Hleb pletenica * Braided bread

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Veoma ukusan , mek hleb  u koji sam dodala i seme bundeve

Sastojci

2  šolje brašna
20 g suvog kvasca
1 šolja neslanog jogurta
2 jaja
1 kašičica soli
1/2 šolje ulja
50 ml mlake vode
1 Kašika šečera
50 grama semenki od bundeve

Priprema

Prvo rastvorimo kvasac u mlakoj vodi i dodamo kašiku šečera. promešamo i ostavimo sa strane nekoliko minuta da kvasac nadodje.
Prosejemo brašno  i u sredini malo razgrnemo, pa dodamo nadošli kvasac
Promešamo. Dodamo jogurt, ulje, semenke bundeve i umućena jaja kao i so. Dobro sve sjedinimo u glatko testo.

Ostavimo testo u nauljanoj činiji. Pokrijemo plastičnom folijom i pokrijemo kuhinjskom krpom. Ostavimo na toplom mestu da testo naraste, da se udupla , oko 2 sata.

Kad je testo naraslo izručimo ga na pobrašnanu radnu površinu i premesimo oko 10 minuta.

Podelimo na 3 dela.

Od svakog uvijemo  deo pletenice i sastavimo kao kad pravimo pletenicu.

Premažemo  umučenim jajetom i stavimo u rernu

Pečemo na 220 stepeni Celzija oko 25 minuta.


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Braided Bread

Very soft and tasty bread, crispy crust, in which I also added some pumpkin seeds.

Ingredients

2 cups of All purpose flour
1 cup of yoghurt
1/2 cup of oil
20 g of dry yeast
50 ml of lukewarm water
2 eggs
1 tsp of salt
1 TBS of sugar
50 g of pumpkin seeds

Create

Dissolve yeast in lukewarm water add sugar, mix and leave for a couple of minutes till yeast starts working

Sift the flour, make a well in the middle and add yeast. mix
Add yoghurt, oil, beaten eggs salt and pumpkin seeds and kneed a little so that dough comes together in a smooth ball.

Oil bowl and leave your dough in it. Cover with plastic foil, kitchen towel and leave in a warm place for 2 hours, till the dough has risen in double the size.

Take the dough out on a working surface that you spread some flour on

Knead it for about 10 minutes

Divide into 3 equal pieces and make a braid.
Brush the bread with egg wash and bake at 220 Degrees Celsius for approx 25 minutes

Tart sa breskvama i bademom* Peach and almond tart

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 Tart je brz način da napravite poslasticu za svoje goste i ili za svoju porodicu. Breskve na ovaj način dolaze svojim divnim ukusom do najboljeg izražaja, a bademi dodaju malo luksuza.


Sastojci

Za testo

175 g brašna
85 g putera , isečenog na sitne komade
1 Kašika šećera
2 žumanca

Za fil

100 g šećera
140 g putera

2 jajeta
140 g  mlevenih badema
50 g brašna
3 velike breskve , isečene na kriške
50 g džema, za premazivanje

Priprema

Da napravimo testo utrljamo puter u brašno dok ne dobijemo sastav kao mrvice. Umešamo šećer
Dodamo  1 zumance i 1 Kašiku vode, promešamo ap opet dodami zumance i 1 Kašiku vode. Testo urloamo, umotamo u plastičnu foliju i ostavimo u frižider da se malo stvrdne, oko 30 minuta.

Predgrejemo rernu na 180 stepeni Celzija.

Izrolamo testo pa stavimo u tart tepsiju., koju smo namastili. Isečemo krajeve koji su višak.
Stavimo pek papir i na njega sipamo one kuglice za pečenje , a ako ih kao ja nemate može i pirinač.

Pečemo 10 minuta, izvadimo skinemo pirinač i pek papir . Izbodemo testo viljuškom pa vratimo u rernu da se dopeče 10 do 15 minuta.

Dok se testo peče pripremimo fil

Umutimo puter i šećer dok dobijemo lepu svetlo žutu masu.

Dodamo jaja i mleveni badem , kao i brašno i sve dobro izmiksamo.

Ovu smesu sipamo u tart tepsiju. Odozgo naredjamo kriške breskve i pečemo
 30 do 40 minuta.

Kada je tart gotov i ohladio se, premažemo ga dzemom

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Peach and Almond tart

When you are in a hurry, this tart is quick and delicious. The taste of peaches comes fully out and almonds give it a hint of luxury.

