Pita od jabuka

 

 Ingredients

7 srednjih jabuka

1/2 c secera (ako volite sladje dodajte jos secera)

1/2 c mrvice (bread crumps)

1 c sjeckanih badema ili oraha

Zacine po zelji, cinnamon, all spices…

Phyllo dough 

 

Direkcije

·      Iznjesati sve sastojke. 

·      Pomastiti tepsiju

 

·      Uzimati 2 lista od phyllo dough I staviti smjesu jabuka

·      Zagrijati pekaru na 375F I peci 25-30 min.

 

·      Moze se servirati sa slagom.

Prijatno!

 

Paul's chocolate and cherry bread

Modified Paul’s Chocolate and Cherry Loaf

Original Recipe courtesy of The Great British Baking Show

This chocolate and cherry loaf recipe is Paul's interpretation of the signature challenge in the Advanced Dough episode of Season 1 of The Great British Baking Show. It is explained in further detail by Paul in Season 1 Masterclass: Part 4.

Ingredients for original bread

·         500g strong plain flour, plus extra for dusting

·         2 tsp salt

·         30ml olive oil

·         10g fast action yeast

·         320ml cold water

·         390g jar black cherries, drained

·         100g plain chocolate chips

·         100g white chocolate chips

Ingredients for modified bread

·         4 cups bread plain flour, plus extra for dusting

·         2 tsp salt

·         6 tbs of olive oil

·         1 tps fast action yeast

·         cold water  as needed

·         2 cips of whole fresh cranberries

·         1 cup plain chocolate chips

Directions

• Put the flour into a bowl with the salt, olive oil and yeast. Slowly add the water and mix by hand until the dough is pliable.

• Tip the dough out onto a lightly floured surface and knead for 4 – 7 minutes. Add the cherries/cranberries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips.

• Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with plastic and leave to rest for 1 – 1½ hours until doubled in size.

• Lind the baking pan with parchment paper or dredge a baking tray with flour. Shape the dough into a 2 strand plait and place on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for 1 hour.

• Preheat the oven to 400F. Bake the bread for 20 minutes. Reduce the oven temperature to 375F and bake for a further 20-25 mins, then transfer to a wire rack to cool.

Tufahije

Tufahije

Tufahija je bosanska tradicionana poslastica od jabuka. Tuff àh - na arapskom jeziku znači jabuka, porijeklom iz Perzije, a u Bosnu su donesene u Otomanskom period. .

Sastojci:

Jabuke - 1kg, zavisno od velicine 5-6 jabuka.

Mljeveni orah – 2 cups.

Šećer – 3 - 4 cups.

Limun – 3 kriške

Vanilin šećer – 2 kesice

Cimet u prahu

Šlag pjena

Priprema:

U posebnu posudu usuti šećer, 1 l hladne vode, dodati 3 kriške limuna, te kuhati na laganoj temperaturi dok se šećer ne otopi.

U međuvremenu, oguliti jabuke i izdubiti im sredinu.

Kad sirup prokuha, dodati pripremljene jabuke i jedan vanilin šećer, te kuhati na laganoj temperaturi oko 15 minuta, dok se ne pojavi pjena. Jabuke okrenuti na pola kuhanja kako bi bile jednako kuhane sa svih strana.

Skuhane jabuke izvaditi na stranu, a šećerni sirup procijediti i ostaviti da se hladi.

Za vrijeme dok se jabuke i sirup hlade, u posudi pomješati mljevene orahe, cimet i vanile po želji, te dodati malo, ranije pripremljenog šećernog sirupa, tek toliko kako bi smjesa bila kompaktna. Pripremljenom smjesom od oraha puniti ohlađene jabuke.

Napunjene jabuke poredati u posudice, preliti ih ohlađenim sirupom  te ukrasiti po želji šlag pjenom.

Prijatno!

Supa sa knedlama

Supa sa knedlama

Sastojci
3 jaja
100 gr griza
So
1 tsp putera
Persun, celer

Voda od iskuhanog mesa ili povrca (broth)

Umutiti jaja i dodavati griz, dodati so. Umutititi smjesu dok ne bude tvrda da se mogu vaditi knedle kasicicom.

U medjuvremenu provreti vodu od iskuhanog mesa ili voca (broth), dodati jos zacina ako treba; dodavati knedle i kuhati dok sredina knedli ne bude skuhana (10 - 15 min).

