prstohvat šećera i prstohvat brašna
2 pune kašike kisele pavlake 20% mm
100g putera sobne temperature
susam za posipanje
Staviti kvasac sa prstohvatom šećera i brašna u 100ml toplog mleka i ostaviti ga da nadođe. U velikoj šerpi staviti pola količine brašna, dodati so i sve tečne sastojke koje ste spojili (300ml mleka, ulje, pavlaku, žumanca, kvasac), pa izmešati i postepeno dodati ostatak brašna dok ne dobijete lepo, elastično testo koje se ne lepi za ruke.
Testo odmah oblikovati u valjak, podeliti na 5 jednakih delova, a svaki deo rastanjiti u manji krug prečnika oko 20cm na radnoj površini koju ste posuli brašnom;. Četiri kruga namazati puterom pa ih poslagati jedan preko drugog, a poslednji krug neka bude bez premaza. Dobro pobrašnjati radnu površinu, pa odmah oklagijom rastanjiti diskove testa koliko možete; iseći trouglove, staviti malo fila na kraj svakog, pa umotati kifle ali prilikom uvijanja povlačiti vrh trougla da se on lepo rastegne koliko je to moguće da kiflice budu što lisnatije.
Poslagati kiflice u dva pleha od rerne koje ste obložili papirom za pečenje i ostaviti ih 90 minuta da narastaju i ovo je prvo odmaranje testa od početka rada. Pre pečenja premazati sa umućenim belancetom i peći na 200 stepeni oko 20 minuta.
ZAKLJUČAK
Ovaj recept liči na sve ostale recepte, ali nije. Prvo, dodatak kisele pavlake testu zaista učini svoje, a sam proces pravljenja je izuzetno brz jer se nakon što kvasac nadođe sve odmah radi bez čekanja da testo narasta, tj. krenete od testa, a završite sa kiflicama u tepsiji, a onda pauza od 90 minuta kada možete da se odmarate.Toplo preporučujem fetu kao fil, jer se drugi blaži sirevi izgube u testu. Svima vama koji ste kiflice pravili milion puta do sada savetujem da probate ovaj i uvrstite ga u svoj standardni repertoar.
HOMEMADE FETA STUFFED ROLLS
There are many recipes for kiflice, the rolls in this recipe, as they are called here, but this one is far the best one I have tried yet. If you have a bit of experience with kneading dough then this should not pose a problem. You end up with two full trays of beautiful pastry filled with cheese. Traditionally we use cottage cheese, but I love using feta which is a bit more saltier and it fits better with the dough.
pinch of sugar and a pinch of flour
100ml of warm milk
700-800g of flour
2 full tablespoons of sour cream
100g of butter-room temperature
1 egg white for the glaze
sesame seeds for sprinkles
Place the yeast in a tea cup and add a pinch of sugar and a pinch of flour, then pour in 100 ml of warm milk. Do not stir. Let the yeast bubble up in a warm place for around 20 minutes.
In a large pot place half of the amount of the flour, add salt and then add all the liquid ingredients, 300ml of milk, oil, sour cream, egg yolks and bubbled up yeast. Mix with hand or a fork and then gradually add the rest of the flour and knead into a nice elastic dough that does not stick to your fingers and hands. Right away without waiting for the dough to rise form the dough in a shape of a sausage so you can divide it easier into 5 equal parts. Cut with a knife into 5 parts. Each disc of dough should now be rolled out on a floured surface with a rolling pin into a 20cm diameter circle. Spread the butter onto the top of four circles and stack them one on top of the other, placing the fifth disc with no butter, on top. Now lift the discs and again flour the work surface, place the discs in the middle and roll out into one large circle as large as you can.
Cut the circle into triangles ( 16 to 20) and then place the feta cheese at the base of each triangle. Roll each one to the end slowly pulling the dough out so the rolls would have more layers. Place the rolls in an oven pen lined with baking paper. You will need two pans and make sure there is ample space between each roll because they will rise up and double while waiting and baking. Let them rest in a warm place for 90 minutes.
