30 December, 2011

White Chocolate Pralines with Strawberries

White Chocolate Pralines with Strawberries

Day by day, minute by minute and we have reached the end of another year. Good or bad? I don't like to draw sums, because I like to think there are always more positive than negative things, otherwise I probably wouldn't be here writing.
And I'm happy to be here, in my little virtual corner where I can share news from kitchen. I hope you had good time, too, and I hope you'll keep coming next year. Just in case I'll keep the coffee pot and a cookie tray on hand  ^__^  Thank you for your comments and for sharing your experience, thank you for every recipe you've adopted, it's always a pleasure to hear from my readers and from other bloggers who stop by.

I hope your dreams can become reality and wish you joy and happiness, love and health above everything else.

Closing 2011 in a sweet way, how else... "Life is like a box of chocolates. You never know what you're gonna get."
This time, what you get is a sweet orange scented white chocolate ganache, with a little red surprise inside.
Enjoy!
Happy New Year!

White Chocolate Pralines with Strawberries


White Chocolate Pralines with Strawberries

(for approx. 15 small chocolates)
* about 200 g good quality white chocolate (for pralines)
* 60 g white chocolate (for ganache filling)
* 25 ml heavy cream
* 2-3 drops of essential orange oil
* candied strawberries

Chop the chocolate for pralines finely. Put 2/3 in a small saucepan, and set the remaining 1/3 aside.
Put a little water in another saucepan, just slightly bigger than the first one. Bring the water to a boil, then lower the heat and place the saucepan with the chocolate in it on top stirring it until it melts and reaches no more than 46°C. During the melting process it is important that the water underneath isn't boiling, but eventually simmering, and second, the bottom of the upper saucepan musn't be in contact with water but above it. Otherwise you risk scorching the chocolate. Alternatively, melt the chocolate in a microwave oven, at intervals not longer than 30 second and stirring thoroughly and measuring the temperature after each interval.
Once the chocolate is melted and has reached the right temperature, it is time to temper it and bring down do 29,5°C, the temperature at which chocolate will reach the stable crystal structure and produce nice glossy chocolates that will snap when bit or broken.
So, add the remaining 1/3 of finely chopped chocolate and stir until it has melted completely and reached 29,5°C (in case you should have a difficulty melting the additional chocolate place it for a few seconds again over the saucepan with hot water or just a couple seconds in the microwave. Stir the chocolate, don't just wait for it to cool to 29,5°C on its own, it won't give the same results.
At this point you need to create chocolate shells using chocolate moulds (silicone or polycarbonate ones, I only have the silicone ones). You can either fill the moulds with the tempered chocolate and then turn them upside down for part of chocolate to get out leaving the holes for a filling, or pour a little chocolate in each hole and then distribute it evenly using a small brush (in this case you may have to repeat the process at least twice).
Leave the mould at room temperature or in the fridge until the chocolate shell has set completely.
In the meantime prepare the ganache.
Melt the chocolate and heat the heavy cream almost to a boiling point. Mix the two to create a smooth cream, add the orange oil and set aside to cool at room temperature. It has to be cold but still liquid, so don't put it in the fridge.
Put a piece of a candied straberry inside the chocolate shells and then fill them with the ganache, leaving 2-3 mm to the rim empty. Leave the mould in the fridge for 10 minutes.
In the meantime check the temperature of the melted chocolate and if necessary warm it up a littly so that it is still at 29,5°C. Add a little bit more chocolate to the moulds to close the ganache filling, and leave in the fridge for 15-20 minutes.
Unmould the chocolate pralines and enjoy.
They don't need to be stored in the fridge. If the chocolate has been tempered properly they'll keep perfectly fine at room temperature protected from humidity.



White Chocolate Pralines with Strawberries

Vi auguro un felice Anno Nuovo!
Cioccolatini al cioccolato bianco e fragole


(per circa 15 cioccolatini)
* circa 200 g di cioccolato bianco di buona qualità (per il guscio)
* 60 g di cioccolato bianco (per ganache)
* 25 ml panna fresca
* 2-3 gocce di olio essenziale di arancia
* fragole candite


Sminuzzate finemente 200 g di cioccolato. Mettete 2/3 in un contenitore resistente al calore e posizionatelo sopra un pentolino con l'acqua che sobbolle (fate attenzione che l'acqua non bolle perché anche una sola goccia che potrebbe finire nel cioccolato rovinerebbe tutto, e poi, il contenitore con dentro il cioccolato deve stare sopra il livello dell'acqua non in contatto). Fate sciogliere il cioccolato mescolando e controllando la temperatura che non deve superare 46°C.
Togliete il contenitore con il cioccolato dal fuoco, e temperate il cioccolato aggiungendo il resto del cioccolato sminuzzato, mescolando energicamente per farlo sciogliere e fino ad abbassare la temperatura del cioccolato a 29,5°C.
Rivestite adesso gli stampini di silicone o policarbonato con il cioccolato temperato e lasciatelo asciugare (potete riempire gli stampini e poi rovesciarli per far uscire il cioccolato in eccesso lasciando uno strato sottile che forma il guscio dei cioccolatini, oppure versare un cucchiaino alla volta e spennellarlo per ricoprire bene gli stampini, ripetendo l'operazione almeno due volte). Se il cioccolato è stato temperato bene si dovrebbe asciugare in circa 5 minuti a temperatura ambiente oppure qualche minuto in frigo.
Nel frattempo preparate la ganache. Scaldate la panna quasi fino a farla bollire. Sminuzzate 60 g di cioccolato bianco e scioglietelo nel forno a microonde o a bagno maria. Mescolate la panna e il cioccolato fino a ottenere una crema liscia e densa, aromatizzatela con l'olio essenziale d'arancia. Lasciate raffreddare a temperatura ambiente, non in frigo.
Mettete un pezzettino di fragola candita in ogni guscio di cioccolato e poi ricoprite con la ganache, facendo attenzione di lasciare spazio libero per chiudere il fondo dei cioccolatini.
Controllate il cioccolato bianco rimasto, eventualmente riscaldatelo fino a 29,5°C oppure temperatelo di nuovo, e versatene un po' sopra la ganache per chiuderla.
Mettete lo stampo nel frigo per 15-12 minuti, togliete delicatamente i cioccolatini dagli stampi. Si conservano benissimo a temperatura ambiente (i miei hanno fatto anche un lungo viaggio per posta, arrivando sani, salvi, ancora croccanti e fragranti).




White Chocolate Pralines with Strawberries

Sretna vam i slatka 2012. godina.

