Showing posts with label Fried. Show all posts
Showing posts with label Fried. Show all posts

31 August 2015

'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.






06 February 2015

Filled Fried Bread Rolls / Punjeni Uštipci




Results for giveaway: Comments No 2 and 10 have been selected to receive stickers. Congratulation!
Rezultati darivanja: komentari pod brojem 2 (Tanja) i 10 (Danka) su izvuceni. Cestitke dobitnicima!

Ushtiptci (uštipci) are fried dough, very popular in Balkans. The other day, it came to my mind to try filling them. Experiment succeeded; ustipci gone in a flash!
Yes, they're (shallow) fried, but I guarantee that they contain less fat than many (margarine or butter overloaded) pastries / buns.

Ingredients:
Dough-
2 cups SR flour
1/2 tsp salt
200-220 ml water (or milk)
Filling-
4 ham / turkey slices
4 slices of your favorite cheese
Oil for frying

Method:
Make a soft dough, divide into 4 and roll each out to an oval. Place a slice of cheese and ham onto each, fold over and press edges with your fingers. Fry in shallow oil on medium heat, 2-3 minutes each side. Drain on paper towel; serve while warm.


Punjeni Uštipci


Palo mi je na um da probam filovati uštipke...čisto da nisu svakidašnji! Experiment uspio - uštipci 'potamanjeni'! 
Da, prze se na  (plitkom) ulju, ali garantujem da imaju manje masnoca od nekih (margarinom ili maslacem zasicenih) peciva. Evo recepta!

Potrebno:
Tijesto-
2 solje samodizajuceg brasna
1/2 k soli
200-220 ml vode ili mlijeka
Punjenje-
4 reznja sunke ili stijesnjene piletine (ili puretine)
4 reznja vaseg omiljenog topivog sira
ulje za przenje

Nacin:
Umijesite tijesto, podijelite na 4 dijela i razvaljajte u ovalne oblike. Smjestite po 1 rezanj sira i sunke na svaki, pa preklopite i krajeve pritisnite prstima. Przite na plitkom ulju svaku stranu oko 2-3 minute (na srednje jakoj vatri). Ocijedite na papiru za upijanje i sluzite tople.

02 June 2014

Banana Fritters with Salted Caramel


My boys (especially my hubby) can't imagine a day without bananas. So, you suppose, I always have to find ways of  using them somehow. Some of them go to the freezer (for shakes), end up in Banana bread, or get coated in crispy batter, fried and served with Salted caramel.

Ingredients:
ripe bananas, halved 
1 cup SR flour
3/4 cup cold water
pinch of cinnamon 
oil for deep frying
Caramel sauce-
200 g sugar
1/2 cup cream (35%)
80 g butter
pinch of salt 

Method:
Place oil in a deep frying dish; heat to medium hot.
Mix flour, cinnamon and water. Dip each half of banana into batter and fry 2-3 at a time, until golden in colour. Drain onto paper towel well.
Caramel sauce-
Place sugar into a heavy bottomed pan. When starts caramelizing, swirl and shake you pan. When all sugar meted and golden in colour, pour cream and ad butter. Return to slow heat and let it melt. Add pinch of salt, stir and take off of heat.
To serve- place bananas onto serving dish; pour caramel over them and enjoy.

If you don't want to make caramel sauce, serve with cream / dusted with icing sugar / icecream / custard...


Pohovane Banane sa Karamel Prelivom


Moji muski (posebno mm) nemogu biti dana bez banana. Pretpostavljate onda,  da uvijek imam one koje su prezrele i treba ih nekako iskoristiti. Osim zamrzavanja (za šejks), volim praviti Banana Bread ili ih pohovati i servirati sa karamel prelivom.

