tag:blogger.com,1999:blog-50628658431632038112024-03-19T13:27:53.244+01:00U mojoj kuhinji...Kušati hranu, a još više pripravljati je, znači puniti usta uspomenama, prežvakavati ih, razlagati na sastojke, ne ih samo liznuti, već otapati u ustima, osjetiti ih punim nepcem.ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-5062865843163203811.post-48853869114289219892016-12-14T10:30:00.000+01:002016-12-14T10:30:29.301+01:00Moji dinstani krumpiri<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Ovo mi je jedan od najdrazih nacina pripreme krumpira kao priloga. Za one koji su spretni u kuhinji cak je i brzo gotov. Moram napomenuti - ovo definitivno nije prilog za ljude koji vole krumpire iskljucivo hrskave, jer ovi krumpiri to definitivno nisu.</span><br />
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<span style="color: #0000ee;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Krumpire mozete i rucno rezati, no ja imam jednu ovakvu spravicu (kao na slici) tako da sve ide jos mrvicu brze.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBBVYxIRn1cA09tP0LVTpOdd5VDJTu_-LnxDTFnlYYFtlwqYR5hmmSpGpTF_jDHCQr7xYz_yYBblnl3r8AqPd0uOgCfQJMCcIZbUmJFMFeksWlbOqrxt0AM5pv_4zFimXvu_d2Ly2i-eo/s1600/dinstani2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBBVYxIRn1cA09tP0LVTpOdd5VDJTu_-LnxDTFnlYYFtlwqYR5hmmSpGpTF_jDHCQr7xYz_yYBblnl3r8AqPd0uOgCfQJMCcIZbUmJFMFeksWlbOqrxt0AM5pv_4zFimXvu_d2Ly2i-eo/s400/dinstani2.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nema posebnog trika - krumpire ogulit i isjeckat na kockice. Luk isitno isjeckat, zaprzit ga na malo ulja i kad postane "staklast" na njega dodati krumpire.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloW7HrTPd_yqkdBamSWE-MTLVDhiryX0NUSMs5iTFh6omLl_jIPyJtarz9bid9XExc363H6PQ9TxJHP-hiI_fo5DdTClX7Tuqkp-JoOWkSncNE6GcYSksOmaqGiyB1sSSC-1_qjjuCK1Y/s1600/dinstani3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloW7HrTPd_yqkdBamSWE-MTLVDhiryX0NUSMs5iTFh6omLl_jIPyJtarz9bid9XExc363H6PQ9TxJHP-hiI_fo5DdTClX7Tuqkp-JoOWkSncNE6GcYSksOmaqGiyB1sSSC-1_qjjuCK1Y/s400/dinstani3.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLC5-BeLdvyxhAfR8iQUtkWfFsyne03kqvRTp_BNTS_NqgD5FAhlS8INMo4XQBOJM4V6qJLoJVSWb9uB2dfv7DQehyrJ-udpT6n8f4v3loEpqa9hvFWGPbse7LRqakZ88Hs_EC8mMyguj0/s1600/dinstani4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLC5-BeLdvyxhAfR8iQUtkWfFsyne03kqvRTp_BNTS_NqgD5FAhlS8INMo4XQBOJM4V6qJLoJVSWb9uB2dfv7DQehyrJ-udpT6n8f4v3loEpqa9hvFWGPbse7LRqakZ88Hs_EC8mMyguj0/s400/dinstani4.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">Dodati zacine - samo osnovno. Po meni sa krumpirima najbolje idu sol, papar (naravno) i mazuran. Prziti par minuta sa lukom pa podliti sa malo vode, poklopiti i ostaviti da kratko kuha.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pretpostavljam da bi krumpiri bili hrskavi da ih ne podlijevam vodom, ali umjesto jos vise masnoce da bi se oni przili, ja radije biram verziju sa malo vode :)</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-80045137290729230882016-12-08T16:33:00.001+01:002016-12-08T16:47:09.548+01:00Linzeri<span style="font-family: "arial" , "helvetica" , sans-serif;">Nemam sta puno reci, recept sam "ukrala" sa stranice recipreci.com. Doslovno cu ga samo copy/paste jer je savrsen.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cesto citam da neke zene znaju namjerno izostavit koji sastojak da kolac/jelo/keksi ne bi savrseno ispali. To ovdje stvarno nije slucaj. Ja sam slucajno u smjesi zaboravila zumanjak i to sam primjetila jer mi smjesa nije bila kompaktna. Cim sam dodala taj zumanjak dobila sam predivnu smjesu. Milijun puta hvala na receptu.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na <span style="font-family: "arial" , "helvetica" , sans-serif;">slici vidite da su moji malo tam<span style="font-family: "arial" , "helvetica" , sans-serif;">niji po rub<span style="font-family: "arial" , "helvetica" , sans-serif;">ovima<span style="font-family: "arial" , "helvetica" , sans-serif;"> - pekla sam ih kad sam se tek u<span style="font-family: "arial" , "helvetica" , sans-serif;">selila u novi stan i nisam se bas dobro sl<span style="font-family: "arial" , "helvetica" , sans-serif;">a<span style="font-family: "arial" , "helvetica" , sans-serif;">gala sa pecnicom :<span style="font-family: "arial" , "helvetica" , sans-serif;">) Plus, nemam sliku <span style="font-family: "arial" , "helvetica" , sans-serif;">kad sam ih spojila sa marmeladom, al dobro.</span></span></span></span></span></span></span></span></span> </span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">35 dag brašna</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">18 dag margarina</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cijelo jaje</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 žumanjak</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">20 dag šećera</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">vanilin šećer (1 obični + 1
bourbon)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">naribana korica polovice limuna
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Od svih sastojaka umijesiti glatko tijesto. U početku miksati
miserom sa spiralama a potom završiti rukom. Radnu površinu stalno
posipavati brašnom kako se ne bi lijepilo. </span></i>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Od tijesta oblikovati kuglu,
omotati ju prozirnom folijom i pospremiti u hladnjak na 30-tak min.
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Razvaljati tijesto na 4 mm
debljine pa modlicom izrezivati cvjetiće. Ako nemate duplu modlicu
pazite da napravite isti broj cvjetića bez rupe i sa rupom.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Stavljati ih na lim obložen
papirom za pečenje u malim razmacima i peći u zagrijanoj pećnici
na 180℃ oko 10-15 min. (o vremenu pečenja ovisi koliko će tvrdi
biti keksići. Ako ste ih razvaljali malo deblje bit će im potrebno
15 min, ako su tanki onda im je 10 min sasvim dovoljno)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Pečene kolačiće ohadite na
limu pa ih hladne premazujte svojom omiljenom marmeladom i spajajte
sa cvjetićima s rupicom.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Uvaljati ih u šećer u prahu i pospremiti u metalne kutije
s poklopcem. Ovakvi kolačići znaju biti dosta tvrdi kad se ispeku
pa tek stajanjem omekšaju.</span></i><br />
<br />ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-87767924833402826912016-12-03T19:52:00.002+01:002016-12-03T19:52:39.780+01:00Kuglof sa likerom od jaja<span style="font-family: "arial" , "helvetica" , sans-serif;">Nikad u zivotu do sad nisam pravila kuglof iako sam jos prije par godina kupila kalup, al eto, nikako.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Neki dan sam na poslu probala ovaj kuglof koji je kolegica napravila i rekla sam da moram imat recept. Mislim da sto se tice kuglofa jednostavnije ne ide.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLwg2_BbvXLJtT9qTOiJFWzSNAuvkeWdQ1uYtrKm3y0dqZymJ2eNNo6ERbycEidNCtPJSjpLfjgsOfYg62X7YaLpkXsu42GReHITe4MZ1mMKqGGBg2_D9XIe1W-yFy8OUUfJmZVSIQglw/s1600/kuglof1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLwg2_BbvXLJtT9qTOiJFWzSNAuvkeWdQ1uYtrKm3y0dqZymJ2eNNo6ERbycEidNCtPJSjpLfjgsOfYg62X7YaLpkXsu42GReHITe4MZ1mMKqGGBg2_D9XIe1W-yFy8OUUfJmZVSIQglw/s400/kuglof1.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Treba vam:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 jaja</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">250 g secera</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 vanilin secera </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 l likera od jaja</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 l ulja</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">250 g brasna</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 prasak za pecivo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">i malo maslaca i brasna za kalup</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Jaja, secer i vanilin secer sam pjenasto istukla, u to sam doda<span style="font-family: "arial" , "helvetica" , sans-serif;">la</span> liker i ulje i za kraj pomjesano brasno i prasak za pecivo. Kada dodate brasno samo jos kratko promjesate sa se smjesa sjedini, ukoliko predugo mjesate smjesa ce ispasti cudna kad se ispece (kao premasna i teska).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kalup nauljiti i po<span style="font-family: "arial" , "helvetica" , sans-serif;">brasniti i uliti smjesu u njega. Ja sam u polovicu smjese rukom umjesala zlicu <span style="font-family: "arial" , "helvetica" , sans-serif;">Nutelle - ok je isp<span style="font-family: "arial" , "helvetica" , sans-serif;">alo<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kuglof se pece cca sat vremena na 180 stupnjeva. Provjerite drvenim stapicem jel peceno. Kada je peceno ostaviti par minuta pa ga onda izvaditi iz kalup<span style="font-family: "arial" , "helvetica" , sans-serif;">a.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ostaviti da se potpuno ohl<span style="font-family: "arial" , "helvetica" , sans-serif;">adi pa ga p<span style="font-family: "arial" , "helvetica" , sans-serif;">osipati stub secerom</span> ili cokoladnom glazurom - kako volite. <span style="font-family: "arial" , "helvetica" , sans-serif;">Mi<span style="font-family: "arial" , "helvetica" , sans-serif;"> smo ga jeli tako "suhog" bez iceg<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> - <span style="font-family: "arial" , "helvetica" , sans-serif;">sv<span style="font-family: "arial" , "helvetica" , sans-serif;">i</span>jeze ispecen je soca<span style="font-family: "arial" , "helvetica" , sans-serif;">n i danima nakon se ne susi.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-71733162038499168102016-10-20T12:50:00.002+02:002016-11-12T18:58:56.059+01:00Zalivena pita sa mesom i krumpirom<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Sigurna sam da je vecina vas vec cula nesto o ovoj zalivenoj piti. Normalne, klasicne pite pravila sam i jela kao i vi puno p<span style="font-family: "verdana" , sans-serif;">u</span>ta. Pitu napravljenu na ovaj nacin probala sam prvi puta prosle godine. Svidjela mi se jer je hrskava a socna.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Par puta napravila sam klasicnu verziju sa mljevenim mesom, a onda sam se odlucila u miks dodati i krumpire.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Dakle, ono sto vam treba je <b>luk</b>, <b>mljeveno meso</b> (500-750 g), <b>krumpiri</b> (cca 1 kg), <b>paket lisnatog tijesta</b> i <b>zacini</b> (sol, biber i mazuran). Za prelijev vam treba <b>kiselo vrhnje</b>, 2-3 dcl <b>mineralne vode</b>, <b>sol</b> i 3-4 <b>jaja</b> (ovisno o velicini).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Luk sam ocistila, sitno nasjeckala i izdinstala. Na njega sam dodala mljeveno meso i nakon par minuta krumpire izrezane na kockice, dinstati kratko. Dodati zacine po volji - kod mene su to naravno uvijek sol i biber i mazuran jer se on super slaze sa krumpirima.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Prvi list lisnatog tijesta stavila sam na dno pleha i po njemu posipala meso i krumpire. Postupak sam ponavljala dok nisam sve potrositila. Kada je sve gotovo pitu tako nepecenu sam unaprijed izrezala i prelila sa smjesom od vrhnja, jaja i mineralne vode. Ja moju pitu ostavim minimalno 15 minuta (najcesce pola sata) da upije tekucinu, posebno pazim da u svaku rupicu udje nesto tekucine. Tako sam sigurna da ce pita biti socna.</span><br />
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<span style="font-family: "verdana" , sans-serif;">To je u biti to. U unaprijed zagrijanu rernu na nekih 30-40 minuta, iskreno ne znam tocno, gledam kad fino porumeni. Jako, jako fino i zasitno. Dobar tek!</span><br />
