tag:blogger.com,1999:blog-76768674445658306262024-01-20T07:11:30.778+01:00Vanilla&StaubzuckerThe essences of food and photographsVanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-7676867444565830626.post-9022949485413802532020-09-27T00:00:00.003+02:002021-06-13T20:31:23.203+02:00Galetta sa šljivama - Plum galette - Galetta con susine<div class="separator" style="clear: both;"><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-font-kerning: none;"></span></p><div class="separator" style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; clear: both; font-family: Helvetica; font-size: 11px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkBK488mtg9ZDaJwb1WAKJdVWnJWm1IXJhU8b-nCrol4frUP-dRi2OI8wQpCMPWdj8knY_46PKh3kZc_RL30sxFbas3SelHWHEhUzaHZcasYa5r5xbW35Oa3oBrw6zxDmgPr3uSgSdaqd/s960/1+IMG-8756.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkBK488mtg9ZDaJwb1WAKJdVWnJWm1IXJhU8b-nCrol4frUP-dRi2OI8wQpCMPWdj8knY_46PKh3kZc_RL30sxFbas3SelHWHEhUzaHZcasYa5r5xbW35Oa3oBrw6zxDmgPr3uSgSdaqd/s16000/1+IMG-8756.jpg" /></a></div><div style="text-align: justify;"><br /></div><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: courier;"><div style="text-align: justify;"><span style="-webkit-text-stroke-width: initial;">I ove su nas godine šljive obradovale bogatom i dugotrajnom berbom. Ja počnem sa selektivnom berbom čim stignem kući početkom kolovoza.</span><span style="-webkit-text-stroke-width: initial;"> Ni</span><span style="-webkit-text-stroke-width: initial;">su tada šljive bile zrele, još su bile onako hrskave i trpke, ali mene ta njihova kisela narav osvježava. Volim kad one imaju konzistenciju jabuke, kad nisu niti previše slatke niti previše sočne. Zavravo volim jesti poprilično nezrele šljive, a ne kad one zapravo postanu sirovi pekmez.</span></div><div style="text-align: justify;">Stablo naše šljive Stenlice (zapravo se zove sorta Stanley, ali ovaj put moram pisati po Vuku, kako se čita) je jedno jedino u vrtu, ali je dovoljno i veliko i bujno da nahrani i nas i susjede, i prijatelje i znance, i ptice i kukce. I tko zna tko bi još mogao potegnuti za zrelom šljivom da stablo raste u blizini javnog puta. Jer to tako biva, kad je nešto blizu puta, nema toga tko bi mogao zabraniti slučajnom prolazniku da pruži ruku prema primamljivom zalogaju.</div></span>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="-webkit-font-kerning: none;"><span style="font-family: courier;">Zalogaju koji je poprilično i velik i težak, zalogaj koji bi mogao nahraniti gladnog i ushi</span></span><span style="font-family: courier;">ćenog </span><span style="font-family: courier;">prolaznika. 57 gr zrelosti u skoro 7 cm bujnosti! Takve su naše Stenlice.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="-webkit-font-kerning: none;"><span style="font-family: courier;"><br /></span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="-webkit-font-kerning: none;"><span></span><span></span></span></p><a name='more'></a><p></p></div><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnCpvTPYxfuaI1FjaOZ_hsp2j6uT0RktXrwFfvCoquzsFBtoeQv_k3pv5wqcDFQS_85XjH0MAnTZq71x_uYuIgxvFpBx1D_2kR2QjXJBcYonpZZP71bU8Ngmw-xG7F9EKlWfatMEyWTCP/s0/2+IMG-8643.jpg" style="clear: left; display: inline; font-family: Helvetica; font-size: 11px; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnCpvTPYxfuaI1FjaOZ_hsp2j6uT0RktXrwFfvCoquzsFBtoeQv_k3pv5wqcDFQS_85XjH0MAnTZq71x_uYuIgxvFpBx1D_2kR2QjXJBcYonpZZP71bU8Ngmw-xG7F9EKlWfatMEyWTCP/s0/2+IMG-8643.jpg" /></a></p><span style="font-family: courier;"><div><span style="font-family: courier;"><br /></span></div>Ja uvijek sve ne<span style="text-align: justify;">što </span>mjerim i trpam brojke u lektiru. Opsjednuta sam brojkama i vagom i mjerama, pa ako ne provjerim grame i centimetre onda me neki unutra<span style="text-align: justify;">šnji </span>crv ruje i uznemirava dok sve to ne obavim i tek onda mogu na miru po<span style="text-align: justify;">četi razmi</span><span style="text-align: justify;">šljati o tome </span><span style="text-align: justify;">što bi sve mogla napraviti sa na</span><span style="text-align: justify;">šim Stenlicama koje nisu jo</span><span style="text-align: justify;">š </span><span style="text-align: justify;">dovoljno zrele za pekmez, a pro</span><span style="text-align: justify;">šao im je onaj nezreli momenat s po</span><span style="text-align: justify;">četka kolovoza</span><span style="text-align: justify;">, pa mi nisu vi</span><span style="text-align: justify;">še dovoljno dobre kao osvje</span><span style="text-align: justify;">ž</span><span style="text-align: justify;">enje.</span></span><div><div style="text-align: justify;"><span style="font-family: courier;">Ovaj put se ja nisam penjala po stablu, niti po ljestvama, nego sam samo lijeno skupljala plodove koje smo stresali sa stabla, a one najljepše sam kidala sa najnižih grana. Samo bih im obrisala bijelu patinu, raskolila bih plod po dužini i provjerila bih da li je već prisutan stanar ili je plod bio samo moj. Ove godine je čak i podstanara bilo vrlo malo, a grane naše Stenlice su opet visile prepune plavih privjesaka i mamile i nas i kukce i ptice.</span></div><div><div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PxckJFhH8Q_rVUPfVr5eDqXUBgSip7O7OLzzTamaAsqgU_EopMBQWhWuiNdUnpjawxKdKz0rp6yM_-91dr3rCXfZmBs4to0G5wAmmkHhZxjuE4yPIdO5h647Ua5eNCsyFz7DfJu83zpG/s0/3+IMG-8703.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PxckJFhH8Q_rVUPfVr5eDqXUBgSip7O7OLzzTamaAsqgU_EopMBQWhWuiNdUnpjawxKdKz0rp6yM_-91dr3rCXfZmBs4to0G5wAmmkHhZxjuE4yPIdO5h647Ua5eNCsyFz7DfJu83zpG/s0/3+IMG-8703.jpg" /></a></div><span style="font-family: courier;"><div style="text-align: justify;">Onda je stiglo vrijeme kada nam je svima bilo dosta i zrelih i nezrelih <span style="text-align: justify;">šljiva. Bilo nam je dosta </span>i branja i skupljanja <span style="text-align: justify;">šljiva. I kuhanja </span>pekmeza nam je bilo dosta, a <span style="text-align: justify;">šljiva je jo</span><span style="text-align: justify;">š</span><span style="text-align: justify;"> bilo i bile su </span><span style="text-align: justify;">šljiva </span>pune <span>i zdjele i kutije i hladnjak</span><span>.</span></div></span></div><div><span style="font-family: courier;"><span style="text-align: justify;">Gdje god se moglo, spremale bi se </span><span style="text-align: justify;">šljive.</span></span></div><div><span style="font-family: courier;"><span style="text-align: justify;">U </span></span><span style="font-family: courier; text-align: justify;">š</span><span style="font-family: courier;"><span style="text-align: justify;">to god se moglo, stavljale bi se </span><span style="text-align: justify;">šljiva.</span></span></div><div><span style="font-family: courier;"><span style="text-align: justify;">I u </span>gallettu!</span></div><div><br /></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmYJQ1QQABmAWXbeBykvqPRDT8HS6GyS2veFd8TUNl-gYsbu9vFQz2BJG_3lf7AqK8pNdm-i3ajF4pJOzFoS0PE4ublnnQRmUIjkytBwkektV_52H_nFs4GKOGvSSB6r6PAZ3UfXNEI3v/s0/4+IMG-8755.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmYJQ1QQABmAWXbeBykvqPRDT8HS6GyS2veFd8TUNl-gYsbu9vFQz2BJG_3lf7AqK8pNdm-i3ajF4pJOzFoS0PE4ublnnQRmUIjkytBwkektV_52H_nFs4GKOGvSSB6r6PAZ3UfXNEI3v/s0/4+IMG-8755.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: courier; font-size: large;"><b>GALETTA SA ŠLJIVAMA</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">za galettu promjera 20 cm</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Za slatko prhko brisée tijesto:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">140 gr mekog bra</span><span style="font-family: courier;">š</span><span style="font-family: courier;">na</span></div><div style="text-align: justify;"><span style="font-family: courier;">70 gr maslaca</span></div><div style="text-align: justify;"><span style="font-family: courier;">25 gr sitnog šećera</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 žlica domaćeg vanilij šećera</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 žlice hladne vede</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 prstohvat soli</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Za nadjev:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">11 šljiva, sorta Stanley</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 žlice škrobnog brašna</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 žlica šećera</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 žlica listića badema</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Za premazati tijesto:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">hladna voda</span></div><div style="text-align: justify;"><span style="font-family: courier;">kristal šećer</span></div><div style="text-align: justify;"><span style="font-family: courier;">listići badema</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;">Brašno, hladan maslac, šećer i prstohvat soli umijesiti brzim pokretima prstiju u mrvičastu smjesu.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Potom u smjesu dodati hladnu vodu i mijesiti rukom dok tijesto ne pove</span><span style="font-family: courier;">že i </span><span style="font-family: courier;">postane glatko.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Tijestu dati oblik diska debelog oko 2 cm i ostaviti ga da odmara u hladnjaku (tijesto staviti u poklopljenu zdjelu ili ga zamotati u prozirnu foliju).</span></div><div style="text-align: justify;"><span style="font-family: courier;">Dok se tijesto odmara na hladnom oprati šljive, odstraniti im koštice i narezati svaku šljivu na četiri kriške.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Pobrašniti radnu podlogu i razvući tijesto sukalom u obliku kruga debelog oko 0,5 cm.
Premjestiti tijesto na pleh za pečenje obložen masnim papirom za pečenje (možete tijesto razvući direktno na masnom papiru, pa papir prebaciti na pleh, jednostavnije je).</span></div><div style="text-align: justify;"><span style="font-family: courier;">Ostaviti bez nadjeva rub tijesta od oko 5 cm.
Posuti centar tijesta škrobnim brašnom, lijepo poslagati kriške šljiva po škrobnom brašnu, posuti šljive šećerom i listićima badema. Rubove tijesta preklopiti preko šljiva i svakih 4-5 cm tijesto preklopiti u obliku falde i lagano stisnuti da se ne otvori tokom pečenja. Tijesto premazati s malo hladne vode i posuti kristal šećerom i listićima badema.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Peći u zagrijanoj pećnici na 180°C oko 45-60 minuta da tijesto porumeni.</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier; font-size: large;"><b>PLUM GALETTE</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">for the galette diameter 20 cm</span></div><div style="text-align: justify;"><span style="font-family: courier;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: courier;">For pie crust (sweet brisée dough):</span></div><div style="text-align: justify;"><span style="font-family: courier;">140 gr flour</span></div><div style="text-align: justify;"><span style="font-family: courier;">70 gr butter</span></div><div style="text-align: justify;"><span style="font-family: courier;">25 gr fine caster sugar</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 tbs. sugar with vanilla flavour (homemade)</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 tbs. cold water</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 pinch of salt</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>For the filing:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">11 plums type Stanley</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 tbs. corn starch</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 tbs. sugar</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 tbs. almond flakes</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>For the dough wash:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">cold water</span></div><div style="text-align: justify;"><span style="font-family: courier;">castor sugar</span></div><div style="text-align: justify;"><span style="font-family: courier;">almond flakes</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;">Quickly mix with your fingers flour, cold butter, sugar, and the pinch of salt until you get crumble mixture. Add cold water into the mixture and knead with the hand until the dough become smooth.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Form 2 cm thick disc and leave the dough to rest into refrigerator (put the dough into covered bowl, or wrap it into kitchen wrap).</span></div><div style="text-align: justify;"><span style="font-family: courier;">While the dough rest, wash and pit the plums and cut each plum into four slices.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Flour the working surface and roll the dough to 0,5cm thick circle.
Move the dough on the baking tray covered with the parchment (or you can roll the dough directly on the parchment and transfer it on the baking tray, it’s much easier that way).</span></div><div style="text-align: justify;"><span style="font-family: courier;">Leave 5 cm big edge of the dough without dressing.
Dust the center of the dough with corn starch and arrange plums on top of it, dust plums with the sugar and almond flakes. Fold the dough edges on the plums, seal the dough each 4-5 cm to avoid that the dough opens during baking, spread the dough with little cold water and drizzle all around with castor sugar and almond flakes.
Bake in preheated oven on 180°C around 45-60 minutes until the dough get golden brown.</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier; font-size: large;"><b>GALETTA CON SUSINE</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">per la galetta diametro 20 cm</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Per la pasta brisée dolce:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">140 gr di farina “00”</span></div><div style="text-align: justify;"><span style="font-family: courier;">70 gr di burro</span></div><div style="text-align: justify;"><span style="font-family: courier;">25 gr di zucchero semolato fine</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 cucchiaio di zucchero vanigliato fatto in casa</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 cucchiai di acqua fredda</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 pizzico di sale</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Per il ripieno:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">11 susine varietà Stanley</span></div><div style="text-align: justify;"><span style="font-family: courier;">2 cucchiai di amido di mais</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 cucchiaio di zucchero</span></div><div style="text-align: justify;"><span style="font-family: courier;">1 cucchiaio di mandorle in scaglie</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;"><b>Per la finitura della pasta:</b></span></div><div style="text-align: justify;"><span style="font-family: courier;">acqua fredda</span></div><div style="text-align: justify;"><span style="font-family: courier;">zucchero semolato</span></div><div style="text-align: justify;"><span style="font-family: courier;">mandorle in scaglie</span></div><div style="text-align: justify;"><span style="font-family: courier;"><br /></span></div><div style="text-align: justify;"><span style="font-family: courier;">Lavorare velocemente con le dita la farina, il burro freddo, lo zucchero e un pizzico di sale fino ad amalgamare bene il burro. Il composto risulterà sbriciolato.</span></div><div style="text-align: justify;"><span style="font-family: courier;">A questo punto aggiungere all’impasto l’acqua fredda e continuare ad impastare con la mano fino ad ottenere una pasta liscia e omogenea.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Formare un disco di pasta alto al massimo 2 cm e farlo riposare nel frigorifero (chiudere la pasta nella ciotola, oppure avvolgerla nella pellicola trasparente).</span></div><div style="text-align: justify;"><span style="font-family: courier;">Mentre la pasta riposa al fresco, lavare e denocciolare le susine e poi tagliare ogni susina in quattro spicchi.
Infarinare la superficie di lavoro.</span></div><div style="text-align: justify;"><span style="font-family: courier;">Stendere la pasta col mattarello e ricavare un disco spesso circa 0,5 cm.
Spostare la pasta sulla teglia da forno rivestita con la carta forno (oppure stendere la pasta direttamente sulla carta forno e trasferire poi la carta forno nella teglia, questo è il metodo più semplice).</span></div><div style="text-align: justify;"><span style="font-family: courier;">Lasciare senza la farcia il bordo largo 5 cm.
Cospargere il centro della pasta con dell’amido di mais, sistemare sopra l’amido le susine a spicchi, cospargerle con lo zucchero e le scaglie di mandorle. Coprire con il bordo della pasta le susine tutto attorno piegando la pasta ogni 4-5 cm e chiudendola facendo un leggera pressione in modo che la pasta non si apra durante la cottura. Spalmare la pasta con l’acqua fredda e cospargerla con lo zucchero e le scaglie di mandorle.
Informare nel forno caldo e cuocere la galetta a 180°C per 45-60 minuti fino a quando la pasta diventerà dorata.</span></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEr5wTIv5_uLetwAPykHCmTIHck9F77vqWNK_TiOyvfTsVeWrFn2mnsa96MyBO-CxK3NjazelIFjgNQVx-lC4m5-kvfGSgz8ZhA5pXpOhuGqSeiU9w9QbeEMawowMg34bIhiSP-v8O8fRf/s0/5+IMG-8758.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEr5wTIv5_uLetwAPykHCmTIHck9F77vqWNK_TiOyvfTsVeWrFn2mnsa96MyBO-CxK3NjazelIFjgNQVx-lC4m5-kvfGSgz8ZhA5pXpOhuGqSeiU9w9QbeEMawowMg34bIhiSP-v8O8fRf/s16000/5+IMG-8758.jpg" /></a></div></div></div></div></div>Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-27009203987329678482020-07-27T00:00:00.001+02:002020-07-27T15:58:47.038+02:00Preokrenuti kolač od zelenih šljiva - Upside down cake with green plums - Torta rovesciata con susine verdi<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOPxLFhUH1pfNz_Loh0KvVkY7lO6ivznKOPhB3wPDOIbueNYoI9BhirzTBrl28MZOebuuZ63e7M9IQ7Oc1MtMg_zSfAMOcgDQyD2pqA7rueICac3oOX7dXt2JOFjI6Ec1bu0Y2ASXArpk/s1600/1+IMG-470.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOPxLFhUH1pfNz_Loh0KvVkY7lO6ivznKOPhB3wPDOIbueNYoI9BhirzTBrl28MZOebuuZ63e7M9IQ7Oc1MtMg_zSfAMOcgDQyD2pqA7rueICac3oOX7dXt2JOFjI6Ec1bu0Y2ASXArpk/s1600/1+IMG-470.jpg" /></a></div>
<span style="font-family: "courier new", courier, monospace;">Zapela sam za okrenute torte kao hlače za plot!</span></div>
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<span style="font-family: "courier new", courier, monospace;">Mogla bih napisati listu raznih preokenutih torti koje spremam sa svim i svačim.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Mogla bih, a ako me pitate zašto se ne bacim na posao, na to vam pitanje ne bih vam znala odgovoriti.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Zapravo i znam, djelomično znam zašto sve to pisanje i objavljivanje recepata stavljam u drugi, treći, u bezbrojno daleki plan. Obično su obaveze u najprvijem planu (znam da se ne kaže tako, ali dobro mi zvuči), pa tako posao, posao, posao koji završi kasno i onda svi moji recepti završe još kasnije i to vrlo hitro i direktno u našim tanjurima prije nego ih stignem zrihtati i ovjekovječiti fotoaparatom itd.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Dok mi je sadržaj u mislima, imam osjećaj da mi je glava prepuna, da mi puca od tog svog zbivanja u vijugama kao što puca ormar pun hlača (ne samo mojih), jer hlače su meni draže nego haljine…Kakve veze imaju hlače s mislima i okenutim kolačima?</span></div>
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<span style="font-family: "courier new", courier, monospace;">Zapravo imaju puno veze, jer kako bih se ja verala po stablima trešanja u nekakvom haljetku. Nikako. </span></div>
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<span style="font-family: "courier new", courier, monospace;">Kako bih ja brala šljive i razapinjala se po terasama primorskog tla u nekakvom haljetku? Nikako, i to je bolje obavljati u hlačama.</span></div>
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<span style="font-family: "courier new", courier, monospace;">I dobro je to što su moji recepti uvijek u reduciranim dozama, bez previše sastojaka, lagani su i brzi, jer bi inače i moje hlače bile prepune kao što mi je i glava uvijek prepuna i sigurno bi popucale po svim šavovima i bez da se pentram po plotu. </span></div><div style="text-align: justify;"><span style="font-family: "courier new", courier, monospace;"><br /></span></div><div style="text-align: justify;"><span><a name='more'></a></span></div><div style="text-align: justify;"><span style="font-family: "courier new", courier, monospace;"><br /></span></div>
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<span style="font-family: "courier new", courier, monospace;">Ako mene pitate, obrnute su torte najbolji kolači, bile one s tankom koricom prhkog tijesta kao što je bila <a href="https://vanilla-staubzucker.blogspot.com/2020/06/preokrenuta-torta-s-jabukama-tarte.html" target="_blank"><span style="color: #666666;"><b>moja tarte tatin</b></span></a>, bile one s običnim biskvitom ili nekim obogaćenim biskvitom kao što <a href="https://vanilla-staubzucker.blogspot.com/2020/07/preokrenuti-kolac-s-karameliziranim.html" target="_blank"><span style="color: #666666;"><b>ova s višnjama</b></span></a> i ova sa zelenim šljivicama.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Iako se nisam morala pentrati po stablima i razapinjati prema visokim granama, jer sam ove zelene šljivice kupila, samo si zamišljam kako bi tek bile ukusne karamelizirane šljivice s našeg stabla iz primorskog vrta. Ono je podosta škrto, kao što sam i ja u receptima škrta s namirnicama (a i s riječima), ali ukus tih sitnih i rijetkih šljivica govori sto jezika, a najbolje govori onaj primorski dijalekt kojeg se uvijek sjetimo kad u obitelji evociramo trenutak kad smo tu šljivicu udomili: Zamite ju, aš je dobra (s tvrdim primorskim naglaskom na slovu “a”!)</span></div>
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<span style="font-family: "courier new", courier, monospace; font-size: large;"><b>PREOKRENUTI KOLAČ OD ZELENIH ŠLJIVA</b></span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>Za kolač promjera 20cm</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">2 jaja</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr šećera od trske</span></div>
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<span style="font-family: "courier new", courier, monospace;">80 gr maslinovog ulja</span></div>
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<span style="font-family: "courier new", courier, monospace;">100 gr mekog pšeničnog brašna</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr heljdinog brašna</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr mljevenih lješnjaka</span></div>
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<span style="font-family: "courier new", courier, monospace;">10 gr praška za pecivo</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr mlijeka</span></div>
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<span style="font-family: "courier new", courier, monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>Za karamel:</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">1 žlica maslaca</span></div>
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<span style="font-family: "courier new", courier, monospace;">3 žlice šećera od trske</span></div>
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<span style="font-family: "courier new", courier, monospace;">cimet u prahu</span></div>
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<span style="font-family: "courier new", courier, monospace;">Šljive prerezane na pola, bez koštica, koliko treba da se s polovicama voća potpuno pokrije dno posude za pečenje.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Priprema karameliziranih šljiva:</span></div>
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<span style="font-family: "courier new", courier, monospace;">U posudi za pečenje s debelim dnom (ja pripremam karamel u gusenoj posudi)otopiti maslac na laganoj vatri, otopiti šećera na maslacu uz nepresano miješanje dok otopljeni šećer postane svjetlo smeđe boje. Po karamelu poslagati polovice šljiva tako da cijela površina posude bude pokrivena šljivama (prerez šljiva treba bit ina karamelu). Kuhati šljive 20 minuta na vrlo laganoj vatri da se pokuha većina soka iz voća. Posuti cimetom i ostaviti da se voće i karamel ohlade.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Uključiti pećnicu na 180°C.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Mutiti mikserom bjelanjce i kad postanu čvrsti dodati im šećer i nastaviti miksati da se šećer dobro umuti u snijeg. Potom u snijeg dodati jedan po jedan žumanjak te dobro skupa izmiksati. Dodati i prstohvat soli, te nastaviti miksati još par sekundi. Na kraju dodati u smjesu dvije vrste brašna, mljevene lješnjake i prašak za pecivo i lagano rukom umiješati u smjesu od jaja. Lagano u smjesu dodavati mlijeko i nastaviti rukom miješati da smjesa postane glatka i bez grudica.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Uliti smjesu u posudu za pečenje preko šljiva. Pri tome pazite da se šljive ne pomaknu kako bi ostale ravnomjerno raspoređene po dnu posude.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Peći približno jedan sat u prethodno zagrijanoj pećnici.</span></div>
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<span style="font-family: "courier new", courier, monospace; font-size: large;"><b>UPSIDE DOWN CAKE WITH GREEN PLUMS</b></span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>For 20cm diameter cake</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">2 eggs</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr of cane sugar</span></div>
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<span style="font-family: "courier new", courier, monospace;">80 gr olive oil</span></div>
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<span style="font-family: "courier new", courier, monospace;">100 gr of wheat flour</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr of buckwheat flour</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr ground hazelnuts</span></div>
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<span style="font-family: "courier new", courier, monospace;">10 gr of baking powder</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr of milk</span></div>
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<span style="font-family: "courier new", courier, monospace;">pinch of salt</span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>For caramel:</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">1 tbs. butter</span></div>
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<span style="font-family: "courier new", courier, monospace;">3 tbs. cane sugar</span></div>
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<span style="font-family: "courier new", courier, monospace;">ground cinnamon</span></div>
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<span style="font-family: "courier new", courier, monospace;">Plums cut in half and pitted and enough to cover all the surface of the backing pan.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Prepare the caramelized plums:</span></div>
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<span style="font-family: "courier new", courier, monospace;">Use baking pan with thick bottom (I use cast iron pan) and melt first the butter then add the sugar to the melted butter and continue stirring until the sugar melts completely and become light brown. Arrange all over the pan plums cut in half (cut side should be placed over the caramel). Cook the plums for 20 minutes on very low heat until big part of the juice from the fruits will evaporate. Drizzle the fruits with some cinnamon and leave to cool down.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Preheat the oven to 180°C.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Whisk with the mixer egg whites to stiff pics, add sugar and continue whisking to incorporate all the sugar into egg whites. Add one by one the two yolks and incorporate together. Add a pinch of salt and continue mixing for few more seconds. Finally add both flours, ground hazelnuts and baking powder and gently incorporate all together by the hand. Add milk, little by little until the batter becomes smooth and without clumps.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Pour the batter into the baking pan all over the plums taking care not to move the plums, because plums should remain evenly arranged under the batter.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Bake around one hour in preheated oven.</span></div>
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<span style="font-family: "courier new", courier, monospace; font-size: large;"><b>TORTA ROVESCIATA CON SUSINE VERDI</b></span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>Per la tortiera diametro 20cm</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">2 uova</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr zucchero di canna</span></div>
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<span style="font-family: "courier new", courier, monospace;">80 gr olio d’oliva</span></div>
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<span style="font-family: "courier new", courier, monospace;">100 gr farina 00</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr farina di grano saraceno</span></div>
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<span style="font-family: "courier new", courier, monospace;">50 gr nocciole tritate</span></div>
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<span style="font-family: "courier new", courier, monospace;">10 gr lievito per dolci</span></div>
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<span style="font-family: "courier new", courier, monospace;">30 gr latte</span></div>
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<span style="font-family: "courier new", courier, monospace;">pizzico di sale</span></div>
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<span style="font-family: "courier new", courier, monospace;"><b>Per il caramello:</b></span></div>
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<span style="font-family: "courier new", courier, monospace;">1 cucchiaio di burro</span></div>
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<span style="font-family: "courier new", courier, monospace;">3 cucchiai di zucchero di canna</span></div>
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<span style="font-family: "courier new", courier, monospace;">cannella in polvere</span></div>
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<span style="font-family: "courier new", courier, monospace;">Susine verdi tagliate a mettà, senza nociolo, tante quanto bastano per coprire completamente tutta la superficie della tortiera.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Preparare le susine caramellate:</span></div>