Potrebno:
zrele banane, prepolovljene
1 solja samodizajuceg brasna
3/4 solje hladne vode
malo cimeta
ulje za przenje (duboko)
Karamel-
200 gr secera
1/2 solje (125ml) vrhnja slatkog
80 gr maslaca
malo soli

Nacin:
Zagrijte ulje za duboko przenje.
Umijesajte brasno, cimet i vodu u glatku masu. Umacite banane i przite na srednjoj vatri, 2-3 najvise, dok ne postanu zlatno-zute. Ocijedite na papiru poslije przenja.
Karamel-
Stavite secer u posudu sa teskim dnom. Zagrijavajte dokne pocne da se otapa. Okrecite i treskajte posudu dok se sav secer ne pretvori u zlatno braon masu. Ubacite vrhnje i maslac. Vratite na slabu vatru dok se ne otope. Zasolite i promijesajte, pa smaknite sa vatre. 
Smjestite banane na posudu za serviranje, prelijte sa karamelom i uzivajte.

Banane mozete servirati sa vrhnjem / secerom u prahu / sladoledom / rijetkim pudingom...

18 September 2013

Falafel


I've tried many recipes for falafel with precooked chick peas- none of them were good enough. Some of them were mushy, others wouldn't shape well... This-one I tried out of curiosity - it called for presoaked beans. It's perfect; just need to remember 24 hours in advance to soak your chick peas.

Ingredients:
2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh coriander or parsley, chopped finely
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp ( kosher) salt
½ tsp black pepper, freshly ground
Vegetable oil for frying
 

Method:
Soak the chick peas for 24 hours.  Drain and place into food processor.Pulse the chickpeas until they finely chopped . Add all other ingredients; Process until the ingredients are incorporated and the mixture is a pale green ( should still be a  grainy texture). Take spoon fulls (ice cream scoop) of mixture, squeeze gently and roll between your palms. (If difficult to shape, place mixture in the fridge for 20-30 minutes)
Heat an electric fryer or a large saucepan with oil.  The oil should be about 3cm deep and  medium hot.Gently drop the falafels  (few at a time) into the hot oil and fry for about 3-5 minutes, until they're  golden brown.  Remove and place on a paper towel. Serve falafel with yogurt / sour cream / humus and flat bread.  



Probala sam mnoge recepte za falafel sa kuhanim slanutkom - niti jedan mi nije bio po volji. Neki su bili previse sipljivi, drugi se nisu dali formirati... Ovaj sam zapazila i bas me zanimalo kako bi uspjeli sa nekuhanim (samo namocemin) slanutkom. Ispali su jako dobri; samo se treba sjetiti 24 sata prije kuhanja da se slanutak natopi.

Potrebno:
2 solje suhog slanutka / leblebije
1 srednji crveni luk, sitno sjeckan
5 cena bijelog luka, protisnutog
1 solja svjezeg korijandera (ili persuna), sjeckanog sitno
1 k praska za pecivo
2 k korijandera u prahu
2 k kima u prahu
1/2 k 'ljuspica' suhe paprike / cilija
1 K soli
1/2 k  crnog bibera, svjeze mljevenog
Ulje za przenje
Nacin:
Namocite slanutak na 24 sata prije. Ocijedite i stavite u elektricnu sjeckalicu. 
Pulsirajte / meljite slanutak, dodajte i ostale sastojke i izblendirajte sve do zrnaste mase svjetlo zelene boje. Uzimajte smjesu napravom za vadjenbje sladoleda, blago stisnite i formirajte loptice. (Ako ih je tesko formirati stavite smjesu u frizider na 20-30 minuta).
Zagrijte ulje (treba da bude 3 cm i srednje vrelo) 
Pazljivo spustite nekoliko falafela u ulje i przite 3-5 minuta, ili dok ne postanu zlatno-zuti. Ocijedite na upijajucem papiru. Servirajte sa yogurtom / pavlakom/ humusom i nekim tankim (Turskim, Lebaneskim) hljebom. 

13 August 2013

Crispy Calamari Rings


Very often, simplest is the best. This is my favourite way of serving squid!

Ingredients:
Calamari rings (cleaned, peeled squid cut into rings)
salt and pepper
flour (or very fine semolina )
oil for frying (peanut oil or  light olive oil) 
Method:
Season your calamari rings with salt and pepper (white preferably). Place flour in a plastic bag and shake it with calamari rings until well coated. Heat oil in a pan, fry calamari a minute each side; drain on paper  towel before serving. Any fish can be  done the same way, in order to make outside more crispy.





