Daring Bakers' June 2015 - Charlotte Royale / Šarlota Rojal

This month Daring Bakers' Challenge was great for me. I finally manage to make Charlotte Royal. The challenge was given by Rebecca from BakeNQuilt. Instead of Rebecca's recipe I used Anna Olson's one because I had it in my bookmarks like forever. There are almost identical, the main difference is in the amount of gelatin powder in Bavarian cream. The Anna's recipe includes two tablespoons which I thing is too much. Next time I will use only one. All in all, the recipe is good, easy to prepare and looks really elegant.

Šarlota Rojal
Please scroll down for english

Potrebno za koru:

• 4 jaja
• 40gr šećera u prahu
• vanila
• 4 kašike šećera
• prstohvat soli
• 80gr brašna
• 1 kašika gustina
• 1/2 kašičice praška za pecivo

za fil:

• 250ml mleka
• vanila
• 4 žumanca
• 150gr šećera
• 2 kašike želatina (sledeći put ću staviti jednu)
• 300ml slatke pavlake (nezaslađene)

i još:

• džem od jagode ili maline (ja sam koristila moj domaći džem od jagode)

Priprema:

Zagrejte rernu na 175C. Obložite veliki pleh za pečenje papirom za pečenje.

Umutite 4 belanca sa malo soli u čvrst sneg. Dodajte 4 kašike šećera i umutite.

Posebno umutite žumanca sa vanilom i šećerom u prahu. Masa treba da duplo naraste i pobeli.

Prosejte brašno, gustin i prašak za pecivo.

U žumanca dodajte prvo polovinu brašna, pa lagano promešajte špatulom.Zatim dodajte polovinu belanca, lagano promešajte, pa opet brašno i završite belancima. Masu sipajte u pleh, poravnajte i par puta tresnite pleh o radnu površinu da eleminišite mehuriće vazduha. Pecite koru 12'. 

Izvadite iz rerne i odmah prebacite na krpu koju ste posuli šećerom u prahu. Sklonite papir za pečenje i uvijte koru u rolat sa sve krpom. Ostavite da se skroz ohladi.

Ohlađenu koru premažite džemom i ponovo uvijte u rolat. Uvijte rolat u providnu foliju i stavite u frižider da se dobro ohladi.

Za fil, prokuvajte mleko sa vanilom. Umutite žumanca sa šećerom, a želatin rastvorite u nekoliko kašika hladne vode.

U žumanca dodajte malo vrelog mleka i umutite, pa sve vratite u mleko i kuvajte na srednjoj vatri oko 5'. U vreo fil dodajte želatin i promešajte da se rastvori. Pokrijte površinu krema providom folijom i malo prohladite oko 15-tak minuta.

Umutite pavlaku u čvrst šlag, pa ga dodajte u prohlađen krem i promešajte.

Poluloptastu činiju obložite providnom folijom. Isecite rolat na parčiće debljine 1cm. Poređajte parčiće rolata gusto po činiji, pa sipajte fil i opet poređajte rolat. Pokrijte šarlotu i dobro ohladite.

Ohlađenu šarlotu prebacite na tanjir za posluženje i uklonite foliju.

Charlotte Royal

Ingredients for the sponge:

• 4 eggs
• 40gr powdered sugar
• vanilla
• 4 tbsp sugar
• a pinch of salt
• 80gr flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder

for the cream:

• 250ml milk
• vanilla
• 4 egg yolks
• 150gr sugar
• 2 tbsp gelatin (next time I will use only one)
• 300ml heavy cream

and:

• strawberry or raspberry jam ( I used my homemade strawberry jam)

Directions:

Preheat the oven to 175C. Line a big baking pan with parchment paper.

Whisk the egg whites with a pinch of salt until foamy, then add the 4 tbsp of sugar and whisk until stiff peaks appears.

In a separate bowl, whisk the egg yolks with vanilla and powdered sugar until doubled in volume and pale in color.

