01 September, 2016

Sourdough Pancakes

Sourdough Pancakes

If it was up to me, some days at least, I'd have breakfast three times a day.
With very little effort you can prepare a hearty meal, whether it's sweet or savoury and enjoy with a cup of your favourite coffee or tea.

So, to use my sourdough starter for something different than just bread,  I decided to try pancakes. Well, I suddenly had a crave for pancakes while on vacation. And couldn't wait to come back home to make them.
I'm really, really happy with the recipe I chose to try, the one you can find on King Arthur Flour site. Apparently the same batter can be used for waffles as well, but for now I only tried making pancakes, and I halved the recipe as well.
About the pancakes? Well I think they were great. They tasted just so light and fluffy, I couldn't stop eating them. Then why did I make just half the recipe? Because, unfortunately, or fortunately for me, my kids don't like pancakes. Weird kidos, they have no idea what they've been missing.
But I know your're clever and that you'll be giving these a chance.

Sourdough Pancakes

Sourdough Pancakes

Overnight sponge:
* 150 g (1C) flour of your choice
* 1 TBspoon sugar
* 1 cup buttermilk
* 90 g (1/2 cup) sourdough starter, unfed

Pancake batter:
*all of the overnight sponge
* 1 large egg
* 30 ml (1/8 C) cold pressed sunflower oil or melted butter
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda

To make the overnight sponge, stir down your refrigerated starter, and remove 1/2 cup.
In a large mixing bowl, stir together the starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, lightly greased skillet, and bake for a couple minutes on both sides.
Serve pancakes warm.
Yields 10-12 pancakes.

Pancakes con lievito madre

Sponge (prefermento):
* 150 g di farina (ho usato la farina tipo 1)
* 1 cucchiaio di zucchero
* 240 ml di latticello (buttermilk)
* 90 g di li.co.li (lievito madre idratato al 100%), non rinfrescato

L'impasto per pancake:
* tutto lo sponge
* 1 uovo grande
* 30 ml di olio di girasole spremuto a freddo (o altro olio vegetale) o burro fuso
* 1/4 di cucchiaino di sale
* 1/2 cucchiaino di bicarbonato di sodio

Per preparare lo sponge, prelevate il licoli direttamente dal frigo.
In una ciotola mescolate il licoli, la farina, lo zucchero e il latticello.
Coprite la ciotola e lasciate fermentare a temperatura ambiente tutta la notte.
In una ciotola rompete l'uovo e sbattetelo con una frusta a mano insieme al olio o burro. Aggiungete l'uovo allo sponge, insieme al sale e bicarbonato. Mescolate fino a ottenere un impasto omogeneo.
Scaldate una padella antiaderente, ungetela con qualche goccia di olio e cuocete un mestolo d'impasto alla volta, per un paio di minuti per lato.
Servite i pancakes caldi con lo sciroppo d'acero, marmellata, frutta fresca ecc.
Per circa 10 pancakes.

Američke palačinke s matičnim kvasom

Sponge (predferment):
* 150 g brašna po izboru (kod mene poluintegralno)
* 1 žlica šećera
* 240 ml mlaćenice
* 90 g nenahranjenog matičnog kvasa sa 100%-tnom hidratacijom

Smjesa za palačinke:
* sav sponge
* 1 veliko jaje
* 30 ml hladno prešanog suncokretovog (ili dr.) ulja ili otopljenog maslaca
* 1/4 žličice soli
* 1/2 žličice sode bikarbone

Za sponge, odvojite 90 g kvasa izravno iz hladnjaka, bez da ga prethodno nahranite.
Pomiješajte u zdjeli kvas s brašnom, šećerom i mlaćenicom.
Pokrijte i ostavite na sobnoj temperaturi preko noći.
U manjoj posudi razbijte jaje i lagano ga razmutite ručnom pjenjačom zajedno s uljem ili maslacem.
Dodajte jaje u sponge smjesu, zajedno sa soli i sodom bikarbonom, i dobro izmiješajte da dobijete ujednačenu smjesu.
Smjesa će se lagano zapjeniti.
Zagrijte tavu u kojoj ćete peći palačinke, lagano je nauljite i stavljajte peći po manju grabilicu smjese za svaku palačinku. Pecite palačinke po par minuta sa svake strane.
Poslužite palačinke još tople prelivene javorovim sirupom, uz voće, pekmez i sl.
Od smjese se dobije oko 10-12 palačinki ovisno o veličini.

