Tanjas Cooking Corner

A Trip to Lainzer Tiergarten & Frozen Kiwi Pops

2012-05-31T16:50:00.002+02:00

Last weekend was a long weekend for us, three free days with my husband, we had wonderful weather in Austria and so we decided to go out and enjoy nature & culture on our free days. The first day we spent in Schönbrunn Palace and Gardens, but unfortunately I had no camera with me that day. I forgot it, shame on me! The second day we decided to visit the Lainzer Tiergarten. Here are some facts (source: Wikipedia) that might be of interest: The Lainzer Tiergarten, is a 24.50 km² wildlife preserve in the southwest corner of Vienna, Austria, and 80% of it being covered in woodland. It dates back to 1561, when Ferdinand I of Austria created it as a fenced-in hunting ground for his family to use. Since 1919, it has been open to the public. Its name consists of its location by the Lainz district of Vienna's 13th District, and Tiergarten, which means zoo (literally, "animal garden"). Today the Lainzer Tiergarten is home to between 800 and 1,000 wild boars 200 to 250 fallow deer approximately 700 mouflons, and 80 to 100 red deer (elk).

There is one museum located within Lainzer Tiergarten: the Hermesvilla. Emperor Franz Joseph I gave it to his wife Empress Elisabeth (nicknamed "Sisi"), and he called it the "castle of dreams.“ The name of the villa refers to a statue of Hermes made of white marble that is located in the garden of the villa. Today, the Hermesvilla is noted for its art and natural setting, and is used by the Vienna Museum for special exhibitions on cultural history.

It was a fun day, no stress, just exploring and enjoying... If you have the chance to visit Lainzer Tiergarten, do it, you will love it!!

Prošli, produženi vikend smo suprug i ja proveli opušteno, bez stresa,  iskoristili smo maksimalno lijepe, sunčane dane, uglavnom u prirodi. U nedjelju smo posjetili palaču i vrtove  Schönbrunna,  Gloriettu iznad parka, i Paviljon Palmi, ali sam nažalost  zaboravila fotoaparat pa ćete mi na riječ morati povjerovati da je bilo  prelijepo.:) Imam u planu da nekad napišem post o Schönbrunn-u, a pošto  nerijetko odemo u šetnju prekrasnim vrtovima, biće sigurno prilike da  to i lijepo fotografiram.  U ponedjeljak smo po prvi put posjetili  zoološki vrt "Lainzer Tiergarten", i to smo povezali s razgledavanjem dvorca i muzeja Hermesvilla. 

Ako vam se nekad pruži prilika da posjetite Lainzer Tiergarten i dvorac Hermesvilla, obavezno posjetite muzej, gdje se redovno organiziraju izložbe, ili posjetitie privatne odaje carice Elizabeth "Sisi". Evo i nekoliko sličica...:)

Na kraju posta ćete naći i receptić za savršeno osvježavajuće "grickalice"s kivijem za tople dane. Uživajte!


Hermesvilla- front view

Fountain in the courtyard of the Villa

Garden impressions

Restaurant "Artner" in the Hermesvilla

Coffee break :)

Posing with M. :)

And last, but not least, a very easy recipe, more an idea for frozen treats: Frozen Kiwi Pops! Dip a fruit of your choice (kiwi, strawberry, banana) in melted chocolate and freeze, it is so easy and delicious!

Frozen Kiwi Chocolate Pops

Potrebno je:

kiwi (2-3 komada)

drveni štapići

(u nedostatku štapića za sladoled sam upotrijebila čačkalice-

ako pravite djeci, naravno one ne dolaze u obzir!)

čokolada po izboru (kvalitetnija)

1 žlica ulja

kokos (po želji)

Priprema:

Isjeći kiwi na deblje kolutove, ako su prekiseli, pošećeriti, poredati na papir za pečenje.
Staviti u zamrzivač otprilike 20-30 minuta.
U međuvremenu istopiti čokoladu na pari, i dodati žlicu ulja.
U napola smrznute kolutove kivija zabosti štapić, pa umočiti u otopljenu čokoladu. Po želji uvaljati u kokos.
Poredati na papir za pečenje i vratiti u zamrzivač da se stegne.
Prije serviranja izvaditi i staviti u frižider 5-10 minuta, da kivi malo popusti, onda su najljepši! Uživati :)

Lemon Quinoa Cake/ Kolač od quinoe i limuna

2012-05-25T15:32:00.002+02:00

Have you ever used quinoa in desserts and baking? My consumption of using it was restricted to Quinoa salad and Quinoa pudding. And that was it. I got curious to find out more about it and started researching, finding lots of very interesting recipes, that just have to be tried! To learn more about this healthy, gluten-free ancient grain, easy to digest, click here.

Today's recipe is my creation, I was playing around, thinking that it may be interesting to substitute some flour in cakes and add cooked quinoa, as I have seen somewhere (should have bookmarked it then, but forgot) on the net months ago. I love lemons, in desserts, in tea, in lemonade, in salads, and so I thought it would be a good idea to bake a lemon quinoa cake. And it was a great idea, the cake turned out delicious, soft and lemony, and, as it is strawberry season, I have served it with fresh strawberry pulp. Perfect match! My husband could not stop eating, telling me that this was one of the tastiest cakes he has eaten. Quinoa in cake is something worth exploring, and I will stick to that, that is for sure :)

Lemon Quinoa Cake w/ Strawberry Pulp

~ for round baking mould- 24 cm~

Original recipe: Tanja's Cooking Corner

Preparing time: 50 minutes

Baking time: 25 minutes

Ingredients

150 g quinoa, cooked

150 g all- purpose flour

3 eggs

150 g caster sugar

1 pack baking powder

lemon juice (of 1 lemon) + lemon zest

2 pack (16 g) vanilla sugar

80 g butter

powdered sugar for decoration

For the strawberry pulp:

200 g fresh strawberries

vanilla sugar (up to taste)

lemon juice (up to taste)

Method

Preheat oven to 180°C/ 350 F.

Cook quinoa for 12-15 minutes. Let cool.

In a bowl whisk eggs, sugar, butter, lemon juice,and lemon zest, then sieve in the flour and baking powder, then beat all ingredients into a smooth batter.
Grease baking pan (or use parchment paper), pour batter into pan.

Bake at 180°C7 350 F for 25 minutes until light brown.

Let cool for 5 minutes, then loosen from the mold, decorate with icing sugar and serve with homemade strawberry pulp. Enjoy!

To prepare strawberry pulp wash, then mash the strawberries in a blender with vanilla sugar and lemon juice (up to taste).

Evo napokon prilike da napišem novi post, svi koji me prate na Facebook stranici znaju za moje muke i jade posljednjih dana! Pokvario mi se laptop, i odnio sa sobom sve (!!!) fotografije hrane (sve ostalo redovno kopiram tako da to nije problem) koje naravno nisam kopirala, i napravila backup, pa evo od nedjelje čekam i grizem nokte jer još ne znam da li je moguće spasiti slike ili ne.... Moja krivica, moja ljenost, moje "sutra ću..." me je sad najvjerovanije koštalo hiljadu slika, i ljuta sam na sebe!! Ako se neko čudo ne desi propalo je dosta toga što sam namjeravala, a nisam stigla objaviti u sljedećim postovima... Pošto je od prošlog posta prošlo već dva tjedna, predstaviću vam danas recept za kolač od quinoe i limuna, jer su sličice ostale na fotoaparatu.

Malo sam eksperimentirala, negdje sam nekada davno naletjela na jedan kolač s quinoom, zapazila ga, jako mi se svidio, ali recept nisam mogla više pronaći. Zato sam po sjećanju počela mućkati i mijesiti i ovo je rezultat: divno limunkast, mekan kolač jako posebne teksture. Quinoa se pod zubima malo osjeti, ali ne previše, a okus me malo posjeća na kolač s puno griza, koji inače jako volim... Suprug je bio oduševljen, gotovo cijeli kolač je sam pojeo, i jedva sam mu otrgnula dva komadića, da nam ostane za idući, jer me je zanimalo kakav je kolač sutradan. I bio je fin i sočan, mada se meni više dopada prvi dan, dok je još topao, uz fini umak od jagoda , i sjeckane svježe jagode.

Kolač od quinoe i limuna

~za okrugli pleh 24 cm~

Recept: Tanjas Cooking Corner

Vrijeme pripreme 50 minuta

Vrijeme pečenja: 25 minuta

Sastojci

150 g brašna (glatko)

150 g šećera

150 g quinoe, skuhane

80 g maslaca

3 jaja

2 kesice vanilin šećera

1 kesica praška za pecivo

limunov sok (organskog uzgoja) i naribana kora od 1 limuna

šećer u prahu (za dekoraciju)

Za umak od jagoda:

200 g jagoda, svježih

limunov sok (po želji)

vanilin šećer ili med (po želji)

Priprema

Peć zagrijati na 180°C.

Skuhati quinou, otprilike 10-12 minuta. Ocijediti i pustiti da se malo ohladi.

U osrednju posudu umutiti jaja, šećer, vanilin šećer, maslac, limunov sok i limunovu koricu.

U smjesu dodati ohlađenu quinou, prosijano brašno i prašak za pecivo, i izmutiti.

Pleh namastiti pa pobrašniti, ili obložiti pek papirom. Usuti tijesto.
Peći na 180° C otprilike 25 minuta dok tijesto ne dobije zlatno smeđu boju.
Ostaviti 5 minuta u plehu da se malo ohladi, onda izvaditi, posuti šećerom u prahu, i servirati sa umkom od jagoda, ili sa svježim jagodama.

Umak od jagoda: jagode oprati, isjeckati, ubaciti u blender sa vanilin šećerom (ili medom po želji), ilimunovim sokom. Izmiksati, gotovo. Uživati!

Ovo je ujedno ulaznica ta igricu Ajme koliko nas je koju šaljem domaćici Zoki sa bloga Pans and Pots, a tema su jagode.

