Tuc tuc krekeri - FBI rukavice

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Evo jos jednog odlicnog Jasenking recepta koji sam odavno isprobala. Ovo je ujedno jos jedna moja ulaznica za ovomesecnu igru FBI rukavice.

Potrebno vam je:

125 gr. belog brasna
pola cajne kasicice aleve paprike
prstohvat soli
prstohvat bibera
80 gr. putera
125 g naribane goude ili ementalera
1 zumanace
2 kasike limunovog soka
biber ili crvena paprika za posipanje
1 belance za premazivanje

Rernu ugrejte na 210C. Pleh oblozite papirom za pecenje. Brasno, biber, sol i crvenu papriku promijesajte i stavite u multipraktik. Hladan maslac naseckajte nozem i stavite u brasno. Miksajte dok ne dobijete jednolicne mrvice. Ubacite sir i opet promijesajte.

Dodajte zumance i limunov sok i miksajte dok vam multipraktik sam ne napravi grudu.
Od smese oblikujte kuglu, zamotajte u plasticnu foliju i stavite ufrizider na 20 tak minuta.
Testo izvaljajte sto je moguce tanje, i sa casom ili modlicom za keksice, vadite krugove i stavljajte ih na pleh.  Svaki izbodite viljuskom do dna. Premazite belancetom, po želji pobiberite ili posipajte crvenom paprikom i pecite desetak minuta ili dok ne dobiju zlatno smedu boju. Ostavite da se ohlade.


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Cheese crackers

125 gr. flour, ½ teaspoon paprika, pinch of salt, pinch of pepper, 80 gr. butter, 125 gr. gouda cheese, 1 egg yolk, 2 tablespoons lemon juice.


Preheat oven to 410F/210C.

Put all the above ingredients in a food processor. Pulse until it resembles coarse bread crumbs.
Pulse a little bit longer; mixture should come together into a ball.
Let it rest in refrigerator for 20min.
 Roll the dough out thinly about 1/8" thick using generous amounts of dusting flour. Use fork to poke holes in the dough.
Bake until the crackers start to get just golden on the edges.
Remove the baking pan from the oven, and transfer the browned crackers to a cooling rack.

Cokoladni kolacici sa narandzinom koricom

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Pred praznike nemam bas dovoljno vremena da uradim sve sto hocu. Odavno sam pravila ove kolacice ali nikako da stignem  napisem novi post i obidjem blogove. Verovatno je bilo puno lepih praznicnih torti i kolaca.
Da ne duzim puno, zelim vam svima srecne praznike, uzivajte u Novoj godini i dobroj klopi a ja vas pozdravljam ovim finim receptom.

Potrebno vam je:
250 gr. putera, 200 gr. secera u prahu, 300 gr. brasna, 2 kasike kakaa, 2 jaja, 2 kasicice vanile, malo naribane korice naradze ( ja sam naribala jednu polovinu)

Omeksali puter umutite sa secerom dok ne postane penast. Dodajte vanilu, naribanu narandzinu koricu i jaja pa jos malo mutite. Brasno i kakao prosejte i postepeno dodajte smesi sa puterom. Ujednacite, stavite u vrecicu,
i spricem sa okruglim nastavkom ispricavajte male loptice na podmascenom plehu. Vrh svake loptice poravnajte vlaznom cetkicom ili prstom i pecite 12-15 min na 160C.

Za nadev:

250 gr. slatke pavlake, 280 gr. cokolade, malo kandirane narandzine korice.
Slatku pavlaku ugrejte do tacke kljucanja pa prelijte preko useckane cokolade. Sacekajte par minuta da se otopi i promesajte dok ne dobijete homogenu smesu. Ostavite da se ohladi par sati pa kratko umutite.

Na svaki kolacic naspricajte fil, stavite iseckani komadic narandzine korice i poklopite drugim keksicem.

