ponedjeljak, 31. listopada 2016.

Krostata s dunjama / Crostata with quince

Krostata s dunjama / Crostata with quince
Krostata s dunjama / Crostata with quince

Scroll down for recipe in English...

Danas mi dolaze prijateljice na kavu i želim ih dodatno iznenaditi! Za pekmez od dunja znaju, kao i to da ih čeka po staklenka na dar. Obožavaju ga i baš zato sam odlučila napraviti ovaj kolač... Tijesto se već hladi, bademi su blanširani i oguljeni... idemo u kuhinju!

Sastojci za prhko tijesto:
250 gr brašna ( pola oštrog ), 125 g maslaca, 60 g šećera u prahu , 1 žutanjak, korica limuna, malo soli,
pola male žlice praška za pecivo, 1-2 žlice hladne vode po potrebi.
Za premaz:
4-5 žlica pekmeza od dunja ... http://zlicomivilicom.blogspot.ba/2016/10/pekmez-od-dunja-quince-jam.html
Za nadjev:
1 jaje, 1 bjelanjak, 40 g kristal šećera, 80 g bijelih i sitno mljevenih badema, sok pola limuna, 1 žlica pekmeza od dunja
I još 20- ak g badem listića i šećer u prahu za posipanje

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Prosijati brašno, dodati hladan maslac i utrljati ... da bude mrvičasto! Dodati sve navedene sastojke i umijesiti tijesto. Omotati prozirnom folijom i ostaviti pola sata u hladnjak.
Odvojiti žutanjak ! Dva bjelanjka istući u čvrst snijeg i dodati pola količine šećera... miksati još da se potpuno otopi! Posebno miksati žutanjak i preostali šećer, dodati pekmez, samljevene bademe, sok limuna i snijeg umiješati na kraju.
Maslacem premazati kalup za krostatu, posuti brašnom.Tijesto valjati na pobrašnjenom papiru za pečenje 5 mm debelo dosta veće od kalupa... Prebaciti ga u kalup, pomažući se papirom na kojem je... Preći valjkom i višak će otpasti... Nabockati vilicom, premazati pekmezom i rasporediti nadjev...
Posuti listićima badema i peći! Ja pečem oko pola sata na 175°C ... Vi prilagodite svojoj pećnici!
Ne smije previše potamniti! Hladnu izvaditi iz kalupa ili kad dođu prijateljice!
Posuti šećerom u prahu... Savršena je!


Krostata s dunjama / Crostata with quince

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Crostata with quince

Crostata with quince

Today my friends come to my house for coffee and I want them extra surprise! For jam of quince they know, and that awaits them after the jar as a gift. They love it and that's why I decided to make this cake ... The dough is already cooling, almonds are blanched and peeled ... let's go to the kitchen!

Ingredients for crisp dough:
250 g of flour, 125 g butter, 60 g of powdered sugar, 1 egg yolk, lemon peel, salt, half a teaspoon of baking powder, 1-2 tablespoons cold water if necessary.
For the coating:
4-5 tablespoon jam quince ... http://zlicomivilicom.blogspot.ba/2016/10/pekmez-od-dunja-quince-jam.html
For the filling:
1 egg, 1 egg white, 40 g of granulated sugar, 80 g of white and finely ground almonds, juice ½ lemon, 1 tablespoon jam of quince
And even 20 g almond leaves and powdered sugar for sprinkling

Preparation:
The process of preparing look at our video recipe ...


Sift the flour, add the cold butter and rub ... to be crumbly! Add all the ingredients and knead the dough. Wrap in plastic wrap and leave for half an hour in the refrigerator.
Separate the yolk! Two egg whites beat until stiff and add half the amount of sugar ... even mix to dissolve! In particular, mix egg yolk and remaining sugar, add the jam, then ground almonds, lemon juice and mix in the egg white snow at the end.
With butter coated mold for crostata, sprinkle with flour. The dough roll on floured baking paper 
5 mm thick enough larger than the mold ... Switch it into the mold, helping with the paper on which it is ... Switch roller and the excess will fall off ... Prick with a fork, brush with jam and spread the stuffing. .. Sprinkle with flaked almonds and bake! I bake about half an hour at 175 ° C ... You customize to your oven! Not to be too tarnished! 
Removed from the mold cold! Sprinkle with powdered sugar ... Perfect!

