Pita sa susamom / Sesame Pie

A sada jedan klasik, mamin recept za jednu od tri omiljene pite sa sirom. I ovo je moja poslednja ulaznica za ovomesečnu igru Ajme, koliko nas je! Domaćica je Nataša sa bloga Moja slatka kuhinja, tema koju nam je zadala je susam.

Pita sa susamom
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Potrebno:

• 1/2 kg kora za pitu
• 3 jaja
• 200ml kisele vode
• 100ml ulja
• 250-300gr sira (feta ili sl.)
• 25gr svežeg kvasca
• susam

Priprema:

Pomešati jaja, vodu, ulje, mrvljeni sir i kvasac. Promešati dobro da se kvasac otopi.

Kore podeliti na dva dela (za dva rolata).

Staviti jednu koru na radnu površinu i poprskati je sa 2-3 kašike fila. Ređati dalje kore jednu na drugu dok ne potrošite sve za jedan rolat. Uviti kore u rolat i seći parčiće debljine oko 5cm. Ponoviti i sa drugim delom kora. Ređati parčiće u pleh prečnika 20-23cm tako da se dodiruju. Fil koji vam je ostao lagano sipati preko svakog parčeta. Obilno posuti susamom i ostaviti da odmara najmanje 40'. 

Zagrejati rernu na 200C i peći da pita lepo porumeni.

Sesame Pie

Ingredients:

• 1/2kg phyllo pastry
• 3 eggs
• 200ml sparkling water
• 100ml oil
• 250-300gr soft cheese (like feta)
• 25gr fresh yeast
• sesame seeds

Direction:

Mix eggs, water, oil, crumbled cheese and yeast. Stir well to dissolve all of the yeast.

Divide the phyllo pastry in two (for two rolls).

Lay one sheet of pastry on cooking board and sprinkle with 2-3 tablespoons of filling. Repeat until all of the sheets from one stack are used. Roll the pastry and cut pieces 5cm thick. Repeat with the second part of the pastry. Arrange the pieces in a 20-23cm pan which is lined with parchment paper. The leftover filling carefully pour over the pie. Sprinkle generously with sesame seeds. Let the pie rest for minimum 40'.
Preheat the oven to 200C and bake the pie until golden brown.

Cimet perece / Cinnamon Pretzels

Malo odstupam od tradicije i umesto tradicionalnih svetosavskih pereca nudim vam ove slatke, a sa čim, ako ne sa cimetom...

Cimet perece
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Potrebno:

• 500gr brašna
• 70gr šećera
• 30-tak grama svežeg kvasca
• 1 kašičica soli
• 1 kašičica cimeta
• 50gr mlevenih badema
• 2 jaja
• 7 kašika ulja
• oko 250-300ml toplog mleka

za premazivanje:

• mleko, cimet, žuti šećer

Priprema:

U malo toplog mleka sa kašičicom šećera, rastvoriti kvasac i ostaviti da zapeni.

U vangli pomešati brašno, ostatak šećera, so, cimet, bademe, jaja, ulje, narasli kvasac i dodavati mleko da zamesite mekano testo. Pokriti ga i ostaviti da naraste.

Premesiti i podeliti testo na 12 dela. Svaki deo razvući u kobasicu, pa složiti u perecu. Poređati na pleh obložen papirom za pečenje i ostaviti ih 15-tak minuta.

Zagrejati rernu na 180C. Narasle perece premazati mlekom, posuti cimetom i šećerom i peći da lepo porumene.

Cinnamon Pretzels

Ingredients:

• 500gr flour
• 70gr sugar
• about 30 gr fresh yeast
• 1 tsp salt
• 1 tsp cinnamon
• 50gr ground almonds
• 2 eggs
• 7 tbsp oil
• about 250-300ml warm milk

for the glaze:

• milk, yellow sugar, cinnamon

Directions:

In some milk with one teaspoon of sugar, dissolve the yeast and let stand until foamy.