Pumpkin Tiramisu

Pumpkin Tiramisu - Based on Dana Cowin recipe

Total Time - 45 MIN

Yield - Serves : 12

Ingredients

I usually double the quantity of the ingredients for my dish

• One 15-ounce can pumpkin puree
• 1/2 cup light brown sugar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Pinch of freshly grated nutmeg
• 3/4 cup date sugar (or you can use granulated sugar)
• 1 1/2 cups mascarpone cheese
• 2 1/2 cups heavy cream
• 2 cups brewed coffee, cooled
• 3 7-ounce packages dry ladyfingers

• Chocolate shavings and candied ginger, for garnish

How to Make It

Step 1    

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.

Step 2    

In a medium bowl, whisk the brewed coffee with 1 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering4 or 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.

Step 3    

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

Make Ahead

The tiramisu can be refrigerated for 2 days.

Klepe

Klepe

Sastojci za tijesto:

4 cups (500 gr) brašna
2 jaja
2 tbsp kašike ulja (kokosovo ulje)
mlaka voda
malo brašna za posipanje
so

Za fil:
1 lb (500 gr) mljevenog mesa
1 glavica crnog luka, sitno iscjeckana
so, biber

Za preljev:
250 gr kiselog vrhnja
malo jogurta
3 česme bijelog luka (saransaka)
slatka crvena paprika
50 grama maslaca
so

Priprema:
Od brašna, ulja, jaja i soli umijesiti tijesto sa dodatkom toliko vode da se dobije tvrđe tijesto. Izradite glatko tijesto na podlozi posutoj brašnom i ostavite 30 min da naraste.

Pomijesajte mljeveno meso i isjeckani luk, te dodajte malo soli i bibera po ukusu te malo vode.

Razvijte tijesto 3-5 mm debljine i režite ga po dužini i širini, da dobijete kvadrate 3×3 cm.

Na sredinu svakog kvadratića stavite malo smjese i preklapajte ih po dijagonali, kako biste dobili trokutiće. Lagano pritisnite po rubu, da se svi krajevi spoje.

U meduvremenu stavite malo posoljenu i pouljenu vodu da provrije. Stavljajte klepe i kuhajte ih dok ne isplivaju na povrsinu vode.

Vadite u vatrostalnu posudu. Prelijte mješavinom vrhnja i jogurta.

Za to vrijeme rastopite maslac na tihoj vatri, dodajte malo slatke crvene paprike pa ovom mješavinom prelijte klepe.

Juvalaci sa pirincem

Sastojci

·         2 cups (270 gr) pirinca

·         4 cups vode

·         so, malo svjeze mljevenog bibera

·         ½ dl 1 dl ulja

Za Juvalake:

·         2.5 cups (350 gr) mljevenog mesa

·         1 cup (50 gr) sredine bijelog hljeba

·         malo mlijeka

·         1 jaje, so ,malo brasna

·         puter + malo ulja za przenje

·         Za preljev:

·         3 cups (750 ml) jogurta 

·         2 reznja bijelog luka (saransaka)

·         mrvicu soli

Priprema

Napraviti  Pirinac pilav. Staviti pirinac u tepsiju, zaciniti, posoliti, pobiberiti, staviti sitno sjeckani persun, (moze i suhi).

Dodati  vodu (2 cups  vode za 1 cup pirinca). Po vrhu posuti malo ulja.

Peci pod folijom oko pola sata na 320-356 F dok pirinac ne popije svu tekucinu i ne bude suh. Ako nije kuhan, dodati jos malo vode i dopeci.

U mljeveno meso dodati  jaje i prethodno namocenu sredinu hljeba u mlijeku, i so.

Dobro izmijesati pa praviti juvalake (okruglice) velicine oraha.

Uvaljati kuglice u brasno poprziti na puteru (dodati samo malo ulja) da dobiju zlatnu boju.

Pecenu rizu blago rastresti viljuskom pa prebaciti u posudu u kojoj ce se servirati.

Juvalake poredati po rizi.

Dok se sve malo prohladi pripremiti preljev:

Promijesati jogurt sa isjeckanim bijelim lukom i malo soli. Preliti preko toplog pirinca i juvalaka

slike cu staviti kad napravim a ovako izgleda