Cheese and Cherry Strudel

Delightful combo! Instead of making your dough, you can use ready filo pastry (2 X 4 layers, placed next to each other, slightly overlapping, brushed with melted butter/oil)

Ingredients:
Dough /Filo pastry-
1 1/2 cups plain flour
1 tbs oil
1 egg, beaten
pinch of salt
2/3 (+) cup water
Filling-
250 g cream cheese
250 gr ricotta cheese
1 large or 2 small  eggs
vanilla essence
1/2 cup icing sugar
1 jar (670 g) sour cherries, drained (or fresh-ones, pitted)
1-2 tbs fine semolina
Extra-
flour, 1/4 cup melted butter (or oil)
rolling pin, large tablecloth (if making your own dough)

Method:
How to prepare and stretch the dough
Mix all ingredients for filling, except cherries and semolina. Place along one side of dough. Shake cherries and semolina together (in a plastic bag). Put them onto cheese filling, brush  (sprinkle)  dough with melted butter and roll into a log. Brush top with extra butter, place onto baking tin
 and bake for 35 minutes at 180*C. Dust with icing sugar and serve.



Štrudla sa sirom i višnjama

Jedna od odusevljavajucih kombinacija! Umjesto razvlacenja jufke, mozete koristiti gotovu; 2 X 4 sloja, postavljena jedan do drugog, preklapajuci se. Premazite svaki sloj sa rastopljenim maslacem.

Potrebno:
Jufka- 
1 1/2 solja brasna
1 K ulja
1 jaje, umuceno
malo soli
2/3 solje(+) vode
Fil-
250 gr krem sira
250 gr rikote
1 vece ili 2 manja jajeta
vanila esencija
1/2 solje secera uprahu
1 tegla visanja, ocijedjene (ili svjeze bez kospica)
1-2 K griza / krupice
Jos-
brasno, 1/4 solje istopljenog maslaca
oklagija i veliki stolnjak (ako razvlacite jufku)

Nacin:
Kako pripremiti i razvuci tijesto
Pomijesajte sve sastojke za fil, osim visanja i griza. Nakon sto ste razvukli jufku (ili postavili gotovu), stavite na jednu ivicu fil. Protresite visnje i griz u jednoj kesi , pa i to nanesite preko sira. Poprskajte jufku sa rastopljenim maslacem i zarolajte. Premazite vrh sa jos maslaca, postavite na tepsiju i stavite peci oko 35 minuta na 180*C. Pospite sa secerom u prahu i servirajte.

Lemon Meringue Pie

Lemon desserts are among my favorites. I love that refreshing, tangy taste in cakes, that only citrus fruits can give!

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.

Chocolate Black Forrest Cake

Welcome to December!
Black Forest cake is one of favourites in my family, but one of us is not fan of cream in cakes. To avoid disappointment, I added chocolate to the cream part and the result is delightful. This (pictured-one) is second that I made this month (November is month of birthday cakes in my kitchen - both my sons have birthdays in November, and so is my mum, my mother in law, my best friend...Lots of scorpios in my life!)

Ingredients:
Sponge-
6 eggs
1 cup sugar
75 g flour
50 g cocoa, good quality
Filling-
300 ml thickened cream, 35% fat
200 g dark chocolate
1/4 cup (+) icing sugar
300 ml double cream, 45% fat
1 jar of pitted cherries
1-2 tbs Chery Brandy ,( or Kirsh -optional)
2 tsp arrowroot (tapioca flour), or corn flour

Method:
Preheat oven to 170*C; prepare 22 cm spring form (line with baking paper).
Beat eggs and sugar until very thick and pale. Sift flour and cocoa on top and fold in. Bake for 35 minutes, or until inserted toothpick comes out clean. Cool, then take out and horizontally  cut into 3 layers.
Divide cherries into 3 parts; reserve 1 cup of liquid. Add cherry brandy to the liquid. Brush 2 bottom layers of sponge with this mixture, place cherries over them. The rest of liquid (2/3 cup) mix with corn flour and boil until thick. Add last part of cherries and let it cool.
Heat cream, pour over chocolate and stir into a smooth consistency. When set, add double cream and icing sugar; beat until thick. Divide into 3; spread 2 first layers and assemble cake. Put cream around last layer, leaving middle free. Spoon jelly with cherries in the middle and refrigerate for 2 hours, before slicing.

