nesto komplikovanije kao pite i pecenje kora na poledini pleha,bila je glavna moja najstarija sestra Anica.
Stvarno je bila majstor za kolace,ali s vremenom i ona je prestala i radi sasvim neki drugi posao.
Ja debeljuca bila i ostala,nikada mi nije bilo tesko pocistiti ni zadnju mrvicu slatkisa sa tacne :)
Prhka tijesta jaako volim ...
 PRHKE KIFLICE

 500gr brasna

150gr masti(ili 200gr maslaca

100ml kiselog vrhnja

1 zlica secera

15gr kvasca

malo mlijeka za kvasac

 

U malo toplog mlijeka(100ml)razmrviti kvasac,dodati secer i mrvicu soli i zlicu brasna ,pa pustiti da se kvasac "podigne'.
Mast ili maslac razmrvite u brasnu,pa zamijesite tijesto s nadoslim kvascem i vrhnje,
Ako je potrebno dodati jos mlijeka.
Pustiti da odstoji sat vremena,zatim ih razvaljajte i rezite kako vam najvise odgovra,da bi dobili kiflice.
Neko pravi krug(kao ja)pa reze trokutove od kojih pravim kiflice,a neko radi sa kockama pa samo preklopi suprotne coskove.
kiflice puniti s nadjevom po zelji..orasi i bjelanjaki malo secera ili ljesnjak,secer,bjelanjak,orasi smokve,datule...ma puno kombinacija .

 

 

Peci na 200C,oko 15-20 minuta,da budu pecene ,ali da ostanu svijetle,pa ih onako tople uvaljati u secer u prahu .

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World Peace Cookies

The story behind these cookies is that Dorie Greenspan's neighbor had told her that the cookies were so good that, "in our house, we call them World Peace Cookies, because we're convinced that a daily dose of the cookies is all that's needed to ensure planetary peace and happiness." I've been meaning to make these cookies for quite a while, but it wasn't until the Boston Dragon Boat Festival dock staff kept bugging me for some homemade cookies that I finally decided to make them to appease the two Petes.

These are basically chocolate shortbreads, or sables, with chocolate chunks and a dash of salt. I made a whole batch, meaning to bring them to a party, but they were so good I decided to keep most of them for myself. They're perfect eating with a glass of cold milk, and if I had had any vanilla ice cream on hand, I would have totally made ice cream sandwiches with them.

World Peace Cookies (from Dorie Greenspan's Baking: From My Home to Yours)
makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment or silicone mats.

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

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Cheescake iz mikrovalne

Nisam osoba kojoj je neophodna mikrovalana,jednostavnoje ne volim.
djeca i muz podgrijavaju sto stignu,a ja ,pa...mozda ako sam stvarno u nekoj guzvi,tada cu se posluziti.Ovo pisem jer sam iz radoznalosti pravila cheesecake ,bas me zanimalo kako ce sve to da bude i ovog puta sam se iznenadila za razliku kad sam isprobavala kolac za 5 minuta,koji mi se apsolutno NE svida!!
Ovo je nesto ,sto mi se ucinilo jako interesantno staviti na papir za generaciju koja dolazi :)

Za ovaj kolac vam je potrebno:
120gr krem sira
180gr vrhnja
1 jaje
1 zlicica vanilija-extrakta
4 zlice secera
1 zlicica limunovog soka

100gr keksica,smrvljenih(ja sam imala amareto)
1 zlica maslaca

Krem sir i secer,dobro umutiti mixerom,zatim dodati jaje koje malo ulupamo vilicom,vrhnje ,extrakt od vanilije,limunov sok.
Rucno izmijesati da se sve sastavi,zatim istresti u vatrostalnu zdjelu,zapremnine 500ml.Kuhati na 800w,2 minuta.
U sredini ce se "tresti' smjesa,ali ne brinute jer ce se sve fino stisnuti dok se kolac ohladi.
Od zdrobljenog ili samljevenog keksa i malo malsaca napravite "mrvice',pa pospite odozgo po kolacu.Ostavite kolac u frizider da se hladi,najmanje 2 sata!!

original recept

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Pogacice od bundeve

Nemam izbora nego da zavrsim s mojom bundevom...ispekla sam i ostatak sto sam imala ,jedan manji komadic,uporedo s mesom dok se peklo u rerni.
Dobila sam 3 case pecenom bundevinog mesa!!!Eee sta sada da napravim???
Na poslu cesto pravim pogacice za dorucak,neki vole da stave dem,a neki sir,meni licno odgovaraju slane :D
POGACICE OD BUNDEVE

2.5-3 case brasna
1/2 praska za pecivo
malo soli
30gr maslaca(sobne temperature)
2/3 case pirea od bundeve
1 jaje
1 casa jogurta
(casa=250ml)
Prosijati u zdjelu brasno i prasak za pecivo.
Dodati sol i maslac ,pa izmrviti maslac u brasnu,napraviti mrvice.
U brasno dodati lagano umuceno jaje ,pire od bundeve i jogurt i zlicom zamjesiti dok se moze,kasnije uz dodatak brasna ,oblikovati tijesto.

