tag:blogger.com,1999:blog-17502691681574342082024-03-19T10:32:25.528+01:00Baker's corner...somewhere in my kitchenDajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.comBlogger504125tag:blogger.com,1999:blog-1750269168157434208.post-21682877043389224792017-07-13T19:58:00.000+02:002017-07-13T19:58:03.337+02:00Apricot Lemon Curd<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>I wonder if anyone noticed my absence from the blog, probably not, but in case you were wondering what happend, I'm still live and kicking as you can see on <a href="https://www.instagram.com/ddbakerscorner/" target="_blank">my Instagram profile</a> as well, and the quantity of food I cook, the cakes and breads I bake is probably bigger than ever. But time I dedicate to the blog has vanished.<br />
I can't concentrate long enough to sit and write a blog post, for one, and my photographs are suffering due to the lack of camera, I hate the photos I take with my phone, because they look great only on my phone, when I look at them on my computer they look dead, lifeless.<br />
So to solve both problems, I had to dig into archive and find something made last year, with nice photos I could actually publish on the blog, and a simple enough recipe to share so I didn't have to spend long hours writing and editing. I'll admit, I was often tempted to stop writing in three languages, but couldn't decide which two to discard :-)<br />
Anyway, a few days ago I made something I love so much. A classical lemon curd but enriched with apricots now in season, that I made last year for the first time and went back to in my thoughts very often waiting for the apricots to be in season again. There are some lovely things you can do with it, and I have a particular idea in my head that I may try to realize tomorrow. If it's successful you'll sure be able to see it on my Instagram profile, so stay tuned.<br />
I first saw the idea on <a href="http://www.saltandoinpadella.ifood.it/2016/07/curd-allalbicocca.html" target="_blank">Saltando in padella blog</a> and I got really curious to try it out, but decided to follow my tried Lemon curd recipe adding in part apricots to it.<br />
This year, I also changed the method of cooking the apricots, and I'm totally happy about it. So from this moment on, the recipe is my keeper, hope it can become yours, too, or at least inspire you furtherly.<br />
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<h2>
<b><i>Apricot Lemon Curd</i></b></h2>
<br />
<b>about 150 g ripe apricots</b><br />
<b>1/2 TBspoon sugar</b><br />
<b>10 g butter</b><br />
<b><br /></b>
<b>1 organic lemon (zest and juice)</b><br />
<b>150 g sugar</b><br />
<b>55 g butter</b><br />
<b>2 eggs</b><br />
<br />
Wash carefully and dry the apricots. Cut them in half and remove the stones.<br />
Cut the apricots into not too small pieces and mix with 10 g of butter and 1/2 TBspoon sugar in a saucepan. Cover the saucepan tightly with aluminium foil or in alternative place a piece of baking paper under the lid, so that the apricots cook in the steam. If your apricots are ripe it will take about 10 minutes on low heat. Do not uncover while they are cooking.<br />
Let the apricots cool down, then pass them through a mash sieve or pureè using a stick blender if you don't want to separate the skins.<br />
Place the apricot pureè, sugar, butter, the juice and the zest of a lemon, and whole eggs into a heat resistant bowl.<br />
Bring some water to a boil in a saucepan/small pot just slightly bigger then your bowl and place the bowl over it.<br />
Whisk everything well and cook for about 20-25 minutes until thickened, stirring the curd continuously.<br />
Once it's cooked pour it into sterilized jars (I needed two 150 ml jars) through a mash sieve in order to remove the lemon zests.<br />
Close the jars, and once they have cooled to room temperature store them in the fridge for up to 2 or 3 weeks.<br />
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<h2>
<b><i>Curd di albicocche e limone</i></b></h2>
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<b>circa 150 g di albicocche mature</b><br />
<b>1/2 cucchiaio di zucchero</b><br />
<b>10 g di burro</b><br />
<b><br /></b>
<b>1 limone non trattato (scorza e succo)</b><br />
<b>150 g di zucchero</b><br />
<b>55 g di burro</b><br />
<b>2 uova</b><br />
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1.<br />
Lavate bene e asciugate le albicocche. Eliminate il nocciolo e tagliatele a pezzi. Sistematele in un pentolino, con 1/2 cucchiaio di zucchero e 10 g di burro. Coprite il pentolino con l'alluminio oppure mettete un pezzo di carta da forno per far sì che il coperchio aderisca bene e le albicocche si cuociono senza far uscire il vapore. Devono ammorbidirsi, quindi dipenderà dalla consistenza e grado di maturità della frutta, circa 10 minuti o poco più. Frullate le albicocche oppure passatele attraverso un collino.<br />
2.<br />
Sistemate in una ciotola resistente al calore (tipo pyrex) la purea di albicocche, le uova intere, la parte gialla della scorza più succo del limone, lo zucchero e il burro. Mettete la ciotola sopra un pentolino leggermente più grande con l'acqua in ebollizione e cuocete la crema mescolandola in continuazione per circa 20 minuti o finché non si sarà addensata abbastanza da velare il dorso del cucchiaio.<br />
3.<br />
Versate la crema attraverso un colino (per eliminare le scorze di limone) nei vasetti sterilizzati (due vasetti da 150 ml).<br />
Chiudeteli, e lasciate raffreddare a temperatura ambiente.<br />
Si conserva in frigo per 2-3 settimane.<br />
Il curd è ottimo spalmato sul pane o sui scones (le focaccine inglesi), come ripieno per le crostate o altri dolci e tanto altro.<br />
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<h2>
<b><i>Curd od marelica i limuna</i></b></h2>
<b>oko 150 g zrelih marelica</b><br />
<b>10 g maslaca</b><br />
<b>1/2 žlice šećera</b><br />
<b><br /></b>
<b>1 neprskani limun (sok i korica)</b><br />
<b>150 g šećera</b><br />
<b>55 g maslaca</b><br />
<b>2 jaja</b><br />
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1.<br />
Marelice dobro operite i prepolovite, izvadite koštice.<br />
Stavite ih u manju posudu za kuhanje zajedno s 10 g maslaca i 1/2 žlice šećera. Čvrsto zatvorite posudu komadom aluminijske folije ili stavite komad papira za pečenje ispod poklopca, tako da je posuda čvrsto zatvorena i marelice se kuhaju u pari unutar posude.<br />
Ako su marelice zrele, trebat će vam oko 10 minuta. Za to vrijeme ne otvarajte posudu.<br />
Smiksajte kuhane marelice u pire štapnim mikserom (ako nemate štapni mikser propasirajte ih kroz gusto cjedilo).<br />
2.<br />
Pomiješajte pire od marelica, sok i koricu limuna (koricu skinite oštrim nožem ali samo žuti dio), šećer, maslac narezan na listiće i cijela jaja u posudi otpornoj na toplinu (može biti metalna ili vatrostalna posuda). Smjestite posudu iznad malo veće posude s ključalom vodom i kuhajte kremu na pari, oko 20-25 minuta, neprestano miješajući, dok se ne zgusne toliko da ostaje deblji trag na poleđini žlice.<br />
3.<br />
Procijedite kremu kroz gusto cjedilo da odstranite korice limuna.<br />
Sipajte toplu kremu u čiste, tople i sterilizirane staklenke.<br />
Kad se krema ohladi, dobro zatvorite staklenke i čuvajte u hladnjaku 2-3 tjedna (zbog jaja nije preporučljivo čuvati je duže od toga).<br />
Posluživanje:<br />
Curd možete mazati na kruh umjesto pekmeza, ili kao fil za torte, krostate i sl.<br />
Iako je najveći izazov ne pojesti ga žlicom ravno iz staklenke.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/135486779@N07/35384535452/in/dateposted-public/" nbsp="" title="Apricot Lemon Curd"><img alt="Apricot Lemon Curd" height="500" src="https://c1.staticflickr.com/5/4288/35384535452_afe47fa753.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/135486779@N07/35384550932/in/dateposted-public/" nbsp="" title="Apricot Lemon Curd"><img alt="Apricot Lemon Curd" height="500" src="https://c1.staticflickr.com/5/4239/35384550932_1fe9479456.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com5tag:blogger.com,1999:blog-1750269168157434208.post-32326136093797695382016-10-23T17:32:00.000+02:002016-10-23T17:32:46.044+02:00Focaccias with red lentil flour<div class="MsoNormal">
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My curiousity worm woke up recently when I saw a bag of red lentils flour on a shelf in my health food store. I grabbed the bag immediately but then put it back after a few moments, thinking "What would you do with it anyway?".<br />
But the silly worm wouldn't let me go. And a week later I went back and this time the bag of this cute pinkish/orange flour went home with me and this time I knew exactly what I was going to do with it.<br />
Autumn colours are inspiring, all those hues of yellow, orange, red and brown everywhere you look, and chilly rainy days simply call for something warm in your soup bowl. And for me, the most irresistible combination with soup is warm, crisp and soft at the same time, freshly baked focaccia.<br />
So where did my pinkishorange flour end up? In a focaccia, of course.<br />
As for the topping I decided I'd give a different one to each of six little focaccias I made. Playing with black and white sesame seeds, and gomasio, and <span style="color: #cc0000;"><a href="http://dajana-bakerscorner.blogspot.it/2014/10/homemade-tahini-paste.html" target="_blank">homemade tahini</a> </span>- yeah! sesame in three different forms! then some were seasoned in different combinations and one of my favourite ones was gomasio and a mix of dry herbs and flours.<br />
Making these focaccias with a really small quantity of sourdough starter I opted for a long and slow fermentation.<br />
The verdict: I can't wait to make these again. And they would be great not only with soups but for sandwiches, too, or some vegetable burgers as well.<br />
As for the red lentils flour, I have a few more ideas swirling in my head... to be realised as soon as I can find enough time for more kitchen experiments.<br />
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<b><i><span style="font-size: large;"><br />
</span></i></b> <b><i><span style="font-size: large;">Focaccias with red lentil flour</span></i></b><br />
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<b>* 50 g red lentils flour<o:p></o:p></b></div>
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<b>* 265 g wheat flour<o:p></o:p></b></div>
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<b>* 225 g water<o:p></o:p></b></div>
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<b>* 15 g liquid sourdough starter<o:p></o:p></b></div>
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<b>* 15 g extra virgin olive oil<o:p></o:p></b></div>
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<b>* 5 g salt</b><br />
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</b> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30396168102/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="150" src="https://c7.staticflickr.com/9/8663/30396168102_5878556758_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30396126842/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="150" src="https://c3.staticflickr.com/6/5445/30396126842_e45e2f3b2b_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/29880410653/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="150" src="https://c6.staticflickr.com/6/5763/29880410653_8e6598b758_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/29880430853/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="150" src="https://c6.staticflickr.com/9/8650/29880430853_4cb29eb124_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30476289856/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="150" src="https://c1.staticflickr.com/6/5521/30476289856_a316d129c8_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Pour 50 g of boiling water over red lentils flour, stir well to hydrate the flour, then cover and let cool and rest for at least 2 hours, even better overnight.<br />
Mix the wheat flour and the remaining 175g of water and autolyse for 1 hour.<br />
After the autolyse add the red lentils mix and the ripe sourdough starter. Mix well to combine. Let the dough rest for 1/2 hour.<br />
Add the olive oil first, let rest 1/2 hour again and add salt as well.<br />
Give the dough one round of three-folds, then place it in a container and let rise until doubled in size (for me it took all night, around 12 hours roughly).<br />
Dived the dough into 6 pieces, and shape each into a ball. Dust with flour, cover and let proof for 1 to 2 hours.<br />
Flatten each ball slightly, spread some olive oil and water emulsion on top, season with whatever you like (fresh or dry herbs, sesame seeds, gomasio, tahini ecc.) and bake them in an oven preheated to 250°C until golden brown on top.</div>
<b><i><span style="font-size: large;"><br />
</span></i></b> <b><i><span style="font-size: large;"><br />
</span></i></b> <b><i><span style="font-size: large;"><br />
</span></i></b> <b><i><span style="font-size: large;">Focaccine con la farina di lenticchie</span></i></b><o:p></o:p><br />
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<b>* 50 g di farina di lenticchie rosse<o:p></o:p></b></div>
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<b>* 265 g di farina di grano tenero tipo 1 o 0<o:p></o:p></b></div>
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<b>* 225 g di acqua<o:p></o:p></b></div>
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<b>* 15 g di li.co.li.<o:p></o:p></b></div>
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<b>* 15 g di olio EVO<o:p></o:p></b></div>
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<b>* 5 g di sale</b><o:p></o:p></div>
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Mescolare la farina di lenticchie con 50 g di acqua bollente. Coprire e lasciare raffreddare e riposare almeno un paio d’ore o anche tutta la notte.<o:p></o:p></div>
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Mettere in autolisi la farina di grano tenero con la restante acqua per 1 ora.<o:p></o:p></div>
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Unire le due miscele e aggiungere il lievito. Impastare finché l’impasto sarà omogeneo.<o:p></o:p></div>
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Far riposare ½ ora poi unire l’olio e successivamente il sale.<o:p></o:p></div>
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Far riposare ½ ora e fare un giro di pieghe a tre.<o:p></o:p></div>
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Sistemare in un contenitore e far lievitare fino al raddoppio (per me tutta la notte, circa 12 ore), a temperatura ambiente.<o:p></o:p></div>
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Dividere impasto in 6 pezzi da circa 90 g l'uno, formare palline e farle lievitare 1-2 ore circa.<o:p></o:p></div>
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Stenderle leggermente, condire con emulsione di acqua e olio, cospargere a piacere con erbe secche o fresche, olive, ecc. (io su alcune ho messo tahini – la pasta di sesamo, e gomasio, semi di sesamo nero e un misto di erbe secche e fiori).<o:p></o:p></div>
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Cuocere le focaccine a 250°C finché dorate in superficie.<o:p></o:p></div>
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<b><i><span style="font-size: large;">Mini focacce s brašnom od crvene leće</span></i></b><br />
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<b>* 50 g brašna od crvene leće<o:p></o:p></b></div>
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<b>* 265 g pšeničnog bijelog ili polubijelog brašna<o:p></o:p></b></div>
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<b>* 225 g vode<o:p></o:p></b></div>
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<b>* 15 g tekućeg kvasa (sa 100-tnom hidratacijom)<o:p></o:p></b></div>
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<b>* 15 g ekstradjevičanskog maslinovog ulja<o:p></o:p></b></div>
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<b>* 5 g soli</b><br />
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Prelijte brašno od leće s 50 g ključale vode, izmiješajte dobro vilicom, pokrijte i ostavite smjesu da se ohladi i odmori barem dva sata, još bolje preko noći.<br />
Pomiješajte pšenično brašno s preostalih 175g vode, i ostavite u autolizi 1 sat.<br />
Nakon toga dodajte smjesu od slanutkovog brašna, kvas (prethodno nahranjen i ostavljen da fermentira na sobnoj temperaturi 3-4 sata ili dok se ne udvostruči). Izmiješajte dobro da se tijesto ujednači. Ostavite da odmara 1/2 sata.<br />
Dodajte maslinovo ulje i izmijesite dok ga tijesto ne upije. Ostavite ponovno da odmara 1/2 sata a zatim dodajte sol i ponovno premijesite.<br />
Odmorite tijesto ponovno 1/2 sata a zatim ga preklopite jedanput na trećine (rastanjite tijesto rukama na kvadrat, pa preklopite gornju i donju trećinu prema sredini tako da se preklapaju, i isto to napravite s lijeva i desna). </div>
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Smjestite tijesto u plastičnu posudu s pokopcem i ostavite da se diže na sobnoj temperaturi najmanje 12 sati odnosno dok se ne udvostruči volumen.<br />
Podijelite tijesto na 6 komada, svaki težak otprilike 90 g i oblikujte loptice. Pokrijte ih i ostavite opet 1-2 sata da se dižu.<br />
Svaku lopticu lagano rastanjite (na otprilike 1,5 cm debljine) i premažite emulzijom koju ćete pripremiti tako da pomiješate istu količinu maslinovog ulja i vode (najbolje u manjoj staklenki s poklopcem koju možete dobro protresti, jer ulje i voda neće dugo ostati pomiješani, nakon par minuta će se ponovno razdvojiti).<br />
Dodajte sastojke po želji: masline, ružmarin i/ili drugo suho ili svježe začinsko bilje, sjemenke sezama, gomasio, tahin itd.<br />
Pecite focacce u dobro zagrijanoj pećnici na 250°C dok ne dobiju lijepu zlatno smeđu boju.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30476301966/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="500" src="https://c7.staticflickr.com/9/8599/30476301966_0235f18e1e.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30214445560/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="500" src="https://c1.staticflickr.com/6/5757/30214445560_bff4122234.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/30512688315/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="500" src="https://c4.staticflickr.com/6/5629/30512688315_ae33946176.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/29881890204/in/photostream/" nbsp="" title="Focaccias with red lentil flour"><img alt="Focaccias with red lentil flour" height="500" src="https://c5.staticflickr.com/6/5751/29881890204_6427f067b4.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-40711251313736380842016-09-01T11:15:00.000+02:002016-09-01T11:16:00.389+02:00Sourdough Pancakes<br />
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If it was up to me, some days at least, I'd have breakfast three times a day.<br />
With very little effort you can prepare a hearty meal, whether it's sweet or savoury and enjoy with a cup of your favourite coffee or tea.<br />
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So, to use my sourdough starter for something different than just bread, I decided to try pancakes. Well, I suddenly had a crave for pancakes while on vacation. And couldn't wait to come back home to make them.<br />
I'm really, really happy with the <a href="http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe" target="_blank">recipe</a> I chose to try, the one you can find on King Arthur Flour site. Apparently the same batter can be used for waffles as well, but for now I only tried making pancakes, and I halved the recipe as well.<br />
About the pancakes? Well I think they were great. They tasted just so light and fluffy, I couldn't stop eating them. Then why did I make just half the recipe? Because, unfortunately, or fortunately for me, my kids don't like pancakes. Weird kidos, they have no idea what they've been missing.<br />
But I know your're clever and that you'll be giving these a chance.<br />
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<b><i><span style="font-size: large;">Sourdough Pancakes</span></i></b><br />
<br />
<b><i>Overnight sponge:</i></b><br />
<b>* 150 g (1C) flour of your choice</b><br />
<b>* 1 TBspoon sugar</b><br />
<b>* 1 cup buttermilk</b><br />
<b>* 90 g (1/2 cup) sourdough starter, unfed</b><br />
<b><br />
</b> <b><i>Pancake batter:</i></b><br />
<b>*all of the overnight sponge</b><br />
<b>* 1 large egg</b><br />
<b>* 30 ml (1/8 C) cold pressed sunflower oil or melted butter</b><br />
<b>* 1/4 teaspoon salt</b><br />
<b>* 1/2 teaspoon baking soda</b><br />
<br />
To make the overnight sponge, stir down your refrigerated starter, and remove 1/2 cup.<br />
In a large mixing bowl, stir together the starter, flour, sugar, and buttermilk.<br />
Cover and let rest at room temperature overnight.<br />
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.<br />
Add the salt and baking soda, stirring to combine. The batter will bubble.<br />
Pour batter onto your preheated, lightly greased skillet, and bake for a couple minutes on both sides.<br />
Serve pancakes warm.<br />
Yields 10-12 pancakes.<br />
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<b><i><span style="font-size: large;">Pancakes con lievito madre</span></i></b><br />
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<b><i>Sponge (prefermento):</i></b><br />
<b>* 150 g di farina (ho usato la farina tipo 1)</b><br />
<b>* 1 cucchiaio di zucchero</b><br />
<b>* 240 ml di latticello (buttermilk)</b><br />
<b>* 90 g di li.co.li (lievito madre idratato al 100%), non rinfrescato</b><br />
<b><br />
</b> <b><i>L'impasto per pancake:</i></b><br />
<b>* tutto lo sponge</b><br />
<b>* 1 uovo grande</b><br />
<b>* 30 ml di olio di girasole spremuto a freddo (o altro olio vegetale) o burro fuso</b><br />
<b>* 1/4 di cucchiaino di sale</b><br />
<b>* 1/2 cucchiaino di bicarbonato di sodio</b><br />
<br />
Per preparare lo sponge, prelevate il licoli direttamente dal frigo.<br />
In una ciotola mescolate il licoli, la farina, lo zucchero e il latticello.<br />
Coprite la ciotola e lasciate fermentare a temperatura ambiente tutta la notte.<br />
In una ciotola rompete l'uovo e sbattetelo con una frusta a mano insieme al olio o burro. Aggiungete l'uovo allo sponge, insieme al sale e bicarbonato. Mescolate fino a ottenere un impasto omogeneo.<br />
Scaldate una padella antiaderente, ungetela con qualche goccia di olio e cuocete un mestolo d'impasto alla volta, per un paio di minuti per lato.<br />
Servite i pancakes caldi con lo sciroppo d'acero, marmellata, frutta fresca ecc.<br />
Per circa 10 pancakes.<br />
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<b><i><span style="font-size: large;">Američke palačinke s matičnim kvasom</span></i></b><br />
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<b><i>Sponge (predferment):</i></b><br />
<b>* 150 g brašna po izboru (kod mene poluintegralno)</b><br />
<b>* 1 žlica šećera</b><br />
<b>* 240 ml mlaćenice</b><br />
<b>* 90 g nenahranjenog matičnog kvasa sa 100%-tnom hidratacijom</b><br />
<b><br />
</b> <b><i>Smjesa za palačinke:</i></b><br />
<b>* sav <i>sponge</i></b><br />
<b>* 1 veliko jaje</b><br />
<b>* 30 ml hladno prešanog suncokretovog (ili dr.) ulja ili otopljenog maslaca</b><br />
<b>* 1/4 žličice soli</b><br />
<b>* 1/2 žličice sode bikarbone</b><br />
<br />
Za <i>sponge</i>, odvojite 90 g kvasa izravno iz hladnjaka, bez da ga prethodno nahranite.<br />
Pomiješajte u zdjeli kvas s brašnom, šećerom i mlaćenicom.<br />
Pokrijte i ostavite na sobnoj temperaturi preko noći.<br />
U manjoj posudi razbijte jaje i lagano ga razmutite ručnom pjenjačom zajedno s uljem ili maslacem.<br />
Dodajte jaje u <i>sponge</i> smjesu, zajedno sa soli i sodom bikarbonom, i dobro izmiješajte da dobijete ujednačenu smjesu.<br />
Smjesa će se lagano zapjeniti.<br />
Zagrijte tavu u kojoj ćete peći palačinke, lagano je nauljite i stavljajte peći po manju grabilicu smjese za svaku palačinku. Pecite palačinke po par minuta sa svake strane.<br />
Poslužite palačinke još tople prelivene javorovim sirupom, uz voće, pekmez i sl.<br />
Od smjese se dobije oko 10-12 palačinki ovisno o veličini.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/28723086624/in/photostream/" nbsp="" title="Sourdough Pancakes"><img alt="Sourdough Pancakes" height="500" src="https://c1.staticflickr.com/8/7484/28723086624_0643a8f772.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/29058933800/in/photostream/" nbsp="" title="Sourdough Pancakes"><img alt="Sourdough Pancakes" height="500" src="https://c1.staticflickr.com/9/8050/29058933800_be7d57c520.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com4tag:blogger.com,1999:blog-1750269168157434208.post-45637183441297465302016-08-28T20:16:00.000+02:002016-08-28T20:16:18.064+02:00Pudim de leite condensado<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Ever since I can remember, I'm attracted to anything with caramel. From ice cream to cookies and cakes. So just a sight of this creamy silky milk pudding topped with caramel got me going.<br />
It's very similar to Crème Caramel, and in Croatia we have Rožata. They are all cousins I suppose, so it's just a question of a name.<br />
But the Brazilian version of this custard dessert with a layer of liquid caramel on top is made with sweetened condensed milk instead of just milk, and that is another one of my favourite ingredients when baking.<br />
So, with the Rio Olympic games just behind us, I finally decided to sit down and share this simple but so delicious dessert recipe, that I can't wait to make again.<br />
One important tip before you start making this caramel pudding: when mixing ingredients make sure you do not incorporate lots of air, so just stir all the ingredients, using a hand wisk, to combine them. Air bubbles inside are not welcome. And of course when caramelizing sugar, it's important not to burn it, but don't leave too pale either. Nothing looks unattractive as pale caramel. But burnt one tastes bitter, so watch carefully and you'll get a divine dessert to enjoy with your family or guests. And it's perfect when having a dinner party as it needs to be prepared ahead and chilled properly in the fridge.<br />
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<b><i><span style="font-size: large;">Pudim de leite condensado (Condensed milk pudding)</span></i></b><br />
<br />
<b>* 150 g sugar</b><br />
<b>* 270 g sweetened condensed milk</b><br />
<b>* 170 g milk</b><br />
<b>* 170 g heavy cream</b><br />
<b>* 2 eggs</b><br />
<br />
Mix sugar and 80 ml of water in a small saucepan. Cook on medium heat without stirring until the water has evaporated and the sugar starts caramelizing.<br />
Pour the caramelized sugar in a 20 cm round cake pan and let it cool down.<br />
Whisk together the eggs with milk, condensed milk and heavy cream and pour the mixture over the cooled caramel in the pan. Cover the pan tightly with a piece of aluminium foil.<br />
Place the cake pan in a slightly bigger roasting pan that you filled half way with hot water.<br />
Bake in an oven preheated to 180°C for about 1 hour - or until the pudim has set.<br />
Remove from the oven and let cool at room temperature.<br />
Transfer in the fridge and let cool overnight.<br />
Run a spatula along the side of the pan and then quickly turn the pudim on a serving plate.<br />
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<b><i><span style="font-size: large;">Pudim de leite condensado (Buddino di latte condensato)</span></i></b><br />
<br />
<b>* 150 g di zucchero semolato</b><br />
<b>* 270 g di latte condensato zuccherato</b><br />
<b>* 170 g di latte</b><br />
<b>* 170 g di panna fresca</b><br />
<b>* 2 uova</b><br />
<br />
Mettete lo zucchero con 80 ml di acqua in una casseruola e cuocete sul fuoco medio senza mescolare finche lo zucchero non sarà caramellato.<br />
Versate il caramello in uno stampo per torte da 20 cm e lasciatelo raffreddare.<br />
Mescolate con una frusta a mano le uova con il latte condensato, il latte e la panna.<br />
Versate questo composto nello stampo sopra il caramello. Copritelo con la carta stagnola.<br />
Sistemate lo stampo in una teglia un po' più grande nella quale versate l'acqua bollente.<br />
Cuocete quindi il pudim a bagno maria nel forno già riscaldato a 180°C per circa 1 ora o finché il pudim non sarà compatto.<br />
Sfornatelo e lasciatelo raffreddare, prima a temperatura ambiente e poi in frigo.<br />
Passate una spatola tra il pudim e lo stampo per staccarlo delicatamente dalla teglia. Poi rovesciatelo su un piatto da portata.<br />
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<b><i><span style="font-size: large;">Pudim de leite condensado (Puding s kondenziranim mlijekom)</span></i></b><br />
<br />
<b>* 150 g šećera</b><br />
<b>* 270 g zaslađenog kondenziranog mlijeka</b><br />
<b>* 170 g mlijeka</b><br />
<b>* 170 g svježeg mliječnog slatkog vrhnja (mliječno vrhnje za šlag)</b><br />
<b>* 2 jaja</b><br />
<br />