Čokoladna 'Schwartzwald' Torta

Dobrodosli u decembar!
'Schwartzwald' torta je jedna od omiljenih u mojoj porodici, ali jedan od nas ne voli pavlaku u kolacima. Stoga sam dodala cokoladu u krem, da bih izbjegla razocaranje. Torta je bila odlicna.
Ova (na slici) je druga proslog mjeseca koju sam pravila (novembar je mjesec torti u mojoj kuhinji - oba moja sina su rodjeni u novembru, moja mama, svekrva, najbolja prijateljica...Mnogo skorpija u mom zivotu!)

Potrebno:
Biskvit-
6 jaja
1 solja secera
75 gr brasna
50 gr kaka, dobre kvalitete
Fil-
300 ml slatke pavlake, 35% masnoca
200 gr tamne cokolade
1/4 solje secera u prahu (+)
300 ml 'duplog' vrhnja ( 45% masnoce)
1 tegla visanja (u soku)
1-2 K Sheri-brendija (ili Kirsh), opciono
2 k gustina (ili slicnog skroba)

Nacin:
Ukljucite rerun na 170*C; pripremite22 cm obruc za torte (oblozite papirom za pecenje).
Tucite jaja sa secerom dok ne postane gusto i cvrsto. Prosijte brasno I kakao na vrh, pa rucno umijesajte. Pecite 35 minuta, ili dok ubodena cackalice ne izadje cista. Ohladite, pa izrezite na 3 sloja.
Podijelite visnje na 3 dijela, sacuvajte 1 solju soka. Dodajte alkohol soku. Cetkicom nanesite tekucinu na prva 2 sloja; postavite visnje preko ovoga. Ostatak tecnosti (2/3 solje) pomijesajte sa gustinom i prokuhajte. Ubacite treci dio visanja I ohladite.
Zagrijte vrhnje, prelijte preko komadica cokolade I promijesajte u glatku masu; ohladite. Umijesajte duplo vrhnje I miksajte u gustu kremu sa secerom u prahu. Podijelite na 3 dijela. Premazite prve 2 kore sa kremom, a zadnj samo okolo, ostavljajuci sredinu slobodnu. Slozite tortu, zatim u sredinu ubacite prostali dio sa visnjama. Stavite u frizider na 2 sata prije rezanja.

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.

Rose Torte

I know her for 20+ years; we flew (on same flight) and stepped on Australian soil together. We had our ups and downs, but I'm sure, we never questioned our friendship. At the back of our mind, we always could count on each-other, even if we weren't in contact for months. 

It was her 50th birthday, and I made a special cake for a special lady! Her name is Nada... 

Celebration took place last Friday/Saturday at Sydney City, 76th floor of Meriton Hotel (with other lovely ladies)

Ingredients:

Sponge-

4 eggs, separated

3 egg whites

3/4 cup sugar

1/3 cup melted butter

1 cup SR flour

2/3 cup plain flour

3-4 drops pink colour

(1-2 tbs rose water + 1/2 cup water + 1 tbs sugar, for syrup)

Cream-

1 cream cheese, soft

1 butter, soft

2/3 cup (+) icing sugar

3-4 tbs (red) rose jam, warmed and sieved

1 tbs rose water

(dried rose petals, for decoration)

Method:

Beat egg whites with sugar until thick. Add colour and yolks, one by one, while beating. Fold in butter, then flour. Bake for 25(or more) minutes at 180*C, in a 22 cm cake pan. Take out, cool then slice horizontally into 3. Mix all ingredients for syrup and brush (or spoon) over each layer with this liquid.

Beat butter and cheese with icing sugar, add jam and rose water. Spread over each layer, then assemble. Decorate outside of the cake and sprinkle with rose petals. Chill before slicing.

Torta sa mirisom Ruže

Poznajem ju vise od 20 godina; zajedno smo doletjeli (istim avionom) i krocili na Australijsko tlo. Imali smo nase uspone i padove, ali sam sigurna da nikada nismo sumnjale u nase prijateljstvo. Negdje u dnu srca, uvijek smo znale da mozemo racunati jedna na drugu, cak i ako se nebismo vidjali mjesecima.

