Pobednički Recept , Najbolji žele Recept * Winning Recipe The best Jelly Recipe

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Od pristiglih recepta za malu nagradnu igru, najbolji recept od želea, pristigli su divni radovi. Srećom izbor nisam morala da pravim ja .Uradio je to Gospodin Thierry Louvrier, čuveni Francuski Chef sa kojim se družimo ovde

Nagrada: Modlice za žele ili druge slatkiše i 5 pakovanja Greggs Instant želea po Julijaninom izboru

Zahvaljujem se Chef Thierry Louvrier, Sunčici Stanković, koja je pomogla u prevodu Francuskog jezika, koji je meni limtiran  na lako ćaskanje i naslove recepta.

Zahvaljujem se naravno i svim učesnicama!

Sve ostale ušesnike i njihove kreacije možete videti OVDE

Suzana Mitić i njena Šarena Kuhinja
Sladjana Ščekić  Slatko slani domaći recepti
Tatjana  Eric Stojanovic
Julijana Lula Krstin, Torte Lulu
Dijana Popović,  Dijanina Kuhinja
Snežana Kitanović, Nenine kuhnjske čarolije

Vidimo se uskoro sa novim izazovom
Evo i recepta da i vi uživate

Voćna Torta
potrebno za koru 250gr brasna-pola belo brašno ostatak ječmeno 1 pp 100gr putera 100gr secera 1 jaje prstohvat soli kašika vode Fil 5 dl mleka 2 kesice puding vanila 200gr secera 700ml kis.pavlake sa 20./.mm 100gr brusnice rendana korica od limuna Voće po zelji,ja sam stavila 600 gr kupina Preliv jelly crystals ,pripremiti po uputstvu sa kutije Dekoracija slatka pavlaka Pomešati brašno,sećer,so,dodati otopljeni puter,jaje i malo vode,zamesiti testo.Okrugli kalup sa skidajucćom stranicom podmažite puterom ili margarinom kalup i zalepite pek papir po dnu i po stranici.Rukama utisnite testo po dnu i po stranici oko 5 cm visine. Zagrejte mleko .Posebno razmutite puding,šecer sa malo vode i ukuvajte u mleko.Sklonite šerpu sa vatre i odmah umešajte kiselu pavlaku.brusnicu i koricu od limuna.Razlijte smesu preko testa u plehu i odozgo poredjajte voće.Pecite na 150-170 stepeni oko sat i po.Ostaviti kolač par sati da se dobro ohladi. Pripremiti Jelly po uputstvu sa kutije,moj je sa ukusom borovnice. Sačekati da krene da se zelira i prelijte preko kolača.ostavite preko noći u frizžderu. .Dekorišite obod slatkom 
pavlakom.

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Fruit Cake

In our small contest we searched for the best jelly Recipe. Entrances were amazing and only happy I was not one to choose the winner. French Chef Thierry Louvrier has done that for me. And the winner is:Julijana Lula Krstin with her Recipe :Fruit Cake

Thank you Chef Thierry and thank you Chef Sunčica Stanković who helped me communicate with Thierry as mon France is not that great,except when it comes to French name of the dishes and a chit chat

Thank you also to all who have entered the competition.
Congrats to Julijana!
She won silicon Jelly Mould and 5 packets of Greggs Jelly of her choice.
See you soon in the next small contest

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Here is Julijanas Recipe for all to enjoy

Fruit Cake
Ingredients
250 gr of flour half , half 1 pp 100g butter 100g sugar 1 egg pinch of salt 1 TS of water filling 5 dl milk 2 bags of vanilla pudding 200g sugar 700ml sour cream with 20./.fat 100g cranberries grated rind of a lemon Fruit to taste, I put 600 gr of blackberries

Top

1 packet Greggs Jelly prepared according to the instructions on the box Decorate with whipped cream

Create Mix the flour, sugar, salt, add the melted butter, egg and some water, knead dough. Use round cake tin with removable bottom, butter and line with baking paper..
Put the dough in the tin and push it lightly on the bottom and sides, to about 5 cm level. Heat the milk Mix pudding, sugar with a little water and boil milk.Remove the pan from the heat and immediately stir in sour cream.cranberries and zest of lemon.Pour mixture over dough in pan and top with fruit.Bake at 150-170 degrees around i hour and half.Leave cake a couple of hours to cool wel. Prepare Jelly as direction on the package,my flavor was blueberries.
Wait till it just starts jellying and pour over cake. leave in fridge overnight.Decorate with whipped cream around the top edge.

