Slatki Uskrsnji vijenac

Ponovo pripreme za blagdane..razmisljanja sta i kako ,da ne bude sve doslovno isto...
Mislim da ove godine nece biti puno spremanja jer su ljudi spojili dobro s korisnim i svako je otisao gdje je mogao,samo sto dalje od kuce i posla,ostali smo mi stariji koji bas nismo ludi za nekim provodima i zelimo si provesti ove praznike u krugu porodice.

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           Slatki vijenac

600gr brasna
1 zlicica mix zacina(kao za medenjake)
1 zlicica soli
60gr maslaca
200gr secera
20gr svijezeg kvasca
200gr suhih brusnica
100gr cokoladnoh kapljica
370ml toplog mlijeka
2 jaja

     Od namirnica u popisu zamijesiti tijesto.
Prvo aktivirati kvasac sa malo toplog mlijeka i brasna ,te zliciom secera.
Aktivirani kvasac dodati u preostalo brasno,zatim dodati otopljeni maslac i blago umucena jaja te preostalo mlijeko...sve zamijeiti u glatko tijesto.

Pokriti prozirnom folijom i ostaviti na toplom mijestu da uveca volumen.

Nakon sat,dva,koliko treba tijestu da naraste,podijeliti tijesto na dva dijela,svaki dio rastanjiti u obliku "kobasice",zatim isplesti pletenicu,pa je smotati u krug,spojiti krajeve.
Tako  staviti na papirom oblozen lim za pecenje..u sredinu staviri uljem premazanu salicu da se vijenac nebi zatvorio.

Pustiti jos nekoliko minuta da tijesto ponovo pocme rasti,premazati zumanjom ili bjelanjkom,te posuti listicima badema.

Peci u predhodno zagrijanoj rerni na 200C oko 40 minuta.

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Peceni vijenac,izvaditi na resetku da se hladi.
Napraviti preljev od secera i limunovog soka i preliti vijenac odozgo.

Preljev od secera, pravite po zelji da bude gust kako bi se zadrzao na povrini tijesta..na 100gr secera u prahu,dodati malo limunovog soka!

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   Uskrsnji muffin

370gr brasna
1 zlicica praska za pecivo
200gr suhih brusnica
100gr cokoladnih kapljica
(bijela cokolada)
160ml ulja
250ml vocnog jogurta
2 jaja
180gr secera
limunova korica,malo cimeta

     Jednostvano spojiti suhe i mokre sastojke,podijeliti po kosaricama  ili kalupima u kojima cete ih pec i.

Peci na 200C oko 25 minuta

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original recept

Takoder razmutiti secer i limunov sok(samo par kapi da se dobije gusta secerna smijesa) i napraviti krizice na povrsini muffina.

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Decorated Cupcakes

          For the third session in the cake decorating course we had to take cupcakes and were taught some techniques to decorate them. I took some plain vanilla cupcakes with strawberry filling. As usual, I didn't have time to finish them in class, I completed only at home. My cupcakes were very big, so with the decoration they looked even bigger but I thought that they were decent enough to share here..

Need To Have

• All Purpose Flour - 1 cup
• Sugar - 3/4 cup
• Egg - 1
• Baking Powder - 1 teaspoon
• Baking Soda - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Salt - a pinch
• Milk - 1/2 cup
• Butter - 2 tablespoon
• Oil - 2 tablespoon
• Strawberry Preserves - for the filling

For Icing - used thin consistency of basic icing (confectioner's sugar, shortening, water and vanilla) and food colors.

Method
          Well, it's a basic cupcake, beat the egg, add the sugar, vanilla extract and salt, mix, add the butter, oil and milk, mix everything well. Sift the flour, baking powder and baking soda, gradually mix in to the wet ingredients. Line the muffin pan with cupcake liners and pour the batter, 3/4th way up, bake at 350F for 25 to 30 mins. Cool the cupcakes completely. For filling the cupcakes, you should have a piping bag or a heavy duty ziploc bag and a long thin tip nozzle. Or you can drill a hole or use a apple corer to remove a little in the center, fill it up and cover with a piece of the cake and then do the icing. The proportions for thin icing is 1 pound confectioners sugar : 1 cup vegetable shortening : 1 teaspoon clear vanilla extract : 13 teaspoons of water (I still have to work out the proportions for a smaller quantity). Mix the shortening, extract and water, then slowly add the sugar and mix it till creamy with a hand mixer and then you add your colors.

