Apple Crumble

Für Rezept in Deutsch bitte scrollen

In the Food Encyclopedia, Alan Davidson, a food historian and food writer, defines crumble as the name of a simple topping spread instead of pastry on fruit pies of the dish type with no bottom crust, such as are popular in Britain. Recipes for crumble do not appear in old books of English recipes, nor is it recorded until the 20th century. Crumble is much quicker and easier to make than pastry and it seems probable that it developed during the Second World War. It is like a sweet pastry made without water. The ingredients of a modern crumble are flour, butter, and sugar; a little spice is sometimes added. (The original wartime type used some other fat—whatever was available.) The butter is cut into the dry ingredients, and the mixture spooned onto the pie filling without further preparation, after which the pie is baked. The butter melts and binds the solid ingredients into large grains, but they do not form a solid layer like a true pastry. The texture can only be described as crumbly. Apple crumble is probably the best-known form. But other fruits are often used. Numerous variations are permissible, for example the addition of coconut to the crumble mixture in Australia. Crumble may have been inspired by a similar cinnamon-flavoured topping traditional in Austria and C. Europe for a rich tea bread or cake. The topping is called Streusel, and the cake Streuselkuchen . Streusel contains much less flour in proportion to sugar than British crumble, so that when baked it has a crisp and granular rather than crumbly texture, and remains firmly attached to the top of the cake. It is spread over a coating of melted butter on the raw cake, which helps it to adhere.

To find out more about the origin and usage of crumble, click here.

I am a big fan of fruit crumble: apple, peach, rhubarb, cherries, all fruity variations are highly welcome in my kitchen. It is so easy to make, the variations are endless, and it is absolutely an irresistible dessert. I was inspired by Tamara's and Jelena's variations of apple crumble, adapted it to my taste and added candied walnuts to my apple crumble, and the result was overwhelming. The pimped version is too delicious to describe... :)

This is my entry for the baking event ‘Goldener Herbst‘ (Golden Fall) which was initiated by Katie of  Sweet Trolley.

Apple crumble

~serves 2~

5 apples (sour, eg. Granny Smith)
............................................................................
400 ml of water
............................................................................
3 teaspoons brown sugar (Demerara)
...........................................................................
1 tablespoon honey
.............................................................................
1 teaspoon cinnamon
.............................................................................
2 tablespoons lemon juice
.............................................................................
Nutmeg *optional
.............................................................................
Ginger (grated fresh or powder) *optional

Crumble
............................................................................
100 g flour
............................................................................
3 teaspoons brown sugar (Demerara)
.........................................................................
60 g butter, cold, cubed
............................................................................
1 teaspoon water

Topping

40 g walnuts, roughly chopped
..........................................................................
3 teaspoons brown sugar (Demerara)
............................................................................


Method:

1. Place diced apples, sugar cinnamon, lemon juice, honey, ginger and nutmeg (up to your taste) in a pot and cook for about 30 minutes until the water evaporates and the apples are soft.

2. For the crumble topping mix all ingredients by rubbing the butter into the flour, with your fingertips, until you get a crumbly mass. Add 1 teaspoon water. Place the crumbly dough briefly in the refrigerator or freezer, place (until the apples are done).

3. Preheat oven to 180 ° Celsius.

4. Fill the cooked apples (they should be soft but not mushy) into greased ramekins or ovenproof dish.

5 Sprinkle the crumble mixture over the apples. Bake for about 30 min at 180 ° C until golden brown.

6. About 5 minutes before the apple crumble is baked, it is time to make the candied walnuts. These are very easy to make. Heat some sugar in a nonstick pan, then add chopped walnuts. Stir briefly with a wooden spoon, then quickly sprinkle the candied walnuts over the apple crumble.

The trick is to work very fast once the sugar starts melting, because once it gets on the walnuts it cools quickly and the walnuts will stick together. You have about 30 seconds to separate them before they are forever bonded by glassy, cooked sugar.

7. Serve warm or cold. Enjoy!

~o~o~o~o~

 

 

 

Die liebe Katie von Sweet Trolley hat einen Backwettbewerb  zum Thema "Goldener Herbst" gestartet, und da mache ich natürlich gerne mit! Hier ist mein Beitrag zu diesem tollen Wettbewerb: Apfel-Honig Crumble mit Zimt und karamelisierten Walnüssen.