In a kneading bowl, mix the flour, the rest of the sugar, salt, cinnamon, almonds, eggs, oil, the yeast mixture and adding a milk knead the dough. Cover and let stand until doubled in volume.

Knead again and divide the dough in 12 pieces.Roll each piece into a rope and fold in pretzel. Arrange them in a pan lined with parchment paper. Leave them to rest for 15'.

Preheat the oven to 180C. Brush with some milk, sprinkle with cinnamon and sugar and bake until golden brown.

Makaronsi sa crnim susamom / Black Sesame Macaroons

Zahvalnost za ovaj recept dugujem dvema divnim damama. Nataši sa bloga Moja slatka kuhinja, koja je naša ovomesečna domaćica u igri Ajme koliko nas je! i koja nam je zadala divnu temu - susam. Zahvaljujući njoj istraživala sam i naišla na puno lepih recepata sa susamom kojima sam obogatila moju kuhinju. A zatim i Zorici sa bloga Cooking with Zoki koja me je iznenadila i oduševila poslavši prepun paket iz daleke Kanade gde se između ostalih divota našao i crni susam. Hvala Nataša i Zorice!
A sada o receptu. Svako ko je ikad pravio makaronse zna da oko njih nema mnogo posla, tu je više uključena ona psihička strana tipa Da li će mi uspeti ovoga puta? Jednostavno morate se pridržavati svakog koraka, nema preskakanja, ubrzavanja, varanja. Pošto je puno rečeno na tu temu, internet je pun tekstova na tu temu, neću dužiti, nego idem na recept...

Makaronsi sa crnim susamom
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Potrebno:

• 90gr belanaca
• 30gr šećera
• 200gr šećera u prahu
• 95gr blanširanih badema
• 15gr crnog susama

Priprema:

Veče pre pripreme, odvojiti belanca od žumanaca. Belanca staviti u činiju, pokriti ne baš čvrsto, streč folijom i ostaviti na sobnoj temperaturi preko noći.

Bademe i susam sa kašikom šećera u prahu samleti u seckalici, pa prosejati kroz gusto sito. Pomešati ih sa ostatkom šećera u prahu.

Umutiti belanca u čvrst sneg, dodati šećer i umutiti. Preko umućenih belanaca, prosejati mešavinu sa bademima i koristeći silikonsku lopaticu krenite da mešate. Slobodno malo energičnije, dok ne dobijete masu koja pada sa lopatice u gustom mlazu. Napuniti špric ovom masom i na papiru za pečenje istiskivati krugove prečnika 3-4cm. Kada ste sve istisnuli lupite plehom par puta o sto da se oslobodite mehurića vazduha. Ostavite pleh na sobnoj temperaturi oko 30-40' dok se kada pipnete prstom masa ne lepi.

Zagrejte rernu na 150C i pecite po jedan pleh oko 13-15'. Izvadite iz rerne i odmah sklonite papir sa pleha.

Ohlađene makaronse spajati filom po želji. Ovoga puta kod mene nutela (verujem da se niko neće buniti).

Black Sesame Macaroons

Ingredients:

• 90gr egg whites
• 30gr sugar
• 200gr powdered sugar
• 95gr blanched almonds
• 15gr black sesame seeds

Directions:

The night before, separate egg whites from egg yolks. Put the whites in a bowl, cover loosely with foil and let stand at room temperature over night.

Almonds and sesame seed put in a food processor with one tablespoon of powdered sugar and ground very finely. Sift them through fine sieve and mix with the rest of powdered sugar.

Whisk the egg whites, add the sugar and whisk until stiff peaks form. Add the sifted almonds/sesame/powered sugar mixture and start folding it. You want to obtain a consistency of molten lava. Pour it into a piping bag and pipe a 3-4cm rounds onto a pan lined with parchment paper. Bang the pan a few times down on the counter to lose any air bubbles. Now let the macaroons stand on a room temperature for 30-40' until the skin forms.

Preheat the oven to 150C and bake one pan at a time for 13-15'. Take it from the oven and immediately move the parchment paper from the pan.

