JESTE LI ZA DUPLI SA SIROM?

Koliko je sjajnih recepta nepravedno zanemareno jer nemaju dobru fotku? Koliko je loših recepata sa sjajnim fotkama? Da li uopšte pogledate recept ukoliko nema fotografije. Ja priznajem da obično pravim trijažu preko opcije images, a jedino ukoliko tražim neki tajni ili zaboravljeni recept, e onda čitam sve redom, i recepte bez slika. Da Aliki nije napravila ova hamburger peciva od kuvanog pa potom pečenog testa po receptu bez slike sa Coolinarike, ovaj recept ne bi ugledao svetlost dana na mom blogu. Ima sjajnu hrskavu koricu i meku vazdušastu sredinu. Nije premazano žumancima, već ova divna zlatasta boja nastaje sama od sebe. 

MCDONALD'S POGAČICE

original recepta

20g svežeg kvasca
prstohvat šećera i prstohvat brašna
150ml toplog mleka
500g mekog belog pšeničnog brašna tip 400
6 kašika ulja
1 kašičica soli
100ml toplog mleka

3 litre ključale vode i kašika soli
susam za posipanje

Spustiti kvasac u šolju sa prstohvatom šećera i brašna u 150ml toplog mleka i ostaviti ga na toplom mestu da nadođe. U pola količine brašna dodati so, nadošli kvasac, mleko i ulje, pa pomešati testo, postepeno dodavati ostatak brašna i zamesiti lepo i elastično testo. Ostaviti testo da se odmara u šerpi oko 60 minuta.

Testo premesiti, oblikovati kao valjak radi lakšeg sečenja, pa podeliti na 6 jednakih delova. Svaki deo premesiti u lopticu. Loptice poređajte u pleh od rerne koji ste obložili papirom za pečenje koji ste blago nauljili. Ostaviti ih da se dupliraju, oko 60 minuta.

Nadošle loptice pažljivo spuštati u ključalu vodu kojoj ste dodali so, pa kuvati uz okretanje oko 2 minuta. Vaditi ih ravnom velikom kašikom, pa sa sve kašikom spustiti par sekundi na kuhinjsku krpu da se ocedi višak tečnosti, a onda slagati u pleh od rerne. Posuti susamom.

Peći na 200 stepeni oko 30 minuta.

DUPLI PILEĆI HAMBURGER SA ROKFORTOM

700g bataka i karabataka bez kostiju poluzaleđenih (oko 1kg sa kostima)

300g samlevene masnije dimljene slanine

so* i biber

8 kašika ulja

Rokfort

Batake i karabatake odvojiti od kostiju, iseći na krupne komade, pa staviti u  u zamrzivač na tacni da se malo  površinski zaledi. Usitniti u blenderu da se dobije nešto nalik pasti u 2-3 navrata. Slaninu samleti na mašini za meso, spojiti sa piletinom, dodati ulje, mrvu soli i biber. Smesu staviti u frižider na 24 sata.

Sutradan, na nauljenom papiru za pečenje koji ste isekli na 18x18cm spuštati loptice mesa od po 120-140g svaka,  pa ih rukama lepo utapkati i napraviti disk prečnika oko 15cm. Dobije se oko 8 hamburgera. Nauljiti gornju stranu, pa staviti na ravan poslužavnik u frižider na pola sata sa sve donjim papirom.

Podvuću ruku pod papir na kome je hamburger i pažljivo spustiti nepokrivenu stranu u vreli tiganj na sasvim malo ulja, pa skinuti papir. Slanina će pustiti svoju masnoću prilikom pečenja.

* ukoliko vam je slanina slana, a pošto je plavi sir sa plesnima izuzetno slan, mrva soli je dovoljna, a so čak možete i izostaviti

HAMBURGER BUNS 

20g fresh yeast
pinch of sugar and a pinch of flour
150ml warm milk
500g flour
6 tablespoons of sunflower oil
1 teaspoon of salt
100ml warm milk
3 liters of water and a tablespoon of salt
sesame seeds

Place the yeast in 150ml of warm milk with a pinch of sugar and a pinch of flour and let it bubble up in a warm place for 20 or so minutes. In the half of the amount of flour add in the bubbled up yeast, milk, oil and salt and mix. Gradually add in the rest of the flour and knead into an elastic dough that does not stick to your fingers. Leave for 60 minutes in a worm place to double in size. Knead the dough again. Divide into 6 equal parts and form small balls of dough out of each one. Place them on a tray lined with baking paper and leave them for 60 minutes to rest at room temperature. 

