Charlotte Louise

This a delightful recipe, both quick and easy to make. Great for chocoholics!!!

Ingredients:
12 sponge fingers biscuit (I used 15)
1 cup water
2 tbs sugar
2 tbs Grand Marnier (or rum)
Filling-
1 teas gelatin
2 tbs water
250 g dark chocolate, melted
50 g butter, melted
2 teas grated orange zest
2 X 300 ml thickened cream
2 tbs icing sugar
Cocoa for dusting
Fruit of forest for serving (optional)
Method:
Line a charlotte mould (7 cups capacity) with glad wrap. Mix water sugar and liquor until sugar melted. Dip each biscuit into this and line sides of the mould.
Filling-
sprinkle gelatin over 2 tbs water in cup, stand in small pan of simmering water; stir until dissolved. Combine chocolate, butter, zest and gelatin in a bowl. Beat cream with icing sugar until soft peaks form, fold into chocolate.
Pour filling into mould. Refrigerate for 3 hours, before taking out of mould (upside-down) and dusting with cocoa.
Note: because I had a wide mould, my filling didn't come to the end of biscuits, so I had to bent biscuits inside in order to make it even with filling.

Šarlota Luiz

Jednostavno i brzo za napraviti; sasvim oduševljavajuće - pogotovu za čokoholičare!!!

Potrebno:
12 bisvitnih prutica (kao za tiramisu)15 je meni trebalo
1 solja vode
2 K secera
2 K likera narandze (ili rum)
Fil-
1 k zelatine
2 K vode
250 gr tamne cokolade, otopljene
50 gr maslaca, otopljenog
2 k ribane korice narandze
2 X 300 ml slatkog vrhnja
2 K secera u prahu
kakao za posuti
jagodicasto voce za servirati (po zelji)
Nacin:
Sa providnom folijom oblozite kalup zapremine 1,75 L. Pomijesajte vodu sa secerom i rumom. Umacite biskvitne kekse i slazite okolo zidova kalupa.
Fil-
U solji sa 2 K vode pospite zelatin, stavite u manj posudu sa vodom i zagrijavajte mijesajuci dok se zelatin ne otopi. Ovo pomijesajte sa cokoladom, maslacem i koricom narandze. Umutite vrhnje sa secerom , pa sve sjedinite sa cokoladnom masom. Uspit u pripremljeni kalup. Fil treba da dodje do vrha keksa. Meni se to nije dogodilo (15 keksa) pa sam vrhove podvinula prema unutrasnjosti, kako bi bili u istom nivou sa filom. Rashladite najmanje 3 sata prije okretanja Sarlote na posluzavnik i posipanja sa kakaom.

Grilled (barbecued) Eggplant

I love eggplants! Following recipe is my favorite way of preparing this vegetable. Goes well with grilled meat, fish or as a vegetarian stack with other veggies and some cheese.
If you place grilled slices into jars, cover with good olive oil, they can last 3-4 months in a dark, cool place.

Ingredients:
2 medium eggplants, cut into (7mm)rounds
Salt
2-3 garlic cloves, crushed
1 small bunch Basil leaves, thorn
1/3 cup olive oil
Method:
Sprinkle eggplants with salt, leave it aside for 1/2 hour. Rinse and squeeze, then pat dry. Brush with olive oil. The rest of oil mix with garlic and basil leaves (add more oil if needed) Grill eggplant(BBQ or griddle pan), each side for a minute. Place into prepared dish, pour each layer with prepared dressing. Enjoy warm or cold.



Patlidzani sa grila / rostilja

Ovako pripremljeni patlidzani (plavi paradajzi, balancani) su mi najdrazi. Odlicno idu uz meso ili ribu sa rostilja; ili kao vegetarijanski obrok sa drugim povrcem i sirom . Smjesteni u tegle / galone zaliveni dobrim maslinovim uljem, mogu trajati 2-3 mjeseca na suhom i hladnom mjestu.

Potrebno:
2 srednja patlidzana, isjecena na (7mm) kolutove
so
3-4 cena bijelog luka, sjeckana ili protisnuta
1 mali svezanj bosiljka, iskidani listovi
1/3 solje maslinovog ulja
Nacin:
Nasolite patlidzane, ostavite ih po strani na 1/2 sata. Saperite i obrisite; namazite svaki sa maslinovim uljem. Pecite na gril-tavi ili rostilju svaku stranu po minut. Ostatak ulja pomijesjte sa bosiljkom i bijelim lukom (ako treba dodajte jos ulja). Pospite po svakom sloju pecenih patlidzana. Uzivajte toplo ili hladno.

