Sredinom decembra sam postala Cool Chef na Coolinarici i svi koji me pratite znate o čemu pišem,
jer sam Vam se i ovde hvalila :)))
E pa, danas su mi isporučeni pokloni od strane ljubaznog predstavnika Podravke. Pokloni su prelepi, a imate priliku i vi sami da se uverite :) Najdraža mi je Cool Chef diploma,koja će se uskoro naći na počasnom mestu u mojoj kuhinji :))
Dobila sam i AEG blender i AEG aparat za kuvanje vode,kutijica sa odštampanim receptima i Podravkine proizvode.
Hvala još jednom Uredništvu Coolinarike na ukazanom poverenju i poklonima.
Sasvim slučajno,moja mama je u danasnjem Press-u videla tortu Viktorija.
E, sad ne znam, da li da se hvalim što su objavili ili da se žalim što nisu naveli izvor ?!
Šta vi mislite ?
Njoke se obare po uputsvu koje se nalazi na pakovanju. Gljive,praziluk i beli luk se iseckaju i proprže na malo ulja. Na kraju se doda aleva paprika, biber i začini sa mešavinom začina po ukusu. Pomešati sa njokama i posuti seckanim peršunom.
Shiitakewith Gnocci
Ingredients needed:
200 gr of shiitake mushrooms
1large leek
4 cloves of garlic
1 teaspoon of cayenne pepper
parsley
pepper
mixed spices
gnocci
Cook Gnocchi according to instructions on the package. Chop mushrooms, garlic, and leeks and sauté on some oil. Lastly add cayenne pepper, pepper, and seasoning mix as desired. Combine with Gnocchi and garnish with fresh parsley.
Desert je iz februarskog broja časopisa Hrana i vino.
Kod mene je pretrpeo manju modifikaciju :)
Potrebno je:
200 gr integralnog pirinča
1,5 l vode
500 ml mleka
10 kašika šećera
2 pudinga od čokolade
100 gr čokolade
U vrelu vodu staviti pirinač da se skuva. U poseban sud, sipamo mleko, dodamo puding i promešamo da se lepo istopi. Kada se pirinač skuvao,a voda isparila, sipamo mleko sa otopljenim pudingom, a onda dodamo šećer. Posle kraćeg kuvanja, sklonimo šerpu sa šporeta i ostavimo da se ohladi.
Unutašnjost čaše dekorišemo čokoladnim prelivom, a zatim sipamo ohlađeni desert. Na vrh,izrendamo čokoladu.
U slučaju da koristite beli pirinač,onda je dovoljno da se kuva u l vode, mada je moja lična preporuka da izaberete integralni pirinač :)
• 200 g of integrated rice
• 1.5 l of water
• 500 ml milk
10spoonful of sugar
• 2 chocolate pudding
• 100 g chocolate
In hot water, put the rice to cook.In medium size bowl pour milk, add pudding powder, and mix well till it dissolves. When the rice is cooked, and water has evaporated, add in milk with dissolved pudding, and then add sugar.After a short cooking, remove the pot off the stove and leave to cool. Inside of the glass we decorate with chocolate glaze, and then we add cooled dessert. Add shredded chocolate pieces on top for decoration.
Sezona kiselog kupusa uveliko traje
i može se već reći da je na izmaku.
Tradicionalno se od njega sprema sarma,podvarak, kiseli kupus sa suvim mesom, razne pite i naravno, nezaobilazna salata. Ovoga puta sam pokušala da se delimično odvojim od tradicionalnog i da spremim kupus na malo drugačiji način, ali da po ukusu ne odstupim daleko od naše tradicionalne kuhinje.
Potrebno je:
1 glavica kiselog kupusa
300 gr mlevene junetine
200 gr mesnate slanine
1 praziluk
1 glavica crnog luka
3 čena belog luka
1 šargarepa
5 lenti bekon slanine
50 gr pirinča
1/2 kašičice muskatnog oraha
1 kašičica crvene mlevene paprike
1 kašika masti
lorber
so i biber
Priprema fila:
U odgovarajućoj posudi,na zagrejanom ulju propržiti sitno seckani crni luk, beli luk, praziluk i izrendanu šargarepu. Dodati pirinač, sitno seckanu mesnatu slaninu,mleveno meso i još malo propržiti. Sipati 100 ml vode, povremeno promešati i dinstati dok voda ne ispari. Dodati izrendani muskatni orah, so, biber i začiniti po ukusu.