Sift the flour with cornstarch and baking powder.

Add the half of the flour mixture into the egg yolks and gently fold. Then add the half of the egg whites, again flour and finished with the egg whites.

Pour this mixture into a prepared pan, level up and bang a few times on the counter top to eliminate air bubbles. Bake for 12'. 

Take the sponge from the oven and invert it on the kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the sponge along with the towel. Let cool completely.

Unroll the cool sponge and spread it evenly with the jam. Roll back again and wrap in cling foil. Put in a fridge.

For the filling, heat the milk with vanilla until comes to a boil. Whisk the egg yolks with sugar. Dissolve the gelatin in cold water. Pour in a ladle or two of hot milk and whisk. Pour back to a milk and cook over a middle high heat for 5'. Add the gelatin and stir to dissolve. Lay a piece of cling foil directly on a surface of a hot cream and let cool slightly for 15'.

Whisk the heavy cream and fold it into the cooled custard mixture.

Line a bowl with cling foil. Cut the roll into a 1cm slices and line the entire bowl pressing tightly. Pour in the filling and place any remaining roll slices on top. Cover the cake and chill completely.

Invert on the serving plate and remove the foil.

Daring Bakers May 2015 - Lamingtons / Čupavci

It's been awhile since I participate in Daring Bakers Challenge. This month I decided I have to enter no matter what. And the challenge was great! Although lamingtons (here called čupavci) are really often made here in this part of the world and everybody will tell you that it's their favorite childhood treat, for me it's not that case. My mother don't like coconut and she simply don't make coconut cakes. So the lamingtons in my house are started to make when I began to cook. At one time I used to make it quite often, but then simple I forgot about them. The challenge Marcellina in cucina gave was great for me, but I decided to step out of my comfort zone and try something different. The result was great! For the sponge cake I used Marcellina recipe, but then I sandwich them with my homemade strawberry jam and coat them in white chocolate ganache made with coconut milk. The idea came by itself, since by the time I thought how to make lamingtons, my jam was on the stove and when I enter the pantry to grab jars for jam, there it was a can of coconut milk. If you don't like white chocolate use dark. You wan't use all of the jam from the recipe for the lamingtons, of course but I'm pretty sure you will find some other way to use it.

Lamingtons
Please scroll down for Serbian

Ingredients for the sponge:

• 5 eggs
• 225gr sugar
• a pinch of salt
• 150gr cornflour
• 50gr plain flour
• 1,5 tsp baking powder

for the jam:

• 1kg chopped fresh strawberries
• 500gr sugar
• juice from half a lemon

for the chocolate icing:

• 200ml coconut milk
• 200gr white chocolate
• about 150gr shredded coconut 

Directions:

First make the jam. Combine the strawberries with the sugar and leave on a room temperature a couple of hours or in a fridge overnight.Add the lemon juice and bring to a boil. Cook over a high heat for 10-15'. Divide it between sterilized jars.

Preheat the oven to 180C. Line a 23x33xm pan with parchment paper.

Whisk the eggs and sugar until the mixture is pale and triple in volume, for 10'. Sift both flours, salt and baking powder over the egg mixture and carefully fold it in. Spread the mixture into prepared pan and smooth the surface. Bake for 20-25'. Immediately take the baked cake from the pan and transfer to a wire rack to cool. Cut the sponge in 5x5cm squares and then cut horizontally each square. Sandwich them together using a jam, then dip each part in chocolate icing and roll in coconut.

For the chocolate icing, combine the coconut milk and chopped white chocolate in a saucepan and warm it up over a middle high heat to melt. 