Crispy Oatmeal Cookies/ Keksići od karameliziranih zobenih pahuljica

2012-05-14T14:30:00.000+02:00

I like chewy cookies, also crispy ones, and I love oatmeal cookies. There is nothing better than a fresh-baked cookie you can dunk into a cup of milk! Sooo good! You can bake oatmeal cookies for your friends, working colleagues, family, these make a wonderful home-made food gift!

Crispy Oatmeal Cookies

Inspired by Kleiner Kuriositätenladen.

Preparation Time: 15 min.

Cook Time: 10-12 min.

Yield: 5-6 dozen (depending on size)

Ingredients

500 g rolled oats

2-3 teaspoons of cranberries, dried (optional)

nuts, almonds (up to taste)

150 g natural brown sugar (Demerara)

320 g butter

4 eggs

200 g all-purpose flour

pinch of salt

3 teaspoons of baking powder

Method

1. Preheat oven to 170 °C/ 350 °F.

2. Roast oatmeal, 4-5 tbs of sugar, add butter, in a non-stick pan, for about 2-3 minutes. Stir constantly, then set aside, let cool completely.

3. In a large bowl beat remaining sugar, eggs and salt, until foamy.

4. Add flour and baking powder to the oatmeal, then stir in with a wooden spoon or large spoon.

5. Add the oatmeal-flour mix to egg-sugar mix, and beat until just combined.

6. Drop dough by rounded tablespoonfuls onto baking sheets.

7. Bake at 170 °C/ 350 °F for 10-12 minutes until light brown.

8. Cool on baking sheet for 2 minutes, then let cool completely on wire rack.

Tell me, what are your favourite cookies? I am curious...:)

xoxo,

Od jučer su naglo pale temperature od nekih 29 stepeni celzijusa na 11 stepeni, i palo mi je na um da bih danas mogla praviti keksiće, i ujedno podijelila recept za keksiće od zobenih pahuljica, koji su fino krckavi, jako ukusni, izdašni, i koje sam već pravila i za prijatelje, zgodan su poklončić, u dekorativnoj staklenki.

Keksići od karameliziranih zobenih pahuljica

Originalni recept adaptiran po mom ukusu.

Vrijeme pripreme: 15 minuta

Vrijeme pečenja: 10-12 minuta

Mjera: 4- 5 pleha (ovisno o veličini keksića)

Sastojci

500 g zobenih pahuljica (krupnih)

2-3 žlice brusnica ili grožđica (po želji)

grubo sjeckanih lješnjaka, badema (po želji)

320 g maslaca

150 g smeđi šećer (Demerara )

4 jaja

200 g brašna

1,5 praška za pecivo

prstohvat soli

Priprema

1. Pećnicu zagrijati na 170 °C, lim obložiti masnim papirom.

2. U tavi propržiti zobene pahuljice, 2-3 minute, zajedno sa 4-5 žlica smeđeg šećera, i maslacom, pri tom neprestano miješati. Ostaviti da se ohladi.

3. U velikoj posudi izmutiti jaja, preostali šećer, i sol otprilike 4 minuta, dok ne dobijete pjenastu smjesu.

4. Brašno i prašak za pecivo izmiješati i dodati u propržene zobene pahuljice, promiješati, te dodati smjesi od jaja i šećera. Izmiješati varjačom.

5. Žlicom oblikovati keksiće, i poredati na pleh obloženim masnim papirom.

6. Peći na 170°C 10-12 minuta, dok ne dobiju svijetlu smeđu boju.

7. Pečene keksiće izvaditi iz pećnice, ostaviti da se ohlade.

Koji su vaši omiljeni keksići? :)

Uživajte! Enjoy!

Strawberry Banana Coconut Crumble/ Banana-Kokos-Jagoda Crumble

2012-04-23T19:28:00.000+02:00

Für Rezept in Deutsch HIER klicken:

This strawberry banana coconut crumble will take you to comfort food heaven! It is simple but delicious, and there are so many variations, if you like apples you might fell in love with the Apple Honey Cinnamon Crumble I made a couple a months ago... To find out more about the origin and usage of crumble, click here.

Strawberry Banana Coconut Crumble

Original recipe: Tanja's Cooking Corner

Ingredients

(6 small ramekins)

250 g strawberries, sliced

480 g bananas, sliced

100 g honey

juice of 1/2 lemon

Crumble topping:

100 g all purpose flour

100 g butter

100g grated, unsweetened coconut

50 g sugar

Method

1. Preheat oven to 180° C/ 350 F.

2. Wash, slice strawberries.

3. Peel, slice bananas.

4. In a bowl add bananas, strawberries, honey and lemon juice, set aside for 10 minutes.

5. In a separate bowl rub butter into the flour, stir in coconut and sugar, combine with your fingertips until crumbly.

6. Fill in oven proof dishes the s

6. Fill in oven proof dishes the fruit mix and top with the crumble mix.

7. Bake in a preheated oven at 180° C/ 350 F for 20 to 25 minutes until golden brown.

Serve warm or cold. Enjoy!

Kad treba da napravim neki Dessert koji je ujedno fin, a brzo gotov, vrlo rado napravim crumble. Varijacija ima bezbroj, u biti svako voće dolazi u obzir, i nećete pogriješiti. Ako volite jabuke i cimet, toplo preporučam Crumble s jabukama, cimetom i karameliziranim orasima. Oprobano bezbroj puta: Crumble vole i djeca i odrasli!

Crumble s jagodama, bananom i kokosom

Originalni recept: Tanja's Cooking Corner

Sastojci

(za 6 manje vatrostalne posudice/ ili jednu veliku)

250 g svježih jagoda, isjeckanih na kolutiće ili kockice

480 g banana (otprilike 4 komada), isjeckanih na kolutiće

100 g meda

sok od 1/2 limuna

Za Crumble potrebno je:

100g brašna

100 g kokosa

100 g maslaca

50 g šećera

Priprema

1. Zagrijati pećnicu na 180°C.

2. Oprati, isjeckati jagode i banane.

3. Preliti voće medom i limunovim sokom, ostaviti 10 minuta da stoji.

4. U drugoj posudi umrviti prstima maslac u brašno, dodati kokos i šećer i mijesiti dok ne dobijete mrvičastu smjesu.

5. Raspodijeliti voće u vatrostalne posude.

6. Posipati mrvice preko voća.

7. Peći na 180° 20-25 minuta ili dok crumble ne dobije zlatno smeđu boju.

Servirati toplo ili hladno. Uživati!

Strawberry Puff Pastry Roses~ Ružice s jagodama

2012-04-19T15:18:00.002+02:00

Für Rezept in Deutsch bitte HIER klicken:

This stunning dessert tastes as good as it looks! It does not need much ingredients, all it takes is a sheet of puff pastry, fresh strawberries, strawberry liqueur (optional), some melted butter, powdered (icing) and vanilla sugar. The result will be fantastic, puff pastry in combination with strawberry flavour is heaven on earth!:)

Strawberry Puff Pastry Roses

Ingredients:

(yields 6 puff pastry roses)

300g puff pastry

200 g fresh strawberries

1 tsp melted butter

1 pack vanilla sugar

powdered sugar

3-4 tsp strawberry liqueur (optional)

Method:

1. Wash, slice strawberries. Put aside.

2. Roll out the puff pastry into a rectangle. Sprinkle it with powder sugar.

3. Cover pastry evenly with sliced strawberries, then sprinkle with powder sugar and vanilla sugar (up to your taste), sprinkle some strawberry liqueur on strawberries (optional*), leave the beginning and ends empty.

4. Cut rolls (3-4 cm, depending on the size of strawberries), roll them up, then put them cut side up on the parchment sheet, form roses with your finger tips. Be sure to wrap the ends carefully; it works best if you put your finger tips into water and then slightly wet the pastry ends, and squeeze.

5. Cover roses tips with melted butter.

6. Bake in preheated oven at 180° C/ 350 F for 15-18 minutes, when golden brown.

7. Let cool for 5 minutes, spinkle with powder sugar before serving.

Ne mogu vam reći koliko uživam u proljeću, nakon duge i tmurne zime nema sretnije osobe od mene sad kad vani sve cvjeta, i maksimalno uživam da svoje slobodno vrijeme provodim vani. Lijepo i sunčano vrijeme treba iskoristiti, zar ne? Malo sam zapostavila blog, ali se nadam da mi nećete zamjeriti, obećavam poboljšanje :-) Danas vam predstavljam desert koji će uljepšati svaku trpezu, uz to je jednostavno i brzo za napraviti, goste ćete oduševiti ovim jagodastim ružicama! Ovaj put sam dodala odlični domaći liker od jagode koji sam dobila na poklon od prijateljice, ali ako ga nemate ili namjeravate servirati djeci, slobodno izostavite.

Ružice s jagodama

Za 6 ružica potrebno je:

1 pakiranje lisnatog tijesta (300 g)

200 g jagoda, svježih

1 žličica otopljenog maslaca

3-4 žličice likera od jagode (po želji*)

1 vanilin šećer

šećer u prahu

Priprema:

1. Oprati jagode, isjeći na tanke kolutiće.

2. Razvući tijesto na papir za pečenje, posuti šećerom u prahu i vanilin šećerom.

3. Tijesto sjeći na trake i po njima poredati kolutiće jagoda, i pri tom ostaviti početak i kraj praznim. 4. Preko jagoda posuti opet šećer u prahu i liker od jagode (po želji).

5. Jagode ostaviti da prelaze preko trake da se bolje vide kad se smotaju ružice. Zarolati traku i vodom navlaženim prstima zalijepiti krajeve. Oblikovati ružice. Namazati latice otopljenim maslacem.

6. Peći u prethodno zagrijanoj peći na 180°C otprilike 15-18 minuta, dok tijesto ne dobije zlatno smeđu boju.

7. Pustiti 5 minuta da se malo ohlade, i posuti šećerom u prahu prije serviranja.

Najbolji su još topli!

