sreda, 20. maj 2015

Red Velvet Cupcakes


“You're only human. 
You live once 
and life is wonderful 
so eat the damn red velvet cupcake!”

― Emma Stone


Red velvet cupcakes are very popular in America, and because I have many times heard of them, I wanted to try to bake them myself. I baked them in February, so this post was waiting for quite some time in my computer folder.

These cupcakes are otherwise no different from chocolate cupcakes because the only difference is in the red coloring. They are very good, because they are really moist, plus the frosting doesn't contain a lot of butter (I don't like butter cream frostings), but it does contain a lot of powdered sugar. I gave less sugar than is indicated in the recipe and the frosting was nevertheless very sweet, this didn't bother me personally but some don't have such a sweet taste, like me. Add sugar gradually and every so often test it, if it is still necessary to add more.

With love, Neja
Red velvet cupcakes so v Ameriki zelo popularne in zato, ker sem tolikokrat slišala za njih, sem jih želela poskusiti. Spekla sem jih februarja, torej je tale objava kar nekaj časa čakala v računalniški mapi.

Te mini tortice niso drugače nič drugačne od čokoladnih, ker je edina razlika samo v rdeči barvi. So pa zelo dobre, ker je biskvit res sočen, frosting ne vsebuje veliko masla (ne maram butter cream frostingov), res pa je, da vsebuje veliko sladkorja v prahu. Sama sem dala manj sladkorja, kot ga je navedeno v receptu in frosting je bil kljub temu zelo sladek, ker mene osebno ne moti ampak nekateri nimajo tako sladkega okusa, kot jaz. Najboljše bo, če boste sladkor postopoma dodajali in vsake toliko testirali, če je sploh še potrebno, da ga dodate več.

Z ljubeznijo, Neja


Recipe adapted from: My baking addiction

The Recipe

Ingredients:

For the Cupcakes (for 12 cupcakes)

1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2/3 cup vegetable oil
3/4 granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups), sifted

Directions:

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners.

2. Sift together cake flour, cocoa powder and salt.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.

4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring.

5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.

6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds.

7. Divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, and butter until well combined about 5 minutes.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Turn mixer to medium speed and mix for approximately 4 minutes.
Sestavine:

Za biskvit(za 12 cupcakes)

125 g moke
30 g kakava v prahu
1/2 čajne žličke soli
150 g rastlinskega olja
150 g kristalnega sladkorja
1 jajce
1 žlička vanilijevega ekstrakta
2 žlici rdečega barvila
120 g pinjenca
1/2 žličke sode bikarbone
3/4 čajne žličke belega kisa

Za frosting

225 g kremnega sira Philadelphia
4 žlice masla, zmehčano na sobni temperaturi
450 g sladkorja v prahu, presejemo (ali manj, odvisno od okusa)

Postopek:

1. Pečico segrejte na 175 stopinj. V pekač za mafine položite papirčke za mafine.

2. Skupaj presejte moko, kakav v prahu in sol.

3. Z električnim mešalnikom stepite olje in sladkor. Dodajte jajce, nadaljujte s stepanjem.
4. Zmanjšajte hitrost, dodajte vanilijo in počasi dodajajte rdečo barvo.

5. Postopoma dodajajte mešanico z moko in pinjenec, izmenično. Postrgajte maso iz sten posode in vse skupaj dobro premešajte, vendar pazite, da ne boste predolgo stepali.

6. V kozarčku zmešajte kis in sodo bikarbono. Dodajte preostali masi (med stepanjem). Stepajte še 10 sekund.

7. Maso vlijte v papirčke, in jih napolnite do 2/3 . Pecite 20-24 minut oziroma dokler zapičen zobotrebec ne pride ven čist. Bodite previdni, da ne boste predolgo pekli, ker bo biskvit postal suh.

