Pumpkin Apple Cinnamon Jam & Printable Jam Labels/ džem od bundeve, jabuke i cimeta & naljepnice za džem

I know, I know, I am posting only marmelade recipes lately, but that is what I have been doing mostly, preserving fruit! It is becoming my obsession,  and so I am sharing the recipes I like most with you :)  After Honey Apple Rum Jam and Hokkaido Pumpkin Coconut Jam now it is time to post the recipe for a delicious Pumpkin Apple Cinnamon Jam. If you love spices like cinnamon, you will love this jam! 

I have been creating some labels lately too, and as I have received emails from my readers asking me where I get them from, I got the idea that I could also share some of my designed printable labels with you! All you will need  is a colour lasered to print these labels. Hope you like them and maybe use them on your next batch of jam! I would be delighted! For download, please scroll down to the bottom of the page. Have fun!

 Znam, znam, ja u posljednje vijeme objavljujem samo recepte za marmelade i džemove, ali moram priznati da mi to ovih tmurnih, hladnih dana pričinjava takvo zadovoljstvo, jer opuštam se maksimalno dok stojim u kuhinji, miješajući voćkice i eksperimentirajući, smišljajući nove kombinacije... Ukrašavanje gotovih teglica se također razvija u novi hobi. :) Nakon mednog džema s jabukama, rumom i prženim sjemenkama suncokreta, marmelade od hokkaido bundeve i kokosa dijelim s vama recept za mirisni džem od bundeve, jabuka i cimeta. Spoj sastojaka je savršen, boja mu je intenzivno narančasta, a miris cimeta će, svakog ko obožava ovaj divni začin, oduševiti! 

S obzirom da sam dobila već nekoliko upita putem e-maila kako nabaviti etikete za džem,  pomislila sam da vam poklonim nekoliko naljepnica koje sam u posljednje vrijeme za sebe pravila, možda nekog "pekmezoljupca" obradujem ovim uljepšivačima staklenki, to bi mi bilo jako drago! :) Sve što vam je potrebno je printer, ljepilo, škare i malo deblji papir!

 PRINTABLE JAM LABELS 

Just right-click and save the image. All are in png Format.

Note: These designs are copyright of Tanja's Cooking Corner.  Please don’t use these for commercial purposes, don’t alter the designs and don’t offer them for download on your own site – link to this page instead. Thank you!

Honey Apple Rum Jam w/ roasted sunflower seeds/ aromatični medni džem od jabuka, ruma i sjemenki suncokreta

Für deutsche Übersetzung bitte HIER klicken

Apple, rum, honey and roasted sunflower seeds, these are the main ingredients of this unique jam that I have made last week. The flavours combine excellently and the final result is a unique jam with a gorgeous colour, which will make a wonderful edible gift in a jar (like my pumpkin coconut jam from my previous post)  to share with your loved ones. I am planning to post more ideas for edible gifts, especially gifts in jars in the next couple of weeks, so keep tuned if you are looking for inspiration for the upcoming holiday season!:)

Honey Apple Rum Jam w/ roasted sunflower seeds 

  makes 3 small jars- 210 ml 

Ingredients:

• 500 grams apples (I prefer red GALA) 
• 250 grams of honey 
• 1 teaspoon grated apple zest 
• zest of 1 lemon 
• 40 ml lemon juice, freshly squeezed  
• 30 grams of dried cranberries (or raisins), soaked in a cup of rum, for 1-2 hours 
• 2 teaspoons of rum  
• 1 teaspoon of vanilla essence (I used homemade) 
• 50 g roasted sunflower seeds 
• 1, 5 teaspoons of Agar-Agar (or 1 teaspoon pektin) 

Method: 

• Wash, peel and grate apples. 
• Place grated apples, vanilla essence, grated apple zest, lemon juice and lemon zest in pot, cook for about 10 minutes by lower heat, stirring occasionaly. 
• Meanwhile roast sunflower seeds in pan without oil for 1-2 minutes. 
•  After about 10 minutes add roasted sunflower seeds. honey, cranberries (or raisins), and agar-agar (or pektin), stirr well. Cook for another 1-2 minutes.   
• Spoon the hot jam into sterilized jars, sprinkle some rum on top, seal tightly and then turn jars around, and let cool. After opening a jar, keep the jam in refrigerator. 

