Londonske štangle moje mame - My Mom's London Bars

Londonske štangle moje mame... podsećaju me na detinjstvo i Beograd.

Testo
125 gr putera
4 žumanca
130 gr šećera
160 gr brašna
kora jednog limuna

Krem
4 belanca
125 gr šećera
125 mlevenih oraha

Umutiti puter sa šečerom, žumanicima i korom od jednog limuna. Dodati brašno i promešati. Prstima rastanjiti testo u plehu, i malo ga zapeći na slabijoj vatri. Testo premazati pekmezom od kajsija, pa onda kremom i peći oko 35 minuta na 200 C. Seći na štangle dok je toplo. Nemojte vaditi štangle iz pleha dok se ne ohlade. Prijatno!

My Mom's London Bars... remind me of my childhood and Belgrade.

Dough
125 gr butter
4 yolks
130 gr sugar
160 gr flour
one lemon peel

Cream
4 egg-whites
125 gr sugar
125 ground walnuts

Mix butter with sugar, yolks and lemon peel. Add flour and mix well together. Using fingertips, spread dough evenly into a baking pan. Bake at 150 C for around 15 minutes. Spread some apricot jam on top of dough, put cream on top of it, and bake at 200 C for around 20 minutes. Cut into bars while still warm. Let cool completely before removing from pan. Bon appetit!

How about a little Melange for today?

Flavour Medley

I thought long and hard about the name of this meal. The Serbian name for this dish is: Djuveč (joovetch). I believe the dish itself has a Turkish origin, like many other dishes prevalent in Serbian cuisine. The name does not lend itself too handsomely to phonetic transcription and certainly sounds very awkward in English. The dish entails many ingredients and ends up giving this wonderful and succulent flow of various flavours. Hence the name. While the less than professional photo wouldn't make any magazine edition, this is what the dish really looks like. And it does taste very good :-).

Ingredients:




1. 1 lb of pork stew


2. 1 lb of beef stew


3. 2 onions


4. 1 red sheppard pepper


5. 1 yellow pepper, hot


6. 1 zuchini


7. a few mushrooms


8. a few tomatoes


9. two medium size potatoes


10. 1/4 lb of rice


11. a little bit of salt and seasoning

Preparation:
Cut onions into tiny slices and then across. Cut all vegetables into smaller cubes, strips or slices. Pour some cooking oil into a skillet and fry the meat until brown on some sides. Add salt. Do this over medium heat, previously letting the oil to heat up. Gradually add the vegetables in the following order: peppers, potatoes, zuchini, rice. Add some water. Chicken stock will add more flavour. Let it simmer for a while, until tender. Take your skillet of the stove and pour everything into an oven container, preferrably one with a lid. Cut the tomatoes into thick slices and lay on top of everything. Season to taste. Preheat the oven to 400°F (200°C) and slide your container into the oven with the lid on for 30 mins. After that take the lid off and let it sit for another 30 mins.

Cooking tips:
I seldom prepare much according to exact measures in a given recipe and always look for inspiration when cooking. What that really means is add or take away mushrooms, potatoes, tomatoes, rice and anything else according to preference and taste. The same applies to veggie slices. I prefer thick tomato slices. The yellow pepper doesn't have to be hot. Mushrooms of any kind will do nicely. If certain family members like some vegetables, but others don't, don't put them everywhere.

Two important tips when cooking the meat. Don't put all the meat into the skillet all at once, because it might release water and then boil instead of frying. As some of it is done, you may want to take it out of the skillet to make room for more. Also when preparing beef, make sure the meat is well cooked and tender before you start adding vegetables.

If you find these measures to be too meaty, you can always more vegetable and rice. Eggplants come to mind too. Even carrots, green peas or corn.

Goat feta cheese complements this dish nicely, as does plain yoghurt. Serve hot. Bon apetit!

Dobro jutro..dobar dan!!

Keks za sve..za deciju radost (jer pravimo svi zajedno), testo za torte, za ukrase Bozicne, za poklone.. za sve. Naoruzali smo se sa svim vrstama kalupa i to je to..

200 gr secera u prahu
250 gr putera (ni tvrd, tvrd, ali ni mekan)
550 - 580 gr brasna 00 (mekog)
1 celo jaje
1 zumance
malo soli
arome po zelji (vanila, limunova kora)

Umesiti masu.
Ne raditi je previse.
Pokriti folijom i staviti u frizider bar sat vremena.
Razviti testo (5mm) i vaditi na pleh.
Peci na 180° dok ne pocnu da menjaju boju, izvaditi odmah. Temperatura i vreme su razliciti za sve.. zavisi od rerne.