Glavicu kupusa oprati i dobro iscediti. Na donjem delu gde je koren, iseći poklopac gde je koren prečnika 10 cm, koji će kasnije biti poklopac. Kupus izdubiti, da ostane zid samo 3-4 cm debljine.
Na dnu šerpu u kojoj će se kuvati kupus, staviti izvađeni kupus iz glavice. Preko njega stavite očišćenu glavicu kupusa, a onda je napunite sa filom.
Stavite polopac, a preko njega unakrts lente bekon slanine. Nalijte vodu, da kupus bude 3/4 u njemu. Kašiku masti i kašičicu mlevene paprike stavite preko slanine. Kuvajte na tihoj vatri najmanje 2 h.
Kada je kupus kuvan,ostavite malo da se prohladi, a onda iscedite od tečnosti.Stavite tacnu preko šerpe i onda zajedno izvrnite šerpu i tacnu, tako da kupus ostane na tacni.Kupus možete malo da oblikujete rukama, da dobije lep okrugli izgled, ali pazite na ruke, jer će kupus biti vreo. Uz kupus ide i proja i najčešće je spremam u kalupu za mini projice ili mafine.
Prijatno !
Stuffed sauerkraut ( cabbage)
Ingredients needed:
1 cabbage head
300 gr ground beef
200 gr bacon
1 leek
1 onion
3 cloves of garlic
1 carrot
5 slices of bacon
50 gr of rice
1/2 teaspoon of nutmeg
1 teaspoon of red pepper powder
1 tablespoons of lard
Bay leaf
Salt and pepper
Filling:
In a large skillet heat some oil and sauté chopped onion, garlic, leeks, and grated carrot. Add rice, minced bacon, ground beef, and sauté few more minutes. Add 100 ml of water stir occasionally and cook till all water evaporates. Add grated nutmeg, salt, pepper or other seasoning depending on taste.Wash cabbage and drain real well. On the bottom part of the cabbage where the root is, cut the cover in diameter of 10 cm, which will later be the cover. Scoop put the middle part, and keep the sides in 3-4 mm thickness. On the bottom of saucepan which you will use to cook cabbage, place scooped out pieces of cabbage. On top of it place cleaned out cabbage head and stuff it with filling.Place cabbage cover on top and on top of it place slices of bacon crosswise.Add water so the cabbage will be ¾ in it. Add tablespoon of lard or butter, tablespoon of red pepper powder and place it on top of the bacon. Cook for at least 2 hours on medium heat. When cabbage is cooked, set it aside to cool a bit then drain excess fluid. Place serving platter on top of the saucepan, invert it so that cabbage will stay on the tray. You can use your hands to form a perfect round look, but be careful since cabbage is hot so you might burn yourself. Kupus u vašem izvođenju
Po sastavu,ova pogača je ista kao Praznična pogača, ali se razlikuju po izgledu. Na Vama je da odlučite,hoćete li pogaču sa pletenicom ili sa rolnicama :)
Potrebno je:
120 ml mleka
1/2 kockice kvasca ili 20 gr
300 gr brašna
1 kašičica soli
1/2 kašičice šećera
1 kašičica sirćeta
2 jaja
50 ml ulja
margarin (sobna temperatura)
susam za posipanje
U toplo mleko stavite kvasac, šećer, kašičicu brašna i ostavite malo da nadođe.
U vanglicu stavite 1 jaje, ulje, so, sirće i sve izmešajte. Dodajte mleko sa nadošlim kvasce, a onda zamesite testo sa brašnom. Pokrite vanglicu sa čistom krpom i ostavite testo 30 minuta da nadođe.
Nadošlo testo premesite,razvučite odprilike na 30 x 70 i premažite ga margarinom i urolajte. Sa oštrim nožem isecite na 5-6 cm širine. Šerpicu prečnika 20 cm namažite sa margarinom a onda poslažite rolnice, ali vodite računa da postoji razmak između njih.