Bring the water with salt to a boil and then drop in the buns cooking them for 2 minutes. Take them out and place for a second on a clean kitchen cloth towel and then in the oven tray lined with baking paper. Sprinkle with sesame on top. bake for 30 minutes at 200 degrees Celsius.

DOUBLE CHICKEN BURGER WITH ROQUEFORT

700g chicken drumsticks and thighs deboned or around 1kg with bones
300g fatty bacon
salt and pepper
8 tablespoons of oil
Roquefort

Debone the chicken thighs and drumsticks and them place the chicken meat in the freezer for 30 minutes or so, so it becomes half-frozen. It is much easier to get a nice past like structure with chicken when it is half frozen. You can use chicken breast but the drumsticks and thighs are juicier.

Place the bacon in the food processor and blend into a paste. Add in the half frozen chicken and continue blending until you get a nice, cold and creamy paste. Add in the oil, salt and pepper and then leave in the fridge for 24 hours. Make round patties 120g each forming them in between the plastic foil. You get 8 chicken burgers 15cm in diameter. Oil the patties and place them on the baking paper lined tray back in the fridge for about 30 minutes. Fry in the non stick pan or on a grill. Serve with Roquefort and tomato slices.

BAVARSKE PERECE

Bavarske perece su već duže vreme standardni deo mog kulinarskog repertoara. Bavarske kifle pravim po ovom receptu, ali sam recept za perece zamenila Džoli recepturom koju je ona dobila od vlasnika pekare nemačkog porekla na Novom Zelandu. Pecivo kuvano, pa pečeno, jednom rečju savršeno. 

U receptu postoji trik sa stavljanjem formiranog i nekuvanog testa u frižider da se odmori pre kuvanja, što znatno olakšava posao, jer ukoliko niste izuzetno vešti, i nemate rešetku sa kojom možete da spuštate perece u ključalu vodu, a pride želite još i da su vam perece veće, male su šanse da vam ispadnu savršene. Ovako one u frižideru očvrsnu, pa lakše baratate sa njima prilikom kuvanja. 

Ja sam ih pravila nebrojeno puta, pa sam vremenom pojednostavila i skratila recept, a da je konačni proizvod ostrao isti. Kvasac bez dizanja i puter koji se odmah dodaje u testo olakšavaju pripremu. Preporučujem vam da uživate u njima sa Vajkremom, krem maslacem ili Philadelphia krem sirom.

BAVARSKE PERECE

TESTO
600g mekog belog brašna (još 100 za kasnije)
10g suvog kvasca
2 kašičice šećera
2 ravne kašičice soli
300ml tople vode
60g kockica putera sobne temperature

KUVANJE
40g sode bikarbone
1 litar vode

POSIPANJE
krupna morska so

U veliku šerpu sipati dve trećine brašna, pa dodati sve ostale sastojke (kvasac, šećer, so, puter u listićima, i vodu). Pomešati, pa postepeno dodati ostatak brašna i zamesiti glatko i elastično testo koje se ne lepi za ruke. Ostaviti testo da se odmara 60 minuta.

Testo premesiti, oblikovati ga kao valjak, pa iseći na 8 delova shodno veličini perece koju želite. Od svakog dela rolati na radnoj površini pantljike, pa formirati perecu. Najlepše je kad su krajevi najtanji, a centar pantljike ima trbuščić. Tanjite od centra ka periferiji sve tanje i tanje. Moje su bile dužine oko 55cm. Stavite ih na poslužavnik (2 poslužavnika) koji ste obložili papirom za pečenje i onda sa sve poslužavnikom u frižider na 60 minuta.