 

Inspiriert haben mich Jelena und Tamara mit ihren leckeren Crumble- Kreationen...Ich habe einfach ein bisschen "herumgebastelt" und herausgekommen ist dieses leckere Dessert :)

 

 

Apfel-Honig Crumble mit Zimt und karamelisierten Walnüssen

~2 Portionen~

Zutaten

5 Äpfel (säuerlich, zb. Granny Smith)
.............................................................................
400 ml Wasser
............................................................................
3 TL Zucker, braun (Demerara)
.............................................................................
1 EL Honig
..............................................................................
1 TL Zimt
..............................................................................
2 EL Zitronensaft
.............................................................................
Muskatnuss, n. Belieben
..............................................................................
Ingwer (Pulver oder frisch gerieben), n. Belieben

Crumble
............................................................................
100 g Mehl
.............................................................................
3 TL Zucker, braun (Demerara)
..........................................................................
60 g Butter, kalt, gewürfelt
.............................................................................
1 TL Wasser


Topping

40 g Walnüsse, grob gehackt
............................................................................
3 TL Zucker, braun (Demerara)
............................................................................

Zubereitung

1. In einem Topf Wasser, gewürfelte Äpfel, Zimt, Zitronensaft, Honig, Ingwer und Muskatnuss erhitzen. Ca. 30 Min. köcheln lassen bis das Wasser verdampft und die Äpfel weich sind.

2. In der Zwischenzeit die Butter zum Mehl hinzufügen und mit Fingerspitzen zu einer krümeligen Masse kneten. 1 TL Wasser beimischen. Die krümelige Teigmasse kurz in den Kühlschrank oder Gefrierschrank stellen (bis die Äpfel fertig sind).

3. Herd auf 180°C vorheizen.

4. Die gekochten Äpfel (sie sollen weich sein, aber nicht zu weich) in leicht mit Butter eingefettete Keramikformen füllen.

5. Auf die Äpfel die gekühlte Crumble-Masse verteilen. Ca. 30 Min. bei 180°C goldbraun backen

6. 5 Minuten bevor der Apfel Crumble fertig gebacken ist, in einer antihaft beschichteten Pfanne Zucker karameliseren, anschließend die gehackten Walnüsse hinzugeben. Kurz mit Holzlöffel umrühren und dann rasch auf den Crumble verteilen (wird schnell hart!)

7. Warm oder kalt servieren. Genießen!


 

~o~o~o~o~

Već duže vrijeme se spremam da napravim crumble od jabuka, koji jednostavno obožavam ali vrlo rijetko pravim jer kad pođem jesti ne mogu da stanem dok sve ne pojedem. O mom nedostatku discipline, o mojim neuspjesima da se suzdržim po tom pitanju bi mogla knjigu napisati, knjigu -zasada- bez Happy Enda... Zato je najbolje da neke deserte uopšte ne pravim, jer onog čega nema ne mogu ni popapati :( Ali, ipak ponekad me tako želja za nečim slatkim uhvati da moram sama sebi da udovoljim, i tako je to bio slučaj sa kramblom od jabuka. Jelenine kao i Tamarine delicije su me "gledale" već duže vrijeme, i jučer sam se bacila na posao i napokon napravila ovu slasticu. Brzo i lako se pravi, a predivnog okusa. Imam nekoliko varijanti koje rado pravim, i s drugim voćem, u raznim kombinacijama. ali sam se ovog puta prilično držala Jeleninog recepta, s nekoliko adaptacija. Umjesto kristal šećera sam koristila Demerara šećer, nisam stavila gustin u jabuke (nije bilo potrebno), nisam stavila orahe u krambl već sam orahe karamelizirala i na kraju stavila na krambl. Odlično je i hladno i toplo. Čisti užitak!

