French Rolls

It's 4 years + since I started blogging. At beginning, it was difficult to me to know who is who, and what name of blog is who's. Now I don't even have to look at name; pictures and writing style, all very recognizable. You, my dear blogger followers, became real friends. I LOVE peeking into your homes and kitchens! I even get worried if  some of you don't write for a long time.

Blogging also helps me with languages. With confidence, I can tell that my Serbo-Croatian (Bosnian...same language) words  are easier to recall and use, and my English is enriched as well. ..Oh, my tipping has improved too.

In that name, cheers!

Most breads of the World contain same ingredients (more or less), but French like their  bread in different shapes! 

Ingredients:

3 cups white bakers flour (or 2 cups white and 1 cup rye flour)

1 tsp salt

1 tsp sugar

1 tsp yeast

1/2 cup yogurt (Greek, or similar)

1 cup warm water

3 tbs oil

( egg white for brushing and seeds for decorating)

Method:

Mix all ingredients together and knead for 5 minutes; cover and let it double (or use bread machine).  After an hour or so ,divide into 12 and shape balls. Then slightly pull edges by rolling between working surface and your palms. Place each roll onto paper lined pan and let it rest (covered) for 20+ minutes. Preheat oven to 180*C, brush rolls with beaten egg white and sprinkle with seeds. Cut slightly each top and bake for 15+ minutes.

Francuske Kifle

Proslo je vise od 4 godine kako sam zapocela pisanje bloga. U pocetku mi je bilo tesko da zapamtim sva vasa imena i koji blog pripada kome. Sad' cesto ne moram niti pogledati ime; fotografije i stilovi pisanja me odmah navedu na vlasnika. Vi, moji dragi sljedbenici, ste postali moji istinski prijatelji. OBOZAVAM zavirivati u vase domove i kuhinje! Cak se povremeno zabrinem kad' primijetim da nekoga od vas nema dugo na listi napisanih postova.

Blogiranje mi isto tako, pomaze sa jezicima. Sa sigurnoscu mogu reci da se mnogo brze sjetim nasih rijeci nego prije, a takodje mi se i Engleski popravio...a, da! brze tipkam takodje. U to ime, zivjeli!

Svi hljebovi / kruhovi svijeta se sastoje od manje-vise istih sastojaka; Francuzi vole njihov kruh u nesto drugacijem obliku.

Potrebno:

3 solje brasna za kruh (ili 2 + 1 solja razanog)

1 k soli

1 k secera

1 k instant kvasca

1/2 solje jogurta (Grcki, tj gusti)

1 solja mlake vode

3 K ulja

(bjelance za premazivanje i sjemenke po izboru)

Nacin:

Umijesite tijesto od navedenih sastojaka, pokrijte i ostavite da naraste (mozete koristiti pekac za mijesenje). Podijelite na 12 loptica (nakon sat vremena +), zatim svaku blago razvucite na krajevima, trljajuci izmedju radne povrsine i vasih dlanova. Smjestite svaku na papiromoblozenu tepsiju, Pokrijte istavite bar 20 minuta da rasu. Ukljucite rernu na 180*C, premazite kifle sa umucenim bjelancetom, pospite sa sjemenkama, zarezite po povrsini i pecite 15 minuta +.

Salmon En Papillote ( Salmon Al Cartoccio)

Cooking fish 'en papillote' is perfect for an easy entertaining; prepare everything in advance, wrap it in paper and foil, line parcels onto baking dish. When guests arrive, just place it in oven. Ready in 20 minutes. Fish  prepared this way is never dried out.

Ingredients:
Salmon fillets (1  for each person), other fish can be used too
Lemon slices
Vegetables cut into sticks (zucchini, snow peas, carrots...)
Olive oil
Garlic (crushed)
Parsley leaves, chopped
Salt and pepper, to taste

Method:
Prepare paper and Al-foil squares for each piece of fish. Place some vegetable sticks on bottom (al-foil then paper over it), fish fillets over it. Season with salt and pepper, sprinkle with garlic, parsley a slice of lemon and drizzle with olive oil. Enclose paper and foil, pressing edges well. Repeat with others.  Bake for 20 minutes on 190*C. Serve with potatoes and salad.