Frosting

1. Z električnim mešalnikom stepite kremni sir in maslo, približno 5 minut.

2. Zmanjšajte hitrost na najmanjšo in postopoma dodajajte sladkor v prahu. Na srednji hitrosti stepajte približno 4 minute.

petek, 15. maj 2015

Coconut Cups with Chocolate Peanut Butter / Kokosove cups z arasidovim maslom


"He who plants a coconut tree 
plants food and drink, 
vessels and clothing, 
a home for himself 
and a heritage for his children"

- South Seas saying

I posted every wild garlic recipe I made and today  I present to you  with great pleasure  a new sponsor: S čemažem smo zaključili in z velikim veseljem vam danes predstavljam novega sponzorja: 
Presentation:

''Vegalife is a synonym for quality products, a healthy lifestyle and balance. Our lead when manufactiring our products is "PUT YOUR BODY IN BALANCE" or. establish balance in your body. We strive to reach this goal with Vegalife products.

The product range includes components that have bio certificates and quality standards. All Vegalife  products meet stringent regulatory requirements, which confirms the compliance of production, packaging, storage and transport of organic products and foods.

We believe that food of vegetable origin have a positive impact on the lives of individuals. Therefore, all our products are of plant origin. ''

In Vegalife online store you will find coconut products, herbs, teas, mushrooms, seeds (chia, Sacha inchi), fruit (goji berries, Inca berries, mulberries), oils, superfood, butter (cocoa, coconut), cocoa, chocolate, hemp proteins, protein bars, books, kitchen gadgets, sports bottles ...
Predstavitev:

''Vegalife je sinonim za izdelke kakovostne pridelave, zdrav način življenja in ravnovesje. Vodilo, ki mu sledimo pri izdelavi izdelkov, je »PUT YOUR BODY IN BALANCE« oz. vzpostavitev ravnovesja v telesu. Stremimo k temu, da Vegalife izdelki dosegajo prav ta cilj.

V izbor izdelkov uvrščamo sestavine, ki zraven ustreznih bio certifikatov, razpolagajo s posebnimi standardi kakovosti. Vsi izdelki Vegalife izpolnjujejo stroge zakonodajne zahteve, ki potrjujejo skladnost pridelave, pakiranja, skladiščenja in transporta ekoloških izdelkov in živil.

Verjamemo, da lahko prehrana rastlinskega izvora pozitivno vpliva na življenje posameznika. Zato so vsi izdelki rastlinskega izvora.''

V njihovi spletni trgovini boste našli kokosove izdelke, zelišča, čaje, gobe, semena (chia , sacha inchi), plodove (goji jagode, inkovske jagode, murve), olja, superhrano, masla (kakavovo, kokosovo), kakav, čokolade, konopljine proteine, proteinske ploščice, knjige, kuhinjske pripomočke, športne stekleničke …

A year ago I used a few vegalife products and was satisfied with them. I can't wait to try a little bit different recipes and these coconut cups with peanut butter are exactly in this direction. The flavor is so intense that I have enough if I only take 1 or 2 bites and thereby quickly calm down my desire to overeat sweets.

With love, Neja
Sama sem že kakšno leto nazaj uporabila nekaj vegalife produktov in bila z njimi zadovoljna. Komaj čakam, da preizkusim malo drugačne recepte in današnje kokosove cups z arašidovim maslom so točno v tej smeri. Okus je tako intenziven, da imam dovolj, že če samo 1x ali 2x ugriznem vanje in s tem hitro umirim svojo željo po nažiranju s sladkarijami.

Z ljubeznijo, Neja



Recipe adapted from: Edible perspective

The Recipe

Ingredients

For the cups:
1 cup coconut oil, melted (or coconut butter)
1 vanilla bean, seeds scraped
1 tablespoon  maple syrup

For the chocolate peanut butter filling:
1/2 cup natural creamy peanut butter
1 1/2 tablespoons unsweetened cocoa powder
1 tablespoon maple syrup

The process

In a small bowl, combine the peanut butter, cocoa powder and maple syru.  Stir until smooth.  Mixture will be thick.  Set aside.