Staviti vodu da provri u šerpici koja je malo veća od vaše perece, pa dodati sodu bikarbonu. Spuštati perece i kuvati ih u kipućoj vodi oko 30 sekundi jednu po jednu. Spremite dva pleha od rerne obložena papirom za pečenje jer samo 4 stanu u jedan pleh. Složiti prvu turu u pleh. Napraviti duži rez uzdužno na debeljuškastom kraju, da izgledaju kao da su raspuknute. Posuti krupnu morsku so preko svake. Peći na 200 stepeni oko 15-20 minuta. Ispeći drugu turu.

BAVARIAN PRETZELS

adapted recipe

DOUGH

600g flour and around 100g more for later

10g active dry yeast

2 teaspoons of sugar

2 teaspoons of salt

300ml warm water

60g butter room temperature

ADDITIONAL

40g baking soda

1 liter of water

coarse sea salt

Place two thirds of the flour in a large pot and add the yeast, sugar, salt, butter cut into smaller chunks and water and mix with hands. Add in the rest of the flour and knead so you get a nice elastic dough that does not stick to your fingers. leave the dough to rest for 60 minutes. Knead again the dough and form in the shape of the sausage. Cut into 8 equal parts and rolling on the work surface form a large string that gets thinner as you reach the ends of it. It should be the widest in the center. My string of dough was around 55cm in length. Form the pretzels like in the picture. Put them in the fridge for 60 minutes on a tray that you have lined with baking paper. After that time bring a liter of water in a small pot to a boil. Add in the baking powder. Drop in one pretzel at a time in the boiling water and cook for around 30 seconds. Take out and place them in the oven tray that you have lined with baking paper. Make few slits with a knife along the largest part of the pretzel. Sprinkle coarse sea salt on top and bake for 15-20 minutes at 200 degrees Celsius. This is enough for 2 oven trays.

KUVARIJACIJE - NANA ANINE KIFLICE

Svaki put kad završim sa pravljenjem kiflica kažem sebi da neću više i da su to poslednje kiflice do kraja godine, a onda ugledam novi recept i ne mogu da odolim, kao neko dete. Tako je bilo i sa Tanjinim kiflicama pravljenim po receptu njene nane Ane. Iako nisam učestvovala do sada u Kuvarijacijama, ovim lepoticama nisam mogla da odolim. Recept je odličan, a kiflice su mekane, lisnate i medene ovako lepo ušuškane i zavijene. Čuvanje porodičnih recepata je divna tradicija i raduje me što ti recepti više ne čame po nekim sveskama i papirima već se dele sa drugima. Tanja, hvala na receptu!

TESTO
20g svežeg kvasca
1 kašičica šećera
250ml toplog mleka
500g brašna
1 kašičica soli
1 kašičica šećera
1 žumance
80ml ulja

PREMAZIVANJE
30g margarina sobne temperature

FIL
250g sira (feta, zlatiborski, sjenički...)
1 celo jaje

MAZANJE
1 belance umućeno
140g listića hladnog margarina

POSIPANJE
kim, krupna morska so, susam...

Staviti kvasac sa kašičicom šećera u polovinu toplog mleka i ostaviti da nadođe na toplom mestu. U pola količine brašna dodati, so, jednu kašičicu šećera, ulje, žumance, ostatak mleka i nadošli kvasac, pa promešati i postepeno dodati ostatak brašna dok ne dobijete lepo i elastično testo koje se ne lepi za ruke. Dodati još brašna ako je potrebno.  Mesiti oko 5 minuta. Ostaviti testo da  naraste oko 60 minuta.

Premesiti testo. Formirati ga u oblik valjka pa podeliti na 8 jednakih delova, a od svakog dela formirati lopticu. Oklagijom rastanjiti jufkice do veličine od oko 15cm, pa 4 diska testa premazati sa omekšalim margarinom i preklopiti svaki disk sa nenamazanim diskom. Sve diskove rastanjiti oklagiijom koliko možete u krug do nekih 35cm. Iseći na 8 trouglova kao na slici, pa bazu svakog trougla zaseći nožem na sredini onako kao šlic od oko 2cm, radi lakšeg savijanja prilikom motanja. Mikserom umutiti sir i jaje za fil. U dno svakog trougla staviti malo fila od sira i jaja, pa preklopiti testo preko fila kao na slici, a onda zamotati. Prilikom motanja vucite vrh testa da bi kiflica imala što više namotaja. Ovde se dobiju 32 kiflice koje se mogu peći u jednoj ili u dve ture. U jednoj turi je sasvim ok, jer iako se spoje, lepo se odvajaju jedna od druge.

