četrtek, 28. november 2013

Hot apple cider / Vroc jabolcnik


Americans are celebrating Thanksgiving today. Last year I had some stupid idea about how Truffle and I should celebrate it. So we would eat typical food that Americans prepare on this day and say what are we thankful for. It was utter fiasco. I cook for 5 hours, it was already too dark to take normal photos for my Blog, Truffles was not interested, we didn’t say what are we grateful for and the whole thing was so unnecessary. This year I'm wiser and I didn’t even think of repeating something like that again. I've learned to choose which battles are worth fighting for =).

Instead of some stupid, complicated three course meal I have for you today a simple recipe for hot apple cider, for these days, that are getting colder each day . Find the largest cup, knee high socks , find some cookies in the kitchen cabinets, a good movie, candle or essential oil with autumn scent ( I have essential oil with pomegranate scent), pour your hot cider and enjoy. Honestly, such simple moments are my favorite and I hope I will always appreciate it.

With love, Neja

PS-Don't forget to enter our group Giveaway



a Rafflecopter giveaway

Recipe adapted from: Inspirations by D

The recipe

Ingredients (for two cups)
2 cups of apple cider (steps to make home apple cider)
2 whole cinnamon sticks
1 teaspoon of whole cloves
3 teaspoons of brown sugar
The process
Pour the cider into a small sauce pan, turn on the heat to high.
Add cinnamon sticks, whole cloves and brown sugar.
Bring it to a boil and then reduce the heat and keep it warm.
Pour it to a cup and add garnish if you wish, then serve. 


Danes Američani praznujejo Zahvalni dan.  Lani sem imela neko neumno idejo o tem, da bi ga s Tartufijem praznovala. Da bi jedla tipično hrano, ki jo Američani pripravijo na ta dan ter povedala, za katere ''stvari'' sva hvaležna. Bil je totalen polom. Kuhala sem 5 ur, bilo je že pretemno, da bi za Blog škljocnila normalne fotografije, Tartufi ni bil zainteresiran, nisva povedala za kaj vse sva hvaležna in vse skupaj je bilo res čisto odveč. Letos sem pametnejša in nisem niti pomislila na to, da bi kaj takega ponovila. Naučila sem se izbirati bitke za katere se je vredno boriti=).

Namesto neumnega, zakompliciranega jedilnika s tremi hodi imam danes za vas preprost recept za vroč jabolčnik, za te vedno bolj mrzle dni. Poiščite največjo skodelico, dolge nogavice, ki segajo do kolen, izbrskajte piškote iz kuhinjske omare, en dober film, svečko ali eterično olje z jesenskim vonjem (jaz imam eterično olje z dišavo granatnega jabolka), nalijte si vroč jabolčnik in uživajte. Iskreno, meni so najbolj všeč taki preprosti trenutki in upam, da jih nikoli ne bom prenehala ceniti.

Z ljubeznijo, Neja
Recept prilagojen po: Inspirations by D

Recept


Sestavine (za dve skodelici)
2 skodelici jabolčnega mošta (koraki za pripravo domačega mošta)
2 celi cimetovi palčki
1 žlička celih nageljnovih žbic (klinčki)
3 čajne žličke rjavega sladkorja
Postopek
V lonec zlijte mošt, ogenj dajte na najvišjo temperaturo.
Dodajte cimetove palčke, klinčke in rjavi sladkor.
Ko zavre zmanjšamo ogenj in nekaj minut pustimo na nizkem ognju.
Jabolčnik prelijemo s skodelice, okrasimo in postrežemo.



torek, 26. november 2013

Baked apples / Pecena jabolka


I’m still posting Fall recipes and today I have a recipe for baked apples for you, which I have already published some time ago on Whitney’s Blog. Baked apples and apple picking are the ultimate Fall memory, which everyone should have. We had three apple trees back in the day, at my parent’s home and I remember how we did apple picking in the Fall. I find apple picking kind of romantic. This year, the most of Fall was warm, sunny and ahhhh, I would really love picking something that grows on a tree.

Baking apples can be such a beautiful Fall tradition. When you grab and smell apples, you can feel the outside world, the nature, the trees, the grass, the cold ... Heavenly aroma of baked apples fills your home. This is an ideal healthier Fall dessert and a nice way to get rid of large quantities of apples, which many Slovenians  have at home. The recipe is simple and the taste is soooo sweet & rich. I served apples with Bourbon vanilla ice cream and caramel topping. Perfection.

