Rhubarb and White Chocolate Tart

I love cakes which have differentiation in texture and taste, that makes them interesting for eye and taste buds. This tart is one of them - Truly beautiful dessert!

Ingredients:
     Dough-

1 1/3 cups flour
2 tbs caster sugar
125 g butter, chopped
1 egg
Cream-
½ cup caster sugar, extra
¼ cup custard powder
1¼ cups milk
1 vanilla bean, seeds scrapped (or vanilla extract)
250 g cream cheese, soft
125 g  white chocolate, melted 
Top layer-
300 g rhubarb, cut into 6 cm 
finely grated rind 1 orange and juice of ½ an orange
¼ cup caster sugar, extra

Method:

Combine the flour, sugar and butter in a food processor and process. Add the egg and process briefly until mixture begins to form lumps. Remove and knead to form a soft dough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and line a 35cm x 12cm rectangular tart pan with a removable base. Prick well with a fork and chill for 30 minutes.
Bake in a hot oven 200*C for 10 minutes, reduce the heat to 180*C and then bake for a further 5 minutes or until golden.  Cool.
Combine the extra ½ cup sugar and custard powder in a saucepan, stir in the milk and vanilla   then whisk over a medium heat until custard boils and thickens. Cover and chill until firm. Beat the cold custard until smooth. Gradually add cream cheese and melted chocolate and beat until smooth. Chill.
Combine the rhubarb, orange and extra sugar in a shallow pan and cook gently for 10 minutes or until just tender. Cool.
Spread the custard into the prepared base, top with the rhubarb and drizzle over any juice. Chill before serving.

   

Tart sa Rabarbarom i Bijelom Čokoladom 

Volim kolace  i deserte koji u sebi sadrze varijacije u teksturi i okusu, sto ih cini zanimljivim za oko i nepce. Ovaj tart je jedan od njih - uistinu divan desert.

Potrebno:

Prhko tijesto-

1 1/3 solje brasna

2 K secera

125 gr maslaca, kockice

1 jaje

Krema-

1/2 solje secera

1/4 solje vanila scroba (1 vanila puding)

1 1/4 solje mlijeka

vanila ekstrakt (ili secer)

250 gr krem sira, omeksalog

125 grbijele cokolade, otopljene

Preliv-

300 gr rabarbare, 6 cm komadi

ribana korica 1 narandze

sok 1/2 narandze

1/4 solje secera

Nacin:

Pomijesajte brasno, secer i maslac. Pulsirajte u multipraktiku, dodajte jaje i umijesajte. Istresite na povrsinu pa umijesite. Zamotajte i ostavite hladiti. Razvaljajte na pobrasnjenoj povrsini pravougaonik koji cete postaviti u 35 X 12 cm kalup. Nabodite viljuskom i ohladite .Pecite 10 minuta na temp 200*C, zatim 5 min na 180*C. Izvadite i prohladite.

Pomijesajte 1/2 solje secera i vanila puding, zalijte mlijekom i kuhajte dok se ne zgusne. Pokrijte i ostavite rashladiti. Umutite puding sa sirom i otopljenom cokoladom. Uspite preko rashladjenog tijesta.

Pomijesajte rabarbaru, narandzu i secer i kuhajte 8-10 minuta. Rashladite. Pospite preko krema u tartu Rashladite prije sluzenja.

Burnt Carrot Cake...how to save it

When you try to do too many chores at once, often some of them don't end up done in a good way. 

The other day I tried to squeeze painting my kitchen walls, baking a carrot cake and organising bills all at same time...I know - silly ... that's why my cake burnt!

 Anyway, if that happens to you sometimes, here's what to do...

Take cake out of the pan; place it on a cooling rack and let it cool. Take a sharp knife (finely serrated ones are the best) and start scratching burnt parts. In some cases, deeper burnt parts have to be cut off. After you got rid of all nasty bits,  brush off tiny dark particles, left after scratching. Continue with icing / decorating as usual...no-one will even notice your mistake!