Losos u paketicima

Zgodno za kada ocekujemo goste; pripremi se sve unaprijed, zamotamo u papir i foliju, poredamo po tepsiji. Kada prijatelji stignu, smjestite sve u rernu i pecite oko 20 minuta. Riba se na ovaj nacin nikada ne isusi.

Potrebno:
Fileti lososa (ili druge ribe), 1 za svaku osobu
Reznjevi limuna
Povrce rezano na prutice (tikvice, mahune, mrkva...)
Maslinovo ulje
Bijeli luk, sitno sjeckan ili protisnut
Lisce persuna, sjeckano
So i biber prema ukusu

Nacin:
Za svaki komad ribe pripremite komad papira i al-folije. Na dno stavite pruticepovrca, zatim ribu. Zacinite prema ukusu. pospite sa liscem persuna i bijelim lukom. Preko toga stavite rezanj limuna, zatim pospite maslinovim uljem. Stavite peci oko 20 minuta na temp 190*C. Najbolje servirati sa krompirom i salatom.

Farinata ( Panelle / Cecina / Socca)

My first farinata was baked on Tuesday. I saw it on a blog that I follow (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html ). I wanted to use chickpea that is sitting in my pantry for couple of months. The recipe was very simple, but I didn't expect much of flavour. The farinata disappeared in a very short time, while dinner was cooking.

Next farinata was due next day. I made them as little individual-ones (pie moulds), with onion and rosemary. They were beautiful! I've researched a bit and found out that it's mostly made in Italy ( Sicily- 'Panelle', Liguria- 'Farinata', Tuscany- 'Cecina') and in France ('Socca'). It is usually  flavoured with pepper, but some areas prefer onion and rosemary. (Vesna added her own touch by sprinkling some sesame seeds on top). 

Key for good results are: make batter at least 1 hour before baking, make sure the (pizza) pan (with olive oil) is well preheated (and not too thin), and don't omit or reduce oil; it gives crunchy texture to the Farinata.

I see myself baking it regularly in future, because it's quick, easy, delicious and nutritious.

Ingredients:

2 3/4 cup chickpea flour (besan), (250g)

1 tsp salt

1/2 tsp pepper

rosemary and chopped onion, or seeds (your choice), 

2 1/2 cups water

5 tbs olive oil (1 tbs goes into batter)

Method:

Mix flour, pepper, salt, 1 tbs oil and half water well. Add other half of water, mix and leave aside for 1 hour or more.

Preheat oven to 200*C . Pour 4 tbs oil into a pizza pan (32cm), place in oven (if you want onion in your farinata, place it on bottom over oil) to heat it. Take out and pour batter in your pan, sprinkle with rosemary (or seeds). Return to oven and bake for 30+minutes. Farinata should be thin as pancake and crunchy. Enjoy!

Moju prvu 'Farinatu' sam ispekla u utorak. Recept sam vidjela kod Vesne na blogu (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html). Imala sam nesto slanutkovog (leblebije) brasna koje sam trebala iskoristiti.

Recept je bio izuzetno jednostavan, ali iskreno nisam ocekivala neki posebno ukusan obrok. Ta farinata je nestala u trenu, dok se ostatak vecere pekao.

Sljedeca farinata je bila ispecena sutradan! Napravila sam ih kao male 'pitice', sa crvenim lukom i ruzmarinom. Bile su divne. Malo sam istrazivala net i pronasla da se farinate prave uglavnom u Italiji ( Sicilija- 'Panelle', Ligurija- 'Farinata', Taskanija- 'Cecina') i Francuskoj ('Socca').

Zacinjava se biberom, lukom i ruzmarinom uglavnom. (Vesna je dodala sezam na povrsinu, sto mi se jako dopalo).

Kljuc za dobru farinatu je - Napravite 'tijesto' bar 1 sat prije pecenja i zagrijte tesiju (za pizu) sa maslinovim uljem dobro, prije nego uspete farinatu unutra. Tepsija ne bi trebala biti jako tanka, jer bi se mogla uvrnuti pod temperaturom. Takodje nemojte smanjivati kolicinu ulja, koje ima ulogu da da hrskavu teksturu.