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<span style="font-family: "courier new", courier, monospace;">Usare la tortiera con il fondo spesso (io preparo il caramello nella casseruola di ghisa) e sciogliere il burro a fuoco lento, aggiungere lo zucchero e scioglierlo mescolando di continuo fino a quando lo zuccherò diventerà liquido e di colore dorato. Sistemare le susine tagliate a metà coprendo tutta la superficie del fondo della casseruola (la parte del taglio deve essere girata verso il caramello). Cucinare le susine per 20 minuti a fuoco bassissimo fino a quando la maggior parte del succo evaporerà. Spolverare la frutta con la cannella in polvere e lasciare raffreddare.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Preriscaldare il forno a 180°C.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Montare gli albumi col mixer fino a quando diventeranno fermi, aggiungere lo zucchero e continuare a mixare per amalgamare bene tutto lo zucchero. Aggiungere agli albumi i tuorli d’uovo uno alla volta e incorporare bene. Aggiungere anche un pizzico di sale e mixare per un paio di secondi. Infine aggiungere al composto le farine, le nocciole tritate e il lievito e incorporare tutto a mano facendo attenzione di non smontare la strutture dell’impasto. Versare il latte poco alla volta mescolando piano fino a quando il composto diventerà liscio e senza grumi.</span></div>
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<span style="font-family: "courier new", courier, monospace;">Versare lentamente il composto nella casseruola sopra le susine in modo che le susine rimangano uniformemente disposte sul fondo della casseruola</span></div>
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<span style="font-family: "courier new", courier, monospace;">Cuocere per circa un’ora nel forno</span><br />
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com2tag:blogger.com,1999:blog-7676867444565830626.post-2618877012633636222020-07-03T00:00:00.000+02:002020-07-21T16:21:21.724+02:00Preokrenuti kolač s karameliziranim višnjama - Upside down cake with caramelized sour cherries - Torta rovesciata con amarene caramellate<div style="margin: 0cm; text-align: justify;">
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">O <a href="https://vanilla-staubzucker.blogspot.com/2014/06/torta-rustica-di-amarene-rovesciata.html" target="_blank"><b><span style="color: #666666;">ovom sam kolaču</span></b></a> već davno pisala, još na početku egzistencije ovog bloga.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Mogla bih reći da se blog periodički ponavlja. Kao i moda, što više starimo to se stvari sve češće ponavljaju.</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">Ima u tom ponavljanju i obnavljanju i dobroga. Svaki put kad recept ponovim i s njega skinem prašinu, on je bolji i bolji. Pečenjem i ponovnim pečenjem sam ovaj recept malo izmijenila, malo popravila, malo dotjerala fotografije što je meni najveće zadovljstvo u svom tom pripremanju, stiliziranju i naravno kušanju! Zapravo je ova verzija malo i druga</span><span style="font-family: "courier new" , "courier" , monospace;">čija</span><span style="font-family: "courier new" , "courier" , monospace;">, jer sam izbacila kiselo vrhnje iz recepta. Kolač samo s maslacem je ipak pravi kolač. Vrhnje je vrhnje, i ono se kao i moda periodički ponavlja u kolačima, ali maslac je maslac. On je konstanta, barem kod mene. Kao što je i domaći vanilij šećer konstanta, ali ga obavezno zaboravim napomenuti. No on je obavezan u mojim kolačima. I to puna puncata žlica domaćeg vanilij šećera, neće kolač biti presladak od te žlice šećera, a neće mu niti aroma biti prejaka, jer taj šećera zapravo samo upije toliko arome vanilije koliko mu treba da zamiriše.</span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-kerning: none;">A i obrnuti se kolač kod mene periodički ponavlja. Niti ne objavim recepte za sve verzije koje sam isprobala, ali ih napišem i sve lijepo uslikam i onda zaboravim na vrijeme objaviti. Sva sreće što se i godišnja doba ciklički ponavljaju, pa onda i zaboravljeni recepti dođu na red.</span></span></span></div>
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<span style="font-kerning: none;">Ovaj put ću prekršiti sezonsko pravilo, pa iako su višnje već prošle, a vama se ovaj kolač “baš” svidio, lijepo si zapišite recept i sjetite ga se u pravi čas ili po modi zamijenite voće s novim sezoncima!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new"; font-size: large;">PREOKRENUTI KOLAČ S KARAMELIZIRANIM VIŠNJAMA</span></b><span style="font-family: "courier new"; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;"><br />Za kolač promjera 20cm<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">2 jaja sobne temperature<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">85 gr šećera<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="font-family: "courier new"; font-size: 10pt;">85 gr maslaca omek</span><span style="font-family: "courier new"; font-size: 13.3333px;">šalog na sobnoj temperaturi</span></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">75 gr mekog pšeničnog brašna<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">35 gr heljdinog brašna<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">10 gr praška za pecivo (ili prema uputama s vre</span><span style="font-family: "courier new"; font-size: 13.3333px;">ćice)</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">prstohvat soli</span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">naribana korica od 1/2 neprskanog limuna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="font-family: "courier new"; font-size: 10pt;">Za karamelizirane</span><span style="font-family: "courier new"; font-size: 13.3333px;"> </span>vi<span style="font-family: "courier new"; font-size: 10pt;">šanje</span><span style="font-family: "courier new"; font-size: 10pt;">:</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">330 gr vi<span style="font-family: "courier new"; font-size: 13.3333px;">šanja bez ko</span><span style="font-family: "courier new"; font-size: 13.333333015441895px;">štica</span></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">50 gr šećera<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Priprema karameliziranih<span style="font-family: "courier new"; font-size: 13.3333px;"> </span>vi<span style="font-family: "courier new"; font-size: 13.3333px;">šanja:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Savjetujem vam da </span>vi<span style="font-family: "courier new"; font-size: 13.3333px;">šanje dinstate u posudi za</span><span style="font-family: "courier new"; font-size: 10pt;"> pečenje s debelim dnom (ja pripremam u gusenoj posudi).</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Vi</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnjama odstraniti</span><span style="font-family: "courier new"; font-size: 10pt;"> koštice tako da ih</span><span style="font-family: "courier new"; font-size: 13.3333px;"> prere</span>žete <span style="font-family: "courier new"; font-size: 13.3333px;">na pola i prstima im izvadite </span><span style="font-family: "courier new"; font-size: 10pt;"> </span><span style="font-family: "courier new"; font-size: 13.3333px;">koštice.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;"><span style="font-family: "courier new"; font-size: 10pt;">Staviti vi</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnje</span><span style="font-family: "courier new"; font-size: 10pt;"> u</span> posudu za pečenje </span><span style="font-family: "courier new"; font-size: 10pt;">i posuti ih šećerom. Dinstati <span style="font-family: "courier new"; font-size: 10pt;">vi</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnje</span> na laganoj vatri dok se pokuha </span><span style="font-family: "courier new"; font-size: 13.333333015441895px;">skoro </span><span style="font-family: "courier new"; font-size: 10pt;">sav soka iz voća. Kuhane v</span><span style="font-family: "courier new"; font-size: 10pt;">i</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnje trebaju </span><span style="font-family: "courier new"; font-size: 10pt;">potpuno pokrti dno posude za </span><span style="font-family: "courier new"; font-size: 13.3333px;">pečenje</span><span style="font-family: "courier new"; font-size: 10pt;">.</span><span style="font-family: "courier new"; font-size: 10pt;"> Ostaviti da se v</span><span style="font-family: "courier new"; font-size: 10pt;">i</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnje</span><span style="font-family: "courier new"; font-size: 10pt;"> u posudi potpuno ohlade. Kad se i </span><span style="font-family: "courier new"; font-size: 10pt;">v</span><span style="font-family: "courier new"; font-size: 10pt;">i</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnje i posuda potpuno ohlade, premazati stijenke posude s malo maslaca.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Uključiti pećnicu na 180°C.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Rukom mutiti omek</span><span style="font-family: "courier new"; font-size: 13.333333015441895px;">šali </span><span style="font-family: "courier new"; font-size: 10pt;">maslac i šećer da dobijete finu kremu. Potom u kremu od maslaca umutiti jedno po jedno cijelo jaje i prstohvat soli. Dobro sve skupa umutiti</span><span style="font-family: "courier new"; font-size: 10pt;">. Na kraju dodati u smjesu dvije vrste brašna, naribanu koricu limuna i prašak za pecivo i promiješati sve zajedno da dobijete glatku smjesu bez grudica.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Uliti smjesu u posudu za pečenje </span><span style="font-family: "courier new"; font-size: 13.3333px;">po </span><span style="font-family: "courier new"; font-size: 10pt;">v</span><span style="font-family: "courier new"; font-size: 10pt;">i</span><span style="font-family: "courier new"; font-size: 13.3333px;">šnjama</span><span style="font-family: "courier new"; font-size: 10pt;">. Pri tome pazite da se </span><span style="font-family: "courier new"; font-size: 10pt;">v</span><span style="font-family: "courier new"; font-size: 10pt;">i</span><span style="font-family: "courier new"; font-size: 10pt;">šnje ne pomaknu kako bi ostale ravnomjerno raspoređene po dnu posude.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Peći približno jedan sat u prethodno zagrijanoj pećnici.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preokrenuti kola<span style="font-family: "courier new"; font-size: 13.3333px;">č na tanjur za serviranje tako da karamelizirane v</span>i<span style="font-family: "courier new"; font-size: 13.3333px;">šanje ostanu na povr</span><span style="font-family: "courier new"; font-size: 13.3333px;">šini kola</span><span style="font-family: "courier new"; font-size: 13.3333px;">ča.</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new"; font-size: large;">UPSIDE DOWN CAKE WITH CARAMELIZED SOUR CHERRIES</span></b><span style="font-family: "courier new"; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">For 20cm diameter cake<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">2 eggs at room temperature<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">85 gr of sugar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">85 gr butter softened at room temperature<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">75 gr of wheat flour<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">35 gr of buckwheat flour</span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">10 gr of baking powder (or the qty indicated on the product)</span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">pinch of salt<o:p></o:p></span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: xx-small;">grated zest of 1/2 on treated lemon</span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">For caramelized sour cherries:<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: xx-small;">330 gr pitted sour cherries</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr sugar</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Prepare the caramelized sour cherries:</span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">I suggest to use the baking pan with thick bottom to prepare the caramelized sour cherries (I use cast iron pan).</span><br />
<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Cut sour cherries in half and eliminate the pits with your fingers.</span><br />
<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Arrange the sour cherries in the baking pan and cover them with sugar. Cook sour cherries on a very low heat until big part of the juice from the fruits will evaporate. Leave to cool down in the baking pan. Once the sour cherries and the baking pan are cooled butter a bit the pan sides all around.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Preheat the oven to 180°C.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Whisk with the hand butter and the sugar until you get a butter cream. Add in the butter cream eggs one at the time and the pinch of salt and continue whisking to incorporate well all togehter. Finaly add both flours, grated lemon zest and the baking powder and gently incorporate all together until the batter becomes smooth and without clumps.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Pour the batter into the baking pan all over the cour cherries taking care not to move the fruits, as they should remain evenly arranged under the batter.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Bake around one hour in preheated oven.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Reverse the cake on the serving plate leaving the caramelized sour cherries on surface of the cake.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new"; font-size: large;">TORTA ROVESCIATA CON AMARENE CARAMELLATE</span></b><span style="font-family: "courier new"; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Per lo stampo diametro 20cm<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">2 uova a temperatura ambiente<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">85 gr zucchero<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">85 gr burro ammorbidito a temperatura ambiente<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">750 gr farina 00<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">35 gr farina di grano saraceno<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">10 gr lievito per dolci (oppure la qtà indicata sulla bustina)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">pizzico di sale</span><br />
<span style="font-family: "courier new";"><span style="font-family: "courier new" , "courier" , monospace; font-size: 13.3333px;">scorza grattugiata di 1/2 limone non trattato</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Per le amarene caramellate:<o:p></o:p></span></div>
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<span style="font-family: "courier new";"><span style="font-family: "courier new" , "courier" , monospace; font-size: 13.3333px;">330 gr di amarene senza noccioli</span></span><br />
<span style="font-family: "courier new";"><span style="font-family: "courier new" , "courier" , monospace; font-size: 13.3333px;">50 gr di zucchero</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Come preparare le amarene caramellate:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Per preparare le amarene caramellate vi consiglio di usare uno stampo con il fondo spesso (io usa la casseruola </span><span style="font-family: "courier new"; font-size: 13.3333px;">di ghisa).</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Tagliate a metà le amarene ed eliminate i noccioli con le dita.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new"; font-size: 10pt;">Sistemate le amarene sul fondo della casseruola e copritele completamente con lo zucchero. Fate cuocere le amarene a fuoco bassissimo fino a quando</span><span style="font-family: "courier new"; font-size: 10pt;"> la maggior parte del succo sarà evaporato. Lasciare raffreddare nella casseruola. Quando le amarene e la casseruola saranno completamente freddi, imburrate i lati della casseruola tutto attorno.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Preriscaldare il forno a 180°C.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Montare a mano il burro con lo zucchero fino ad ottenere la crema di burro. Aggiungere alla crema di burro le uova intere uno alla volta ed un pizzico di sale. Continuare a mescolare tutto assieme per incorporare bene gli ingredienti. Infine aggiungere al composto le farine, la scorza grattugiata di limone e il lievito e incorporare tutto a mano fino a quando il composto diventerà liscio e senza grumi.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 10pt;">Versare lentamente il composto nella casseruola sopra le amarene in modo che le amarene rimangano uniformemente disposte sul fondo della casseruola.<o:p></o:p></span></div>
<span style="font-family: "courier new" , "courier" , monospace; line-height: 14.2667px;">Cuocere per circa un’ora nel forno caldo.</span><br />
<span style="font-family: "courier new" , "courier" , monospace; line-height: 14.2667px;">Rovesciare la torta sul piatto da portata in modo che le amarene caramellate rimangano sulla superficie della torta.</span><br />
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-53242232762201963512020-06-17T00:00:00.000+02:002020-06-20T18:19:45.964+02:00Biskvit s trešnjama - Sponge cake with cherries - Pan di spagna con le ciliegie<div style="font-family: "courier new"; font-stretch: normal; line-height: normal; text-align: justify;">
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Ništa tu nije slučajno, sve je pomno isplanirano u ovoj vrlo “zen” priči.</div>
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<o:p></o:p></div>
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Nisu se trešnje same popele na kolač, i to slučajno, a nisu ni slučajno popadale po crvenom
kineskom stoliću prije nego što su završile u i na kolaču.<o:p></o:p></div>
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Nije taj crveni kineski stolić sasvim slučajno postao podloga
za ove fotografije kao što nije slučajno dospio k nama. Nije, <o:p></o:p>čekao me je u trgovini azijskog namještaja i bila je to još jedna ljubav na prvi pogled. Bila je to jarko crvena, strastvena ljubav, isto tako jaka kao što je jaka moja ljubav prema trešnjama.</div>
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Sve ima svoje razloge, i crveni kineski stolić, i blizina
Kine i Japana, i crvene trešnje koje tako kratko traju kao i njihovi cvjetovi koje
u Japanu zovu sakura, i moja snažna ljubav prema trešnjama. I kontempliranje cvijeća ima svoje razloge. U Japanu kontempliraju cvjetanje trešanja i to je pravi festival, zove se hanami.<br />
Hanami, kako to snažno zvuči, kako to vrlo
“zen” odjekuje! A traje kratko i lagano je kao cvjetne latice koje otpadaju sa stabala i pretvaraju proljeće u zimsku vijavicu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqcHALNUhbVvuy_UQOSVZNfiydiGgHtI-fX5LLObX_V8xBAuXk35aVGW1OhYiQ2rB15zqTuWOZ4vctgp8L8JEi0ZFO1hZ2_QsExt1RIt0w6J_YF5Y5kDfLu2vktF5zP-spNpKnGVX3OtF/s1600/2+IMG-1033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqcHALNUhbVvuy_UQOSVZNfiydiGgHtI-fX5LLObX_V8xBAuXk35aVGW1OhYiQ2rB15zqTuWOZ4vctgp8L8JEi0ZFO1hZ2_QsExt1RIt0w6J_YF5Y5kDfLu2vktF5zP-spNpKnGVX3OtF/s1600/2+IMG-1033.jpg" /></a></div>
Ja sam odrasla u
mjestu koje je poznato po trešnjama. Po onim pravim, velikim, tamno crvenim i
sočnim trešnjama, ali mi hanami nismo slavili, niti sam ja tada znala da tako
nešto postoji. A trešnje su kod nas obilatno cvale i brzinski gubile latice, baš kao i trešnje u Japanu za vrijeme hanamija. Oduvijek
sam uživala promatrati cvjetanje trešanja. Kratki trenutci ispunjeni moćnom
ljepotom meni danas znače hanami. Valjda sam od uvijek bila naklonjena tim
azijskim ritualima, iako nisam znala da tako nešto može postojati.<br />
Kao što su u
Japanu gusto sadili stabla ornamentalnih trešanja, tako je i u mom malom mjestu i
u njegovoj okolici bilo gusto posađeno bezbroj stabala trešanja. Te trešnje nisu ornamentalne, bijelo cvjetaju i obilatno rode.</div>
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Mislim da sam prvi put vidjela
kako cvjetaju dekorativne trešnje u parku u Italiji. Te trešnje imaju velike,
duple roza cvjetove i uopće ne podjećaju na cvjetove pravih trešanja. Ali kad
ti cvjetovi počnu lebdjeti zrakom i kad prekriju tlo, onda je to pravi festival u roza boji.</div>
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A kako u životu ništa nije slučajno i sve ima svoj razlog,
ja sad živim u regiji koja obiluje trešnjama. I ovdje u proljeće stabla trešanja
najprije iznenade svojom bijelom ljepotom i pozivaju na hanami. Potom se latice prosuju po tlu i
cvjetovi se preobliče u velike, tamno crvene i sočne plodove.</div>
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Crvene trešnje u bezbroj nijansi ponovo izazivaju divljenje, čak se njihova ljepota snažno ističe i na crvenoj podlozi mog kineskog stolića. Ton sur ton. Ti su plodovi u potpunosti u skladu s mojim crvenim kineskim stolićem. Crveno na crveno, sa štihom zen-a iz daleke Azije.</div>
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U običnom se biskvitu na crvenom kineskom stoliću naziru tamno crveni plodovi.</div>
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Sve je jednostavno, s razlogom je promišljeno, ništa tu nije bilo slučajno.</div>
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<span style="font-kerning: none; font-size: large;"><b>BISKVIT S TREŠNJAMA</b></span></div>
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<span style="font-kerning: none;">3 velika jaja</span></div>
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<span style="font-kerning: none;">120 g šećera</span></div>
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<span style="font-kerning: none;">1 žlica vanilij šećera</span></div>
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<span style="font-kerning: none;">135 g brašna 00</span></div>
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<span style="font-kerning: none;">70 ml maslinovog ulja</span></div>
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<span style="font-kerning: none;">1 čajnu žličicu praška za pecivo</span></div>
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<span style="font-kerning: none;">1 prstohvat soli</span></div>
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<span style="font-kerning: none;">17 velikih trešanja narezanih na 4 kriške</span></div>
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<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none;">Za kalup: maslac i 1 žlica brašna</span></div>
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<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none;">Zagrijte pećnicu na 180° C</span></div>
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<span style="font-kerning: none;">Namazati kalup za tortu maslacom i posuti ga brašnom.</span></div>
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<span style="font-kerning: none;">Mikserom mutiti bjelanjke s prstohvatom soli i umutiti mekani snijeg. U snijeg od bjelanjaka dodati šećer i vanilij šećer te nastaviti mutiti da se dobije čvrsti snijeg. Potom u smjesu umutiti jedan po jedan žumanjak. Postepeno u smjesu dodavajte ulje uz neprestano miksanje.</span></div>
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<span style="font-kerning: none;">Dodati u smjesu brašno i praška za pecivo i sve skupa sjediniti mješajući smjesu rukom da snijeg ne padne.</span></div>
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<span style="font-kerning: none;">Uliti trećinu smjese u kalup za tortu, površinu smjese posuti trešnjama, pokriti trešnje drugom trećinom smjese, pa posuti trešnjama, pokriti trešnje ostatkom smjese i po površini poslagati par trešanja koje treba lagano potopiti u smjesu.</span></div>
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<span style="font-kerning: none;">Peći na 180 stupnjeva oko 30-40 min.</span></div>
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<span style="font-kerning: none; font-size: large;"><b>SPONGE CAKE WITH CHERRIES</b></span></div>
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<span style="font-kerning: none;"><br /></span>
<span style="font-kerning: none;">3 large eggs</span></div>
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<span style="font-kerning: none;">120 g of sugar</span></div>
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<span style="font-kerning: none;">1 tablespoon of vanilla sugar</span></div>
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<span style="font-kerning: none;">135 g all purpose flour (type 00)</span></div>
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<span style="font-kerning: none;">70 ml olive oil</span></div>
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<span style="font-kerning: none;">1 teaspoon of baking powder</span></div>
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<span style="font-kerning: none;">1 pinch of salt</span><br />
<span style="font-kerning: none;"><br /></span>
<span style="font-kerning: none;">17 cherries cut in 4 slices</span></div>
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<span style="font-kerning: none;">For the baking tray: some butter and 1 tablespoon of flour</span></div>
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<span style="font-kerning: none;">Preheat the oven to 180° C</span></div>
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<span style="font-kerning: none;">Grease baking tin and flour it with the flour.</span></div>
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<span style="font-kerning: none;">Whip with the hand mixer the egg whites with a pinch of salt into medium picks. Add sugar and vanilla sugar and continue mixing until you get stiff picks. Then add into the whipped mixture egg yolks one at the time. Start adding olive oil in the batter and continue mixing to incorporate all together.</span></div>
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<span style="font-kerning: none;">Add in the mixture flour and the baking powder and incorporate all together in the egg mixture with gentle hand movements.</span></div>
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<span style="font-kerning: none;">Pour one third of the batter into the baking tin, add cherries on top, cover the cherries with the second third of the batter, cover it with other cherrie and with the batter. On top of all arrange some cherries and press them gently into the batter.</span></div>
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<span style="font-kerning: none;">Bake in the oven at 180°C for 40-60 min.</span></div>
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<span style="font-kerning: none; font-size: large;"><b>PAN DI SPAGNA CON LE CILIEGIE</b></span></div>
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<span style="font-kerning: none;">3 uova grandi</span></div>
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<span style="font-kerning: none;">120 g di zucchero</span></div>
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<span style="font-kerning: none;">1 cucchiaio di zucchero alla vaniglia</span></div>
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<span style="font-kerning: none;">135 g di farina 00</span></div>
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<span style="font-kerning: none;">70 ml di olio d’oliva</span></div>
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<span style="font-kerning: none;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-kerning: none;">1 pizzico di sale</span></div>
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<span style="font-kerning: none;">Per lo stampo: poco burro e 1 cucchiaio di farina</span></div>
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<span style="font-kerning: none;">Riscaldare il forno a 180°C</span></div>
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<span style="font-kerning: none;">Imburrare ed infarinare la tortiera.</span></div>
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<span style="font-kerning: none;">Montare con il mixer gli albumi ed un pizzico di sale fino ad ottenere una neve di media consistenza. Aggiungere lo zucchero e lo zucchero vanigliato e continuando a mixare fino ad ottenere una neve molto soda. A questo punto aggiungere al composto i tuorli uno alla volta. Infine versare nel composto l’olio a filo e incorporare tutto assieme.</span></div>
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<span style="font-kerning: none;">Aggiungere al composto la farina ed il lievito e incorporare bene tutti gli ingredienti mescolando il composto a mano per non far smontare gli albumi.</span></div>
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<span style="font-kerning: none;">Versare un terzo del composto nella tortiera, cospargere il composto con qualche ciliegia, coprire le ciliege con il secondo terzo del composto e poi con le ciliete ed infine coprire le ciliege con il composto rimanente. Sistemare sulla superficie qualche ciliegia e spingerla leggermente nel composto.</span></div>
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<span style="font-kerning: none;">Infornare e cuocere a 180°C per 40-60 min.</span><br />
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-26402855399914951332020-06-13T00:00:00.000+02:002020-06-18T15:00:17.687+02:00Preokrenuta torta s jabukama - Tarte tatin with apples - Torta rovesciata con le mele<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGRSt91A5EhchgYMBe8-hmW2FoRKNjjrXwLUQAOEDLaJ3eYcRBRxsIYoHHYdeulHrllwRRWBwNNmMW1VChikulJnDI-CoOs_RwOqivcqrbUoS-ezBYdJJ1YzjGk_ZQU-SBQiTXmJBS6p8/s1600/1+IMG-847.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGRSt91A5EhchgYMBe8-hmW2FoRKNjjrXwLUQAOEDLaJ3eYcRBRxsIYoHHYdeulHrllwRRWBwNNmMW1VChikulJnDI-CoOs_RwOqivcqrbUoS-ezBYdJJ1YzjGk_ZQU-SBQiTXmJBS6p8/s1600/1+IMG-847.jpg" /></a></div>
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Jel vam ikad mozak potpuno stao, ali onako totalno, ni
mrdac, ni slovo u glavi, niti na papiru…totalna ništica, praznina kao rupa bez dna.<o:p></o:p></div>
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Tišina, kao pred nevrijeme, a sve je pod pritiskom kao kad muk u glavi guši sve oko sebe prije nego što slova eksplodiraju i zaprljaju papir.<br />
Takav je to
osjećaj nekakve praznine slične materiji bez konkretnosti. Podsjeća me baš na pripremu karamela dok su još svi sastojci
bijeli na bijelunjavoj površini kalupa, pa onda kad se otope kao da čak i nestanu . . . sve
postane prozirno i tekuće i samo se migolji i bjelunjavo pjeni po kalupu, a pritisak raste kao temperatura kalupa. Ja čekam, strpljivo, dok praznina ne postane materija.<o:p></o:p><br />
I to traje dok ne stigne pravi trenutak i onda se dogodi čudo
i treba biti brz i pažljivo ocijeniti kad treba prestati zagrijavati kalup da
od sve te silne masne slatkoće i obilatnosti ne bi na kraju ništa dobro ispalo.<br />
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<o:p></o:p></div>
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Ako karamel izgori i skrutne se kao hrpa crnih slova koja su
bez nekog reda i poretka izletjela iz glave i popadala po bijelom papiru, onda
treba stati, i početi sve iznova. Zna se i to dogoditi, pogotovo
ako slova u mislima krenu krivim putem, a nered se u glavi nemože srediti, ni u glavi niti
na papiru. Nema vam gorjeg osjećaja od gorčine koju ostavlja u ustima izgorjeli
karamel.</div>
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<o:p></o:p></div>
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Tada je stvarno bolje stati i sve ostaviti da se vrati na svoje
mjesto, da se ne okrene naopačke prije vremena. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRdrsBAbcXstXH61Ob8gvxpnF7u-JdxtIX9GZkKug2MKeUmgB_8uHZp74QrGQbuz1pcwZu3vM-RMuI5ZjT0Rh2eTDCC24NlemQ9MFPO2VAOeM4rMEObtFTE9MsTbdzyJTYWP8z7xIHwhb/s1600/2+IMG-857.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRdrsBAbcXstXH61Ob8gvxpnF7u-JdxtIX9GZkKug2MKeUmgB_8uHZp74QrGQbuz1pcwZu3vM-RMuI5ZjT0Rh2eTDCC24NlemQ9MFPO2VAOeM4rMEObtFTE9MsTbdzyJTYWP8z7xIHwhb/s1600/2+IMG-857.jpg" /></a></div>
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Kod mene stvari češće idu nekim obrnutim redom, pa se grijem
uz karamel i ljeti, a umjesto marelica ja po njemu ponovo slažem jabuke.