Kao što sam u prošlom postu obećala, nastavljam sa objavom meni dragih recepata za marmelade i džemove. Ovo je prava jesenja divotica, kombinacija jabuka, ruma, sušenih brusnica (možete staviti i grožđice) i prženih sjemenki suncokreta možda jeste malo neobična, ali ja sam se u ovu kombinaciju prosto zaljubila! Najljepši momenat je kad otvorim staklenku ovog džema, taj neopisivo opojni miris jabuke i ruma mene svaki put oduševi, žlicom bi ga, onako samog,  pojela... Nekad se suzdržim, ali počesto mi i ne uspije:) Ako ste ljubitelj neobičnih i zanimljivih kombinacija domaće pripremljenih namaza, džemova i marmelada, onda je ovo pravi recept za vas! Namažite ovaj mirisni, aromatični džem na krišku domaćeg kruha za doručak i uživajte, ili ga upotrijebite kao punjenje u kolačima, palačinkama i slatkim pecivima. A receptić ide ovako:

Aromatični medni džem od jabuka, ruma, brusnica i prženih suncokretovih sjemenki

Sastojci (za 3 staklenke- 210 ml):

• 500 g jabuka (oguljenih i naribanih)
• 1 žlica nasjeckane kore jabuke
• 250 g meda
•  naribana korica od 1 limuna
• 40 ml svježe ocijeđenog limunovog soka
• 30 g sušenih brusnica (ili grožđice), namočene u rumu (sat-dva)
• 1 žličica esencije vanilije
• 50 g suncokretovih sjemenki
• 1,5 žličice agar – agar (ili 1 žličica pektina)
• 2 žličice ruma

 Priprema:

•  Jabuke operite, ogulite i naribajte. Pomiješajte ih s esencijom vanilije, isjeckanom koricom jabuke, limunovim sokom i koricom limuna. 
• Sjemenke suncokreta ispržiti kratko na tavi bez ulja, otprilike 1-2 minute. Skloniti u stranu.
• U loncu debljeg dna voće kuhati uz povremeno miješanje otprilike 10 minuta. Nakon 10 minuta dodajte med, u rumu namočene sušene brusnice (ili grožđice, po želji), sjemenke suncokreta i agar – agar (ili pektin), prokuhati još jednom otprilike 1-2 minuta. 
• Vrući džem izlijte u sterilizirane staklenke, odmah zatvorite poklopcem (na koje stavite 2-3 kapljice ruma prije zatvaranja), pa ih okrenite naopako. Pustiti da se ohlade.
• Čuvati na tamnom mjestu, a kada staklenku otvorite, džem držite u hladnjaku.

Ovaj recept je objavljen i na portalu Zondra Art.

Poppyseed Apple Empanadas/ Slatke empanade s makom i jabukom

Today I am sharing a recipe for sweet empanadas with you, you can use the dough for sweet and savory fillings as well, the recipe differs from my favourite recipe for Empanades Picantes , as this one is made with rice flour and pure lard.  The rice flour makes the dough nice and crispy, we love these ones a lot. The fillings may vary, up to your taste, and this time I have filled them with poppyseed apple filling, a very delicous combination of flavours, if you ask me! :)

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.

 Sweet Poppyseed Apple Empanadas

 

Ingredients (makes about 40 empanadas) 

 

Dough:

~  250 grams of all-purpose flour

~ 200 grams of rice flour 

~ 15 grams of butter 

~ 3 Tablespoons of pure lard

~1 tablespoon vinegar

~ 1 teaspoon salt

~ 100 ml (1 dcl)  of cold water

~ 1 egg 

Filling:

~ 100 grams ground poppy seeds

~ 1 apple (middle size)

~ 3 tablespoons of hot milk

~ 1-2 tablespoons rum  *optional

~ 1 teaspoon vanilla essence

~ 1 egg yolk

~ zest of 1 lemon

~50 grams sugar  *I used sweetener

 Coating:

~ 1 egg yolk

~ tablespoon milk 

~ powder sugar for dusting before serving

Method: 

Preheat oven to 180° C.