Bijele praline s jagodama


(za 15 manjih pralina)
* oko 200 g bijele čokolade (za praline)
* 60 g bijele čokolade (za ganache)
* 25 ml slatkog vrhnja (za šlag, nezaslađenog)
* 2-3 kapi (jestivog) esencijalnog ulja naranče
* kandirane jagode


Čokoladu za praline što sitnije nasjeckajte. Stavite 2/3 nasjeckane čokolade u posudu otpornu na toplinu (metalnu najbolje).
Stavite posudu s čokoladom iznad malo veće posude s vrelom vodom koja ne smije ključati. Čokolada se mora otopiti na pari i gornja posuda ne smije biti u dodiru s vodom ispod nje.
Neprestano miješajući otopite čokoladu i kontrolirajte termometrom da se ne zagrije preko 46°C.
Maknite tad posudu s čokoladom s vatre (tj. s posude s toplom vodom) i postepeno joj dodajite ostatak nasjeckane čokolade (ne sve odjedanput, već u 4-5 navrata, inače će se teško sjediniti i istopiti). Za slučaj da vam se dodana čokolada ne uspije sva otopiti vratite posudu par sekundi iznad posude s toplom vodom.
Pretresite čokoladu u keramičku ili porcelansku zdjelu i, ako je još uvijek dosta topla, nastavite miješati žlicom dok se ne ohladi na 29,5°C. Tek tada je spremna za upotrebu.
Ja sam radila u silikonskim kalupima, ako kojim slučajem imate one od polikarbonata postupak je puno lakši - uspite čokoladu u otvore kalupa, udarite par puta od stol da ne bi ostali mjehurići zraka unutra, a onda kalup odlučnim pokretom okrenite prema dolje da iscuri višak čokolade. Vratite u prvobitni položaj i ostavite da se čokolada stegne na sobnoj temperaturi ili par minuta u hladnjaku.
Ako radite u silikonskim kalupima, stavite žličicu čokolade u kalup i kistom je podižite prema gore da presvučete potpuno stranice. Ostavite na sobnoj temperaturi ili par minuta u hladnjaku da se čokolada stegne pa ponovite postupak. Ako vam se čini da su vam stranice pretanke možete ih premazati i treći put, ali obično mi nije potrebno.
Za ganache, sitno nasjeckajte 60 g čokolade i otopite (na pari ili u mikrovalnoj).
Zagrijte slatko vrhnje do vrenja. Dodajte par kapi jestivog esencijalnog ulja naranče, pa pomiješajte s čokoladom. Miješajte dobro dok se smjesa ne sjedini i postane glatka.
Ako nemate esencijalno ulje naranče, možete dodati naribanu koricu naranče, prokuhati skupa pa eventualno procijediti da odstranite korice, ili možete dodati žličicu nekog likera od naranče (npr. cointreau, arancello itd.). Ostavite ganache na sobnoj temperaturi da se ohladi a onda napunite pripremljene praline - prvo do pola, utisnite komadić kandirane jagode, pa dopunite kremom tako što ćete ostaviti oko 2-3 mm praznog prostora do vrha.
Stavite kalup s pralinama 10-ak minuta u hladnjak.
Zatvorite sad dno pralina ostatkom otopljene čokolade.
Stavite ponovo u hladnjak na 15-20 minuta.
Izvadite pažljivo praline iz kalupa.
Ako ste pravilno temperirali čokoladu praline će lako izaći van (kalupe od polikarbonata dovoljno je okrenuti prema dolje i lupnuti lagano od stol, same će ispasti, silikonske kalupe prvo malo povučem sa svih strana da se odvoje od pralina, a onda ih lagano pritiskajući dno istisnem iz kalupa), bit će sjajne i neće se topiti na sobnoj temperaturi. Nije potrebno čuvati ih u hladnjaku.


* Dok vam se jedan sloj čokolade steže u kalupima vrlo vjerojatno će vam se ostatak otopljene čokolade ohladiti ispod 29,5° - kontrolirajte temperaturu prije nego nanesete sljedeći sloj i eventualno stavite posudu s čokoladom kratko iznad posude s toplom vodom - temperatura se začas podigne, stoga pazite da ne pregrijete čokoladu jer ćete je onda morati ponovo hladiti, što opet oduzima vrijeme.
* Ako želite biti sigurni da ste čokoladu dobro temperirali, napravite mali test - Stavite malo čokolade na papir za pečenje ili umočite žličicu i ostavite da se osuši. Dobro temperirana čokolada će se stisnuti za najviše 3 minute, bit će sjajna, glatka i hrskava. Ako je još uvijek pretopla trebat će joj jako puno vremena, i svejedno će biti mekana i kad se osuši.
* Ako ste "zabrljali" već u početnoj fazi i čokoladu pregrijali, ne očajavajte. Ostavite je da se potpuno ohladi i krenite iz početka. Pokušate li nastaviti raditi s pregrijanom čokoladom, rezultati neće biti zadovoljavajući.


I za kraj... ako ste sve ovo pročitali do kraja i niste izgubili volju da se okušate u pripremi pralina, želim vam puno slatkih, krckavih zavodnica da vas utješe i nagrade za ulože trud


White Chocolate Pralines with Strawberries

29 December, 2011

Pasta alla Norma

Pasta alla Norma

Of all the vegetables, I think the eggplants made the biggest progress in my kitchen. In the sense that as a child I hated them, just didn't like how my mother prepared them, fried, soggy, often bitter, and now I can't have enough of them. I've learned many ways of preparing them and luckily it's one of the vegetables my husband loves, too, so it's a reason more to prepare them often and try new recipes whenever I can.
Pasta alla Norma is one of the classics in Sicilian cuisine. Dedicated to Bellini's opera Norma (Bellini being a Sicilian composer, from Catania), or rather indicating that this dish is so supreme in its quality as Bellini's opera is in the music world.
I'm sure every Sicilian family has its own recipe, and they may differ slightly or a lot between them in the preparation process, but what they all have in common is a short ingredients list: tomatoes, eggplants, fresh basil  and salted ricotta. Therefore, the recipe I'm sharing today doesn't pretend to be THE recipe for Pasta alla Norma but one of many that I found delicious and simple to prepare at the same time.
Ricotta salata is ricotta that has been salted (with sea salt) and then dried for 10 to 30 days, after that it can be used, usually grated with pasta dishes especially with Pasta alla Norma. It has a stronger taste than the fresh ricotta, but I highly recommend it in this dish, if you can get your hands on it.