Čupavci

Potrebno za koru:

• 5 jaja
• 225gr šećera
• prstohvat soli
• 150gr gustina
• 50gr brašna
• 1,5 kašičica praška za pecivo

za džem:

• 1 kg iseckanih jagoda
• 500gr šećera
• sok od pola limuna

za preliv:

• 200ml kokosovog mleka
• 200gr bele čokolade
• oko 150gr kokosa

Priprema:

Prvo pripremite džem. Ubacite u šerpu jagode i šećer i ostavite na sobnoj temperaturi nekoliko sat ili u frižideru preko noći. Dodajte sok od limuna i dovedite do ključanja. Kuvajte na jakoj vatri oko 10-15'. Sipajte u sterilisane tegle.

Zagrejte rernu na 180C. Pleh dimenzija 23x33cm obložite papirom za pečenje.

Penasto umutiti jaja i šećer, tako da masa postane bleda i vidno naraste, oko 10'. Preko toga prosejte gustin, brašno, so i prašak za pecivo i lagano promešajte. Sipajte u pleh i poravnajte. Pecite oko 20-25'. Pečen kolač izvadite iz pleha i skroz ohladite. Ohlađenu koru isecite na kocke 5x5cm, a zatim svaku kocku prepolovite horizontalno. Premažite jedan deo džemom i poklopite drugim delom. Ubacite jednu po jednu kocku u preliv od čokolade, pa uvaljajte u kokos.

Za preliv, u šerpu stavite kokosovo mleko i usitnjenu čokoladu i zagrevajte na srednjoj temperaturi da se čokolada istopi i sve sjedini.

Džem od šargarepe / Carrot Jam

Vidite samo tu boju! Meni se jako jako dopao...

Džem od šargarepe
Please scroll down for English

Potrebno:

• 500gr šargarepe
• 1 litar sveže ceđenog soka od pomorandže*
• 500gr šećera
• sok od 1 limuna

Priprema:

Šargarepu narendajte.* Pomešajte u šerpi sve sastojke i kuvajte na jačoj vatri oko 30'. 

* Nisam snob u kuvanju, tako da ako vam je lakše ili jeftinije koristite kupovni sok bez šećera sa pulpom, ali u tom slučaju moraćete možda malo duže da kuvate džem. Iskreno vam preporučujem da ipak koristite sveže ceđeni, jer su pomorandže trenutno dosta jeftine. Litar dobrog kupovnog soka koštaće vas kao i 2kg pomorandži.

* Šargarepe sam rendala na srednjem rendetu, kao za jabuke. Nakon 15-tak minuta džem sam malo usitnila štapnim mikserom. Možete koristiti i seckalicu, ali nemojte mnogo usitniti šargarepu.

Keksići punjeni džemom

Please scroll down for English

Sastojci:

• 125gr omekšalog maslaca
• 150ml ulja
• 200ml jogurta
• 200gr šećera
• 1 jaje
• 1/2 kesice praška za pecivo
• vanila
• oko 350-400gr brašna*
• džem od šargarepe ili bilo koji drugi čvršći
• šećer u prahu

Priprema:

Zagrejte rernu na 180C. Pleh obložite papirom za pečenje.

Pomešati maslac, ulje, jogurt, šećer, jaje i vanilu. Dodati brašno i prašak za pecivo i umesiti testo. Na pobrašnjenoj površini razvući koru debljine 0,5cm. Seći krugove prečnika 6-7cm. Na jedan krug staviti malo džema, a drugi krug zaseći u obliku krstića po sredini. Spojiti krugove i pritisnuti viljuškom da se spoje. Peći keksiće oko 10-tak minuta da im dno blago porumeni. Posuti šećerom u prahu

* U originalnom receptu piše 300gr brašna. Uz svu dobru volju, meni je to bilo malo. Dodavala sam sve dok nisam dobila mekano testo , ali koje se ne lepi. 

Carrot Jam

Ingredients:

• 500gr carrots
• 1 liter freshly squeezed orange juice*
• 500gr sugar
• juice from one lemon

Directions:

Grate the carrots*. Combine all the ingredients and cook over a high heat for 30'.

*You can use a store-bought orange juice with no sugar and with a pulp. But I strongly recommend using a fresh one.

