NAJBOLJI KOLAČ NA SVETU sa bananom i kokosom

ENGLISH RECIPE HERE

Sastojci:

v  10 i po kašika maslaca, ostaviti da omekša da bi mogao da se umuti

v  1 šoljica šećera plus 2/3 šoljice odvojeno

v  1 plus 1/3 belog brašna (170gr)

v  1 kašičica praška za pecivo

v  1kašičica cimeta

v  ½ kašičice mlevenog kardamona

v  1 prstohvat soli

v  5 velikih jaja, odvojiti žumanca od belanca

v  1/3 šoljice punomasnog mleka

v  1/3 do ½ nezaslađenih kokos pahuljica

v  1 šoljica milerama

v  1 vanila

v  1 do 2 banane, isečene

Priprema:

Zagrejte rernu na 180 stepeni C i postavite rešetku u sredinu. Obložite pleh 22x40cm pergament papirom, tako da papir viri i preko stranica pleha. Umutite margarin sa 2/3 šoljice šećera dok ne bude kremast, mutite oko 3 min. Dok mutite, smanjite brzinu na mikseru i dodajte polako brašno, prašak za pecivo, začine i so; dobro promešajte. Umešajte u smesu i žumanca i mleko i dobro sjediniti. Zatim preručite smesu u pripremljeni pleh.

U drugoj posudi umutiti mikserom belanca sa 1 šoljom šećera dok u čvrst sneg, probajte da li su belanca umućena tako što ćete okrenuti činiju naopačke, ukoliko belanca stoje čvrsto onda su umućena. Ovu smesu izručiti preko prethodne mase koju smo sipali u pleh i peći 25min. ili dok sloj sa belancetom ne bude zlatno smeđ; takođe će sloj sa belanacetom da se podigne malo pa pazite da ne izgori. Nakon 15 min. sipajte preko testa kokosove pahuljice, tako one neće izgoreti i prilepiće se za još vlažan sloj belanceta.

Izvadite tortu iz rerne i ostavite da se ohladi u tom plehu. U međuvremenu napravite šlag. Sipajte mileram u činiju i dodajte vanilu. Mutite mikserom oko 3min. Pažljivo izručite ohlađen kolač na tacnu za služenje i isecite na pola, unakrst, koristeći nazubljeni nož. Jednu polovinu premazati kremom i kriškama banane. Drugu polovinu staviti preko prve tako da sloj sa belancetom bude na vrhu. Stavite kolač u frižider da se hladi i omekša. Nakon sat vremena možete poslužiti kolač

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WORLD`S BEST CAKE with banana and coconut

PREVOD NA SRPSKI OVDE

After I have seen this recipe on https://food52.com/recipes/36105-world-s-best-cake-with-banana-coconut?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_566563&signed_up=1 I couldn`t resist but to record it on my blog and share it with my audience. It looks so yummy and easy to make, with, literally, the ingredients that almost all of us have in their home, at least I do. The author of this recipe is Sarah Jampel, although, as she confesses herself, she has taken the recipe from another site (http://www.sweetpaulmag.com/food/worlds-best-cake-from-sweet-paul-eat-amp-make). I am looking forward to trying it as soon as possible.

Ingredients:

v  10 ½ tablespoons (1 stick plus 2 ½ tablespoons) unsalted butter, softened

v  1 2/3 cups sugar, divided

v  1 1/3 cups (170 grams) all-purpose flour

v  1 teaspoon baking powder

v  1 teaspoon ground cinnamon

v  ½ teaspoon ground cardamom

v  1 pinch salt

v  5 large eggs, separated

v  1/3 cup whole milk

v  1/3 to ½ cups unsweetened coconut flakes

v  1 cup heavy cream

v  1 vanilla bean

v  1 to 2 bananas, sliced

Preparation:

Preheat the oven to 350 degrees F and place a rack in the middle. Line a 9-by 13-inch baking pan with parchment paper, allowing some to drape over the sides of the pan. In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2/3 cup of the sugar until light and creamy, for about 3 minutes. Working on low speed, add the flour, baking powder, spices and salt; mix well. Mix in the egg yolks and the milk until combined, then scrape the batter into the prepared pan. Clean and thoroughly dry the bowl of a stand mixer fitted with the whisk attachment. Pour in the egg whites, making sure there are no specks of yolk, add the remaining 1 cup of sugar. Beat to soft peaks – be patient, it will happen. If the egg whites aren`t reaching soft peaks, wait until the mixture ribbons back onto itself. Spread this carefully on top of the cake layer.

