Custard and Pear Tart with Steusel Topping

Opening a food related business in Australia (NSW) is not easy. There are so many regulations and tests you and your kitchen have to pass, in order to have licence.

I had an idea of baking cakes from my home and offering them to cafes, restaurants and privately. That would be my dream job...

Currently, I'm in the middle of completing my FSS course (food safety supervisor), which is one of necessary  steps in order to get my licence. Then, someone from council will have to visit my kitchen and tell me if I need to make some changes, or it would be OK to use it as it is. After that comes business registering, insurance, marketing... I'll let you know about my progress!

Ingredients:

Pastry-

1 1/2 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water 

Custard cream-

1 3/4 cup milk

1/4 cup cream

2 yolks

1/4 cup sugar

2 tbs corn flour / starch

2 tbs custard powder

+ 2-3 pears, ripe-ones please (canned, drained OK)

Crumble-

¼ cup firmly packed brown sugar

3 tbs flour

½ teaspoon cinnamon

1/3 cup rolled oats

50g cold butter, cubed

Method:

Make pastry by placing all ingredients into a food processor and blitzing until dough formed. Take out, wrap in cling wrap and let it rest. 

Heat 1 1/2 cup milk, sugar and cream into a non-stick pan. Mix 1/4 cup milk with the rest of ingredients (except pears). When milk starts boiling, pour mixture into it and cook until thick. Cover with cling film and let it cool. 

Peel and core pears; slice each into 4 or 6.

Preheat oven to 180*C, prepare a tart tin. Roll out your pastry and place into tin. Spoon custard cream, then place pears over it. 

Place all ingredients for crumble into a food processor and blitz until crumbs formed. Place them over pears. Bake for 35+ minutes, cool then serve.

Mrvičasti Tart sa Pudingom i Kruškama 

Otvoriti biznis vezan za hranu u Australiji nije nimalo lako. Postoji mnogo regulacija i testova koje vi i vasa kuhinja morate proci, da biste dobili dozvolu.

Moja ideja je da radim od kuce, pripremam deserte i slicno, po narudzbi kafea, restorana ili privatnih lica. To bi bio posao mojih snova...

U ovom trenutku sam u procesu zavrsavanja kursa koji je neophodan step da bih dobila dozvolu. Poslije toga, neko od odgovornih lica ce morati posjetiti moju kuhinju i reci mi mogu li je koristiti kakva jeste ili cu morati napraviti neke promjene. Zatim, dolazi registracija biznisa, osiguranje, marketiranje...Obavjestavacu vas o mojim 'koracima'!

Potrebno:

Prhka kora-

1 1/2 solja brasna

3 K secera

malo soli

125 gr maslaca, hladnog, rezanog

1 jaje, blago umuceno

1 K hladne vode

Puding krem-

1 3/4 solje mlijeka

1/4 solje slatke pavlake

2 zumanca

1/4 solje secera

2 K 'gustina' (ili sl.)

2 K puding praha vanille (1 puding?)

+ 2-3 kruske, zrele

Mrvicasta povrsina-

1/4 solje braon secera

3 K brasna

1/2 k cimeta

1/3 solje presane zobi

50 gr maslaca, komadici

Nacin:

Umijesite tijesto za prhku koru; prstima ili uz pomoc sjeckalice. Zamotajte u prozirnu foliju i ostavite odmarati.

Stavite 1 1/2 solju mlijeka, vrhnje i secer kuhati. U preostalu 1/4 solje mlijeka umijesajte preostale sastojke (izuzev kruski). Kada mlijeko provrije  uspite mjesavinu i mijesajte dok se ne zgusne. Pokrijte sa prozirnom folijom i ostavite hladiti.

Ogulite i narezite kruske; svaku na 6-8 komada.

Ukljucite rernu na 180*C; pripremite tart posudu.

Razvaljajte tijesto i smjestite ga u posudu. Ubacite puding krem, zatim utisnite kruske. 

Stavite sve sastojke za mrvicastu povrsinu u elektricnu sjeckalicu i izradite u mrvice. Zatim ovu masu prerucite preko kruski i zaravnajte. Pecite oko 35+ minuta. Prohladite i sluzite.

Holand's Farmhouse Potato Bake

I don't have much time for posting and commenting, so excuse my absence for a few weeks. I'll let you know what I was doing, when everything is finished.