Crumble s jabukama, cimetom, medom i karameliziranim orasima

~za 2 osobe~

5 većih jabuka (kiselkaste, kao npr. Granny Smith)
.............................................................................
400 ml vode
.............................................................................
3 žlice smeđeg (Demerara) šećera
.............................................................................
1 žlica meda
..............................................................................
1 žličica cimeta
..............................................................................
2 žlice limunovog soka
..............................................................................
Muskatni oraščić, po želji
..............................................................................
Đumbir, po želji

Crumble
.............................................................................
100 g brašna
.............................................................................
3 žlice smeđeg (Demerara) šećera
.............................................................................
60 g maslaca, hladnog, isjeckanog na kockice
.............................................................................
1 žličica vode

Topping

40 g grubo isjeckanih oraha
............................................................................
3 žlice smeđeg (Demerara) šećera
...........................................................................

Priprema

1. U lonac s vodom staviti isjeckane jabuke , cimet, med, đumbir, limunov sok I muskatni oraščić, I kuhati otprilike 30 minuta dok voda ne ispari i jabuke ne omekšaju.

2. U međuvremenu umrvite maslac prstima u brašno pa umiješajte šećer i vodu. Dobit ćete mrvičastu smjesu koju ohladite kratko u zamrzivaču ili hladnjaku.

3. Pećnicu ugrijte na 180°C.

4. Ocijedite skuhane jabuke od vode i složite u lagano namašćene vatrostalne posudice.

5. Posipajte ohlađenim posipom i zapecite 30-ak min.

6. U tavi karamelizirajte 3-4 žlice šećera , onda dodajte isjeckane orahe, te drvenom varjačom ih promiješajte u karamel. Brzo karamelizirane orahe rasporedite na crumble (prije nego što se karamel stvrdne. Imate otprilike 30-tak sekundi vremena!).

7. Servirajte toplo ili hladno.

Ovo je moja ulaznica za kulinarsku igricu "Goldener Herbst" koju organizira Katie s bloga Sweet Trolley.

{GUEST POST} Chef in Disguise: Hareeseh

I have promised you to introduce  my favourite blogs and bloggers on a monthly basis, and for my second guest post I couldn't think of anyone better than one of my dearest blogger friends Sawsan aka Chef in Disguise! She lives in Jordan, is an orthodontist by day, mother of two, and decribes herself as "a food explorer by night"!  I am a big fan of her recipes that are a perfect fusion of eastern and western cuisine, of her stunning photography, and not to forget- her beautiful writing style. It is a feast both for your tastebuds and for your eyes! To understand what I mean, if you do not know Chef in Disguise yet,  please visit  Chef in Disguise and start to explore- and don't forget to grab a cup of coffee or tea- I am sure you will stay long and will love it!!!  When Sawsan asked me what her guest post should be about, I told her I would be very happy to learn more about middle eastern dishes, no matter if savory or sweet.  Enjoy!

Ich habe ja versprochen, einmal im Monat meine liebsten Blogs und Blogger vorzustellen, und heute ist es wieder soweit! Mein Gast ist heute Sawsan von Chef in Disguise, eine meiner liebsten Foodie Freunde, Autorin des zauberhaften Food-Blogs "Chef in Disguise", den ich regelmäßig besuche und mitunter auch schon viele Rezepte nachgekocht habe. Alles was ich bisher ausprobiert habe, ist mir gelungen, und mein(e) Mitesser war(en) immer hellauf begeistert von den kreativen Rezepte-Variationen mit fernöstlichem Twist! Also, vorbeischauen lohnt sich, und ich empfehle dringendst eine große Tasse Kaffee oder Tee vorzubereiten, denn ich bin mir sicher, ihr werdet von den tollen Fotos sowie interessanten Posts gefesselt sein- wie ich!:) 

Sjećate se mog obećanja da jedanput mjesečno predstavim meni drage blogove i bloger(ic)e? Danas vam predstavljam Sawsan aka Chef in Disguise, koju pratim otkad je započela pisati svoj kulinarski blog, gdje redovno svraćam, uživam u prekrasnim slikama, u originalnim, detaljnim receptima s orijentalnim "twistom", od kojih sam mnoge isprobala i uvijek su mi savršeno ukusno ispali (u draftu čekaju recepti i sličice, ali ću neki drugi put o njima... :) I dragi to oduševljenje dijeli sa mnom! Inače, volim i njen način pisanja, da biste dobili jasniju sliku o čemu govorim obavezno posjetite Chef in Disguise, i uz obaveznu šalicu kafe ili čaja, sjedite, čitajte i uživajte!  

