Easy Chocolate Mousse Cake

Hello Folks! Here I am, after almost a whole year after my last post. I"m glad I'm back... missed you all!

Ingredients:

-Base

200 g plain biscuits (milk coffee, petit beurre or similar)

125 g melted butter

-Mousse

300 g dark chocolate (or any other)

300 ml double cream

4-6 tbs icing sugar

4 eggs, separated 

-Salted caramel for topping (optional)

Method:

Process biscuits and butter, press firmly into a 20-22 cm tin. Refrigerate.

Heat cream and pieces of chocolate (microwave ok), stir until smooth. Let it cool.

Beat egg whites add icing sugar and continue until firm foam appears. Mix egg yellows into chocolate mixture. Add a 1/4 of egg whites to this mixture, stir, then add the rest of beaten egg whites. Mix well. Pour onto biscuit base and refrigerate until firm and ready to serve.

Lagani Cokoladni Mus Kolac


Pozdrav narode! Evo mene nakon gotovo cijelu godinu od posljednjeg posta. Drago mi je da sam ponovno tu sa vama; nedostajali ste mi!

Potrebno:
-Baza
200 gr obicnih keksica (betit beurre npr)
125 gr otopljenog maslaca
-Mus
300 gr tamne cokolade ( ili neke druge)
300 ml 'duplog' krema (vrhnje 45% masnoce)
3-6 K secera u prahu
4 jaja (odvojena bjelanca od zumanjaka)
-Karamel za povrsinu (po zelji)

Nacin:
Sameljite kekse, dodajte maslac i utisnite u 20-22 cm kalup. Ohladite.
Zagrijte vrhnje (mikrovalna OK), ubacite komadice cokolade i mijesajte dok masa ne postane glatka i jednolicna. Ohladite. Umijesajte zumanjke.
Umutite bjelanca, dodajte secer i nastavite mutiti dok ne dobijete cvrst snijeg.
Dodajte 1/4 snijega cokoladnoj masi, izmijesajte zatim dodajte preostali snijeg i ponovno izmijesajte.
Uspite ovu smjesu preko baze i ostavite u frizider dok se ne stagne i bude spremno za sluzenje.

Apple and Rhubarb Crumble Pie

New beginnings in life can be challenging, but always bring good things too. Best thing that happened to me in this new chapter of my life is that I got bonus: 3 beautiful step-daughters... So when my 2 sons and my 3 step-daughters visiting, it makes my dear B. and me very happy.

The other day, when we had a get-together, I made this pie... I loved the contrast between soft apple-rhubarb filling and crispy crumbly crust. Girls loved it too...One of the best I made so far!

Ingredients:

Crust-

250 g flour

125 g almonds, ground (I used walnuts)

125 g golden caster sugar

250 g butter, diced, chilled

Filling-

450 g apples, diced

300 g rhubarb, diced

80 g golden caster sugar

1/2 tsp cinnamon

1 tbs semolina

Topping-

1 tbs brown sugar

1/2 tsp cinnamon

Method:

First make filling; Cook apples and rhubarb with sugar, until soft. Let it cool, then add semolina and cinnamon.

Prehet oven to 180*C; prepare a cake / pie tin.

Process all ingredients for the crust until crumbly. Spoon 2/3 of this into a cake tin; press with spoon making sure you make a 'wall' to hold the filling. Put filling onto it, then add the rest of crumble on top. Sprinkle with sugar and cinnamon. bake for 45-50 minutes. Serve with double cream.

Hrskava Pita sa Rabarbarbarom i Jabukama

Novi pocetci u zivotu mogu biti izazivajuci, ali uvijek nose sa sobom i dobre stvari. Jedna od najboljih stvari koja se meni desila u mom novom poglavlju je ta da sam dobila 3 divne pastorke / pokcerke... Kada moja 2 sina i moje 3 nove kcerke dodju u posjetu,  moj dragi B. i ja smo jako sretni.

Neki dan sam za njihovu posjetu pravila ovu divnu pitu. Dopao mi se kontrast u okusima - mekani filing i hrskava okolina. Svidjelo se i djevojkama...Jedna od najboljih hrskavih pita koje sam do sada pravila!