Crostata with quince


nedjelja, 30. listopada 2016.

Osso buco - video recept

Neće biti tipični osso buco po izgledu, ali po okusu se neće razlikovati ! ...
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There will be not so typical osso buco in appearance, but the taste will be the same ! ...

http://zlicomivilicom.blogspot.ba/2015/06/osso-buco.html

Danas sam u mesnici vidjela veliku krišku teleće koljenice i odmah sam znala da je to ono po što sam došla! Kao da je čekala baš mene! Bila je prilično velika i pomalo nezgrapna, s krivo otpilanom središnjom kosti, ali toliko svježa i pupasta da joj nisam mogla odoljeti. A kako me danima progoni želja za nešto poput osso buca, odluka je pala i ... idemo u kuhinju!
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Today I was at the butcher's saw a large slice of veal shank, and I knew immediately that this is why I came! As that was waiting just for me! It was quite large and somewhat unwieldy, with the wrong sawmill central bone, but so fresh that I could not resist. A haunted me for days desire for something like osso buco, the decision was made ... and I go to the kitchen!











petak, 28. listopada 2016.

Etno keksi / Lace cookies - video recept


Cijeli recept na...
Recipe on...
http://zlicomivilicom.blogspot.ba/2015/06/etno-keksi.html

Sviđa vam se ovaj etno-čipkasti uzorak?! I meni se jako dopada...
Nije ovo ništa novo, ne bar meni jer sam ovako nešto već radila, ali u keramici, na jednom kratkom tečaju, što je bila isto tako moja velika ljubav i nikad ostvareni san...
Evo nadoknadila sam bar dio i zauvijek ostavila trag u ovim predivnim keksićima.
________________

Do you like this ethno-lace pattern?! I really like it ... This is nothing new, at least not for me because something like this I have already done, on ceramics, on a short course, which was also my great love and a dream that did not come true ... Here I made up for it and forever left its mark on these beautiful cookies.


srijeda, 26. listopada 2016.

Antine sarme / Cabbage rolls with sauerkraut

Antine sarme / Cabbage rolls with sauerkraut
Antine sarme / Cabbage rolls with sauerkraut

Scroll down for recipe in English...

Godinama već ne uživamo u kiselom kupusu, kao što smo uživali nekad i to je razlog što smo se ove godine odlučili ukiseliti makar nekoliko glavica ... U malom stanu je nemoguće i kad bih vam rekla gdje ga držim ne biste vjerovali!
Pogledajte kako je sve počelo ...
http://zlicomivilicom.blogspot.ba/2016/08/domaci-kiseli-kupus-homemade-sauerkraut.html
Na ovaj način ga zaista možete držati i u spavaćoj sobi! Idemo ...sarme se hlade!

Sastojci: Miješano mljeveno meso, dimljena slanina, kiseli kupus, crveni luk, češnjak, crvena paprika u prahu, sol, papar, riža, list lovora i ljuta papričica

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Na ulju popržiti usitnjeni luk i slaninu. Kad povene dodati papriku i samo promiješati pa maknuti s vatre. Umiješati s mesom i svim navedenim sastojcima u količini koja vam odgovara i kako ste inače činili. Smjesi dodati 2 - 3 dl tople vode, ostaviti kratko. Razdvojene listove kupusa napuniti i uviti kao paketiće. Na dno posude staviti ribanog kupusa s komadićima kožica ili pancete...Poredati sarme. Dodati još pancete i pokriti ribanim kupusom. Uliti jako malo vode... Kuhati najmanje 1 sat na laganoj vatri pokriveno poklopcem manjeg promjera, kako se ne bi otvarale. Na pola kuhanja dodati lovor i ljutu papričicu i kuhati još oko pola sata... Servirati i uživati!!!!


Antine sarme / Cabbage rolls with sauerkraut

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Cabbage rolls with sauerkraut

 Cabbage rolls with sauerkraut

For years no longer enjoy in sauer cabbage, as we have enjoyed in the past and that is why we have this year decided to sour our own... In a small apartment it is impossible, and if I told you where I keep him you would not believe! See how it all began ... http://zlicomivilicom.blogspot.ba/2016/08/domaci-kiseli-kupus-homemade-sauerkraut.html
In this way,  you can keep it in the bedroom! Let's go ... sauerkraut cabbage rolls are cooling!