Pour your melted coconut oil in a bowl.
Add the vanilla bean seeds and maple syrup. Mix it well.

Line a muffin pan with muffin liners and add a thin line of coconut oil mixture  to the bottom of each.

Put them in the fridge for 20 minutes.
Take about 1t of the chocolate peanut butter and flatten it slightly in between your fingers.  Place on top of each cup.

Pour coconut mixture over it, not too much, just so it's covered.

Place the pan in the freezer or fridge to set.
Best if stored in a sealed container in the fridge.
Sestavine

Cups:
250 ml  kokosovega olja, stopljen (ali kokosovo maslo)
1 vanilijin strok, postrgana semena
1 žlica javorjevega sirupa

Polnilo:
100 g arašidovega masla
1 1/2 žlice nesladkanega kakava v prahu
1 žlica javorjevega sirupa

Postopek

V majhni skledi zmešajte arašidovo maslo, kakav v prahu in javorjev sirup. Dobro premešajte.

Kokosovo olje stopite in ga viljte v posodo (najboljše kar v kakšen vrč).

Dodajte semena vanilijinega stroka  in javorjev sirup. Dobro premešajte.

V pekač za mafine položite papirčke za mafine.

V vsak papirček vlijte tanko plast kokosove mešanice.

Postavite jih v hladilnik za 20 minut.

Na vrh strjene kokosove plasti dodajte mešanico z arašidovim maslom, ta plast naj bo debelejša, rahlo pritisnite, da bo enakomerno razporejena.

Čez ponovno prelijte kokosovo mešanico, ne preveč, le toliko, da bo arašidova mešanica prekrita.

Postavite jih v hladilnik, da se masa strdi.

Najbolje, da jih nato hranite v hladilniku.

četrtek, 14. maj 2015

Wild Garlic Butter / Maslo s cemazem


“If you just stop expecting perfection 
from everyone and everything, 
you might see the good stuff outweighs the bad. 
And then someday you'll look in the mirror 
and see the same thing.
 Because the person you're most disappointed in 
is yourself.” 

― Erin Lange

For the last recipe with wild garlic, I saved the most simple of them. 3 ingredients + food processor + a few minutes. That's all! I realized that I prefer recipes that don't require much from me. Nevertheless, I still like recipes that contain a long list of ingredients and steps but I think that really quick & simple recipes are really nice for everyday life.
If you don't have wild garlic, you can replace it with arugula, parsley, spinach, basil, rosemary, chives, tarragon, water cress, laurel trees ....

Homemade bread, buttered with wild garlic butter, a slice of prosciutto and a slice of cheese .. that's how my dinner looked like recently.

With love, Neja
Za zadnji čemažev recept sem pustila najbolj preprostega med njimi. 3 sestavine + multipraktik + par minutk. To je vse! Ugotovila sem, da imam vedno raje recepte, ki ne zahtevajo veliko od mene. Kljub temu, so mi še vedno všeč recepti, ki vsebujejo dolg seznam sestavin in več korakov ampak za vsak dan, so hitri recepti res prijetni.
Če nimate čemaža, ga lahko nadomestite z rukolo, peteršiljem, špinačo, baziliko, rožmarinom, drobnjakom, pehtranom, vodno krešo, lovorjem, ….

Domač kruh, nanj namazano maslo s čemažem, rezina pršuta in rezina sira.. takole so izgledale moje večerje zadnje čase.

