Key Lime Pie

Love Limes!

Ingredients:
Base-
125 g biscuits('digestive' or 'malt')
90 g butter, melted
Custard-
400 g condensed milk
4 egg yolks
125 ml lime juice
zest of 1 lime
Serving-
Whipped cream

Method:
Preheat oven to 180*C.
Process biscuits until finely crushed, pour butter and combine.
Press into a 20-22 cm tin and refrigerate.
Beat condensed milk with juice, egg yolks and zest. Pour over the crust and bake 20-25 minutes or until set.
When cooled decorate with whipped cream.
Serves 10-12


Slatka 'pita' sa limetom

Potrebno:
Baza-
125 gr keksa (petit ili slicno)
90 gr putera, istopljenog
Punjenje-
400 gr kondenziranog mlijeka
4 zumanca
125 ml soka limete
Kora jedne limete, ribana
Serviranje-
Tuceno slatko vrhnje/slag

Izrada:
Izdrobite sitno kekse u sjeckalici/multipraktiku, pa uspite puter. Promijesajte dobro, pa tu smjesu utisnite u okrugli pleh (20-22cm). Stavite u frizider.
Umutite mikserom mlijeko, zumanca, sok i koru, dok se ne ujednaci.
Uspite preko baze, pa pecite 20-25 min na 180*C.
Kada se ohladi, ukrasite slagom.

Potato gnocchi

Ingredients:
750 g boiling potatoes
2 eggs
250 g flour
salt (1/4 teas)

Method:
Boil potatoes in their skin. Cool and peel potatoes, then mash them. Add eggs, flour and salt.
Transfer mixture on floured surface, then roll into rope-like shapes. Cut ropes into bite size gnocchi.
Boil them until they come to the surface.
Best served with Pesto (Recipe:Basil Pesto-Jun) and Parmesan cheese.



Njoki

Potrebno:
750 gr krompira (kuhanog u ljusci)
2 jaja
250 gr brasna
malo soli

Izrada:
Prohladite, ogulite krompir, pa ga propasirajte. Dodajte jaja, brasno i so; umijesite tijesto. Na pobrasnjenu povrsinu oblikujte 'valjke' od tijesta, pa ih rezite na zeljenu velicinu.
Kuhajte u slanoj vodi dok ne isplivaju na povrsinu.
Najbolji su posluzeni sa Pestom (recept objavljen u junu) i malo ribanog Parmezana.

'Deli' Bread

Tired of making sandwiches almost every day?... Make a bread filled with your favourites, and just slice it when needed.

Dough:
1,5 cups water
3 tbs olive oil
1,5 teas salt
2 teas sugar
4,5 cups bakers flour white or mixed (your choice)
2 teas yeast

Method:
For easy and quick method use your bread making machine (or knead by hand - all ingredients should be lauke warm).
Punch down the risen dough, roll out to a rectangle. On top of it put your choice of deli meats, cheese, olives, dried tomatoes... Press gently into the dough. Roll firmly, and leave to rise (double). Bake at 180-200*C, 20-30 minutes.Slice when needed!
Freezable up to 3 months!






Kruh/hljeb punjen delikatesama

Tijesto:
1,5 solja mlake vode
3 kasike maslinovog ulja
1,5 kasicica soli
2 kasicice secera
4,5 solje brasna za peciva (po vasem izboru)
2 kasicice instant kvasca

Nacin:
Umijesite tijesto rucno ili uz pomoc masine za mijesenje. Kada je nadoslo, razvaljajte u pravougaonik, pa po povrsini stavite delikatese po vasem izboru - suseno meso, masline, sirevi, paradajz...Pritisnite blago u tijesto. Zarolajte i ostavite nadolaziti - dok se ne udvostruci.
Pecite na 180-200*C 20-30 minuta. Rezite po potrebi.
Moze se cuvati u zamrzivacu do 3 mjeseca!

Basil Pesto

Pesto is usually expensive, but if you make your own, along with a pleasure of making it, you'll get a lot of it for a fraction of price - freshness is a bonus!

Ingredients:
50 g fresh basil leaves
2 cloves garlic, pressed
40 g grated Parmesan cheese, grated
2 tbsp grated cheddar cheese
25 g pine nuts (or walnuts)
125 ml extra virgin olive oil

Method:
Use your food processor, or pestle and mortar.
Put all the ingredients except oil in a food processor and pulse until combined. While running, pour olive oil until smooth, but not mushy - ingredients should be still recognisable.
Enjoy with pasta, or mixed with rice/bread crumbs for different fillings.



