29 September 2015

Jewish Apple Cake





This recipe is one of those that you're going to use over and over again. The cake might be plain looking, but it's very soft and tasty; makes one 22-23 cm cake.

Ingredients:
3 eggs
1 1/4 cup sugar (I always add 1 cup)
150 ml oil
1/4 cup apple or orange juice
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Apple mixture-
3-4 apples, peeled
juice of 1/4 lemon
1/4 cup sugar
1 tsp cinnamon
Method:
Preheat oven to 170*C; prepare 22 cm cake tin, line with paper.
Slice apples, leaving one in large pieces (for top). Sprinkle with lemon juice and mix them with sugar and cinnamon.
In another bowl, beat eggs and sugar until fluffy. Add oil, juice and other flavourings; mix well. Sift flour and baking powder on top; fold in.
Pour 1/3 of this mixture in baking tin, arrange 1/2 small pieces over it, making sure they stay in centre and not on edge. Pour another 1/3 , repeat with small slices, then finally pour last 1/3 of mixture. Arrange large slices of apples on top and pour all leftover juices over them. Bake for 50 + minutes, or until inserted toothpick doesn't come out clean. Cool, dust with icing sugar and serve.


Jevrejski Kolač sa Jabukama

Ovo je jedan od onih recepata koji cete pozeljeti ponovo i ponovo koristiti. Kolac izgleda jednostavno, ali je izuzetno mekan i ukusan. Dobicete jedan 22-23 cm kolac.

Potrebno:
3 jaja
1 1/4 solje secera (ja uvijek stavim 1 solju)
150 ml ulja
1/4 solje soka od narandzi ili jabuka
2 solje brasna
2 k praska za pecivo
1/2 k soli
1 k vanila ekstrakta
Mjesavina za jabuke-
3-4 jabuke, oguljene 
1/4 solje secera
sok 1/4 limuna
1 k cimeta
Nacin:
Ukljucite renu na 170*C, pripremite 22 cm obruc (sa papirom).
Isjecite jabuke na komadice; jednu na tanke reznjeve (za povrsinu). Poprskajte limunovim sokom, zatim umijesajte secer i cimet. Ostavite po strani.
Umutite jaja sa secerom (u drugoj posudi), zatim dodajte ulje, sok i ostale arome. Prosijte brasno sa praskom za pecivo na povrsinu, pa rukom umijesajte. Uspite 1/3 ove mase u obruc, poredajte 1/2 malih komadica jabuke preko toga, pazeci da ne dodiruju stranice. Ponovite postupak - znaci opet tijesto i druga 1/2 sitnijih komada jabuka. Na kraju dolazi zadnja trecina tijesta, a preko nje poredate vece reznjeve jabuka i polijete sokovima preostalim od jabuka. Pecite 50 + minuta, ili dok cackalica ubodena ne bude suha po vadjenju. Ohladite, pospite secero u prahu i servirajte.




21 September 2015

Vegetable Muffins



Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

15 September 2015

TangZhong Bread (Rolls)




It's been long time since I shared a recipe for a bread, although I make bread at least twice a week!
Many give up on making home-made bread, because they don't like texture and density of it. I don't mind dense breads, just opposite - some of wholemeal and rye breads are beautifully filling because of their texture. But for those who are searching for soft, fluffy bread recipe, that stays fresh longer, this recipe is perfect. It uses 'TangZhong' method, where some flour is precooked with water / milk in order to increase elasticity and moisture of bread.
For breads and other yeasted creations, always use high protein (12%+) flour. It's usually marked as  'strong bakers' flour, or '00' , sometimes as high protein flour. Adding gluten will improve your bread, so will bread improver (I avoid it!), milk powder, yogurt,...Best results, however, you'll get with 'TangZhong' method (+ adding other proteins).