Z ljubeznijo, Neja



The Recipe

Ingredients

250 g butter
1 shallot
10-15 leaves of wild garlic

The process

Place all the ingredients in food processor, mix it. Scrape the container and store butter in a refrigerator (2 weeks, you can also freeze it).
Sestavine

250 g masla
1 šalotka
10 – 15 listov čemaža

Postopek

Vse sestavine položimo v multipraktik, zmiksamo. Postrgamo v posodico in hranimo v hladilniku (2 tedna, lahko ga tudi zmrznjemo).

torek, 12. maj 2015

Quinoa and Wild Garlic Patties with Salbitxada Sauce / Polpeti s kvinojo in cemazem + Salbitxada omaka


Snow White: [to the Seven Dwarfs] If you let me stay, 
I'll keep house for you. 
I'll wash and sew and sweep and cook.
Dwarfs: Cook?
Doc: Uh, can you make dapple lumplings? Er, lumple dapplings?
Grumpy, Sleepy: Apple dumplings.
Doc: Yes, crapple dumpkins.
Snow White: Yes, and plum pudding and gooseberry pie.
Dwarfs: Gooseberry pie? Hooray! She stays!

- Snow White and the Seven Dwarfs (1937)


Truffle and I did the March along barbed wire on Saturday. It is almost 35 km long route around Ljubljana, where between the Second World War the wire fence of Italian and later on the German occupiers was and is therefore called “March along barbed wire”. We walked for 6 hours and 41 minutes, and we felt pretty tired for entire weekend. I'll probably do a post on this in my Neja's Milkshake category.

I was thinking today, during a walk through the woods, about the fact that, in my most ideal life I would own a peaceful forest, that only I would walk in (and people that are close to me) and it would be full of foxes, deer, squirrels, rabbits and birds ... hey! But, does this mean that I want to be a Snow White ?? =) And certainly there would be dogs and cats and spruce, pine trees, hazelnuts and walnuts. When I would bake a photogenic cake or pie, I would take it in the woods, and photograph it. That reminds me! I plan on taking some food photography in nature this year. I was planning this last year but in the end it didn't work out. I will do it this year, for real!!

Today's recipe is for all who love patties without meat. Light, Springy, interesting patties!

With love, Neja
V soboto sva se s Tartufijem udeležila pohoda okoli Ljubljane – Pot ob žici, ki je dolga 35 km. Hodila sva 6 ur in 41 minut in potem sva bila zaradi tega cel vikend trda in malo ožuljena =). Verjetno bom naredila eno objavo o temu v moji Neja's Milkshake kategoriji.

Danes med sprehodom po gozdu razmišljala o temu, da bi v svojem idealnem življenju najraje imela svoj miren gozd, v katerem bi se samo jaz sprehajala (in moji bližnji) in v njemu bi bilo polno lisic, jelenov, srnic, veveric, zajcev, ptičev… hej! A to pomeni, da si želim biti Sneguljčica?? =) In sigurno ne bi šlo brez psov in mačk ter smrek, borovcev, lesk in orehov. Ko bi spekla fotogenično torto ali pito, bi jo pa odnesla v gozd in fotografirala. Ko sem že pri tem, za letošnje leto planiram tudi kakšno fotografiranje v naravi. To sem planirala že lani pa se na koncu ni izšlo. Letos pa res!!

Današnji recept je pa za vse, ki imate radi polpete brez mesa. Lahki, spomladanski, zanimivi polpeti!

Z ljubeznijo, Neja


Recipe from: 80 Twenty

The Recipe

Ingredients

1.5 cups quinoa
16 wild garlic leaves
1 small red onion, finely diced (~ 1 cup)
2-3 eggs, lightly whisked
2 green chiles, seeded and finely diced
½ cup cottage cheese
¼ cup coarsely grated Cheddar
½ + 1 tbsp dried bread crumbs
¼ cup olive oil
1 large lemon, cut into wedges, optional
Salt and black pepper

Salbitxada Sauce

1 med red pepper
2 red chiles
5 cloves garlic, skin on
⅓ cup sliced almonds, toasted
4 tomatoes, peeled, seeded, and coarsely chopped
2 tsp sherry vinegar
7 tbsp olive oil

The process

Preheat oven to 425°F.

First make the sauce. Place the red pepper, chiles, and garlic cloves on a baking sheet and roast for 10 minutes.