Ingredients: 
Mixed minced meat, smoked bacon, sauerkraut, onion, garlic, red pepper powder, salt, pepper, rice, bay leaf and chili pepper 

Preparation: 
The process of preparing look at our video recipe ...


On the oil, fry the chopped onion and bacon. Add paprika and just stir and remove from heat. In the meat stir and all the above ingredients in an amount which suits you. To the mixture add 2-3 dl of hot water. Separated cabbage leaves fill and wrap as gifts. 
At the bottom of the cookware put grated cabbage with pieces of bacon ... Place the cabbage rolls. Add more bacon and cover with grated cabbage. Pour little water ... Cook for at least 1 hour over low heat covered by a lid with a smaller diameter, in order to avoid opening. Halfway through cooking add the bay leave and chilli and cook for about half an hour ... Serve and enjoy !!!!

 Cabbage rolls with sauerkraut

utorak, 25. listopada 2016.

Torta od sira i lemon curda / Lemon curd cheesecake

Torta od sira i lemon curda / Lemon curd cheesecake
Torta od sira i lemon curda / Lemon curd cheesecake
 Scroll down for recipe in English...

Želite li tortu od sira s naglašenim okusom samog sira, onda je ova torta za vas! A ako želite da taj okus ipak bude malo tiši, učinite to dodajući čudesnog lemon curda, toliko da se u njemu utopi i postane onakav kakav želite... U svakom slučaju će i jedan i drugi dotaknuti i probuditi najfinije osjetilne točke vašega nepca!

Sastojci:
Za prhko dno:
200 g brašna, 110 g maslaca, jedno jaje,70 g šećera, malo soli, pola žličice praška za pecivo i žlica mlijeka ili vrhnja
I još 2-3 žlice biskvitnih mrvica (od keksa), 2 žlice badem listića - to za posuti!
Za nadjev:
500 g svježeg kravljeg sira, 1 kiselo vrhnje, 3 žutanjka, 1 žlica gustina, korica i sok pola limuna, 130 g šećera,
3 bjelanjka
Za premazivanje:
250 ml vrhnja, 3-4 velike žlice lemon curda ... http://zlicomivilicom.blogspot.ba/2016/01/lemon-curd.html

Priprema:
Postupak pripreme pogledajte u našem video receptu...



Umijesiti prhko tijesto za dno. Omotati prozirnom folijom i ostaviti pola sata u hladnjak.
Sir protisnuti kroz gusto sito i dodati navedene sastojke...
Prethodno bjelanjke istući u čvrst snijeg, dodajući postupno šećer. Pjenasto izrađenom siru i sastojcima dodati snijeg od bjelanjaka i umiješati špatulicom.
Tijesto razvući na papiru za pečenje u krug promjera 24 cm i prevući na dno kalupa skupa s papirom. Sad staviti obruč. Tijesto malo nabockati vilicom, posuti biskvitnim mrvicama i badem listićima.
Izliti nadjev od sira. Peći na 160°C oko 40 min... ili 170°C ovisno o vašoj pećnici!
Tortu ohladiti, skinuti obruč. Prebaciti na podložak i ukrasiti kremom od istučenog vrhnja u koje umješati lemon curd!


Torta od sira i lemon curda / Lemon curd cheesecake

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Lemon curd cheesecake

Lemon curd cheesecake

Would you like cheesecake with a perfect taste of the cheese, then this is the cake for you! And if you want to taste the cheese a little quieter, do it by adding amazing lemon curd, so that it becomes as you want ... In any case, both will touch and awaken the finest sensory points of your palate!

Ingredients: 
For crisp pastry (bottom): 
200 g of flour, 110 g butter, one egg,70 g sugar, a little salt, half a teaspoon of baking powder and a tablespoon milk or cream 
And 2-3 tablespoons biscuit crumbs (of biscuits), 2 tablespoons of almond leaves - it is sprinkled on the dough! 
For the filling: 
500 g cottage cheese, 1 sour cream, 3 egg yolks, 1 tablespoon density, zest and juice of half a lemon, 130 g sugar, 3 egg whites 
For the coating: 
250 ml cream, 3-4 tablespoons lemon curd ... http://zlicomivilicom.blogspot.ba/2016/01/lemon-curd.html 

Preparation: 
The process of preparing look at our video recipe ...