Ricotta salata
Ricotta salata

Pasta alla Norma

(4 servings)
* 400 g pasta (spaghetti, penne, tortiglioni)
* 400 g can of pelati tomatoes
* 100 g fresh tomatoes
* 2 cloves of garlic
* extra virgin olive oil
* salt
* 10-12 fresh basil leaves 
* 2 medium sized eggplants
* ricotta salata (salted ricotta)

Wash, dry and cut the eggplants into 4 mm thick slices. Salt the eggplant slices and leave them in a colander for an hour. Then rinse them and dry well with kitchen paper.
In the meantime, heat a couple spoonfulls of extra virgin olive oil in a deep skillet with the garlic cloves. Add the fresh tomatoes cut into smaller pieces (if using cherry tomatoes just cut them in half and put in the skillet with the cut side down). Cook them for a few minutes, until soft, and then add the chopped pelati, salt and cook the sauce on medium heat until it reaches desired density. Towards the end, add the fresh basil leaves.
In another skillet heat some more olive oil and fry the eggplant slices until golden (don't fry them all at once or they'll just get soggy, but put just enough slices to be in a single layer). Take them out and leave on several layers of kitchen paper to absorb the excess oil. Once they are all fried, salt them.
Bring a large pot of water to a boil. Salt it and add the pasta of your choice, cook it until al dente. Drain the pasta and then add it to the skillet with the tomato sauce. Stir well and serve, adding the eggplant slices to each plate and grating some salted ricotta on top.
You may also chop part of the fried eggplants and stir them into the sauce before adding pasta.


Pasta alla Norma


Pasta alla Norma

(per 4 persone)
* 400 g di pasta (spaghetti, penne, tortiglioni)
* 400 g di pomodori pelati
* 100 g di pomodori o pomodorini freschi
* 2 spicchi d'aglio
* olio extra vergine d'oliva
* sale
* 10-12 foglioline di basilico fresco
* 2 melanzane medie (io preferisco quelle lunghe)
* ricotta salata


Lavate e asciugate le melanzane. Tagliatele a rondelle spesse circa 4 mm. Salatale e lasciatele in un colino per un'ora. Sciacquatele e asciugatele bene con la carta assorbente.
Scaldate in una padella un paio di cucchiai d'olio con l'aglio schiacciato e sbucciato. Soffriggete brevemente l'aglio e poi aggiungete i pomodori freschi tagliati a pezzettini (se usate pomodorini basta tagliarli a metà). Cuocete i pomodori a fuoco medio finché morbidi, poi aggiungete i pelati tagliati a pezzettini, salate e lasciate cuocere il sugo fino ad addensarsi. Verso la fine aggiungete le foglie di basilico spezzettate.
In un'altra padella scaldate l'olio EVO e friggete le fettine di melanzane (poche alla volta) fino a diventare dorate. Scolatele dall'olio e lasciatele sulla carta assorbente, salandole man mano che sono fritte.
Cuocete la pasta in abbondante acqua salata. Scolatela e saltatela in padella insieme al sugo di pomodoro. A piacere, potete sminuzzare anche una parte di melanzane fritte e unire al sugo.
Servite la pasta aggiungendo le melanzane direttamente nei piatti e con una grattugiata abbondante di ricotta salata.



Pasta alla Norma


Pasta alla Norma

(za 4 osobe)
* 400 g tjestenine (spaghetti, penne, tortiglioni)
* 400 g rajčica pelata
* 100 g svježih rajčica (cherry ili običnih)
* 2 češnja bijelog luka
* maslinovo ulje
* sol
* svježi bosiljak (10-12 listića)
* 2 srednja patlidžana (bolji su oni tanki duguljasti)
* slana ricotta


Patlidžane operite i posušite. Narežite ih na ploške debljine 4 mm.
Ako se plašite da će patlidžani biti gorki, nasolite ih i stavite u cjedilo (pritisnite odozgor nečim) i ostavite tako oko 1 sat. Zatim ih isperite i dobro posušite.
Zagrijte par žlica maslinovog ulja u dubokoj tavi s cijelim (očišćenim) češnjevima bijelog luka. Pazite da češnjak ne izgori.
Dodajte narezane svježe rajčice (ako koristite cherry rajčice samo ih prepolovite i stavite u tavu s presječenom stranom prema dolje). Pirjajte rajčice par minuta dok ne odmeknu.
Dodajte sitno nasjeckane pelate, posolite i ostavite kuhati na srednje jakoj vatri dok se salsa ne zgusne.
Pred sam kraj dodajte rukama natrgane listiće bosiljka.
Pržite u više navrata posušene kriške patlidžana na vrućem ulju do zlatne boje. Vadite ih na tanjur, na par slojeva kuhinjskog papira da se ocijedi višak masnoće i sasvim lagano ih posolite.
Skuhajte tjesteninu al dente, ocijedite je i umiješajte u tavu s umakom.
Poslužite tjesteninu u tanjure i u svaki dodajte kriške patlidžana i krupno naribanu slanu ricottu.
Po želji možete dio isprženih patlidžana nasjeckati na komadiće i umiješati u umak od rajčica zajedno s tjesteninom, a ostatak dodati u tanjure naknadno.

Pasta alla Norma

27 December, 2011

Tea Cookies with Dried Plums

Tea Cookies with Dried Plums

I hope everyone's had a nice and peaceful Christmas, ful of joy and happiness.
We had a couple big surprises for us and the rest of the family. So it all went pretty well.
Since I'm still far from home, and won't be back to my kitchen for ten more days, I'm getting a little bored, but fortunately I have some old recipes clean up to do on my blog, so I hope you'll be enjoying them.
These cookies for example... I made them sometimes at the end of the summer. I was sipping a cup of hot lemon and ginger tea, having caught a slight cold,  and I thought about the jam I wanted to make... plums with fresh ginger... actually thinking it was a pitty I didn't find time to make it, as the plum season was already over.
But I had some dried plums and the idea to use all these flavours in a cookie to serve with a cup of tea, seemed so intriguing that I immediately set to making them.


Dried plums

The result was so delicious that I promised myself I'd try other combinations, like dried figs or dried apricots with different types of tea. The promise not fullfilled yet. I don't know if you have the same problem, but I'd love to be able to make and try so many different things that three lives wouldn't be sufficient.
These cookies have a very nice flavour, they are definitely not too sweet, have a nice crunch but are soft at the same time.
To say the truth, seeing them again, even if only in the pictures, makes me wish I had a few on hand to accompany a cup of tea on this cold December day.