Potrebno:

Hrskava podloga-

250 gr brasna

125 gr badema, mljevenih (ja sam koristila orahe)

125 gr sitnog secera ('zlatnog' po mogucnosti)

250 gr maslaca, rezanog, rashladjenog

Fil-

450 gr jabuka, sjecene na kockice

300 gr rabarbare, sjeckane

80 gr 'zlatnog' secera

1/2 k cimeta

1 K griza / krupice

Posip-

1 K braon secera

1/2 k cimeta

Nacin:

Najprije napravite fil; stavite jabuke, rabarbaru i secer da se kuhaju dok ne omeksa. Ostavite prohladiti, pa umijesajte cimet i griz.

Ukljucite rernu na 180*C; pripremite obruc za kolac ili pitu.

Stavite sve sastojke za hrskavu podlogu u elektricnu sjeckalicu i ukljucite dok se ne pocnu stvarati mrvice. 2/3 od ove smjese utisnite u kalup, vodeci racuna da napravite 'zid' za fil. Ubacite fil, zatim pospite preostalim mrvicama po povrsini. Pomijesajte secer i cimet pa i ovime pospite odozgo.

Pecite oko 45-50 minuta. Sluzite sa 'duplim' slatkim vrhnjem.

Low fat / calorie Apple Strudel

For those who are trying to loose weight (like me), but still want to have something sweet here and there. The whole strudel is worth 40 weight watcher's (old) points, so if divided in 10  large servings it carries 4 points each, or 2 points each for 20 small serves. Enjoy!

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten  + water to make up 150 ml of fluid
2 tbs oil (for spreading)
Filling-
5 apples
1/2 cup sugar
50 g butter
1/2 cup bread crumbs
cinnamon

Method:
For making and stretching dough, see Apple Strudel recipe
Filling-
Melt butter in a pan, add breadcrumbs and fry for a minute. Set aside to cool.
Preheat oven to 180*C (160 fan forced), grease a large baking tin.
When dough ready (stretched), mix all ingredients for filling and place along one side of pastry. Roll the filling (with help of tablecloth) to the other side, making sure to fold sides of pastry, so filling doesn't come out during baking.
Place strudel onto baking tin (shape into semicircle if doesn't fit), brush with beaten egg and bake for 40 minutes.
Dust with icing sugar and serve.

Niskokalorična Štrudla sa Jabukama

Za one koji su na dijeti, ali ipak zele imati nesto slatko povremeno. Cijela strudla ima vrijednost 40 poena (vejt vochers); znaci 10 porcija po 4 poena ili 20 manjih porcija po 2 poena. Uzivajte!

Potrebno:

Tijesto-
1 1/2 solja brasna
1 jaje, umuceno + vode toliko da dobijete 150 ml tekucine sa jajetom
2 K ulja (za tijesto / jufku)
Fil-
5 jabuka
1/2 solje secera
50 gr maslaca
1/2 solje krusnih mrvica / prezle
cimet

Nacin:
Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje: Recept za strudlu
Punjenje-
Zagrijte maslac, kratko propzite mrvice u njemu.
Zagrijte rernu na 180*C (160 sa fenom), nauljite vecu plitku tepsiju.
Kada ste tijesto razvukli, pomijesajte sve sastojke za punjenje. Nanesite na jednu stranu tijesta. Poprskajte tijesto i punjenje sa istopljenim maslacem. Zarolajte uz pomoc stolnjaka, pazeci da krajeve savijete, kako punjenje ne bi ispalo. Prebacite na tepsiju, mozete saviti strudlu kao potkovicu ako je prevelika.
Premazite umucenim jajetom i pecite oko 45 min.
Pospite sa secerom u prahu prije rezanja i sluzenja.

Apple crumble pie

One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.

Ingredients:
Crust-
1 1/4 cup flour
1/2 cup butter, cold pieces
1 tsp sugar
pinch of salt
1-2 tbs cold water
Apple filling-
3-4 Granny Smith apples, peeled and sliced
3 tbs sugar
1 tsp cinnamon
Crumble-
90 g flour
3 tbs sugar
110 g butter, cold pieces

Method:
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).
Preheat oven to 180*C (fan-forced) or 190*C.
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.
Place apple pieces on bottom, sprinkle with sugar and cinnamon.
Rub flour, sugar  and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.

Pita sa Jabukama i Mrvicastom Koricom

Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme. 
Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.

Potrebno:
Podloga-
1 1/4 solje brasna
1/2 solje maslaca, hladni komadici
1 k secera
prstohvat soli
1-2 K hladne vode
Punjenje od Jabuka-
3-4 zelene jabuke, oguljene i isjecene
3 K secera
1 k cimeta
Mrvicasta povrsina-
90 gr brasna
3 K secera
110 gr maslaca, hladnog u komadicima

Nacin:

Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.

