Avokado, Limeta i Kokos ' Čizkejk ' *Avocado , Lime and Coconut 'Cheese Cake'

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Ovo je zdrav čizkejk u svakom pogledu. Bez brašna, jaja , sira, mleka, putera. I sa biljnim želatinom (Agar, Agar).  A ukus mu je fantastičan. Preporučujem!
Kod mene na blogu mo\ete na;i dosta recepta sa avokadom kao i kako uzgajati avokado
Pa sladoled od avokada i salata sa repom i avokadom. Fil za tortu sa avokadom




Sastojci

Kora

140g mlevenih badema
3/4 šolje mlevenog kokosa
8 velikih ili 16 manjih  urmi, bez koštice
dobar prstohvat soli
 5 Kašika Kokosovog ulja, otopljenog

Fil

5 zrelih ( ali ne prezrelih ) avokada
2 limete, sok i rendana korica
1 šolja zovinog sirupa
1 šolja kokosovog krema
Prstohvat soli
2 kašičice Agar Agar
2 kašičice vanila ekstrakta
rukohvat nane ( opcionalno)

Za serviranje, kuli od bobičastog voća (jagoda, borovnice, kupine i slično, može i od zamrznutih)

Priprema

Predgrejemo rernu na 160 stepeni C
Sve sastojke za koru stavimo u blender i izblendamo u homogenu masu
U okruglu tepsiju (23 cm), sa dnom koje se vadi a koju smo obložili pek papirom i malo namastili, sipamo ovu smesu i pečemo oko 10 minuta

Ostavimo da se ohladi

Fil

Oljuštimo avokado, odstranimo koštice i stavimo u činiju za mikser
Uspemo i sve ostale sastojke, osim želatina i dobro izmiksamo.

Agar Agar rastvorimo u 2 Kašike vruće vode. Dobro izmešamo da nema grudvica.
Dodamo umiksanom filu i miksamo još kratko da se i želatin dobro umeša

Sipamo na ohladjenu koru , ostavimo u frižider, najmanje 5 sati ili preko noći.

Kad vadimo iz pleha, nožem pažljivo prodjemo pored ivice i izvadimo ćizkejk. Obično ostane dno tepsije, to ništa ne smeta, čak se lakše seče.

Serviramo sa voćnim kuli.

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Avocado, Lime and Coconut Cheesecake,

This is truly healthy Cheesecake! Without flour, butter, cream, cheese, eggs. Even the gelatine (Agar Agar is plant based.  Best served with fruit coulis ( strawberry, boysenberry or other, can be frozen ones). I love avocado. See also my posts  Avocado Ice Cream, How to grow avocado, Avocado Cake Icing

Base

• ground almonds 140g
• desiccated coconut ¾ cup
• medjool dates (pitted) 8 large
• salt good pinch
• coconut oil 5 tablespoons melted or soft
• 
  

Filling

• firm ripe avocados flesh from 5 medium (remove any rotten bits)
• lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
• limes finely grated zest of 1-2
• salt good pinch
• coconut cream or coconut yogurt 1 cup
• vanilla essence or extract 2 teaspoons
• pure maple syrup 1 cup (or 3/4 cup caster sugar)
• mint leaves 1 handful, chopped (optional)
• gelatine powder 2 tablespoons
• cold water 2 tablespoons
• boiling water 3 tablespoons

To Serve

• fresh raspberries, or fruit coulis (e.g. strawberry, blackberry or passion fruit)

Create

Preheat oven to 160 degC/320 Fahrenheit.

1. Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.

2. Lightly grease and line the base and sides of a 26 cm round spring-form cake tin with baking paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
   

3. To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.

4. Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
   

5. Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.

To serve, carefully run a knife between the tin and the cake to loosen, then push the base of tin up and carefully transfer cheesecake to a plate. Garnish with raspberries or fruit coulis. Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.

• * To make raspberry coulis, place 1 1/2 cups of frozen raspberries and 1 tablespoon honey in a small pot and boil for a few minutes, mashing up the raspberries, until the sauce has thickened slightly. You can buy passionfruit coulis/syrup, or make your own by boiling 1/2 cup passionfruit pulp with 2 teaspoons honey in a small pot until the sauce has thickened slightly. Cool in the fridge before using.