Tea Cookies with Dried Plums

 Tea Cookies with Dried Plums

(for about 30 cookies)
* 200 g butter (at room temperature)
* 100 g brown sugar
* 2 eggs
* 1 organic lemon
* 320 g AP flour
* 100 g corn flour
* 2 bags of tea of your choice (I used lemon ginger, you may opt for earl grey, green tea, etc.)
* 100 g dried plums
* 50 g finely ground almonds

Bring 2 dl of water to a boil, pour it over a tea bag you placed in a cup. Let it stand for 3-5 minutes, then pour the tea over the chopped dried plums.
Let the plums soak in the tea for 1 hour, then drain them and purée using an immersion blender.
For the dough, work the softened butter and the sugar with an electric mixer or a wooden spoon until creamy. Add the eggs, the grated lemon zest and 1 teaspoon of tea powder (open the second tea bag, and if the tea leaves are too big, reduce them into powder using a pestle. For stronger flavor add more tea).
Mix in half of the AP flour to get a soft mixture.
Take 100 g of the dough and mix it with the dried plums puree and the ground almonds. Transfer this mixture into a disposable pastry bag and refrigerate until use.

Tea Cookies with Dried Plums Tea Cookies with Dried Plums

Tea Cookies with Dried Plums Tea Cookies with Dried Plums

Add the remaining AP flour as well as the corn flour to the dough mixture and work it into a soft dough.
Divide the dough into two equal parts, wrap them and cool in the fridge for 1 hour.
Roll out each portion of the dough to 3-4 mm thick between two pieces of parchment paper. Try to get a nice 24x30 cm rectangle. Cut it into three 8 cm wide strips.
Using the pastry bag, distribute the filling along the edges of the dough strips. Carefully roll them up around the filling and seal the edges. Flatten the rolls just slightly and cut each into 6 cm long pieces. Transfer thus shaped cookies on a baking sheet and slightly press each with a fork.

Tea Cookies with Dried Plums Tea Cookies with Dried Plums Tea Cookies with Dried Plums

Tea Cookies with Dried Plums Tea Cookies with Dried Plums

Bake the cookies for 15-17 minutes in an oven preheated to 180°C.
Let them cool on a cooling rack before storing them. Dust them with powdered sugar before serving if you like.

Tea Cookies with Dried Plums


Biscotti al thè con prugne secche

(per circa 30 biscotti)
* 200 g di burro a temperatura ambiente
* 100 g di zucchero di canna
* 2 uova
* 1 limone non trattato
* 320 g di farina bianca "00"
* 100 g farina di mais fioretto
* 2 bustine di tè a scelta (ho usato limone e zenzero, ma potete scegliere earl grey, tè verde, tè nero, ecc.)
* 100 g di prugne secche
* 50 g mandorle tritate finemente


Preparate il tè con una bustina di tè a scelta e 2 dl di acqua bollente. Lasciate in infusione per 3-5 minuti, e poi versate il tè così preparato sulle prugne secche tagliate a pezzettini. Lasciate le prugne in ammollo per 1 ora, poi scolatele e frullatele con un frullatore a immersione.
Per la pasta, mescolate bene il burro ammorbidito con lo zucchero usando un cucchiaio di legno o uno sbattitore elettrico fino a ottenere una crema. Unite le uova, la scorza grattugiata di un limone e un cucchiaino di tè in polvere (aprite la seconda bustina di tè e prelevate la polvere). Aggiungete metà di farina "00" e mescolate bene.
Prelevate 100 g di questo composto e mescolatelo con le prugne frullate e le mandorle tritate. Trasferite il composto in un sacchetto da pasticcere monouso e conservate in frigo fino al momento di usarlo.
Al resto del composto di burro e uova unite la restante farina "00" e quella di mais e formata una pasta liscia e morbida. Dividetela in due parti uguali, avvolgeteli con la pellicola e lasciateli in frigo per 1 ora.
Prendete la pasta e stendetela tra due fogli di carta da forno con un mattarello fino a formare un rettangolo 24x30 cm, di circa 3-4 mm di spessore.
Tagliate il rettangolo di pasta in tre strisce larghe 8 cm. Ripetete con il secondo pezzo di pasta.
Con l'aiuto di sacchetto da pasticceria distribuite il ripieno lungo le sei strisce di pasta. Arrotolatele facendo aderire bene la pasta al ripieno. Tagliate ogni rotolino in pezzi lunghi circa 6 cm e trasferiteli su una placca da forno. Premete leggermente ogni biscotto con una forchetta. 
Infornateli per circa 15-17 minuti nel forno già riscaldato a 180°C o finché i bordi sono leggermente dorati.
Lasciateli raffreddare e serviteli eventualmente cosparsi con lo zucchero a velo. 

Tea Cookies with Dried Plums

Ovaj je mjesec doslovce proletio u pripremama za Bozic i svemu sto se odvijalo oko toga.
Sjetila sam se evo u zadnji tren da jos nisam poslala ni jednu ulaznicu za ovomjesecni krug igre Ajme koliko nas je. Stoga ove kekse, kao i Caj s ananasom i Praline s green chai karamelom, objavljene ranije na blogu, saljem nasoj domacici Ebbi s bloga Ebba's cuisine, koja nam je i zadala čaj kao temu ovog mjeseca.
Punjeni čajni keksići sa suhim šljivama


(za 30-ak keksića)
* 200 g maslaca (sobne temperature)
* 100 g smeđeg šećera
* 2 jaja
* 1 neprskani limun
* 320 g pšeničnog brašna
* 100 g kukuruznog brašna (sitno mljevenog)
* 2 vrećice čaja (od limuna i đumbira, ili drugi po vašem izboru, earl grey, zeleni, crni, itd.)
* 100 g suhih šljiva
* 50 g mljevenih badema


