torek, 23. december 2014

Speculaas cookies / Spekulas piskoti + Nagradna igra


“I’ll dine on apple flesh and cinnamon, 
while feeding you one line after another. 
Some lines will have salmon hooked on at the end. 
Then we’ll make love like two bears who’ve just discovered honey.”

Jarod Kintz, This Book is Not for Sale
When, if not in December? It’s not odd if you come across cinnamon scent on every step in December.

Speculaas cookies are traditionally baked before St. Nicholas (in the Netherlands, Belgium and Germany), and since I don’t live in these countries, I can bake these whenever I want.

Last year I bought a blend of spices for speculaas cookies and (unintentionally) left it unopened ... until this year! These cookies smell so, so nice. I don’t care if remaining months of the year smell like something else but December must be full of cinnamon.

With love, Neja
Kdaj, če ne decembra? Prav nič čudno ni, če decembra vse po cimetu diši.

Spekulas piškoti se sicer pečejo pred Miklavžem (na Nizozemskem, v Belgiji in Nemčiji) in ker ne živim v teh državah, je čisto vseeno kdaj jih jaz spečem.

Lani sem kupila mešanico začimb za spekulas piškote in jih (nenamerno ) pustila zapakirane… do letos! Ti piškoti tako lepo dišijo. Vseeno mi je, če preostali meseci v letu dišijo po čem drugem, AMPAK december pa mora dišati po cimetu.

Z ljubeznijo, Neja

Giveaway za vse, ki radi pečete piškote. 
Trgovina Popolna dekoracija bo trem podarila (vsak bo dobil vse tri stvari) :



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Recipe from: Kitchen notes

The Recipe

Ingredients

250 g plain flour, sifted
1 tsp baking powder
110 g butter, softened
125 g dark brown sugar
2 tbsp milk
Pinch of salt

Speculaas Spice (or you can use already prepared mix of Speculaas spice-I used that)

4 green cardamon
4 cloves
2 star anise
1/2 tsp black pepper
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg

The process

1. For speculaas spice, finely grind cardamom, cloves, star anise, peppercorns and mace in a spice grinder or mortar and pestle.

2. Transfer to a large bowl, add cinnamon, ginger and nutmeg, stir, add to flour and baking powder, and set aside.

3.  Beat butter, sugar and a pinch of salt in an electric mixer until creamy (3-4 minutes).

4.  Add milk, beat to combine, then add flour mixture and mix until just combined

5. Form mixture into a dough with your hands on a work surface (add extra milk if mixture is too dry), shape into a disc and wrap in plastic wrap. Refrigerate to rest (4hours, or overnight).

6. Preheat oven to 170C. Roll pastry on a lightly floured surface to 5mm thick, then refrigerate until firm (30 minutes).

7. Cut into desired shapes (see note) and place on trays lined with baking paper. Re-roll scraps and repeat.

8.  Bake in batches until light brown and crisp (10-12 minutes).

9. Cool for 5 minutes on trays, then transfer to wire racks and cool completely. 
Sestavine

250 g moke
1 čajna žlička pecilnega praška
110 g masla, zmehčanega
125 g temno rjavega sladkorja
2 žlici mleka
Ščepec soli

Spekulas začimbe (ali pa lahko uporabite že pripravljeno mešanico začimb za Spekulas piškote-to sem jaz uporabila)

4 zrna zelenega kardamoma
4 nageljnove žbice
2 zvezdi zvezdastega janeža
1/2 čajne žličke črnega popra
1 žlica mletega cimeta
1 čajna žlička mletega ingverja
1/4 čajne žličke sveže naribanega muškatnega oreščka

Postopek

1. Spekulas začimbe: fino zmeljite kardamom, nageljnove žbice, zvezdasti janež, poper.

2. Začimbe vsujte v veliko skledo, dodajte cimet, ingver in muškatni orešček, premešajte, dodajte presejano moko in pecilni prašek.

3. Z električnim mešalnikom do kremnega stepajte maslo, sladkor in ščepec soli. (3-4 minut).

4. Med stepanjem dodajte mleko, nato postopoma dodajajte mešanico z moko in stepajte, dokler niso vse sestavine dobro premešane.

