Crispy Parmesan Zucchini

First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:

Zucchinis

1-2 egg white, beaten lightly

Parmesan, grated

Bread crumbs 

Salt and pepper 

Olive oil

Method:

Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.

Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:

Tikvice

1-2 bjelanca, lagano umucena

Parmesan, sitno rendani

Krusne mrvice / prezla

So i biber

Maslinovo ulje

Nacin:

Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.

Light as a ballerina ...Pavlova

We all know the dessert was named after Russian ballet dancer Anna Pavlova (late 19th to early 20th century) when she was visiting down under; we still don't know where it was first created - New Zealand or Australia. Seems that similar desert originated in New Zealand, but first time was named in Australia (in a Perth hotel, where it was created for the famous dancer, who wanted something sweet but light).
Very easy dessert that allows you to use any kind of fruit available.

Ingredients:
4 large (or 5 small) egg whites
1 cup caster sugar
2-3 tsp corn flour
1 tsp white vinegar (or lemon juice)
-Whipped cream  (300 ml) and seasonal fruit for topping

Method:
Beat egg whites, until soft peak forms. Add a couple of sugar, beat until incorporated, then add the rest of ingredients, until you get thick, glossy meringue.
Switch oven to 150*C. Transfer meringue onto an al-foil (or silicon paper); form any shape you like (make  center slightly lower than edges).
Alternatively, bake meringue in a spring form. (Oil / butter paper then sprinkle with corn flour; in this case center should be slightly taller than the edges)
Place meringue into oven, lower temperature to 120-130*C and bake for 1 hour. leave meringue to cool in oven after switching off.
When completely cool, peel off the paper (al-foil), place onto serving dish. Whip cream (add 1 tbs icing sugar- optional) and place chosen fruit on top.
(Part of berries can be mashed into a sauce).

Lagana kao balerina ...Pavlova

Culi smo svi za 'Pavlovu' i znamo da je kreirana za poznatu Rusku prima balerinu (Ana Pavlova,kraj 19og i pocetak 20og vijeka). Novozelandjani i Austalijanci se jos uvijek bore kod koga je prva napravljena; Cini se da je ideja krenula iz Novog Zelanda, gdje je slican desert postojao prije posjete balerine. Medjutim, za naziv su odgovorni Australci, koji su prvi put ovakav desert nazvali po slavnoj plesacici (Hotel u Perthu gdje je odsjela)...Zeljela je nesto slatko, ali vrlo lagano!

Nekomplikovani desert, koji omogucava upotrebu bilo kojeg sezonskog voca.

Potrebno:

4 veca ili 5 manjih bjelanaca

1 solja sitnog secera

2-3 k skrobnog brasna

1 k (bezbojnog) sirceta ili limunovog soka

- Umuceno vrhnje / pavlaka (300ml) i voce za povrsinu

Nacin:

Umutite bjelanca u snijeg; dodajte 1-2 K secera, umijesajte, zatim ostale sastojke. Mutite dok ne postane gusto i sjajno. 

Ukljucite rernu na 150*C. Pripremite obruc za tortu ili ravni pleh; oblozite folijom ili papirom za pecenje. Istresite snijeg na povrsinu, oblikujte kako zelite, neka sreda bude nesto niza od ivica. Ako pecete u obrucu, tada sreda treba da je nesto visa od krajeva.

Stavite u rernu i smanjite temperaturu na 120-130*C. Ostavite oko 1 sat; iskljucite rernu i ostavite prohladiti unutra. Kada je spremno, postavite na pladanj i ukrasite sa pavlakom i vocem. (Dio bobicastog voca mozete izdrobiti u preljev i posuti izmedju drugog voca.)

'Parachuters' (Padobranci) - Macaroons of Balkan

This is one of favourite desserts in Balkans. Very similar to Macaroons...

Ingredients:

Macaroons-

4 egg whites

220 g icing sugar

200 g ground walnuts

2 tsp lemon juice or vinegar

1 tbs corn flour (or fine biscuit crumbs)

Cream-

100 g butter, soft

100 g icing sugar

2 yolks

50 g chocolate, melted

Method:

Beat egg whites until soft peak forms; add sugar, spoon by spoon. Beat until sugar dissolved and egg whites thick. Fold in lemon juice, corn flour, walnuts  and corn flour.

Preheat oven to 150*C; line biscuit tins with baking paper (or al - foil).

Pipe or spoon meringue into little circles, with some space between them. Bake / dry for 1 hour; switch oven off and let macaroons cool inside ajared oven.

For cream; beat butter, sugar and yolks until thick and fluffy. Add melted chocolate, mix well.

When macaroons are cooled, place some of cream on one and top with another-one. 

Keep in a cool, dry spot.

