Lemon Olive Oil Rosemary Cake/ Kolač od maslinovog ulja, limuna i ružmarina

I love baking cakes with ingredients that I have at home, ie. that I have in my kitchen already. And if it is with lemon, I am definitely in! If you are a lemon lover like me, also check out my Lemon Quinoa Cake, Lemon Cupcakes w/ Cream Cheese Topping or a simple but delicious Lemon Cake. There are many more that are to come, as I am in love with everything lemon in sweet treats :)  Today's recipe is very simple, the cake turned out flavourful, moist, a bit "different" but yet so tasty, I highly recommend it everyone to try!  You need just a few ingredients and the result is a lovely cake you can serve to your friends and family, they will enjoy every bite, I am sure! It is a simple and delicious cake, full of bright lemon flavour, made with olive oil instead of butter, wonderfully moist and soft, and by adding chopped, fresh rosemary it gets a nice Mediterranean touch. Wonderful, I tell you!! 

 

Lemon Olive Oil & Rosemary Cake

Inspired by Dobra Hrana. Adapted.

Ingredients 

(for 1 loaf  pan: *I have used a mini-loaf tin for 6 mini loaves):

• juice + zests of 2 lemons
• 120 ml plain yogurt
• 200 grams of sugar 
• 3 eggs
• 220 grams of cake flour 
• 150 ml Extra Virgin olive oil
• 2 teaspoons of baking powder
• pinch of salt
• 2-3 teaspons of finely chopped, fresh rosemary

 Method:

Preheat oven to 180°C/ 350 F.  Coat loaf pan with parchment paper. 

Beat the eggs for 1-2- minutes. 

In a separate bowl combine lemon juice, yogurt, olive oil, then add beaten eggs. 

In another bowl add flour, baking powder, salt, chopped rosemary and sugar, combine well and then add to the yogurt-egg mixture.

Pour the batter into the loaf pan and bake 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. NOTE: If you are using mini-loaf pans like I did, the baking time reduces to only 13-15 minutes!

Oni koji me prate znaju da obožavam limun u desertima, u kolačima, volim sve "limunkasto", i uvijek rado isprobavam nove recepte s limunom. Ako ste i vi "limunoljubac", zanimat će vas možda i brzi kolač od limuna, cupcakesi od limuna ili meni jedan od najdražih, kolač od quinoe i limuna. Volim nepretenciozne, jednostavne kolače, koji svojom jednostavnošću a ujedno i savršenom okusu oduševljavaju, i ovaj kolač od limuna s maslinovim uljem i ružmarinom je baš takav kolač. Fin, sočan, mirisan, dodatak maslinovog ulja i svježeg ružmarina ovom kolaču daju mediteransku notu koju ja jako volim. Na recept sam naletjela na stranici "Dobra Hrana", i toplo preporučujem da ga isprobate! Uglavnom sam se držala originalnog recepta, uz  malu prilagodbu, preskočila sam postupak utrljavanja limuna prstima u šećer, samo sam ga pomiješala.

Kolač od limuna, maslinovog ulja i ružmarina

Sastojci:

• 200 g šećera
• 120 ml jogurta
• sok i korica 2 limuna
• 150 ml ekstra djevičanskog maslinovog ulja
• 3 jaja 
• 220 g brašna (glatko)
• 2 žličice praška za pecivo
• 2-3 žlice svježeg, isjeckanog ružmarina

Priprema:

Zagrijati pećnicu na 180°C. Obložiti kalup papirom za pečenje (koristila sam kalupiće za mini-kruh, dobila sam 6 komada + 2 muffina). Izmiksati jaja, otprilike 1-2 minute. U zasebnoj posudi izmiješati jogurt, limunov sok i koricu od limuna, i maslinovo ulje. Dodati jaja. U drugoj posudi izmiješati šećer, brašno, prašak za pecivo, sol, isjeckani ružmarin. Dodati u mješavinu tekućih satojaka, promiješati tek toliko da se sve sjedini.

