2013/12/28

Quick "piroške"



Quick "piroške"

You have no time to make - knead the real "piroške". Here is recipe for make it quickly.
Ingredients:
  1                  egg
  2 cups          milk
  1 teaspoon   salt
10 g               baking powder
  1 piece         cheese
                      flour
                      oil for fry

Preparation:
Whisk egg. Add milk, salt, 1 cup of flour and baking powder. Mix all ingredients and add grated or crushed cheese. Knead soft dough that with more flour does not paste to fingers. Roll out the crust thickness about 1 cm and cut square pieces.

 Fry pieces in deep oil.

Note: You can roll the thinner crust and fill the pieces, then roll it and push to paste ends. Fill can be sour cream with ham, only ham, sausage, bacon or whatever you like.

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Brze "piroške"

Nemate vremena da napravite "prave" piroske – da zamesite pravo testo za piroske. Evo recepta za piroske na brzinu.
Sastojci:
  1                  jaje
  2 splja         mleka
  1 kasicica    soli
10 g               praska za pecivo
  1 velija        sira
                      brasno
                      ulje za przenje

Priprema:
Umutiti jaje pa dodati mleko, so solju brasna i prasak za pecivo. Sve lepo izmesati pa dodati rendan ili izmrvljen sir. Zamesiti mekse testo sa jos brasna da se ne lepi za prste. Istanjiti koru debljine oko 1 cm i seci pravougaonike. Prziti na vise ulja.
Napomena: Mozete napraviti tanju koru koju cete filovati. Na jedan kraj stavite fil pa urolajte i pritisnite krajeve da se zalepe. Fil moze biti pavlaka sa sunkom, samo sunka, kobasica, slanina ili sta god vi volite.

2013/12/27

Milky wafers - Mlecne ili karemel oblande


Milky wafers

Ingredients:
    1 l    milk
600 g   sugar
250 g   butter
150 g   ground walnuts

Preparation:
Put milk into saucepan and cook. Add sugar and cook until it thickens. Remove from the stove and add butter mixed with a little powdered sugar. Mix until get a compact mass. Daub each wafer and slowly push until you run out of wafers and fill. At the top wafer put something heavy and leave several hour and then you can cut pieces and serve.
Note: If you like a chocolate, you can add 150 g melted chocolate in fill after butter.
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Mlecne ili karamel oblande

Sastojci:
    1 l    mleka
600 g   secera
250 g   maslaca
150 g   mlevenih oraha

Priprema:
Staviti mleko u serpu i kuvati. Dodati secer i kuvati dok se masa ne zgusne. Skloniti sa sporeta i dodati maslac umucen sa malo secera u prahu (da se lakse umuti). Mesati dok se ne dobije kompaktna masa. Premazivati svaku oblandu i polako pritiskati sve dok se ne potrose sve oblande i sav fil. Gotovu oblandu pritisnuti necim teskim i ostaviti nekoliko sati a onda seci i sluziti.
Napomena: Ako volite cokoladu mozete dodati 150 g rastopljene cokolade u fil posle maslaca i lepo ujednaciti fil.

Wafers with raisins - Oblande sa suvim grozdjem



Wafers with raisins

Ingredients:
250 g              butter
100 g              chocolate
    5                 eggs
350 g              sugar
100 g              chopped walnuts
100 g              raisins
    1 packing    wafers

Preparation:
Butter and chocolate melt over low heat. Add whisked eggs with sugar. Cook until it thickens. Remove from stove and add raisins and chopped walnuts. Daub each wafer and slowly push until you run out of wafers and fill. At the top wafer put something heavy


 and leave several hour and then you can cut pieces and serve.
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Oblande sa suvim grozdjem

Sastojci:
250 g                 maslaca
100 g                 cokolade
    5                     jaja
350 g                  secera
100 g                  seckanih oraha
100 g                  suvog grozdja
    1 pakovanje    oblandi - vece

Priprema:
Na tihoj vatri rastopiti maslac i cokoladu. Dodati prethodno umucena jaja sa secerom. Kuvati dok se ne zgusne. Skloniti sa sporeta i dodati seckane orahe i suvo grozdje. Premazivati svaku oblandu i polako pritiskati svaku sve dok se ne potrose sve oblande i sav fil. Na vrh oblandi staviti nesto tesko da se lepo pritisne i ostaviti nekoliko sati a onda seci i sluziti.

2013/12/21

Fruit Baklava - Vocna baklava



Fruit baklava


Ingredients:
500g            phyllo pastry sheets / sheets phyllo dough
500g            cherries but can other fruits
    1 cup       sour cream
    1 cup       sugar
    1 cup       oil
    3              eggs
  10 g           baking powder
For syrup:
2 cups   sugar
2 dl       water
1                    lemon (juice)

Preparation:
Whisk eggs, sugar, sour cream and baking powder, on the end add oil, and stir to get a compact mass. Divide a phyllo pastry on 2 pieces. First ½ of phyllo pastry arrange on this way: lay 2 sheets of phyllo pastry into the tray and daub with cream, lay another 1 sheet and each sheet daub with cream before adding the next. When you spend all sheets of first ½ of phyllo pastry sheets arrange all fruit on it and continue to lay sheets and daub each. When you expend all sheets cut baklava into small diamond-shaped pieces or triangles using a sharp knife. Good warm butter or oil pours after each cut so that sizzles. Put baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F and bake for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Remove baklava when it is golden on top. Pour the hot syrup into the slits in the hot baklava and leave to cool.
Syrup:
For the syrup: heat the sugar, water, lemon juice in saucepan and cook over a medium heat until the sugar has melted and syrup is forming. Pour baklava with syrup.
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Vocna baklava


Sastojci:
500g            tankih kora za baklavu
500g            visanja ili drugog voca
    1 solja      pavlake
    1 solja      secera
    1 solja      ulja
    3              jajeta
  10 g           praska za pecivo
Za sirup:
2 solje   secera
2 dl       vode
1                    limun (sok)

Priprema:
Umutiti jaja, secer, pavlaku i prasak za pecivo, na kraju dodati ulje i mesati dok se ne dobije kompaktna masa. Podeliti korre na dva jednaka dela. Prvi deo redjati na sledeci nacin: postaviti 2 kore u pleh, premazati umucenim kremom, a zatim poloziti sledecu koru (redjati jednu po jednu koru i svaku premazivati kremom). Kad se potrose sve kore iz prve polovine poredjati sve voce pa nastaviti sa redjanjem kora i premazivanjem svake. Premazati i poslednju koru pa iseci baklavu na male parcice u obliku dijamanta ili trougla i po svakom rezu politi malo vrelog maslaca ili ulja da zacvrci. Staviti baklavu u dobro zagrejanu rernu oko 20 minuta pa smanjiti temperaturu na 150C/300F i peci jos pola sata do 40 minuta, ili dok baklava malo ne naraste i dobije lepu zlatnozutu boju na vrhu. Izvaditi baklavu iz rerne i preliti vrucim sirupom i ostaviti da upije i ohladi se.
Sirup:
Za sirup staviti secer, vodu i sok od limuna (a moze i sok od visanja koji se ocedio) u serpu i kuvati na srednjoj temperaturi dok se secer ne otopi i napravi se sirup. Preliti baklavu toplim sirupom.