Cranberry Poppy Seed Yogurt Cake/ Jogurtni mak kolač s brusnicama

2012-03-25T22:54:00.001+02:00

Für Rezept in Deutsch bitte HIER klicken

This gorgeous Poppy Seed treat is a real winner. An old-fashioned delicious classic that is easy to make and is a perfect complement to your coffee or tea. I have the recipe from my mom, adapted it a bit, and we all love it as it is soft, moist and and absolutely delicious. And, it is made in no time!

CRANBERRY POPPY YOGURT CAKE

~ for round baking mould- 24 cm~

original recipe: from my mother

Ingredients:

* 3 eggs
* 250 g caster sugar
* 200 g all purpose flour
* 1 pack of baking powder
* 2 vanilla sugar
* 150 ml vegetable oil
* 250 ml plain yogurt , 3.5%
* 100 g ground poppy seeds,
* 3 tablespoons cranberries
* icing sugar for decoration

Method:

1. Preheat oven to 180° C/ 350 F. Combine oil, sugar, vanilla sugar and eggs in a bowl.
2. Add yogurt, cranberries and mix.
3. Sieve in the flour and baking powder. Combine well.
4. Pour 2/3 of batter into the with baking paper lined tin, sprinkle cranberries over it. Into the other 1/3 of the batter add poppy seeds and combine well.
5. Bake at 180 ° C for about 25 minutes.
6. Cool for 5-10 minutes, then loosen from the mold.
7. Decorate with icing sugar. Enjoy!

Jedan od meni jako dragih kolača je mamin jogurtni kolač s makom, koji sam već kao dijete rado jela, i do dan danas se nađe redovno na našem stolu, uz kafu ili čaj. Ponekad dodam i neko voće, ponekad brusnice, čiji kiselkasti okus savršeno harmonira uz mak. Ovo je kolač za svaku priliku, nema puno posla oko njega, i jako je fin, mekan, sočan. Za svakog makoljupca divan kolač!

JOGURTNI MAK KOLAČ S BRUSNICAMA

Originalni recept moje mame. Uz malu adaptaciju.

~Za okrugli pleh promjera 24 cm~

Sastojci:

3 jaja

250 g šećera

200 g brašna (Univerzal)

1 prašak za pecivo

2 vanilin šećera

150 ml ulja

250 ml čvrstog ili gustog jogurta (3,5 %)

100 g maka

3 žlice brusnica

Šećer u prahu za dekoraciju

Priprema:

1. U dubokoj posudi izmiješajte jaja i šećer, onda dodajte vanilin šećer, jogurt, ulje.

2. Prosijte brašno, dodajte prašak za pecivo i izmutite kratko mikserom.

3. Izdvojite 1/3 tijesta i dodajte mak u njega. Izmiješajte.

4. U ostale 2/3 tijesta dodajte brusnice. Izmiješajte.

5. U pleh obloženim pek papirom sipajte prvo svijetlo tijesto, onda prošarajte tamnim tijestom (najbolje žlicom).

6. Peći u prethodno zagrijanoj pećnici na 180° C otprilike 25 minuta. Pazite da se ne prepeče, tijesto mora biti sočno.

7. Ispečen kolač ostaviti da se hladi 5-10 minuta u plehu, onda ga izvadite, pospite šećerom u prahu (ili čokoladnom glazurom).

Uživajte!

Fresh Mint & Goat Cheese Couscous/ Couscous s ovčijim sirom, pinjolima i mentom

2012-03-20T11:11:00.000+01:00

Für Rezept in Deutsch bitte HIER klicken

Couscous salad with goat cheese and fresh mint is one of my favorite salads. It is an easy, healthy salad to prepare, you may serve it as a side dish, or appetizer, it can be served warm or cold.

COUSCOUS SALAD w/ GOAT CHEESE, FRESH MINT & PINE NUTS

Preparation time: 5-10 min.

Cooking time: 5 minutes

Ingredients (serves 4)

400 gram of Couscous

3 tomatoes, chopped

1 onion, sliced

2 garlic cloves, chopped (optional)

150 g goat cheese ( Feta)

3 tablespoons white wine vinegar

1/4 cup of fresh mint, chopped

pepper

salt

5-6 tablespoons olive oil

2-3 tabelspoons pine nuts

fresh mint leaves for decoration (optional)

Instructions

Put couscous in a large bowl and pour boiling water over. Add salt and pepper, stir and cover. Let it stir for 5 minutes. Fluff with a fork.

When couscous has cooled down a bit, prepare the vinaigrette.

For the vinaigrette combine in a bowl olive oil, vinegar, salt and pepper, then add chopped tomatoes, sliced onions and garlic cloves, mix. Add it to the couscous.

Add cheese, chopped mint, pine nuts into the salad, mix slightly, then let it rest a few minutes. Before serving decorate with fresh mint leaves.

Couscous je jedna od namirnica koja se redovno nađe na našem stolu, obično u vidu salate, sa povrćem, u raznim kombinacijama, ali i u slatkoj kombinaciji, kao fini kolač sa sirom, i ili kao desert sa medom i datulama. Preporučujem!

Ovaj put sam pripremila couscous salatu s ovčijim sirom, pinjolima i mentom, može se servirati toplo ili hladno, kao predjelo ili prilog, ali i kao glavno jelo. Ja i dragi smo ovaj put jeli salatu kao glavno jelo, uz svježe, tople somune, jedna jako fina i zasitna kombinacija. Ovaj put imam samo jednu sliku, jer sam greškom izbrisala sve slike s računara, ostala je jedna jedina koju sam na sreću prije nekoliko dana postavila na Facebook stranicu. A recept ide ovako:

COUSCOUS SALATA SA OVČIJIM SIROM, MENTOM i PINJOLIMA

Priprema: 5-10 minuta

Vrijeme kuhanja: 5 minuta

Sastojci (za 4 osobe):

400 g couscousa

3 paradajza

1 crni luk

2 češnja češnjaka (ako ne volite, izostavite)

150 g ovčijeg sira (Feta)

1/2 svežnja svježe mente

3 žlice octa od bijelog vina

sol

papar

5-6 žlica maslinovog ulja

3 žlice pinjola

1-2 žličice limunovog soka (po želji)

svježih listića mente za dekoraciju

Priprema:

Couscous prelijte kipućom vodom, u koju ste prethodno stavili sol, papar, maslinovo ulje, ostavite 5 minuta, te ga promiješajte nekoliko puta viljuškom.

Operite, očistite i isjeckajte paradajz na sitne kockice. Ogulite luk, isjeckajte na tanke kriške. Ogulite češnjak, sitno isjeckajte. Isjeckajte sir na kockice. Operite mentu, osušite, odvojite listiće od grančica. te isjeckajte (krupnije).

Za preliv: u posudi izmiješajte ocat i maslinovo ulje. Dodajte sol i papar po želji. Dodajte kockice parajaza, luk i češnjak, promiješajte. Prelijte preko couscousa, promiješajte. Na kraju dodajte sir, sjeckanu mentu, pinjole i sve lagano promiješajte. Ako želite dodajte malo svježe ocijeđenog limunovog soka.

Ovaj recept šaljem Pameli s bloga Charm Pam, ovomjesečnoj domaćici igrice Ajme, koliko nas je! koju je osmislila Monsoon. Tema je menta.

Bolo de Cenoura~ Carrot Cake Brazilian Style

2012-03-08T17:06:00.000+01:00

For recipe in German please click HERE:

This cake is one of the most common cakes in Brazil, and differs from the European and American versions I have tried so far. It tastes like a rich butter cake, and the carrots give it an intense and beautiful colour. A brazilian Carrot Cake usually as a rectanglar or round layer cake, you may add chocolate chips or cover it with chocolate glaze. So simple and so delicious! This time I have decided to sprinkle it with icing sugar instead of chocolate icing, and it tasted incredibly moist and delicious- a perfect treat to enjoy with a cup of tea, milk or coffee, both for kids and adults!

Carrot Cake Brazilian Style

Ingredients (for 26cm ring pan)

Recipe adapted from here

3 large carrots, peeled and thinly sliced

3 eggs

240 ml vegetable oil

300 g sugar

salt

250 g all purpose flour

1 teaspoon baking powder

butter (to grease baking pan)

Directions:

Preheat oven to 175 °C/ 350 F.

Place the sliced carrots, eggs and oil into the bender, then process untill the carrots are finely chopped.

Then stir in sugar, blend well.
Add flour and baking powder, mix until well blended.
Pour the batter into a greased (first grease with butter, then sprinkle some flour over) baking pan.
Bake at 175°C/ 350 F about 40 minutes or until top springs back when lightly touched.
When baked, remove cake from the oven, let cool and sprinkle icing sugar evenly on the top or cover it with chocolate glaze.

Danas vam predstavljam Bolo de cenoura kolač, kolač koji je jako popularan u Brazilu, jako je ukusan, sočan, mekan, divne narandžaste boje i vrlo lako i brzo se priprema. Tijesto se u potpunosti priprema u blenderu, što je za mene bilo nešto novo, ali- zašto da ne? Rezultat je bio fantastičan, ovaj kolač će se redovno naći na našem stolu. Uz čašu čaja, mlijeka ili kafu- divota!

U biti sam se držala originalnog recepta, ali sam smanjila količinu šećera, jer 400 grama je bilo previše za moj ukus.

Brazilski kolač od mrkve

Recept adaptiran.

Sastojci (za okrugli kalup, 26 cm)

3 mrkve, velike, oguljene i sitno nasjeckane

3 jaja

240 ml ulja

300 g šećera

prstohvat soli

250 g brašna (glatko)

1 žličica praška za pecivo

kocka maslaca (za pleh)

Priprema

Pećnicu zagrijati na 175°C.
Pripremiti kalup tako što ga prvo premazati maslacem, pa onda pobrašnjaviti.
U blender ubaciti sjeckanu mrkvu, jaja, ulje, so, pa izmiksati dok se mrkva potpuno ne samelje. Onda dodati šećer, opet miksati. Miksati dalje uz postepeno dodavanje brašna i miksati dok se svi sastojci ne sjedine. Na kraju dodati prašak za pecivo, i samo kratko promiješati.
Tijesto sipati u pripremljeni pleh i peći na 175°C 40 minuta.
Pečeni kolač ostaviti u kalupu dok se malo ne ohladi. Gotov kolač posuti šećerom u prahu ili po želji čokoladnom glazurom. Uživati!

