25 June 2014

Easy 'Cassata' (No bake cake)




World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.





Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…

2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)


Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.





24 June 2014

Comments Deleted!



SAD...VERY SAD! I deleted 100 of your comments, and I can't get them back.

Update (25/06)-
Peter from blogger forum, helped me retrieve my comments. They're not in original form, but under my name (text pasted under posts)

Jako sam zalosna! 100 vasih komentara sam bespovratno (i slucajno) ponistila.



Vijesti -
Upravo sam dobila email sa linkovima komentara koje sam ponistila Yupi!

Ako se desi vama nesto slicno,  posaljite zahtjev za pomoc i 'nalijepite' URL (adresu) vaseg bloga. Komentare necete moci imati u originalnom izdanju. ali cete moci nalijepiti ono sto ste dobili od vasih prijatelja/ komentatora. 

19 June 2014

Impossible pie



It is truly impossible! You don't need a mixer, you put everything in one bowl, blend with fork and bake. Layers are made by themselves - the flour settles to form a crust, the centre is an tasty egg custard filling and coconut forms a topping.

Ingredients:
4 eggs (medium size)
1 cup sugar
2 tsp vanilla essence
1/2 cup butter or margarine, very soft
2 cups milk
1/2 cup plain flour
1 cup desiccated coconut

Method:
Switch your oven to 180*C; prepare a pie dish (not one with bottom coming off - must be solid, one piece dish - otherwise it's going to leak). Line it with silicon paper (if you leave sides longer, it's going to be easier to take the pie out)
Blend all ingredients together; pour into an pie dish (25 cm). Bake for 1 hour. Sprinkle with icing sugar / coconut before serving.



Nemoguća Pita

Recept zaista zvuci nemoguce! Ne trebate mikser, sve stavite u jednu posudu, izmijesate i izlijete peci. Slojevi se sami formiraju; brasno se slegne na dno, centar je ukusni pudingu slican fil, a na vrhu se formira korica od kokosa.

Potrebno:
4 jajeta (srednje velicine)
1 solja secera
2 k vanila ekstrakta
1/2 solje maslaca ili margarina (125gr), veoma omeksalog
2 solje mlijeka
1/2 solje brasna
1 solja kokosa, ('brasno')

Nacin:
Ukljucite rernu na 180*C; pripremite posudu za pitu (25cm; trebalo bi da je posuda iz jednog dijela, tj ona koja se ne otvara, jer bi moglo iscuriti). Ako postavite neprijanjajuci papir i ostavite duze stranice, bice vam lakse izvaditi pecenu pitu.
Izmijesajte sve sastojke u jednoj posudi i izlijte u kalup. Pecite oko 1 sat. Pospite secerom u prahu ili kokosom prije sluzenja.





16 June 2014

'Burek' - easy way



Burek ( pita with minced meat) is very loved dish in Bosnia. I wrote about pita and burek before.
Today I want to explain how to make individual burek, where you don't need to have special pin, or large space for stretching phyllo pastry. Burek is often made  this way commercially (in burek bakeries).

Ingredients:
-Dough-
2 cups plain flour
1/2 tsp salt
200 (+) ml water
-Filling-
1 tsp oil
1 onion, finely diced
500 g beef mince (not lean or too fat)
1 tsp salt
1/2 tsp black pepper, freshly ground
-Oil for stretching, 120 ml +

Method:
Dough- Place all ingredients in a bowl. Mix well until incorporated, then take out on a bench top and knead until smooth. Divide into 8 equal parts; shape little balls. Pour 120 ml oil in a bowl; place dough balls in oil; turn them to cover well in oil. Set aside for 30 minutes.
Prepare filling- heat oil, saute onion, then add mince, salt and pepper. Cook just until meat lose its pink colour. Take off the heat and let it cool.
Preheat your oven to 190-200 *C; prepare a large rectangle baking pan (oil it - spray is ok).
Oil the surface of your bench top, then take a ball of dough and flatten with your palms as much as possible (for this, you can use any rolling pin if easier). Now start puling edges of the pastry with your fingers, until very thin and well stretched. You should get and oval  (30 X 20 cm approximately) of phyllo pasty. Put 1/8 of filling on an longer edge and roll into a sausage. Shape a swirl (round or elongated ) and place on a baking sheet. Repeat with other balls of dough. When all made, oil surface of each burek and  bake for 30 + minutes, or until golden brown on top.




Burek iz Buregdzinice

Burek je omiljeno jelo u Bosni.  Pisala sam o metodu razvlacenja tijesta prije ( pita , burek ). Danas zelim pokazati kako se prave pojedinacni bureci. Za njih ne trebate oklagiju ili veliki prostor za razvlacenje tijesta. U mnogim buregdzinicama se na ovaj nacin prave bureci.