~o~o~o~o~

I was honored when Tanja asked me to write a guest post for her amazing blog. She is one of the most talented bloggers I have met. Her pictures are stunning, recipes original, styling mouth watering but above all she is kind and sweet, always there with a kind comment or words of encouragement just when you need them!

I wanted to share a middle eastern recipe with Tanja and her readers but which one? After some thinking and consulting my mum I came up with Hareeseh.

Hareeseh is an arabic dessert made with Samolina and sweetened with rosewater syrup. It is there in every dessert shop , family menu and it is even sold by street venders in the old parts of Amman and other middle eastern cities.

The recipes to hareeseh vary and so do the names. Some call it basboosa, namoora, harissa or haresse. Some use coconut, dates, yogurt or eggs while others stick to the basic semolina sugar and oil base. No matter what you call it or what combination of flavors you put in it, it is a treat worth making, a sure way to impress your guest and a quick and easy dessert that is loved by kids and adults alike

You can make hareeseh in a pan or using a cup cake try to get individualized desserts.

Hareeseh

2 cups semolina

1 cup (75 grams) shredded unsweetened coconut

1/2 cup (1 stick)(100 grams) butter

1 cup (240 grams) heavy cream

1/2 cup sugar

1 egg

1/4 cup (80 grams) greek yogurt

1/4 teaspoon baking powder

1/3 cup (80 grams) milk

1 teaspoon rosewater (optional)

1 teaspoon vanilla

zest of one orange or lemon (optional)

Syrup

3 cups sugar

2 cups water

1 teaspoon rose water

1 teaspoon lemon juice

To make the syrup

In a pot add the sugar, water and lemon juice

Bring to a boil over medium heat, allow to simmer for 2-4 minutes.

Take off the heat and stir in the rosewater

To make the Hareeseh

Mix all the ingredients in a bowl until well combined.
Brush your baking dish with oil or butter.
Pour the batter and then smooth the surface using a wet hand.
Using a sharp knife that you wet with water cut the pattern you like into the batter (here is a the way I did my pattern).

Bake in a 180 C oven on the lowest rack until the edges of the hareeseh are golden brown.
Place under the broiler until the top is golden brown.
Take out of the oven and allow to cool for 5 minutes.
Add the syrup to the hot hareeseh (the amount you add depends on how sweet you like it to be I usually add about half of the syrup).

Run your knife along the pattern you made to separate the hareeseh pieces.

Allow to cool to room temperature.
Decorate with pistachio.

~o~o~o~o~

Aren't these pictures simply mouthwatering?

Thank you Sawsan for writing this guest post and sharing this delicious treat with us!

For more yummie recipes visit Sawsan's blog.

You can connect with her here:

Facebook

Twitter

Bloglovin'

Foodgawker

Have a wonderful day!!!

Empanades Picantes

Für Rezept in Deutsch bitte scrollen:

The variety of fillings for empanadas is endless and includes stewlike mixtures with beef,  ham and cheese, chicken, fish and seafood. You may also fill them with vegetables, like spinach,  potatoes, pumpkin, potatoes, beans and many more. The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. More about the origin of empanadas you will find here. 

I am going to show you a delicious, spicy variation of Cheese and Ham Empanada today, which may be served as appetizer or main course (served with salad). The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.

EMPANADES PICANTES

Ingredients (yield  28-30, diameter 8 cm)

Dough

• 300 g all-purpose flour
• 1 / 2 teaspoon salt
• 125 g butter
• 100 ml hot water

Topping

• 200 g cottage cheese
• 50 g of ham (chopped, in cubes or slices)

• 1 egg
• 50 g Emmentaler cheese (or Gauda), grated
• 2 tablespoons Parmesan cheese
• 3-4 fresh basil leaves, chopped
• Fresh rosemary (1 teaspoon)
• fresh thyme (1 teaspoon), optional
• 1 red chili pepper (chopped fine)

 • paprika, pepper, salt to taste

Coating
• a little milk

Method

Topping
1. In a large bowl combine ham cubes or slices, Parmesan cheese, Cottage cheese and grated Emmentaler cheese and egg. Combine well.
2. Add chopped basil, rosemary, thyme, paprika, pepper, salt, and add the finely chopped chili pepper (if you like it spicy).