5. Z rokami oblikujte testo v pravokotnik (debeline 4 cm), dodajte še malo moke ali mleka, če je to potrebno. Testo zavijte v plastično folijo in postavite v hladilnik za 3 ure (lahko tudi čez noč).

6. Pečico segrejte na 170 C. Ta masa je precej lepljiva, zato je z njo malo težje delati. Jaz sem vsakič vzela zelo majhen kos testa in ga s prsti in moko dobro pregnetla in z modelčkom izrezala dva piškota in nato začela znova z naslednjim majhnim koščkom. Lahko pa si vse skupaj olajšate in izrežete piškote kar direktno iz pravokotnika testa (pravokotnik narežite na rezine debeline običajnih piškotov) ali pa iz testa oblikujte kroglice in s prsti pritisnete nanje, da se sploščijo.

7. Izrezane piškote položite na pekač obložen s peki papirjem. Pred peko postavite izrezane piškote za 30 min v hladilnik. Pecite 10-12 min. 

torek, 16. december 2014

Homemade Croutons / Domace kruhove kocke

This was baked and photographed in the Summer. Instead of using these croutons for soups and salads, I ate them without anything. As a snack instead of chips (which is almost never eat) or popcorn. That wasn’t my intention, but they were so tasty, garlicky, that I found it difficult to resist.

Sometimes Very often I think about the fact, that we humans a lot of times lack humanity. In some situations, everyone of us unintentionally behaves this way. For example, when we are watching the news and we see reports of thousands of victims, violence, human arrogance ... and before our eyes rolls footage of bloody, dead people. And we eat dinner while watching these horrible images. How strange. And cruel too. Off course many of us care about those people and truly feel bad about it. But still …. We eat dinner.

With love, Neja
Tole je bilo spečeno in fotografirano že poleti. Namesto, da bi kruhove kocke porabila za juhe in solate, sem jih jedla kar same. Kot prigrizek, namesto čipsa (ki ga skoraj nikoli ne jem) ali kokic. Moj namen ni bil tak, vendar so bile tako fine, česnove, da sem se težko uprla.

Včasih Zelo pogosto razmišljam o temu, kako je človeštvo pogosto nečloveško. V nekaterih situacijah si tudi sam nehote tak. Na primer, ko gledamo dnevnik in poročajo o tisočih žrtvah, o nasilju, človeški objestnosti,… in se pred našimi očmi vrtijo posnetki krvavih, mrtvih ljudi. Mi pa medtem jemo večerjo. Kako čudno. Tudi kruto. Saj marsikomu ni vseeno in ga to kar se dogaja boli. A vseeno….jemo večerjo.

Z ljubeznijo, Neja

Recipe adapted from: Natasha's kitchen

The Recipe

Ingredients 

3/4 lb loaf of bread, (5 cups of bread cubes)
3 Tbsp butter
3 garlic cloves, pressed
3 Tbsp dried parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 Tbsp Extra Virgin Olive Oil + more if needed

The process

1. In a small sauce pan, combine: butter, extra virgin olive oil, pressed garlic cloves, parsley, salt and pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.

2. Cut your bread into 3/4″ cubes. Don’t remove the crust, it adds variety and great crunch to these croutons. Transfer to large mixing bowl.

3. Drizzle the seasoned olive oil over your chopped bread and  toss until bread crumbs have an even coating of oil.

4. Spread the bread in a single layer on a baking sheet and bake at 302˚F for 18-20 minutes until they are golden brown and crunchy. Store in covered airtight container for 1 week. 
Sestavine

5 skodelic krušnih kock
3 žlice masla
3 stroki česna, stisnjeni
3 žlice posušenega peteršilja
1/4 čajne žličke soli
1/4 čajne žličke črnega popra
8 žlic ekstra deviškega oljčnega olja + po potrebi še več olja

Postopek

1. Pečico segrejte na 180°C. V majhni ponvi zmešajte: maslo, ekstra deviško oljčno olje, stisnjene stroke česna, peteršilj, sol in poper. Segrevajte na srednje močnem ognju, toliko časa, da se bo maslo stopilo. Premešajte in pustite, da se okusi združijo z oljem.