Pomiješajte šećer i 80 ml vode u manjoj posudi i stavite kuhati na srednje jakoj vatri, ne miješajući, dok sva voda ne ispari a šećer se otopi i karamelizira.<br />
Istresite karamel u kalup za tortu promjera 20 cm (ne koristite kalup s obručem). Ostavite da se ohladi.<br />
Izmiješajte pjenjačom jaja s kondenziranim mlijekom, mlijekom i vrhnjem. Ulijte smjesu u kalup preko karamela. Pokrijte kalup aluminijskom folijom.<br />
Smjestite kalup u drugi lim, većeg promjera od onog u koji ste ulili smjesu za pudim, ulijte vruću vodu u veći lim i stavite peći na 180°C oko 1 sat ili dok se puding ne stisne.<br />
Izvadite iz pećnice i ostavite da se ohladi, prvo na sobnoj temperaturi i zatim u hladnjaku preko noći.<br />
Prođite spatulom uz rub kalupa da odvojite pudim a zatim ga prevrnite na tanjur, tako da je karamel gore, i poslužite.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/28024476512/in/photostream/" nbsp="" title="Pudim de leite condensado"><img alt="Pudim de leite condensado" height="500" src="https://c1.staticflickr.com/8/7608/28024476512_df7bba7249.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/27512623584/in/photostream/" nbsp="" title="Pudim de leite condensado"><img alt="Pudim de leite condensado" height="500" src="https://c1.staticflickr.com/8/7304/27512623584_18cd316c65.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-19255629183901180292016-02-23T15:24:00.000+01:002016-02-23T15:24:46.183+01:00Roasted radishes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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When you don't know what to say, cook some radishes ^_^<br />
I've been absent for so long that I don't know where to start. I miss my little space here, but trust me I can hardly find time to eat a decent meal. To cook and photograph these days is a mission impossible.<br />
So I'm taking advantage of a forced "flu break" from work to publish at least some archived recipes.<br />
It was my first time ever making roasted radishes and I was positively surprised.<br />
I served them together with <a href="http://dajana-bakerscorner.blogspot.it/2014/10/baked-feta-cheese.html" target="_blank">baked feta cheese </a>(both Jamie Oliver's recipes).<br />
Their bright red colour puts me in good mood, too.<br />
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<b><i><span style="font-size: large;">Roasted radishes</span></i></b><br />
(by Jamie Oliver)<br />
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<b>* 200 g red radishes</b><br />
<b>* 1 TBspoon vegetable oil</b><br />
<b>* 1/2 Tbspoon liquid honey</b><br />
<b>* 1 teaspoon fennel seeds</b><br />
<b>* 1/2 lime (zest and juice)</b><br />
<br />
Preheat the oven to 180°C.<br />
Clean and wash the radishes. Place them on a baking tray lined with baking paper.<br />
Season the radishes with honey, oil, a little salt, and fennel seeds.<br />
Roast them for about 20 minutes.<br />
Take them out of the oven and sprinkle with lime zest and juice.<br />
Serve them warm.<br />
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<b><i><span style="font-size: large;">Ravanelli arrosto</span></i></b><br />
(di Jamie Oliver)<br />
<br />
<b>* 200 g di ravanelli</b><br />
<b>* 1 cucchiaio di olio (EVO o di semi)</b><br />
<b>* 1/2 cucchiaio di miele liquido</b><br />
<b>* 1 cucchiaino di semi di finocchio</b><br />
<b>* 1/2 lime (succo e scorza)</b><br />
<br />
Scaldate il forno a 180°C.<br />
Lavate e pulite i ravanelli. Metteteli su una teglia rivestita con la carta da forno.<br />
Condite i ravanelli con l'olio, il miele, un pizzico di sale e aggiungete i semi di finocchio.<br />
Mescolate bene e metteteli a cuocere nel forno caldo per circa 20 minuti.<br />
Una volta cotti, spruzzateli con il succo di lime e aggiungete anche la scorza grattugiata.<br />
Servite i ravanelli caldi o tiepidi.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/15610712963" style="margin-left: auto; margin-right: auto;" title="Roasted radishes by Baker's Corner, on Flickr"><img alt="Roasted radishes" height="640" src="https://farm9.staticflickr.com/8656/15610712963_2849de4115_z.jpg" width="428" /></a></td></tr>
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<b><i><span style="font-size: large;">Pečene rotkvice</span></i></b><br />
(recept Jamieja Olivera)<br />
<br />
<b>* 200 g očišćenih rotkvica</b><br />
<b>* 1 žlica ulja</b><br />
<b>* 1/2 žlice tekućeg meda</b><br />
<b>* 1 žličica sjemenki koromača</b><br />
<b>* 1/2 limete (korica i sok)</b><br />
<br />
Zagrijte pećnicu na 180°C.<br />
Stavite rotkvice na pleh.<br />
Začinite ih s uljem, medom, malo soli i sjemenkama koromača.<br />
Dobro ih promiješajte i stavite peći oko 20 minuta.<br />
Izvadite iz pećnice i pospite naribanom koricom i sokom limete.<br />
Poslužite ih tople.Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com5tag:blogger.com,1999:blog-1750269168157434208.post-60664904004277468572015-11-20T22:31:00.000+01:002015-11-20T22:31:05.210+01:00Chocolate Hazelnut Macarons<br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/46617371@N05/9870527613/" style="margin-left: auto; margin-right: auto;" title="Chocolate Hazelnut Macarons di Baker's Corner, su Flickr"><img alt="Chocolate Hazelnut Macarons" src="http://farm8.staticflickr.com/7448/9870527613_a57958ea9b_c.jpg" height="800" width="536" /></a></td></tr>
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I haven't made any macarons in a really long time. I keep promising myself I will.<br />
And there, I remembered these chocolate hazelnut macarons made ages ago. It was the first time I used a different technique (and not the one I used <a href="http://dajana-bakerscorner.blogspot.it/2012/07/saffron-macarons.html" target="_blank">here</a> and <a href="http://dajana-bakerscorner.blogspot.it/2012/05/poppy-seed-macarons.html" target="_blank">here</a>), the one that calls for Italian meringue. A bit more complicated if you want, because of hot sugar syrup, but I heard many times that the result was more successful, and I had to try and see it for myself.<br />
Having tried both methods I'm not sure if I can claim that. They were just as good in my opinion. And if I'm not in the mood to bother preparing the Italian meringue, I'll just whip up my old recipe.<br />
It was also the first time I used other nuts but almonds. Since hazelnuts are my favourite nuts, and since these macarons are coloured naturally with cocoa (those vibrant colours we usually see may be beautiful but to me, they kind of make them not attractive when it comes to eating them)...for all these reasons, I keep putting them on the top of my list.<br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/46617371@N05/9870418015/" style="margin-left: auto; margin-right: auto;" title="Chocolate Hazelnut Macarons di Baker's Corner, su Flickr"><img alt="Chocolate Hazelnut Macarons" src="http://farm8.staticflickr.com/7308/9870418015_98f46aa26e_c.jpg" height="536" width="800" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Chocolate Hazelnut Macarons</span></i></b><br />
<br />
<b><i><u>for macarons:</u></i></b><br />
<b>* 15 g cocoa </b><br />
<b>* 100 g almond flour or finely ground almonds</b><br />
<b>* 50 g finely ground hazelnuts</b><br />
<b>* 150 g powdered sugar</b><br />
<b>* 50 g egg whites</b><br />
<b><i><u>for Italian meringue:</u></i></b><br />
<b>* 150 g caster sugar</b><br />
<b>* 40 g water</b><br />
<b>* 60 g egg whites</b><br />
<b>for filling:</b><br />
<b>* 150 g hazelnut chocolate spread (e.g. nutella, or similar.)</b><br />
<br />
Mix the finely ground almonds and hazelnuts with powdered sugar and cocoa and sift through a fine mesh sieve to remove any coarser pieces of nuts and get only fine powder.<br />
Add the 50 g of egg whites and stir with a spatula to get a smooth mixture.<br />
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For the Italian meringue, prepare the sugar syrup first. Put the sugar and the water into a saucepan and cook until the syrup reaches 118°C.<br />
In the meantime start whipping the eggwhites in a stand mixer until soft peaks form.<br />
With the mixer still running, add the syrup pouring it slowly between the beaters and the side of the bowl - be very careful not to get burns from hot sugar syrup.<br />
Continue beating the meringue until it has almost completely cooled down.<br />
Add the nut, sugar and egg white mixture to the Italian meringue and fold with a spatula until well combined and resembles lava (meaning, when you lift the spatula the batter should fall down slowly and be thick as lava, but leave no peaks when falling down).<br />
Transfer the mixture into a pastry bag with a plain round tip and pipe small (approx. 2 cm) rounds on a baking sheet lined either with silpat or baking paper.<br />
Let the macarons dry for at least 1/2 hour at room temperature before baking them.<br />
Preheat the oven to 150°C. Bake the macarons for 10-15 minutes<br />
Let the macarons cool down before removing them from the pan.<br />
Spread a little Chocolate Hazelnut spread on one cookie and sandwich it with another one.<br />
Macarons are best if left in the fridge, stored in an airtight container for 48 hours. Remove them from the fridge 1/2 hour before serving them.<br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/46617371@N05/9870421774/" style="margin-left: auto; margin-right: auto;" title="Chocolate Hazelnut Macarons di Baker's Corner, su Flickr"><img alt="Chocolate Hazelnut Macarons" src="http://farm4.staticflickr.com/3699/9870421774_2d942f0c52_z.jpg" height="640" width="429" /></a></td></tr>
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<b><i><span style="font-size: large;">Macarons al cioccolato e nocciole</span></i></b><br />
<br />
<b><i><u>per i macarons:</u></i></b><br />
<b>* 15 g di cacao amaro </b><br />
<b>* 100 g farina di mandorle</b><br />
<b>* 50 g farina di nocciole</b><br />
<b>* 150 g zucchero in polvere</b><br />
<b>* 50 g albumi</b><br />
<b><i><u>per la meringa italiana:</u></i></b><br />
<b>* 150 g zucchero semolato</b><br />
<b>* 40 g acqua</b><br />
<b>* 60 g albumi</b><br />
<b><i><u>per il ripieno:</u></i></b><br />
<b>* 150 g di crema al cioccolato e nocciole (io uso nocciolata Rigoni, altrimenti nutella o simile)</b><br />
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Tritate finemente le mandorle pelate e le nocciole, tostate e pelate. Dovreste ottenere la polvere più fine possibile ma attenzione a non esaggerare e far scaldare troppo la frutta che in tal caso rilascerebbe l'olio. Setacciate le mandorle e nocciole tritate con lo zucchero a velo e il cacao, rimuovendo pezzettini più grandi e ottenendo solo la polvere finissima.<br />
Mescolate le polveri con gli albumi (50 g) usando una spatola. Mettete da parte mentre preparate la meringa italiana.<br />
Come prima cosa bisogna preparare lo sciroppo. Mescolate l'acqua e lo zucchero, portate a bollore e cuocete finché non avrà raggiunto la temperatura di 118°C.<br />
Nel frattempo cominciate a montare gli albumi. Quando sono montati a neve morbida cominciate a versare lo sciroppo bollente continuando a montare gli albumi a massima velocità. Versate lo sciroppo lentamente tra le pareti della ciotola e la frusta. Attenzione - se lo sciroppo dovesse colpire la frusta in movimento uno schizzo di sciroppo bollente potrebbe provocare seri ustioni.<br />
Continuare a lavorare gli albumi finché la massa non diventi tiepida.<br />
Con attenzione unite la massa fatta con albumi, nocciole, mandorle e cacao alla meringa montata e mescolate con una spatola di silicone fino a ottenere la consistenza della lava (alzando la spatola la massa scende densa ma si unisce subito al resto senza che restino punte).<br />
Trasferite il composto in una sacca poche con la punta liscia e formate dei mucchietti sulla teglia rivestita con la carta da forno, non più grandi di 2 cm.<br />
Lasciateli asciugare a temperatura ambiente per 30-60 minuti (si deve formare una sottile pellicina in superficie.<br />
cuoceteli nel forno riscaldato a 150°C per 10-15 minuti.<br />
Togliete i macarons dalla carta soltanto quando si sono raffreddati.<br />
Unite due macarons con un po' di crema di cioccolato e nocciole.<br />
Sistemateli in un contenitore a chiusura ermetica e fateli riposare in frigo per 48 ore prima di servirli.<br />
Toglieteli dal frigo una mezz'oretta prima di servirli.<br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/46617371@N05/9870420606/" style="margin-left: auto; margin-right: auto;" title="Chocolate Hazelnut Macarons di Baker's Corner, su Flickr"><img alt="Chocolate Hazelnut Macarons" src="http://farm8.staticflickr.com/7293/9870420606_9354daa151_z.jpg" height="640" width="428" /></a></td></tr>
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<b><i><span style="font-size: large;">Macarons s čokoladom i lješnjacima</span></i></b><br />
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<b><i><u>macarons smjesa:</u></i></b><br />
<b>* 15 g kakaa </b><br />
<b>* 100 g mljevenih badema</b><br />
<b>* 50 g mljevenih lješnjaka</b><br />
<b>* 150 g šećera u prahu</b><br />
<b>* 50 g bjeljanjaka</b><br />
<b><i><u>za tal. meringu:</u></i></b><br />
<b>* 150 g kristal šećera</b><br />
<b>* 40 g vode</b><br />
<b>* 60 g bjeljanjaka</b><br />
<b><i><u>za punjenje:</u></i></b><br />
<b>* 150 g kreme od čokolade i lješnjaka (nutella, linolada i sl.)</b><br />
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Sitno sameljite oguljene bademe i lješnjake pa ih prosijte skupa sa šećerom u prahu i kakaom. Odstranite krupnije mrvice prosijavanjem, neka vam ostane samo fini prah.<br />
Dodajte ovoj smjesi bjeljanjke (neumućene) i izmiješajte spatulom - dobit ćete prilično glatku smjesu.<br />
Za talijansku meringu, stavite kuhati sirup od vode i šećera dok ne dostigne temperaturu od 118°C.<br />
U međuvremenu umutite na pola bjeljanjke.<br />
S mikserom i dalje u pokretu dodajte u tankom mlazu gotovi sirup, pazeći pritom da sipate sirup između metlica miksera i stijenke posude za mućenje, jer ako sirup pogodi metlice u pokretu mogao bi vam vreo šećerni sirup izazvati ozbiljne opekotine.<br />
Nastavite mutiti dok smjesa ne postane mlačna.<br />
Pomiješajte pažljivo dvije smjese (smjesu od badema i lješnjaka i tal. meringu) - miješajte preklapajući spatulom dok smjesa ne omekša i postigne gustoću lave, tj. kad podignete spatulu, smjesa pada s nje u gustom mlazu i vrlo brzo se stopi s ostatkom smjese ne ostavljajući trag na vrhu.<br />
Napunite smjesom vrećicu za ukrašavanje s običnim, okruglim otvorom.<br />
Istiskujte hrpice na pleh obložen papirom za pečenje ili na silikonsku podlogu.<br />
Ne istiskujte previše smjese jer će se dodatno raširiti. <br />
Ostavite da se prosuše 1/2 sata do sat (ili više čak), a zatim ih stavite peći na 150°C, 10-15 minuta.<br />
Skidajte gotove macarons s podloge tek kad su se potpuno ohladili.<br />
Spajajte po dva keksa s malo kreme.<br />
Napunjene macarons spremite u hermetički zatvorenu posudu u hladnjak. Najbolje je da odstoje 48 sati u hladnjaku prije posluživanja.<br />
Izvadite ih na sobnu temperaturu pola sata prije posluživanja.<br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/46617371@N05/9870392395/" style="margin-left: auto; margin-right: auto;" title="Chocolate Hazelnut Macarons di Baker's Corner, su Flickr"><img alt="Chocolate Hazelnut Macarons" src="http://farm6.staticflickr.com/5493/9870392395_76837720fa_z.jpg" height="640" width="428" /></a></td></tr>
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com3tag:blogger.com,1999:blog-1750269168157434208.post-2610974298997451732015-11-09T19:13:00.000+01:002015-11-09T19:13:36.270+01:00Kamut flour sourdough bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/22483083667/in/dateposted/" nbsp="" style="margin-left: auto; margin-right: auto;" title="Kamut flour sourdough bread"><img alt="Kamut flour sourdough bread" height="800" src="https://farm1.staticflickr.com/608/22483083667_eb1a8aac7b_c.jpg" width="682" /></a></td></tr>
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My presence on blog has basicly been reduced to zero during the last month. It's been really rough since the school started, running back and forth with three kids in three different schools. And me going back to teaching after ten years of working from home. Habits changing in a hurry. And time left for doing things I like reduced to none.<br />
Well, at least everyone needs to eat and I couldn't stop cooking. From time to time I even manage to snap a photo or two of things I prepared.<br />
I baked this bread the day I had the job interview, and I was so happy with the outcome - both of the interview and the bread.<br />
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<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/22278737414/in/photostream/" nbsp="" style="margin-left: auto; margin-right: auto;" title="Kamut flour sourdough bread"><img alt="Kamut flour sourdough bread" height="446" src="https://farm6.staticflickr.com/5677/22278737414_666cd36acc_z.jpg" width="640" /></a></td></tr>
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<b><i><span style="font-size: large;">Kamut flour sourdough bread</span></i></b><br />
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<b>* 450 g kamut flour</b><br />
<b>* 50 g whole wheat flour</b><br />
<b>* 100 g mature 100% hydration sourdough starter</b><br />
<b>* 350 g water</b><br />
<b>* 10 g salt + 25 g water</b><br />
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Mix the flours in a mixing bowl.<br />
Dissolve the sourdough starter (that you fed and left fermenting at room temperature for 3-4 hours, until doubled in volume) in water. Add the water and the starter to the flour, mix until all the flour has been absorbed. Cover and let autolyse for 1/2 hour. <br />
Hydrate the salt with 25 g water and add it to the dough, and knead until the salt and extra water have been absorbed.<br />
Cover and let the dough ferment at room temperature until almost doubled in size, folding it twice, after 30 and after 60 minutes.<br />
Transfer the dough in the fridge for 12 hours.<br />
When you take the dough out of the fridge, turn it out onto a floured counter and let it rest for 10 minutes.<br />
Shape the loaf, place it in a floured banneton seam up, and let it proof until doubled in size (it took me about 4 hours).<br />
Preheat the oven to 250° C, with the baking stone on the low rack and a small pan for steam on the bottom. <br />
Turn the loaf onto the hot stone, slash it, and bake for 15 minutes with steam (add a cup of ice cubes to the small pan on the bottom of the oven). Lower the heat to 200°C for the next 10 minutes, and finish baking it at 180°C for about 30-35 more minutes. Leave the oven door ajar during the last 5 minutes if you like crunchier crust.<br />
Cool the bread on a cooling rack, and cut it only when it has completely cooled down.<br />
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<b><i><span style="font-size: large;">Pane con la farina di kamut</span></i></b><br />
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<b>* 450 g di farina di kamut (ho usato Kamut Molino Grassi)</b><br />
<b>* 50 g di farina di grano tenero integrale</b><br />
<b>* 100 g di licoli</b><br />
<b>* 350 g di acqua</b><br />
<b>* 10 g di sale + 25 g di acqua</b><br />
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Mescolate le farine in una ciotola.<br />
Sciogliete il licoli (precedentemente rinfrescato e lasciato fermentare per 3-4 ore) nell'acqua, aggiungeteli nella farina e mescolate fino ad assorbire tutta la farina. Coprite e lasciate riposare per 1/2 ora.<br />
Idratate il sale con 25 g di acqua e aggiungetelo nell'impasto, facendolo assorbire bene.<br />
Coprite e lasciate riposare di nuovo 1/2 ora, facendo in seguito due giri di pieghe a 1/2 ora di distanza uno dall'altro.<br />
Fate lievitare l'impasto quasi fino al raddoppio. Trasferitelo in frigo per 12 ore.<br />
Tirate fuori l'impasto dal frigo, rovesciatelo sulla spianatoia infarinata e lasciatelo puntare all'aria per 10 minuti.<br />
Date la forma al pane, sistematelo in un cestino ben infarinato e fatelo lievitare fino al raddoppio (circa 4 ore, dipende dalla temperatura).<br />
Scaldate il forno a 250°C, sistemando la pietra refrattaria (o in alternativa una teglia) sul ripiano più basso, e una teglia più piccola e bassa sotto, sul fondo del forno per il vapore.<br />
Rovesciate il pane sulla pietra rovente (scaldata per almeno 30-45 minuti), incidetelo, buttate una manciata di cubetti di ghiaccio o mezzo bicchiere di acqua nella teglia piccola per creare il vapore.<br />
Dopo 15 minuti abbassate la temperatura a 200°C, e dopo altri 10 minuti a 180°C per altri 30-35 minuti, lasciando la porta del forno leggermente aperta durante gli ultimi 5 minuti per avere la crosta più croccante.<br />
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<b><i><span style="font-size: large;">Kruh od brašna kamuta</span></i></b><br />
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<b>* 450 g brašna kamuta</b><br />
<b>* 50 g integralnog pšeničnog brašna</b><br />
<b>* 100 g tekućeg kvasa/startera (sa 100%-tnom hidratacijom)</b><br />
<b>* 350 g vode</b><br />
<b>* 10 g soli + 25 g vode</b><br />
<br />
Pomiješajte oba brašna u zdjeli.<br />
Otopite kvas u vodi (kvas nahranite 3-4 sata ranije i ostavite ga da fermentira na sobnoj temperaturi).<br />
Dodajte vodu s kvasom u brašno i izmiješajte, tek toliko da voda upije svo brašno. Pokrijte zdjelu i ostavite smjesu da odmara 1/2 sata.<br />
Pomiješajte sol s dodatnih 25 g vode i dodajte u tijesto, pa mijesite rukom dok tijesto ne postane ujednačeno. Pokrijte i pustite ponovno da odmara 1/2 sata.<br />
Nakon toga tijesto dvaput preklapajte u razmaku od 1/2 sata (uz pomoć mekane silikonske spatule hvatajte rub tijesta u zdjeli i povlačite ga prema sredini...ponavljajte dok ne osjetite da se tijesto zateže i odvaja od zdjele).<br />
Nakon drugog preklapanja, ostavite tijesto da se diže dok se skoro ne udvostruči. Zatim poklopljenu zdjelu s tijesto premjestite u hladnjak na 12 sati.<br />
Tijesto izvadite iz hladnjaka i izručite ga na pobrašnjenu površinu. Ostavite ga da odmara 10 minuta.<br />
Oblikujte kruh (za štrucu jednostavno zarolajte tijesto, za okrugli kruh povlačite krajeve prema sredini).<br />
Stavite kruh u košaru prekrivenu platnenom krpom i obilno posutom brašnom, pokrijte i ostavite da se diže dok se ne udvostruči (meni je trebalo oko 4 sata).<br />
Zagrijte pećnicu na 250°C, zajedno s kamenom za pečenje (ili zagrijte pleh ako nemate kamen), a na dno pećnice stavite manju posudu koja će vam trebati za paru.<br />
Kad je kamen dobro zagrijan (treba ga zagrijavati najmanje 30-45 minuta), istresite na njega kruh, zarežite ga nekoliko mjesta, ubacite u posudu na dnu pećnice šaku kocki leda ili pola čaše vode da bi dobili paru.<br />
Nakon 15 minuta smanjite temperaturu na 200°C, nakon još 10 minuta na 180°C i pecite kruh još 30-35 minuta, tijekom zadnjih 5 minuta ostavite vrata pećnice odškrinuta ako volite da kruh ima hrskaviju koru.<br />
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<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/22509304069/in/photostream/" nbsp="" style="margin-left: auto; margin-right: auto;" title="Kamut flour sourdough bread"><img alt="Kamut flour sourdough bread" height="640" src="https://farm1.staticflickr.com/691/22509304069_1316706213_z.jpg" width="428" /></a></td></tr>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com1tag:blogger.com,1999:blog-1750269168157434208.post-38114150107750956972015-10-14T10:01:00.000+02:002015-10-14T10:01:58.054+02:00Risotto with Roasted Eggplant and Cherry Tomatoes<br />
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<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21210017003/in/dateposted-public/" nbsp="" style="margin-left: auto; margin-right: auto;" title="Risotto with Roasted Eggplant and Cherry Tomatoes"><img alt="Risotto with Roasted Eggplant and Cherry Tomatoes" height="800" src="https://farm6.staticflickr.com/5618/21210017003_54292d3cab_c.jpg" width="535" /></a></td></tr>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Once the dull, foggy and rainy days set in, I can't but think of warm soups to eat, and a fresh loaf of bread or focaccia to bake every day. But at same time I dig into my blog archive and get nostalgic when I see those lovely, bright coloured dishes I prepared during the summer and never got to share.<br />
This is one of those dishes that I really wanted to share from the moment I prepared and tasted it for the first time. I was so positively surprised with its taste. Although, in a way, I expected it. The flavor that vegetables acquire when roasted in the oven, is way superior to boiled or just stir fried. All the flavors get concentrated. They get fuller. And roasted eggplants give their best in this dish. Making it rich, smooth, warm, simply, something lovely to share with family or friends.<br />
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<b><i><span style="font-size: large;">Risotto with Roasted Eggplant and Cherry Tomatoes</span></i></b><br />
(slightly adapted from Cucina naturale magazine)<br />
<br />
(4 servings)<br />
<b>* 320 g Carnaroli rice</b><br />
<b>* 2 eggplants</b><br />
<b>* 200 g cherry tomatoes</b><br />
<b>* 80 g grated Parmigiano Reggiano</b><br />
<b>* 1 bunch of fresh basil</b><br />
<b>* 1 bay leaf</b><br />
<b>* 1/2 glass dry white wine</b><br />
<b>* 1,5 liters vegetable stock</b><br />
<b>* extra virgin olive oil</b><br />
<b>* 1 clove of garlic</b><br />
<b>* 1 scallion</b><br />
<b>* salt</b><br />
<b>* sugar</b><br />
<br />
Cut the tomatoes in half, place them on a baking sheet lined with baking paper, cut side up. Season them with sugar, salt and extra virgin olive oil, as well as a few basil leaves.<br />
Roast the tomatoes in an oven preheated to 180°C for 45 minutes.<br />
Cut the eggplants in half. Score the flesh with a knife, cutting deep but not through the skin. Brush them with oil, sprinkle with a little salt, and put thinly sliced garlic into cuts.<br />
Roast the eggplants in an oven preheated to 180°C for approx. 45 minutes or until tender when pricked with a fork.<br />
Let the eggplant cool down a bit. Scoop the pulp with a spoon and discard the skins. Chop the pulp as finely as you like.<br />
Finely chop the scallion and cook it with a couple tablespoons of extra virgin olive oil in a casserole, on low heat, until soft and translucent.<br />
Add the rice and toast it for a couple minutes. Pour in the wine and let it evaporate before you start adding the hot vegetable stock, a couple ladles at a time. Add the bay leaf and the chopped eggplant pulp. Keep adding the vegetable stock gradually until the rice is cooked<i> al dente</i>.<br />
Remove the bay leaf, add the grated parmigiano cheese and 1 or 2 tablespoons of olive oil (or a little butter). Stir well until blended, cover and let the risotto rest a few minutes before serving it.<br />
Plate the risotto adding the roasted cherry tomatoes on top and a cople fresh basil leaves.<br />
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<b><i><span style="font-size: large;">Risotto con le melanzane e pomodorini arrosto</span></i></b><br />
(ricetta tratta con qualche modifica da Cucina naturale)<br />
<br />
(per 4 persone)<br />
<b>* 320 g di riso Carnaroli</b><br />
<b>* 2 melanzane</b><br />
<b>* 200 g di pomodorini</b><br />
<b>* 80 g di Parmigiano Reggiano grattugiato</b><br />
<b>* 1 mazzetto di basilico fresco</b><br />
<b>* 1 foglia di alloro</b><br />
<b>* 1/2 bicchiere di vino bianco</b><br />
<b>* 1,5 litri circa di brodo vegetale</b><br />
<b>* olio extravergine d'oliva</b><br />
<b>* 1 spicchio d'aglio</b><br />
<b>* 1 scalogno</b><br />
<b>* sale</b><br />
<b>* zucchero</b><br />
<br />
Tagliate i pomodorini a metà e sistemateli su una placca da forno coperta con la carta da forno. Cospargeteli con il sale, zucchero e aggiungete le foglie di basilico.<br />
Arrostite i pomodorini nel forno riscaldato a 180°C per 45 minuti circa.<br />
Tagliate le melanzane a metà e incidete la polpa con un coltello. Spennellate la superficie con l'olio, condite con poco sale e inserite fettine sottili di aglio nei tagli.<br />
Infornate le melanzane per circa 45 minuti a 180°C o finché morbide.<br />
Lasciatele intiepidire leggermente e poi scavate la polpa con un cucchiaio. Sminuzzatela poi con un coltello.<br />
Iniziate ora a preparare il risotto. Sminuzzate finemente lo scalogno e soffriggetelo con un paio di cucchiai di olio EVO sul fuoco basso, in una pentola per risotti.<br />
Aggiungete il riso e fatelo tostare per un paio di minuti. Versate il vino nella pentola e fatelo evaporare. Cominciate ad aggiungere il brodo bollente, un paio di mestoli alla volta, non lasciando mai asciugare troppo il riso.<br />
Unite la foglia di alloro e la polpa di melanzana e portate a cottura aggiungendo il brodo quando necessario.<br />
Quando il riso è cotto al dente (14-16 minuti circa), togliete l'alloro, aggiungete il parmigiano e 1-2 cucchiai di olio EVO (o un pezzettino di burro se preferite). Mescolate energicamente, coprite e lasciate riposare per un paio di minuti prima di servirlo.<br />