Dough

1. Sift flour. Add a pinch of salt.
2. Melt butter and heat the water (must be lukewarm).
3. Add melted butter to the flour, mix with lard.
4. Slowly add water to the dough and knead by hand. The dough will be smooth and elastic.
5. Roll out the dough to about 1-3 mm, and cut into circles with a mold (if you have one, if not, use a glass), 8-10 cm in diameter.
6. Repeat the process until used up the dough.
7. Place a tablespoon or two of filling in center  8. Fold the edges of the circle to get a semi-circle. Fold and pinch the edges shut (with a fork), and place them on a baking sheet.                                                          
9. Sprinkle each empanada with milk before baking.
10. Bake in a preheated oven at 200 ° C (375° F) for 20-25 minutes until golden brown.
11. Serve hot or cold as appetizer or as main meal (eg. with salad).

~o~o~o~o~

EMPANADES PICANTES

Zutaten (für 28-30 Stück, Durchmesser 8 cm)

Teig

• 300 g Allzweck-Mehl
• 1 / 2 TL Salz
• 125 g Butter
• 100 ml heißes Wasser

Belag

• 200 g Hüttenkäse
• 50 g Schinken ( gewürfelt oder in dünne Scheiben geschnitten)
• 1 Ei
• 50 g Emmentaler Käse (oder Gauda), gerieben
• 2 Esslöffel Parmesan
• 3-4 frische Basilikumblätter, gehackt
• Frischer Rosmarin (1 TL)
• frischer Thymian (1 TL), optional
• 1 rote Chilischote (fein gehackt)
• gemahlene Paprika, Pfeffer, Salz nach Belieben

Überzug • ein wenig Milch

Zubereitung

Belag
1. In einer großen Schüssel  Schinkenwürfel (oder Scheiben), Parmesan, geriebenen Emmentaler Käse, Hüttenkäse und Ei  gut vermischen.
2. Gehacktes Basilikum, Rosmarin, Thymian, Paprika, Pfeffer, Salz und die gehackte Chilischote beimischen (wenn Sie es scharf mögen).

Teig
1. Mehl. Fügen Sie eine Prise Salz.
2.  Butter zerlassen und Wasser erhitzen.
3.  Zerlassene Butter zum Mehl geben, mit Holzlöffel vermischen.
4. Langsam Wasser hinzufügen und den Teig mit der Hand kneten. Der Teig wird geschmeidig und elastisch.
5. Den Teig ausrollen,  ca. 1-3 mm,  und Kreise mit einer Form ausstechen (falls Sie eine haben, wenn nicht,  Glas zu verwenden), 8-10 cm im Durchmesser.
6. Wiederholen Sie den Vorgang, bis der ganze Teig aufgebraucht ist.
7.  1-2 EL  der Füllung in die Teig-Mitte füllen.
8. Falten Sie die Kanten des Kreises zu einem Halbkreis zu bekommen. Falten und die Ränder gut verschließen (am besten mit einer Gabel eindrücken) und auf ein mit Backpapier ausgelegtes Backblech legen.
9. Jede Empanada mit Milch bestreichen.
10. Im vorgeheizten Ofen bei 200 ° C (375 ° F) für 20-25 Minuten goldbraun backen.
11. Heiß oder kalt servieren, entweder als Vorspeise oder als Hauptgericht (zb. mit Salat).

~o~o~o~o~

Empanade jako volim, i slatke i slane, a ponajviše ljute. Ove su punjene šunkom i sirevima, s dodatkom začinjskog bilja (timijana, ružmarina) i začinjena ljutom čili papričicom. Tijesto je hrskavo, ali ne previše, a pošto nisu pržene u ulju nego u pećnici nisu toliko masne (makar na prvi ugriz- jer ima dosta maslaca :)).

Ovo je i moja ulaznica za igricu Ajme koliko nas je a koju je pokrenula Monsoon s bloga Dalmacija Down Under. Ovaj mjesec domaćica je Laka Kuharica s bloga Laka Kuharica- Easy Cook a za temu je izabrala timijan/ majčinu dušicu.