Ricotta Berry Muffins~ Ricotta- Beeren Muffins~ Muffini s ricotta sirom i bobičastim voćem

2012-03-02T16:31:00.006+01:00

For recipe in German please scroll down:

Have you ever had ricotta muffins? I haven't, until last week. I had some ricotta cheese left and was searching for a recipe with ricotta on the internet. I stumbled upon Irene's family recipe for Ricotta Berry Muffins, which they have found on Cooking Magazine . As I had all ingredients at home, I decided to give it a try. And what should I say? This recipe is a keeper, the muffins are moist, soft and tender, and I have made them yesterday again. Do I need say more? :)

RICOTTA BERRY MUFFINS

Ingredients:

(yields 12 muffins of normal size or 36 mini-muffins)

150 g Ricotta cheese

100 ml milk

1 pack vanilla sugar

60 butter

150 g sugar

1 egg

250 g all-purpose flour

pinch of salt

1 tsp baking powder

200 g berries (raspberries, blackberries, blueberries)

Method:

1. Combine ricotta cheese with milk and vanilla sugar.

2. Melt butter, then stirr it into the ricotta cheese mixture.

3. In a separate bowl mix egg and sugar until foamy.

4. Combine it with the ricotta cheese mixture.

5. Whisk flour, baking powder and salt, add it to the ricotta miixtuere, then add berries. Stir together.

6. Bake at 180 °C/ 350 F for 20-25 minutes, until a skewer inserted into the centers comes out clean.

~o~o~o~o~~o~o~o~o~

Vor zwei Wochen war ich auf der Suche nach einem geeigneten Rezept mit Ricotta, da ein Becher darauf wartete endlich weiter verarbeitet zu werden. Auf meiner Suche bin ich auf Irenes lang erprobtes Familienrezept gestossen, welches ursprünglich aus dem Kochen Magazin stammt. Die Muffins sahen köstlich aus, und da ich alle Zutaten daheim hatte, musste diese Rezept unbedingt ausprobiert werden! Das Resultat seht ihr hier:

Ich habe mich eigentlich strikt an das Originalrezept gehalten, nur das mir beim ersten Mal ein Malheur passiert ist: die Butter habe ich in der Mikrowelle vergessen, und habe es erst am nächsten Tag bemerkt! Aber so weiß ich, dass auch ganz ohne Butter die Muffins perfekt gelingen. Kein Kleben an die Papierförmchen, sie sind wunderbar saftig, und ganz nebenbei habe ich auch etwas Fett gespart!

Was soll ich sagen? Die Muffins sind mitunter die leckersten Muffins, die ich je gegessen habe! Sie sind saftig, nicht allzu süß, und der Ricotta harmoniert mit den Beeren einfach perfekt. Muss ich erwähnen, das ich sie gestern wieder gebacken habe, und sie bis zum Abendessen alle verputzt waren? Leider nicht (nur) von mir... ;)

Vielen Dank für dieses tolle Rezept, Irene von "Widmatt aus meiner Küche"!

~o~o~o~o~~o~o~o~o~

Ricotta sir je meni jedan od najdražih sireva, rado ga koristim u desertima, ali i za doručak, uz svjež domaći kruh i čašu mlijeka. Nedavno sam bila u potrazi za novim receptom za neki kolač ili desert, kako bi potrošila čašu sira, koji je morao biti potrošen što prije. Za oko mi je pao Irenin porodični recept za Muffine s ricottom i bobičastim voćem, po kojim već godinama s oduševljenjem pravi ove kolačiće. Za mene dovoljan razlog da ih isprobam! Oduševila sam se, ne samo ja već i suprug, kao i dragi prijatelji koji su nenajavljeno došli u goste i kojima sam servirala muffine uz kafu. Meki, mirisni, sočni... A kombinacija bobičastog voća i ricotta sira je naprosto nenadmašiva, barem za mene!

Držala sam se originalnog recepta, s tim da mi se omakla greška: zaboravila sam maslac, koji sam namjeravala istopiti, u mikrovalnoj peći. Međutim, ispostavilo se da to nije nikakav problem. Naprotiv, muffini su ispali savršeni! I uz to sam uštedjela masnoće, odlično :) Bili su nam tako dobri da sam ih jučer opet pravila... A recept ide ovako:

MUFFINI S BOBIČASTIM VOĆEM I RICOTTA SIROM

Sastojci:

(Za 12 muffina ili 36 mini muffina)

150 g Ricotta sira

100 ml mlijeka

1 vanilin šećer

60 g maslaca (ja sam ga izostavila)

150 g šećera

1 jaje

250 g brašna (glatko)

1 prašak za pecivo

prstohvat soli

200 g bobičastog voća (maline, kupine, borovnice)

Priprema:

1. Pomiješajte ricotta sir s mlijekom i vanilin šećerom.

2. Istopite maslac, dodajte ga u ricotta smjesu.

3. U zasebnoj zdjeli dobro izmutite jaje i šećer, dok ne dobijete kremastu masu.

4. U smjesu s ricottom dodati imućenu smjesu od jaja.

5. Brašno koje ste izmiješali s praškom za pecivom i soli dodajte u smjesu sa ricottom. Na kraju dodajte bobičasto voće i samo lagano promiješajte.

5. U zagrijanoj pećnici peći na 180°C oko 20-25 minuta. Test s čačkalicom!

Muffini su odlični i idući dan.

Giveaway Winner ...:)

2012-02-13T17:46:00.000+01:00

February 11, 11:59 CET was the deadline for my my 1st Blogiversary Giveaway, and today I am happy to announce the winner! Wish I could give away a prize for everyone of you, for all your wonderful comments and support!

11. Februara u 23:59 sati se završilo darivanje povodom 1. blogorođendana, i s malim zakašnjenjem, uz pomoć Random org. smo dobili pobjednika kulinarskih knjižica s najpoznatijim receptima iz austrijske/bečke kuhinje. Hvala svima na sudjelovanju i na ostavljenim komentarima!

Am 11. Februar, 23:59 CET war nun Giveaway deadline , und mit ein wenig Verspätung, mit Hilfe von Random.org. steht auch der Gewinner der Kochbücher mit traditionellen österreichischen bzw. wiener Rezepten fest:

And the winner, chosen with Random.org., is:

Congratulations MAJA@ Dalmatia Gourmande!

Hope you will have a lot of fun with the cook books, and that you will try out some of the recipes! :)

Gratuliere MAJA@ Dalmatia Gourmande!

Viel Spaß beim Durchstöbern der Kochbücher! Ich hoffe, es ist einiges an leckeren Rezepten für Dich dabei! :)

Čestitam MAJO!

Nadam se da će se naći koji za tebe zanimljiv receptić po tvom ukusu!

Molim dobitnicu da mi pošalje adresu na koju da pošaljem nagradicu! :)

Maybe you have noticed that it has been quiet the last couple of weeks on the blog. The reason is: I said YES on February 4th, to the dearest man in the world!!! Promise to be back soon :)

M., this song is for you! Love you...

Our wedding rings/ Photo credit: ELENA POPOVSKA

1 Year Blogiversary and a Giveaway!

2012-02-01T16:31:00.001+01:00

I cannot believe how time flies... On January 23rd my blog turned 1, and it feels like I have started yesterday! I never imagined it would become such a source of enjoyment for me! Since then I have learned so many new things, not only about computers, but also about photography, social media, and above all, I feel so privileged to get to know so many inspiring and wonderful people who share my passion for food and for photography. I am so happy for your support and for leaving comments (it puts a smile on my face every single day, and I appreciate every single one of it!) and so the best way to THANK YOU all is to start a Giveaway!:)

Ne mogu vjerovati da je prošlo već godina dana otkako sam počela pisati blog! Kako vrijeme leti!!! Nisam ni pomislila da će mi pisanje bloga predstaviti takvo zadovoljstvo, da ću toliko toga naučiti, počinjući npr. od fotografiranja, a vrlo mi je drago i posebno, virtualno, a ipak jako posebno druženje s blogerskom zajednicom...Zahvalna sam i cijenim svaki komentar koji ostavljate na mom blogu, ali i na Facebook stranici! Ako i ne stignem odgovoriti na svaki pojedinačno (naročito u posljednjih nekoliko sedmica) budite uvjereni da svaki čitam i jako cijenim!!! Hvala svima na podršci, pomoći i divnom virtualnom druženju!
Razmišljala sam čime bi mogla obradovati čitaoce, i pomislila da bi moglo biti zanimljivo da za Giveaway odaberem kuharice za svaku prigodu, a pošto su me već mnogi putem maila, a i u komentarima izrazili želju da objavim više austrijskih recepata, odlučila sam da jednog čitaoca obradujem najpoznatijim austrijskim/ bečkim receptićima! Napisane su na engleskom, tako da ne bi trebalo biti problema s prijevodom recepata... Prije nego što objasnim pravila za učešće, želim da podijelim 5 najposjećenijih postova iz 2011:

Wie die Zeit vergeht... Ich kann kaum glauben, dass ich schon seit einem Jahr blogge! Tanja's Cooking Corner ist 1!!! Hurraaa!!! Ich möchte mich mit einem kleinem Giveaway bei meinen lieben Lesern hier aber auch auf meiner Facebook Seite bedanken, denn ohne Euch würde es meinen Blog in dieser Form vermutlich gar nicht geben, und ohne Eure Unterstützung und zahlreichen Kommentare macht ihr einen Foodie tagtäglich sehr glücklich!!! Als kleines Dankeschön verlose ich 3 Kochbüchlein zum Thema "Österreichische bzw. Wiener Küche"!

Before I tell you more about the Giveaway I thought it would be nice to share the 5 most visited posts on Tanja's Cooking Corner with you:

1. Strawberry Mascarpone Cream

2. Nectarine Cake (Egg-free)

3. Coconut Cocoa Cake

4. Basil Feta Tomato Roasted Pepper Bites

5. Cheese Tomato Stuffed Mushrooms

But lets get back to the Giveaway!

