torek, 27. maj 2014

Baked Vanilla Bean Doughnuts / Peceni mini krofi

My mom bought a baked donut machine for those mini donuts with a hole in the middle and as soon as I saw it, I said : ''U ! U! Can I borrow it? '' =) Even before she opened the box, the machine was at my place. Then Gašper and I were renovating apartment and the machine was left stocked somewhere, along with other junk in boxes. Last weekend it seemed that the conditions are ideal, in order to test this I started baking. Moja mami je kupila pekač / aparat za peko mini krofov z luknjo v sredini in takoj, ko sem ga videla, sem rekla: ''U! U! A si ga lahko sposodim?'' =) Še preden je odprla škatlo, je bil pekač pri meni. Potem sva z Gašperjem prenavljala stanovanje in pekač je ostal založen nekje, skupaj z ostalo kramo. Prejšnji vikend se mi je zdelo, da so pogoji idealni zato, da se lotim testa tega pekača. 
Baking in this thing is really quite simple, nothing stuck on the pan (I lost a lot of nerves with that machine for baking waffles, because I prematurely lifted the lid and the waffles opened at the center and completely stuck to the pan). This recipe is actually quite similar to the recipe for pancakes, so these donuts taste similar. If you do not have this donut machine, you can also buy a baking pan on which they are models for donuts with holes. Those are for big donuts. I know that I would like to buy it for myself and because those donuts are bigger, I would fill them with hazelnut or vanilla cream. These little ones are great without anything in them, because they have glaze on top.

With love, Neja
Peka je res čisto preprosta, nič se ne prime (pri pekaču za vaflje sem na začetku zgubila kar veliko živcev, ker sem prezgodaj dvignila pokrov in so se vaflji na sredini odprli, razpolovili na dva in se čisto sprijeli na pekač). Tale recept je v bistvu precej podoben palačinkam, tako da imajo krofi okus, ki spominja na palačinke. Če nimate tega aparata si lahko kupite tudi pekač, na katerem so modelčki za te luknjaste krofe, samo tisti so mislim, da veliki. Vem, da bi si ga sama prav rada kupila in ker so tisti krofi večji, bi jih napolnila z lešnikovo ali vanilijevo kremo. Tile majhni so super tudi brez file in z glazuro na vrhu.

Z ljubeznijo, Neja

Recipe from: Coking Classy

The Recipe

Ingredients

2 2/3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup + 2 Tbsp granulated sugar
Seeds of 1 vanilla bean
2 large eggs
2 tsp vanilla extract
1 cup milk
Softened butter, for tins

Glaze 

1 1/2 cups powdered sugar
3 Tbsp unsalted butter, melted
1 tsp vanilla extract
1 small pinch salt
2 - 3 Tbsp milk Food coloring and sprinkles (optional)

The process
Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside.

In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.

In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract.

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition.

 Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean.

Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.

For the glaze: 

In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.

Sestavine

333g bele moke
1 in pol žličke pecilnega praška
¼ sode bikarbone
¾ žličke soli
57g stopljenega masla
55g olja
175g sladkorja
semena 1 vanilijevega stroka
2 jajci
2 žlički vanilijevega ekstrakta
240ml mleka
maslo za pekač

Glazura

188g sladkorja v prahu
43g masla, stopljenega
1 žlica vanilijevega ekstrakta
ščepec soli
2-3 žlice mleka
jedilna barva
mrvice za posip

Postopek

Če imate aparat za peko krofov se držite navodil, če jih boste pekli v pečici: pečico segrejte na 220 stopinj. Namastite pekač.

V skledi zmešajte skupaj moko, pecilni prašek, sodo bikarbono in sol.

V ločeni posodi zmešajte z električnim mešalnikom  stopljeno maslo, olje, sladkor in semena vanilijevega stroka, približno 1 minuto. Mešanici eno po eno dodajte jajce in dodajte vanilijev ekstrakt.

Prvi mešanici dodajajte mešanico z moko in mleko, izmenično. Vse sestavine dobro premešajte z električnim mešalnikom.

Dobljeno maso vlijte v pekač. Pečemo v ogreti pečici 7-8 minut, oziroma dokler zobotrebec, ki ga za test zapičimo v krof ne pride ven čist.