Ingredients:

1 cup sugar 

3 eggs

3/4 cup oil

2 cups grated carrots

1 cup chopped walnuts

1 tsp vanilla

2 cups flour

2 tsp baking powder

(grated orange rind, or 1 tsp spice mix or 1 tsp cinnamon for flavour)

Icing-

1/2 cream cheese (125 g)

1/3 cup icing sugar

1/3 cup milk powder

(or your favourite icing)

Method:

Preheat oven to 170*C; pripare a cake tin.

Beat sugar, eggs and vanilla. Add oil; mix well. Add all other ingredients with flour and walnuts at the end. Fold in by hand. Transfer mixture into a cake tin and bake for 35-45 minutes. Take out and cool.

For icing- beat all ingredients until smooth and fluffy. Spread over the top, cut and serve.

Zagoreni Kolac od Mrkve

Kada pokusavate da obavite nekoliko poslova u isto vrijeme, cesto neki od njih ne budu uradjeni kako treba. Prije neki dan sam pokusala bojiti zidove kuhinje, ispeci kolac i organizovati racune uisto vrijeme....Znam - ludo...zato mi je izgorio kolac!

U svakom slucaju, ako se nesto slicno desi vama, evo sta da uradite...

Izvadite kolac iz kalupa; ostavite ga hladiti na mrezi. Uzmite ostar noz (sitno nazubljeni su najbolji) i pocnite strugati izgorenu povrsinu. Ako je neophodno, odrezite dijelove koji su vise uhvaceni. Posto ste odstranili zlobne dijelove, ocetkajte sitne izgorene mrvice koje su preostale. Nastavite sa dekorisanjem na uobicajen nacin...niko nece niti primijetiti vasu gresku!

Potrebno:

1 solja secera

3 jaja

3/4 solje ulja

2 solje rendane mrkve

1 solja sjeckanih oraha

1 k vanila esencije

2 solje brasna

2 k praska za pecivo

(ribana korica narandze, ili mjesavina mirisnih zacina, ili 1 k cimeta za aromu)

Premaz-

1/2 krem sira (125gr)

1/3 soljesecerau prahu

1/3 solje mlijeka u prahu

(ili vas omiljeni premazujuci krem)

Nacin:

Ukljuc ite rernu na 170*C, pripremite kalup.

Mutite secer  sa jajima.Dodajte ulje, dobro izmijesajte. Dodajte sve ostale sastojke; brasno i orahe na kraju. Izmijesajte lagano rukom. Uspite u kalup i pecite 35-45 minuta. Izvadite i ohladite.

Za premaz miksajte sir, secer i mlijeko u prahu dok nepostane kremasto. Prekrijte kolac, rezite i servirajte.

rexipe / Foter / CC BY

Cocosette

Gluten free, sweet little bites...Have a good weekend!

Ingredients:
200 g sugar
1 egg
2 yolks
200 g cream cheese, softened
300 g coconut, dessicated
zest of 1/2 orange or, vanilla essence
- chocolate, melted for coating (around 150 g)
Method:
Preheat oven to 160 (fan) or 170*C. Line a baking pan with baking paper.
Beat sugar,  egg and yolks. Add cream cheese, beat another 2-3 min, then add flovouring and coconut. mix well. Take spoonfuls of this mixture and place onto prepared paper (I like rolling them between my palm to form balls). Bake for 10-12 minutes; leave them pale. Cool slightly, then dip each ball into melted chocolate. return to it's place and leave cool completely (chocolate will set).

Kokosete

Mali slatki zalogaji bez glutena... Dobar vikend zelim!

Potrebno:
200 gr secera
1 jaje 
2 zumanca
200 gr krem sira, omeksalog
300 gr kokosa, ribanog
ribana korica narandze ili vanila
- cokolada otopljena  (oko 150 gr) 
Nacin:
Zagrijte rernu na 160*C sa fenom (ili 170*C obicna). Pripremite pleh, postavite papir za pecenje na njega.
Umutite secer sa jajima, dodajte sir. Sjedinite dobro, zatim ubacite kokos i vanilu (ili narandzu). Dobro promijsajte. Uzimajte od ove smjese kasikom (ja volim da ih dodatno oblikujem rukama) i redajte na pripremljeni papir. Pecite 10-12 minuta, pazeci da ostanu blijede. Malo prohladite, zatim svaku umocite u cokoladu i vratite na papir da se sasvim ohlade i cokolada stegne.