Ukljucite rernu na 190*C; pripremite posudu za pite.

Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.

Postavite komade jabuka preko, pospite secerom i cimetom.

Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.

Jewish Apple Cake

This recipe is one of those that you're going to use over and over again. The cake might be plain looking, but it's very soft and tasty; makes one 22-23 cm cake.

Ingredients:
3 eggs
1 1/4 cup sugar (I always add 1 cup)
150 ml oil
1/4 cup apple or orange juice
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Apple mixture-
3-4 apples, peeled
juice of 1/4 lemon
1/4 cup sugar
1 tsp cinnamon

Method:

Preheat oven to 170*C; prepare 22 cm cake tin, line with paper.

Slice apples, leaving one in large pieces (for top). Sprinkle with lemon juice and mix them with sugar and cinnamon.

In another bowl, beat eggs and sugar until fluffy. Add oil, juice and other flavourings; mix well. Sift flour and baking powder on top; fold in.

Pour 1/3 of this mixture in baking tin, arrange 1/2 small pieces over it, making sure they stay in centre and not on edge. Pour another 1/3 , repeat with small slices, then finally pour last 1/3 of mixture. Arrange large slices of apples on top and pour all leftover juices over them. Bake for 50 + minutes, or until inserted toothpick doesn't come out clean. Cool, dust with icing sugar and serve.

Jevrejski Kolač sa Jabukama

Ovo je jedan od onih recepata koji cete pozeljeti ponovo i ponovo koristiti. Kolac izgleda jednostavno, ali je izuzetno mekan i ukusan. Dobicete jedan 22-23 cm kolac.

Potrebno:
3 jaja
1 1/4 solje secera (ja uvijek stavim 1 solju)
150 ml ulja
1/4 solje soka od narandzi ili jabuka
2 solje brasna
2 k praska za pecivo
1/2 k soli
1 k vanila ekstrakta
Mjesavina za jabuke-
3-4 jabuke, oguljene 
1/4 solje secera
sok 1/4 limuna
1 k cimeta

Nacin:
Ukljucite renu na 170*C, pripremite 22 cm obruc (sa papirom).
Isjecite jabuke na komadice; jednu na tanke reznjeve (za povrsinu). Poprskajte limunovim sokom, zatim umijesajte secer i cimet. Ostavite po strani.
Umutite jaja sa secerom (u drugoj posudi), zatim dodajte ulje, sok i ostale arome. Prosijte brasno sa praskom za pecivo na povrsinu, pa rukom umijesajte. Uspite 1/3 ove mase u obruc, poredajte 1/2 malih komadica jabuke preko toga, pazeci da ne dodiruju stranice. Ponovite postupak - znaci opet tijesto i druga 1/2 sitnijih komada jabuka. Na kraju dolazi zadnja trecina tijesta, a preko nje poredate vece reznjeve jabuka i polijete sokovima preostalim od jabuka. Pecite 50 + minuta, ili dok cackalica ubodena ne bude suha po vadjenju. Ohladite, pospite secero u prahu i servirajte.

Snjeza's Rosettes / Snježine Ružice

Recipe is from my friend's Snjeza blog 'Vrtaljica' .
Snjezana past away yesterday in her 62nd year of life, after her long battle with cancer.
RIP Snjezo!

Ingredients:
Dough / Pastry-
350 g flour
200 g butter, cold pieces
1 tbs sugar
100 ml milk, lukewarm
7 g yeast (2 tsp)
Filling-
220 g walnuts, processed
200 g sugar (or less)
50 gr chocolate, grated
3 egg whites
1 tbs rum (optional)

Method:
Place sugar, yeast, milk and 1 tbs flour in a bowl. mix and leave for yeast to activate.
Process flour and butter (or, do it with your finger tips); when yeast ready mix in butter/flour and make a soft dough. Let it rest for 30 min +.
Dust tea towel with flour and roll out a thin rectangle.
Process all ingredients for filling, then spread onto rectangle. Fold as a swiss roll,then cut into 1 cm discs. Place onto lined thins.
Switch oven to 180*C; when ready place swirls inside and bake for 15 minutes.
Take out, cool and dust with icing sugar.



In Memoriam...



Snjeza je bila draga osoba kojoj je bio" najvazniji sadrzaj, a ne forma iliti pakiranje'.
Otisla je na neko bolje mjesto...Pocivaj u miru draga Snjezo!