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Neros with candied orange peel

For the cookies:
1 cup + 2 tablespoons butter, 1 1/4 confectioners sugar, 1/4 cup cocoa powder, 2 teaspoons vanilla, grated orange peel, 2 eggs, 1 3/4 cups flour.

Preheat the oven to 325F/160C.

Cream the butter with sugar, orange peel and vanilla. Add the eggs one at a time. Sift flour with cocoa powder and mix into the butter mixture. Spoon the batter into a pastry bag with a round tip. Pipe into mounds. Bake for 12-15 min. Allow to cool.

To make the filling bring 1 1/4 cups cream to a boil, and add 10 oz chocolate, stirring until it melts. Cool and beat shortly. Pipe ganache onto each mound, and add a little peace of candied orange peel. Top with the reamining halves.

Medeni kolacici sa sljivovicom

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Ovi kolacici su za mene prava novina. Sitne kolace sam uglavnom radila bez pecenja. Ovde je mirisljava biskvitna podloga sa cimetom, karanfilicem, kardamomom, morskim orascicem i limunovom koricom. Zatim je natopljena sirupom i sljivovicom, premazana dzemom od sljiva, pokrevena slojem marcipipana, dekorisana komadicima suvih sljiva i glazurom od cokolade. Znala sam da ce mi se svideti, nisam ocekivala da ce biti ovako dobro. Bojala sam se da ce ukus sljivovice biti prejak, da ce bukvalno udariti kada zagrizem kolacic. Nikakvog jakog ukusa nije bilo, samo je korica dobila vlagu i divan ukus. Toliko se lepo uklopio u sve mirise da na kraju dobijena prava eksplozija ukusa koja podseca na fino domace medeno srce.

Potrebno vam je:
140gr. brasna, 120 gr. razenog brasna, 100 ml. meda, 50 gr. secera, 1 kasika vode, 1 kasicica vanile, 1 zumance, 1 kasicica cimeta, malo mlevenog kardamoma, malo karafnilica, malo naribanog morskog orascica, naribana korica od pola limuna, 1 kasicica sode bikarbone, 2 kasicice mleka, 30 gr. otopljenog putera.

Testo pripremite dan ranije. Brasna zajedno prosejte. Secer, vanilu i kasiku vode kuvajte dok se secer ne otopi. Dodajte med, promesajte dok se smesa ne ujednaci. Jos vruce, dodajte brasnu i mesajte miskerom ili vajracom. Smesa ce biti cvrsta i mrvicasta.
Zumanca pomesajte sa zacinima i dodajte testu.
Sodu bikarbonu otopite u dve kasike mleka, dodajte testu i nastavite da mesite. Na kraju dodajte otopljeni puter i mesite dok ne dobijete glatko testo. Uvijte u prozirnu foliju i ostavite u frizideru do sutradan.
Tepsiju velicine 35x23 cm. premazite uljem ili puterom i na njenoj poledjini razvaljajte testo, pa izbockajte viljuskom. Pecite na 160 F, 14 min.

Dok se testo hladi napravite sirup.
2 kasike secera, prokuvajte sa 2 kasike vode, pa dodajte 3 kasike sljivovice. Cetkicom natopite biskvit. Ostavite da se prosusi pa premazite sa 3-4 kasike dzema od sljiva. Ja sam koristila Podravkin dzem.

250 gr. marcipana umesite sa 2 kasike sljivovice, pa rastanjite izmedju dva lista pek papira na velicinu kolaca. Preko dzema nanesite sloj marcipana. Isecite kolac na kockice, na svaku stavite komadic suve sljive, pa prelijte glazurom od cokolade. Ovde su suve sljive jakooo mekane, tope se poput putera. Ako su one koje nabavite tvrde, potopite ih malo da omeksaju.