Nepečen Čizkejk od jagoda * Unbaked Strawberry Cheescake

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U sezoni jagoda , baš ih mnogo jedemo, ali idu i u džemove, u komšiluk , pa i u kolače. sladolede i raznorazno.
Ovo je brz čizkejk sa njima, za bazu sam koristila piškote sa mlevenim orasima.
Za dekoraciju puslice malo obojene i sveže jagode.

Sastojci

Za koru

30 piškota
100 g mlevenih oraha
5 Kašika istopljenog putera
2 Kašike šećera

Fil

 450 g krem sira
100 g kisele pavlake
2 Kašike šećera
500 g svežih jagoda ( vi možete i smrznute)
500 ml punomasne pavlake

Puslice

5 belanaca
150g šećera u prahu
150 g sitnog šećera
prstohvat soli
nekoliko kapljica crvene boje za kuvanje

Priprema

Kora

Izmrvimo piškote, dodamo orahe, šećer i istopljen puter, pa promešamo. U okrugao pleh (26 cm) kome se vadi dno i koji smo malo namastili , sipamo ovu mešavinu, rasporedimo i rukom dobro pritisnemo. Ostavimo u frižideru dok spremimo fil

Fil

Jagode operemo, očistimo od peteljke pa izblendamo
Sa mixerom  umutimo krem sir, šećer i kiselu pavlaku. Dodamo i slatku pavlaku, koju smo prethodno umutili.
Dodamo izblendanu jagodu i sve dobro izmešamo u glatku masu

Sipamo na koru i ostavimo u frižider, najmanje 6 sati i još bolje preko noći.
Sa oštrim nožem , prodjemo pored ivice pleha pa pažljivo skinemo pleh.
Dekorišemo sa svežim jagodama i puslicama.

Puslice

Predgrejemo rernu na 180 stepeni Celzija
Izmiksamo belanca i so dok dobijemo čvrst šne.
Dodamo prvo sitan šećer, pa miksamo na najvećoj brzini, oko 10 minuta
Zatim dodamo šećer u prahu i vanilu i miksamo nekoliko minuta.
Sada pažljivo umutimo nekoliko kapi crvene boje za kuvanje

Puslice možete sipati kašikom na ravan pleh obložen pek papirom ili špricem .
Čim stavimo pleh u rernu smanjimo na 120 stepeni C i pečemo oko sat vremena. Ostavimo puslice u rerni dok se ohlade.

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Unbaked strawberry cake

In strawberry season we eat them a lot. Other quantities go in jams, syrups, neighbours and sweets.


Crust
30 lady fingers
100 g crushed walnuts
5 tbsp melted Butter
2 tbsp Sugar

Filling:
16 oz softened Cream Cheese
100 g sour cream
2 tbsp Sugar
1 lb Strawberries
16 ounce Heavy Whipping Cream
Garnish:
5 Strawberries, sliced
Additional Whipped Topping

Meringue

• 5 large egg whites
• a pinch of salt
• 160g caster sugar
• 160g icing sugar
• 1 tsp vanilla extract

Heat oven to 180°C and line 2 baking trays with baking paper.

In a very clean bowl and using an electric beater, beat egg whites with salt until stiff. Add caster sugar and beat on high speed for 10 minutes. Fold in icing sugar and vanilla. Spoon small spoonfuls of mixture onto prepared trays. Place in preheated oven and immediately reduce heat to 120°C. Cook for 1 hour, then turn off oven and leave meringues to cool in oven.

Create

Crush lady fingers if food processor.
Add melted butter, crushed walnuts and sugar and pulse to incorporate.
Press mixture into bottom and partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese and sugar until creamy.
Whip heavy cream until stiff peaks form.
Fold cream cheese mixture into whipped cream.

Puree strawberries in food processor.
Fold strawberry puree into mixture until fully blended.
Spread evenly into crust.
Freeze for 2 hours.