Umjesto sirovih, nepečenih, ohlađenih i smrznutih kerefeka ja opet palim pećnicu,
topim maslac i šećer, dinstam voće i pečem kolače.</div>
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Sve je naglavačke kao kad redam ista slova po papiru i ponavljam
gradivo u glavi. I to se zna desiti i ponoviti, kao i ovaj recept . . . kao kad mozak potpuno stane i jedini je spas oživjeti već proživljeno
i sačekati da praznina prođe! Uz komad ove preokrenute <o:p></o:p>masne slatkoće i voćne obilatnosti sve se lakše ponavlja i to s osmjehom od uha do uha!</div>
Tarte tatin iliti preokrenuta torta je nešto najbolje što je
naglavačke izvedeno, to je potvrda da pravila treba kršiti, metodično i uvijek iznova, jer i iz
prazne glave u pravo vrijeme ispadaju dobra slova.<br />
PS: kad preokrenete tarte iz kalupa na tanjur, obavezno postružite ostatke karameliziranog voća s dna kalupa. To je najbolji dio ove preokrenute priče, taj osjećaj popunjenosti koji ostavlja u ustima božanstveni zalogaj je nešto što će vam probuditi sva osjetila, ispunit će vam i duh i tijelo zadovoljstvom, a glavu će vam napuniti ne samo slovima, nego tisućom novih ideja . . . i to ne samo onih naopakih ideja!<br />
*<br />
Nakon ovog post scriptuma vam mogu reći da sam ja opsjednuta s tarte tatin-om, tj. s preokrenutom tortom s jabukama i ako je ona <a href="https://vanilla-staubzucker.blogspot.com/2020/06/galetta-s-jagodama-strawberry-galette.html" target="_blank"><span style="color: #666666;"><b>galetta iz prethodnog posta</b></span></a> najjednostavniji kolač na svijetu, onda je tarte tatin najukusniji od najjednostavnijih kolača na svijetu . . . eto, na kraju sam se i raspisala!<br />
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<span style="font-kerning: none;"><b>TARTE TATIN S JABUKAMA</b></span></div>
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<span style="font-kerning: none;">(za pleh za tortu promjera 26cm)</span></div>
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<span style="font-kerning: none;"><b>Za tijesto za koru:</b></span></div>
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<span style="font-kerning: none;">200 gr mekog brašna </span></div>
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<span style="font-kerning: none;">100 gr hladnog maslaca</span></div>
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<span style="font-kerning: none;">40 gr šećera</span></div>
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<span style="font-kerning: none;">1 cijelo jaje</span></div>
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<span style="font-kerning: none;">1 prstohvat soli</span></div>
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<span style="font-kerning: none;"><b>Za karamel:</b></span></div>
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<span style="font-kerning: none;">50 gr maslaca</span></div>
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<span style="font-kerning: none;">100 gr šećera</span></div>
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<span style="font-kerning: none;">5 jabuka sorta Reneta</span></div>
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<span style="font-kerning: none;">sok od limuna</span></div>
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<span style="font-kerning: none;">cimeta u prahu</span></div>
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<span style="font-kerning: none;">Zamijesiti brašno s maslacem, šećerom i prstohvatom soli i kad se maslac dobro umijesi dodati izmućeno jaje te nastaviti mijesiti dok tijesto ne postane glatko i homogeno. Formirati disk od tijesta debljine 2 cm i pustiti tijesto da malo odmara u hladnjaku, a za to vrijem oguliti jabuke i pripremiti karamel.</span></div>
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<span style="font-kerning: none;">Oguljene jabuke izrezati na velike kriške. Poškropiti ih sokom limuna da ne potamne.</span></div>
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<span style="font-kerning: none;">Pripremiti karamel u plehu za pečenje. Rastopiti maslac na laganoj vatri, dodati šećer i neprekidno miješati kako bi se šećer potpuno otopio i postao smeđe boje. Paziti da karamel ne izgori, jer će inače okus tarta biti gorak i neugodan. Kada je karamel gotov, raširiti ga po cijeloj površini pleha i poslagati kriške jabuka po karamelu. Posipati jabuke cimetom u prahu i dinstati ih nekoliko minuta na laganoj vatri. Razvaljati tijesto u okruglu koru debljine 3-4mm i tijestom prekriti jabuke.</span></div>
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<span style="font-kerning: none;">Peći u zagrijanoj pećnici na 180° C oko 30 minuta. Tarte je gotov kad lagano porumeni po površini (vrijeme pečenja ovisi o pećnici).</span></div>
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<span style="font-kerning: none;">Okrenuti još topao tarte na tanjur za serviranje.</span></div>
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<span style="font-kerning: none;">Malo ohladiti tarte prije posluživanja.</span></div>
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<span style="font-kerning: none;"><b>TARTE TATIN WITH APPLES</b></span></div>
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<span style="font-kerning: none;">(for cake pan diameter 26cm)</span></div>
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<span style="font-kerning: none;"><b>For the sweet brisée dough:</b></span></div>
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<span style="font-kerning: none;">200 gr of all purpose flour</span></div>
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<span style="font-kerning: none;">100 gr of butter</span></div>
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<span style="font-kerning: none;">40 gr of sugar</span></div>
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<span style="font-kerning: none;">1 whole egg</span></div>
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<span style="font-kerning: none;">1 pinch of salt</span></div>
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<span style="font-kerning: none;"><b>For the caramel:</b></span></div>
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<span style="font-kerning: none;">50 gr of butter</span></div>
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<span style="font-kerning: none;">100 gr of cane sugar</span></div>
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<span style="font-kerning: none;">5 apples type Rennete</span></div>
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<span style="font-kerning: none;">lemon juice</span></div>
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<span style="font-kerning: none;">cinnamon</span></div>
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<span style="font-kerning: none;">Mix together flours, cold butter, sugar and a pinch of salt and when the butter is well mixed add in the dough the beaten egg and continue kneading until you get a smooth and homogeneous dough. Form 2cm thick disk and make the dough rest in the refrigerator long enough to peel apples and prepare the caramel.</span></div>
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<span style="font-kerning: none;">Peel apples and cut them in big spices. Sprinkle the apples with some lemon juice to prevent the fruit to darken.</span></div>
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<span style="font-kerning: none;">Prepare the caramel in the baking cake pan. Melt the butter over low heat, add sugar and continue to stir together. Allow the sugar to dissolve completely and become brown, but it should not burn, otherwise the flavour of your tarte will be bitter and unpleasant. When the caramel is ready, extend it over the entire surface of the pan and place on top apple slices. Sprinkle the fruits with cinnamon and cook over low heat for a few minutes. Roll out round pastry crust 3-4mm thick and cover the apples.</span></div>
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<span style="font-kerning: none;">Bake in preheated oven at 180 ° C for about 30 minutes. The tarte is ready when the crust becomes lightly brown (cooking time varies from oven to oven).</span></div>
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<span style="font-kerning: none;">Reverse the tarte on the serving dish until still warm.</span></div>
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<span style="font-kerning: none;">Allow to cool a bit before serving.</span></div>
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<span style="font-kerning: none;"><b>TARTE TATIN CON LE MELE</b></span></div>
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<span style="font-kerning: none;"><br />
(per la tortiera diametro 26cm)</span></div>
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<span style="font-kerning: none;"><b>Per la pasta brisée dolce:</b></span></div>
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<span style="font-kerning: none;">200 gr di farina “00”</span></div>
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<span style="font-kerning: none;">100 gr di burro</span></div>
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<span style="font-kerning: none;">40 gr di zucchero</span></div>
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<span style="font-kerning: none;">1 uovo intero</span></div>
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<span style="font-kerning: none;">1 pizzico di sale</span></div>
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<span style="font-kerning: none;"><b>Per il caramello:</b></span></div>
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<span style="font-kerning: none;">50 gr di burro</span></div>
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<span style="font-kerning: none;">100 gr di zucchero </span></div>
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<span style="font-kerning: none;">5 mele renette</span></div>
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<span style="font-kerning: none;">succo di limone</span></div>
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<span style="font-kerning: none;">cannella in polvere</span></div>
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<span style="font-kerning: none;">Impastare la farina col burro, zucchero e un pizzico di sale e quando il burro è ben amalgamato aggiungere l’uovo sbattuto e continuare ad impastare fino ad ottenere una pasta liscia e omogenea. Formare un disco di pasta spesso 2 cm e far riposare la pasta nel frigorifero il tempo necessario per sbucciare le pere e preparare il caramello.</span></div>
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<span style="font-kerning: none;">Sbucciare le mele e tagliarle a spicchi. Irrorare le mele con qualche goccia di succo di limone per non farle annerire.</span></div>
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<span style="font-kerning: none;">Preparare il caramello nella teglia di cottura. Sciogliere il burro a fuoco basso, aggiungere lo zucchero e continuare a mescolare. Lo zucchero si deve sciogliere completamente e diventare di un colore brunito, ma non deve bruciare, altrimenti il sapore del tarte sarà amaro è sgradevole. Quando il caramello è pronto allargarlo su tutta la superficie della tortiera e sistemare sopra il caramello le mele. Cospargere le mele con la cannella in polvere e lasciare cuocere a fuoco basso per qualche minuto. Stendere la pasta brisée in una sfoglia circolare spessa 3-4mm e ricoprire le mele.</span></div>
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<span style="font-kerning: none;">Informare nel forno già caldo a 180°C per circa 30 minuti. La tarte è pronta quando diventa leggermente dorata in superficie (il tempo di cottura dipende molto dal forno).</span></div>
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<span style="font-kerning: none;">Rovesciare la tarte ancora calda sul piatto di portata.</span></div>
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<span style="-webkit-text-stroke-width: initial;">Raffreddare un po’ la tarte prima di servirla.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-35623976080836413002020-06-09T00:00:00.001+02:002020-09-29T16:28:00.999+02:00Galetta s jagodama - Strawberry galette - Galetta con le fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUACS-SSxFNKp099bJhVPXxsKhWJpvNCtAx4zljDyboRybwUN1wo7wgID2HHu2ZLlAjrGLV2PmVk8XDP2iw56HxgLmo0AMsb9KdlphpRekyIfMA9yhB-jnQJjdU1f14pHPCE-YzYgXAoY/s1600/1+IMG-1008.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUACS-SSxFNKp099bJhVPXxsKhWJpvNCtAx4zljDyboRybwUN1wo7wgID2HHu2ZLlAjrGLV2PmVk8XDP2iw56HxgLmo0AMsb9KdlphpRekyIfMA9yhB-jnQJjdU1f14pHPCE-YzYgXAoY/s1600/1+IMG-1008.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Kad bi sezona jagoda trajala cijelu godinu, ja bih ih svaki dan imala na programu!</span></span></div>
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<span style="-webkit-font-kerning: none; font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Najviše ih volim još onako tople i osunčane, tek ubrane, s kojih samo stresem čestice zemlje i guštam ih dok berem sve što se crveni pod zelenim lišćem.</span></span></div>
<span style="font-family: "courier new" , "courier" , monospace;">Galettu sam prvi put probala prošle zime i bila je to ljubav na prvi “griz”! Bila je to galetta s jabukama i orasima, pravi desert za opušteno zimsko poslijepodne. U njoj smo uživali uz šalicu toplog čaja, a onda su prohujali i siječanjk i veljača i ožujak, pa se i godišnje doba promijenilo i stiglo je novo voće. Sočno, proljetno voće koje je nekad stizalo malo kasnije, a zadnjih godina zori ranije i traje kratko, sve kraće. Kratko za moj pojam, jer živim u gradu i one zrele, sočne i slatke jagode uspijem nabaviti pred kraj travnja, iako su već u ožujku trgovine pune crvenih plodova, ali ja čekam njihov pravi trenutak, kad sam sigurna da me neće razočarati okus nezrele jagode. Sad je već sezona proljetnih jagoda skoro i gotova, pa ako još uspijete nabasati na sočne i zrele jagode, probajte ovu hrskavu galettu s mekanim i sočnim nadjevom. Ja moram sačekati par mjeseci, pa ću onda u kolovozu ponovo zaviriti pod zeleno lišće cjelogodišnjih jagoda koje rastu u našem vrtu s pogledom na more, krenut ću u berbu zrelih i sočnih jagoda i sigurno ću ponoviti ovu galettu, jer je fina za prste polizati!</span><br />
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Galetta je najjednostavniji kolač na svijetu. Zamijesite tijesto i dok se ono odmara pripremite voće, pa sve skupa složite, aromatizirate, aranžirate, tijesto sklopite i sfaldate i onda strpljivo čekate da vidite kako će izgledati to voćno čudo kad se voće malo skuha i nabora i kad ispusti sve svoje mirisne, cukrene sokove.</span></span></div>
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<span style="-webkit-font-kerning: none; font-kerning: none;"><span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">I dok se ta jednostavna galetta pretvara u najbolji kolač na svijetu, a voćni sok krčka i pretvara se u gusti sirup, narežite još i par zrelih, sirovih jagoda, jer je kombinacija sirovog i kuhanog voća s prhkim tijestom nešto neopisivo dobro, to je prava eksplozija okusa i mirisa sa štihom hrskave teksture.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjssjs5mgjYScM9eniki3a8QXqGrAe0iPkGZKeklq2n759wd6rnqi2As5TDA6EEA5IPoDFQhWJ7pwBlbhVlTKkzpjFYAK5Jkr5Ssv1E-x8lCMs9efNs4ZzyxEQaml2RwpczqAiXw5qTM-/s1600/3+IMG-1014.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjssjs5mgjYScM9eniki3a8QXqGrAe0iPkGZKeklq2n759wd6rnqi2As5TDA6EEA5IPoDFQhWJ7pwBlbhVlTKkzpjFYAK5Jkr5Ssv1E-x8lCMs9efNs4ZzyxEQaml2RwpczqAiXw5qTM-/s1600/3+IMG-1014.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>GALETTA S JAGODAMA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">za galettu promjera 20 cm </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Za slatko prhko brisée tijesto:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">140 gr mekog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr maslaca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr sitnog šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=6955389676004953983" target="_blank"><span style="color: #666666;"><b>šećera aromatiziranog narančinom koricom</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=8146539394755897746" target="_blank"><span style="color: #666666;"><b>domaćeg vanilij šećera</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 žlice hladne vode</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> <b>Za nadjev:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr jagoda</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 žlice škrobnog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica listića badema</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Za preparati tijesto:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">hladna voda</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">kristal šećer</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">listići badema</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> Brašno, hladan maslac, šećer i prstohvat soli umijesiti brzim pokretima prstiju u mrvičastu smjesu. Potom u smjesu dodati hladnu vodu i mijesiti rukom dok tijesto ne postane glatko. Tijestu dati oblik diska debelog oko 2 cm i ostaviti ga da odmara u hladnjaku (tijesto staviti u poklopljenu zdjelu ili ga zamotati u prozirnu foliju).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dok se tijesto odmara na hladnom oprati jagode, odstraniti im peteljke i narezati ih na kriške i na kolutiće.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pobrašniti radnu podlogu i razvući tijesto sukalom u obliku kruga debelog oko 0,5 cm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Premjestiti tijesto na pleh za pečenje obložen masnim papirom za pečenje.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ostaviti bez nadjeva rub tijesta od oko 5 cm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Posuti centar tijesta s 1 žlicom škrobnog brašna, poslagati po škrobnom brašnu 2 trećine jagoda, posuti jagode šećerom i drugom žlicom škrobnog brašna, te po svemu poslagati ostatak jagoda i posuti smrvljenim listićima badema. Rubove tijesta preklopiti preko jagodaa i svakih 4-5 cm tijesto preklopiti u obliku falde e lagano stisnuti da se ne otvori tokom pečenja. Tijesto premazati s malo hladne vode i posuti kristal šećerom i listićima badema.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći u zagrijanoj pećnici na 180°C oko 45-60 minuta da tijesto porumeni.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>STRAWBERY GALETTE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">for the galette diameter 20 cm </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>For pie crust (sweet brisée dough):</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">140 gr flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr butter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr fine caster sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=6955389676004953983" target="_blank"><span style="color: #666666;"><b>sugar flavoured with orange zest</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=8146539394755897746" target="_blank"><span style="color: #666666;"><b>sugar with vanilla flavour (homemade)</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tbs. cold water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> <b>For the filing:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr strawberies</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tbs. corn starch</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. almond flakes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>For the dough wash:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cold water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">castor sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">almond flakes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> Quickly mix with your fingers flour, cold butter, sugar, and the pinch of salt until you get crumble mixture. Add cold water into the mixture and knead with the hand until the dough become smooth. Form 2 cm thick disc and leave the dough to rest into refrigerator (put the dough into covered bowl, or wrap it into kitchen wrap).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">While the dough rest dice strawberries and cut some into circles.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Flour the working surface and roll the dough to 0,5cm thick circle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Move the dough on the baking tray covered with the parchment.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Leave 5 cm big edge of the dough without dressing.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dust the center of the dough with 1 tablespoon of corn starch and arrange 2 thirds of strawberries on top of it, dust strawberries with the sugar and the second tablespoon of corn starch, then arrange on top the remaining strawberries and some crashed almond flakes. Fold the dough edges on the strawberries, seal the dough each 4-5 cm to avoid that the dough opens during baking, spread the dough with little cold water and drizzle all around with castor sugar and almond flakes.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake in preheated oven on 180°C around 45-60 minutes until the dough get golden brown.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b> GALETTA CON LE FRAGOLE</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">per la galetta diametro 20 cm </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Per la pasta brisée dolce:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">140 gr di farina “00”</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr di burro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr di zucchero semolato fine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=6955389676004953983" target="_blank"><span style="color: #666666;"><b>zucchero aromatizzato con la buccia d’arancia</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di <a href="https://www.blogger.com/blogger.g?blogID=7676867444565830626#editor/target=post;newUi=1;postID=8146539394755897746" target="_blank"><span style="color: #666666;"><b>zucchero vanigliato fatto in casa</b></span></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di acqua fredda</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> <b>Per il ripieno:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr di fragole</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di amido di mais</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di mandorle in scaglie</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Per la finitura della pasta:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">acqua fredda</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">zucchero semolato </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">mandorle in scaglie</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> Lavorare velocemente con le dita la farina, il burro freddo, lo zucchero e un pizzico di sale fino ad amalgamare bene il burro. Il composto risulterà sbriciolato. A questo punto aggiungere all’impasto l’acqua fredda e continuare ad impastare con la mano fino ad ottenere una pasta liscia e omogenea. Formare un disco di pasta alto al massimo 2 cm e farlo riposare nel frigorifero (chiudere la pasta nella ciotola, oppure avvolgerla nella pellicola trasparente).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mentre la pasta riposa al fresco tagliare le fragole a spicchi e a rondelle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infarinare la superficie di lavoro. Stendere la pasta col mattarello e ricavare un disco spesso circa 0,5 cm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Spostare la pasta sulla teglia da forno rivestita con la carta forno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lasciare senza la farcia il bordo largo 5 cm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cospargere il centro della pasta con 1 cucchiaio di amido di mais, sistemare sull’amido i 2 terzi di fregole, cospargerle con lo zucchero e l’altro cucchiaio di amido ed infine sistemare in cima le rimanenti fragole e le scaglie di mandorle ridotte in pezzetti. Coprire con il bordo della pasta le fragole tutto attorno piegando la pasta ogni 4-5 cm e chiudendola facendo un leggera pressione in modo che la pasta non si apra durante la cottura. Spalmare la pasta con l’acqua fredda e cospargerla con lo zucchero e le scaglie di mandorle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Informare nel forno caldo e cuocere la galetta a 180°C per 45-60 minuti fino a quando la pasta diventerà dorata.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-70104341529060971922020-06-07T00:00:00.000+02:002020-06-07T16:46:48.454+02:00Pavlova s jagodama - Pavlova with strawberries - Pavlova con le fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBnieDHAknTaHbZNsNu4m0PFJCmlj0XohQlIgSvUwuhSjZIAmiuYT_nIh3BKr9_JVdcW4dkrAEFi8YLQslax6yiugS9qkR-gM_enjyM0wsiOd2bEobAuSdBuT67ef3cLiIm3NhP8M6-QV/s1600/1+IMG-1001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBnieDHAknTaHbZNsNu4m0PFJCmlj0XohQlIgSvUwuhSjZIAmiuYT_nIh3BKr9_JVdcW4dkrAEFi8YLQslax6yiugS9qkR-gM_enjyM0wsiOd2bEobAuSdBuT67ef3cLiIm3NhP8M6-QV/s1600/1+IMG-1001.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Ovo je proljeće pavlova opet bila u modi, ali ta ja moda prošla brzinom jedne piruete!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">I ja sam zavrtila metlice miksera i zamutila perfektno kompaktni snijeg. Bijeli, prozračan, i uštirkan kao lelujajuća baletska tutu haljinica.</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">Svaki put kad se vrati sezona pavlove, ja obnovim teoriju o tehnici pripreme pavlove kao što se obnovi kazališna pretplata na sezonu baleta. Iznova proučim kako profesionalni slastičari bez greške pripremaju pavlovu i svaki put nabasam na neki novi detalj koji sam propustila ili zanemarila tokom prijašnjeg čitanja. To je isto kao kad iznova gledamo isti balet u izvedbi nekog novog ansambla.</span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Ja najviše volim kad je pavlova sva prhka i hrskava i kad joj srce ostane tek toliko mekano da me podsjeti na prozračnu baletnu tutu haljinu.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Priprema pavlove me podsjeća na balet Labuđe jezero, to je recept u 4 čina.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Prvi čin započinje pripremom savršeno umućenih bjelanjaka u čvrstu masu koja neće pasti niti manipulacija žlicom, niti ako malo duže oblikujete pavlovu, jer samo profesionalni slastičari ovaj čin izvedu brzinom jedne snažne piruete. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Drugi čin se izvodi u pećnici i najduži je dio cijelog djela. Polako nas uvodi u adoraciju bijelog čuda koji se u toplom ambijentu pećnice malo napuše kao snježno bijeli labud kad podigne krila.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Treći čin je pun života, boja i mirisa. Slatke bijele beze se sjedine s mekano tučenim vrhnjem i šarenilom svježeg sezonskog voća.</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">Četvrti čin kulminira u eksploziji savršene kombinacije okusa i piruetskoom vrtlogu desertne vilice u zraku pred zatvorenim očima.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="-webkit-text-stroke-width: initial;">PS: da recept ne </span>ispadne previ</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "courier new" , "courier" , monospace;">še umjetni</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "courier new" , "courier" , monospace;">čki nadahnut, dodala sam vam malo i matematike, ve</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "courier new" , "courier" , monospace;">ć znate da je matematika dio mene!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PAVLOVA S JAGODAMA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(dobila sam 3 beze kore promjera 10 cm)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr bjelanjka (od prilike od 2 jajeta, omjer bjelanjaka i </span><span style="font-family: "courier new" , "courier" , monospace;">šećera je </span><span style="font-family: "courier new" , "courier" , monospace;">1x1,66</span><span style="font-family: "courier new" , "courier" , monospace;">)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr sitnog kristal šećera (ne u prahu)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica kukuruznog škroba</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat praška za pecivo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr hladne vede (omjer bjelanjaka i vode je 1x0,33)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Servirati sa:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 ml slatkog vrhnja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">jagode narezane na komadiće, kriške i kolutove</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">nekoliko listića metvice</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 </span><span style="font-family: "courier new", courier, monospace;">ž</span><span style="font-family: "courier new", courier, monospace;">lice kurda od limuna (po </span><a href="https://vanilla-staubzucker.blogspot.com/2014/04/kurd-od-agruma-citrus-curd-curd-di.html" style="font-family: "courier new", courier, monospace;" target="_blank"><span style="color: #666666;"><b>ovom receptu</b></span></a><span style="font-family: "courier new", courier, monospace;">, samo sam ovaj put stavila samo </span><span style="font-family: "courier new", courier, monospace;">ž</span><span style="font-family: "courier new", courier, monospace;">umanjke)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pećnicu na 100° C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Na masnom papriru za pečenje nacrtati krugove, okrenuti papir i staviti ga na pleh za pečenje.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Miksati na srednjoj brzini bjelanjke s prstohvatom soli da dobijete srednje čvrsti snijeg.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Smanjiti brzinu i neprestano miksajući dodati u snijeg vodu. Postepeno u snijeg od bjelanjaka dodavati šećer, žlicu po žlicu i neprekidno miksati na jačoj brzini dok ne dobijete sjajnu i krutu smjesu. Dodati u snijeg kukuruzni škrob i prstohvat praška za pecivo i lagano umiješati rukom u snijeg.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Špatulom ili žlicom rasporediti snijeg u krugove na papiru za pečenje i napraviti plitku udubinu na sredini svake hrpice snijega od bjelanjka.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Smanjiti temperaturu pećnice na 80° C. Staviti beze u pećnicu i peći 1 sat. Isključiti pećnicu i ostavite beze kore u pećnici dok se ne ohlade i potpuno osuše. Trebaju ostati bijele.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Izrezati jagode na male komade. Istući vrhnje u šlag bez šećera neposredno prije nego što ćete složiti pavlove. Dio tučenog vrhnja pomiješati s kurdom od limuna. Staviti beze kore na tanjur za serviranje, na vrh svake beze kore staviti žlicu tučenog vrhnja s kurdom, pa tučeno vrhnje i na vrh poslagati jagode. Dodati par listiće mente.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PAVLOVA WITH STRAWBERRIES</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(I've got 3 meringues 10 cm of diameter)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr egg whites (approximately from 2 eggs, the proportion of egg whites and the sugar is </span><span style="font-family: "courier new" , "courier" , monospace;">1x1,66</span><span style="font-family: "courier new" , "courier" , monospace;">)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr fine sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon cornstarch</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 dash of baking powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">a pinch of salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">25 gr cold water (the proportion of egg whites and water is </span><span style="font-family: "courier new" , "courier" , monospace;">1x0,33)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Serve with:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 ml of heavy cream</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">strawberries diced, cut in slices and circles</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">some mint leafs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tablespoons of lemon curd (<a href="https://vanilla-staubzucker.blogspot.com/2014/04/kurd-od-agruma-citrus-curd-curd-di.html" target="_blank"><span style="color: #666666;"><b>the recipe</b></span></a> is on the blog, this time I made it with only egg yolks)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 100°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Draw on the parchment circular shapes 10 cm of diameter, reverse the parchment and place it on the baking tray.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Place the egg whites and a pinch of salt in the bowl and start beating them with the hand mixer on medium speed until you get the medium-stiff peaks.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Reduce the speed, add the water into the egg whites and continue whipping. Start adding sugar, a tablespoon at a time, continuously mixing on high speed until you get shiny and stiff foam. Gently by hand add cornstarch and a dash of baking powder and incorporate.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">With the spoon or with spatula arrange the meringues in every circle on the parchment and create a small crater in the middle of each meringue.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Reduce the heat to 80°C. Put the meringues in the oven and bake for 1 hour. Switch off the oven and leave the meringues in the oven until completely cool and dry.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cut strawberries, beat the cream without sugar right before assembling your pavlova.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Add lemon kurd in one part of whipped cream.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Arrange the meringues on the serving plate, put on top of each meringue some whipped cream with lemon kurd, then add the whipped cream and pieces of strawberries on top. Spread on top some mint leafs.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PAVLOVA CON FRAGOLE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(ho ottenuto 3 meringhe del diametro 10 cm)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr di albumi d’uovo (da circa 2 uova, la proporzione di albumi e lo zucchero è 1x1,66)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr di zucchero fine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di amido di mais</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pizzico di sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">25 gr di acqua fredda (la proporzione di albumi e lo zucchero è </span><span style="font-family: "courier new" , "courier" , monospace;">1x0,33)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Servire con:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 ml di panna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">fragole tagliate a cubetti, spicchi e rondelle</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">alcune foglie di menta</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di curd di limone (<a href="https://vanilla-staubzucker.blogspot.com/2014/04/kurd-od-agruma-citrus-curd-curd-di.html" target="_blank"><span style="color: #666666;"><b>qui la ricetta</b></span></a>, ma questa volta l'ho preparato con i soli tuorli)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preriscaldare il forno a 100° C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Disegnare sulla carta forno i cerchi del diametro 10 cm, girare il foglio e posizionarlo sulla teglia.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mettere gli albumi ed il sale nella ciotola e iniziare a montarli con il mixer a velocità media fino ad ottenere una neve di media durezza. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Abbassare la velocità del mixer a aggiungere l’acqua nella neve e incorporarla. Aumentare la velocità del mixer e iniziare ad aggiungere lo zucchero, un cucchiaio alla volta, mixare fino ad ottenere un composto lucido e rigido. Incorporare gentilmente l'amido di mais e un pizzico di lievito per dolci mescolando il composto a mano.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Con l’aiuto di un cucchiaio o una spatola sistemare la neve in ogni cerchio disegnato sulla carta forno e creare un piccolo cratere al centro di ogni mucchio.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Abbassare la temperatura del forno a 80° C. Mettere le meringhe nel forno e cuocerle per 1 ora. Spegnere il forno e lasciare le meringhe nel forno finché non saranno completamente fredde e asciutte. Le meringhe devono rimanere bianche.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tagliare le fragole. Montare la panna senza zucchero appena prima di assemblare le pavlove.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una parte della panna montata aggiungere il curd di limone.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mettere le meringhe sul piatto, farcire ogni meringa con la panna montata con l’aggiunta del curd di limone, uno strato di sola panna montata e con le fragole a pezzetti in cima. Cospargere qualche foglia di menta sulla frutta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-nM5-ZI2gxT_cZDikD8h03DXi1X16SpIgd_ePqoKMmqvbo1avkKOTjKIwxZCfcwTzFPBUgLVZg8kxaLF22JqyboLhGOu99UdvUOU7gEttAg5uND2Oawo9wapas7G_chgtiveBSe_PKfw/s1600/4+IMG-999.