Pripremite čaj od 1 vrećice i 2 dl ključale vode. Ostavite da odstoji 3-5 minuta, a zatim ga ulijte u zdjelicu u koju ste stavili nasjeckane suhe šljive.
Ostavite šljive da se namaču oko 1 sat. Zatim ih ocijedite i smiksajte u kašu štapnim mikserom.
Za tijesto izmiješajte dobro omekšali maslac sa šećerom (drvenom žlicom).
Dodajte jaja, naribanu koricu limuna i 1 žličicu čaja (ne tekućine, nego čaj iz druge vrećice, koji možete još dodatno usitniti u mužaru/avanu ako su listići prekrupni).
Dodajte polovicu pšeničnog brašna i dobro izmiješajte.
Pomiješajte kašu od šljiva s mljevenim bademima i dodajte 100 g pripremljenog tijesta.
Premjestite nadjev u slastičarsku vrećicu (ja koristim prozirne za jednokratnu upotrebu). Stavite nadjev u hladnjak do upotrebe.
U ostatak tijesta dodajte preostalo pšenično i kukuruzno brašno. Zamijesite glatko i mekano tijesto. Ne brinite ako vam se tijesto čini premekano.
Podijelite tijesto na dva jednaka dijela i svaki omotajte plastičnom folijom i stavite u hladnjak oko 1 sat.
Tijesto (svaki dio posebno) razvaljajte tanko, 3-4 mm, obavezno između dva komada papira za pečenje da vam se ne zalijepi za podlogu. Nastojte dobiti pravilan pravokutnik 24 x 30 cm.
Narežite tijesto uzdužno na trake širine 8 cm.
Uz pomoć vrećice istisnite nadjev duž rubova trake (rasporedite ga tako da je jednako svugdje).
Trake smotajte oko nadjeva lagano pritišćući da tijesto prione. Na kraju neka vam je spoj s donje strane.
Izrežite ovako pripremljene rolnice oštrim nožem na komade duge 6 cm. Premjestite kekse na pleh obložen papirom za pečenje, pritisnite ih lagano vilicom (uzduž) i pecite ih u pećnici zagrijanoj na 180°C oko 15-17 minuta (dok malo ne porumene odozdo).

Tea Cookies with Dried Plums

24 December, 2011

Merry Christmas!

Rudolph Cookies

The story of Rudolph the Reindeer

Santa Claus visits all the children in the world every Christmas Eve
to deliver their Christmas toys and gifts.

A team of magical flying reindeer live at the North Pole
with Santa Claus, Mrs. Claus and the Christmas Elves.

Mrs. Claus gave each of the reindeer a name,
Dasher, Dancer, Prancer, Vixen, Comet,
Cupid, Donner and Blitzen.

There was another reindeer and his name was Rudolph.
Rudolph was always left out
because he had a bright red glowing nose.

Rudolph was never allowed to pull Santa's sleigh on Christmas Eve.
He was always left at the North Pole with the elves.

The other reindeers laughed at Rudolph and called him names.
They never let poor Rudolph join in their fun and games.
So he played with the snowman.

Rudolph Cookies

Then one Christmas Eve, as Santa filled his sack with toys,
the sky turned dark and the weather became very foggy.

It was so foggy that Santa would not be able to find his way
and deliver the Christmas presents to the children.

Rudolph the Red Nose Reindeer came to the rescue with a great idea!
His nose was so bright that it could act as a strong light
to guide Santa on his sleigh!

More toys were added to Santa's sack...
Prancer said that Rudolph could take his place
to lead the other reindeers pulling Santa's sleigh.

Mrs Claus and the elves thought this was a brilliant idea
and so did all other reindeer.

Rudolph Cookies

Rudolph the Red Nose Reindeer became the hero of Christmas!
The other reindeers never laughed at Rudolph
or called him names again.

And the North Pole became a very friendly place to live!

Now every year Rudolph the Reindeer
helps Santa deliver toys and gifts to the children on Christmas Eve!

So ends the story of Rudolph the Reindeer
and all the children in the world lived happily ever after!

Rudolph Cookies

Merry Christmas!

Buon Natale!

Sretan Božić




18 December, 2011

Decorated Christmas Cookies

Christmas cookies

At the end of this crazy busy weekend, and before even the creazier week before Christmas starts, I wanted to share a few photos of the cookies I made yesterday.
I'm so proud of my first-born decorated cookies. They are not perfect, there's so much space for improvement, but considering that I had no experience or the right tools, how could I not be satisfied?

Christmas cookies

Don't look for imperfections, just tell me they're cute   ^__^


Christmas cookies

I used this cookie recipe as a base because I like them much better than plain sugar cookies. And they behaved quite well.
For the Royal icing I simply mixed 2 egg whites with approximately 300 g (or a little more) sifted powdered sugar and added a  little lemon juice. Then I divided it and coloured using the colours you can see in the pictures (I used gel colours).

Christmas cookies

The difficult part was discovering I didn't have a single #1 or #2 tip, the smallest one I had was quite big, and I ended up with cookies loaded with icing.
Only this morning I checked my silicon chocolate pen and realized that would be much more helpful for final decorations than any of the tips I had on hand.

Christmas cookies

I've always liked glass snowballs, and therefore these cookies that vaguely resemble them are my favourite.
Have a great week getting ready for Christmas.

Christmas cookies

14 December, 2011

Strawberry Cookies

Strawberry Cookies


I'm not a candied fruit type, but around Christmas, stores carry some things that I usually don't see around the year. So, when I put my hands on a package of these candied strawberries, it was love at first bite. I couldn't stop eating them.
The first box was shortly after followed by the next one, and if they didn't have one small problem - price - I'd be stocking on them like a squirel.
My enthusiasm was so high that I started looking through my cookie recipes to see if I could use them somewhere else, too. And the recipe for cookies with candied cherries seemed just perfect. I'm so glad I made them. Just a little note for myself and all of you who don't like too sweet cookies, a little less sugar wouldn't be bad.
Have you started with Christmas baking yet or at least making a baking list? I wonder what Santa would think of these, or perhaps he prefers chocolate ones.
And... the story of strawberries doesn't end here...

Strawberries

Strawberry Cookies

* 250 g flour
* 1 teaspoon baking powder
* 125 g butter
* 1 egg
* 150 g sugar
* 75 g candied strawberries (or cherries)
* 1 teaspoon pure vanilla extract
* 1/2 organic lemon (grated zest)
* a pinch of salt

Sift or whisk together the flour, the baking powder and the salt in a bowl.
Add just little softened butter (leave it about 1/2 hour outside the fridge) and rub it in to get crumbs.
Add the lightly beaten egg, the vanilla extract, the finely grated lemon zest and the chopped candied strawberries.
Mix everything with your hands to bring it all together into a soft dough.
Shape the dough into a log 5 cm in diameter, wrap it and refrigerate for 1 hour.
Preheat the oven to 180°C.
Cut the dough into 5 or 6 mm thick slices and place them on a baking sheet about 2 cm apart (they spread lightly while baking).
Bake the cookies 8-10 minutes.
Move them to a cooling rack and store in an airtight container once they have cooled completely.


