Monday, October 20, 2014

 


                                                  BOROVNIČKA



English version is down below:) 
   
  Nakon što sam sam otkrila kanal na kabelskoj zvan ''24kitchen'' gledam ga kad god stignem jer recepte izvode razni kuhari tako da variraju od mediteranskih,turskih,američkih,zdravih do malo manje zdravih...a prvi put sam se i odvažila isprobati jedan recept od Sare la Fountain sa svojim izmjenama kako bi bio malo jeftiniji i sa manje ulja jer iako je ovo zdravo nećemo pretjerivati.;)


Radi se o ''zdravoj''  zasitnoj torti sa puno badema, kokosovog ulja , borovnica i drugih finih stvarčica.

Potrebno je:
Za podlogu: 9 datulja
                     260g badema
                     2 žlice kokosovog brašna
                     1 žlica kakaovog praha
                     1 žlica ekstrakta vanilije
                     1 žlica meda

Za kremu : 150g badema
                    ½ limunovog soka
                    20 kapi Stevie (umjetno sladilo)
                    1 žlica meda
                    100ml kokosovog ulja
                    100ml kokosovog ulja
                     500g borovnica
                     1/3 banane

Prije upotrebe datulje namočite sat vremena u vručoj vodi. Osim ako su svježe.
Sitno izdrobite bademe i ostale sastojke osim meda uz pomoć štapnog miksera ili blendera (pazite da se ne pretvori u kašu),dodajte potom med i izmješajte žlicom jer će se štapni mikser zaštopat pošto je smjesa ljepljiva.

                                                        
                                                         1.Sastojci za podlogu


                 
                                                                     2./3.    Usitnjeni bademi sa ostatkom sastojaka

Rasporedite smjesu u  kalup obložen masnim papirom (radi lakšeg odvajanja od kalupa) te ju utisnite tako da formirate i malo od bočne stranice torte.Koristila sam srcolik koji je otprilike veličine 22 sa 5 cm. 
Stavite u hladnjak.


                                                     4.    Utisnuta podloga u kalup 

Za kremu je potrebno također usitniti bademe te im zatim dodati sok od limuna (ako ne volite da se osjeti kiselo možete ga zamjeniti sokom od jabuke iz tetrapaka),steviju ili drugi zaslađivač te bananu,kokosovo ulje i borovnice.Ja nisam imala svježe pa sam koristila smrznute ali prethodno sam ih odmrznula i ocjedila višak tekućine.


                                                     5.      Sastojci za kremu


6. Ujednačena krema

Za kokosovo ulje se nemojte začuditi ukoliko Vam bude u krutom obliku. Pošto ono tek na 24+° C postaje tekuće. Ne morate ga zagrijavati u mikrovalnoj nego samo zaronite posudu u vruću vodu.U dm-u imate kokosovo ulje po 32kn;) (ovo na slici je iz Konzuma po 40-tak kn)
Da bi smanjila  masnoće dodala sam manje soka nego u receptu jer ono što zgusne kremu je zapravo kokosovo ulje.


 7.  Kokosovo ulje

Smjesu izmiksajte te  ju izlijte na ohlađenu podlogu. Ostavite u frižideru da se stvrdne.
Nakon toga spremna je za serviranje.

                
                                             8.      Ohlađenja i izvađena iz kalupa



                                  9.           Pošto je srcolik oblik malo nezgodan podjela šnita je ispala ovako:P

                                         

                                            10.           Presjek tortice  :)

Ukoliko probate napraviti tortu recite mi Vaše dojmove...da li bi možda nešto promjenili?
Dobar tekJ



                RAW  BLUEBERRY  CAKE

As soon as I came across a tv channel called ''24kitchen'' I've been watching it whenever I get the chance because they show all sort of recipes ,from Mediterranean, Turkish, American, healthy to less healthy....and for the first time I've pushed myself to try out a recipe from Sara la Fountain with a few changes of my own so that it's a bit cheaper and with less oil ,even though this one is healthy we won't exaggerate ;)

It's a ''healthy'' fulfilling cake with lots of almonds, coconut oil, blueberries and other fine ingreedients.