                         Sourdough Pancakes   Sourdough Pancakes

28 August, 2016

Pudim de leite condensado

Pudim de leite condensado

Ever since I can remember, I'm attracted to anything with caramel. From ice cream to cookies and cakes. So just a sight of this creamy silky milk pudding topped with caramel got me going.
It's very similar to Crème Caramel, and in Croatia we have  Rožata. They are all cousins I suppose, so it's just a question of a name.
But the Brazilian version of this custard dessert with a layer of liquid caramel on top is made with sweetened condensed milk instead of just milk, and that is another one of my favourite ingredients when baking.
So, with the Rio Olympic games just behind us, I finally decided to sit down and share this simple but so delicious dessert recipe, that I can't wait to make again.
One important tip before you start making this caramel pudding: when mixing ingredients make sure you do not incorporate lots of air, so just stir all the ingredients, using a hand wisk, to combine them. Air bubbles inside are not welcome.  And of course when caramelizing sugar, it's important not to burn it, but don't leave too pale either. Nothing looks unattractive as pale caramel. But burnt one tastes bitter, so watch carefully and you'll get a divine dessert to enjoy with your family or guests. And it's perfect when having a dinner party as it needs to be prepared ahead and chilled properly in the fridge.

Pudim de leite condensado

Pudim de leite condensado (Condensed milk pudding)

* 150 g sugar
* 270 g sweetened condensed milk
* 170 g milk
* 170 g heavy cream
* 2 eggs

Mix sugar and 80 ml of water in a small saucepan. Cook on medium heat without stirring until the water has evaporated and the sugar starts caramelizing.
Pour the caramelized sugar in a 20 cm round cake pan and let it cool down.
Whisk together the eggs with milk, condensed milk and heavy cream and pour the mixture over the cooled caramel in the pan. Cover the pan tightly with a piece of aluminium foil.
Place the cake pan in a slightly bigger roasting pan that you filled half way with hot water.
Bake in an oven preheated to 180°C for about 1 hour - or until the pudim has set.
Remove from the oven and let cool at room temperature.
Transfer in the fridge and let cool overnight.
Run a spatula along the side of the pan and then quickly turn the pudim on a serving plate.

Pudim de leite condensado (Buddino di latte condensato)

* 150 g di zucchero semolato
* 270 g di latte condensato zuccherato
* 170 g di latte
* 170 g di panna fresca
* 2 uova

Mettete lo zucchero con 80 ml di acqua in una casseruola e cuocete sul fuoco medio senza mescolare finche lo zucchero non sarà caramellato.
Versate il caramello in uno stampo per torte da 20 cm e lasciatelo raffreddare.
Mescolate con una frusta a mano le uova con il latte condensato, il latte e la panna.
Versate questo composto nello stampo sopra il caramello. Copritelo con la carta stagnola.
Sistemate lo stampo in una teglia un po' più grande nella quale versate l'acqua bollente.
Cuocete quindi il pudim a bagno maria nel forno già riscaldato a 180°C per circa 1 ora o finché il pudim non sarà compatto.
Sfornatelo e lasciatelo raffreddare, prima a temperatura ambiente e poi in frigo.
Passate una spatola tra il pudim e lo stampo per staccarlo delicatamente dalla teglia. Poi rovesciatelo su un piatto da portata.

