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.

Italian Rye Bread

Most of my time last week, I spent building my new blog. Hopefully, it's going to support my new  business. I have registered my name (CaKing Agent) and got ABN; only visit from my council is left to give it final 'green light'. 

'Till then, here is an Italian recipe for rye bread; (reminds of my favourite 'Bauernbrot').

Ingredients:

3 cups rye flour

2 cups bread (white) flour

2 tsp yeast, instant (or 30 g fresh)

2 tsp salt

1 tsp sugar

1 1/4 cups water ( 300 ml)

2 tbs olive oil (or lard)

1 tbs fennel seeds

1 tsp caraway seeds

Method:

Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in.  Let it rest in warm spot (covered). All this can be done in a bread maker.

Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.

Italijanski Ražani Kruh

Vecinu vremena prosle sedmice sam provela u izgradnji novog bloga. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (CaKing Agent - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.

Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi 'Bauernbrot').

Potrebno:

3 solje razanog brasna

2 solje bijelog brasna

2 k instant kvasca (ili 30 gr svjezeg)

2 k soli

1 k secera

1 1/4 solje vode, mlake (300 ml)

2 K maslinovog ulja (ili masti)

1 K sjemena komoraca

1 k karavaj sjemenki (?) 

(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)

Nacin:

Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +.  Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.

Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.

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.

Vegetable Muffins

Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

TangZhong Bread (Rolls)

It's been long time since I shared a recipe for a bread, although I make bread at least twice a week!
Many give up on making home-made bread, because they don't like texture and density of it. I don't mind dense breads, just opposite - some of wholemeal and rye breads are beautifully filling because of their texture. But for those who are searching for soft, fluffy bread recipe, that stays fresh longer, this recipe is perfect. It uses 'TangZhong' method, where some flour is precooked with water / milk in order to increase elasticity and moisture of bread.
For breads and other yeasted creations, always use high protein (12%+) flour. It's usually marked as  'strong bakers' flour, or '00' , sometimes as high protein flour. Adding gluten will improve your bread, so will bread improver (I avoid it!), milk powder, yogurt,...Best results, however, you'll get with 'TangZhong' method (+ adding other proteins).

Ingredients:
TangZhong starter-
1/2 cup water
1/2 cup milk
1/3 cup flour
Other ingredients-
5 cups bakers flour
2 tbs milk powder
3 tsp yeast
2 tbs sugar
2 tsp salt
1 cup milk, lukewarm
1/4 cup cream
1/2 cup water, lukewarm
50 gr soft butter (or 1/2 butter , 1/2 oil)

Method:
Mix flour with some milk into a smooth paste, add the rest of milk and water. Cook  in microwave on high for 2 min 30 sec; or, cook it on top of your stove (heavy bottomed pan) until thick. Cover with cling wrap and let it cool. (Can be refrigerated for up to 3 days)
Mix all dry ingredients in a large bowl, add all wet ingredients and tangzhong. Start kneading with your hand, mixer or bread machine (at least 10 minutes). Knead in butter/ oil. Let it double in size (covered), then shape according to your preferences. Cover and let it rise again. Brush with milk and sprinkle with sesame seeds (optional). Bake for 15-20 minutes (small shapes), or 45+ minutes for loafs (180*C).

traditional form

















'pull-apart '





Hljeb / Kruh sa TangZhong Metodom

Dugo nisam podijelila sa vama neki recept za hljeb / kruh, mada ga pravim najmanje 2 puta sedmicno. Mnogi odustanu od domaceg hljeba, jer nisu zadovoljni sa dobijenom teksturom. Ja volim i one cvrste, nabijene kruhove (razani ili 'crni') koji su veoma zasitni i posebnog ukusa.
Medutim ukoliko trazite recept za mekani, 'paucinasti' hljeb koji ostaje duze svjez, ovaj recept je takav. Koristi posebnu metodu prethodnog kuhanja brasna sa mlijekom/vodom, sto povecava elasticnost i vlaznost kruha.
Za hljeb, peciva i druge kreacije sa kvascem / germom, uvijek koristite brasno sa vecim procentom proteina (12%+). Obicno je to '00' brasno, negdje se zove pekarsko brasno, negdje proteinsko. Dodavanje glutena u brasno ce oplemeniti vas kruh, isto ce uciniti 'poboljsivac hljeba / kruha' (ja ga izbjegavam!), mlijeko u prahu, jogurt,... Najbolji rezultat se ipak postize sa Tangzhong metodom (+dodatak drugih proteina).

Potrebno:
Tangzhong pocetno tijesto-
1/3 solje brasna
1/2 soljemlijeka
1/2 solje vode
Ostalo-
5 solja brasna za peciva
2 K mlijeka u prahu
3 k kvasca
2 K secera
2 k soli
1 solja mlijeka, mlakog
1/4 solje slatkog vrhnja
1/2 solje vode, mlake

Nacin:
Pomijesajte brasno sa malo mlijeka u glatku masu. Doadajte ostalo mlijeko i vodu; kuhajte u serpici sa teskim dnom dok ne postane gusta masa (ili u mikrovalnoj 2 min 30 sekundi na najvisoj moci). Pokrijte sa pprijanjajucom folijom i ostavite ohladiti. 
Pomijesajte sve suhe sastojke u vecoj posudi, pomijesajte vlazne sastojke u dugoj pa ih sastavite i pocnite mijesiti (rukom, mikserom ili krusna pec). Cinite to najmanje 10 minuta, zatim umijesite maslac / ulje. Pokrijte i ostavite da naraste. Premijesite i oblikujte prema zelji. Pustite da ponovo nadodju, zatim premazite mlijekom i pospite sezamovim sjemenom (opciono) i pecite 15-20 minuta manje oblike, 45+ minuta vekne (180*C).