Za glazuru, ugrejte 125 ml. slatke pavlake, pa dodajte 150 gr. iseckane cokolade. Sacekajte da se otopi, na viljusku stavite kolacic i kasikom prelivajte kolac po kolac. Glazura ce biti gusta, lupkajte viljusku o ivicu posude u kojoj je glazura da bi na kolacicu ostao samo tanak sloj. Stavite na zicu da se osusi par sati i uzivajte.

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Slivovitz honey bars

140 gr. flour, 120 gr. rye flour, 1 tablespoon water, 100 ml. honey, 50 gr. sugar, 1 teaspoon vanilla, 1 egg yolk, 1 teaspoon cinnamon, pinch of cloves, cardamom, nutmeg, grated zest of 1/2 lemon, 1 teaspoon baking soda, 2 teaspoons milk, 30 gr. butter.

Preapare the dough a day in advance. Sift the two types od flour. Bring the water to a boil with the sugar and vanilla. Add the honey, and stir until dissolved. Use an electric mixer to work the flour into the hot liquid until it becomes a smooth dough.

Combine the egg yolks with the spices and lemon zest, and mix into the dough. Dissolve baking soda into 2 teaspoons milk, and add the to the dough.
Finally, work in the butter. Next day roll out the dough to 1/8 inch thick, place on baking sheet 10x12 inch, prick with fork, and bake for 14 min.

Boil 2 tablespoons sugar with 2 tablespoons water. Add 3 tablespoons slivovitza. Moisten the cake with the brandy mixture and spread with 3-4 tablespoons plum butter. Allow to dry a little.

Work 2 tablespoons of the slivovitz into 250 gr. grams of almond paste. Roll it between parchment paper, and cover the cake with it.

Using a knife cut the cake into bars 3/4x11/2 inches. Place a small piece of prune on each and coat with chocolate ganache.

For the ganache:
125 ml. heavy cream, 150gr. chocolate.
Heat whipping cream, add chocolate and mix until it melts. Dip each peace into the ganache, and put on the wire rack to dry.

Ajme koliko nas je - jabuka

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Karamelisana jabuka je moja ulaznica za ovomesecnu igru Ajme koliko nas je, koju je pokrenula Monsoon a nasa domacica ovog meseca je Shangri La Food.
Pravila sam i moju lenju pitu od jabuka, ali nesto nije stimalo sa fotkama, pa sam se neckala da li uopste stavaljam ili ne. Jutros u prodavnici sam videla male lady apples, i odmah se setila crvenih usecerenih jabuka koje su se prodavale u nasem skolskom dvoristu a koje su za mene bile pravo zabranjeno voce. Prodavale su ih dve stare bake, koje smo mi zvali "bapbke".
Uz vrisak crvene jabuke, bilo je zvaka, gumenih bombona,  semenki i suncokreta na casicu. Sve ostalo mi nije bilo tako interesantno jer se moglo kupiti i u prodavnici, ali ovakvih jabuka nigde drugde nije bilo.
Naravno, bas kao sto bi i ja sada bila protiv toga da Rasa jede ofarbane jabuke, tako su i tada moji bili protiv bilo kakve kupovine crvenih jabuka. Razloga za to je po njima bilo milion, vestacka boja, prasina u skolskom dvoristu, za koju je crveni secer bio pravi magnet i jos puno toga. Secam se da su mi oci ostale na njima svaki put kada bi prosla pored njih :)
Zato sam danas kupila par jabucica, i napravila moje jabuke, ali bez farbe :)


Potrebno vam je:
nekoliko jabuka, ja sam iskoristila 5 malih jabucica,
200 gr. secera, 125 ml. vode

Ukoliko su jabuke premazane voskom, na par sekundi ih uronite u kljucalu vodu i dobro obrisite krpom, kako bi se topljeni secer lakse naneo. U protivnom ce kliziti i nece hteti lepo da prione.
Secer i vodu stavite da prokljuca i kuvajte 15-20 min. bez mesanja dok ne dobije boju svetlog cilibara. Ako imate termometar, temepratura secera bi trebala da dostigne 150 C. Jabuke nabodite drvenim stapicima za raznjice i uronite svaku u przeni secer. Ocedite, da bi sloj secera bio tanji i laksi za papanje :) pa svaku jabucicu stavite na prethodno pouljeni tanjir,
ili na tanjir koji ste pokrili seckanim orasastim plodovima (seckani orah, lesnik, kikiriki...)