A recept ide ovako:

EMPANADES PICANTES

Sastojci (za 28-30 empanada promjera 8 cm)

Tijesto

• 300 g brašna (univerzalno)
• 1/2 žličice soli
• 125 g maslaca
• 100 ml vruće vode

Nadjev

• 200 g  običnog svježeg kravljeg sira ili Cottage Cheese
• 50 g šunke
• 1 jaje
• 50 g Emmentaler sira (ili Gauda), nariban
• 2 žlice parmezana
• 3-4 listića svježeg bosiljka, isjeckanog
• svježeg ružmarina (grančica)
• svježeg timijana (majčine dušice), po želji
• začini: slatka mljevena paprika, 1 chili papričica (iscjeckana), biber, prstohvat soli

Za premazivanje

• malo mlijeka

Nadjev

1. U zdjelu  nasjeckati šunku na kockice, dodati parmezan, svježi sir i naribani Emmentaler sir, te jaje. Izmiješati.

2. Dodati i bosiljak, ružmarin, timijan, te začiniti mljevenom paprikom, biberom, posoliti, te dodati na sitno isjeckanu chili papriku (ako volite ljuto).

Tijesto

1. Brašno prosijati. Dodati malo soli.

2. Maslac otopiti, a vodu zagrijati ( mora biti vruća ali ne kipuća).

3. Topli maslac dodati u brašno, i promiješati ga varjačom.

4. Polako dodavati vodu u tijesto, te rukama ga zamijesiti. Tijesto će biti glatko i elastično.

5.  Na pobrašnjaloj podlozi razvaljati tijesto na oko 1-3 mm, i kalupom (ako imate, a ako ne, čašom) rezati krugove promjera 8-10 cm.

6.  Ostatak tijesta ponovo zamijesiti i ponavljati postupak dok ne potrošite tijesto.

7. Rukama svaki krug malo rastanjite. Na jednu polovicu stavite otprilike žličicu nadjeva.

8. Rubove kruga preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

9. Empanade slagati u pleh obložen pek papirom.

10. Svaku empanadu premazati mlijekom prije pečenja.

11. Peći u zagrijano pećnici na 200° C  20-25 minuta (dok ne dobiju zlatno žutu boju).

12. Servirati tople ili hladne kao predjelo ili  glavno jelo (uz salatu).  Uživati!

Broccoli Cream Soup with Olive Oil & Cream Fraiche/ Brokkoli-Cremesuppe mit Olivenöl & Creme Fraiche/ Krem juha od brokolija s maslinovim uljem i Creme Fraiche

Für Rezept in Deutsch bitte scrollen:

 

On a cool autumn or cold winter day, there is nothing better than a hot, creamy soup to warm the body. This one is one of the tastiest, most filling soups I've had in a long time. This recipe is originally without garlic, but I personally love the addition of  1-2 chopped cloves of garlic to it! Gives the soup the special kick! Highly recommend it! For healthy soup recipe fans, you may use also milk instead of cream or Cream Fraiche to create that creamy taste!

I served the Broccoli Cream Soup with homemade Mini Garlic Cornbread.  The recipe for the bread I will post next time!:)

~o~o~o~o~

Es gibt nichts schöneres, als eine cremige Gemüsesuppe , wenn es draußen kalt wird. Diese Brokkoli- Cremesuppe ist sehr sättigend und mit etwas frischem Brot, eine für mich zumindest, perfekte Mahlzeit! Ich habe diesmal Mini Knoblauch-Maisbrote dazu serviert- passte hervorragend! Das Rezept zum Brot poste ich nächstes Mal! Ich gebe sehr gerne noch 1-2 Knoblauchzehen in die Suppe, so schmeckt sie mir persönlich am Besten! Für alle, die etwas fett sparen möchten: einfach Milch anstelle des creme Fraiche (o. Sahne) nehmen! 