Pre pečenja kiflice premazati umućenim belancetom, posuti po želji kimom ili susamom, pa na svaku staviti listić hladnog margarina. Peći na 200 stepeni oko 20 minuta. Ako su prazne prijala bi im i morska so kao posip. Izvaditi iz rerne i poklopiti još jednim plehom od rerne da se malo upare.

NONA ANA'S KIFLICE

These kiflice were made according to the recipe of a fellow blogger Tanja. For the month of November her recipe was voted in this round of a food blogger game that brings together all of the ex-Yugoslavia countries and everyone else wants to join in is welcome. It is a sort of Daring Baker game.

DOUGH
20g fresh yeast or 6g of active dry yeast or 8g of dry yeast

1 teaspoon of crystal sugar

250ml warm milk

500g flour

1 teaspoon of salt

1 teaspoon of crystal sugar

1 egg yolk

80ml oil

MARGARINE OR BUTTER SPREAD

30g of butter or margarine at room temperature

FILLING

250g feta or ricotta

1 egg

GLAZE

1 egg white

140g cold butter or margarine

Place the  yeast with a teaspoon of sugar in half of the amount of warm milk and let bubble up for 20 or so minutes. Ina large pot place app. half of the flour and add in salt, one teaspoon of sugar, salt, oil, egg yolk, the rest of the milk and the bubbled up yeast. Mix a bit, and then gradually add in the rest of the flour and knead into a nice and elastic dough for app. 5 minutes. Let the dough rest until it doubles in size, for around 60 minutes.

Knead the dough again for a minute. Form in a shape of a sausage and cut into 8 equal pieces. Make a ball out of each piece. With a rolling pin roll out all 8 balls into discs to app.20cm in diameter. Spread 4 discs with margarine or butter and cover them with the other four discs. Now with a rolling pin on a floured surface roll out the discs as thin as you can. Cut each disc into 8 triangles like in the picture. make a small cut around 2cm in length at the base of the triangle. Place a small amount of the filling at the bottom of each base. Flip both sides of the triangle over the filling and roll. While rolling keep pulling the beak of teh triangle to make it longer so the kiflica would have more layers. Now you have 32 kiflice. 

Place them in an oven pan that you have spread magarine or butter. Beat the egg white for a bit with the mixer and spread it over all the kiflice. Place a small amount of butter or margarine on top of each one. Bake for 20 minutes at 200 degrees Celsius (no fan). You can bake them in one or two oven pans. 

MAJINE VAŠARSKE TORTILJE

Još jedan sjajan recept iz kuhinje Cooks and Bakes - vašarske tortilje, dorađena verzija Majinog starog recepta. Divne, meke, savitljive, elastične, pomalo žilave, ali taman koliko treba, i savršene za pljeskavice i ćevape. 

Majo, bravo majstore!

za 6 tortilja; teflonski tiganj veličine 22cm

250g + 250g mekog belog brašna
2 ravne kašičice soli
250ml tople vode
5g svežeg kvasca  1% od težine brašna
malo ulja

Razmutiti kvasac u malo tople vode (2 kašičice) od 250ml, pa ga sipati u šerpu gde ste 250g brašna, ostatak vode i so i varjačom ulupati dok ne dobijete glatku masu. Ostaviti na toplom mestu 2 sata dok se ne pojave mehurići na površini.

Postepeno dodati ostatak brašna dok ne dobijete lepo i elastično testo koje se ne lepi za ruke. Spustiti jufku u  nauljenu posudu, pokriti folijom posudu i ostaviti da se odmori 15 minuta.