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<br />ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-17256389873676200442016-10-16T13:39:00.000+02:002016-10-16T13:39:50.883+02:00Punjeni hamburger - Stuffed Burger<span style="font-family: "arial" , "helvetica" , sans-serif;">Prije nekoliko mjeseci sam za par eurica kupila jednu zanimljivu spravicu za punjene hamburgere i htjela bih vam pokazati kako je ta stvarcica zanimljiva i sto se s njom moze napraviti. Spravica se zove <b>American stuffed Burger Press</b>.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovako to izgleda. Neka vas ne zavara cinjenica da je od plastike, stvarno je cvrsta i obavlja svoj posao. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ja sam koristila mjesano mljeveno meso (iako se za hamburgere preporucuje cista govedina), od zacina sam dodala samo sol. Punila sam samo sa sirom (Ementalerom) iako mozete puniti sa svime sto vam padne na pamet (mozzarellom, sitno nasjckanim rajcicama, paprikom, slaninom, itd...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pekla sam ih na grill tavi sa svake strane po par minuta, otopila sira gore, prerezala peciva po pola pa ih na brzinu takodjer prepekla. Pomfri sam pekla u pecnici (kao i uvijek). Malo salate, luka, rajcice i imate prefini domaci punjeni hamburger.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dobar tek! </span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-31000779321304675142016-10-01T19:05:00.000+02:002016-10-01T19:05:36.236+02:00Jogurt pita<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovaj kolac sam prvi puta eksperimentalno pravila buducoj svekrvi za rodjendan jos <span style="font-family: "arial" , "helvetica" , sans-serif;">krajem prosle godine</span>. Cijeloj obitelji se toliko svidjelo da su ga<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>sredili u 2 dana (njih cetvero) tako da i nemam nekih slika osim ove d<span style="font-family: "arial" , "helvetica" , sans-serif;">vije</span>.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Recept sam pronasla na stranici jedne od meni najdrazih blogerica - <strong>reci peci</strong>.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Dakle, sastojci su sljedeci:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><strong>Tijesto:</strong></span><br />
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<li><span style="font-family: Arial,Helvetica,sans-serif;">350 g ostrog brasna</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">140 g secera</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 vanilin secer</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 zumanjka</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 vrecica praska za pecivo</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 zlica kiselog vrhnja</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">180 g maslaca</span></li>
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</span><span style="font-family: Arial,Helvetica,sans-serif;"><strong>Nadjev</strong><strong>:</strong></span><br />
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<li><span style="font-family: Arial,Helvetica,sans-serif;">250 g secera</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 cvrsta jogurta</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tekuca jogurta</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 kisela vrhnja</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 vanilin secer</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">5 zlica ostrog brasna</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 bjelanjka</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sto se tice pripreme - kolac je super jednostavan. Za tijesto pomjesate suhe sastojke (brasno, secer, sol, vanilin secer i prasak za pecivo) pa dodate zumanjke, kiselo vrhnje i maslac (ja sam ga par sati prije izvadila iz frizidera). Tijesto umjesite rukama, prvo ce se mrvit a na kraju cete dobit glatku smjesu. Podjelite ga na dva jednaka dijela, omotajte ih prozirnom folijom i jedan spremite u frizider a drugi u zamrzivac na pola sata - sat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tijesto iz zamrzivaca razvaljajte da stane na dno pleha u kojem cete ga pec. Prelijte ga nadjevom koji ste napravili tako da ste pomjesali jogurte, vrhnje i secer, pa brasno i na kraju snijeg od bjelanjaka.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Za sami kraj preko nadjeva naribajte ono tijesto koje je bilo u zamrzivacu te sve pecite u prethodno zagrijanoj pecnici na 175 stupnjeva 35 minuta.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stvarno preporucujem ovaj kolac kao nesto prefino. </span></div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-52033149173124706202015-12-22T08:54:00.001+01:002015-12-22T08:54:21.386+01:00Raspucanci<span style="font-family: "arial" , "helvetica" , sans-serif;">Neke zene pocinju stvarno, stvarno rano sa pecenjem bozicnih keksica. Ja sam nekako uspjela docekat zadnji tjedan, svega 5 dana pred Bozic.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ove godine sam se odlucila za nekoliko vrsta. Recept za Raspucance sam nasla na facebook-u u grupi "Starozagrebacki recepti".</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Recept je jako jednostavan.</span><br />
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210 g cokolade (plus prstohvat soli)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">50 g maslac </span></div>
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2 jaja</span></div>
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100 g secera</span></div>
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1 vanilij secer sa okusom burbona</span></div>
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200 g brasna (pola glatko, pola ostro)</span></div>
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pola praska za pecivo</span></div>
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staub secer</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Jaja i secer izmiksati pa u njih dodati prethodno otopljenu cokoladu s maslacem. Brasno pomjesati sa praskom za pecivo te ga dodati u jaja i cokoladu. Zlicom sjediniti smjesu i staviti je u frizider na neko sati da se stegne.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada je smjesa cvrsta praviti kuglice, valjati ih u staub secer, poslagati ih na papir za pecenje i u prethodno zagrijanu pecnicu (180 stupnjeva) na cca 10 minuta.</span><br />
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<div style="font-weight: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pratite kako izgledaju, ako vidite da su gotovi ranije bolje ih je odmah izvadit van da se ne presuse.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4pOXRyapPWc/VnkBJrZW__I/AAAAAAAAiT8/_YvCuDs6KMk/s1600/raspucanci2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-4pOXRyapPWc/VnkBJrZW__I/AAAAAAAAiT8/_YvCuDs6KMk/s400/raspucanci2.JPG" width="400" /></a></div>
</div>
<div style="font-weight: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Moj opis za njih je - socni i cokoladni. Tope se u ustima :)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Takodjer, o</span>ve keks<span style="font-family: "arial" , "helvetica" , sans-serif;">ici su super jednostavn<span style="font-family: "arial" , "helvetica" , sans-serif;">i za napravit tako da ih mozete radit i</span></span> sa klincima, nema puno posla <span style="font-family: "arial" , "helvetica" , sans-serif;">ni nereda</span> i nigdje se ne moze "pogrijesiti". </span></div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-62369959913745721302015-12-15T13:30:00.000+01:002015-12-15T13:30:00.560+01:00Vocna torta od banana
<span style="font-family: Verdana,sans-serif;">Ovo
je moja omiljena torta, moje sjecanje na djetinjstvo. Tocno tu tortu
mi je mama cesto pravila za rodjendan kad sam bila mala. Tako sam se
i odlucila ove godine, za moj 28-i rodjendan za istu tortu. Ovaj
recept ovdje je originalni recept moje mame, ja sam malo smanjila
kolicine secera.
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Jedina
razlika je ta sto sam je pravila u malom kalupu od 19 cm za koji je
potrebno napravit cca pola smjese. Inace se radi u kalupu od 26 cm.</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<b><span style="font-family: Verdana,sans-serif;">Biskvit:</span></b></div>
<b><span style="font-family: Verdana,sans-serif;">
</span></b><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">3
zumanjka</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">3
zlice tople vode</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">12
dkg secera</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">1
vanilin secer</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">10
dkg ostrog brasna</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">½
praska za pecivo</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">3
bjelanjka (snijeg)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Zumanjke,
vodu, secer i vanilin secer pjenasto smiksati, dodati brasno i prasak
za pecivo. Na kraju rucno umjesati snijeg od bjelanjka. Uliti u onaj
veliki pleh od pecnice (na pek papir naravno). Sto se tice pecenja –
u receptu ne stoji neka odredjena temperatura. Ja sam pekla na nekih
150-180 stupnjeva, vremenski je dovoljno paziti samo da se malo
zarumeni jer je biskvit tanak. Kada je gotov izvaditi ga, prebaciti
na mokru krpu, skinuti pek papir i zarolati. Kada se ohladi odrolati,
premazati marmeladom i opet zarolati. Ja najvise volim marmeladu od
sumskog voca. Ako se dobro sjecam tako je i mama pravila.</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Sve
ovo ponoviti 3 puta (dakle, 3 biskvita).</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KAb2SjaB3cM/VmsbftVkS5I/AAAAAAAAiPE/duSEB9b7sHA/s1600/vocna%2Btorta%2B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-KAb2SjaB3cM/VmsbftVkS5I/AAAAAAAAiPE/duSEB9b7sHA/s400/vocna%2Btorta%2B01.jpg" width="400" /></a></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<b><span style="font-family: Verdana,sans-serif;">Krema:</span></b></div>
<b><span style="font-family: Verdana,sans-serif;">
</span></b><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">½
litre mlijeka</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">1
vanilin secer</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">4
zumanjka</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">15
dkg secera</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">5
zlica brasna (ostrog)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">pola
margarina (maslaca u mom slucaju)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Kremu
jednostavno skuhati stalno mjesajuci pjenjacom na laganoj vatri. Kada
je gotova pokriti je prozirnom folijom (tako se nece stvoriti
korica). Kada se ohladi u kremu umiksati pola maslaca (izvaditi iz
frizidera prethodno da omeksa).</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div align="left" class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Zanimljiva
stvar je da u receptu (popisu) nigdje ne pisu banane. Dakle, trebaju
vam banane. Nekih
6-7 komada rekla bih, ovisi koliko cete ih debelo rezati.</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Obruc
kalupa postaviti na pladanj za tortu. Zarolani biskvit rezati na
kriske debljine cca 1-1,5 cm (racunajte da vam jedan biskvit treba
pokriti dno kalupa) i slagati u kalup.</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HfdkCp8NlqI/VmsbeYemxZI/AAAAAAAAiO0/mIlPa6NLE3A/s1600/vocna%2Btorta%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-HfdkCp8NlqI/VmsbeYemxZI/AAAAAAAAiO0/mIlPa6NLE3A/s400/vocna%2Btorta%2B02.jpg" width="400" /></a></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Na biskvit ide cca ¼ kreme,
na ploske narezane banane (banane rezati direkt prije slaganja – u
suprotnom ce dobit smedju boju). Opet ¼ kreme na banane i opet
kriske rolata (opet jedan rolat mora prekriti cijelu povrsinu). Jos
jednom krema, banane, krema i zadnji put kriske rolata.</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SWIoY_sDKYs/VmsbeeHiHtI/AAAAAAAAiPI/LLx_f6Z3T3o/s1600/vocna%2Btorta%2B03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-SWIoY_sDKYs/VmsbeeHiHtI/AAAAAAAAiPI/LLx_f6Z3T3o/s400/vocna%2Btorta%2B03.jpg" width="400" /></a></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Ostaviti u
frizideru (najbolje preko noci) da se stegne.</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<br /></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Kalup
skinuti i tortu ukrasiti po zelji. Ja sam se odlucila za cokoladnu
glazuru gore i slag sa strane. Mama je uvijek pravila komplet sa
slagom.</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-R8bOGOZ6fgY/Vmsbech6jwI/AAAAAAAAiPA/STDVMEquxmQ/s1600/vocna%2Btorta%2B04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-R8bOGOZ6fgY/Vmsbech6jwI/AAAAAAAAiPA/STDVMEquxmQ/s400/vocna%2Btorta%2B04.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LA54KypO7Wo/Vmsbe9cUvvI/AAAAAAAAiO4/aOYNqfrV3l0/s1600/vocna%2Btorta%2B05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-LA54KypO7Wo/Vmsbe9cUvvI/AAAAAAAAiO4/aOYNqfrV3l0/s400/vocna%2Btorta%2B05.jpg" width="400" /></a></div>
<div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;"> </span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="western" style="line-height: 100%;">
<span style="font-family: Verdana,sans-serif;">Tortom
sam pocastila mog decka i njegovu obitelj. Sto se tice komentara mogu
samo rec da su bili odusevljeni. Od zanimljivog izgleda, mekog
biskvita, do prefine kreme.</span></div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-62318478257574811222015-12-11T20:26:00.002+01:002015-12-11T20:26:49.935+01:00Cupavci<div align="center" style="line-height: 100%; margin-bottom: 0.21cm; margin-top: 0.42cm; page-break-after: avoid;">
</div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%;">
<span style="font-family: "verdana" , sans-serif;">Iako
zivim u inozemstvu i dalje svakodnevno kuham nasa jela. Isto tako
pecem i nase kolace. Cupavce doduse nisam do sad nikad pravila.