Ingredients:
TangZhong starter-
1/2 cup water
1/2 cup milk
1/3 cup flour
Other ingredients-
5 cups bakers flour
2 tbs milk powder
3 tsp yeast
2 tbs sugar
2 tsp salt
1 cup milk, lukewarm
1/4 cup cream
1/2 cup water, lukewarm
50 gr soft butter (or 1/2 butter , 1/2 oil)

Method:
Mix flour with some milk into a smooth paste, add the rest of milk and water. Cook  in microwave on high for 2 min 30 sec; or, cook it on top of your stove (heavy bottomed pan) until thick. Cover with cling wrap and let it cool. (Can be refrigerated for up to 3 days)
Mix all dry ingredients in a large bowl, add all wet ingredients and tangzhong. Start kneading with your hand, mixer or bread machine (at least 10 minutes). Knead in butter/ oil. Let it double in size (covered), then shape according to your preferences. Cover and let it rise again. Brush with milk and sprinkle with sesame seeds (optional). Bake for 15-20 minutes (small shapes), or 45+ minutes for loafs (180*C).















traditional form

















'pull-apart '





Hljeb / Kruh sa TangZhong Metodom

Dugo nisam podijelila sa vama neki recept za hljeb / kruh, mada ga pravim najmanje 2 puta sedmicno. Mnogi odustanu od domaceg hljeba, jer nisu zadovoljni sa dobijenom teksturom. Ja volim i one cvrste, nabijene kruhove (razani ili 'crni') koji su veoma zasitni i posebnog ukusa.
Medutim ukoliko trazite recept za mekani, 'paucinasti' hljeb koji ostaje duze svjez, ovaj recept je takav. Koristi posebnu metodu prethodnog kuhanja brasna sa mlijekom/vodom, sto povecava elasticnost i vlaznost kruha.
Za hljeb, peciva i druge kreacije sa kvascem / germom, uvijek koristite brasno sa vecim procentom proteina (12%+). Obicno je to '00' brasno, negdje se zove pekarsko brasno, negdje proteinsko. Dodavanje glutena u brasno ce oplemeniti vas kruh, isto ce uciniti 'poboljsivac hljeba / kruha' (ja ga izbjegavam!), mlijeko u prahu, jogurt,... Najbolji rezultat se ipak postize sa Tangzhong metodom (+dodatak drugih proteina).



Potrebno:
Tangzhong pocetno tijesto-
1/3 solje brasna
1/2 soljemlijeka
1/2 solje vode
Ostalo-
5 solja brasna za peciva
2 K mlijeka u prahu
3 k kvasca
2 K secera
2 k soli
1 solja mlijeka, mlakog
1/4 solje slatkog vrhnja
1/2 solje vode, mlake

Nacin:
Pomijesajte brasno sa malo mlijeka u glatku masu. Doadajte ostalo mlijeko i vodu; kuhajte u serpici sa teskim dnom dok ne postane gusta masa (ili u mikrovalnoj 2 min 30 sekundi na najvisoj moci). Pokrijte sa pprijanjajucom folijom i ostavite ohladiti. 
Pomijesajte sve suhe sastojke u vecoj posudi, pomijesajte vlazne sastojke u dugoj pa ih sastavite i pocnite mijesiti (rukom, mikserom ili krusna pec). Cinite to najmanje 10 minuta, zatim umijesite maslac / ulje. Pokrijte i ostavite da naraste. Premijesite i oblikujte prema zelji. Pustite da ponovo nadodju, zatim premazite mlijekom i pospite sezamovim sjemenom (opciono) i pecite 15-20 minuta manje oblike, 45+ minuta vekne (180*C).





10 September 2015

Snjeza's Rosettes / Snježine Ružice



Recipe is from my friend's Snjeza blog 'Vrtaljica' .
Snjezana past away yesterday in her 62nd year of life, after her long battle with cancer.
RIP Snjezo!

Ingredients:
Dough / Pastry-
350 g flour
200 g butter, cold pieces
1 tbs sugar
100 ml milk, lukewarm
7 g yeast (2 tsp)
Filling-
220 g walnuts, processed
200 g sugar (or less)
50 gr chocolate, grated
3 egg whites
1 tbs rum (optional)

Method:
Place sugar, yeast, milk and 1 tbs flour in a bowl. mix and leave for yeast to activate.
Process flour and butter (or, do it with your finger tips); when yeast ready mix in butter/flour and make a soft dough. Let it rest for 30 min +.
Dust tea towel with flour and roll out a thin rectangle.
Process all ingredients for filling, then spread onto rectangle. Fold as a swiss roll,then cut into 1 cm discs. Place onto lined thins.
Switch oven to 180*C; when ready place swirls inside and bake for 15 minutes.
Take out, cool and dust with icing sugar.