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Other entries see here

Italijanska Inspiracija, Rotolo * Italian inspired Rotolo

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Ako i vi kao ja večito tražie recepte  koje jš niste isprobali onda vam je možda i ovo novo.Prednost Interneta za nas koji pratimo i volimo kulinarstvo da možemo putovati kroz sve zemlje sveta i sigurno ćemo pronaći i naučiti nešto novo. 

Imam takvih recepta mali milion i samo ponekad ses setim nekog.Obično u doba kada je bašta puna svežeg povrća zamišljamo, izmišljamo ili pronalazimo već napisano.

Ovo je taj jedan recept. a naslov inspirisano Italijanski je zbog toga što se u originalnom receptu koristi spanać i bez kiselog milerama. Sve u svemu rezultat pogledajte ovde

Sastojci

2 komada gotovog , širokog testa za lasanju

1 bundeva oko 2 kg

200 ml kisele pavlake

200 g rendanog parmezana

100 g feta sira

50 g putera za premazivanje

1 l domačeg pasiranog paradajza

500 g Cavalo Nero( ili spanaća)

so, biber i origano ,po ukusu

Priprema

Ispečemo celu bundevu u rerni oko 40 minuta na 225 stepeni C

Očistimo Cavalero Nero od tvrde peteljke i malo na puteru prodinstamo

Kada je bundeva pečena, lako se oljušti kora i izvade semenke a unutrašnjost malo viljuškom usitnimo

Sada na gotove kore, koje smo dobro premazali istopljenim puterom,  redjamo u sredini uzduž

Red Cavalero Nero

Red Feta sira

Red bundeve

Red kisele pavlake

Sve smotamo u čvrstu rolnu pa isečemo na komade

Komade redjamo u vatrostalnu činiju u koju smo sipali pasirani paradjaz i začinili ga solju, biberom i origanom

Na sve sipamo parmezan i malo dodamo putera

Pokrijemo srebrnom folijom i pečemo oko 20 minuta na 220 stepeni Cežzija dok se Rotolo ne zapeče.5 minuta pred kraj skinemo foliju

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Italian Inspired Rotolo

If you are like me, you are always on lookout for new nver tried Recipes which than end on the list to do.Comes suitable time you pick something and make it. This time it was Rotolio Italian inspired and somewhat adaptedt o the vegetables that are  available in the garden. Italians mostly add spinach to the dish. I used Cavalo Nero (black Kale ) as this is what I have in the garden. I also added Feta and sour cream as I did not make any beshamel( white sauce)

Ingredients

2 big ready made pasta sheets

2 kg butternut squash

200 ml sour cream

200 g parmesan, grated

100 g feta,crumbled

1 l Passata ( thin pure tomato sauce)

salt, pepper ,oregano to taste.

Create

Roast the whole pumpkin in the oven at  225 degrees C , for 40 minutes,When cooled enough to handle take the skin off  and remove pits. Mash somewhat

Clean Cavalero Nero from the hard stalk and simmer in little butter short

Assemble

On buttered pastry sheet, lengthwise layer

Cavalero Nero

Feta

Squash

Sour cream

Roll pastry tight and cut , about 10 cm pieces

Lay the pieces in Oven proof dish which you have put Passata seasoned with salt, pepper and oregano

On the top sprinkle generously parmezan and few knobs of butter

Cover with silver foi

Bake 20 minutes on 220 degrees C Uncover last 5 minutes 

Ciabata i toranj sendvič- Ciabatta bread and sendwich tower

Ništa lakše od ovog Ciabata hleba ,koji jako,mnogo strašno volimo a napravi se bez po muke

Sastojci

4 šolje brašna
1/4 kašičice kvasca
2 šolje tople vode
1 1/2kašičica soli


Ingredients:

4 cups flour
1/4 tsp yeast
2 cups warm  water
1 1/2 tsp salt

Priprema

Sipamo u dublju  činiju ,brašno,kvasac,so i prelijemo toplom vodom.
Promešamo drvenom varjačom
Dobićemo meko testo.
Zavijemo činiju u platičnu foliju i sotavimo na suvom,toplom mestu da stoji 18 sati.