Distribuite il risotto nei piatti e sistemate i pomodorini sopra.<br />
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<b><i><span style="font-size: large;">Rižoto s pečenim patlidžanima i cherry rajčicama</span></i></b><br />
(recept preuzet iz časopisa Cucina naturale)<br />
<br />
(za 4 osobe)<br />
<b>* 320 g riže Carnaroli</b><br />
<b>* 2 patlidžana</b><br />
<b>* 200 g cherry rajčica</b><br />
<b>* 80 g naribanog Parmigiana Reggiana</b><br />
<b>* 1 svežnjić svježeg bosiljka</b><br />
<b>* 1 list lovora</b><br />
<b>* 1/2 čaše suhog bijelog vina</b><br />
<b>* oko 1,5 litra povrtnog temeljca</b><br />
<b>* ekstradjevičansko maslinovo ulje</b><br />
<b>* 1 češanj bijelog luka</b><br />
<b>* 1 manja glavica ljutike (ili običnog luka)</b><br />
<b>* sol</b><br />
<b>* šećer</b><br />
<br />
Prerežite rajčice na pola, rasporedite ih na pleh obložen papirom za pečenje, tako da je prerezana strana prema gore. Pospite ih s malo soli, šećera, maslinovim uljem i nakidanim listićima bosiljka. Pecite ih na 180°C oko 45 minuta.<br />
Prerežite patlidžane na pola. Zarežite ih u križ, duboko ali pazeći da ne izrežete i kožu. Lagano ih posolite, premažite maslinovim uljem i stavite tanko narezani bijeli luk u proreze.<br />
Pecite patlidžane također na 180°C, oko 45-60 minuta, odnosno dok nisu mekani kad ih ubodete vilicom.<br />
Ostavite ih da se malo prohlade, a zatim odstranite češnjak, i izdubite žlicom pulpu patlidžana. Narežite je sitno nožem.<br />
U posudi u kojoj ćete pripremati rižoto (najbolja je šira, srednje duboka posuda, ili duboke tave poput woka) zagrijte par žlica maslinovog ulja i popržite na njemu sitno narezan luk na tihoj vatri, dok ne postane mekan i staklast. Dodajte rižu, pojačajte vatru na srednje jaku, i popržite je par minuta miješajući dok se ne počne hvatati za dno posude. Dodajte vino i pričekajte dok ne ispari.<br />
Dodajite dalje vrući povrtni temeljac, po 1 do 2 grabilice (tako da se riža nikad ne osuši ali i da se ne kuha u 1 litri temeljca). Dodajte nasjeckanu pulpu patlidžana i lovorov list. Nastavite dodavati temeljac postepeno dok riža nije kuhana al dente (14-16 minuta ukupno).<br />
Izvadite lovorov list, umiješajte naribani parmigiano i 1-2 žlice maslinovog ulja (ili malo maslaca ako više volite). Dobro izmiješajte, maknite s vatre, pokrijte i pustite rižoto da odmori 2-3 minute.<br />
Rasporedite rižoto u tanjure, dodajte na vrh pečene rajčice, listiće parmigiana i koji listić bosiljka.<br />
Poslužite kao toplo predjelo.<br />
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<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com4tag:blogger.com,1999:blog-1750269168157434208.post-26165253336428045102015-09-28T17:55:00.000+02:002015-09-28T17:55:13.036+02:00Twisted Buttermilk and Flax Seed Focaccia with zucchini<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>A few weeks ago I participated in a baking contest with this recipe. And I'm really proud to share the recipe here with my readers. I didn't win any of the four prizes but I'm happy just the same for being included among the sixteen best recipes. And not only. If the focaccia hadn't been good to eat, I'm sure that would have been much worse. Instead it vanished in a hurry, alongside with the small focaccias I made to accompany some vegetable and lentil soup. My little one loved it so much he kept asking for more.<br />
The idea I started from was some kind of a pie, but using a leavened dough instead of the classical butter crust. But then I changed my mind and opted for a focaccia but wanted to include some vegetables just the same.<br />
The final result, once I assembled the twisted focaccia was so beautiful, and I thought it looked a lot like a snail fossile. I was almost sorry to bake it.<br />
But I had to... <br />
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<b><i><span style="font-size: large;">Twisted Buttermilk and Flax Seed Focaccia with zucchini</span></i></b><br />
<br />
<b>Focaccia dough:</b><br />
<br />
<b>* 25 g flax seeds</b><br />
<b>* 100 g water</b><br />
<b><br />
</b> Put the seeds and water in a small saucepan, bring to a boil. Remove from heat, cover and let cool completely.<br />
Cooling down, the water will turn into mucilage.<br />
<br />
<b>* 100 g whole wheat flour</b><br />
<b>* 320 g bread flour </b><br />
<b>* 100 g liquid sourdough starter (100% hydration)</b><br />
<b>* 125 g buttermilk</b><br />
<b>* 125 g water</b><br />
<b>* 8 g salt</b><br />
<b>* 12 g extra virgin olive oil</b><br />
<br />
First thing, feed your sourdough starter and let it sit at room temperature for 3-4 hours, until well fermented and doubled in volume.<br />
Sift both flours into a mixing bowl.<br />
Mix the buttermilk with water and add the sourdough starter, stir to dissolve it.<br />
Add the liquid mixture and the flax seeds (with all its mucilage) to the bowl with flour and start mixing (by hand or with a hook attachment if using a stand mixer).<br />
When the dough has come toghether, add the oil, pouring it in slowly and continue mixing until completely absorbed.<br />
Last thing, add the salt. Work the dough well.<br />
Cover the mixing bowl and let the dough rest for 30 minutes.<br />
Transfer the dough onto a just slightly floured kneading board and give it one series of folds - first flatten the dough with your hands to form a square; fold the dough in thirds - upper and lower third towards the middle, overlapping them, then the left and the right third towards the middle, too. Turn the dough with the seal underneath. Place it in a slightly oiled bowl. Cover or seal with plastic wrap and let it rest until doubled in size. Depending on temperature mainly, it may take you 4-6 hours.<br />
Take the dough and divide into desired size pieces, depending on what you'd like to make.<br />
I took 300 g (1/3 of the dough) for the twisted focaccia, and divided the rest into 100 g pieces to make small focaccias.<br />
Shape each piece of the dough into a small ball. Place them into a slightly oiled plastic container with a lid, leaving a little space between them.<br />
Place the container into the fridge for 12 hours (overnight).<br />
The following day, take the container with the dough out of the fridge and let it sit at room temperarature for about 1 hour, for the dough to warm up. Proceed with shaping and baking focaccia the way you prefer.<br />
Here's what I did:<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21772356562/in/dateposted/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="150" src="https://farm1.staticflickr.com/758/21772356562_6feb138a0e_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21597185289/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="150" src="https://farm6.staticflickr.com/5715/21597185289_e9ceffa323_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21793566121/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="150" src="https://farm6.staticflickr.com/5829/21793566121_55d0c2df26_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21596250178/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="150" src="https://farm6.staticflickr.com/5675/21596250178_39772f0f02_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21784109555/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="150" src="https://farm6.staticflickr.com/5703/21784109555_12fd3cdb35_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<b><u>The twisted focaccia:</u></b> take the bigger piece of the dough, flatten it slightly, fold and roll against the surface to form a long sausage, about 2 cm thick. Twist it and then coil to form a snail leaving space in between to place zucchini rolls. My advice is not to flour the surface while rolling the dough into a sausage, but just slightly oil your hands so the dough doesn't stick to your hands or to the surface.<br />
When shaping the twisted focaccia, place it directly onto a piece of baking paper.<br />
Wash and dry 2 medium sized zucchini. Slice them thinly using a mandoline. Brush each zucchini slice with a little oil and cook them in a non stick skillet for a couple minutes on each side (you want them to soften a bit so you can roll them up.<br />
Put a slice of toast bread, two TBspoons grated Parmigiano cheese and 1 or 2 thyme or marjoram twigs (only leaves) into a mini pimer and work into crumbs.<br />
Sprinkle the aromatic crumbs over zucchini. Place a small piece of cheese (scamorza or provolone or other cheese available) on one end and roll the zucchini up around cheese.<br />
Prepare the zucchini rolls before you start rolling the foccaccia dough.<br />
Place the zucchini rolls inside the focaccica. Cover and let it rise until doubled (at least 1 hour).<br />
Brush the dough with an emulsion of water and extra virging olive oil.<br />
Bake in an oven preheated to 240°C until golden in surface.<br />
Bake the focaccia on a hot baking stone if you have one, otherwise on a hot baking sheet (heated alongside with the oven) and adding steam (pouring water or ice cubes into a small pan placed on the bottom of the oven).<br />
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<u><b>Small simple focaccias,</b></u> if making these instead (or one big focaccia, just the same), after you took the dough balls out of the fridge, and let them warm up at room temperature, simply take each piece of the dough, flip it and place on floured surface.<br />
Pour some water and oil emulsion on top, spread it evenly with your fingers and then press the surface with your fingertips.<br />
Let them rise for an hour then bake in the same way as the twisted focaccia.<br />
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<b><i><span style="font-size: large;">Focaccia chiocciola o Focaccine al latticello e semi di lino con le zucchine</span></i></b><br />
<br />
<b>Impasto della focaccia:</b><br />
<b><br />
</b> <b>* 25 g di semi di lino</b><br />
<b>* 100 g di acqua</b><br />
<b><br />
</b> Portare a bollore e lasciare raffreddare (l'acqua si trasformerà in mucillagine).<br />
<br />
<b>* 100 g di farina integrale</b><br />
<b>* 320 g di farina tipo "0"</b><br />
<b>* 100 g di licoli (lievito madre con 100% di idratazione)</b><br />
<b>* 125 g di latticello (buttermilk)</b><br />
<b>* 125 g di acqua</b><br />
<b>* 8 g di sale</b><br />
<b>* 12 g di olio EVO</b><br />
<br />
Settaciate le farine in una ciotola. Mescolate il latticello con l'acqua e scioglietevi il licoli.<br />
Aggiungete i liquidi e i semi di lino con tutta la mucillagine e cominciate a impastare.<br />
Successivamente aggiungete l'olio e infine il sale.<br />
Lasciate riposare l'impasto 30 minuti.<br />
Dategli poi un giro di pieghe a tre, sistematelo in una ciotola e lasciatelo lievitare coperto fino al raddoppio.<br />
Dividete l'impasto in base a quello che volete fare - per realizzare la chiocciola ho usato 300 g di impasto(1/3 del totale), per le focaccine pezzi da 100 g, e formate delle palline.<br />
Sistemate le palline di pasta nei contenitori con coperchio e lasciare maturare l'impasto in frigo per 12 ore. Passato questo tempo, lasciate acclimatare l'impasto a temperatura ambiente (1 ora circa).<br />
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<u><b>Per la focaccia chiocciola</b></u>, prendete il pezzo di pasta e formate un cordoncino lungo. Non infarinate il tavolo ma ungete le mani con un po di olio per evitare che l'impasto si attacchi sia alle mani che al tavolo. Attorcigliate il cordoncino su se stesso (come per strizzare un asciugamano, ma con molta gentilezza) e poi formate una chiocciola (sopra un foglio di carta da forno cosparsa di semola rimacinata) lasciando spazio per le zucchine.<br />
Tagliate le zucchine (2 medio lunghe) a fettine sottili nel senso di lunghezza (possibilmente usate una mandolina per averle tutte dello stesso spessore), spennellatele con l'olio e cuocetele brevemente in una padella antiaderente (devono solo ammorbidirsi per poterle arrotolare). Tritate insieme una fettina di pane raffermo con 2 cucchiai di parmigiano e 1-2 rametti di timo (o altre erbe a piacere, maggiorana per esempio). Cospargete questo misto sulle fettine di zucchina. Mettete su ciascuna fettina un pezzettino di formaggio (scamorza o provola o simile) e arrotolatele.<br />
Sistemate i rotolini di zucchine all'interno della chiocciola.<br />
Lasciatela lievitare almeno un'ora ancora, spennellatela poi un emulsione di acqua e olio e infornatela nel forno caldo a 240°C finché sarà dorata in superficie (io l'ho cotta sulla pietra refrattaria).<br />
<br />
<u><b>Per le focaccine,</b></u> invece, semplicemente prendete ogni pallina, giratela in modo che la parte che era sotto adesso sia sopra. Ungete la superficie con un emulsione preparata con pari quantità di acqua e olio EVO, e premete con le punte delle dita. Scaldate la pietra refrattaria o una teglia grande se non avete la pietra, mettendo anche una teglia piccola o pentolino sul fondo del forno (per il vapore), a 240°C. Infornate le focaccine versando dell'acqua o del ghiaccio nel pentolino per creare il vapore. Cuocetele finché dorate in superficie.<br />
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<b><i><span style="font-size: large;">Puž focaccia ili focaccine s mlaćenicom, lanom i tikvicama</span></i></b><br />
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<b>Tijesto za focacciu:</b><br />
<br />
<b>* 25 g sjemenki lana</b><br />
<b>* 100 g vode</b><br />
<br />
Staviti u lončić vodu i sjemenke i zagrijati dok voda ne proključa. Isključiti i ostaviti da se ohladi (hlađenjem će se voda pretvoriti u sluz).<br />
<br />
<b>* 100 g integralnog brašna</b><br />
<b>* 320 g mekog pšeničnog brašna</b><br />
<b>* 100 g prirodnog kvasa (tekućeg, sa 100%-tnom hidratacijom)</b><br />
<b>* 125 g mlaćenice (buttermilk)</b><br />
<b>* 125 g vode</b><br />
<b>* 8 g di soli</b><br />
<b>* 12 g ekstradjevičanskog maslinovog ulja</b><br />
<br />
Prosijte brašno u zdjelu za miješenje.<br />
Pomiješajte mlaćenicu i vodu pa dodajte i kvas (kvas prethodno nahraniti i ostaviti da fermentira 3-4 sata).<br />
Dodajte tekuće sastojke i sjemenke lana zajedno sa sluzi u brašno i počnite mijesiti. Kad su se sastojci povezali dodajte ulje i na kraju sol. Izmijesite dobro tijesto.<br />
Stavite tijesto u zdjelu, pokrijte i ostavite da odmara 30 minuta.<br />
Istresite ga na lagano pobrašnjenu površinu i preklopite na trećine (rastanjite tijesto rukama na kvadrat, preklopite gornju i donju trećinu prema sredini, a zatim i s desna i s lijeva također prema sredini), zaokružite tijesto rukama da dobijete kuglu, stavite je lagano nauljenu zdjelu, pokrijte i ostavite da se diže dok se ne udvostruči volumen (ovisno o temperaturi, 3-4 sata).<br />
Podijelite tijesto ovisno o tome što želite praviti - uvijenu puž focacciu ili focaccine.<br />
Za uvijenu focacciu sam odvojila 1/3 tijesta (300 g), a za malene focaccie po 100 g za svaku.<br />
Oblikujte podijeljeno tijesto u loptice, smjestite ih sve u malo nauljene plastične posude s poklopcem (može biti jedna ili dvije šire pravokutne posude, nije neophodno imati posebnu posudu za svaku lopticu). Stavite posude s tijesto u hladnjak preko noći (oko 12 sati).<br />
Ujutro (ili u svakom slučaju nakon 12 sati) izvadite posude s tijestom iz hladnjaka i ostavite na sobnoj temperaturi oko 1 sat, da se tijesto zagrije.<br />
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<u><b>Priprema puž focaccie</b></u>, Uzmite veći komad tijesta i oblikujte ga u dugačku rolnicu. Nastojte ne brašniti stol, već samo nauljite ruke.<br />
Uvrnite sad rolnicu oko vlastite osi (kao da cijedite ručnik, ali puno nježnije) a zatim je uvijte kao da oblikujete puža (na komadu papira za pečenje posutog brašnom) ostavljajući prostor između koncentričnih krugova za rolnice od tikvica (ili još bolje, pripremite unaprijed tikvice pa slažite istovremeno tikvice dok savijate tijesto)<br />
Narežite 2 zelene tikvice, srednje veličine, na tanke ploške (savjetujem da koristite ribež/mandolinu da bi imali podjednako tanke kriške), uz pomoć kista premažite ih uljem s obje strane i pecite kratko u teflonskoj tavi da odmeknu (da bi ih mogli smotati).<br />
U električnoj sjeckalici usitnite skupa jednu krišku starog kruha, par žlica parmezana e svježe začinsko bilje (timijan, mažuran ili dr.). Posipajte ovom smjesom tikvice, stavite na jedan kraj komadić polutvrdog sira (ja sam koristila scamorzu tj. sušenu mozzarellu) pa zamotajte tikvicu oko njega da dobijete rolnicu.<br />
Smjestite dakle rolnice od tikvica unutar puža od tijesta.<br />
Pokrijte i ostavite da se diže oko 1 sat.<br />
Premažite zatim focacciu mješavinom maslinovog ulja i vode (u jednakom omjeru) i stavite je peći u dobro zagrijanu pećnicu (240°C). Za idealan rezultat focacciu stavite peći na dobro zagrijan kamen za pečenje ili pleh od pećnice ako nemate kamen, koji ste zagrijali zajedno s pećnicom. Istovremeno zagrijte i jedan manji pleh na dnu pećnice i u njega ubacite kockice leda u trenutku kad stavite peći focacciu da biste stvorili paru.<br />
Pecite focacciu dok ne dobije lijepu zlatno smeđu boju.<br />
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<u><b>Priprema focaccina (pogačica),</b></u> jednostavno uzmite loptice tijesta (nakon odmora u hladnjaku i 1 sat na sobnoj temperaturi), okrenite svaku tako da je strana koja je pri dizanju bila gore sad bude dolje. Ravnomjerno ih premažite emulzijom maslinovog ulja i vode (u jednakom omjeru) i pritisnite malo površinu vršcima prstiju.<br />
Pecite ih kao uvrnutu focacciu, samo kraće.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21163086593/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="500" src="https://farm6.staticflickr.com/5690/21163086593_d515c3f9a3.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21161454854/in/photostream/" nbsp="" title="Twisted Buttermilk and Flax Seed Focaccia with zucchini"><img alt="Twisted Buttermilk and Flax Seed Focaccia with zucchini" height="500" src="https://farm6.staticflickr.com/5832/21161454854_2317fa0931.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com9tag:blogger.com,1999:blog-1750269168157434208.post-4126099623988199932015-09-11T17:27:00.000+02:002016-04-25T22:11:23.179+02:00Torta Tenerina<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Just as it's famous for its history, art and cultural monuments, the Italian town of Ferrara is famous for this simple chocolate cake.<br />
Torta Tenerina...literally meaning a "tender cake".<br />
Just eggs, sugar, butter, lots of chocolate and very little flour.<br />
These few ingredients combined and baked give such a delicious cake. Moist and melting literally in your mouth.<br />
I like to serve it with some tart berries and have to use all my good will not to eat more than one piece at time...kids of course eat it plain and it's hard to count the pieces they eat 😊<br />
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<b><i><span style="font-size: large;">Torta Tenerina</span></i></b><br />
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<b>* 3 eggs</b><br />
<b>* 150 g butter, softened</b><br />
<b>* 100 g sugar</b><br />
<b>* 200 g dark semi-sweet chocolate</b><br />
<b>* 120 ml milk</b><br />
<b>* 3 TBspoons flour</b><br />
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Put the milk and chopped chocolate in a heat proof bowl. Heat them in a microwave oven for 1 minute, then stir well until the chocolate has melted. Set aside to cool.<br />
Separate the egg whites from the yolks.<br />
Put the yolks and sugar into a mixing bowl and beat well, until foamy.<br />
Add the softened butter, one piece at a time beating until well incorporated.<br />
Stir in the flour, and then the chocolate. Mix well.<br />
Whisk the egg whites until firm peaks form. Add the egg whites to the batter and mix them in very gently using a hand whisk or a soft silicone spatula.<br />
Pour the batter into a greased and floured 24-cm round spring form.<br />
Bake the cake for 30 minutes in an oven preheated to 180°C.<br />
Let it cool in the pan, remove the ring, and transfer the cake carefully on a serving plate.<br />
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<b><i><span style="font-size: large;">Torta Tenerina</span></i></b><br />
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<b>* 3 uova, tuorli e albumi separati</b><br />
<b>* 150 g di burro, ammorbidito</b><br />
<b>* 100 g di zucchero</b><br />
<b>* 200 g di cioccolato fondente</b><br />
<b>* 120 ml di latte</b><br />
<b>* 3 cucchiai di farina 00</b><br />
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Spezzettate il cioccolato e riunitelo in una ciotola insieme al latte. Scaldateli nel forno a microonde a potenza massima per un minuto. Mescolate con una spatola finché il cioccolato non si sarà sciolto completamente. Lasciatelo raffreddare.<br />
Separate i tuorli dagli albumi.<br />
Montate i tuorli con lo zucchero finché diventino spumosi.<br />
Aggiungete il burro morbido, un pezzetto alla volta e continuate a sbattere con le fruste.<br />
Unite la farina e poi il cioccolate fuso. Mescolate bene.<br />
Con le fruste pulite montate gli albumi a neve ferma. Uniteli al composto precedente con movimenti delicati e lenti usando una frusta a mano.<br />
Versate il composto in uno stampo a cerniera di 24-cm di diametro, imburrata e infarinata.<br />
Cuocete la torta nel forno già caldo a 180°C per 30 minuti.<br />
Toglietela dal forno e lasciatela raffreddare nello stampo.<br />
Togliete la cerniera e trasferite delicatamente la torta su un piatto.<br />
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Savršena u svojoj jednostavnosti, a tako bogatog čokoladnog okusa, ova torta oduševit će sve čokoljupce.<br />
Torta je ponos talijanskog grada Ferrare. A osim kao Torta Tenerina (Nježna torta) poznata je i pod nazivom "Torta crnogorske kraljice" posvećena Eleni Petrović ili Eleni Savojskoj, supruzi posljednjeg talijanskog kralja Viktora Emanuela III Savojskog.<br />
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<b><i><span style="font-size: large;">Torta Tenerina</span></i></b><br />
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<b>* 3 jaja, odvojiti žumanjke od bjeljanjaka</b><br />
<b>* 150 g maslaca, omekšalog</b><br />
<b>* 100 g šećera</b><br />
<b>* 200 g tamne čokolade, s najmanje 50% kakaa</b><br />
<b>* 120 ml mlijeka</b><br />
<b>* 3 žlice mekog brašna</b><br />
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Nakidajte čokoladu. Stavite je zajedno s mlijekom u zdjelu i zagrijavajte u mikrovalnoj 1 minutu. Izvadite i miješajte dok se čokolada ne otopi u potpunosti (ako nemate mikrovalnu, zagrijavajte na laganoj vatri miješajući). Ostavite da se ohladi.<br />
Odvojite žumanjke od bjeljanjaka.<br />
Umutite žumanjke sa šećerom da dobijete gustu i pjenastu smjesu.<br />
Dodajte omeksali maslac komadic po komadic i dalje muteci mikserom.<br />
Umiješajte brašno, a zatim otopljenu čokoladu.<br />
Čistim metlicama umutite bjeljanjke u čvrst snijeg.<br />
Dodajte snijeg od bjeljanjaka u smjesu i umiješajte ga laganim pokretima od gore prema dolje uz pomoć ručne pjenjače.<br />
Istresite smjesu u okrugli kalup s obručem, promjera 24 cm, namašten i pobrašnjen.<br />
Pecite tortu u pećnici zagrijanoj na 180°C, 30 minuta.<br />
Izvadite iz pećnice i ostavite tortu da se ohladi u kalupu.<br />
Skinite obruč i pažljivo prenesite tortu na pladanj ili tanjur.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20625134384/in/dateposted-public/" nbsp="" title="Torta Tenerina"><img alt="Torta Tenerina" height="500" src="https://farm6.staticflickr.com/5748/20625134384_ee42b218a5.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/21059685290/in/dateposted-public/" nbsp="" title="Torta Tenerina"><img alt="Torta Tenerina" height="500" src="https://farm1.staticflickr.com/760/21059685290_a9689bd94a.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com3tag:blogger.com,1999:blog-1750269168157434208.post-51593703782868811912015-09-04T13:23:00.000+02:002015-09-04T21:22:28.699+02:00Vegetarian Patè<div class="separator" style="clear: both; text-align: center;">
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Back home after vacation...Don't you always feel like you need to recharge the batteries at the end of a vacation? I do. That feeling that you got home more tired physically than when you started. But it feels good to be back home again. Back to my routines...at least until they become "heavy". But small things, like baking a loaf of fresh bread, cooking a simple meal can be gratifying really, after three weeks during which you feel you kept eating and yet never had a decent meal...few exceptions granted.<br />
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What do you say we start with a new recipe? Something different? Don't worry, I'm not trying to convince you to start a new diet or switch to a new life style.<br />
Simply because I myself am not cut for dieting. Most diets give me creeps. I like to eat everything. Noone's excluded.<br />
Paleo will never work for me. Gluten-free because it's fashionable and not because you must follow it for actual problem you are suffering from. No carbs. No/Low fat. No meat. No dairy. No nothing.<br />
Hey, life's too short. But it doesn't mean you have to waste it eating crap food. Just eat everything but be intelligent.<br />
For me diet includes all of these and none of them exclusively. Because I'm lucky and don't suffer from any food related alergies. Because I don't suffer from any serious desease. And because I believe the only correct way of feeding our body is to eat everything, alternating different food and styles.<br />
And that may include all of the "exclusive" categories. Sometimes my meal is vegetarian or vegan, gluten-free, carb-free, dairy-free but I don't make much fuss about it.<br />
I categorize food as "I like it" and "I don't like it".<br />
The one I've given least thought so far is raw food. I've actually never even remotely given a thought to following raw food diet. And yet I was immediately drawn to this recipe. Probably out of pure curiosity and because I liked the ingredients list.<br />
My instinct doesn't always pay off, but this time it did.<br />
It's not something everybody will fall in with. It's particular. But it's worth giving a go. If nothing else because it's healthy and different from what most of us eat every day. Because change from time to time is a good thing.<br />
Of course, if I were following a raw diet strictly I wouldn't have served it with a slice of bread...but that's where all that I previously said comes in. I'm me. And I don't exclude anyone or anything. I take pieces and put a puzzle together even when pieces seemingly don't fit together ;)<br />
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<b><i><span style="font-size: large;">Vegetarian Paté</span></i></b><br />
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<b>* 100 g sunflower seeds</b><br />
<b>* 40 g ground sesame seeds</b><br />
<b>*75 g carrot, finely chopped</b><br />
<b>* 15 g purple onion, finely chopped</b><br />
<b>* 2 TBspoons chopped parsley</b><br />
<b>* 1 clove of garlic</b><br />
<b>* 1 TBspoon <a href="http://www.comprotuttobio.com/lievito-alimentare-in-polvere-ki.html" target="_blank"><span style="color: #e69138;">powdered yeast extract</span></a></b><br />
<b>* 2 TBspoons apple vinegar</b><br />
<b>* 1 TBspoon lemon juice</b><br />
<b>* 1 teaspoon powdered coriander seeds</b><br />
<b>* 3-5 TBspoons extra virgin olive oil</b><br />
<b>* salt</b><br />
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Soak the sunflower seeds in water for 8 hours.<br />
Drain them and put in a food processor together with all other ingredients except the yeast extract and the sesame seeds.<br />
Work everything into a smooth paste. Start with 3 TBspoons of oil, and if necessary, if the mixture's too dry and difficult to pureé add some more.<br />
Add the yeast extract and the ground sesame seeds and work the mixture for 1 more minute.<br />
If you are not eating it immediately, store in the fridge, in a glass jar, for up to 5 days.<br />
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<b><i><span style="font-size: large;">Paté vegetale</span></i></b><br />
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<b>* 100 g di semi di girasole</b><br />
<b>* 40 g di semi di sesamo macinati</b><br />
<b>*75 g di carota, tritata</b><br />
<b>* 15 g di cipolla rossa, tritata</b><br />
<b>* 2 cucchiai di prezzemolo tritato</b><br />
<b>* 1 spicchio d'aglio</b><br />
<b>* 1 cucchiaio di <a href="http://www.comprotuttobio.com/lievito-alimentare-in-polvere-ki.html" target="_blank"><span style="color: #e69138;">lievito alimentare in polvere</span></a></b><br />
<b>* 2 cucchiai di aceto di mele</b><br />
<b>* 1 cucchiaio di succo di limone</b><br />
<b>* 1 cucchiaino di coriandolo in polvere</b><br />
<b>* 3-5 cucchiai di olio extravergine d'oliva</b><br />
<b>* sale</b><br />
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<b>Mettete in ammollo i semi di girasole per 8 ore. Scolateli e trasferiteli nel mixer con tutti gli ingredienti tranne il lievito e semi di sesamo.</b><br />