Cooled macaroons sandwich with a filling by choice. This time I was using Nutella.

Pužići i keksići sa tahinijem / Tahini Rolls And Cookies

Moram priznati da mi je ovomesečna tema igrice Ajme, koliko nas je! baš prijala. Nataša nam je zadala temu susam. Iako susam uvek imam u kući, koristim ga samo za peciva i eventualno neke salate. Zato sam se bacila na istraživanje i prvo sam htela da probam tahini. Ništa lakše nego napraviti domaći. A sa njim su nastala ova dva recepta...

Pužići sa tahinijem
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Potrebno za testo:

• 30gr svežeg kvasca
• 250ml toplog mleka
• 100gr šećera
• 70gr otopljenog maslaca
• 1/4 kašičice soli
• 1 jaje
• oko 400-450gr brašna

Za fil:

• 5 kašika tahinija
• 5 kašika meda

Priprema:

U malo toplog mleka sa kašičicom šećera istopiti kvasac i ostaviti da zapeni.

U vangli pomešati ostatak mleka, maslac,, šećer, so, jaja, narasli kvasac i sa brašnom zamesiti testo. Pokriti ga i ostaviti da naraste.

Pomešati tahini i med.

Naraslo testo podeliti na dva dela. Svaki deo razvući u pravougaonik,premazati filom i uviti u rolat. Iseći na parčiće i poređati u podmazan pleh. Ostaviti ih da opet narastu.*

Peću u zagrejanoj rerni na 180C da lepo porumene. Posuti šećerom u prahu.

*Ja sam ih uveče spremila, pokrila folijom i ostavila u frižider preko noći. Sutradan sam ih izvadila iz frižidera oko pola sata pre pečenja.

Keksići sa tahinijem

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Potrebno:

• 160gr ovsenih pahuljica
• 230gr brašna
• 1/2 kašičice sode bikarbone
• 1/4 kašičice soli
• 60gr omekšalog maslaca
• 100gr tahinija
• 130gr žutog šećera
• 130gr šećera
• 2 jaja
• vanila
• 200gr seckane čokolade

Priprema:

Zagrejati rernu na 180C.

Pomešati pahuljice, brašno, sodu i so. Posebno umutiti maslac i tahini, pa dodati obe vrste šećera, jaja i vanilu. Pomešati sa brašnom i dodati čokoladu.

Praviti bombice veličine oraha i malo ih spljoštiti. Ređati na pleh obložen papirom za pečenje ostavljajući mesta između. Peći 15'. 

Tahini Rolls

Ingredients:

• 30gr fresh yeast
• 250ml warm milk
• 100gr sugar
• 70gr melted butter
• 1/4 tsp salt
• 1 egg
• about 400-450gr flour

for the filling:

• 5 tbsp tahini
• 5 tbsp honey

Directions:

In a little milk with one teaspoon of sugar dissolve the yeast and let stand until foamy.

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

For the filling, mix the tahini and honey.

Divide the dough in two. Roll each part on a floured surface, spread with half a filling and roll it. Cut in pieces and arrange in a greased pan. Let them rise again.*

Bake in the preheated oven to 180C until golden brown. Dust with powdered sugar.

*I did it all unti this step, then cover the rolls with foil and put in a fridge for the night. Tomorrow morning I let them stood on room temperature for half a hour before baking.

Tahini Cookies

Ingredients:

• 160gr rolled oats
• 230gr flour
• 1/2 tsp soda
• 1/4 tsp salt
• 60gr softened butter
• 100gr tahini
• 130gr yellow sugar
• 130gr granulated sugar
• 2 eggs
• vanilla
• 200gr chopped chocolate

Directions:

Preheat the oven to 180C. Line two baking pan with parchment paper.

Mix the oats, flour, soda and salt. In a separate bowl, mic the butter and tahini, then add sugar, eggs and vanilla. Combine with flour mixture. Roll the dough in a walnut-size balls and flatten it slightly. Arrange them in a pan leaving some space between. Bake for 15'.