U buducnosti, vidim sebe kako redovno pecem farinatu, jer je brzo, lako, hranjivo i ukusno jelo.

Potrebno:

250 gr brasna leblebije / slanutka (oko 2 3/4 solje)

1 k soli

1/2 tsp biber

luk, ruzmarin ili sjemenke za povrsinu

600 ml vode (oko 2 1/2 solje)

5 K maslinovog ulja  (1 kasika ide u tijesto)

Nacin:

Pomijesajte brasno, so, biber, 1 K ulja i pola vode. Dobro promijesajte, pa dodajte preostali dio vode. Ostavite 1 sat najmanje da odstoji. 

Ukljucite rernu na 200*C. Uspite ulje u tepsiju za pizu (32cm), zagrijte u rerni (ako zelite farinatu sa lukom, ubacite ga preko ulja da se malo proprzi). Uspite tijesto, pospite izabranim sastojcima u vratite u rernu. Pecite oko 30+ minuta. Farinata treba da bude tanka kao (deblja Americka) palacinka i hrskava sa strane. Uzivajte!

French Baguettes

I've been looking for French bread pans for a looong time; couldn't find them anywhere. Then, one day, I walked in a 'Salvation Army' store (op-shop / second hand store with donated items). I was so excited when I saw these beautiful  pans, still in original package. I could tell they were laying in someones cupboard for a long time, collecting dust and  waiting to be used. I was even happier, when had to pay only $2 for them. They're now in regular use; I bake all sorts of breads in them (not only French-ones).

Ingredients: (for 2 baguettes)

3 cups bakers flour

1 tbs milk powder, see* (note)

1 tsp salt

2 tsp honey

1 1/2 tsp instant yeast

2 tbs oil

1 1/3 cups water (skin warm)

*(or, omit milk powder and use 2/3 cup milk instead + 2/3 cup water)

Method:
Place all ingredients into a bread making machine and program it for dough, or do it by hand - Start the yeast in a little warm water mixed with a teas of flour; Add the rest of ingredients and make a soft pliable dough. Knead for 5-10 minutes. Let it double (covered) in a warm spot. Divide dough into 2, shape long baguettes and place them into pans. Cover with a clean cloth and let it rest for 45 minutes. Preheat oven to 170-180*C. Make 2-3 scores on top of each baguette, pour 1/2 cup water on bottom of your oven, place pans in the middle rack, close oven quickly and bake for 25 minutes . Take them out and cool on a rack.

I made these with 1/3 rye  flour (same recipe) and sunflower and caraway seeds.

Ove su napravljene sa 1/3 razanog brasna (isti recept) i sjemenkama suncokreta i komoraca.

 Francuske Bagete

Dugo sam trazila kalupe za Francuske bagete; nigdje ih nisam mogla kupiti.  Onda, jednog dana, usetala sam u prodavnicu  'Armije Spasa' (upotrebljavana roba koja je donirana). Tako sam se odusevila kada sam ugledala ove divne kalupe, jos u originalnom pakovanju. Zakljucila sam da su kod nekoga jako dugo lezale u

kuhinji, skupljajuci prasinu i cekajuci na nekoga ko ce ih upotrijebiti.  Jos sam bila sretnija, kada sam za njih platila samo 2$. Sada su u redovnoj upotrebi; pecem razne vrste vekni u njima (ne samo Francuske).

Potrebno: (za 2 bagete)

3 solje brasna (za peciva)

1 K mlijeka u prahu, vidi *objasnjenje

1 k soli 

2 k meda

1 1/2 k instant kvasca

2 K ulja

1 1/3 solje  vode

* (umjesto mlijeka u prahu mozete upotrijebiti 2/3 solje mlijeka i 2/3 solje vode)

Nacin:
Umijesite tijesto pomocu masine za hljeb / kruh, ili to ucinite rucno - Aktivirajte kvasac sa malo tople vode i brasna; dodajte ostale sastojke i umijesite mekano tijesto. Ostavite na toplom mjestu da nadodje. Zatim podijelite tijesto, oblikujte u 2 bagete. Ubacite u kalupe  i ostavite na toplom mjestu, pokriveno cistom krpom, oko 45 min. Zagrijte rernu na 170-180*C. Napravite 2-3 reza na povrsini svake bagete. Smjestite kalupe u sredinu, uspite 1/2 solje vode na dno rerne, brzo zatvorite   i pecite oko 25 minuta. Ispeceno izvadite i ostavite hladiti na resetki.