For the base:
2,5 C almonds
         9 dates
        2 tbsp. of coconut flower
        1tbsp. of raw cacao powder
        1 tbsp. of vanilla extract
        1 tbsp. of honey

For the filling:  1,5 C almonds
                          ½ lemon juice
                          20 drops of Stevia (artificial sweetener)
                          1 tbsp. of honey
                          ½ C  coconut oil
                          18 oz of blueberries
                           roughly 1/3 of a banana


  Before use,soak the dates in hot water for about an hour,unless you have fresh ones.
Finely crush the almonds and other ingredients except honey with a mixer or a blender (be careful not to make a paste of it),then add the honey and mix it in with a spoon because the mixture will get stuck in the mixer (it's sticky).
Equally spread the mixture into a oil-paper covered  mold.Press it in and be sure to make the walls of the mold from the mixture.Refrigerate. I used a heart shaped mold that's about 8'' x 3''. 

In pictures 1.,2.,3. & 4. you can see the ingredients for the base and how it should look like in the end when it's pressed into a mold.



For the filling you will also need to finely chop the almonds then add all the other ingredients. If you don't prefer a sour taste you can replace the lemon juice with apple juice(from the store).I didn't have fresh blueberries so I used frozen ones. Of course I let them unfreeze and drained off the extra fluid.For the coconut oil don't be surprised if it's solid..because it turns to liquid at 24+° C. You don't need to put it in the microwave...just put the bottle in a bowl full of hot water and that will do the trick.

Picture 5 & 6 show ingredients for the filling and how the mixture looks when it's done.
Picture 7 is a brand of coconut oil.

To reduce the fat I've added less juice than in the original recipe because the only thing that will harden the filling is coconut oil.When you mix it all together pour it onto a cooled base and refrigerate it. When it's harden it's ready to be served.

Pictures 8.,9.,10 show the final form of the cake and the intersection:)

If you've tried out or you're planning to try out the recipe let me know what you think...any suggestions on making it even more yummier?:)
Bon appetit!

Tuesday, October 7, 2014


                             LEDENI   VJETAR

 English version is down below :)                                        


Za tatin rođendan koji je danas (6.10.) odlučila sam se napraviti jedan jako popularan kolač...Svi ga hvale i vole J Pa škicnite malo recept i sličice i recite mi jesam i Vas namamila s njim hehehe.




Potrebno je:
Za koru:  9 bjelanjaka
                25dg šećera
                1 velika žlica jabučnog octa

Za kremu: 9 žumanjaka
                  3 žlice šećera
                  4 žlice  brašna
                  2,5 dl mlijeka
                  3 vanilin šećera
                  25dg margarina/maslaca
               
Dekoracija :  5dl slatkog vrhnja


Postupak:
Prvo morate istući čvrsti snijeg od bjelanjaka polako dodajući šećer i jabučni ocat. Treba dosta dugo miksati tako da nemojte paničariti ako Vam se čini pretekuće...neće biti jako čvrsto kao da su samo bjelanjci zbog šećera ali trebali bi ostajati kada prislonite žlice na smjesu i odvodite ju od nje mali tornjići. J

Što širu tepsiju obložite sa masnim papirom pazeći da uglovi budu uz tepsiju(obično da bi ostali tako stavim u uglove ispod masnog papira malo margarina ;)). Razlog zašto tražim što veću tepsiju je zato što se kora reže na 3 jednaka dijela po površini . Raspodjelite  smjesu ravnomjerno i izravnajte. Stavite peći na 150 °C oko 1 sat...Normalno je da se malo napuše i da je žućkaste boje a na površini bi trebala biti osušena a ne ljepljiva kad je izvadite. Inače će Vam se malo teže rezati...(Ako nije osušena ostavite ju još u ugašenoj pećnici da se ohladi). Odljepite papir i kora je spremna,



               Gotova kora

Što se tiče kreme izmutite žumanjke sa šećerom te im dodajte mlijeko i vanilin šećer. Stavite na laganu vatru te nakon što se ugrije dodajte brašno (po mogućnosti možete ga prethodno sa malo mlijeka izmutiti u čaši da bude tekuće , kako bi izbjegli grudice ukoliko ga ne bi mogli izmutiti kako treba u mlijeku i jajima).Nemojte prestati mješati jer brzo može zagoriti pošto se brzo i zgušnjava jer onda ćete imati problema sa pasiranjem da bi bilo što manje crnoga u kremi :D Nakon što se ohladila dodajte omekšali margarin/maslac  te dobro izmiksajte...