Knead the dough for crisp bottom. Wrap in plastic wrap and leave for half an hour in the refrigerator. Cheese pushed through a thick sieve and add the ingredients ... Previous egg whites beat until stiff, adding sugar gradually. Foamy mix cheese and ingredients add the egg whites stiff and mix with a spatula.
The dough stretched on baking paper in a circle with a diameter of 24 cm and drag to the bottom of the mold together with the paper. Now put the hoop. The dough a little prick with a fork, sprinkle the biscuit crumbs and almond flakes. Pour the filling of cheese. Bake at 160 ° C for about 40 minutes ... or 170 ° C depending on your oven! Cool the cake, remove the hoop. Switch on the plate and garnish with whipped cream in which mix a lemon curd!

Lemon curd cheesecake

nedjelja, 23. listopada 2016.

Burek / Meat pie "burek"



Cijeli recept na...
The entire recipe on ...
http://zlicomivilicom.blogspot.ba/2015/09/burek.html
Hrskav i ukusan ...mmm
Crisp and tasty ... mmm


subota, 22. listopada 2016.

Lemon curd

Sigurna sam da ova slastica većini vas izgleda i zvuči vrlo moderno, kao da je nastala u nekoj svjetski poznatoj slastičarnici, kreirana i osmišljena po mjeri i ukusu razmaženih bogatašica... Ali nije tako! 
Lemon curd je nastao u najsiromašnijim slojevima od sastojaka koji su im bili dostupni - voće, u ovom slučaju limun, jaja, malo šećera i surutka... maslac su mogli samo sanjati! Danas je ponos engleske kuhinje...
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I'm sure that to most of you this dessert looks and sounds very modern, like it was created in a world famous pastry shop, created and designed custom-made and taste spoiled rich girl ... But not so! Lemon curd is formed in the poorest strata with the ingredients that are available to them - fruit, in the case of lemons, eggs, a little sugar and whey ... Butter... they could only dream of! Today is the pride of the English kitchen ...




četvrtak, 20. listopada 2016.

Pekmez od dunja / Quince jam

Pekmez od dunja / Quince jam
Pekmez od dunja / Quince jam
Scroll down for recipe in English...

Dunja je kažu, simbol ljubavi, voće posvećeno Veneri!
Ona je zlatna jabuka koju je Paris poklonio Veneri!!! Možda i sama rajska jabuka kojom je Eva zavela Adama!
Zlatnožuti je izvor sreće, mirisa i zdravlja, kojeg je moja baka držala na ormaru, mama pekla na žaru, a ja ih danas pretvorih u najukusniji pekmez ili marmeladu...
Darujte i vi svoje najdraže jednom staklenkom i neka vam ljubav zakuca na vrata, a dani budu slatki i puni radosti!

Pekmez od dunja / Quince jam

Sastojci:
1 600 g dunja, 2 kiselkaste jabuke, 2-3 limuna, 1 naranča, 500 g šećera, 3-4 žlice ruma ili konjaka.

Priprema:
Postupak pripreme pogledajte u našem video receptu...




Ocijediti sok od limuna. Dunje dobro oprati i izbrisati dlačice. Narezati na 4 dijela, odvojiti središnji dio sa sjemenkama i odmah natopiti u soku limuna da ne oksidira.
Isto tako narezati i očistiti jabuke. Kora se ne skida ni dunjama ni jabukama.
Narezati na komade veličine oko 2 x 2 cm i složiti u posudu za pečenje.
Posuti šećerom i peći u zagrijanoj pećnici na 200°C oko 30 min. Dodati sok od naranče i preostali sok limuna
i nastaviti peći. Još oko 25 - 30 min ... Kad je sirupasto i gusto samljeti štapnim mikserom.
Staklenke ugrijati, 120 - 150°C oko 15 min najmanje... U vruće staviti pekmez i vratiti u pećnicu na 10 - ak min najmanje ( 150°C ) ili dok se ne stvori korica na vrhu! U svaku uliti po 2 žličice konjaka ili ruma... zatvoriti !
Kako je ovaj pekmez vrlo osjetljiv i podložan kvarenju zato ja stavim malo više konjaka i čuvam ga u hladnjaku!
Može se u 2-3 žlice pomiješati nekoliko zrna konzervansa i po malo rasporediti na vrh svake staklenke. Prije upotrebe taj površinski dio maknuti ! To je jedini način da se sačuva i izvan hladnjaka !