All you have to do to enter the Giveaway is to leave a comment. That's it! To increase the chances to win, please:

Subscribe to my RSS Feed, or by Email

Follow me via Google Friend Connect

Like Tanja’s Cooking Corner on Facebook

Share this giveaway with your friends tagging Tanja's Cooking Corner on Facebook

Follow me on Pinterest

Follow Tanja’s Cooking Corner on Twitter

Please leave separate comments for each entry , and if you are already a fan, subscriber or/and follower, let me know!

The Giveaway is WORLDWIDE, is sponsored by me, and expires on Saturday, February 11th, 2012, at 11.59 CET.

Giveaway includes: 3 cookbooks with the most popular recipes of Austrian & Viennese Cuisine, easy to follow, and if you want to find out how to make eg. Sachertorte, Germknödel, Kaiserschmarrn, Salzburger Nockerln, Wiener Schnitzel, Viennese Apple Strudel etc., you will have much fun with it!!!

Vienna boasts one of the world's most famous culinary traditions. Why not try out a few for yourself? :)

Pravila su sljedeća:

Ostavite komentar ispod ovog posta. To je to :)
Za veću šansu da osvojite nagradu, možete učiniti sljedeće:

1. Pretplatite se na RSS Feed, ili pratite blog putem E-maila
2. Pratite blog preko Google Friend Finder
3. Pratite blog na Facebooku
4. Podijelite post o Giveaway-u s prijateljima na Facebooku (tagirajte "Tanja's Cooking Corner")
5. Pratite me na Pinterestu
6. Pratite me preko Twittera

Ostavite zaseban komentar za svako dodatno učešće, a ako me već pratite putem e-maila, RSS Feed, Google Friend Finder itd., obavijestite me.

Možete učestvovati do subote, 11.2.2012.g., 11:59 CET. Darivanje je INTERNACIONALNO, tako da možete učestvovati makar živjeli na drugom kraju svijeta :), i nije sponzorirano.

Um am Giveaway teilzunehmen, hinterlasst ein Komentar unter diesem Post. Das wärs schon! :)

Die Gewinnchancen werden erhöht, wenn:

1. Abonniere die neuesten Rezepte via RSS Feed, oder E-Mail
2. Werde regelmässiger Leser via Google Friend Finder
3. Besuche meine Facebook-Seite und werde "Fan" der Seite
4. Teile dieses Post auf Facebook
5. Besuche mich auf Pinterest, klick auf "Follow"
6. Folge Tanja's Cooking Corner via Twitter

Bitte hinterlasst mir einen gesonderten Kommentar für jeden o.g. Punkt, und falls ihr schon regelmäßige Leser oder Fans seid, lasst es mich im Kommentar wissen!

Das Giveaway ist INTERNATIONAL, und endet am Samstag, den 11.2.2012, 23.59 Uhr (CET).

GOOD LUCK ! VIEL GLÜCK! SRETNO!

Rosemary Garlic Bread~ Rosmarin-Knoblauch-Brot~ Kruh s ružmarinom i češnjakom

2012-01-21T21:58:00.004+01:00

Für Rezept in Deutsch bitte scrollen:

Nothing beats a wonderful white, soft, airy and wonderfully chewy bread with a golden top brushed with garlic infused olive oil and fresh rosemary. I wouldn't mind eating this bread with a slice of Feta or goat cheese and fresh tomatoes everyday for the rest of my life. Honestly :)

Rosemary Garlic Bread

Ingredients (makes 2 loaves)

Dough:
1 kg of all-purpose flour
1 pack active dry yeast
1,5 teaspoon salt
500-550 ml of lukewarm water

Spices for the topping:
2 cloves of garlic
2 teaspoons of chopped fresh rosemary
4 tablespoons olive oil

Method:
Preheat oven to 200 °C/ 400°F.

Combine in a bowl flour, yeast, salt and water. Combine well. Then cover with a clean dishtoweland let it raise for 30 min.
After 30 min. turn the dough out onto a lightly floured surface and gently punch it to deflate it. Let it raise for another 30 minutes.
Divide dough into two parts, shape it into two balls, gentlypress the top and place them in oiled baking pan.
For the topping chop garlic cloves with the rosemary until you have a coarse paste. Mix it into olive oil and set aside for a moment. Then sprinkle the loaves generously with the olive oil paste.
Bake at 200°C/ 400°F for 20-25 minutes or until the loaves are golden and sound hollow when tapped on the bottom. Cool on racks before slicing.

~o~o~o~o~~o~o~o~o~

Es gibt doch nichts leckereres als ein gut gewürztes, selbstgebackenes Brot. Gestern war mal wieder Knoblauch-Rosmarin-Brot dran, schmeckt einfach fantastisch, und der Duft während des Backens ist einfach unbeschreiblich....

Rosmarin- Knoblauchbrot
Zutaten (für 2 Brote)

Teig:
1 kg Mehl (Universal)
1 Pkg Trockenhefe
1,5 TL Salz
500-550 ml lauwarmes Wasser

Topping:
2 Knoblauchzehen, gehackt
2 TL frischer Rosmarin, gehackt
4 EL Olivenöl

Zubereitung:

Mehl, Hefe, Salz und Wasser in einer Rührschüssel zu einem glatten Teig verkneten. Zugedeckt an einem warmen Ort zu doppeltem Volumen aufgehen lassen. Nach ca. 30 Min. Teig auf einer bemehlten Arbeitsfläche nochmals durchkneten und den Teig für weitere 30 Min. „gehen lassen“. Zwei Laibe formen, etwas flachdrücken. Backblech leicht mit Olivenöl bestreichen (oder Backpapier verwenden).
Für den Belag: gehackte Knoblauchzehenmit dem gehackten Rosmarin vermischen, bis eine grobe Paste entsteht. Olivenöl hinzugeben. Für ein paar Minuten zur Seite stellen. Dann die Brote großzügig mit Olivenöl Paste bestreichen.
Im vorgeheizten Ofen bei 200°C für 20-25 Minuten goldbraun backen. Vor dem Aufschneiden gut abkühlen lassen.

~o~o~o~o~~o~o~o~o~

Volim peći kruh i peciva, kad god mogu i imam vremena rado ga ispečem jer mi nema ništa ljepše od mirisa dizanog tijesta. Ovaj kruh je aromatičan, fin, mek, mirisan i rado ga jedemo uz feta ili ovčiji sir s svježim rajčicama ili salatom. Finooooo :)

Kruh sa ružmarinom i češnjakom

Sastojci (za 2 kruha)

Tijesto:

1 kg brašna (Tip 480/ Univerzal))

1 suhi kvasac

1,5 žličica soli

500 ml tople vode

Začini za nadjev:

2 češnja češnjaka

nekoliko grančica ružmarina

4 žlice maslinovog ulja

Priprema:

Zagrijati peć na 200°C.

U posudi od brašna, kvasca, soli i vode zamijesiti tijesto.

Pokriti krpom i na toplom mjestu pustiti da nadođe 30 min.

Nakon 30 min. premijesiti tijesto, i ostaviti ponovo da nadođe (otprilike 30 min.).

Podijeliti tijesto na dva dijela, formirati lopte od tijesta, lagano ih pritisnuti na vrhu i staviti u podmazan pleh.

Za nadjev: U posudi izmiješati maslinovo ulje, sitno iscjeckani češnjak i izlomljene grančice ružmarina.

Promiješati žlicom. Pustiti desetak minuta da odstoji.

Premazati kruh, i utisnuti komadiće češnjaka i ružmarina.

Peći 20-25 min. na 200°C dok ne dobije zlatnosmeđu boju.

Pustiti da se dobro ohladi prije serviranja.

Broccoli-Cheese Muffins~ Brokkoli-Käse Muffins~ Muffini s brokolijem i sirom

2012-01-15T22:32:00.000+01:00

Für Rezept in Deutsch bitte scrollen:

I love broccoli. I mean, I really LOVE broccoli. It is one of my favorite vegetables. I like it boiled, steamed, stir-fried, even raw. I am always trying new ways to make broccoli, the Broccoli Cream Soup is one of my all time favorites, but I also love the broccoli cheese combination, so today I am posting a recipe for savory broccoli cheese muffins that we love to eat with a garlic herb dip. A perfect party appetizer, or snack, with or without a dip!

Broccoli and Cheese Muffins

Preparation time: 45 minutes

Ingredients (for 12 muffins):

600 g broccoli
150 g all-purpose flour
50 g of corn flour
1 egg
125 g sour cream
50 g of natural yoghurt (3.5%)
6-8 tablespoons milk
1 tsp baking powder
½ tsp bicarbonate of soda
40 ml olive oil
100 g of Gouda cheese, grated
salt
pepper
nutmeg

Method:

Preheat oven to 180 ° C.
Put broccoli florets into boiling water, and blanch for 2 minutes. Then test it by pricking a knife in the stalk of the floret. Remove and place it in the iced water for 30 seconds or more, until cold. Remove and place on the tray lined with paper towel. In a bowl whisk sour cream, egg, yogurt and olive oil.
In another bowl combine flour, baking powder, baking soda, then sieve flour-baking powder mixture into the sour cream-mixture. Add about 50 gGouda cheese, milk and stir. Add salt and pepper, and nutmeg to taste.
Bake at 180 ° C for 20-25 minutes until golden brown.

Garlic and Herb Creme Fraiche Dip

Ingredients:

1 onion, small, chopped
2 garlic cloves, chopped
½ bunch parsley (30 grams)
½ bunch of chives
200 g creme fraiche
Salt and pepper
2 tablespoons plain yogurt

Method:
Onion, chop the parsley, chives, garlic press and mix withremaining ingredients. Season withsalt and pepper.