Pesto od bosiljka

Potrebno:
50 gr svjezih listova bosiljka
2 cena bijelog luka
40 gr Parmesan sira, ribanog
2 kasike ribanog tvrdog sira
25 gr pinjola (ili oraha)
125 ml djevicanskog maslinovog ulja

Nacin:
Stavite sve sastojke u elektricnu sjeckalicu/blender (osim ulja). 'Pulsirajte dok se ne pomijesa, a zatim ulijte ulje u mlazu dok sjeckalica radi. Pazite da previse ne sameljete, sastojci bi se jos uvijek trebali razlikovati po na osob.
Uzivajte na svjeze kuhanoj tjestenini (njoki!) ili kao punjenje za razlicite svrhe - pomijesano sa rizom ili mrvicama.

Dobosh Torte

Hungarian famous chocolate cake.

Ingredients:
Sponge-
6 eggs
2/3 cup sugar
1 teas vanilla
1 cup sifted flour
Cream-
180 g chocolate (65% cocoa)
3 tbs strong coffee
1 cup butter, well softened
1 cup icing sugar
3 eggs
Caramel-
3/4 cup sugar

Method:
Preheat the oven to 200*C. Prepare 6 pans, or baking paper marked with 6 circles on baking sheets.
Beat the eggs with sugar and vanilla on a high speed, until fluffy and thick. Sift a cup of flour on top, gently fold in until smooth. Divide in 6 parts and spread on sheets/pans. Bake for 3-5 minutes each, or until starts to change colour. Cool all biscuit sponges.
For chocolate cream, melt chocolate in microwave oven, add coffee. Let it cool, but not hardened.
Cream butter and sugar in another bowl, add chocolate mixture. Beat until well blended, the add eggs - one by one. Keep filling in the fridge, until ready to use.
Pick the best sponge layer for the top, set on a sheet of silicon paper. Put sugar in a pan, and heat it until starts to melt, shake pan to speed the melting - take care it's EXTREMELY hot. When golden and melted, carefully pour the caramel over the prepared sponge, spread quickly with a knife. Oil the edge of a big knife and cut caramel-topped layer to desired size (12 or 16 wedges). Let it cool and harden.
Assemble the cake - spread 1/6 of cream to each sponge, put on top of each other. Use the rest of the filling to decorate your cake, and then set the caramel layer on top of it. Refrigerate for 1 hour before serving.






Dobosh Torta

Potrebno:
Biskviti-
6 jaja
2/3 solje secera
malo vanile - ekstrakt ili secer
1 solja prosijanog brasna
Krema-
180 gr tamne cokolade (65% kakao)
3 kasike jake kafe
250 gr putera, omeksalog
1 solja secera u prahu
3 jaja
Karamel preliv-
3/4 solje secera

Izrada:
Ukljucite rernu na 200*C, pripremite kalupe ili papir sa oznacenim krugovima na kojima cete peci 6 tankih kora.
Umutite jaja sa secerom i vanilom, dok ne postane gusto. Iskljucite mikser, pa na povrsinu prosijte brasno. Lagano rukom mijesati masu dok se ne ujednaci.Pecite 6 tankih kora 3-5 min uta svaku. Ostavite hladiti.
Krema- Otopite cokoladu u mikrovalnoj ili na pari, dodajte kafu.
U drugoj posudi miksajte secer sa puterom, dodajte cokoladu i na kraju jedno po jedno jaje. Sve dobro ujednacite. Drzite na hladnom dok ne zatreba.
Karamel preliv - Istopite secer na jakoj vatri; tresite posudu kako bi se ravnomjernije istopilo, ali pazite JAKO je vruce.
Kada je secer istopljen, prelijte preko jedne bolje kore biskvita, koju ste stavili preko papira za pecenje. Na brzinu rasporedite karamel nozem, a zatim nauljenom ivicom veceg noza narezite reznjeve torte (12-16). Ostavite hladiti.
Namazite svaku koru biskvita sa 1/6 kreme, pa postavite kore jednu na drugu. Sa ostatkom kreme ukrasite tortu, pa zatim aranzirajte karamel na povrsinu.
Hladite 1 sat prije sluzenja.