Und nun zum Rezept:

~o~o~o~o~

Sad kada je vani zahladilo, ponovo dolazi vrijeme za fine juhice, koje ja lično obožavam u svakoj formi! Jedna fina i zdrava juhica koju često pravim je krem juha s brokolijem, koja je vrlo zasitna, zdrava i jako finog okusa. U receptu ne navodim češnjak, ko ne voli može slobodno izostaviti, ali ja u ovu juhu obavezno dodam 1-2 češnja. U biti juhu možete začiniti po ličnom ukusu, muškatni  orašćić juhi daje finiji okus, ali ko ne voli muškat, ga svakako može izostaviti.

A recept ide ovako:

Recipe coming soon :)

~o~o~o~o~

You may also like:

Carrot Ginger Cream Soup/ Karotten-Ingwer Cremesuppe/ Krem juha od mrkve i đumbira

Enjoy!

Basil, Feta, Tomato & Roasted Pepper Bites/ Mini-Muffini s bosiljkom, paradajzom, fetom i paprikom

Für Rezept in Deutsch bitte scrollen:

I love dishes you can make out of ingredients that you have on hand already. These savory muffins are easy to make,  perfect for breakfast or a snack and they even freeze well. And the savory ingredients are exchangeable, up to your taste. I adapted the recipe from The Art and Soul of Baking.

Ingredients

Yield: 12 Muffins (normal size) or 24 Mini-Muffins

• 280 g (2 cups; 10 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 90 g (3/4 cup) crumbled feta cheese
• 1 (3⁄4 cup) jarred roasted red bell pepper, patted dry, then chopped
• 1 tomato, small, chopped
• 3 tablespoons finely chopped fresh basil
• 250 ml (1 cup, 8 ounces) buttermilk
• 60 ml (1⁄4 cup, 2 ounces) olive oil
• 1 egg (large)

Directions

1. Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the muffin tin with olive oil.
2. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. Set aside.
3. In the medium bowl, stir together the feta cheese, roasted bell pepper, chopped tomato and chopped basil. Set aside.
4. Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended.
5. Make a well in the center of the dry ingredients.
6. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine—they will disappear during baking.
7. Gently fold in the 2/3 of the feta cheese mixture until evenly distributed in the batter.
8. Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups.
9. Add a some of the mixture to the tops of each batter pile.
10. Bake for18 to 20 minutes, until the tops are slightly browned, feel firm, and a skewer inserted into the centers comes out clean.
11. Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful, these are tender while hot). Serve warm.

~o~o~o~o~

Diese herzhaften Muffins sind eine wunderbare Alternative zum herkömmlichen Frühstück, sie sind schnell und einfach vorzubereiten und die meisten Zutaten hat man ja zuhause. Wenn nicht vorhanden, sind die trockenen Zutaten wie Feta-Käse, Paprike, Basilikum auch beliebig austauschbar, je nach Geschmack!

Originalrezept: The Art and Soul of Baking. Sur la Table, Cindy Mushet. Adaptiert.

Ergibt: 12-15 Muffins oder 24 Mini-Muffins

Zutaten                            

• 280 g Allzweck-Mehl                                                            
• 2 TL Backpulver
• 1/2 TL Natron
• 1/2 TL Salz
• 90 g Feta-Käse (zerbröckelt)
• 1 gebratene rote Paprika, trocken getupft, gehackt

• ca. 3 EL fein gehacktes frisches Basilikum

• 1 Tomate, klein, gehackt
• 250 ml Buttermilch
• 60 ml Olivenöl
• 1 großes Ei

Zubereitung

1. Den Ofen  auf 180 ° C vorheizen. Das Muffin-Blech  mit Olivenöl bestreichen.
2. Mehl, Backpulver, Natron und Salz in eine große Rührschüssel geben. Beiseite stellen.
3. In einer zweiten,  mittelgroßen Schüssel  Feta-Käse, geröstete Paprika, gehackte Tomate und gehacktes Basilikum verrühren (händisch). Beiseite stellen.
4. Zur Buttermilch das Olivenöl und das Ei hinzugeben und verrühren, bis alles gut vermischt  ist.
5. Die trockenen Zutaten vorsichtig mit einem Holzlöffel  verrühren (kein Mixen nötig), solange rühren bis ein glatter Teig entsteht.  Ein paar kleine Klumpen werden bleiben, diese verschwinden aber beim Backen.
7. Die trockenen Zutaten zu den feuchten Zutaten geben, mit Holzlöffel leicht verrühren.  
8. Je 2 EL Teig in jede Muffin-Form füllen, wenn Mini-Muffins Blech vorhanden (24 kl. Muffins pro Blech) dann  entsprechend weniger.
9 . Die normalen Muffins  für 18 bis 20 Minuten backen, bis die Spitzen leicht gebräunt sind.