Krofe pustite, da se malo ohladijo, vmes pripravite glazuro, potopite krofe v glazuro in jih takoj posipajte z mrvicami, pustite, da se glazura strdi.

Za glazuro:

V skledi zmešajte skupaj sladkor v prahu, stopljeno maslo, vanilijo in sol, nato vmešajte 2 žlici mleka, dodajte mleko, če je potrebno. Z metlico mešajte, do gladkega. Dodajte jedilno barvo. Krofe potopite v glazuro in postavite na peki papir/krožnik ter posipajte z mrvicami. Če se glazura začne strjevati, jo postavite za par sekund v mikrovalovno pečico ali v posodo z vročo vodo.

petek, 23. maj 2014

Prawn salad / Gambere v solati

The downside of having a food blog is that I prefer to photograph desserts. Desserts seem most photogenic to me. Plus the fact that my greedy side is always thinking about new desserts that I want to learn how to make. Bake, take photos and eat as soon as possible! ;). I most enjoy during this process. And then, because of that, I’m just getting fatter and fatter... Slaba stran tega, da imam blog, na katerem objavljam recepte je ta, da najraje fotografiram sladice. Zdijo se mi najbolj fotogenične. Plus to, da moja požrešna stran vedno razmišlja o novih sladicah, ki jih želim osvojiti. Speči, fotografirati  in čim hitreje pojesti! ;). V tem najbolj uživam. In potem se samo redim in redim…
Although the name of the blog called Neja’s bakery sounds pretty cool, I want to be more versatile. Therefore, I have the category Menu on my blog, because I want to publish as many different recipes as possible, not just desserts. And my thighs are about to burst out, if I don’t slow down a bit :D! In addition, I want to spice up everyday meals and so I will publish recipes for main dishes more often. Čeprav zveni blog z imenom Nejina pekarna precej cool, si želim biti bolj vsestranska. Zato imam tukaj kategorijo Menu, ker želim objaviti čim več različnih receptov, ne samo sladic. Pa še moja stegna bodo vsak čas počila, če se ne bom malo umirila :D! Poleg tega si želim popestriti vsakodnevna kosila in zato bom večkrat objavila glavne jedi.
I'm not a big fan of seafood, it just straight up stinks to me. Of course I eat fish, prawns ... but I haven’t tried some more challenging seafood. I ate pizza with seafood for the first time about 6 years ago and I almost threw up. Even worse was the experience with seashells. My God how it sucked! I like prawns in salad. It’s a little different salad, but it’s great because it makes you feel full and a lot of healthy stuff is going into it. Irrespective of what I just wrote, expect the following recipe to be sweet, because it’s already photographed =).

With love, Neja
Nisem velika oboževalka morske hrane, naravnost smrdi mi. Seveda jem ribe, gambere…samo kakšnih večjih morskih podvigov se pa res še nisem lotila. Morsko pico sem prvič jedla kakšne 6 let nazaj in skoraj bruhala. Še hujša pa je bila izkušnja s školjkami. Moj bog kako zanič! Gambere v solati mi pašejo. In taka malo drugačna solata je super, ker je nasitna in veliko zdravega se dogaja v njej.  Ne glede na to, kar sem ravno napisala, pričakujte, da bo naslednji recept sladek, ker je že fotografiran =).

Z ljubeznijo, Neja
Recipe adapted fom: Season with spice

The Recipe

Ingredients

200g prawns
Green lettuce
1 tbsp sesame oil
2 cloves garlic – minced
Cucumber slices of 1 cucumber
1 tbls  sesame seeds

Dressing
2 tsp of  Coconut Palm Sugar
2 tbsp lemon juice
1 tbsp rice wine vinegar
2 tsp sesame oil