Before baking glaze each roll on top and sides with a lightly beaten up egg white and sprinkle sesame seeds if you like. Bake at 200 degrees Celsius (no fan) for around 20 minutes.
KLASIČNO MLEČNO PECIVO
15g svežeg kvasca
100ml toplog mleka
1 kašika šećera
450g brašna
1 kašičica soli
50g otopljenog mlakog putera
180ml toplog mleka
Staviti kvasac u 100ml toplog mleka sa šećerom i ostaviti ga da nadođe. U pola količine brašna dodati nadošli kvasac, so, i otopljen puter, pa uz postepeno dodavanje ostatka brašna zamesiti testo. Ostaviti da se testo udvostruči, onda ga premesiti i formirati valjak, pa ga iseći na 12 jednakih delova, a od svakog formirati lopticu; složiti loptice na pleh, zarezati krstatsto nožem svaku lopticu na vrhu i ostaviti ih da nadođu. Pre pečenja premazati ih mlekom i peći na 180 do 200 stepeni oko 25 minuta.
ZAKLJUČAK
Predivne, puteraste, mirišljave, mekane i atraktivnog izgleda prosto mame da ih jedete, bilo same ili sa premazom. Ovo je hleb obogaćen puterom i mlekom. Možete ih jesti za doručak uz neki fini namaz, poslužiti kao hleb uz ručak, naročito ako su gosti u pitanju. Divno se zamrzavaju, pa su uvek na stolu ukoliko zatreba. Predivan recept, a nisam ni sumnjala!
Milk rolls are not traditionally made here in Serbia. We have bread rolls, but these beauties rich with butter and milk are not common. I love the recipe. You can eat them all by them selves or spread some jam on top or cheese. I made this batch, froze it and just took hem out of the freezer as I needed them. Great recipe!
50g of melted warm butter
180ml of warm milk
Place the yeast in a tea cup and add sugar and 100ml of warm mil and let bubble up in a warm place for 20 or some minutes. In a large pot place half of the flour and add the bubbled up yeast, and then gradually add the rest of the flour and knead into a nice and elastic dough that does not stick to your fingers. You might need a bit less or a bit more flour. Let the dough double in size in a warm place in a bowl or just leave it in a pot. Knead it again and form in a shape of a sausage then cut into 12 equal parts, discs, and from each disc form a ball and place them on an oven tray lined with baking paper. Make a cut with a knife on top of each one in a form of a cross and let rise for 30 minutes. Before baking glaze with milk and bake at 180 to 200 degrees Celsius for around 25 minutes.
STROMBOLI
TESTO
500g brašna
6g suvog kvasca
1 kašika soli (može i morska sitna)
3 kašike maslinovog ulja
350g mlake vode
NADEV
150g kulena ili neke ljutkaste kobasice
200g šnita mozzarele ili nekog žutog sira
2-3 crvene pečene paprike-trakice (marinirane u ulju)
sveži listovi bosiljka
U pola količine brašna dodati ostale sastojke za testo, zamesiti, pa dodati ostatak brašna i zamesiti lepo i elastično testo. Ostaviti da se duplira. Iskrojiti papir za pečenja da bude 25x40cm, pobrašnjati ga, pa na njemu razvući testo da ga celog prekrije. Nemojte ga tanjiti više jer može da se desi da vam pukne sa strane tokom pečenja. Testo je onako oko 0.8-1cm debljine.
Preko složiti kulen, šnite mozzarele ili nekog žutog sira tanko sečenog, a može i rendanog, dugačke i tanje šnite paprike koju ste prvo držali u malo ulja, listove svežeg bosiljka, pa preklopiti par cm prvo po kraćoj strani, a onda uviti u rolat po dužoj strani pomažući se papirom. Pustite pažljivo da sklizne na drugi papir za pečenje kojim ste obložiti pleh od rerne, kako vam odgovara; meni je stao po dijagonali. Ostaviti 10 minuta da se odmara, pa premazati maslinovim uljem i posuti sa malo morske soli.