Napoleon's Chicken (Marengo Chicken)

It is said that Napoleon's cook served this meal to Napoleon on the eve of The Battle of Marengo (northern Italy -1800.). Napoleon won,  and remained fond of the dish to the end of his days.

Ingredients:
1 chicken - 1,5 kg (free range), cut into 8-10 pieces
1 1/2 tbs butter
2 tbs olive oil
salt and pepper
dash of nutmeg
1 tbs flour
1/2 cup white (dry) wine
1 cup (+) beef stock
juice of 1/2 lemon
Method:
Wash and pat dry chicken pieces. Heat oil and butter in a heavy bottomed pan, saute seasoned chicken pieces until golden brown. Spoon flour onto bottom of the pan, stir. Add wine and beef stock, cover and cook for 50 minutes. Arrange chicken on a serving plate and drizzle with lemon juice. Serve with rice, and / or baked vegetables.

Napoleonova Piletina (Marengo Piletina)

Kazu da je Napoleonov kuhar servirao ovaj obrok slavnom vojskovodji uoci Bitke kod Marenga (sjeverna Italija  -1800.). Napoleon je dobio bitku, i ostao ljubitelj ovoga jela do kraja njegovog zivota.

Potrebno:
1 pile - 1,5 kg, rezano na 8-10 dijelova
1 1/2  K maslaca
2 K maslinovog ulja
so i biber
malo muskatnog oraha / djeviz oraha, prah
1 K brasna
1/2 solje bijelo (suhog) vina
1 solja (+) govedjeg temeljca / supe
sok 1/2 limuna

Nacin:

Operite komade piletine i posusite ih. Zagrijte ulje i maslac u  posudi sa debljim dnom. Proprzite zacinjene komade piletine dok ne postanu zlatno-zuti. Ubacite brasno na dno posude promijesajte, zatim uljite vino i temeljac. Prodrmajte i poklopite. Kuhajte oko 50 minuta. Prebacite u posudu za serviranje i zalijte sa limunovim sokom. Servirajte sa rizom i / ili pecenim povrcem.

Croissants - step by step

The key for good croissants is chilled dough and butter, and resting between rolling. Use the best butter you can find, as it makes big difference.
Following recipe is for 15-16 large croissants (I always freeze prepared and cut dough, and take out as many as needed), but you can half the recipe if you don't want to leave some dough for later.
Be aware!...they can be addictive!

Ingredients:
4 cups flour (600g)
1/4 cup sugar (50g)
3/4 cup milk
3/4 cup warm water
2 tsp (1 packet) instant yeast
1/2 tsp salt
1 butter (250g)
Method:
Make a soft dough out of all ingredients (except butter); use bread maker, mixer or hands. Leave to double, then refrigerate for 1/2 an hour (at least, or wrap well and leave it overnight in the fridge). Take out on floured surface and roll out into an oblong shape (pic1). Take butter out of fridge, cut into thin (3-4mm) pieces. Dust a piece of butter with flour on both sides and roll out to 1-2 mm thin. Place it  onto dough, then repeat with other pieces of butter until you cover 2/3 of dough (pic1); make sure your edges (1 cm) of dough are free from butter. Now lift uncovered side of dough and fold as an envelope (1 over 2, then 2 over 3, as shown in picture). Roll out to an long shape (pic 2), turn 45 degrees and fold as shown in pic 3-4. Dust both sides with flour, place onto cutting board, cover with clean tea towel and refrigerate. Let it rest for 30-40 min.
Take out, roll again to an oblong shape (as pic 4 shows). If your working space is narrow, let dough hang down - it's OK. Turn dough and fold again (pic 5). Refrigerate, then after 30-40 min take the dough  out and roll out to a long rectangle. Cut shapes as shown. Roll base of the triangle towards the end (you can cut base as shown - it helps hold specific shape). Place onto lined baking sheet and let it rest on a warm spot.
Preheat oven to 180*C, brush croissants with an beaten egg white (optional) and bake for 12 -15 min, or until golden brown. Enjoy while warm!