~o~o~o~o~~o~o~o~o~

Ich bin ein großer Fan von Brokkoli, war ich schon immer. Ich esse dieses Gemüse wahnsinnig gerne im Salat, im Auflauf, in Suppen, mit oder ohne Dressing, mit oder ohne Gewürze. Schon immer! Heute möchte ich euch eine Brokkoli-Käse-Muffin Variante zeigen, die ich und mein Mitesser gerne und oft backen, und zwar in Kombination mit einem leckeren Knoblauch- Kräuter Dip. Schnell zubereitet und einfach köstlich!

Brokkoli-Käse-Muffins

Zubereitungszeit: 45 Min.

Zutaten (für 12 Muffins):

ca. 600 g Brokkoli

150 g Mehl (griffig)

50 g Maismehl

1 Ei

125 g Sauerrahm

50 g Naturjoghurt (3,5 %)

6-8 EL Milch

1 TL Backpulver

½ TL Natron

40 ml Olivenöl

100 g geriebener Gouda

Salz

Pfeffer

Muskat

Zubereitung:

Backofen auf 180 °C vorheizen.

Brokkoli putzen und in kochendem Wasser ca. zwei Minuten bissfest garen. Mit kaltem Wasser abschrecken.

In einer Schüssel Sauerrahm, Ei, Joghurt und Olivenöl mit einem Schneebesen verrühren.

In einer anderen Schüssel Mehl, Backpulver, Natron vermengen, dann in die Sauerrahm-Ei Mischung sieben. Milch ca.50 g Gouda hinzugeben, verrühren. Salzen und pfeffern, Muskat nach Belieben hinzufügen. In Papierförmchen jeweils 1 TL Teig, dann 1 Brokkoliröschen, dann noch etwas Teig darüber giessen, den restlichen Käse drüberstreuen.

Bei 180 °C 20-25 Min. goldgelb backen.

Knoblauch- Kräuter Creme Fraiche Dip

Zutaten:

1 Zwiebel, klein

2 Knoblauchzehen

½ Bund Petersilie

½ Bund Schnittlauch

200 g Creme Fraiche

Salz, Pfeffer

2 EL Naturjoghurt

Zubereitung:

Zwiebel, Petersilie, Schnittlauch kleinhacken, Knoblauch pressen und mit den restlichen Zutaten vermischen. Mit Salz und Pfeffer würzen.

~o~o~o~o~~o~o~o~o~

Volim brokoli. Ispravka, obožavam brokoli. Oduvijek. Obožavam ga u salati, u juhama, pohovanog, kratko blanširanog, sa ili bez začina- svejedno. Na sreću i moj dragi voli ovo povrće, tako da prilično često nešto spremim s brokolijem, i isprobavam raznorazne recepte... Slani muffini s brokolijem i sirom se često nađu na našem stolu, i ove pravim već godinama. Vrlo su ukusni, divni kao predjelo, na proslavama, odlični za večeru, pa i za doručak. Ponekad napravim neki dip uz muffine, i ovaj put sam ih poslužila s dipo od češnjaka i začinjskog bilja. Ako ne volite češnjak, odličan je i bez njega!

Muffini s brokolijem i sirom

Vrijeme pripreme: 45 minuta

Sastojci (za 12 muffina):

600 g brokoli
150 g brašna (oštro)
50 g kukuruznog brašna
1 jaje
125 g kiselog vrhnja
50 g jogurta (3,5%)
6-8 žlice mlijeka
1 žličica praška za pecivo
½ žličice sode bikarbone
40 ml maslinovog ulja
100 g naribanog Gouda sira
sol
papar
muškatni oraščić

Priprema:

Zagrijte pećnicu na 180 ° C.
Očistiti brokulu i blanširati u kipućoj vodi oko dvije minute, onda ohladiti hladnom vodom.
Izmiješati u zdjelu kiselo vrhnje, jaja, jogurt i maslinovo ulje ,umutiti mutilicom za snijeg (mikser nije potreban).
U dugoj zdjeli promiješati brašno, prašak za pecivo, sodu bikarbonu, a zatim sve prosijati u smjesu od jaja i kiselog vrhnja.

Dodati na kraju oko 50 g Gouda sira, i mlijeko. Promiješati. Dodati sol i papar, dodajte muškatnog oraščića po želji. U plehu za muffine (ja sam koristila sam silikonske kalupe) pripremiti papirne košarice, te ih napunite 2/3, prvo stavite red tijesta (1 žličicu), onda jednu brokoli ružicu, te opet red tijesta. Na kraju posuti muffine preostalim sirom.
Peći na 180 ° C oko 20-25 minuta dok muffini ne dobiju zlatno smeđu boju.

Dip s češnjakom i začinskim biljem

Sastojci:

1 manja glavica luka,
2 češnja češnjaka
½ vezica peršuna
½ vezice vlasca
Creme fraiche 200 g
Sol i papar
2 žlice običnog jogurta (3,5 %)

Priprema:

Nasjeckati nasitno luk, peršin, vlasac, češnjak i pomiješajte s preostalim sastojcima. Posoliti i poberiti po želji.

White Chocolate Poppyseed Crescents~ Mohnkipferl mit weißer Schokolade~ Mak roščići s bijelom čokoladom

2011-12-21T18:57:00.000+01:00

Für Rezept in Deutsch bitte scrollen:

I promised you in my last post about Chocolate Delight Cookies to post the recipe for the White Chocolate Crescents, so here it is :)

Stored in an airtight container, these delicious cookies can last for 2 weeks.

~o~o~o~o~o~o~o~o~

Wie in meinem letzten Post versprochen, poste ich heute das leckere Mohnkipferl- Rezept, welches zu meinen liebsten Weihnachtsplätzchen gehört. Die Kombination Mohn- weiße Schokolade ist einfach himmlisch, mmh... Das Originalrezept findet ihr hier.

Die Kekse in Keksdosen aufbewahren, dort halten sie sich ca. 2 Wochen.

~o~o~o~o~o~o~o~o~

Obećala sam u svom zadnjem postu o Chocolate delight kolačićima, kao i na Facebook stranici, napisati i recept za mak roščiće koje su ove godine bili jedni od keksića koje sam spakirala prijateljima u jestive paketiće. Da biste imali priliku da ih isprobate do Božića, ukoliko to želite, a toplo ih preporučujem, evo i receptić:

For Chocolate Delight Cookie Recipe check out my last post!

Keksići se u prikladnim kutijama za kekse mogu držati otprilike 2 sedmice.

~o~o~o~o~o~o~o~o~

Enjoy!

Chocolate Delight Cookies

2011-12-19T19:48:00.002+01:00

Für Rezept in Deutsch bitte scrollen:

I was baking this weekend. The WHOLE weekend. Christmas is so near, and there still are so many things to be baked until then, not only for us, but for our friends and working colleagues as well. Me and my darling have decideded to make the Holidays even more sweeter by making our own edible gifts for our dearest friends. Ok, we both have decided that, but I am the one who is going to make these edible goodies. :) The first 3 gifts I made look like this:

This Cookie Jar consists of Sweet Trolley's Chocolate Delight Cookies, which are wonderfully moist and chocolatey, and some delicious White Chocolate Poppyseed Crescents. I will post the recipe for the Chocolate Delight Cookies today, the recipe for White Chocolate Poppyseed Crescents I will post next time!

These Chocolate Delight Cookies are scrumptious, they are a Hit in our family! Some of these cookies I have rolled in powder sugar before baking, which turns out to be very decorative! Try it out, you will love these black & white beauties :)

And here is the recipe, I sticked to the original recipe, the only change I have made was the usage of powder sugar for some of my cookies:

~o~o~o~o~o~o~o~o~

Dieses Jahr haben ich und mein Schatz beschlossen, unsere lieben Freunde, aber auch Arbeitskollegen mit "süßen Geschenken" zu beschenken, zum allerersten Mal. Das heisst, WIR haben es beschlossen, und ICH "darf" die Geschenke "produzieren" und verpacken. Ich bin ja eigentlich ziemlich spät dran mit Plätzchen backen dieses Jahr (was auch der Hauptgrund für meinen Wochenend-Back-Marathon war :D), aber es macht mir einfach unglaublich viel Spaß!

Meine ersten 3 Goodies bestehen aus den unbeschreiblich lecker schokoladigen Chocolate Delight Cookies, die ich bei der lieben Katie von Sweet Trolley gesehen habe, und aus meinen Lieblingskeksen: Mohnkipferln mit weissem Schokoüberzug. Das Mohnkipferl-Rezept gibt es dann im nächsten Post!

Und hier das Rezept, welches ich streng befolgt habe, außer das ich ein Teil der Cookies vor dem Backen in Puderzucker gewälzt habe. Sehr dekorativ und sehr lecker! Alle sind von diesen Schokobomben hellauf begeistert, es sind nur noch ein paar Stück da... Morgen backe ich sie noch mal! Vielen Dank Katie (& Sunny :)) für dieses tolle Cookie-Rezept!!

~o~o~o~o~o~o~o~o~

Ove godine po prvi put poklanjamo dragim prijateljima i radnim kolegama "slatke paketiće", a pošto sam u zaostatku s pečenjem blagdanskih kolačića i keksića provela sam cijeli vikend u kuhinji praveći svakakve slatkiše. Prva tri poklončića izgledaju kao na prvoj slici gore, sastoje se iz ultračokoladnih keksića koje sam otkrila na blogu Sweet Trolley, i koji su me oduševili ne samo jednostavnošću pripreme nego i okusom. Prave čokoladne bombice, nimalo suhi, naprotiv, fino su sočni i "čokoladasti". Dragom sam morala skloniti kutiju s ovim keksima jer se on nije mogao zaustaviti da ih jede :)

Držala sam se originalnog recepta, jedino sam jedno polovicu keksića prije pečenja uvaljala u šećer u prahu. Jako efektno i dekorativno! A recept ide ovako:

Banini Cookies~Banini Plätzchen~Banatski Banini

2011-12-11T19:31:00.002+01:00

Für Rezept in Deutsch bitte scrollen:

When I saw Vera's Baninis I knew I would make them. I love these old fashioned cookie recipes, they bring me back to my childhood, and remind me of my grandmother's delicious treats. I sticked to the original recipe, the only thing I have changed is that I have used homemade strawberry jam for the poppy seed Baninis instead of apricot jam. Delicious, I tell you!