Pudim de leite condensado (Puding s kondenziranim mlijekom)

* 150 g šećera
* 270 g zaslađenog kondenziranog mlijeka
* 170 g mlijeka
* 170 g svježeg mliječnog slatkog vrhnja (mliječno vrhnje za šlag)
* 2 jaja

Pomiješajte šećer i 80 ml vode u manjoj posudi i stavite kuhati na srednje jakoj vatri, ne miješajući, dok sva voda ne ispari a šećer se otopi i karamelizira.
Istresite karamel u kalup za tortu promjera 20 cm (ne koristite kalup s obručem). Ostavite da se ohladi.
Izmiješajte pjenjačom jaja s kondenziranim mlijekom, mlijekom i vrhnjem. Ulijte smjesu u kalup preko karamela. Pokrijte kalup aluminijskom folijom.
Smjestite kalup u drugi lim, većeg promjera od onog u koji ste ulili smjesu za pudim, ulijte vruću vodu u veći lim i stavite peći na 180°C oko 1 sat ili dok se puding ne stisne.
Izvadite iz pećnice i ostavite da se ohladi, prvo na sobnoj temperaturi i zatim u hladnjaku preko noći.
Prođite spatulom uz rub kalupa da odvojite pudim a zatim ga prevrnite na tanjur, tako da je karamel gore, i poslužite.

                    Pudim de leite condensado  Pudim de leite condensado

23 February, 2016

Roasted radishes

Roasted radishes

When you don't know what to say, cook some radishes ^_^
I've been absent for so long that I don't know where to start. I miss my little space here, but trust me I can hardly find time to eat a decent meal. To cook and photograph these days is a mission impossible.
So I'm taking advantage of a forced "flu break" from work to publish at least some archived recipes.
It was my first time ever making roasted radishes and I was positively surprised.
I served them together with baked feta cheese (both Jamie Oliver's recipes).
Their bright red colour puts me in good mood, too.

Roasted radishes

Roasted radishes
(by Jamie Oliver)

* 200 g red radishes
* 1 TBspoon vegetable oil
* 1/2 Tbspoon liquid honey
* 1 teaspoon fennel seeds
* 1/2 lime (zest and juice)

Preheat the oven to 180°C.
Clean and wash the radishes. Place them on a baking tray lined with baking paper.
Season the radishes with honey, oil, a little salt, and fennel seeds.
Roast them for about 20 minutes.
Take them out of the oven and sprinkle with lime zest and juice.
Serve them warm.

Roasted radishes

Ravanelli arrosto
(di Jamie Oliver)

* 200 g di ravanelli
* 1 cucchiaio di olio (EVO o di semi)
* 1/2 cucchiaio di miele liquido
* 1 cucchiaino di semi di finocchio
* 1/2 lime (succo e scorza)

Scaldate il forno a 180°C.
Lavate e pulite i ravanelli. Metteteli su una teglia rivestita con la carta da forno.
Condite i ravanelli con l'olio, il miele, un pizzico di sale e aggiungete i semi di finocchio.
Mescolate bene e metteteli a cuocere nel forno caldo per circa 20 minuti.
Una volta cotti, spruzzateli con il succo di lime e aggiungete anche la scorza grattugiata.
Servite i ravanelli caldi o tiepidi.

Roasted radishes

Pečene rotkvice
(recept Jamieja Olivera)

* 200 g očišćenih rotkvica
* 1 žlica ulja
* 1/2 žlice tekućeg meda
* 1 žličica sjemenki koromača
* 1/2 limete (korica i sok)

Zagrijte pećnicu na 180°C.
Stavite rotkvice na pleh.
Začinite ih s uljem, medom, malo soli i sjemenkama koromača.
Dobro ih promiješajte i stavite peći oko 20 minuta.
Izvadite iz pećnice i pospite naribanom koricom i sokom limete.
Poslužite ih tople.

