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Tuesday, December 31, 2013

Happy New Year 2014!

1:03 PM | Author Unknown |
Vzemi dvanajst mesecev, jih očisti natančno vsake grenkobe, skoposti, malenkosti in strahu ter razdeli vsak mesec na trideset oziroma enaintrideset delov, tako da bo vse skupaj zadostovalo za eno leto.
Vsak dan posebej vzemi eno do dve tretjini veselja in humorja. Dodati je treba tri zvrhane žlice optimizma, žličko strpnosti, zrnce ironije in ščepec obzirnosti. Vse bogato prelij z ljubeznijo. Pripravljeno jed okrasi še s šopki malih pozornosti in z vedrino serviraj.

Srečno in zdravo 2014!

Happy New Year 2014!



http://vanillebiscuit.blogspot.com/

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Linzer cookies / Linški piškoti

6:25 PM | Author Unknown |
http://vanillebiscuit.blogspot.com/

INGREDIENTS:

150 grams butter
300 grams all-purpose flour
100 grams sugar
1 egg
1 package of vanilla sugar
2 teaspoons baking powder

http://vanillebiscuit.blogspot.com/


SESTAVINE:

15 dag margarine/ masla
30 dag moke
10 dag sladkorja
1 jajce
1 vanili sladkor
2 male žlice pecilnega praška

http://vanillebiscuit.blogspot.com/






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Raffaello balls / Rafaelo kroglice

11:51 AM | Author Unknown |

RAFFAELLO BALLS


RECIPE 1 with powdered milk

Ingredients:
25 dag sugar
1 dl water
½ of butter (125 g of butter)
25 dag powdered milk
20 dag dried shredded coconut
almonds

Instructions:
Combine sugar and water in a pot and boil, then add butter till it melts down. Turn off the heat, add powdered milk and coconut and stir them in. Leave in the refrigerator to cool. Roll 1 inch balls with your palms , placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

RECIPE 2  with vanilla pudding


Ingredients:
2 vanilla pudding
12 dag butter
10 dag dried shredded coconut
5-6 tbsp sugar
½ l milk

Instructions:
Combine milk and butter in a pot and boil. Mix the rest of the ingredients and stir them in milk and butter like pudding. Leave in the refrigerator to cool. Roll 1 inch balls with your palms , placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

RAFAELO KROGLICE

RECEPT 1 z mlekom v prahu
Sestavine:

25 dag sladkorja
1 dl vode
½ masla (125 g masla)
25 dag mleka v prahu
20 dag kokosa

Priprava:
Sladkor in vodo skuhamo, da zavre, dodamo maslo, da se stopi. Dodamo mleko v prahu in kokos. Maso pustimo, da se malo shladi, nato iz mase oblikujemo kroglice (za oreh velike) in jih povaljamo v kokosu. V sredino damo olupljene mandelje.

RECEPT 2  z vanilijevim pudingom

Sestavine:
2 vanilijeva pudinga
12 dag masla
10 dag kokosa
5 - 6 žlic sladkorja
1/2 l mleka

Priprava:
V polovici mleka zavremo maslo, ostale sestavine zmešamo in zakuhamo kot puding v mleku z maslom.
Pustimo, da se ohladi, nato damo za nekaj časa v hladilnik. Oblikujemo kroglice in jih povaljamo v kokosu.




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Wednesday, December 4, 2013

Banana squares / Bananine kocke

8:18 PM | Author Unknown |


SESTAVINE:
Biskvitno testo:
5 rumenjakov
3 žlice moke
3 žlice sladkorja
2 žlici kakava
5 beljakov

Karamela:
15 dag sladkorja
1 dl vode

Krema 1:
2 vanilijeva pudinga
4 dl mleka
4 žlice sladkorja

Krema 2:
20 dag margarine
2 žlici sladkorja v prahu
1 bananin ekstrat

Preliv s čokolado:
20 dag jedilne čokolade
12 dag margarine



PRIPRAVA:

Biskvitno testo:
V prvi skledi zmešaj rumenjake in sladkor, da postane penasto. Vmešaj moko in kakav.
V drugi skledi zmešaj beljake, da postane čvrst sneg. Sneg nato z žlico vmešaj v zmes v prvi posodi.
 Peci na peki papirju za cca 10 min(približno) na 180°C.
http://vanillebiscuit.blogspot.com/
Vroč biskvit prelij s karamelo: sladkor spražimo in prelijemo z vodo.