Samosas (revised)

I don't have much time lately, so please excuse my absence from commenting;
Here is reminding of my first post!
Nemam mnogo vremena u posljednje vrijeme, pa vas molim da mi oprostite sto ne komentarisem na vasim postovima. Evo podsjecanja na moj prvi post - cisto da me ne zaboravite!

Dough:
450 g plain flour
100 g butter, softened
1 teas salt
150 ml water, warm
Filling:
2 tbs vegetable oil, or any other neutral
2 medium onions, chopped finally
250 g minced meat, your choice
3-4 garlic cloves, minced
1-1,5 cm ginger, grated - or 1/2 teas powder
1/2 teas turmeric powder
2 teas coriander powder
1 1/2 teas cumin powder
a pinch of chilli powder
1/2 teas salt
120 ml water
150 g peas
2 tbs coconut, grated
1 teas 'Garam Masala' powder
2 tbs coriander leaves, chopped
1 tbs lemon juice

-Make a stiff dough (food processor can help, divide in 6 balls, cover with Glad wrap and leave rest.
-Meanwhile, heat the oil and add onions. Fry for a couple of minutes, then add mince and the spices. When meat is ready (loses pink colour)add the rest of ingredients. Cook for a few minutes more, and then let it cool. Heat the oven to 200*C, if you want to bake the Samosas.
-Roll out the dough balls (one by one)into a 23-24 cm circle. Each circle divide in 6 pieces (like pizza slices). Wet the edges with a brush dipped into water.
-On each little triangle put a spoonful of filling. Lift the corners of each triangle,and seal the edges with your fingers, applying pressure.
-Place Samosas on baking sheets, sprayed with oil, then spray all over again.Bake 10-12 min, or until slightly golden.
Samosas can be deep fried, if you're not concerned about the fat content.
Note: If you replace the meat with grated potatoes, you'll get Vegetarian Samosas.







Tijesto za Samose:
450 gr brasna
100 gr putera, omeksalog
1 kasicica soli
1.5 dl vode, mlake
Nadjev:
2 kasike ulja, po izboru
2 glavice crvenog luka, srednje velicine, sjeckanog
250 gr mljevenog mesa, po izboru
3-4 cena bijelog luka, protisnutog
1-1,5 cm djumbira (ginger),ribanog ili 1/2 kasicice prah
1/2 kasicice turmerik, prah
2 kasicice korijandera, prah
1 1/2 kasicica kima, prah
malo chilija (prah ili sjeckan svjez)
1/2 kasicice soli
120 ml vode
150 gr graska
2 kasike kokosa, ribanog
1 kasicica ‘garam masala’
2 kasike lista korijandera, sjeckanog
1 kasika limunovog soka
Postupak:
Umijesite tijesto (moze i u elekricnoj sjeckalici), koje ce izgledati poprilicno tvrdo. Podijelite na 6 loptica, pokrijte prozirnom folijom i ostavite odmarati dok kuhate nadjev. Za nadjev – zagrijte ulje, proprzite luk te dodajte meso (dinstajte dok ne promijeni boju), bijeli luk te sve ostale zacine i vodu. Kuhajte jos par minuta. Smaknite da se prohladi. Prvu lopticu tijesta razvucite u krug velicine 23-24 cm (malo vece od desertnog tanjira). Krug podijelite na 6 jednakih dijelova (trokuti kao za kiflice). Uglove premazite vodom, a u sredinu stavite po kasiku nadjeva.
Oblikovanje piramida:
Uglove trougla dignete, a stranice blago pritisnete prstima dok se ne zalijepe. Redajte na pleh. Pospricajte uljanim sprejom i pecite na 200* C 10 -12 min.
Mozete ih i prziti u dubokoj posudi sa dosta ulja, ukoliko ne brinete o masnoci.
Napomena:
Ukoliko zelite vegetarijansku verziju, umjesto mesa ubacite sitno sjeckani krompir.

Bohemian Torte

Hazelnuts, chocolate and creme patisserie...multilayered...gluten free!