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-nM5-ZI2gxT_cZDikD8h03DXi1X16SpIgd_ePqoKMmqvbo1avkKOTjKIwxZCfcwTzFPBUgLVZg8kxaLF22JqyboLhGOu99UdvUOU7gEttAg5uND2Oawo9wapas7G_chgtiveBSe_PKfw/s1600/4+IMG-999.jpg" /></a></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-54164291371730050142020-05-07T00:00:00.000+02:002020-06-01T16:27:23.940+02:00Čokoladni kolač s bučom - Chocolate cake with pumpkin - Dolce al cioccolato con la zucca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsngd0bBIkeq1WAdq4geb8gvxBPO72sgBICMVpn_3Zhv4XAiwiJsEtGIv3IqE3h8vcydZlLcuAuUq_-pFOWlWyw93gohztOqTCZXVylrzHB7EMRIkhiVeW7MAnpdVENyY6f1az8veKuGLW/s1600/1+IMG-896.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsngd0bBIkeq1WAdq4geb8gvxBPO72sgBICMVpn_3Zhv4XAiwiJsEtGIv3IqE3h8vcydZlLcuAuUq_-pFOWlWyw93gohztOqTCZXVylrzHB7EMRIkhiVeW7MAnpdVENyY6f1az8veKuGLW/s1600/1+IMG-896.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad imam puno ostataka, a sve nešto po malo, onda pečem kolače u vrlo malim kalupima. A i ne samo kad moram potrošiti sve ostatke spremljene u hladnjak u malim posudicama, nego uvijek! Uvijek pečem u malim dozama, jer tko bi stigao sve pojesti, pa postali bi ogromni kao najveća buča na polju. Baš kao ona zaboravljena buča zategnute, sjajne kore koja samuje pod nekim još većim listom i čeka da ju netko otkrije.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tako i mi još nismo uspjeli niti sve jesenjske zalihe potrošiti, iako nisu bili skriveni, pa se jesenjski plodovi još uvijek serviraju mada njihovi ovogodišnji nasljednici sigurno već bujaju i puze po zemlji, a možda već i cvatu. Bilo kako bilo, ja imam još jednu (i pol) lijepu, potpuno zdravu i tvrdu butternut tikvu od prošle godine koju ipak moram što prije potrošiti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaFViyKuGsabuEXqbgFvbhymBr5C9lvxvtarPPWdApnfoVAPiFJq17Rp_G09C83ATLdQg6HWyOxwsjoRbY-vwPYkzeSkWt0CrXaOawyWPmDqOwejiebjYy54QbRRcrad3N-JcSZFFvjE-/s1600/2+IMG-686.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaFViyKuGsabuEXqbgFvbhymBr5C9lvxvtarPPWdApnfoVAPiFJq17Rp_G09C83ATLdQg6HWyOxwsjoRbY-vwPYkzeSkWt0CrXaOawyWPmDqOwejiebjYy54QbRRcrad3N-JcSZFFvjE-/s1600/2+IMG-686.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Od predzadnje mi je buče ostalo tek toliko koliko sam u ovaj mini kolač dodala. Doza je bila mini, ali kolač je bio pun pogodak, pa ako još netko ima kakvu mikro zalihu tikve u zamrzivaču, onda olovku i papir u ruke i množite i zbrajajte ako vam mali kolač nije dovoljan, ili ako imate više buče nego što sam ja imala.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ako zaliha nemate, vratite mi se kroz koji mjesec kad bučina sezona bukne, pa će vam i juha i variva i dinstanih stvarčica biti dosta, a zrak će se počet hladiti, pa će baš pasati komad ovog mirisnog čokoladnog čuda uz šalicu toplog napitka.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT51Sl1JBBSXneDtjwiksIpIciD2NyHK8VVwHQphZRGF60Nx09fWj0ZgdXfBiHa7BnDm35n59i5FT7mngUZzBe7f7ls-FsTsDlI739ouwniNiMZx7PFVJjquSs-88tPyANttaq-VFyRe1K/s1600/3+IMG-689.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT51Sl1JBBSXneDtjwiksIpIciD2NyHK8VVwHQphZRGF60Nx09fWj0ZgdXfBiHa7BnDm35n59i5FT7mngUZzBe7f7ls-FsTsDlI739ouwniNiMZx7PFVJjquSs-88tPyANttaq-VFyRe1K/s1600/3+IMG-689.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ona polovica narančaste pulpe koja me sirova čeka u hladnjaku, sigurno će završiti u tavi, a ona cijela i tvrda neka još malo sačeka. Ako ne završi u loncu, sigurno ću ju smjestiti u zamrzivač u društvo sličnih joj kutijica sa narančastom pečenom pulpom. Hrčak u meni već trči po kotaču i razmišlja o nečemu u što bih mogla umutiti ili izmiksati slatku pulpu prošlogodišnje buče! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJQzhsaD62CRFhEMG2u0YFoaswiHv5nbEGl_ugJuqi5Ts_AnsnlNpngy-AnDSPGSs5QDZcuU3oJ5DYTk0hLl5fswJ03nvI9uRZagl7bJUUmKGyl_3BPFbhGXd4L2lJxHXYKA7zw3bmDqk/s1600/4+IMG-898.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJQzhsaD62CRFhEMG2u0YFoaswiHv5nbEGl_ugJuqi5Ts_AnsnlNpngy-AnDSPGSs5QDZcuU3oJ5DYTk0hLl5fswJ03nvI9uRZagl7bJUUmKGyl_3BPFbhGXd4L2lJxHXYKA7zw3bmDqk/s1600/4+IMG-898.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ČOKOLADNI KOLAČ S BUČOM</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za kalup 20 x 11 cm</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 jaja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 ml maslinovog ulja (rafiniranog, ne ekstra djevičanskog)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr crne čokolade</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr pirea od buče</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr rižinog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prašak za pecivo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat mješanih začina za buču</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Buču oprati, prerezati na pola i peći ju (s korom i s košticama) u pećnici oko 45-60 minuta na 180°C. Da buča ne počne goriti, pokriti ju aluminijskom folijom nakon 20-30 minuta pečenja. Aluminijsku foliju probušiti na par mjesta kako bi vlaga iz buče ishlapila. Kad se buča potpuno ohladi, oguliti koru i odstraniti koštice buče i vilicom zdrobiti pulpu u pire.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pećnicu na 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kalup za tortu premazati uljem ili maslacem i dobro ga pobrašniti rižinim brašnom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Otopiti čokoladu na banjo mariji (nad parom).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pjenasto mikserom umutiti cijela jaja sa šećerom i prstohvatom soli. Dodati u smjesu otopljenu čokoladu i ulje i sve dobro sjediniti. Potom u smjesu dodati pire od buče i začine i nastaviti miksati da se dobije homogena smjesa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">U smjesu na kraju dodati brašno i prašak za pecivo te sve skupa umutiti mikserom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uliti smesu u kalup za tortu i peći 30-35 minuta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ostaviti da se torta hladi 10 minuta u kalupu, te ju potop izvaditi iz kalupa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>CHOCOLATE CAKE WITH PUMPKIN</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for cake pan 20 x 11 cm big</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 ml olive oil (not extra virgin)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr dark chocolate</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr pumpkin puree</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr rice flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">baking powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pinch of mixed spices for pumpkin dishes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Whash the pumpkin, cut it ih half, arrange it on the baking tray with the cut side up and bake it (with the skin and seeds) in the oven for 45-60 minutes at 180°C. Pumpkin should not burn, cover it with aluminium foil after 20-30 minuts baking. Make few holes on the aluminium foil to allow the moisture from the pumpkin to evaporate. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Once the pumpkin gets cool, eliminate all the peel and seeds and mash the pulp with the fork to get pumpkin puree.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Grease the cake pan with butter or oil and cover it with rice flour.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Melt the chocolate on bain-marie.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Whip with the mixer eggs, sugar and a pinch of salt until fluffy. Add in the mixture themelted chocolate and and oil and incorporate well together. Then add in the mixture pumpkin and spices and incorporate well with the mixer until you get a homogeneous mixture.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Add to the mixture flour and baking powder and mix together with the mixer.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour the batter in the cake pan and bake for 30-35 minutes.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Leave to cool down for 10 minutes in the cake pan and then transfer the cake on the serving plate.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>DOLCE AL CIOCCOLATO CON LA ZUCCA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per lo stampo 20 x 11 cm</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 uova</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 ml di olio d’oliva (non extravergine)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr di cioccolato fondente</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr di purea di zucca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr farina di riso</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">spezie miste per la zucca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lavare la zucca, tagliarla a metà, sistemarla sulla teglia da forno con la parte del taglio rivolta verso l’alto e cuocerla nel forno (con la pelle e i semi) per 45-60 minuti a 180°C. Per evitare che la zucca si bruci, coprirla con un foglio di alluminio dopo 20-30 minuti di cottura. Bucherellare il foglio di alluminio per permettere che evapori l’umidità dalla zucca. Far raffreddare la zucca, eliminare la pelle e i semi e con una forchetta ridurre la polpa in purea.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preriscaldare il forno a 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Imburrare o oliare e infarinare bene lo stampo per la torta con la farina di riso.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sciogliere il cioccolato a bagnomaria.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Montare col mixer le uova con lo zucchero ed un pizzico di sale fino ad ottenere un composto chiaro e gonfio. Aggiungere nel composto il cioccolato sciolto e l’olio e incorporare tutto insieme. A questo punto aggiungere la purea di zucca e le spezie e mixare bene tutto per ottenere il composto omogeneo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Aggiungere al composto la farina di riso e il lievito e finire di montare il composto col mixer.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare il composto nello stampo e infornare per 30-35 minuti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lasciare raffreddare 10 minuti la torta nella tortiera prima di trasferirla sul piatto.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkqm2ElROcqQXlrESQooQBsYu3B_HE9EzcBpkzLvZZLX2z-Br1f4cw_6m8KDVy4WZtfXUKah9gJpsDpG5oijCOcsxhy8MbRjHRa-gVDf2YCjF1wLD5N1XUn_4a51o3RGlCMC-nnwFJpgM/s1600/IMG-893.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkqm2ElROcqQXlrESQooQBsYu3B_HE9EzcBpkzLvZZLX2z-Br1f4cw_6m8KDVy4WZtfXUKah9gJpsDpG5oijCOcsxhy8MbRjHRa-gVDf2YCjF1wLD5N1XUn_4a51o3RGlCMC-nnwFJpgM/s1600/IMG-893.jpg" /></a></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-73636743026793686422020-04-27T00:00:00.000+02:002020-04-27T22:22:28.834+02:00Pohani kruh - French toast - Pane fritto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVWqOd4vzCZSLyabJbSipysCL1nGdmmrHiTkC9kjUinKNsfACZD0q9AGJxFicSQgaoa3GbPpirRmdNciJsymwG5nCDduW4JZ5m5lrrkz9mjtHrNi1gyq277l5Ke_oY3Pe-ZTebmH_ENzk/s1600/1+IMG-927.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVWqOd4vzCZSLyabJbSipysCL1nGdmmrHiTkC9kjUinKNsfACZD0q9AGJxFicSQgaoa3GbPpirRmdNciJsymwG5nCDduW4JZ5m5lrrkz9mjtHrNi1gyq277l5Ke_oY3Pe-ZTebmH_ENzk/s1600/1+IMG-927.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Za doručak mi je najbolji, onako svježe prženi s pjenicom ulja po korici…a kad prsti ostanu masni i ušećereni, moraju se polizati, moraju!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pohani kruh, supice, prženice, svaki kraj ima svoje ime, mi smo ga zvali jednostavno pohani kruh.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Svaka zemlja pak ima svoje ime, svi ga pripremaju na sličan ali jedinstveni način. Skoro svi, jer neki se ipak čude kako stari kruh može “doći k sebi” i postati prava delicija.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Netko najprije kruh umače u mlijeko, netko mlijeko uopće ne koristi. Ja najviše volim kad se jaja i mlijeko skupa smute, pa nda kriške kruha jednolično upiju smjesu, lijepo se napušu dok se peku i postanu mekane kao kolač.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad od doručka (zabunom) ostane koja kriška, onda je osiguran i desert za ručak ili za večeru, ako ga do večere netko krišom ne pojede kad osjeti prazninu u stomaku. Taj netko nije tako kompliciran kao ja, pa ga jede i hladnog. Ja ipak više volim kad mi on malo “dođe k sebi”, pa ga obavezno podgijem, jer mi tako više paše!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaqjweGA4H6hkUJA1qEhREgtA3mOm-vms73RPYxGlo4vdNfSGG9JivTeKRk6PZgA-xyIADVSIp9tPq4CpaRcY4D5AG4z79ACHDw5_Xunp12uzNuPUyW8pGO3eGXUEuS_Whczzb-q1o7Ei/s1600/2+IMG-923.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaqjweGA4H6hkUJA1qEhREgtA3mOm-vms73RPYxGlo4vdNfSGG9JivTeKRk6PZgA-xyIADVSIp9tPq4CpaRcY4D5AG4z79ACHDw5_Xunp12uzNuPUyW8pGO3eGXUEuS_Whczzb-q1o7Ei/s1600/2+IMG-923.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad ostane starog i tvrdog kruha, kruha kojem se i duša osušila, kruha koji se ne može povratiti u život ni tostiranjem, onda ga narežem oštrim nožem da mi ne popuca, dobro ga namočim u eliksir života i kad ulje zacvrči, već uživam gledajući kako se oživjela kriška starog kruha napuhuje u vrelom ulju kao zračni jastučić!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYNYjfY9CJpUwyxNs2DbwbSJPAgKjy7qH8jCjBwEDCUOPZzniuQcSKDBGPtdEgQITsIQgz0i00b7p8wf5yzQZjhJYP28VJfNuyigE0u2qGIU6tLNyOx8jUpZb7tczqaCIVyxZjLyyMc4K/s1600/3+IMG-920.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYNYjfY9CJpUwyxNs2DbwbSJPAgKjy7qH8jCjBwEDCUOPZzniuQcSKDBGPtdEgQITsIQgz0i00b7p8wf5yzQZjhJYP28VJfNuyigE0u2qGIU6tLNyOx8jUpZb7tczqaCIVyxZjLyyMc4K/s1600/3+IMG-920.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bez obzire što sam se i ja uputila u avanturu s kiselim starterom i sad kruha imam i više nego prije, još nisam uspjela spohati taj moj domaći kruh od kiselog startera. Znatiželjna sam hoće li i taj moj kruh isto tako oživjeti ako ga umočim, pa ga zagrijem, pa pošećerom. Za sada ga uspijem samo istostirati, jer taj ne dočeka da se stvrdne! I dok ja planiram kad ću spohati vlastiti ostarjeli kruh, redovito se zasladimo toplim jastučastim kriškama starog kruha iz gradske pekare.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A tek kad mi ostane slatkog kruha, pa kad se i on toliko stvrdne da se neće moći ni tostirati, a ni rezati, kakav će to onda biti vrhunski desert! E to je onda taj French toast koji i zvuči profinjeno, a i prava je pravcata poslastica. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PBtvbJAyFfAJyYFaBeFMl6vG_jSDBtGziFoQVyi4faOmyipZ1uBLVmFO76Izhd6h3JJYQ44vIVtcJkbYBD7MMVq67I9lPcyEvNI0qhOiNDqiHkM49skiOGgRp92DRcM-1mhL7dt576QY/s1600/4+IMG-917.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PBtvbJAyFfAJyYFaBeFMl6vG_jSDBtGziFoQVyi4faOmyipZ1uBLVmFO76Izhd6h3JJYQ44vIVtcJkbYBD7MMVq67I9lPcyEvNI0qhOiNDqiHkM49skiOGgRp92DRcM-1mhL7dt576QY/s1600/4+IMG-917.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>POHANI KRUH</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">za 7 - 8 manih kriški kruha</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cijela jaja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 dcl mlijeka</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">rafinirano maslinovo ulje za prženje (može i ekstra djevičansko ako volite jake okuse)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">kristal šećer za posipanje (ako volite) ili kakav aromatizirani šećer (s cimetom ili <a href="https://vanilla-staubzucker.blogspot.com/2020/03/secer-s-koricom-narance-orange-sugar.html">s koricom naranče kao ovaj moj</a>)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">U zdjeli vilicom izmutiti jaja, dodati mlijeko i sol, te sve zajedno promiješati da dobijete jednoličnu masu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kruh narezati na kriške debele 1 cm. Namočiti kriške kruha s obje stane u smjesi od jaja. Kruh treba smjesu upiti, ali se ne smije raspasti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati* ulje u tavi. Ulja treba biti toliko da tri četvrtine kriške kruha bude uronjeno u ulje. Pržiti kriške kruha par minuta s jedne strane, okrenuti kriške kruha i nastaviti pržiti i drugu stranu par minuta, pa ponovno okrenuti kriške kruha i tako dalje dok kruh ne postane rumen.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Izvaditi kriške kruha na kuhinjski papir da upije višak ulja.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Poslužiti toplo!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">* Kako provjeriti ako je ulje dovoljno toplo i kako održavati temperaturu ulja, a da ono ne gori?</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kapnuti kapljicu smjese u ulje i ako se oko nje odmah počnu stvarati mjehurići znači da je ulje dovoljno toplo. Tada ubacite kriške kruha u vruće ulje i pojačajte toplinu vatre da se ulje i kruh zagriju, a kad se ulje oko kruha počne pjeniti, vatru treba smanjiti i održavati umjerenu temperaturu ulja da kruh naglo ne izgori i da ulje ne pregori.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRENCH TOAST</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">for 7 - 8 small bread slices</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 whole eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 dcl of milk</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">a pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">refined olive oil for frying (you can also use extra virgin olive oil if you like strong flavours)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">granulated sugar (if you like it sweet) or some flavoured sugar (with cinnamon or <a href="https://vanilla-staubzucker.blogspot.com/2020/03/secer-s-koricom-narance-orange-sugar.html">with orange zest like the one I prepare</a>)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Beat the eggs in a bowl with a fork, add milk and salt and mix all together to get an homogeneous mixture.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Slice the bread into 1 cm thick slices. Soak the bread on both sides in the egg mixture. The bread should absorb well the mixture, but it should not fall apart.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Heat * the oil in a pan. The oil should be high up to three quarters of the thickness of the bread slice when immersed in the oil. Fry the bread slices for a few minutes on one side, turn them and continue to fry the other side of the bread slices for other few minutes, then turn the bread slices again and so on until the bread turns golden brown.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Remove the bread from the frying oil and arrange it on the kitchen paper to absorb the excess of oil.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Serve warm!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">* How to check if the oil is warm enough and how to maintain the oil temperature without burning it?</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Trow a drop of the mixture into hot oil and if bubbles start forming immediately around it, means that the oil is warm enough. Then immerse the bread slices in the hot oil and slightly increase the heat of the fire to warm up the oil and the bread. When the oil around the bread start foaming, the heat should be reduced and maintained at a moderate temperature so that the bread does not burn rapidly and the oil does not produce smoke.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PANE FRITTO</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">per 7-8 piccole fette di pane</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 uova intere</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 dcl di latte</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olio d'oliva raffinato per friggere (oppure l'olio extra vergine d'oliva se piacciono i sapori più forti)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">zucchero semolato (se piace) o zucchero aromatizzato (con cannella o <a href="https://vanilla-staubzucker.blogspot.com/2020/03/secer-s-koricom-narance-orange-sugar.html">con scorza d'arancia come quello che preparo io</a>)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sbattere le uova in una ciotola con la forchetta, aggiungere il latte e un pizzico di sale e mescolare bene tutto insieme per ottenere un composto uniforme.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tagliare il pane a fette spesse 1 cm. Inzuppare bene il pane nel composto di uova da entrambi i lati, ma fare attenzione a non farlo squagliare.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Scaldare* l'olio in una padella. L'olio dovrebbe essere alto fino ad arrivare a tre quarti dello spessore della fetta di pane quando immerso nell'olio. Friggere ogni fetta di pane per alcuni minuti da un lato, girare le fette di pane e continuare a friggerle dall'altro lato per alcuni minuti, quindi girare di nuovo le fette di pane e così via fino a quando il pane diventerò dorato.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rimuovere le fette di pane dall'olio e metterle sulla carta da cucina per assorbire l'olio in eccesso.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Servire caldo!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">* Come verificare se l'olio è abbastanza caldo e come mantenere la temperatura dell'olio senza farlo bruciarlo?</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Far cadere una goccia del composto nell'olio caldo e se intorno ad essa iniziano a formarsi le bollicine significa che l'olio è abbastanza caldo. Quindi sistemare le fette di pane nell'olio caldo e aumentare leggermente il calore del fuoco per far riscaldare l'olio e il pane. Quando l'olio intorno al pane inizia a fare la schiuma, abbassare il fuoco e mantenere la temperatura dell'olio moderata per non far bruciare il pane troppo rapidamente e per evitare che l'olio produca il fumo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUSYn9qCUOAvSJO6nNCoFCo_miS8qPwN09_HOuK0yJhWlofwK1pOKVViSj6fWOTi5pbH5LrksNlzchwQR8AY3phkkFvL2IsMUOgXE-iEG1BkZnhyphenhyphenIuMU07L76htDQNHfo9_-H2Xct-ajW/s1600/5+IMG-916.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUSYn9qCUOAvSJO6nNCoFCo_miS8qPwN09_HOuK0yJhWlofwK1pOKVViSj6fWOTi5pbH5LrksNlzchwQR8AY3phkkFvL2IsMUOgXE-iEG1BkZnhyphenhyphenIuMU07L76htDQNHfo9_-H2Xct-ajW/s1600/5+IMG-916.jpg" /></a></div>
Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-80775156997810518322020-04-13T00:00:00.000+02:002020-04-13T18:28:50.291+02:00Pardulas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tJT9Rm4sqe81A55lRIYq4jrPz_UJxf5fCrAIPcMRlgX2CfDtvxG3zYnfelpYt4UAiGnbs5fEMKAuvb3__SboHDUH_CFuiv_KM581qSna-AjycvpUHPrdFWFCRs02_bbUkNv6ynyNj763/s1600/1+IMG-905.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tJT9Rm4sqe81A55lRIYq4jrPz_UJxf5fCrAIPcMRlgX2CfDtvxG3zYnfelpYt4UAiGnbs5fEMKAuvb3__SboHDUH_CFuiv_KM581qSna-AjycvpUHPrdFWFCRs02_bbUkNv6ynyNj763/s1600/1+IMG-905.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">Da ste mi prije par mjeseci rekli da neću moći kući kad me bude volja, samo bih vas bila krivo pogledala i nasmijala se. Ne bih vam bila proturječila, jer obično prešutim negodovanje, ma nek’ svako misli što ga je volja, onako demokratski, a ja ću prvom prilikom ponovo kući. Za Uskrs, ako ne prije…</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">A gle me sada, disciplinirano sam izolirana u srcu žarišta pandemije koja nas je snašla ove lude 2020. godine. I trošim zadnje zalihe brašna na vrlo racionalan način, sve u pola doze, mada su i u normalna vremena moje doze uvijek reducirane, jer za nas dvoje je bolje da kontroliramo apetite. Ne da ne bismo smazali i veće količine hrane, pogotovo ovako izolirani i po cijele dane u blizini kuhinje i smočnice, ali onda bi nam dosadilo mlatiti stalno jedno te isto. No brašno moram štediti i vagati ga na grame, nema ga u dućanu, online shopovi su momentalno ofline, tj. toliko su ljudi navalili na ugljikohidrate da su pošiljke brašna i poštu zablokirale, a proizvođači su brašna do grla u paketima i pošiljkama i onda je lijepo demokratski bio red da se situacija malo zablokira i sredi.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">Ali hrčak u meni zna organizirati zalihe i malo po malo, bez pretjerivanja i razbacivanja, brašno po malo trošim i još ga imam u teglama…malo ga imam, ali mora mi ga biti dovoljna.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZW3ijxQiCm1eBYzqO2kzvKNC7VH6k1a12WFUFueS5eoj8aSoMhpVZTp0P87bNdveqdKPZF1vpA21bYvz5DFhMsHzAUx-iZ6_5rucyOJFTiAMAhklrOKO7TyGub2jjzvCVMrxnmpCiuwL/s1600/2+IMG-909.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZW3ijxQiCm1eBYzqO2kzvKNC7VH6k1a12WFUFueS5eoj8aSoMhpVZTp0P87bNdveqdKPZF1vpA21bYvz5DFhMsHzAUx-iZ6_5rucyOJFTiAMAhklrOKO7TyGub2jjzvCVMrxnmpCiuwL/s1600/2+IMG-909.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">Da stvar bude malo kompliciranija, početkom sam veljače čvrsto i niti malo demokratski odlučila da moj kiseli starter ovaj put mora preživjeti i sad skupa s nama proživljava ovu pandemiju i nestašicu brašna. Tako da ja ne brinem što u dućanu nema kvasca, mene samo brine nestašica brašna, jer za moj mladi kiseli starter brašna mora biti, a za ostalo sve u pola i manje od pola!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">I da mi je prije par mjeseci netko rekao da ćemo Mr. M. i ja za Uskrs ostati izolirani u srcu žarišta pandemije s novorođenim kiselim starterom i bez brašna, onda bih mu ipak odgovorila da ne pretjeruje s takvim idejama koje uopće nisu zamislive.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">A kad nas je već to zlo od virusa spopalo i pobrkalo nam je sve planove i naše slobodne i demokraske navike i razmišljanja, onda uz štednju brašna i obuzdavanje apetita trenutno samo mogu sanjati o povratku kući i o Hrvatskom Uskrsu. Onda sam odlučila da osim tradicionalne Hrvatske pince i Mr.M. treba nešto tradicionalno, pa sam demokratski pripremila i pincu i pardule, sve u minimalnim dozama i oblicima (tradicionalno su Pardule malo ve</span></span><span style="font-family: "Courier New", Courier, monospace;">će od ovih mojih, ali ovako sitne su ba</span><span style="font-family: "Courier New", Courier, monospace;">š slatke, za jedan zalogaj!</span><span style="-webkit-text-stroke-width: initial; font-family: "Courier New", Courier, monospace;">)</span><span style="-webkit-text-stroke-width: initial; font-family: "Courier New", Courier, monospace;">.</span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">Tradicija je tradicija, a pandemija je pandemija!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Courier New, Courier, monospace;">Sutra počinje novi radni tjedan, kratki tjedan, ali sigurno burni tjedan, jer ova izolacija je donijela nestašicu brašna, ali nije smanjila radne obaveze (barem meni nije). Bolje da je tako, barem mi izolacija u toku tjedna nije previše naporna i ne ostane mi previše vremena da razmišljam o gladnom sarteru, o nestašici brašna i o matematici dok dijeli, zbrajam i oduzimam grame iz recepata.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVcpXoETi_hT9UVY1pWVUd_4YmyOrwbBZcTVFh4exJZ7ib4xB1X0DtoWvQZO9m1oXCpAv0USK4GT4TRaDQ6pT_rVcS0UK3CpVPkiYXMNo4IA-VSEo0C8eFH2tjgkpmR-cIau8gAbvJlTH/s1600/4+IMG-914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVcpXoETi_hT9UVY1pWVUd_4YmyOrwbBZcTVFh4exJZ7ib4xB1X0DtoWvQZO9m1oXCpAv0USK4GT4TRaDQ6pT_rVcS0UK3CpVPkiYXMNo4IA-VSEo0C8eFH2tjgkpmR-cIau8gAbvJlTH/s1600/4+IMG-914.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PARDULAS</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(od ove sam doze dobila 43 mini Pardule)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za tijesto:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr fino mljevenog oštrog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr glatkog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr masti</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">oko 90 ml mlake vode (količina vode ovisi i o brašnu)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za nadjev:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr ricotta sira, kravljeg ili ovčeg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr glatkog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">10 gr krompirovog škrobnog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žumanjak</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">vrh noža šafrana</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">naribana limunova korica (po želji)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ostaviti sir u cjediljki da se cijedi nekoliko sati.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zamijesiti tijesto od svih sastojaka i mijesiti dok se ne dobije glatko tijesto. Oblikovati disk od tijesta, zamotati ga u prozirnu foliju i ostaviti ga oko sat vremena u hladnjaku.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dok se tijesto odmara u hladnjaku pripremiti nadjev.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ricottu smrviti vilicom. Dodati u ricottu ostale sastojke za nadjev i sve dobro sjediniti i umutiti vilicom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Razvaljati tijesto sukalom (ili mašinom za tijesto) da dobijete oko 2 mm debel list tijesta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Izrezati diskove od tijesta rezačem za kekse promjera 5 cm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">U sredinu svakog diska od tijesta staviti jednu čajnu žličicu nadjeva.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lagano ovlažiti rub tijesta i spojiti tijesto na 5 mjesta tako da uštipnete tijesto prstima.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Slagati Pardule na pleh za pečenje (ne traba ga namazati).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći u zagrijanoj pećnicina 180°C oko 30 minuta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad se Pardule ohlade posuti ih šećerom u prahu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PARDULAS</b></span><br />
<span style="font-family: courier new, courier, monospace;">(I've got 43 mini Pardulas with the following quantities)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for the dough:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr regrind durum wheat</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr all purpose flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr lard</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">about 90 ml of lukewarm water (the quantity of water will depend of the flour)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for the filling:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr cow or sheep ricotta cheese</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr all purpose flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">10 gr potato starch</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 egg yolk</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">knife tip of saffron</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">grated lemon zest (optional)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Leave the ricotta cheese to drain off in a colander for several hours.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Knead all the ingredients for the dough until you get smooth dough. Give to the dough a disc shape, wrap it into transparent kitchen film and leave the dough in the fridge of 1 hour.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">While the dough is resting prepare the filling.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Crumble the ricotta with the fork. Add all ingredients for the filling into crumbled ricotta and mix all together well with the fork.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Roll the dough with the rolling pin (or with pasta machine) to get about 2 mm thick dough.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cut out the dough with 5cm big round cookie cuter.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Arrange one tea spoon of the filling in the center of each dough disc.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Moisten the edges of the dough disc and close the dough in 5 points sealing the dough with your fingers.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Arrange Pardulas on the baking tray (no need to grease it).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake in preheated oven at 180°C for about 30 minutes.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Once cooled down, dust Pardulas with icing sugar.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PARDULAS</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(con ottenuto 43 mini Pardulas)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per la pasta:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr di semola rimacinata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr di strutto</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">circa 90 ml circa di acqua tiepida (l’assorbimento dell’acqua nell’impasto dipenderà dalla farina)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per il ripieno:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr di ricotta vaccina o di pecora</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">10 gr di fecola di patate </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tuorlo d’uovo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 bustina di zafferano (o di più se si preferisce l’aroma più intenso)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">scorza grattugiata di 1/2 limone (facoltativo)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lasciare la ricotta in un colino a sgocciolare per diverse ore.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare tutti gli ingredienti per la pasta fino ad ottenere un'impasto liscio. Formare un disco di pasta, avvolgerlo nella pellicola trasparente e lasciare la pasta nel frigorifero per almeno 1 ora.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Durante il tempo di riposo della pasta preparare il ripieno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sbriciolare la ricotta con la forchetta. Aggiungere alla ricotta tutti gli ingredienti per il ripieno e amalgamare bene con la forchetta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Stendere la pasta con il mattarello (oppure con la macchina per la pasta) a circa 2mm di spessore.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ritagliare i dischi di pasta con il tagliabiscotti grandi 5cm di diametro.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sistemare al centro di ogni disco di pasta un cucchiaino (da caffe) colmo di ripieno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Inumidire i bordi di ogni disco di pasta e chiuderli in 5 punti schiacciando bene la pasta con le dita.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sistemare le Pardule sulla teglia da forno (non bisogna ungerla).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cuocere in forno preriscaldato a 180 °C per 30 minuti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Una volta raffreddate, spolverare le Pardule con zucchero a velo!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUJ75X4by0jbTQJSZkx2K2k9-3ZQkWo9zj4-ZvHbT4QLiKX-uf9fXvve_t60mHaV_BmzwF36CDK0_84J5sl4UluadpJjCEuStemr8aw5dt3kLwgmpFjKVP65GI7rAwv1GhNqPeSVsBU6b/s1600/5+IMG-911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUJ75X4by0jbTQJSZkx2K2k9-3ZQkWo9zj4-ZvHbT4QLiKX-uf9fXvve_t60mHaV_BmzwF36CDK0_84J5sl4UluadpJjCEuStemr8aw5dt3kLwgmpFjKVP65GI7rAwv1GhNqPeSVsBU6b/s1600/5+IMG-911.jpg" /></a></div>
Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-60527305807333708182020-04-07T00:00:00.001+02:002023-02-12T16:15:22.986+01:00Kolač od čokolade s kokosom - Chocolate cake with coconut - Dolce al cioccolato e cocco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzcrVCiHMy1UsGL79ZozCIrw8hJhgbuMIFLdYBDQwX3fuNdVZ_jlmSET533bta2Zk_Hs5FiPB6gwmjhFs4DwBmMkaSr8-8Uh47ybz6jmEcFTRQhNKkZKgK5ClbC-D3MEdb56RRz8oLfES/s1600/1+IMG-812.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzcrVCiHMy1UsGL79ZozCIrw8hJhgbuMIFLdYBDQwX3fuNdVZ_jlmSET533bta2Zk_Hs5FiPB6gwmjhFs4DwBmMkaSr8-8Uh47ybz6jmEcFTRQhNKkZKgK5ClbC-D3MEdb56RRz8oLfES/s1600/1+IMG-812.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Odcvale su ljubičice, i trešnje su odcvale, a sigurno su i jabuke već pomalo počele gubiti latice.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">To sve samo nagađam, malo toga vidim, a i kad nešto uspijem uloviti dok brzinski projurim kraj obližnjeg polja, mogu samo ustanoviti da su mi ove godine utekla sva proljetna cvjetanja. Tko zna ako ću bazgu uhvatiti? Ovisi kako će brzo ljetno zagrijati, jer sam u svoj toj jurnjavi uspjela vidjeti da su grmovi bazge već obilatno prolistali. To je znak da malo fali do otvaranja mirisnih izdanaka.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sebično sam nezasitna bogate flore koja cvjeta u vazama i nikako da se zasitim toplih cvjetnih mirisa koji se šire po terasi. Terasa mi je dragocjeni nastavak doma, moje viseće dvorište pod oblacima. Više nego inače mi znači širom otvoriti vrata sobe i izaći u šetnju. I sjesti na klupu. I promatrati kako sve oko mene postaje zelenije i kako ljubičasto cvijeće vene, a bijelo i žuto se cvijeće otvara i kako će za par tjedana jarko narančasti cvjetovi nara zablistati i lepršati na ljetno vrućem povjetarcu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I to samo nagađam, jer od kada cijeli dan mogu promatrati sezonske mijene, primjetila sam da je moje viseće dvorište postalo savršeno sletište za leteću faunu koja je ove godine bogata i raznovrsna, ili i to samo nagađam…</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28mrlmS8KVNKmQOTrgUhx5Seos3cj2m7aQAI8FQHM-gYyzGwFGJwieTBFi_6xsHQS2GEkdM29PbqN8OZKNjSzsPWB3j65ak9lL8N0JPt4zbbS-7Ji-8wovRgRazIZdpxuciuhv4QISmPV/s1600/2+IMG-809.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28mrlmS8KVNKmQOTrgUhx5Seos3cj2m7aQAI8FQHM-gYyzGwFGJwieTBFi_6xsHQS2GEkdM29PbqN8OZKNjSzsPWB3j65ak9lL8N0JPt4zbbS-7Ji-8wovRgRazIZdpxuciuhv4QISmPV/s1600/2+IMG-809.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A kad ne promatram floru, faunu i sjene drveća na terasi koje dan za danom postaju sve duže, onda se izgubim u nekim samo svojim mislima ili si nađem neku zanimaciju, zaposlim ruke i zaustavim misli.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tj. ne zaustavim ih potpuno, jer moram izračunati i odmjeriti sastojke kako bi kuhinja zamirisala nekim drugim mirisima. Tako je nastao ovaj čokoladni kolač s aromom kokosa i mirisom vanilije iz mog šećera.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Šaljem vam malo virtualnog mirisa iz ove izolacije koja me je natjerala da razmišljam o izgubljenim proljetnim cvatnjama, ali nije sve izgubljeno dok mi misli mogu lutati i o svemu i svačemu nagađati.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nije sve izgubljeno dok mogu promatrati sezonske mijene boja na visećem dvorištu i dok leteće cvrkutalice privlače moju pažnju.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEqR2gvFFIxCqrjyl46-7ePsrWJlJPknfA40qkmetd2eQ5YmFgysVKtuOrw-53qKxAdUco4gTGGUQfVZBrD72T_6k0XAey2pvS7DU8pUC5sZYJqLCUTsCIWCvZ76xV3dWPHd-0m-lOAkF/s1600/3+IMG-811.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEqR2gvFFIxCqrjyl46-7ePsrWJlJPknfA40qkmetd2eQ5YmFgysVKtuOrw-53qKxAdUco4gTGGUQfVZBrD72T_6k0XAey2pvS7DU8pUC5sZYJqLCUTsCIWCvZ76xV3dWPHd-0m-lOAkF/s1600/3+IMG-811.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>KOLAČ OD ČOKOLADE S KOKOSOM</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">za okrugli kalup promjera 20cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 jaja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr maslaca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr gorke čokolade za kuhanje (sa 70% kakaa)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr bijelog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr ribanog kokosa (ne brašna nego onog za čupavce)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">10 gr praška za pecivo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">žlica vanilij šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zakuhati vodu u većoj posudi i kad voda zavrije na tu posudu staviti manju posudu s maslacem i čokoladom i ostaviti da se otope na pari. Kad maslac i čokolada postanu tekući dobro smjesu promiješati i ostaviti ju da se hladi 5 minuta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kalup za pečenje premazan maslacem i dobro ga posuti brašnom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mutiti mikserom bjelanke i kad se dobije čvrsti snijeg dodati šećer i dalje mutiti da se šećer otopi. Neprestano miksajući dodati u bjelanjke jedan po jedan žutanjak, zatim polako u smjesu dodavati otopljeni maslac s čokoladom i nastaviti miksati da se smjesa dobro sjedini. Umutiti u smjesu mikserom brašno, kokos, prašak za pecivo, prstohvat soli i vanilij šećer.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Treba umutiti glatku smjesu bez grudica.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uliti smjesu u kalup za pečenje.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći 30-40 minuta u zagrijanoj pećnici na 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>CHOCOLATE CAKE WITH COCONUT</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr dark chocolate (with 70% of cocoa)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr all purpose flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Put the water into bigger pot and let it boil. Arrange an smaller bowl over the pot with boiling water, put in that bowl butter and chocolate and let it melt until you get an liquid mixture. Allow to cool for 5 min.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Whip egg whites with the mixer and when they get white and fluffy add sugar and continue to whisk the mixture to completely melt the sugar. Continue mixing and start adding egg yolks, one at the time and finally slowly add in the batter melted butter and chocolate and incorporate well together. Add to the mixture flour, coconut, baking powder, salt and vanilla sugar and mix well all ingredients.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">You should get smooth and homogeneous mixture.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour the mixture into cake pan.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake for 30-40 minutes in preheated oven at 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>DOLCE AL CIOCCOLATO E COCCO</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">per lo stampo diametro 20 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr di burro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr di cioccolato fondete (con 70% di cacao)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">100 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr di cocco grattugiato (non la farina di cocco, ma la raspatura)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">10 gr di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cucchiaio di zucchero vanigliato</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sciogliere il burro insieme al cioccolato in bagno maria, una volta sciolti i due ingredienti mescolarli bene insieme e lasciarli raffreddare per 5 minuti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Montare i bianchi d’uovo con il mixer e quando si ottiene la neve soda aggiungere lo zucchero e continuare a montare il composto per far sciogliere completamente lo zucchero. A questo punto aggiungere agli albumi montati i rossi d’uovo, uno alla volta e infine aggiungere all’impasto il burro ed il cioccolato sciolto versandoli lentamente nell’impasto e continuando a mixare l’impasto. Aggiungere all’impasto la farina, il cocco, il lievito, il sale e lo zucchero vanigliato e mescolare bene tutti gli ingredienti con il mixer.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bisogna ottenere un’impasto liscio e omogeneo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare l’impasto nello stampo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cuocere per 30-40 minuti nel forno preriscaldato a 180 ° C</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-69553896760049539832020-03-27T00:00:00.000+01:002020-05-15T11:44:16.480+02:00Šećer s koricom naranče - Orange sugar - Zucchero all'arancia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj811JaVPYVywv-DjEQ5TG7V06z8NmlUNkYme2y28nGpW27F8wNZCLlRLMPKRtwquwqnOx6TMWqruMJU5QEnGtirv9HafhZCqOl3WlIZjdZKzQuXD_SF4VJwsrcZUijDXYqbjv49rauQDRR/s1600/IMG-834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj811JaVPYVywv-DjEQ5TG7V06z8NmlUNkYme2y28nGpW27F8wNZCLlRLMPKRtwquwqnOx6TMWqruMJU5QEnGtirv9HafhZCqOl3WlIZjdZKzQuXD_SF4VJwsrcZUijDXYqbjv49rauQDRR/s1600/IMG-834.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Tko se sjeća kako smo nekad jeli naranče? Prerezane na pola, i to sa svom korom, zagrizali smo ih i zubima odstranjivali pulpu iz kore dok nam je sok curio niz bradu i vrat…Ne sjećam se da li smo te iste naranče oprali prije nego što smo u njih zagnjurili, ali to nama djeci tada nije bilo bitno!</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Nekada su mi naranče bile interesantne, jer su one koje smo kod nas tada kupavali obično imale minijaturne kriške koncentrirane pri samom vrhu svakog ploda. Bili su to Izraelski svjetlonarančasti plodovi, slatki i potpuno jednobojni. Te su naranče stizale u bivšu Jugu bez problema, tako da nama djeci uz banane, nisu falile niti naranče. Bilo je tada prirodnih vitamina i više nego danas. Tko je odrastao južnije uz Jadransku obalu bio je još sretniji, jer je imao i svježe vitamine iz vlastitih plodova i uz sočnu pulpu mogao je uživati i u pogledu na stablo, na krošnju, na cvjetove i zundave insekte koji su ih oblijetali. Mogao je uz stablo naranče pratiti kako se pravilno redaju godišnja doba i boje plodova. Ali to nas djecu tada nije zanimalo. Nije bila bitna razlika između domaće neprskane naranče i lijepo upakirane naranče iz dućana. Dapače, šarene smo papire u koje su bile upakirane naranče danima reciklirali i s njima se igrali. Nije bila važna sorta naranče. Tek kad smo poodrasli, počeli smo birati, jer jedna je presuha, druga ima debelu koru, treća nije ukusan…Tada nam je bilo važno da je naranča slatka, nikako kisela, a niti kiselkasta. Bilo je važno da je ona sočna, bila ona u srcu žuta, crvena ili narančasta. </span></span><br />
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">A crvene naranče smo obično kupovali u Trstu i meni su bile pravi hit. Što su bile crvenije, to su bile privlačnije. Te su naranče imale i poseban miris i ostavljale su lijepe fleke po stolnjacima i majicama! Danas znam razlikovati sorte naranči s crvenom pulpom. One bordo su pune soka i imaju intenzivan miris i tanku koru, one jarko crvene prošarane s narančastim su najbolje za jelo, zapravo su najbolje za sve, ali ih je šteta cijediti. Njih obavezno kupujem neprskane i od njihove kore s rumenim obrazima nastaje ovaj aromatizirani šećer. Postoje i naranče sa svjetlo crvenom pulpom, te su kiselkaste i osvježavajuće.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Mislim da su mi naranče oduvjek bile omiljeno zimsko voće i pojam mi je bio popiti punu čašu svježe iscijeđenog soka.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Danas volim naribati koricu naranče u kolače, bolja mi je od korice limuna. Sviđa mi se kad me popršću kapljice iz korice i kad mi zaškakljaju nosnice. Volim i namazati ruke mirisnim eteričnim uljem iz korice naranče.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Sigurno sam zbog svih tih malih detalja počela i spremati ovaj aromatizirani šećer.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Sačuvajte si ovaj recept za neka bolja vremena, kad ćete lakše nabaviti neprskane naranče nego danas. </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ŠEĆER S KORICOM NARANČE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Omjer:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 naranča, samo naribana korica (bez bijelog dijela!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr sitnog šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">U zdjeli dobro prstima izmiješati naribanu koricu naranče i šećer. Mješavina će biti malo ljepljiva, jer će korica ispustiti eterična ulja.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rasporediti aromatizirani šećer u tankom sloju na tacnu i ostaviti da se suši nekoliko dana na zraku (ili ga staviti u ugašenu pećnicu).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad se šećer dobro osuši nasuti ga u staklenku i čuvati ga u zatvorenoj staklenci do upotrebe. Staklenka se može držati i u hladnjaku, ali to nije potrebno ako šećer nije vlažan.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ORANGE SUGAR</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The proportion:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 orange, only grated zest (no white part of the zest!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr of fine sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In a bowl mix together with your fingers grated orange zest and sugar. The mixture will result little sticky because the zests will release essential oils.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Arrange the flavoured sugar in a thin layer on the tray and leave it to dry for several days on open air (or in the closed oven).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Once the sugar get well dried, store the flavoured sugar in closed jar. You can keep the jar in the refrigerator too, but it is not necessary if the sugar is no more moist.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ZUCCHERO ALL’ARANCIA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">La proporzione:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 arancia, solo scorza grattugiata (senza parti bianche!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di zucchero fine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola mischiare bene con le dita la scorza grattugiata d’arancia e lo zucchero. Il composto risulterà un po’ appiccicoso perché la scorza rilascerà gli oli essenziali.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sistemare lo zucchero aromatizzato su un vassoio in uno strato sottile e lasciare che lo zucchero si asciughi all’aria per qualche giorno (oppure chiuso nel forno spento).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Una volta asciugato bene, conservare lo zucchero in un vaso di vetro chiuso. Il vaso di vetro si può mettere anche nel frigorifero, ma questo non è obbligatorio se lo zucchero non è umido.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-80810493804212027172020-03-05T00:00:00.000+01:002020-05-15T11:44:33.647+02:00Pohane jabuke - Fried apples - Mele fritte<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Ove sam jabuke u šlafroku pripremila na novi način tj. umjesto s praškom za pecivo, tijesto sam pripremila s ostatkom startera. Da, da, i ja sam startala sa starterom!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I uvijek mi je žao baciti ostatak startera kojeg većina ljudi niti ne spominje kad opisuje proces uzgoja startera ili ga jednostavno baci bez grižnje savjesti. Ja ne mogu, imam nekakvu unutrašnju blokadu kad je u pitanju bacanje hrane. Moj starter još nije potpuno dozreo, a kako ga redovito treba hraniti, ili kako se to stručno kaže, treba ga osvježiti, sad imam i novu zanimaciju, tj. moram smisliti način kako da iskoristim surplus koji ostane nakon svakog hranjenja.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bez obzira što sam pročitala more informacija o uzgoju startera, kad sam se odlučila uzgojiti vlastiti prirodni starter, zapravo nisam znala u što se upuštam.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">A uputila sam se baš u nepoznato, u neki novi svijet prepun oku nevidljivih živih (i živahnih) stvorenja koja čuda čine. Samo ih treba ostaviti na miru i strpljivo sačekati da ta stvorenja ožive, da počnu funkcionirati i razmnožavati se. A kako bi se zdravo razmnožavala, ta sićušna stvoranja trebaju dohranu, i to redovitu i obilatnu dohranu. Istina je da nisu tako nježna kako se to meni činilo na samom početku uzgoja startera, i kao što je meni trebalo strpljenja dok nisam primjetila promjene na ljepljivoj masi, tako i nevidljiva stvorenja u toj istom ljepljivoj masi znaju strpljivo čekati novi obrok, a onda počinje njihov tjelovježba i ljepljiva se masa napuni mjehurićima zraka i raste, raste, raste…</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">To je čista kemijska reakcija, ali mene je potpuno (i ponovo) začarala moć prirode i pogotovo to čudo koje su nevidljivi organizmi u stanju stvoriti. Eto, nisam imala drugog posla, pa sad umjesto da pripremam jednostavne jabuke u </span><span style="font-family: "courier new" , "courier" , monospace;">šlafroku s pra</span><span style="font-family: "courier new" , "courier" , monospace;">škom za pecivo</span><span style="font-family: "courier new" , "courier" , monospace;">, opet sam si malo zakomplicirala život, pa izmišljam u što da uklopim neizbje</span><span style="font-family: "courier new" , "courier" , monospace;">žni </span><span style="font-family: "courier new" , "courier" , monospace;">višak startera.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I tako ja sad strpljivo njegujem svoj starter, treniram pečenje kruha, isprobavam razne omjere sastojaka i dok ne dođem do idealne kombinacije u svoj tjedni raspored ubacim i po koji slatki recept.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I imam osjećaj da moj starter upravo obožava slatko, jer koliko god se ja trudim oko kruha, on mi još nije onako kako si ga ja zamišljam, ali zato su ove pohane jabuke ispale bogovski dobre. Šlafrok od tijesta se u vrućem ulju raščipkao i napunio s tisuću zračnih balončića. Upravo mi je bio gušt gledati kako se taj šlafrok oko jabuka živahno migolji i mijenja boju u vrućem ulju!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Moj starter definitivno obo</span><span style="font-family: "courier new" , "courier" , monospace;">žava slatko, </span><span style="font-family: "courier new" , "courier" , monospace;">časna rije</span><span style="font-family: "courier new" , "courier" , monospace;">č!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">PS: znam da nema puno veze uzgoj startera s pohanim jabukama i da je cijela priča o mojoj avanturi sa starterom predugačka, ali jednom ću ju valjda i ispričati, nadam se, ali sad još nisam spremna podijeliti sa svijetom svoje uspone i kolapse (ps: jeste znali da starter kolapsira nakon </span><span style="font-family: "courier new" , "courier" , monospace;">što dostigne vrhunac rasta?...ok, ok, o tome </span><span style="font-family: "courier new" , "courier" , monospace;">ću drugi put)</span><span style="font-family: "courier new" , "courier" , monospace;">!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>POHANE JABUKE (JABUKE U ŠLAFROKU)</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za tijesto:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr osvježenog starter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr of glatkog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 žlice šećera aromatiziranog koricom naranče*</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 jaje</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 žlice gazirane mineralne vode</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cimet</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 jabuke, oguljene, bez koštica i narezane na okrugle fete debele 0,5 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ulje za prženje (ja koristim rafinirano maslinovo ulje)</span></div>
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</span> <span style="font-family: "courier new" , "courier" , monospace;">Sjediniti sve sastojke za tijesto i umutiti gustu masu (kao za pal</span><span style="font-family: "courier new" , "courier" , monospace;">činke) </span><span style="font-family: "courier new" , "courier" , monospace;">u koju </span><span style="font-family: "courier new" , "courier" , monospace;">treba umakati fete jabuka. Svaka feta jabuke treba biti potpuno pokrivena tijestom.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati ulje (ne smije goriti, tj. proizvoditi dim!), jednu po jednu fetu jabuka umakati u tijesto i dodavati u vru</span><span style="font-family: "courier new" , "courier" , monospace;">će ulje. Pr</span><span style="font-family: "courier new" , "courier" , monospace;">žiti svaku fetu jabuke par minuta s jedne strane, pa ju okrenuti i pr</span><span style="font-family: "courier new" , "courier" , monospace;">žiti par minuta i drugu stranu jabuke. </span><span style="font-family: "courier new" , "courier" , monospace;"> Nastaviti s pr</span><span style="font-family: "courier new" , "courier" , monospace;">ženjem i o</span><span style="font-family: "courier new" , "courier" , monospace;">krenuti jo</span><span style="font-family: "courier new" , "courier" , monospace;">š par puta svaku fetu u vru</span><span style="font-family: "courier new" , "courier" , monospace;">ćem ulju </span><span style="font-family: "courier new" , "courier" , monospace;">da jabuke</span><span style="font-family: "courier new" , "courier" , monospace;"> malo omek</span><span style="font-family: "courier new" , "courier" , monospace;">šaju.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Pr</span><span style="font-family: "courier new" , "courier" , monospace;">žene jabuke staviti na papirnati ubrus da upije vi</span><span style="font-family: "courier new" , "courier" , monospace;">šak ulja.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Najbolje je poslu</span><span style="font-family: "courier new" , "courier" , monospace;">žiti tople pr</span><span style="font-family: "courier new" , "courier" , monospace;">ženice.</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;">* </span><span style="font-family: "courier new" , "courier" , monospace;">po </span><span style="font-family: "courier new" , "courier" , monospace;">želji</span><span style="font-family: "courier new" , "courier" , monospace;"> </span><span style="font-family: "courier new" , "courier" , monospace;">dodati vi</span><span style="font-family: "courier new" , "courier" , monospace;">še </span><span style="font-family: "courier new" , "courier" , monospace;">šećera u tijesto</span><span style="font-family: "courier new" , "courier" , monospace;">, </span><span style="font-family: "courier new" , "courier" , monospace;">a i </span><span style="font-family: "courier new" , "courier" , monospace;">pr</span><span style="font-family: "courier new" , "courier" , monospace;">ž</span><span style="font-family: "courier new" , "courier" , monospace;">enice se mogu</span><span style="font-family: "courier new" , "courier" , monospace;"> posuti </span><span style="font-family: "courier new" , "courier" , monospace;">šećerom u prahu.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRIED APPLES</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for the batter:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr of refreshed starter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr of flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tbs of sugar aromatized with orange zest*</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 egg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tbs of sparkling water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cinnamon</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 apples, peeled, cored and sliced into 0,5 cm big cirles</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olive oil for frying</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Combine all ingredients for the batter and prepare the dense batter (similar to pancake batter) in which you will immerse the apple slices. Each slice of apple must be completely covered with the batter.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Heat the frying oil (it should not burn and produce some smoke!), immerse apple slices in the batter one by one and fry it in boiling oil. Fry each side of the apple slice for few minuts, turn it and continue frying for other few minuts. Continue frying and turning each slice for few more times so that the apples get a bit soft.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Arrange the fried apples on the paper towel to absorb the excess of frying oil.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Serve hot frittes.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">* if you prefer, you can add more sugar in the batter and you can dust the fried apples with some icing sugar.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>MELE FRITTE</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per la pastella:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di pasta madre rinfrescata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di zucchero aromatizzato con la scorza d’arancia*</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 uovo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di acqua minerale gasata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cannella</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 mele, sbucciate, senza torsolo e tagliate a fette rotonde spesse 0,5 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olio d'oliva per friggere</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Unire tutti gli ingredienti per l'impasto in una zuppiera e preparare una pastella densa (simile alla pastella per le crespelle) con la quale andranno ricoperte le fette di mela. Ogni fetta dovrà essere completamente ricoperta di pastella.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Scaldare l'olio (l'olio non deve bruciare e non deve produrre del fumo!), immergere nella pastella una fetta di mela per volta e friggerle nell'olio bollente. Friggere per un paio di minuti ogni lato della fetta di mela. Continuare a friggere le mele per qualche minuto girandole ancora qualche volta per far si che la mela diventi morbida.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sistemare le mele fritte sulla carta assorbente per eliminare l'eccesso dell'olio.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Servire le frittelle calde.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">* si può aggiungere più zucchero nella pastella se si preferisce e si possono cospargere di zucchero a velo le mele fritte.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-76497516258076234742020-01-17T00:00:00.000+01:002020-03-07T16:03:07.621+01:00Mirisne pečene jabuke - Perfumed baked apples - Mele cotte al forno profumate<div class="MsoNormal">
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<span style="font-family: "courier new" , "courier" , monospace;">Da pojednostavim stvar, re<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>i <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ću da </span>ja jedem sve, ali sam izbirljiva…hmmm, zna<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>i da ne jedem sve…</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Da po</span><span style="font-family: "courier new" , "courier" , monospace;">č</span><span style="font-family: "courier new" , "courier" , monospace;">nem iznova, ja volim sve probati, ali to ne zna</span><span style="font-family: "courier new" , "courier" , monospace;">č</span><span style="font-family: "courier new" , "courier" , monospace;">i da mi se sve </span><span style="font-family: "courier new" , "courier" , monospace;">svi</span><span style="font-family: "courier new" , "courier" , monospace;">đ</span><span style="font-family: "courier new" , "courier" , monospace;">a. U principu sve jedem, jer sve probam, ali sam izbirljiva i onda ono </span><span style="font-family: "courier new" , "courier" , monospace;">š</span><span style="font-family: "courier new" , "courier" , monospace;">to mi nije po gu</span><span style="font-family: "courier new" , "courier" , monospace;">š</span><span style="font-family: "courier new" , "courier" , monospace;">tu, totalno izbjegavam, tj. niti to kupujem, niti to kuham (ni za Mr. M.-a, ma za nikoga, niti za lijek!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Tako je to bilo od uvijek. </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Č</span><span lang="EN-US" style="mso-ansi-language: EN-US;">ak i kad su najjednostavnije jabuke u pitanju. To najpoznatije, najtra</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span><span lang="EN-US" style="mso-ansi-language: EN-US;">enije i naj</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span><span lang="EN-US" style="mso-ansi-language: EN-US;">e</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">šć</span><span lang="EN-US" style="mso-ansi-language: EN-US;">e vo</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span><span lang="EN-US" style="mso-ansi-language: EN-US;">e srednjoevropske kuhinje je toliko razli</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span><span lang="EN-US" style="mso-ansi-language: EN-US;">ito da sam uspjela i jabuke podijeliti u kategoriju “volim” i “ne volim”.<o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ako su jabuke sirove, onda ih volim samo ako su one kiselkaste, so<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>ne <span style="mso-spacerun: yes;"> </span>i hrskavene. Ne dajte mi bra<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>njaste jabuke, zapravo ako su one bra<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>njaste, onda ih mogu samo preraditi, skuhati ili ispe<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>i i tek onda ih konzumiram, i tek dada mogu re<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>i da volim sve vrste jabuka, bra<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>njaste se jabuke tad podrazumijevaju. A bra<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>njaste su i one prestarjele jabuke, one koje ponekad odspavaju du<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>e vremena negdje u mraku smo<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>nice. One se odmah prera<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">đ</span>uju, to je definitivno, ma probam ja i te prestarjele jabuke, onako na brzak dok ih gulim i reckam, pa ako me iznenadi njihova odstajala svje<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>ina, onda mi ne smeta ako su smre<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>urane i malo mek<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>e. Dok ih gulim i reckam u<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>ivam u iznena<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">đ</span>enju okusa i sokova, pa tada pola izreckam, a pola pojedem onako sirove.<o:p></o:p></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Nekad smo hranu nabavljala u velikim koi<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>inama i spremali ju u mraku hladne smo<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>nice kako bi zdravo prezimila, pa smo i mi tada s njom zdravo i jednostavno prezimljavali, prazne<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>i malo po malo zalihe svega i sva<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>ega. Njuh nam je tada bio busola u mraku smočnice i vodio nas je točno prema mirisnim jabukama, <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>utim, zelenim, crvenim, <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>arenim….Brdo se jabuka ru<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>ilo dan za danom i nisu se jabuke stigle smre<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>urati niti postati bra<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>njaste, a njihov je miris lebdio mrakom smo<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>nice <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>ak kad se je drvena kutija i ispraznila i kad je nestala i ona zadnja i jedina naborana i skoro zaboravljena jabuka.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I tada su jabuke kod nas morale biti one kiselkaste, so<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>ne <span style="mso-spacerun: yes;"> </span>i hrskavene, nikako brašnjaste. I bez obzira jesu li bile tek ubrane ili već odstajale, ponekad su zamirisale u pećnici. Zapjenile bi se i popucale od jedrine, ispustile bi svoj gusti sok, i odkrile bi svoju mekanu sredinu. A kad bi se sok jabuka počeo stiskati i pretvarati u želatinu, a mekana sredina pečenih plodova bi postala mlaka, onda je bio pravi trenutak da se jabuka potpuno raskoli vilicom i da se uživa u eksploziji okusa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I sad kad jabuke kupujem skoro pa na broj, jer zimnicu više ne spremam u veličinama kao nekada, ove najjedonstavnije, pačene jabuke često zamirišu iz pećnice, a ponekad kad sam željna snažnijih aroma, jabukama dodam koji zamotuljak kore cimeta i onda u ovom najjednostavnijem desertu uživaju sva osjetila!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-size: large;"><span lang="EN-US" style="mso-ansi-language: EN-US;">MIRISNE PE</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Č</span></span></b><span lang="EN-US" style="mso-ansi-language: EN-US;"><b><span style="font-size: large;">ENE JABUKE</span></b><o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="mso-ansi-language: EN-US;">(Obi</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span><span lang="EN-US" style="mso-ansi-language: EN-US;">no jabuke pe</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span><span lang="EN-US" style="mso-ansi-language: EN-US;">em bez </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span><span lang="EN-US" style="mso-ansi-language: EN-US;">e</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span><span lang="EN-US" style="mso-ansi-language: EN-US;">era i bez cimeta, a ovaj sam pute </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">htjela malo zamirisati kuću cimetom!)</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="mso-ansi-language: EN-US;">jabuke koje imate i koliko ih ho</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span><span lang="EN-US" style="mso-ansi-language: EN-US;">ete<o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>e<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>er<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">malo cimeta u prahu<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">korice cimeta<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pe<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ć</span>nicu na 200°C<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Oprati, obrisati i izdubiti jabuke. Poslagati ih u posudu za pe<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>enje. U rupu svake jabuku nasuti ½ <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ž</span>li<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">č</span>ice <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">š</span>e<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ćera i staviti jednu koricu cimeta. Posuti jabuke s malo cimeta u prahu i peći u zagrijanoj pećnici 10 min na 200°C, potom smanjiti temperaturu pećnice na 180°C i peći dok jabuke ne postanu mekane (oko 45 minuta).<o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Najbolje je poslu</span><span style="text-align: justify;">žiti dok su jabuke jo</span>š <span style="text-align: justify;">mlake</span><span style="text-align: justify;"> </span><span style="text-align: justify;">.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>PERFUMED BAKED APPLES</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">(I usually bake apples without sugar nor cinnamon, but this time I wanted to feel some more scents of cinnamon in my home!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">apples of any kind</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cinnamon, powder and cortex</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 200°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Wash, dry and core apples. Arrange apples in the baking tray. Put 1/2 tablespoon of sugar and a cinnamon cortex in the hole of each apple. Dust apples with some cinnamon powder and bake apples on 200°C for 10 minutes, then lower the owen temperature to 180°C and bake apples untill they become soft (around 45 minutes).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Serve lukewarm.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>MELE COTTE AL FORNO PROFUMATE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">(Solitamente preparo le mele al forno senza zucchero ne cannella, a sta volta desideravo sentire in casa un po' di profumo di cannella)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">mele di qualsiasi tipo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cannella in polvere</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">corteccia di cannella</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Riscaldare il forno a 200°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lavare e asciugare le mele ed estrarre il torsolo. Sistemare le mele nella teglia da forno. In ogni buco mettere 1/2 cucchiaino di zucchero e un rotolo della corteccia di cannella. Spolverare tutte le mele con un po' di cannella in polvere e cuocere le mele per 10 minuti a 200°C, abbassare la temperatura del forno a 180°C e continuare con la cotture fino a quando le mele diventeranno morbide (per circa altri 45 minuti).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Consiglio di servire le mele cotte ancora tiepide.</span></div>
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<br />Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-53494633861573534332019-12-31T00:00:00.000+01:002020-01-01T18:46:40.214+01:00Pahuljice s lješnjacima i kakaom - Snowflakes with hazelnuts and cocoa - Fiocchi di neve con nocciole e cacao<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: courier new, courier, monospace;">Čekali smo snijeg, jer sa snijegom je atmosfera pred kraj godine baš onako bajkovita i meka i topla i vesela...Takva nam se atmosfera svidja i na tren nas izbaci iz svakodnevne strke i zbrke. Da je snijeg i pao i zablistao bezbrojnim kristalima svuda oko nas, tada bi to bilo to! Snijega nije bilo, ali kutija za kekse je bila puna pahulja. Na kratko, jer su te pahulje brzo nestale kao što se brzo topi snijeg kad sine toplo prosinačko sunce. Upravo su se i one topile u ustima, onako prhke i sitne. Jedan zalogaj, pa još jedan i još jedan...</span><br />
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<span style="font-family: courier new, courier, monospace;">Prosinac je protutnjao u znaku keksića, starih i provjerenih keksića, te novih kombinacija i okusa. Nikad ne nedostaju zvjezdice u kutiji s keksima, medene i klasične zvjezdice, ali pahulje svih očaraju njihovom krhkom ljepotom i onda zapravo moraju biti i fantastično fine i posebne.</span><br />
<span style="font-family: courier new, courier, monospace;">I bile su baš onakve kakve sam očekivala, fantastično fine i posebne i postale su pobjednice iz kutije s keksima ovog prosinca! Brzo su se otopile i nisu uspjele zamijeniti pravi snijeg, ali mašta radi svašta, pa su tako i ove pahulje uspjele zagrijati prosinački duh i razvući usne u zadovoljni osmjeh dok smo lijeno guštali i praznili kutiju s keksima!</span><br />
