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Tuesday, January 6, 2015
Poppy cake with lemon frosting / Makov biskvit z limonino kremo
I love this recipe! Easy to make and so delicious.. Poppy, lemon & chocolate :) yum!
Ingredients:
Cake:
4 eggs
2 yogurt cups of sugar
1 yogurt cup of oil
2 yogurt cups of plain flour
1 package of baking powder
1 ygourt cup of milk
10 dag ground poppy seeds
Frosting:
1/2 l milk
4 tbsp strong flour
250 g butter
250 g caster sugar
2 packages of vanilla sugar
fresh lemon juice from 1 lemon
dark chocolate for the glaze
Instructions:
Preheat oven to 347°F.
In a bowl mix egg yolks and 1 yogurt cup of sugar. Add ground poppy seeds and oil and mix. Gradually add flour and baking powder, alternating with milk.
In another bowl mix the egg whites until they are foamy. Then slowly add the other yogurt cup of sugar. Continue beating until egg whites have stiff peaks.
Add beaten egg whites to the first mixture and fold them in with a spatula.
Bake at 347°F for about 20 minutes.
For the frosting combine strong flour and milk in a pot and boil. Let it cool down.
Beat the butter and sugar until creamy, add vanilla sugar and lemon juice. Beat in the cool mixture of flour and milk.
Spread frosting over cooled cake.
Melt chocolate and spread it on top.
Bon appetit.
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| Bled, Slovenia |
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| Bled, Slovenia |
Makov biskvit z limonino kremo
Sestavine:
Biskvit:
4 jajca
2 jogurtova lončka sladkorja
1 jogurtov lonček olja
2 jogurtova lončka moke
1 pecilni prašek
1 jogurtov lonček mleka
10 dag mletega maka
Krema:
1/2 l mleka
4 žlice ostre moke
250 g masla
250 g mletega sladkorja
2 vanilijeva sladkorja
sok 1 limone
jedilna čokolada za preliv
Pečico predhodno segrej na 175°C.
Rumenjake stepemo z enim lončkom sladkorja. Dodamo mlet mak in olje, ter dobro zmešamo. Postopoma dodajamo moko s pecilnim praškom in mleko.
Beljake stepemo z drugim lončkom sladkorja v čvrst sneg.
Le-te z žlico vmešamo v prvo mešanico.
Pečemo cca. 20 minut na 175°C.
Za kremo v mleku zakuhamo ostro moko in ohladimo. Maslo stepemo s sladkorjem, dodamo vanilijev sladkor in sok ene limone. Nato dodamo še ohlajeno kuhano maso. Namažemo po ohlajenem biskvitu in prelijemo s stopljeno čokolado.
Bon appetit.
Monday, January 5, 2015
Happy New Year 2015!
May every day of the new year glow with good cheer and happiness for you & your family.
Happy New Year 2015!
Srečno in zdravo leto 2015!
Pudding Rum Cake / Pijana nevesta
INGREDIENTS:
For the cake:
2 eggs
9 tblsp sugar
9 tblsp milk
9 tblsp oil
9 tblsp flour
1 package baking powder
4 tblsp cacao powder
For the topping:
1 dcl milk
0,3 dcl rum
2 or 3 packages of vanilla pudding
1l or 1,5l milk
INSTRUCTIONS:
Preheat oven to 350 °F.
In a mixing bowl beat eggs and sugar. Add milk and oil. Mix until well blended.
In a large bowl combine flour, baking powder and cacao powder.
Pour the wet ingredients into the dry ingredients and mix until well incorporated.
Bake for about 20 minutes.
Pour 1 dcl milk and 0,3 dcl rum onto warm cake.
Prepare the pudding and then pour it over the cake.
As the pudding cools down, you can add some whipped cream on top and sprinkle with cacao.
Or you can just sprinkle cacao on a still warm pudding.
You can also add some fruit (sour cherries..) into pudding or cake.
Bon appetit.
Jezersko is located in the remote Kokra valley in the Kamnik-Savinja Alps (a mountain range of the Southern Limestone Alps). It was named after a big glacial lake that started to disappear after an earthquake in 1348. Today you can admire lake Planšarsko jezero, a little heart-shaped lake, which was made by local inhabitants in memory of that larger glacial lake that had drained away. There is plenty to do in the region, like skating on the frozen lake in winter, or boating in summer; hiking, cross-country skiing, mountain climbing, horseback riding, cycling etc. You can quench your thirst with Magnesium-rich water ("Jezerska slatina"), enjoy your view at the Čedca waterfall and the Ankovo waterfalls, or visit the travertine quarry and plenty more. I love coming here several times in the year.
Jezersko is located in the remote Kokra valley in the Kamnik-Savinja Alps (a mountain range of the Southern Limestone Alps). It was named after a big glacial lake that started to disappear after an earthquake in 1348. Today you can admire lake Planšarsko jezero, a little heart-shaped lake, which was made by local inhabitants in memory of that larger glacial lake that had drained away. There is plenty to do in the region, like skating on the frozen lake in winter, or boating in summer; hiking, cross-country skiing, mountain climbing, horseback riding, cycling etc. You can quench your thirst with Magnesium-rich water ("Jezerska slatina"), enjoy your view at the Čedca waterfall and the Ankovo waterfalls, or visit the travertine quarry and plenty more. I love coming here several times in the year.
