"Šta ima slatko?" je glavno pitanje kod nas poslje ručka. Kuku si ga domaćici ako nije spremila desert. Ne mora to biti ništa fensi, ali bitno da je slatko! U sklopu FBI rukavica, zadnja dva mjeseca smo istraživali Tamarin blog What's for dessert? Tamara je također ljubitelj slatkog, što se može odmah primjetiti iz njenog imena bloga. Tartovi i pite su joj također vrlina, što slatke što slane, ne znam koje su bolje. A tek praline! Tu se slažemo. Tako da čim sam vidjela da će njen blog biti pod istragom odmah sam znala da će u igri biti neke praline. A i u zadnje vrijeme su se nekako najviše zaredali slatkiši sa čokoladom, baš se pitam zašto...
Deda Mraz donio 5kg Callebaut čokolade!
Pa da krenemo od slatkog. Nisam imala marune, ali i obično kestenje je poslužilo. Pitate me odakle mi kestenje u decembru? Ima neko kestenje u vrećicama,
ima čak i organski USDA sertifikat, a PRODUCT of CHINA. Pa ti sad vidi.
Praline sa kestenjem
Tamarine praline sa marunima su divne! Kestenje volim, čokoladu mmmmvolim, rum volim. Nije bilo dvojbe koje praline da izaberem. S obzirom da nisam ljubitelj margarina i putra, ja sam ga izbacila i šećer u prahu zamjenila medom.
Sastojci
100 g tamne čokolade
3 žlice meda100 g propasiranog kestenja
1 žličica ruma
Priprema
1. Tamnu čokoladu otopiti na pari.
2. U procesoru samljeti kestenje pa dodati med i rum.
3. Kistićem namazati stjenku modlica za praline. Ostaviti u zamrzivaču 10ak minuta da se dobro stisne pa ponoviti postupak.
4. Kalupe puniti kesten smjesom te na kraju kistićem zatvoriti dno. Ostaviti u frižideru da se dobro stisne (par sati minimum, a najbolje preko noći).
Pull apart kruh sa češnjakom
Ovaj pull apart kruh sa češnjakom je nenormalna zaraza! Tako je fin i ukusan da smo ga mi pojeli skoro cijelog dok je još bio topao! (mjere sam prepolovila)
Sastojci
1 žličica suhog kvasca
5 žličica maslinovog ulja
150 ml tople vode
225 g pirovog brašna
Malo morske soli
2 čena češnjaka (sitno sjeckana)
malo suhe majčine dušice
Priprema
1. U manjoj zdjelici pomiješati kvasac, šećer i vodu. Pustiti na toplom mjestu da se kvasac aktivira.
2. U velikoj zdjeli prosijati brašno pa dodati sol i 2 žličice maslinovog ulja. Potom dodati aktivirani kvasac i vodu. Zamjesiti tijesto, poklopiti čistom krpom i ostaviti na toplom mjestu da se diže jedno sat vremena.
3. U međuvremenu ostatak maslinovog ulja pomiješati sa sjeckanim češnjakom, majčinom dušicom i malo soli (ja nisam koristila parmezan).
3. U međuvremenu ostatak maslinovog ulja pomiješati sa sjeckanim češnjakom, majčinom dušicom i malo soli (ja nisam koristila parmezan).
4. Kad se tijesto dignulo, razvaljati tijesto na pravokutnik, potom odrezati na vertikalne trake. Izrezane trake premazati sa smjesom maslinovog ulja i češnjaka. Trake posložiti jednu na drugu pa onda na kvadrate. Složiti ih u visoki kalup obložen papirom za pečenje. Ostaviti tijesto u kalupu da malo odmori (jedno 20ak minuta).
5. Zagrijati pećnicu na 180 C, kalup prekriti aluminijskom folijom pa peći jedno 20 do 30 minuta. Foliju maknuti nakon 15ak minuta.
Alien tart
Ovaj tart mjerkam od kako ga je Tamara objavila. I jedan dan idem pijacom i ugledam romanesco! Kao neki flesh bek ovaj tart mi se pojavio pred očima. Kupila sam ga naravno, odmah, čak sam farmeru rekla šta ću s njim pa mi dao ekstra komad za sitne pare. Baš je bio ljep komad, divno zelen. Čak je i crva imao! Onda znam da je farmer provjeren.. I onda me stislo na poslu. Proš'o jedan dan, proš'o drugi dan, proš'o cijeli tjedan. Tužno sam pomislila kako ga neću ni raditi i kako će mi romanesco propasti. A onda sam se jedno popodne natjerala. Krenula dinstati gljive da budu umjesto pancete. I taman pomislim kako ću ljepo to sve uslikati, znate ono kad već osmislite aranžman u glavi. I onda se najave neočekivani gosti! Taman kad je tart bio u pećnici. I nije kao ono stižemo za 2 dana ili 2 sata. Ne, kao ono, tu smo ispred vrata... E loša sreća, moja Jovanka! I tako sam uspjela da cvrcnem samo jednom i to dok se pekao.. Ali, ako vam šta znači, gostima se veoma svidio. Definitivno ću ga raditi ponovo. Možda ga sljedeći put odnesem i farmeru.