Sending it to Food Corner for the Midweek Fiesta event and
                to Sumee's Culinary Bites for Vardhini's Bake Fest event.

Note
I think you need at least some basic stuff like the piping bags and a couple of different tips to do the decoration.

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Stuffed Eggplants

          Eggplants or brinjals or aubergines (some of the names that I know), there are so many varieties of them, the huge ones, the chinese eggplants, the Italian eggplants, the small, smaller and smallest brinjals, and also of different colors, white, purple and green. For today's stuffed eggplants we use the small purple brinjals, not too puny, but smaller ones, we have to slit and stuff the brinjals. And again, there are so many stuffings, each one tastes equally good, today's is adapted from Madhur Jaffrey's book. It calls for sesame seeds and coconut along with other spices to stuff the brinjals, the dish goes very well both with rice and rotis..

Need to Have

• Small Brinjals - 20
• Onions - 2 medium chopped
• Garlic - 5 cloves chopped
• Turmeric Powder - 1/4 teaspoon
• Tamarind - 1 lemon size
• Jaggery - 2 teaspoons
• Mustard Seeds - 1/2 teaspoon
• Green Chillies - 1 slit

For The Stuffing

• Sesame Seeds - 2 tablespoons
• Grated Coconut - 2 tablespoons
• Dried Red Chillies - 8 to 10
• Coriander Seeds - 1 + 1/2 tablespoon
• Cumin Seeds - 2 teaspoons

Roasted Spices

The Stuffing

The Stuffed Brinjals

 Method  
          Cut the stem, and quarter the brinjals till 3/4 th of its length, don't cut it fully and keep them soaked in salt water. Add hot water to tamarind and take a thick extract from it. Dry roast the ingredients given under stuffing and powder them. Heat oil, add the onions and garlic, saute till raw smell goes away, mix in the powder, tamarind extract, jaggery and salt, mix till it becomes thick. Remove, cool and stuff the brinjals with this. Arrange the brinjals in a greased tray, spread the remaining stuffing on the top, add some oil and a little water. Bake at 400F for 35 to 40 mins. Heat a little oil, add mustard seeds, once it splutters add the slit green chilli, add on top of the cooked brinjals.

Sending it to Sumee's Culinary Bites for Vardhini's Bake Fest event,
                to Food Corner for the Midweek Fiesta event and
                to Zesty Palette for Priya's Healthy Diet - Vegetarian Side Dishes event.               

Note
Can do the whole thing on stove top, (but might need a little more oil), cover and cook. Even in the oven if the brinjal dries up, sprinkle some water in between.
I left out the part with the mustard seeds seasoning, didn't feel a need for it.
Oven timings vary, I had started cooking at 350F, but halfway through, felt it was not enough so raised the temperature to 400F, whatever temperature you set, cook till the brinjals become soft.
If you do not know to extract juice from tamarind, use 2 tablespoons of the readymade tamarind paste.
The red chillies that I have now are too bland, add yours wisely, you can add some chilli powder later if you find the masala not spicy enough (I tasted mine before stuffing).

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Spinach And Kidney Beans (Rajma) Briyani

          Since I got my first taste of rajma (kidney beans) I am a big fan of it. Rajma with some plain rice and curd, that's comfort food to me, I simply love these beans. For today's dish I made a briyani (rice preparation) with these super healthy beans and spinach. It turned out to be a hearty, wholesome meal, a very healthy one pot dish, a good lunch box recipe..

Need To Have

• Basmati Rice - 2 cups
• Kidney Beans - 1 cup
• Spinach - 2 cups chopped
• Onions - 2 big chopped
• Tomatoes - 2 medium chopped
• Coriander Powder - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Garam Masala Powder - 1 teaspoon
• Broken Cashews - 2 tablespoons
• Cinnamon - 2" stick
• Cloves - 4
• Star Anise - 2
• Bay Leaf - 1

Make A Paste

• Green Chillies - 8
• Garlic Cloves - 6
• Ginger - 1 + 1/2 tablespoon chopped
• Fennel Seeds - 1 teaspoon
• Javentri - 1/2 " piece