Ostavite još 30 minuta da naraste, premažite jajetom, pospite sa susamom i stavite odozgo po parče margarina.
Peći u zagrejanoj rerni na 200 °C dok ne porumeni.
Prijatno!
Ingredients needed:
·120 ml of milk
·½ of fresh yeast cube or 20 grams
·300 grams of flour
·1 teaspoon of salt
·½ teaspoon of sugar
·1 teaspoon of distilled vinegar
·2 eggs
·50 ml of oil
·Margarine (room temp.)
·Sesame seeds for sprinkling
In the warm milk, combine together, the yeast, sugar, spoon of flour, and leave it on the side to foam. Use a small bowl and put in 1 egg, oil, salt, vinegar and mix all together. Add milk to foamed yeast, and then knead it into the dough together with flour. Cover the bowl with kitchen towel and set aside for 30 minutes to proof. When it was raised enough roll the dough into 30 x 70 dimensions and spread it with margarine then starts rolling. With sharp knife cut pieces into 5-6 cm wide. Use the baking dish in the diameter of 20 cm and grease it with margarine then arrange the rolls into the pan, but keep in mind to leave somespace between them.When all the process is done leave it aside for 30 more minutes, brush with egg, and sprinkle with sesame seeds and on each roll place a small pieces of margarine. Bake in preheated oven on 200 °C till it tunes golden color. Enjoy
Fil:
ajvar
150 ml majoneza
1 čaša kisele pavlake
150 gr šunke
U belanca staviti so i umutiti u čvrst šne. Dodati brašno, kašiku po kašiku i promešati sa varjačom. Staviti i mak i isto tako promešati da se masi izjednači. Pleh obložiti sa papirom za pečenje,a onda ga premazati margarinom ili uljem. Izručiti masu i lepo izravnjati.
Peći 4-5 minuta u zagrejanoj rerni na 180 °C. Kada je pečen, prebaciti ga na vlažnu krpu,skinuti papir i odmah ga urolati zajedno sa krpom. Ostaviti da se skroz ohladi, pa ga tek onda filovati.
Ohlađen rolat odviti,pa ga prvo premazati u tankom sloju sa ajvarom, a preko njega pomešan majonez i pavlaku. Naseckati šunku ili je ostavite da bude u komadu, ali mora da bude skroz tanko isečena. Rolat ponovo uviti,zatim ga stavite u prozirnu,rastegljivu foliju i ostavite u frižideru da se dobro ohladi pre sečenja.
Po mama Majinom savetu,rolat(patišpanj) možete spremiti i pre i onako dok je još uvek u vlažnoj krpi da se ostavi u zamrzivaču. Kada Vam bude trebao izvadite ga dan ranije da se opusti a onda ga prefilujte. Što se tiče fila, možete i to uraditi po vašem ukusu. Možete ga premazati krem sirom, dodati rendan kačkavalj, seckane krastavčiće ili već nešto drugo.
Salty roll with poppy seeds
Ingredients needed: 5 egg whites 1 teaspoon of salt 4 tablespoon of flour 3 tablespoon of poppy seeds
Filling: ajvar ( vegetable spread) 150 ml mayonnaise 1 cup of sour cream 150 gr of ham
Add some salt in egg whites and whip until soft peaks form. Add flour, spoon by spoon and whisk in. Add poppy seeds and whisk till you get smooth batter. Line baking tray with parchment paper, and grease with oil or margarine. Pour batter and level the top. Bake for 4-5 minutes on180 °C. When it’s baked, invert it on damp kitchen cloth, remove the paper, and roll in together with cloth.Let it cool. Unroll cooled roll and spread with thin layer of ajvar, and on top of it spread mixed mayo and cream. Mince ham or you can keep it in one piece, but needs to be thinly sliced. Roll in again then wrap it into plastic foil, and place it in fridge till completely cooled.You can make roll and roll it in with damp cloth then place it in freezer. When you decide to use it, remove it from freezer and let it defrost. Unroll spread filling as desired and serve.