Peći na 180°C 45-50 minuta, a ako uporijebite kalupiće kao ja trebaće samo otprilike 13-15 minuta dok ne porumene! Test s čačkalicom! 

Kolač je i idući dan divno mekan i sočan! Uz meni najdraži čaj od mente divota!

Empanades Picantes

Für Rezept in Deutsch bitte scrollen:

The variety of fillings for empanadas is endless and includes stewlike mixtures with beef,  ham and cheese, chicken, fish and seafood. You may also fill them with vegetables, like spinach,  potatoes, pumpkin, potatoes, beans and many more. The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. More about the origin of empanadas you will find here. 

I am going to show you a delicious, spicy variation of Cheese and Ham Empanada today, which may be served as appetizer or main course (served with salad). The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.

EMPANADES PICANTES

Ingredients (yield  28-30, diameter 8 cm)

Dough

• 300 g all-purpose flour
• 1 / 2 teaspoon salt
• 125 g butter
• 100 ml hot water

Topping

• 200 g cottage cheese
• 50 g of ham (chopped, in cubes or slices)

• 1 egg
• 50 g Emmentaler cheese (or Gauda), grated
• 2 tablespoons Parmesan cheese
• 3-4 fresh basil leaves, chopped
• Fresh rosemary (1 teaspoon)
• fresh thyme (1 teaspoon), optional
• 1 red chili pepper (chopped fine)

 • paprika, pepper, salt to taste

Coating
• a little milk

Method

Topping
1. In a large bowl combine ham cubes or slices, Parmesan cheese, Cottage cheese and grated Emmentaler cheese and egg. Combine well.
2. Add chopped basil, rosemary, thyme, paprika, pepper, salt, and add the finely chopped chili pepper (if you like it spicy).

Dough

1. Sift flour. Add a pinch of salt.
2. Melt butter and heat the water (must be lukewarm).
3. Add melted butter to the flour, mix with lard.
4. Slowly add water to the dough and knead by hand. The dough will be smooth and elastic.
5. Roll out the dough to about 1-3 mm, and cut into circles with a mold (if you have one, if not, use a glass), 8-10 cm in diameter.
6. Repeat the process until used up the dough.
7. Place a tablespoon or two of filling in center  8. Fold the edges of the circle to get a semi-circle. Fold and pinch the edges shut (with a fork), and place them on a baking sheet.                                                          
9. Sprinkle each empanada with milk before baking.
10. Bake in a preheated oven at 200 ° C (375° F) for 20-25 minutes until golden brown.
11. Serve hot or cold as appetizer or as main meal (eg. with salad).

~o~o~o~o~

EMPANADES PICANTES

Zutaten (für 28-30 Stück, Durchmesser 8 cm)

Teig

• 300 g Allzweck-Mehl
• 1 / 2 TL Salz
• 125 g Butter
• 100 ml heißes Wasser

Belag

• 200 g Hüttenkäse
• 50 g Schinken ( gewürfelt oder in dünne Scheiben geschnitten)
• 1 Ei
• 50 g Emmentaler Käse (oder Gauda), gerieben
• 2 Esslöffel Parmesan
• 3-4 frische Basilikumblätter, gehackt
• Frischer Rosmarin (1 TL)
• frischer Thymian (1 TL), optional
• 1 rote Chilischote (fein gehackt)
• gemahlene Paprika, Pfeffer, Salz nach Belieben

Überzug • ein wenig Milch

Zubereitung

Belag
1. In einer großen Schüssel  Schinkenwürfel (oder Scheiben), Parmesan, geriebenen Emmentaler Käse, Hüttenkäse und Ei  gut vermischen.
2. Gehacktes Basilikum, Rosmarin, Thymian, Paprika, Pfeffer, Salz und die gehackte Chilischote beimischen (wenn Sie es scharf mögen).