Sućut njenim deckima..

Originalni recept

'Tulumbe' fried Syrupy Pastries

Tulumbe remind of churros by their shape, except they're dunk in syrup and the dough contains eggs (like profiteroles' dough). They are very popular in Turkey, Greece and Eastern Balkan countries.
I never made them before (don't really like that kind of desserts), but was keen to give it a try, since a cafe owner asked me if I could make them for him. (By the way, I have completed my course, and now I'm ready to start my business!)

Ingredients:
Pastry-
500 ml (2 cups water)
100 ml oil (or butter)
vanilla essence
375g flour
5-6 eggs (depending on size)
Syrup-
1 kg sugar (...I know!)
600 ml water
1/2 lemon, sliced
1 L oil for deep frying
Method:
First make syrup; place sugar, water and lemon slices in a pan. Bring to boil, cook for 5 minutes. Leave it to cool completely.
Pastry- Place water and oil in a (heavy bottomed) pan. Bring to boil, them place all flour at once into it and mix vigorously until very thick and starts to form a ball. Let it cool slightly, than mix in one by one egg. If your mixer (with spiral beaters) doesn't do it properly, you'll have to do it by hand. Mixture should be thick and sticky, but smooth.
Heat oil in a pan (180*C); spoon pastry mixture into a piping bag with 1 cm wide nozzle (or special device for tulumbe - I used Biscuit press). When oil hot, squeeze 5-6 cm of dough into oil (cutting with scissors that you've dipped in oil). Fry 4-5 at once, turning them a few times. When golden, take out on a paper towel, then place them in cold syrup. Turn them several times to 'drink' properly. Repeat with the rest of dough. Serve when completely cold.

Svi znamo sta su Tulumbe. Izgledom su slicne Ćurosima, ali tijesto je vise kao za princes krofne. Popularne su u Turskoj, Grckoj i istocnim zemljama Balkana
Nikada ih prije nisam pravila (ne volim deserte takve vrste), ali sam bila voljna isprobati, jer me je jedan vlasnik kafea pitao da li bih mogla da ih napravim za njega. (Usput da kazem, kurs sam zavrsila i sad mogu otpoceti svoj biznis!)

Potrebno:

Tijesto-

5 dl vode

1 dl ulja (ili maslaca)

375 gr brasna

vanila 

5-6 jaja (u ovisnosti o velicini)

Sirup-

1 kg secera (...znam!)

6 dl vode

1/2 isjecenog limuna

Nacin:

Najprije napravite sirup; stavite sve sastojke u serpu, zagrijte i kuhajte 5 minuta. Ostavite da se potpuno ohladi.

Tijesto- Stavite vodu i ulje da prokljucaju. Ubacite brasno i vigorozno mijesajte, dok se ne pocne odvajati od serpe. Tijesto treba da je jako gusto. Ostavite blago prohladiti, zatim umijesajte jedno po jedno jaje; ako mikser nece umutiti, onda koristite ruke ili drvenu kuhacu. 

Zagrijte ulje (180*C) na srednje jako. Stavite tijesto u presu (ja sam koristila presu za keksice) i istiskujte 5-6 cm dugacke tulumbe u vruce ulje (rezite makazama umocenim u ulje). Przite okrecuci, dok ne postanu zlatno zute. Izvadite na upijajuci papir, zatim ih smjestite u haldan sirup i okrecite da se  'napiju'. Ponovite postupak sa ostalima. Servirajte dobro rashladjeno.

Rice Pudding

This is one of simplest and most loved desserts in the World. I had it often during my childhood, but never tried to make it myself...until now!

Ingredients:
1 l milk (4 cups), full cream
1 cup short grain rice (Arborio), washed and drained
1/4 -1/2 cup sugar, depending how sweet do you like it
cinnamon for sprinkling
Method:
Place rice and milk in a heavy bottomed (non-stick) pan. Heat and bring to boil. Reduce and cook for 25+ minutes; stir time to time - this will assure creaminess of your dessert. Add sugar and mix well. Take off the heat and pour into serving dishes. Sprinkle with cinnamon and let it cool (refrigerate) before serving.
Tips:
If you want creamier pudding, add a bit of butter to milk (or you can use 1/4 cream instead of milk). You can also add other flavourings, like orange peel, cardamom, vanilla...