The process

 1. In a small bowl, stir together  coconut palm sugar, lemon juice, rice wine vinegar, and sesame oil. Adjust to taste. Set aside.
 2. Place green lettuce and cucumber slices in a large salad bowl. Drizzle half of the prepared dressing over and toss to coat well.
 3. Heat oil in a large frying pan over medium-high fire. Place prawns carefully in the pan and cook on one side for about a minute. Turn the prawns over and add in the minced garlic, and cook for another minute. Then stir prawns and garlic and cook for another minute or two until prawns are cooked through and have crispy brown edges.
 4. Add the cooked pwarns into the salad. Drizzle in the remaining dressing and toss well. Garnish with sesame seeds. Serve immediately.
Sestavine

200g gamber
zelena solata
1 žlica sezamovega olja
2 stroka česna - mleta
1 kumara, narezana na rezine
Žlica sezamovih semen

Preliv
 2 čajni žlički kokosovega sladkorja
2 žlici limoninega soka
1 žlica riževega kisa
2 čajni žlički sezamovega olja

Proces

 1 . V manjši posodi zmešajte kokosov sladkor, limonin sok, rižev kis in sezamovo olje. Prilagodite po okusu.
 2 . Postavite zeleno solato in rezine kumare v veliko skledo. Pokapajte polovico pripravljenega preliva čez solato in dobro premešajte.
 3 . Segrejte olje v veliki ponvi na srednjem ognju. Postavite kozice skrbno v ponev in pecite na eni strani približno minuto. Obrnite kozice in dodajte mleti česen ter pecite še minuto. Nato premešajte kozice in česen in pecite še minuto ali dve.
4 . Pečene gambere položite na vrh solate. Pokapajte s preostalim prelivom in kretnjo dobro. Po vrhu posipajte sezam. Postrezite takoj.

nedelja, 18. maj 2014

Chocolate croissants / Cokoladni rogljicki

These pictures could have been better. Sometimes, no, taking pictures of food is always a huge challenge. It was hard to do food photography at the beginning because I didn't have a lot of stuff available. A pair of plates, cups and very few of those beautiful accessories like napkins, spotted paper straws, white vintage pitcher, wooden boxes, cake stands, tea boxes... Now I have more things available but nevertheless I sometimes feel like there’s not light at the end of the tunnel. Now the problem is, that I don’t know how to decide ! =) I'm terrible, I know. Then, another problem is my camera. I use the same one I used at the beginning. It's not expensive and all that, but I learned to use it a little bit more and I can take advantage of it a lot better than I had at the beginning. Although it’s still not what I would like to achieve. Whenever I watch photos of my favorite bloggers, I suddenly feel that my photos are not good enough. Te slike bi lahko bile boljše. Včasih, ne, vedno je fotografiranje hrane kar velik izziv. Na začetku mi je bilo težko, ker sem imela bolj malo stvari na voljo. Par krožnikov, skodelic in zelo malo tistih lepih dodatkov, kot so prtički iz blaga, pikaste papirnate slamice, bel vintage vrč, lesene škatlice, stojala za torte, škatlice za čaj,… Zdaj imam več stvari na voljo pa se kljub temu včasih počutim stisnjeno v kot. Zdaj je problem, ker ne vem za katere stvari se naj odločim! =) Obupna sem, res. Potem je problem še v fotoaparatu. Ves čas uporabljam istega, že od začetka. Ni ne vem kaj, sem se pa tekom tega časa bolj spoznala z njim in ga znam zaradi tega veliko bolje izkoristiti, kot sem ga na začetku. Čeprav to vseeno še ni tisto, kar bi si želela doseči. Vedno kadar gledam fotografije svojih najljubših blogerjev, se mi naenkrat zazdi, da moje fotografije niso dovolj dobre. 
I photographed about 60 recipes so far. On the one hand I feel  that this is a big number and I really have frequently faced the question ''Hmmm, how should I style this? Am I repeating myself? Damn, I don’t know what to do!'' On the other hand, I know that I will take maaaany food pics in my future. Za enkrat imam za seboj okoli 60 fotografiranj jedi. Po eni strani se mi to zdi veliko in da sem se res že velikokrat znašla pred vprašanjem ''Hmmm, kako naj tole stiliram? Se ponavljam? Ijooj pa ne vem kaj naj!'' Po drugi strani pa vem, da jih je še veliiikoo več pred mano. 
It seems to me that many of us bloggers feel this way. That we will always find 50 other blogs that will seem more beautiful and better. And each of us sometimes get lost in the daily life and miss inspiration. Perhaps it’s only right to take a step back, away from your blog, away from other blogs. I know I see things clearly after some time and then I don’t feel like everything on my blog sucks. Ahhh, the annoying feeling of permanent dissatisfaction =). I still have a lot to learn and this is what keeps me going. Zdi se mi, da se nas veliko blogerjev tako počuti. Da bomo vedno našli 50 drugih blogov, ki se nam bodo zdeli lepši, boljši. In vsak med nami se včasih izgubi v vsakdanjem življenju in začne pogrešati navdih. Morda je edino prav, da narediš korak nazaj, stran od svojega bloga, stran od drugih blogov. Zase vem, da stvari vidim jasno čez nekaj časa in takrat se mi ne zdi vse tako zanič. Ah, nadležen je občutek stalnega nezadovoljstva =). Veliko se moram še naučiti in to je tisto, kar me žene naprej. 
You may have already seen these photos, because I published this recipe on Moses’ blog a few months ago. I always make dough from scratch, and this is the first recipe where I used a bought one. And I didn’t feel bad about it. In this way you can quickly and especially often enjoy homemade croissants. Mine are a little funny & weird because I baked them too long and my triangles were not the prettiest =).

