Muhallebi (Turkish Milk Pudding)

Für Rezept in Deutsch bitte HIER klicken:

How time flies... I cannot believe that I have published my last post a month ago! There are several reasons why it has been so quiet here, first of all it was so warm that I could not motivate myself to sit down and write, and secondly I have been (and still am) on a diet due to health problems. Nothing to worry about, but I have to eat healthier, and reduce my daily sugar intake to the minimum. Not easy when you love sweet treats and chocolate...I realize however, that this is only good for my well-being and my health, and after two weeks my cravings for sweets have reduced to a minimum, and after four weeks now I really can say that I feel fantastic, and have also lost weight, yay!  But lets get back to today's recipe: Muhallebi. It is a recipe that has been waiting to be published  for a while...Unfortunately this -very sweet- type of dessert is not going to be made at our home so soon again, but I recommend you to try it, it is delicious!

Muhallebi is a milk pudding thickened with rice flour or cornstarch. It may optionally be perfumed with rosewater or orange flour water, you may add chopped pistacchios, almonds, cinnamon, chocolate as well as mastic gum (mastic gum pudding). It is very easy to make and tastes best refrigerated.

 Muhallebi (Turkish Milk Pudding)

Ingredients (makes 4)

 

 500 ml milk

40 grams of rice flour

1 teaspoon rosewater

60 grams of sugar

chopped pistacchios or cinnamon (up to taste)

 

Procedure

1. Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
2. Make a slurry by dissolving the rice flour in some water and, stirring constantly, slowly add this mixture to the simmering milk.
3. Simmer gently for 15 to 20 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
4. Stir in the rose water.
5. Pour into small ramekins and refrigerate until chilled and set.
6.  Garnish with the chopped pistachios (or cinnamon)
   .

Ne mogu da vjerujem da je prošlo već mjesec dana od mog posljednjeg posta! Vrijeme tako brzo prolazi, ali nisam ni svjesna bila da je toliko vremena prošlo... Jedan od razloga mog pauziranja je prije svega bio period nesnošljivih vrućina, koje bih vrlo lako podnosila da sam negdje na moru, ali ovako je to bila osrednja katastrofa za mene... Inače obožavam ljeto, ali bilo je ipak prevruće! Što zbog vrućina, što zbog dijete koju mi je ljekar preporučio, nisam pretjerano često palila pećnicu, živjeli smo na salatama, LC kruhu, voćnim jogurtima.  Ne mogu reći da nisam imala krize za čokoladom, za kolačima, ali sad, nakon četiri tjedna stroge dijete se osjećam mnogo bolje i  izgubio se već i koji kilogram... Ali, vratimo se današnjem receptu za Muhallebi, meni omiljenom turskom desertu. Muhallebi su pudinzi od rižinog brašna ili od kukuruznog škroba, aromatizirani ružinom vodom ili narančom. Ili  čokoladom :) Mogu se dodati cimet ili sjeckani pistaci, po želji.

Ovaj recept mi već duže vrijeme čeka u draftu, i danas sam slučajno naletjela na fotografije, pa sam odlučila da ga podijelim s vama: 

 Muhallebi 

Sastojci (za 4 zdjelice)

500 ml mlijeka 

40 g rižinog brašna

60 g šećera

1 žličica ružine vode 

sjeckane pistacije ili cimet (po želji)

Priprema:

1.  U loncu izmiješati mlijekom sa šećerom, kuhati na maloj vatri, konstantno miješajući, dok mlijeko ne prokuha. 

2. U malo vode razmutiti rižino brašno, te postepeno uliti u mlijeko sa šećerom. 

3. Pustiti da kuha na najmanjoj vatri 15 do 20 minuta, neprestano miješajući puding. Paziti da ne zagori.

4. Dodati ružinu vodu (ako ne volite, izostavite).

5. Zgusnuti puding raspodijeliti u male zdjelice, pustiti da se ohladi u frižideru.

6. Prije serviranja posuti sjeckanim pistacijama ili cimetom.

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 :)

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!

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

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...   

 

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 :)

Apple Crumble

Für Rezept in Deutsch bitte scrollen

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

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

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

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

Apple crumble

~serves 2~

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

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

Topping

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


Method:

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

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

3. Preheat oven to 180 ° Celsius.

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

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

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

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

7. Serve warm or cold. Enjoy!

~o~o~o~o~

 

 

 

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

 

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

 

 

Apfel-Honig Crumble mit Zimt und karamelisierten Walnüssen

~2 Portionen~

Zutaten

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

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


Topping

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

Zubereitung

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

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

3. Herd auf 180°C vorheizen.

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

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

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

7. Warm oder kalt servieren. Genießen!


 

~o~o~o~o~

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

Crumble s jabukama, cimetom, medom i karameliziranim orasima

~za 2 osobe~

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

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

Topping

40 g grubo isjeckanih oraha
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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.