'Croissants' - Francuski Polumjeseci

Kljuc za dobre 'Polumjesece' (Croissants) je dobro rashladjeno tijesto i maslac, kao i odmaranje izmedju razvlacenja. Upotrijebite najbolji maslac koji mozete naci, jer cini veliku razliku u okusu.
Sljedeci recept je za 15-16 velikih polumjeseca (ja uvijek pravim po navedenoj mjeri, zatim izrezem tijesto i zamrznem, zatim vadim onoliko koliko mi treba) - recept mozete prepoloviti.
Upozorenje!...mozete postati ovisni!
Potrebno:
4 solje brasna (600 gr)
1/4 solje secera (50 gr)
3/4 solje mlijeka
3/4 solje mlake vode
2 k (1 paket) instant kvasca
1/2 k soli
1 maslac (250gr)
Nacin:
Umijesite tijesto od svih sastojaka (osim maslaca - mozete upotrijebiti mikser, ruke ili pekac), neka naraste, zatim ga smjestite pokriveno u frizider (ili dobro zamotajte i ostavite u frizideru preko noci).
Pobrasnite povrsinu za rad, zatim postavite tijesto i razvaljajte ga u pravougaonik. Izvadite maslac iz frizidera, izrezite ga na komade 4-5 mm. Uzmite 1 komad, pospite brasnom i razvaljajte ga do debljine 2-3 mm. Postavite na tijesto, pa isto ucinite sa preostalim maslacem. Na ovaj nacin prekrijte 2/3 tijesta, ostavljajuci 1 cm pri krajevima slobodno, slika 1.
Prebacite slobodnu stranu tijesta preko maslaca, zatim to ucinite jos jednom, slika 2. Sada razvaljajte tijesto (od sredine prema sebi i od sredine u suprotnom smjeru, kao sto strelice na slici 2 pokazuju. Okrenite tijesto za 45 stepeni, pa ga preklopite na 4 dijela kao sto slike 3 i 4 pokazuju. Pobrasnite obje strane, stavite na dasku za rezanje, pokrijte krpom i smjestite u frizider.
Nakon 30-40 min, ponovite ovaj postupak valjanja, preklopite tijesto (slika 5) i ponovo vratite u frizider.
Nakon 30 -40 min, izvadite razvaljajte u veoma dugacak pravougaonik (slika 6). Izrezite na trouglove kao na slici, zatim savijte kifle (ako zelite specifican izgled, razrezite sredinu dna trougla zavijte kao sto je prikazano na slikama. Ukljucite rernu na 180*C. Postavite  polumjesece na tepsiju oblozenu papirom i ostavite na toplom mjestu. Prije pecenja ih mozete premazati umucenim bjelancetom (po zelji). Pecite oko 12-15 minuta ili dok ne postanu zlatno-zute.
Konzumirajte dok je toplo!

Parisian Rolls filled with Creme Patisserie

Makes 15 pieces

Ingredients:
Dough-
4 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
80 g butter, melted
1 egg, beaten
1 cup warm milk
Filling-
Creme Patisserie (Basic recipe)
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(OR, very thick custard: 350 ml milk, 2 tbs sugar, 3 1/2 tbs custard powder)
For decoration-
1 egg white, beaten (for brushing) and almond flakes, poppy seeds for sprinkling
Method:
First make Creme patisserie / custard. (Put milk to boil; mix all other ingredients with a little milk. Pour into hot milk and cook, stirring all the time, until thick. Let it cool completely.
Make a dough from all ingredients (by hand or bread machine). Knead for 5 min, then let it double, covered in a warm spot. Divide dough into 15 balls. Roll out each into squarish shape. Cut strips on one half; put spoonful of custard creme onto other half. Cover with uncut dough, pressing with your fingers. Roll dough, so that cut pieces come onto upper side. Place onto baking tin, let it rest for 1/2 hour.
Switch oven to 180*C. Brush pastry with beaten egg white; sprinkle with chosen seeds / nuts. Bake rolls for 12-15 min, or until golden. Best consumed while warm. Freeze well!