Odlucila sam se napravit ih cisto da ispunim deckovu zelju (stranac
sa zeljom da proba sve Hrvatsko – imam cijelu listu kolaca koje
zeli isprobat). A takodjer djeluju jednostavno za napravit – nije
tesko smiksat i ispec biskvit, izrezat ga i uvaljat ga u cokoladu i
kokos. Imam mamin recept ali sam se ipak odlucila za recept koji sam
pronasla na chefkoch.de i malo ga doradila.</span></div>
<div class="western" style="line-height: 100%;">
<br /></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%;">
<b><span style="font-family: "verdana" , sans-serif;">Biskvit:</span></b></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">50
g maslaca</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">180
g secera</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">3
jaja</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">2
vanilin secera</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">300
g brasna</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">1
prasak za pecivo</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">150
ml mlijeka</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<br /></div>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">Zumanjke
i bjelanjke odvojiti – zumanjke miksati sa secerom, vanilin secerom
i maslacom. Dodati mlijeko, brasno i prasak za pecivo. Na kraju u
smjesnu rucno umjesati snijeg od bjelanjaka. Peci na 180-200
stupnjeva nekih pola sata (ovisi o velicini pleha u kojem pecete, tj
o debljini biskvita, moj je bio podeblji).</span></div>
<div class="western" style="line-height: 100%; text-decoration: none;">
<br /></div>
<div class="western" style="line-height: 100%; text-decoration: none;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ETAELpzz7Cg/VmsivcTx3sI/AAAAAAAAiP0/y8ov53F9MDU/s1600/cupavci1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-ETAELpzz7Cg/VmsivcTx3sI/AAAAAAAAiP0/y8ov53F9MDU/s400/cupavci1.jpg" width="400" /></a></div>
<br /></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="western" style="line-height: 100%;">
<b><span style="font-family: "verdana" , sans-serif;">Cokolada:</span></b></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">100
g secera</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">200
g cokolade za kuhanje</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">100
ml mlijeka</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">80
g maslaca</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div class="western" style="line-height: 100%; text-decoration: none;">
<br /></div>
<div class="western" style="line-height: 100%; text-decoration: none;">
<span style="font-family: "verdana" , sans-serif;">Jednostavno
sve zajedno otopiti na laganoj vatri. Kada se biskvit ohladi izrezati
ga na kocke i umakati u cokoladu i valjati u kokos mrvice.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KII-5-4zJMM/VmsivNbE7jI/AAAAAAAAiPs/OKPjkqvwwaA/s1600/cupavci2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-KII-5-4zJMM/VmsivNbE7jI/AAAAAAAAiPs/OKPjkqvwwaA/s400/cupavci2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-G-nPr2IUE_Y/VmsivLe_IyI/AAAAAAAAiP4/NvfVE_D8dEo/s1600/cupavci3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-G-nPr2IUE_Y/VmsivLe_IyI/AAAAAAAAiP4/NvfVE_D8dEo/s400/cupavci3.jpg" width="400" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Ono sto ja mogu rec da <span style="font-family: "verdana" , sans-serif;">su bili prefini - mekani, socni, upili su p<span style="font-family: "verdana" , sans-serif;">uno cokolade. Imala sam malo cokolade vi<span style="font-family: "verdana" , sans-serif;">ska na kr<span style="font-family: "verdana" , sans-serif;">aju, <span style="font-family: "verdana" , sans-serif;">no nju <span style="font-family: "verdana" , sans-serif;">uvijek mozete umjesati sa mlijekom i popiti kao kakao :)</span></span></span></span></span></span></span> </span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-77510668062302967402015-01-12T18:18:00.001+01:002015-01-12T18:20:00.760+01:00Praski kolac sa jabukama<span style="font-family: Arial, Helvetica, sans-serif;">Ovaj kolac sam prvi puta napravila prije par godina, i pravila sam ga jos nekoliko puta nakon toga jer je stvarno ukusan. Ali ne mogu vjerovat da nikad nisam recept objavila...</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dakle, da ispravim veliku pogresku :)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Biskvit:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 g meda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 g brasna</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vanilin secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 prasak za pecivo</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Jabuke:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cca 0,5 kg jabuka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sok od pola limuna<b> </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30 g maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g meda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g oraha</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 zlica mlijeka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cimet</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Maslac, med i jaja istuci pjenasto (maslac ranije izvaditi van frizidera da se malo opusti). Miksajuci u smjesu dodati pomjesano brasno, vanilin secer i prasak za pecivo.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Smjesu izliti u kalup za torte promjera 26 cm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Jabuke oguliti, ocistiti i izrezati na manje komade, preliti sokom limuna i slagati u pleh.</span><br />
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<a href="http://3.bp.blogspot.com/-ohPU1wybnk8/VLOiGjm5WjI/AAAAAAAAYBg/fS2JWwTuIZo/s1600/praski01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ohPU1wybnk8/VLOiGjm5WjI/AAAAAAAAYBg/fS2JWwTuIZo/s1600/praski01.jpg" height="239" width="400" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Moja slika je stvarno stara (to je kad sam ga prvi put pravila) i tu sam jabuke prerezala samo po pola. Kolac je bio pecen i jako ukusan ali jabuke su ostale jos tvrde u sredini. Tako da sam ja od tad svaki sljedeci put jabuke rezala na kriske i sve je bilo uredu :)</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Maslac, med, sitno nasjeckane orahe i zlicu mlijeka otopiti mjesajuci na laganoj vatri, dodati cimet, ostaviti da se ohladi cca 2 minute i preliti preko jabuka.</span><br />
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<a href="http://1.bp.blogspot.com/-tT9SewTzM8w/VLOiGwj8PpI/AAAAAAAAYBo/T9aanngEGnI/s1600/praski02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tT9SewTzM8w/VLOiGwj8PpI/AAAAAAAAYBo/T9aanngEGnI/s1600/praski02.jpg" height="238" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peci na 175 </span><span style="font-family: Arial, Helvetica, sans-serif;">°C cca 45 minuta.</span><br />
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<a href="http://4.bp.blogspot.com/-jmH7hfElLhA/VLOiHAni0LI/AAAAAAAAYBw/UnXiluOQS_g/s1600/praski03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jmH7hfElLhA/VLOiHAni0LI/AAAAAAAAYBw/UnXiluOQS_g/s1600/praski03.jpg" height="238" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nasla sam jos par slika od drugog puta kad sam ovaj kolac pravila. Vidi se da sam jabuke na manje kriske rezala.</span><br />
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<a href="http://3.bp.blogspot.com/-MH1ARVub80w/VLOiIoa0C8I/AAAAAAAAYB8/oXWY5IKZT0o/s1600/praski05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MH1ARVub80w/VLOiIoa0C8I/AAAAAAAAYB8/oXWY5IKZT0o/s1600/praski05.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-51278691212897318972014-06-17T20:07:00.000+02:002014-06-17T20:08:01.645+02:00Rolada sa jagodama i slagom<span style="font-family: Arial, Helvetica, sans-serif;">Ovo je nesto stvarno jako jednostavno, mislim da tesko moze bit jednostavnije. Nesto sto mozete stvarno na brzinu napravit ako saznate da za recimo 2 sata imate goste... Jednostavni, lagani i osvjezavajuci desert. Pronadjen u jednoj staroj njemackoj kuharici.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Iako je sezona jagoda za ovu godinu vec zavrsila, ne skodi zapamtiti za iducu godinu :)</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Biskvit:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 velika jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 zlice hladne vode</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 g meda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 g brasna</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vanilin secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 zlicica praska za pecivo</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Punjenje:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 g jagoda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g meda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 ml slaga</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Za dekoraciju:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 ml slaga</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g jagoda</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Brasno pomjesati sa praskom za pecivo i vanilin secerom. Zumanjke i bjelanjke odvojiti, bjelanjke sa 4 zlice vode istuci u cvrsti snijeg, a zumanjke istuci sa medom. </span><br />
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<a href="http://1.bp.blogspot.com/-W9LkLzjBLE4/U6Bt9tRWhbI/AAAAAAAAWfU/bChlIhDtj-8/s1600/rolada+js02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W9LkLzjBLE4/U6Bt9tRWhbI/AAAAAAAAWfU/bChlIhDtj-8/s1600/rolada+js02.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zumanjke i bjelanjke umjesati rucno da ostanu pjenasti.</span><br />
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<a href="http://4.bp.blogspot.com/-aSvPplknAdI/U6Bt-DiEbaI/AAAAAAAAWfY/eFEAyu_SQYM/s1600/rolada+js03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aSvPplknAdI/U6Bt-DiEbaI/AAAAAAAAWfY/eFEAyu_SQYM/s1600/rolada+js03.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Isto tako, malo po malo dodavati pomjesano brasno i rucno mjesati.</span><br />
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<a href="http://4.bp.blogspot.com/-PmcWd9p5XIY/U6Bt-2v-EdI/AAAAAAAAWfk/gNDkJZDV4LU/s1600/rolada+js04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PmcWd9p5XIY/U6Bt-2v-EdI/AAAAAAAAWfk/gNDkJZDV4LU/s1600/rolada+js04.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Smjesu izliti u pleh na papir za pecenje, zagladiti i ubaciti u prethodno zagrijanu pecnicu (na 225°C) na 10-15 minuta.</span><br />
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<a href="http://1.bp.blogspot.com/-_Bnujbreccg/U6Bt_sz-NQI/AAAAAAAAWfw/6g8xcRy9Zws/s1600/rolada+js05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_Bnujbreccg/U6Bt_sz-NQI/AAAAAAAAWfw/6g8xcRy9Zws/s1600/rolada+js05.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada je biskvit pecen prebaciti ga na mokru kuhinjsku krpu. Papir za pecenje je (provjereno x puta) najlakse oguliti tako da na direkt izvadjeni biskvit, tj na papir nakapate malo vode i razmazete rukama po papiru. Naravno, oprezno s obzirom da je bisvit vruc.</span><br />
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<a href="http://1.bp.blogspot.com/-6wPQd59biYg/U6BuAVmwBkI/AAAAAAAAWf0/Q_wBTNupxO4/s1600/rolada+js06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6wPQd59biYg/U6BuAVmwBkI/AAAAAAAAWf0/Q_wBTNupxO4/s1600/rolada+js06.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tako vreli biskvit zarolati u mokru krpu i ostaviti da se ohladi.</span><br />