Tiramisu Torte

EASY and delightful! This is one of 3 that I made past weekend...all for young Birthday girls.

Ingredients:
Sponge-
6 eggs
1 cup sugar
2  tsp instant coffee
2 tsp cocoa
(1/4 cup hot water to melt coffee and cocoa)
100 g flour
Syrup-
3/4  cup coffee (sweetened) + 1 tbs rum or other liqueur
Cream-
250 g Philadelphia cream cheese, room temp
300 ml double cream
1 tsp vanilla extract
2 eggs
80 g Icing sugar
For decorating-
cocoa and shaved chocolate
Method:
Preheat oven to 180*C,  prepare 22-23 cm spring form tin.
Beat eggs and sugar until thick and fluffy. Lower the speed then add melted coffee/ cocoa mixture. Fold in flour (by hand). Bake for 25-30 min.  Take out, cool on a rack, then cut in half to get 2 sponges.
Mix coffee with rum, spoon over both sponges.
Beat cream cheese with sugar and vanilla. Ad eggs, one by one. Take cream out of fridge; add to cream cheese mixture. Beat until incorporated and thick.
Place a sponge on a serving dish, spoon 1/2 of prepared cream, follow with another sponge and rest of the cream. Decorate with cacao and chocolate shaves. Refrigerate for 1 hour + before serving.

Tiramisu Torta

Jednostavna za napraviti i sasvim odusevljavajuca...Jedna od 3 koje sam napravila proslog vikenda - sve za rodjendane djevojcica!

Potrebno:
Biskvit-
6 jaja
1 solja secera 
2 k instant kafe
2 k kakaa
(1/4 solje vrele vode za kafu/ kakao)
100 gr brasna
Sirup-
3/4 solje jake kafe (zasladjene) + 1 K ruma ili drugog aromaticnog pica
Krem fil-
250 gr krem sira, sobna temp
300 ml masnije pavlake (50% masnoce)
1 k vanile
2 jaja
80 gr secera u prahu
Za dekoraciju-
kakao i strugana cokolada
Nacin:
Ukljucite rernu, pripremite kalup (22-23cm)
Mutite jaja sa secerom, dok ne postane gusto. Smanjite brzinu miksera, dodajte kafu i kakao rastopljene u vodi. Rucno sjedinite i brasno.
Pecite 25-30 min. Izvadite, prohladite i razrezite na 2 sloja.
Pomijesajte kafu sa rumom. Kasikom nanesite na oba sloja.
Mutite krem sir sa secerom i vanilom. Ubacite jedno po jedno jaje.
Izvadite pavlaku iz frizidera, pa i nju ubacite u smjesu. Sjedinite muteci mikserom. 
Postavite jedan sloj na posluzavnik, stavite 1/2 pripremljene kreme. Postavite drugi sloj i preko njega drugu polovinu kreme. Ukrasite kakaom i struganom cokoladom. Rashladite u frizideru najmanje 1 sat prije sluzenja.

Olive Spread (Tapenade) and Serbian Cheese Spread (Užički kajmak)

Tapenade ingredients:
1 jar kalamata pitted olives, drained
1-2 anchovies
1-2 garlic cloves, crushed
2-4 tbs olive oil
Process all ingredients into a smooth paste.
Perfect for canapes, sandwiches, dips.
Serbian spread ingredients (fake):
1 butter (250 g)
1 Philadelphia cream cheese (250 g)
1/4 cup thickened cream
1/2 teas salt
Put all ingredients (should be at room temperature) into a bowl. Mix until all incorporated and smooth.



Tapenada (namaz od maslina) i Užički (lažni) kajmak

Tapenada sastojci:
1 tegla / konzerva maslina
1-2 ancuna (slane ribice)
1-2 cena bijelog luka, protisnutog
2-4 K maslinovog ulja
Stavite sve u elektricnu sjeckalicu i izradite u jedinstvenu masu.
Užički (lažni) kajmak:
1 maslac
1 Filadelfija krem sir
1/4 solje slatkog kajmaka/ vrhnja
1/2 k soli
Stavite sve sastojke u posudu (trebaju biti sobne temperature) i miksajte dok ne postane kremasto.