Ingredients:
Gateau bases-
10 egg whites
200 g caster sugar
25 g cocoa
250 g hazelnuts, roasted and processed
Creme patisserie-
500 ml milk
150 g sugar
1 tbs vanilla
6 egg yellows
4 tbs corn flour
50 g butter, softened
Chocolate cream-
4 egg yellows
2 eggs
150 g sugar
200 g dark chocolate
200 g butter, soft
Method:
Gateau-
Preheat oven to 150*C, prepare 3 round bases, covered with baking (silicon) paper.
Whisk egg whites until stiff; add sugar and continue whisking until thick and glossy. Fold in cocoa and hazelnuts. Spread onto 3 prepared bases, bake for 30-35 min. Take out and cool.
Creme patisserie-
Mix a bit of milk with eggs, yellows and corn flour.
Put the rest of milk and sugar in a pan, bring to boil. Pour prepared egg mixture; cook until thick. Cool, then beat in softened butter.
Chocolate creme-
Cook eggs and sugar in a double boiler, until thick (stirring all the time). It may take 15+ minutes. When thick, break chocolate into smaller pieces and put them into hot cream. Mix and let it cool completely.
Beat butter, add cooled creme and whisk together.
Assembling-
Spread creme patisserie onto each base. Put chocolate creme into a patisserie bag and pipe over each base with creme patisserie (you might choose to decorate top layer with this creme).
Put layers together; refrigerate for 1 hour before cutting.

Boemska (Boem) Torta
...u devet prekrasnih slojeva od ljesnika, cokolade i vanila kreme...bez glutena!

Potrebno:
Kore-
10 bjelanaca
200 gr sitnog secera
25 gr kakaa
250 gr ljesnika, propecenih i samljevenih
Krema I-
500 ml mlijeka
150 gr secera
1 K vanile
6 zumanaca
4 K 'Gustina' (ili kukuruzni skrob)
50 gr omeksalog maslaca
Krem II-
4 zumanca
2 jaja
150 gr secera
200 gr tamne chockolade
200 gr omeksalog maslaca
Nacin:
Kore-
Umutite bjelanca, dodajte secer. Jos malo mutite. Iskljucite pa umijesajte kakao i ljesnike. Pecite 3 kore, preko silikonskog papira, na temp 150*C oko 35 min. Ohladite.
Krem I-
Umutite jaja sa gustinom sa malo mlijeka. Preostalo mlijeko i secer stavite kuhati. Kada prokljuca, uspite mjesavinu sa jajima i kuhajte kao puding. Ohladite, pa u to dodajte umucen maslac.
Krem II-
Pomijesajte jaja i secer, kuhajte na pari dok se ne zgusne - 15+ minuta. U vrucu smjesu dodajte komadice cokolade, promijesajte i ohladite.
Umutite maslac pjenasto pa dodajte cokoladnu smjesu. Umutite u krem.
Slaganje-
Na svaku koru nanesite krem I. U poslasticarsku kesu stavite krem II pa ga istinite preko krema I - ovo je njlaksi nacin nanosenja krema na krem (na povrsinsku koru mozete napraviti dekoratcije).
Slozite slojeve u tortu; rashladite u frizideru najmanje 1 sat prije rezanja.
Uzivajte u svakom zalogaju, kao BOEM!






HAPPY 14-th BIRTHDAY, VIGOR!

Basic Potato Salad

...also, For my post on 'Dinnerstyle' go to
http://www.dinnerstyle.com.au/food-blog-recommendation-jasnas-kitchen-creations/

This type of salad is mostly served in Mediterranean countries. It's easy to prepare and makes perfect accompany with fish.

Ingredients:
4-6 potatoes (one large for each person - red ones are the best)
350 g green beans
salt and pepper
1 garlic clove, crushed
Olive oil and white wine winegar (3-4:1)
parsley leaves for garnishing
Method:
Peel and cook potatoes and beans. Slice potatoes, mix with beans. Pour olive oil and vinegar into a jar; salt and pepper to taste, add garlic and shake well (I prefer 4 parts of oil to 1 part of vinegar). Pour this dressing over the salad; garnish with parsley leaves. Enjoy warm or cold.
To this salad you can add anything from your fridge (hardboiled eggs, olives, onion, mayonese, other herbs...)





Osnovna krompir salata

...takodje, za moj post na 'Dinnerstyle' kliknite na
http://www.dinnerstyle.com.au/food-blog-recommendation-jasnas-kitchen-creations/

Potrebno:
4-6 krompira (crveni - jedan veliki za svaku osobu)
350 gr mahuna
so i biber
1 ceno bijelog luka, protisnuto
maslinovo ulje i vinsko sirce (3-4:1)
lisce persuna za posuti
Nacin:
Skuhajte oguljeni krompir i mahune. Izrezite krompir, pomijesajte sa mahunama. Uspite ulje i sirce u teglu (Ja uvijek koristim 4 dijela ulja prema 1 dijelu sirceta), zacinite solju i biberom; dodajte bijeli luk. Dobro protresite teglu, pa prelijte ovo preko salate. Pospite persunovim liscem.
Sluzite toplo ili hladno.
Ovoj osnovnoj salati mozete dodati bilo sta iz vaseg frizidera (kuhana jaja, masline, luk, majoneza, drugo zacinsko bilje...)