Hrskavi Kalamari

Veoma cesto, najjednostavnije je i najbolje. Ovo je moj najdrazi nacin pripremanja lignji.

Potrebno:
Kalamari prstenovi (lignje ociscene, oguljene i izrezane na prstenove)
so i biber
ostro brasno ( ili veoma sitna krupica / griz)
ulje za przenje (kikiriki ulje ili  svijetlo maslinovo ulje)
Nacin:
Zacinite kalamare sa solju i biberom (po mogucnosti bijeli biber). Stavine nesto brasna u plasticnu vrecicu i protresite je zajedno sa kalamari prstenovima dok  nisu dobro uvaljani. Zagrijte ulje , przite kalamare oko 1 minut svaka strana; ocijedite dobro na upijajucem papiru prije serviranja. Bilo koja riba moze biti pripremljena na isti nacin, da bi imala spoljasnju hrskavu koricu.

02 August 2013

Cannoli with Ricotta and Lemon Curd Cream





I've been asking my hubby (for years) to make some moulds for cannoli, because I always wanted to try making them. Finally, I got mad and made them myself. I took a wooden rolling pin (French style - very thin and long; broomstick alike), washed it, cut it and... voila! 
Cannoli were awesome; Lemon curd /Ricotta cream was perfect as filling ! 
Yes, my hubby got a few too...after my hard thinking ;-)

Ingredients:
Cannoli tubes-
2 cups flour
2 tbs sugar
1 tsp cocoa 
1/2 tsp cinnamon
pinch of salt
1 tsp vinegar
3 tbs olive oil
1/2 cup wine, white preferably
(oil for frying, egg white for sticking dough)
Cream-
300 g ricotta (well drained)
2-4 tbs lemon curd, (or gratted lemon zest with a bit of juice too)
3-4 tbs icing sugar

Method:
Mix all ingredients for dough, knead a minute, wrap into cling wrap and let it rest for 20 minutes. Roll out (onto flour dusted surface) thinly 1-2 mm, then cut out circles using biscuit cutter or a glass (make sure circles are smaller than cannoli tubes / moulds). Prepare a deep heavy bottomed dish for frying. Flatten each circle a bit more, (if necessary) wrap around an oiled mould, sticking the ends of dough with a bit of egg white (make sure you don't put egg white onto mould). Repeat with others; fry a few cannolis at time. Take off ready-ones and repeat with the rest of circles (no need to oil moulds again). Drain on absorbent paper; let them cool.
For cream- Cream ricotta, icing sugar and lemon curd with a mixer. Pipe cream into cooled tubes. Dust with icing sugar. Enjoy!
Tip-If you don't intend to eat all at once, keep tubes (dry spot) and cream (fridge) separately. That way you'll ensure crispy cannolis at every serving.
Cannoli can be filled with whipped cream, thick custard...



Kanoli sa Limunovim Rikota Kremom

Godinama molim svog dragog da mi napravi modle za kanole, jer zelim da ih probam napraviti. Naposlijetku sam se naljutila, zgrabila 'oklagiju', oprala je i izrezala pilom...Modle su za cas bile gotove, a kanoli bozanstveni! Limunkasta rikota je savrseno punjenje za njih.
Da, posluzen je bio i moj dragi...nakon mog duzeg razmisljanja ;-)

Potrebno:
Kanoli tube-
2 solje brasna
2 K secera
1 k kakaa
1/2 k cimeta
malo soli
1 k sirceta
3 K Maslinovog ulja
1/2 solje vina, bijelo je bolje
(ulje za przenje, bjelance za 'prilijepiti' kanole) 
Rikota krem-
300 gr rikote, dobro ocijedjene
2-4 K Zgusnutog limuna -'lemon curd', (ili ribana korica limuna i malo soka)
3-4 K secera u prahu