Method
          Soak the kidney beans overnight and pressure cook them. Soak the basmati rice for 1/2 an hour. Heat oil, add the cinnamon, cloves, bay leaf and the star anise, once they sizzle add the cashews, roast for a few secs, then add the onions. Saute the onions till transparent, then add the paste and saute till the raw smell goes away. Now, add the tomatoes, saute till mushy, add the turmeric, coriander and garam masala powder,  mix everthing. Add the drained rice, spinach and salt, mix for few more mins, add 5 cups of water. Once the water starts boiling, reduce the flame and cook till almost done and very little water is left. Now mix in the rajma and switch off and don't disturb for 1/2 an hour. Serve it warm with any raitha or even plain curds.
Sending it to Cuisine Delights for the Spotlight - Lunch Box Ideas event,
                 to Food Corner for the Midweek Fiesta event,
                 to Spice And Curry for Priya's Healthy Diet - Easy And Healthy Lunch event,
                 to Srav's Cooking Concepts for the CC - Spring Seasonal Food event,
                 to Zesty Palette for Vidhya's Love Lock Series - Legumes event and
                 to Taste Of Pearl City for the Healthy Morsels - Pregnancy event.

Note
Can use brown basmati rice to make it even more healthier.
Can use 2 cardamoms instead of the javentri.

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Caponata

Obozavam povrce a jos ako ima dasak paradajza u sastavu,meni moze biti svakodnevno u ishrani ,bilo kao gl. obrok ili dodatak uz meso ili ribu.

Dobro poznati naziv CAPONATA,potjece iz Italije,ali i mi imamo nas sataras koji sasvim malo zaostaje za Caponatom..razlika je u namirnicama.

Caponata

2 veca patlidzana

1 zlicica soli

200ml maslinovog ulja

1 velika glavica luka

2 stapke celera/zeleni dio

1 crvena paprika

2 zlice pinjola

Paradajz u konzervi(ili 5 svjezih zrelih paradajza)

2 zlice crvenog vinskopg octa

2 zlice kapara

15 maslina

1 zlicica secera

malo persunovog lista

Patlidzane isjeci na kockice,staviti u cjedilo i posoliti.

Pustiti tako da stoje 20 minuta.

Izaprati vodom i posusiti kuhinjskim papirnim salvetama.

U vecoj tavi zagrijati pola kolicine maslinovo ulja,pa popeci na kratko patlidzan,ako treba jos ulja,dodati jos.

Pecene patlidzane ostaviti na stranu .

Zatim kratko poprziti ostalo povrce,luk,paprika,celer,koji takoder izrezemo na vece komadice.

Povrce pecemo samo da dobije zlatnu boju,NE smije se prepeci jer ce se raspasti pri daljnjem kuhanju.

Sada dodamo povrcu konzervu paradajza izrezanog na komadice i podlijemo sa octom..pustimo da lagano ukuha na niskoj temperaturi da nam nebi zagorilo..Kada se paradajz ukuha dodati masline i kapare,vratiti patlidzane koje smo prve proprzili,zaciniti i pustiti da se okusi prozmu.

Pri serviranju posuti pinjolama i perunovim listom.

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Kinder torta

Svim Prvo aprilskim slavljenicima od srca Sretan rodendan,ukljucujuci i mog muza !!!

Kinder torta

biskvit od bjelanjaka:

7 bjelanjaka

10zlica secera

200gr mljevenih/sjeckanih ljesnjaka

1 zlica octa/sirceta

Umutiti bjelanjke sa secerom da postane smjesa glatka,sjajna,zatim dodati ocat i jos par sekundi mijesati.

rucno umijesati mljevene ili sjeckane ljesnjake.

Na 3 lista papira za pecenje podijeliti smijesu i susiti na 150c oko 70 minuta.

Dok se biskvit susi ,napraviti kremu.

Krema

1 litar mlijeka

3 vrecice praska za puding(vanilija
)7 zumanjaka

100gr secera

250gr maslaca

150gr tamne cokolade

100gr bijele cokolade

100-150gr plazma keksa/mljevenog

za premaz i ukrasavanje

400gr eurokrem

oko500gr vrhnja za slag

Odvojiti malo mlijeka od 1 litre,pa razmutiti zumanjke i puding u prahu.

Ostatak mlijeka i secer pustiti da zakuha .

skloniti u stranu,lagano sipajuci dodati smjesu pudinga u mlijeko ..vratiti na ringlu i mijesati da se krema skuha.

U poluohladeno mdodati maslac sobne temperature,iraditi mixerom,pa kremu podijeliti na dva dijela.

