Mediteranska štrudla / Mediterranean Strudel

Ne mogu da odolim svom tom svežem i prelepom povrću. Ovoga puta je strpano u lisnato testo...

Mediteranska štrudla
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Potrebno:

• 1 tabla lisnatog testa (250gr)
• 1 čen belog luka
• 1 mali crni ili crveni luk
• 1 tikvica
• 1 paprika (zelena ili crvena)
• nekoliko (4-5) čeri paradajza
• 100gr fete
• 1 jaje
• mak ili susam ili lan

Priprema:

Prepoloviti čen belog luka, pa ga utrljati u tiganj. Zagrejati malo ulja u tiganju i pržiti sitno seckan crni luk da omekša. Dodati seckanu tikvicu i papriku i pržiti oko 5-7' da povrće omekša. Skloniti da se prohladi. U ohlađen fil dodati mrvljenu fetu, paradajz sečen na četvrtine i začiniti po ukusu (so,biber).

Zagrejati rernu na 220C. Pleh obložiti papirom za pečenje.

Razvući lisnato testo na pobrašnjenoj površini. Rasporediti fil po testi,ostavljati po 2 cm od ivice bez fila. Urolati i po vrhu napraviti nekoliko rezova. Premazati umućenim jajetom i posuti makom.

Peći da porumeni, oko 20'. Služiti toplo, mada je i hladno OK.

Mediterranean Strudel

Ingredients:

• 1 sheet of puff pastry (250gr)
• 1 clove garlic, halved
• 1 small onion or red onion
• 1 courgette
• 1 pepper (green or red)
• a few cherry tomatoes (4-5)
• 100gr feta cheese
• 1 egg
• poppy seed, sesame seed or flax seed

Directions:

Rub the cut garlic clove around a frying pan. Heat the oil in the pan and gently fry the onion until tender. Add the chopped courgette and pepper and fry for 5-7' more until the vegetables are tender. Allow to cool. Into the cooled vegetables add the crumbled feta cheese, quartered tomatoes and season with salt and pepper.

Preheat the oven to 220C. Line a baking pan with parchment paper.

Unroll the pastry sheet and spread the filling, leaving 2cm border around the edges. Roll it and make a few cuts on top. Brush with beaten egg and sprinkle with poppy seed.

bake until golden brown, for 20'. Serve warm, although cold is OK too.

Sorbe od limuna i malina / Raspberry And Lemon Sorbet

Za ovaj novi nalet vrućine, preporučujem vam pored hladne limunade i ovaj sorbe. Ništa bolje ne rashlađuje...

Sorbe od limuna i malina
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Potrebno:

• kora od jednog limuna
• 100gr šećera
• 120ml sveže ceđenog limunovog soka
• 120ml mineralne gazirane vode
• 100gr malina
• 1 kašika šećera u prahu

Priprema:

Pomešajte koru limuna, šećer i 1 čašu vode, pa staviti da proključa. Smanjite vatru i kuvati oko 5'. Sklonite sa vatre i ohladite. 

Ispasirajte maline i šećer u prahu, pa procedite da odstranite semenke.

Pomešajte limunov sok i mineralnu vodu, pa dodajte proceđenu vodu sa limunovom korom. Pomešajte ovo i maline, pa prebacite u mašinu sa sladoled ili odmah prebacite u zamrzivač i povremeno promešajte.

Rasberry And Lemon Sorbet

Ingredients:

• zest from one lemon
• 100gr sugar
• 120ml fresh lemon juice
• 120ml carbonated mineral water
• 100gr raspberries
• 1 tbsp powdered sugar

Directions:

Mix the lemon zest, sugar and one cup of water and bring to boil. Lower the heat and let simmer for 5'. Remove from the heat and allow to cool.

Mash the raspberries with powdered sugar and then strain it to remove seeds.

Mix the lemon juice and mineral water, then add the strained lemon zest mixture and raspberries. Transfer to the ice cream machine or freeze it and stir it from time to time.

Cimet cvet / Cinnamon Rose Bread

Još jedan varijacija na 'pull-apart' hleb sa cimetom, s tim što se ovde hleb preliva šećernim sirupom. Ja nisam upotrebila celu količinu sirupa, što se ispostavilo kao dobar potez, jer mi je samo korica bila natopljena, dok je donji deo sa testom ostao fino suv i mekan.Ali kako ko voli...