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<a href="http://3.bp.blogspot.com/-RayiZKlS1t8/U6BuA8eS_lI/AAAAAAAAWf8/vMmSwzZabUI/s1600/rolada+js07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RayiZKlS1t8/U6BuA8eS_lI/AAAAAAAAWf8/vMmSwzZabUI/s1600/rolada+js07.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">U medjuvremenu jagode ocistiti, izrezati na ploske i pomjesati sa 50 g meda. Na kraju jos sve pomjesajte sa 250 ml tucenog slaga.</span><br />
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<a href="http://4.bp.blogspot.com/-recx_Rc3QqY/U6BuByLflxI/AAAAAAAAWgI/5b-40-6UJNg/s1600/rolada+js08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-recx_Rc3QqY/U6BuByLflxI/AAAAAAAAWgI/5b-40-6UJNg/s1600/rolada+js08.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada se biskvit ohladio, razmotajte ga i premazite sa kremom sa jagodama.</span><br />
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<a href="http://2.bp.blogspot.com/-PZF-P2FIIZE/U6BuCajlbnI/AAAAAAAAWgY/h-zZZYRIdcE/s1600/rolada+js09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PZF-P2FIIZE/U6BuCajlbnI/AAAAAAAAWgY/h-zZZYRIdcE/s1600/rolada+js09.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zarolajte...</span><br />
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<a href="http://3.bp.blogspot.com/-R1DXbw_Rzfs/U6BuEjZnnjI/AAAAAAAAWgk/q_PyyYv8HPY/s1600/rolada+js12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R1DXbw_Rzfs/U6BuEjZnnjI/AAAAAAAAWgk/q_PyyYv8HPY/s1600/rolada+js12.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ukrasite po zelji...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<a href="http://2.bp.blogspot.com/-9yFQOJW76rU/U6BuFioOpLI/AAAAAAAAWhA/_scibNeJTRk/s1600/rolada+js14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9yFQOJW76rU/U6BuFioOpLI/AAAAAAAAWhA/_scibNeJTRk/s1600/rolada+js14.jpg" height="225" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-SdZYwtpmiC8/U6BuGFvRJSI/AAAAAAAAWg4/Z-oN2FHh7fM/s1600/rolada+js15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SdZYwtpmiC8/U6BuGFvRJSI/AAAAAAAAWg4/Z-oN2FHh7fM/s1600/rolada+js15.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I uzivajte u desertu!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<a href="http://4.bp.blogspot.com/-VQkAeoWlmbs/U6BuHAfJODI/AAAAAAAAWhI/kzS-6CKGzFI/s1600/rolada+js16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VQkAeoWlmbs/U6BuHAfJODI/AAAAAAAAWhI/kzS-6CKGzFI/s1600/rolada+js16.jpg" height="225" width="400" /></a></div>
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ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-80395630628319134372014-06-09T11:18:00.000+02:002014-06-09T11:18:01.936+02:00Torta Della Nocciola<span style="font-family: Arial, Helvetica, sans-serif;">Ovo je jos jedan recept iz moje omiljene kuharice. Naravno, ujedno super jednostavan i ukusan pogotovo ako volite ljesnjake i cokoladu.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>SASTOJCI:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g sjeckanih ljesnjaka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g kakao praha</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g brasna (tip 405)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g secera</span><br />
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<a href="http://4.bp.blogspot.com/-e3Uq2cIhtf4/U5VdjpCnClI/AAAAAAAAWY8/bwSyyWV1vqI/s1600/Torta+DN01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-e3Uq2cIhtf4/U5VdjpCnClI/AAAAAAAAWY8/bwSyyWV1vqI/s1600/Torta+DN01.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kao sto se na slici vidi ja sam kupila gotove (sjeckane i przene) ljesanjake, no vi ih mozete napraviti i sami. Przite ih u tavi bez masnoca i dodataka, stalno mjesajuci dok god osjetite njihov miris. Naravno pazite da ne zagore. Maknite ih sa plamena i ostavite da se ohlade. Usitinite ih stapnim mikserom.</span><br />
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<a href="http://3.bp.blogspot.com/-3oVRt0TaIxY/U5Vdj71CGYI/AAAAAAAAWY4/dzHjHaXryOc/s1600/Torta+DN02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3oVRt0TaIxY/U5Vdj71CGYI/AAAAAAAAWY4/dzHjHaXryOc/s1600/Torta+DN02.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pomjesajte ljesnjake, kakao i brasno.</span><br />
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<a href="http://1.bp.blogspot.com/-IisqFknUmDg/U5VdkGvLsyI/AAAAAAAAWZA/PRDUBHIl430/s1600/Torta+DN03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IisqFknUmDg/U5VdkGvLsyI/AAAAAAAAWZA/PRDUBHIl430/s1600/Torta+DN03.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Maslac otopite. Zumanjke i bjelanjke odvojite. Zumanjak istucite na pari sa polovicom secera dok ne postane svijetlo zut i kremast. Bijelanjke istucite sa soli i ostatkom secera. Otopljeni maslac dodajte u zumanjke, trecinu snijega od bijelanjaka takodjer i sve pomjesajte kuhacom rucno sa mjesavinom kakaa, brasna i ljesnjaka. Pred sami kraj lagano umjesajte ostatak snijega.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Smjesu ulijte u kalup za torte i pecite na 175 stupnjeva 40-ak minuta. Nakon sto je pecena, tortu ostaviti 10 minuta da se prohladi i tada je izvaditi iz kalupa.</span><br />
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<a href="http://3.bp.blogspot.com/-GBhqyiRNffU/U5VdlKb8jxI/AAAAAAAAWZI/rDG9ZUAoTF8/s1600/Torta+DN04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GBhqyiRNffU/U5VdlKb8jxI/AAAAAAAAWZI/rDG9ZUAoTF8/s1600/Torta+DN04.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Za dekoraciju posipajte je staub secerom i kakaom.</span><br />
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ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-49135982971638133542014-06-01T09:15:00.000+02:002014-06-01T09:15:00.092+02:00Punjeni sampinjoni<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Obozavam sampinjone. Definitivno su mi jedno od drazeg povrca, pogotovo ako su smedji.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Duuugo, dugo razmisljam kako bi htjela praviti punjene sampinjone, ali uvijek su ili sitni ili imam neke druge planove za njih. Nedavno sam naisla na stvarno ogromne smedje sampinjone, nisam mogla samo proci pored njih.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Punjene sampinjone je tako jednostavno napravit da su ovi sa prve slike zapravo ponovljeni, a slike koje slijede su od prvog puta. Moram rec da mi ih je osobno lakse napravit nego sve ostale verzije. Naravno, tu je pranje i ciscenje, ali kad ih recimo pravim sa rizotom onda ih jos moram nasjeckat, przit, podlijevat rizu, pazit... Nikad kraja. Ova verzija je jednostavna s obzirom da se radi o nekoliko jednostavnih koraka.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sampinjone operemo i otkinemo im strucke (to sam pronasla kao strucan naziv, hmm). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Strucke narezemo na kockice, dodamo im sunku narezanu na kockice (tj pravila sam 2/3 bez i 1/3 sa sunkom), kiselo vrhnje, eventualno sir i zacine (sol, papar i persin). Ne volim pretjerivat da zacinima jer u tom slucaju oni preuzmu okus a to je steta jer su smedji sampinjoni sami po sebi preukusni.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Smjesu ulijemo u klobuke, posipamo sirom (po zelji). To sam prvi put napravila, drugi put sam zaboravila.</span> <br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I u rernu 150-200 stupnjeva. Nemam zapravo neku fiksnu temperaturu niti vrijeme, ovisi koliko su veliki. U biti gledam dok fino porumene i smezuraju se. Ako su manji moze i malo visa temperatura, ako su veci, naravno, bolja je niza.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dobar tek!</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-8692824438483240912014-05-14T17:59:00.001+02:002014-05-14T18:05:19.816+02:00Goveđi gulaš<span style="font-family: Arial, Helvetica, sans-serif;">Razmišljala sam da nešto vremena i postova na blogu posvetim onim dobrim, rekla bih starinskim jelima. Gulaš je baš to - klasično i domaće. Vrlo je jednostavan za napravit, nema puno posla oko njega...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nemam nikakve posebne mjere za njega, kuham ga odokativnom metodom. No ono što će vam definitivno trebati je <b>luk</b> (crveni, ljubičasti i češnjak), <b>nešto od povrća</b> (tipa mrkva, celer, grašak - što god preferirate, može cak i šampinjoni), <b>meso</b> (može svinjetina, može govedina, može mješano (pola pola) - ja sam odabrala govedinu), <b>brašno</b>, <b>koncentrat rajčice </b>(ako nemate poslužit će i rajčica iz tetrapaka) i <b>nešto začina </b>(vegeta ili sol - tko što voli, papar, peršin, celer).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ja volim kuhat u dubokoj teflonskoj tavi, čisto jer mi ne treba puno masnoće, plus sigurna sam da mi ništa neće zagorit. Dakle, zagrijala sam tavu, ulila par kapi ulja i ubacila grubo nasjeckani luk - jedan veliki crveni i jedan manji ljubičasti. Dok su se lagano dinstali na slaboj vatri ja sam očistila i nasjeckala mrkvu i celer i ubacila kad je luk postao staklast. Ukoliko volite možete dodati još nešto od povrća, npr grašak.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://4.bp.blogspot.com/-cOWAw0oNf3A/U3NW8BMeDAI/AAAAAAAAWTo/9Xd5bKuxJBU/s1600/govedji+gulas01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cOWAw0oNf3A/U3NW8BMeDAI/AAAAAAAAWTo/9Xd5bKuxJBU/s1600/govedji+gulas01.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-K7WYTRxBFwE/U3NW8f17gpI/AAAAAAAAWTs/WuGvP1JFTw4/s1600/govedji+gulas02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-K7WYTRxBFwE/U3NW8f17gpI/AAAAAAAAWTs/WuGvP1JFTw4/s1600/govedji+gulas02.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada se to kratko izdinstalo ubacila sam kockice govedine. Poklopila sam i ostavila još kratko na vatri. Govedina je pustila svoj umak.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-zX-KMaTQmr0/U3NW8LOfYNI/AAAAAAAAWTk/aQNcQxSxUyE/s1600/govedji+gulas03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zX-KMaTQmr0/U3NW8LOfYNI/AAAAAAAAWTk/aQNcQxSxUyE/s1600/govedji+gulas03.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">U ovom dijelu posipala sam govedinu i povrće sa malo brašna (cca žlica), dobro promješala i zapržila. Brašno će dodati gustinu umaku.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://4.bp.blogspot.com/-M05M7zM5s8k/U3NW9h7XTVI/AAAAAAAAWT0/8xVWdRf5o44/s1600/govedji+gulas04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M05M7zM5s8k/U3NW9h7XTVI/AAAAAAAAWT0/8xVWdRf5o44/s1600/govedji+gulas04.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dodala sam začine - vegetu, papar, sušeni peršin i celer. Sve sam podlila vodom i dodala bogatu žličicu koncentrata od rajčice. Ostavila sam sve da kuha neko vrijeme dok govedina ne omekša. S vremena na vrijeme provjeravala sam situaciju i dodalava još malo vode.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Naknadno sam dodala još malo mljevene paprike, čisto jer imam domaću koja je vrlo ukusna i intenzivna.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://1.bp.blogspot.com/-3W7MVAbcCF4/U3NW-f02uXI/AAAAAAAAWUA/Ht2h_X00c40/s1600/govedji+gulas05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3W7MVAbcCF4/U3NW-f02uXI/AAAAAAAAWUA/Ht2h_X00c40/s1600/govedji+gulas05.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://1.bp.blogspot.com/-22RdhC7XVCM/U3NW-4YkckI/AAAAAAAAWUE/6VHoy4FSH28/s1600/govedji+gulas06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-22RdhC7XVCM/U3NW-4YkckI/AAAAAAAAWUE/6VHoy4FSH28/s1600/govedji+gulas06.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ne znam idu li krumpiri u originalni recept, ali ja sam pred sami kraj ubacila 3 komada srednje veličine. Radi se o mladim krumpirima pa im stvarno ne treba puno, gotovi su za nekih 15 minuta.