Pariške rolnice filovane vanila kremom

Za 15 komada

Potrebno:
Za tijesto-
4 solje brasna
1/3 solje sitnog secera
1/2 k soli
2 k kvasca
80 gr maslaca, otopljenog
1 jaje, umuceno
1 solja mlakog mlijeka
Punjenje-
Poslasticarka krema
2 jaja
50 gr secera
2 K brasna
2 K gustina
300 ml mlijeka
nekoliko kapi vanile
Za dekoraciju-
1 bjelanjak, umucen (za premazati) i ljuspice badema ili mak za posipati
(ILI, skuhajte 1 puding vanile u 350 ml mlijeka)
Nacin:
Najprije skuhajte puding / poslasticarsku kremu i ostavite hladiti.
Umijesite tijesto rucno ili uz pomoc mjesilice /pekaca. Ostavite da naraste, zatim podijelite na 15 loptica.
Razvaljajte svaku na cetvrtaste komade (otprilike 10 X 12 cn). Jednu polovicu tijesta narezite na trake. Na drugu polovicu nanesite ohladjeni gusti puding (1 puna kasika); prebacite tijesto preko, pritisnite prstima, pa zarolajte preko narezanog dijela. Postavite na pleh, rezane trake prema gore, da se odmori.
Ukljucite rernu na 180*C.
Premazite rolne bjelanjkom i pospite odabranim sjemenom / orasima. Pecite oko 12-15 minuta, ili dok ne postanu zlatno-zute. Najbolje ih je konzumirati tople.
Odlicne za zamrzavanje!

French Onion Soup

...reminds me of 3 days spent in Paris (a couple of years ago)!



Unforgetable moment - waiting for Eiffel Tower lights to be switched on!

Ingredients:
60 g butter
5 large onions, diced
50 g flour
2 l beef (chicken or vegetable) stock
200 ml white wine
salt and pepper
50 g Gruyere cheese, (1/2 grated for bread) 1/2 cubed
Baguette (or other bread), toasted with 1/2 of cheese on top
Salt and pepper to taste
Method:
Melt butter in a saucepan, add onion then cook for 25 minutes until the onion is golden brown and beginning to caramelize. Stir from time to time.
Add flour and stir well. Add soup and wine and season with salt and pepper.
Add cubes of cheese, stir and bring to the boil. Cover and simmer for 20- 25 minutes. Check seasoning.
Slice the baguette, sprinkle with the remaining cheese and grill until the cheese is melted.
Put the soup in a serving bowl and serve with the toasted baguette on top.



Francuska Supa / Juha od Luka

Kada je pravim uvijek me podsjeti na 3 nezaboravna dana provedena u parizu 2009!

Potrebno:
60 gr maslaca
5 vecih glavica crvenog luka, sjeckanog
50 gr brasna
2 l govedje (kokosije ili povrtne) supe
200 ml bijelog vina
so i biber
50 gr Gryere sira (ili slicno), 1/2 rendanog(za tost), 1/2 sjeckanog
Francuski hljeb (ili slicno), za tostirati sa rendanim sirom
Nacin:
Stavite maslac u serpu, istopite ga pa ubacite sjeckani luk. Przite 25 (+) minuta, ili dok luk ne dobije zlatno-zutu boju i pocne da se karamelise. Mijesajte povremeno.
Dodajte brasno i dobro promijesajte; ulijte supu i vino i zacinite.
Ubacite polovinu sira, promijesajte i dovedite do kljucanja. Kuhajte 20-25 min, provjerite ukus. Izrezite Francuski hljeb, pospite rendanim sirom i zapecite.
Uspite supu u tanjir i servirajte sa zapecenim hljebom na povrsini.

French Drumcticks with Zucchinis and Potatoes

Ingredients:
4 medium potatoes
4 zucchinis
Freshly ground black pepper
salt
oil for frying
8 large drumsticks (or 2 per person)
French spice blend-
1/4 cup flour
1 T dried mustard
1 T garlic powder
2 t paprika
1 t black pepper
1 t salt
Method:
Boil or microwave potatoes until cooked.
Cut off joint and skin of each drumstick, leaving bone exposed and with meat on upper part 'free'. Mix all dried spices with flour, dust meaty parts, shake off excess. Fry each side of drumstick for a few minutes, or until golden brown. Oil shouldn't be too hot, or drumstick will not be properly cooked. Take drumsticks out and wrap bones with al-foil. Discard excess oil, leaving only a tbs or so. Fry zucchinis (seazoned with salt and pepper) for a minute or two. Place meat, zucchinis and peeled boiled potatoes on plate and enjoy.


