500 replies to this topic

[Plain Jane]

Žal nimam možnosti dobiti domače (v tem primeru je niti ne bi uporabila, ker mora biti pasirana), tako da kupljeno, pasirano.

[Plain Jane]

Rustikalen kruh s sladkasto čebulo in česnom ter s kozjim sirom in rožmarinom
Pirine štručke s sušenim paradižnikom
Francoske bagete

[Plain Jane]

Focaccia with Caramelized Onion, Sundried Tomato & Rosemary

[Plain Jane]

Prilagam še original recept za paradižnikov kruh.

Paradižnikov kruh s čebulo in pinjolami

Potrebujemo:
750 g moke,
40 g kvasa,
1 žličko sladkorja,
dve žlici paradižnikovega koncentrata,
sol,
pol kg čebule,
50 g pinjol,
50 g pancete, narezane na kocke,
2 žlici oljčnega olja,
poper,
vodo.
V lonček damo malo mlačne vode, vanjo nadrobimo kvas in dodamo sladkor. Kvasec naj vzhaja 10 do 15 minut. V skledo presejemo moko, na sredino zlijemo v jamico kvasec, okrog pa potresemo sol in dodamo paradižnikov koncentrat. Sestavine umesimo, prilijemo okrog 3,5 dcl vode in gnetemo, da dobimo mehko, gladko in prožno testo. Testo pokrijemo s kuhinjsko krpo in ga na toplem vzhajamo 30 minut.
Čebulo sesekljamo, prav tako panceto. V ponev zlijemo olje, dodamo panceto in čebulo ter na srednji vročini pražimo do zlatorjave barve. Posolimo in popopramo.
Vzhajano testo razvaljamo na pomokanem prtu ter ga potresemo s praženo čebulo in pinjolami. Testo zvijemo kot potico. Če hočemo, lahko svitek po dolgem prerežemo in prepletemo kot kito. Lahko pa čebulo in pinjole preprosto zamesimo v kruh in oblikujemo hlebčke. Kruh vzhajamo na toplem še 20 do 30 minut. Pečico segrejemo na 180° Celzija in pečemo kruh 45 minut do eno uro.

Jaz sem naredila nekaj sprememb po svojem okusu in sicer: namesto paradižnikovega koncentrata sem dala pasirane pelate, dodala sem še na soncu sušene paradižnike in nekaj olja v katerem so te paradižniki, svežo baziliko in rožmarin (pozabila sem na oljčno zel) in zelene olive (naslednjič bom dala črne kalamata).

[Kinky]

OMG, res deluje BOŽANSKI, prav po mojem okusu. Prav zdaj bi ga jedla, res.

[Plain Jane]

Pesto Parmesan Scones

makes about 12-16 scones, depending on how you cut them!

3 1/4 cups all-purpose flour
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cups cold butter, cut into pieces
1 cup buttermilk
1/4 cup pesto
2/3 cup freshly grated parmesan cheese
melted butter
Preheat oven to 425 degrees F.
In large bowl combine flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk, parmesan and pesto. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter.
Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Top with butter pats.





Je katera že delala te scones? Meni ne paše pecilni v kruh, pa scones mi nasploh zgledajo ful trdi. Pomojem bom samo idejo pobrala, kakšne žemljice bi znale bit super.

[Plain Jane]

Lemon and Sea Salt Focaccia


For the dough
1 envelope (2-1/4 teaspoons) active dry yeast
6 tablespoons really good extra virgin olive oil
4 cups bread flour, plus more for kneading
2 teaspoons salt
To assemble
Really good extra virgin olive oil
Leaves of 2-4 branches fresh rosemary, chopped
2 lemons, washed and very thinly sliced into rounds
Coarse sea salt

• For the dough, dissolve the yeast in 1/2 cup warm water in a medium bowl. Stir in 1-1/4 cups water and 2 tablespoons of the olive oil.

• Pulse the flour and salt together in the bowl of a food processor. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 2 tablespoons of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.

• Pour a thin film of oil into each of four 8-inch round cake pans. Quarter the dough and put one piece into each pan. Using your fingertips, spread dough out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you've stretched it as far as it will go. Eventually, it will cooperate and fill the pan.

• Preheat the oven to 450°. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.

• Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with sea salt. We like ours salty. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.

Note: I couldn't get the lemons sliced thinly or evenly enough so I only put them on one of my loaves. As it turned out they were a little too thick and the bitterness of the rind bothered me. If you can't get the lemons really thinly sliced, I would leave them off. Also baking these loaves in round cake pans yields a thin-ish bread with a crunchy crust; I like my focaccia a little puffier and softer, so I would bake larger loaves on baking sheets. Just my preference.
I froze half my dough for later use in a zip lock freezer baggie---you can do this after the initial rise.

[Sarah]

Moja faccacia, njaaaama Super mi je uspela, naslednjič edino dam še malo več soli, oz posujem malo grobe po površini, zdaj je nisem imela.

[Kinky]

Recept


No Knead Bread: so easy a 4-yr old can make it!

[_Planet_]

In lepa storja na koncu!

[Kinky]

Sem zamesila, bo vzhajal čez noč, jutri pečem in poročam.

[_Planet_]

Kul, me zanima!

[Kinky]

Planet, kruh je uspel, slikica kasneje; sem pa zaje**, ker nisem dala papirja na dno posode, se je namreč zalepil na
podlago, a sem ga nekako izklesala ven.

Je okusen, le naslednjič dam za pikico več soli. Je pa res tako zelo enostaven za narediti, da skoraj ne morem verjeti.

[Sarah]

To je navaden, bel kruh, ane?

[Kinky]

Ja, jaz sem dala navadno belo moko.

[Sarah]

Okej Izgleda dober, predvsem skorja. Bom tudi jaz naredila.

[_Planet_]

Kinky

[Ana]

Kje je pa slika?