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

Black Risotto

No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!

Ingredients:

3-4 tbs olive oil

1 onion, diced

3-4 garlic cloves, crushed / grated 

1/2 red chilly (or more), diced

1 1/2 - 2 cups Arborio rice

6-7 cups fish or vegetable stock

1 tbs cuttlefish (or octopus) ink

150 ml white wine

1/2 cup Parmesan, grated 

salt and pepper (white preferable)

Method:

Wash rice and drain.

Heat fish stock and keep hot close by.

Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.

Crni Rižot / Rizoto

Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.

Potrebno:

3-4 K maslinovog ulja

1 crveni luk, sjeckan

3-4 cena bijelog luka, protisnutog

1/2 crvene papricice, sjeckane

1 1/2 - 2 solje rize za rizoto (arborio)

6-7 solja bujona od morskih plodova / ribe ili povrca

1 K crnila / mastila sipe ili hobotnice

150 ml bijelog vina

1/2 solje parmezana, rendanog

so i biber (bijeli po mogucnosti)

Nacin:

Operite rizu i ocijedite.

Zagrijte bujon / supu i drzite po strani.

Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo  i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.

Spaghetti with Baby Octopus and Olives

First attempt in preparing baby octopus!

Ingredients:

1 kg baby octopus, cleaned ( frozen baby octopus OK)

4 garlic cloves, minced / crushed
2-3 tbs extra-virgin olive oil
pinch of chili flakes
1/2 cup black olives, pitted (oil-cured are better)
salt and pepper
1/2 cup dry red wine
1 packet Spaghetti (or linguine) - 500 gr
2 tbsp chopped fresh parsley

Method:

Place octopus in a bowl, add a pinch of salt, 2 minced cloves of garlic and mix. Bring a pot of water to boil, place octopus in it, simmer for about 45 minutes ( or until the octopus feels tender when tested with a fork). Drain and set aside. When cool enough to handle, cut the octopus into smaller pieces.

Heat the olive oil in a pan. Add the remaining minced garlic and a pinch of red pepper flakes, and sauté for about 1 minute. Stir in the octopus and the olives; season with salt and pepper. Add the wine, and cook for 5 minutes, then cover and simmer for 10-15 minutes.       Cook Spaghetti (or linguine) according to instructions.  Drain the pasta, and add it to the pan. Add the parsley, and toss over heat for 30 seconds. Serve drizzled with high quality olive oil and a little more fresh parsley.

Špagete sa Hobotnicama i Maslinama

Prvi pokusaj pripreme malih hobotnica.


Potrebno:
1 kg malih hobotnica / oktopusa, ociscenih (moze i smrznute )
4 cena bijelog luka, sitno sjeckan / protisnut
2-3 K djevicanskog maslinovog ulja
prstohvat ljuspica ljute papricice / cilija
1/2 solje crnih maslina, bez kostice (u ulju su bolje)
so i biber
1/2 solje suhog crnog vina
1 pakovanje spageta (ili lingvina) - 500 gr
2 K sjeckanog persunovog lisca
Nacin:
Smjestite hobotnice u posudu, posolite, dodajte 2 cena protisnutog bijelog luka; promijesajte. Stavite lonac sa vodom da prokuha, ubacite sipe i kuhajte oko 45 min, ili dok  ne omeksaju. Ocijedite i ostavite po strani. Kad se malo ohladilo isjecite na manje komade.

Zagrijte ulje u tavi. Dodajte preostali bijeli luk i cili ljuspice; dinstajte 1 minutu. Ubacite hobotnice i masline, zacinite solju i biberom. Dodajte vino, kuhajte 5 minuta, poklopite i nastavite kuhati jos 10-15 minuta.

Skuhajte spagete prema uputsvu na paketu. Ocijedite i prebacite u tavu sa hobotnicama. Pospite sa persunovim liscem, i mijesajte oko 30 sekundi. Servirajte poliveno maslinovim uljem i posuto sa jos persunovog lisca.

'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...