U I dio-dodati tamnu otopljenu cokoladu(otopiti iznad pare)

U II dio- dodati bijelu cokoladu,takoder otopljenu na pari i plazma keks.

Kada je biskvit pecen,odmah ga premazati eurokremom.

Na tacnu sloziti prvi biskvit,zatim staviti obruc za torte i zlicom sloziti malo jedne ,malo druge kreme,na to staviti drugi biskvit ,pa na njega ostatke kreme,koju slozimo na isti nacin kao na prvi biskvit.

Pokriti trecim biskvitom,stegnuti obruc i ostaviti u frizider da se krema stegne.

Kada se krema stenula,umutiti vrhnje u slag ,dodati secer po zelji i ukrasiti tortu.

Ja sam iskoristila visak bjelanjaka od prije i napravila puslice kojima sam ukrasila tortu !

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Eggless Chocolate Cornets

          This is my first month with the Eggless Baking Group at Gayathri's Cook Spot, and the challenge was chocolate cornets. At the beginning of the month, she had sent a link to a video on the youtube. The recipe requires specific molds called 'cream horn molds', I thought it would be available easily, so I kept putting it off until last week. Only then did I realize that these molds were not to be found so easily and I had to order online, now I didn't have the time to do that, but I didn't want to miss posting too. So I made the molds (deserves me right for being lazy), of course the video gave instructions for that too. So, finally I did everything yesterday, the result was good, I did six of them and the chocolate custard filling was too good with the coffee flavor. The process is pretty easy if you had your molds ready, I would definitely do this again but only after getting the molds..

Need To Have

• All Purpose Flour - 1 cup
• Dry Yeast - 1 teaspoon
• Mawa - 1 tablespoon
• Milk - 2 tablespoon + 1/4 cup
• Salt - 1/2 teaspoon
• Brown Sugar - 1 tablespoon
• Butter - 1 tablespoon

For The Chocolate Custard Filling

• Vanilla Custard Powder (Eggless) - 2 tablespoons
• Cocoa Powder - 1 tablespoon
• Sugar - 3 heaped tablespoons
• Milk - 200 ml + 1/4 cup
• Butter - 1/2 tablespoon
• Chocolate - 30 gm ( I used 1/3 of a 100 gm bar)
• Instant Coffee Powder - 1 teaspoon

For The Molds
Parchment paper, Aluminium Foil and a small stapler

Method
          Mix the yeast in 2 tablespoon warm milk and leave it for at least 5 mins or till you see the yeast has bubbled up. Melt the butter, add the brown sugar, salt, mix, then add the sifted flour, mawa, mix it, add yeast and make a dough by adding the 1/4 cup milk little by little. You'll have a tablespoon or more of the milk remaining, save it for glazing. Make a ball of the dough, cover it with a wrap and leave it in a warm place for an hour till it doubles up.
          In the meantime, mix the 2 tablespoon of custard powder and the coco powder in the 1/4 cup cold milk. Boil the remaining 200ml of milk with the sugar, remove from the heat and add the custard powder mixture, mix well and put it back on the stove and keep stirring till it becomes thick to custard consistency. Remove and while it is still hot, mix in the butter, coffee powder and the chocolate, keep it over some ice cubes, covered with a plastic wrap.

       
          Now, coming back to the dough, see if it has doubled up, take it, punch it down and divide it into six equal parts and leave for 5 mins. Then roll each one of them into a thin string of about a foot long, a little thick at one end. Take the thin side and press it on the cone mold, starting a little down from the tip, and roll the dough string on the mold and pinch the dough together at the end to hold it. Leave this to rise for another hour on a parchment paper lined baking tray. Then brush them with some milk and bake it for 10 to 12 mins at 390F. Remove and after 3 mins, wiggle out the mold and cool the cornets completely.
          Once cooled, fill a piping bag with the chocolate custard ( use the tip that is long and narrow, used for piping filling into cupcakes and pastries) and fill the cornets with it and serve them warm.
You can see the video here, it also gives you instructions for the molds, I used parchment paper instead of the kraft paper.

Sending it to Sizzling Tastebuds for Vardhini's Bake Fest event.
                to Sara's Corner for the Women's Day Celebration event,
                to Vegetarian Food And Me for I'm The Star event and
                to Food Corner for the Midweek Fiesta event.       

Note
Don't over bake the cornets, check after 10 mins. If you leave it longer, it'll become harder.
Can replace milk powder for mawa.

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