Nacin:
Umijesite tijesto, zamotajte u foliju i ostavite 20-ak minuta odmarati. Razvaljajte na pobrasnjenoj povrsini oko 1-2 mm debljine i izvadite krugove tijesta (casa ili slicno), koji moraju biti kraci od modli. Pripremite posudu sa uljem; zagrijte. Ako treba, dodatno rastanjite svaki krug, namotajte na nauljene modle i 'zalijepite' sa bjelancem (vodite recuna da bjelance ne dotice modle). Przite po nekoliko, zatim ponovite sa ostalim krugovima (ne morate uljiti modle ponovo). Ostavite tube na upijajuci papir da se hlade.
Za kremu- miksajte sir, secer i 'lemon curd'. Sa spricom istisnite kremu u svaki kanoli, pospite secerom u prahu i uzivajte.
Savjet- Ako necete pojesti sve kanole odjednom, drzite tube (na suhom mjestu) odvojene od krema (u frizideru), kako biste svaki put imali hrskave kanole.
Kanoli mogu biti punjeni slatkim vrhnjem, guscim pudingom...





24 April 2013

Italian Ricotta Fritters


If you like doughnuts, you're going to like these fritters. There is no waiting time for rising, they're enriched with protein, which makes them perfect for quick, hot breakfast and / or snack.

Ingredients:
1 cup Ricotta
2 eggs
1/3 cup sugar
zest of 1/2 lemon (optional)
1 1/2 cups SR flour
-oil for deep frying
icing sugar (and cinnamon) for dusting
Method:
Mix first 3 ingredients into a smooth paste, add flour and fold in.
Heat oil in a deep pan (medium heath). Take dough with an ice-cream  server (or spoon),  few at a time, and place it carefully into hot oil. Fry for 1-3 minutes, then turn fritters to other side and fry until golden. Take out on an absorbent paper. Repeat with the rest of dough. When all done, dust with icing sugar.
Serve with jam / honey / custard, or by them-self ...your choice.




Italijanske Fritule sa Rikotom

Ako volite krofne, onda ce vam se svidjeti i ove fritule. Nema cekanja da tijesto naraste, obogacene su proteinima, sto ih cini savrsenim za brzi, topli dorucak ili uzinu.

Potrebno:
1 solja Rikota sira
2 jaja
1/3 solje secera
riban korica 1/2 limuna (po zelji)
1 1/2 solja brasna (samodizajuce ili dodajte 1,5 k praska za pecivo u obicno)
- ulje za duboko przenje
secer u prahu (i cimet) za posuti 
Nacin:
Umutite prve 3 namirnice u glatku masu, zatim dodajte brasno i lagano rukom umijesajte. 
Zagrijte ulje na srednjoj temperaturi; uzimajte tijesto sa hvataljkom za sladoled (ili kasikom) i spustajte u vrelo ulje, po nekoliko u jednom mahu. Przite 1-3 minute, okrenite i przite i drugu stranu dok ne porumeni. Izvadite na upijajuci papir, pa ponovite przenje i sa ostalim tijestom. Kad je sve utroseno, pospite secerom u prahu. Servirajte sa dzemom / medom / pudingom, ili same - vas izbor.







05 September 2011

Doughnuts



Home made doughnuts are the best!

Ingredients:
1 tsp yeast
300 ml milk, warm
8 Tbs sugar
500 g flour
4 egg yellows
7 Tbs vegetable oil
pinch of salt
Oil for deep frying
Icing sugar and cinnamon for sprinkling
Method:
Put yeast, 1 teas sugar and flour in a small bowl, pour some warm milk and mix. Let it on a warm spot to activate. Mix all wet ingredients (should be warm)with flour and activated yeast. Knead until soft and pliable. Put it into a large bowl, cover and let it rest for 1 hour on a warm spot. Take dough out on a floured surface, roll out to 2 cm thickness, and cut out circles 7-8 cm diameter (with an upside-down glass).
Heat oil (medium heat) in a deep pan - test it with some leftover cutouts (should bubble, but not brown very quickly). Place doughnuts upside-down (do not overcrowd) and fry each side until golden brown. Take out on a absorbent paper. When all finished, sprinkle with icing sugar and cinnamon.