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PAHULJICE S LJEŠNJACIMA I KAKAOM</b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">200 gr mekog brašna</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">50 gr mljevenih lješnjaka</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">100 gr maslaca</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="-webkit-font-kerning: none; font-stretch: normal; line-height: normal;">6</span><span style="font-kerning: none;">0 gr šećera u prahu</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1 žlica domaćeg vanilij šećera</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">30 gr gorkog kakaa u prahu</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1 jaje</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat soli</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">3 žličice praška za pecivo</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Zamijesiti glatko tijest od svih sastojaka.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pećnicu na 180°C</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-kerning: none;">Dok se pećnica zagrijava </span><span style="-webkit-text-stroke-width: initial;">razvući tijesto na pobra</span>šnjenoj podlozi. Tijesto treba biti <span style="-webkit-text-stroke-width: initial;">debelo 3-4 mm,</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">rezati kekse modlama za kekse i slagati ih po masnom papiru ili po silikonskoj podlozi za pečenje (ja imam 2 silikonske podloge za pečenje, dok se jedna tura peče, pripremam drugu turu keksi). Masni papir staviti na pleh za pečenje, a silikonska podloga se može staviti na rešetku iz pećnice.</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">Peći kekse 8 - 10 minuta, keksi ne smiju previše potamniti.</span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>SNOWFLAKES WITH HAZELNUTS AND COCOA</b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-kerning: none;">200 gr all purpose flour</span></span></span></div>
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<span style="font-kerning: none;">50 gr nocciole tritate</span></div>
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<span style="font-kerning: none;">100 gr butter</span></div>
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<span style="font-kerning: none;">60 gr icing sugar</span></div>
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<span style="font-kerning: none;">1 tbs. sugar with vanilla flavour (homemade)</span></div>
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<span style="font-kerning: none;">30 gr bitter cocoa powder</span></div>
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<span style="font-kerning: none;">1 egg</span></div>
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<span style="font-kerning: none;">1 pinch of salt</span></div>
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<span style="font-kerning: none;"><span style="font-kerning: none;">Knead all ingredients together until you get smooth dough.</span></span></div>
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<span style="font-kerning: none;">Preheat the oven to 180°C</span></div>
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<span style="font-kerning: none;">While the oven is heating up, roll 3-4 mm thick dough on floured surface, create the cookies with the cookie cutter and arrange them on the parchment or on the silicon baking sheet (I have 2 silicon baking sheets, while one batch is baking in the oven, I prepare the second batch). Transfer the parchment on the baking tray. Silicon baking sheet can be transfered directly on the grate in the oven.</span></div>
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<span style="font-kerning: none;">Bake the cookies 8 - 10 minutes, cookies shouldn’t get too dark.</span></div>
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<span style="font-kerning: none;"><b><span style="font-size: large;">FIOCCHI DI NEVE CON NOCCIOLE E CACAO</span></b></span></div>
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<span style="font-kerning: none;"><span style="font-kerning: none;">200 gr di farina “00”</span></span></div>
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<span style="font-kerning: none;">50 gr di nocciole tritate</span></div>
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<span style="font-kerning: none;">100 gr di burro</span></div>
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<span style="font-kerning: none;">60 gr di zucchero a velo</span></div>
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<span style="font-kerning: none;">1 cucchiaio di zucchero vanigliato fatto in casa</span></div>
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<span style="font-kerning: none;">30 gr di cacao amaro in polvere</span></div>
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<span style="font-kerning: none;">1 uovo</span></div>
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<span style="font-kerning: none;">1 pizzico di sale</span></div>
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<span style="font-kerning: none;">3 cucchiaini di lievito per dolci</span></div>
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<span style="font-kerning: none;"><span style="font-kerning: none;">Impastare tutti gli ingredienti fino ad ottenere un’impasto liscio.</span></span></div>
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<span style="font-kerning: none;">Preriscaldare il forno a 180°C</span></div>
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<span style="font-kerning: none;">Mentre il forno si sta riscaldando stendere l’impasto su una superficie di lavoro infarinata allo spessore di 3-4 mm, intagliare i biscotti con il tagliabiscotti e sistemarli sulla carta forno o sul tappetino di silicone (io ho 2 fogli di silicone per la cottura al forno e mentre si un foglio pieno di biscotti sta cuocendo, preparo la seconda infornata). Trasferire la carta forno sulla teglia e se viene usato il tappetino di silicone, trasferire il tappetino di silicone direttamente sulla griglia del forno.</span></div>
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<span style="-webkit-font-kerning: none;">Cuocere i biscotti 8 -10 minuti, i biscotti non devono diventare troppo scuri.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-7803587975000209402019-12-21T00:00:00.000+01:002019-12-22T22:36:58.950+01:00Pitice punjene jabukama - Hand pies with apple filling - Crostatine con il ripieno di mele<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKX1ZxkOJcUjiMRcH1lG0jcaotaRhyphenhyphenMMP2cWMxOObYBMpvqIphkMziW_NzVDGppiMROtbyV_WWsG1pWT4d4SPFJQZtSPxC3EtGwqn-ImBg_Qpg0K-CfYUX2BigbKhEfypypTxoC6v3YN1/s1600/IMG-500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKX1ZxkOJcUjiMRcH1lG0jcaotaRhyphenhyphenMMP2cWMxOObYBMpvqIphkMziW_NzVDGppiMROtbyV_WWsG1pWT4d4SPFJQZtSPxC3EtGwqn-ImBg_Qpg0K-CfYUX2BigbKhEfypypTxoC6v3YN1/s1600/IMG-500.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ovih zadnjih tjedana u glavi mi se vrte samo brojke.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Brojke na poslu, brojke u kuhinji, brojke na računalu i na satu!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nedostaju mi riječi, ali brojke se redaju u savršenom nizu, omjeri su točni, ravnoteža se poštuje, a vrijeme se računa na minute.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A onda stigne i neizbježno pitanje: a kako bi bilo da dodam…</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Takve se dileme obično pretvore u novu varijantu nekog klasičnog kolača. Na kraju procesa od klasičnog kolača ostane samo lista namirnica, a oblik i tekstura postanu nešto potpuno novo. Tako sam i ovaj put krenula s namirnicama koje su sastav bezbroj naših kolača. Istina je da sam kolač pretvorila u pitu, zapravo u pite zalogajčiće (volim male stvari!), ali okus i miris tih pitica podsjeća na klasičnu pitu od jabuka, pa čak i na savijaču obogaćenu orasima, ili čak na pečene jabuke napunjene mljevenim orasima...</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Kao što je za masno tijesto za pitu potreban točan omjer tri glavna sastojka: šećera, maslaca i brašna, tako je kombinacija oraha, jabuka i cimeta u ovim pitama upravo savršena. Tijesto je rahlo i ukusno, a punjenje je sočno i mirisno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Orahe volim dodati u slatka i u slana jela.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Jabuke mi prve padnu na pamet kad se zaželim deserta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cimet obožavam u veliki količinama.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Volim kombinirati ove tri namirnice, jednostaven su i izdašne, a pristupačne su i jeftine.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kao to rekoh, ovih mi dana nedostaju riječi za neke zanimljive priče, a i moram zabilježiti još jedan recept dok mi se još brojke vrte po glavi!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PITICE PUNJENE JABUKAMA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za 24 pitice promjera 5cm</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za tijesto:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">200 gr glatkog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr mljevenih oraha</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr brašna od heljde</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr hladnog maslaca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr šećera u prahu (ili vrlo sitnog šećera)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica domaćeg vanilij šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cijelo jaje</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>za nadjev:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 jabuka vrsta kanadska reneta</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica maslaca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica kristal šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cimet u prahu</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Jabuku oguliti i narezati na kockice. Na laganoj vatri dinstati jabuku na maslacu sa šećerom dok se jabuka ne počne raspadati. Tada ugasiti vatru, dodati cimet, sve skupa dobro promiješati i ostaviti da se nadjev ohladi.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tijesto zamijesiti od svih sastojaka. Ostaviti tijesto 30 minuta u hladnjaku da se ohladi i stisne.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uključiti pećnicu na 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pobrašniti radnu povšinu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Razvaljati tijesto da bude debelo 3mm. Rezačem za kekse rezati okrugle oblike, izrezati parni broj krugova. U sredinu svakog kruga staviti ½ žličice nadjeva. Pokriti nadjev drugim krugom tijesta i dobro spojiti rubove donjeg i gornjeg kruga. Napraviti mali rez/rupu na sredini gornje strane svake pitice.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rupica služi za isparavanje tako da pitica ne bi pukla.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći 30 minuta na 180°C, pitice ne smiju potamniti nego trebaju ostati svjetlo smeđe.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>HAND PIES WITH APPLE FILLING</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for 24 pies, diameter 5cm</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for the crust:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">200 gr wheat all purpose flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr ground walnuts</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr buckwheat flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr cold butter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr icing sugar (or very fine castor sugar)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tablespoon home made vanilla sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 whole egg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>for the filling:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 apple type Canadian Reinette</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tablespoon butter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tablespoon castor sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ground cinnamon</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peel and dice the apple. Sauté diced apples with butter and sugar on low heat. Apples are ready when they start to mash. Remove the fruits from the heat, add cinnamon and stir well together. Let it cool completely.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Knead all ingredients until you get smoth dough. Leave the dough in refrigerator for 30 minutes to cool down and to harden a bit.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Turn on the oven to 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Flour the working surface.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Roll the chilled dough to an 3mm thick surface. Cut even number of dough circles with cookie cutter. Arrange 1/2 teaspoon of apple filling in the center of the first dough circle. Cover the filling with the second dough circle and seal well the edge allaround the circle. Create a small hole/incision in the middle of top side on each hand pie.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The hole will allowe the steam to evaporate without ruining the pie.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake for 30 minutes on 180°C until the pies get slightly golden, they should not get dark.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>CROSTATINE CON IL RIPIENO DI MELE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per 24 crostatine diametro 5cm</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">per la frolla:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">200 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr di noci tritate</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr di farina di grano saraceno</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr di burro freddo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di zucchero a velo (andrebbe bene anche lo zucchero super fino)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di zucchero vanigliato fatto in casa</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 uovo intero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>per il ripieno:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 mela renetta</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di burro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">cannella in polvere</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pelare la mela e tagliarla a cubetti. Far saltare la mela a fuoco lento con il burro e lo zucchero. Cuocere la frutta fino a quando comincerà di disfarsi. Rimuovere il ripieno dal fuoco, aggiungere la cannella e far raffreddare completamente il ripieno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare tutti gli ingredienti. L'impasto ottenuto deve essere liscio e omogeneo. Far riposare l'impasto per circa 30 minuti nel frigorifero per farlo raffreddare e indurire un po'.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Accendere il forno a 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infarinare leggermente la superficie di lavoro.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Stendere l'impasto allo spessore di 3mm e con il taglia biscotti ricavare pari numero di cerci di pasta. Sistemare 1/2 di cucchiaino del ripieno al centro del primo cerchio di pasta. Coprire il ripieno con il secondo cerchio di pasta e sigillare bene il bordo tutto attorno. Fare un piccolo foro/taglio al centro di ogni crostatina sulla sua superficie.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Il foro serve per far uscire lentamente il vapore dalla crostatina, altrimenti si potrebbero spaccare durante la cottura.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cuocere le crostatine per 30 minuti nel forno già caldo a 180°C. Le crostatine devono rimanere chiare in superficie. Non devono bruciare.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-27782632930095081072019-12-13T00:00:00.000+01:002019-12-14T23:09:44.472+01:00Keksi cvijet naranče napravljeni s aparatom za keske - Orange blossom cookies made with cookiemaker - Biscotti fior d'arancia fatti con lo sparabiscotti<div style="text-align: justify;">
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<span style="font-family: "courier new" , "courier" , monospace;">Keksi, keksi, keksi!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ovo je doba godine stvoreno za kekse.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kuća sva miriše na vanilij šećer, na cimet, na naranču, a kad dođe red na medenjake onda će kombinacija mirisa raznih drugih začina i meda danima lelujati po stanu. Onda će večeri biti još toplije, a buđenja slađa od najslađeg keksa umočenog u toplu jutarnju kavu!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zapravo ja volim započeti prosinac keksima, a završiti ga mekanim, prozračnim i visokim Pandorom, kojeg zam zavoljela nakon prvobitnog čuđenja. Onda sam ga proučila i naučila, tako da sada moj prosinac krene sa sitnim kolačićima kao što to naša tradicija voli, a završi gloriozno sa tim u vrh dignutim talijanskim čudom pod debelim slojem vanilij šećera.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Vanilij šećer ponekad namjerno zaboravim posuti po kolačima, ali ga nikad ne zaboravim umijesiti u tijesto. A da bi to tijesto bilo još mirisnije, dodam mu sve što mi padne na pamet, od začina, do aromatiziranih šećera…</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnu_4d1O41MA4vTT230x1QkUC0hUod7iXE5AKpe2S7GQyV0MuKKIvOmcYvhO_lEN12lC5VVfs0lB2kcv9jtMvrFzvYEwmTAG1h0bURrdAl30C0Oa_3GLLUkKFcDd4mKSkqnXQXkrVvs99/s1600/IMG-498.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnu_4d1O41MA4vTT230x1QkUC0hUod7iXE5AKpe2S7GQyV0MuKKIvOmcYvhO_lEN12lC5VVfs0lB2kcv9jtMvrFzvYEwmTAG1h0bURrdAl30C0Oa_3GLLUkKFcDd4mKSkqnXQXkrVvs99/s1600/IMG-498.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Još par tjedana i stići će i prave, organske naranče sa Sicilije i onda ću si opet pripremiti šećer aromatiziran ribanom koricom naranče kako bih u toplije dane taj šećer mogla dodati u slatke delicije. Ove mi je godine ostalo još taman toliko da obogatim okus prosinačkih slastica. U ove kekse je završio taj mirisni šećer, a kako bi okus naranče bio malo intenzivniji, dodala sam im i aromu naranče. Keksi su vrlo lagano aromatizirani, baš onako kako trebaju biti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Baš onako kako to paše uz toplu šalicu čaja ili kave u prosinačko predvečerje!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>KEKSI CVIJET NARANČE NAPRAVLJENI S APARATOM ZA KEKSE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Za 65 keksića:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">175 gr mekog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr oštrog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr maslaca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr šećera u prahu</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr šećera aromatiziranog ribanom koricom naranče</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žlica domaćeg vanilij šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">aroma naranče (dodati količinu prema uputama na bočici)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 jaje</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 žličica praška za pecivo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zamijesiti glatko tijest od svih sastojaka.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pećnicu na 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dok se pećnica zagrijava, napuniti aparat za kekse i istisnuti kekse direktno na pleh za pečenje ili na masni parip za pečenje (ja imam 2 silikonske podloge za pečenje, dok se jedna tura peče, pripremam drugu turu keksi)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći 8 - 10 minuta da keksi ostanu svjetli.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ORANGE BLOSSOM COOKIES MADE WITH COOKIEMAKER</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>For 65 cookies:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr whole wheat flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr butter</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr icing sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr sugar flavoured with grated orange peel</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. sugar with vanilla flavour (homemade)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">orange flavour (quantity to be used is indicated on the bottle)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 egg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon baking powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Knead all ingredients together until you get smooth dough.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">While the oven is heating up, fill the cookie maker with the dough and create the cookies directly on the baking tray, or on the parchment (I have 2 silicon baking sheets, while one batch is baking in the oven, I prepare the second batch)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake 8 - 10 minutes to get light coloured cookies.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>BISCOTTI FIOR D’ARANCIA FATTI CON LO SPARABISCOTTI</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Per 65 biscotti:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">175 gr di farina “00”</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">75 gr di semola rimacinata di grano duro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125 gr di burro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 gr di zucchero a velo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25 gr di zucchero aromatizzato con scorza d’aranci grattugiata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di zucchero vanigliato fatto in casa</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">aroma d’arancia (la qualtità da usare è indicata sulla bottiglietta)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 uovo1 pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare tutti gli ingredienti fino ad ottenere un’impasto liscio.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preriscaldare il forno a 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mentre il forno si sta riscaldando riempire la macchina sparabiscotti e creare i biscotti direttamente sulla teglia da forno, oppure sulla carta forno (io ho 2 fogli di silicone per la cottura al forno e mentre si un foglio pieno di biscotti sta cuocendo, preparo la seconda infornata)</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-21339234369429336252019-11-25T00:00:00.000+01:002020-06-01T17:15:06.757+02:00Galetta s jabukama i orasime - Apple Galette with walnuts - Galetta con mele e noci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvQFEXc2ysqNXfFsEd8PqBTgwhtYFovty-hMHnuf13xIgfGq0Qqrpw7Z70Uh5S3kgfzp_VpStgC7rdtVWK4Wdyc9uyDQ-iaiIXLVuFra7vI2zlzTPwfKTKVy_yJlLJ7Y5vxv-WEXAVWLA/s1600/IMG-490.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvQFEXc2ysqNXfFsEd8PqBTgwhtYFovty-hMHnuf13xIgfGq0Qqrpw7Z70Uh5S3kgfzp_VpStgC7rdtVWK4Wdyc9uyDQ-iaiIXLVuFra7vI2zlzTPwfKTKVy_yJlLJ7Y5vxv-WEXAVWLA/s1600/IMG-490.jpg" /></a></div>
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</span> <span style="font-family: "courier new" , "courier" , monospace;">Ponekad je dobro vratiti se unatrag.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad se zaboravim vratiti unatrag.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad zaboravim dodati jednu žlicu domaćeg vanilij šećera u recept, čak ga zaboravim dodati i u kolač, ali mi je uvijek na umu kao i prvi post na blogu, kao i staklenka sa mutnim stjenkama obloženim slojevima štaub šećera u kredencu!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad se ipak prisjetim tog prvog i vrlo kratkog posta i početka ovog bloga...koji je krenuo bez nekog fiksnog i jasnog plana. Iznenadno!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad se treba prepustiti iznenađanju i uputiti se instinktivno u nepoznato.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tako sam se ja uputila u pisanje bloga, pa sad kombiniram sastojke i mjere i prizore. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tako to biva i s receptima, ali ništa tu nije banalno, sve je to kemija u punom smislu riječi, pa su neke reakcije iznenađujuće. Kao što su i rezultati iznenađujući, pogotovo ako su pozitivni, pa su reakcije upravo "wOw"!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad me najjednostaviji recepti ostave otvorenih ustiju u obliku velikog slova O iz riječi "wOw".</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Pogotovo ako su sastojci recepta tako jednostavni i klasični, a u novoj kombinaciji dadu sve od sebe, pa čak i više od toga i onda je iznenađenje ljepše i od najljepšeg prizora tog recepta kojeg ste do tog trenutka ugledali.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ponekad i najneugledniji kolač zamiriši tako primamljivo da nam zasjeni pogled i iznenadno postane hit sezone, postane prelijep, jer je tako ukusan i sočan i aromatičan.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tako ponekad volim komplicirano kombinirati riječi, jer je smisao iznenađujući jednostavan kao recept ove galette.</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>GALETTA S JABUKAMA I ORASIMA</b></span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>Za slatko prhko brisée tijesto:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 gr mekog brašna</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 gr maslaca</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">40 gr sitnog šećera</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 žlica <a href="https://vanilla-staubzucker.blogspot.com/2014/04/najosnovnije-essence-lessenziale.html" target="_blank"><b><span style="color: #666666;">domaćeg vanilij šećera</span></b></a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 jaje (ostaviti žličicu razmućenog jajeta za premazivanje galette)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat soli</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat kardamoma (smrviti u fini prah zrnje iz 2 mahunice)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>Za nadjev:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 jabuke</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 šaku čistih oraha</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">kristal šećer i cimet u prahu (koliko treba)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;">Brašno, hladan maslac, šećer, vanilij šećer, prstohvat soli i prstohvat kardamoma umijesiti brzim pokretima prstiju u mrvičastu smjesu. Potom u smjesu dodati razmućeno jaje i mijesiti rukom dok tijesto ne postane glatko. Tijestu dati oblik diska debelog oko 2 cm i ostaviti ga da odmara u hladnjaku (tijesto staviti u poklopljenu zdjelu ili ga zamotati u prozirnu foliju).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Dok se tijesto odmara na hladnom nožem usitniti orahe.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Oguliti 3 jabuke (savjetujem da se kombiniraju različite vrste jabuka kako bi se pomiješali različiti okusi) i razrezati ih na 4 kriške. Odstraniti odgrizak jabuke sa svake kriške i narezati svaku krišku na tanke fetice (svaka treba biti debela oko 2-3 mm).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Pobrašniti radnu podlogu i razvući tijesto sukalom u obliku kruga debelog oko 0,5 cm.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Premjestiti tijesto na pleh za pečenje obložen masnim papirom za pečenje.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Posuti tijesto s malo šećera i s cimetom u prahu, te s komadićima oraha. Ostaviti bez nadjeva rub tijesta od oko 6 cm. Poslagati kriške jabuka po tijestu, te po jabukama posuti šećer, cimet u prahu i komadiće oraha. Rubove tijesta preklopiti preko jabuka i svakih 5 cm tijesto preklopiti u obliku falde e lagano stisnuti da se ne otvori za vrijeme pečenja. Tijesto premazati razmućenim jajetom i posuti kristal šećerom.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Peći u zagrijanoj pećnici na 180°C oko 45-60 minuta da tijesto porumeni.</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>APPLE GALETTE WITH WALNUTS</b></span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>For pie crust (sweet brisée dough):</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 gr flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 gr butter</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">40 gr fine caster sugar</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tbs. <a href="https://vanilla-staubzucker.blogspot.com/2014/04/najosnovnije-essence-lessenziale.html" target="_blank"><b><span style="color: #666666;">sugar with vanilla flavour (homemade)</span></b></a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 egg (leave 1 tbs. of slightly beated egg for egg wash)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pinch of salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pinch of grind cardamom (grind seeds from 2 cardamom pods into fine powder)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>For the filing:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 apples</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 handfull of shelled walnuts</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">castor sugar and cinnamon powder (as required)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;">Quickly mix with your fingers flour, cold butter, sugar, vanilla sugar, pinch of salt and pinch of cardamom powder until you get crumble mixture. Add slightly beated egg into the mixture and knead with the hand until the dough become smooth. Form 2 cm thick disc and leave the dough to rest into refrigerator (put the dough into covered bowl, or wrap it into kitchen wrap).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">While the dough rest knife walnuts into small pieces.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Peel 3 apples (I suggest to use different apple types to get better combination of flavours) and cut in four pieces. Core each apple slice and cut them into thin slices (each slice should be around 2-3 mm big).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Flour the working surface and roll the dough to 0,5cm thick circle.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Move the dough on the baking tray covered with the parchment.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Dust the dough with the sugar, cinnamon and walnuts. Leave 6 cm big edge of the dough without dressing. Arrange sliced apples on the dough and dust the apples with other sugar, cinnamon and walnuts. Fold the dough edges on the apples, seal the dough each 5 cm to avoid that the dough opens during baking, spread the dough with egg wash and drizzle all around with castor sugar.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Bake in preheated oven on 180°C around 45-60 minutes until the dough get golden brown.</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>Per la pasta brisée dolce:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 gr di farina “00”</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 gr di burro</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">40 gr di zucchero semolato fine</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di <a href="https://vanilla-staubzucker.blogspot.com/2014/04/najosnovnije-essence-lessenziale.html" target="_blank"><b><span style="color: #666666;">zucchero vanigliato fatto in casa</span></b></a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 uovo (lasciare un cucchiaino di uovo sbattuto per la finitura della galetta)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di cardamomo (ridurre il contenuto di 2 baccelli in polvere)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;"><b>Per il ripieno:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 mele</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 manciata di noci sgusciate</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">zucchero semolato e cannella in polvere (quanto basta)</span><br />
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</span> <span style="font-family: "courier new" , "courier" , monospace;">Lavorare velocemente con le dita la farina, il burro freddo, lo zucchero, lo zucchero vanigliato, un pizzico di sale ed il cardamomo fino ad amalgamare bene il burro. Il composto risulterà sbriciolato. A questo punto aggiungere all’impasto l’uovo leggermente sbattuto e continuare ad impastare con la mano fino ad ottenere una pasta liscia e omogenea. Formare un disco di pasta alto al massimo 2 cm e farlo riposare nel frigorifero (chiudere la pasta nella ciotola, oppure avvolgerla nella pellicola trasparente).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Mentre la pasta riposa al fresco tagliare a coltello una manciate di noci.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sbucciare 3 mele (anche di diversi tipi per mescolare vari sapori) e tagliarle in 4 spicchi. Eliminare il torsolo da ogni spiccio ed affettare ogni spicchio a fettine sottili (spesse circa 2-3 mm).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Infarinare la superficie di lavoro. Stendere la pasta col mattarello e ricavare un disco spesso circa 0,5 cm.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Spostare la pasta sulla teglia da forno rivestita con la carta forno.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cospargere la pasta con un po' di zucchero, con la cannella in polvere e con le noci sminuzzate lasciando senza la farcitura il bordo largo 6 cm. Sistemare gli spicchi di mela sulla pasta e cospargere sopra le mele lo zucchero, la cannella e le noci. <span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;">Coprire con il bordo della pasta</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;">le mele tutto attorno piegando la pasta ogni 4-5 cm e</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;">chiudendola facendo un leggera pressione in modo che la pasta non si apra durante la cottura.</span> Spalmare la pasta col’uovo sbattuto e cospargerla con lo zucchero.</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Courier New"; font-size: 16px;"> </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Informare nel forno caldo e cuocere la galetta a 180°C per 45-60 minuti fino a quando la pasta diventerà dorata.</span><br />
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-86051390285023159762019-11-23T00:00:00.000+01:002019-11-23T19:50:18.587+01:00Tiramisù krema u zdjeli s borovnicama – Tiramisù cream in the bowl with blueberries – Tiramisù crema nella ciotola con mirtilli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkf_udWx0BhPK-S_fvdZzE-eloufoWoWDZj9bXH9quoRFZTFkC1dWbtbhL9Z-It_ozhbAqTQvK8Uc8g4tl2Msqgo7F7q-rS8A-6lSOqhmBVnTE7lFDnFR0orsCfoJ6pSXamUjFen6d6ya/s1600/1+IMG-178.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkf_udWx0BhPK-S_fvdZzE-eloufoWoWDZj9bXH9quoRFZTFkC1dWbtbhL9Z-It_ozhbAqTQvK8Uc8g4tl2Msqgo7F7q-rS8A-6lSOqhmBVnTE7lFDnFR0orsCfoJ6pSXamUjFen6d6ya/s1600/1+IMG-178.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Potpuno sam zaboravila objaviti ovaj recept! Čak nisam niti riječ-dvije napisala uz recept, nego sam samo pripremila i uslikala ovo čudo, pa sam i recept napisala i kako to danas biva, objavila sam sličice na nekim hitrijim socijalnim mrežama, a na blog nisam više niti mislila. Niti na recept nisam mislila.I sad kad borovnicama nije više sezona, evo mene - točna kao Švicarski sat! Umjesto da pišem o tradicionalnom tiramisù desertu, ja se vraćam u toplije dane. I umjesto da pripremim nešto sezonski, ja uporno po svome...moram konačno objaviti ovo čudo, jer će sličice zastariti do nove sezone. I mogu se ispričavati na tisuću načina i izmišljavati razloge zbog čega je recept ostao mjesecima neobjavljen (a nekome bi možda bio i interesantan i koristan dok je još bilo svježih borovnica) ili vam mogu iskreno reći da sam blog zanemarila i da sam u svakodnevnoj jurnjavi i ja ušla u vrtlog drugih bržih načina komuniciranja sa (nepoznatim) svijetom. Tako vam i ja hitro objavim nešto na drugim socijalnim mrežama i svjesan sam da onda taj brzinski post kao što u trenutku osvane tako i za tren oka padne u zaborav, ali i ja jurim, brže od brzine, život juri brže i od mene i od brzine i u tom hitrom vrtlogu svatko svakoga stiže i pretiče i svi sa svima komuniciramo, a onda se i brzinski zaboravljamo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElVp5h1Z_sYCIuiqUTgC9pyPK_eU_HZg0IM5fXChAV8qWb24PfJ-QX2bZOfHo1ttwgoZ2NoimBWOQtfDAsOnz_hAEVlHOUL394s-g6h1hyjkdNcSgebE9agHkaQmenSLBnwpuXAr8CLyv/s1600/2+IMG-161.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElVp5h1Z_sYCIuiqUTgC9pyPK_eU_HZg0IM5fXChAV8qWb24PfJ-QX2bZOfHo1ttwgoZ2NoimBWOQtfDAsOnz_hAEVlHOUL394s-g6h1hyjkdNcSgebE9agHkaQmenSLBnwpuXAr8CLyv/s1600/2+IMG-161.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">U ovoj priči o brzini, o nepoznatim ljudima koje nazivamo prijateljima, u priči o modernoj komunikaciji putem socijalnih mreža, svi na sve utječemo, u dobrom i u zlu, jer je ovo internetsko doba preplavilo sve generacije, (skoro) svi smo u tim hitrim, nabujalim vodama. I to do ušiju. Plivamo sve brže i brže i od brzine jedva primjećujemo što se u stvarnom životu dešava. Kako te vode rastu, tako u njih upadaju novi plivači i tko je brži, glava mu se više nazire iz vode. Rijetko nailazim na osobe koje čvrsto stoje na tlu, osobe koje ne upadaju u hitre vode socijalnih mreža i ne nestaju u mutnim vrtlozima.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Eto u tome je problem. Problem je u brzini, a ja sam spora i svako toliko zaronim, pa onda isplivam i tako redom. Ma uvijek sam više voljela roniti nego površno plutati po površini . . . e pa kad volim na miru pročitati neke priče i proučiti recepte, pa ih onda izmijeniti i doraditi, te recept napisati itd. Gdje tu ima mjesta za brzinu?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Zato vam sada pišem dva recepta, umjesto da vam izmišljam bezbroj razloga i dalje opisujem zbog čega sam spora, usporena, sporija od puža itd!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Jedan je brzinski, kremu za čas spremite, a drugi je malo dugačak i kompliciran i baš se mora postupiti kako to originalni recept navodi, nema kratica i brzine...baš kao što si ja ponekad zakompliciram stvari, ali sve to vrijedi. Rezultat je garantiran!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjMXMSOad0GPDl9i4aNAXI0s-m0UkOUHKwd9HemZanT2jD_7Z24w7N4Y7YwPbgiPdEvH_9bZ0KF4VGm_-Oa6bBT3Fi1zHd8Fw-3KKaDoy-ZjyaRmXAQhb5751owftonOSThNq2tmGupUd/s1600/3+IMG-170.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjMXMSOad0GPDl9i4aNAXI0s-m0UkOUHKwd9HemZanT2jD_7Z24w7N4Y7YwPbgiPdEvH_9bZ0KF4VGm_-Oa6bBT3Fi1zHd8Fw-3KKaDoy-ZjyaRmXAQhb5751owftonOSThNq2tmGupUd/s1600/3+IMG-170.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>TIRAMISU’ KREMA U ZDJELI S AMERIČKIM BOROVNICAMA</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Za kremu:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cijela jaja</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr šećera</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gr mascarpone sira</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Za nadjev od borovnica:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gr američkih borovnica i ½ kafene žlićice cimeta kuhati na laganoj vatri desetak minuta, lagano zdrobiti voće vilicom da se borovnice ne be potpuno raspale, ohladiti</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Za kekse Savoiarde (prema receptu šefa Stefana Barbata):</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cijela jaja</span></div>