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Candy apples


5 lady apples, 200 gr. sugar, 125 ml. water
If you are using  wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating. Insert the wooden skewers or popsicle sticks.
Place sugar and water in a saucepan and bring to a boil. Cook to a very light caramel without stiring, until it reaches 300 F on a candy thermometer.
When the candy mixture is ready, work quickly to coat the apples, before it hardens!

Dip your apples, holding the wooden stick, and submerge completely in the candy.
Tilt the pot as necessary and spoon candy over the apples for full coating.
Place apples on the oiled plate, so they don't stick.

Chestnut meringue

Beze korice su moja slaba tacka. Volim ih u svim mogucim varijantama i ne znam nikoga koga su ostavile ravnodusnim. Mogu da budu raskosno lepe, ili pomalo rusticne, bas kao ova. Ima bezboroj kombinacija i ja ne mogu da odolim ni jednoj.
Sa kokosom, cokoladom i tropskim vocem,  ili sa slagom, cokoladom i malinama.
Ovaj recept sam negde videla nedavno, ali ga nisam zapisala, jer nije problem napraviti ga "odokativno" :)
Imala sam puno belanaca, neka su ostala od Jasenkine torte, i jos par komada koja su ostala pre toga, pa sam mere prilagodila onome sto sam imala. Beze korice su standardne, tu nije bilo iznenadjenja, ali me je krema odusevila. Fina i u nekoj drugoj torti ali i kao samostalni desert, uzivanje na kvadrat, a jednostavna za napraviti.
Potrebno vam je:
8 belanca, 250 gr. secera, 1 kasika gustina, 1 kasicica limunovog soka, kasicica vanile.

U belanca dodajte limunov sok i mutite. Kada postane penasto, pocnite postepeno da dodajete secer i mutite dok se ne istopi. Lagano umesajte kasiku gustina i vanilu.
Na pek papiru nacrtajte 3 pravougaonika dimenzija 30x15cm. Okrenite papir da belanca ne dodju u dodir sa olovkom.  Smesu podelite na tri dela, nanesite na pravougaonik i poravnajte fino kasikom. Susite u zagrejanoj rerni na 140C sat i petnaest minuta i ostavite da se ohlade u iskljucenoj rerni. Ako volite hrskavije korice susite malo duze.

Za nadev:
500 ml. slatke pavlake, 2 krem fiksa, 300 gr. kesten pirea, 100 gr.baileys likera.
Pavlaku i krem fiks umutite u cvrst sneg. Kesten pire mutite postepeno dodavajuci liker pa sjedinite lagano sa pavlakom. Nafilujte korice, gornju ostavite bez nadeva. Dekorisite po zelji.
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Chestnut meringue

Ingredients:


8 egg whites, 250 gr. sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla, 1 tablespoon corn starch.

Draw 3 rectangles, each 30x15 cm , on baking parchment and place on cookie sheets.
Whisk the egg whites and lemon juice until standing in soft peaks, adding sugar slowly and continue whisking until the mixture is very stiff and glossy. Carefully fold in vanilla, corn starch.

Spoon the mixture on the drawen rectangles.

Bake in a preheated oven 275F/140C, for 1 hour 15 min. Without opening the oven door, turn off the oven and let the meringues cool inside the oven, then peel away the baking parchment.
While the meringues are cooling, make the filling.
Whip 500 ml. heavy cream with 2 envelopes of whip it. Set a side.Mix chestnut puree by slowly adding bailey's liquor. Carfulu fold in heavy cream.