Strawberry Cookies


Biscotti alle fragole


* 250 g farina "00"
* 1 cucchiaino di lievito in polvere
* 125 g burro
* 1 uovo
* 150 g zucchero
* 75 g fragole candite (o ciliegie)
* 1 cucchiaino di estratto di vaniglia
* 1/2 limone non trattato
* un pizzico di sale


Setacciate insieme la farina, il lievito e il sale in una ciotola.
Aggiungete il burro lasciato ammorbidire mezz'ora fuori dal frigo. Strofinate il burro e la farina con le punte delle dita per ottenere un impasto granuloso.
Aggiungete l'uovo, l'estratto di vaniglia, la scorza di limone finemente grattugiata e le fragole tagliate a pezzetti.
Impastate con le mani fino a ottenere una pasta soda e liscia.
Formate un rotolo di 5 cm di diametro. Avvolgetelo nella pellicola e lasciate riposare in frigo per 1 ora.
Accendete il forno a 180°C.
Tagliate il rotolo di pasta in dischetti spessi 5-6 mm e metteteli sulla placca da forno distanziati tra di loro perché in cottura si allargano leggermente.
cuoceteli per 8-10 minuti o finché i bordi sono leggermente dorati.
Lasciateli raffreddare su una griglia e conservateli in una scatola di latta.




Strawberry Cookies


Keksi s jagodama


* 250 g brašna
* 1 žličica praška za pecivo
* 125 g maslaca
* 1 jaje
* 150 g šećera
* 75 g kandiranih jagoda (ili trešanja)
* 1 žličica ekstrakta vanilije
* 1/2 limuna (naribana korica)
* prstohvat soli


Prosijte brašno, prašak za pecivo i sol u zdjelu.
Dodajte maslac narezan na listiće (ostavite ga prethodno pola sata izvan hladnjaka) pa ga utrljajte u brašno da dobijete mrvičastu smjesu.
Jaje malo razmutite s ekstraktom vanilije.
U mrvičastu smjesu brašna i maslaca dodajte nasjeckane kandirane jagode, naribanu koricu limuna i razmućeno jaje.
Izmiješajte i zamijesite glatko tijesto (kratko ga izradite na dasci).
Tijesto oblikujte u rolnicu promjera 5 cm.
Omotajte je prozirnom folijom i stavite u hladnjak 1 sat.
Zagrijte pećnicu na 190°C.
Izrežite rolnicu od tijesta na ploške debljine 5-6 mm i stavljajte ih na pleh obložen papirom za pečenje malo razmaknute jer se u pečenju malo šire.
Pecite kekse 8-10 minuta ili dok rubovi lagano ne porumene.
Ostavite ih da se ohlade na rešetki, a zatim spremite u limenu kutiju.

Strawberries

12 December, 2011

Zucchini and Chickpeas Sauté

Zucchini and Chickpeas Sauté

After oveloading myself on sugar (how could I resist those tempting cinnamon rolls?), I needed to make up for it preparing something healthy. Balance is always the key. If I can't find it within the same meal, then I try to adjust the situation with the next one.
There was absolutely no doubt I'd love the zucchini and chickpeas combination, because I love them  both. And this macrobiotic recipe for Garlic rice completed the meal perfectly, add a few sunflower seeds and my tummy was happy.  My husband's comment was that the best part of the whole meal were zucchini, because he doesn't like either chickpeas or plain rice (although this rice was in my opinion more than delicious). But the point is, since he had no choice, he left nothing on his plate ^__^

Last summer I bought a book about macrobiotics and started reading a little bit about it. I'd really like to learn more about it. I like the whole idea of different kinds of energy deriving from different kinds of food. Basicly, I eat meat, but I'm not really a meat lover.  I could definitely live without it, unlike the rest of my family. On the other hand I love vegetables, legumes, seeds etc. The only problem for me would be not eating sweets. It's my weakness, and I admit it. Or coffee, I know one gets used, but I love my cup of coffee in morning and a cookie to go with it. But since the author of this book encourages to try the macrobiotic diet even for one day, a week, a month or so, if one is not ready to adopt it as a permanent lifestyle, I started giving it a thought.
Another theory based on the blood type, suggests that I should be a vegetarian in order to avoid the risk of some life threatening diseases. So, I guess one plus one makes two, and let's see if I can take a first small step...

I've read the book, I've looked through the recipes in the book, but somehow either don't find the courage or miss the ingredients to cook something.
I've prepared a miso soup a few times, and that was simple and a first tiny move.
The other day I was in a pretty good mood and tried preparing myself a nice macrobiotic lunch for the first time. Very simple and basic. But I have to say, way too delicious, something I'll be making often, definitely.
The recipe for Zucchini and chickpeas sauté is adapted from here , and the Garlic rice from the book I mentioned earlier, Modern-Day Macrobiotics. I even prepared a dessert, Pear and Lemon Kanten from the same book.


Zucchini and Chickpeas Sauté


Zucchini and Chickpeas Sauté

* 500-600 g shredded zucchini
* 400 g can of chickpeas
* 20 g butter
* 1 TBspoon extra virgin olive oil
* salt and pepper

Put the butter and the olive oil in a heavy bottom casserole. When warm, add the shredded zucchini and sautèe for 5-10 minutes.
In the meantime drain and rinse the chickpeas (I also removed the skins - just squeezing them with two fingers).
Add the chickpeas to the softened zucchini and stir.
Cut out a piece of baking paper and put it on top of the casserole, then put the lid over it, making sure it fits well. This will prevent the liquid from evaporating and  the zucchini and the chickpeas will cook slowly without getting dry. Cook on low heat like this for 8-10 minutes. Remove from heat, add salt and pepper to your taste.

Garlic Brown Rice

* 200 g brown rice
* a 5 cm piece of fresh ginger root
* 2-3 cloves of garlic
* 1-2 TBspoons extra virgin olive oil or sesame oil
* sea salt 
* parsley for garnish

Cook the rice in three times more water (1 part rice, 3 parts water) on medium to low heat until the rice has absorbed all the liquid.
Peal the garlic cloves and mince them as finely as possible.
Peel the ginger root and mince it very finely.
Heat the oil in a wok or a deep skillet. Add the ginger and the garlic stirring continuously. Don't let them burn.
Add the rice and stirfry on high heat for a couple minutes. If necessary add a couple TBspoons water.
Salt to your taste and stir again for a few minutes.
Transfer the rice to a serving plate and garnish generously with finely chopped parsley. Serve warm.