Ingredients

For the pastry

• 175g plain flour, plus extra for rolling
• 85g cold unsalted butter, cut into small pieces
• 1 tbsp caster sugar
• 2 egg yolks

For the filling

• 100g caster sugar
• 140g butter
  
  

  
  

  
  
  
  
  

  
• 2 eggs
  
  

  
  

  
  
  
  
  

  
  , beaten
• 140g ground almond
• 50g plain flour
• 3 peaches
  
  

  
  

  
  
  
  
  

  
  , sliced
• jam

Create

1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line the tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

1. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste.
2. 
   
3. 
    Beat in the eggs and finally add the almonds and flour. Spoon into the pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. 

Torta PANČO * Cake PANCHO

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Ovaj kolač je vrlo popularan u Rusiji. Recept sam našla kod jedne Italijanke. Bila sam iznenadjena kako se lako pravi iako kad pogledate sastojke ne izgleda tako. Zaista fantastično izgleda i veoma je ukusna

Sastojci

za čokoladnu koru


- srednja jaja: 3 kom.
- šećer: 100 gr.
- brašno: 80 gr.
- kakao : 30 gr.
- prašak za pecivo: 5 gr.
- ulje: 30 gr.
- vanilin

za vanila koru :

- srednja jaja: 4 kom.
- brašno: 110 gr.
- šećer: 100 gr.
- prašak za pecivo: 5 gr.
- vanilin

za kremu:

- pavlaka: 500 gr. (+ 100gr za topljenje želatina)
- jogurt: 150 gr.
- bela čokolada: 100 gr.
- šećer u prahu: 40 gr.
- želatin: 7 gr. (+ 100 ml hladne vode )
- dehidrirano voće (opciono): 70 gr.
- vanilin

za dekoraciju:
-pavlaka: 200 gr.
- šećer u prahu: 15 gr.

za čokoladnu dekoraciju:

- tamna čokolada: 40 gr.
- maslac: 20 gr.
ili dekoracija po želji

Zapremina posude za sastavljanje torte: 2,5 litara.

Priprema

Prvo u okruglom plehu sa dnom koje se vadi stavimo pek papir. pleh je razmera: 24 cm
Umutimo sve sastojke za čokoladnu koru pa prespemo u pleh

Pečemo u predgrejanoj rerni na 180 stepeni Celzija oko 25 minuta. . Kad je kolač ispečen ostavio da se malo ohladi pa ga uvijeo u plastičnu foliju i ostavimo sa strane

Isto ovo ponovimo sa vanila korom.

Dok se kore hlade pripremimo šlag. i želatin



želatin rastvorimo u vodi i ostavimo sa strane
Sipamo mleko,zagrejemo ga i komadiće bele čokolade stavimo i mešamo dok se ne rastope. Sipamo želatinsku smesu i dobro ujedinimo.

Umutimo pavlaku čvrsto , postepeno dodajuci šećer u prahu., vanilu i jogurt.. Na kraju dodamo ohladjenu smesu bele čokolade , mleka i želatina i sve dobro lagano promešamo

Iseckamo suvo voce.

Obe kore kad su se prohladile zamotamo u plastičnu foliju.

Čokoladnu koru resečemo na pola, pa jednu celu polovinu ostavimo sa strane
Isećemo obe kore na štrafte pa na kocke.

Sada brzo moramo slagati sastojke u činiju koju smo oblepili plastičnom folijom. Plastićna folija da bude malo duža da bi se kasnije kad se bude hladila gotova torta mogla staviti na vrh.

Na dnu činije stavljamo oko 3 Kašike šlaga, pa prvo redjamo čokoladne kocke.Zatim sve prekrijemo šlagom pa sipamo iseckano suvo voće.
Dodamo sada po kocku vanila kore i kocku čokoladne kore.

Opet sve prekrijemo šlagom, pa na vrh stavimo celu čokoladnu koru, pa zatvorimo vrh plastičnom folijom.

Odozgo stavimo teži tanjir pa ostavimo u frižideru 5- 6 sati ili preko noći.


Izvadimo činiju i stavimo tanjir na kome ćemo servirati na vrh ( prvo uklonimo gornju plastičnu foliju=, pa okrenemo činiju.

Tortu pemažemo umiksanom pavlakom i izravnamo.

Rastvorimo u kesi za dekorisanje malo tamne čokolade i oko 20 g putera. Kesu potopimo u vruću vodu dok se čokolada ne rastvori.
Zatim po želji dekorišemo
Ja sam je samo psula šećernim zvezdicama

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Cake Pancho

This s a very popular Russian Cake. When I first saw the ingredients I thought it would be complicated, but it was not. And you have to admit. It looks amazing.