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-prbV0AIicPo/U3NW_oRIeQI/AAAAAAAAWUQ/Vfcf5q7QxtM/s1600/govedji+gulas07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-prbV0AIicPo/U3NW_oRIeQI/AAAAAAAAWUQ/Vfcf5q7QxtM/s1600/govedji+gulas07.jpg" height="225" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To je u biti to. Vrlo jednostavno. Ja sam još dodala jednu izdašnu žlicu vrhnja da malo ublažim okus jer sam pretjerala sa paprom a nisam ljubitelj ljutog. No to je inače potpuno nepotrebno, vrhnje dodaje samo dodatne kalorije a sam gulaš bez vrhnja je preukusan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dobar tek!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://2.bp.blogspot.com/-O1xzlxmwmpo/U3NXB1o5CNI/AAAAAAAAWUk/S01GRJLvgD8/s1600/govedji+gulas10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-O1xzlxmwmpo/U3NXB1o5CNI/AAAAAAAAWUk/S01GRJLvgD8/s1600/govedji+gulas10.jpg" height="225" width="400" /></a></span></div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-400190452733126672013-12-13T09:36:00.000+01:002013-12-13T09:36:00.101+01:00Salata od zapecene paprike<span style="font-family: Arial, Helvetica, sans-serif;">Moji ukucani obozavaju ovu salatu a meni je drago napravit je jer stvarno nije komplicirana.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zapravo i nemam slike cijelog postupka no nema se sto posebno ni slikat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ja je uvijek pravim unaprijed. Paprike operem i stavim ih u pecnicu na visoku temperaturu (200-250 stupnjeva) na cca pola sata. Cilj je da zagore. Kada posteno pocrne (nakon tih cca pola sata) izvadim ih i prebacim u zdjelu i odmah je prekrijem prozirnom folijom. Ostavim minimalno 15 minuta. To sam vidjela u jednoj emisiji Jamie Olivera, samo sto on svoje nije pekao u pecnici vec direkt na plinskom plameniku stednjaka.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Paprike poklopim i ostavim s ciljem da se upare u vlastitom soku. Kada se upare onda ih je jako jednostavno oguliti. Takodjer, dosta pomaze ako su dobro pecene, ja ih pustim da stvarno pocrne, ionako tu zagrenu kozu ogulim.</span><br />
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<a href="http://1.bp.blogspot.com/-FSQYurgeuRE/Uqm_YN_DCNI/AAAAAAAAVMI/b7CLKxRZIWc/s1600/zapecena+paprika04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-FSQYurgeuRE/Uqm_YN_DCNI/AAAAAAAAVMI/b7CLKxRZIWc/s400/zapecena+paprika04.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ja ih ogulim, isjecem na recimo trakice, nasjeckam malo cesnjaka na sitne komadice...</span><br />
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<a href="http://3.bp.blogspot.com/-OB87gRF7FBU/Uqm_YwM1iKI/AAAAAAAAVMU/yh6pHfZ9uhs/s1600/zapecena+paprika01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-OB87gRF7FBU/Uqm_YwM1iKI/AAAAAAAAVMU/yh6pHfZ9uhs/s400/zapecena+paprika01.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">... dodam malo papra, soli, balsamica i maslinovog ulja. I naravno, sok koji se je ostao na dnu zdjelice. Za prste polizati! ;)</span><br />
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ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-53557582203133164182013-12-12T08:00:00.000+01:002013-12-12T08:00:02.466+01:00Svinjski lungic a la Stroganoff<span style="font-family: Arial, Helvetica, sans-serif;">Kod kolegica blogerica na blogu <a href="http://jedozovniduo.blogspot.com/" target="_blank"> Jedozovni duo</a></span> <span style="font-family: Arial, Helvetica, sans-serif;">neki dan naisla sam na novi recept - <a href="http://jedozovniduo.blogspot.de/2013/12/pork-fillet-stroganoff-svinjski-lungic.html" target="_blank">Pork fillet Stroganoff - Svinjski lungić Stroganoff</a></span>. <span style="font-family: Arial, Helvetica, sans-serif;">Malo je rec da me recept zaintrigirao, a slika natjerala u glad. Iduci dan odmah sam otisla u mesnicu, kupila komad lungica i bacila se na posao.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nisam pretjerano pazila na omjer mesa i sampinjona, nije mi toliko bitno. Lungic je bio mali, cca 250-300 g, dok sam sampinjona imala duplo vise - 600 g. Nisam mogla odoljet da ih ne kupim toliko jer su bili stvarno svjezi - rijetko kad ih tako svjeze nadjem.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dakle, bez nekih posebnih brojki i mjera - na malo maslinovog ulja isprzite glavicu luka i rezanj-dva cesnjaka. Kada luk malo omeksa ubacite sampinjone, ja volim da su krupniji komadi. </span><br />
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<a href="http://2.bp.blogspot.com/-ZFVqbbzq7PY/UqNukgUyVnI/AAAAAAAAVKo/jhooCJzAXeA/s1600/lungic+u+sampinjonima01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-ZFVqbbzq7PY/UqNukgUyVnI/AAAAAAAAVKo/jhooCJzAXeA/s400/lungic+u+sampinjonima01.jpg" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-VBIVV2ow3xs/UqNulDGCN_I/AAAAAAAAVK4/DOgPuVMBM10/s1600/lungic+u+sampinjonima02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-VBIVV2ow3xs/UqNulDGCN_I/AAAAAAAAVK4/DOgPuVMBM10/s400/lungic+u+sampinjonima02.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Nakon nekog vremena sampinjoni ce omeksati, smanjiti se i pustiti svoj sok. Tada ih prebacite iz tave na tanjur/u zdjelu sa strane.</span><br />
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<a href="http://2.bp.blogspot.com/-9iwgEscKmvE/UqNuk6EE1hI/AAAAAAAAVKw/0m-OzJqojoA/s1600/lungic+u+sampinjonima03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-9iwgEscKmvE/UqNuk6EE1hI/AAAAAAAAVKw/0m-OzJqojoA/s400/lungic+u+sampinjonima03.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Filet lungica sam narezala na tanke snite, u tavu sam ponovo usipala malo maslinovog ulja (mooozda malo previse - vidi se na slici) i na naglo zapekla snite.</span><br />
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<a href="http://3.bp.blogspot.com/-7HhkoWGmiGY/UqNul31FK8I/AAAAAAAAVK8/1xhmOdXLOFw/s1600/lungic+u+sampinjonima04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-7HhkoWGmiGY/UqNul31FK8I/AAAAAAAAVK8/1xhmOdXLOFw/s400/lungic+u+sampinjonima04.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-cOcewHEFzq4/UqNumspcHEI/AAAAAAAAVLI/Zfu-J2bvnRs/s1600/lungic+u+sampinjonima05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-cOcewHEFzq4/UqNumspcHEI/AAAAAAAAVLI/Zfu-J2bvnRs/s400/lungic+u+sampinjonima05.jpg" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-QtbJmQtDGNI/UqNunLrbhXI/AAAAAAAAVLQ/rhJtIzeNcwI/s1600/lungic+u+sampinjonima06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-QtbJmQtDGNI/UqNunLrbhXI/AAAAAAAAVLQ/rhJtIzeNcwI/s400/lungic+u+sampinjonima06.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Kada su dovoljno pecene, vratite sampinjone u tavu i ostavite da se jos malo krcka na laganoj vatri.</span><br />
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<a href="http://3.bp.blogspot.com/-bsykqLHHGz0/UqNun4Un4SI/AAAAAAAAVLU/4sSeHA59zzk/s1600/lungic+u+sampinjonima07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-bsykqLHHGz0/UqNun4Un4SI/AAAAAAAAVLU/4sSeHA59zzk/s400/lungic+u+sampinjonima07.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ja sam za sami kraj dodala jos <a href="http://www.saucen-welt.de/images/product_images/popup_images/Knorr-Sosse-zu-Schweinebraten-3x1-4-Liter.jpg" target="_blank">knorr umak za pecenje</a> - jednostavno volim njegov okus, savrseno se uklopio. I opet ostavite kratko da krcka, da se okusi prozmu. I to je to - stvarno nije puno posla a jako je fino. </span><br />
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<a href="http://4.bp.blogspot.com/-fRxQRPZCtP8/UqNuoq20IjI/AAAAAAAAVLc/RdTZ3TmC9JU/s1600/lungic+u+sampinjonima08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-fRxQRPZCtP8/UqNuoq20IjI/AAAAAAAAVLc/RdTZ3TmC9JU/s400/lungic+u+sampinjonima08.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jedino sto mi je zao je sto nemam slike kako sve to izgleda na tanjuru. No bit ce, definitivno cu pravit ponovo ;)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I za kraj, moram rec da je ovo fenomenalno jelo sa trona mojih omiljenih jela (konkretno sa prvog mjesta) skinulo pohane palacinke s mesom. Eto, sad znate koliko je fiiiino ;)</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-19754489522700796712013-12-02T22:17:00.001+01:002013-12-11T21:21:46.956+01:00Umak od tune<span style="font-family: Arial, Helvetica, sans-serif;">Ovaj umak od tune je nesto stvarno najjednostavnije za napravit, ujedno i brzo, a takodjer i dosta povoljno. Sve sto vam je potrebno je luk, konzerva tune i vrhnje za kuhanje. I naravno, sto zelite uz umak, tjesteninu, rizu, njoke...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Otvorite konzervu i u tavu ubacite ulje iz konzerve, tako barem ja radim - isto je ulje. Ulje zagrijemo, nasjeckamo luk sitno i zaprzimo ga. </span><br />
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<a href="http://2.bp.blogspot.com/-wsWICuyuc0c/Upt8TjyP_ZI/AAAAAAAAVF4/jfY3JoqW93w/s1600/umak+tuna02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-wsWICuyuc0c/Upt8TjyP_ZI/AAAAAAAAVF4/jfY3JoqW93w/s400/umak+tuna02.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-_2XdijGYVfI/Upt8TjeI45I/AAAAAAAAVGA/DnHFYiDAyTc/s1600/umak+tuna01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-_2XdijGYVfI/Upt8TjeI45I/AAAAAAAAVGA/DnHFYiDAyTc/s400/umak+tuna01.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Kada porumeni ubacimo svu tunu iz konzerve, lagano prodinstamo i podlijemo vodom pa dodamo zacine. Ja znam nekad zakuhat tu istu vodu i u nju ubacit vegetu i zacine pa s time podlit.</span><br />
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<a href="http://2.bp.blogspot.com/-fCI-pbCIxOo/Upt8UAs8bRI/AAAAAAAAVGE/gkXeLP3HYdk/s1600/umak+tuna03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-fCI-pbCIxOo/Upt8UAs8bRI/AAAAAAAAVGE/gkXeLP3HYdk/s400/umak+tuna03.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-DnzbG-qspNU/Upt8U95TO6I/AAAAAAAAVGU/jvZJyHfVqAk/s1600/umak+tuna04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-DnzbG-qspNU/Upt8U95TO6I/AAAAAAAAVGU/jvZJyHfVqAk/s400/umak+tuna04.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-bZppiEzEPM8/Upt8VhzO3OI/AAAAAAAAVGQ/dXyhslzceSw/s1600/umak+tuna05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-bZppiEzEPM8/Upt8VhzO3OI/AAAAAAAAVGQ/dXyhslzceSw/s400/umak+tuna05.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Kada tekucina ispari ubacujemo vrhnje, ostaviti jos kratko na vatri i to je to.</span><br />
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<a href="http://4.bp.blogspot.com/-df2N-0ptj-0/Upt8WPF35WI/AAAAAAAAVGk/S0Inu72iJjk/s1600/umak+tuna06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-df2N-0ptj-0/Upt8WPF35WI/AAAAAAAAVGk/S0Inu72iJjk/s400/umak+tuna06.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ja sam ovaj put pravila sa rizotom - ovo je pomjesano i ne izgleda bas najprivlacnije ali toliko je fino da se pojelo do zadnje mrvice :)</span><br />