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<span style="font-family: Courier New, Courier, monospace;">30 gr kristal šećera</span></div>
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<span style="font-family: Courier New, Courier, monospace;">20 gr vanilij šećera (iz kućne radinosti)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">prstohvat soli</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr brašna</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr škrobnog brašna</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Obložiti pleh za pečenje masnim papirom.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Miksati cijela jaja sa šećerom i prstohvatom soli 20-25 minuta (ne kraće!) da dobijete čvrstu smjesu.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Potom postepeno dodavati u smjesu brašno i škrobno brašno uz neprestano pažljivo miješanje rukom. Miješajte pokretima o dolje prema gore, a najbolje je miješati smjesu žicom za tučenje bjelanjaka tako da se ne razbije tekstura smjese i da se brašno umuti bez grudica.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Zagrijati pećnicu na 150°C</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Na slastičarsku vreću stavite nastaval koji ima veliki otvor i napunite vreću kremom.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Formirajte na masnom papiru kekse željene dužine. Ostavite dosta prostora između keksi, jer će se tokom pečenja keksi dosta raširiti. Domaći savojardi su uvijek tanji od industrijskih ako su pečeni na plehu a ne u kalupima!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Keksi se peku 20 minuta na 150°C, kekse ohladiti 5 minuti, potom ih ponovo pecite još 5 minuta te ih ostavite u pećnici da se potpuno ohlade.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Priprema kreme:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Miksati bjelanjke da dobijete čvrsti snijeg. Dodati dvije žlice šećera od ukupne količine šećera i miksati par minuta da se sav šećer fino umuti u snijeg. Ostaviti u hladnjaku dok pripremate kremu od žumanjaka.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Miksati žumanjke sa šećerom desetak minuta da dobijete svjetlu i bogatu smjesu. U smjesu dodati mascarpone sir i mikserom sjediniti sa kremom od žumanjaka da dobijete homogenu kremu. Umutite mikserom jednu trećinu snijega od bjelanjaka u kremu, a ostatak snijega rukom lagano umutiti u kremu da ne upropastite pjenušava i zračna teksturu snijega.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Slaganje deserta:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dno zdjele potpuno obložiti keksima. Kekse pokriti nadjevom od borovnica (oko 1cm nadjeva), a nadjev pokriti debelim slojem kreme (oko 2-3 cm kreme). Ponoviti ovaj redoslijed još jednom (može i dva puta, ovisi o veličini zdjele). Zaravnati površinu deserta i ohladiti u hladnjaku preko noći.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ukrasiti svježim borovnicami neposredno prije serviranja.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>TIRAMISU ’CREAM WITH BLUEBERRIES</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>For the cream:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr of sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gr of mascarpone cheese</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Blueberry sauce:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cook on low heat 150 gr of blueberries and ½ teaspoon of cinnamon for about ten minutes, lightly smash blueberries with a fork to leave some fruits entire, allow to the sauce to cool down.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Savoiardi biscuits (according to the recipe of the chef Stefano Barbato):</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 whole eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">30 gr of sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">20 gr vanilla sugar (homemade as per my recipe)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr all purpose flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr corn starch</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coat a baking tray with parchment.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whip the whole eggs with a pinch of salt for exactly 20-25 minutes until stiff peaks.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Gradually fold into the batter the flour and the starch and gently whip all together by hand. The movements of the hand must be from the bottom upwards and it is recommended to use the kitchen whisk. In this way the foamy structure of the batter will not be destroyed and both flours will be incorporated without clumps.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Preheat the oven to 150 ° C</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Prepare the pastry bag with the large hole and fill the bag with the cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Form the biscuits of the desired size on the parchment. Leave enough space between the biscuits because they will grow during cooking. Homemade biscuits are always thinner than the industrial biscuits, if you bake them on the tray and not in the special molds!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The biscuits are first cooked 20 minutes at 150 ° C, after this time they should cool down for 5 minutes and then they are should be baked for another 5 minutes. Leave the biscuits closed in oven until they are completely cold.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparation of the cream:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whip the egg whites until stiff peaks.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Drizzle in two tablespoons of sugar from the total quantity and whip the whites for another few minutes to well incorporate the sugar. Leave the egg whites in the refrigerator while whipping the egg yolks.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whip with the mixer the egg yolks with the remaining sugar for about ten minutes until they become light and fluffy. Add the mascarpone in the egg cream and mix them well together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stir in the cream one third of the whipped egg whites with the mixer and then continue gently incorporating by hand the remaining egg whites until you get smooth and firm cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Assembly of the desert:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Place Savoiardi biscuits on the bottom of the bowl. Cover the biscuits with the blueberry sauce (about 1 cm thick), place a big layer of the cream over the fruit (about 2-3 cm of cream). Repeat this operation another time (even two times, depending on the size of the bowl). Level the surface of the cream in the bowl and leave it overnight in the refrigerator to set.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Decorate with fresh blueberries before serving.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>TIRAMISU’ CREMA CON MIRTILLI AMERICANI</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Per la crema:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 uova</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr di zucchero</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gr di mascarpone</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Per la salsa di mirtilli:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gr di mirtilli americani e ½ cucchiaino da caffe di cannella far cuocere lentamente circa dieci minuti, schiacciare leggermente la frutta con la forchetta per lasciare la frutta parzialmente integra, raffreddare.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Per i biscotti Savoiardi (secondo la ricetta dello chef Stefano Barbato):</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 uova intere</span></div>
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<span style="font-family: Courier New, Courier, monospace;">30 gr di zucchero semolato</span></div>
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<span style="font-family: Courier New, Courier, monospace;">20 gr di zucchero vanigliato (fatto in casa come lo faccio io)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">un pizzico di sale</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr di farina 00</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gr di amido di mais</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rivestire una teglia con la carta forno.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Montare le uova intere con il sale per 20-25 minuti esatti fino a quando le uova diventeranno una schiuma ferma.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Incorporare gradualmente nelle uova la farina e l’amido e delicatamente incorporare tutto a mano. I movimenti della mano devono essere dal basso verso l’alto ed è consigliabile utilizzare la frusta da cucina. In questo modo non si romperà la struttura dell’impasto e le farine verranno incorporate senza grumi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Riscaldare il forno a 150°C</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Preparate la sac a poche coll’attacco con il foro grande e riempite la sacca con la crema.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Formare sulla carta forno i biscotti delle dimensioni desiderate. Lasciate abbastanza spazio tra i biscotti perché si allargheranno durante la cottura. I savoiardi fatti in casa sono sempre più sottili dei biscotti industriali se vengono cotti nella teglia e non negli appositi stampi!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I biscotti vanno prima cotti 20 minuti a 150°C, trascorso questo tempo si lasciano raffreddare 5 minuti e poì si fanno cuocere per altri 5 minuta e si lasciano nel forno chiuso fino a quando saranno completamente freddi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparazione della crema:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Montare gli albumi fino ad ottenere la neve ben ferma.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aggiungere nella neve due cucchiai di zucchero dalla quantità totale e montare la neve ancora qualche minuto per amalgamare bene lo zucchero. Lasciare gli albumi montati nel frigorifero mentre montate i tuorli.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Montare i tuorli con lo zucchero per circa dieci minuti fino a quando diventeranno chiari e spumosi. Aggiungere il mascarpone nella crema dei tuorli e incorporare bene assieme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Incorporare col mixer nella crema un terzo degli albumi montati e proseguite incorporando a mano la rimanenza degli albumi nella crema per non smontarli.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>L’assemblaggio del desert:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sistemare i biscotti sul fondo della ciotola. Coprire i biscotti con la salsa di mirtilli (circa 1 cm di spessore), sulla frutti sistemare uno strato spesso di crema (circa 2-3 cm di crema). Ripetere questa operazione un’altra volta (anche due vote, dipende dalla dimensione della ciotola). Livellare la superficie della crema e lasciare una notte nel frigorifero.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Decorare con mirtilli freschi prima di servire.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-29853576120786568602019-10-01T00:00:00.000+02:002019-11-06T13:31:59.574+01:00Prutići od tikvica pečene u pećnici - Oven baked courgette's sticks- Bastoncini di zucchine cotti nel forno<div style="text-align: justify;">
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<span style="font-family: "courier new" , "courier" , monospace;">Znam neke trikove koji mi uvijek olakšaju život, pogotovo kad sam u žurbi ili kad baš nemam neku eksplozivnu ideju za večer ili mi se uopće ne kuha (da i to se ponekad dogodi!).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ovo je lažna fritura (za one koji ne znaju, prijevod na književni hrvatski jezik riječi fritura je ”prženje”), jer prava se fritura radi u puno vrelog ulja. Pravilno bi bilo pržiti u vrelom dubokom ulju ali ulje nikako ne treba dimiti, jer ako se ulje dimi, onda ono gori i proizvodi toksine….a kad imate malo vremena, to je sve tako komplicirano i za to vam trebe jedna prava nedjelja u sred radnog tjedna! Onda se treba snaći na bilo koji način i iako me svi krivo gledaju kad spomenem lažnu frituru, mislim da nisu svi tako odani pravoj frituri da nikad ne posegnu za nekim trikom i da si olakšaju posao.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Kad stignem s posla s punim rukama spize i “kućnog” posla, a to je kod mene obično predvečer tj. kad je dan zaprvo pri kraj i kad mi je pred očima već skuhana večera ili čak sanjam vilicu punu hrane već na putu od tanjira prema ustima, onda mi nije ni na kraj pameti misliti na pravila prženja. Tada lažna fritura i te kako pomogne da se svi poslovi obave do večere, a da večera bude zdrava, kreativna, maštovita i još bih mogla dodati puno pridjeva, ali mislim da shvaćate suštinu brzine!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pitate se kako reguliram toplinu koju proizvodi pećnica? Na sreću nisam nikada bila fascinirana otvorenim kuhinjskim prostorom, tako da je moja kuhinja klasična, s vratima koja spašavaju da se mirisi kuhinje ne vuku po cijelom stanu, a ljeti ograniče vreli prostor u stanu (jer toplo je svugdje!!!), pa se pećnica kod mene grije u svako doba godine. Nek se grije bijela tehnika, bolje nego da se mi grijemo pokraj nje...ljeti!!! A u ovo jesenjsko doba ta toplina tako dobro dođe, toplina osuši vlagu u zraku i zagrije tek toliko koliko to ovo doba zahtjeva. Odmah i večeera bolje prija.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Iako sad već tikvice nisu baš Bog zna šta, na isti način se mogu pripremiti i prutići od bundeve, ili se mogu pripremiti krompiri...pustite maštu na pašu i frigajte sve što vam padne na pamet!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A tek gljive.....mmmmmmljac, jedino </span><span style="font-family: "courier new" , "courier" , monospace;">što gljive najprije treba blan</span><span style="font-family: "courier new" , "courier" , monospace;">žirati (tj. lagano prokuhati)</span><span style="font-family: "courier new" , "courier" , monospace;">!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>PRUTIĆI OD TIKVICA PEČENE U PEĆNICI</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">8 okruglih tikvica srednje veličine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 cijela jaja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 žlice bijelog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 žlice finog kukuruznog brašna ili palenta</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ekstra djevičansko maslinovo ulje</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Prekriti pleh za pečenje masnim papirom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijati pećnicu na 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Narezati tikvice na prutiće debele 1 x 1 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Razmutiti jaja i posoliti ih.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uvaljati pritiće tikvica u bijelo brašno, protresti prutiće da s njih odstranite višak brašna, umočiti prutiće u razmućeno jaje i na kraju ih uvaljati u kukuruzno brašno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Poslagati prutiće po masnom papiru, poprskati ih s malo maslinovog ulja i peći u zagrijanoj pećnici oko 20-30 minuta dok ne postanu smećkasti (vrijeme pečenja ovisit će o pećnici).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Poslužite s umakom od grčkog jogurta aromatiziranim mentom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>UMAK OD GRČKOG JOGURTA I MENTE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">rukohvat listića svježe mente</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150ml grčkog jogurta</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mentu dobro smrviti kako bi ispustila esenciju, dodajte grčki jogurt i posolite. Dobro promiješati (nije potrebno odstraniti mentu iz jogurta prije serviranja).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>OVEN BAKED COURGETTE’S STICKS</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">8 medium size round courgettes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 tablespoons of all purpose flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 tablespoons fine corn flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">extra virgin olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Coat the baking tray with parchment.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cut courgettes to get sticks thick 1 x 1 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Beat eggs with some salt.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Coat courgette’s sticks with all purpose flour, shake them a bit to eliminate the surplus of flour, egg them and finally coat them with fine corn flour.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Arrange coated courgette’s sticks on the baking tray, drizzle with some olive oil and bake in the oven approximately 20-30 minuts until they become golden brown (cooking time will depend on the oven).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">You can serve courgette’s sticks with a sauce prepared with Greek yogurt and mint.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>GREEK YOGURT SAUCE WITH MINT</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">handful of fresh mint leafs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150 0ml of Greek yogurt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Crash mint leafs until they release their essence. Add greek yogurt and some salt to crushed mint leafs and mix all together (you don’t have to eliminate the leafs from the yogurt before serving).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>BASTONCINI DI ZUCCHINE COTTI NEL FORNO</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">8 zucchine tonde di medie dimensioni</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 uova</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di farina di mais fioretto</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olio extravergine d’oliva</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Foderare una teglia con la carta da forno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Riscaldare il forno a 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tagliare le zucchine a bastoncini spessi 1 x 1 cm</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sbattere le uova e salarle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Passare i bastoncini di zucchina nella farina, sbatterli per eliminare la farina in eccesso, immergere i bastoncini infarinati nell’uovo ed infine passarli nella farina di mais. Sistemare i bastoncini sulla carta da forno, condirli con un po’ di olio’oliva e cuocerli per circa 20-30 minuti fino a quando diventeranno dorati (il tempo di cottura dipenderà dal forno).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Potete servirle con una salsa preparate con dello yogurt greco e menta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>SALSA ALLO YOUGURT GRECO E MENTA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">una manciata di foglie fresche di menta</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150ml di yogurt greco</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pestare le foglie di menta per rilasciare la loro essenza. Aggiungere lo yogurt, salare e mescolare bene insieme (non dovete eliminare le foglie di menta dallo yogurt prima di servire la salsa).</span></div>
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<br />Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-34562618178918375412019-08-03T00:00:00.001+02:002021-10-05T14:43:15.412+02:00Voćne lučke od bijelih bresaka – White peaches ice lollies - Ghiaccioli di pesche bianche<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Ljeto je!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ljeto je kad nas pogled u nebo u trenu oslijepi, a zadah nam se gasi pod sparnim utegom nevidljive moći!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I kad nam sluh ogluši snažan zvuk glazbe iz obližnjeg parka, a cvrčci nas uspavljuju dok i njihova glazba ne utihne!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ljeto je i kad je odbrojavanje dana do odmora sve kraće, a sati koji nas dijele od polaska su beskonačni!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Breskve su sočne i mirisne, a svaki zagriz me preplavi toplinom dok mi ljepljivi nektar curi po prstima i dlanu, curi mi čak do podlaktice, curi po svuda i suši se na koži kao puževa slina…jer je ljeto, jer je vruće, jer se osušen nektar breskve najbolje opere u slanoj vodi dok mi ruke još uvijek mirišu na zrele plodove.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhEmCq3hH0-O3XTtUGOWoxY6Kl5sLdMalv3TzxYGaQYSm4Gz2wEj2LjXH3rswnuY5m0Yj63o-WgCgrITCOyXDETGwkbjxnuULEbtjsndDnCoFcAQBABm2JnC1rkOMe42tIE1datwj8O0W/s1600/4+IMG-091.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhEmCq3hH0-O3XTtUGOWoxY6Kl5sLdMalv3TzxYGaQYSm4Gz2wEj2LjXH3rswnuY5m0Yj63o-WgCgrITCOyXDETGwkbjxnuULEbtjsndDnCoFcAQBABm2JnC1rkOMe42tIE1datwj8O0W/s1600/4+IMG-091.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>VOĆNA LUČKA OD BIJELIH BRESAKA</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(za </span><span style="font-family: 'Courier New', Courier, monospace;">š</span><span style="font-family: Courier New, Courier, monospace;">est </span><span style="font-family: 'Courier New', Courier, monospace;">lučki)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">200 gr bresaka (bez koštica)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr vode</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 žlica soka od limuna</span></div>
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<span style="font-family: Courier New, Courier, monospace;">meda ili šećera po potrebi, ali i ne treba ako su breskve zrele e slatke</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Zrele breskve oprati, odstraniti koštice i narezati na komadiće.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">U blenderu usitniti breskve s ostalim sastojcima da dobijete gustu tekuću masu.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Naliti u modle za lučke i zamrznuti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ostaviti jedan dan u zamrzivaču da se dobro zamrznu.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>WHITE PEACHES ICE LOLLIES</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(for six ice lollies)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gr peaches (without stones)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tablespoon lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">honey or sugar if needed, if the peaches are ripe and sweet you won’t need the sweetener</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Wash, pit and dice ripe peaches.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Blend diced peaches with all other ingredients until you get smooth liquid texture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the mixture in the lolly molds and freez.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leave it in deep freezer one day so that it freez weel.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxRkCuwrItJkNC9CVKin6A0otnppR-ghTLXqVcH3TMDCuUaaXg4l9d5oC9UqGnG-p4uLvLSSoEDGcqWFRUM3dMQaram7A4HdP91XNMHlGLtBT1YMh6wUZmOzc2a6i11O6NpRhT_ef9wRt/s1600/6+IMG-173.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxRkCuwrItJkNC9CVKin6A0otnppR-ghTLXqVcH3TMDCuUaaXg4l9d5oC9UqGnG-p4uLvLSSoEDGcqWFRUM3dMQaram7A4HdP91XNMHlGLtBT1YMh6wUZmOzc2a6i11O6NpRhT_ef9wRt/s1600/6+IMG-173.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>GHIACCIOLI DI PESCHE BIANCHE</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(per sei ghiaccioli)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gr di pesche (senza nocciolo)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">70 gr di acqua</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cucchiaio di succo di limone</span></div>
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<span style="font-family: Courier New, Courier, monospace;">miele o zucchero se serve addolcire il composto, se le pesche sono mature e dolci, non servirà aggiungere nessun dolcificante</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lavare, denocciolare e tagliare le pesche a pezzi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Frullare tutti gli ingredienti fino ad ottenere un composto denso e omogeneo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Versare il composto negli stampini per i ghiaccioli e surgelare.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lasciare i ghiaccioli nel surgelatore un giorno intero per farli riprendere bene.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih76PV0eIx_wqUl3V-UYKz46SA__stGRAmrmqYg99xC7tw0JeNDkBdfV3ys5OIwomOAGq0kCDU0mvyED2rrGFO6Xr-VMeT_gtd3koB_D2QKrtkk2MQPgGRqOEJIRq0Hm6DerThnFzqSHy8/s1600/2+IMG-175.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih76PV0eIx_wqUl3V-UYKz46SA__stGRAmrmqYg99xC7tw0JeNDkBdfV3ys5OIwomOAGq0kCDU0mvyED2rrGFO6Xr-VMeT_gtd3koB_D2QKrtkk2MQPgGRqOEJIRq0Hm6DerThnFzqSHy8/s1600/2+IMG-175.jpg" /></a></div>
<br />Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-62309927250115028462019-07-31T00:00:00.000+02:002019-08-01T08:29:21.398+02:00Fritule s bazgom - Fritters with elderflowers - Frittelle con il sambuco<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgUXPwz07ssn6lgqjNugVCqedwYoWPzqaYVhaEThfPTmfYQmZwPwZXmZ8C2raUUw9hpOKNqBEz4Y55jbH195ShGhaPXTwxzEhW5rlN6q2MPhzZcJVQmuIOic87Z8fL5815PGiEKhdTaht/s1600/1+IMG8160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgUXPwz07ssn6lgqjNugVCqedwYoWPzqaYVhaEThfPTmfYQmZwPwZXmZ8C2raUUw9hpOKNqBEz4Y55jbH195ShGhaPXTwxzEhW5rlN6q2MPhzZcJVQmuIOic87Z8fL5815PGiEKhdTaht/s1600/1+IMG8160.jpg" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;">Neka digne ruku tko nije radio sok, tj. sirup od bazge. Ja svake godine berem bazgu i radim sirup od bazge po starom receptu (<a href="https://vanilla-staubzucker.blogspot.com/2016/05/sirup-od-cvjetova-bazge-elderflower.html" target="_blank"><span style="color: #444444;"><b>možete ga pročitati ovdje</b></span></a>). Radim ga u malim količinama, jer Mr. M. nije ljubitelj ni mirisa niti okusa bazge. Uvijek imam sirup od bazge u hladnjaku, jer mi je bolji od najboljeg soka i baš mi osvježi dan u ove ljetne sparine! Bolje i od najboljeg klimatizatora!<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: "courier new" , "courier" , monospace;">Možda ste vi svoj sirup i potrošili, jer je poznata stvar da sok od bazge brzo nestane, on nestane istom brzinom kao što se brzo njegovi cvjetići pretvore u bobice. Kad pripremim sirup, teško mi je odoliti, a da ga odmah ne isprobam, ali bi ga trebalo ostaviti da barem malo odstoji prije upotrebe, barem dok se ne pojave prve bobice na grmovima bazge, i dok zadnji grozdovi cvjetova još uvijek opstaju na najvišim granama. To </span></span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">čekanje </span><span style="font-family: "courier new" , "courier" , monospace;">traje samo par tjedana...</span><br />
<span lang="EN-US"><span style="font-family: "courier new" , "courier" , monospace;">Do tih zadnjih mirisnih cjetića može se doseći samo uz pomoć dugačke kuke privlačeći grane polako i nježno da ih ne biste slomili, jer će vam se sigurno i druge godine brati bazga za sok i za čaj, a i da vam osvje</span></span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">ži dan bez da uklju</span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">čite klimatizator</span><span style="font-family: "courier new" , "courier" , monospace;">.</span><br />
<span lang="EN-US" style="font-family: "courier new" , "courier" , monospace;">Znači, kad vam sirup odstoji par tjedana i postane najbolji za upotrebu, a još uvijek uspijete nabrati i najzadnje cvjetne grozdove koji krase vrhove grmova bazge, onda si pripremite ove fritule. </span><span style="font-family: "courier new" , "courier" , monospace;">Zapravo su cjetovi samo fora, tako su minijaturni i nježni da se niti ne osjete u fritulame, pa ako ih napravite i bez cjetova biti će vam odlične!</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span lang="EN-US" style="font-family: "times new roman";"><span style="font-family: "courier new" , "courier" , monospace;">Ja sam neumorni branitelj prirode, ve</span></span>ć me znate. I </span><span style="font-family: "courier new" , "courier" , monospace;">žao mi je svake slomljene grane, mada znam da su neke grane krhke, neke su stare, neke su prete</span><span style="font-family: "courier new" , "courier" , monospace;">ške, pa puknu, </span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">čak i bez razloga</span><span style="font-family: "courier new" , "courier" , monospace;">. Priroda se i sama </span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">čisti i dr</span><span style="font-family: "\22 courier new\22 " , "\22 courier\22 " , monospace;">ži do sebe. I mi trebamo slijediti primjer prirode.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Priroda je najvrednija stvar koju imamo, koju smo naslijedili i koju ostavljamo budućnosti. I nije dugovječna ovakva kakvu imamo. Zato se o njoj trebamo ozbiljno brinuti i </span><span style="font-family: "courier new" , "courier" , monospace;">čuvati ju. Zato trebamo paziti na svaku granu, na svaki list i cvijet. Suvi</span><span style="font-family: "courier new" , "courier" , monospace;">šne su rije</span><span style="font-family: "courier new" , "courier" , monospace;">či ako djelima ne pokrenemo i svoju, a i globalnu savjest </span><span style="font-family: "courier new" , "courier" , monospace;">(iako već po malo kasnimo...).</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Ako je nekada, i to nedavno, bio dovoljan mali doprinos svakog pojedinca da bi se priroda uvijek iznova obnavljala, u zadnje smo vrijeme ba</span><span style="font-family: "courier new" , "courier" , monospace;">š pretjerano sebi</span><span style="font-family: "courier new" , "courier" , monospace;">čni i bahati. Vidimo samo vlastitu malenkost i osobne male svjetove. </span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Vru</span><span style="font-family: "courier new" , "courier" , monospace;">će nam je? Biti </span><span style="font-family: "courier new" , "courier" , monospace;">će nam jo</span><span style="font-family: "courier new" , "courier" , monospace;">š toplije, pa i nesnosno vru</span><span style="font-family: "courier new" , "courier" , monospace;">će ako se ne prestanemo pretjerano hladiti, jer dok nam je ugodno svje</span><span style="font-family: "courier new" , "courier" , monospace;">že u zatvorenom prostoru i dok </span><span style="font-family: "courier new" , "courier" , monospace;">danono</span><span style="font-family: "courier new" , "courier" , monospace;">ćno </span><span style="font-family: "courier new" , "courier" , monospace;">u</span><span style="font-family: "courier new" , "courier" , monospace;">živamo </span><span style="font-family: "courier new" , "courier" , monospace;">u klimatiziranim sobama, vani priroda pati, su</span><span style="font-family: "courier new" , "courier" , monospace;">ši se i vapi za vodom, jer joj jo</span><span style="font-family: "courier new" , "courier" , monospace;">š i ispuhujemo </span><span style="font-family: "courier new" , "courier" , monospace;">toplinu iz motora klimatizatora!</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Nesnosno nam je vru</span><span style="font-family: "courier new" , "courier" , monospace;">će i zato </span><span style="font-family: "courier new" , "courier" , monospace;">što smo se i odvikli podnositi toplinu.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">U</span><span style="font-family: "courier new" , "courier" , monospace;">živajte u propuhu, on nije zao niti </span><span style="font-family: "courier new" , "courier" , monospace;">štetan.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Zatvarajte prozore i vrata i rolete i </span><span style="font-family: "courier new" , "courier" , monospace;">škure tokom najtoplijih sati.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Zaledite </span><span style="font-family: "courier new" , "courier" , monospace;">vodu i prije spavanja s njom ohladite plahte i jastuke.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Koristite male trikove da bi nam </span><span style="font-family: "courier new" , "courier" , monospace;">žega bila podno</span><span style="font-family: "courier new" , "courier" , monospace;">šljiva, a priroda </span><span style="font-family: "courier new" , "courier" , monospace;">će nam biti zahvalna i uzvratiti </span><span style="font-family: "courier new" , "courier" , monospace;">će nam dobro dobrim.</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">PS: sirup od bazge ima kiselkast okus, pa su i fritule malo kiselkaste. Ako to vašim ukućanima smeta, slobodno ih sami potamanite i nazdravite darovima prirode hladnim sokom bazge!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITULE S BAZGOM</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150 gr mekog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr čistih cvjetova bazge (samo cvjetići, pez peteljki)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cijelo jaje</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr sirupa od bazge</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 žlice mineralne vode</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">7 gr kvasca</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 žlice toplog mlijeka</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 litre suncokretovog ulja za prženje (možete koristiti i rafinirano maslinovo ulje, ne ekstra djevičansko zbog arome)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Za posipanje:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">šećer u prahu aromatiziran vanilijom</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Otopiti kvasac u toplom mlijeku s pola žličice šećera i ostaviti 10 minuta na toplom mjestu da se kvasac aktivira.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">U zdjeli sjediniti brašno, šećerom, cvjetove bazge, jaje, prstohvat soli, mineralnu vodu i sirup od bazge. Dodati u smjesu uzdignuti kvasac i sve skupa miksati mikserom da se svi sastojci sjedine.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dobit ćete mekano tijesto.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pokrijte zdjelu prozirnom folijom ili poklopcem i ostaviti da se tijesto diže oko dva sata da se volumen tijesta udvostruči.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uliti ulje u dublju posudu za prženje (promjera 16-18cm), jer fritule tokom prženja ne smiju dodirivati dno posude nego moraju plivati po površini ulja.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijte ulje. Ulje mora biti vruće, ali ne smije goriti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Žlicom zagrabite malo smjese i uz pomoć druge čajne žličice polagano spustite tijesto u ulje da dobijete oblik sfere. Pržiti istovremeno samo 5 - 6 fritula da se temperatura ulja naglo ne smanji i da bi fritule imale prostora da se okreću. Fritule se same okreću, a ako primjetite da su s jedne strane već lagano potamnile, a nisu se okrenule, okrenite ih vilicom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pržene fritule izvadite iz ulja i stavite ih na papir da papir upije ostatak ulja.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Posipajte fritule šećerom u prahu aromatiziranim vanilijom iz kućne radinosti (recept iz mog prvog posta)!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITTERS WITH ELDERFLOWERS</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150 gr flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr clean elderflowers (only flowers without stalks)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 egg</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr elderflower syrup</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tablespoons sparkling water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">7 gr fresh yeast</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 tablespoons lukewarm milk</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">a pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 liter of sunflower oil for frying (you can use olive oil too, not extra virgin olive oil because of its strong flavour)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">For dusting:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">icing sugar with vanilla flavour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dissolve the yeast and half a teaspoon of sugar in lukewarm milk, then leave the yeast to rest for 10 minutes in warm place.