<b>Frullate il tutto fino a ottenere un composto liscio (inizialmente mettete 3 cucchiai di olio e se necessario, se il composto risulta troppo asciutto e difficile da frullare, aggiungetene altro).</b><br />
<b>Aggiungete il lievito e semi di sesamo macinati e lavorate il composto ancora per 1 minuto.</b><br />
<b>Se non lo usate subito, conservatelo in un vasetto in frigorifero fino a 5 giorni.</b><br />
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<b><i><span style="font-size: large;">Vege pašteta</span></i></b><br />
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<b>* 100 g sjemenki suncokreta</b><br />
<b>* 40 g mljevenih sjemenki sezama</b><br />
<b>*75 g svježe mrkve, sitno nasjeckane</b><br />
<b>* 15 g ljubičastog luka, sitno nasjeckanog</b><br />
<b>* 2 žlice nasjeckanog lista peršina</b><br />
<b>* 1 češanj bijelog luka</b><br />
<b>* 1 žlica <a href="http://encian.hr/proizvod/57" target="_blank"><span style="color: #e69138;">prehrambenog kvasca u prahu</span></a></b><br />
<b>* 2 žlice jabučnog octa</b><br />
<b>* 1 žlica soka limuna</b><br />
<b>* 1 žličica korijandera u prahu</b><br />
<b>* 3-5 žlica ekstradjevičanskog maslinovog ulja</b><br />
<b>* sol</b><br />
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Namočite sjemenke suncokreta u vodi 8 sati.<br />
Ocijedite ih i stavite u električnu sjeckalicu sa svim ostalim sastojcima osim kvasca i sjemenki sezama.<br />
Izmiksajte u glatku smjesu. Na početku dodajte 3 žlice ulja, pa po potrebi (ako je smjesa previše suha i imate poteškoća u miksanju, dodajte još malo).<br />
Dodajte kvasac i mljevene sjemenke sezama i opet miksajte 1 minutu.<br />
Ako paštetu ne pojedete odmah, čuvajte je u staklenki u hladnjaku do 5 dana.<br />
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com4tag:blogger.com,1999:blog-1750269168157434208.post-75970038131080198062015-08-06T11:10:00.002+02:002015-08-06T11:10:30.983+02:00Ricotta Lemon Squares<br />
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It's almost time for our summer vacation and I can't wait. Just a few more days of unbearable heat in town and we'll be off in the direction of Croatian seaside. I'm always happy when going back to my homeland. Just as anyone else is I suppose. The familiar tastes and smells is what I'm always looking forward. Because as much as I try to reproduce the familiar recipes here in Italy, they don't always taste the same.<br />
And the recipe I'm sharing today is the one that I particularly like.<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Basicly, it's a pie. Two layers of soft, melt-in-your-mouth crust that hide a lemony, cheese filling inside. The cheese I've been using here in Italy (basicly ricotta) is not exactly the same as the fresh cheese used in Croatia, but it's the closest I can get, unless I start making my own.<br />
It is baked in a square or rectangular pan and once it's done, cut into squares and served.<br />
Alongside with the similar and equally popular apple pie, this is one of my favourite classics in Croatian cuisine.<br />
It is simple, but at the same time requires a little precision and practice when forming the layers in the pan.<br />
It is a plain and rustic pie, but that's exactly what I like about it.<br />
Many times, as a university student, I'd have a few of these with a glass of milk as dinner...those were hard times sometimes but left pleasant memories however.<br />
And I still enjoy making and eating it.<br />
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<b><i><span style="font-size: large;">Ricotta Lemon Squares</span></i></b><br />
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<b>Crust:</b><br />
<b>* 350 g plain flour</b><br />
<b>* 150 g butter</b><br />
<b>* 100 g sugar</b><br />
<b>* 1 teaspoon baking powder</b><br />
<b>* 4 egg yolks</b><br />
<b>* 1 big organic lemon: zest</b><br />
<b>* 2 teaspoons poppy seeds</b><br />
<b>* 1-2 TBspoons milk, if necessary</b><br />
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<b>Filling:</b><br />
<b>* 4 egg whites</b><br />
<b>* 200 g sugar</b><br />
<b>* 300 g ricotta</b><br />
<b>* 200 g cream cheese</b><br />
<b>* 2 TBspoons flour</b><br />
<b>* juice from 1 lemon</b><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19613554743/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="150" src="https://farm1.staticflickr.com/499/19613554743_87aba0a1a8_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20208258226/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="150" src="https://farm1.staticflickr.com/502/20208258226_45ae8be52f_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20208248246/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="150" src="https://farm1.staticflickr.com/458/20208248246_d29711d90f_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20234541155/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="150" src="https://farm1.staticflickr.com/516/20234541155_0495c0d6df_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19611903274/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="150" src="https://farm1.staticflickr.com/345/19611903274_4f77e4919b_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Chop the butter and let il soften just slightly at room temperature.<br />
Sift the flour and the baking powder together. Rub in the butter with your fingertips.<br />
Stir in the sugar, the poppy seeds and the finely grated lemon zest.<br />
Add the egg yolks and bring the dough togethere kneading quickly and shortly. Just in case the dough should be too dry (mainly due to the different size of egg yolks), add one or two tablespoons of milk. The dough should be firm but smooth.<br />
Divide the dough in two, shape them into discs, wrap and refrigerate for 1 hour.<br />
In the meantime, prepare the cheese filling.<br />
Whisk the egg whites with the sugar until firm peaks form.<br />
Stir in the ricotta, the cream cheese, the lemon juice and the flour (using a wooden spoon, a hand whisk or an electric mixer at lowest speed) until the mixture is smooth.<br />
Cut out a piece of baking paper to the size of a baking pan bottom (28x24 cm, or slightly smaller, not bigger). Roll one piece of the dough to the size of the pan and transfer into the pan with the paper underneath.<br />
Pour the cheese mixture over it. Repeat with the second piece of the dough. Transfer it to the pan, and position carefully (flipping it so that the paper is on top) over the filling - a little precision is needed here. Peel the paper away and prick the surface with a fork, or cut out small vents in surface.<br />
Bake the cake in an oven preheated to 180°C until golden brown in surface (it should take about 30-40 minutes)<br />
Let it cool completely in the pan - don't try removing it from it while hot or warm, it will fall apart.<br />
Once it's cold, cut it into squares and dust with a little icing sugar if you like.<br />
Serve with a glass of milk, tea or coffee.<br />
It will keep for about 2-3 days max. in a cool place (not in the fridge).<br />
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Questo dolce composto da due strati sottili di pasta frolla e un ripieno morbido a base di formaggio fresco (in assenza di formaggio che si usa di solito in Croazia, ho usato la combinazione di ricotta e formaggio cremoso), è uno dei classici nella cucina Croata.<br />
Ho voluto giocarci un po' aggiungendo anche i semi di papavero nella frolla ottenendo così un piacevole tocco di croccantezza.<br />
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<b><i><span style="color: #444444; font-size: large;">Quadrotti alla ricotta e limone</span></i></b><br />
<span style="color: #444444;"><br /></span>
<b><span style="color: #444444;">Pasta frolla:</span></b><br />
<b><span style="color: #444444;">* 350 g di farina 00</span></b><br />
<b><span style="color: #444444;">* 150 g di burro</span></b><br />
<b><span style="color: #444444;">* 100 g di zucchero semolato</span></b><br />
<b><span style="color: #444444;">* 1 cucchiaino di lievito per dolci</span></b><br />
<b><span style="color: #444444;">* 4 tuorli d'uovo</span></b><br />
<b><span style="color: #444444;">* 1 limone non trattato: la scorza finemente grattugiata</span></b><br />
<b><span style="color: #444444;">* 2 cucchiaini di semi di papavero</span></b><br />
<b><span style="color: #444444;">* 1-2 cucchiai di latte (se serve)</span></b><br />
<b><span style="color: #444444;"><br /></span></b>
<b><span style="color: #444444;">ripieno:</span></b><br />
<b><span style="color: #444444;">* 4 albumi d'uovo</span></b><br />
<b><span style="color: #444444;">* 200 g di zucchero</span></b><br />
<b><span style="color: #444444;">* 300 g di ricotta</span></b><br />
<b><span style="color: #444444;">* 200 g di formaggio tipo Philadelphia</span></b><br />
<b><span style="color: #444444;">* 2 cucchiai di farina</span></b><br />
<b><span style="color: #444444;">* succo di 1 limone</span></b><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Tagliate il burro a pezzettini e lasciatelo ammorbidire per qualche minuto.</span><br />
<span style="color: #444444;">Setacciate la farina insieme al lievito. Aggiungete il burro e lavoratelo con le punte delle dita insieme alla farina per ottenere un composto granuloso. Unite lo zucchero, semi di papavero e la scorza di limone finemente grattugiata.</span><br />
<span style="color: #444444;">Aggiungete i tuorli e impastate velocemente e brevemente, non lavorate troppo l'impasto. Se dovesse risultare troppo asciutto, aggiungete uno o due cucchiai di latte.</span><br />
<span style="color: #444444;">Dividete l'impasto in due, formate due dischi, avvolgeteli nella pellicola e lasciateli rassodare in frigo per 1 ora.</span><br />
<span style="color: #444444;">Nel frattempo preparate il ripieno. Montate gli albumi con lo zucchero.<br />Aggiungete la ricotta e il formaggio cremoso, la farina e il succo di limone, mescolate bene con un cucchiaio di legno o usando le fruste elettriche a velocità più bassa, fino a ottenere un composto omogeneo. </span><br />
<span style="color: #444444;">Prendete un pezzo di pasta frolla e stendetelo su un foglio di carta da forno, formando un rettangolo grande quanto la teglia che userete per cuocere il dolce (28x24 cm, o poco più piccola, non più grande).</span><br />
<span style="color: #444444;">Versate il ripieno sopra il primo strato di frolla e formate uno strato uniforme.</span><br />
<span style="color: #444444;">Stendete il secondo pezzo di pasta nello stesso modo (sempre su un pezzo di carta forno, che potete tagliare a misura esatta), e trasferitelo sopra il ripieno, semplicemente ribaltandolo e poi togliendo la carta. Bucherellate la superficie con una forchetta oppure ritagliate dei piccoli buchi in superficie del secondo strato di pasta per evitare che si gonfi in cottura.</span><br />
<span style="color: #444444;">Cuocete il dolce nel forno già riscaldato a 180°C finché dorato in superficie (circa 30-40 minuti)</span><br />
<span style="color: #444444;">Lasciate raffreddare il dolce completamente nella teglia (non cercate assolutamente di toglierlo mentre ancora caldo)</span><br />
<span style="color: #444444;">Una volta freddo, tagliatelo a quadrotti e volendo cospargete con lo zucchero a velo.</span><br />
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Klasična pita s nadjevom od sira koju svi sigurno pripremate na isti ili sličan način. U ovoj varijanti poigrala sam se dodatkom cijelih zrna maka i jako mi se svidio taj krckavi dodatak. Dok sam za nadjev koristila ricottu i krem sir.<br />
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<b><i><span style="color: #666666; font-size: large;">Pita sa sirom i limunom</span></i></b><br />
<span style="color: #666666;"><br /></span>
<b><span style="color: #666666;">Prhko tijesto:</span></b><br />
<b><span style="color: #666666;">* 350 g glatkog brašna</span></b><br />
<b><span style="color: #666666;">* 150 g maslaca</span></b><br />
<b><span style="color: #666666;">* 100 g šećera</span></b><br />
<b><span style="color: #666666;">* 1 žličica praška za pecivo</span></b><br />
<b><span style="color: #666666;">* 4 žumanjka</span></b><br />
<b><span style="color: #666666;">* 1 veliki neprskani limun: naribana korica</span></b><br />
<b><span style="color: #666666;">* 2 žličice (nemljevenog) maka</span></b><br />
<b><span style="color: #666666;">* 1-2 žlice mlijeka (po potrebi)</span></b><br />
<b><span style="color: #666666;"><br /></span></b>
<b><span style="color: #666666;">Nadjev:</span></b><br />
<b><span style="color: #666666;">* 4 bjeljanjka</span></b><br />
<b><span style="color: #666666;">* 200 g šećera</span></b><br />
<b><span style="color: #666666;">* 300 g ricotte ili svježeg kravljeg sira</span></b><br />
<b><span style="color: #666666;">* 200 g krem sira, poput philadelphije</span></b><br />
<b><span style="color: #666666;">* 2 žlice brašna</span></b><br />
<b><span style="color: #666666;">* svježe iscijeđeni sok 1 limuna</span></b><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Maslac narežite na kockice i ostavite ga na sobnoj temperaturi da sasvim malo omekša.</span><br />
<span style="color: #666666;">Prosijte brašno zajedno s praškom za pecivo. Dodajte maslac i utrljajte ga vršcima prstiju u brašno.</span><br />
<span style="color: #666666;">Dodajte šećer, mak i sitno naribanu koricu limuna.</span><br />
<span style="color: #666666;">Dodajte žumanjke i kratko mijesite tijesto da se sve poveže u glatko tijesto. Ako je tijesto presuho i rasipa se, dodajte jednu do dvije žlice mlijeka.</span><br />
<span style="color: #666666;">Ne mijesite previše tijesto.</span><br />
<span style="color: #666666;">Podijelite tijesto na dva jednaka dijela, omotajte ih prozirnom folijom i stavite oko 1 sat u hladnjak.</span><br />
<span style="color: #666666;">Za to vrijeme pripremite nadjev.</span><br />
<span style="color: #666666;">Umutite bjeljanjke sa šećerom u čvrst snijeg.</span><br />
<span style="color: #666666;">Dodajte obje vrste sira, brašno i sok limuna, pa izmiješajte drvenom žlicom ili mikserom na najnižoj brzini da dobijete ujednačenu smjesu.</span><br />
<span style="color: #666666;">Uzmite jedan komad tijesta i razvaljajte ga na papiru za pečenje na veličinu pleha (moj je 28x24cm, može biti i malo manje, ali ne veći od ovoga).</span><br />
<span style="color: #666666;">Prebacite koru zajedno s papirom u pleh. Istresite nadjev preko prve kore.</span><br />
<span style="color: #666666;">Razvaljajte na isti način drugi dio tijesta - najlakše je opet na papiru za pečenje i onda ga samo preokrenete i položite gornju koru preko nadjeva. Izbockajte gornju koru vilicom, ili napravite rupice prije nego je položite preko nadjeva da se tijekom pečenja ne odigne.</span><br />
<span style="color: #666666;">Zagrijte pećnicu na 180°C i pecite pitu dok ne porumeni na površini (30-40 minuta).</span><br />
<span style="color: #666666;">Ostavite pitu da se potpuno ohladi u plehu.</span><br />
<span style="color: #666666;">Kad je pita hladna izrežite je na veće kocke i po želji pospite dodatno šećerom u prahu.</span><br />
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<ul>
<li> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19613602923/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="500" src="https://farm1.staticflickr.com/305/19613602923_c09278fe7f.jpg" width="334" /></a> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20046551120/in/dateposted-public/" title="Lemon Ricotta Squares"><img alt="Lemon Ricotta Squares" height="500" src="https://farm1.staticflickr.com/515/20046551120_6e98e401cb.jpg" width="334" /></a></li>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com0tag:blogger.com,1999:blog-1750269168157434208.post-30283376945057442252015-07-31T18:03:00.000+02:002015-07-31T18:03:22.314+02:00Bugs Bunny's Bread <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19458932023/in/dateposted-public/" style="margin-left: auto; margin-right: auto;" title="Carrot Bread"><img alt="Carrot Bread" height="800" src="https://farm4.staticflickr.com/3744/19458932023_85a05b132c_c.jpg" width="535" /></a></td></tr>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Ehh, What's up, Doc?<br />
Bugs Bunny was probably my favourite cartoon caracter when I was a kid.<br />
Funny, laid back and always getting the better of any situation he finds himself in, never loosing his temper and...snacking on that never ending carrot ;)<br />
Besides sharing his love for carrots in any form, I wish i had a bit of that spirit now. Because I'd go upstairs, knock at my neighbours door, and bark waiting for them to open the door, meanwhile munching on my carrot, 'cause they'd sure be taking time to open that door. Those folks had the brains to send us a complaint letter saying that we keep leaving the dog locked out on the balcony, and therefore the dog's been barking day and night. Our little old dog was deaf and blind for at least last two years and passed his days sleeping (inside, not on the balcony). "Was"...because he died a month ago. I'm still trying to decide whether to call the police or an ambulance. More likely the second one.<br />
Personally, I like to "waste" my time on baking a loaf of bread... Or snacking on a carrot... Or making a carrot bread! Rather then spying on my neighbours.<br />
I'm more into rustic breads, with thick, crunchy crust and big wholes inside. But from time to time I like to bake a loaf of soft milk bread to use for sandwiches or toast.<br />
I'd particularly recommend this one for grilled cheese sandwiches, or simply spread with some fresh, creamy cheese.<br />
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<tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20085351331/in/dateposted-public/" style="margin-left: auto; margin-right: auto;" title="Carrot Bread"><img alt="Carrot Bread" height="800" src="https://farm1.staticflickr.com/300/20085351331_0f73e1d26f_c.jpg" width="535" /></a></td></tr>
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<b><i><span style="font-size: large;">Carrot Bread</span></i></b><br />
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<b>* 375 g white wheat flour</b><br />
<b>* 100 g milk</b><br />
<b>* 75 g carrot juice (no sugar added)</b><br />
<b>* 100 g liquid sourdough starter</b><br />
<b>* 1 big carrot (about 100-120 g), shredded</b><br />
<b>* 7 g salt</b><br />
<b>* 5 g cold pressed sunflower oil</b><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19891619540/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="150" src="https://farm1.staticflickr.com/279/19891619540_d2a8f1f228_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20053351886/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="150" src="https://farm1.staticflickr.com/334/20053351886_a22777323c_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20071727142/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="150" src="https://farm1.staticflickr.com/465/20071727142_5baa1fa218_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19458664863/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="150" src="https://farm4.staticflickr.com/3763/19458664863_126d66574e_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Mix the water and carrot juice and add the sourdough starter. Stir until the sourdough starter has dissolved.<br />
Sift the flour into a mixing bowl. Add the shredded carrot and stir. Add the water and carrot juice with sourdough starter and start mixing everything (by hand or in a stand mixer using a paddle attachment).<br />
When all the flour has been absorbed, add the salt and later the oil as well.<br />
Knead well until the dough is smooth and elastic (switch to the hook attachment if using the stand mixer).<br />
Cover the bowl and let the dough rest for 30 minutes.<br />
Transfer the dough on a slightly floured surface and flatten it pressing it gently with your hands to form a square. Fold the dough in threes (upper and lower third toward the center, overlapping them, then the left and right third towards the center again). Put the seam down and round the dough with your hands to form a ball. Place the dough in a slightly oiled bowl, cover and let rise until doubled in size.<br />
Drop the dough on a slightly floured surface. Flatten it gently with your hands to form a square or rectangle. Roll the dough up. Place it in an oiled (or lined with baking paper) loaf pan, seam down. Cover with a piece of plastic wrap and let rise in a warm place for 1/2 to 1 hour (depending on temperature, it should start rising). Place the whole pan in the fridge overnight. In alternative, you can skip the fridge and simply wait until it has risen about 1 cm above the rim of the pan.<br />
If you decided to let the dough rise in the fridge, the following day, take it out, let it come back to room temperature and complete the rising process (as above, 1 cm above the rim of the pan).<br />
Uncover and let rise a bit more, at least the time necessary to heat the oven.<br />
Brush the surface with milk or water and bake the bread in an oven preheated to 180°C for about 40 minutes.<br />
Place the pan on a cooling rack and let the bread cool in the pan for 10-15 minutes. Then remove it from the pan and let it cool completely on the cooling rack before cutting it.<br />
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<b><i><span style="color: #444444; font-size: large;">Pan Bauletto alle carote</span></i></b><br />
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<b><span style="color: #444444;">* 375 g di farina "0"</span></b><br />
<b><span style="color: #444444;">* 100 g di latte</span></b><br />
<b><span style="color: #444444;">* 75 g di succo di carota (senza zuccheri aggiunti)</span></b><br />
<b><span style="color: #444444;">* 100 g di licoli (lievito madre con 100% di idratazione)</span></b><br />
<b><span style="color: #444444;">* 1 carota grande (circa 100-120 g) grattugiata con una grattugia a fori piccoli</span></b><br />
<b><span style="color: #444444;">* 7 g di sale</span></b><br />
<b><span style="color: #444444;">* 5 g di olio di girasole spremuto a freddo</span></b><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Mescolate l'acqua e il succo di carote. Aggiungete il licoli (precedentemente rinfrescato e lasciato fermentare fino al raddoppio, per 2-4 ore, dipende dalla temperatura), mescolate con una forchetta per farlo sciogliere nel liquido.</span><br />
<span style="color: #444444;">Setacciate la farina in una ciotola. Unite la carota grattugiate. Versate l'acqua mescolata al succo di carota e il licoli. Cominciate a mescolare (a mano o usando la foglia dell'impastatrice). </span><br />
<span style="color: #444444;">Quando tutta la farina sia stata idratata, unite il sale, e in seguito l'olio. Impastate fino a ottenere un impasto liscio ed elastico (sempre a mano o passando al uncino se usate l'impastatrice).</span><br />
<span style="color: #444444;">Coprite l'impasto nella ciotola e lasciatelo riposare 30 minuti.</span><br />
<span style="color: #444444;">Rovesciatelo poi sulla spianatoia leggermente infarinata e fate un giro di pieghe a tre (appiattite l'impasto con le mani formando un quadrato, piegate il terzo superiore e quello inferiore verso il centro, sovrapponendoli, fate lo stesso movimento da destra e sinistra verso il centro), girate l'impasto con la chiusura sotto. Arrotondate l'impasto con le mani o un tarocco e mettetelo a lievitare in una ciotola leggermente unta di olio, fino al raddoppio.</span><br />
<span style="color: #444444;">Rovesciate l'impasto lievitato sulla spianatoia leggermente infarinata e appiattitelo con le mani formando un rettangolo.</span><br />
<span style="color: #444444;">Arrotolate l'impasto partendo dal lato più corto. Sistemate il rotolo nello stampo da plumcake unto o rivestito con la carta da forno, facendo attenzione che la chiusura sia sotto.</span><br />
<span style="color: #444444;">Coprite lo stampo con la pellicola alimentare e lasciate lievitare il pane per 1/2 ora o 1 ora, fate partire la lievitazione. Poi trasferitelo nel frigo per la notte. </span><br />
<span style="color: #444444;">Se invece vi torna più comodo, potete anche saltare la maturazione in frigo, e lasciarlo lievitare completamente a temperatura ambiente e infornare una volta pronto.</span><br />
<span style="color: #444444;">Se invece l'avete fatto maturare in frigo procedete con la cottura il giorno seguente. Tirate lo stampo dal frigo la mattina dopo. Lasciatelo acclimatare e completare la lievitazione. L'impasto deve arrivare a circa 1 cm sopra il bordo dello stampo. Scopritelo e lasciate lievitare altri 15-30 minuti, o tempo necessario per riscaldare il forno.</span><br />
<span style="color: #444444;">Spennellate il pane con il latte o acqua e infornate per circa 40 minuti a 180°C.</span><br />
<span style="color: #444444;">Togliete il pane dal forno e lasciatelo nello stampo per 10-15 minuti. Poi sformatelo e lasciatelo raffreddare su una griglia.</span><br />
<span style="color: #444444;">Aspettate che sia completamente freddo prima di tagliarlo.</span><br />
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<b><i><span style="color: #666666; font-size: large;">Kruh s mrkvom</span></i></b><br />
<span style="color: #666666;"><br /></span>
<b><span style="color: #666666;">* 375 g glatkog brašna</span></b><br />
<b><span style="color: #666666;">* 100 g mlijeka</span></b><br />
<b><span style="color: #666666;">* 75 g di soka od mrkve (bez dodanog šećera)</span></b><br />
<b><span style="color: #666666;">* 100 g kvasa sa 100%-tnom hidratacijom</span></b><br />
<b><span style="color: #666666;">* 1 veća mrkva (oko 100-120 g), naribana</span></b><br />
<b><span style="color: #666666;">* 7 g soli</span></b><br />
<b><span style="color: #666666;">* 5 g hladno prešanog suncokretovog ulja</span></b><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Pomiješajte mlijeko i sok mrkve. Dodajte kvas (koji ste prethodno nahranili i ostavili da fermentira dok se ne udvostruči, ovisno o temperaturi - 2 do 4 sata), i izmiješajte dok se kvas ne otopi.</span><br />
<span style="color: #666666;">Prosijte brašno u zdjelu i umiješajte sitno naribanu mrkvu. Ulijte tekuće sastojke s kvasom i počnite miješati (rukom ili lopaticom ako koristite stojeći mikser).</span><br />
<span style="color: #666666;">Kad je tekućina upila svo brašno, dodajte sol a nakon toga i ulje.</span><br />
<span style="color: #666666;">Izmijesite dobro tijesto dok nije glatko i elastično (prijeđite na kukasti nastavak ako koristite stojeći mikser).</span><br />
<span style="color: #666666;">Pokrijte zdjelu i ostavite tijesto da odmara 30 minuta.</span><br />
<span style="color: #666666;">Nakon toga premjestite tijesto na lagano pobrašnjenu površinu. Rastanjite tijesto nježno rukama na kvadrat, a zatim savijte stranice kvadrata na troje - prvo savijte gornju i donju trećinu prema sredini tako da se preklapaju, a nakon toga lijevu i desnu također prema sredini, da se preklapaju. Okrenite tako preklopljeno tijesto da je spoj dolje, zaokružite ga rukama da dobijete loptu i smjestite ga u lagano nauljenu zdjelu.</span><br />
<span style="color: #666666;">Ostavite tijesto da se diže dok se ne udvostruči.</span><br />
<span style="color: #666666;">Istresite dignuto tijesto na lagano pobrašnjenu površinu i rastanjite ga malo rukama na pravokutnik. Zarolajte tijesto počevši od kraće stranice. Smjestite oblikovano tijesto u duguljasti pleh tako da je spoj dolje.</span><br />
<span style="color: #666666;">Pokrijte kalup prozirnom folijom i ostavite ga na toplom mjestu 1/2 do 1 sat, dok se ne počne dizati. Nakon toga tijesto skupa s kalupom stavite u hladnjak preko noći. U suprotnom, možete preskočiti sazrijevanje tijesta u hladnjaku i ostaviti ga da se diže na sobnoj temperaturi dok ne naraste oko 1 cm iznad ruba kalupa i odmah peći.</span><br />
<span style="color: #666666;">Ako ste tijesto ostavili preko noći u hladnjaku, idućeg jutra izvadite kalup i ostavite ga na sobnoj temperaturi dok ne naraste do kraja (kao što je opisano gore, oko 1 cm iznad ruba kalupa).</span><br />
<span style="color: #666666;">Maknite prozirnu foliju i ostavite da se diže još 15-30 minuta, odnosno dok se pećnica ne zagrije.</span><br />
<span style="color: #666666;">Uz pomoć kista premažite kruh mlijekom ili vodom i stavite ga peći u pećnicu zagrijanu na 180°C oko 40 minuta.</span><br />