Sastojci/Priprema tijesta:
250 g pirovog brašna
1-2 šolje maslinovog ulja
Malo morske soli
2-3 žlice vode
(Žutanjak nisam koristila)
Sastojci/Priprema smjese:
1 glavica luka
100 g gljiva
3 jaja
200 g kiselog vrhnja
100 g grčkog jogurta
50 g naribanog parmezana
Morska sol, papar i maslinovo ulje
Romanesco (skuhan 10ak minuta na pari)
1. Na malo maslinovog ulja izdinstati sjeckani luk pa dodati gljive odrezane na četvtine. U zdjeli umutiti jaja pa dodati vrhnje, jogurt, sir, parmezan, sol, papar i dinstane gljive.
2. Smjesu prebaciti u kalup preko tijesta, prekriti aluminijskom folijom i peći 20ak minuta dok se površina ne zapeče i ne dobije zlatnožutu boju. Foliju maknuti nakon pola pečenja.
3. Izvaditi tart iz pećnice i po vrhu posložiti vrhove romanesca te posuti još malo parmezana. Peći još par minuta pa izvaditi da se prohladi.
Praščići za sreću
(mjere sam prepolovila)
Sastojci/Priprema:
250 g pirovog brašna
15 g kvasca
30 g smeđeg šećera
Malo morske soli
cca 140 ml toplog mljeka
4 žlice maslinovog ulja
(jaje sam izbacila)
Malo bundeve sa premaz
Za ukrašavanje:
šećer u prahu i limunov sok
topljena čokolada
Nadjev po želji (da ga ne zaboravite ko ja)
1. U zdjelicu pomiješati kvasac, šećer i malo toplog mljeka. Pustiti na toplom mjestu da se kvasac aktivira.
2. U velikoj zdjeli prosijati brašno, dodati sol, ostatak mljeka, ulje i aktivirani kvasac. Zamjesiti tijesto i pustiti da se digne jedno sat vremena.
3. Tijesto razvaljati i rubom čaše rezati krugove. Za njuškice koristiti čaše sa manjim promjerom. Od ostatka tijesta oblikovati uši (ja sam rezala duže trakice pa ih nožem rezala u trokutove). Za oči iskoristiti šećer u prahu pomiješan sa limunovim sokom, a za zjenice topljenu čokoladu.
Sa ovim praščićima mojima želim svu sreću u narednoj godini sa
farmerskim pothvatima! Žao mi je da ove male crnjake neću vidjeti dok su
još ovako mali i slatki, ali nadam se da će dok ja dođem dvorištem
trčati neka nova generacija i da ću bar jednom od njih i ja moći dati
ime!
~~~~~~~~~~~~ English ~~~~~~~~~~
For the last 2 months we've been investigating Tamara's blog What's for dessert?
These are my choices that I tried out.
These are my choices that I tried out.
Belgium chestnut truffles
Original recipe.
Ingredients:
100 g dark chocolate
3 tablespoons honey
100 g grounded chestnuts
1 teaspoon of rum
Preparation:
1. Melt dark chocolate on steam.
2. In the processor grind cooked (or roasted) chestnuts and add honey and rum.
2. In the processor grind cooked (or roasted) chestnuts and add honey and rum.
3. With a brush coat the walls of silicon molds for truffles. Leave in the freezer for 10 minutes to harden then repeat the process.
4. Fill the modls with a chestnut mix and finally brush the bottom to close. Leave in the fridge to harden well (a couple of hours minimum, and preferably overnight).
Pull apart garlic bread
Original recipe. This bread is such an addiction, you can't stop eating it, I'm telling you!
Ingredients:
1 teaspoon dry yeast
5 tsp olive oil
150 ml of hot water
225 g spelt flour
A little sea salt
2 cloves of garlic (finely chopped)
little dried thyme
Preparation:
1. In a small bowl mix the yeast, sugar and water. Allow the yeast to activate in a warm place.
1 teaspoon dry yeast
5 tsp olive oil
150 ml of hot water
225 g spelt flour
A little sea salt
2 cloves of garlic (finely chopped)
little dried thyme
Preparation:
1. In a small bowl mix the yeast, sugar and water. Allow the yeast to activate in a warm place.
2. In a large bowl, sift the flour and add salt and 2 teaspoons of olive oil. Then add the activated yeast and water. Knead the dough, cover with a clean cloth and leave in a warm place to rise for about an hour.
3. In the meantime, mix the rest of the olive oil with chopped garlic, thyme and a pinch of salt (I did not use parmesan cheese like in the original recipe)
4. When the dough has risen, roll out the dough into a rectangle, then cut into vertical strips. Coat the strips with a mixture of olive oil and garlic. Line the stripes one atop another and then cut into squares. Put them in a high mold lined with baking paper. Leave the dough in the mold to rest for 20 minutes.
5. Preheat oven to 350 F, cover the dough with aluminum foil and bake for about 20 to 30 minutes. Remove foil after 15 minutes.