Pekmez od dunja / Quince jam

Pekmez od dunja / Quince jam


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Quince jam

Quince jam

Quinces ... They are a symbol of love, fruits dedicated to Venus! It is the golden apple that Paris gave to Venus !!! Perhaps the famous Paradise apple with which Eve seduced Adam! Golden quince is a source of happiness, smell and health, which my grandmother kept on the closet, Mom baked, grilled, and I have now converted into the most delicious jam or marmalade ...Give you and your loved one a jar and let love knocks on your door, and the days are sweet and full of joy!

Pekmez od dunja / Quince jam

Ingredients: 
1 600 g quince, 2 sour apples, 2-3 lemon, 1 orange, 500 g of sugar, 3-4 tablespoons rum or brandy.

Preparation:
The process of preparing look at our video recipe ... 


Squeeze lemon juice. Quince wash thoroughly and wipe the hair. Cut into 4 parts, to separate the central part with the seeds and immediately soak in lemon juice that is not oxidized. Also slice and clean apples. Apples and quinces not require peeling. Cut into pieces of approximately 2 x 2 cm and put together in a baking dish.
Sprinkle with sugar and bake in preheated oven at 200 ° C for about 30 min. Add orange juice and remaining lemon juice and continue to bake. About 25-30 min more... When syrupy and thick grind blender. Jars heat, 120-150 ° C for about 15 minutes at least ... In the hot jars put jam and put back in the oven for 10 - odd minutes at least (150 ° C) or until a crust on top! In each pour the 2 tablespoons of brandy or rum ... close!
This jam is very sensitive and susceptible to decay so I put a little more brandy and keep it in the fridge! You can mix 2-3 tablespoons several grain preservative with a little jam and a little spread out on top of each jar. Before using the surface portion removed! This is the only way to preserve and out of the fridge!

Quince jam

Pekmez od dunja / Quince jam


utorak, 18. listopada 2016.

Džem od mandarina / Tangerine jam

Džem od mandarina / Mandarin jam
Džem od mandarina / Mandarin jam

Scroll down for recipe in English...

Osim da je predivan i da nikako ne propustite sezonu mandarina, drugo ništa neću reći!
Slike vidite ! Okus, nažalost ne dopire do vas... Ali želim da već sutra uživate u vlastitom!
Mandarine nek ispune vam dom...

A treba vam:
3 kg zrelih mandarina, 2 limuna, 800 g šećera, 2-3 žlice konjaka ili ruma i naravno staklenke.

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Oguliti mandarine. U većoj posudi prokuhati i veću količinu vode. Kad prokuha dodati korice i ostaviti ih 2-3 min... Ocijediti! U posudu uliti vodu i ponovo zakuhati. Dodati korice i nakon 2-3 min izvaditi... uliti i treći put vodu ... kad prokuha dodati korice ... Na ovaj način se oduzima gorčina korici i džem čini puno finijim!
Kad se ohlade korice se sitno narežu na dasci ili multipraktiku!
Kriške samljeti štapnim mikserom i procijediti kroz gusto cijedilo ili propasirati ili na neki drugi način odvojiti sok od celuloznog dijela...
U posudi u kojoj će se kuhati otopiti, prokuhati vodu i šećer ( oko 2 dl vode ) i kad je sirup prozirnostaklen uliti sok. Kuhati dok ne iskuha na pola... trebat će oko pola sata na jačoj vatri!
Dodati korice i nastaviti još kuhati... desetak min samo i štapnim samljeti jedan dio... Neka dio korica (komadića) ostane vidljiv! Dodati sok i kriške limuna, pa nastaviti kuhati na laganoj vatri stalno miješajući.
Vrlo brzo se želira i postaje gusto... Sve je gotovo za 60 - ak minuta. Ali sve ovisi o jačini vatre i veličini posude! Zato je najbolje osloniti se na izgled i gustoću! Pred sam kraj umiješati konjak ili rum ... ili ništa !
Staklenke staviti u pećnicu 15 min na 130 - 150°C. U vruće uliti džem, vratiti u pećnicu još 10 - ak min da se na vrhu uhvati korica i zatvoriti!
Ja uvijek poklopce isperem u alkoholu i u svaku staklenku ulijem po malo konjaka...ruma ...rakije na vrh!
To je brana za bakterije ...!