*I grated the carrots on a middle grater, like I would use for apples. But then after a 15' I puree the jam using a hand mixer. All in all, you can use a grater or even a chopper but don't chop the carrots too small.

Jam filled cookies

Ingredients:

• 125gr softened butter
• 150ml oil
• 200ml yogurt
• 200gr sugar
• 1 egg
• 1/2 sachet of baking powder (approximately 1,5 tsp)
• vanilla
• about 350-400gr flour*
• carrot jam or any other
• powdered sugar

Directions:

Mix the butter, oil, yogurt, sugar, egg and vanilla. Add the flour and baking powder and knead the dough. Roll the dough on a floured surface to 0,5cm thickness. Cut the dough in 6-7cm circles. On one circle add some jam. On another cut the cross in the center. Lay over the first one and seal with a fork. Bake for 10-ish minutes until the bottoms are slightly golden brown. Dust with powdered sugar.

* The original recipe called for 300gr of flour. For me that was too little, so I just kept adding a flour until I got a soft but not sticky dough.

Beze kolač sa suvim voćem / Meringue Cake With Dried Fruits

Malo sam odužila ovo praznovanje. Imali smo goste, bili u gostima, proslavili godišnjicu braka, tako da se tek od ovog ponedeljka polako sve vraća u normalu. Imam brdo recepata za vas, tako da prosto ne znam odakle da počnem. Ajde sa nečim što sam pravila pre par dana, gde su mi utisci još uvek sveži. Verujem da kada prođe Božić prosto ne znate šta da radite sa svim suvim voćem koji vam preostane. Barem je kod mene tako. Setila sam se ovog kolača, koji mi se godinama vuče po papiriću, a da uopšte ne znam odakle mi. Znala sam da je ovo pravi kolač za mene.Ali kada sam ga izvadila iz rerne i probala onako vrućeg, baš sam bila razočarana. Ostavila sam ga prenoći i sutradan to je bila sasvim druga priča. Oduševio me! Jedno parčence je ostalo za danas i danas je još bolji. 

Beze kolač sa suvim voćem
Please scroll down for English

Potrebno za testo:

• 250gr brašna
• 200gr omekšalog maslaca ili margarina
• 75gr šećera
• 2 žumanca

za fil:

• 2 belanca
• 75gr šećera
• oko 200gr džema od kajsije
• 150gr suvog voća
• 200gr oraha, lešnika, badema

Priprema:

Suvo voće preliti vrelom vodom i ostaviti ga da odstoji oko pola sata.

Umutiti maslac sa šećerom, dodati žumanca, pa brašno i umesiti testo. Uviti ga u streč foliju i ostaviti u frižider na pola sata.

Omekšalo suvo voće dobro osušiti ubrusom, pa ga iseći na veće komade (kajsije, smokve, šljive; suvo grožđe, brusnice ostaviti cele). Krupno iseckati i orašaste plodove. Pomešati svo voće.

Zagrejati rernu na 200C. Pleh dimenzija 25x30cm obložiti papirom za pečenje.

Testo razvući na pobrašnjenoj površini, pa ga prebaciti u pleh ili ga razvući direktno u pleh. Premazati ga džemom.

Umutiti belanca sa šećerom u čvrst sneg, pa ga premazati preko džema. Preko svega rasporediti mešavinu voća. Peći kolač oko 40'. Ohladiti pre služenja.

Meringue Cake With Dried Fruit

Ingredients for the base:

• 250gr flour
• 200gr softened butter or margarine
• 75gr sugar
• 2 egg yolks

for the filling:

• 2 egg whites
• 75gr sugar
• about 200gr of apricot jam
• 150gr dried fruits
• 200gr nuts (almonds, walnuts, hazelnuts)

Directions:

Soak the dried fruits with hot water and let stand for half an hour.

Whisk the butter with sugar, add the egg yolks, then flour and knead the dough. Wrap it in stretch foil and chill for half an hour.