Oh, I almost forgot. 11 lovely bloggers from America and I organized a group giveaway. We are giving away Visa gift card and the lucky winner will win money to spend it on himself / Christmas shopping/clothes/pets.. whatever! Uh, too bad I can’t participate =) Good luck!

With love , Neja



a Rafflecopter giveaway


Recipe adapted from: POPSUGAR Fitness

The recipe

Ingredients
6 apples
½ cup chopped different nuts and raisins
6 teaspoon oatmeal
5 tablespoon maple syrup (+more for topping)
4 teaspoon coconut oil (melted)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon flax seeds
The process
Core the middle out (leave the bottom).
Mix all ingredients together.
Fill apples with the filling.
Drizzle maple syrup on top of apples.
Bake for 45 min at 350°F.
It's really delicious if you serve them with a scoop of ice cream. Bon appetite!


Nadaljujem z jesenskimi recepti in danes so na vrsti pečena jabolka, ki sem jih že nekaj časa nazaj objavila na Whitneyinem Blogu. Pečena jabolka in obiranje jabolk so tisti glavni jesenski spomin, ki bi ga vsak moral imeti. Mi smo včasih doma imeli 3 jablane in spomnim se, kako smo jih jeseni obirali. Obiranje jablan se mi zdi prav romantično. Letos je bila večina jeseni topla, sončna in ahhhh, obiranje nečesa kar raste na drevesu, bi mi res pasalo.

Peka jabolk je lahko tako lepa jesenska tradicija. Ko primeš jabolka in jih povonjaš, začutiš zunanji svet, naravo, jablane, travo, mraz…  Nebeška aroma pečenih jabolk zapolni dom. To je idealna manj kalorična jesenska sladica in prijeten način, kako se znebiti velikih količin jabolk, ki jih ima doma marsikateri Slovenec. Recept je preprost, okus pa sladek in konkreten. Sama sem jih postregla s sladoledom in sicer bourbonsko vanilijo s karamelnim prelivom. Popolnost.

Oh, skoraj bi pozabila. Z 11 blogarkami iz Amerike smo organizirale skupno nagradno igro. Napolnile smo darilno Visa kartico, ki jo bo en srečnež zadel in zapravil zase/božične nakupe/obleke/psa ..karkoli! Uf, škoda, ker ne smem še sama sodelovati=) Veliko sreče želim!

Z ljubeznijo, Neja

Recept prilagojen po: POPSUGAR Fitness

Recept


Sestavine
6 jabolk
80g sesekljanih različnih oreščkov in rozin
11g ovsenih kosmičev
100g javorjevega sirupa (+ več za premaz)
4 čajne žličke kokosovega masla (stopljen)
1 žlička cimeta
½ čajne žličke muškatnega oreščka
1 žlica lanenih semen
Postopek
Odstranite sredinski del-pecelj, peške (pustite dno).
Zmešajte vse sestavine.
Jabolka napolnite z nadevom.
Jabolka pokapajte z javorjevim sirupom.
Pečemo 45 minut pri 170 ° C.



četrtek, 21. november 2013

Martha Stewart's Pumpkin Pie / Bucna pita





When life gives you pumpkins, bake a pumpkin pie. This pumpkin grew in my mom’s garden and when I started wondering what to do with it,  my intellectual light bulb turned on! Many times I name people around me a Pumpkin pie ( ... and apple pie, vanilla muffin, truffle .... I can’t resist to give people I love, nicknames related to food) and because I never ate a pumpkin pie in my entire life, let alone bake one myself, I immediately decided that I have to bake a pumpkin pie. Pumpkin soup is too boring at this point =) .

People in America will celebrate Thanksgiving any day now, which can’t happen without sweet, homemade pumpkin pie, so the timing is perfect. When I filled the baking pan with pumpkin filling, of course I could not resist tasting  the filling. The combination of Hokkaido pumpkin and nutmeg is really special. I was so taken by the sweetness and slight spiciness that I was like a five-year old child who grabs moms apron, because she wants to lick the spoon covered in chocolate, after mom finishes filling the cake pan. Well in this case I was in a better position, because I was able to steal as much stuffing  I wanted.