Zucchini and Chickpeas Sauté

Sauté di zucchine e ceci


* 500-600 g di zucchine 
* 400 g di ceci precotti
* 20 g burro
* 1 cucchiaio di olio extra vergine d'oliva
* sale e pepe


Spuntate le zucchine e grattugiatele usando una grattugia con i fori grossi.
Scolate e sciacquate i ceci (volendo togliete loro anche la pellicina esterna).
Scaldate il burro e l'olio in un tegame con il fondo spesso. Aggiungete le zucchine e fatele soffriggere a fuoco alto, mescolando continuamente per 5-10 minuti.
Aggiungete i ceci, mescolate bene e poi coprite il tegame, prima con un pezzo di carta da forno e poi con il coperchio. Abbassate la fiamma al minimo e cuocete per altri 8-10 minuti. Spegnete il fuoco, salate e pepate a piacere.


 Riso integrale all'aglio


* 200 g di riso integrale
* un pezzo da 5 cm di zenzero fresco
* 2-3 spicchi d'aglio
* 1-2 cucchiai di olio extra vergine d'oliva o di sesamo
* sale marino
* prezzemolo per guarnire


Cuocete il riso in tre volte tanta acqua finché il liquido sarà completamente assorbito.
Scaldate l'olio in un wok o padella capiente. Aggiungete lo zenzero e l'aglio tritati molto finemente. Soffriggeteli mescolando continuamente. 
Poi aggiungete il riso e mescolate velocemente a fuoco alto con una spatola di legno per alcuni minuti.
Se necessario aggiungete qualche cucchiaio d'acqua.
Salate e proseguite ancora per un paio di minuti. 
Togliete dal fuoco, trasferite il riso in un piatto da  portata, guarnite con il prezzemolo tritato finemente e servite subito.


Zucchini and Chickpeas Sauté

Sauté od tikvica i slanutka


* 500-600 g tikvica
* 400 g di kuhanog slanutka
* 20 g maslaca
* 1 žlica maslinovog ulja
* sol i papar


Naribajte tikvice na krupni ribež.
Slanutak ocijedite i isperite (ja sam skinula i opnice).
U posudi debljeg dna zagrijte maslac i ulje i popržite tikvice na jakoj vatri 5-10 minuta.
Dodajte slanutak, promiješajte pa pokrijte posudu naprije komadom papira za pečenje preko kojeg stavite poklopac. Smanjite vatru na minimum i kuhajte oko 8-10 minuta.
Sklonite s vatre, posolite i popaprite po ukusu.


Integralna riža s češnjakom


* 200 g integralne riže
* komadić svježeg đumbira dug 5 cm
* 2-3 češnja češnjaka
* 1-2 žlice maslinovog ili sezamovog ulja
* morska sol
* nasjeckani list peršina


Stavite kuhati rižu u tri puta više vode na srednje jakoj vatri dok riža ne upije svu vodu.
U woku ili većoj tavi zagrijte ulje, dodajte što sitnije nasjeckane češnjak i đumbir. Popržite par minuta stalno miješajući.
Dodajte rižu i kuhajte opet par minuta neprestano miješajući (ako je neophodno dodajte par žlica vode).
Posolite i pirjajte još nekoliko minuta.
Maknite s vatre, stavite na tanjur za posluživanje, ukrasite sitno nasjeckanim peršinom i poslužite odmah.


xDSC_1032
Pear and Lemon Kanten
Kanten is a macrobiotic dessert prepared with fruit juice and agar agar. Basicly a fruit jelly with no sugar added.

09 December, 2011

Buttermilk Cinnamon Rolls

Buttermilk Cinnamon Rolls

I've always, always loved cinnamon. My mother often made cinnamon bread, and if she didn't have enough time to bake it, she'd cut it into rolls that took less time to bake. And I loved them even more than the cinnamon bread although the ingredients were the same. But there's something irresistible in that nice sugary crust on top and gooey, caramelized bottom side.
I still have this obsession with cinnamon. I love cinnamon anything. There must be something subconcious as well, because the other day I grabbed a bottle from the spice cupboard, thinking it was paprika, only to realize a few seconds later that I had added a generous amount of cinnamon to the chicken stew. Managed to remove part of it, but it still tasted sweet and cinnamon-y. However, that was a bit too much even for me.
Back to these cinnamon rolls. Since my mom's recipe was never written in any form, not even the most basic (she never actually measured anything, she simply made all yeast doughs "feeling them") I didn't know where to start from. One thing I know for sure is that her dough was made with eggs, and I think she used oil instead of butter both in the dough and for the filling.
When a couple years ago I saw this recipe for buttermilk cinnamon rolls, I finally gathered the courage to try making them. I never thought I would ever get even near my moms rolls, but the result was far beyond any of my expectations.
I've tried other recipes later, and they were good, but always went back to my favourite one.
Why? Because such a soft, fluffy dough that feels light like a feather, despite the abundance of butter and sugar, is just amazing. I totally lose every form of self-control when a pan full of those gorgeous things is out of the oven. And almost religiously get my tongue burnt every time, because I can't wait for them to cool, I always eat the first one immediately. And who do you think ate all the eight rolls from this picture between Monday afternoon and Tuesday morning? It wasn't mice for sure.
Although this recipe makes approximately 16 rolls, I made only half the batch, for my own sake. But now I'm sorry I didn't make the whole batch and freeze part of it. Shame on me, really, because one just can't live without a goodness like this at least every now and then without running the risk of gobbling down the whole pan, hot from the oven.
... in the next episode... making up for all this sugar greediness. Stay tuned for the most delicious zucchini and chickpeas recipe.

Buttermilk Cinnamon Rolls


Buttermilk Cinnamon Rolls
(adapted from Culinary Alchemy blog)

Dough:
* 520 g flour
* 1 package dry yeast
* 3 TBspoons sugar
* a pinch of salt
* 470 ml buttermilk
* 35 g butter


filling:
* 150 g brown sugar
* 1,5 TBspoons ground cinnamon
* 55 g butter

Scald the buttermilk, remove from heat, add the butter and the sugar, and set aside to cool.
Sift the flour into a mixing bowl. Add the salt and the dry yeast, whisk everything together.
Add the liquid ingredients (cooled) and mix together with a wooden spoon or with an electric mixer.
Transfer on a floured kneading board and knead shortly. The dough should be rather soft and just lightly sticky when kneading.
Put it back into a clean bowl, cover and let rise in a warm place for 30 minutes.
Take the dough and divide it into two parts.
Roll each part of the dough into a rectangle, more or less 20x25 cm (I like to roll the dough out even more thinly).
Work the softened butter into cream with a spoon or a fork. Spread half of the butter on each rectangle of the dough.
Mix the brown sugar and the cinnamon and sprinkle over the butter.
Roll the rectangles into a logs and slice each one into 8 pieces (approx. 3 to 3,5 cm thick).