Ingredients


for cocoa sponge cake:
- medium eggs: 3 pcs. - sugar: 100 gr. - flour: 80 gr. - bitter cocoa powder: 30 gr. - baking powder: 5 gr. - oil: 30 gr. - vanillin for the vanilla sponge cake: - medium eggs: 4 pcs. - flour: 110 gr. - sugar: 100 gr. - baking powder: 5 gr. - vanillin for the cream: - whipping cream: 500 gr. (+ 100gr for melting jelly) - whole natural yogurt: 150 gr. - white chocolate: 100 gr. - icing sugar: 40 gr. - gelatin: 7 gr. (+ 100 ml of cold water to rehydrate) - dehydrated fruit (optional): 70 gr. - vanillin for the decoration: - whipping cream (whipped): 200 gr. - icing sugar: 15 gr. for chocolate decoration: - dark chocolate: 40 gr. - butter: 20 gr. The volume of the bowl to assemble the cake: 2.5 liters.

Create

First, in a round cake pan with removable bottom, we put baking paper. The cake pan is the size: 24 cm We mix all the ingredients for the chocolate cake and pour it into a cake pan Bake in a preheated oven at 180 Degrees Celsius for about 25 minutes. When the cake is baked, left to cool down a little and then put it into plastic foil and leave it on the side We also repeat this with vanilla cake While the cake is cooling,, prepare the whipped cream. and gelatin Gelatin is dissolved in water and left aside We pour milk, heat it add pieces of white chocolate, stir until it melts. Pour the gelatin mixture in it and unite well. Beat the cream firmly, gradually adding sugar powder, vanilla, and yogurt .. Finally, add the cooled mixture of white chocolate, milk and gelatine and mix well all smoothly Cut out dry fruit. Both of the cakes put in plastic foil when cooled We cut the chocolate bar in half, leaving one whole half off the side We'll both cut the cakes into cubes.

Now we have to quickly put the ingredients into the bowl we wrapped with plastic foil. Plastic foil should be a little longer to put it on top when it is cooled down. At the bottom of the bowl, we place about 3 tablespoons of cream and chocolate cubes. Then we cover everything with whipped cream and pour the chopped dry fruit. Now add the vanilla cake and the chocolate cubes, alternating. Again, we cover everything with whipped cream, and then put on the top of the whole chocolate bar, and then close the top with a plastic foil.

Put a heavy plate on top and leave it in the fridge for 5-6 hours or overnight. Take out the bowl and put a plate on which we will serve onto the top (first remove the top plastic sheet, then turn the cake. Remove all plastic foil Pour whipped cream around the cake and make it even with a spatula.

Dissolve dark chocolate and about 20 g of butter. Dip the pouch into hot water until the chocolate dissolves.
I used tiny sugar stars Then, if desired, we decorate

Torta 'Leptir' * Cake Butterfly

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Rodjendanska za malu prijateljicu, koja puni 6 godina. A mnogo voli leptire. Jako lako se pravi. Naravno potrebna vam je ovakva tepsija u obliku leptira.

Sastojci, čokoladna kora

3 šolje brašna
2 šolje šećera
1 1/ kašičica vanila ekstrakta
3/4 šolje kakao
2 kašičice sode bikarbone
200 g omekšanog putera
1 šolja mleka ili nezasladjenog jogurta
3 velika jaja

Priprema

Predgrejemo rernu na 160 stepeni Celzija ( sa ventilatorom )

Sa sprejom namastimo tepsiju
Sve sastojke sipamo u činiju i izmiksamo, dok ne dobijemo glatku masu
Sipamo u tepsiju, izravnamo i pećemo 1 sat. Ostavimo da se ohladi u tepsiji

Sastojci za vanila koru

1 šolja šećera
125 g putera
2 jaja
2 kašičice vanila ekstarkta
1 1/2 šolja brašna
1 3/4 kašičice praška za pecivo
1/2 šolje mleka

Priprema

Predgrejemo rernu na 180 stepeni Celzija
Sprejom namastimo tepsiju

U činiji izmiksamo puter i šećer pa dodajemo jedno po jedno jaje Dodamo vanila ekstrakt

Umešamo brašno i prašak za pecivo i polako mešajući dodajemo u izmiksan puter i, šećer i jaja. Na kraju dodadamo mleko i izmiksamo sve u glatku masu.

Sipamo u pripremljen pleh . Pečemo oko 40 minuta. Pustimo da se ohladi.