Čokoladna baklava / Chocolate Baklava

Imam nekoliko recepata koje spremam jednom, eventualno dva puta godišnje, jer ili mrzim da ih spremam (kao krofne) ili ubijaju od kalorija, a ja ne mogu da im odolim (kao baklava). E ovoga puta sam rešila da ako je bal onda je maskenbal i u baklavu ubacila puno čokolade. OMG!

Čokoladna baklava
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Potrebno:

• 18 kora za pitu
• oko 150gr istopljenog maslaca
• 300gr seckanih oraha
• 300gr seckane čokolade za kuvanje

za sirup:

• 300gr šećera
• 70gr meda
• 250ml vode
• vanila

Priprema:

Prvo pripremiti sirup. Pomešati sve sastojke u šerpici i staviti da se kuva. Kad proključa, smanjiti vatru i ostaviti da polako kuva oko 10'. Skloniti sa vatre i prohladiti.

Zagrejati rernu na 180C. Podmazati pleh. Iseći kore tako da stanu u pleh. Pomešati orahe i čokoladu. Ređati 7 kora u pleh, svaku dobro premazati maslacem. Posuti polovinom oraha i čokolada. Poređati 4 kore (premazane), pa ostatak oraha i čokolade i završiti sa ostalih 7 kora. Iseći baklavu na kockice i dobro premazati maslacem. Peći oko 30-40' da lepo porumeni. Izvaditi ih rerne i polako preliti sirupom. Ostaviti preko noći da se dobro ohladi (ne u frižideru).

Ako želite da baš preterate, pri služenju preliti baklavu topljenom čokoladom.

Chocolate Baklava

Ingredients:

• 18 sheets of phyllo pastry
• about 150gr melted butter
• 300gr chopped walnuts
• 300gr chopped baking chocolate

for the syrup:

• 300gr sugar
• 70gr honey
• 250ml water
• vanilla

Directions:

First, make the syrup. Put all the ingredients in a saucepan and bring to a boil. Lower the heat and let simmer for 10'. Remove from the heat and cool.

Preheat the oven to 180C. Grease a baking pan. Trim the phyllo pastry so it fits the pan. Combine the walnuts and chocolate. Stack 7 sheets of phyllo in a pan (each one buttered well). Sprinkle a half of the chocolate/walnut mixture. Add 4 more sheets in a pan (buttered) and a rest of the filling. Finish with 7 more sheets. Cut the baklava in squares and butter well. Bake for 30-40' until golden brown. Take it from the oven and pour the syrup over. Leave to cool for the night (not in a fridge).

If you want to go over the top, pour the melted chocolate when serving.

Pene u votka sosu / Penne With Vodka Sauce

Samo za punoletne. Iako većina alkohola ispari tokom kuvanja, votka daje sosu neku vrstu oštrine. Jako fino, a i bez mesa je...

Pene u votka sosu
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Potrebno:

• 350gr testenine
• pola glavice crvenog luka
• 400gr pelata (jedna konzerva)
• 60ml votke
• prstohvat mlevene čili paprike
• 100ml slatke pavlake
• 100gr rendanog parmezana (pekorina u mom slučaju, jer ga više volim)
• seckani peršun, ulje, so, biber

Priprema:

Prvo skuvajte testeninu. Sačuvajte pola šolje vode u kojoj se testenina kuvala. Kuvanu testeninu procedite, dodajte jednu kašiku ulja i promešajte.

Na malo ulja ispržite sitno seckan crni luk da omekša i postane staklast. Dodajte pelat, vodu u kojoj se kuvala testenina, votku i čili. Kada sos proključa, smanjite vatru i kuvajte oko 10' da zgusne. Dodajte pavlaku i testeninu i kuvajte još 1 minut. Sklonite sa vatre i dodajte sir i peršun. Promešajte i posolite i pobiberite po ukusu. Odmah služiti.