Kuglu ponovo premesiti i podeliti na 6 jufkica, a svaku spolja nauljiti. Iskrojiti jedan krug od papira za pečenje veličine dna tiganja. Staviti suv teflonski tiganj da se greje na 4-om podeoku (od 6). Na radnoj površini razvući jufku oklagjom do veličine tiganja - 22cm, pa prebaciti na papir za pečenje i još malo oklagijom razvući tortilju pošto se priliko prenosa skuplja. Podvući ruku ispod tortilje i zajedno je sa papirom spustiti na zagrejan tiganj, tako da je papir ogrenut ka gore. Kada ste je spustili u tiganj preko papira slobodno možete još pritisnuti tortilju i uzravnati je, a onda nakon nekih 15-ak sekundi skinite papir i iskoristite ga za sledeće tortilje.

Peći 1-2 minuta sa svake strane. Treba da dobiju pegice kao palačinke i da se malo naduvaju. Tople ređati jednu na drugu u šerpu obloženu krpom. Poklopiti i ostaviti da se upare 15-ak minuta. Ukoliko ih sve ne iskoristite, kada se ohlade umotajte ih u novu, čistu i suvu krpu, pa stavite u plastičnu kese.

SERBIAN STREET FAIR TORTILLAS

Tortillas are found all around the world only they are under a different name. Here they are sold at street fairs with barbecue, ćevapi and pljeskavice, a traditional Serbian barbecue. Maja, from a blog Cooks and Bakes, found a perfect recipe for those street fair tortillas. They are soft, elastic, moist and wonderful. If you can get your hands on ćevapčići the experience will be memorable.

for 6 tortillas and a frying pan of 22cm in diameter


500g of flour
2 even teaspoons of salt
250ml of warm water
5g of fresh yeast
oil


Mix the yeast with 2 teaspoons of warm water that you have taken out of the 250ml and add it to a pan that you have put half of the flour, 250g, salt and water. Mix for a minute, and leave in the warm place for 2 hours. Small bubbles will start to form on the top of the dough.

Slowly add the rest of the flour and knead into an elastic dough that does not stick to the fingers. Place the bowl of dough in an oiled bowl, cover the bowl with cling film and leave to rest for 15 minutes. In the meanwhile cut oz baking paper into a circle that can fit the bottom of your frying pan. Mine was 22cm in diameter.

Knead the dough again, and divide into 6 balls and oil the surface of each ball. Put the pan with out oil on the stove and turn the heat on. It should be medium heat. Now take one ball and with a rolling pin roll out a circle of 22cm. Transfer the circle onto a baking paper cut out. The dough will shrink when transferred. Roll it out some more to fit the paper. When the pan is hot, transfer the paper and the dough on it into the pan, so that the paper is on top. Even out the paper and the dough while it is in a pan. and then remove the paper and set aside for the rest of the tortillas. Bake for around 1-2minutes on each side.


Place tortillas in a large pan that you have lined with a kitchen towel. Close and put a lid on top. Let them absorb moisture for 15 minutes before serving. Repeat the process with the rest of the dough balls. Serve with hamburgers and finely sliced onions.

FBI RUKAVICE - DESTINACIJA SIDNEJ 2.deo

Napraviti nekoliko jela iz Mirjanine kuhinje je pravi greh. Njena kuhinja zaslužuje istraživanje koje će trajati mnogo duže od ovih dva meseca koja smo imali na raspolaganju u igrici FBI rukavice koju je pokrenula Maja sa bloga Cooks and Bakes . Ukoliko do sada nise svratili do Mirjaninog bloga Cooking by Mirjana (Ruža123) učinite to odmah. Prvi deo mog istraživanja možete pogledati ovde.

DOMAĆE KIFLICE

original recepta

25g svežeg kvasca

prstohvat šećera i prstohvat brašna

100ml toplog mleka

700-800g belog brašna

300ml toplog mleka

2 pune kašike kisele pavlake 20% mm

2 kašike ulja

2 žumanca

1 kašičica soli

100g putera sobne temperature

250g fete

belance za premazivanje

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. 

25g of fresh yeast

pinch of sugar and a pinch of flour

100ml of warm milk

700-800g of flour

300ml of warm milk

2 full tablespoons of sour cream

2 tablespoons of oil

2 egg yolks

1 teaspoon of salt

100g of butter-room temperature

250g feta

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

original recepta

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!

CLASSIC MILK ROLLS

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!