Allow to thaw 30 minutes before serving.
Garnish with meringue, sliced strawberries and additional whipped topping if desired.

Pastéis de Belém, Kolač sa vanila pudingom, Custard Pie

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Oni koji prate moj blog, znaju da volim istoriju nekih recepta. Takav je i ovaj.
Nastao 1837 godine u Portugalu u jednom (Belem) manastiru gde su monasi koristili belanca za štirku pojedinih delova odora i od žumanaca onda kreirali ovaj divan kremast kolač, koji je u svoj svojoj jednostavnosti zaista izvanredan.Nekada je priprema ovog kolača bila tajna , i spremali su ga samo monasi.

Sastojci


150 g šećera
50 g brašna
1 štapić cimeta
1kriška limunske kore
6 jaja
500 ml mleka
1 deblja kora za pitu
cimet u prahu

Priprema


Koru za pitu pospemo cimetom u prahu. Ovo je opcionalno, u originalnom receptu se ne traži.Meni je tako ukus za ovu vrstu kolača bolji.

Sada koru urolamo i isečemo na 12 komada.

Svaki komad stavimo u mafinarnik i rukom oblikujemo korpice.

Sada pripremimo fil
Izmešamo brašno, 2 cela jaja i 4 žumanca. Uspemo mleko, dodamo koricu limuna i štapić cimeta.

Na srednjoj temperaturi mešamo dok se ne zgusne. Sipamo u pripremljene korpice i pečemo na 180 Stepeni C , oko 20 minuta.

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Custard pies

People that follow me know how I like to go to the roots of some recipes. This is one of them.

In 1837, the baking of the “Pastéis de Belém”began in the buildings attached to the refinery, following the ancient 'secret recipe` from the monastery. Passed on and known exclusively to the master confectioners who hand-crafted the pastries in the 'secret room', this recipe remained unchanged to the present day.I

Also called Pastéis de Nata were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon. ... At the time, convents and monasteries used large quantities of egg whites for starching clothes, such as nuns' habits.

And of course, the egg yolks had to be used too.

They are in all their simplicity till this day creamy divine desert.

Ingredients

6 eggs ( 2 whole and 4 egg yolks)
150 g sugar
500 ml milk
50 g flour
1cinammon stick
cinnamon grounded
1 peel of lemon
1 ready made sheet of puff pastry

Prepare custard: Mix flour and sugar add eggs and egg yolks and milk and mix well. Add cinnamon stick and lemon peel.
Cook on medium, constantly mixing till thick.
Pour in cases

Bake at 180 Degrees C for 20 minutes

Milicin Rolat sa kivijem *Sponge roll with kiwi

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Jedan divan recept blogerke Milice. Recept video možete pogledati OVDE.
Kad se samo setim koliko sam se pre ovog recepta mučila da savijem rolat da mi ne pukne , a mnogi možda i znate kako , eto ja nisam znala i super je ispao.



Sastojci

Za koru

6 jaja

7 Kašika šećera

6 Kašika brašna

2 kašičice praska za pecivo

2 Kašike omekšalog putera

Za fil

2 kesice pudinga od vanile

750 ml mleka

šecer po ukusu

180g putera

4 kivija

250 ml pavlake

Priprema

Kora

Umutimo belanca u čvrst šne u koji smo dodali i šećer i prstohvat soli.

Umešamo žumanca, pa dodamo brašno,prašak za pecivo i omekšali puter

Uspemo testo u pleh koji smo obložili pek papirom i namastili.

Predgrejemo rernu na 180 stepeni C i pečemo oko 20 minuta.

Kada je kora pečena , uvijemo je u mokru krpu, koju smo prethodno dobro icedili

Fil

Pripremite puding  tako što prvo umutite sa malo hladnog mleka, a zatim konstantno mešajući dodate u mleko na šporetu

U ohladjen puding dodajte šećer i puter. Sve dobro sjedinite.

Sa ovim filom premažite koru. Sada rasporedite iseckan kivi.