Francuski Bataci sa Tikvicama i Krompirom

Potrebno:
4 srednja krompira
4 tikvice
svjeze mljeven crni biber
so
ulje za przenje
8 vecih bataka (ili 2 po osobi)
Francuska mjesavina zacina-
1/4 solje brasna
1 K senfa u prahu
1 K bijelog luka u prahu
2 k crvene paprike
1 k crnog bibera
1 k soli
Nacin:
Skuhajte krompire u vodi (ili mikrovalnoj).
Odrezite zglobove i kozu sa bataka, ostavljajuci gornji mesnati dio slobodan.
Pomijesajte brasno sa zacinima u prahu, uvaljajte batake. Przite na srednje jakoj vatri sa svih strana dok ne postane zlatno braon.Izvadite batkove i vidljivi dio kostiju oblozite folijom. Istresite visak ulja iz tave (ostavite samo malo) i proprzite tikvice (zacinjene solju i biberom) par minuta. Postavite sve na tanjir, zajedno sa oguljenim skuhanim krompirom i uzivajte.

Pear and Almond Tart

This is my first attempt. I was delighted by taste and simplicity of making it.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
Almond filling-
1 cup almonds
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter (60 g), softened
1 tbs flour
+ 3 pears (Williams), peeled, halved and cored
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface)to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers. For almond filling, Process almonds and add all other ingredients. Pulse until paste forms. Pour it into crust. Slice prepared pears top it onto almond paste. Brush with honey/water mix, and bake for 30 minutes, or until slightly golden. Dust with icing sugar (optional).

Tart sa Kruškama i Bademima

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja badema, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca (60 gr), omeksalog
2 jaja
1 K brasna
+ 3 kruske, oguljene, prepolovljene
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu 'pastu'. Uspite preko tijesta.
Kruske isijecite na snite pa ih rasporedite po badem masi, premazite medenom tecnoscu. Pecite oko 30 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).

Apple and Poppy Seed Galette

From Eric Kayser's book 'New French recipes'.
I was slightly disappointed with this, as pictures in his book show a lot more of apple/poppy seed filing. Next time I will double the apple/poppy seed mixture!

Ingredients:
3 green apples
65 g poppy seeds
2 tbs butter
1/2 cup brown sugar
1 egg
2 sheets of puff pastry (250g)
Method:
Melt butter in a saucepan, add poppy seeds and fry them a minute. Add sugar and peeled and cored apples. Cover and cook for for 15 min.
Preheat the oven to 190*C.
Prepare a baking tray, cover with baking paper.
Cut 2 circles out of puff pastry (in original recipe it was 30 cm diameter; I did 25 cm). Place one circle on a tray, brush edges with a beaten egg. Spoon apple/poppy seeds mixture, and cover with another circle of puff pastry (make incisions in the top pastry half way trough). Press the edges, and brush with the egg.
Bake for 30 minutes.



Jabuke i mak u lisnatom tijestu

Napominjem da je ovo originalan recept; sljedeci put cu definitivno staviti duplu mjeru fila!

Potrebno:
3 zelene jabuke, oguljene i isjeckane
65 gr maka
2 kasike putera
1/2 solje (110gr) braon secera
1 jaje
2 lista lisnatog tijesta

Metod:
Proprziti mak na puteru, dodati secer i jabuke, poklopiti i dinstati 15 min.
Ukljuciti rernu na 190*C. Pripremiti pleh, obloziti papirom.
Izrezati 2 kruga u lisnatom tijestu (30cm po originalnom, 25 cm po mom nacinu).
Staviti jedan krug na pleh, krajeve premazati umucenim jajetom. Istresti fil, ostaviti 1cm bez fila oko ruba. Poklopiti sa drugim krugom tijesta, koje ste prethodno 'izrezbarili' za efekat. Pritisnuti krajeve prstima da se slijepe.
Premazati jajetom i peci 30 min.