Džem od mandarina / Mandarin jam

Džem od mandarina / Mandarin jam

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 Tangerine jam

Džem od mandarina / Tangerine jam

I'll tell you that this is a wonderful jam and do not miss the season tangerine - mandarin! Pictures you see! Taste, unfortunately does not reach you ... But I want you tomorrow enjoy in your own! The smell of tangerines may fill you home ...

And you need:
3 kg of ripe tangerines, 2 lemons, 800 g of sugar, 2-3 tablespoons of brandy or rum and of course jars.  
Preparation: 
The process of preparing look at our video recipe ...


Peel the tangerines. In a large saucepan, boil more water. When it boils add the tangerine peel and leave them for 2-3 minutes ... Drain! In bowl pour water and boil again. Add peel and after 2-3 min to remove ... pour a third time ... when the water boils, add the tangerine peel ... In this way, take away the bitterness of peel and jam makes much finer! When cool, tangerine peel finely cut on a board or in a food processor!
Slices grind blender and strain through a thickly dripping or mashed or otherwise separate the juice from the cellulose part ...In the container in which to cook, boil water and sugar (about 2 dl water) and when the syrup is translucent and glassy pour juice. Cook until boil in half ... it will take about half an hour on high heat! Add tangerine peel and continue to cook about ten minutes ... and just grind one part ... Some part of tangerine peel (pieces) remain visible! Add juice and lemon slices, and continue to cook over low heat stirring constantly.
Very quickly gels and becomes thick ... It's all over for 60 - minutes. But it all depends on the severity of the fire and the size of the pot! It is best to rely on the appearance and density! Towards the end of mix cognac or rum ... or nothing! Jars placed in an oven 15 minutes at 130 - 150 ° C. In hot pour jam, return to oven for another 10 - odd minutes and close! I always wash the covers in alcohol and pour it into each jar after some brandy ... rum on top! This is a barrier to bacteria ...!

Džem od mandarina / Tangerine jam

Džem od mandarina / Tangerine jam


subota, 15. listopada 2016.

Najbolja / The best



Najbolja / The best
Najbolja / The best
 Scroll down for recipe in English...

Danas je dan malo drugačiji od drugih i htjela sam ga obilježiti posebno složenom tortom i podijeliti je s najdražima... Ne samo posebnom, nego i najboljom do sad! Lako je reći ... htjeti i zamisliti! Ali kako dok u glavi odzvanja - Neka bude s puno čokolade... Orasi obavezno! Nemoj da ima puno biskvita... može i bez njega!
S kremom od bijele čokolade...pjenastom i laganom. I bez želatine...! Čini se nemoguće, ali danas je onaj poseban dan i sve je moguće, jer ja tako hoću!! Idemo!

Sastojci:
Za biskvit:
3 jaja, 130 g čokolade za kuhanje, 100 g maslaca, 160 g smeđeg šećera, 100 g brašna, 100 g krupno mljevenih oraha, 1 žličica praška za pecivo, 1- 2 dl mlijeka za namakanje
Krema od tamne čokolade:
4 žutanjka, 4 žlice šećera u prahu, 1 vanil šećer, 150 g čokolade za kuhanje, 100 g maslaca, 2, 5 dl vrhnja za kuhanje.
Za kremu od bijele čokolade:
200 g bijele čokolade, 3 dl vrhnja za šlag, 150 g maslaca, 3-4 žlice džema od naranče
Za glazuru:
100 g čokolade i 60 g maslaca
Za ukras... makaronsi od ostataka bjelanjaka ... http://zlicomivilicom.blogspot.ba/2015/07/makaronsi.html

Priprema:
Za biskvit: U lončiću otopiti maslac. Maknuti s vatre i dodati izlomljenu čokoladu...miješati da se otopi...
Odvojiti bjelanjke od žutanjaka i pratiti postupak u video sažetku...