Sutlija

Jedan od najjednostavnijih i najvoljenijih deserta u svijetu. Cesto sam je imala tokom mog djetinjstva, ali nikad nisam sama probala napraviti... do sada!

Potrebno:
1 l mlijeka, punomasno
1 solja rize (250ml zapremina) kraceg zrna (Arborio), oprana i ocijedjena
1/4 - 1/2 solje secera
cimet za posuti
Nacin:
Stavite rizu i mlijeko u posudu sa tezim dnom (neprijanjajucu), zagrijte do kljucanja, smanjite i kuhajte 25+ minuta. Promijesajte cesto, jer ce to omoguciti kremastiju sutliju (i manje prijanjanja za dno). Uspite secer i dobro izmijesajte. Prebacite u posudu za serviranje i pospite cimetom. Rashladit dobro prije sluzenja.
Savjeti:
Ako zelite bogatiju, kremastiju sutliju, u mlijeko mozete dodati malo maslaca (ili 1/4 mlijeka zamijeniti sa slatkim vrhnjem). Razlicite arome se mogu dodati, npr korica narandze, kardamom, vanilla...

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.

Joconde Cake with Hazelnuts

There are moments in our lives when we crave something different...Not necessarily better, just different. 

Ingredients:
Decor paste-
50 g egg whites
50 g sugar
50 g butter, softened
50 g flour + colour (or 15 g cocoa + 43 g flour)
Sponge-
3 eggs (150 g)
3 egg whites (90g)
75 g icing sugar
85 g almond meal
25 g flour
2 1/2 teas caster sugar
30 g butter, melted
Mousse-
300 g (dark) chocolate
300 ml cream
3 eggs
1/2 cup icing sugar
Hazelnut meringue -
2 egg whites
100 gr hazelnuts, roasted and processed / grated  (skin removed)
1/4 cup sugar
Cream for decoration- whipped with 1 tbs of icing sugar
Method:
Decor paste-
Mix butter and sugar until pale and fluffy, add egg whites (one by one). Mix in flour and cocoa by hand.
Use bakers comb or strong plastic bag to make decorative patterns on silicon mat. Put it in freezer. Rest of this paste spread on a bottom of a cake pan (over baking paper) that you're going to use  and bake for 6-7 minutes. That's going to be bottom of your cake.
Sponge-
Mix egg whites with caster sugar; set aside. In another bowl, mix eggs, sugar and butter; add flour and almond meal. Put 1/3 of egg white mixture and fold by hand; repeat with other 2/3.
Cover decor paste from freezer with this sponge.
Bake 5-6 min at 200* C, or until edges start browning. Take out and cool.
Cut sponge into desired sizes and shapes, in this case you need 2 long strips, that are going to be inside a cake pan (like a ring). 
Hazelnut meringue-
Beat egg whites, add sugar and beat until thick and sugar melted. Spoon hazelnut meal and fold in. Place in baking tin (lined with baking paper) and bake for 30 minutes at 160*C.
Mousse-
Heat cream until very hot (don't boil), add chocolate and mix until melted. Let it cool.
Beat eggs and sugar until thick and pale. Add cooled chocolate mixture and mix really well.

Assemble-

Dark circle comes on bottom of a cake pan, around comes decorated sponge. Pour 1/3 chocolate mousse over the bottom, place hazelnut meringue, then pour other 2/3 of chocolate mousse. Decorate with whipped cream and refrigerate for 2 hours before slicing.

Ponekad pristignu oni trenutci u nasim zivotima, kada zelimo nesto drugacije...ne neophodno i bolje, samo drugacije.

Mona Liza  Torta sa Ljesnicima

Potrebno:
Dekorativna masa-
50 gr bjelanaca
50 gr secera
50 gr maslaca, omeksalog
50 gr brasna + boja (ili 15 gr kakaa + 43 gr brasna)
Biskvit-
3 jaja (150 gr)
3 bjelanca (90 gr)
75 gr secera u prahu
85 gr mljevenog badema
25 gr brasna
2 1/2 k sitnog secera
30 gr maslaca, otopljenog

Cokoladni mus-

300 gr chocolade, otopljene

300 ml slatkog vrhnja

3 jaja

1/2 solje secera u prahu

Beze kora sa ljesnicima-

2 bjelanca

1/4 solje secera

100 g ljesnika, ispecenih, oljustenih i samljevenih

Slatko vrhnje- za dekoraciju (umuceno sa 1 K secera u prahu)

