Light as a ballerina ...Pavlova

We all know the dessert was named after Russian ballet dancer Anna Pavlova (late 19th to early 20th century) when she was visiting down under; we still don't know where it was first created - New Zealand or Australia. Seems that similar desert originated in New Zealand, but first time was named in Australia (in a Perth hotel, where it was created for the famous dancer, who wanted something sweet but light).
Very easy dessert that allows you to use any kind of fruit available.

Ingredients:
4 large (or 5 small) egg whites
1 cup caster sugar
2-3 tsp corn flour
1 tsp white vinegar (or lemon juice)
-Whipped cream  (300 ml) and seasonal fruit for topping

Method:
Beat egg whites, until soft peak forms. Add a couple of sugar, beat until incorporated, then add the rest of ingredients, until you get thick, glossy meringue.
Switch oven to 150*C. Transfer meringue onto an al-foil (or silicon paper); form any shape you like (make  center slightly lower than edges).
Alternatively, bake meringue in a spring form. (Oil / butter paper then sprinkle with corn flour; in this case center should be slightly taller than the edges)
Place meringue into oven, lower temperature to 120-130*C and bake for 1 hour. leave meringue to cool in oven after switching off.
When completely cool, peel off the paper (al-foil), place onto serving dish. Whip cream (add 1 tbs icing sugar- optional) and place chosen fruit on top.
(Part of berries can be mashed into a sauce).

Lagana kao balerina ...Pavlova

Culi smo svi za 'Pavlovu' i znamo da je kreirana za poznatu Rusku prima balerinu (Ana Pavlova,kraj 19og i pocetak 20og vijeka). Novozelandjani i Austalijanci se jos uvijek bore kod koga je prva napravljena; Cini se da je ideja krenula iz Novog Zelanda, gdje je slican desert postojao prije posjete balerine. Medjutim, za naziv su odgovorni Australci, koji su prvi put ovakav desert nazvali po slavnoj plesacici (Hotel u Perthu gdje je odsjela)...Zeljela je nesto slatko, ali vrlo lagano!

Nekomplikovani desert, koji omogucava upotrebu bilo kojeg sezonskog voca.

Potrebno:

4 veca ili 5 manjih bjelanaca

1 solja sitnog secera

2-3 k skrobnog brasna

1 k (bezbojnog) sirceta ili limunovog soka

- Umuceno vrhnje / pavlaka (300ml) i voce za povrsinu

Nacin:

Umutite bjelanca u snijeg; dodajte 1-2 K secera, umijesajte, zatim ostale sastojke. Mutite dok ne postane gusto i sjajno. 

Ukljucite rernu na 150*C. Pripremite obruc za tortu ili ravni pleh; oblozite folijom ili papirom za pecenje. Istresite snijeg na povrsinu, oblikujte kako zelite, neka sreda bude nesto niza od ivica. Ako pecete u obrucu, tada sreda treba da je nesto visa od krajeva.

Stavite u rernu i smanjite temperaturu na 120-130*C. Ostavite oko 1 sat; iskljucite rernu i ostavite prohladiti unutra. Kada je spremno, postavite na pladanj i ukrasite sa pavlakom i vocem. (Dio bobicastog voca mozete izdrobiti u preljev i posuti izmedju drugog voca.)

Ambrosia Salad

Great refreshing, exotic salad!  Best served with grilled fish or meat; but good enough as a dessert. Following recipe has only 4 ingredients, although there are recipes that call for marshmallows, grapes, cherries and nuts. I find that this basic combination works best for me.

Ingredients:

Mandarins, canned or fresh, cut into small pieces

Pineapple, canned or fresh, small pieces

Coconut, shredded

sour cream

(you will need  the same amount of each, or to your preference)

Method: 

Mix all ingredients. Enjoy!

..............................................................................................................................................

Salata 'Ambrozija'

Divno osvjezavajuca, egzoticna salata. Najbolje ju je servirati sa ribom ili mesom sa grila / rostilja, ali je sasvim dobra i kao desert. Sljedeci recept se sastoji od samo 4 sastojka, mada postoje rezne verzije koje traze jos i dodatak sitnih marsmalova, grozdja, tresanja i orasastih plodova. Za mene licno, ova osnovna kombinacija je najbolja.