Peći u papirom pokrivenom kalupu promjera 26 cm, a može i 28 ! U zagrijanoj pećnici na 175 - 180°C oko
12 - 15 min!
Za tamnu kremu pjenasto izmješati žutanjke i šećer u prahu i staviti na paru desetak min... dodati čokoladu i kad se otopi maknuti s vatre. Umiješati maslac... U hladnu dodati istučeno vrhnje i rasporediti na dobro namočen biskvit u obruču obavezno!
Za bijelu kremu ugrijati pola vrhnja do vrenja i u njemu otopiti čokoladu... Kad se ohladi izmješati s pjenasto izrađenim maslom i džemom. Sve skupa s preostalim istučenim vrhnjem! Složiti preko tamne kreme i ostaviti nekoliko sati u hladnjaku!
Preliti glazurom - Ugrijati maslac do vrenja, maknuti i u njemu otopiti čokoladu. Kad je skoro hladno preliti tortu. Kad se stegne skinuti obruč i ukrasiti po želji!


Najbolja / The best

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The best

Najbolja / The best

Today is a little different day from the others and I wanted to celebrate with a special cake and share it with my loved ones ... not only special, but also the best so far! It's easy to say ... want and to imagine! But as long as in the head resounds - Make it with a lot of chocolate ... Walnuts must! Does not have a lot of biscuits ... it's not necessary! The cream of white chocolate ... foamy and light. And without gelatin ...! It seems impossible, but today is the one special day and everything is possible, because I want it !! Let's go!

Ingredients:
For the biscuit:
3 eggs, 130 g of dark chocolate, 100g butter, 160g brown sugar, 100 grams of flour, 100 g coarsely ground walnuts, 1 teaspoon baking powder, 1 2 dl milk to dunk a biscuit
The cream of dark chocolate:
4 egg yolks, 4 tablespoons of powdered sugar, 1 vanilla sugar, 150 g of dark chocolate, 100 g butter, 2, 5 dl cooking cream.
For the cream of white chocolate:
200 g white chocolate, 3 dl heavy cream, 150 g butter, 3-4 tablespoons of orange jam
For the glaze:
100 g chocolate 60 g butter
For decoration:
makarons remains of egg whites...  http://zlicomivilicom.blogspot.ba/2015/07/makaronsi.html

Preparation:
For the sponge cake: In a small pot melt butter. Remove from heat and add the broken chocolate ... mix to dissolve ...
Separate the egg whites from the egg yolks and follow the procedure in the video...



Bake in a mold diameter 26 cm covered with baking paper, and may 28! In a preheated oven at 175-180 ° C for about 12-15 min!
For dark foamy cream Mix egg yolks and powdered sugar and cook steamed ten minutes ... and add chocolate... when melted remove from heat. Stir butter ... In the cold add the beaten cream and spread on a well soaked sponge cake must be in a mold ring!
For the white cream warm half cream to a boil and melt the chocolate in it ... When cool Mix with foamy made butter and jam. All together with the rest of the beaten cream! Put the cream over the dark and leave for several hours in the refrigerator!
Pour glaze - Warm butter to a boil, remove it and melt the chocolate. When nearly cold pour cake. When stretched remove ring mold and decorate as desired!

Najbolja / The best

petak, 14. listopada 2016.

Macaronsi / Macarons


Cijeli recept na...
The entire recipe on ...  http://zlicomivilicom.blogspot.ba/2015/07/makaronsi.html

Nakon niza neuspjeha i u trenutku kad sam skoro odustala od  izrade na ovaj način, pojavila se vila spasiteljica, moja draga fb prijateljica, a sada i u stvarnom životu, Milica Livaja i evo rezultata kratkog druženja u mojoj kuhinji... Zeleni su njenih ruku djelo,  a ja ponosno pokazujem svoje prve po istoj recepturi.
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After a series of failures in the moment when I almost gave up on making it this way, there was a fairy rescuer, my dear friend on fb, and now in real life, Milica Livaja and here are the results of a brief gathering in my kitchen ... Green was making her, and I proudly show my first following the same recipe.


utorak, 11. listopada 2016.

Juneći flam u vinu / Beef in wine

Juneći flam u vinu / Beef in wine
Juneći flam u vinu / Beef in wine
Scroll down for recipe in English...

Nakon što smo jučer guštali i mi i vi, u teletini iz teće, ni danas nećemo daleko. Ni od teće, ni od mesa!
Imam predivan komad junećeg flama i to najmekši dio, ružičastosvjež, da bi zaista bio zločin staviti ga u lonac i zaliti vodom. To nikako ne znači da ne volim ili da imam nešto protiv "lešoga"! Nikako...samo danas nismo "gladni " za njega!