Potrebno je:
700 gr šećera
200 ml vode
300 gr margarina
200 gr mlevene plazme
400 gr mlevenih oraha
2 kašike kakaa
Glazura:
150 gr čokolade
2-3 kašike ulja
U veću šerpu staviti šećer i vodu da se kuva, tj ušinuje. Kada se šećer skroz istopio i ušpinovao,skloniti sa ringle,dodati margarin i mešati dok se skroz ne istopi. U to dodati mlevenu plazmu i mlevene orahe i sve dobro promešati da se lepo sjedini. Smesu podelinti na dva dela i u jedan deo dodati 2 kašike kakaa.
Na papiru za pečenje izručiti prvo tamni deo i rukama ga dobro izravnjajte. Preko njega stavite svetliji deo. Sve ovo možete uraditi i u nekom manjem plehu,samo ga obložite sa rastegljivom prozirnom folijom, pa tek onda stavljajte smesu.
Čokoladu rastopite sa uljem i prelijte preko bajadere. Ostavite da se stegne,pa je tek onda secite sa većim, tanjim nožem. Nož pre upotrebe držite u vrućoj vodi da se zagreje. Izvadite iz vode,obrišite ga sa suvom krpom i onda secite bajaderu. Ponavljajte postupak voda, brisanje,secite sve dok celu bajaderu ne isečete a to će biti sigurno jedno 20 puta.Znači,naoružajte se strpljenjem :)))
Mamina saradnica Viktorija, koja prati spremanje kolača, slikanje i na kraju sa uživanjem degustira :))
Bajadera
Ingredients:
700 g sugar
200 ml water
300 g margarine
200 g ground Plazma cookie
400 g ground nuts
2 spoons of cocoa
Glaze:
150 g chocolate
2-3 spoons of oil
In a larger bowl put sugar and water to boil, i.e. sugares. When the sugar is completely melt and sugared, put away from the burner, add margarine and mix until it’s completely melt. Add grinded Plazma and nuts in it and stir well to combine nicely. Divide mixture into two parts and in one part add 2 spoons of cocoa.
Pour the first dark part on the baking paper and flatten it good with hands. Over it put the lighter one. All this you can do in a small pan, just overlay it with the flexible transparent foil, and only then put the mixture.
Chocolate melt with oil and pour over Bajadere. Leave to congeal , and then cut with larger, thinner knife. The knife hold in hot water before using it to warms up. Remove from the water, mop it with dry cloth and then cut Bajadere. Repeat the process water, moping, cut until you cut the entire Bajadere and it will certainly be about 20 times.So, fit out your patience:)))
Mom’s associate Victoria, who monitoring the preparation of cakes, painting, and at the end she tastes it with pleasure :))
Kavurma je nastala u naletu inspiracije dok se spremala slava :)
Potrebno je:
1 veći praziluk
2 čena belog luka
300 gr šampinjona
400 gr pileće džigerice
4 jaja
1 čaša kisele pavlake
1 kašika brašna
mešavina začina
biber Praziluk iseckati na sitno (zajedno i sa zelenim delom) i propržiti. Zatim,dodati sitno seckanu pileću džigericu, iseckani beli luk i šampinjone. Sve zajedno propržiti.
Sjediniti jaja sa kiselom pavlakom i kašikom brašna. Propržene šampinjone, džigericu i luk iscedite od suvišne masnoće i pomešajte sa jajima i pavlakom. Začinite sa biberom ,mešavinom začina i peršunom.
Vatrostalni sud u koji ćete peći kavurmu, podmažite, pospite prezlom, a onda izručite smesu i stavite da se peče na 200 °C dok ne porumeni.
Kavurma with chicken liver and button mushrooms
Ingredients needed: 1 bigger leek 2 cloves of garlic 300 gr button mushrooms 400 gr of chicken liver 4 eggs 1 cup of sour cream 1 tablespoon of flour mixed spices pepper
Chop leeks into small pieces (together with green part) and sauté.Add mined chicken livers, garlic and mushrooms. Cook all together. Combine eggs with sour cream and one spoon full of flour. Drain excess oil from sautéed mushrooms, livers and onion, and then combine with eggs and sour cream. Season with pepper, parsley and different spices.