20 November, 2015

Chocolate Hazelnut Macarons

Chocolate Hazelnut Macarons

I haven't made any macarons in a really long time. I keep promising myself I will.
And there, I remembered these chocolate hazelnut macarons made ages ago. It was the first time I used a different technique (and not the one I used here and here), the one that calls for Italian meringue. A bit more complicated if you want, because of hot sugar syrup, but I heard many times that the result was more successful, and I had to try and see it for myself.
Having tried both methods I'm not sure if I can claim that. They were just as good in my opinion. And if I'm not in the mood to bother  preparing the Italian meringue, I'll just whip up my old recipe.
It was also the first time I used other nuts but almonds. Since hazelnuts are my favourite nuts, and since these macarons are coloured naturally with cocoa (those vibrant colours we usually see may be beautiful but to me, they kind of make them not attractive when it comes to eating them)...for all these reasons,  I keep putting them on the top of my list.

Chocolate Hazelnut Macarons

Chocolate Hazelnut Macarons

for macarons:
* 15 g cocoa 
* 100 g almond flour or finely ground almonds
* 50 g finely ground hazelnuts
* 150 g powdered sugar
* 50 g egg whites
for Italian meringue:
* 150 g caster sugar
* 40 g water
* 60 g egg whites
for filling:
* 150 g hazelnut chocolate spread (e.g. nutella, or similar.)

Mix the finely ground almonds and hazelnuts with powdered sugar and cocoa and sift through a fine mesh sieve to remove any coarser pieces of nuts and get only fine powder.
Add the 50 g of egg whites and stir with a spatula to get a smooth mixture.

For the Italian meringue, prepare the sugar syrup first. Put the sugar and the water into a saucepan and cook until the syrup reaches 118°C.
In the meantime start whipping the eggwhites in a stand mixer until soft peaks form.
With the mixer still running, add the syrup pouring it slowly between the beaters and the side of the bowl - be very careful not to get burns from hot sugar syrup.
Continue beating the meringue until it has almost completely cooled down.
Add the nut, sugar and egg white mixture to the Italian meringue and fold with a spatula until well combined and resembles lava (meaning, when you lift the spatula the batter should fall down slowly and be thick as lava, but leave no peaks when falling down).
Transfer the mixture into a pastry bag with a plain round tip and pipe small (approx. 2 cm) rounds on a baking sheet lined either with silpat or baking paper.
Let the macarons dry for at least 1/2 hour at room temperature before baking them.
Preheat the oven to 150°C. Bake the macarons for 10-15 minutes
Let the macarons cool down before removing them from the pan.
Spread a little Chocolate Hazelnut spread on one cookie and sandwich it with another one.
Macarons are best if left in the fridge, stored in an airtight container for 48 hours. Remove them from the fridge 1/2 hour before serving them.

Chocolate Hazelnut Macarons

Macarons al cioccolato e nocciole

per i macarons:
* 15 g di cacao amaro 
* 100 g farina di mandorle
* 50 g farina di nocciole
* 150 g zucchero in polvere
* 50 g albumi
per la meringa italiana:
* 150 g zucchero semolato
* 40 g acqua
* 60 g albumi
per il ripieno:
* 150 g di crema al cioccolato e nocciole (io uso nocciolata Rigoni, altrimenti nutella o simile)