Ingredients:
1 kg potatoes, peeled and sliced into 8 mm slices
30 g butter
1 onion, chopped
250 g bacon, chopped
4 pieces celery, chopped
250-300 ml sour cream
pinch oregano
salt and pepper
1/2 cup grated cheese
paprika
Method:
Preheat oven to 180*C, oil/butter a baking dish.
Cook sliced potatoes in salted water for 8 minutes; drain. Heat butter, sautee onions, celery and bacon. Season sour cream with salt, pepper and oregano.
Arrange potato slices in layers with the onion mixture and seasoned sour cream; finish with sour cream. Sprinkle the top with cheese and paprika. Bake for 30-35 minutes.

Holandski Rusticni Zapeceni krompir

Nemam mnogo vremena za nove postove i komentiranje, stoga me izvinite u narednih nekoliko sedmica. Upoznacu vas kasnije sa mojim desavanjima, kad sve bude zavrseno.

Potrebno:

1 kg krompira, izrezan na 8 mm kolutice
30 gr maslaca
1 crveni luk, sjeckan
250 gr mesnate slanine, sjeckane
4 manja komada celera, sjeckan
250-300 ml kiselog vrhnja
malo origana
so i biber
1/2 solje rendanog sira
paprika u prahu
Nacin:
Ukljucite rernu na 180*C, nauljite (ili namastite) posudu u kojoj cete peci.
Kuhajte krompire u zasoljenoj vodi oko 8 minuta, osijedite.Zagrijte maslac, prprzite luk, celer i slaninu. Zacinite kiselo vrhnje i dodajte origano.
Poslazite pola krompira, pospite sa mjesavinom luka i slanine, zatim kiselim vrhnjem. Ponovite sa drugom polovicom. Pospite sir i malo paprike na vrh i pecite 30-35 minuta.

Brodet (Dalmatian Seafood stew)

It's cold today in my town. Snow has fallen about 30 km from us (Blue Mountains), which is unbelievably rare. Time for something warm and comforting. 

Ingredients:

2-3 tbs olive oil

1-2 onions, diced

4-6 garlic cloves, crushed

1/2 kg fish, suitable for cooking

1/2 kg seafood, mixed (Marinara mix OK)

2-3 tbs tomato puree

2 large tomatoes, diced

1 cup white wine (+fish stock or water)

1 bay leaf

salt and pepper, to taste

parsley leaves, for garnish

1-2 tbs wine vinegar

Method:

Heat oil in a pan, saute onion. Add seafood, garlic and seasoning. Mix then pour wine and add all other ingredients. Cook for 15 minutes. Serve with (risoni) pasta, crusty bread, mashed potato or rice.

Hladno je danas u mom gradu. Na 30 km od nas ( u Plavim planinama) je pao snijeg, sto je izuzetno rijetka pojava. Vrijeme je za nesto toplo i zadovoljavajuce.

Potrebno:

2-3 K ulja (maslinovo)

1-2 crveni luk

4-6 cena bijelog luka

1/2 kg ribe (morske, cvrste)

1/2 kg mijesanih morskih plodova

(kozice, kalamari, dagnje...)

2-3 K paradajz pirea

2 paradajza, izrezana

1 lovorov list

2,5 dl bijelog vina (+ riblji bujon ili voda)

so i biber

persunovo lisce

1-2 K vinsko sirce / ocat 

Nacin:

Zagrijte ulje, prodinstajte luk. Ubacite bijeli luk i morske plodove. Promijesajte, zatim ubacite zacine i ostale sastojke. Zalijte sa vinom i vodom i kuhajte oko 15 minuta. Servirajte sa (rizoni) pastom, pire krompirom, kruhom ili rizom.

Olaf - 'Frozen' Cake

Special Birthday cake made for a special girl!

Fondant-

200 g marshmallows

2 cups + icing sugar

2 tbs water

vanilla 

coconut oil or other shortening for greasing

Place marshmallows and water in a microwave safe bowl. Heat on high for 1.30-2 minutes, taking out and stirring every 30 seconds, until melted. Mix in 1/2 of sugar, other 1/2 sift on working surface. Pour melted mixture over it, grease your hands well and start kneading. It's VERY sticky, grease hands all the time adding sugar until fondant becomes pliable and non-sticky. You can do this a week in advance, then leave fondant in a container in cool place. Bring to room temperature before rolling out. To colour fondant: add a bit of gel colours and knead in. If using liquid colours, you will need to add  more icing sugar or corn flour.

Moist Vanilla cake-

2 1/2 cups flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 3/4 cup sugar

3 /4 cup butter, melted

1 cup buttermilk

3 tbs vegetable oil

2 tsp vanilla essence

6 large yolks

3 egg whites 

Beat egg whites with 3/4 cup sugar until stiff. Set aside 

In another bowl beat the rest of sugar and yolks. Add all wet ingredients, slowly beating all the time. Sift all dry ingredients on top and fold in. Add 1/3 egg whites, mixing with a spoon/ spatula, then fold in the rest. Divide and bake in 2 spring forms (30+ minutes, 180 *C). Take out, cool, then level the tops and split each into 2.