Grease oven proofed casserole dish, sprinkle with breadcrumbs, and pour prepared mixture.Bake in preheated oven at 200 °C till nicely browned.
Ovo je moja slavska trpeza u slikama :) Pihtije i slani rolat sa makom Sarmica, punjene suve paprike,slavski kolač i meze. Kavurma sa pilećom džigericom i šampinjonima. Baklava,rafaelo i špagen šnite. Plazma torta
Znam je već 15 godina kao Špagen tortu i uvek sam je tako sekla kao tortu, ali ovoga puta kao šnite.
Ovo je svojevremeno bila omiljena torta mog rođenog brata i njemu u čast je ovoga puta spremljena :)
Za 11 korica:
200 gr margarina
2 jajeta
150 gr šećera u prahu
na vrh noža bikarbone sode
100 ml mleka
600 gr brašna
Fil:
500 gr mlevenih oraha
500 gr šećera u prahu
500 ml mleka
3 vanilin šećera
200 gr margarina
100 gr čokolade
1 kašika kakaa
Preliv:
100 gr šećera u prahu
100 gr čokolade
1 jaje
100 gr margarina
Prvo pripremiti fil:
Skuvati mleko,šećer,vanilin šećer i mlevene orahe. Kada se skuva,skloniti sa šporeta,dodati čokoladu,kakao i margarin i sa mikserom umutiti. Skloniti sa strane da se fil prohladi, a u međuvremenu spremati korice. Testo za korice:
Dobro umutiti margarin,dodati jaja, šećer u prahu,bikarbonu sodu i mleko,pa testo zamesiti sa brašnom.Testo podeliti na 11 loptica. Na prevrnutom plehu sa oklagijom razvući koricu. Sa nožem iseći i izravnjati stranice. Korice trebaju približno da budu 25 x 35 cm.
Peći ih u zagrejanoj rerni na 160-170 °C oko 4-5 minuta. treba da ostanu svetle. Najbolje je da imate dva pleha i dok se jedna korica peče, drugu da razvlačite na plehu. Kada se korica ispeče,odmah je još onako vruću filujte.
Preko poslednje korice ide samo preliv.
Preliv:
Šećer,čokoladu,margarin i jaje stavite u šerpicu i na tihoj vatri istopite i prokuvajte. Prelijte preko torte.
Možete seći kao tortu ili na štanglice.
Shpagen slices ( cake)
For 11 cake layers: 200 gr margarine 2 eggs 150 gr powdered sugar little bit of baking soda 100 ml of milk 600 gr of flour
Filling: 500 gr of ground walnuts 500 gr of powdered sugar 500 ml of milk 3 vanilla sugars 200 gr margarine 100 gr of chocolate 1 tablespoon of cocoa powder
Glaze: 100 gr of powdered sugar 100 gr of chocolate 1 egg 100 gr margarine
First prepare filling:
Boil milk, sugar, vanilla sugar, and ground walnuts. When it’s cooked remove from heat, add chocolate, cocoa powder and margarine and mix well with mixer. Set aside for filling to cool, and in the meantime prepare cake layers.
Cake layers:
Mix well margarine, eggs, powdered sugar, baking soda and milk. Knead with flour. Divide into 11 portions.
On inverted baking tray roll one dough at the time. With knife even out edges. Each layer should be approximately 25 x 35 cm in size.
Bake in preheated oven at 160-170 °C for 4-5 minutes, they should stay pale in color. It would be the best if you had two same size baking tray so while one is in the oven you can work on preparing the other. Spread each one with filling while still hot. Overflow chocolate glaze over finished cake
Glaze
Place sugar, chocolate, margarine and an egg in a sauce pan and let everything melt and come to boil. Pour over the surface of the cake. Cut cakes into desired shapes and slices.
Srećna slava svima koji danas slave Sv. Jovana. U zdravlju je još dugo slavili, neka Vas Sv. Jovan štiti i podari Vam sreću !