Banini Jam Cookies & Banini Poppy Seed Jam Cookies

Inspired by Astal- Kuhinja Moje Ravnice

Ingredients:

Makes about 65 cookies

180 g of pure lard
150 g granulated sugar
5-6 tablespoons water
1,5 teaspoons of baking powder
2 eggs (medium size)
500 g all-purpose flour
apricot jam

For the Poppy Seed Baninis you will need:

strawberry jam
50 g poppy seeds

Method:

In a bowl stir together eggs, baking powder, sugar, water.

Add the flour little by little until the dough is playable and you can mold the dough without getting it sticking to your hands.

Divide dough into 2 balls, and add poppy seed to one half.

Keep it in the refrigerator for at least 1 hour.

Take out after one hour, form a roll, then cut it into equal pieces, and form balls. Place the balls on a baking sheet. Press with your thumb each dough ball in the middle, and fill it with jam (I used the bright apricot jam, and strawberry jam for poppy seed balls).

Bake in a preheated oven at 180° C for about 10 minutes.

Let cool.

TIP: The longer the Banini stand the softer they become! If they "survive" :)

~o~o~o~o~o~o~o~o~

Als ich Vera's leckere Banini Plätzchen sah wusste ich sofort, die muss ich unbedingt nachbacken! Diese Plätzchen erinnern mich stark an die Schmalzplätzchen, die ich als Kind so oft von meiner Grossmutter serviert bekam. Ich liebte sie!!! Also habe ich mich endlich mal ans Kekse backen gemacht (außer Vanillekipferln habe ich nämlich leider noch nichts "Keksartiges" gebacken, aus Zeitmangel). Also hole ich diese Woche alles nach, falls mir nicht wieder etwas dazwischenkommt :)

Aber nun zurück zum Rezept:

Banini Plätzchen & Banini Mohn-Plätzchen

Originalrezept: Astal-Kuhinja Moje Ravnice

Zutaten:
für ca. 65 Stück

180 g reines Schweineschmalz
150 g Kristallzucker
5-6 EL Wasser
½ Tüte Backpulver
2 Eier (mittelgroß)
500 g Mehl (Universal)
Aprikosenmarmelade

Für die Mohn-Baninis:
Erdbeermarmelade
50 g Mohn

Zubereitung:

In einer Schüssel Eier, Mehl, Zucker, Wasser und Schmalz zu einem homogenen Teig verarbeiten. Der Teig sollte nicht zu weich aber auch nicht zu fest sein.
Den Teig halbieren, und zu einer Hälfte noch 50 g Mohn hinzugegeben.
Für mindestens 1 Stunde (mit Folie bedeckt) in den Kühlschrank stellen.
Nach ca. 1 Stunde Teig zu einer Rolle formen, dann in gleichmäßige Stücke (ca. 1,5 cm) schneiden, Kugeln formen und auf ein mit Backpapier ausgelegtes Backblech legen. Bei mir waren es ca. 20 Stück pro Blech. Mit dem Daumen die Kugeln in der Mitte andrücken, und mit Marmelade nach Wahl füllen (ich habe für die hellen Aprikosenmarmelade, und für die Mohnkugeln Erdbeermarmelade genommen).
Im vorgeheizten Ofen bei 180° C ca. 10 Minuten backen.
Kleiner Tipp: Die Plätzchen am Besten erst am nächsten Tag genießen. Sie werden mit jedem Tag weicher und leckerer!

~o~o~o~o~o~o~o~o~

Čim sam kod Vere ugledala recept za Banatske Banini i Banini s makom, znala sam da ću ih morati napraviti. Obožavam starinske recepte za kekse i kolače, i što sam starija sve ih više cijenim... U biti sam se strogo držala originalnog recepta, prepolovila sam sastojke, i samo sam umjesto pekmeza od kajsija zamijenila domaćim pekmezom od jagoda. Dobila sam jako fine, i jako ukusne kekse, koji su jednostavni za napraviti i vrlo izdašni! Drugi i treći dan su još ljepši, mekši, ako prežive :)

Pošto sam se strogo držala Verinog recepta ga sad neću prepisivati, jedino vam prosljeđujem informaciju da sam od prepolovljenih sastojaka dobila oko 65 keksa (3 pleha).

Hvala Vera na odličnom receptu!

Christkindlmarkt Rathaus Wien ~ Vienna Rathaus Christmas Market

2011-11-26T21:14:00.001+01:00

The Rathaus Christmas market is probably the most well known of Vienna’s Christmas markets. Set outside the impressive gothic style town hall, it is in my opinion one of the prettiest. For the period from mid-November to Christmas, the surrounding park is transformed into a magic place, where you can purchase candied fruits, cotton candy, cakes, biscuits, hot punch, Glühwein (spiced wine) and other delicacies during Christmas market holidays. Today I have spent a wonderful afternoon with some friends at the Rathaus Christmas market and would like to share some impressions... The only thing we were missing was snow, but you cannot have everything :)

~o~o~o~o~o~o~o~o~

Diesmal poste ich kein Rezept, sondern ein paar Impressionen aus meinem heutigen, allerersten Christkindlmarkt-Besuch dieses Jahr. Ich war mit lieben Freunden, die ich schon lange nicht mehr gesehen habe, am Christkindlmarkt Rathaus Wien , und wir hatten sehr viel Spaß. Es fehlte nur der Schnee, zumindest ein klitzekleines bisschen... Aber man kann ja nicht immer alles haben, oder?

~o~o~o~o~o~o~o~o~

Danas nema recepta, već nekoliko sličica s današnjeg izleta na bečki "Christkindlmarkt" kod vijećnice, s meni jako dragim ljudima koje već dugo nisam vidjela. Ovaj božićni sajam je najveći u Beču, i moram priznati i najkomercijalniji, prenatrpan je, što se meni osobno ne dopada, ja više volim otići u Schönbrunn, te na Freyung (na kojem se prodaju isključivo umjetnička i obrtnicka djela), ali kad nam dolaze gosti iz inozemstva obavezno posjetimo i ova ispred vijećnice, onako turistički :) Uživali smo uz kuhano vino, keksiće i kolače, koje nisam ni stigla uslikati jer smo ih brzo pojeli! Falio nam je snijeg, da predbožićna atmosfera bude potpuna, ali i naši gosti, a i mi smo se lijepo proveli! Evo i nekoliko fotkica:

Volim Te... in Vienna :D

Candied Apples

Maroni Maroni :)

Vienna Rathaus Christmas Market

Marzipan Nut Baked Apples/ Marzipan-Bratäpfel/ Pečene jabuke s marcipanom

2011-11-19T18:22:00.001+01:00

For recipe in German please scroll down:

This easy baked apple recipe makes a perfect winter treat. By combining late autumn whole apples with seasonal cranberries, marzipan, nuts, almonds you will get the most delicious dessert which you my serve with vanilla sauce or without (I like these baked apples without sauce).

Marzipan Baked Apples
Preparation: 10 min
Baking time: 30-35 minutes

Ingredients
4 apples, sour (eg. Boskop)
100 g marzipan
3 tablespoons cranberries or raisins
4 tablespoons coarsely chopped walnuts, hazelnuts, almonds ( optional)
4 tablespoons rum

4 tablespoons honey

2-3 teaspoons lemon juice

Butter for greasing

Preparation
Preheat oven to 175 degrees Celsius. Grease the ramekins.

Wash apples. With an apple corer cut out each apple’s core generously. Use the tip of a paring knife, score around a middle of each apple. This will help to keep their shape while baking.

Sprinkle top of apples with lemon juice.

Chop the almond paste (marzipan) with chopped walnuts, almonds and mix.

Place apples in ramekins, fill them with the walnut- nut- almond marzipan filling, arrange cranberries (or raisins) and chopped walnuts decoratively on the marzipan, sprinkle with honey and then pour about 1 teaspoon of rum over (*optional).

Bake for 30-35 minutes at 175 ° C without apple cover about 30 minutes. Bake apples until skin is lightly wrinkled and flesh is soft.

About 5 minutes before baking put the cut ends of apples back on top.

Serve with or without custard.

~~~~~~~~~~~~~~~~~

Wer Marzipan liebt, wird von diesen Bratäpfeln nicht genug bekommen! Sie sind schnell gemacht, die Füllung kann man nach Belieben abändern, und sie schmecken jedesmal himmlisch :D Gestern gab es bei mir Marzipan-Bratäpfel mit Nüssen, Mandeln, Cranberries und Honig. Der wunderbare Geruch während des Backens ist einfach unbezahlbar...

Bratapfel roh

Marzipan- Bratäpfel

Zubereitung: 10 Min.

Backzeit: 30-35 Min.

Zutaten:

4 Äpfel, säuerlich (zb. Boskop)

100 g Marzipan

3 EL Cranberries oder Rosinen

4 EL grob gehackte Walnüsse, Haselnüsse, Mandeln (n. Belieben)

4 TL Rum

2-3 TL Zitronensaft

4 TL Honig

Butter zum Einfetten der Förmchen

Zubereitung:

Backrohr vorheizen (175°C). Förmchen einfetten.

Äpfel waschen, Deckel abschneiden, das Kerngehäuse großzügig herausschneiden. Äpfel mit Zitronensaft beträufeln. Marzipanmasse fein würfeln, mit gehackten Nüssen, Mandeln vermengen. Äpfel in Auflaufförmchen setzen, mit der Nuss-Marzipanfüllung füllen, Cranberries oder Rosinen und gehackte Nüsse auf die Marzipanmasse dekorativ verteilen, ca. 1 TL Honig drüberträufeln, und dann mit ca. 1 TL Rum übergießen (je nach Belieben).

Bei 175°C ohne Deckel ca. 30- 35 Min. garen. Öfters nach den Äpfeln schauen, damit sie nicht zu braun werden oder zerfallen. Ca. 5 Min. vor Backende den Äpfeln die abgeschnittenen Deckel aufsetzen. Bratäpfel mit oder ohne Vanillesoße servieren. Ich mag sie ohne Soße :)

~~~~~~~~~~~~~~~~~~~~~~

Čitajući Helenin post o Martinju nisam mogla da skinem oči s fotki pečenih jabuka, i odlučila sam po prvi put u životu napraviti pečene jabuke. Čudno je to, narasla sam uz pečene jabuke, u Njemačkoj i Austriji zvane Bratäpfel, ali nikad nisam došla na ideju da ih sama napravim. Do sada- te odlučila se napraviti pečene jabuke sa marcipanom. I šta da kažem? Miris u kuhinji je neprocjenjiv, a okus ovih jabuka u kombinaciji s orašastim plodovima, marcipanom i brusnicama, uz dodatak ruma i meda- fantastičan.