Posle ovog vremena dobićemo testo koje je vazdužasto.Varjacom ga malo odvojimo od zida .
Na radnoj površini stavimo plastičnu foliju ,pospemo brašnom.

Izvrnemo testo na foliju. malo ga rukom blago oblikujemo duguljasto.

Zatim dignemo foliju i kraj stavimo na ravan pleh koji smo pouli sa dosta brašna. Podihnemo foliju i prevrnemo ciabatu u pleh.
Malo je ponovo oblikujemo pospemo brašnom.Prekrijemo krpom  i ostavimo da stoji jos 2 sata

Stavimo je u rernu i pečemo na 200 stepeni Celzija 35 minuta.

Punimo sendviče po želji.ja sam  još  pravila i puter sa sitno seckanim belim lukom

Method

Put the flour,yeast and salt in deep bowl.Pour warm water over it.Mix with wooden spoon softly.
You will get a dough that is very soft and stretchy.
Cover with foil and let it stand for 18 hours in dark and warm place.

After that you will have dough full of bubbles and soft.-Move it with spatula in rectangular shape
On your work surface sprinkle some flour.Put a piece of plastic foil on it,and pour your dough on it.
Shape it a little with your hands.
Sprinkle flour on it, cover with kitchen cloth and let stand for 2 hours

Now put one end of your dough on a flat baking dish which zou sprinkled with soem flour.

Roll over your ciabatta. Sprinkle.Sprinkle it with some flour
Bake on 200 Celsius  approx 35 minutes

Sendvič Toranj

Sad vašu Ciabatu mošete jesti na razne načine
Možete je recimo premazati samo puterom i tako je odlična

Ja volim da napravim toranj sa 4 kriške.
Za to je potrebno
5 čeri paradajza prepolovljena
Kajgana od dva jajeta
izdanci senfa rukohvat
Malo zelene salate
Pola crnog luka
Nekoliko tankih kriški krastvaca

Sve to po želji naredjamo...i može se još preliti sosom koji volite,kao npr.majonez sladak čili sos i sl.


Sandwich  Tower

There are many ways how you can eat ciabatta, Only with butter.Yum

I like to make sandwich tower.

With cherry tomatoes,mustard sprout

Some lettuce

Half finely sliced red onion

2 scrambled eggs

Few slices of cucumber.

You can also add your favorite dressing i.e. mayonnaise,mustard,ketchup,chilli sauce...

Kolać malina i čokolada * Chocolate Raspberry Cake

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Obično u sezoni smrznemo višak voća, pa ga koristimo zimi. To je bio slučaj i sa ovom malinom.Ona je morala da izadje iz friza i da obraduje jednog druga koji je imao rodjendan, a čokolada i malina je njegov omiljeni kolač.

Sastojci


Za Kolač :
3 šolje brašna  , prosejano
1½ šolje kakao
3 šolje kristal šećer
1½ kašičice sode bikarbone
1½ kašičica praška za pecivo
1½ kašičice soli
3 velikih jaja , sobne temperature
2 kašičice ekstrakta vanile 
1½ šolje pavlaka , sobna temperatura
¾ šolje ulja
1 šolja celih malina
1 1/2 kašičica belog vinskog sirćeta

Za krem od malina

2 šolje neslanog putera , sobna temperatura
1½ šolje malina
3 šolje šećera u prahu

Priprema


Za Kolač :
Predgrejemo rernu na 175 stepeni  C. Namastimo okrugli pleh, razmere 23 cm
Kombinuju brašno , kakao , kristal šećer , sodu bikarbonu , prašak za pecivo i so zajedno u velikoj posudi .
Dodaj jaja , vanile , pavlaka , ulje, sirće  i 1 šolja tople vode i pomešati sa drvenom kašikom dok testo bide glatko .

Ubacimo šolju celih malina i palžjivo umešamo

Sipajte testo u pripremljenu tepsiju i pecite  , 35 do 40 minuta .