Remove the chiles and garlic, turn the red pepper, and continue cooking for another 20 minutes. Once the skin is blistered and the pepper roasted, remove it and place in a bowl covered with plastic wrap. When cool, peel and seed the pepper. Do the same with the chiles and also peel the garlic.

Lower the oven temperature to 400ºF/200ºC.

Place the almonds in the bowl of a small food processor or high speed blender and grind to a coarse powder. Add the pepper, chile, garlic, and tomatoes and continue to process to a paste. Add the sherry vinegar and ¼ teaspoon salt and then slowly pour in the oil until you have a thick sauce.

Throw the quinoa into a saucepan with plenty of boiling water and simmer for 9 minutes, until tender but still with a bite. Drain in a fine sieve, refresh under cold water, and set aside until completely dry.

Place the wild garlic leaves, red onions, eggs, green chiles, cottage cheese, Cheddar, bread crumbs, 1 teaspoon salt, and a good grind of pepper in a large bowl. Add the quinoa, stir well, and form the mixture into 2-oz/60-g patties each about 2½ inches/6 cm wide and ¾ inch/2cm thick.

Place a nonstick pan over medium heat and add half the oil. Fry the patties in batches for 3 minutes on each side, until golden, adding oil as needed. Transfer to a baking sheet and finish off in the oven for about 8 minutes. Serve hot with a squeeze of lemon juice, or with the sauce spooned on top or alongside. (Or you can just fry them or just bake them. I just baked them).
Sestavine

270 g kvinoje
16 listov čemaža
1 majhna rdeča čebula, drobno sesekljana
2-3 jajci, rahlo razžvrkljana
2 zelena čilija, očiščena in drobno sesekljana
115 g skute
115 g naribanega čedarja
½ + 1 žlica krušnih drobtin
55 g olivnega olja
1 velika limona, narezana na rezine, neobvezno
Sol in poper

Omaka Salbitxada

1 rdeča paprika
2 rdeča čilija
5 strokov česna, z lupino
35 g mandljev, v lističih (rahlo jih popecite v ponvi)
4 paradižniki, olupljeni, na drobno sesekljani
2 žlički kisa iz vina šeri
7 žlic olivnega olja

Postopek

Pečico segrejte na 220 stopinj.

Najprej naredite omako. Postavite rdečo papriko, čilije in česen na pekač in pecite 10 minut.

Odstranite čilije in česen, nato rdečo papriko obrnite in pecite še 20 minut. Papriko položite v posodo in pokrijte s plastično ali srebrno folijo. Ko se ohladi odstranite lupino, semena. Enako storite tudi z čiliji in olupite česen.

Znižajte temperaturo pečice na 200ºC.

Postavite mandlje v multipraktik in na visoki hitrosti zmeljite do finega. Dodajte papriko, čilije, česen in paradižnik in sesekljajte do paste. Dodajte šeri kis in ¼ žličke soli in nato počasi vlijte olje, dokler ne boste dobili gosto omako.

Kvinojo sperite v cedilu, zavrite vodo in v vrelo vodo stresite oprano kvinojo, pustite vreti 9 minut. Kuhano kninojo precedite, sperite s hladno vodo in pustite, da se posuši.

V veliko posodo stresite sesekljane čemaževe liste, rdečo čebulo, jajca, zelene čilije, skuto, nariban čedar, krušne drobtine, 1 žličko soli, in poper ter dobro premešajte. Dodajte kvinojo, dobro premešajte in oblikujte kroglice, nato jih položite na pekač s peki papirjem in pritisnite dol, da dobite polpete.

Polpete lahko ocvrete na vsaki strani po 3 minute in nato specite do konca v pečici na 200 stopinj, ali pa jih samo ocvrete ali samo spečete (jaz sem jih samo v pečici pekla-15 minut).

Preden jih zaužite lahko polpete po želji pokapate z limoninim sokom.