Teig
1. Mehl. Fügen Sie eine Prise Salz.
2.  Butter zerlassen und Wasser erhitzen.
3.  Zerlassene Butter zum Mehl geben, mit Holzlöffel vermischen.
4. Langsam Wasser hinzufügen und den Teig mit der Hand kneten. Der Teig wird geschmeidig und elastisch.
5. Den Teig ausrollen,  ca. 1-3 mm,  und Kreise mit einer Form ausstechen (falls Sie eine haben, wenn nicht,  Glas zu verwenden), 8-10 cm im Durchmesser.
6. Wiederholen Sie den Vorgang, bis der ganze Teig aufgebraucht ist.
7.  1-2 EL  der Füllung in die Teig-Mitte füllen.
8. Falten Sie die Kanten des Kreises zu einem Halbkreis zu bekommen. Falten und die Ränder gut verschließen (am besten mit einer Gabel eindrücken) und auf ein mit Backpapier ausgelegtes Backblech legen.
9. Jede Empanada mit Milch bestreichen.
10. Im vorgeheizten Ofen bei 200 ° C (375 ° F) für 20-25 Minuten goldbraun backen.
11. Heiß oder kalt servieren, entweder als Vorspeise oder als Hauptgericht (zb. mit Salat).

~o~o~o~o~

Empanade jako volim, i slatke i slane, a ponajviše ljute. Ove su punjene šunkom i sirevima, s dodatkom začinjskog bilja (timijana, ružmarina) i začinjena ljutom čili papričicom. Tijesto je hrskavo, ali ne previše, a pošto nisu pržene u ulju nego u pećnici nisu toliko masne (makar na prvi ugriz- jer ima dosta maslaca :)).

Ovo je i moja ulaznica za igricu Ajme koliko nas je a koju je pokrenula Monsoon s bloga Dalmacija Down Under. Ovaj mjesec domaćica je Laka Kuharica s bloga Laka Kuharica- Easy Cook a za temu je izabrala timijan/ majčinu dušicu.

A recept ide ovako:

EMPANADES PICANTES

Sastojci (za 28-30 empanada promjera 8 cm)

Tijesto

• 300 g brašna (univerzalno)
• 1/2 žličice soli
• 125 g maslaca
• 100 ml vruće vode

Nadjev

• 200 g  običnog svježeg kravljeg sira ili Cottage Cheese
• 50 g šunke
• 1 jaje
• 50 g Emmentaler sira (ili Gauda), nariban
• 2 žlice parmezana
• 3-4 listića svježeg bosiljka, isjeckanog
• svježeg ružmarina (grančica)
• svježeg timijana (majčine dušice), po želji
• začini: slatka mljevena paprika, 1 chili papričica (iscjeckana), biber, prstohvat soli

Za premazivanje

• malo mlijeka

Nadjev

1. U zdjelu  nasjeckati šunku na kockice, dodati parmezan, svježi sir i naribani Emmentaler sir, te jaje. Izmiješati.

2. Dodati i bosiljak, ružmarin, timijan, te začiniti mljevenom paprikom, biberom, posoliti, te dodati na sitno isjeckanu chili papriku (ako volite ljuto).

Tijesto

1. Brašno prosijati. Dodati malo soli.

2. Maslac otopiti, a vodu zagrijati ( mora biti vruća ali ne kipuća).

3. Topli maslac dodati u brašno, i promiješati ga varjačom.

4. Polako dodavati vodu u tijesto, te rukama ga zamijesiti. Tijesto će biti glatko i elastično.

5.  Na pobrašnjaloj podlozi razvaljati tijesto na oko 1-3 mm, i kalupom (ako imate, a ako ne, čašom) rezati krugove promjera 8-10 cm.

6.  Ostatak tijesta ponovo zamijesiti i ponavljati postupak dok ne potrošite tijesto.

7. Rukama svaki krug malo rastanjite. Na jednu polovicu stavite otprilike žličicu nadjeva.

8. Rubove kruga preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

9. Empanade slagati u pleh obložen pek papirom.

10. Svaku empanadu premazati mlijekom prije pečenja.

11. Peći u zagrijano pećnici na 200° C  20-25 minuta (dok ne dobiju zlatno žutu boju).

12. Servirati tople ili hladne kao predjelo ili  glavno jelo (uz salatu).  Uživati!