Dry the softened fruit with paper towels and chop it roughly (prunes, apricots, figs, leave the raisins, cranberries whole). Roughly chopped the nuts. Mix the fruits and nuts.

Preheat the oven to 200C. Line a 25x30cm baking pan with parchment paper.

Roll the dough on a floured surface and transfer to the pan. Or roll the dough directly in the pan.

Spread it with apricot jam.

Whisk the egg whites with sugar until stiff peaks are formed and spread it over the jam. Sprinkle the mix of fruits and nuts over. Bake the cake for 40'. Cool before serving.

Bečki spiralni kolačići / Viennese Swirl Cookies

U principu, još uvek me ne hvata prednovogodišnje ludilo, ali evo za one koji prave spisak za kolače, jedan predlog. Nama su se jako dopali...

Bečki spiralni kolačići
Please scroll down for English

Potrebno za kolačiće:

• 250gr omekšalog maslaca
• 50gr šećera u prahu
• 250gr brašna
• 50gr gustina
• 1 kašičica vanile

za fil:

• 50gr omekšalog maslaca
• 100gr šećera u prahu
• 1 kašičica vanile

i još:

• džem od maline ili jagode

Priprema:

Zagrejati rernu na 190C. Veliki pleh obložiti papirom za pečenje.

Umutiti sve sastojke za testo, pa ih prebaciti u kesu za ukrašavanje sa zvezdastim nastavkom. Praviti male kolačiće ostavljajući malo razmaka između. Nije bitno da svi budu savršeni, kad se ispeku ništa se neće primetiti. Peći ih oko 15' da im dno malo porumeni. Ohladiti ih potpuno.

Umutiti sve sastojke za fil.

Na jedan kolačić staviti džem, a na drugi fil, pa ih spojiti. Po želji posuti sa malo šećera u prahu.

Viennese Swirl Cookies

Ingredients:

• 250gr softened butter
• 50gr powdered sugar
• 250gr flour
• 50gr cornstarch
• 1 tsp vanilla

for the filling:

• 50gr softened butter
• 100gr powdered sugar
• 1 tsp vanilla

and:

• strawberry or raspberry jam

Directions:

Preheat the oven to 190C. Line a big baking paper with parchment paper.

Whisk all the ingredients for the cookies and fill a piping bag with star nozzle. Pipe a small cookies leaving some space between. It doesn't have to be perfect, when they are bake everything will be all right. Bake for 15' until bottoms are slighlty golden brown. Cool completely.

Whisk all the ingredients for the filling.

On one cookie spread some jam, on another some filling and sandwich them together. Dust with some powdered  sugar, if desired. 

Buhtle sa mileramom / Creme Fraiche Jam Bread Rolls

Vruće mekano testo punjeno džemom od jagoda. I'm in heaven!

Buhtle sa mileramom
Please scroll down for English

Potrebno za testo:

• 200ml mleka
• 1 kašičica šećera
• oko 20gr svežeg kvasca
• 2 jaja
• 200gr milerama
• 100gr žutog šećera
• 1/2 kašičice soli
• oko 600-700gr brašna

i još:

• džem
• šećer u prahu

Priprema:

U toplo mleko dodati kašičicu šećera, razmutiti kvasac i ostaviti da zapeni.

Pomešati jaja, mileram, žuti šećer, so i narasli kvasac, pa sa brašnom zamesiti testo. Pokriti testo i ostaviti ga na toplom da naraste.

Premesiti testo, oblikovati ga u loptice, svaku puniti džemom i poređati u pleh obložen papirom za pečenje. Ostaviti ga još jednom da naraste. Peći na 200C da lepo porumene. Posuti šećerom u prahu.

Creme Fraiche Jam Bread Rolls

Ingredients for the dough:

• 200ml warm milk
• 1 tsp sugar
• about 20gr fresh yeast
• 2 eggs
• 200gr creme fraiche
• 100gr yellow sugar
• 1/2 tsp salt
• about 600-700gr flour

and:

• jam
• powdered sugar

Directions:

In a warm milk add the sugar and dissolve the yeast. Let stand until foamy.