<span style="color: #666666;">Izvadite kruh iz pećnice, i ostavite ga u kalupu 10-15 minuta, a zatim ga izvadite i ostavite da se potpuno ohladi na rešetki.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19891920110/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="500" src="https://farm1.staticflickr.com/374/19891920110_c3e423c197.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/20079943845/in/dateposted-public/" title="Carrot Bread"><img alt="Carrot Bread" height="500" src="https://farm1.staticflickr.com/383/20079943845_766d7bf338.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com1tag:blogger.com,1999:blog-1750269168157434208.post-76029965477578367082015-07-22T11:07:00.003+02:002015-07-22T11:07:44.170+02:00Masala Chai Ice Cream<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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As this heat wave is continuing to torment my days (we've had about ten days in a row...or more, I've stopped counting... with temperatures over 35°C), I feel my energy level going dangerously low some days. While at the same time it seems to have the exactly opposite effect on kids.<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a href="http://dajana-bakerscorner.blogspot.it/2014/02/masala-chai.html" target="_blank"><span style="color: #e69138;">A cup of chai</span></a> in the afternoon saved me many times during the winter, when low on energy and things to do were plenty. The warm spicy mix in a cup of black tea. Yes, that was the idea behind this unusual ice cream flavour. To be able to enjoy that spicy drink in a fresh and solid form suddenly started swirling in my head and I simply had to try.<br />
Just as Chai can be personalized in terms of spices you use, so can be this ice cream. If you are not fond of any of the spices listed omit them or substitute with a different one. For me this one is just perfect, and I like both drinking it and enjoying it frozen.<br />
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If you are more into classical flavours or fruit flavoured ones or some other combinations check out the <a href="http://dajana-bakerscorner.blogspot.it/search/label/ice%20cream" target="_blank"><span style="color: #e69138;">ice cream section</span></a> here on blog ^_^<br />
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<b><i><span style="font-size: large;">Masala Chai Ice Cream</span></i></b><br />
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<b>* 200 ml heavy cream</b><br />
<b>* 500 ml full fat milk</b><br />
<b>* 2 egg yolks</b><br />
<b>* 140 g light brown sugar</b><br />
<b>* 6 g locust bean gum</b><br />
<b>* 4 cardamom pods</b><br />
<b>* 1 cinnamon stick</b><br />
<b>* 4 cloves</b><br />
<b>* 1/8 teaspoon black pepper</b><br />
<b>* 1/2 teaspoon fresh ginger root</b><br />
<b>* 2 TBspoons Darjeeling black tea</b><br />
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Mix the heavy cream and the milk in a pot. Add half of the sugar and all the spices (crushed cardamom pods with seeds, cinnamon, cloves, black pepper and ginges). Bring to a boil over medium heat. Remove from heat, add the tea (if using tea bags, open them), cover and let sit in infusion for 10 minutes.<br />
Strain the mixture through a fine mesh sieve to remove the tea and spices.<br />
In a bowl, whisk together the egg yolks with the remaining sugar and locust bean gum.<br />
Add the warm milk mixture, stir well then pour everything back into the pot.<br />
Cook the custard over low heat, stirring continuously, until it starts coating the back of the spoon and reaches 80°C.<br />
Remove from heat and transfer immediately into a clean bowl straining it through a fine mesh sieve.<br />
Chill the custard placing the bowl into an ice bath (a larger bowl with cold water and ice).<br />
Once the custard has cooled to room temperature, cover the bowl and place in the fridge for at least 4 hours or overnight.<br />
Churn the ice cream in your ice cream maker. Transfer the ice cream into a freezer safe container and freeze.<br />
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<b><i><span style="font-size: large;">Gelato al Masala Chai</span></i></b><br />
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<b>* 200 ml di panna fresca</b><br />
<b>* 500 ml di latte intero</b><br />
<b>* 2 tuorli d'uovo</b><br />
<b>* 140 g di zucchero di canna chiaro</b><br />
<b>* 6 g di farina di semi di carruba</b><br />
<b>* 4 bacche di cardamomo</b><br />
<b>* 1 bastoncino di cannella</b><br />
<b>* 4 chiodi di garofano</b><br />
<b>* 1/8 di cucchiaino di pepe nero</b><br />
<b>* 1/2 cucchiaino di zenzero fresco grattugiato o tagliato in pezzettini piccoli</b><br />
<b>* 2 cucchiai di tè nero Darjeeling</b><br />
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Mescolate il latte e la panna in una pentola con fondo spesso. Aggiungete metà dello zucchero e le spezie (bacche di cardamomo schiacciate, cannella, pepe nero, chiodi di garofano, zenzero). Portate a bollore sul fuoco moderato.<br />
Quando il latte inizia a bollire, spegnete il fuoco e unite le foglie di tè nero (se usate il tè in bustine, apritele). Coprite e lasciate in infusione per 10 minuti. Poi filtrate il liquido attraverso un colino a maglie fitte per rimuovere le foglie di tè e le spezie.<br />
In una ciotola mescolate i tuorli con lo zucchero rimanente e la farina di semi di carruba. Versatevi il latte caldo a filo, mescolate bene con una frusta a mano e poi rimettete il tutto nella pentola e di nuovo sul fuoco.<br />
Cuocete la crema sul fuoco basso, mescolando in continuazione, finché cominci a velare il dorso del cucchiaio e raggiunge 80°C.<br />
Versate subito la crema in una ciotola pulita attraverso un colino a maglie fitte. Sistemate la ciotola in un'altra, più grande contenente l'acqua fredda e ghiaccio, e lasciate raffreddare la crema.<br />
Una volta fredda, copritela e mettete in frigo per almeno 4 ore o tutta la notte.<br />
Successivamente, versate la crema fredda nella gelatiera e fatela mantecare.<br />
Trasferite il gelato in un contenitore adatto e congelatelo nel freezer per almeno un paio d'ore.<br />
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<b><i><span style="font-size: large;">Sladoled s okusom Masala Chai</span></i></b><br />
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<b>* 200 ml svježeg slatkog vrhnja</b><br />
<b>* 500 ml punomasnog mlijeka</b><br />
<b>* 2 žumanjka</b><br />
<b>* 140 g svijetlog smeđeg šećera</b><br />
<b>* 6 g brašna od sjemenki rogača</b><br />
<b>* 4 mahune kardamoma</b><br />
<b>* 1 štapić cimeta</b><br />
<b>* 4 klinčića</b><br />
<b>* 1/8 žličice crnog papra</b><br />
<b>* 1/2 žličice svježeg korijena đumbira, naribanog ili sitno nascjeckanog</b><br />
<b>* 2 žlice crnog čaja Darjeeling</b><br />
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Pomiješajte slatko vrhnje i mlijeko u loncu s debelim dnom. Dodajte pola količine šećera i začine (otvorene mahune kardamoma, cimet, papar, đumbir i klinčiće). Zagrijavajte na srednje jakoj vatri dok ne provrije. Maknite s vatre, dodajte listiće čaja (ako koristite filtere, otvorite ih i istresite listiće), pokrijte lonac i ostavite u infuziji 10 minuta.<br />
Procijedite kroz gusto mrežasto cjedilo da odstranite čaj i začine.<br />
Pomiješajte u zdjeli žumanjke, preostali šećer i brašno od sjemenki rogača (ako ga nemate jednostavno ga izostavite). Ulijte polako toplo mlijeko i izmiješajte pjenjačom.<br />
Vratite smjesu u lonac i kuhajte na tihoj vatri, neprestano miješajući, dok se smjesa lagano ne zgusne (počne pokrivati stražnju stranu žlice) ili dostigne 80°C zbog pastorizacije.<br />
Odmah kremu presipajte u čistu zdjelu, kroz gusto cjedilo. Stavite zatim zdjelu s kremom u ledenu kupku (veću zdjelu s hladnom vodom i ledom) da se potpuno ohladi.<br />
Pokrijte zatim zdjelu i stavite je u hladnjak na najmanje 4 sata ili preko noći.<br />
Sipajte dobro ohlađenu kremu u stroj za sladoled i pripremite sladoled po uputama za vaš stroj.<br />
Premjestite gotovi sladoled u posudu pogodnu za zamrzavanje i čuvajte ga u zamrzivaču.<br />
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ps. brašno od sjemenki rogača nije isto što i mljeveni rogač, već je fini prah bijelo-bež boje koji se dodaje sladoledu da bi se spriječilo stvaranje velikih kristala leda i sladoled ostao kremast i nakon zamrzavanja. Neutralnog je okusa.<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19866650321/in/dateposted-public/" title="Masala Chai Ice Cream"><img alt="Masala Chai Ice Cream" height="500" src="https://farm4.staticflickr.com/3704/19866650321_46fd21bec3.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19673696520/in/dateposted-public/" title="Masala Chai Ice Cream"><img alt="Masala Chai Ice Cream" height="500" src="https://farm1.staticflickr.com/517/19673696520_b3de64aafc.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19673694188/in/dateposted-public/" title="Masala Chai Ice Cream"><img alt="Masala Chai Ice Cream" height="500" src="https://farm1.staticflickr.com/539/19673694188_ba73de9823.jpg" width="334" /></a> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19239231704/in/dateposted-public/" title="Masala Chai Ice Cream"><img alt="Masala Chai Ice Cream" height="500" src="https://farm1.staticflickr.com/520/19239231704_868661c791.jpg" width="334" /></a>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com3tag:blogger.com,1999:blog-1750269168157434208.post-73787114052348357002015-07-19T11:50:00.001+02:002015-07-19T11:50:58.485+02:00Eggplant Rolls with Ricotta and Mozzarella<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Summer vegetables = joy of cooking...<br />
I'm so into zucchini, eggplants and peppers during the summer, I can't stop searching new ways to prapare and enjoy them. And eggplants have a really special place in my kitchen.<br />
I think every summer brings me a new favourite recipe. And while <a href="http://dajana-bakerscorner.blogspot.it/2013/09/eggplant-parmigiana.html" target="_blank"><span style="color: #999999;">Eggplant parmigiana</span></a> will always be the one and only on top of my list, last year I met Jamie Oliver's <a href="http://dajana-bakerscorner.blogspot.it/2014/10/eggplant-polpette.html" target="_blank"><span style="color: #999999;">eggplant polpette</span></a> and we fell in love. This year I picked up the idea for these eggplant rolls (can't remember exactly where I saw the recipe, and basicly relied on my memory of the ingredients used in it).<br />
It was worth turning the oven on to make these rolls, trust me. And you if you love eggplants like I do, don't hesitate.<br />
You may want to double the quantities, 'cause everyone will be asking for more. And if there's anything left, refrigerate and just warm up the next day.<br />
You may serve them as an appetizer, with slightly toasted bread slices, when having a dinner company, or as a main dish with some salad for a tasty summer dinner.<br />
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<b><i><span style="font-size: large;">Eggplant Rolls with Ricotta and Mozzarella</span></i></b><br />
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<b>* 1 big eggplant</b><br />
<b>* 230 g ricotta</b><br />
<b>* 1 mozzarella</b><br />
<b>* 4 big ripe tomatoes</b><br />
<b>* 1-2 cloves of garlic</b><br />
<b>* fresh basil leaves</b><br />
<b>* extra virgin olive oil</b><br />
<b>* grated Parmigiano Reggiano cheese</b><br />
<b>* salt</b><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19826652131/in/dateposted-public/" title="Eggplant Rolls"><img alt="Eggplant Rolls" height="150" src="https://farm1.staticflickr.com/273/19826652131_9e39776622_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19633822080/in/dateposted-public/" title="Eggplant Rolls"><img alt="Eggplant Rolls" height="150" src="https://farm1.staticflickr.com/427/19633822080_261e584112_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19795670426/in/dateposted-public/" title="Eggplant Rolls"><img alt="Eggplant Rolls" height="150" src="https://farm4.staticflickr.com/3795/19795670426_cc8a44c9b3_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19635676769/in/dateposted-public/" title="Eggplant rolls"><img alt="Eggplant rolls" height="150" src="https://farm1.staticflickr.com/446/19635676769_6c24b25b1d_q.jpg" width="150" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Wash and dry the eggplant. Slice it lenghtwise into 4-5 mm thick slices. Brush them with oil on both sides.<br />
Heat a heavy bottom non stick pan and cook the eggplant slices on both sides until golden brown and soft.<br />
Remove them on a plate and let cool.<br />
Cut the mozzarella into small cubes, and leave on several layers of kitchen paper for at least 1/2 hour too lose some of its liquid.<br />
Mix the mozzarella cubes with ricotta and a couple TBspoons of grated Parmigiano cheese. Salt to taste.<br />
Spread the ricotta mixture over the eggplant slices. Place a basil leaf on each and roll them up.<br />
For tomato sauce: wash the tomatoes and cut them in half or quarters if very big. Using a large hole grater, grate the tomatoes in a way to separate the pulp from the skins (discard the skins), collecting the pulp in a bowl.<br />
Warm up 2 TBspoons of olive oil in a skillet, with garlic cloves. Add the tomato pulp, 4-5 basil leaves and salt. Cook on medium low heat until the sauce has slightly thickened. Don't let it dry too much.<br />
Spread a couple tablespoon of tomato sauce on the bottom of a baking dish. Place the eggplant rolls in, and cover them with the remaining tomato sauce.<br />
Sprinkle generously with grated Parmigiano cheese and bake in an oven preheated to 180°C for about 1/2 hour or until a thin crust has formed on top.<br />
Let the rolls cool slightly before serving them.<br />
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<br />
<b><i><span style="font-size: large;">Involtini di melanzane con ricotta e mozzarella</span></i></b><br />
<br />
<b>* 1 melanzana grande</b><br />
<b>* 230 g di ricotta</b><br />
<b>* 1 mozzarella da 125 g</b><br />
<b>* 4 pomodori grandi e maturi</b><br />
<b>* 1-2 spicchi d'aglio</b><br />
<b>* foglie fresche di basilico</b><br />
<b>* olio extravergine d'oliva</b><br />
<b>* Parmigiano Reggiano grattugiato</b><br />
<b>* sale</b><br />
<br />
Lavate e asciugate la melanzana. Tagliatela a fette spesse 4-5 mm nel senso di lunghezza. Spennellatele con l'olio da tutti e due lati.<br />
Scaldate una padella antiaderente e cuocete le fettine di melanzana finché diventino leggermente dorate e morbide.<br />
Lasciatele raffreddare su un piatto.<br />
Tagliate la mozzarella a dadini piccoli e lasciatela perdere il suo liquido sulla carta assorbente da cucina per almeno 1/2 ora.<br />
Mescolate i dadini di mozzarella con la ricotta e un paio di cucchiai di parmigiano grattugiato. Aggiustate di sale secondo i propri gusti.<br />
Dividete il ripieno di ricotta sulle fette di melanzane e spalmatelo in uno strato uniforme. Mettete una foglia di basilico su ogni fetta di melanzana e arrotolatela.<br />
Per il sugo di pomodoro: lavate e tagliate i pomodori a metà o in quattro. Grattugiateli con una grattugia a fori grossi raccogliendo la polpa e separando le bucce.<br />
Scaldate 2 cucchiai di olio con l'aglio in una padella. Aggiungete la polpa di pomodoro, 4-5 foglie di basilico e sale. Fate addensare leggermente la salsa sul fuoco moderato senza asciugarla troppo.<br />
Distribuite un paio di cucchiai di salsa di pomodoro sul fondo di una pirofila. Sistematevi sopra gli involtini di melanzana. Versatevi sopra la salsa rimanente, cospargete con altro parmigiano grattugiato e infornate a 180°C per circa 1/2 ora o fino a quando si sarà formata una leggera crosticina sopra.<br />
Lasciate raffreddare leggermente gli involtini prima di servirli. Sono buoni anche serviti a temperatura ambiente.<br />
<br />
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<br />
<b><i><span style="font-size: large;">Rolnice od patlidžana s ricottom i mozzarellom</span></i></b><br />
<br />
<b>* 1 veliki patlidžan</b><br />
<b>* 230 g ricotte</b><br />
<b>* 1 mozzarella (125 g)</b><br />
<b>* 4 velike zrele rajčice</b><br />
<b>* 1-2 češnja bijelog luka</b><br />
<b>* listići bosiljka</b><br />
<b>* maslinovo ulje</b><br />
<b>* naribani Parmigiano Reggiano</b><br />
<b>* sol</b><br />
<br />
Operite i posušite patlidžan. Narežite ga po dužini na ploške debljine 4-5 mm. Uz pomoć kuhinjskog kista premažite kriške patlidžana s obje strane maslinovim uljem.<br />
Zagrijte na suho neprijanjajuću tavu (npr. teflonsku) i ispecite kriške patlidžana s obje strane dok lagano ne porumene i odmeknu. Izvadite ih na tanjur i ostavite da se ohlade.<br />
Mozzarellu izrežite na što manje kockice i stavite je na nekoliko slojeva kuhinjskog papira barem 1/2 sata da se ocijedi tekućina iz nje.<br />
Pomiješajte ricottu i mozzarellu, dodajte 1-2 žlice naribanog Parmigiana i dosolite po ukusu.<br />
Raspodijelite smjesu ricotte i mozzarelle na kriške patlidžana i ravnomjerno je razmažite. Stavite na svaku krišku patlidžana listić bosiljka pa je smotajte u rolnicu.<br />
Rajčice operite i prerežite svaku na pola ili na četiri dijela. Naribajte ih na ribež tako da odstranite kožicu i sakupite samo pulpu.<br />
Zagrijte u tavi 2 žlice maslinovog ulja i očišćene češnjeve bijelog luka pa zagrijte dok bijeli luk ne zamiriše. Dodajte rajčice, 4-5 nakidanih listića bosiljka, posolite i kuhajte na laganoj do srednje jakoj vatri dok se umak ne zgusne, ali nemojte ga previše osušiti.<br />
Stavite par žlica umaka od rajčice na dno vatrostalne ili keramičke posude. Složite preko umaka rolnice patlidžana. Prelijte ostatak umaka preko rolnica, pospite sve obilno naribanim Parmigianom i stavite peći na 180°C oko 1/2 sata.<br />
Ostavite ih da se malo prohlade prije posluživanja. Dobri su i kad se potpuno ohlade na sobnoj temperaturi.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19634304278/in/dateposted-public/" title="Eggplant rolls"><img alt="Eggplant rolls" height="500" src="https://farm1.staticflickr.com/297/19634304278_0b590ff0e1.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/46617371@N05/19796151606/in/dateposted-public/" title="Eggplant rolls"><img alt="Eggplant rolls" height="500" src="https://farm1.staticflickr.com/460/19796151606_cf763b5840.jpg" width="334" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-22276148420697014172015-07-15T18:07:00.002+02:002015-07-15T18:07:33.495+02:00Taralli with pumpkin seeds<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19451321236" style="margin-left: auto; margin-right: auto;" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="800" src="https://c1.staticflickr.com/1/436/19451321236_f7ffdbf302_c.jpg" width="535" /></a></td></tr>
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Several months ago, before all this heat became unbearable, I shared a recipe for taralli, one of typical Italian, bread type snacks. We like them so much, that I make sure the jar is never empty.<br />
At first I only made the plain ones, but then, as usual, my mind started swirling with ideas. What if I added this or that? And in one of those moments I remembered the green, pumpkin seed cookies I had seen a while ago. And I immediately knew I'd be adding those to the taralli dough. Not only because I love pumpkin seeds, but also because they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants (you can read more <a href="http://www.nutrition-and-you.com/pumpkin-seeds.html" target="_blank"><span style="color: #999999;">here</span></a>).<br />
And once again, despite the heat, I turned the oven on the other day, and baked these again along with a batch of plain ones. And thanks God I have, because over the next few days we're expecting the temperature to go as high as 40°C, and that's too much even for me. <i>I'm not turning the oven on not even if there was an emergency.</i><br />
Stay cool, wherever you are ^_^<br />
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<br />
<b><i><span style="font-size: large;">Taralli with pumpkin seeds</span></i></b><br />
<br />
<b>* 50 g sourdough starter</b><br />
<b>* 50 g water</b><br />
<b>* 25 g extra virgin olive oil</b><br />
<b>* 2 g salt</b><br />
<b>* 120 g flour</b><br />
<b>* 50 g pumpkin seeds</b><br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/18854823644" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="240" src="https://c1.staticflickr.com/1/541/18854823644_a05eca6147_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/19481646341" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="240" src="https://c1.staticflickr.com/1/477/19481646341_62652d2108_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/19477329835" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="240" src="https://c1.staticflickr.com/1/337/19477329835_29a1e1f522_m.jpg" width="161" /></a> <br />
<br />
Grind the pumpkin seeds in electric mixer (mini pimer) until you get fine powder (do not run the mixer for too long, to avoid reducing them into paste).<br />
Mix the finely ground seeds with flour and salt.<br />
Dissolve the sourdough starter in water, add the oil and flour mixture and bring everything together, kneading until the dough is smooth and soft. If necessary add a bit more flour.<br />
Leave the dough on the kneading board covered with a bowl turned upside down, and let it rest 1/2 to maximum 1 hour.<br />
Take the dough and flatten it slightly with your hands. Fold the upper and the lower third towards the middle overlapping them. Roll the dough slightly with your hands to get a thick rope.<br />
Cut the dough into small pieces, but as similar in size as possible.<br />
Take each piece and roll it with your hands forming a thin rope, thick as a pencil, and about 10-12 cm long. Join the ends slightly overlapping them.<br />
For the picture tutorial refer to <a href="http://dajana-bakerscorner.blogspot.it/2015/02/tarallini.html" target="_blank"><span style="color: #f1c232;">this post.</span></a><br />
Fill a saucepan with water and bring to a boil.<br />
Drop 4-5 taralli at a time into boiling water and remove them with a slotted spoon as soon as they float to surface.<br />
Place them shortly on a paper towel to just drain excess water, and then arrange them on a baking sheet lined with baking paper.<br />
Once they have all been boiled, turn the oven on to 200°C. Bake taralli for 10 minutes. Lower the heat to 180°C with the fan function on and bake them for about 10 more minutes or until nice golden outside and completely dry on the inside.<br />
Remove from the oven and let them cool completely before storing them in an airtight container or a zip lock bag.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18854870804" style="margin-left: auto; margin-right: auto;" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="640" src="https://c2.staticflickr.com/4/3747/18854870804_f25cb2b6c9_z.jpg" width="428" /></a></td></tr>
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<b><i><span style="font-size: large;">Taralli con semi di zucca</span></i></b><br />
<br />
<b>* 50 g di lievito madre (rinfrescato o esubero)</b><br />
<b>* 50 g di acqua</b><br />
<b>* 25 g di olio extravergine di oliva</b><br />
<b>* 2 g di sale</b><br />
<b>* 120 g di farina</b><br />
<b>* 50 g di semi zucca puliti</b><br />
<br />
Tritate finemente i semi di zucca in un mixer elettrico (mini pimer). Cercate di ottenere polvere finissima senza ridurli in pasta però.<br />
Mescolate i semi tritati con la farina e sale.<br />
Sciogliete il lievito madre in acqua, aggiungete l'olio EVO e il mix di farina e semi.<br />
Impastate fino a ottenere un impasto liscio e sodo, spolverando se necessario, la spianatoia con poca farina.<br />
Coprite l'impasto con la ciotola rovesciata e lasciatelo riposare da 1/2 ora fino a massimo 1 ora.<br />
Appiattite leggermente l'impasto e piegate la parte superiore e la parte inferiore verso il centro sovrapponendole. Rotolate il salsicciotto così ottenuto allungandolo un po'.<br />
Tagliate l'impasto in tanti pezzi piccoli e possibilmente uguali.<br />
Rotolateli con le mani fino a ottenere dei rotolini di spessore di una matita lunghi 10-12 cm.<br />
Chiudete le due estremità sovrapponendole. Per il tutorial completo, con le foto, vi mando a <a href="http://dajana-bakerscorner.blogspot.it/2015/02/tarallini.html" target="_blank"><span style="color: #f1c232;">questo post.</span></a><br />
Quando avete finito di formarli tutti, mettete un pentolino con l'acqua sul fuoco.<br />
Tuffate 4-5 taralli alla volta in acqua bollente e toglieteli con un mestolo forato non appena risalgono in superficie. Metteteli per pochi secondi su un telo o carta assorbente per togliere l'acqua in eccesso e poi sistemateli subito su una teglia coperta con la carta da forno.<br />
Scaldate il forno a 200°C e mettete a cuocere i taralli per 10 minuti. Abbassate a 180°C però con funzione ventilato e cuoceteli per altri 10 minuti circa o finché diventino dorati fuori e completamente secchi dentro.<br />
Lasciateli raffreddare e poi conservateli in un contenitore a chiusura ermetica o un sacchetto di plastica ben chiuso.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19451302206" style="margin-left: auto; margin-right: auto;" title="Taralli with pumpkin seeds by Baker's Corner, su Flickr"><img alt="Taralli with pumpkin seeds" height="640" src="https://c1.staticflickr.com/1/480/19451302206_136a339561_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Taralli sa sjemenkama buče</span></i></b><br />
<br />
<b>* 50 g kvasa/kiselog tijesta</b><br />
<b>* 50 g vode</b><br />
<b>* 25 g extradjevičanskog maslinovog ulja</b><br />
<b>* 2 g soli</b><br />
<b>* 120 brašna</b><br />
<b>* 50 g bučinih sjemnki (očišćenih)</b><br />
<br />
Sitno sameljite sjemenke da dobijete fini prah (ako koristite električnu sjeckalicu pazite da ne pretjerate pa da umjesto praha dobijete kremu).<br />
Pomiješajte mljevene sjemenke s brašnom i soli.<br />
Kvas otopite u vodi, dodajte ulje i mješavinu brašna i sjemenki. Mijesite dok tijesto ne postane glatko i podatno, iako čvrsto, ne premekano. Po potrebi pobrašnite dok mijesite da se tijesto ne lijepi.<br />
Oblikujte kuglu, stavite je na pobrašnjenu površinu i pokrijte preokrenutom zdjelom. Ostavite tijesto mda odmara pola sata/najviše 1 sat.<br />
Rastanjite malo tijesto rukama, pa preklopite gornju i donju trećinu prema sredini tako da ih preklopite. Zarolajte tijesto rukama da dobijete deblju rolnicu.<br />
Izrežite rolnicu na manje komadiće i svaki oblikujte dlanovima u tanku rolnicu (debljine olovke) dužine 10-12 cm. Spojite krajeve tako što ćete ih preklopiti jedan preko drugom (u <a href="http://dajana-bakerscorner.blogspot.it/2015/02/tarallini.html" target="_blank"><span style="color: #f1c232;">osnovnom receptu za taralle</span></a> možete vidjeti sve slike postupka).<br />
Zagrijte vodu u manjoj posudi. Kad voda provrije, spustite u nju 4-5 taralla i izvadite ih šupljikavom žlicom čim isplivaju na površinu. Stavite ih kratko (par sekundi) na upijajući papir, a zatim na pleh obložen papirom za pečenje.<br />
Kad ste ih sve prokuhali, stavite peći taralle u pećnicu zagrijanu na 200°C, nakon 10 minuta smanjite na 180°C i uključite funkciju "ventilirano", pecite ih još 10 minuta ili malo duže ako je potrebno, važno je da se iznutra osuše potpuno da bi bili prhki.<br />
Ostavite ih da se potpuno ohlade, a zatim ih spremite u posudu s poklopcem ili u plastičnu vrećicu. Ako ste ih dobro osušili i pravilno uspremili, trajat će jako dugo.<br />
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<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com5tag:blogger.com,1999:blog-1750269168157434208.post-48342149328243386842015-06-24T11:30:00.000+02:002015-06-24T11:30:16.770+02:00Buttermilk Panbrioche with Egg Whites<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18922914980" style="margin-left: auto; margin-right: auto;" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="800" src="https://c1.staticflickr.com/1/437/18922914980_f4e2250578_c.jpg" width="535" /></a></td></tr>
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If there is some king of sourdough bee or mosquito or whatever, I must have been stung by it. And the symptoms are rather serious. My brain is itching, my hands can't stand still, my eyes keep catching the sight of differnt types of flour on shelves. And above all my electricity bill, and not less important my belly, are screaming revenge.<br />
Phew!<br />
But when a beauty like this Panbrioche, slightly sweet breakfast bread, comes out of the oven, I'm in peace with myself again, and I'm already dreaming about my next baking project, involving my baby...or better say one of my two sourdough starters.<br />
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I love baking with buttermilk because everything's so soft, whether it's a cake or bread. Things really stay soft for days, and this panbrioche was not an exception.<br />
If however it should get dry if not eaten within 2 or 3 days, don't throw it away. It will still be wonderful if toasted, or if you make french toast or bread pudding with it.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18922989158" style="margin-left: auto; margin-right: auto;" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="800" src="https://c1.staticflickr.com/1/443/18922989158_4ca9788bc8_c.jpg" width="535" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Buttermilk Panbrioche with Egg Whites</span></i></b><br />
<br />
Ingredients:<br />
<b>*350 g strong flour</b><br />
<b>* 80 g liquid sourdough starter (100%-hydration)</b><br />
<b>*115 g buttermilk</b><br />
<b>* 75 g sugar</b><br />
<b>* 75 g butter, melted and cooled</b><br />
<b>* 2 egg whites</b><br />
<b>* a pinch of salt</b><br />
<b>* seeds from ½ vanilla bean</b><br />