Buttermilk Cinnamon Rolls Buttermilk Cinnamon Rolls Buttermilk Cinnamon Rolls


Line the bottom of a baking pan with a piece of parchment paper and grease it lightly.
Put the rolls in slightly apart with the cut side up.
Cover the pan and let the rolls rise for an hour.
Bake them in an oven preheated to 180°C for about 30 minutes.


Buttermilk Cinnamon Rolls Buttermilk Cinnamon Rolls Buttermilk Cinnamon Rolls




Buttermilk Cinnamon Rolls

Ho provato diverse ricette per le girelle alla cannella, le famose cinnamon rolls Americane, ma questa è la mia preferita in assoluto. Niente uova nell'impasto. Solo latticello e tanto burro per un risultato irresistibile. 
Se siete amanti della cannella, dovete assolutamente prepararle almeno una volta, e poi ditemi che non vi siete innamorati a primo morso.
La ricetta viene dal blog Culinary Alchemy.


Girelle alla cannella con il latticello


Pasta:
* 520 g di farina "0"
* 1 bustina di lievito di birra secco
* 3 cucchiai di zucchero
* un pizzico di sale
* 470 ml di latticello (buttermilk)
* 35 g burro


ripieno:
* 150 g zucchero di canna
* 1,5 cucchiai di cannella in polvere
* 55 g burro


Scaldate il latticello quasi fino a farlo bollire. Toglietelo dal fuoco e unite il burro e lo zucchero. Mescolate bene perché si sciolgono e lasciate intiepidire.
Setacciate la farina in una ciotola, unite il sale e il lievito di birra. Mescolate con una frusta, poi unite la parte liquida (burro e latticello). Impastate con un cucchiaio di legno o usando il mixer elettrico fino a ottenere un impasto omogeneo. Trasferitelo su una spianatoia infarinata e lavoratela ancora per qualche minuto.
Mettete la pasta in una ciotola pulita, copritela e lasciatela lievitare in un luogo caldo per 30 minuti.
Riprendete la pasta, dividetela in due parti e stendete ciascuno in un rettangolo di circa 20x25 cm o poco più grande.
Lavorate il burro morbido in crema e spalmate metà su ogni rettangolo di pasta.
Mescolate lo zucchero di canna con la cannella e cospargeteli in maniera abbondante sopra il burro.
Arrotolate la pasta partendo dal lato più lungo e tagliate ciascun rotolo in 8 pezzi da circa 3-3,5 cm.
Ricoprite il fondo di una teglia con un pezzo di carta da forno e sistematevi delle girelle.
Coprite la teglia e lasciate lievitare le girelle per 1 ora in un luogo caldo.
Riscaldate il forno a 180°C e cuocetele per circa 30 minuti. 




Buttermilk Cinnamon Rolls

Moj omiljeni recept za rolnice s cimetom koji sam prije par godina otkrila na blogu Culinary Alchemy. Tijesto je tako lagano i pahuljasto da morate voditi rat sami sa sobom da ih prestanete jesti. Bogato su nadjevene maslacem koji se tijekom pečenja otopi i tijesto ga potpuno upije što tijesto čini dodatno mekanim. Obilno posute šećerom i cimetom, koji se tijekom pečenja velikim dijelom istopi i karamelizira na dnu rolnica. Ne znam koliko sam vam dočarala ove rolnice, ali vjerujte mi, probate li ih samo jedanput nećete požaliti, naprotiv, vraćat ćete im se često.
Mlaćenica je tekućina koja se izdvoji pri proizvodnji maslaca. Govorila sam vam o tome kod recepta za domaći maslac. U prodaji se također može naći mlaćenica s dodatkom bakterijskih kultura. U Hrvatskoj je možete naći pod nazivom Stepko. Ako je pak ne možete naći lako ćete kod kuće pripremiti brzinsku zamjenu: Na 250 ml mlijeka dodajte žlicu limunovog soka ili octa, ostavite da stoji 15 minuta, a zatim dobro izmiješajte i koristite odmah. Ili pomiješajte mlijeko i jogurt u omjeru 1:3, tj. 1/4 mlijeka i 3/4 jogurta.

Cimet rolnice s mlaćenicom


Tijesto:
* 520 g brašna za dizana tijesta
* 1 vrećica suhog kvasca
* 3 žlice šećera
* prstohvat soli
* 470 ml mlaćenice
* 35 g maslaca


punjenje:
* 150 g smeđeg šećera
* 1,5 žlica cimeta u prahu
* 55 g maslaca


Zagrijte mlaćenicu skoro do vrenja.
Maknite s vatre, dodajte šećer i maslac, dobro izmiješajte pjenjačom pa ostavite da se ohladi, tj. dok ne postane mlačno.
Stavite u zdjelu prosijano brašno, sol i suhi kvasac.
Dodajte ohlađenu smjesu maslaca i mlaćenice i izradite tijesto kuhačom ili mikserom, a onda rukama na malo pobrašnjenoj dasci. Tijesto treba biti mekano i pomalo ljepljivo, ali ne previše, naravno.
Stavite tijesto u čistu zdjelu, pokrijte i ostavite da se diže na toplom mjestu 30 minuta.
Podijelito dignuto tijesto na dva dijela i svaki razvaljajte posebno na pravokutnik otprilike 20x25 cm.
Maslac koji ste ostavili na sobnoj temperaturi da odmekne, izradite vilicom da bude kremast pa premažite cijelu površinu tijesta.
Smeđi šećer pomiješajte s cimetom i pospite obilno preko maslaca.
Smotajte tijesto u rolnicu počevši od duže stranice.
Izrežite svaku rolnicu na osam komada (debljine oko 3-3,5 cm)
Složite ih u malo namašten pleh (ja sam ga također obložila papirom za pečenje jer šećer se topi i karamelizira na dnu pa se rolnice mogu zalijepiti) malo razmaknute jedna od druge.
Pokrijte pleh i ostavite rolnice da se dižu 1 sat.
U međuvremenu zagrijte pećnicu na 180°C i pecite ih oko 30 minuta.

Buttermilk Cinnamon Rolls