In Memoriam...



Snjeza je bila draga osoba kojoj je bio" najvazniji sadrzaj, a ne forma iliti pakiranje'.
Otisla je na neko bolje mjesto...Pocivaj u miru draga Snjezo!

Sućut njenim deckima..

Originalni recept




07 September 2015

Black Risotto


No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!

Ingredients:
3-4 tbs olive oil
1 onion, diced
3-4 garlic cloves, crushed / grated 
1/2 red chilly (or more), diced
1 1/2 - 2 cups Arborio rice
6-7 cups fish or vegetable stock
1 tbs cuttlefish (or octopus) ink
150 ml white wine
1/2 cup Parmesan, grated 
salt and pepper (white preferable)

Method:
Wash rice and drain.
Heat fish stock and keep hot close by.
Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.


Crni Rižot / Rizoto

Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.

Potrebno:
3-4 K maslinovog ulja
1 crveni luk, sjeckan
3-4 cena bijelog luka, protisnutog
1/2 crvene papricice, sjeckane
1 1/2 - 2 solje rize za rizoto (arborio)
6-7 solja bujona od morskih plodova / ribe ili povrca
1 K crnila / mastila sipe ili hobotnice
150 ml bijelog vina
1/2 solje parmezana, rendanog
so i biber (bijeli po mogucnosti)

Nacin:
Operite rizu i ocijedite.
Zagrijte bujon / supu i drzite po strani.
Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo  i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.




03 September 2015

Spaghetti with Baby Octopus and Olives


First attempt in preparing baby octopus!

Ingredients:
1 kg baby octopus, cleaned ( frozen baby octopus OK)
4 garlic cloves, minced / crushed
2-3 tbs extra-virgin olive oil
pinch of chili flakes
1/2 cup black olives, pitted (oil-cured are better)
salt and pepper
1/2 cup dry red wine
1 packet Spaghetti (or linguine) - 500 gr
2 tbsp chopped fresh parsley

Method:
Place octopus in a bowl, add a pinch of salt, 2 minced cloves of garlic and mix. Bring a pot of water to boil, place octopus in it, simmer for about 45 minutes ( or until the octopus feels tender when tested with a fork). Drain and set aside. When cool enough to handle, cut the octopus into smaller pieces.
Heat the olive oil in a pan. Add the remaining minced garlic and a pinch of red pepper flakes, and sauté for about 1 minute. Stir in the octopus and the olives; season with salt and pepper. Add the wine, and cook for 5 minutes, then cover and simmer for 10-15 minutes.       Cook Spaghetti (or linguine) according to instructions.  Drain the pasta, and add it to the pan. Add the parsley, and toss over heat for 30 seconds. Serve drizzled with high quality olive oil and a little more fresh parsley.


Špagete sa Hobotnicama i Maslinama

Prvi pokusaj pripreme malih hobotnica.


Potrebno:
1 kg malih hobotnica / oktopusa, ociscenih (moze i smrznute )
4 cena bijelog luka, sitno sjeckan / protisnut
2-3 K djevicanskog maslinovog ulja
prstohvat ljuspica ljute papricice / cilija
1/2 solje crnih maslina, bez kostice (u ulju su bolje)
so i biber
1/2 solje suhog crnog vina
1 pakovanje spageta (ili lingvina) - 500 gr
2 K sjeckanog persunovog lisca
Nacin:
Smjestite hobotnice u posudu, posolite, dodajte 2 cena protisnutog bijelog luka; promijesajte. Stavite lonac sa vodom da prokuha, ubacite sipe i kuhajte oko 45 min, ili dok  ne omeksaju. Ocijedite i ostavite po strani. Kad se malo ohladilo isjecite na manje komade.
Zagrijte ulje u tavi. Dodajte preostali bijeli luk i cili ljuspice; dinstajte 1 minutu. Ubacite hobotnice i masline, zacinite solju i biberom. Dodajte vino, kuhajte 5 minuta, poklopite i nastavite kuhati jos 10-15 minuta.
Skuhajte spagete prema uputsvu na paketu. Ocijedite i prebacite u tavu sa hobotnicama. Pospite sa persunovim liscem, i mijesajte oko 30 sekundi. Servirajte poliveno maslinovim uljem i posuto sa jos persunovog lisca.



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