With love, Neja


Recipe adapted from: Martha Stewart

The recipe


Ingredients
The crust
2 1/2 cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

The filling
3 large eggs
pumpkin puree (of one Hokkaido pumpkin)
4 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
½ teaspoon salt
1/4 teaspoon freshly grated nutmeg

The meringue
2 cups granulated sugar
8 large egg whites, room temperature

The process
Pumpkin puree
Cut the pumpkin in two halves. With a spoon or a scoop, scrape out the seeds and pulp from the center. Place pumpkin halves on a baking sheet (face up or face down) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. Then scoop the ‘’meat’’ with a spoon and place it in food processor, pulse the pumpkin until it’s totally smooth.

The crust
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

Shape dough into 1 large disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

The pie
Preheat oven to 375 degrees. Make the crust: Roll out disk to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.

Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.

Meanwhile, make the filling: Whisk together eggs, pumpkin puree, sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.

Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, for 2 hours.

Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.

Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown or put it in oven for a few seconds, watch it carefully and put it out immediately when meringue starts to brown.


Ko ti življenje da buče, speci bučno pito. Tale buča je zrastla na mamičinem vrtu in ko sem razmišljala, kako bi jo izkoristila, mi je kliknilo! Velikokrat komu rečem, da je Pumpkin pie (…in apple pie, vanilla muffin, tartuf…. Ne morem drugače, da ne bi ljudem, ki jih imam rada nadela prehranski vzdevek) in glede na to, da bučne pite še nikoli v življenju nisem jedla, kaj šele sama spekla, sem se takoj zapičila v idejo, da moram speči bučno pito. Bučna juha je že preveč znucana =). 

V Ameriki bo vsak čas Zahvalni dan, ki ne sme miniti brez sladke, domače bučne pite, zato je timing idealen. Ko sem pekač napolnila z bučnim nadevom se seveda nisem mogla upreti, da ne bi poizkusila nadeva. Kombinacija hokaido buče in muškatnega oreščka je odlična. Sladkoba in rahla pikantnost me je tako prevzela, da sem bila kot petletni otrok, ki cuka mami za predpasnik, ker hoče oblizniti žlico prekrito s čokolado potem, ko ona zaključi s polnjenjem tortnega pekača. No v tem primeru sem bila na boljšem, ukradla sem lahko toliko nadeva, kot sem ga hotela.

Z ljubeznijo, Neja


Prilagojeno po: Martha Stewart

Recept


Sestavine
Testo
312g večnamenske moke
1 žlica sladkorja
½ žličke soli
225g hladnega nesoljenega masla, narežemo na majhne koščke
60ml do 120ml hladne vode

Fila
3 velika jajca
bučni pire ( ene Hokkaido buče)
52g sladkorja
1 žlica koruznega škroba
1 žlička vanilijevega ekstrakta
3/4 čajne žličke mletega cimeta
3/4 čajna žlička naribanega ingverja
½ žličke soli
1/4 žličke sveže naribanega muškatnega oreščka

Meringue
450g kristalnega sladkorja
8 velikih beljakov, sobne temperature

Postopek
Bučni pire
Razrežite bučo v dve polovici. Z žlico postrgajte semena iz buče . Postavite bučni polovici na pekač-peki papir položite nanj (obrnjeni navzgor ali navzdol) in pecite na 180°C 45 minut. Potem z žlico postrgajte ''meso'' in ga postavite v multipraktik, miksajte, dokler ni masa popolnoma gladka.

Testo
V mikserju zmešajte moko, sladkor in sol. Dodajte maslo in miksajte. Počasi dodajajte vodo. Če je testo presuho, dodamo več vode, 1 žlico naenkrat. Oblikujte testo v disk in zavijte v prozorno folijo. Za eno uro postavite v hladilnik.

Pita
Pečico segrejte na 190°C. Naredite pitino skorjo: Razvaljamo disk na rahlo pomokani površini. Testo postavite v pekač za pite. Postavite v hladilnik za 30 minut.

Na testo položite peki papir in nanj stresite suh fižol ali grah za obtežitev, da med peko testo ne naraste. Pecite približno 15 minut. Odstranite papir in fižol/grah. Postavite nazaj v pečico in pecite do zlato rjave barve, 15 do 20 minut. Nato naj se zunaj ohlaja.

Medtem pripravimo nadev: razžvrkljamo skupaj jajca, bučni pire, sladkor, koruzni škrob, vanilijin ekstrakt, cimet, ingver, 1/2 žličke soli in muškatni orešček v veliko posodo.