Potrebno:

Mandarine, konzervirane ili svjeze, sitni komadici

Ananas, konzervirani ili svjezi, sitni komadici

Kokos ribani

Kajmak / vrhnje / pavlaka (35% masnoce)

(podjednake kolicine ili prema vasem ukusu i zelji)

Nacin:

Pomijesajte sve sastojke. Uzivajte!

German 'Kugelhopf' with Dried Fruit and Walnuts

Ingredients:
Dough-
1 package dry yeast
3/4 cup warm milk
3 cups flour
1/2 cup sugar
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/2 teas pure vanilla extract
3/4 cup walnuts, chopped
1/2 cup raisins
1/2 cup citrus peel, candied
1/4 cup dried cranberries
2 tbs Kirschwasser or Rum
Orange Glaze-
1 cup confectioner's (powdered) sugar
1 teas grated orange zest
1/4 teas pure orange extract
5 teaspoons freshly squeezed orange juice
Method:
Dough-
In a small mixing bowl, combine dry fruit and brandy. Set aside to let the fruit soak.
In another bowl, combine yeast and warm milk; stir and let rest until yeast is dissolved, about 10 minutes.
Combine the flour, salt, and cardamom; whisk together to mix. Set aside.
In a large mixing bowl, add the butter and orange zest; with an electric mixer on medium speed beat the butter and orange zest about 1 minute until it is smooth and light in color. Add the sugar, eggs, and vanilla; mix thoroughly. Add the yeast mixture and mix thoroughly.
With the mixer on low speed, add about one half of the flour mixture, mix until the flour is completely blended. Scrape the bowl down with a rubber spatula, and add the rest of the flour; mix until completely blended. The dough will be very soft.
Place dough in a well greased bowl. Cover bowl with a small kitchen towel and let dough rise in a warm place, until doubled in size; about 2 hours.
Stir the dough down, cover, and let rise again until doubled in size, 1 to 2 hours. This second rise improves the texture and takes less time, however this rise is optional.
Prepare one Kugelhopf tin; generously grease with butter.
Stir the dough down. Stir the fruit and soaking brandy or liqueur, and broken walnuts into the dough. Spoon the dough into the prepared pan. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
Preheat oven to 170-180*C. Bake 35 to 40 minutes, or until golden brown. Remove tin from oven, and cool on a wire rack for 10 minutes then remove Kugelhopf from the tin and finish cooling on a wire cooling rack.
Orange Glaze-
In a small bowl, combine confectioner's sugar and orange zest. Add orange extract and orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.



Njemacki vocni kuglof sa orasima

Potrebno:
Tijesto-
1 suhi kvasac
3/4 solje toplog mlijeka
3 solje brasna
1/2 solje secera
3 jaja
1/2 k soli
1/2 solje maslaca, rastopljenog
1 K ribane korice narandze
1/2 k kardamoma u prahu
1/2 k vanila ekstrakta
3/4 solje oraha, krupnije rezanih
1/2 solje grozdjica
1/2 solje kandirane korice citrusa
1/4 solje brusnica, suhih
2 K ruma ili rakije od tresanja
Glazura sa narandzom-
1 solja secsera u prahu
1 k ribane korice narandze
1/4 k ekstrakta narandze (po zelji)
5 k iscjedjenog soka narandze
Nacin:
Tijesto-
Pomijesajte alkohol sa susenim vocem, ostavite po strani.
U drugoj posudi pomijesajte kvasac sa toplim mlijekom, neka se odmori 10 minuta.
Secer, jaja, vanilu i narandzinu koricu miksajte; dodajte mlijeko sa kvascem, te brasno sa ostalim sastojcima. Tijesto ce biti mekano. Pokrijte posudu sa tijestom i ostavite na toplom da nadodje. Promijesajte tijesto i ponovo ostavite odmarati. Ovo ce poboljsati krajnji rezultat kuglofa, mada nije neophodno.
Pripremite kalup za kuglof, namazite maslacem.
Istresite tijesto na radnu povrsinu, umijesajte voce i orahe. Prebacite tijesto u kalup, pokrijte i ostavite 1-2 sata da naraste.
Ukljucite rernu (170-180*C) i pecite 35-40 minuta, ili dok ne porumeni. Prebacite peceni kuglof na zicu i ostavite 10 min hladiti, zatim ga izvadite iz kalupa i ostavite na zici.
Glazura sa narandzinim sokom-
Pomijesajte sve sastojke dobro, prelijte kuglof. Neka se dobro ohladi i glazura malo stisne prije nego pocnete rezati.