Sift flour. Add salt.

In a bowl combine rice flour and 200 gr of all-purpose flour,

 butter, knead by hand. 

Add egg, vinegar, water, then slowly add rest of flour (50 gr), 

knead until soft dough forms. 

Wrap in plastic wrap and put in fridge for about 1 hour. 

For the poppyseed apple filling: 

combine poppy seed, grated apple with hot milk, 

sugar (or sweetener), rum, yolk, and lemon zest. 

Roll out the dough to about 1-3 mm, cut into circles with a mold  

(if you have one, if not, use a glass), 8-10 cm in diameter.

Repeat the process until used up the dough.

Place a tablespoon of  filling in center 

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.                                                          
Sprinkle each empanada with milk before baking.
Bake in a preheated oven at 180 ° C (350° F) for 20-25 minutes 

until light golden brown.

Sprinkle with powder sugar before serving.

 Empanade jako volim, i slane i slatke, zgodne su grickalice, mada ih ne pravim prečesto, čisto iz razloga što su tako male, fine, jedan zalogaj, i kad krenem da jedem, kod mene nema granice. S toga se kod mene empanade prave samo kad ima više degustatora, a ne samo ja i suprug, jer znam kako će (i gdje ;)) završiti ove slatke delicije. Davno sam objavila recept za Empanades Picantes, tijesto je drugačije od ovog koji s vama dijelim danas, u današnjem receptu će u upotrebi biti rižino brašno i mast. Tijesto je krckavije od onog koji sam pravila za Empanades Picantes,  i u ovoj slatkoj kombinaciji  (a možete ih puniti i slanim filom po želji) jedan pravi slatki užitak. Najbolje su kad se tek ohlade, ali su i sutradan fine.

Slatke Empanade s makom i jabukom

Sastojci

 (za otprilike 40 empanada/ 2 pleha): 

Tijesto:

~ 250 g brašna (oštro)

~ 200 g rižinog brašna

 ~ 15 g maslaca (otprilike 1 žlica)

~ 1 žličica soli 

~1 žlica sirćeta

 ~3 žlice masti

100 ml hladne vode

 ~1 jaje

Punjenje:

~100 g mljevenog maka

 ~1 jabuka, izrendana (srednje veličine)

~1-2 žlice ruma (može se izostaviti)

~3 žlice vrelog mlijeka

~ 1 žlica esencije vanilije 

~50 g šećera (ovaj put sam ja stavila sladilo)

 ~1 žumanjak

~ limunova korica

Premaz:

~1 žumanjak

~1 žlica mlijeka

Za dekoraciju: 

~šećer u prahu

Priprema: 

 Zagrijati peć na 180° C.

U jednoj posudi prosijati 200 g brašna, dodati

 rižino brašno, sol, mast, maslac, pa rukom sjediniti. 

Dodati jaje, sirće, vodu i postepeno dodavati ostatak brašna (50 grama). 

Zamijesite glatko tijesto.

Ostaviti u hladnjaku oko 1 sat. 

Za punjenje:  pomiješati mak, izrendanu jabuku, rum, 
vrelo mlijeko esenciju vanilije,

 šećer (ili sladilo, po želji) žumanjak i limunovu koricu. 

Tijesto razviti na pobrašnjenoj podlozi,  razvaljati na oko 1-3 mm, 

i kalupom ili čašom rezati krugove promjera  8-10 cm.  

Ostatak tijesta ponovo zamijesiti i ponavljati postupak do se ne potroši tijesto. 

Na svaki krug staviti malo fila (otprilike 1 žličicu) , 

ivice tijesta premazati vodom kako bi se slijepile, preklopiti, i, 

u slučaju da nemate kalupiće za empanade, stisnuti ivice viljuškom. 

Svaku empanadu premazati umućenim zumajkom i mlijekom.

Peći na 180° C otprilike 20-25 minuta. Paziti da ne porumene previše. 

Prije serviranja posuti prah šećerom.

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)
.............................................................................
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
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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
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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.

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

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!