With love, Neja
Ta fotografije ste morda že videli, ker sem ta recept objavila na Mosesovem blogu par mesecev nazaj. Vedno naredim sama testo, tole pa je prvi recept, kjer sem uporabila tistega iz trgovine. In nisem imela slabe vesti. Na ta način si lahko hitro in predvsem pogosto privoščite domače rogljičke. Moji so malo smešni, ker sem jih predolgo pekla in moji trikotniki niso bili najlepši=).

Z ljubeznijo, Neja


Recipe from: Inspired taste

The Recipe

Ingredients

1 egg
3 tablespoon water
One package Puff Pastry Sheets, thawed
2/3 cup (113 grams) semi-sweet chocolate chips/Nutella

The process

Heat oven to 350 degrees F (177 degrees C). Line  baking sheets with parchment paper or non-stick baking mat.

Beat the egg and water in a small bowl with a fork or whisk then set aside.

Lightly flour your work surface. Unfold the pastry sheet and dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.

Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).

Cut each rectangle diagonally into two triangles (making 16 triangles).

Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

Bake 20 to 25 minutes or until they are golden brown (I prefer soft croissants so I chose 20min).
Sestavine

1 jajce
3 žlice vode
en paket listnatega testa
2/3 skodelice (113 gramov) čokolade/ čokoladnih solzic / Nutelle

Postopek

Pečico segrejte na 177 ° C. Na pekač položite peki papir.

V  majhni posodi z vilico zmešajte vodo in jajce.

Rahlo pomokajte vašo delovno površino. Raztegnite listnato testo in ga narahlo pomokajte, razvaljajte.

Testo razrežite na pravokotnike in po diagonali prepolovite pravokotnike, da dobite trikotnike.

Na sredino vsakega trikotnika položite čokolado, nato zrolajte-začnite s širšim koncem. Vsak rogljiček postavite na peki papir tako, da je konec testa na spodnji strani. Rogljičke rahlo upognite, da dobijo obliko polmeseca. Vrh rogljičkov premažite z jajcem + vodo

Pečemo 20 do 25 minut oziroma dokler niso zlato rjave barve (sama imam raje mehke rogljičke zato sem jih pekla 20min).

sobota, 10. maj 2014

Blissful Buckwheat Granola Clusters / Granola iz ajdove kase

Do you feel the summer? While I write this, I'm sitting dressed in a bathing suit, full of sunburns and I am listening Eurovision songs. I couldn’t resist to that amazing sun! I've had it with as milk white skin! I can’t wait for summer and now I really feel it, because I feel like my skin is burning. Everything becomes more upbeat during the summer, when you feel that specific relaxed feeling in the air. Everything is possible, everything can happen and all of a sudden things cease to be so serious.

Last weeks my breakfasts are colored with granola. With my eyes half shut, I grab my favorite cup, whit the word CHOCOLATE on it, I shake in it a couple of tablespoons of granola, cut some fruit, add it and pour yoghurt all over it. My favorite breakfast.