<b>* zest of ½ organic lemon</b><br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/18922868450" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="240" src="https://c1.staticflickr.com/1/514/18922868450_31e9f432e4_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/18922876320" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="240" src="https://c1.staticflickr.com/1/295/18922876320_b69bc5f24c_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/19110604205" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="240" src="https://c1.staticflickr.com/1/550/19110604205_8f35bfe554_m.jpg" width="161" /></a><br />
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Warm up the buttermilk slightly and put it into the mixing bowl. Add the sugar and the sourdough starter. Stir for the sourdough starter to dissolve.<br />
Stir in a couple tablespoons flour, then egg whites, a couple tablespoons flour again, butter, and in the end the rest of the flour, a pinch of salt, scraped vanilla seeds and the finely grated lemon zest.<br />
Work the dough for about 10 minutes, by hand or in a stand mixer using the dough hook.<br />
Should the dough be too sticky, add a little flour.<br />
Leave the dough in the bowl to rest for 45 minutes.<br />
Fold the dough once - flatten the dough on a slightly floured surface to form a square. Fold the upper and the lower third towards the middle, overlapping them. Fold from the left and from the right towards the middle. Round the dough with your hands to form a ball and place it in a clean, slightly oiled bowl. Cover/seal and let proof until doubled in size (depending on temperature and the strength of your sourdough starter, it may take 4-8 hours).<br />
Shape the panbrioche the way you prefer. You may simply flatten the dough and roll it up. Or divide into three/four (like I did)/six parts, form strands and braid them (I used <a href="http://toriavey.com/how-to/2010/08/challah-bread-part-2-how-to-braid-challah/" target="_blank">this tutorial</a> for braiding challah as a guide).<br />
Place the shaped dough into a loaf pan (I usually line it with slightly oiled baking paper).<br />
Seal the pan with plastic wrap and let it proof until the dough reaches the top of the pan. Remove the plastic wrap and let it proof a bit more, until it's 1 or 2 cm above the rim.<br />
In the meantime, preheat the oven to 180°C.<br />
Brush the panbrioche with egg wash (an egg or only eggwhite diluted with a little milk) or just milk and icing sugar (dissolve 1 TBspoon icing sugar in 2 TBspoons milk) and bake it for about 40 minutes.<br />
Remove the panbrioche from the oven and from the pan, let it cool on a cooling rack.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18489973463" style="margin-left: auto; margin-right: auto;" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="640" src="https://c2.staticflickr.com/4/3836/18489973463_ba44957c4b_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Panbrioche con albumi e latticello</span></i></b><br />
<br />
Ingredienti:<br />
<b>*350 g di farina forte (io: Garofalo W350)</b><br />
<b>* 80 g di licoli (lievito madre in coltura liquida, idratato al 100%)</b><br />
<b>* 115 g di latticello (o yogurt liquido, o kefir se non trovate il latticello/buttermilk)</b><br />
<b>* 75 g di zucchero</b><br />
<b>* 75 g di burro, fuso</b><br />
<b>* 2 albumi</b><br />
<b>* un pizzico di sale</b><br />
<b>* semi di ½ baccello di vaniglia</b><br />
<b>* scorza grattugiata di ½ limone</b><br />
<br />
Scaldare leggermente il latticello, unire lo zucchero e il licoli, mescolare, aggiungere un paio di cucchiai di farina, e in seguito albumi, un paio di cucchiai di farina, il burro (fuso e raffreddato), il resto della farina, sale, vaniglia e scorza di limone. <br />
Impastare finché l’impasto risulti liscio (10-ina di minuti), a mano oppure con l'impastatrice usando il gancio. Se dovesse risultare appiccicoso spolverate la spianatoia mentre impastate.<br />
Lasciatelo riposare 45 minuti poi fate un giro di pieghe a tre. <br />
Mettete a lievitare fino al raddoppio.<br />
Formare a piacere. Se fate una treccia dividete l’impasto in tre/quattro/sei pezzi, formate dei cordoncini e intrecciateli (io ho fatto una treccia a quattro, <a href="http://toriavey.com/how-to/2010/08/challah-bread-part-2-how-to-braid-challah/" target="_blank">qui trovate illustrati diversi modi</a> di intrecciare l'impasto). Poi sistemate la treccia al interno di uno stampo per plumcake, copritelo con la pellicola e lasciate lievitare finché raggiunge il bordo dello stampo. Scopritelo e lasciate lievitare ancora fino ad arrivare a 1-2 cm sopra il bordo, mentre il forno si riscalda a 180°C.<br />
Cuocetelo per circa 40 minuti.<br />
A piacere prima di infornarlo spennellatelo con l’uovo sbattuto con un po’ di latte oppure latte mescolato con lo zucchero a velo per rendere il panbrioche lucido.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19110612365" style="margin-left: auto; margin-right: auto;" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="640" src="https://c1.staticflickr.com/1/465/19110612365_a1c2ddf63e_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Panbrioche s bjeljanjcima i mlaćenicom</span></i></b><br />
<br />
Sastojci:<br />
<b>*350 g di brašna za dizana tijesta (najmanje 13-14% bjelančevina)</b><br />
<b>* 80 g di tekućeg kvasa (sa 100%-tnom hidratacijom)</b><br />
<b>*115 g mlaćenice (možete zamijeniti tekućim jogurtom ili kefirom)</b><br />
<b>* 75 g šećera</b><br />
<b>* 75 g maslaca, otopljenog i ohlađenog</b><br />
<b>* 2 bjeljanjka</b><br />
<b>* prstohvat soli</b><br />
<b>* sjemenke 1/2 mahune vanilije</b><br />
<b>* naribana korica 1/2 limuna (neprskanog)</b><br />
<br />
Umlačite mlaćenicu pa je sipajte u zdjelu. Dodajte šećer i kvas, promiješajte da se kvas otopi. Dodajte par žlica brašna, zatim bjeljanjke, ponovno par žlica brašna, maslac i na kraju ostatak brašna, sol, sjemenke vanilije i sitno naribanu koricu limuna.<br />
Izmijesite dobro tijesto (rukom ili u stolnom mikseru, kukastim nastavkom).<br />
Ako je tijesto jako ljepljivo (ovisi puno o brašnu koje koristite i o tome koliko tekućine upija), pobrašnite dodatno površinu na kojoj mijesite, ali neka tijesto ostane meko i podatno.<br />
Stavite tijesto u zdjelu, pokrijte ga i ostavite da odmara 45 minuta.<br />
Nakon toga tijesto premijesite tako da ga preklopite na troje - istresite tijesto na lagano pobrašnjenu površinu. rukama ga raširite na kvadrat, pa preklopite donju i gornju trećinu prema sredini tako da se preklapaju, a zatim i s desna i s lijeva također prema sredini. Okrenite tijesto tako da je spoj dolje i zaokružite rukama u kuglu.<br />
Stavite tijesto u zdjelu, poklopite i ostavite da se diže dok se ne udvostruči (ovisno o temperaturi može vam biti potrebno od 4-8 sati, sad po ljeti ide puno brže).<br />
Oblikujte tijesto po želji. Možete ga samo rastanjiti i smotati u rolnicu, ili ga podijelite na tri/četiri (kao ja)/ili šest jednakih dijelova pa uplesti pletenicu (<a href="http://toriavey.com/how-to/2010/08/challah-bread-part-2-how-to-braid-challah/" target="_blank">ovdje možete vidjeti različite načine</a> uplitanja pletenica za challah).<br />
Smjestite oblikovani panbrioche u duguljasti kalup (ja prethodno kalup obložim malo nauljenim papirom za pečenje).<br />
Pokrijte kalup prozirnom folijom i ostavite da se diže dok tijesto ne dostigne rub kalupa.<br />
Skinite foliju i ostavite da se diže još barem pola sata ili dok nije 1-2 cm iznad ruba.<br />
U međuvremenu zagrijte pećnicu na 180°C.<br />
Premažite panbrioche jajetom ili žumanjkom razmućenim s malo mlijeka, ili pomiješajte 2 žlice mlijeka sa žlicom šećera u prahu (ja više volim ovako, jer poslije tijesto nema neugodan okus po jajetu), da bi dobio ljepšu boju i bio sjajan nakon pečenja.<br />
Pecite ga oko 40 minuti.<br />
Izvadite panbrioche iz kalupa i ostavite ga da se ohladi na rešetki.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18922922400" style="margin-left: auto; margin-right: auto;" title="Buttermilk Panbrioche with Egg Whites by Baker's Corner, su Flickr"><img alt="Buttermilk Panbrioche with Egg Whites" height="640" src="https://c2.staticflickr.com/4/3884/18922922400_3dc3bacaa4_z.jpg" width="428" /></a></td></tr>
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-4976601287052049432015-06-22T12:25:00.000+02:002015-06-22T12:25:15.341+02:00Ricotta and Fruit Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18859657518" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="800" src="https://c1.staticflickr.com/1/285/18859657518_70306cd854_c.jpg" width="546" /></a></td></tr>
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<br />
A confession from a food blogger: not everything I make comes out as it should/I expect it to be.<br />
Phew! Kind of strange period for baking sweets. Not only things don't come out as I imagined, I had to throw at least three things in a row. Some examples? Caramel Banana Cake...sounds great, even taste was fabulous, but the texture totally off. It seemed raw. One more? An Almond Apricot Tart...Looked like a new summer hit! Baked and cut it turned out wrong. The crust didn't bake at all under the (probably) heavy and moist, flourless almond filling. However, I had a slice when it was just baked, and taste matched the look. Apricots were bitter, and as a whole, the tart was tasteless. I thought maybe the taste would improve when it rested. And instead, after a couple hours, it tasted even worse...so off to the rubbish bin once more.<br />
When new recipes take you in the wrong direction, the best thing to do is pull a brake, and go back to the old, tested and approved ones.<br />
This is one of those.<br />
Once more I have to thank my friend Zrinka, who not only shared this <a href="http://www.coolinarika.com/recept/sirno-vocni-kolac/" target="_blank"><span style="color: #990000;">recipe</span></a>, but also tries out my recipes almost daily.<br />
I loved this recipe from the very first time I tried it. Even though I baked it as an upside-down cake and not as she suggested with fruit baked on top. Even though I turned it into gluten-free cake using rice semolina. I even managed to forget butter once and it was still edible ;)<br />
It's a very particular cake. It's like a cheesecake in a way, but with no crust/base. And it's extremely moist, semolina gives it a very particular texture, and it tastes so light that you can't stop eating it.<br />
I like to combine it with slightly tart fruit to contrast the sweetness.<br />
My favourite combo until now has been with blueberries, served with some lemon curd on top.<br />
Another big plus in favour of this cake is that all you need is one bowl and 15 seconds of your time to stir everything together. Then, sit and prepare a cup of coffee or a glass of fresh lemonade while waiting for the cake to bake.<br />
<br />
<b><u>note</u></b>: the cake works fine with both rice and wheat semolina. If you use rice semolina it is gluten-free, otherwise, if using the wheat one, it is NOT gluten-free.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19021115886" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="800" src="https://c1.staticflickr.com/1/428/19021115886_27c4f9afa6_c.jpg" width="535" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Ricotta and Fruit Cake</span></i></b><br />
<br />
<b>* 4 TBspoons rice semolina (or wheat semolina)</b><br />
<b>* 1 teaspoon baking powder</b><br />
<b>* 120 g sugar</b><br />
<b>* 1 teaspoon vanilla extract</b><br />
<b>* 500 g ricotta cheese</b><br />
<b>* 3 eggs</b><br />
<b>* 2 TBspoons freshly squeezed lemon juice</b><br />
<b>* zest of 1 organic lemon</b><br />
<b>* 130 g butter, melted and cooled</b><br />
<b>* icing sugar</b><br />
<b>+</b><br />
<b>350-400g fresh fruit (peaches, plums, blueberries, etc.)</b><br />
<br />
Put the eggs, ricotta, sugar, semolina, baking powder, lemon juice and zest, and the butter into a mixing bowl.<br />
Mix well using a wisk or hand mixer, just until everything is combined (15 seconds, literally).<br />
Grease a 26-cm round spring cake form with butter.<br />
Now either pour the batter into the pan and arrange the fruit on top, or arrange the fruit on the bottom of the pan and pour the batter over the fruit.<br />
Bake the cake in an oven preheated to 180°C for about 55 minutes.<br />
If you baked the cake with fruit on top, just remove the ring and slide the cake on a plate once it's cooled down.<br />
If you baked the cake with fruit on the bottom of the pan, place a plate on top of the pan and flip everything together so that the cake lands on the plate and the fruit is on top.<br />
Dust with icing sugar and serve.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18859682758" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="640" src="https://c1.staticflickr.com/1/438/18859682758_d988a9eabe_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Torta ricotta e frutta</span></i></b><br />
<br />
<b>* 4 cucchiai di semolino di riso (o di grano)</b><br />
<b>* 1 cucchiaino di baking (lievito per dolci)</b><br />
<b>* 120 g di zucchero</b><br />
<b>* 1 cucchiaino di estratto di vaniglia</b><br />
<b>* 500 g di ricotta</b><br />
<b>* 3 uova</b><br />
<b>* 2 cucchiai di succo di limone</b><br />
<b>* scorza grattugiata di 1 limone non trattato</b><br />
<b>* 130 g di buro, fuso</b><br />
<b>* zucchero a velo, per spolverare il dolce</b><br />
<b>+</b><br />
<b>*350-400 g di frutta fresca (pesche, prugne, mirtilli, ecc.)</b><br />
<br />
Mettete le uova, ricotta, zucchero, semolino, estratto di vaniglia, suco e scorza di limone, e infine il burro fuso (lasciato raffreddare) in una ciotola capiente e mescolate per 15 secondi usando una frusta a mano o uno sbattitore elettrico - mescolato giusto quanto serve per ottenere un composto omogeneo.<br />
Pulite e tagliate in pezzi la frutta che avete scelto.<br />
Potete procedere in due modi. Versare l'impasto in uno stampo a cerniera da 26 cm precedentemente imburrato e poi distribuire la frutta sopra, premendola leggermente nell'impasto. Oppure sistemate la frutta sul fondo dello stampo imburrato e versate l'impasto sopra.<br />
Cuocete la torta per 55 minuti circa nel forno riscaldato a 180°C.<br />
Una volta colta, togliete l'anello, lasciatela raffreddare prima di trasferirla su un piatto da portata.<br />
Nel caso l'avete cotta con la frutta sotto l'impasto (come ho sempre fatto io), posate il piatto sopra lo stampo e girate tutto insieme rovesciando la torta sul piatto.<br />
Spolverate la torta con lo zucchero a velo prima di servirla.<br />
<br />
n.b. la torta è senza glutine solo in caso usate il semolino di riso<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18424809274" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="640" src="https://c1.staticflickr.com/1/376/18424809274_24a8a93c00_z.jpg" width="429" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Sirno voćni kolač</span></i></b><br />
(<a href="http://www.coolinarika.com/recept/sirno-vocni-kolac/" target="_blank">originalni recept</a>)<br />
<br />
<b>* 4 žlice griza od riže (ili pšeničnog)</b><br />
<b>* 1 žličice praška za pecivo</b><br />
<b>* 120 g šećera</b><br />
<b>* 1 žličica ekstrakta vanilije</b><br />
<b>* 500 g svježeg sira (kod mene ricotta)</b><br />
<b>* 3 jaja</b><br />
<b>* 2 žlice soka od limuna</b><br />
<b>* korica limuna</b><br />
<b>* 130 g otopljenog i ohlađenog maslaca</b><br />
<b>* šećer u prahu za posipanje</b><br />
<b>+</b><br />
<b>* 350-400 g svježeg sezonskog voća (breskve, šljive, borovnice, i sl.)</b><br />
<br />
Stavite jaja, sir, šećer, griz, prašak za pecivo, sok i naribanu koricu limuna, i na kraju otopljeni maslac u zdjelu i promiješajte (pjenjačom ili ručnim mikserom) da se sastojci sjedine, 15-ak sekundi.<br />
Očistite i narežite voće.<br />
Dalje možete raditi na dva načina:<br />
-istresite tijesto u namašten kalup s pomičnim obručem, promjera 26 cm a po tijestu rasporedite voće i lagano ga utisnite.<br />
-ili rasporedite prvo voće u namašten kalup i sipajte tijesto preko voća.<br />
Pecite zatim tortu oko 55 minuta u pećnici zagrijanoj na 180°C.<br />
Ako ste pekli tortu s voćem gore, skinite obruč i kad se ohladi skliznite je na tanjur.<br />
Ako ste je pekli s voćem ispod tijesta, stavite tanjur na kalup i sve skupa okrenite tako da tortu izručite na tanjur i da vam voće bude gore.<br />
Pospite tortu šećerom u prahu i poslužite.<br />
<br />
*torta je bez glutena samo u slučaju da koristite rižin griz.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19041801632" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="640" src="https://c1.staticflickr.com/1/515/19041801632_2c1f6a27b6_z.jpg" width="428" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/19047343005" style="margin-left: auto; margin-right: auto;" title="Ricotta Fruit Cake by Baker's Corner, su Flickr"><img alt="Ricotta Fruit Cake" height="640" src="https://c1.staticflickr.com/1/546/19047343005_41cda40324_z.jpg" width="493" /></a></td></tr>
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com7tag:blogger.com,1999:blog-1750269168157434208.post-87724121046892181012015-06-18T12:09:00.000+02:002015-07-04T10:57:04.046+02:00Quesadillas with caramelized onion, mushrooms and avocado<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18051575250" style="margin-left: auto; margin-right: auto;" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="800" src="https://c4.staticflickr.com/8/7728/18051575250_19936ce2fc_c.jpg" width="535" /></a></td></tr>
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"I have to feed and entertain them, too!"<br />
I read this quote among other <a href="http://www.huffingtonpost.com/2015/06/12/funniest-parenting-tweets_n_7563578.html" target="_blank">funny things said by parents</a> and it's exactly what children expect you to do today. I thought once the school year was over (and all the frenzy during the last two weeks) I would relax a bit, have more time for things I like. And instead it's the opposite. Between grocery shopping and cooking, cleaning, dropping them off and collecting them again I'm busier than before. Frinds coming over, them going over to their friends'.<br />
And as if it wasn't enough, I can't get even near the computer of my phone. They've got their hands all over everything that's mine. And I start feeling like a police officer..."who stole my phone again"...<br />
And every morning, as they drag themselves from bedroom to living room, eyes still half closed, one question is inevitable: What are we doing today?<br />
When I was a kid, last thing in the world we needed to have fun were our parents. Summer, open air, friends, and lots of fantasy.<br />
<br />
However, since it's quite hot, and some days time to cook lacks, easy, quick but always nutricious and delicious recipes are on the top of my list.<br />
<a href="http://dajana-bakerscorner.blogspot.it/2015/05/avocado-flour-tortillias.html" target="_blank">Homemade tortillias</a> stacked in the fridge, a little cheese and veggies and I'm good to go.<br />
You're invited, help yourself ;)<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17618709533" style="margin-left: auto; margin-right: auto;" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="640" src="https://c1.staticflickr.com/9/8790/17618709533_8bace5130d_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Quesadillas with caramelized onion, mushrooms and avocado</span></i></b><br />
<br />
<b>* 4 tortillias (for me <a href="http://dajana-bakerscorner.blogspot.it/2015/05/avocado-flour-tortillias.html" target="_blank">avocado tortillias</a>)</b><br />
<b>* 120 g provola cheese</b><br />
<b>* 4 portobello mushrooms (or 6 big champignon)</b><br />
<b>* 1 ripe avocado</b><br />
<b>* 2 purple onions</b><br />
<b>* 2 TBspoons vinegar</b><br />
<b>* 1 TBspoon sugar</b><br />
<b>* 1/2 lemon</b><br />
<b>* extra virgin olive oil</b><br />
<b>* salt and mix of 3 colour peppercorns</b><br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/18240541521" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="150" src="https://c4.staticflickr.com/8/7757/18240541521_8fba07ca3d_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/18239274945" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="150" src="https://c4.staticflickr.com/8/7783/18239274945_992205b179_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17616644234" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="150" src="https://c4.staticflickr.com/8/7792/17616644234_0ff997682c_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/18239296615" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="150" src="https://c1.staticflickr.com/9/8863/18239296615_97a0f60a52_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/18053078289" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="150" src="https://c4.staticflickr.com/8/7731/18053078289_45b907ed94_q.jpg" width="150" /></a><br />
<br />
Peel the onions and slice them not too thin. Place them in a skillet or saucepan, add 200 ml water, sugar and vinegar. Cook until all the liquid has evaporated. Season with salt and add 1 TBspoon extra virgin olive oil. Cook for 5 more minutes stirring often. Then set aside.<br />
Slice the mushrooms. Heat a skillet with 2 TBspoons olive oil and sauté the mushrooms until golden brown. Season with salt and pepper to taste. Set aside.<br />
Cut the avocado in half, remove the stone and skin. Mash the pulp with a fork and season with lemon juice, salt and pepper.<br />
Shred the cheese.<br />
Warm up a tortillia in a skillet for 1 minute. Flip it, and while it's getting warm on the other side, too, place the cheese, the caramelized onions, the mushrooms and avocado on one half. Fold the tortillia in half. Keep cooking it for 30 seconds, flip again and cook for 30 more seconds, it should be crunchy when done.<br />
Cut in half and serve warm. Prepare the remaining three quesadillias in the same way.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18235575102" style="margin-left: auto; margin-right: auto;" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="640" src="https://c1.staticflickr.com/9/8826/18235575102_5ea45e266c_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Quesadillas con cipolle caramellate, funghi e avocado</span></i></b><br />
<br />
<b>* 4 tortillias (oppure piadine, io: <a href="http://dajana-bakerscorner.blogspot.it/2015/05/avocado-flour-tortillias.html" target="_blank">tortillias all'avocado</a>)</b><br />
<b>* 120 g provola</b><br />
<b>* 4 funghi portobello (o 6 champignon grandi)</b><br />
<b>* 1 avocado maturo</b><br />
<b>* 2 cipolle rosse</b><br />
<b>* 2 cucchiai di aceto bianco</b><br />
<b>* 1 cucchiaio di zucchero</b><br />
<b>* 1/2 limone</b><br />
<b>* olio extravergine d'oliva</b><br />
<b>* sale e mix di pepe 3 colori</b><br />
<br />
Sbucciate le cipolle e affettatele non troppo sottili. Mettetele in una padella con 200 ml di acqua, aceto e zucchero. Cuocetele finché il liquido sarà evaporato. Aggiungete 1 cucchiaio di olio e continuate a cuocerli per altri 5 minuti mescolando.<br />
Affettate i funghi. Scaldate 2 cucchiai di olio EVO in una padella e saltate i funghi finché diventino dorati. Salate e pepate.<br />
Tagliate l'avocado a metà, togliete il nocciolo e prelevate la polpa. Schiacciatela con una forchetta e condite subito con il succo di limone, sale e pepe.<br />
Grattugiate il formaggio con una grattugia a fori grossi.<br />
Scaldate una tortillia in padella per un minuto. Giratela e mentre si sta scaldando anche da sotto, farcite metà con formaggio, cipolle, funghi e avocado. Piegate la tortillia a metà, e continuate a cuocerla per 30 secondi. Giratela e cuocete per altri 30 secondi o finché risulti croccante.<br />
Tagliatela a metà e servitela calda.<br />
Nello stesso modo preparate le restanti quesadillias.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18239351595" style="margin-left: auto; margin-right: auto;" title="Quesadillas with caramelized onion, mushrooms and avocado by Baker's Corner, su Flickr"><img alt="Quesadillas with caramelized onion, mushrooms and avocado" height="640" src="https://c4.staticflickr.com/8/7737/18239351595_182031a2f3_z.jpg" width="428" /></a></td></tr>
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Ovaj mjesec u igrici <a href="http://kuvarigrice.blogspot.it/2008/11/ajme-koliko-nas-je-pravila.html" target="_blank"><span style="color: #f1c232;">Ajme koliko nas je</span></a>, glavni sastojak s kojim se igramo je <a href="http://mamajacooks.blogspot.it/2015/06/ajme-luk.html" target="_blank"><span style="color: #f1c232;">luk</span></a>, bijeli, crveni, ljubičasti itd. A ja sam upravo s ljubičastim pripremila ove preukusne quesadillie.<br />
I reći ću vam samo da sam luka pripremila i više nego što treba za recept jer je odličan.<br />
<br />
<b><i><span style="font-size: large;">Quesadillas s karameliziranim lukom, gljivama i avokadom</span></i></b><br />
<br />
<b>* 4 tortillie (kod mene: <a href="http://dajana-bakerscorner.blogspot.it/2015/05/avocado-flour-tortillias.html" target="_blank">avocado tortillias</a>)</b><br />
<b>* 120 g sira provole (ili sličnog polutvrdog sira)</b><br />
<b>* 4 portobello gljive (ili 6 velikih šampinjona)</b><br />
<b>* 1 zreli avokado</b><br />
<b>* 2 glavice ljubičastog luka</b><br />
<b>* 2 žlice bijelog (vinskog) octa</b><br />
<b>* 1 žlica šećera</b><br />
<b>* 1/2 limuna</b><br />
<b>* ekstradjevičansko maslinovo ulje</b><br />
<b>* sol i mješavina trobojnog papra</b><br />
<br />
Očistite luk i narežite ga ne previše tanko.<br />
Stavite luk u dublju tavu, dodajte 200 ml vode, ocat i šećer i kuhajte dok sva tekućina ne ispari. Dodajte 1 žlicu maslinovog ulja i kuhajte još 5 minuta miješajući.<br />
Narežite glive na ploške. Zagrijte u tavi 2 žlice maslinovog ulja i pirjajte gljive dok ne dobiju zlatno smeđu boju. Posolite ih popaprite, pa maknite s vatre.<br />
Prerežite avokado na pola, izvadite košticu i očistite pulpu. Ispasirajte je ili dobro smrvite vilicom. Začinite odmah sokom limuna, posolite i popaprite.<br />
Sir naribajte na krupni ribež.<br />
Zagrijte jednu tortilliu u tavi 1 minutu. Okrenite je pa na polovicu tortillie složite slojeve sira, luka, gljiva i avokada. Preklopite tortilliu na pola. Potpecite je još 30 sekundi, okrenite je pa zapecite opet i gornju stranu. Na kraju treba biti hrskava.<br />
Prerežite quesadilliu na pola i poslužite je toplu.<br />
Na isti način pripremite i preostale tri.<br />
<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com4tag:blogger.com,1999:blog-1750269168157434208.post-39689682607693174362015-05-26T18:12:00.000+02:002015-05-26T18:12:54.510+02:00Avocado Flour Tortillias<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18118728962" style="margin-left: auto; margin-right: auto;" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="800" src="https://c1.staticflickr.com/9/8884/18118728962_49406d375d_c.jpg" width="535" /></a></td></tr>
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These were born non intentionally but as a consequence of lack of time. At first I wanted to make a soft focaccia for dinner, but started making the dough too late in the afternoon. And when I realized the dough wouldn't be ready in time for dinner, I quickly switched to tortillias. And the thing worked perfectly. Easier, quicker and delicious.<br />
If you want to see how I served them, in case you need an idea, stay tuned for a fantastic quesadillas recipe.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18118790042" style="margin-left: auto; margin-right: auto;" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="800" src="https://c1.staticflickr.com/9/8775/18118790042_7d152a2c5a_c.jpg" width="535" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Avocado Flour Tortillias</span></i></b><br />
<br />
(for 6 tortillias)<br />
<b>* 150 g flour</b><br />
<b>* 50 g solid sourdough starter</b><br />
<b>* 60 g water</b><br />
<b>* 50 g mashed avocado</b><br />
<b>* 15 g cream cheese</b><br />
<b>* 1 TBspoon extra virgin olive oil</b><br />
<b>* a generous pinch of salt</b><br />
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<a href="https://www.flickr.com/photos/46617371@N05/17501655743" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="150" src="https://c4.staticflickr.com/8/7700/17501655743_e37f6d40cc_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17934514050" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="150" src="https://c4.staticflickr.com/8/7799/17934514050_32e028684f_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17934527730" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="150" src="https://c1.staticflickr.com/9/8875/17934527730_2af3b74221_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17501693663" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="150" src="https://c1.staticflickr.com/9/8814/17501693663_f64c7acce0_q.jpg" width="150" /></a><br />
<br />
Dissolve the sourdough starter in water (you may use either active sourdough starter or discard).<br />
Add the mashed avocado, cream cheese and the olive oil. Stir in the flour and knead until the dough is smooth and elastic. If the dough sticky add a little bit more flour.<br />
Place the dough into a bowl and let rest for 1,5 to 2 hours.<br />