Izvaditi na radnu povrsinu,malo pobrasniti stol i razviti tijesto do 2cm debljine ,pa vaditi pogacice.


Ako zelite mozete i deblje i vece pogacice da pravite,meni su ove sasvim dobre,jer su fini mali zalogaji i lijepo se ispeku.

Peci u predhodno zagrijanoj rerni 15-20 minuta na 200C.


ako su pogacice vece i vrijeme pecenja je duze.

Posluziti dok su tople,ali i hladne su mekane i ukusne.


Posto mi je ostalo jos bundeve,napravila sam i muffinse :D



MUFFINS OD BUNDEVE I ORAHA

1.5 case brasna
1/2 zlicice soli
1 casa secera
1 zlicica sode-bikarbone
1 casa pirea od bundeve
1/3 case istopljenog maslaca
2 jaja
1/4 case vode
po 1/2 zlicice,cimeta,morskog orascica i dumbira
1 casa oraha,krupnije sjeckanih
2 zlice usecerenog dumbira(sjeckanog)
(casa=250ml)
Zagrijati rernu na 200C.
U zdjelu prosijati brasno sa sodom,dodati sve zacine,pa u sredinu napraviti udubljenje u koje stavite pire od bundeve,vodu,jaja i sve laganim pokretima izmijesati,ali ne predugo.dugo mijesanje tijesta napravi muffinse zilave.



Zlicom puniti kosarice ili podmazan i pobrasnjen kalup za muffinse.
Peci oko 30 minuta.

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PUNJENA,PECENA BUNDEVA/TIKVA

Nije da smo bas ludi za bundevom,ali svako toliko je pripremim .
Pomalo navikavam svoje ukucane jer ja sam je jela od malih nogu,pa sam navikla i meni je lijepa i u slatkim i u slanim jelima .

Baka je ,kradom od tate pekla u vanjskom sporetu,koji je sluzio za kuhanje krompira u zimskom periodu za svinje,pa je ujedno iskoristila i rernu.
Zvala bi me da sidem dolje,ispod kuce je bio veeeliki podrum,ali je to bilo sve cisto i uredno jer moj pok. Otac je bio "svojeglav";moralo je svako drvo biti isto odrezano i sve jednako slozeno za zimu,o ostalom da i ne pricam.
U jesen kada pocme berba kukuruza,tada je bio gl. vozac,pa tko uskoci da se poveze,povezen je,tko ne,valja mu pjesaciti!!!

Sve se znalo kad je cemu vrijeme,dorucak ,rucak,vecera,nista se nije mijenjalo ni kada se na njivi radilo,u isto vrijeme ,se sjedalo i jelo...ali je zato sve na vrijeme bilo gotovo.
ali da ja nastavim sa mojom bundevom:)
Baka je mene i naucila da jedem budndevu jer smo podkradom to jele ,samo nas dvije,ako bi slucajno tata vidio bundevu,prijsjelo bi joj ,jer je on smatrao da to samo svinje jedu,e pa prevario se !!:))


Punjena pecena bundeva

1 cijela bundeva(oko 3kg)
30gr maslaca
1 zlicica crvene paprike(one sto mirise na dim )
2 cesnja cesnjaka
150gr chorizo kobasice(moze domaca)
200gr bijelog poieceg mesa
1 zlica maslinovog ulja
1 glavica luka
1 crvena paprika
750-800ml pileceg temeljca(juhe)
malo saffrona
200gr arborio rize
(ili neku koju vi koristite)
150gr paradajza(isjeckati)
persunov list
40gr graska(zamrznuti)

Zagrijati rernu na 180C.
Bundevu oprati,posusiti papirnim ubrusom,zatim izrezati nozem poklopac na vrhu.
Poklopac otvoriti,pa zlicom pokupiti sve sjemenke(i sa poklopca).
Cesnjak protisnuti,otopiti maslac,pa pomijesati sa cesnjakom i paprikom.
dodati soli i bibera i tom smjesom namazati unutrasnjost bundeve.

<

staviti u tepsiju i peci oko 1 sat,tj dok ne omekani(noz lako prode kroz stjenku bundeve kad je pecena ).

U meduvremenu isjeckati kobasicu i piletinu.
N ulju malo proprziti kobacicu,izvaditi je zatim na tanjur i ostaviti na stranu,pa na istou masnocu dodati komadice piletine i njih lijepo proprziti .
Piletinu takoder izvaditi kod kobacice i ostaviti poklopljeno.
Sada u tavu dodati isjeckan luk,malo proprziti,dodati cesnjak i crvenu papriku.
Kada pocme da se siri miris paprike i luka,dodati rizu ,pa samo je pustiti da 'postakli',zatim sipati kutlacu po kutlacu zagrijanog temeljca u koji stevite saffron(ako imate).
Kada je riza skoro gotova,pocela da upija sve sokove,dodati paradajz, kobacicu i piletinu,zatim grasak i persunov list,koji isjeckamo.