Zmanjšajte temperaturo v pečici na 160°C. Ohlajeno skorjo napolnite s filo. Pecite 50 do 55 minut. Nato naj se 2 uri ohlaja v hladilniku.

Tik pred serviranjem naredite meringue: Združite kristalni sladkor in beljake v posodi in jo postavite nad vrelo vodo. Mešajte, dokler se sladkor ne stopi. Beljake prelijte v mikser in miksajte, dokler ne nastane meringue.Pito bogato obložite z meringue in popecite z ročnim gorilnikom, če ga imate.




sreda, 13. november 2013

Apple pie (without refined sugar) / Jabolcna pita (brez rafiniranega sladkorja)

Homemade apple pie was on my wish list (the baking wish list) for quite some  time now. I personally see an apple pie as a symbol of home. I just do not know which home, probably the U.S. one =). I like the idea of women's hands peeling apples. Peeled apples are placed in a bowl and on an antique white wooden table apple peelings are piling up. Then she starts to make  dough from scratch.  She stirs and kneads dough and her curly hair strand falls on her eyes. She rubs one hand  into apron and quickly  tucks her hair behind one ear. Sunday is sunny, through an open window you can see an old apple tree and you can hear beats on the radio that suits only her. 55 minutes later the open oven releases apple, sweet fragrance that warms you up in your heart. Apple pie in the middle of the table, placed on a white cloth napkin, is waiting  and inviting to taste it. Served on vintage plate with a scoop of vanilla ice cream, which, when in contact with hot pie immediately starts melting ... And when you get a taste of warm apples, sweet cinnamon and delicate crispy crust, you can not be without sparkles in your eyes.

I chose a recipe for apple pie that contains no refined sugar. Maple Syrup seems to me a really good replacement. You can use it anywhere instead of refined sugar or pour it over the classic American pancakes.

With love , Neja

Recipe adapted from: Naturally Ella

The recipe


Ingredients
Dough
1 ½ cups flour
½ cup butter
½ teaspoon salt
3 tablespoons maple syrup
2-4 bucket of cold water

Apple filling
6 apples
juice of 1 lemon
¼ cup water
½ cup maple syrup
2 teaspoons cinnamon
½ teaspoon nutmeg
1 vanilla pod
1 tablespoon melted butter

The process
1. Peel the apples and cut them into pieces. Sprinkle them with flour and drizzle with lemon juice. In a small bowl, combine maple syrup, cinnamon, nutmeg and vanilla seeds (split the vanilla bean in half and scrape out the vanilla to get the seeds ). Heat over low heat until bubbles begin to form , stirring occasionally. 
Remove, and pour the mixture over the apples, mix them, so they are all coated with this mixture.

2. Dough: In a bowl, combine flour and salt. Add the cubed butter. Knead with your hands or use a food processor. Once butter are broken down to the size of peas, add maple syrup and water ( 1 tablespoon at a time). Knead until the dough comes together. Place the dough on a floured surface and divide it into two equal parts. Both parts wrap with plastic wrapper and place in the fridge for 20 minutes.

3. Heat the oven to 375˚F. Roll out one piece of dough and place it in the pie pan, press with your fingers so that it fits (leave a little dough to hang over the edge) .

4. Pour filling into the pie pan. Roll out the other piece of dough and cut it into strips. Crimp the edges and cut slits in the top if using the crust whole. Brush the pie with melted butter.

5. Bake for 45 - 55min.


Že nekaj časa sem imela na seznamu želja (kar se peke tiče), peko domače jabolčne pite.  Jabolčna pita se meni osebno zdi simbol doma. Samo ne vem katerega, verjetno ameriškega=).  Všeč mi je ideja o ženskih rokah, ki lupijo jabolka. Olupljena jabolka položi v skledo, na starinski beli leseni mizi pa se kopičijo olupki. Nato se loti priprave testa. Mesi in gnete testo, ob tem pa ji pramen kodrastih las pade na oči. Eno roko podrgne ob predpasnik in si pramen las hitro zatakne za ušesa. Dan je sončno nedeljski, skozi odprto okno se vidi stara jablana in na radiu vrtijo ritme, ki pašejo le njej. Čez 55 minut se iz odprte pečice sprostijo jabolčne, sladke vonjave, ki pogrejejo pri srcu. Jabolčna pita sredi mize, položena na belem prtičku iz blaga čaka in vabi, da se jo okusi. Postrežena na vintage krožniku, s kepico vanilijevega sladoleda, ki se ob stiku s toplo pito začne takoj topiti… In ko okusiš topla jabolka, nežen cimet in hrustljavo skorjo, ne moreš, da se ti ne bi iskrilo v očeh. 