Cimet cvet
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Potrebno za testo:

• oko 450gr brašna
• 30gr svežeg kvasca
• 100+150ml tople vode
• 1 jaje
• 50ml ulja
• 2 kašika šećera
• 1 kašičica soli

za fil:

• 60gr maslaca
• 100gr šećera
• 2 kašičice cimeta

za preliv:

• 50ml vode
• 150gr šećera

Priprema:

U 100ml vode sa malo šećera razmutiti kvasac i ostaviti da zapeni.

Pomešati jaje, ulje, šećer, so, narasli kvasac, pa sa ostatkom vode i brašnom zamesiti testo. Pokriti ga i ostaviti da naraste.

Za fil, pomešati šećer i cimet.

Naraslo testo razvući na pobrašnjenoj površini u pravougaonik, pa ga premazati omekšalim maslacem i posuti filom i uviti u rolat. Preseći ga po dužini i okrenuti tako da presek bude gore. Uviti oba dela u pletenicu, pa još jednom u krug. Prebaciti ga u podmazan pleh (moj je prečnika 24cm) i ostaviti da naraste.

Zagrejati rernu na 220C, peći 10', pa smanjiti vatru na 200C i peći oko 30-tak minuta. Izvaditi i ostaviti da se prohladi.

Za to vreme pomešati sastojke za preliv i staviti da ključa oko 1'. Četkicom premazivati hleb da upije preliv. Prohladiti.

Cinnamon Rose Bread

Adapted from here

Ingredients for the dough:

• about 450gr flour
• 30gr fresh yeast
• 100+150ml warm water
• 1 egg
• 50ml oil
• 2 tbsp sugar
• 1 tsp salt

for the filling:

• 60gr butter
• 100gr sugar
• 2 tsp cinnamon

for the glaze:

• 150gr sugar
• 50ml water

Directions:

In a 100ml water add some sugar and dissolve the yeast. Let stand until foamy.

In a kneading bowl mix the egg, oil, sugar, salt, yeast mixture and with rest of the water and flour knead the dough.Cover and let stand until doubled in size.

For the filling, mix the sugar and cinnamon.

On a floured surface, roll the dough into rectangle and spread the softened butter all over. Sprinkle with cinnamon/sugar mixture and roll into log. Cut the roll lenghtwise into 2 halves. Turn them so that the layers are facing up. Twist them into braid and them roll them sideways into a circle. Transfer to the greased pan (mine is 24cm in diameter) and let it rise again.

Preheat the oven to 220C and bake for 10', lower the heat to 200C and bake for 30'. Cool slightly.

For the glaze, mix the sugar and water and let them boil for 1'. Brush the glaze over the bread. Let it cool slightly.

Toskansko pile / Tuscan Chicken

Pile pečem jedanput godišnje i to uvek po Džejmijevom receptu sa limunom i mlekom. Međutim, ovaj recept me oduševio čak i više...

Toskansko pile
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Potrebno:

• 1 pile (moje je bilo oko 1,2kg)
• 1 limun, sečen na kolutove
• 50ml maslinovog ulja
• 100gr slanine
• 4 čena belog luka
• 10 grančica majčine dušice
• so,biber

Priprema:

Zagrejte rernu na 220C.

Dobro operite i osušite pile. Na grudima pažljivo odvojite kožu od mesa,pa unutra nagurajte kolutove limuna. Pomešajte ulje,so i biber, pa umasirajte u pile sa svih strana. Pomešajte slaninu, grubo sečenu, beli luk i majčinu dušicu i ubacite u unutašnjost pileta. Stavite pile na pleh i pecite 20'. Smanjite vatru na 200C i pecite još 40-tak minuta. Da li je pile pečeno, proverite tako što štapić za ražnjić zabodete u najdeblji deo bataka i ako sokovi nisu ružičasti pile je gotovo. Pečeno pile pokrijte folijom i ostavite da odmori oko 15' pre sečenja.

Tuscan Chicken

Ingredients:

• 1 chicken (mine was about 1,2kg)
• 1 lemon, sliced
• 50ml olive oil
• 100gr bacon
• 4 cloves of garlic
• 10 thyme springs

Directions:

Preheat the oven to 220C.

Wash and pat dry the chicken. Separate the skin from the breast meat and arrange the lemon slices on each breast. Mix the salt,oil and pepper and rub it into the chicken. Mix the roughly chopped bacon, garlic and thyme and push into the cavity of chicken. Transfer the chicken to baking pan and bake for 20'. Lower the heat to 200C and bake for 40'. To check if the chicken is done, insert a fine skewer into one of the thighs. If the juices are pink, bake a little longer. Cover the chicken with foil and let rest for 15' before slicing it.