Sada rolat čvrsto uvijemo,premažemo ostatkom pudinga i šlagom

Milicin Video recept možete pogledati OVDE

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Milicas Swiss roll with kiwi

Super soft creamy roll with fresh fruit. I made swiss roll many times, sweating when rolling the base that would often rip. Not the way Milica does it. It is so simple but well you need to know. I do now!

Ingredients

For Dough

6 eggs, separated
6 TBS flour
7 TBS sugar
2 tsp of baking powder
2 TBS of soft butter

Filling

2 packs of instant vanilla custard, welcome to make your own
4 kiwis
750 ml milk
180 g soft butter
sugar to taste
250 ml cream

Create

Dough

Beat the eggs till stiff. Add sugar and pinch of salt
In separate bowl, mix egg yolks, sugar, flour, butter and baking powder

Pour on a flat baking tray evenly

Bake in preheated oven at 180 Degrees C for 20 minutes
Take out and roll in a wet kitchen towel. Leave to cool completely.

Filling

Dissolve instant custard in a little bit of milk, then pour slowly in rest of the milk that is on the stove. Mix from time to time. If you wish you can sweeten it a little.
Let it cool, then mix soft butter  in that till nice and smooth

Prepare kiwi, in slices
Prepare cream, beaten to stiff

Now unfold the dough and put the custard evenly. Arrange kiwi slices on top. Roll carefully but tight.
Finish with cream. 

Štrudla, nutela, orasi i suvo groždje * Strudel with walnuts, Nutella and raisins

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Ovo je jedana izdašna prelepa štrudla, koja zahteva kore vrhunskog kvaliteta. Srećom ja ih nabavim gotove.

Najukusnija je ako se jede topla uz kuglicu sladoleda, npr  ukusa francuske vanile


Sastojci

400 g mlevenih oraha
150 g zlatnih suvih groždjica
50 grama putera, za premazivanje
5 Kašika Nutele
1 Kora za pite

Prirpema

Koru dobro premažemo puterom
Razmažemo nutelu
Pospemo suve groždjice
Pospemo orahe

Štrudlu savijamo tako što duže strane preklopimo po ivici , pa sa kraće , čvrsto urolamo

Ponovo dobro premažemo istopljenim puterom, pa pospemo orasima

Pečemo na 200 stepeni 35 minuta

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Strudel with walnuts, Nutella and golden raisins

This is a mighty strudel of them all, and therefore require the best butter pastry you can lay your hands on or make it yourself.
Best served with French Vanilla Ice cream


Ingredients

400 g crushed walnuts
150 g golden raisins
50 g melted butter
5 Tablespoons Nutella
1  Thick sheet Butter Pastry

Create

Butter the sheet of pastry with melted butter
Put a layer of Nutella on it
Than golden raisins
Sprinkle crushed walnuts on it
Foldlongwe sides of pastry inside and roll with short sides , firmly
Butter again and sprinkle some walnuts

Bake at 200 Degrees Celsius for 35 minutes

Saragli (baklavice) * Saragli (Baklava)

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Ideju sam prvi put spazila kod Lane na BLOGU, a prva je postavila recept Milica sa bloga NA TANJIRU, pa u potpunosti i prenosim Milicin Recept.

Meni se jako dopao ovaj način pripreme a i ime ovih baklavica

Sastojci

za kolač

• polovina pakovanja kora za pitu (oko 250g)*
• 220g putera
• 250g oraha ili 150g oraha i 100g lješnika*
• 3 kašike šećera
• kašičica cimeta

za sirup

• 250ml vode*
• 300g šećera
• 40g meda
• 2-3 kašike soka od limuna
• šipka cimeta (nije obavezno)

za dekoraciju

• nasjeckani pistaći, orasi ili lješnici

Postupak

Oblikovanje pečenje kolača

1. Zagrijte pećnicu na 170°C. Puter istopite u mikrotalasnoj ili u šerpici, na laganoj vatri.
2. Orahe i lješnike sitno isjeckajte ručno ili u multipraktiku, ali ih nemojte pretvoriti u prah. Ja sam ih stavila u kesu i usitnila oklagijom. Ukoliko koristite mlin za orahe, sameljite nešto više od polovine, a ostalo usitnite ručno. Izmiješajte ih sa šećerom i kašičicom cimeta.