Mix the eggs, creme fraiche, yellow sugar, salt and yeast mixture and with a flour knead the dough. Cover the bowl and let stand until doubled in volume.

Knead the dough again, divide it in little balls, stuff them with jam and arrange them in a baking pan lined with parchment paper. Let them rise again. Bake at 200C until nicely golden brown. Dust with powdered sugar.

Lešnik štanglice / Hazelnut Bars

Opet nešto slatko...

Lešnik štanglice
Please scroll down for English

Potrebno za koru:

• 240gr brašna
• 1 kašičica praška za pecivo
• 150gr hladnog maslaca
• 50gr šećera u prahu
• 1 žumance

za fil:

• nekoliko kašika džema od kajsija
• 100gr maslaca
• 100gr šećera u prahu
• 2 jaja
• 100gr mlevenih lešnika
• 2 kašike brašna
• 60gr krupno sečenih lešnika

Priprema:

Podmazati pleh dimenzija 23x30cm.

Pomešati brašno,prašak za pecivo i šećer u prahu.Dodati maslac sečen na kockice i vrhovima prstiju napraviti mrvice.Dodati žumance i umesiti testo.Utisnuti testo u pripremljen pleh i staviti u frižider na 30'.

Za fil,umutiti maslac i šećer,dodati jaja,mleveni lešnik i brašno.

Ohlađeno testo premazati džemom,na džem sipati fil i posuti seckanim lešnikom.Pecite u zagrejanoj rerni na 180C oko 25-30'.Ohladiti pre sečenja.

Hazelnut Bars

Ingredients for the dough:

• 240gr flour
• 1 tsp baking powder
• 150gr cold butter
• 50gr powdered sugar
• 1 egg yolk

for the filling:

• a few tablespoons of apricot jam
• 100gr butter
• 100gr powdered sugar
• 2 eggs
• 100gr ground hazelnuts
• 2 tbsp flour
• 60gr chopped hazelnuts

Directions:

Grease a 23x30cm baking pan.

Mix the flour,baking powder and powdered sugar.Add the chopped butter and make crumbs using your fingertips.Add the egg yolk and knead the dough.Press the dough into the prepared pan and chill for 30'.

For the filling,mix the butter and sugar.Add the eggs,ground hazelnuts and flour.

Spread the jam evenly over the chilled dough and top with the hazelnut filling.Sprinkle the chopped hazelnuts on top.Bake in the preheated oven to 180C for 25-30'.Cool before serving.

Bakewell Tart

Bakewell tart je tradicionalna engleska pita još iz 1860. godine.Ime je dobio po gradu Bakewell-u,gde je naravno,nastao sasvim slučajno.Glavna kuvarica nemajući vremena da napravi tart,naredila je svojoj pomoćnici da ga spremi.Ova nemajući iskustva,umesto da pomeša džem od jagoda i fil,namazala je džem na testo.Naravno,tart je odmah postao hit,a ako ga probate videćete i zašto.U gradu Bakewell-u još uvek postoji pekara-poslastičara koja pravi originalan Bakewell Tart.Ja sam iskombinovala nekoliko recepata i dobila ovo...

Bakewell Tart
Please scroll down for English

Sastojci za testo:

• 200gr brašna
• 75gr maslaca
• 40gr šećera
• 1 žumance
• 3 kašike mleka
• rendana kora od 1 limuna

za fil:

• 4-5 kašika džema od jagode
• 130gr maslaca
• 130gr žutog šećera
• 3 jaja
• 150gr pirinčanog brašna*
• 4 kašike mlevenog badema
• nekoliko kašika listića badema

Priprema:

Od brašna i hladnog maslaca napraviti mrvice,pa dodati ostale sastojke i zamesiti testo.Uviti ga u foliju i ostaviti u frižideru na 30'.