Slavila je 50i rodjendan, i napravila sam posebnu tortu za posebnu damu. Njeno ime je Nada...

Proslava se desila proslog petka / subote u Sidniju, na 76 spratu Meriton hotela (sa drugim dragim gospodjama).

Potrebno:

Biskvit-

4 jaja, odvojena 

3 bjelanca

3/4 solje secera

1/3 solje otopljenog maslaca

1 solja samodizajuceg brasna

2/3 solje obicnog brasna

3-4 kapi ruzicaste boje

(1-2 K ruzine vodice + 1/2 solje vode + 1 K secera, za sirup)

Krema-

1 krem sir (250gr)

1 maslac, omeksao

2/3 solje secera u prahu (vise,  po zelji) 

3-4 K dzema  (crvene) ruze, zagrijan i procijedjen

1 K ruzine vodice

(susene ruzine latice, za dekoraciju)  

Nacin:

Umutite bjelanca sa secerom u cvrstu masu, zatim dodajte boju i zumanca, muteci cijelo vrijeme.

Rucno umijesajte maslac, zatim brasno. Uspite u 22 cm kalup i pecite 25(+) minuta na 180*C. Prohladite i prerezite biskvit na 3 dijela. Pomijesajte sastojke za sirup pa svaki sloj navlazite s njim. 

Umutite maslac, krem sir i secer. Dodajte dzem i ruzinu vodicu. Premazite svaki sloj i ukrasite okolo. Pospite laticama ruze i rashladite prije rezanja.

Coconut, Lemon and Poppy Seed Torte

I love lemons; their smell, acidity and freshness they give to dishes. Every morning, before anything else, I have a glass of water with some lemon juice; It helps my migraines. I love having them in savoury dishes, but desserts with lemon are irresistible to me.

Ingredients: (23 cm cake)

-Sponge

4 eggs, separated

2 egg whites

2/3 cup sugar

160 g (2/3 cup) butter, very soft

1/3 cup sour cream

2/3 cup coconut, desiccated

2/3 cup SR flour

2 tbs poppy seeds

-Cream

3/4 cup lemon curd (with eggs) or 1 cup, if you like strong taste of lemon

2 yolks

1/2 cup sugar

80 gr butter

1/2 tbs corn flour

1/2 cup icing sugar

125 g (1/2 cup) butter, soft

- double cream (250-300 ml) and 1-2 tbs icing sugar, for decoration

Method:

- Sponge

Preheat oven to 170*C, line a spring form  with non-stick paper (or butter and flour it).

Beat all egg whites with sugar until thick and glossy. Add yolks, one by one, then reduce speed of your mixer, add butter and sour cream. Beat until incorporated, switch off and fold in flour, poppy seeds and coconut. Transfer mixture into baking pan and bake for 45-55 minutes (or until inserted toothpick comes out clean). Let it cook, then cut horizontally into 3 layers.

-Cream

Place lemon curd (reserve 3-4 tbs), 1/2 cup sugar, yolks and 80 g butter in a pan, heat until starts boiling (gently). Mix reserved lemon curd with 1/2 tbs corn flour and pour into boiling mixture. Cook for another minute, then take off and let it cool completely. 

Beat 1/2 cup butter with 1/2 cup icing sugar, until creamy, then add cooled lemon curd mixture and beat well. 

Fill layers with this (leave a bit for top). Beat double cream with icing sugar and decorate your cake.

Kokos, Limun i Mak Torta

 Mnogo volim limun; njegovu kiselost, miris i svjezinu koju daje jelima. Svako jutro, nakon budjenja, popijem casu vode sa malo iscijedjenog limunovog soka. Pomaze mojim migrenama!

Volim ga i u slanim jelima, ali deserti sa limunom su mi neodoljivi.

