Orange Ricotta Cake/ Kolač s narančom i ricottom

Anything with ricotta is fine with me. More than fine :) I love ricotta flavour in desserts, especially in cakes, and one of my favorites is lemon ricotta cake.  Readers who are following me for a while now know that I am in love with lemons, especially in cakes!  I have adapted one of my dearest recipes for lemon ricotta cake (will post it soon) , made a few changes and the result was this orange ricotta cake. Ricotta cheese adds flavour and richness to this simple and very moist cake, and if you use homemade ricotta, it will taste even better! Have you ever made ricotta at home? It is so easy to make, inexpensive, and once you make it, you will be in love with the taste of it! If you are interested in a tutorial how to make homemade ricotta cheese, let me know!

Für deutsche Übersetzung bitte HIER klicken

Orange Ricotta Cake

(for round baking pan 24-26 cm)

Ingredients

 

3-4 oranges, sliced (organic)

250 g cake flour (or all-purpose flour)

100 g butter (room temperature)

170 g sugar

250 g ricotta cheese

3 eggs

grated lemon zest & juice of 1/2 lemon

1 teaspoon grated orange zest

juice of 1 orange

1 1/2  teaspoons of baking powder

pinch of salt

 

 

Method

1. Preheat the oven to 180°C / 350 F. 

2. Use parchment paper for the baking pan. 

3. Slice the whole oranges thinly, then place them at the bottom of the baking pan, and baking sides.

3. In a bowle beat the butter, sugar and ricotta cheese until creamy, set aside.

Separate eggs (yolks from the white), stir the yolks into the dough.

4. In another bowl beat the whites until stiff. 

5. Add to the dough sifted flour, baking powder, salt, lemon & orange juice and zest, combine well. 

6. Stir in stiffed egg whites (with a wooden spatula), until it is just combined. 

7. Pour the batter into the prepared baking pan. 

8. Bake at 180°C / 350 F for 40- 45 minutes or until a skewer inserted comes out clean. 

Serve warm or cold.

Ako me redovno pratite, sigurno znate da sam veliki limunoljubac, volim limun ponajviše u kolačima, stalno isprobavam nove recepte, ali ne stižem da ih objavim. Danas ću podijeliti s vama adaptiranu verziju meni najdražeg kolača od ricotte i limuna (recept ću objaviti drugom prilikom), ovog puta s narančama (a ima i malo limuna :)) Imala sam lijepe, nešpricane naranče iz organskog uzgoja, pa sam malo eksperimentirala, i dobila sam jako ukusan, sočan, fin kolač. Uz to sam imala i dovoljno domaće ricotte, koju je vrlo lako napraviti, podijeliću uskoro receptić s vama!

Kolač s narančom i ricotta sirom

(za kalup 24-26 cm promjera)

Sastojci

3-4 naranče (iz organskog uzgoja) , isječene na tanke kriške

100 g maslaca (sobne temperature)

250 g brašna (glatko)

3 jaja

250 g ricotta sira 

170 g šećera

1,5 žličice praška za pecivo

sok + korice 1/2 limuna 

prstohvat soli

sok 1 naranče

korice 1/2 naranče

 

Priprema  

1. Peć zagrijati na 180° C.

2. Kalup obložiti papirom za pečenje.

3. U posudi umutiti maslac, šećer i ricottu, dok ne dobijete kremastu smjesu. U ovu smjesu dodati 3 žumanjka, a bjelanjke u zasebnoj posudi izmutiti u čvsti snijeg. 

4. U smjesu s žumanjcima postepeno dodati prosijano brašno s praškom za pecivo, dodati so, limunov i narančin sok te izribane korice limuna i naranči, i umutiti. 

5.Spatulom lagano umiješati snijeg od bjelanjaka u tijesto, taman toliko da se svi sastojci sjedine.

6. U kalupu ravnomjerno rasporediti tanko najsečene kriške od naranči, po dnu i sa strane. 

7. Smjesu izliti u kalup.

8. U prethodno zagrijanoj pećnici peći  na 180°¨C 40-45 minuta. Test s čačkalicom.

Servirati toplo ili hladno. Uživati!

A Trip to Lainzer Tiergarten & Frozen Kiwi Pops

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

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

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

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 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. Isprobano 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

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!