Italian Meringue Butter Cream-

2 cups sugar

6 tbs water

3/4 cup egg whites

500 g butter, cubes, softened

1 tsp vanilla essence

blue food colour 

Place sugar and water in a heavy bottomed pan. Bring to boil, turn heat down and boil for 5-7 minutes, or until syrup reaches 120*C (or 'firm ball stage' - when some syrup dropped in a glass of cold water becomes hard.) 

While waiting for syrup to become thick, start beating egg whites (clean bowl). When syrup ready, carefully start pouring hot liquid into egg white meringue while mixer runs (not on a side of bowl, or on beaters). Continue beating until side of bowl not warm to touch anymore (might take 6-8 minutes). Now pour in vanilla and start adding 2 by 2 cubes of butter, until all incorporated and smooth. 

Blue ice-

1 cup sugar

1/2 cup glucose syrup

1-2 drops of blue colour

Heat sugar, food colour and syrup in a heavy bottomed pan. Bring to boil and let it reach 120*C (or hard ball stage). Must not burn, or you'll loose colour. Pour on a double layer of al foil (in a pan) and let it cool. Crack into desirable sizes.

Olaf 

 Posebna Rodjendanska Torta za Posebnu Djevojcicu

Fondan-

200 gr marsmalou 

2 solje + secera u prahu

2 K vode

kokosovo ulje ili druga masnoca za ruke

1 k vanile

Stavite marsmalou i vodu u posudu, zagrijavajte na najjacem stupnju u mikrovalnoj 1.30-2 minute, mijesajuci svakih 30 sekundi. Kada se sasvim otopilo, izvadite umijesajte 1/2 secera u prahu. Drugu polovicu prosijte na radnu povrsinu. Istresite otopljenu masu na secer, namazite ruke dobro sa kokosovim uljem i pocnite mijesiti. JAKO je ljepljivo, stoga mazite ruke cesto, dodajuci secer sve dok ne postane zasiceno i uoblicljivo 'tijesto'. Ovo mozete uciniti cak 1 sedmicu prije; ostavite fondan u hermeticki zatvorenoj kutiji na hladnom mjestu. Prije razvlacenja i oblikovanja, vratite na teperaturu sobe. Da obojite fondan; umijesajte gel boje i umijesite. Ako koristite tecne boje, morate dodati secera u prahu ili skrobnog brasna.

Vlazni Vanila Biskvit-

2 1/2 solje brasna

1 1/4 k praska za pecivo

1/4 k sode bb

1/2 k soli

1 3/4 solje secera

3/4 solje maslaca, otopljenog

1 solja mlacenice

3 K ulja

2 k vanile

6 vecih zumanaca

3 bjelanca

Umutitebjelanca sa 3/4 solje secera. Ostavite po strani.

U drugoj posudi mutite zumanca sa secerom, pa dodajte ostale vlazne sastojke, muteci lagano. Prosijet brasno i ostale suhe sastojke na povrsinu i rucno umijesajte. Dodajte 1/3 snijega bjelanjaka; umijesajte, zatim polako umijesjte i preostali snijeg. Podijelite u 2 obruca i pecite 30+ minta. Ohladite i prerezite na pola svaki (ako treba poravnajte povrsinu prvo).

Italijanski 'Puter Krem sa Bjelancima'-

2 solje secera

6 K vode

3/4 solje bjelanaca

500 gr maslaca, omeksalog, isjecenog na kocke

1 k vanile

Plava prehrambena boja

Stavite secer i vodu u lonce sa teskom dnom. Zagrijte do vrenja, smanjite i kuhajte oko 5-7 minuta, ili dok sirup ne dostigne temperaturu od 120*C. (Taj stadij se zove 'tvrda lopta' - ako ubacite malo sirupa u hladnu vodu, stvrdnuce se).

U meduvrmenu dok cekate da se sirup zgusne, pocnite mutiti bjelanca (u cistoj posudi). Kada je sirup postigao zeljeno stanje, uspite ga (PAZLJIVO) na bjelanca (ne na stranu posude i ne na zice). Nastavite mutiti dok se posuda ne ohladi (6-8 minta). Uspite vanilu, zatim pocnite dodavati 2 po 2 kocke maslaca. Mutite sve dok ne postane glatko i ujednaceno.