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<a href="http://3.bp.blogspot.com/-ylaPCcI19Mc/Upt8XJThoCI/AAAAAAAAVGg/aIiZ6e4ZeoY/s1600/umak+tuna07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-ylaPCcI19Mc/Upt8XJThoCI/AAAAAAAAVGg/aIiZ6e4ZeoY/s400/umak+tuna07.jpg" width="400" /> </a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">EDIT (11.12.2013.):</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nedavno sam bila u zurbi i isla sam ponovo napravit umak (ovaj put sa tjesteninom). No u pola posla sam shvatila da nemam ni mrvicu vrhnja, tako da sam napravila bez. To je bilo tako fino da od sad pravim iskljucivo bez! Okus je fenomenalan, plus ima manje kalorija s obzirom da je vrhnje inace jako kaloricno.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eto, cisto da znate ;) </span> </div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-17275655277162535142013-11-21T16:08:00.000+01:002013-11-21T16:08:34.158+01:00Tiramisu wannabe<span style="font-family: Arial, Helvetica, sans-serif;">Ovaj recept je nastao kao rezultat ciscenja frizidera. Ovaj desert silno zeli biti tiramisu - ali to ipak nije. Otud naziv <i><b>Tiramisu wannbe</b></i>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nije tesko za napravit, zapravo uopce nema puno sastojaka niti puno posla.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci: </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">0,5 kg mascarpone sira </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cca 0,4 l slaga</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">piskote</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">kava</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">vanilin secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">slag fix ili nesto za fiksiranje kreme</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dakle, imala sam mascarpone u frizideru, stoji tuzno, ceka da nesto napravim s njim. Rok se vec polako blizio kraju, klasicni tiramisu nisam htjela pravit - nisam ljubitelj termicki neobradjenih jaja. A kad vec idem toliko mjenjat klasiku odlucila sam da cu ga napravit u casama. Za one koji ce sad rec "to je puno sudja" - nije! Kada pravite klasicni tiramisu sto se tice pranja imate pleh/posudu u kojem/kojoj pravite tiramisu plus tanjure na kojima posluzujete. Ovdje imate samo case. </span><br />
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<a href="http://1.bp.blogspot.com/-sgaahalZ6Kc/Uo4AlzzjbgI/AAAAAAAAU8k/ruNvqPyFPJY/s1600/Tiramisu+wannabe01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-sgaahalZ6Kc/Uo4AlzzjbgI/AAAAAAAAU8k/ruNvqPyFPJY/s400/Tiramisu+wannabe01.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dakle cijela jaja (u smislu da ne odvajamo sumnjake od bjelanjaka, ne cijela s ljuskom :D) sam pjenasto izmiksala sa secerom i vanilin secerom, stavila na laganu vatru i kuhala kao kremu, cisto da termicki obradim jaja. Kad je gotovo ubacila sam macarpone i jos jednom izmiksala. Najbolje je ostaviti da se malo prohladi. Veci/tezi dio posla obavljen.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kasnije sam samo istukla slag sa slagfixom i pomjesala ga s kremom.</span><br />
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<a href="http://2.bp.blogspot.com/-xPR8ep5Rjns/Uo4Amrp3H5I/AAAAAAAAU8o/0KDplisL1RM/s1600/Tiramisu+wannabe02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-xPR8ep5Rjns/Uo4Amrp3H5I/AAAAAAAAU8o/0KDplisL1RM/s400/Tiramisu+wannabe02.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sad je samo stvar slaganja. Malo kreme na dno, komadic dva piskote, pa opet malo kreme i tako do vrha. Na vama je hocete li namakati piskote. Ja jesam no kad ovo budem ponovo pravila (a hocu) necu ih umakati u kavu, ne zbog toga sto ne volim kavu vec krema mi je bila tam toliko socna da bi nakon par sati piskote pokupile njihovu vlagu.</span> <br />
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<a href="http://1.bp.blogspot.com/-QO4hHMBjE6w/Uo4Am_wswiI/AAAAAAAAU8w/sHM0ayvf67Q/s1600/Tiramisu+wannabe03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-QO4hHMBjE6w/Uo4Am_wswiI/AAAAAAAAU8w/sHM0ayvf67Q/s400/Tiramisu+wannabe03.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eto, vec gotovo! Na par sati u frizider da se malo stisne. Po zelji prije posluzivanja posipati kakaom, no nije nuzno.</span> <br />
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<a href="http://4.bp.blogspot.com/-2rUoNPW_Kx4/Uo4AnVUjj4I/AAAAAAAAU80/j6dRSscCn0U/s1600/Tiramisu+wannabe04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-2rUoNPW_Kx4/Uo4AnVUjj4I/AAAAAAAAU80/j6dRSscCn0U/s400/Tiramisu+wannabe04.jpg" width="400" /></a></div>
ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com3tag:blogger.com,1999:blog-5062865843163203811.post-25877224158674868552013-11-17T14:27:00.000+01:002014-11-16T09:17:42.466+01:00Rodjendanska orange chrush torta<span style="font-family: Arial, Helvetica, sans-serif;">Yours truly danas slavi rodjendan i tom prilikom vas casti jednim nevjerojatno ukusnim receptom. Spoj socnog cokoladnog biskvita, zelea i kreme od narance - cisto savrsenstvo.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recept sam nedavno pronasla na blogu <a href="http://artonmyway95.blogspot.de/2013/09/roendanska-orange-chrush-torta.html" target="_blank">Art on my way.</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci za biskvit:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 jaja </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g brasna</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">130 g secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">70 g tamne cokolade</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">70 g maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">70 ml mlijeka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">70 ml vrele vode</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 zlice kakaa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vanilin secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 prasak za pecivo</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Odvojite bjelanjke od zumanjaka. Otopiti maslac i cokoladu u mikrovalnoj ili na pari. Brasno, kakao i prasak za pecivo pomjesati te prosijati. Zumanjke i secer miksati dok se ne zapjene pa dodati otopljenu cokoladu i maslac, nakon toga vrelu vodu i mlijekote polako dodavati pomjesano brasno, kakao i prasak za pecivo. Kada se smjesa sjedini rucno umjesati prethodno izmiksani snijeg od bjelanjaka. Izliti u prethodno namascen i pobrasnjen pleh</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pecnicu ugrijati na 180 stupnjeva i peci biskvit 35-45 minuta. Provjeriti cackalicom.</span><br />
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<a href="http://1.bp.blogspot.com/-UAyoypeu_RA/UofcyNUUGdI/AAAAAAAAUyY/BmymohY6f2Q/s1600/orange+crush01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UAyoypeu_RA/UofcyNUUGdI/AAAAAAAAUyY/BmymohY6f2Q/s400/orange+crush01.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ostaviti biskvit da se u potpunosti ohladi.</span> <br />
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<a href="http://3.bp.blogspot.com/-AE8nQMlzDWM/UofcywXcSAI/AAAAAAAAUyk/eTPGFTWOLuY/s1600/orange+crush02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AE8nQMlzDWM/UofcywXcSAI/AAAAAAAAUyk/eTPGFTWOLuY/s400/orange+crush02.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Poravnati ga, tj odrezati gornji dio koji je zaobljen i ostatak biskvita prerezati po pola. Savrseno cete ga prerezati tako da ga samo lagano zarezete sa strane nozem a ostatak prerezete koncem.</span> <br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Krema od narance:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 ml soka od narance</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">naribana korica narance</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 zlice maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">0,5 l slaga</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vrecica zelatine</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Izmiksati jaja i secer dok se ne zapjene. Dodati sok od narance i naribanu koricu. Kuhati na laganoj vatri dok se ne zgusne. Paziti da ne zagori - stalno mjesati. Kad se zgusne ohladiti u hladnoj vodi. Istuci maslac miskerom i u njega dodati ohladjenu kremu. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kremu pomjesati da sa slagom i na kraju dodati otopljenu zelatinu.</span> <br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Zele od narance:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7 dcl soka od narance</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 zlica gustina</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 zlica secera</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pomjesati gustin i secer te dodati malo soka (od tih 7 dcl) u smjesu - dobro razmutiti. Za to vrijeme ostalu kolicinu staviti na vatru da zavrije. Usipati gustin u sok i stalno mjesati - u biti je ista stvar kao kad kuhate puding, samo sto se sad radi o soku a ne mlijeku. Kuhati cca 4 minute te ostaviti da se ohladi. </span><b><span style="font-family: Arial, Helvetica, sans-serif;"> </span></b> <br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Slaganje torte:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Staviti biskvit na pladanj na kojem mislite posluziti tortu i oko njega ponovo postaviti kalup. Lagano ga poskropiti mlijekom. Na njega slagati redom - kremu od narance, zele, kremu, biskvit, kremu i zadnje zele.</span><b><span style="font-family: Arial, Helvetica, sans-serif;"> </span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ostavite u frizideru nekoliko sati da se stegne.</span> <br />
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<a href="http://2.bp.blogspot.com/-vGzt0S9VPU4/Uofc1ftCbXI/AAAAAAAAUzI/Fq_WK5Mz_Jw/s1600/orange+crush07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vGzt0S9VPU4/Uofc1ftCbXI/AAAAAAAAUzI/Fq_WK5Mz_Jw/s400/orange+crush07.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ukrasite po zelji. Meni se svidja ovaj zuti zele gore, bas djeluje zanimljivo tako da sam ga ostavila. Stranu torte omazala sam slagom, napravila mrezice od cokolade i njih poslaga na slag. I leptirice na gornju povrsinu, iako iskreno mislim da ne bi bila losa ni sama. Mozda i bolja jer nisam bas neki strucnjak.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Eto, toliko od mene. Odoh degustirat :p</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-47929997200341376292013-11-02T21:01:00.003+01:002013-11-02T21:01:58.084+01:00Limun rolada<span style="font-family: Arial, Helvetica, sans-serif;">Priznajem, bila sam malo skepticna. Limun rolada? Veca kolicina limuna u kolacu?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">No opet, slatko i kiselkasto, svjeze - ne zvuci tako lose. Ovo je jos jedan recept iz moje nove knjige koju sam vec spomenila u postu o <a href="http://svaki-dan-u-kuhinji.blogspot.de/2013/10/stollen-njemacki-bozicni-kolac.html" target="_blank">stollen-u.</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ovaj kolac posluzila sam danas popodne, i moram rec odusevio me okusom, pravit cu ga opet, obavezno. Estetski nije izgledao bas savrseno kao onaj u knjizi, ali svejedno je izmamio uzdahe, zadovoljno mumljanje i odobravanje. Nestao je sa stola u roku 5 minuta. Doslovno.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Sastojci za biskvit:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 g secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vanilin secer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">prstohvat soli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g brasna (tip 405)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g gustina</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Sastojci za kremu:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 limun</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 lista zelatine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">600 ml hladnog vrhnja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g staub secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Pecnicu ugrijte na 220<span class="st">°C i pripremite papir za pecenje na plehu na kojem planirate peci biskvit.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Bjeljanjke i zumanjke odvojite. Zumanjke tucite na pari sa polovicom secera i vanilin secerom dok smjesa ne postane kremasta i svijetlozuta. Kada ste gotovi izvadite ih iz vode.</span></span><br />