Mini-Muffins ca. 10 Min. backen. Zahnstocher-Test!
10. Muffins ca. Minuten abkühlen lassen. Warm servieren.
11. Wenn vollständig abgekühlt, können die Muffins , eingewickelt in Plastik, oder versiegelt in einem wiederverschließbaren Plastikbeutel, für 2 Tage bei Raumtemperatur gelagert werden.  In der Mikrowelle bei Bedarf aufwärmen. Die Muffins können auch eingefroren werden (Haltbarkeit bis zu 1 Monat), einfach fest in Frischhaltefolie einwickeln und in einem verschließbaren Gefrierbeutel anschließend versiegeln.

 

~o~o~o~o~

Ovi slani muffini se nađu redovno na našem stolu, jer su brzi za napraviti, preukusni, i na taj način se mogu "riješiti" ostataka iz frižidera, jer u nedostatku nekih od navedenih sastojaka u receptu sve suhe sastojke (feta sir, bosiljak, pečene paprike, paradajz) možete zamijeniti nečim drugim, po ukusu. Jako su fini za doručak ali su i odlično predjelo kao i dobrodošao snack kad ti se najave (ili ne najave :D) gosti. Originalni recept je iz The Art and Soul of Baking, a ja sam ga adaptirala po svom ukusu. Ovog puta sam pravila mini-muffine, jer sam ih pripremala za goste, i jako su zgodni i dekorativni za serviranje. U originalnom receptu se koristi "Buttermilch", kojeg ja mislim kod nas nema, ali slobodno umjesto njega stavite tečni jogurt, rezultat nije 100% isti,  ali sličan, i okus će biti jednako dobar. Isprobano! :)

A recept ide ovako:

Sastojci

Za 12 muffina ili 24 mini muffina


• 280 g brašna
• 1 prašak za pecivo
• 1/2 kašičice soli
• 1/2  kašičice sode bikarbone
• 1 pečena crvena paprika (oguljena, iscijeđena i na kockice izrezana)
• 90 g feta sira
• svježeg bosiljka po okusu (otprilike 3 kašike, sitno isjeckano)
• 250 ml "Buttermilch" (ili tečni jogurt)
• 1 veće jaje
• 60 ml maslinovog ulja


Priprema

1. Zagrijati pećnicu na 180° C.
2. U jednoj posudi izmiješati brašno, sodu bikarbonu, prašak za pecivo i sol.
3. Isjeckanu crvenu oguljenu papriku pustite da se dobro ocijedi. Dodati izmrvljeni sir, isjeckani bosiljak i promiješati spatulom.
4. U zasebnu posudu umutiti jaje sa Buttermilch/ ili tečnim jogurtom i maslinovim uljem mikserom.
5. U zdjeli sa suhim sastojcima napraviti mali krater u sredini mase i lagano spatulom promiješati, taman toliko da dobijete gusto tijesto. Tijesto mora biti gusto, i ako bude još grudvica u tijestu, nema veze, nakon pečenja se ne vidi ništa.
6. Dodati smjesu sa isjeckanim paprikama, paradajzom, i sirom i samo kratko promiješati.
7. Pleh za muffine podmazati maslinovim uljem, i ako pravite normalne muffine sipati 2 kašike tijesta (ili 1 kugla sa spravom za sladoled kugle), a ako pravite mini-muffine (kao ja) staviti otprilike 1 kašiku tijesta.
8. U prethodno zagrijanoj pećnici peći normalne muffine 18-20 minuta, a mini muffine 8-10 minuta, i paziti da ne pretamne! Trebaju biti svijetlo smeđe boje.  Test s čačkalicom!
9. Nakon pečenja ostaviti otprilike 5 minuta u kalupima, i onda ih izvadite iz kalupa.
10. Servirati tople ili hladne.

Uživati!