Mozete dodati u testo pola kasicice praska za pecivo, postane vazdusatiji.
Ovo je neka srednja kolicina putera..neko stavlja vise..budu prhkiji.
Mozete staviti kakao u masu.. cimet, djumbir u prahu..razne zacine, od volje vam.



Frollini (pasta frolla)

200 gr zucchero a velo
250 gr burro (non troppo duro, ma nemmeno a temp ambiente)
550 - 580 gr farina 00
1 uovo intero
1 tuorlo
pizzico di sale
aromi a piacere (vanillina, buccia di limone..)

Impastare tutto.
Non lavorare troppo la pasta.
Coprire con la pellicola e mettere in frigo per almeno un'ora.
Stendere la pasta, 5 mm circa, e via con gli stampini.
Infornare a 180° x circa 10 - 15 minuti.. i tempi sono sempre indicativi, come la temperatura, perché dipende dal forno, appena cominciano a cambiare colore tirateli fuori.

C'è chi aggiunge un pò di lievito in polvere, chi più burro, aromi vari e spezie..dipende un pò dai gusti.

Una pasta per tutto. Per la gioia dei bambini (si fanno i biscotti tutti insieme appassionatamente), è la base di tutte le mie crostate, per i decori natalizi..chi più ne ha più ne metta.

Elicina štrudla sa makom i orasima

Hvala Elici za ovaj recept za diiiiiiiivnu štrudlu!

Testo:
1 supena kašika kvasca (ili jedna kesica)
500 gr brašna
100 gr. šećera
300 ml. mlakog mleka
125 gr putera
3 žumanca
malo soli
malo rendane kore od limuna

Kvasac da naraste sa malo šećera, brašna i malo mleka.

Žumanca ulupati sa šecerom. U to dodati ostatak mleka, kvasac (koji je narastao) i sve ostale sastojke. Ukoliko nije dovoljno brašna da se zamesi glatko testo, dodati još malo po potrebi. Umesiti testo i ostaviti ga da naraste.Testo je lepše ukoliko naraste 2-3 puta.

Fil od maka:
200 ml. mleka
100 gr. šećera
300 gr. mlevenog maka
vanilin šećer
malo rendane kore od limuna

Zagrejati mleko i šećer, ubaciti sve ostalo i kuvati par minuta.

Fil od oraha:
200 ml. vrućeg mleka
300 gr. mlevenih oraha
250 gr. šećera
vanilin šećer
50 gr putera
rendane limunove kore
100-150 gr. belog suvog groždja

U šerpi izmešati orahe, šećer i limunovu koru. Preliti vrelim mlekom. U to dodati puter i vanilin šečer. Kuvati nekoliko minuta. Skloniti sa vatre i ubaciti suvo groždje. Kad se ovaj fil ohladi bice gusci nego kad je tek skuvan. Oba fila mogu da se naprave čim se testo zamesi, da se poklope i ostave.

Kad je testo gotovo, podeliti ga u 4 dela. Od svakog dela oblikovati pravougaonik i namaziti polovinom fila, urolati i staviti u tepsiju koja je prethodno namazana sa vrlo malo ulja (jer je testo vec masno). Tako se dobiju 2 rolne sa orasima i 2 rolne sa makom. Prekriti krpom i ostaviti da naraste (otprilike 30 min), onda premazati jednim umućenim belancetom i ubaciti u vrucu rernu (400F).

Tepsija je oko 35 x 25 cm, a svaki pravougaonik otprilike 35 x 20 cm.
2 belanca ce da ostanu. Onaj 1 belanac koji se koristi za premazivanje treba da bude na sobnoj temperaturi.

Dakle, šta da kuvamo iduće nedelje?

Živimo na dva različita kontinenta, a ipak se redovno čujemo telefonom, razmenjujemo recepte i planiramo šta da kuvamo. Rešile smo da napravimo ovaj blog, i da na njemu pišemo na srpskom, engleskom i italijanskom, jer tim jezicima govore naša deca, muževi i prijatelji.

Hvala našim majkama, tetkama i bakama za sve što su nas naučile, i našim prijateljima za sve ideje koje nam daju!

Dakle, šta da kuvamo iduće nedelje?