Potrebno: (za 23 cm obruc)

-Biskvit

4 jaja, odvojenih

2 bjelanca

2/3 solje secera

160 gr (2/3 solje) maslaca, veoma omeksalog

1/3 solje kiselog vrhnja

2/3 solje kokosa

2/3 solje samodizajuceg brasna

2 K maka

-Krem

3/4 solje zgusnutog limuna (lemon curd) sa jajima, ili 1 solja za jaci ukus

2 zumanca

1/2 solje secera

80 gr maslaca

1/2 K skrobnog brasna

1/2 solje secera u prahu

125 gr maslaca, omeksalog

- slatko vrhnje (sa 45% masnoce, 250-300 ml) i 1-2 K secera u prahu , za dekoraciju

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).

Oatmeal pancakes (for a special diet)

Vegetarian, Paleo, Low GI, No Carb, Gluten free, Ph diet...they drive me crazy!
You find out that, for example, oats are good for lowering cholesterol, but on another site you find out that eating oats is rising your blood ph, and therefore not good for inflammations and pains in your body.
After researching what should I eat for my 'conditions' (I'm healthy, but feel the action of hormones...at certain age you do!), here is conclusion:
- red meat (for iron), but avoid it for healthy colon,
- oats for managing cholesterol, but avoid it for acidic blood,
- dried fruit  (prunes, apricots) for healthy digestion, but avoid them for preservatives (migraine),
- walnuts and salmon for omega oils (joints), but they're acidizing
After all eliminations, only food left for me to eat is CELERY! Ridiculous! I'm not dieting!
These pancakes are result of my research (I feel much better after eating them!)

Ingredients:
1 large egg
pinch of salt
1 cup milk
3/4 cup oat meal (grounded instant oats can be used)
1/2 cup plain flour
1/2 cup water (add more for thinner pancakes)
a drop if vanilla
-oil spray for cooking (sliced bananas if using)

Method:
Beat egg, add salt and half of milk. Mix well, then add flour. Stir vigorously, then pour the rest of milk and water. Mix into a smooth runny paste.
Heat non stick pan, spray with oil. Pour 1/3 cup of mixture onto pan. (At this point put sliced bananas on top if using them).Cook for 20-30 seconds then flip and cook other side for 10-15 seconds. Serve with honey / jam / other fruit / nutella / maple syrup...



Zobene palačinke (za specijalnu dijetu)

Vegatarijanska, Paleoliticka, Niski GI, Bez glutenska, Ph dijeta...Izludjuju me!
Na jednom sajtu pronadjem, na primjer, da je zob dobra za snizavanje kolesterola, na drugom sajtu, da zob nije dobra za ph level krvi, znaci izaziva inflamacije i bolove u tijelu.
Nakon par pokusaja da istrazim sta bih ja trebala jesti za moje 'patnje' (nisam bolesna, ali povremeno osjecam hormonalne promjene...sto se desava u odredjeno doba kod svih nas),evo mog zakljucka:
- crveno meso dobro za zeljezo, ali izbjegavati jer nije dobro za probavu (kolon),
- zob smanjuje lose masnoce, ali je izuzetno acidan,
- suseno voce (sljive, kajsije) odlicno za regulisanje probave, ali sadrze konzervanse (izaziva migrene),
- orasi i losos odlicni za omega ulja (dobro za zglobove), ali su acidni u organizmu.
Nakon svih eliminacija, ispalo je da mi preostaje jesti iskljucivo celer (jer za njega nisam nista protivrjecno pronasla). Gluposti! Ja ne idem ni na kakvu dijetu!
Ovi 'pancakes' su rezultat moga istrazivanja; osjecam se puno bolje nakon konzumacije istih!

Potrebno:
1 vece jaje
malo soli
1 solja mlijeka
3/4 solje brasna od zobi (mozete samljeti pahuljice)
1/2 solje brasna obicnog
1/2 solje vode (dodajte vise za tanje palacinke)
malo vanile
- ulje za przenje (izrezana banana -po zelji)

Nacin:
Umutite jaje sa solju i pola mlijeka. Dodajte oba brasna, izmijesajte snazno, zatim ubacite ostatak mlijeka i vodu. Dobro promijesajte dok nije sasvim izjednaceno.
Zargijte neprijanjajucu tavu sa minimalno ulja i uspite 1/3 solje od pripremljene mase. Pecite 20-30 sekundi (ako zelite, dodajte izrezane banane na povrsinu). Okrenite  i pecite jos 10-15 sekundi. Sluzite sa  medom / nutelom / drugim vocem / dzemom...