Penne With Vodka Sauce

Ingredients:

• 350gr penne
• 1/2 red onion
• 400gr tomatoes (one can)
• 60ml vodka
• a pinch of chili flakes
• 100ml heavy cream
• 100gr grated parmesan (or pecorino in my case)
• chopped parsley, oil, salt, pepper

Directions:

First cook the pasta. Reserve half a cup of cooking liquid, drain the pasta and toss with one tablespoon of oil.

In some oil fry the onion until it softens. Add the tomatoes, cooking water, vodka and chili flakes. Bring to a boil, lower the heat and simmer for 10' until it thickens. Add the cream and pasta and cook for one more minute. Remove from the heat, add the cheese and chopped parsley. Stir and season to taste. Serve immediately.  

Čokoladni spekulas kolač / Chocolate Speculaas Cake

Jedan brzinski...

Čokoladni spekulas kolač
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Potrebno:

• 250gr čokolade (oko 60% kakaoa)
• 200ml pavlake (nezaslađene)
• 50gr maslaca
• prstohvat cimeta
• 150gr spekulas keksa

Priprema:

U šerpici pomešati usitnjenu čokoladu, pavlaku i maslac i zagrevati na srednjoj vatri da se sve otopi i sjedini. Skloniti sa vatre i dodati cimet. Slomiti keks na veće komade,preliti čokoladom i dobro promešati. Manji kalup za hleb ili neki slični obložiti folijom i sipati masu. Staviti u frižider da se dobro ohladi i stegne, najbolje preko noći. Okrenuti kolač na tanjir i skinuti foliju. Seći na kriške.

Chocolate Speculaas Cake

Ingredients:

• 250gr chocolate (about 60% cocoa)
• 200ml heavy cream
• 50gr butter
• a pinch of cinnamon
• 150gr speculaas cookies

Directions:

In a small pan, combine chopped chocolate, cream and butter and put on a medium heat until everything is melted and smooth. Remove from the heat and add the cinnamon. Chopped the cookies in not so small pieces and pour the chocolate mixture over. Stir gently. Line a small loaf pan with foil and pour the mixture in. Chill well, preferably over night. Turn over on a serving plate and remove the foil. Slice and serve.

Posne crno bele kiflice / Black And White Rolls

Ne,ne, nisam poranila sa objavom za igru Kuvarijacije. Ovo je recept za posne kiflice, koje su uvek na mojoj Badnjoj trpezi. Lako i brzo se prave, skromnih sastojaka, a jako izdašne.

Posne crno bele kiflice
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Potrebno za testo:

• 250ml tople vode
• 50gr svežeg kvasca
• 250ml ulja
• 600gr brašna
• 3 kašike kakao praha
• 3 kašike brašna
• džem

za sirup:

• 350gr šećera
• 350ml vode
• vanila (štp više to bolje)

Priprema:

U toploj vodi razmutiti kvasac, odmah dodati ulje i brašno i zamesiti testo. Podeliti ga na dva dela. U jedan dodati kakao, a u drugi 3 kašike brašna. Oba dela testa podeliti na 6 loptica (ukupno 12). Ostaviti ih oko pola sata da narastu.

Za to vreme, skuvati surup. Pomešati šećer, vodu i vanilu i staviti da proključa. Skloniti sa vatre kad proključa.

Zagrejati rernu na 220C. Dva velika pleha malo podmazati.

Uzeti jednu lopticu malo je razvući, pa lopticu druge boje isto malo razvući. Staviti ih jednu na drugu i razvući u koru prečnika 20-tak cm. Iseći na 8 dela, filovati džemom i uviti u kiflice. Poređati u pleh i peći da im dno samo blago porumeni (oko 15-20'). Izvaditi iz rerne i preliti sirupom. Dok su u sirupu okrenuti ih par puta da se natope sa svih strana.