15g of fresh yeast

100ml of warm milk

1 tablespoon of sugar

450g of flour

1 teaspoon of salt

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

original recepta

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

500-550g of flour

6g of dry yeast

1 teaspoon of salt

3 tablespoons of olive oil

350g of warm water

STUFFING

150g of spicy Italian sausage

200-300g of mozzarella 

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

original recepta

4 velike svinjske šnicle-oko 900g

150g kulena

4 kašike ricotta sira, krem sira, ili sremskog sira

so, biber, brašno

peršun, bosiljak, rizmarin

500ml paradajz soka

1 kašika dvostrukog koncentrata paradajza

pola kašičice aleve paprike

2-3 suve šljive (ja ih nisam imala)

100ml belog vina

ulje

1 mladi luk seckan sitno

250ml povrtne bistra supa ili kocka za supu rastvorena u šolji vode

KNEDLE IZ VRTIĆA

original recepta

250g rikote, sremskog, krem sira....

50g masti

2 jaja

125g griza

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

4 tablespoons of ricotta

salt, pepper, flour

parsley, rosemary, basil

500ml of tomato juice

1 tablespoon of tomato concentrate

half s teaspoon of red paprika

2-3 dry prunes

100ml white vine

oil

one spring onion chopped

250ml of clear vegetable stock

RICOTTA DUMPLINGS

250g ricotta 

50g of lard

2 eggs

125g of semolina

salt

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.

TAMARIN BASA SIR I MAJINE RAŽANE KIFLE

Kada sam na sajtu Honest cooking videla Tamarin recept za lički sir-basu, koji je radila po receptu Vere sa Coolinarike, znala sam da moram da ga probam. Još mi se oko Nove godine vrzmala ideja po glavi da napravim domaći sir, i to baš u vreme nestašice mleka, pa sam posle bezuspešnih pokušaja nalaženja mleka sa 3.2%mm odustala. Moje utiske možete pročitati u zaključku, a moj predlog za sledeće Kuvarijacije će definitivno biti ovaj sir, jer je zaista greh ne napraviti ga!

BASA - LIČKI SIR

original recepta

2 litre mleka 3,2%mm

200ml kisele pavlake

dve sterilne gaze, velika šerpa, cediljka i toplo ćebe

Staviti mleko na ringlu i grejati do tačke da  možete prst da ubacite a da se ne opečete, već onako da ga držite 2-3 sekunde. Umešati kiselu pavlaku. Poklopiti i umotati u ćebe, pa ostaviti preko noći. Sipati sir u cediljku, koju ste obložili sa duplom mokrom i oceđenom gazom i stavili iznad šerpe, a onda staviti u frižider na 12-24 sata da se ocedi. Što duže stoji to će biti čvršći. Surutku sačuvajte i iskoristite u pravljenju peciva. Pošto kisela pavlaka kod nas ima 180g ja dodam još nekoliko kašika jogurta mleku umesto da kupujem još jednu pavlaku.

ZAKLJUČAK

Od dve litre mleka nakon 5 sati ceđenja dobila sam kilogram sira, a nakon 8 sati ostalo je preko 800g. Tu sam se zaustavila sa ceđenjem jer mi je konzistencija sira kao takvog u tom momentu odgovarala. Više nikada neću kupovati krem sir na pijaci. Mislim da bi većina ljudi pomislila da nisam normalna što pravim domaći sir u kućnim uslovima, ali ovaj sir je nešto najlakše za pravljenje što je izašlo iz moje kuhinje. Prokuvati mleko, svako zna. Dodati pavlaku, pa ušuškati šerpu i ostaviti je preko noći da se ohladi, i na kraju sipati sve u cediljku, zaista može svako. Šerpu sa debelim dnom zapremine oko 3-4l sam lepo uvila u Dormeo ćebe, tako da je ujutru dno šerpe bilo mlako. Ja volim neslane, slane i izrazito slane sireve, a ovde nemate potrebu dodavati so. Slan je koliko i kisela pavlaka. Ne znam da li je potrebno da mleko pasterizovano proključa, pa da se hladi ili se to odnosi samo na mleko koje se kuva pre upotrebe. Dobila sam sir koji mi ovde zovemo sremskim. Božanstven, punog ukusa, savršeno kremast, bez grudvica, jednom rečju-prelep.