            Gotova krema

Razradite šlag.
Narežite voće po želji koje ćete stavljati između slojeva kora i kreme.Odlučila sam se za banane,kiwi i smrznuto šumsko voće jer su brusnice bile prekisele čak i uz šećer.Šumsko voće pošećerite  Banane obavezno premažite sa limunovim sokom jer brzo tamne inače. Šumsko i slično voće koje ima dosta vode u sebi je potrebno ocjediti kako nebi imali poplavu kroz šlag.



              Pripremljeno voće 

Slaganje:
Prvo ide naravno jedna od kora ,po mogućnosti najšira.
Na nju stavljate kremu, zatim voće(pošto su banane najteže stavljam ih uvijek na najdonji sloj) te na njega šlag kako bi se kora koja ide nakon toga mogla primiti za donji sloj (da nebi bilo rušenja i slično heheh).Postupak se ponavlja.

   
    
       
         Donji sloj sa bananama


           Srednji sloj sa kiwijem

Na najgornjem sloju stavljate najlakše voće ,kao kod mene šumsko,  koje se prekriva  samo šlagom kao i ostatak torte.


             Gornji sloj sa šumskim voćem

*Pošto kora neće biti ravnih rubova primjetit ćete da ima dosta praznina sa strane...njih slobodno popunite ostatkom šlaga/kreme kako bi ljepše izgledala na kraju.


      

        U cijelosti prekrivena šlagom



Presjek torte (nije tako lijep jer pri rezanju šumsko voće često propadne u druge slojeve ali je svejedno prefino:D )

Recite mi jeste ju probali i kako Vam se svidjela :)





ENGLISH VERSION :      ICY  WIND



For my dad's birthday which is today (6.10.) I've decided to make a really popular cake....Everybody loves and prays it J So I wouldn't mind if you took a look at the recipe and my photos of the cake...tell me if  I succeeded in tempting you to try it out yourself  J hehehhe


You will need:


For the crust:  9 egg whites
                       1 ¼ C of granulated sugar /or 250g
                       1 Tbsp. of apple vinegar

For the cream: 9 egg yolks
                        3 (soup) spoons of sugar
                        4 spoons of flour (not leved but full)
                        1 C of milk /or 250ml
                        3 packages of vanilla sugar
                        2  1/6 stick of butter /or 1 1/12 C of butter


Decoration:  2 C of heavy cream



First you have to beat up egg whites with vinegar adding little by little sugar . It will take some time for it to firm up and you'll be done when it doubles it's volume .You can check the firmness by pressing the rounded side of a spoon onto the mixture and dabbing it onto it. It should leave egg white spikes. J
Pour it onto the biggest  baking pan you've got, simply because you'll need to slice the crost into 3 equal pieces along it's surface because it won't raise.Before you pour it in put a pieces of oily baking paper so that it doesn't stick. It should bake for about an hour on 300 degrees F. You'll know if it's done by the colour of it...it should be lightly yellow and by putting the rounded part of a spoon on the surface of the crost. It should not stick. If one hour has passed then you can let it dry and cool down in the oven.(don't forget to turn it off ;) ) Peel off the paper and you're ready to go.

*Final result of the crust in picture 1

As for the cream...whisk the egg yolks with sugar, vanilla sugar and milk and pour it into a sauce pan on low heat. Make sure you don't stop steering it 'cause you don't want to end up with black spots in the cream xD... Then add the flour previously mixed with some milk so it's liquid when you add it so that it won't be difficult to dissolve and it won't leave lumps of flour. When it thickens let it cool down. After it's cooled add the softened butter (NOT melted) and whisk it with your mixer.

*Finished cream in picture 2

Mix your heavy cream.
Slice up your fruit..be sure to pour some lemon juice over the bananas so they don't get brown. I've chosen to add bananas to my lowest layer because they are the heaviest then kiwi to the middle and berries to the top layer. 

First goes the crust then the egg yolk cream then the fruit and finally the heavy cream (so that the next layer of crust sticks to the bottom layer). I've decorated it with heavy cream completely so that the berries don't fall off but the cake was gone in an hour so it wouldn't matter either way :D  * Pictures 3,4,5,6,8

* You can see the intersection of the cake in picture 8...not much of a looker because the berries tend to slide into the bottom layers when you slice it but the taste doesn't change ;)


*You'll notice that the crust isn't even and if it breaks it doesn't matter 'cause it won't show when you'll slice it. It can leave some unfilled spaces between the layers but you can fill it in with your leftover egg yolks cream or heavy cream.  

Let me know if you tried it and how you liked it !:)