'From Russia With Love' Cake

Recipe found on a Russian cooking website.

Ingredients:
-Cheese balls:
250 g cream cheese
1 egg
50 g sugar
50 g coconut, desiccated
1 tbsp corn flour
2 tbsp plain flour
-Chocolate sponge:
5 eggs (or 4 large)
60 g sugar
50 g dark chocolate
2 tbsp flour
2 tbsp corn flour
3 tbsp cocoa
-Ganache:
80 g chocolate
40 ml
Method:
Preheat your oven to 175*C. Prepare 22 cm cake tin; oil and dust with flour.
Mix all the ingredients for balls, form them and place on bottom of the tin.
Separate eggs; Make a stiff foam out of egg whites, add sugar and mix well. Add egg yellows, one by one, while mixer running. Switch off, then sift flours and cocoa. Fold in, add chocolate and mix well. Pour over the balls, and bake for 30-40 minutes.
Heat cream, add chocolate and mix until smooth. Pour over the cake. Enjoy!




Ruski cokoladni kolac sa lopticama od sira

Potrebno:
-Loptice od sira
250 gr krem sira
1 jaje
50 gr secera
50 gr kokosa
1 kasika skrobnog brasnoa
2 kasike brasna
-Cokoladni biskvit
5 jaja (ili 4 veca)
60 gr secera
50 gr cokolade
2 kasike brasna
2 kasike gustina
3 kasike kakaa
-Preliv
80 gr cokolade
40 ml krema/kajmaka slatkog
Nacin:
Pripremite kalup promjera 22cm - nauljite i pobrasnite. Ukljucite rernu na 175*C.
Pomijesajte sve satojke za loptice, pa ih nabrasnjenim rukama formirajte i stavite na dno kalupa.
Odvojite bjelanca, umutite sa secerom u cvrst snijeg. Dodajte jedno po jedno zumance. Iskljucite mikser pa prosijte brasna i kakao na povrsinu. Lagano sjedinite rukom, pa dodajte cokoladu i ponovo promijesajte. Prelijte preko loptica i pecite 30-40 minuta.
Za preliv, stavite kajmak i cokoladu u posudu. Topite i mijesajte. Prelijte preko kolaca.
Pecite na 175*C 30-40 minuta

Bacon and Leek Quiche with Cream Cheese Crust

Basically, this is classical quiche Lorraine, enriched with the taste of Leeks.

Pastry:
125 g butter
125 g cream cheese
1 cup flour
Filling:
150 g Gruyere cheese (or similar)
4 rashers bacon
3 eggs
3/4 cup cream
2 leeks
salt, pepper, nutmeg

Method:
Cream butter and cream cheese, add flour and blend. Let it rest for 1 hour.
Roll out to fit 22 cm flan dish. Refrigerate until filling ready.
Fry bacon pieces, add sliced leek and cook for 5 minutes. Arrange alternative layers of bacon/leek and slices of Gruyere. Beat eggs with salt, pepper and nutmeg, add cream and mix. Pour over the quiche. Bake 10 min in hot oven (230*C), then reduce to 180*C and cook 30 min further.

Kish sa Prasom i Slaninom u prhkom tijestu

Tijesto:
125 gr putera
125 gr krem sira
1 solja brasna
Filovanje:
150 gr tvrdog sira
4 reznja mesnate slanine
3 jaja
3/4 solje kajmaka/krema
2 prase/poriluka
so, biber, muskatni orah
Nacin:
Mikserom izmijesajte puter i krem sir , pa umijesite sa brasnom. Odmorite 1 sat, razvaljajte za posudu precnika 22 cm. Ostavite u frizideru.
Proprzite isjecenu slaninu, dodajte izrezanu prasu i kuhajte 5 minuta.
Stavite red sira, pa red sa prasom i zalijte umucenim jajima i kajmakom u koji ste stavili zacine po ukusu.
Pecite 10 min na 230*C, onda smanjite na 180*C i pecite jos 30 minuta.