Izbrala sem recept za jabolčno pito, ki ne vsebuje  rafiniranega sladkorja. Javorjev sirup se mi zdi tako fina nadomestitev. Lahko ga uporabite kjerkoli namesto rafiniranega sladkorja ali pa z njim prelijete klasične ameriške palačinke. 

Z ljubeznijo, Neja



Recept


Sestavine
Testo
187g bele moke
113g masla
½ žličke soli
60g javorjevega sirupa
2-4 žlice hladne vode

Jabolčna fila
6 jabolk
sok 1 limone
60ml vode
160g javorjevega sirupa
2 žlički cimeta
½ žličke muškatnega oreščka
1 vanilijev strok
15g stopljenega masla

Postopek
1. Olupite jabolka ter jih narežite na krhlje. Potresite jih z moko in pokapajte z limoninim sokom. V manjši posodi združite javorjev sirup, cimet, muškatni orešček in semena vanilije (Vanilijin strok prerežite na pol in z nožem podrgnite po stroku, da dobite semena). 
Na nizkem ognju grejte toliko časa, da se začnejo tvoriti mehurčki in občasno premešajte. Odstavite in mešanico prelijte čez jabolka, premešajte krhlje, tako, da so vsi prekriti s to mešanico.

2. Testo: v skledi zmešajte moko in sol. Dodajte na koščke narezano maslo. Z rokami pregnetite ali uporabite mixer z nastavki za gnetenje testa. Ko nastanejo majhne kroglice dodajte javorjev sirup in vodo (1 žlico naenkrat). Gnetite toliko časa, dokler ne nastane testo. Testo položite na pomokano površino in ga razdelite na dva enaka dela. Oba dela ovijte s plastičnim ovojem in položite v hladilnik za 20min.

3. Pečico ogrejte na 190°C. Razvaljajte en kos testa in ga položite v pekač za pito, s prsti pritisnite tako, da se lepo prilega (malo testa naj visi čez rob).

4. V pekač stresite jabolka. Razvaljajte drug kos testa in ga narežite na trakove. Trakove mrežasto položite na vrh jabolk. Robove spodnjega testa obrnite navzgor in stisnite skupaj zgornjo in spodnjo plast testa. Pito premažite s topljenim maslom.

5. Pecite 45-55min.



sobota, 02. november 2013

Sticky Caramel Apple Buns / Jabolcne rolce s karamelo


In my little space, with Pu Erh Exotic tea in beer mug, with my feet in washing bowl full of hot water, bath salts with the smell of chamomile and lime shower gel for the effect of foam,  YouTube Playlist on, with nail polish shade Colour & Go, TV on with the sound turned off.

I didn’t focus too much on seasons the first year of blogging. I was like a crazy deer. It didn’t even cross my mind to think and see what the nature is offering in current season. For the second round I promised myself that I will do as the wind blows ..as the sun shines? As the temperature drops? Anyway, in the coming weeks expect apple, pumpkin, warm, Fall and sweet recipes. I will lose my mind when December festivities kick in! Fun time for cooking & baking! I'm already making a list of important recipes for December..

Everyone loves the smell of cinnamon rolls ... this recipe is a little different from the classic cinnamon rolls. Yes, it smells like Fall.

With love, Neja



Recipe adapted from: Canadian living

The recipe


Ingredients
Dough
1/4 cup (60 mL) granulated sugar
1-1/2 tsp (7 mL) active dry yeast
2/3 cup (150 mL) milk
1 egg
2 tbsp (30 mL) butter, melted and cooled
1/2 tsp (2 mL) vanilla
3 cups all-purpose flour, (approx)
1/2 tsp (2 mL) salt

Apple Filling
1/4 cup (60 mL) butter
4  apples, peeled, cored and finely diced
1-1/2 tsp (7 mL) cinnamon

Caramel Sauce
1/4 cup (60 mL) butter
1 cup (250 mL) packed brown sugar
2 tbsp (30 mL) whipping cream, (35%)

