Cranberry Poppy Seed Yogurt Cake/ Jogurtni mak kolač s brusnicama

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

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

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

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 ...:)

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!

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:

1. Subscribe to my RSS Feed, or by Email
2. Follow me via Google Friend Connect
3. Like Tanja’s Cooking Corner on Facebook
4. Share this giveaway with your friends tagging Tanja's Cooking Corner on Facebook
5. Follow me on Pinterest  
6. 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

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 dishtowel and 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, gently press 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 Knoblauchzehen mit 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.