2. Medtem narežite kruh na kocke (s skorjo vred). Kocke stresite v posodo.

3. Olje prelijte čez kocke, dobro premešajte, da bodo kocke enakomerno prekrite z oljem.

4. Na pekač položite peki papir in kocke preložite nanj, enakomerno razporedite.
Pecite 18-20 min pri 150°C. Imejte jih pod nadzorom, ker se lahko hitro zažgejo.
Hranite v nepredušno zaprti posodi: 1 teden. 

sreda, 26. november 2014

Gluten-free Banana-Apple Buckwheat Muffins / Brezglutenski mafini iz ajdove moke (Nagradna igra)

Unexpectedly, I have lost myself ...  I almost drowned in the flood of inspirational photos. Click, click, click .... A sip of home made ginger tea, not that 'tea bag' tea. Hmmm, just enough ginger. 5 minutes I pondered how many inches of ginger root to cut. And just when I decided ... yes, ahm, 1,5 inches will be just right ... no, I accidentally cut off another part. Do I add that part? It's already cut off, and now it will only start to dry, oohhhh! Uugh, I'll add it, yes. Welcome to my world of indecisiveness.

Just the right amount of ginger, perfect number of lemon juice drops and a pretty ''lemonade-like'' shade of tea. Regular tea drinkers will understand ... . colour of tea says a lot.

Tea + Photographs = Comfort, Peace, Wishes. Lots of wishes ..

I was searching a recipe for muffins with buckwheat flour. Because it sounds cool. Healthy. Something new. Gluten-free. And I had buckwheat flour in my food cupboard, for quite some time. All other components were conveniently at home. Rationality, I like that. And something healthy.

With love, Neja
Nepričakovano sem se izgubila… skoraj utonila v poplavi navdihujočih fotografij. Klik, klik, klik.... Požirek domačega ingverjevega čaja, ne tistega iz vrečke. Hmmm, ravno prav ingverja ima. 5 minut sem premišljevala koliko centimetrov ingverjeve korenine naj odrežem. In ravno, ko sem se odločila, … ja, ahm, 3 centimetri bodo ravno pravšnji…ne, pomotoma sem odrezala še en del. Naj dodam še ta del? Zdaj je že odrezan, sedaj se bo samo sušil, oohhhh! Eh, dodala ga bom, ja. Dobrodošli v moj svet neodločnosti.

Ravno prav ingverja, pravo število kapljic limoninega soka in lep ''limonadast'' odtenek čaja. Redni pivci čajev bodo razumeli….barva čaja pove veliko.

Čaj + Fotografije = Udobje, Mir, Želje. .. Veliko želja

Iskala sem recept za mafine z ajdovo moko. Ker zveni fino. Zdravo. Nekaj novega bo to. Brez glutena. In ravno sem jo imela v omari, ne ravno, že nekaj časa. Vse ostale sestavine so bile prikladno doma. Racionalno, to mi je najbolj všeč. In zdravo.

Z ljubeznijo, Neja
        
Nov Giveaway imam za vas! 
V duhu Movembra, predno se izteče, mine, puuf in se spremeni v veseli december. 
Brčice se popularne tudi izven tega meseca… zadnja leta je že tako. 
Trije bodo v svoj nabiralnik prejeli papirčke za mafine z okraski-brki, ki jih podarja 


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Recipe from: Whole living

The Recipe

Ingredients (makes 6 muffins)

2/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp coarse salt
2 large eggs
1 mashed banana
1/4 cup honey
1/2 finely diced (peeled and cored) sweet apple
1/4 cup chopped walnuts

The process

Heat oven to 350 degrees. Place four baking cups in a muffin tin.

In a bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.

Fill the batter to the tops of the lined cups (these don't rise) and fill remaining cups halfway with water.

Bake 25-30 minutes, or until a tester comes out clean. Let cool on a wire rack.

Store muffins in an airtight container up to 2 days.
Sestavine (za 6 mafinov)

60g ajdove moke
1 čajna žlička pecilnega praška
1/2 čajne žličke mletega cimeta
1/8 čajne žličke grobe soli
2 veliki jajci
1 banana (spasirana, pire)
85g medu
polovica jabolka (drobno sesekljan)
30g sesekljanih orehov

Postopek

Pečico ogrejte na 175°C. V pekač za mafine položite papirčke za mafine.