A receptić ide ovako:

Pečene jabuke s marcipanom

Priprema: 10 min
Pečenje vrijeme: 30-35 minuta

Sastojci: 4 jabuke, kiselkaste (npr. Boskop)
100 g marcipan mase
3 žlice brusnica ili grožđica
4 žlice grubo sjeckanih oraha, lješnjaka, badema (po želji)
4 žlice ruma

4 žličice meda

2-3 žlice limunov sok

Maslac za podmazivanje posudica

Priprema:
Prethodno zagrijati pećnicu (175 stupnjeva C). Mast ramekins.
Operite jabuke, odsijecite "poklopac" s petiljkom, te izdubite nožićem sjemenke i dio sredine dok ne dobijete lijepu udubinu. Jabuke poprskajte limunovim sokom. Fino nasjeckajte marcipan sa sjeckanim orasima, bademima, i zamijesite marcipan masu. Jabuke stavite u vatrostalne posudice (jednu veću ili 4 male) , i napunite svaku jabuku marcipan punjenjem, onda rasporedite brusnice ili grožđice i sjeckane orahe dekorativno na marcipan. Zatim prelijte jabuke medom (otprilike 1 žličicom) i ako volite, sa 1 žličicom ruma

Peći 30-35 minuta na 175 ° C bez "poklopca". 5 minuta prije pečenja jabuke staviti poklopce na jabuke. Gotove su kada malo potamne i budu meke. Poslužite sa ili bez sosa od vanilije. Meni nije trebalo :)

Pumpkin Spice Raisin Muffins/ Muffini s bundevom i grožđicama/ Kürbis-Rosinen Muffins

2011-11-08T20:41:00.000+01:00

Für deutsche Übersetzung bitte scrollen:

Pumpkin Spice Raisin Muffins are easy to make and taste delicious any time of day. They are not overly sweet, so you can enjoy them in the morning, afternoon, in the evening...:) This recipe makes about 16 good-sized muffins, so you'll have plenty on hand for everyone wanders into the kitchen in search of snacks.

Pumpkin Spice Raisin Muffins

(16 muffins)

Ingredients:

200 g baked Pumpkin Puree

300 g all-purpose flour

2 teaspoons baking soda

110 g brown sugar

pinch of salt

3 eggs

1,5 teaspoons cinnamon

50 ml milk

50 ml of vegetable oil

60 g raisins

*rum (add the raisins into a cup of rum and let it soak it for 2-3 hours. If you do not want to use alcohol just take orange juice instead)

Directions:

Preheat oven to 180° C.

In the bowl of an electric mixer, combine sugar, oil, eggs, pumpkin puree and water. Beat for 90 seconds, or until well mixed.

Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.

Combine flour mixture and pumpkin mixture. Stir in the raisins; stirring only until all ingredients are mixed.

Fill greased muffin cups (or muffin liners) 2/3 full.

Bake at 180° C for 15-20 minutes or until muffins tops spring back when lightly touched.

Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).

If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.

To reheat, wrap loosely in foil and bake for 5-10 minutes at 180°C. They may be reheated in the microwave wrapped loosely in a damp paper towel as well.

~o~o~o~o~o~o~o~o~

Diese saftigen, nicht allzusüßen Muffins können sowohl zum Frühstück, als Snack oder auch abends genossen werden. Ich habe die Rosinen ein paar Stunden in Rum aufgeweicht, aber für Kinder kann man die Rosinen einfach in Orangesaft aufweichen, es schmeckt einfach wunderbar!

Kürbis-Rosinen Muffins

(ca. 16 Muffins)

Zutaten

200 g Kürbisfleisch (ich bereite es folgendermaßen vor)

300 g Weizenmehl

2 TL Backpulver

Prise Salz

1,5 TL Zimt

110 g brauner Zucker

3 Eier

50 ml Milch

50 ml Sonnenblumenöl

60 g Rosinen ( 3-4 Stunden in *Rum oder *Orangensaft eingeweicht)

Zubereitung

In einer Schüssel Mehl, Backpulver, Zimt, Salz und Zucker vermischen.
In einer zweiten Schüssel die Eier schaumig schlagen (ca. 90 Sek.), dann Milch, Öl und das pürierte Kürbisfleisch hinzugeben. Kurz verrühren, und dann die eingeweichten Rosinen hinzufügen. Mit einem Holzlöffel kurz mischen.
Den Teig in die eingefetteten Muffinformen (ich verwendete Muffinförmchen) zu 2/3 füllen, und wenn Sie es süß mögen, mit Hagelzucker bestreuen. Ich habe den Zucker weggelassen.
Im vorgeheizten Ofen bei 180° C ca. 15- 20 Min. goldbraun backen.
Warm oder kalt genießen. Die Muffins kann man auch einfrieren, einfach -wenn abgekühlt- in Gefrierbeutel einpacken und bei Bedarf im Ofen o. Mikrowelle 5-10 Min. aufbacken.

~o~o~o~o~o~o~o~o~

Ovi muffini su meni jako dragi, nisu preslatki, meki su, sočni i jako fini, i odlični su i za doručak, kao snack, ali i za večeru uz fini čaj ili čašu toplog mlijeka... Jako su praktični jer su i nakon dva dana jako sočni, a i mogu se zamrznuti.

A receptić ide ovako:

Muffini s bundevom i grožđicama

(za 16 muffina)

Sastojci

200 g pržene bundeve (pripremam je na ovaj način)

300 g brašna (može i glatko i oštro)

1 prašak za pecivo

prstohvat soli

1,5 žlica cimeta

110 g smeđeg šećera

3 jaja

50 ml mlijeka

50 ml (suncokretovog) ulja

60 g grožđica (natopljene 3-4 sata u rumu, ili ako za djecu pravite u narančinom soku)

Priprema

Prženu bundevu usitnite u električnoj sjeckalici.

U jednoj zdjeli promiješajte brašno, sol, prašak za pecivo, cimet i šećer.

U zasebnoj zdjeli mikserom istucite jaja, dodajte, ulje, mlijeko i pire od bundeve. Dodajte postepeno brašno, i na kraju grožđice.

Napunite namaštene kalupe za muffine (ili papirne košarice) otprilike 2/3 (ne više!) pripremljenom smjesom. Po želji dodajte tucani šećer na vrh muffina (ja sam to izostavila).

Pecite u pećnici 15-20 minuta na 180° C. Servirajte ih tople ili hladne.

Apple Crumble

2011-10-27T19:18:00.000+02:00

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

2011-10-20T12:27:00.002+02:00

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

2011-10-12T14:33:00.003+02:00

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

2011-10-06T16:36:00.002+02:00

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~

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

2011-10-01T15:46:00.000+02:00

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

Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the muffin tin with olive oil.
Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. Set aside.
In the medium bowl, stir together the feta cheese, roasted bell pepper, chopped tomato and chopped basil. Set aside.
Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended.
Make a well in the center of the dry ingredients.
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.
Gently fold in the 2/3 of the feta cheese mixture until evenly distributed in the batter.
Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups.
Add a some of the mixture to the tops of each batter pile.
Bake for18 to 20 minutes, until the tops are slightly browned, feel firm, and a skewer inserted into the centers comes out clean.
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!

Carrot Apple Breakfast Yogurt/ Karotten-Apfel-Joghurt/ Jogurt s mrkvom i jabukom

2011-09-26T19:14:00.002+02:00

Für Rezept in Deutsch bitte scrollen:

I love having simple breakfast in the morning. I must admit that I am skipping breakfast quite often. Unhealthy, I know. However, I am trying to get used to having at least some muesli or yogurt in the morning. One of my favourite breakfast yogurt combination is this one, very low in fat, quick, slightly sweet and easy to throw together. The honey-yogurt-carrot-apple-almond combination is sure to please everybody who loves fruity yogurt meals.

~o~o~o~o~

Ich frühstücke (leider) nicht regelmäßig. Der Tag beginnt bei mir meistens mit einer großen Tasse Milchkaffee, meistens ohne Frühstück. Ungesund, ich weiß. Aber ich arbeite daran, und versuche jetzt schon seit ein paar Monaten zumindest ein Joghurt oder Müsli zu essen. Außer am Wochenende, dann genieße ich, ja ich zelebriere mein Frühstück mit meinem Schatz! Die Kombination Apfel-Karotte-Honig mag ich total gerne (auch in Kuchenform ;)), und mit Jogurt vermischt, mit ein paar gerösteten Mandelblättchen garniert- unbeschreblich lecker!

~o~o~o~o~

Godinama nisam doručkovala, nekako nisam imala naviku da uz obaveznu veliku šolju kafe s mlijekom nešto i pojedem. Nezdravo, znam, ali nisam imala naviku. Osim vikendom, tad uživam s dragim, jer... nikud nam se ne žuri! Međutim, sad pokušavam barem nešto sitno doručkovati (opet neredovno, ali ipak- pokušavam), i onda najradije volim smućkati neki voćni jogurt, ili müsli. Jedna meni vrlo fina kombinacija je jogurt s narendanom mrkvom, jabukom, bademima i malo meda. Ne da mi se svako jutro rendati mrkve i jabuke, ali se ponekad zaletim, jer znam da ću uživati u okusu ovog jogurtića!