1. Počnite da slažete kore tako što ćete svaku premazivati puterom, a na svaku drugu stavljati smjesu koju ste pripremili. Ostavite malo praznog prostora pri krajevima kora, oko 1cm. Podijelite i smjesu i puter tako da sve utrošite, osim malo putera za premazivanje kolutića na kraju. Poslednju koru samo premažite njime.
2. Preklopite obod dužih strana (na koji niste stavili fil) tako da prilikom umotavanja kora u rolat fil ne bi curio sa strana. Savijajte rolat (po kraćoj strani) trudeći se da formirate što čvršću rolnu, tako da ne ostaje prazan prostor između slojeva.
   
   
   
   
3. Izrežite kolutove širine oko 2cm i ređajte ih u pleh ili okruglu tepsiju. 
   
   Najbolje je da najprije sve izdijelite, izbrojite i tek onda odlučite u kojoj posudi ćete ih peći. Složite ih tako da ne ostane mnogo praznog prostora.
   
   Premažite puterom i pecite oko 30-35 minuta na 160-170°C.
   

Sirupasti preliv

6. Napravite sirup tako što ćete vodu, šećer, med i šipku cimeta staviti u šerpu i pustiti da provri. Kuvati zatim oko 7-8 minuta i dodati sok od limuna. Sačekajte da ponovo provri i kuvajte oko 7-8 minuta.
7. Pošto je pravilo da se sipa toplo na hladno ili obratno, onda isplanirajte ili da preliv već bude ohlađen kad saragli bude pečen ili ostavite da se on ohladi i onda kuvajte sirup i prelijte ga vrućeg.
   

Dekoracija i služenje

8. Ostavite da se saragli sasvim ohladi, a zatim dekorišite sjeckanim pistaćima (neslanim!) ili nasjeckanim orasima i lješnicima.
   
9. Služite na sobnoj temperaturi, najbolje tek sledećeg dana, kada kore fino upiju sirup.

Napomene

• U zavisnosti od debljine, dobićete različit broj kora u pakovanju. Kod mene je polovina pakovanja bila 9 kora, što znači da na četiri mjesta stavljam nadjev.
• Možete koristiti samo orahe, ili kombinovati razne vrste orašastih plodova: orahe, lješnike, bademe…
• Ukoliko ste navikli da jedete baklave i ostale saftaste poslastice i volite slatke kolače, onda povećajte količinu sirupa za pola, a možete malo povećati količinu šećera.

Originalni recept od Milice na blogu Na tanjiru


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Saragli (Baclava)

I have often made baklava, traditional way. May be replaaced walnuts with almonds. However when I saw this recipe at my co blogger Lana, who got idea from Milica blog, I knew I would make it. It is not only the name I fel for but this open baklava tastes amazing


Ingredients

For base

250 g filo pastry, 9 sheets
220 g walnuts, crushed , but not too fine
220g melted butter
330 g sugar
1 tsp cinnamon


For syrup


250 ml water
300 g sugar
40 ml honey
2 to 3 TBSP honey
cinnamon stick (optional)

To decorate

100 g of crushed pistachio

Create

Start by buttering first sheet .
 Put another one and butter as well.
Leave about 1 cm from each side free
On every second sheet sprinkle your mixture of cinnamon , walnuts and sugar
Last sheet only butter

Roll your pastry from shorter side in tight as possible roll
Cut circles of about 2 cm high and layer them in ovenproof dish.
Bake for  30 to 35 minutes at 170 Degrees Celsius

While baklava is baking prepare the syrup.
Put all the ingredients, water, sugar, honey and lemon juice in the pan
Let it come to the boil and simmer till it reduces to 2/3 of starting liquid. About 20 minutes

When your baklava is ready, pour the syrup over it. It would be the tastiest if you leave it overnight, so the pastry can absorb the syrup
Sprinkle with pistachio, before serving.