Bake for 25 minutes, or until the meringue is golden brown and puffed. About 15 minutes through baking, cover the meringue with coconut flakes (this way, the coconut can adhere to the still-damp meringue, but it will not burn in the oven).

Cool the cake in the pan on a wire rack. Meanwhile, make the whipped cream. Pour the cream into a medium bowl and scrape in the vanilla seeds, discarding the pod. Beat to soft peaks with an electric mixer, for about 3 minutes. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place on half of the cake on your serving tray of choice and cover with the cream and bananas slices. Place the other half, meringue side up, on top. Place the cake in the refrigerator to chill and soften for 1 hour before serving.

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PILETINA U KREMASTOM SOSU OD PEČURAKA

ENGLISH RECIPE HERE

Sastojci:

v  15 gr sušenih divljih pečuraka

v  1 kašika maslinovog ulja

v  15 gr maslaca

v  4 pilećih grudi, sa kožicom

v  1 veliki crni luk, sitno iseckan

v  2 čena belog luka, iseckanog

v  250 gr chestnut pečuraka, narezanih

v  200 ml vrućeg pilećeg bujona (supa u kojoj se piletina kuvala)

v  ½ pakovanja od 30 gr zmijine trave, sveže i iseckane

v  200 gr polumasne kisele pavlake

v  200 gr boranije kojoj ste isekli krajeve, za posluženje kao prilog

v  250 gr pirinča basmati kuvanog na pari i divljeg pirinča, kao prilog

Priprema:

U maloj posudi proključajte vodu i potopite suve pečurke da ključaju 15 min. Procedite i sačuvajte tu tečnost. Iseckajte pečurke i sklonite sa strane.

U međuvremenu, zagrejte maslinovo ulje i puter u velikom tiganju na srednjoj vatri. Začinite pileće grudi solju i začinima sa obe strane i pržite 5 min. prvo stranu sa kožicom. Okrenite pileće grudi i pržite još 3-4 min. Izvadite iz tiganja i ostavite na stranu.

U tiganj u kome se pržila piletina dodajte luk i pržite 3-4 min.  Zatim dodajte chestnut pečurke i pržite još 3 min. Dodajte beli luk i pečurke koje ste prokuvali na početku i pržite 1 min. Sipajte 100 ml tečnosti koju ste sačuvali od kuvanja suvih pečuraka i vruć bujon od piletine i 2/3 seckane listova zmijine trave. Vratite proprženu piletinu u tiganj. Pustite da provri pa smanjite temperature i kuvajte 10 min. ili dok se piletina ne skuva. Zasecite najdeblji deo grudi da bi proverili da li je piletina dobro kuvana. Ubacite kiselu pavlaku u smesu u tiganju ali je nemojte kuvati. Sklonite sa šporeta i pospite odozgo listove zmijine trave.

Kao prilog poslužite prokuvanu boraniju i pirinač basmati pomešan sa divljim pirinčem.

(Ukoliko ne možete naći ove vrste pirinča poslužiće bilo koji pirinač dugog zrna).

Izvor: http://realfood.tesco.com

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TRADICIONALNA ENGLESKA PITA SA JABUKAMA, NA NAČIN KAKO ONI TO PRAVE

ENGLISH RECIPE HERE

Testo:

v  350 gr brašna

v  150 gr putera

v  1 kašika fondana (glazura od šećera)

v  prstohvat soli

v  malo hladne vode

Fil:

v  700 gr jabuka

v  sok od ½ limuna

v  75 gr suvog grožđa

v  75 gr mekog smeđeg šećera

v  prstohvat cimeta i mlevenog musaktnog oraščića

v  rendana kora od 1 limuna i od 1 pomorandže

v  1 kašika brašna

Priprema:

Oljuštite jabuke i izvadite im jezgro. Isecie ih na krupnije parčiće. Poprskajte sa malo limunovog soka da bi sprečili oksidaciju jabuke.

Zagrejte rernu na 200 stepeni.