Place meringue on a plate and top with one half of the cream. Place the second meringue on the top and spread with other half of the remaining cream.

Jasenkina tortica od cokolade i vanilije-FBI rukavice

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Ovo je druga Jasenkina torta koju sam do sada napravila i po drugi put sam odusevljena. Juce smo isli u goste, kod prijatelja koji su se nedavno vencali a cije smo vencanje na zalost propustili.
Trebala mi je lepa, bogata torta koja ce se razlikovati od nasih klasicnih torti. Ova je bas takva. Korice su jako lepe, mekane i dobroooo sam ih natopila rumom. Napravila sam ih dan ranije i ispekla u dva pleha da ne bi morala da presecam biskvit na pola.
Iako obozavam cokoladu, ovde me je vanil krema oborila s nogu. Sipka vanile je odradila fantastican posao.
Cokoladna krema je pravo cokoladna, dodala sam joj mrvicu instant kafe, jer to cokoladi daje jos intenzivniji ukus.
Dekorisala sam je samo ulupanom slatkom pavlakom i vanilom.
Jedino sam zaboravila mikser dok se pavlaka mutila, pa je previse ulupana i nije bas tako glatko stajala na torti.
Teska srca sam se rastala od tortice, ali usput smo nekog njome obradovali :)
Draga Jasenka, hvala za jos jedan sjajan recept :)

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Vanilla chocolate cake (recipe from Sweet corner)

130 gr. butter, 300 gr. sugar, 3 eggs, 120 ml. milk, 160 gr. flour, 60 gr. cocoa powder, 1 teaspoon baking soda, pinch of baking powder, pinch of salt.
Preheat the oven to 350F/180C.

Lightly grease an 10 inch/24cm cake pan.
Beat the butter and sugar until fluffy. Add the eggs, beating well after each addition. Strain together dry ingredients, mix in the butter mixture alternating with milk.

Pour into the prepared pan, level and bake for 40 min.
Let the cake cool in the pan for a few minutes, then turn out on to a wire rack and cool. Cut the cold cake into 2 layers.


For vanilla cream:

240 ml. milk, 1 envelope unflavored gelatin (7gr.), 5 tablespoons of water, 4 egg yolks, 80 gr. sugar, 2 envelopes whip it, 300 ml. heavy cream, 1 vanilla bean.

Put milk in heavy-bottomed pot over medium heat. Bring slowly to a simmer, stirring frequently to prevent scorching. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl until light. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes do not boil.

Let it cool for a little bit.
Sprinkle gelatin over 5 tablespoons of water and let stand until softened, about 5 minutes. Whisk into the warm egg yolk mixture. Cool it in freezer no longer than 10 min.
Beat together cream and whip it until cream holds medium soft peaks. Gently fold in cooled egg yolk mixture.

For chocolate cream:

1 envelope unflavored gelatin (7gr.) +5 spoons water, 2 egg yolks, 80 gr. sugar, 250 ml. milk, 200 gr. dark chocolate, 300 ml. heavy cream, 2 envelopes whip it, 1 bag vanilla sugar.

Put milk in heavy-bottomed pot over medium heat. Bring slowly to a simmer. Whisk egg yolks and sugar in medium bowl until light. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes do not boil. Add chopped chocolate. Mix well until melted.

Sprinkle gelatin over 5 tablespoons of water and let stand until softened, about 5 minutes. Whisk into the warm chocolate mixture.
Beat together cream and whip it until cream holds medium soft peaks. Gently fold in cooled chocolate mixture.

Put first layer on the serving platter, sprinkle with a little bit of rum or milk mixed with vanilla. Cover with vanilla cream.
Add second layer of biscuit, sprinkle with rum or milk again, and cover with chocolate cream.
Decorate the cake with 500 ml. of heavy cream beaten with 2 envelopes of vanilla sugar and two envelopes of whip it.