Plavi Led-

1 solja secera

1/2 solje glukoza sirupa

1-2 kapi plave prehrambene boje

Stavite secer, boju i glukozu u posudu sa teskim dnom. Zagrijavajte dok sirup ne postigne 120*C (opet ona tvrda loptica). Ne smije zagoriti, jer ce izgubiti boju. Stoga odmah istresite preko duplog sloj a al folije koji ste postavili preko tepsije. ostavite da se stegne, zatim iskidajte u zeljene oblike.

Mushroom and Zucchini (crustless) Pie

Quick meatless meal for Monday; tasty, filling and low calorie!

Ingredients:

2 eggs

250-350 g mushrooms, sliced

2 tbs sour cream

1 garlic clove, crushed (or garlic powder)

2 zucchinis, grated

1/3 cup flour

salt and pepper

oil (or butter) and flour for the dish

Method:

Preheat oven to 180*C; grease a (20 cm) dish and coat with flour.

Heat a non-stick pan and sautee mushrooms with 2 tbs sour cream, garlic, salt and pepper. 

Beat eggs in another bowl, add mushrooms, zucchinis, flour and seasoning. Mix well and place into prepared dish. Bake for 20-25 minutes. Serve with yogurt or sour cream (optional). 

 

Pita sa Gljivama i Tikvicama (bez podloge)

Jedan brzi obrok za 'bezmesni ponedjeljak'. Ukusan, zadovoljavajuci i nisko kalorican.

Potrebno:

2 jaja

250-300 gr sampinjona (ili sl.)

2 K kisele pavlake

1 ceno bijelog luka, protisnut

2 tikvice, rendane

1/3 solje brasna

so i biber

ulje (ili maslac) i malo brasna za posudu 

Nacin:

Ukljucite rernu na 180*C; pripremite (20 cm) posudu. Nauljite je i pospite brasnom.

Izdinstajte gljive sa kiselim vrhnjem, bijelim lukom i zacinite.

Umutitejaja u drugoj posudi, dodajte gljive, tikvice, brasno i zacinite. Uspite u posudu i pecite 20-25 minuta. Servirajte sa jogurtom ili kiselim vrhnjem (opciono).

Buckwheat 'Burek'

It's not photogenic, but it is very tasty. Recipe is found in an old Bosnian cookbook. What intrigued me is the way it's made. The dough / pastry is not stretched in traditional way, as I expected. It is poured in layers, as pancakes; which means anyone can make it.
Have a good weekend friends and readers!

Ingredients:
2 1/2 cups buckwheat flour (+,-)
salt and water (for pancake batter consistency)
Filling-
250-400 g mince
1 onion, chopped
salt and pepper
1-2 tbs oil
Method:
Prehat oven to 200*C, prepare a baking pan (with 2,5 cm high edge -like pizza pan. Mine was 32 cm diameter).Oil it.
Mix buckwheat flour, salt and water into a batter.
Heat oil in a pan. Sautee onion. Take off heat, mix in mince; season to taste. Place empty pan in oven When hot, pour 1/3 of batter on bottom. Bake a few minutes; sprinkle 1/2 of meat mixture. Bake a few minutes again. Repeat with the rest of prepared ingredients, making sure last layer is buckwheat. That means you'll have 3 layers of buckwheat and 2 layers of mince (every layer is baked around 5  minutes ) Take out, spread some butter on top and serve.

             

Burek od Heljde

Fotogenican nije, ali ukusan jeste. Recept je iz knjige Bosanski Kuhar. Sta me je zaintrigiralo je 
nacin pripreme. Kore se ne razvlace, kao sto bi to ocekivali kod naziva burek, vec se 'razlijevaju'         kao tijesto za palacinke. Znaci, ovaj burek moze svako napraviti!
Dobar vikend svima!

Sastojci: 
2 1/2 solje heljdinog brasna (+,-)
so i voda (da se napravi tecno tijesto kao za deblje palacinke)
Fil-
250-400 gr mljevenog mesa
1 crveni luk, cjeckan
so i biber
1-2 K ulja
Nacin:
Ukljucite rernu na 200*C; pripremite tepsiju (moja je bila 32 cm dijametra i sa 2,5 cm visine), nauljite ju.
Pomijesajte heljdino brasno sa vodom i solju.
Zagrijte ulje u tavi, proprzite luk. Smaknite, pa dodajte meso i zacinite. 
Stavite praznu tepsiju u rernu; kada se zagrijala, ulijte 1/3 tijesta. Zapecite, zatim pobacajte 1/2 mjesavine sa mesom. Zapecite ponovo. Ponovite ovo sa preostalim dijelovima; znaci, treba da imate 3 sloja heljdinog tijesta i 2 sloja mesa (u sredini). Svaki sloj se pece oko 5 minuta. Izvadite, premazite sa maslacem i sluzite