Za testo, sipajte brašno i so u činiju. Dodajte maslac i umešajte testo dok ne  podseća na fine prezle. Dodajte šećer. Poprskajte testo hladnom vodom i umesite ga da biste dobili glatko testo. Razvucite 2/3 testa i obložite tepsiju za pećenje pite tim testom. Stavite polovinu isečenih jabuka preko testa. Pomešajte suvo groždje sa začinima i sipajte preko jabuka. Dodajte preostale jabuke.

Razvucite poslednju trećinu testa. Ugurajte ivice testa u tepsiju i prekrijte pitu poslednjim razvučenim testom. Pritisnite ivice da se spoje i odsecite višak testa. Dekorišite pitu odozgo odsečenim krajevima.

Izrežite pitu odozgo koso na nekoliko mesta ili napravite rupu u obliku levka. (Ovo je veoma važno da bi para mogla nesmetano da izlazi tokom pečenja i na taj način vaša pita bude lepa i krckava.

Pecite pitu u prethodno zagrejanoj rerni 10 minuta. Zatim smanjite temperaturu rerne na 190 stepeni i pecite još 20 do 25 min. Vaša pita je pečena kada testo porumeni.

Izvadite iz rerne i pospite je kristal šećerom.

Taken from http://www.essentially-england.com

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ZAMRZNUTE BANANE KAO ZAMENA ZA SLADOLED

ENGLISH RECIPE HERE

ŠTA URADITI SA BANANAMA KADA POSTANU PREZRELE

Sastojci:

¨       10 sladoled štapića

¨       5 vrlo zrelih banana, oljuštenih i prepolovljenih poprečno

¨       500 gr tamne čokolade

¨       1 kašika putera

¨       10 kašika seckanog lešnika ili po potrebi

Priprema:

Nataknuti svaku polovinu banana na jedan štapić. Prekriti dno poslužavnika aluminijumskom folijom I staviti banane na nju, zatim staviti u zamrzivač I ostaviti da se zamrzne oko 2 sata.

U posudu staviti malo maslaca I na laganoj vatri otopiti čokoladu.

Smrznute banana umočiti u otopljenu čokoladu I malo kašikom izravnati tako da je cela banana umočena u čokoladu. Po želji, možete bananu posuti i seckanim lešnikom. Vratiti banane na poslužavnik ili pleh na kome su se zamrzavale I vratiti u zamrzivač dok se ne stegne čokolada. 

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FROZEN BANANAS AS A SUMMER TREAT

SRPSKI PREVOD OVDE

AN INTERESTING ALTERNATIVE TO ICE CREAM WHEN BANANAS BECOME VERY RIPE



Ingredients:

• 10 paddle pop sticks
• 5 very ripe bananas, peeled and halved crosswise
• 500 g dark chocolate chips
• 1 tablespoon butter
• 10 tablespoons shredded coconut or as needed

Preparation:

Insert 1 stick into the cut end of each banana. Place the bananas on a greaseproof paper covered baking tray and freeze until the bananas are frozen, about 2 hours.

Melt the chocolate and butter in a microwave-safe glass ore ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).

Dip the frozen bananas in the melted chocolate spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the paper-covered baking tray and freeze  until the chocolate is firm.

The source: http://www.foodnetwork.co.uk

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BRZA SLADOLED TORTA NA ENGLESKI NAČIN

ENGLISH RECIPE HERE

KAKO NAPRAVITI BRZU SLADOLED TORTU

Sastojci:

• 2 l kremastog sladoleda od vanile na točenje 
• 30 gr ručno seckanih oraha
• 30 gr badema u ljuspici, ispečenog
• 30 gr australijskog oraha, ručno seckanih
• 100 gr sušenih i iseckanih Maraskino trešanja

Za nadev:

• 100 gr tamne čokolade za kuvanje sa 60% kakaoa
• 125 ml šlaga
• 15 gr iseckanih pistaća i isto toliko badema u ljuspici, ispečenog
• 6 Maraskino trešnji sa drškama, za ukrašavanje

Priprema:

U velikoj posudi pomešati sladoled sa orasima i trešnjama. Prebacite smesu u silikonsku modlu i poravnati odozgo. Stavite modlu u zamrzivač da odstoji 4 sata ili preko noći.

Za čokoladni preliv, razbiti čokoladu u komade i otopiti na pari. Zatim pomešati istopljenu čokoladu sa šlagom. Ostaviti da se malo ohladi.