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| Jezersko |
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| Kamnolom lehnjaka (Travertine quarry) |
Pijana nevesta
SESTAVINE:
Biskvit:
2 jajca
9 žlic sladkorja
9 žlic mleka
9 žlic olja
9 žlic moke
1 pecilni prašek
4 žlice kakava v prahu
Preliv:
1 dcl mleka
0,3 dcl ruma
Nadev:
2 ali 3 vrečke vanilijevega pudinga
1 l ali 1,5 l mleka
PRIPRAVA:
Pečico predhodno ogrej na 180 °C.
Zmešaj jajca in sladkor, nato dodaj še mleko in olje.
V drugi skledi zmešaj moko, pecilni prašek in kakav. Tekoče sestavine prilij k suhim in dobro zmešaj.
Peci cca. 20 minut na 180 °C.
Še topel biskvit prelij z 1 dcl mleka in 0,3 dcl ruma.
Skuhaj 2 ali 3 vrečke pudinga v mleku in ga nato polij čez pečen biskvit.
Ko se puding ohladi, lahko namažemo še s stepeno smetano.
Še topel puding lahko posipamo tudi s kakavom v prahu.
Še topel puding lahko posipamo tudi s kakavom v prahu.
V puding ali biskvit lahko daš tudi sadje (npr. višnje).
Bon appetit.
Sunday, November 23, 2014
Pumpkin Nutella Bundt Cake (Or Muffins) / Bučkin šarkelj z nutello
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Ingredients
1 cup {canned} pumpkin puree
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
1/2 cup canola oil {or melted butter, cooled}
1/3 cup water
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice {optional}
1/3 cup Nutella
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, blend together the pumpkin, sugar, eggs, oil, water, and vanilla until combined. In another bowl, mix together the dry ingredients - flour, baking soda, salt, and pumpkin pie spice. Slowly add dry ingredients into the wet ingredients, mixing until smooth {make sure not to overmix}. Pour batter into the baking cups, until approximately 2/3 full.
- Put the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out just enough to swirl. Using a spoon, drop a small spoonful or two of Nutella onto the top of each muffin or onto a bundt cake/ loaf and swirl using the tip of a knife.
- Bake the muffins for 18-22 minutes or until a toothpick inserted into the center comes out clean. If making the bundt cake increase baking time to about 45-60 minutes or until a toothpick inserted into the center comes out clean.
Notes
- You can also add Nutella to the center of the muffins instead of swirling on top. To do this, simply start with a layer of the pumpkin batter, followed by a dollop of Nutella. Then top with more pumpkin batter until 2/3 full.
- Bon appétit.
Source: http://www.simplyhappenstance.com/
The photos below present Piran - one of the towns in Slovenian Istra (a region in southwest of Slovenia).
Piran is situated at the tip of Piran peninsula on the Gulf of Piran. I took these photos not long ago on a sunny autumn day. The town has much medieval architecture, with narrow streets and compact houses. It was heavily influenced by the Venetian Republic, as seen on its architecture. The Piran town walls were constructed to protect the town from Ottoman incursions, many parts of the town walls from different eras remain. In the middle of the town is the Tartini Square, with a monument in memory of Guiseppe Tartini. On the hill above the town rises the Church of Saint George. From its lookout tower you have a wonderful view of Piran and its surroundings and all the way across the sea to the Croatian and Italian Coast.
The photos below present Piran - one of the towns in Slovenian Istra (a region in southwest of Slovenia).
Piran is situated at the tip of Piran peninsula on the Gulf of Piran. I took these photos not long ago on a sunny autumn day. The town has much medieval architecture, with narrow streets and compact houses. It was heavily influenced by the Venetian Republic, as seen on its architecture. The Piran town walls were constructed to protect the town from Ottoman incursions, many parts of the town walls from different eras remain. In the middle of the town is the Tartini Square, with a monument in memory of Guiseppe Tartini. On the hill above the town rises the Church of Saint George. From its lookout tower you have a wonderful view of Piran and its surroundings and all the way across the sea to the Croatian and Italian Coast.
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| Piran, Slovenia |
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| Piran, Slovenia |
Bučkin šarkelj z nutello
Sestavine
1 skodelica = volumen 250 ml
1 skodelica bučkinega pireja
1/2 skodelice sladkorja
3/4 skodelice rjavega sladkorja
2 jajci
1/2 skodelice olja ali masla (stopljenega in ohlajenega)
1/3 skodelice vode
1 žlička vanilije
1 3/4 moke
1 žlička sode bikarbone
1/2 žličke soli
3 žličke mešanice začimb (cimet, ingver, muškatni orešček)
1/3 skodelice Nutelle
Priprava:
Pečico predhodno ogrej na 180 °C.
V prvi skledi zmešaj bučkin pire, sladkor, jajca, olje, vodo in vanilijo.
V drugi skledi zmešaj suhe sestavine- moko, sodo bikarbono, sol in mešanico začimb.
Tekoče sestavine dodaj k suhim sestavinam ter jih z žlico zmešaj v gladko zmes, vendar ne mešaj predolgo. Zmes vlij v pripravljen pekač.
Nutello stopi v mikrovalovni pečici (20-30 sekund) ali nad toplo kopeljo. Z žlico jo vmešaj v že pripravljeno zmes.
Šarkelj peci cca. 45-60 minut oziroma da je palčka ali nož, ki jo/ga zapičiš v testo razmeroma suh/-a (bučka testo naredi bolj vlažno, tako ne bo popolnoma suho). Mafine peci 18-22 minut.
Bučkin pire
Vir: http://www.simplyhappenstance.com/
Bon appétit.
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