MAJINI RAŽANI PRUTIĆI

original recepta

600g belog brašna

300g ražanog brašna

2 ravne kašičice soli

2 kesice suvog kvasca - 20g ukupno

1 puna kašika meda

600ml tople vode

POSIPANJE

seme lana, suncokreta, susam, ovsene, ražane, ječmene pahuljice, kim...

ZA UMAKANJE

jedna manja šoljica vode

2 kašike ulja (može i maslinovo)

U pola količine ražanog i belog brašna dodati sve ostale sastojke za testo, pa postepeno dodati ostatak brašna, i još malo ako je potrebno. Zamesiti lepo, elastično testo  ostaviti ga da se odmara 60 minuta.

Premesiti, oblikovati kao valjak, podeliti na 12 delova, pa svaki deo oblikovati u lopticu i oklagijom razoklagijati u ovalni oblik. Urolati, pa svaku kiflu umočiti u mešavinu ulja i vode koju ste sipali u dublji tanjir sa svih strana, pa ih onda ih umočiti u mešavinu semenki, Dok ih umačete u vodu možete ih i malo saviti.

Nakon odmaranja u trajanju od 15 minuta peći na 200 stepeni oko 30 minuta u plehu od rerne koji ste obložili papirom za pečenje. Ovo je količina za dva pleha od rerne.

ZAKLJUČAK
Pravila sam ih dva puta, i svaki put u ovoj trostrukoj količini u odnosu na Majin recept. Kifle su tako dobre, da se ne isplati praviti manje. Majo, recept ti je odličan! Ja sam smanjila količinu kvasca i meda, a ova količina meda koju navodim u receptu mi je bila taman koliko treba da peciva lepo slade. Povećala sam malo količinu soli. Ovaj recept apsolutno prisvajam i ostaje u mojoj beležnici. Bravo majstore! Ovakve kifle više nećete kupovati u pekari. Ispečene slobodno zamrznite dok su još mlake. Sjajne su za sendviče.

BASA CHEESE 

original recipe 

When I saw home made Basa cheese that a fellow blogger Tamara made and presented on a new food site Honest cooking I knew I had to try it. In Serbia and Croatia there is a great tradition in making white fresh cheese-kind of like cottage cheese. There are as many varieties as there are cheeses in France and each one is different depending on the milk that the cheese is made from since the cows eat a different kind of grass in different regions of the country. There are some famous fresh cheeses named after the mountain ranges where cows, sheep and goats feast on the grass at ecological friendly grass and breathe fresh air. This cheese is made with pasteurized store bought milk, not the fresh kind, but still it is the best white cream cheese that I have tasted yet. I encourage you to try it at least once, for when you make it once you will never want to try the store bought kind again.

RYE ROLLS

These fantastic healthy rolls are a recipe from Maja. I guessed that they will be terrific so I tripled her recipe and made 12 instead of 4 rolls. I was not wrong in doing so. A bit of sweetness in these savory rolls comes from a small amount of honey. You can dip then in your favorite flakes and seeds. Fantastic recipe. Makes for a great sandwich.

600g white flour

300g rye flour

2 even teaspoons of salt

20g of dry yeast

1 full tablespoon of honey

600ml of warm water

SPRINKLES

sesame seeds, rolled oats, rye flakes....

FOR DIPPING

one cup of water

2 tablespoons of sunflower or olive oil

Mix the rye and white flour and in the half of the amount add all the other ingredients you need for the dough. Add gradually warm water and then add in the rest of the flour and knead into an elastic dough that does not stick to the fingers. You might need some more flour. Let the dough rest in a floured pot for 60 minutes. 

Knead the dough for a minute. Shape like a sausage. Cut into 12 equal pieces and form a ball out of each piece. Roll each ball into an oval shape with a rolling pin and then roll it up by hand . Place the water and oil in a bowl where you can dip each roll and right after dipping dip each one in a mix of your favorite flakes and seeds. Line two oven trays with baking paper and place them on it. Allow to rest for 15 minutes while you heat up your oven. 

Bake at 200 degrees Celsius (no fan) for 30 minutes.