Pre služenja izvucite zamrznuti sladoled iz zamrzivača, okrenuti na tacnu za služenje i pažljivo odvojiti od silikonske modle. Poravnati nožem sve nesavršenosti. Sipajte čokoladni nadev preko torte i premažite je samo odozgo ostavljajući stranice torte vidljivim. Posuti orahe preko čokoladnog nadeva (kao na slici). Preko oraha poređati trešnje sa drškama. 

Iseći na kriške i poslužiti. 

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SPEEDY ICE CREAM

SRPSKI PREVOD OVDE

HOW TO MAKE SPEEDY ICE CREAM

Ingredients:

• 3 and 1/2 pts (2 l) tub soft serve vanilla ice-cream
• 1 oz (30 g) pecans, roughly chopped
• 1 oz (30 g) flade almonds, toasted
• 1 oz (30 g) macadamia nuts, roughly chopped
• 3 and 1/2 oz (100 g) maraschino cherries, drained and chopped

For the topping:

• 3 and 1/2 oz (100 g) 60% cocoa dark chocolate
• 4.4 fl oz (125 ml) cream
• 1/2 oz (15 g) each chopped pistachio and flaked almonds, toasted
• 6 maraschino cherries with stalk to garnish

Preparation:

In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cakes silicon rubber mould and smooth over the top. 

Transfer to the freezer for 4 hours or overnight until needed.

For the ganache topping, break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. 

Once melted remove from heat and stir in the cream. 

Leave to cool slightly.

To serve, remove the frozen ice-cream cake from freezer. Invert on a serving platter and carefully peel off the silicon mould. Smooth any imperfections with a spatula or palette knife. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath. 

Sprinkle the nuts over the top. Top with cherrries, serve immediately cutting into slices.

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APPLE PIE

SRPSKI PREVOD OVDE

Pastry Base

·         14oz / 350g plain flour

·         6oz / 150g butter

·         1 tablespoon caster sugar

·         a pinch of salt

·         a little cold water

Filling

·         28oz / 700g Bramley apples

·         juice of 1/2 lemon

·         3oz / 75g sultanas

·         3oz / 75g soft brown sugar

·         pinch each of ground cinnamon and ground nutmeg

·         grated rind of 1 lemon and 1 orange

·         1 tablespoon flour

Preparation

Peel and core your apples and slice them thickly. Dribble with a little lemon juice to stop them from turning brown.

Pre-heat your oven to 200°C / 400°F / gas mark 6.

To make the pastry base sift the flour and salt into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.

Mix in the sugar.

Splash mixture with cold water and bring together to form a smooth dough. Roll out two-thirds of dough and line your pie dish.

Place half the apples into the lined pie dish.

Mix sultanas with spices and pour over the apples.

Add the remaining half of apples.

Roll out the last third of pastry. Dampen the edges of the pastry in the pie plate and cover pie with the last piece of pastry. Press edges together to seal, then trim and flute the edge.

Decorate the top of the pie with pastry trimmings.

Cut slashes in the top of the pie or make a hole and insert a pie funnel. (This is important! It lets the steam escape during cooking and ensures that your pastry is lovely and crumbly.)

Place pie in the oven and bake for 10 minutes.

Then lower oven temperature to 190°C / 375°F / gas mark 5 and bake for a further 20-25 minutes. Your pie is ready when the pastry is golden brown.

Remove from the oven and sprinkle with coarse sugar before serving.

Taken from http://www.essentially-england.com/

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CHICKEN IN CREAMY MUSHROOM SAUCE

SRPSKI PREVOD OVDE

Ingredients:

v  15 g (1/2oz) dried wild mushrooms

v  1 tbsp olive oil

v  15 g (1/2oz) butter

v  4 chicken breasts, skin on

v  1 large onion, finely sliced

v  2 garlic cloves, chopped

v  250 g (8oz) chestnut mushrooms, sliced

v  200 ml (1/3pt) hot chicken stock

v  1/2x30 g pack fresh tarragon leaves, picked and chopped

v  200 g (7oz) half fat crème fraiche

v  200 g (7oz) fine green beans, trimmed, to serve

v  250 g (8oz) steamed basmati and wild rice, to serve

 Preparation:

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down.

Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minutes.

Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.

Stir in the crème fraiche and warm through but don`t boil. Scatter over the rest of the tarragon and serve with green beans and steamed basmati and wild rice.

The source: http://realfood.tesco.com

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