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<a href="http://4.bp.blogspot.com/-u0O-jL7mBqc/UnUzrbjKz4I/AAAAAAAAUN4/C-aO-0IzJqA/s1600/Limun+rolada02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-u0O-jL7mBqc/UnUzrbjKz4I/AAAAAAAAUN4/C-aO-0IzJqA/s400/Limun+rolada02.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Bjeljanjke istuci sa ostatkom secera i prstohvatom soli.</span></span><br />
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<a href="http://1.bp.blogspot.com/-o5k5YnfkUiw/UnUzrogGOsI/AAAAAAAAUOA/eMVjVJAYciE/s1600/Limun+rolada03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-o5k5YnfkUiw/UnUzrogGOsI/AAAAAAAAUOA/eMVjVJAYciE/s400/Limun+rolada03.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Brasno pomjesati sa gustinom, te ga posipati po zumanjcima i preko svega toga staviti jos bjeljanjke. Sve zajedno kuhacom umjesati.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Peci cca 7 min (na </span></span><span style="font-family: Arial, Helvetica, sans-serif;">220<span class="st"></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">°C).</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Cistu krpu rasiriti na stolu i posipati je secerom. Biskvit direkt iz pecnice prebaciti na krpu tako da se papir za pecenje nalazi sa gornje strane. Papir pospricati sa hladnom vodom (ovaj dio sam slucajno preskocila) i pazljivo zguliti papir.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Biskvit uz pomoc krpe <b>odmah</b> zarolati i ostaviti ga da se ohladi.</span></span><br />
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<a href="http://4.bp.blogspot.com/-vO5CslgCpNI/UnUzxHH8qbI/AAAAAAAAUPA/aEKsKmN3xzA/s1600/Limun+rolada11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-vO5CslgCpNI/UnUzxHH8qbI/AAAAAAAAUPA/aEKsKmN3xzA/s400/Limun+rolada11.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Za kremu u vreloj vodi oprati limun (ja sam kupila bio), osusiti ga, naribati koricu i iscjediti sok.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Zelatinu stavite u hladnu vodu. Ukoliko nemate zelatinu u listicima koristite mljevenu, samo vodite racuna da je jedna vrecica mljevene zelatine ista kao 6 listova. Ja u mojoj kremi uopcenisam koristila zelatinu jer je kolac trebao jesti i jedan vegetarijanac koji ne jede nista sto u sebi ima zelatinu. Tako da sam pronasla neki prah koji steze kremu/slag a ne sadrzi zelatinu. Nesto slicno kao slagfix, idu 2 zlicice na 200-250 ml kreme.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Slag istucite sa staub secerom, 5 zlica soka od limuna i naribanom koricom.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">E sad, imam nesto pametno rec i na ovo slag+secer. Ja sam ovo radila u Njemackoj i recept je iz njemacke kuharice. Njihov slag je nesto skroz drugo. Em nije cvrst, em ga je nemoguce posteno istuc, em nije sladak. Stovise, meni osobno je bljutav. Zato mi ima smisla stavit taj secer. Sto se tice naseg slaga ja bi ga tijekom miksanja isprobala jel dobar bez secera (sa limunom), ukoliko nije dodala bi malo secera.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Zelatinu otopiti. 3 zlice slaga dobro pomjesati sa zelatinom i tada sve kuhacom umjesati u kremu.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Biskvit pazljivo odmotati i premazati ga kremom.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span id="goog_340811417"></span><span id="goog_340811418"></span><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Ponovo ga ponovo zamotajte uz pomoc krpe, ali pazljivo, jako je osjetljiv, meni je pukao. Ostaviti ga da se ohladi u frizideru minimalno sat vremena, najbolje cijelu noc.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Prije serviranja posipati staub secerom.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Presjecenog ga nisam stigla uslikat :)</span></span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-12869442791058989092013-10-26T14:18:00.000+02:002013-10-26T14:18:27.780+02:00Prokulice sa toplim preljevom<span style="font-family: Arial, Helvetica, sans-serif;">Nesto totalno jednostavno i zdravo. Recept sam pronasla na <a href="http://www.coolinarika.com/recept/kelj-pupcar-s-toplim-preljevom/" target="_blank">coolki. </a>Mrvicu sam izmjenila umak da bi mi odgovarao, kao prvo nema slanine jer sam ciljala da bude vegetarijanski.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nema se sta puno ni rec. Prokulice operete, ocistite i prerezete na cetvrtine.</span><br />
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<a href="http://4.bp.blogspot.com/-_zqnSWEhkHc/UmuuQaU-J6I/AAAAAAAAT3Y/_awq_GSPDu8/s1600/prokulice01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-_zqnSWEhkHc/UmuuQaU-J6I/AAAAAAAAT3Y/_awq_GSPDu8/s400/prokulice01.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Skuhate ih na pari (navodno tako bolje ocuvaju boju i okus).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sto se umaka tice na 5 zlica maslinovog ulja isprzite luk i rezanj cesnjaka, kad lagano postakle dodajte vrhnje (u receptu pise za kuhanje ali ja sam obicno kiselo koristila), cca 2-3 zlicice senfa (po ukusu), 2 zlice octa, kumin, posolite, popaprite... Ja sam dodala jos jednu izdasnu zlicu meda jer moji iz nekog razloga obozavaju kombinaciju meda i octa. I ostavite ma laganoj vatri da malo krcka, cisto da se sve spoji :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I to je to. Kao prilog predlazem nesto jednostavno tipa kuhani krumpir :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dobar tek! </span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-21972099251556080562013-10-23T22:11:00.000+02:002013-10-30T18:17:49.723+01:00Stollen - njemacki bozicni kolac<span style="font-family: Arial, Helvetica, sans-serif;">Kupila sam nedavno knjigu na snizenju - <b>Die große Backschule</b>. Najbolje potrosenih 10€ u zivotu, definitivno jedna od boljih investicija. Knjiga sadrzi recepte za sve klasicne i cesto spominjane kolace i torte, savrseno je objasnjeno - detaljno, a opet jednostavno.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prvi kolac iz knjige koji sam odlucila napravit je <b>stollen</b> - tradicionalni njemacki bozicni kolac. Kupila sam ga gotovog u trgovini x puta - uvijek za nekog drugog, nikad ga nisam ni probala. Grozdjice me odbijaju, jednostavno ih ne volim.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Postoje razne vrste, sa bademima, sa marcipanom, bez marcipana, sa maslacem. U biti na vama je sto cete u njemu upotrijebiti. Ja sam napravila klasicni, tocno po receptu - sa grozdjicama, bademima i maslacem.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Vrijeme potrebno za izradu ovog kolaca je <b>cca 5 sati i 35 minuta</b>. Znam, sad ste uzdahnuli, prekrenuli ocima i odustali. No, ne odustajte tako lako jer se zapravo radi o tome da se tijesto dize sat vremena, onda jos 2 sata, pa ga se ostavi na miru 20 minuta... Plus pece se sat vremena. I sama sam bila zabrinuta hocu li ja cijeli dan trkcarat oko kolaca koji uopce necu jesti? No stvarno nije tako, vecinu vremena kolac odmara (u knjizi pise ukupno 3 sata i 50 minuta), treba ga samo par puta premjesiti, tako da stvarno nema puno posla oko njega. </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Sastojci za tijesto:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">185 ml mlijeka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 kvasac</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 g glatkog brasna (tip 550)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 prstohvat soli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 jaje (sobne temperature)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 g maslaca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">na vrh noza cimeta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">na vrh noza kardamoma</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Sastojci za punjenje:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 g grozdjica</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60 ml ruma</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g nasjeckanih badema</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g zitronata (usecerenih/kandiranih kockica kore limete)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g orangeata (usecerene/kandirane kockice korice narance)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sto vam jos treba:</b> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">brasno za posipavanje</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cca 50 g maslaca za premazivanje nakon pecenja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">staub secer </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ja iskreno kod nas prije nikad nisam cula za taj zitronat (cita se citronat) i orangeat, ali ovdje u Njemackoj ga ima u svakoj trgovini. Vidjela sam ga u Lidlu tako da bi ga vrlo lako moglo bit i kod nas. sve u svemu - izgleda ovako:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ajmo dalje. Prvo i osnovno - maslac mora biti mekan sto znaci da ga trebate nesto ranije izvaditi iz frizidera, par sati nek bude na sobnoj temperaturi. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mlijeko ugrijte da bude mlako u jednom loncu, te u njega dodajte kvasac (ja ga obicno iskidam na male komadice) sa 1 zlicicom secera i 4 zlice brasna. Sve dobro pomjesajte i razmutite te ostavite poklopljeno pola sata.</span><br />
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<a href="http://3.bp.blogspot.com/-C7Xb0Wt3kD4/UmgSYiHPbeI/AAAAAAAATtI/r1sPmJEVgKI/s1600/stollen01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-C7Xb0Wt3kD4/UmgSYiHPbeI/AAAAAAAATtI/r1sPmJEVgKI/s400/stollen01.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ostatak brasna stavite u jednu zdjelu i pomjesajte ga sa ostatakom secera i prstohvatom soli. U sredini napravite rupu i nju ubacite jaje. Takodjer dodajte mlijeko sa kvascem, cimet i kardamom. Rukama umjesite tijesto. Ja sam maslac prekasno izvadila tako da sam ga izrezala na nekoliko manjih komada na tanjur i tako stavila na radijator da malo omeksa. Tako sam ga i dodavala u tijesto - komad po komad mjesila. Na kraju sam dobila jednostavno savrseno tijesto. U receptu pise za slucaj da se tijesto pretjerano ljepi za prste - dodati jos brasna, no to meni stvarno nije bilo potrebno. Bilo je jednostavno savrseno, meko, podatno i nije se lijepilo.</span><br />
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<a href="http://4.bp.blogspot.com/-MSBRUxWcSXY/UmgSZG5kYkI/AAAAAAAATtQ/Go-JMB4_XSs/s1600/stollen03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-MSBRUxWcSXY/UmgSZG5kYkI/AAAAAAAATtQ/Go-JMB4_XSs/s400/stollen03.jpg" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-QFg_mHbBffk/UmgSave1v8I/AAAAAAAATto/_51Hd8KXDtM/s1600/stollen05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-QFg_mHbBffk/UmgSave1v8I/AAAAAAAATto/_51Hd8KXDtM/s400/stollen05.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tijesto staviti na toplo mjesto da se dize sat vremena.</span><br />
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<a href="http://3.bp.blogspot.com/-MOKYyglojHw/UmgSbBFkHSI/AAAAAAAATts/0FnmlJlbGG8/s1600/stollen06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-MOKYyglojHw/UmgSbBFkHSI/AAAAAAAATts/0FnmlJlbGG8/s400/stollen06.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Za to vrijeme grozdjice ukuhati u vodi da se "napuhnu". Tada ih ubaciti u jednu zdjelicu sa rumom na 30 minuta. Nakon 30 minuta izvaditi ih iz ruma i ocijediti.</span><br />