3. In the meantime, mix the rest of the olive oil with chopped garlic, thyme and a pinch of salt (I did not use parmesan cheese like in the original recipe)
4. When the dough has risen, roll out the dough into a rectangle, then cut into vertical strips. Coat the strips with a mixture of olive oil and garlic. Line the stripes one atop another and then cut into squares. Put them in a high mold lined with baking paper. Leave the dough in the mold to rest for 20 minutes.
5. Preheat oven to 350 F, cover the dough with aluminum foil and bake for about 20 to 30 minutes. Remove foil after 15 minutes.
Alien tart
Ingredients/Preparation for the dough:
250 g spelt flour
1/2 cup olive oil
A little sea salt
2-3 tablespoons water
1. In a bowl, sift the flour and add salt and oil. Gradually add water and knead the dough. Roll out the dough on a floured surface in a form of the mold you're going to use (mine is the round). Poke the surface with a fork and bake for 10 minutes on 350 F.
Ingredients/Preparation of the mixture:
1 onion
100g mushrooms
3 eggs
200 g sour cream
100g Greek yoghurt
50 g grated Parmesan cheese
Sea salt, pepper and olive oil
Romanesco (steamed for 10 minutes)
1. On a little olive oil satue chopped onion then add mushrooms cut off in quarters. Saute for about 15 minutes. In a bowl, whisk the eggs and add the cream, yogurt, cheese, parmesan, salt, pepper and sautéed mushrooms.
2. Pour the mixture over the dough, cover with aluminum foil and bake for 20 minutes until the surface starts to brown. Remove foil after 10 minutes.
3. Remove the tart from the oven and arrange the surface with the romanesca peaks. Sprinkle with additional cheese and bake for a few more minutes.
250 g spelt flour
1/2 cup olive oil
A little sea salt
2-3 tablespoons water
1. In a bowl, sift the flour and add salt and oil. Gradually add water and knead the dough. Roll out the dough on a floured surface in a form of the mold you're going to use (mine is the round). Poke the surface with a fork and bake for 10 minutes on 350 F.
Ingredients/Preparation of the mixture:
1 onion
100g mushrooms
3 eggs
200 g sour cream
100g Greek yoghurt
50 g grated Parmesan cheese
Sea salt, pepper and olive oil
Romanesco (steamed for 10 minutes)
1. On a little olive oil satue chopped onion then add mushrooms cut off in quarters. Saute for about 15 minutes. In a bowl, whisk the eggs and add the cream, yogurt, cheese, parmesan, salt, pepper and sautéed mushrooms.
2. Pour the mixture over the dough, cover with aluminum foil and bake for 20 minutes until the surface starts to brown. Remove foil after 10 minutes.
3. Remove the tart from the oven and arrange the surface with the romanesca peaks. Sprinkle with additional cheese and bake for a few more minutes.
Piglets for happiness and prosperity
Original recipe. The old Balkan tradition is to eat poultry on New Year's Eve so that all the troubles from the past year can fly away. On New Years Day, traditionally we eat French salad and pork meat. Piglets wallow in the mud and therefore you're going to wallow in "abundance". Or so they say.. As the year is coming to an end, I thought what better way to finish it than with these little piglets!
Ingredients/Preparation:
250 g spelt flour
15 g yeast
30 g brown sugar
A little sea salt
approximately 140 ml of warm milk
4 tablespoons olive oil
3 tablespoons of roasted pumpkin mixed with 2 tbs of water for coating
Eyes decoration:
250 g spelt flour
15 g yeast
30 g brown sugar
A little sea salt
approximately 140 ml of warm milk
4 tablespoons olive oil
3 tablespoons of roasted pumpkin mixed with 2 tbs of water for coating
Eyes decoration:
3 tbsp of powdered sugar mixed with 2 tsp of lemon juice
melted chocolate for eyes
1. In a small bowl mix the yeast, sugar and warm milk. Allow the yeast to activate in a warm place.
2. In a large bowl sift flour, add salt, the rest of the milk, oil and activated yeast. Knead the dough and let it rise for about an hour.
3. Roll out the dough and cut circles with the rim of a glass. For noses use glass with a smaller diameter. Form ears by slicing long strips and then cut with a knife into triangles. Use powdered sugar mixed with lemon juice for eyes, and melted chocolate for pupils.
melted chocolate for eyes
1. In a small bowl mix the yeast, sugar and warm milk. Allow the yeast to activate in a warm place.
2. In a large bowl sift flour, add salt, the rest of the milk, oil and activated yeast. Knead the dough and let it rise for about an hour.
3. Roll out the dough and cut circles with the rim of a glass. For noses use glass with a smaller diameter. Form ears by slicing long strips and then cut with a knife into triangles. Use powdered sugar mixed with lemon juice for eyes, and melted chocolate for pupils.
With these little piglets I wish my parents best of luck in the upcoming year as they are preparing to dig into farming and related agro-tourism ventures. May you guys wallow in abundance with your little piglets!
--
ae! 