The process
1.In bowl, dissolve 1 tsp of the sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes.
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all-purpose flour and salt. Stir in yeast mixture to form ragged dough. 
Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft and smooth but not sticky dough forms, about 10 minutes. Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.
4. Apple Filling: Meanwhile, in skillet, melt butter over medium-high heat; cook apples and cinnamon, stirring occasionally, until very tender and light golden, 6 to 8 minutes. Transfer to bowl; let cool.
5. Turn out dough onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Leaving .-inch (1 cm) border uncovered at 1 long side, spread apple filling over dough. Starting at long side opposite border, tightly roll up; pinch seam to seal.
6. With sharp knife, cut into 12 pieces; place, cut sides up, in caramel. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
7. Bake in 375 F (190 C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand for 5 minutes. Invert onto serving dish.
8. Caramel Sauce: In skillet, melt butter over medium heat. Stir in sugar and 1 tbsp water; cook, stirring often, just until sugar is dissolved, about 2 minutes. Remove from heat; stir in cream until smooth.  Pour on top of rolls.

V svojem malem prostoru, s Pu Erh Exotic čajem v krigli, s stopali v lavorju polnem vroče vode, kopalne soli z vonjem in cvetovi kamilice ter limetinim gelom za tuširanje za učinek pene, prižgano YouTube playlisto, lakom za nohte odtenek Colour & go, prižganim tvjem z izklopljenim zvokom.

Prvo leto bloganja se nisem prav veliko ozirala na sezono. Bila sem kot podivjana srna. Niti pomislila nisem na to, da bi pogledala kaj ponuja trenutni mesec. Za drugo rundo sem sama sebi obljubila, da se bom obnašala tako kot veter zapiha..kot sonce posije? Temperatura pade? Zato v naslednjih tednih  pričakujte jabolčne, bučne, tople, jesenske, sladke recepte. Ko bo veseli december, se mi bo pa itak utrgalo! Že sedaj si delam seznam vsega česar ne smem izpustiti decembra.

Cimetove rolce vsem dišijo…ta recept je malo drugačen od klasičnih cimetovih rolc. Ja, po jeseni diši.

Z ljubeznijo, Neja

Recept

Sestavine
Testo
50g kristalnega sladkorja4g suhega kvasa
165g mleka
1 jajce
28g masla, stopljenega in ohlajenega
1/2 žličke vanilijevega sladkorja
375g moke
1/2 žličke soli

Jabolčni nadev
57g masla
4 jabolka, olupljena, očiščena in naribana/narezana
1-1/2 čajne žličke cimeta

Karamela
57g masla200g rjavega sladkorja
2 žlici sladke smetane, (35% mm)

Postopek
1 . V posodi raztopimo 1 žličko sladkorja v 1/3 skodelice tople vode, dodamo kvas, zmešamo in pustimo stati približno 10 minut.
2 . V drugi posodi z metlico zmešamo mleko, jajce, maslo, vanilijo in preostali sladkor, vmešajte  mešanico kvasa.
3 . V veliki skledi zmešajte skupaj moko in sol. Vmešajte mešanico s kvasom , da nastane testo. Preložite na pomokano površino, gnetite in dodajte moko, če je potrebno. Preložite v  namaščeno, na vrhu premažite testo z olje, pokrijte in pustite stati na toplem, približno 2 uri.
4 . Jabolčni nadev: Medtem v ponvi stopite maslo nad srednje visokem ognju, dodajte jabolka in cimet, občasno premešajte, pecite 6 do 8 minut. Preložite v skledo, naj se ohladi.
6 . Na rahlo pomokani površini razvaljamo testo. Prekrijemo z jabolčnim nadevom, pustimo prazno on robovih, nato zvijemo v rolo.
7 . Z ostrim nožem razrežemo rolo na kose in jih položimo v pekač. Pokrijte in pustite stati približno 1 uro.
8 . Pečemo pri 190°C 25 do 30 minut . Pustimo stati 5 minut.
9.  Karamela: V ponvi na srednje močnem ognju stopite maslo. Vmešajte sladkor ter 1 žlico vode, pogosto premešajte, samo dokler se sladkor ne raztopi. Odstranite z ognja, vmešajte smetano, mešajte dokler ne nastane gladka masa. Prelijte rolice s karamelo.