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In a bowl combine flour, sugar, elderflowers, egg, pinch of salt, water and elderflower syrup. Add activated the yeast and knead with the mixer to well incorporate all ingredients. You will get a very soft dough.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cover the bowl with the food wrap or with the lid and leave the dough to rise for about two hours until the dough volume is doubled.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour the oil into a high pan (16-18 cm diameter big), in this way the fritters will not touch the bottom of the pan during frying and will remain in surface.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Heat the oil. Oil must be hot, but it should not burn.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Take a small amount of the dough with a tablespoon and with a help of another teaspoon let the dough slowly fall into the oil, giving to the dough spherical shape. Fry only 5 - 6 fritters at the time to keep the temperature of the oil unchanged and to allow to fritters to turn. Fritters will turn by themselves, but if you notice that they become slightly dark on one side, turn them with a fork.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Once fried, extract the fritters from the oil and let them dry on the paper towel.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dust fritters with home made icing sugar with vanilla flavor (you can find the recipe in my first post!)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITTELLE CON IL SAMBUCO</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">150 gr di farina 00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 gr di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 gr di fiori di sambuco puliti (solo fiori, senza steli)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 uovo intero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 gr di sciroppo di sambuco</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di acqua minerale gasata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">7 gr di lievito</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di latte tiepido</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 litro di olio di girasole per friggere (potete friggere anche nell’olio d’oliva, non usate l’olio extra vergine d’oliva perché il suo sapore è troppo forte)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Per farcire:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">zucchero a velo vanigliato</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sciogliere il lievito e mezzo cucchiaino di zucchero nel latte tiepido e lasciarlo a riposare per 10 minuti nel luogo caldo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola unire la farina, lo zucchero, l’uovo, il pizzico di sale, l’acqua minerale e lo sciroppo di sambuco. Quindi aggiungere il lievito e iniziare a impastare con il mixer per incorporare bene tutti gli ingredienti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Otterrete un’impasto molto morbido.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Coprire la ciotola con la pellicola alimentare o col coperchio e lasciare l’impasto a lievitare per circa due ore fino a quando il volume dell’impasto sarà raddoppiato.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare l'olio in una padella alta (del diametro 16-18 cm) perché le frittelle non deve toccare il fondo della padella durante la cottura, ma devono rimanere sulla superficie dell'olio.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Riscaldare l'olio. L'olio deve essere caldo, ma non deve bruciare.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Prendere una piccola quantità dell’impasto con un cucchiaio e aiutandosi con un cucchiaino far calare l’impasto nell'olio dandogli la forma di una sfera. Friggere contemporaneamente solo 5 - 6 frittelle per mantenere invariata la temperatura dell'olio e per permettere alle frittelle di girarsi. Le frittelle si girano da sole, ma se notate che diventeranno già leggermente scure da un lato, giratele aiutandovi con una forchetta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Una volta fritte, estraete le frittelle dall'olio e fatele asciugare sulla carta assorbente.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Spolverare le frittelle con lo zucchero a velo vanigliato fatto in casa (trovate la ricetta nel mio primo post)!</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-76094039362457129712019-05-13T00:00:00.000+02:002020-06-18T15:11:31.286+02:00Kolač od kestena s lješnjacima bez glutena - Gluten free cake with chestnuts and hazelnuts - Dolce di castagne con nocciole senza glutine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAkj4ChqlelqpkOltJ4idEKECwOmYKR94SHUUzutdGeOgziKIFSpfc0boRjesVvT5_PxnWRbEXRGoou8sc-Rv5I9Qf_qVw45w7EfHB8HVERkkdZel3F_iYVgYcS0XAWpU40LvmqdQUfdp/s1600/1+IMG_8122.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAkj4ChqlelqpkOltJ4idEKECwOmYKR94SHUUzutdGeOgziKIFSpfc0boRjesVvT5_PxnWRbEXRGoou8sc-Rv5I9Qf_qVw45w7EfHB8HVERkkdZel3F_iYVgYcS0XAWpU40LvmqdQUfdp/s1600/1+IMG_8122.jpg" /></a></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Dugo sam se spremala napisati recept za ovaj kolač.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Još od lani, možda i od preklani, ali mi uvijek uleti nešto zanimljivije, a već sam s kestenom toliko toga ispekla, da sam morala napraviti malu stanku. A onda sam taj recept i ostavila kao rezervu za dane bez ideja. Kad je u pitanju kesten, nije mi problem izmisliti nešto novo ili ubaciti kesten u već isprobani stari recept, jer me nije još niti jednom iznevjerio.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Kuhani, oguljeni i smrvljeni kesten, još kad je Lovranski...a ovaj put sam baš u zamrzivaču imala još malo onog pravog kestena iz mog malog mjesta i malo lješnjaka u nekoj staklenci...</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">Da ne kažem da je ovaj recept poslužio i za iskoristiti zalihe i isprazniti ostatke namirnica iz staklenki koje su se nagomilale na policama i u hladnjaku...</span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Mislila sam napraviti i neku kremu, ali drugi put ću. Nije da nisam isprobavala kremu, ali nije mi uspjela, zapravo nije mi uspjela krema kakvu sam zamislila, pa sam ostatke neuspjeha pretvorila u krem desert...pojela se i krema, a ovaj je kolač savršen ovako jednostavan i posut sa samo malo kakaa.</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Ovdje u Italiji je uobičajeno koristiti brašno od kestena, ali meni je okus brašno od kestena prežestok i malo mi daje na dim, jer se dim koristi u procesu sušenja kestena prije mljevenja.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Istina je da je s kestenom puno posla. Treba ga nabrati, skuhati i oguliti, a to je najdugotrajniji dio posla, ali sav se trud isplati. Aroma koju daje kuhani kesten je jedinstvena, okus mu je delikatan i sladak, tako da u receptima treba i manje šećera. Ja sam se u kesten tako jako zaljubila u starim danima. Nekad mi je kesten bio najbolji sirov i hrskav, niti pečen niti kuhan nisam baš rado jela. Ali roladu od kestena koju je mama pripremala sam obožavala, nije mi bilo boljeg kolača, čak mi je bio bolji i od moje rođendanske torte od oraha i čokolade...</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "courier new" , "courier" , monospace;">I sad vam ja taj kesten svugdje trpam i dodajem, a Mr.M najviše voli tu najobičniju roladu, istu onu koju je meni mama pripremala…doći će valjda i ona jednom na red.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI36wqUxcjx05Pmi1uzZpKkxZ2U8fOD4oqiXOKu1IJbi6Usv1jnv2Qoh7suU_Ylcz-27RoNARwNelFCLrwme37u_smiH-a08y-yGfemXkXDruaSkmtyod__TIagvYANrmm9c0-b_2hhXs/s1600/4+IMG_8121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI36wqUxcjx05Pmi1uzZpKkxZ2U8fOD4oqiXOKu1IJbi6Usv1jnv2Qoh7suU_Ylcz-27RoNARwNelFCLrwme37u_smiH-a08y-yGfemXkXDruaSkmtyod__TIagvYANrmm9c0-b_2hhXs/s1600/4+IMG_8121.jpg" /></a></div>
<b><span style="font-size: large;"><span style="font-family: "courier new" , "courier" , monospace;">KOLA</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "helvetica";">Č</span><span style="font-family: "courier new" , "courier" , monospace;"> OD KESTENA S LJEŠNJACIMA BEZ GLUTENA</span></span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">(za kalup 21x25cm)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 velika jaja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">120 g šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 g rižinog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 g kakaa u prahu</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80 g kuhanog kestena (kuhani i oguljeni kesten zdrobiti vilicom da dobijete fino brašno)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 g zdrobljenih lješnjaka</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 ml maslinovog ulja</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 ml vode</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 čajnu žličicu praška za pecivo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 prstohvat soli</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Za kalup: maslinovo ulje i 1 žlica rižinog brašna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Zagrijte pećnicu na 180° C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mutiti bjelanjke s prstohvatom soli i kad se bjelanjci umute u čvrsti snijeg dodati šećerom, te nastaviti mutiti i u smjesu umutiti jedan po jedan žumanjak. Postepeno u smjesu dodavajte ulje uz neprestano miksanje.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dodati u smjesu kesten brašno, zdrobljene lješnjake, rižino brašno, praška za pecivo i kakao te sve skupa sjediniti. Zatim u smjesu dodati vodu i sve dobro umutiti da dobijete homogenu smjesu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Namazati kalup za tortu i posuti ga rižinim brašnom.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uliti smjesu u kalup za tortu.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peći na 180 stupnjeva oko 35-45 min.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Oofuglh-IjUTAaT7eqy4UXThfDMmoSKMU5i6i4alHjWPDHWN4nlsY9pp7mnTDMKg67JYptZDgkyVysG1Wdo4GfSjbndN1oRfv12DvYvdKBC2y99XhWzX3DzHo8n_hqikHY2Zk2YhZHc/s1600/5+IMG_8129.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Oofuglh-IjUTAaT7eqy4UXThfDMmoSKMU5i6i4alHjWPDHWN4nlsY9pp7mnTDMKg67JYptZDgkyVysG1Wdo4GfSjbndN1oRfv12DvYvdKBC2y99XhWzX3DzHo8n_hqikHY2Zk2YhZHc/s1600/5+IMG_8129.jpg" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>GLUTEN FREE CAKE WITH CHESTNUTS AND HAZELNUTS</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">(for baking tray 21x25cm)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 large eggs</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">120 g of sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80 g of rice flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 g cocoa powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80 g of boiled chestnuts (boil and peel chestnuts and mash them with the fork into fine flour)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 g of crashed hazelnuts</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 ml olive oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 ml water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon of baking powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pinch of salt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">For the baking tray: some olive oil and 1 tablespoon of rice flour</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 180° C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Whip egg whites with a pinch of salt into thick picks, add sugar and continue mixing and adding egg yolks one at the time. Start adding olive oil in the batter and continue mixing to incorporate all together.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Add in the mixture chestnut’s flour, crashed hazelnuts, rice flour, baking powder and cocoa powder and incorporate all. At the end add water into the batter and incorporate well all together.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour the mixture into the baking tin.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bake in the oven at 180°C for 40-60 min.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>DOLCE DI CASTAGNE CON NOCCIOLE SENZA GLUTINE</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">(per lo stampo 21x25cm)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 uova grandi</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">120 g di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80 g di farina di riso</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 g di cacao in polvere</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80 g di castagne bollite (far bollire e spelare le castagne e poi schiacciarle con la forchetta per ottenere la farina fine)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">20 g di nocciole sminuzzate grossolanamente</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50 ml di olio d’oliva</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">70 ml d’acqua</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Per lo stampo: poco olio d’oliva e 1 cucchiaio di farina di riso</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Riscaldare il forno a 180°C</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Montare gli albumi ed un pizzico di sale e quando le gli albumi diventeranno sodi aggiungere lo zucchero e continuando a mixare aggiungere i tuorli uno alla volta. Infine versare nel composto l’olio a filo e incorporare tutto assieme.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Aggiungere al composto le castagne ridotte in farina, nocciole sminuzzate, la farina di riso, il lievito e il cacao in polvere e incorporare bene tutti gli ingredienti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare nel composto l’acqua e finire di montare il composto che deve risultare omogeneo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Oliare la tortiera ed infarinarla con la farina di riso.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare il composto nella tortiera.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infornare e cuocere a 180°C per 40-60 min.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0tag:blogger.com,1999:blog-7676867444565830626.post-44066143380648873422019-03-11T00:00:00.001+01:002021-08-03T13:22:14.831+02:00Marmelada od naranče - Orange marmalade - Marmellata d'arancia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Uvijek me iznova očaraju marmelade u malim staklenkama koje obično poslužuju za doručak u hotelima, a kako sam ja nepopravljivi sakupljač svih mogućih staklenki, pogotovo onih malo posebnih ili maksimalno geometrijskih oblika, nakupila sam si tih minijaturnih staklenki, da se nađu, da mi ne bi baš jedna minijaturna staklenka trebala da u nju spremim onu zadnju žličicu marmelade koja obično ostane na dlu i po stijenkama posude za kuhanje.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uvijek me je privlačila i marmelada od naranče koju sam viđala baš samo u hotelima ili susretala u romanima koji su opisivali englesku aristokraciju. Iako nekad nisam previše razmišljala o tome da u Engleskoj naranče ne rastu i da je ta marmelada totalno suprotna svim pravilima prirode i logike (osim one komercijalno-kolonijalne logike), uvijek sam sanjala o marmeladi od mirisnih naranči.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Marmelada od naranče se nije uklapala u moje podneblje, niti u naše kulinarske navike, čak je ušla u kategoriju namirnica “nemoguće je to napraviti kod kuće”! Naše su zimnice bile jednostavne i među pekmezima je vladao svestrani pekmez od šljiva koji volim pripremati po našem tradicionalnom receptu i koji nikad ne nedostaje u kolekciji zimnice!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Kad sam prvi put kupila marmeladu od naranče malo sam se bila razočarala, jer je bila preslatka, preželatinozna, pretekuća. . . zapravo nisam znala kako prava domaća marmelada od naranče miriši i kakva joj je konzistencija. Ali sam uporno isprobavala sve moguće tipove marmelade od naranči koje u hotelima služe u minijaturnim staklenkama i nekako sam naučila šta bih trebala očekivati od te, tako engleske marmelade koju sam konačno željela sama pripremiti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Moja je metoda uvijek ista, mijenjam voće, mijenjam doze, ali metoda koja daje perfektnu teksturu marmeladi i pekmezu je višednevno kuhanje na laganoj vatri (samo 10-20 minuta na dan) da bi se voće pomalo samo od sebe, a i od topline raspadalo i da se kožice ušećere i postanu mekane.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>MARMELADA OD NARANČE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">850 gr čiste pulpe od naranče</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr šećera</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 žlice soka od limuna</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">korica od 3 – 4 naranče</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pod tekućom vodom dobro oprati ne tretirane naranče.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Oguliti naranče i staviti koricu od 3 – 4 naranče u staklenku s vodom i ostaviti preko noći u hladnjaku.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Očistiti naranče od svih celuloznih opni i vlakana da bi vam ostala samo voćna pulpa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Izvagati čistu pulpu, staviti ju u posudu za kuhanje i posipati šećerom kako bi površina voća bila potpuno pokrivena. Od prilike treba jedna trećina količine šećera u odnosu na ukupnu količinu voćne pulpe.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pokriti posudu za kuhanje i ostaviti da stoji preko noći kako bi voće pustilo sok i kako bi se šećer otopio.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Drugi dan prije kuhanja marmelade treba pripremiti korice naranče. Odstraniti sav bijeli dio s korica, potom treba narezati korice na tanke trakice i prokuhati ih 10 minuta. Procijediti korice i ubaciti ih u posudu s voćnom pulpom. Dobro sve skupa promješati i kuhati na laganoj vatri oko 30 minuta. Ostaviti da se ohladi preko noći.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ponoviti kuhanje još 3 ili 4 puta da se sav sok ukuha i da se marmelada zgusne. Na kraju dodati u marmeladu sok od limuna i kuhati da se i taj sok ukuha.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Uliti vrelu marmeladu u čiste staklenke i zatvoriti poklopce. Napuniti staklenke skoro do vrha da ostane vrlo malo slobodnog prostora između marmelade i poklopca. Pokriti zatvorene staklenke kuhinjskom krpom i ostaviti ih da se polako hlade.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ja ne prevrćem staklenke tako da poklopci ostanu čisti, a nakon kratkog vremena čuti će se klik kada se u staklenkama stvori vakum.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>ORANG MARMALADE</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">850 gr orange pulp</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr sugar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 tablespoons lemon juice</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">orange peel from 3 – 4 oranges</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Under running water rinse non treated oranges.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Peel oranges and put the peel of 3-4 oranges into jar with water and leave overnight in the refrigerator.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Remove all thin and white peels from oranges to get only the pulp.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Weight the pulp, put it into casserole and cover completely the pulp with sugar. You will need one third of sugar compared to the quantity of clean pulp.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cover the casserole with the lid and leave overnight, the fruit will release the liquid and the sugar will dissolve.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Next day, first you will have to prepare the peels. Eliminate the while part from the peel, cut the peel into thin strips and cook them for 10 minutes. Drain peels and put them into casserole with orange pulp. Mix together the pulp and peels and cook on low heat for about 30 minutes. Leave to cool overnight.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Repeat the cooking for other 3 or 4 times until the liquid evaporate and the marmalade get dense. At the end add to the marmalade the lemon juice and cook it until the liquid dry out.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pour boiling marmalade into clean jars and close the jars immediately. Fill the jar completely, leave very little space between marmalade and the cover. Wrap the jars with the kithe cloth and leave to cool down.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I don’t turn jars upside down, so the cover is always clean and after some time you will hear the clicking sound as the jars will get vacuum-sealed.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>MARMELLATA D'ARANCIA</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">850 gr di polpa pulita d'arancia</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr di zucchero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di succo di limone</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">scorza di 3 -4 arance</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lavare le arance non trattate sotto l'acqua corrente.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sbucciare le arance e mettere la scorza di 3 - 4 arance nel recipiente pieno d'acqua e conservarlo nel frigorifero fino al giorno dopo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Eliminare tutte le parti fibrose e le pellicine dalla polpa d'arancia.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pesare la polpa, sistemarla nella pentola e coprire completamente la polpa d'arancia con lo zucchero. Servirà un terzo del peso dello zucchero rispetto alla quantità totale della polpa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Coprire la casseruola e lasciare riposare il composto per una notte. La frutta rilascerà il liquido e lo zucchero si scioglierà completamente.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Il giorno dopo prima bisognerà preparare le scorze. Eliminare tutta la parte bianca dalla scorza, tagliare la scorza in strisce sottili e farle bollire per 10 minuti. Scolare le scorze e aggiungerle al composto di polpa e zucchero. Mescolare tutto insieme e far bollire a fuoco lento per 30 minuti. Lasciare raffreddare fino al giorno dopo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ripetere la cottura 3 - 4 volte fino a quando tutto il liquido sarà evaporato e otterrete una marmellata densa. Alla fine aggiungere alla marmellata il succo di limone e cuocerla di nuovo fino a quando la marmellata si sarà raddensata.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Versare la marmellata bollente nei vasetti di vetro puliti e chiudere i vasetti. Riempire completamente i vasetti, lasciare pochissimo spazio tra la marmellata e il coperchio. Avvolgere i vasetti con un panno da cucina e lasciare che la marmellata si raffreddi.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Io non capovolgo i vasetti, in questo modo i coperchi rimarranno puliti e dopo poco tempo si sentirà un click quando si creerà il sottovuoto.</span></div>
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Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com2tag:blogger.com,1999:blog-7676867444565830626.post-156662378061250962019-02-19T00:00:00.000+01:002019-07-15T11:44:09.249+02:00Fritule s bučom bez jaja - Fritters with pumpkin without eggs - Frittelle con la zucca senza uova<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEMB9ml7lvf00LFXpGlsER_G3qnlZCJQ9BUGYGoef-OzUylKMHlB3qGHfGpJRody3PGSCCRmNxFfajg8ioCOP61ZPNDS0544rbKgvbeV5TiJmkvq_2uda2cW5SISN9pFboNqpJZzSswuo/s1600/1+IMG_7753.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEMB9ml7lvf00LFXpGlsER_G3qnlZCJQ9BUGYGoef-OzUylKMHlB3qGHfGpJRody3PGSCCRmNxFfajg8ioCOP61ZPNDS0544rbKgvbeV5TiJmkvq_2uda2cW5SISN9pFboNqpJZzSswuo/s1600/1+IMG_7753.jpg" /></a></div>
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<span style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Pravo je vrijeme za fritule, tj. po meni se karnevalski kolači i krafne
mogu pripremati ciju godinu. Oni nisu sezonske namirnice već se mogu sa
sezonsim namirnicama kombinirati! Čak se i ja tu i tamo upustim u nekakvo
prženje, iako je kod mene od uvijek uveden veto za prženu hranu (znam, znam,
crna sam ovce, pogotovo ako k tome dodam da je Mr. M. naprosto lud za prženom hranom!!!).</span></span><br />
<span style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Postoji
samo par iznimki koje imaju dozvolu uskočiti u vrelo ulje, jer i mene obara s
nogu pohano meso, faširanci i prženi karnevalski kolači. Ostale prženice me ne
mame, ni mirisom, a pogotovo ne teksturom . . . ne mogu zamisliti da se neke
fine namirnice trebaju umotaju u sto slojeva razno raznih tekućih i mrvičastih sastojaka,
kad su same po sebi pune aroma!<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Ali ako spomenete fritule. . . evo me odmah, jurim, i moram si zadati mjeru
prije nego što mi ruka posegne za prvom fritulom, da ne pretjeram, jer mi je
mjeru teško poštivati kad je riječ o već spomenutim karnevalskim prženicama!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuqRLKgLPSBGEDFCVXUKBZrC34ONUi3Ukfr9-vucM00DIvwpg2HnYFkD6OZK1fcazceUYxjT8kd_uUdclCzekzSLq7vXRudOBuWs80I1XZbiwNi10Kaj_xw7dGLgl5tk35tcE3OUUIwyH/s1600/2+IMG_7705.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuqRLKgLPSBGEDFCVXUKBZrC34ONUi3Ukfr9-vucM00DIvwpg2HnYFkD6OZK1fcazceUYxjT8kd_uUdclCzekzSLq7vXRudOBuWs80I1XZbiwNi10Kaj_xw7dGLgl5tk35tcE3OUUIwyH/s1600/2+IMG_7705.jpg" /></a><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Ovaj put sam htjela nečim novim iznaditi i sebe i moderni
svijet, pa sam smutila veganske fritule!<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">V-e-g-a-n-s-k-e, daaaaa, dobro ste pročitali.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ja sam svežder, ne jedem samo ono što mi ne paše, kao na primjer
karfiol ili svakakve prženice ili …ima još par stvari koje mi nisu baš po guštu,
ali sve ostalo bez problema i u tren oka nestane s tanjura. Ništa mi niti ne
padne teško na želudac (kako se to zna
reći!), pa onda niti ne moram razmišljati da li je to nešto veganski,
vegeterijanski, bez glutena ili sirovo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ali ovaj put sam se baš skoncentrirala i sama sam sebi
rekla: “Hajde bar jednom pripremi nešto posebno, nešto egzotično, nešto što
nije potpuni odraz tebe! Probaj ući u kožu onih koji baš sve ne mogu ili ne
smiju pojesti.”</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I nije bilo teško, uopće, jer kad bolje razmislim koliko
povrća preradim u svojoj kuhinji i koliko posebnih zrnja izmeljem, a da to nije
pšenica, moram priznati da većina baš potpuno pripada jednoj od meni egzotičnih
kategorija hrane. Samo što nisam primorana tome pridavati pažnju, pa onda to
ispada tako egzotično u svojoj jednostavnosti!</span></div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphentAoMxGZKQs7km43ceRmmWnRm74Qwe80V6p2ZdpsBb6oGmTnLQCcnKkY6C18W0bh2Qao98gyvWtmF1W1nS8BeOu6C507PwaN8f0uUOBm5DNF1LvkEbcCzByfvFDMm1EZd4GPmp-H33pj/s1600/3+IMG_7310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphentAoMxGZKQs7km43ceRmmWnRm74Qwe80V6p2ZdpsBb6oGmTnLQCcnKkY6C18W0bh2Qao98gyvWtmF1W1nS8BeOu6C507PwaN8f0uUOBm5DNF1LvkEbcCzByfvFDMm1EZd4GPmp-H33pj/s1600/3+IMG_7310.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Imala sam još jednu narančastu buču od prošlog ljeta i već
je bilo krajnje vrijeme da ju preradim. Ostala je čekati u ormaru na balkonu da
se odlučim što ću s njom. A kako smo svi u obitelji bili skeptični, jer ova je
buča dozorila narančasta, a ne tamno zelena kao sve ostale “normalne” tikve
sorte kabocha, nekako sam stalno odgađala trenutak da ju prerežem i zavirim
ispod te jarko narančaste nenormalne kože!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A kako i vuk kožu mijenja, ali ne i
narav, tako je i moja narančasta kabocha fino slatka i miriše na dinju!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Moja je fancy kabocha završila u fritulama, a ima je i za još
par finih stvarčica, pa ako i vi negdje imate zaboravljenu ili zaleđenu buču,
pripremite ove egzotične prženice i omastite si brk!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAi6jDv4HYKTP7ICvwm6T3emi2AFTY0mT1XheSAnIog5z_-OWoGoo6D6MA6QJjV9blKCaACIN6PsSMbJmDI4RhuDL8YFanP5KiexynD4_a1Nb18dW1S4pFofnzi6LD7asOTpQJp_5_z4/s1600/4+IMG_7712.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAi6jDv4HYKTP7ICvwm6T3emi2AFTY0mT1XheSAnIog5z_-OWoGoo6D6MA6QJjV9blKCaACIN6PsSMbJmDI4RhuDL8YFanP5KiexynD4_a1Nb18dW1S4pFofnzi6LD7asOTpQJp_5_z4/s1600/4+IMG_7712.jpg" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITULE S TIKVOM BEZ JAJA</b></span><br />
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<span style="color: #323333; font-family: "courier new" , "courier" , monospace; text-align: justify;">250 gr mekog brašna</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-kerning: none;">100 gr pirea od buče pečene u pe</span>ćnici</span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">3 žlice smeđeg šećera od trske</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">naribana korica jedne neprskane naranče</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1/4 kafene žličice mješanih začina za buču</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">130 ml mlake vode</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">7 gr kvasca</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">prstohvat soli</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1/2 litre suncokretovog ulja za prženje</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">U malo mlake vode otopiti kvasac i pola žličice smeđeg šećera od trske i ostaviti 10 minuta na toplom mjestu da se kvasac aktivira.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Zagrijati vodu.</span></span></div>
<span style="color: #323333; font-family: "courier new" , "courier" , monospace; text-align: justify;">U zdjeli pomiješajte brašno, pire od buče, šećerom i koricu naranče. Zatim dodati uzdignuti kvasac i početi miksati mikserom uz neprestano dodavanje tople vode. Miksati da se svi sastojci sjedine i na </span><span style="color: #323333; font-family: "courier new" , "courier" , monospace; text-align: justify;">kraju dodati u tijesto prstohvat soli i dobro izmiksati.</span><br />
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Dobit ćete vrlo mekano tijesto.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Pokrijte zdjelu prozirnom folijom ili poklopcem i ostaviti da se tijesto diže oko dva sata da bi se volumen tijesta udvostručio.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Uliti ulje u dublju posudu za prženje (promjera 16-18cm), jer fritule tokom prženja ne smiju dodirivati dno posude nego moraju plivati po površini ulja.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Zagrijte ulje. Ulje mora biti vruće, ali ne smije goriti.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="-webkit-text-stroke-width: initial;">Ž</span>licom zagrabite malo smjese i uz pomoć druge čajne žličice polagano spustite tijesto u ulje da dobijete oblik sfere. Pržiti istovremeno samo 5 - 6 fritula da se temperatura ulja naglo ne smanji i da bi fritule imale prostora da se okreću. Fritule se same okreću, a ako primjetite da su s jedne strane već lagano potamnile, a nisu se okrenule, okrenite ih vilicom.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pr<span style="text-align: justify;"><span style="color: #323333;"><span style="-webkit-text-stroke-color: rgb(50, 51, 51);">žene fritule izvadite iz ulja i stavite ih na papir da papir upije ostatak ulja.</span></span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITTERS WITH PUMPKIN WITHOUT EGGS</b></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">250 gr flour<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">100 gr of baked mashed pumpkin<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">3 tablespoons brown cane sugar<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">grated peel of one organic orange<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">1/4 teaspoon of mixed pumpkin spices<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">130 ml lukewarm water<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">7 gr fresh yeast<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">a pinch of salt<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">1/2 liter of sunflower oil for frying</span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Dissolve the yeast and half a teaspoon of brown
sugar in some water, then leave the yeast to rest for 10 minutes in warm place.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Heat the water (don’t let it boil).<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">In a bowl combine flour, pumpkin puree, sugar
and orange peel. Add the yeast and start kneading with the mixer, continue adding
the water little by little. Incorporate well all ingredients and finally add
salt to the dough and knead the dough for another while. You will get a very
soft dough.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Cover the bowl with the food wrap or with the
lid and leave the dough to rise for about two hours until the dough volume is
doubled.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Pour the oil into a high pan (16-18 cm diameter
big), in this way the fritters will not touch the bottom of the pan during frying
and will remain in surface.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Heat the oil. Oil must be hot, but it should not
burn.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Take a small amount of the dough with a tablespoon
and with a help of another teaspoon let the dough slowly fall into the oil giving to the dough spherical shape. Fry only 5 - 6 fritters at the time to
keep the temperature of the oil unchanged and to allow to fritters to turn. Fritters
will turn by themselves, but if you notice that they become slightly dark on
one side, turn them with a fork.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Once fried, extract the fritters from the oil
and let them dry on the paper towel.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WT9S1wDxDKfBcbiJSnKBqjne45QS_mdzD3m6T-xW3l5KNfLE0aZmT2Gwxf5AGlmBNn7HwpsykM2HNu3EBf4vrU8AiRsGD7CcLhb3z8xAKfi-_htqD1yDP5O7oua82SpGJA-alsJqORzQ/s1600/6+IMG_7715.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WT9S1wDxDKfBcbiJSnKBqjne45QS_mdzD3m6T-xW3l5KNfLE0aZmT2Gwxf5AGlmBNn7HwpsykM2HNu3EBf4vrU8AiRsGD7CcLhb3z8xAKfi-_htqD1yDP5O7oua82SpGJA-alsJqORzQ/s1600/6+IMG_7715.jpg" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>FRITTELLE CON LA ZUCCA SENZA UOVA</b></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">250 gr di farina 00</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">100 gr di pure di zucca cotta al forno</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di zucchero di canna scuro</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">scorza grattugiata di un’arancia non trattata</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1/4 di cucchiaino di spezie miste per la zucca</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">130 ml di acqua tiepida</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">7 gr di lievito</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">1/2 litro di olio di girasole per friggere</span></span></div>
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<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">In una piccola quantità d'acqua, sciogliere il lievito e mezzo cucchiaino di zucchero di canna e lasciare il lievito a riposare per 10 minuti nel luogo caldo.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Riscaldare l’acqua (non deve bollire).</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">In una ciotola unire la farina, il pure di zucca, lo zucchero e la scorza d’arancia. Quindi aggiungere il lievito e iniziare a impastare con il mixer continuando ad aggiungere l’acqua. Incorporare bene tutti gli ingredienti e infine aggiungere all'impasto il sale e finire di impastare.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Otterrete un’impasto molto morbido.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Coprire la ciotola con la pellicola alimentare o col coperchio e lasciare l’impasto a lievitare per circa due ore fino a quando il volume dell’impasto sarà raddoppiato.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Versare l'olio in una padella alta (del diametro 16-18 cm) perché le frittelle non devono toccare il fondo della padella durante la cottura, ma devono rimanere sulla superficie dell'olio.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Riscaldare l'olio. L'olio deve essere caldo, ma non deve bruciare.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;">Prendere una piccola quantità dell’impasto con un cucchiaio e aiutandosi con un cucchiaino far calare l’impasto nell'olio dandogli la forma di una sfera. Friggere contemporaneamente solo 5 - 6 frittelle per mantenere invariata la temperatura dell'olio e per permettere alle frittelle di girarsi. Le frittelle si girano da sole, ma se notate che stanno diventando leggermente scure da un lato, giratele aiutandovi con una forchetta.</span></span></div>
<span style="font-family: "courier new" , "courier" , monospace; text-align: justify;">Una volta fritte, estraete le frittelle dall'olio e fatele asciugare sulla carta assorbente.</span><br />
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<br />Vanilla&Staubzuckerhttp://www.blogger.com/profile/08928039259607920081noreply@blogger.com0