Tritate finemente le mandorle pelate e le nocciole, tostate e pelate. Dovreste ottenere la polvere più fine possibile ma attenzione a non esaggerare e far scaldare troppo la frutta che in tal caso rilascerebbe l'olio.  Setacciate le mandorle e nocciole tritate con lo zucchero a velo e il cacao, rimuovendo pezzettini più grandi e ottenendo solo la polvere finissima.
Mescolate le polveri con gli albumi (50 g) usando una spatola. Mettete da parte mentre preparate la meringa italiana.
Come prima cosa bisogna preparare lo sciroppo. Mescolate l'acqua e lo zucchero, portate a bollore e cuocete finché non avrà raggiunto la temperatura di 118°C.
Nel frattempo cominciate a montare gli albumi. Quando sono montati a neve morbida cominciate a versare lo sciroppo bollente continuando a montare gli albumi a massima velocità. Versate lo sciroppo lentamente tra le pareti della ciotola e la frusta. Attenzione - se lo sciroppo dovesse colpire la frusta in movimento uno schizzo di sciroppo bollente potrebbe provocare seri ustioni.
Continuare a lavorare gli albumi finché la massa non diventi tiepida.
Con attenzione unite la massa fatta con albumi, nocciole, mandorle e cacao alla meringa montata e mescolate con una spatola di silicone fino a ottenere la consistenza della lava (alzando la spatola la massa scende densa ma si unisce subito al resto senza che restino punte).
Trasferite il composto in una sacca poche con la punta liscia e formate dei mucchietti sulla teglia rivestita con la carta da forno, non più grandi di 2 cm.
Lasciateli asciugare a temperatura ambiente per 30-60 minuti (si deve formare una sottile pellicina in superficie.
cuoceteli nel forno riscaldato a 150°C per 10-15 minuti.
Togliete i macarons dalla carta soltanto quando si sono raffreddati.
Unite due macarons con un po' di crema di cioccolato e nocciole.
Sistemateli in un contenitore a chiusura ermetica e fateli riposare in frigo per 48 ore prima di servirli.
Toglieteli dal frigo una mezz'oretta prima di servirli.

Chocolate Hazelnut Macarons

Macarons s čokoladom i lješnjacima

macarons smjesa:
* 15 g kakaa 
* 100 g mljevenih badema
* 50 g mljevenih lješnjaka
* 150 g šećera u prahu
* 50 g bjeljanjaka
za tal. meringu:
* 150 g kristal šećera
* 40 g vode
* 60 g bjeljanjaka
za punjenje:
* 150 g kreme od čokolade i lješnjaka (nutella, linolada i sl.)

Sitno sameljite oguljene bademe i lješnjake pa ih prosijte skupa sa šećerom u prahu i kakaom. Odstranite krupnije mrvice prosijavanjem, neka vam ostane samo fini prah.
Dodajte ovoj smjesi bjeljanjke (neumućene) i izmiješajte spatulom - dobit ćete prilično glatku smjesu.
Za talijansku meringu, stavite kuhati sirup od vode i šećera dok ne dostigne temperaturu od 118°C.
U međuvremenu umutite na pola bjeljanjke.
S mikserom i dalje u pokretu dodajte u tankom mlazu gotovi sirup, pazeći pritom da sipate sirup između metlica miksera i stijenke posude za mućenje, jer ako sirup pogodi metlice u pokretu mogao bi vam vreo šećerni sirup izazvati ozbiljne opekotine.
Nastavite mutiti dok smjesa ne postane mlačna.
Pomiješajte pažljivo dvije smjese (smjesu od badema i lješnjaka i tal. meringu) - miješajte preklapajući spatulom dok smjesa ne omekša i postigne gustoću lave, tj. kad podignete spatulu, smjesa pada s nje u gustom mlazu i vrlo brzo se stopi s ostatkom smjese ne ostavljajući trag na vrhu.
Napunite smjesom vrećicu za ukrašavanje s običnim, okruglim otvorom.
Istiskujte hrpice na pleh obložen papirom za pečenje ili na silikonsku podlogu.
Ne istiskujte previše smjese jer će se dodatno raširiti.
Ostavite da se prosuše 1/2 sata do sat (ili više čak), a zatim ih stavite peći na 150°C, 10-15 minuta.
Skidajte gotove macarons s podloge tek kad su se potpuno ohladili.
Spajajte po dva keksa s malo kreme.
Napunjene macarons spremite u hermetički zatvorenu posudu u hladnjak. Najbolje je da odstoje 48 sati u hladnjaku prije posluživanja.
Izvadite ih na sobnu temperaturu pola sata prije posluživanja.

Chocolate Hazelnut Macarons