Ovo je moj današnji slavski kolač i nije ispao kako sam ga u početku zamislila, ali opet na kraju nije loš :)
Krompir oljuštiti, odseći vrh i izdubiti sredinu. Na vrelom ulju propržiti iseckan crni luk, dodati šampinjone isečene na listiće , izrendanu sredinu krompira, iseckanu slaninu i začiniti. Gotovom smesom napuniti izdubljene krompire i poklopiti odsečenim vrhovima. Poređati u vatrostalnu posudu i dodati beli luk. Krompire posuti mlevenom crvenom paprikom,dodati susam i suvi peršun.
Poklopiti i peći 35-40 minuta, a zatim skloniti poklopac i zapeći.
Na kraju, kada izvadite krompir,skinite poklopac i na napunjeni deo izrendajte malo kačkavalj.
Prijatno !
Ingredients needed:
8 large potatoes
150 gr of onion
150 gr of button mushrooms
100 gr bacon
salt
spices
red pepper powder ( paprika)
dry parsley
sesame seeds
2 tablespoons of oil
2 cloves of garlic
50 gr kačkavalj ( cheese)
Peel potatoes and chop of the top and hollowout the middle. On hot oil, sauté chopped onion, sliced mushrooms, scooped potato pieces, minced bacon and season. Fill each potato hole with this mixture and cover with top. Arrange them in casserole dish and add garlic. Sprinkle with paprika; add sesame seeds and dry parsley.
Cover and bake for 35-40 minutes. Remove the cover and let it brown nicely. In the end when potatoes are done, remove the cover and grate some fresh cheese on top of the filling.
Kiselo mleko, šećer, griz, ulje, vanilu i prašak za pecivo zajedno izmešati i napraviti preliv za kore.
Kore podeliti na tri mesta po četri kore.
Na svaku koru staviti po pet kašika preliva,a onda na poslednju četvrtu staviti preliv i višnje. Urolati kore ali nemojte mnogo zatezati neka bude labavije. Tako napraviti tri savijače. Staviti na pleh na koji smo stavili papir za pečenje,a između svake savijače nema ima razmak. Svaku savijaču premazati sa uljem.
Rernu ne morate uključivati ranije,već tek kada stavite savijače uključite na 180 °C i pecite oko 45 minuta.
Kada je gotova,ostavite da se ohladi, pa je tek onda secite i po želji pospite šećerom u prahu.
Cherry strudel
Ingredients needed:
1 pack of phyllo dough
3 cups of buttermilk
300 gr of sugar
200 gr cream of wheat
200 ml of oil
2 vanilla sugar
1 baking powder
500 gr of cleaned cherries
Mix together buttermilk, sugar, cream of wheat, oil, vanilla, baking powder which will be the topping.Separate phyllo dough on three different sides each containing 4 pieces. Spread 5 tablespoons of topping on each dough, and on the fourth one spread layer of topping and cover with cherries. Roll in but make sure not to roll it too tight. Make three strudels the same way. Place them next to each other on the baking tray lined with paper, making sure not to have any space between them. Once you place strudels in the oven, turn the temperature at 180 °C and bake for 45 minutes. When it’s baked, set aside to cool, slice and sprinkle with powdered sugar.
Pravljena još početkom decembra,
ali do danas zaboravljena da se ubaci među ostale recepte.
Potrebno je:
1,5 kg očišćenog spanaća
1 kg skuvanog krompira
4 jaja
100 gr kačkavalja
250 ml kiselog mleka
1,5 mala kašika mlevene crvene paprike.
so i mleveni crni biber
ulje
U šerpu na šporetu sa zagrejanim uljem stavimo spanać da se dinsta. Izdinstani spanać posolimo, pobiberimo, dodamo 1 malu kašiku mlevene crvene paprike i promešamo. Skuvane krompire isečemo na krugove. U nauljenu keramičku posudu ređamo polovinu krugova od grompira. Nanesemo izrendani kačkavalj,a zatim nanesemo izdinstani spanać. Na spanać nanesemo kačkavalj, a onda i preostale krugove krompira. Umutimo jaja, dodamo kiselo mleko, pobiberimo i posolimo. Prelijemo musaku dobijenom smesom. Pečemo u rerni 30 minuta na temperaturi od 200 °C.
