3550 replies to this topic

[Coco*]

Ah, so. Ampak jih imam ful rada. Jih bom jedla zvečer pred spanjem, potem me bo glava bolela med spanjem in bom zjutraj kot nova! :DD
Ja, sej pravim, moji mami vsakič, ko zaužije malo večjo količino orehov, butne ven herpes in sem jim mora izogibat. :s

[_M_]

mmmm, moja sladica je bla njami, res, Felicia, sem dala tudi jaz vanilijev puding med dve plasti piškotov in je blo res okusno, mmmm, kot kakšna sadna torta, so rekli

[_M_]

Ohjoj, pa res, Marmelada je bila, neki sm pobrkala

[Plain Jane]

Raspberry-Almond Crumb Tart

• 1/2 cup sliced almonds, (skins on)
• 6 tablespoons granulated sugar
• 1 1/3 cups plus 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 1/2 cups fresh or frozen (not thawed) raspberries
• 1 teaspoon confectioners' sugar

• Preheat oven to 400°F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.
• Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.
• Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated.
• Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.
• Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.
• Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries.
• Bake the tart for 15 minutes. Reduce the oven temperature to 350° and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Remove the pan sides; place confectioners’ sugar in a fine sieve and dust the tart just before serving.

[Olivija]

A ima katera kaksen preverjen recept za piskote z ovsenimi kosmici?



Nasla sem to in to .. pa bi mogoce za prvic raje delala nekaj, kar je ze preverjeno in ok.
Na kulinariki sem ze tudi preverila recepte pa mi ni noben padel v oci..

Edit:

Sem delala po tem receptu, s tem da sem dala manj mascob in sladkorja, za pikico cokolade in veliko cimeta + limonino lupinico. Super so!

Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (210 grams) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

[Olivija]

Okej, me again, kar ne odneham.

Ko imam cas pac rada kuham in fotkam. Ce kaj dobrega nastane pa delim z vami.

Skratka, piskoti so bili success - taki pravi ameriski cookies, ki sem jih jedla tam, s tem, da so bili tisti pac bistveno presladki, tu sem pa recept prilagodila in je rezultat hrustljav - ne trd, okusen piskot.

[Anouk]

Jaz sem obsedena s temi piškoti, prav ne naveličam se jih. Zdaj nazadnje sem dala notri temno čokolado z brusnicami, enkrat prej sem dala del temne z meto (minty sth). Všeč mi je, ker niso tipično hard/crunchy, ampak nutty/soft.





Očitno za dobo mafinov in potic pride doba piškotov. I say bring it on!

[Christianne]

^^U, tole bi tudi jaz probala. Si delala s polnozrnato moko ali z belo?

[Anouk]

Z belo (čeprav izgledajo, kot da so narejeni s pz - zaradi zmletih lanenih semen ).

[Christianne]

Ja, res je, zato sem vprašala Hvala.

[Olivija]

Kul! Te bom tudi sprobala, pa del moke bi nadomestila z mletimi mandlji, mislis, da bi bilo ok?

[Anouk]

Mislim, da ja, ampak ne bi preveč modificirala mase - mogoče nekaj žlic (lahko pa daš namesto dela čokolade kake oreščke notri brez težav). Poročaj, kako so uspeli, me firbec matra

[Olivija]

Ej, chocolate stays! Bom dala za prvic par zlic, ja. Bom delala konec tedna.

[Freya_]

Naredila sem korenčkovo torto, HUDA.

Naredila sem po receptu iz okusno.je, z nekaj spremembami - dala sem PZ moko, maslo namesto olja (kot Dragica), dodala sem vanilijev sladkor, cimet in sok pomaranče. Ful ful dobro res.

[Jinadaze]

Eric Lanlard’s Popping Candy Eton Mess



Serves six
Preparation time:
20 minutes


Ingredients:

2 punnets (350g) fresh raspberries, plus a few extrato decorate
2 tsp raspberry liqueur (or vodka or grenadine)
50g vanilla sugar
100g golden caster sugar
250ml whipping cream
250g mascarpone cheese
50g bought or home-made meringues, or meringue nests, broken into pieces
2-3 sachets of strawberrypopping candy

Method

Step 1: Firstly, make the raspberry coulis. Place the two punnets of raspberries in a saucepan with the liqueur, and cook on a slow heat until the fruit softens. Using a fork, mash the mixture up roughly and leave to cool.
Step 2: In a large bowl, using an electric hand whisk, mix the cream with both sugars to form nice soft peaks. In another large bowl stir the mascarpone until soft, then fold in the cream.
Step 3: Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer the cream, raspberry coulis and broken meringue pieces, trying to make it look as attractive as possible.
Step 4: Top with the remaining fresh raspberries and, just before serving, sprinkle the popping candy on the top to finish.

[Plain Jane]

NJAM! Pa pokalice, haha.

[Plain Jane]

Bezgova krema z medenimi jagodami


Potrebujemo:

- 200 g manj mastne skute

- 150 g maskarponeja

- 100 g sladke smetane

- 100 g jogurta

- 40 g bezgovih cvetov brez stebelc

- 5 kolesc limone

- 40 g medu

- 1 dl jabolčnega soka

- 0,5 dl belega vina

- 4 liste želatine

- 1 vanilij sladkor

Za medene jagode potrebujemo:

- 500 g jagod

- 10 - 20 g medu

-1 žlico bezgovih cvetov brez stebelc

- nekaj lističev melise

Priprava

Pristavimo 1,5 decilitra vode, jabolčni sok, vino in kolesca limone. Zavremo, nalijemo na bezgove cvetove, pokrijemo in pustimo stati na hladnem 6 do 12 ur.
Ohlajeno zavrelico precedimo skozi gosto cedilo obloženo z gazo; potrebujemo je 2,5 decilitra. Gladko razmešamo skuto, maskarpone, jogurt, med in vanilijev sladkor. 4 modelčke oprhamo s hladno vodo. Želatino namočimo v malo hladne vode. Bezgovo zavrelico pristavimo in segrejemo. Vanjo zamešamo ožeto želatino in odstavimo. Ko se začne bezgova zavrelica strjevati, jo primešamo skutini masi. Pustimo, da se nekoliko strdi.
Smetano čvrsto stepemo. Nežno jo vmešamo k ostalim sestavinam, potem pa z zmesjo nadenemo oplaknjene modelčke. Te za 3 do 5 ur postavimo v hladilnik. Jagode očistimo, oprhamo pod tekočo hladno vodo in zrežemo na četrtine. Primešamo jim med in jih pustimo nekaj časa stati.

Serviranje

Kremo iz modelčkov zvrnemo na desertne krožnike. Obložimo jo z jagodami, potresemo z bezgovimi cvetovi in okrasimo z melisinimi lističi. Po želji lahko jagode pred serviranjem potresemo z grobo sesekljanimi (neslanimi) pistacijami. Bezgova krema z medenimi jagodami je aromatična sladica za kratko sezono cvetočega bezga.


Nasveti izpod kuharske kape
- Maskarpone (ital. mascarpone) lahko približno nadomestimo z mešanico 4 delov pretlačene skute in 1 dela kisle smetane. Po nekaterih virih naj bi bilo to razmerje celo 2 dela skute in 1 del kisle smetane.

- Bezgovo cvetje nabiramo v suhem in sončnem vremenu, vsekakor pa ob polni luni. Če zamudimo cvetenje bezga, ne obupajmo. Na višje ležečih legah cveti bezeg 7 do 14 dni kasneje kakor v dolini.