With love, Neja
Že čutite poletje? Medtem, ko pišem tole, sedim oblečena v kopalke, polna sončnih opeklin in zraven poslušam Evrovizijo. Nisem se mogla upreti poležavanju na soncu! Dovolj imam kot kefir bele kože! Komaj čakam poletje in trenutno ga res čutim, ker imam občutek, kot da moja koža gori. Vse postane bolj optimistično, ko začutiš tisti specifični sproščen občutek v zraku. Vse je mogoče, vse se lahko zgodi in kar naenkrat stvari prenehajo biti tako resne.

Zadnje tedne so moji zajtrki obarvani z granolami. Z napol priprtimi očmi sežem po najljubših skodelicah, na katerih piše CHOCOLATE, vzamem eno, vanjo stresem par žlic granole, narežem nekaj sadja in vse prelijem s tekočim navadnim jogurtom. Moj najljubši zajtrk.

Z ljubeznijo, Neja


Recipe from: Oh she glows

The Recipe

Ingredients 

Dry ingredients: 
1.5 cups of raw buckwheat
½ cup chopped almonds
½ cup chopped sunflower seeds
2 teaspoons cinnamon
pinch of salt
2 tablespoons coconut sugar (or other sugar)

Wet ingredients: 
2 tablespoons unsweetened applesauce
3 tablespoons agave syrup
3 tablespoons of peanut butter
1 teaspoon vanilla extract

The process

1. Preheat oven to 300F and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the dry ingredients.
3. In a smaller bowl, mix the wet ingredients until combined. Add wet mixture to dry ingredients and stir until the dry ingredients are thoroughly coated and wet.
4. Spread granola onto baking sheet in a uniform layer. Bake at 300F for 20 minutes, roughly flip granola, and bake for another 18-20 minutes, watching closely so it doesn’t burn. Granola will be lightly golden on the bottom and will harden a lot during the cooling process.
5. Cool completely on the pan and then store in a glass container on the counter for up to 3-4 weeks (just an estimate).

Sestavine

Suhe sestavine: 
255g surove ajdove kaše
70g sesekljanih mandljev
70g sesekljanih sončničnih semen
2 čajni žlički cimeta
ščepec soli
2 žlici kokosovega sladkorja (ali kakšen drug sladkor)

Mokre sestavine: 
2 žlici nesladkane jabolčne čežane
3 žlice agavinega sirupa
3 žlice arašidovega masla
1 žlička vanilijevega ekstrakta

Postopek 

1. Pečico segrejte na 150°C in na pekač položite peki papir.
2. V veliki skledi zmešajte suhe sestavine.
3. V manjši posodi zmešajte mokre sestavine. Suhim sestavinam dodajte mokre sestavine, dobro premešajte, da se vse dobro prepoji.
4. Mešanico stresite na pekač, enakomerno porazdelite. Pecite 20min, nato premešajte granolo, da se zrnca obrnejo in pecite še 18-20 minut, vendar pazite, da se ne zažge, morda bo potrebno manj časa. Granola bo rahlo zlate barve.
5. Popolnoma ohladite granolo in jo shranite v stekleni posodi. Hranite jo lahko 3-4 tedne.

ponedeljek, 05. maj 2014

Rosemary & Walnut Irish Soda Bread + Bread spread with wild garlic / Irski kruh z rozmarinom in orehi + Namaz s cemazem

It feels so nice, when you make your first bread. I want to bake many from now on. I fancy homemade bread, the one that is very thick, without large holes. Those holes seem too industrial to me. At home, homemade bread wasn’t something that would happen often, but I do remember that my mother baked bread a couple of times a long time ago. It had a special flavor, I never ate a bread like that since then. I have to ask her how did she prepare this special bread.

This Irish bread with rosemary and walnuts got my attention immediately. It takes zero time to prepare it, because you don’t need to leave it to rise. When you bite into it, there’s so much going on! The Mediterranean flavors of rosemary and crunchy walnuts. Because it was the season of wild garlic ( now fading ) it seemed ideal to prepare a simple spread of cottage cheese and wild garlic.