Potato and spinach moussaka
Ingredients needed:
1,5 kg of cleaned spinach
1 kg broiled potatoes
4 eggs
100 gr kačkavalj- cheese
250 ml of buttermilk
1,5 teaspoon of paprika
Salt and pepper
Oil
In a sauce pan heat some oil and place spinach leaves to simmer. Season with salt, pepper and add one teaspoon of paprika and stir. Slice cooked potatoes. Grease casserole dish and layer half of the sliced potatoes. Add grated cheese, and top it with spinach.Top spinach with rest of the potatoes. Whisk in eggs, add buttermilk, season with salt and pepper. Pour mixture over and bake for 30 minutes at 200 °C.
Potrebno je:
400 gr oštrog brašna
50 gr kakaoa
1/4 kesice praška za pecivo
250 gr maslaca
175 gr šećera
2 jaja
1 kašika slatke pavlake
korica od limuna
1 vanilin šećer Za glazuru:
100 gr čokolade
2 kašike ulja
U brašno pomešanom sa kakaom i praškom za pecivo razmrvite maslac, dodajte šećer, jaja, limunovu koricu i vanilin šećer. Umesite testo, razdelite ga na 5-6 delova, pokrijte ga sa krpom i ostavite da odstoji 5-6 sati, a može i preko noći. Testo premesite, stavite u mašinicu za mlevenje mesa s posebnim umetkom za keks ,
odaberite oblik po želji i odvajajte keksiće duge, 6-7 cm.
Jedan kraj savijte dva puta(prema dole) kao pužić, a drugi kraj skupite prema sredini. Keksiće slažite na pleh obložen papirom za pečenje i pecite ih u zagrejanoj rerni na 200 °C oko 12-13 minuta.
Kada su keksići pečeni,izvaditi ih na rešetku da se skroz ohlade,a onda kraj u obliku puža umačite u glazuru od čokolade koju ste rastopili sa uljem.
Chocolate tea biscuits
400 gr of flour
50 gr of cocoa
1 / 4 bags of baking powder
250 gr of butter
175 gr of sugar
2 eggs
1 spoonful offresh cream (whipping cream)
zest of lemon
1 vanillin sugar
For the glaze:
100 g chocolate
2 spoons of oil
In the flour mixed with cocoa and baking powder crumble butter , add sugar, eggs, lemon zestand vanillasugar. Mix thedough well, divide it into5-6 parts, cover it with cloth towel and leave to rest 5-6 hours, or let it sit overnight. Mix the dough put it in the machine for grinding meat with special shape for cookies to shape the biscuits.
Choose any shapes you and cut cookies in the length of 6-7 cm long. Curl one end twice (see photo bellow) to resemble a snail and pull the other end straight towards the middle.Layer each cookie on a baking tray lined with baking paper, and bake them in preheated oven on 200 ° C about 12-13 minutes.
When they are baked, place them on a cooling rack to completely cool, and then dip the snail shaped like end in the chocolate glaze which you melted together with oil.
Nešto savršeno za ljubitelje belog luka.
Mislila sam da ih moja deca neće jesti,ali sam se prevarila. Beli luk se ne oseća mnogo, taman toliko koliko treba. Pola kiflica sam filovala sa sirom (sa susamom gore) a pola sa bekon slaninom(sa lanom gore).
Potrebno je:
500 gr brašna
1 jaje
200 ml jogurta
100 ml mleka
1 kockica kvasca
50 ml ulja
2 kašičice soli
1 kašičica šećera
2 čena belog luka
Za premazivanje:
1 žumance
1 kašika ulja
1 kašika mleka
I još treba(po želji):
50 gr margarina
susam
lan
sir
bekon slanina
Beli luk iseckajte i stavite u jogurt da odstoji 25-30 minuta. Kada je odstajao, procedite jogurt, a beli luk bacite. Jogurt zagrejte da bude mlak.
U mlako mleko stavite šećer,kvasac i kašičicu brašna i ostavite da nadođe.
U vanglicu stavite jogurt, ulje, jaje, mleko sa nadošlim kvascem i posolite. Sa brašnom zamesite glatko testo. Vanglicu pokrijte sa krpom i ostavite testo da nadođe.