Krema 1+2:
Vanilijeva pudinga skuhaj z mlekom in sladkorjem v navedenih količinah in ga ohladi.
Zmešaj margarino, sladkor v prahu in bananin ekstrat ter dodaj ohlajenemu pudingu.
http://vanillebiscuit.blogspot.com/

S pripravljeno kremo namaži biskvit in prelij s pripravljeno čokolado.
http://vanillebiscuit.blogspot.com/

Postavimo na hladno, da se strdi; narežemo na majhne kocke. 
http://vanillebiscuit.blogspot.com/


Vir: www.kulinarika.net
Foto: Kaja j


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Wednesday, November 20, 2013

Raffaello (coconut) squares/ Raffaello kocke

12:48 PM | Author Unknown |

CAKE:
300 grams sugar
100 grams all-purpose flour
6 egg whites 
150 grams grated coconut

Beat egg whites until soft peaks form. Add sugar and beat until shiny and stiff. Fold in flour and coconut until well combined. Bake for about 25 minutes or until just lightly brown  at 190°C / 374°F. Let cool to room temperature.

FILLING:
6 egg yolks
130 grams sugar
3 packages of vanilla sugar
6 tablespoons milk
3 tablespoons strong flour
3 tablespoons  all-purpose flour

Mix all ingredients together and boil them in 300 ml of milk. Let cool to room temperature. Fold 200 grams of butter into the mixture and spread on top of cake bottom. 
Sprinkle with 50 grams finely shredded coconut.





BISKVIT:
30 dag sladkorja
10 dag moke
6 beljakov
15 dag kokosove moke

Zmešaš beljake, dodaš sladkor, moko in kokosovo moko. Pečes približno 25 minut na temperaturi cca. 190°C.

 KREMA:
6 rumenjakov
13 dag sladkorja
3 vanilijevi sladkorji
6 žlic mleka
3 žlice ostre moke
3 žlice gladke moke

Vse sestavine zmešaj in skuhaj v 3 dl mleka (tako kot puding). 

V hladno kremo vmešaj 20 dag masla.

Testo dobro navlaži z mlekom in namaži s kremo. Nato posuj s 5 dag kokosove moke.




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Thursday, April 4, 2013

DARK CHOCOLATE Why is it good for you?

5:00 PM | Author Unknown |


 Source: http://www.biokineticspt.com

Studies show that daily consumption of roughly one and a half ounces of dark chocolate --  reduce the stress hormone cortisol. (Stress has been linked to a sluggish metabolism.) Researchers suspect that certain compounds in chocolate, like caffeine and theobromine, may be responsible. Another reason to indulge: A study in the Archives of Internal Medicine found that adults who ate moderate amounts of chocolate regularly were actually thinner than those who didn't, even though they consumed more calories and exercised the same amount.
Look for chocolate that contains at least 70 % cocoa -- the darker, the better. Pair a square with a cappuccino for a midmorning pick-me-up or stir some chunks into homemade trail mix.

Source: http://www.shape.com

Why It's Healthy:
Just one-fourth of an ounce daily can reduce blood pressure in otherwise healthy individuals.
Cocoa powder is rich in flavonoids, antioxidants shown to reduce "bad" LDL cholesterol and increase "good" HDL levels.

 Quick Tip:
A dark chocolate bar contains about 53.5 milligrams of flavonoids; a milk chocolate bar has fewer than 14.

Source: http://pcmlifestyle.com

Source: fitnessmagazine.com


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Friday, March 29, 2013

Jacques Torres' Chocolate Chip Cookies

4:34 PM | Author Unknown |

Easter holidays... and my opportunity to bake :) 
These delicious  chocolate chip cookies have been on my To-Bake List for a while now. Finally I found time to bake them and they are incredibly good. With every bite you get lots of chocolate. They are easy to make, but you have to rest the dough in the refrigerator for 24 to 36 hours. Yes, it is hard to wait :)



Ingredients:
·         2 cups minus to 2 tablespoons Cake flour
·         1 2/3 cup Bread flour
·         1 1/4 teaspoon Baking soda
·         1 1/2 teaspoon Baking powder
·         1 1/2 teaspoon Coarse salt
·         1 1/4 cups (2 1/2 butter) Unsalted butter
·         1 1/4 cups Light brown sugar
·         1 cups plus 2 tablespoons Granulated sugar
·         2 Large eggs
·         2 teaspoon Natural vanilla extract
·         1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
      Sea salt for garnish
Instructions:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Next day:

When ready to bake, preheat oven to 350 F degrees (176°Celsius).
 Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.



Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Source: http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Jacques-Torres-Chocolate-Chip-Cookies

Photos: Kaja.









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