Potrebno:
Tijesto / jufke-
2 solje brasna (2 X 250ml)
1/2 k soli
200 ml (+) vode
Fil- 
1 k ulja
1 crveni luk, sitno sjeckan
500 gr mljevene govedine / junetine (ni premasno ni nemasno)
1 k soli 
1/2 k crnog bibera, svjeze mljevenog
-Ulje za razvlacenje- 120 ml +

Nacin:
Umijesite tijesto od navedenih sastojaka. Dobro ga izradite, zatim podijelite na 8 jednakih loptica, smjestite u posudu sa 120 ml ulja; okrenite loptice tijesta kako bi se prevukle sa uljem preko cijele povrsine. Ostavite odmarati oko 30 min.
Zagrijte ulje, proprzite luk. Ubacite meso i zacine i dinstajte samo toliko da meso izgubi pink boju. Ostavite hladiti.
Ukljucite rernu na 190*C; pripremite tepsiju (nauljite ju).
Nauljite povrsinu za rad (kuhinjsku glatku povrsinu), postavite lopticu tijesta na nju, pa dlanovima rastanjite tijesto koliko je to moguce (za ovajdio mozete upotrijebiti bilo kakvu oklagiju, ukoliko vam je tako lakse). Sada prstima razvlacite krajeve tijesta sve dok ne dobijete veoma tanku jufku (otprilike 30 X 20 cm oval). Stavite 1/8 fila na jedan duzi kraj , pa zamotajte kao rolat. sada oblikujte 'zvrk'; okrugli ili izduzeni. Uradite isto sa preostalim lopticama; smjestite na tepsiju, pouljite povrsinu i pecite oko 30 minuta, ili dok burek ne dobije lijepu rumenu boju.




11 June 2014

Parfait Torte with Hazelnuts



I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)



'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

05 June 2014

Simple Celebration Dinner



I had big plan for my 4-th anniversary (21st May) and 500 000 visits to my blog, which collided almost same day. Unfortunately, mother nature had her last word - flood in Bosnia happened and I didn't have any desire to celebrate. I was in my birth town with my thoughts and hart, feeling for my friends and family who had to suffer again.
Instead of that, here is suggestion for simple seafood dinner, which happened on 1/5 (Labor day in Europe; still very much celebrated).

-Cooked Prawns, bought
-Panfried Salmon with Chimichurri Dressingū
-Salad (mjesavina zelenih listova)
-Parfait Torte (next post)


How to create more space on your table  /  Kako kreirati vise prostora na vasem stolu


Jednostavna  vecera za proslavu

Imala sam velike planove za moj 4-ti 'blogorodjendan' (21/5) i 500 000 posjetitelja, koji su se gotovo na isti dan susreli. Na zalost, majka priroda je imala zadnju rijec - poplave su se desile i ja naprosto nisam imala volje za bilo kakav znacajniji post. Mislima i srcem sam bila u mom rodnom kraju, osjecajuci za prijatelje i rodbinu koji su ponovno patili.
Umjesto toga, evo prijedloga za jednostavnu veceru sa morskim plodovima (koja se desila 1/5)

-Kuhane kozice, kupljene gotove
-Salata (green leaf mixture)
-Parfe Torta (sljedeci post)

02 June 2014

Banana Fritters with Salted Caramel


My boys (especially my hubby) can't imagine a day without bananas. So, you suppose, I always have to find ways of  using them somehow. Some of them go to the freezer (for shakes), end up in Banana bread, or get coated in crispy batter, fried and served with Salted caramel.

Ingredients:
ripe bananas, halved 
1 cup SR flour
3/4 cup cold water
pinch of cinnamon 
oil for deep frying
Caramel sauce-
200 g sugar
1/2 cup cream (35%)
80 g butter
pinch of salt 

Method:
Place oil in a deep frying dish; heat to medium hot.
Mix flour, cinnamon and water. Dip each half of banana into batter and fry 2-3 at a time, until golden in colour. Drain onto paper towel well.
Caramel sauce-
Place sugar into a heavy bottomed pan. When starts caramelizing, swirl and shake you pan. When all sugar meted and golden in colour, pour cream and ad butter. Return to slow heat and let it melt. Add pinch of salt, stir and take off of heat.
To serve- place bananas onto serving dish; pour caramel over them and enjoy.

If you don't want to make caramel sauce, serve with cream / dusted with icing sugar / icecream / custard...


Pohovane Banane sa Karamel Prelivom


Moji muski (posebno mm) nemogu biti dana bez banana. Pretpostavljate onda,  da uvijek imam one koje su prezrele i treba ih nekako iskoristiti. Osim zamrzavanja (za šejks), volim praviti Banana Bread ili ih pohovati i servirati sa karamel prelivom.

Potrebno:
zrele banane, prepolovljene
1 solja samodizajuceg brasna
3/4 solje hladne vode
malo cimeta
ulje za przenje (duboko)
Karamel-
200 gr secera
1/2 solje (125ml) vrhnja slatkog
80 gr maslaca
malo soli

Nacin:
Zagrijte ulje za duboko przenje.
Umijesajte brasno, cimet i vodu u glatku masu. Umacite banane i przite na srednjoj vatri, 2-3 najvise, dok ne postanu zlatno-zute. Ocijedite na papiru poslije przenja.
Karamel-
Stavite secer u posudu sa teskim dnom. Zagrijavajte dokne pocne da se otapa. Okrecite i treskajte posudu dok se sav secer ne pretvori u zlatno braon masu. Ubacite vrhnje i maslac. Vratite na slabu vatru dok se ne otope. Zasolite i promijesajte, pa smaknite sa vatre. 
Smjestite banane na posudu za serviranje, prelijte sa karamelom i uzivajte.

Banane mozete servirati sa vrhnjem / secerom u prahu / sladoledom / rijetkim pudingom...

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