V skledi zmešajte skupaj moko, pecilni prašek, cimet in sol. V drugi skledi zmešajte skupaj jajca, bananin pire in med. Z metlico zmešajte suhe in mokre sestavine ter dodajte sesekljano jabolko in orehe.

Do vrha napolnite papirčke za mafine (ti mafini ne narastejo)  in v preostale prazne prostorčke pekača vlijte vodo-do polovice.

Pečemo 25-30 minut ali dokler zapičen zobotrebec ne pride ven čist. Mafine pustite 10min, da se ohladijo.

Mafine lahko hranite 2 dni v nepredušno zaprti posodi.

sreda, 05. november 2014

Whole Wheat Chocolate Chip Banana Bread / Bananin kruh iz polnozrnate moke


“How can a nation be called great if its bread tastes like kleenex?” 
Julia Child

This quote made ​​me laugh, because quite a few people who were in America, told me that you can’t find good bread in the US (I’m not talking about sweet bread but just regular plain bread). Would anyone confirm this? Does anyone agree? I had never been there (so I don’t know if this is true), but I was often tempted to try that banana bread that Americans love to bake. I baked this banana bread in our new oven and even though my Truffles prefer to see that I use white flour, I decided for this recipe with whole wheat, because I was so impressed. And he liked it!

With love, Neja
Ta citat me je prav nasmejal, ker mi je že kar nekaj ljudi, ki so bili v Ameriki, reklo, da tam nikjer ne moreš najti dobrega kruha (v mislih imam navaden kruh, ne teh sladkih različic). Bi to kdo potrdil? Se kdo strinja? Sama še nisem bila tam (torej ne vem, če je to res), me je pa velikokrat zamikal bananin kruh, ki ga Američani radi pečejo. Novo pečico sem krstila z bananinim kruhom in čeprav moj Tartufi raje vidi, da uporabim belo moko, sem se odločila za recept, ki vsebuje polnozrnato, ker me je tako navdušil. In všeč mu je bil!

Z ljubeznijo, Neja
Recipe from: Naturally Ella

The Recipe

Ingredients

¾ cup old-fashioned oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ cup walnuts
1 cup semi-sweet chocolate chips
1 cup banana puree (2-3 bananas)
 ¾ cup maple syrup
 ⅓ melted butter
 2 eggs
 oatmeal and nuts to top

The process

1. Preheat oven to 350˚and generously butter/oil a 8 or 9" loaf pan (or use parchment paper.)

2. In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Pour into a large bowl and add wheat flour, baking soda, salt, nuts, and chocolate chips.

3. In a separate bowl, whisk together banana puree, maple syrup, melted butter, and two eggs. Pour into dry ingredients. Stir until just combined (don't over stir!)

4. Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!
Sestavine 

70g ovsenih kosmičev
130g polnozrnate moke
1 čajna žlička sode bikarbone
½ žličke soli
60g orehov
160g čokoladnih solzic
bananin pire (2-3 banane)
240g javorjevega sirupa
75g stopljenega masla
2 jajci
ovseni kosmiči, orehi za povrh

Postopek 

1.    Pečico segrejte na 175˚C in v pekač za štruce (20cm) položite peki papir.

2.    V multipraktiku zmeljite ovsene kosmiče (da bo kot moka, lahko pa pustite kakšne večje koščke). Zmlete ovsene kosmiče vsujemo v posodo in dodamo polnozrnato moko, sodo bikarbono, sol, orehe in čokoladne solzice. Premešajte.

3.    V drugi skledi zmešajte skupaj bananin pire, javorjev sirup, maslo, in dve jajci. Nalijemo v suhe sestavine. Vse sestavine premešajte (ne preveč).

4.    Nalijemo v pripravljen pekač in po vrhu potresemo ovsene kosmiče in orehe. Pečemo 50-60 minut. Vanj zapičite zobotrebec ali nož, ki morata ven priti čista, da preverite, če je dovolj pečen. Pustite, da se ohladi in kruh narežite na rezine.