Ostaviti rizoto na stranu.



Izvaditi pecenu bundevu,skinuti poklopac,pa puniti rizom.
Polopiti poklopcem i vratiti jos 20-ak minuta u rernu.

Pustiti da odstoji 10-ak minuta prije nego pocnete sjeci.
ako volite iscjedite krisku limuna po rizotu.
Prijatno!!


Recept je preuzet iz "Women's Weekly" magazina.

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Elote (Mexican Grilled Corn)

I tried elote for the first time a while ago at La Verdad, but I wasn't totally blown away. Then I tried it at Toro a couple of weeks ago, and wow, I couldn't get enough of it! (As an aside, I had always assumed that Toro was a Japanese sushi place because to me, toro = fatty bluefin tuna belly. So I was a little surprised to find out it was actually a tapas restaurant, where toro = Spanish for bull.)

A couple days later I was going to a bbq, so I decided to look up how to make it myself. What I came up with is an amalgam of what I found and a few adjustments to make the corn more similar to how I remember they made it at Toro. I chose to pre-cook the corn before grilling it so that I could ensure that the corn was cooked all the way through and also so that I wouldn't be hogging up time and space on the grill. I also added some raw garlic and the spices to the mayonnaise since I remember there was a garlicky taste in their sauce, which was pink. I found the cotija cheese, a mild, aged cheese, at Whole Foods, but if you can't find it, you can substitute either grated Parmesan or crumbled feta cheese.

Elote (Mexican Grilled Corn)
makes 12 servings

12 ears of corn
1 cup mayonnaise
2 garlic cloves
4 limes
Cayenne pepper
Chile powder
Paprika
1 cup crumbled cotija cheese

Preheat oven to 350 °F. Place corn in husks directly on the middle rack of the oven for 30 minutes, or until corn is soft to the touch. After it has cooled, remove the silk and husks. If you like, you can break the ears in half.

Run the garlic cloves through a garlic press (or mince well) and add to the mayonnaise. Add the juice from half of a lime and quarter the rest of the limes. Mix in cayenne pepper, chile powder, and paprika to taste.

Grill the corn on a hot grill until lightly charred. Top with the mayonnaise sauce and crumbled cotija cheese. Sprinkle on more cayenne pepper and/or chile powder as desired, and serve with lime wedges.

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Homemade Dulce de Leche and Dulce de Leche Ice Cream

Hola! Did you miss me? Sorry for the unexpected break, but the last month has been full of exciting happenings including bumping into the cast of Glee on a flight from Chicago to New York, racing in the Boston Dragon Boat Festival with The Boat for Kids Who Don't Paddle Good, and a vacation to Argentina and Brazil.

It was down in Buenos Aires that I fell in love with dulce de leche. I used my Marriott points to stay at the Marriott Plaza Hotel, and because I'm a Gold Elite member, we got to eat breakfast in the Concierge Lounge each morning. And each morning they put out little jars of dulce de leche to spread on the pastries. It was so good, I ended up putting some in my coffee, too! I just knew I had to try to make some at home, and luckily, there is a rather easy (and safe*) method. Basically all you do is put a can (or two or three) of sweetened condensed milk in a crock pot, fill it with water, turn it on low, and let it cook for 8 hours. That's it! Obviously, you'll want to wait for the cans to come back down to room temperature before attempting to open them, or else you'll risk having hot dulce de leche squirting out of the can.

I'll admit that it doesn't taste quite as good as the real thing, but for how easy it was to make, it's pretty darn close. Now my only problem was what to do with the dulce de leche. See, while it was great spreading it all over pastries and stirring into my coffee, I don't really have pastries just sitting around at home, nor do I usually make coffee at home. So I figured I'd look for a recipe to make dulce de leche ice cream. I came across this one on Epicurious with the following description: "This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period." With a testimonial like that, how could I not try to make it?

Dulce de Leche Ice Cream with Toasted Pecans (from Epicurious)
makes about 1.5 quarts

2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (this ended up being a little more than 1 can of homemade dulce de leche)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm, then fold in pecans.

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

To be honest, I still think the passion fruit ice cream was the best ice cream I ever made. But this one is definitely high up on the list. The addition of the toasted pecans almost made it taste like butter pecan ice cream, but with a richer, caramelized flavor. Probably the hardest part of making this was making sure the pecans didn't burn when toasting them. I almost always end up throwing out the first batch because I forget about them and soon I'm left with blackened, useless pecans. So make sure you keep a careful eye on the pecans! The added flavor from toasting them is so worth the extra effort.

*Safe because the alternative way to make this is to add a can of sweetened condensed milk to boiling water and boiling it for several hours, which could possibly lead to exploding cans. One of my friends from Taiwan used to call this, "Danger Pudding" for that reason.

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