Testo premesite,razvucite oklagijom na 7-8 mm debljine,vadite modlicom ili čašom krugove. Kiflice razvucite i radite kao Jogurt kiflice
i filujte ih.Premažitekiflice i pospite sa susamom ili lanom. Na svaku kiflicu stavite po parče margarina.
Pecite u zagrejanoj rerni na 180 °C dok ne porumene.
Izvor:Coolinarika
ROLLS WITH THE TASTE OF GARLIC
Necessary ingredients:
500gr of flour
1 egg
200ml of yoghurt
100ml of milk
1 cube of fresh yeast
50 ml of sunflower seed oil
2 tsps(teaspoonfuls)of salt
1 tsp of sugar
2 cloves of garlic
Necessary for coating:
1 yolk
1 spoon of sunflower seed oil
1 spoon of milk
Additional ingredients (if you like it):
50gr of margarine
sesame
linseed
cheese
bacon
Preparation: Chop the garlic up into small pieces, add it to yoghurt and leave for 25-30 minutes. Then squeeze the yoghurt and throw the garlic away. Warm the yoghurt up until it is lukewarm.
Add sugar, yeast and a teaspoonful of flour to the milk and leave it to rest.
Put the yoghurt, oil, egg, milk with the swelled yeast into a dish and add a salt .Then knead a smooth dough with the flour. Cover the dish with a tea towel and leave the dough to swell. Then knead the dough again and roll it out until it is 7-8mm wide and extract circles by using a glass. Roll the rolls out and make them the same as Yoghurt rolls. Then put the filling on the rolls. Coat the prepared rolls and sprinkle then with the sesame or linseed. Put a slice ofmargarine on each roll. Bake them in the warmed up oven on 180 degrees until they got colour.
Šampinjone iseći na četvrtine, bukovače na rezance, a brokoli iskidati na cvetove i obariti u slanoj vodi kako bi omekšao. Na malo ulja propržiti bukovače, zatim dodati šampinjone, soja sos i začine po ukusu, pa dinstati dok suvišna tečnost ne ispari, a pečurke ne omekšaju.
Posebno otopiti margarin, dodati brašno i propržiti ga na umerenoj temperaturi jedan minut. Zatim sipati mleko i nastaviti sa kuvanjem mešajući sve vreme dok se ne dobije željena gustina. Pred kraj kuvanja dodati začine po ukusu.
U međuvremenu, stavite testeninu da se kuva u posoljenoj vodi. U ključalu vodu dodajte 2-3 kašike ulja, neposredno pre stavljanja testenine.
U pripremljen bešamel sos dodati neutralnu pavlaku, pržene pečurke i brokoli, pa polako promešati. Preliti preko obarene testenine i posuti rendanim kačkavaljem.
Služiti dok je toplo.
Pasta with mushrooms and broccoli
Ingredients needed:
400 gr spiral pasta
200 gr of button mushrooms
200 gr oyster mushrooms
2 tablespoon of flour
500 ml of milk
200 ml neutral cream
1 broccoli
50 ml soya sauce
150 gr cheese
50 ml of oil
100 gr of margarine
Salt and pepper
Seasonings
Cut mushrooms in fourths, slice oyster mushrooms, separate broccoli flowerets, and boil in some salted water till soft. Sautee oyster mushrooms on little bit of oil. Add button mushrooms, soya sauce and seasoning depending on taste. Cook till all fluid evaporates and mushrooms become soft. Melt margarine, add flour and cook for a minute to make rue. Add milk and stir constantly till you get desired thickness. Towards the end of cooking add spices that you may like. In the meantime place pasta in boiling salted water to cook. Before pasta add 2-3 tablespoons of oil in water so pasta wouldn’t stick to each other. In prepared béchamel sauce add cream, sautéed mushrooms and broccoli and stir. Pour over cooked pasta and grate some cheese on top. Serve while warm.
Uz kupus ide i 
Pihtije i slani rolat sa makom
Sarmica, punjene suve paprike,slavski kolač i meze.
Kavurma sa pilećom džigericom i šampinjonima.
Baklava,rafaelo i špagen šnite.
Plazma torta
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