Pear and Raspberry Bread

"When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one that has opened for us". (Alexander Graham Bell)

So true!

Ingredients:

825 g can pear halves (or 3-4 peeled, cored pears, cooked in 1 cup water and 1 tbs sugar)
1 egg, beaten
1/3 cup brown sugar
1/2 cup oil
1 1/2 cups SR flour
1/2 tsp soda bb
1/2 tsp baking powder
1/2 cup fresh or frozen raspberries

Method:
Preheat oven to 180*C; prepare a loaf pan, line with baking paper.
Chop half of pears, and puree the other half. Place pureed pears in a measure cup, top up with juice (to make up exact 1 cup of 'fluid').
Place all dry ingredients in a bowl. Mix well then add egg, oil and other ingredients. Fold gently, until just combined. Transfer to pan and bake for 55-60 minutes. Cool bread slightly in pan, before taking it out.
Freezable!

Slatki Hljeb sa Kruškama i Malinama

"Kad se jedna vrata zatvore, druga se otvaraju; ali mi cesto dugo i sa zaljenjem gledamo za zatvorenim vratima, da uopste ne vidimo ona koja su se pred nama otvorila." (Aleksander Graham Bell)

Veoma istinito!

Potrebno:

825 gr konzerva kruski (ili 3-4 oguljene kruske, skuhane u 1 solji vode i sa 1 K secera)
1 jaje, umuceno
1/3 solje braon secera
1/2 solje ulja
1 1/2 solja Samodizajuceg brasna
1/2 k sode bb
1/2 k praska za pecivo
1/2 solje malina (svjeze ili smrznute)

Nacin:
Zagrijte rernu na 18-*C; pripremite kalup za vekne, oblozite papirom.
Isjeckajte polovinu krusaka, propasirajte ostale. Stavite pasirane kruske u posudu za mjerenje, uspite sok / vodu u kojoj su se kuhale kruske da nacinite 1 solju tecnosti (250ml).
Suhe sastojke stavite u vecu posudu. Umijesajte jaje, ulje i ostale sastojke. Okrecite rucno masu dok se ne ujednaci. Smjestite u kalup i pecite 55-60 minuta. Rashladite malo u kalupu, prije nego izvadite na posluzavnik. Moze se zamrznuti.

Raspberry Icecream

 It is winter time in Australia, so ice cream recipe is for those on northern hemisphere, where is raspberry season and summer time. 

Ingredients:
1/2 cup milk

1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla 
400 ml thickened cream
1 cup fresh or frozen raspberries
2 tbs raspberry jam (optional)

Method:
Beat egg, sugar and milk, until sugar melted. add cream and continue beating. Mix in raspberries and jam. Place in freezer; take out every 30 minutes to mix. This will prevent forming large crystals in icecream. Enjoy after a few hours.

Sladoled sa Malinama

U Australiji je zimski period, tako da ovaj recept namjenjujem citaocima na sjevernoj polulopti, gdje je sezona malina i ljeto u jeku. 

Potrebno:

1/2 solje mlijeka
1/2 solje secera
1 jaje, umuceno
400 ml slatkog vrhnja
1 solja svjezih ili smrznutih malina
2 K dzema od malina (opciono)

Nacin:
Mutite jaje, secer i mlijeko dok se secer ne otopi. Dodajte vrhnje pa nastavite mutiti. Umijesajte maline i dzem i stavite u zamrzivac. Vadite svakih 30-ak minuta i promijesajte, kako se ne bi preveliki kristali pravili. Uzivajte nakon nekoliko sati.

Easy 'Cassata' (No bake cake)

World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.

Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…
2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)

Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Impossible pie

It is truly impossible! You don't need a mixer, you put everything in one bowl, blend with fork and bake. Layers are made by themselves - the flour settles to form a crust, the centre is an tasty egg custard filling and coconut forms a topping.