Divide the dough into 6 parts and shape each into a little ball.<br />
Let them rest again for 1 hour, then roll each one out quite thin with a rolling pin, forming a circle.<br />
Heat a shallow non stick skillet and cook the tortillias shortly on each side. Thew will puff a lot but then deflate while cooling.<br />
Remove a tortillia from the skillet and wrap it in a clean kitchen towel, adding the other ones as soon as they are ready. This will help them stay soft and easy to fold or wrap.<br />
If not eating them immediately, once they have cooled down, store them in the fridge, for up to three days, in a zip lock bag, and preheat shortly before serving.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18095802806" style="margin-left: auto; margin-right: auto;" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="640" src="https://c1.staticflickr.com/9/8836/18095802806_009f4ecdfa_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Tortillias all'avocado</span></i></b><br />
<br />
(per 6 tortillias)<br />
<b>* 150 g di farina</b><br />
<b>* 50 g di lievito madre (solido)</b><br />
<b>* 60 g di acqua</b><br />
<b>* 50 g di avocado</b><br />
<b>* 15 g di robiola</b><br />
<b>* 1 cucchiaio di olio extravergine d'oliva</b><br />
<b>* un pizzico abbondante di sale</b><br />
<br />
Spezzettate il lievito madre e fatelo sciogliere in acqua. Va benissimo sia il lievito rinfrescato che l'esubero (cioè il lievito non rinfrescato).<br />
Unite l'avocado schiacciato in purea, la robiola e l'olio EVO. Aggiungete la farina e impastate fino a ottenere una pasta liscia ed elastica. Se l'impasto dovesse risultare appiccicoso, aggiungete poca farina. Sistemate l'impasto in una ciotola, copritelo e lasciate riposare un ora e mezzo o due.<br />
Dividete l'impasto in 6 pezzi uguali e formate delle palline. Copritele e lasciatele riposare ancora 1 ora.<br />
Usando un mattarello, stendete le palline abbastanza sottili. Scaldate una padella antiaderente sul fuoco medio alto.<br />
Cuocete le tortillias per pochi minuti su tutti e due lati. In cottura si gonfiano molto ma poi si sgonfieranno.<br />
Man mano che siano cotte sistematele all'interno di un canovaccio pulito per mantenerle morbide.<br />
Se non intendete mangiarle subito, una volta che si saranno raffreddate, sistematele in una busta di plastica e conservatele in frigo per 2-3 giorni, per poi scaldarle brevemente prima di servirle.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17934576790" style="margin-left: auto; margin-right: auto;" title="Avocado Flour Tortillias by Baker's Corner, su Flickr"><img alt="Avocado Flour Tortillias" height="428" src="https://c1.staticflickr.com/9/8765/17934576790_f711ba7dbd_z.jpg" width="640" /></a></td></tr>
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<b><i><span style="font-size: large;">Tortillie s avokadom</span></i></b><br />
<br />
(za 6 tortillia)<br />
<b>* 150 g brašna</b><br />
<b>* 50 g kvasa</b><br />
<b>* 60 g vode</b><br />
<b>* 50 g avokada</b><br />
<b>* 15 g krem sira</b><br />
<b>* 1 žlica ekstradjevičanskog maslinovog ulja</b><br />
<b>* prstohvat soli </b><br />
<br />
Nakidajte kvas i otopite ga u vodi (možete koristiti ili aktivni kvas, tj. nakon hranjenja, ili neaktivni tj. nenahranjeni višak kvasa).<br />
Dodajte avokato smrvljen u pire, maslinovo ulje i krem sir.<br />
Umiješajte brašno i zamijesite srednje čvrsto, glatko i elastično tijesto. Smestite ga u zdjelu, poklopite i ostavite da odmara oko 2 sata.<br />
Podijelite tijesto na 6 jednakih dijelova i oblikujte svaki u kuglicu. Ostavite ih da odmaraju opet 1 sat (pokrivene prvo prozirnom folijom a zatim platnenim ubrusom da se ne osuše).<br />
Razvaljajte tanko svaku kuglicu u krug i pecite ih kratko s obje strane na suhoj tavi, zagrijanoj na srednje do visokoj temperaturi. U pečenju će se dosta napuhati.<br />
Napunite ih po želji i poslužite.<br />
Ako ih nećete odmah posluživati ili vam ostane viška, spremite u plastičnu vrećicu ui čuvajte u hladnjaku do 2-3 dana. Zagrijte ih kratko opet prije posluživanja.<br />
<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com4tag:blogger.com,1999:blog-1750269168157434208.post-41811465934286419172015-05-25T13:11:00.000+02:002015-05-25T13:11:06.758+02:00Millet au Gratin with mushrooms and roasted cauliflower<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18075732645" style="margin-left: auto; margin-right: auto;" title="Millet au Gratin with mushrooms and roasted cauliflower by Baker's Corner, su Flickr"><img alt="Millet au Gratin with mushrooms and roasted cauliflower" height="800" src="https://c1.staticflickr.com/9/8847/18075732645_329bcd1da8_c.jpg" width="535" /></a></td></tr>
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<br />
There are periods when I'm very enthusiastic about an ingredient and others when I completely forget about it.<br />
For a while I cooked millet quite often, and then I somehow got lazy or whatever. The point is that a bag of millet was sitting for too long in the cupboard and I started feeling guilty. Guilty because it's an extremely healthy food, a real treasure chest, full of vitamins, minerals, in a few words, nature was really generous with that tiny little seed, and we certanly fail to appreciate it as much as it deserves.<br />
So I went back to rediscover millet, and prepared several things in the past few weeks, bread, a pie, and this Millet, mushroom and cauliflower au gratin. This last dish was so good, that I finished it off all by myself.<br />
Hope you make it and love it as much as I did.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17453105084" style="margin-left: auto; margin-right: auto;" title="Millet au Gratin with mushrooms and roasted cauliflower by Baker's Corner, su Flickr"><img alt="Millet au Gratin with mushrooms and roasted cauliflower" height="640" src="https://c1.staticflickr.com/9/8817/17453105084_f2efdb08ed_z.jpg" width="428" /></a></td></tr>
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<span style="font-size: large;"><b><i>Millet au Gratin with mushrooms and roasted cauliflower</i></b></span><br />
<br />
(2 servings)<br />
<b>* 300 g cauliflower (+ salt, pepper, paprika, fresh or dried herbs for seasoning)</b><br />
<b>* 50 g millet</b><br />
<b>* 100 g portobello o champignon mushrooms</b><br />
<b>* 1 teaspoon finely chopped fresh rosemary</b><br />
<b>* 1 small onion</b><br />
<b>* 1 celery stalk</b><br />
<b>* poppy seeds</b><br />
<b>* extra virgin olive oil</b><br />
<b>* salt and pepper</b><br />
<br />
Slice the cauliflower or divide into florets. Place it into a mixing bowl and season with salt, pepper, and any other seasoning you like, plus some extra virgin olive oil. Place the cauliflower on a baking sheet lined with baking paper and roast it for 20-30 minutes in an oven preheated to 180°C (<a href="http://dajana-bakerscorner.blogspot.it/2014/01/roasted-cauliflower.html" target="_blank">check here how I do it</a>).<br />
Put the millet in a saucepan with 150 ml water, bring to a boil, then lower the heat, cover and cook until tender and all the water's been absorbed.<br />
Finely chop the onion and celery, as well as carefully washed and dried rosemary leaves. Sweat the onion, celery and rosemary with a cople TBspoons of extra virgin olive oil in a skillet for about 10 minutes. Add the sliced mushrooms and saute until tender.<br />
Add the cooked millet, and saute everything together for a minute or two. Season to taste.<br />
Remove from heat and stir in the roasted cauliflower.<br />
Transfer everything into a baking pan, press a little with the back of a spoon to compact everything, sprinkle with poppy seeds, drizzle with a little extra virgin olive oil and and put into a hot oven, preheated to 200°C for about 15 minutes, or until golden on top and a thin crust has formed.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17887887428" style="margin-left: auto; margin-right: auto;" title="Millet au Gratin with mushrooms and roasted cauliflower by Baker's Corner, su Flickr"><img alt="Millet au Gratin with mushrooms and roasted cauliflower" height="640" src="https://c1.staticflickr.com/9/8779/17887887428_6127c0d05a_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Miglio gratinato con funghi e cavolfiore arrostito</span></i></b><br />
<br />
(per 2 persone)<br />
<b>* 300 g di cavolfiore (+ sale, pepe, paprika, erbe fresche o secche, secondo i propri gusti)</b><br />
<b>* 50 g di miglio decorticato</b><br />
<b>* 100 g funghi champignon </b><br />
<b>* 1 cucchiaino di rosmarino frsco finemente tritato</b><br />
<b>* 1 cipolla piccola</b><br />
<b>* 1 costa di sedano</b><br />
<b>* semi di papavero</b><br />
<b>* olio extra vergine d'oliva</b><br />
<b>* sale e pepe</b><br />
<br />
Tagliate il cavolfiore a fette oppure dividetelo in cimette più piccole. Mettetelo in una ciotola e conditelo a piacere con sale, pepe, paprika, erbe o altre spezie + qualche giro di olio EVO. Mescolate bene e po sistematelo su una teglia e infornate nel forno già caldo, a 180°C per 20-30 minuti (<a href="http://dajana-bakerscorner.blogspot.it/2014/01/roasted-cauliflower.html" target="_blank">qui la ricetta per il cavolfiore arrostito</a>).<br />
Nel frattempo mettete a cuocere il miglio in un pentolino con 150 ml di acqua. Quando l'acqua inizia a bollire, abbassate la fiamma, coprite e lasciate cuocere finché il miglio diventi tenero e tutto il liquido sia assorbito.<br />
Tritate finemente la cipolla e il sedano. Affettate i funghi. Tritate finemente il rosmarino.<br />
Stufate la cipolla, il sedano e il rosmarino in una padella con un paio di cucchiai di olio EVO, sul fuoco basso per 10 minuti. Unite i funghi e lasciate cuocere finché teneri.<br />
Unite il miglio e lasciate insaporire per un minuto o due.<br />
Spegnete il fuoco e unite il cavolfiore arrostito. Mescolate bene e sistemate il tutto in una pirofila, compattando un po' con il dorso di un cucchiaio.<br />
Cospargete con i semi di papavero e un giro di olio.<br />
Infornate per una quindicina di minuti a 200°C o finché lo sformato diventi dorato e si formi una sottile crosticina in superficie.<br />
Servitelo come antipasto, contorno, ma anche come un secondo vegetariano accompagnato da un'insalata di stagione.<br />
<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17887851448" style="margin-left: auto; margin-right: auto;" title="Millet au Gratin with mushrooms and roasted cauliflower by Baker's Corner, su Flickr"><img alt="Millet au Gratin with mushrooms and roasted cauliflower" height="640" src="https://c2.staticflickr.com/6/5442/17887851448_78bd978d06_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Gratin od prosa s cvjetačom i gljivama</span></i></b><br />
<br />
(za 2 osobe)<br />
<b>* 300 g cvjetače(+ sol, papar, slatka mljevena paprika, mješavina suhog začinskog bilja po želji)</b><br />
<b>* 50 g prosa (prošene kaše)</b><br />
<b>* 100 g šampinjona (ili drugih gljiva)</b><br />
<b>* 1 žličica nasjeckanog svježeg ružmarina</b><br />
<b>* 1 glavica crvenog luka</b><br />
<b>* 1 stapka celera</b><br />
<b>* 1 žlica maka</b><br />
<b>* maslinovo ulje</b><br />
<b>* sol i papar </b><br />
<br />
Cvjetaču narežite ili podijelite na manje cvjetove, operite i pomiješajte u zdjeliu s maslinovim uljem i začinima. Rasporedite je na pleh obložen papirom za pečenje i stavite peći u pećnicu zagrijanu na 180°C oko 20-30 minuta (<a href="http://dajana-bakerscorner.blogspot.it/2014/01/roasted-cauliflower.html" target="_blank">ovdje možete pogledati recept za pečenu cvjetaču</a>).<br />
Stavite kuhati proso sa 150 ml vode. Kad provrije smanjite temperaturu na najnižu, malo posolite i kuhajte pokriveno dok proso nije kuhano i ne upije svu tekućinu.<br />
Sitno nasjeckajte luk i celer. Gljive očistite i narežite na ploške. Ružmarin operite, posušite i sitno nasjeckajte. Na laganoj vatri pirjajte luk i celer na maslinovom ulju uz dodatak ružmarina, 10-ak minuta. Dodajte gljive i propirjajte dok malo ne odmeknu. Dodajte zatim kuhano proso, propirjajte sve 1 minutu na jačoj vatri. Kušajte i posolite i popaprite po ukusu.<br />
Maknite s vatre, umiješajte cvjetaču i istresite sve u vatrostalnu posudu namaštenu s malo maslinovog ulja.<br />
Poravnajte i pospite makom u zrnu. Polijte s malo ulja i stavite zapeći 10-15 minuta u pećnici zagrijanoj na 200°C.<br />
Možete ga poslužiti kao toplo predjelo, prilog, ali i kao glavno jelo uz sezonsku salatu.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/18072467572" style="margin-left: auto; margin-right: auto;" title="Millet au Gratin with mushrooms and roasted cauliflower by Baker's Corner, su Flickr"><img alt="Millet au Gratin with mushrooms and roasted cauliflower" height="640" src="https://c4.staticflickr.com/8/7732/18072467572_b0d7abd0b2_z.jpg" width="428" /></a></td></tr>
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-32420589285411740722015-05-21T20:13:00.000+02:002015-05-22T20:38:26.101+02:00Durum wheat sourdough focaccia<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17929181545" style="margin-left: auto; margin-right: auto;" title="Durum wheat focaccia by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia" height="559" src="https://c1.staticflickr.com/9/8865/17929181545_e1da45d468_c.jpg" width="800" /></a></td></tr>
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When you particularly like eating something then you always look for new ways of making it and improving the technique. That's certainly my case when talking about focaccia. We've been in love for quite a long time. Time when I lived in Pisa, in an appartment just above a bakery that made the most delicious focaccia, with that perfect contrast of a thin crunchy crust, and soft interior. All greasy and salty on top. I often bought a piece and made a sandwich with just fresh mozzarella and cherry tomatoes. So much flavour in something so simple.<br />
Going fast forward a few years, and I was already living in Modena, I was pregnant with my second daughter, and guess what was the only food I was craving!? Focaccia, of course. Not any focaccia. For me focaccia meant only one thing. And it was not the focaccia they sold here, it had nothing to do with the focaccia I was craving. No, definitely not.<br />
And I have to fast forward again, years past before I finally learned to make it. With yeast first, but it was a big step ahead. And now I'm finally satisfied with the sourdough focaccia that regularly comes out of my oven. At least once a week. And the big satisfaction is when my younger daughter (yes the one that had to suffer my pregnancy craving for focaccia), who rarely eats any bread, asks for an extra piece. Although I can't resist asking whether she's sure she wants another one, because every piece someone else eats is one piece less for me ^_^<br />
Yeasterday, I stepped away from the recipe I've been making recently (if you follow my FB page you've probably seen it often). Not really thinking I was creating a new recipe but just following my inspiration in that moment. And I was so happy with how this focaccia came out that I wanted to share the recipe before I forgot about it. I made just these few photos of it before we finished it all.<br />
It came out just as I like it. Crisp on the outside, and soft and airy on the inside.<br />
And the durum wheat flour gives this focaccia a particular flavor.<br />
<br />
<br />
<br />
<b><i><span style="font-size: large;">Durum wheat sourdough focaccia</span></i></b><br />
<br />
<b>* 225 g durum wheat flour (semolina flour/semola rimacinata)</b><br />
<b>* 25 g whole wheat flour</b><br />
<b>* 50 g active solid sourdough starter</b><br />
<b>* 200 g water</b><br />
<b>* 1 teaspoon (5g) salt</b><br />
<b>* 12 g extra virgin olive oil</b><br />
<b>+ emulsion of:</b><br />
<b>* 2 TBspoons extra virgin olive oil</b><br />
<b>* 2 TBspoons water</b><br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/17966383831" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c4.staticflickr.com/8/7658/17966383831_77ff8d6500_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17962600242" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5466/17962600242_cc0f093ce2_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17966403821" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5469/17966403821_b260025082_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17962620292" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5445/17962620292_c40e77f493_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17939312826" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c4.staticflickr.com/8/7750/17939312826_c5b86d396c_q.jpg" width="150" /></a><br />
<br />
Mix both flours in a mixing bowl.<br />
Dissolve the sourdough starter in 160 g water. Add it to the flour, mix and let autolyse for 1/2 hour.<br />
Mix the salt with the remaining 40 g water and add to the dough. Mix until well incorporated. Cover and let rest 1/2 hour.<br />
<br />
<span style="color: #0000ee;"><a href="https://www.flickr.com/photos/46617371@N05/17939333086" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8765/17939333086_85dc8d1159_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17343198564" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8862/17343198564_8af8a24126_q.jpg" width="150" /></a> </span><a href="https://www.flickr.com/photos/46617371@N05/17779561849" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8857/17779561849_3f220fc989_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17939363666" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5324/17939363666_4c709da051_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17966495671" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5463/17966495671_0f73ba210f_q.jpg" width="150" /></a><br />
<br />
Add the oil, a little at a time, and mix well until completely incorporated. Cover and let rest for 1/2 hour.<br />
Strech and fold the dough in the bowl until you feel it's lifting off the bowl. Cover and let rest for 1/2 hour.<br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/17778240290" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5443/17778240290_166d4f23dc_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17966544721" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8889/17966544721_997835d158_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17962760772" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c4.staticflickr.com/8/7719/17962760772_c9c09cd0d6_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17966564111" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5334/17966564111_4a0733e2c4_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17779660519" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8809/17779660519_2e575b528d_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17962792202" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5350/17962792202_fd18c40522_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17345412423" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c2.staticflickr.com/6/5459/17345412423_79f95f3781_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17778069268" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8851/17778069268_5de975d1af_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17778321540" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c4.staticflickr.com/8/7677/17778321540_74f375ab56_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17779710859" title="Durum wheat focaccia prep. by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia prep." height="150" src="https://c1.staticflickr.com/9/8897/17779710859_dcce098d99_q.jpg" width="150" /></a><br />
<br />
Give the dough two rounds of three-folds on a floured surface at 1/2 hour distance. Place it in a slightly oiled bowl, cover and let double at room temperature.<br />
<br />
<a href="https://www.flickr.com/photos/46617371@N05/17354239473" title="durum wheat focaccia by Baker's Corner, su Flickr"><img alt="durum wheat focaccia" height="150" src="https://c2.staticflickr.com/6/5447/17354239473_a089e2a3ff_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17948317256" title="durum wheat focaccia by Baker's Corner, su Flickr"><img alt="durum wheat focaccia" height="150" src="https://c1.staticflickr.com/9/8853/17948317256_061a1025a1_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17786906028" title="durum wheat focaccia by Baker's Corner, su Flickr"><img alt="durum wheat focaccia" height="150" src="https://c1.staticflickr.com/9/8765/17786906028_3f31f925d9_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17788532409" title="durum wheat focaccia by Baker's Corner, su Flickr"><img alt="durum wheat focaccia" height="150" src="https://c1.staticflickr.com/9/8836/17788532409_c4574ea2e0_q.jpg" width="150" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17788544199" title="durum wheat focaccia by Baker's Corner, su Flickr"><img alt="durum wheat focaccia" height="150" src="https://c1.staticflickr.com/9/8851/17788544199_473ef1f795_q.jpg" width="150" /></a><br />
<br />
When the dough has doubled in size, drop it gently on a well floured piece of parchment paper. Flatten the dough just a little, rather pulling from underneath than pressing. Make sure you don't thin it out too much.<br />
Let it rest for 1 hour.<br />
Heat the oven to 250°C with the baking stone (or a baking sheet) in it, and a smaller pan on the bottom for steam.<br />
Put the oil and water for emulsion in a small glass jar with a lid, and shake well. Pour it immediately over the dough (before they separate again) and spread all over the focaccia with your hand, pressing the dough gently with the tips of your fingers.<br />
Transfer the dough into the oven and throw some ice or hot water into the small pan to create steam.<br />
After a few minutes try to pull the parchment paper out from underneath the focaccia.<br />
Bake the focaccia until golden brown.<br />
Let it cool on a cooling rack.<br />
<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17742949309" style="margin-left: auto; margin-right: auto;" title="Durum wheat focaccia by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia" height="640" src="https://c2.staticflickr.com/8/7748/17742949309_7014515119_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Focaccia di semola rimacinata a lievitazione naturale</span></i></b><br />
<br />
<b>* 225 g di semola rimacinata per pane (ho usato la <a href="http://www.selezionecasillo.com/it/prodotti/linea-gdo/item/249-100-grano-italiano.html" target="_blank">semola rimacinata selezione Casillo</a>)</b><br />
<b>* 25 g di farina integrale di grano tenero</b><br />
<b>* 50 g di PM solida, rinfrescata</b><br />
<b>* 200 g di acqua</b><br />
<b>* 1 cucchiaino (5 g) di sale</b><br />
<b>* 12 g di olio extra vergine d'oliva</b><br />
<b>+ l'emulsione di:</b><br />
<b>* 2 cucchiai di olio extra vergine d'oliva</b><br />
<b>* 2 cucchiai di acqua</b><br />
<br />
Mescolate le due farine in una ciotola.<br />
Spezzettate e sciogliete la pasta madre in 160 g di acqua. Aggiungetela alla farina e mescolate senza lasciare grumi. Coprite la ciotola e lasciate riposare 1/2 ora.<br />
Idratate il sale con i 40 g di acqua rimanenti. Aggiungete l'acqua e il sale all'impasto e fateli assorbire bene. Coprite e lasciate riposare 1/2 ora.<br />
Unite l'olio poco alla volta e fatelo assorbire bene. Coprite e lasciate riposare 1/2 ora.<br />
In seguito fate prima un giro di pieghe in ciotola (con l'aiuto di una spatola morbida prendete i lembi dell'impasto, tirateli e piegateli verso il centro, girando man mano la ciotola e ripetendo le pieghe finché non sentite l'impasto staccarsi dalla ciotola) e poi altri due a tre, sul piano di lavoro cosparso di semola, facendo sempre riposare l'impasto 1/2 ora tra un passo e l'altro.<br />
Dopo l'ultimo giro di pieghe l'impasto dovrebbe aver acquisito un po' di consistenza, ma resta comunque molto morbido. Sistematelo in una ciotola leggermente unta di olio e fate lievitare fino al raddoppio (tempi sono molto indicativi e dipendono dalla temperatura).<br />
Rovesciate l'impasto su un foglio di carta da forno ben infarinato con la semola, e schiacciatelo un pochino per allargarlo. Lasciate riposare 1 ora.<br />
Nel frattempo scaldate il forno, con la pietra refrattaria (o una teglia se non avete la pietra) e un pentolino per il vapore sul fondo.<br />
Prima di infornare la focaccia preparate l'emulsione di olio e acqua - metteteli in un vasetto con il coperchio, scuotete bene e versate subito sull'impasto. Distribuite l'emulsione sulla superficie premendo contemporaneamente l'impasto con i polpastrelli.<br />
Trasferite la focaccia (insieme alla carta) nel forno. Versate del ghiaccio o acqua calda nel pentolino per creare vapore. Dopo qualche minuto cercate di rimuovere la carta da sotto la focaccia.<br />
Cuocetela finché bella dorata in superficie, sempre alla stessa temperatura.<br />
Fatela raffreddare su una gratella.<br />
<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17926118272" style="margin-left: auto; margin-right: auto;" title="Durum wheat focaccia by Baker's Corner, su Flickr"><img alt="Durum wheat focaccia" height="640" src="https://c2.staticflickr.com/6/5345/17926118272_d528b0d752_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Focaccia s durum brašnom i prirodnim kvasom</span></i></b><br />
<br />
<b>* 225 g durum brašna za kruh (semola rimacinata)</b><br />
<b>* 25 g integralnog pšeničnog brašna</b><br />
<b>* 50 g kvasa</b><br />
<b>* 200 g vode</b><br />
<b>* 1 žličica (5 g) soli</b><br />
<b>* 12 g ekstradjevičanskog maslinovog ulja</b><br />
<b>+ za emulziju:</b><br />
<b>* 2 žlice ekstradjevičanskog maslinovog ulja</b><br />
<b>* 2 žlice vode</b><br />
<br />
Pomiješajte oba brašna u zdjeli.<br />
Kvas nakidajte i otopite u 160 g vode. Dodajte u brašno i izmiješajte tako da ne ostanu grumenčići. Poklopite i ostavite da odmara 1/2 sata.<br />
Pomiješajte sol s preostalih 40 g vode i dodajte u tijesto, mijesite dok tijesto ne upije potpuno tekućinu. Postat će jako mekano i ljepljivo. Pokrijte i ostavite da odmara 1/2 sata.<br />
Dodajte po malo ulje i mijesite opet dok nije potpuno upijeno. Pokrijte i ostavite da odmara 1/2 sata.<br />
Tehnikom strech & fold preklapajte tijesto u zdjeli zahvatajući rub tijesta spatulom i palcem, povlačite ga i preklopite prema sredini, okrećući polako zdjelu i ponavljajući preklapanje dok ne osjetite da se tijesto odiže lagano od zdjele. Pokrijte i ostavite opet da odmara 1/2 sata.<br />
Nakon toga tijesto dvaput u razmaku od 1/2 sata preklopite na troje, zaokružite i stavite u lagano nauljenu zdjelu, i nakon drugog preklapanja ostavite da se diže dok se ne udvostruči. Tijesto će nakon preklapanja dobiti na čvrstoći i elastičnosti, ali će i dalje ostati jako mekano.<br />
Nakon što se tijesto udvostručilo, izručite ga vrlo pažljivo na papir za pečenje obilno posut brašnom (po mogućnosti durum brašnom). Sasvim malo tijesto raširite rukama, nemojte ga skroz ispuhati.<br />
Ostavite da stoji 1 sat.<br />
U međuvremenu zagrijte pećnicu na 250°C, zajedno s kamenom ili plehom ako nemate kamen, i manjom posudom na dnu pećnice za paru.<br />
Pripremite emulziju tako što ćete staviti ulje i vodu u manju staklenku s poklopcem i snažno je protresite, sipajte odmah emulziju preko tijesta i razmažite je rukom, istovremeno pritišćući vrhovima prstiju tijesto na napravite rupice.<br />
Prenesite focacciu u pećnicu (na kamen ili pleh) i istovremeno uspite šaku leda ili pola čaše vruće vode u manju posudu dnu pećnice da se odmah stvori para.<br />
Nakon par minuta izvucite papir ispod focacce i pecite je dok nije zlatno smeđe boje.<br />
Izvadite i ostavite da se ohladi na rešetki za hlađenje.<br />
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<br />Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com5tag:blogger.com,1999:blog-1750269168157434208.post-29202571816397084222015-05-20T11:22:00.000+02:002015-05-20T11:22:06.438+02:00Oats and Apple Milk<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/13213772093" style="margin-left: auto; margin-right: auto;" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="800" src="https://farm4.staticflickr.com/3814/13213772093_6188d1944f_c.jpg" width="536" /></a></td></tr>
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Whether you choose to avoid dairy milk as a personal choice or necessity, there are multiple milk alternatives available today.<br />
Oat milk is one them.<br />
Oat milk is a wonderful way to receive essential nutrition from a natural, lactose free, and sustainable source every day.<br />
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Oats have many healing properties and are best known for their high protein and fiber content and cholesterol reducing abilities. Oats can enhance the immune system, prevent cardiovascular diseases, maintain healthy cholesterol and blood sugar levels, provide strength and energy from natural plant proteins and sugars, and improve the health of your skin and hair.<br />
Oat milk is an extremely health-concious choice, high in natural fiber and iron, and low in fat, sugars, and calories. Switching to oat milk is a preferable option if you are looking to lose weight.<br />