Black And White Rolls

Ingredients for the pastry:

• 250ml warm water
• 50gr fresh yeast
• 250ml oil
• 600gr flour
• 3 tbsp cocoa powder
• 3 tbsp flour
• jam

for the syrup:

• 350gr šećera
• 350 ml water
• vanilla (the more the better)

Directions:

Dissolve the yeast in water, immediately add the oil and flour. Divide the dough in two parts. In one part add the cocoa, in second 3 tbsp flour. Divide each part of dough in 6 balls (12 in total). Leave to rise for half a hour.

Meanwhile, cook the syrup. Mix the sugar, water and vanilla and bring to boil. Remove from the heat.

Preheat the oven to 220C. Lightly grease two big baking pan.

Roll one ball in small circle. Roll the ball of another color in small circle too and then put it on each other. Roll them together in 20cm circle and cut in 8 pieces. Fill with jam and roll it. Arrange in a pan and bake for 15-20' until the bottoms are slightly brownish. Take the pan from the oven and pour the syrup over. Turn them over a couple of times to soak on each side.

Čokoladno-pomorandžasti tartići / Chocolate Orange Tarts

OK, malo smo se odmorili, ali pošto ja ne mogu dugo bez šporeta i miksera, danas za vas, jedna od meni lično, naj kombinacija...

Čokoladno-pomorandžasti tartići
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Potrebno za testo:

• 120gr omekšalog maslaca
• 70gr šećera u prahu
• 3 žumanca
• 130gr brašna
• 25gr kakao praha
• 2 kašike gustina
• prstohvat soli

za fil:

• 1 belance
• 3 jaja
• 100gr šećera
• 2 kašičice rendane pomorandžine kore
• 25gr kakao praha
• 100 gr otopljene čokolade
• 2 kašike soka od pomorandže (ili likera)
• vanila

Priprema:

Za testo, umutiti omekšali maslac i šećer u prahu, dodati žumanca i sve sjediniti. Posebno prosejati brašno, kakao, gustin i so. Dodati brašno u umućen maslac i jaja i sve promešati. Uviti u foliju i dobro ohladiti.

Ohlađeno testo razvući na pobrašnjenoj površini i iseći u krugove (ja sam koristila plehove prečnika 12cm). Obložiti kalupe testom i izbockati viljuškom. Ohladiti još 20'. Peći u zagrejanoj rerni na 180C  oko 20'. Čim ih izvaditi iz rerne premažite sa malo ulupanim belancetom i ostaviti da se hladi dok spremate fil.

Za fil, umutiti belanca sa polovinom šećera u ne mnogo čvrst sneg.

Posebno umutiti žumanca sa ostatkom šećera, vanilom i pomorandžinom korom, pa dodati belanca, kakao, istopljenu čokoladu i sok od pomorandže. Sipati fil u ohlađene kore i peći oko 10'. Prohladiti nekoliko minuta i služiti  tople.

Chocolate Orange Tarts

Adapted from here

Ingredients for the pastry:

• 120gr butter softened
• 70gr powdered sugar
• 3 egg yolks
• 130gr flour
• 25gr cocoa powder
• 2 tbsp cornstrach
• a pinch of salt

For the filling:

• 1 egg white
• 3 eggs
• 100gr sugar
• 2 tsp grated orange zest
• 25gr cocoa powder
• 100gr melted chocolate
• 2 tbsp orange juice or liqueur
• vanilla

Directions:

For the pastry, beat the butter and powdered sugar, add the egg yolks and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir to combine. Wrap in foil and chill until firm.

Roll out the dough on a lightly floured surface and cut into circles (mine tart pans are 12cm in diameter). Press the dough into tart pans and prick with a fork. Chill for 20'. Bake in the preheated oven to 180C for 20'.As soon as the tart shells come out of the oven, brush the surface with lightly whisked egg white and leave to cool while preparing the filling.

For the filling, whip the egg whites with half a sugar until soft peaks form. In a separate bowl, whisk the egg yolks with the rest of the sugar, vanilla and orange zest. Fold in the egg whites, then gently whisk the cocoa powder, melted chocolate and orange juice. Pour into tart shells and bake for 10'. Cool for few minutes and serve warm.