Sastojci:
700 - 800 g junećeg flama ( trbušina ) i to onaj meki, crveni dio gdje je meso kao biftek... crveno i mekano,
3-4 luka srednje velika, 3-4 režnja češnjaka, 2 mrkve, kriška selena (korjen), 2 lista lovora, 2-3 klinčića,
2 dl crnog vina, 1 žlica koncentrata rajčice, sol, papar, ulje i 1 žličica šećera, ako je vino kiselije

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Meso narezati na velike komade. Posoliti i prepeći na malo ulja rumeno sa svih strana. Dodati i luk narezan na krupnije komade pa i njega malo pržiti... Bit će malo teže zbog sloja karamela na dnu, ali doliti malo ulja i čim povene dodati malo vode kako bi se otopio i podigao sav karamel. Dodati i mrkve narezane na kolutiće i komadiće selena i češnjaka... Kratko pržiti i početi dodavati vode i pirjati dok povrće dobro omekša...
Soliti i papriti, dodati lovor i klinčić... Zaliti vinom i kuhati dok ispari... Umiješati koncentrat rajčice, malo šećera, ako se čini kiselo od vina... Kad je meso mekano izvaditi ga, a povrće samljeti štapnim mikserom.
Vratiti meso i samo još prokuhati desetak min ... ili dok se umak ne ujednači i dobije onaj lijepi sjaj...
Krumpir narezati na veće kriške i skuhati u posoljenoj vodi! Sevirati skupa !
Malo podsjeća na poznatu pašticadu ali s najjeftinijeim komadom mesa je daleko veći gušt! U slast!


Juneći flam u vinu / Beef in wine

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Beef in wine

Juneći flam u vinu / Beef in wine

I have a beautiful piece of beef and softest part, pink and fresh, that would really be a crime to put it in a pot and pour water. This does not mean that I do not like or that I have anything against the cooked meat and soup! No way ... but today we are not "hungry" for it!

Ingredients: 
700-800 g of beef Flame (belly) and the soft, red part where the meat is as a steak ... red and soft, 
3-4 onions, 3-4 cloves garlic, 2 carrots, slice celery (root), 2 bay leaves, 2-3 cloves, 2 dl red wine, 1 tablespoon tomato paste, salt, pepper, oil and 1 teaspoon of sugar, if the wine is sour

Preparation:
The process of preparing look at our video recipe ... 


The meat cut into large pieces. Add salt and browned in a little oil on all sides. Add the onion cut into bigger pieces,  little fry ... It will be a little more difficult because the layer of caramel on the bottom, top it up with a little oil and add a little water to dissolve and raised all the caramel. Add the carrots cut into rings and pieces of celery and garlic and fry briefly ... ready to add water and simmer until vegetables are tender, well ... Add salt and pepper, add bay leaves and cloves ... Pour the wine and cook until evaporated ... Stir tomato paste, a little sugar, if it appears sour from the wine ... 
When the meat is soft, remove it, and vegetables grind blender. Return meat to pan and boil just ten minutes ... or until the sauce is not equalize and get that beautiful glow ... Potatoes cut into large slices and cook in salted water! Serve together! Bon appetit!

Juneći flam u vinu / Beef in wine

ponedjeljak, 10. listopada 2016.

Teletina u teći / Veal from the pot


Teletina u teći / Veal from the pot
Teletina u teći / Veal from the pot
Pečena teletina? Pa i ne baš! Ali sjajno izgleda! Priznajte da bi ste se istog trena prepustili uživanju. Izvolite! Dobro ste došli ... ja to i želim! Samo ako ste tu, znam da vas je dotakla čarolija kojom se obične i jednostavne stvari pretvaraju u lijepa i ukusna jela. Zato ste dobro došli, danas i sutra... i svaki dan ručajte s nama!

Postupak pripreme pogledajte u našem video receptu...


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Roast veal? Not really! But looks great! Admit it that you will gladly tasted. Here you go! You are welcome ... and I want to! Only if you're here, I know you touched by the magic which is plain and simple things are transformed into beautiful and delicious dishes. Therefore, you are welcome, today and tomorrow ... and every day dine with us!

The process of preparing look at our video recipe ...