Ohlađeno testo razvući u podmazan pleh prečnika 23-24cm i izbockati ga viljuškom.Na njega namazati džem od jagoda.

Za fil,umutiti maslac i šećer,dodati jaja,brašno i bademe.Sipati fil na džem i posuti listićima badema.

Peći u zagrejanoj rerni na 190C 40' da porumeni.Posuti šećerom u prahu.

*Pirinčano brašno možete zameniti i mlevenim bademima

Bakewell Tart

Ingredients for the pastry:

• 200gr flour
• 75gr butter
• 40gr sugar
• 1 egg yolk
• 2 tbsp milk
• grated zest from 1 lemon

for the filling:

• 4-5 tbsp strawberry jam
• 130gr butter
• 130gr brown sugar
• 3 eggs
• 150gr rice flour*
• 4 tbsp ground almonds
• a few tbs of flaked almonds

Directions:

Rub the butter into the flour until the mixture resembles fine breadcrumbs.Mix the sugar,egg yolk,milk and lemon zest.Knead the pastry,wrap in the foil and chill for 30'.

Roll the pastry to the greased 23-24cm tart pan.Prick it all over with a fork and spread with the jam.

For the filling,cream the butter and sugar until fluffy.Add the eggs,flour and almonds.Pour the filling over the jam and sprinkle with the flaked almonds.

Bake in the preheated oven to 190C for 40' until golden brown.Dust with powdered sugar.

*Rice flour can be substitute with the ground almonds

Dzem od bundeve/Pumpkin jam

Bundevu do pre nekih godinu,dve nisam koristila u kuvanju.Verovatno zato jer je i moja mama nije koristila.Onda sam počela da stalno pronalazim neke recepte sa bundevom.Rešila sam da probam prvo testo.Oduševila sam se.U tom periodu sva testa sam pravila s bundevom, i kiflice i hleb i buhtle.A onda sam probala kolače (brownies,mafine,kolačiće,cheesecake).I to nam se sve sviđalo.A moje najnovije otkriće-džem.Recept je iz nekog priručnika kako gajiti voće i povrće.Po receptu,stavljaju se iste količine bundeve i šećera (!?) i nema začina.Ovo je definitivno moj favorit među svim receptima u kojima se koristi bundeva.Tamanim ga svako jutro i najlepši je uz krem sir.Uživajte!

Džem od bundeve
Please scroll down for English


Potrebno:

• 1,2kg očišćene bundeve
• 2 velike jabuke
• 600gr šećera
• 1 limun (sok)
• 1 pomorandža (sok)
• prstohvat cimeta
• prstohvat đumbira

Priprema:

Bundevu i jabuku iseći na kocke,staviti u šerpu i doliti vodu tek toliko da spreči da se bundeva ne zalepi za šerpu i izgori..Staviti da proključa,smanjiti vatru i kuvati da bundeva omekša.Zgnječiti masu štapnim mikserom ili viljuškom za pire (kako se to uopšte zove?).Dodati šećer,sok od limuna i pomorandže,začine i mešati da se šećer otopi.Vratiti na vatru.Kuvati na jačoj vatri još 15-20' i sipati u tegle.

Pumpkin Jam

Ingredients:

• 1,2kg peeled and seeded pumpkin
• 2 large apples
• 600gr sugar
• 1 lemon (juice)
• 1 orange (juice)
• pinch of ground cinnamon
• pinch of ground ginger

Directions:

Put chopped pumpkin and apples in a large pan and add enough water just to cover the pumpkin and to keep it from sticking and burning.Bring to a boil,then reduce to a simmer and until the pumpkin is soft.Mash with a hand blender or potato masher.Add sugar,lemon juice and orange juice,spices and stir until the sugar has dissolved.Return to heat.Cook on a higher heat for 15-20' and ladle into jars. It's best served with cream cheese.