Nacin:
Dekorativna masa-
Miksajte maslac i secer , dodajte jedno po jedno bjelance, zatim brasno i kakao.
Napravite dekorativne sare na silikonu, uz pomoc spatule, poslasticarskog 'ceslja' ili kese sa odsjecenim vrhom. Stavite silikon u zamrzivac. Ostatak tamne mase stavite na papir, velicine kalupa i ispecite 5-6 minuta. To ce vam biti dno.
Biskvit-
Miksajte bjelanca sa sitnim secerom, dok ne postane cvrsto. U drugoj posudi miksajte jaja sa secerom i maslacem; dodajte brasno i bademe. Ubacite 1/3 snijega bjelanaca, promijesjte rukom pa ubacite i ostale bjelance. Dobro promijesajte.
Ova masa ide preko dekorativne mase. Pecite 5-6 min na 200*C, ili dok krajevi ne pocnu rumeniti. Izvadite i ohladite.
Isjecite zeljenu velicinu, stavite u kalupe (za tortu ili napravite druge oblike od jace plastike).

Beze kora sa ljesnicima-

Umutite bjelanca. dodajte secer i mutite dok ne postane gusto i sjajno. Ubacite ljesnike, pa rucno umijesajte. Pecite (u kalupu sa papirom) na 160*c oko 30 minuta. Ohladite.

Aranziranje-

Na dno kalupa dolazi tamna kora, okolo izrezane trake od dekorativnog biskvita. Uspite 1/3 cokoldanog musa, stavite koru od bjelanaca i ljesnika preko, zatim uspite ostatak cokoladnog musa. Umutite pavlaku i ukrasite. Rashladite  najmanje 2 sata prije rezanja.

Olive Oil and Yogurt Bundt Cake

Recipes like this following-one are so handy to have; you can always adapt them to use seasonal fruit or what you have in your pantry/fridge. Or, simply flavour it with some vanilla or lemon zest. Delicious and stays long fresh...Oh, and not to many saturated fats.

Ingredients:

3 eggs
3/4 cup sugar (or 1/2 sugar,  1/2 stevia ) 
2 tsp vanilla (or zest of a lemon + 1/2 tbs juice)
3/4 cup yogurt (thick)
150 ml olive oil
1 1/2 cup SR flour
Fruit (strawberries, cherries, blueberries...) - optional
* Toppings- juice of 1/2 a lemon + some zest mixed with 2/3 cup icing sugar; or crushed berries + some sugar, quickly boiled/microwaved; or icing sugar. 
Method:
Preheat oven to 180*C, prepare bundt pan.
Beat eggs and sugar into thick, fluffy foam. Add yogurt, oil and flavourings, mix well. Switch mixer off, sift flour on top and fold in. Transfer mixture into pan. (If using fruit, place it in the middle). Bake for 35+ minutes, or until inserted toothpick comes out clean. Let it cool slightly, then turn it onto serving plate. Choose one of toppings and finish your bundt. 

Kuglof sa Jogurtom i Maslinovim Uljem

Recept mozete iskoristiti sa sezonskim bobicavim vocem ili sta vec imate u frizideru/zamrzivacu. Zamirisan vanilom ili limunovom koricom je takodje dobar. Ukusan, bez mnogo zasicenih masti i ostaje dugo svjez.

Potrebno:

3 jaja
3/4 solje secera (stavila sam 1/2 secera, 1/2 stevie)
2 k vanila ekstrakta (ili ribana korica limuna + 1/2 K soka)
3/4 solje cvrstog jogurta
150 ml maslinovog ulja
1 1/2 solja samodizajuceg brasna
Voce (jagode, tresnje, borovnice...) - opciono
* Prelivi- sok 1/2 limuna + malo ribane korice izmijesano sa 2/3 solje secera u prahu; ili zgnjecene bobice sa malo secera, na brzinu prokuhano; ili secer u prahu 
Nacin:
Zagrijte rernu na 180*C; pripremite kalup za kuglof.
Umutite jaja i secer u gustu pjenu, dodajte jogurt, ulje i arome. Iskljucite mikser pa prosijte brasno na povrsinu, zatim lagano rukom umijesajte. Uspite u kalup; ako koristite voce stavite ga u sredinu. Pecite oko 35+ minuta, ili dok ubodena cackalica ne izadje cista. Ostavite prohladiti, zatim preokrenite kuglof na tanjir za serviranje i ukrasite jednim od navedenih preliva.