Oat milk also provides many important vitamins and minerals including manganese, potassium, phosphorus, many B vitamins, vitamin E, and Vitamin A. Oat milk also contains a type of antioxidant called phytochemicals, which can protect against diseases including heart disease, stroke, and some cancers.<br />
Oats also have skin clearing properties and drinking oat milk has been known to clear acne and improve the overall health of the skin, as well as strengthen and repair hair.<br />
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Making your own homemade oat milk has many benefits. When you make it yourself, you don’t have to worry about any unnatural additives you may find in commercial brands. Making homemade oat milk affordable and definitly cheaper than buying cows milk. It is also very simple, and fun as well. You can experiment with different textures and flavors, and have a complete control over the caloric and sugar content.<br />
Don't throw the oats left in the nutcloth or cheesecloth after straining, they can be eaten, added to a smoothie or cookies, or used as a facial mask for clear and soft skin.<br />
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<a href="https://www.flickr.com/photos/46617371@N05/13213624915" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="500" src="https://farm4.staticflickr.com/3672/13213624915_4cbf2cb2d9.jpg" width="295" /></a> <a href="https://www.flickr.com/photos/46617371@N05/13213946964" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="500" src="https://farm4.staticflickr.com/3828/13213946964_72fff1ce8f.jpg" width="334" /></a><br />
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<b><i><span style="font-size: large;">Oats and Apple Milk</span></i></b><br />
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<b>* 100 g oats</b><br />
<b>* 1 apple</b><br />
<b>* a pinch of salt</b><br />
<b>* 1 liter of still mineral water</b><br />
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Put the oats into a mesh strainer and rinse them under cold water.<br />
Transfer the rinsed oats into a blender. Add a peeled and chopped apple and a pinch of salt.<br />
Mix until creamy.<br />
Gradually add the water still mixing everything.<br />
Strain the liquid through a cheesecloth placed over a mesh strainer.<br />
Pour the thus obtained liquid into a bottle and keep refrigerated. Drink within 3-4 day from preparation. The drink will change colour slightly, but it's normal. Shake the bottle before pouring the drink into a glass.<br />
You may add a pinch of cinnamon, a little vanilla extract or chocolate syrup to aromatize it furtherly.<br />
Oat milk is naturally sweet, but if, however, you want a sweeter drink, you may add sweeteners like brown sugar, maple syrup, agave syrup or mix it with a banana to get an even more nutricious preparation.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/13213772693" style="margin-left: auto; margin-right: auto;" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="640" src="https://farm4.staticflickr.com/3762/13213772693_61e6d4b993_z.jpg" width="429" /></a></td></tr>
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Che sia una scelta consapevole o per necessità (problemi di salute e allergie/intolleranze), scegliere di bere il latte d'avena al posto del latte di mucca è una scelta molto salutare.<br />
L'avena è ben conosciuta per le sue proprietà salutari - è una fonte ricca di proteine e fibre, e ha la capacità di abbassare il livello di colesterolo nel sangue.<br />
Avena rinforza il sistema immunitario, previene malattie cardiovascolari, mantiene livelli ottimali di colesterolo e zucchero nel sangue, è la fonte naturale di proteine e zuccheri per donare energia e forza al nostro organismo.<br />
L'avena è un ottima fonte di minerali come manganese, fosforo e potassio, e le vitamine A, E e quelle del gruppo B.<br />
L'avena aiuta a purificare la pelle e si consiglia a chi ha problemi di acne. Inoltre rende i capelli più forti e sani.<br />
Preparare il latte d'avena in casa è facile e può essere anche divertente, perché possiamo giocare con la consistenza/densità del latte, e il sapore. Scegliendo di prepararlo in casa abbiamo controllo completo dei ingredienti (non dobbiamo preoccuparci dei eventuali additivi o quantità di zucchero).<br />
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<b><i><span style="font-size: large;">Latte d'avena e mela</span></i></b><br />
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<b>* 100 g di fiocchi d'avena</b><br />
<b>* 1 mela</b><br />
<b>* un pizzico di sale</b><br />
<b>* 1 litro di acqua minerale naturale </b><br />
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Mettete i fiocchi d'avena in un colino e sciacquateli sotto l'acqua corrente.<br />
Metteteli nel bicchiere del frullatore. Unite la mela, sbucciata e tagliata a pezzettini, e un pizzico di sale. Frullate fino a ottenere una crema densa.<br />
Continuando a frullare aggiungete piano piano l'acqua.<br />
Filtrate il liquido attraverso una garza posata sopra il colino. Versate il liquido ottenuto in una bottiglia e conservatelo in frigo. Consumate la bevanda per un massimo di 3-4 giorni.<br />
Scuotete la bottiglia prima di versare la bevanda nel bicchiere.<br />
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La bevanda può essere ulteriormente aromatizzata con la cannella in polvere, estratto di vaniglia o sciroppo di cioccolato.<br />
Il latte d'avena è naturalmente dolciastro, ma se si desidera una bevanda più dolce potete dolcificarla con lo zucchero di canna, sciroppo d'acero o agave, oppure aggiungere per esempio una banana e fare un frullato ancora più nutriente.<br />
ps. Dopo aver filtrato il latte, non buttate i fiocchi rimasti nella garza. Mangiateli, aggiungeteli nei smoothies o nei biscotti, oppure usateli come maschera per il viso.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/13213771073" style="margin-left: auto; margin-right: auto;" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="640" src="https://farm4.staticflickr.com/3753/13213771073_0c35ed4d47_z.jpg" width="429" /></a></td></tr>
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Zobeno mlijeko je izuzetno zdrava alternativa kravljem mlijeku. Bilo da se radi o osobnom prehrambenom odabiru ili o nuždi kod osoba koje iz zdravstvenih razloga ne mogu konzumirati kravlje mlijeko.<br />
Zob je poznata kao izvor bjelančevina i prehrambenih vlakana, i po svojoj sposobnosti snižavanja kolesterola u krvi.<br />
Zob jača imunitarni sustav, spriječava kardiovaskularna oboljenja, održava zdravu razinu kolesterola i šećera u krvi, prirodni je izvor bjelančevina i šećera koji pružaju snagu i energiju našem organizmu.<br />
Zobene pahuljice bogate su mineralima kao što su mangan, kalij, fosfor, i vitaminima iz grupe B, vitaminima A i E.<br />
Zobene pahuljice također pomažu pročišćavanju kože i preporučuju se kod problema s aknama. Osim kože, utjecat će i na izgled i zdravlje kose.<br />
Priprema domaćeg zobenog mlijeka ima puno prednosti u odnosu na kupovno. Jeftinije je, a istovremeno priprema je jednostavna i brza, i imate potpunu kontrolu nad sastojcima (ne morate brinuti o eventualnim aditivima, količini šećera) i možete prilagoditi okus i teksturu svojem ukusu.<br />
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<b><i><span style="font-size: large;">Zobeno mlijeko s jabukom</span></i></b><br />
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</b> <b>* 100 g zobenih pahuljica</b><br />
<b>* 1 jabuka</b><br />
<b>* prstohvat soli</b><br />
<b>* 1 litra vode (negazirane mineralne ili izvorske)</b><br />
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Stavite zobene pahuljice u cjedilo i isperite ih pod mlazom hladne vode.<br />
Stavite pahuljice u čašu blendera, dodajte očišćenu i narezanu jabuku, i prstohvat soli. <br />
Izmiksajte sve u kašu (možete ovo napraviti i uz pomoć štapnog miksera).<br />
Dodajte polako vodu i dalje miksajući.<br />
Na kraju procijedite napitak (gusto cjedilo i gaza), ulijte u bocu i čuvajte u hladnjaku 3-4 dana.<br />
Promućkajte bocu prije upotrebe.<br />
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Napitak možete dodatno aromatizirati s malo mljevenog cimeta ili domaćeg ekstrakta vanilije ili čokoladnog sirupa.<br />
Zobeno mlijeko je prirodno slatkastog okusa, ali ako volite slađi napitak, dodajte po želji malo smeđeg šećera, javorovog ili agavinog sirupa, ili ga smiksajte s bananom.<br />
p.s. ostatak zobenih pahuljica nakon što ste procijedili napitak nemojte baciti. Možete ih pojesti, dodati u smoothie ili kekse, ili iskoristiti kao masku za lice.<br />
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<a href="https://www.flickr.com/photos/46617371@N05/13213951094" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="500" src="https://farm4.staticflickr.com/3779/13213951094_33c4a576db.jpg" width="335" /></a> <a href="https://www.flickr.com/photos/46617371@N05/13213774963" title="Oats and Apple Milk by Baker's Corner, on Flickr"><img alt="Oats and Apple Milk" height="500" src="https://farm3.staticflickr.com/2678/13213774963_82cfc54227.jpg" width="335" /></a>Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com2tag:blogger.com,1999:blog-1750269168157434208.post-90319109359242421122015-05-18T10:30:00.001+02:002015-05-18T10:30:28.381+02:00Green Asparagus Risotto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17622473358" style="margin-left: auto; margin-right: auto;" title="Green Asparagus Risotto by Baker's Corner, su Flickr"><img alt="Green Asparagus Risotto" height="800" src="https://c4.staticflickr.com/8/7661/17622473358_c8d9ced1d1_c.jpg" width="535" /></a></td></tr>
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If you love risotto and you love asparagus, then you can't wait spring to prepare this delicious, creamy green risotto.<br />
And just if you want to get "dirty" and are not following a strict vegetarian diet, add some pancetta for extra flavor and crunch.<br />
For me, risotto is always a perfect choice for lunch or dinner. Quick and easy to prepare. Delicious and creamy. And you can play with ingredients really. The only important thing is following the basic steps.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17622452068" style="margin-left: auto; margin-right: auto;" title="Green Asparagus Risotto by Baker's Corner, su Flickr"><img alt="Green Asparagus Risotto" height="800" src="https://c1.staticflickr.com/9/8820/17622452068_6bc702cf02_c.jpg" width="535" /></a></td></tr>
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<b><i><span style="font-size: large;">Green Asparagus Risotto</span></i></b><br />
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<b>* 320 g rice for risotto (Carnaroli, Vialone nano, Arborio)</b><br />
<b>* 500 g green asparagus</b><br />
<b>* 1 scallion</b><br />
<b>* 40 g butter</b><br />
<b>* 1/2 glass dry white wine</b><br />
<b>* vegetable stock, about 1 liter</b><br />
<b>* salt, pepper</b><br />
<b>* grated parmigiano cheese</b><br />
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Clean the asparagus. Cut the stems into small pieces and leave the tips.<br />
Saute the the chopped scallion in a skillet with 10 g of butter. Add the chopped asparagus together with the tips to the skillet, adding just a little vegetable stock. Do not overcook the asparagus.<br />
Remove the tips and puree the rest using a stick blender.<br />
Melt the remaining butter in a pot. Add the rice and stirfry for a couple minutes. Add the wine and let it evaporate. Start adding the hot vegetable stock gradually until the rice is cooked but <i>al dente</i>. If using the types of rice indicated for risotto it takes about 16-18 minutes. Add the asparagus puree and the tips to the risotto about 5 minutes before the rice is cooked.<br />
When the rice is cooked, turn off the heat, add a small piece of butter and a few tablespoons of grated parmigiano cheese. Season with salt and pepper to taste. Stir well, cover and let risotto sit for 2 minutes before serving it.<br />
Unless you are a vegetarian, I suggest adding a slice of thin, crispy pancetta on top.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17622439998" style="margin-left: auto; margin-right: auto;" title="Green Asparagus Risotto by Baker's Corner, su Flickr"><img alt="Green Asparagus Risotto" height="640" src="https://c1.staticflickr.com/9/8809/17622439998_0ce4c42be1_z.jpg" width="428" /></a></td></tr>
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<b><i><span style="font-size: large;">Risotto alla crema di asparagi</span></i></b><br />
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<b>* 320 g di riso per risotti (Carnaroli, Vialone nano, Arborio)</b><br />
<b>* 500 g di asparagi verdi</b><br />
<b>* 1 cipollotto</b><br />
<b>* 40 g di burro</b><br />
<b>* 1/2 bicchiere di vino bianco</b><br />
<b>* brodo vegetale, circa 1 litro</b><br />
<b>* sale, pepe</b><br />
<b>* parmigiano grattugiato</b><br />
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Pulite gli asparagi, spezzando la parta inferiore legnosa. Staccate le punte e tagliate il resto dei gambi a rondelle.<br />
Soffriggete il cipollotto tritato con 10 g di burro sul fuoco basso. Aggiungete le rondelle e le punte di asparagi. Saltate tutto insieme e cuocete per qualche minuto aggiungendo poco brodo.<br />
Separate le punte e frullate il resto con un frullatore a immersione per ottenere una crema.<br />
In una pentola/padella, scaldate il burro rimanente. Aggiungete il riso e tostatelo per un paio di minuti.<br />
Sfumate con il vino bianco, e quando sarà evaporate cominciate a bagnare il riso con il brodo bollente portandolo a cottura (16-18 minuti).<br />
A circa 5 minuti dalla fine unite la crema e le punte di asparagi.<br />
Spegnete il fuoco, aggiungete una noce di burro e un paio di cucchiai di parmigiano grattugiato. Regolate di sale e pepe. Mescolate bene, coprite e lasciate riposare due minuti prima di servirlo.<br />
Se vi piace, aggiungete in ogni piatto una fetta di pancetta croccante, tostata in padella senza aggiungere grassi.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17187785784" style="margin-left: auto; margin-right: auto;" title="Green Asparagus Risotto by Baker's Corner, su Flickr"><img alt="Green Asparagus Risotto" height="640" src="https://c4.staticflickr.com/8/7792/17187785784_bd737f71bd_z.jpg" width="428" /></a></td></tr>
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<b><i><span style="font-size: large;">Rižoto sa zelenim šparogama</span></i></b><br />
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<b>* 320 g riže za rižoto (Carnaroli, Vialone nano, Arborio)</b><br />
<b>* 500 g zelenih šparoga</b><br />
<b>* 1 mladi luk</b><br />
<b>* 40 g maslaca</b><br />
<b>* 1/2 čaše suhog bijelog vina</b><br />
<b>* povrtni temeljac, oko 1 litra</b><br />
<b>* sol, papar</b><br />
<b>* naribani parmigiano</b><br />
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Očistite šparoge tako što ćete ih prelomiti u donjem dijelu i na taj način odstranite drvenasti dio stapki (odbacite ih ili iskoristite za pripremu povrtnog temeljca). Narežite stapke na kolutiće, i sačuvajte vrhove.<br />
Zagrijte u tavi 10 g maslaca i popržite nasjeckani mladi luk. Dodajte nasjeckane šparoge i vrhove i pirjajte ih dodajući malo povrtnog temeljca. Nemojte prekuhati šparoge, posebice vrhovi neka ostanu hrskavi.<br />
Odstranite vrhove a ostatak izmiksajte štapnim mikserom u kremu.<br />
U srednje dubokoj posudi ili tavi, zagrijte preostali maslac, dodajte rižu i popržite je par minuta neprestano miješajući (dok ne osjetite da se riža počinje hvatati za dno). Zalijte bijelim vinom. Kad je vino isparilo, počnite dodavati vruć povrtni temeljac, ne sve odjedanput već po jednu dvije grabilice, tako da je riža uvijek "mokra". Ako koristite vrste riže navedene u receptu (idealne za rižote) trebat će vam 16-18 minuta ukupno da se riža skuha. 5 minuta prije kraja kuhanja dodajte kremu i vrhove šparoga i skuhajte do kraja.<br />
Kad je riža kuhana, maknite s vatre, dodajte žličicu maslaca i par žlica naribanog parmigiana, posolite i popaprite po ukusu, energično promiješajte, poklopite i ostavite da odmori 2 minute prije nego ćete ga poslužiti.<br />
Po želji dodajte u svaki tanjur i krišku tanke hrskave pancette koju ste prepekli na suhoj tavi.Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com1tag:blogger.com,1999:blog-1750269168157434208.post-68201588009304739482015-05-13T13:48:00.003+02:002015-05-13T13:48:18.178+02:00Apple Galette <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/16976798123" style="margin-left: auto; margin-right: auto;" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="800" src="https://c2.staticflickr.com/6/5343/16976798123_1a159cbe4f_c.jpg" width="535" /></a></td></tr>
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I love this type of open face rustic pies. They are easy to make and delicious. You can make them using any kind of sweet (fruit) or savoury (vegetables) filling. All you need is some kind of pie crust as a base. You wrap everything and bake. No need for particular skills. Forget about lace tops. The clumsy is rustic in this case and it will put you at your ease.<br />
I used a particular dough for this galette, just because I wanted to complicate a little. It's the same dough you can see in the <a href="http://dajana-bakerscorner.blogspot.it/2015/03/torcetti-di-saint-vincent.html" target="_blank">Torcetti di Saint Vincent</a> recipe. I so love those cookies that I had this idea to try using the same dough for other types of dessert, too.<br />
And I'm happy I did.<br />
I started with apples, but I can already see it in strawberry and cherry version. Can't wait.<br />
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17594808152" style="margin-left: auto; margin-right: auto;" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="800" src="https://c2.staticflickr.com/6/5457/17594808152_27ea7671ef_c.jpg" width="535" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Apple Galette</span></i></b><br />
<br />
<b>* 60 ml water</b><br />
<b>* 75 g AP flour (+ more for kneading)</b><br />
<b>* 25 g whole wheat flour</b><br />
<b>* 25 g sourdough starter (with 50% hydration) or 2,5 g fresh yeast</b><br />
<b>* 1 TBspoon sugar (traditionally NO sugar is added)</b><br />
<b>* a pinch of salt</b><br />
<b>* 40 g butter - softened</b><br />
<br />
<b>filling:</b><br />
<b>* 2 big apples</b><br />
<b>* 2 TBspoons butter</b><br />
<b>* 2 TBspoons light brown sugar</b><br />
<b>* 2 TBspoons bread crumbs</b><br />
<b>* 1-2 TBspoons <a href="http://dajana-bakerscorner.blogspot.it/2015/04/salted-caramel-sauce.html" target="_blank">caramel sauce</a></b><br />
<b>* 1/2 teaspoon cinnamon</b><br />
<b><br />
</b> <a href="https://www.flickr.com/photos/46617371@N05/17410727239" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="240" src="https://c1.staticflickr.com/9/8850/17410727239_157a0386bf_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/16974551654" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="240" src="https://c1.staticflickr.com/9/8753/16974551654_78395360dd_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/16976751663" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="240" src="https://c2.staticflickr.com/6/5441/16976751663_b4c521469b_m.jpg" width="161" /></a> <a href="https://www.flickr.com/photos/46617371@N05/17594773092" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="240" src="https://c2.staticflickr.com/6/5330/17594773092_d0e46db0a3_m.jpg" width="161" /></a><br />
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Dough:<br />
Dissolve the sourdough starter in water.<br />
Add the sugar, flour and salt and bring everything together to form a dough. Knead the dough until smooth and elastic.<br />
Let the dough rest covered for 1 hour or an hour and a half.<br />
Chop the butter and let it soften at room temperature.<br />
Take the dough and flatten it a little with your hands. Put 1/3 of the softened butter in the center and fold the dough over it to encase it. Flatter the dough again and add 1/3 of the butter again, close the dough and repeat once more with the remaining butter.<br />
Start kneading the dough keeping the suface dusted with flour and adding a bit of flour at a time and when necessary to keep the dough from sticking too much.<br />
It may seem like a big mess. Keep kneading until the butter has been well absorbed by the dough, and the dough is smooth, soft and elastic again, not sticky, though.<br />
Place the dough into a bowl, seal and let rest again for 1 hour. (to see the step-by-step pictures, check <a href="http://dajana-bakerscorner.blogspot.com/2015/03/torcetti-di-saint-vincent.html" target="_blank">this post)</a><br />
Filling:<br />
Peel, core and chop the apples. Put them in a skillet with brown sugar, cinnamon and 1 TBspoon of butter. Cook the apples for a few minutes until slightly softened and caramelized. Remove them from the skillet and set aside to cool.<br />
Add 1 TBspoon butter to the same skillet and heat to melt. Add the bread crumbs and stirfry them for a few minutes. Remove from heat and stir in the caramel sauce. Set aside to cool.<br />
Preparation:<br />
Transfer the dough on a piece of baking paper slightly dusted with flour, and roll it out thin forming a circle.<br />
Spread the bread crumb and caramel mixuture over the dough, leaving about 4-5 cm empty margin all around.<br />
Place the apples on top of the crumbs.<br />
Fold the empty part of the dough over the filling.<br />
Brush the dough with water and sprinkle with sugar.<br />
Bake the galette in an oven preheated to 180°C until golden brown and crisp.<br />
Let it cool down before serving.<br />
p.s. it will keep just fine for 2-3 days, but it is best if eaten on the same day when it's baked.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17409532840" style="margin-left: auto; margin-right: auto;" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="640" src="https://c1.staticflickr.com/9/8780/17409532840_ed9bcab9da_z.jpg" width="428" /></a></td></tr>
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<br />
<b><i><span style="font-size: large;">Galette alle mele </span></i></b><br />
<br />
<b>* 60 ml di acqua</b><br />
<b>* 75 g di farina tipo 00 (più altra per impastare</b><br />
<b>* 25 g di farina di frumento integrale</b><br />
<b>* 25 g di lievito madre (con 50% di idratazione, anche l'esubero) o 2,5 g di lievito di birra fresco</b><br />
<b>* 1 cucchiaio di zucchero semolato</b><br />
<b>* un pizzico di sale</b><br />
<b>* 40 g di burro, ammorbidito</b><br />
<b><br />
</b> <b>ripieno:</b><br />
<b>* 2 mele grandi</b><br />
<b>* 30 g di burro</b><br />
<b>* 2 cucchiai di zucchero di canna chiaro</b><br />
<b>* 2 cucchiai di pangrattato </b><br />
<b>* 1-2 cucchiai di <a href="http://dajana-bakerscorner.blogspot.it/2015/04/salted-caramel-sauce.html" target="_blank">caramello</a> pronto o fatto in casa</b><br />
<b>* 1/2 cucchiaino di cannella in polvere</b><br />
<b><br />
</b> Pasta:<br />
Spezzettate e sciogliete il lievito nell'acqua.<br />
Aggiungete lo zucchero, la farina e il sale. Impastate fino a ottenere un impasto liscio ed elastico.<br />
Sistemate l'impasto in una ciotola e lasciatelo riposare coperto per 1 ora/1 ora e mezza.<br />
Tagliate il burro a pezzettini e lasciatelo ammorbidire a temperatura ambiente.<br />
Riprendete l'impasto dopo il riposo. Appiattitelo un po' con le mani e mettete al centro 1/3 del burro morbido. Rachiudete il burro nel impasto, appiattitelo di nuovo, inserite ancora 1/3 del burro, e ripetete il tutto con il burro rimanente. Lavorate adesso l'impasto, aggiungendo poco alla volta la farina necessaria (l'impasto diventerà morbido e appiccicoso, con il burro che cercherà di uscire da tutte le parti), fino a incorporare bene il burro e rendere l'impasto di nuovo liscio, morbido ed elastico, ma non appiccicoso.<br />
Sistemate l'impasto di nuovo nella ciotola e lasciatelo riposare per 1 ora a temperatura ambiente. (per le foto passo-a-passo guardate <a href="http://dajana-bakerscorner.blogspot.it/2015/03/torcetti-di-saint-vincent.html" target="_blank">questo post</a>)<br />
Ripieno:<br />
Sbucciate le mele e tagliatele a pezzettini. Saltate le mele in una padella, con lo zucchero, la cannella, e 15 g di burro finché le mele risultano leggermente morbide e caramellate.<br />
Rimuovete le mele dalla padella e lasciatele intiepidire.<br />
Mettete i restanti 15 g di burro nella stessa padella e fatelo sciogliere sul fuoco dolce. Aggiungete il pangrattato e mescolate. Lasciate tostare leggermente il pangrattato poi, a fuoco spento, unite il caramello e mescolate bene.<br />
Preparazione.<br />
Stendete la pasta sopra un foglio di carta da forno leggermente infarinato, usando un mattarello fino a formare un disco sottile (circa 3 mm di spessore).<br />
Distribuite le briciole caramellate sulla pasta lasciando il bordo (4-5 cm) vuoto.<br />
Sistemate le mele sopra il composto di briciole e caramello.<br />
Piegate la parte vuota della pasta sopra il ripieno. Trasferite la galette (insieme alla carta da forno) su una teglia e infornatela a 180°C finché dorata in superficie.<br />
Lasciatela raffreddare (o almeno intiepidire) prima di servirla.<br />
p.s. Anche se si conservare benino per 2-3 giorni, è migliore appena cotta, perché croccante. Nei giorni successivi la pasta diventa morbida.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/46617371@N05/17570784066" style="margin-left: auto; margin-right: auto;" title="Apple Galette by Baker's Corner, su Flickr"><img alt="Apple Galette" height="640" src="https://c1.staticflickr.com/9/8863/17570784066_644ef03bbc_z.jpg" width="428" /></a></td></tr>
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<b><br />
</b> <b><i><span style="font-size: large;">Galette s jabukama</span></i></b><br />
<b><br />
</b> <b>* 60 ml vode</b><br />
<b>* 75 g brašna (+ dodatno za mijesiti)</b><br />
<b>* 25 g integralnog pšeničnog brašna</b><br />
<b>* 25 g kvasa (s 50%-tnom hidratacijom) ili 2,5 g svježeg kvasca</b><br />
<b>* 1 žlica šećera</b><br />
<b>* prstohvat soli</b><br />
<b>* 40 g omekšalog maslaca</b><br />
<br />
<b>punjenje:</b><br />
<b>* 2 velike jabuke</b><br />
<b>* 30 g maslaca</b><br />
<b>* 2 žlice smeđeg šećera</b><br />
<b>* 2 žlice krušnih mrvica</b><br />
<b>* 1-2 žlice <a href="http://dajana-bakerscorner.blogspot.it/2015/04/salted-caramel-sauce.html" target="_blank">karamel umaka</a></b><br />
<b>* 1/2 žličice cimeta u prahu</b><br />
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<div>
Tijesto:</div>
<div>
Iskidajte kvas na komadiće i otopite ga u vodi (sobne temperature).<br />
Dodajte šećer, brašno i sol. Mijesite tijesto dok ne postane glatko i elastično.<br />
Stavite tijesto u zdjelu, pokrijte i ostavite da odmara 1 sat (do sat i pol).<br />
U međuvremenu narežite maslac na komadiće i ostavite barem pola sata na sobnoj temperaturi da odmekne.<br />
Nakon što je tijesto odmorilo premjestite ga na radnu površinu i lagano rastanjite rukama. Stavite na sredinu 1/3 mekanog maslaca i preklopite krajeve tijesta preko maslaca tako da bude potpuno zatvoren. Ponovno pritišćući rukama tijesto, rastanjite ga i stavite na sredinu još jednu trećinu maslaca, zatvorite ga tijestom i ponovite postupak i s preostalim maslacem.<br />
Mijesite tijesto dodajući po potrebi brašno (ispod tijesta i po tijestu) jer će tijesto u početku biti ljepljivo, maslac će pokušavati "pobjeći" iz tijesta. Tijesto će na koncu prestati biti ljepljivo, i postat će ponovno meko, glatko i elastično (mogu čak reći svilenkasto mekano).<br />
Smjestite ponovno tijesto u čistu zdjelu, pokrijte (pokolpac ili prozirna folija) i ostavite da odmara 1 sat. (postupak pripreme tijesta u koracima možete vidjeti u <a href="http://dajana-bakerscorner.blogspot.it/2015/03/torcetti-di-saint-vincent.html" target="_blank">ovom postu</a>)<br />
Punjenje:<br />
Jabuke ogulite i narežite na komadiće. Stavite ih u tavu s 15 g maslaca, šećerom i cimetom, i kuhajte na laganoj vatri dok jabuke malo ne odmeknu i lagano su karamelizirane.<br />
Izvadite jabuke iz tave i ostavite ih da se prohlade.<br />
U istu tavu stavite preostalih 15 g maslaca i otopite ga na laganoj vatri. Dodajte krušne mrvice i malo ih popržite na maslacu. Maknite s vatre i umiješajte karamel umak.<br />
Priprema:<br />
Razvaljajte tijesto na komadu papira za pečenje uz pomoć valjka, na debljinu od oko 3 mm, da dobijete krug.<br />
Na tijesto rasporedite prvo mrvice, a zatim jabuke preko njih, ali tako da ostavite prazan rub (4-5 cm). Preklopite zatim prazni dio tijesto preko punjenja.<br />
Navlažite tijesto vodom uz pomoć kista i pospite šećerom.<br />
Pecite pitu na 180°C dok ne porumeni i tijesto je hrskavo.<br />
Ostavite je da se ohladi (ili barem umlači) prije posluživanja.<br />
p.s. Iako će se pita očuvati i do 2-3 dana, najbolja je isti dan kad je pečena, jer će već drugi dan tijesto omekšati.<br />
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Dajanahttp://www.blogger.com/profile/03185844197103300567noreply@blogger.com1