Peći na 200 stepeni oko 30 minuta, smanjiti na 180 i pokriti papirom za pečenje, pa peći još 30 minuta.
ZAKLJUČAK
Kombinacija slatkastih paprika i ljutkaste kobasice je genijalna. Ovo je i idealno posluženje pošto se može napraviti unapred i servirati toplo, mlako ili hladno. Predobar recept Mirjana, ali predobar! Sve pohvale majstoru kuhinje! Kad moj suprug kaže da je nešto dobro onda je to vrhunski kompliment! Jedino što sam produžila vreme pečenja na još 30 minuta jer me je bilo strah da se testo neće ispeći u centru pošto je bogato filom, ali sam u drugoj polovini pečenja stromboli prekrila papirom za pečenje da ne potamni. Kao što vidite centar je savršeno ispečen. Još jednom, zarolajte rukave i pravac kihinja!
ps.............. stromboli možete praviti sa nadevom koji vam je po volji, samo nemojte stavljati stvari koje će pustiti mnogo vode, npr. pečurke neka budu pržene i suve, a ne vodnjikave; ako nemate krupnu morsku so za posipanje, kupite je; ima je u svim prodavnicama a cena je oko 0,5 evra za pola kilograma; morska so preko daje jednu drugu dimenziju; ako nemate dobar recept za pravu italijansku picu ovaj recept za testo vam iz sveg srca preporučujem
STROMBOLI
I have never made stroboli, although I have heard of this Italian classic. A beautiful version of pizza, somewhat like a calcone, but in a for of a roll. I had my doubts about using roasted red peppers in it, but I would have been mistaken if I had omitted them. A fantastic recipe served hot, warm or cold. I cut it, we ate some, I placed some in the fridge and the rest went in the freezer. They were great defrosted in the microwave. Dinner in seconds. The only thing you have to do is measure your oven tray so the stromboli would fit. I baked mine diagonally. I found it easiest to first cut the baking paper into a shape that the dough is supposed to be, 40x25cm. I suggest you use 25cm always and adjust the length. I went with 40cm, minus the flipping of the sides in for a couple of centimeters but keep in mind that the dough will elongate as you transfer it into the pan. Who ever thought of this was a genius!
DOUGH
3 tablespoons of olive oil
150g of spicy Italian sausage
2 large roasted red bell peppers cut into long strips marinated in olive oil
fresh basil leaves
In the half of the amount of the flour add all the rest of ingredients for the dough and mix with a fork or by hand. Gradually add the rest of the flour and knead into an elastic dough that does not stick to your hands. Leave to double in size then knead again. Cut the baking paper into 25x40cm rectangle, flour the surface of the paper and place the dough on top. Roll it out with a rolling pin to fit the entire paper. Place the sausage on top, over the sausage place the mozzarella or some other cheese, place the roasted red peppers and basil leaves. Flip the short side first so the stuffing does not fall out and then roll the stromboli using the paper to help you. Using the paper let it slip into an oven pan lined with baking paper. I placed mine diagonally because it was the only way it could fit. Let rest for 10 minutes. Glaze with olive oil, sprinkle seas salt on top and bake at 200 degrees Celsius for 30 minutes then turn down to 180 degrees, cover the stromboli with baking paper so it does not burn and bake for additional 30 minutes.