Ingredients:
4 eggs (medium size)
1 cup sugar
2 tsp vanilla essence
1/2 cup butter or margarine, very soft
2 cups milk
1/2 cup plain flour
1 cup desiccated coconut

Method:
Switch your oven to 180*C; prepare a pie dish (not one with bottom coming off - must be solid, one piece dish - otherwise it's going to leak). Line it with silicon paper (if you leave sides longer, it's going to be easier to take the pie out)
Blend all ingredients together; pour into an pie dish (25 cm). Bake for 1 hour. Sprinkle with icing sugar / coconut before serving.



Nemoguća Pita

Recept zaista zvuci nemoguce! Ne trebate mikser, sve stavite u jednu posudu, izmijesate i izlijete peci. Slojevi se sami formiraju; brasno se slegne na dno, centar je ukusni pudingu slican fil, a na vrhu se formira korica od kokosa.

Potrebno:
4 jajeta (srednje velicine)
1 solja secera
2 k vanila ekstrakta
1/2 solje maslaca ili margarina (125gr), veoma omeksalog
2 solje mlijeka
1/2 solje brasna
1 solja kokosa, ('brasno')

Nacin:
Ukljucite rernu na 180*C; pripremite posudu za pitu (25cm; trebalo bi da je posuda iz jednog dijela, tj ona koja se ne otvara, jer bi moglo iscuriti). Ako postavite neprijanjajuci papir i ostavite duze stranice, bice vam lakse izvaditi pecenu pitu.
Izmijesajte sve sastojke u jednoj posudi i izlijte u kalup. Pecite oko 1 sat. Pospite secerom u prahu ili kokosom prije sluzenja.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

Banana Fritters with Salted Caramel

My boys (especially my hubby) can't imagine a day without bananas. So, you suppose, I always have to find ways of  using them somehow. Some of them go to the freezer (for shakes), end up in Banana bread, or get coated in crispy batter, fried and served with Salted caramel.

Ingredients:

ripe bananas, halved 

1 cup SR flour

3/4 cup cold water

pinch of cinnamon 

oil for deep frying

Caramel sauce-

200 g sugar

1/2 cup cream (35%)

80 g butter

pinch of salt 

Method:

Place oil in a deep frying dish; heat to medium hot.

Mix flour, cinnamon and water. Dip each half of banana into batter and fry 2-3 at a time, until golden in colour. Drain onto paper towel well.

Caramel sauce-

Place sugar into a heavy bottomed pan. When starts caramelizing, swirl and shake you pan. When all sugar meted and golden in colour, pour cream and ad butter. Return to slow heat and let it melt. Add pinch of salt, stir and take off of heat.

To serve- place bananas onto serving dish; pour caramel over them and enjoy.

If you don't want to make caramel sauce, serve with cream / dusted with icing sugar / icecream / custard...

Pohovane Banane sa Karamel Prelivom

Moji muski (posebno mm) nemogu biti dana bez banana. Pretpostavljate onda,  da uvijek imam one koje su prezrele i treba ih nekako iskoristiti. Osim zamrzavanja (za šejks), volim praviti Banana Bread ili ih pohovati i servirati sa karamel prelivom.

Potrebno:

zrele banane, prepolovljene

1 solja samodizajuceg brasna

3/4 solje hladne vode

malo cimeta

ulje za przenje (duboko)

Karamel-

200 gr secera

1/2 solje (125ml) vrhnja slatkog

80 gr maslaca

malo soli

Nacin:

Zagrijte ulje za duboko przenje.

Umijesajte brasno, cimet i vodu u glatku masu. Umacite banane i przite na srednjoj vatri, 2-3 najvise, dok ne postanu zlatno-zute. Ocijedite na papiru poslije przenja.

Karamel-

Stavite secer u posudu sa teskim dnom. Zagrijavajte dokne pocne da se otapa. Okrecite i treskajte posudu dok se sav secer ne pretvori u zlatno braon masu. Ubacite vrhnje i maslac. Vratite na slabu vatru dok se ne otope. Zasolite i promijesajte, pa smaknite sa vatre. 

Smjestite banane na posudu za serviranje, prelijte sa karamelom i uzivajte.

Banane mozete servirati sa vrhnjem / secerom u prahu / sladoledom / rijetkim pudingom...