Krofne

Potrebno:
1 k suhog kvasca
3 dl mlijeka
8 K secera
500 gr brasna
4 zumanca
7 K ulja
malo soli
Ulje za przenje
Secer u prahu i cimet za posuti
Nacin:
Aktivirajte kvasac sa malo secera, brasna i toplog mlijeka.
Pomijesajte 'mokre' sastojke, pa sa brasnom i kvascem umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati na toplom mjestu.
Pospite radnu povrsinu brasnom, istresite tijesto i razvaljajte na 2 cm debljine. Vadite krugove presjeka 7-8 cm.
Zagrijte ulje, przite svaku krofnu sa donjom stranom prema gore. Ocijedite na upijajucem papiru. Kada sve zavrsite, pospite secerom u prahu i cimetom.

06 June 2011

Pork Cordon Bleu


Easy!

Ingredients:
4 boneless pork chops
4 slices thin ham (size as pork chops)
4 slices Swiss cheese, smaller than pork
1/2 teaspoon dried thyme leaves
salt and pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tbs water
1 cup fine dry bread crumbs
oil for frying
Method:
On top of each piece of meat put a slice of cheese following with ham. Season flour with salt, pepper and thyme. Carefully dip 'parcels' into flour, shake off excess. Dip into egg, then bread crumbs and fry until golden. Serve hot.
Perfect with boiled potatoes (dressed with oil and wholegrain mustard) and corn.




Krmenadle 'Cordon Bleu' stil

Potrebno:
4 krmenadle bez kosti
4 reznja sunke (ili slicno, velicine kao krmenadle)
4 reznja nekog tvrdog sira (mora biti manji od mesa)
1/2 k timijana
so i biber
1 solja brasna
2 jaja, umuceno sa 1 K vode
1 solja krusnih mrvica/prezle
ulje za przenje
Nacin:
Polozite meso na radnu povrsinu, preko svakog komada stavite rezanj sira i sunke. Zacinite brasno sa solju, biberom i timijanom. Pazljivo uvaljajte obje strane, zatim uronite u jaja i mrvice. Przite dok ne porumeni sa obje strane. Servirajte toplo.
Perfektno uz kuhani krompir (zacinjen uljem i senfom od punog zrna)i mlade kukuruze.

04 January 2011

Chinese Crullers


Chinese fancy shaped fried bread.
Ingredients:
500g flour, sieved
1 teas yeast
1/4 teas bicarbonate of soda
1 1/4 cups water
1 teas sugar, to be diluted in the water
1,5 teaspoon salt
2 tbs vegetable oil
Oil for deep frying
Method:
Mix all ingredients in a bowl and knead until dough elastic and soft. Let it rise 45 minutes in a warm spot. Prepare large cloth/tea towel, dust with flour. Heat oil for frying.
Roll out the dough to thickness of 5-7 mm. Cut into rectangles 4x20 cm. Place one rectangle on top of another one, press with a chopstick in the middle (photo below). Prepare others in the same way. Fry for couple of minutes, carefully turning crullers. When golden take them out on paper towel. Enjoy while warm.



Kineski uštipci

Potrebno:
500 gr brasna, prosijano
1 kasicica instant kvasca
1/4 kasicice sode bb
1 1/4 solje tople vode
1 kasicica secera, rastopljena u vodi (gore navedenoj)
1,5 kasicica soli
2 kasike ulja
Ulje za przenje
Nacin:
Pomijesajte sve sastojke, pa umijesite glatko, elasticno tijesto. Ostavite na toplome 45 minuta.
Pripremite povrsinu; pobrasnite stolnjak. Zagrijte ulje za przenje.
Rastanjite tijesto na 5-7 mm debljine. Izrezite pravougaonike 4x20 cm. Sastavite po 2 pravougaonika - postavite jedan na drugi, pa pritisnite Kineskim stapicem (ili kuhacom) po sredini. Na isti nacin zavrsite sa ostalima. Przite u ulju, okrecuci ih dok ne porumene blago. Uzivajte dok su topli.
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