PIKANTNE SVINJSKE ROLNICE SA KULENOM
4 velike svinjske šnicle-oko 900g
4 kašike ricotta sira, krem sira, ili sremskog sira
peršun, bosiljak, rizmarin
1 kašika dvostrukog koncentrata paradajza
pola kašičice aleve paprike
2-3 suve šljive (ja ih nisam imala)
250ml povrtne bistra supa ili kocka za supu rastvorena u šolji vode
250g rikote, sremskog, krem sira....
so
vreli puter za prelivanje knedli
Istanjiti šnicle tučkom, posoliti i pobiberiti, pa svaku odozgo premazati sa kašikom sira i na svaku poređati šnite kulena. Zamotati ih u paketić i pričvrstiti čačkalicom sa strane i gore, a onda ih uvaljati u brašno i peći dok blago ne porumene u tiganju. Složiti ih na tanjir da pričekaju.
U tiganju gde se pržilo meso dodati još malo ulja, dodati crni luk, malo aleve paprike, propržiti, pa naliti vinom i deglazirati tiganj; malo prokrčkati dodati začinske trave, paradajz sok, pire i šljive; naliti sa povrtnom supom ili kockom za supu koju ste rastvorili u šolji tople vode. Vratiti rolnice, smanjiti temperatutu i pustiti da se krčkaju oko 60 minuta, dok ne omekšaju, a sos se ne zgusne, a po potrebi doliti još malo vode.
KNEDLE spojiti sve sastojke i ostaviti oko 20 minuta da griz nabubri, a onda spuštati mokrom kašikom u ključalu vodu i kuvati oko 5 minuta; pre serviranja preliti vrelim puterom.
ZAKLJUČAK
Jedino što vam treba za ovo jelo je dobra volja, pa da uživate u ovoj lepoti kao što smo i mi uživali. Jedno mesno, bogato jelo, za ljubitelje safta i umakanja dušu dalo. Ove knedle su fenomenalne. Meni se činilo da ćese raspasti jer je testo bilo meko, ali su ispale savršene. Izgledaju enormne na slici, jer su u krupnom planu, ali su bile znatno manje jer je ovo samo optička varka. Ja sam čak polovinu zaledila sa sve knedlama i mogu vam reči da knedlama u sosu ništa nije falilo kad su se odledile. Samo sam dodala još malo vode prilikom zagrevanja na plotni. Odličan recept i sve preporuke. Ako niste ljubitelj mesa onda obavezn probajte knedle. Možete ih preliti vrelim puterom pre serviranja, a ako ih ubacujete u sos onda to nije potrebno, iako puter da jednu divnu notu. Ja sam baš rikotu koristila onu iz domaće radinosti, pa ne garantujem za druge sireve, ali mislim da bi sve to trebalo biti ok.
SPICY PORK ROLLS AND RICOTTA DUMPLINGS
4 large pork schnitzels-around 900g
150g of spicy Italian salami
1 tablespoon of tomato concentrate
half s teaspoon of red paprika
250ml of clear vegetable stock
hot melted butter for pouring over dumplings
Pound the shnitzels a bit, salt and pepper them, then spread a tablespoon of ricotta onto each one and place Italian salami over the ricotta. Flip the sides and roll. Fasten with tooth picks. Roll each meat roll in flour and fry just to get a nice color in a pan on oil. You do not have to fry them completely since they will cook in a sauce later. Take them out of the pan and drain of the excess oil. Let them sit and wait for the sauce. In a pan where you have fried the meat add a bit more oil, add in the onion, red paprika, fry for a minute or two. Add in the wine and cook for a minute. Add in the herbs, tomato juice, tomato concentrate, prunes and add in the stock. Place the meat rolls back in and cook on medium heat for about an hour. You night want to add some more water. The sauce will thicken up. In the mean time make the ricotta dumplings. Combine the ingredients and let the dough sit for 30minute sin a warm place for the semolina to absorb moisture and bubble up. In a large pan filled with boiling water drop in the dumplings by scooping up one full teaspoon in. It helps to have a glass of cold water where you will dip the spoon each time before scooping up the next one. Let them cook for 5 minutes. You can drop as many as you like one on top of the other;. They will not stick. Pour in the cold water in the pot once finished and place in a sieve. Serve them in the sauce or next to it with some hot butter poured on top.