Ostavite kolač u tepsiji oko  20 minuta ; Izvadite i ostavite na žici da se potpuno ohladi.

Za malina krem

Sipamo puter u šerpicu, dodamo maline i na lagnoj vatri mešamo.Onda dodamo šećer u prahu i vrlo kratko još kuvamo.
Ostavimo da se ohladi, pa premažemo ohladjen kolač

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Chocolate Raspberry Cake

Made for a friends birthday. His favorite.Rasšberry season is gone, a month ago and so used  my frozen one, which  I mostly keep for winter months.

Ingredients

For the Cake:

• 3 cups all-purpose flour, sifted
• 1½ cups cocoa
• 3 cups granulated sugar
• 1½ teaspoons baking soda
• 1½ teaspoon baking powder
• 1½ teaspoons salt
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1½ cups sour cream, room temperature
• ¾ cup canola oil
• 1½ teaspoons white vinegar
• 1 cup whole raspberries

For the Raspberry cream

• 2 cups unsalted butter, room temperature
• 1½ cups raspberry
• 3 cups confectioners' sugar
• 
  

Create

For the Cake:

1. Heat oven to 350 degrees F. Butter 23 cm round cake pan 
2. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl.
3. Add eggs, vanilla, sour cream, oil, vinegar), and 1 cup hot water and mix with a wooden spoon until batter is smooth. Push in gently 1  cup of raspberries
   
4. Pour batter into prepared pan and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes.
5. Cool cake in pan 20 minutes; release from pan and cool completely on wire rack.

For Raspberrry cream

Put all ingredients in the pan and stir. When cream starts to thicken , take it of the stove and let it cool. Poor over the cake.Leave in the fridge for 2 hours or overnight

Nagradna Igra, Naj Žele Recept/ Contest, The best Jello recipe

Pre nekoliko nedelja objavila sam recept, rolovan žel i marshmellow. 

Mnogi su me posle toga pitalli gde mogu da nabave Žel.

 Malo sam se iznenadila da ovo nema  kod vas i odlućila sam da odredjenim  kulinarkama ,malo rasporedjeno po Srbiji, pošaljem po dva paketića da ga isprobaju. Ukuse želea same su izabrale.. Na žalost od 10 paketa, za sada je stiglo samo sedam  i nemam baš mnogo nade da će još koji stići- Tako da nastavljamo nagradnu igru. Tako što je svaka učesnica napravila nešto od svog izabranog želea.  

Najbolji recept oceniće gospodin  Thierry Louvrier, Francuski Chef .

Njegove kreacije možete pratiti na  Fejsbuk stranici le plaisir de la table

Svima želim uspeha!

Nagrada pobednici je:

Modlica ze žele i druge poslastice i 5 pakovanja Greggs instant želea sa ukusima koje sama izabere

I ovde slede učesnice

1.  Suzana  Mitić

Gumene bombone/ Gum candy ( orange / forest fruits)

2. Sladjana Sčekić

Žele srculenca / Jelly hearts ( limeta i tropsko voće)

3. Snežana Kitanović

Panakota - Panacotta ( raspberry, lime)

4. Tatjana Erić Stojanović

Srce u želeu / Heart in Jelly ( blueberry, tropical)

5. Dijana Popović

Žele Minjon kocke i Kugla Iznenadjenja / Mignon cubes and Surprise in a ball

( blueberry and tropical)

6. Julijana Lula Krstin (borovnica i malina

Pečena torta sa žele vrhom-Baked cake with Jello Topping

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Contest the best Jello recipe

Some time ago I published my  post Jelly Roll ups ,with instant jelly and marshmallows.

 I got many questions after that where people can buy instant Jelly in Serbia and other neighbouring countries. I was somewhat surprised, it was not available and decided to send 10 packages to well known and popular food bloggers in different regions of Serbia.  Task was to create something from 2 packets of jelly they received and send me a recipe.

Unfortunately only 7 packages arrived, and 1 contestant did not make deadline for sending the recipe.

Other 6 did and those will be forwarded to Great French Chef.. Thierry Louvrier who you can follow on the page  le placier de la table

Will let you know who won and also post the winning recipe. It was lot of fun for me!