Dekoracija i fil

50 ml pavlake
100 g šećera
nekoliko razičitih boja za kuvanje

Umutimo čvrsto pvlaku i šečer i raspodelimo na 4 dela
Jednim delom spajamo dve kore, tako d avanila kora bude na vrhu.
U ostale 3 činije dodajemo po nekoliko kapi boje za kuvanje.
Sipamo u kesu ya dekoraciju s amalim otvorom i dekorisemo našeg leptira. Možete još posuti i sitnim dekoracijama od šećera

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Cake Butterfly

Birthday cake for a little friend. She is turning 6 and loves butterflies. Easy to make.

Chocolate layer, Ingredients

• 3 cups flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter softened
• 1 cup milk or unsweetened yogurt
• 3 large eggs
• 
  

Create

Preheat oven to 160°C fan bake. Grease a  butterfly mold with baking spray

Place all ingredients in a large bowl, electric mixer or food processor, and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow cooling in the tin.

Vanilla layer, Ingredients

1 cup  sugar
125g butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups plain flour
1 3/4 teaspoons baking powder
1/2 cup milk

Create

Preheat oven to 180 degrees C. Grease butterfly mold

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
Bake in preheated oven for 30 to 40 minutes.  The cake is done when it springs back to the touch.

Icing and decorating

500 ml whipped cream

100  g sugar

Whip the cream adding slowly the sugar. Divide into  4 bowls. In each of the 3 bowls add a few drops of food color.

Use one plain bowl of cream to sandwich chocolate and vanilla base, with vanilla on the top.

Using piping bag decorate with different colors and if desired sprinkle with sprinkles.

CHURROS

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Odavno se spremam da ovo napravim. Ustvari tulumbe , jer sam od moje drage Gvozdene Zivkovic sa bloga U mom Loncu dobila presu za njih. Ali churros su bili odavno na redu , pa aj prvo njih:)

Sastojci

1 šolja vode
1/2 šlje putera
1/4 kašičice soli
1 šolja brašna
3 jaja
Ulje za prženje
1/4 šolje šećera
1/4 šolje cimeta

Čokolada za umakanje

1 Kašika  gustina
2 šolje mleka
350 g tamne čokolade
1/4 šolje šećera

Priprema

Da napravite testo : Kombinujte 1 čašu vode sa maslacem i solju u sudu i pustite da provri.

 Koristite drvenu kašiku, umešajte brasno. Smanjite temperaturu na nisko i jako mešajte dok smeša ne formira loptu, oko 1 minuta.

 Uklonite testo sa šporeta i, dok stalno mešate, postepeno dodajte jaja u testo.

Da napravite čokoladu za umakanje: U maloj posudi umesajte gustin u 1 šolju mlijeka i rezervi. Kombinujte čokoladu sa preostalom čašom mleka u sudu. Neprekidno mešajte, na niskoj temperaturi.Sipajate šećer i rastvoreni gustin u topljenu mešavini čokolade. Smanjitetemperaturu na nisko i kuvajte, stalno mesajuci  dok se čokolada ne zgusne, oko 5 minuta. (Dodajte dodatni gustin ako se ne počne gustiti posle 5 minuta.) Uklonite posudu sa sporeta sipajte u posudu i ostavite na toplom mestu.

Zagrejte oko 2 prsta ulja uposudi sa debljim dnom, na srednjoj temperaturi sve dok ulje ne dostigne180 stepeni C.

Ako imate presu za tulumbe onda u nju stavljajte testo i vadite churros . Ne pretrpajte posudu u kojoj pržite. Ako nemate možete koristiti i onu kesu za dekorisanje sa malo širim vrhom.
 Pecite dva minuta pa ih okrenite.

Ostavite na kuhinjskom papiru da se ocedi suvšsno ulje,  pa ih služite posute cimetom i šećerom, umakane u čokoladu. Kako ko voli

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Churros

I am sure lot of you have tried this Spanish delicacy, It is very easy to do at  home just follow the recipe to the word:)

I recently got this nice press from my dear friend Gvozdena Zivkovic and in my home country, it is mainly used to make tulumbe similar look as churros, only somewhat shorter and wider and drenched in sugar/lemon syrup.

I will make those soon too.



Ingredients

Churros:

1 cup water

1/2 cup butter 

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs, beaten

Vegetable oil, for frying

1/4 cup sugar

1/4 teaspoon ground cinnamon, optional

Chocolate for dunking:

1 tablespoon cornstarch

2 cups milk

4 ounces dark chocolate, chopped

1/4 cup sugar

Create

To make the churro dough: Combine 1 cup of water with the butter and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.