Padobranci

Potrebno:

Puslice-

4 bjelanca

220 gr secera u prahu

200 gr mljevenih oraha

2 k soka limuna ili sirce

1 K 'Gustina' ili mrvica  obicnog keksa

Krema-

100 gr maslaca, omeklsalog

100 gr secera u prahu

2 zumanca

50 gr cokolade, otopljene

Nacin:

Umutite bjelanca u cvrst snijeg, dodajte kasiku po kasiku secera i limunov sok. Umutite dobro, zatim dodajte ostale sastojke, rucno mijesajuci. 

Ukljucite renu na 150*C, pripremite plehove, oblozite ih papirom za pecenje ili al- folijom.

Kasicicom ili pomocu slasticarske vrecice nanesite male hrpice umucene smjese, pazeci da ostavite razmak izmedju njih.

Susite oko 1 sat, iskljucite rernu i ostavite odskrinutu da se padobranci ohlade u njoj.

Za kremu, umutite secer sa maslacem i zumancima u gustu smjesu. Dodajte cokoladu i dobro promijesajte. 

Sastavljajte po dva padobranca sa ovom smjesom.

Drzite na hladnom i suhom mjestu.

Chocolate Hazelnut Meringues

I love the lightness of these biscuits - no butter, no sugar! Great for using leftover egg whites.

Ingredients:
3 egg whites
3/4 cup caster sugar
1 tsp vanilla
1/2 cup grated dark chocolate
1 cup ground hazelnuts
extra 100 g chocolate, melted
Method:
Switch oven to 150*C (fan forced). Prepare 2 baking sheets; line with silicon paper.
Beat egg whites until stiff, add sugar spoon by spoon. Beat until sugar dissolved. Fold in vanilla, grated chocolate and hazelnuts. Fill piping bag with this meringue, and pipe small rounds onto paper. Bake for 30 minutes; leave meringues inside oven to cool. Melt chocolate and dip each meringue into it (or, before baking, place 1 hazelnut on top of each biscuit). Keep on dry spot.




Puslice sa čokoladom i lješnicima

Lagani keksici, bez brasna i maslaca. Odlicni za iskoristiti preostale bjelanjke.

Potrebno:
3 bjelanjka
3/4 solje sitnog secera
1 k vanile
1/2 solje ribane tamne cokolade
1 solja mljevenih ljesnika
jos 100 gr cokolade za ukrasavanje, otopljene
Nacin:
Ukljucite rernu na 150*C, pripremite 2 pleha, oblozite ih silikonskim papirom.
Umutite bjelanjke u cvrst snijeg, da dodajite secer kasiku po kasiku. Iskljucite mikser; umijesajte cokoladu, vanilu i ljesnike. Stavite smjesu u kesu; istiskujte okrugle hrpice na pleh. Pecite 30 minuta, pa ostavite puslice u rerni da se hlade.
Umocite svaku puslicu u cokoladu, ili prije pecenja na vrh stavite po 1 ljesnik.
Cuvati na suhom mjestu.

Friands

Australia is place where I feel 'at home'. I feel so close to the nature, people, culture... This sort of Friands are made only in Australia and NZ. (French have different kind of friands.)

Ingredients:
1 1/2 cups sugar, powder
6 egg-whites
150 g butter, melted
1 cup almond meal
1/2 cup plain flour
150 g berries, your choice
sugar powder, for decoration
Method:
- Preheat your oven to 180*C; spray Friand moulds with oil.
-Put egg whites in a bowl, and with a help of an electrical mixer, make a stiff foam.
Add sugar, spoon by spoon, and then mix in the butter.
-Switch the mixer off, add almond meal and flour to the bowl, and fold in.
-Spoon the mixture in the Friand moulds (or Muffin moulds) and add the berries to the top (if frozen - don't defrost).
-Bake 10-15 min, take out on a cooling rack, and dust with sugar powder.


FriandsPotrebno:
1,5 solja secera u prahu
6 bjelanaca
150 gr putera, otopljenog
1 solja badema, blansiranih, mljevenih
1/2 solje brasna, obicnog
150 gr voca (sumsko, bobicavo…)
malo secera u prahu
Priprema
- Umutite bjelanca u cvrst snijeg, dodajte secer i nastavite mutiti jos par minuta.
- Ubacite topljeni puter, promijesajte.
- Iskljucite mikser pa dodajte bademe i brasno. Rucno promijesajte
- Uspite u nauljene kalupe, po povrsini pospite voce (svjeze ili iz zamrzivaca ) ; pecite 10-15 min.
- Prohladjene Friands pospite secerom u prahu.
Kalupi za ‘Muffins’ ce posluziti u zamjenu za originalne.