I know that eating warm bread is not good for the stomach, but .... Who can resist this? When I opened the oven, the air was filled with strong smell of bread, the rosemary. When I completed the shooting and the warm haze disappeared, I quickly dug the knife into spread and enjoyed my first homemade bread.

With love, Neja
Lep je občutek, ko spečeš svoj prvi kruh. Želim si jih speči še mnogo. Všeč so mi domači, gosti kruhi, brez velikih lukenj. Tisti z luknjami si mi zdi preveč industrijski. Pri nas doma se kruh ni velikokrat pekel, se pa spomnim, da je mami dolgo nazaj parkrat spekla kruh. Imel je poseben okus, nikoli več nisem jedla takega. Moram jo vprašati, kako ga je pripravila.

Mojo pozornost je vzbudil ta irski kruh z rožmarinom in orehi. Zelo hitro se ga pripravi, ker ga ni potrebno vzhajati. Ko ugrizneš vanj, se TOLIKO dogaja! Mediteranska aroma rožmarina in hrustljavi orehi. Ker je bila takrat ravno sezona čemaža (zdaj že izginja) se mi je zdelo idealno, da pripravim preprost namaz iz skute in čemaža.

Vem, da uživanje toplega kruha ni dobro za želodec, samo…. Kdo bi se temu lahko uprl? Ko sem odprla pečico, je zrak napolnil močan vonj po kruhu, po rožmarinu. Ko sem zaključila s fotografiranjem in se je topla meglica razkadila , sem hitro z nožem zajela namaz in uživala v svojem prvem domačem kruhu.

Z ljubeznijo, Neja


Recipe from: Toast

The Recipe

Ingredients

Bread
275g / 10oz wholemeal flour
175g / 6oz plain flour
1 tsp baking soda
1 tsp salt
1/2 tsp freshly ground black pepper
25g / 1oz butter
1 tbsp rosemary, chopped
1 cup walnuts, roughly chopped
400ml buttermilk, plus a little extra for brushing
1 egg
1 tbsp runny honey

The process
Pre heat oven to 200C / 400F

Sift the flours & baking soda in to a large bowl.  Gently mix in the wholemeal & add the salt & pepper.  Next, add the butter rub it in until you have a crumbly mixture.  Add the rosemary & walnuts & gently mix.

In another bowl whisk together the buttermilk, egg & honey. Make a whole in the middle of the flour mixture and add the liquid, mix gently & then turn out the dough to a floured surface & form a round loaf. Cut a cross on the top, place on a lined baking tray & place in the oven for 40-50 minutes or until cooked through.

Spread with wild garlic 
Ingredients 
200g ricotta
10 leaves of wild garlic
a pinch of black pepper

The process
Chop wild garlic. Mix together cottage cheese, wild garlic and pepper.

Sestavine

Kruh
275g  polnozrnate moke
175g bele moke
1 čajna žlička sode bikarbone
1 čajna žlička soli
1/2 žličke sveže mlet črni poper
25g masla
1 žlica rožmarina, nasekljanega
1 skodelica orehov, grobo sesekljanih
400ml pinjeneca, plus malo več za premaz hlebca
1 jajce
1 žlica medu

Postopek

Pečico ogrejte na 200C.

Presejemo moko & sodo bikarbono v veliki skledi. Nežno vmešamo polnozrnato moko in dodamo sol in poper. Nato dodamo maslo in vse skupaj premešamo tako, da dobimo zrnato mešanico. Dodamo rožmarin & orehe in narahlo premešamo.

V drugi skledi zmešajte skupaj pinjenec, jajce in med. V sredini mešanice z moko naredimo luknjo in vanjo vlijemo tekočo maso. Vse skupaj nežno premešamo, pregnetemo, oblikujemo hlebec na pomokani površini.  Na vrhu naredimo križ z nožem in premažemo s pinjencem vrh hlebca. Položite hlebec v pekač, na katerega ste položili peki papir in pecite 40-50 minut.

Namaz s čemažem
Sestavine
200g skute
10 lističev čemaža
ščepec črnega popra

Postopek
Čemaž sesekljamo. Skupaj zmešamo skuto, čemaž in poper.