Above you can see all the beautiful creations.

Good luck to all! And thank you Greggs for the best Jelly in the world!

Evo šta su naše kulinarke napisale o Greggs želeu

Sladjana Šćekić :

Žele je po meni fantastičan jer je veoma lak za pravljenje a što je najvažnije predivnog je ukusa , predivnih je boja i dovoljno sladak da nema potrebe za dodavanjem šećera.....rado bih da ga vidim i ovde kod nas....Sa velikim zadovoljstvom sam radila sa njim ...

In my opinion fantastic because it is very easy to make and most importantly it tastes wonderful, beautiful color and sweet enough that there is no need to add sugar ..... I'd like to see it here with us .... Sa great pleasure to have worked with it...

Dijana Popovic :

Moje mišljenje oduševljena sam lako i jednostavno za rad ,savršenog ukusa boje su fantastične ,kombinacijom dva različita ukusa dobija se neki treći ukus a dobija se i treća boja sad ovako mišljenje moga sina , oduševljen i podseća ga na žele bonbonea ,muž moj nevoli žele ali je probao i iznenadjenje u činijici i žele kocke dopada mu se ,nosila sam i mami mojoj koja živi 20 km od mene oduševljena prvo izgledom ,bojom želea pa tek onda ukusom ja sam trazila kod nas u prodavnicama zdrave hrane ali nema prvi put i čuju za tako nešto pa sad sutradan ponele prazne kutije želea jer sam imala osećaj da mi neveruju o čemu pričam šta tražim i da ja bih rado kupovala ako bi bilo kad nas da se kupi ,i baš imam želju da probamo sve ukusu koji postoje nadam se da će ih biti kod nas .

My opinion : I am thrilled, its simple to use, perfect taste, colors are stunning, the combination of two different flavors obtained a third flavor. My son, enthusiastic and reminds him of candies, my husband does not like jelly ,tried tsurprise bowl and jelly cubes and liked, it,I took it to my mom who lives 20 km from me . She was enchnced with he colors, but also with taste, I asked here in the health food stores but there is none, They heard it for the first time. The next day I brought them empty boxes of jelly because I had the feeling thatt hey dont believe, nor trust what I'm saying. I'd like to buy if it was available here., Just have to try all the tastes that exist I hope that twill be available for us here

  Tatjana Erić Stojanović :

Meni se zele svidja i ja bih ga kupovala da ne moram ovako kao sto inace radim,vocni sok pomesam sa zelatinom kad mi je to potrebno za kolac a ovako bih odmah mogla da koristim ukus voca koji zelim.Sad ovo sto sam pravila meni je imalo ukus na gumene bombone one vocne.

I liked the jelly and would buy it as I normally make my own with fruit juice and plain gelatine. I found that what I made had taste of fruit gum candy

Snežana Kitanović :

Boje us efektivne i dopadaju mi se limeta je super, malina mi se manje dopada.Nisam probala druge ukuse, videla sam na njihovom sajtu da imaju limunadu, koju ja inače jako volim i verovatno bih je koristila, kao i tropsko voće i jagodu.

Colors were effective and I like the lime is great, raspberry I like less . I did nottce other flavors, I saw on their website that they have lemonade which I normally love very much and I probably would have used it, as well as tropical fruit and strawberry.  

                                                      Suzana Mitić

Žele je divan,bonbone su me oduševile,jedva uspela da slikam,deca oduševljena. Kod nas i nema takav žele sa takvim bojama i ukusima. Kao kad jedeđšsveže cedjeno voće

Jelly is great, I was impressed. Kids could not stay away from it.They loved it! We can not buy it here with such colours and taste. I taste like if you would be eating fruit candies.

                                                   Julijana Lula Krstin :

Zele je super,lako se pravi ,predivnog je ukusa i mirisa.Meni se dopala varijanta kao preliv za kolace ili torte ...mada se naravno moze koristiti na jos dosta nacina.Nekako je prirodnog ukusa ...ocekivala sam neku tesku hemiju .

Jelly is excelent. easy to make, very good taste and aroma. I like to use it in my cakes and cookies as topping. Of course it can be used in many other ways. I kind of expected heavy chemical taste but it tastes so natural