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<a href="http://2.bp.blogspot.com/-3w6ytz6wxmw/UmgSaGnbeJI/AAAAAAAATtg/aeKZAJYnwyI/s1600/stollen04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-3w6ytz6wxmw/UmgSaGnbeJI/AAAAAAAATtg/aeKZAJYnwyI/s400/stollen04.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tijesto nakon sat vremena premjesiti, i razvaljati na debljinu cca 2 cm. Ja sam slucajno razvaljala pretanko ali nema veze, stvarno nije toliko bitno.</span><br />
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<a href="http://3.bp.blogspot.com/-eM-UEQL_IJE/UmgSbzImH5I/AAAAAAAATt0/Wx8tsvlFM_U/s1600/stollen08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-eM-UEQL_IJE/UmgSbzImH5I/AAAAAAAATt0/Wx8tsvlFM_U/s400/stollen08.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cijelu povrsinu posipati bademima, grozdjicama, citronatom i orangeatom.</span><br />
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<a href="http://2.bp.blogspot.com/-TFnJ3hdKhi4/UmgScs99FxI/AAAAAAAATt8/6j2sHBQkfPM/s1600/stollen09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-TFnJ3hdKhi4/UmgScs99FxI/AAAAAAAATt8/6j2sHBQkfPM/s400/stollen09.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-vBJSPu_n5K8/UmgSdUPwSgI/AAAAAAAATuE/y7BtMj2rFms/s1600/stollen10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-vBJSPu_n5K8/UmgSdUPwSgI/AAAAAAAATuE/y7BtMj2rFms/s400/stollen10.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-9nNPvlCG4N4/UmgSeC8KD1I/AAAAAAAATuQ/_WybekHo50A/s1600/stollen11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-9nNPvlCG4N4/UmgSeC8KD1I/AAAAAAAATuQ/_WybekHo50A/s400/stollen11.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zarolati kao guzvaru i sve zamjesiti jos jednom.</span><br />
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<a href="http://4.bp.blogspot.com/-0sGEah5shzk/UmgSemxhLgI/AAAAAAAATuY/7gkd801ahOo/s1600/stollen12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-0sGEah5shzk/UmgSemxhLgI/AAAAAAAATuY/7gkd801ahOo/s400/stollen12.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oblikovati kolac - mozete kao klasicni stollen ili kao obicnu strucu kruha.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Klasicni oblik dobijete tako da tijesto razvaljate u ovalni oblik i onda cca trecinu prebacite preko ostatka te ga po sredini malo utisnete. To sam ja napravila, samo sam nazalost (opet!) pretanko razvaljala.</span><br />
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<a href="http://4.bp.blogspot.com/-AyvSIW9smqw/UmgSfyhei9I/AAAAAAAATuk/msQanNvmv7A/s1600/stollen14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-AyvSIW9smqw/UmgSfyhei9I/AAAAAAAATuk/msQanNvmv7A/s400/stollen14.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Strucu pokrijte cistom krpom i ostavite 2 sata.</span><br />
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<a href="http://4.bp.blogspot.com/-6TVXuu5iRN8/UmgShC30gvI/AAAAAAAATu0/4nQVdKawG4U/s1600/stollen16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-6TVXuu5iRN8/UmgShC30gvI/AAAAAAAATu0/4nQVdKawG4U/s400/stollen16.jpg" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-DvCeg0nWRKc/UmgSinJ3s8I/AAAAAAAATvE/FyOUNUM40aA/s1600/stollen18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-DvCeg0nWRKc/UmgSinJ3s8I/AAAAAAAATvE/FyOUNUM40aA/s400/stollen18.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pecnicu ugrijte na 180 stupnjeva, pleh sa kolacem postavite na srednju visinu i pecite cca sat vremena.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada je kolac pecen tako vrelog iz pecnice odmah ga premazati maslacem. Kada se ohladi obilno ga posipati staub secerom. Ja to nisam odmah napravila vec sutradan jer sam bila uvjerena da imam secera, a naravno nisam imala.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I sad ono najbitnije - kolac ostaviti <b>tjedan dana</b>! Nakon sto odstoji tjedan dana spreman je za serviranje - prije serviranja jos jednom ga obilno posipasti secerom jer sav prethodni upio.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Moj je polovica jer mi je slucajno pukao po pola kad sam ga uzela u ruku. Eto, ako nista zbog toga je bolje da bude deblji. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Eto, uopce nije tesko. Ako budete pravili javite mi kako je ispalo. Ja ne volim grozdjice pa ga nisam jela, samo sam probala jedan mali komadicak i mogu rec da me okus odusevio.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mene sad samo jedna stvar brine. Sto sljedece iz knjige napraviti? :) </span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1tag:blogger.com,1999:blog-5062865843163203811.post-70600251890461889522013-10-19T10:52:00.000+02:002014-01-28T18:42:17.339+01:00Panna Cotta od tamne cokolade i bijele kreme<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IPr5zVEMtQ8/UmFzoth_cYI/AAAAAAAATjU/QZrUePkjyUQ/s1600/Panna+Cotta01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IPr5zVEMtQ8/UmFzoth_cYI/AAAAAAAATjU/QZrUePkjyUQ/s640/Panna+Cotta01.jpg" height="640" width="481" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prvo i osnovno moram rec da recept nije moj vec sa stranice <b><a href="http://www.passionateaboutbaking.com/" target="_blank">Passionate about baking</a></b>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tj. direktan link je <a href="http://www.passionateaboutbaking.com/2012/01/dessert-dark-chocolate-orange-panna-cotta-cadbury-silk-orange-peel-a-kiss-of-orange.html" target="_blank">http://www.passionateaboutbaking.com/2012/01/dessert-dark-chocolate-orange-panna-cotta-cadbury-silk-orange-peel-a-kiss-of-orange.html</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Originalni recept ide ovako:</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Cokoladna krema:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 ml vrhnja sa malim udjelom masnoce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 g cokolade za kuhanje</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sok od narance</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">E sad, ja sam zapravo koristila sok od mandarine koji se da kazem iskreno, gotovo uopce nije osjetio. Bitna stvar je da kolicinu (ovisno o broju osoba koje mislite posluzit) povecate. Ja sam cokoladnu kremu napravila malo vise, tj sastojke sam pomnozila sa 1,5. Ostalo mi je malo viska, mozda i ne bi da sam mogla napravit malo veci nagib sa casama.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Bijela (Panna Cotta) krema:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 ml vrhnja sa malim udjelom masnoce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 ml mlijeka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2,5 zlicice zelatine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 salice secera</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ovu kremu sam poduplala i bilo mi je knap.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prvo sto sam treba su case. U izvornom receptu desert je napravljen u vinskim casama, meni se svidjelo kako izgleda tako da sam se i ja odlucila za njih.</span><br />
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<a href="http://4.bp.blogspot.com/-aGqzby9QzDg/UmFzn5ashiI/AAAAAAAATjI/eqi7ZQLiGLg/s1600/Panna+Cotta02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aGqzby9QzDg/UmFzn5ashiI/AAAAAAAATjI/eqi7ZQLiGLg/s400/Panna+Cotta02.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">U manji lonac stavite vrhnje, sok od narance i cokoladu, otopite na laganoj temperaturi.</span><br />
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<a href="http://4.bp.blogspot.com/-vCe-A-ooKao/UmFznVgJjhI/AAAAAAAATjE/D1ZiUnKfF5w/s1600/Panna+Cotta03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vCe-A-ooKao/UmFznVgJjhI/AAAAAAAATjE/D1ZiUnKfF5w/s400/Panna+Cotta03.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dok se to lagano topi ja sam isprobavala kako cu case namjestit da stoje na koso, da ne mrdaju, da stanu u frizider - sve sto je bitno. Nazalost nedavno je puknula jedna malo dublja keramicka zdjela i ostala sam samo na ovoj plitkoj. Pokusala sam kosinu malo popravit tako sto sam smotala par kuhinjskih krpa i postavila ih ispod casa.</span><br />
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<a href="http://3.bp.blogspot.com/-35H3ucKDZsU/UmF0VYc_ztI/AAAAAAAATkw/u50Dm6cK3ZM/s1600/Panna+Cotta04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-35H3ucKDZsU/UmF0VYc_ztI/AAAAAAAATkw/u50Dm6cK3ZM/s400/Panna+Cotta04.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada mislite da ste nasli savrseni polozaj isprobajte! Ulijte u casu vodu da vidite kako ce izgledati i koliki ce biti nagib. Ja sam savrseni nagib (na slici) dobila u obrucu za tortu. Nazalost zbog oblika morala sam se pomirit sa opcijom gore.</span><br />
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<a href="http://1.bp.blogspot.com/-SBowWvt8Hu4/UmFzpU1YZLI/AAAAAAAATjY/tgtqJdzN-uQ/s1600/Panna+Cotta05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SBowWvt8Hu4/UmFzpU1YZLI/AAAAAAAATjY/tgtqJdzN-uQ/s400/Panna+Cotta05.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sad cete mi se malo smijat, no kako nisam imala mjesta u frizideru odlucila sam da cu kad ulijem cokoladu sve komplet odnjet u drugi frizider u podrum. Zato sam cijelu kontrukciju osigurala vatom. Da nogice ne mrdaju a case da se ne kvrcaju. Priznajem i sama da je smjesno, no posluzilo mi je stvarno :)</span><br />
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<a href="http://4.bp.blogspot.com/-lTv15P6iNWw/UmFzqNaepXI/AAAAAAAATjg/zrj_q4MbtNU/s1600/Panna+Cotta06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lTv15P6iNWw/UmFzqNaepXI/AAAAAAAATjg/zrj_q4MbtNU/s400/Panna+Cotta06.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slike samog procesa nemam jer stvarno nije potrebno. Otopite cokoladu u vrhnju i zlicom za juhu (<i>jel se tako zove? kutljaca mozda?</i>) laaagano ulijevate u case dok su u ovom polozaju. To je zapravo najtezi dio cijelog procesa.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spremite u frizider na par sati (najbolje preko noci) da se cokolada stegne.</span><br />
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<a href="http://3.bp.blogspot.com/-7mC8VkIYjmY/UmFzqxFu_QI/AAAAAAAATjo/X1nCEU6AnGs/s1600/Panna+Cotta07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7mC8VkIYjmY/UmFzqxFu_QI/AAAAAAAATjo/X1nCEU6AnGs/s400/Panna+Cotta07.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada budete isprobavali da li se krema stegnula isprobajte prvo na onoj rezervnoj casi - zato postoji :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kada se stegnula (ili u mom slucaju zaledila) zelatinu natopite u mlijeku. Na 2 zlicice zelatine idu cca 3 zlice mlijeka.</span><br />
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<a href="http://3.bp.blogspot.com/-fp4bAesRjNc/UmFzrooQYbI/AAAAAAAATj0/Lxt58JAMOZ0/s1600/Panna+Cotta08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fp4bAesRjNc/UmFzrooQYbI/AAAAAAAATj0/Lxt58JAMOZ0/s400/Panna+Cotta08.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Za to vrijeme stavite vrhnje, mlijeko i secer da kuhaju lagano cca 5 minuta. Pazite na kolicinu secera koju stavljate - meni je doslovno polovina bila dovoljna. Maknite lonac sa vatre, otopite zelatinu i umjesajte je u bijelu kremu.</span><br />
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<a href="http://2.bp.blogspot.com/-HEngJmMfmJc/UmFzsI70bNI/AAAAAAAATj4/JyKQ4tMWToc/s1600/Panna+Cotta09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HEngJmMfmJc/UmFzsI70bNI/AAAAAAAATj4/JyKQ4tMWToc/s400/Panna+Cotta09.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kremu mozete ostavit da se sama ohladi na sobnu temperaturu. Ja nisam htjela cekat jer sam je kuhala u 10 navecer, tako da sam je hladila.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Iz zamrzivaca sam izvadila prvu onu rezervnu, probnu casu da vidim kako ce funkcionirat, da ne bi bilo kapanja svuda i sl, no sve je bilo u redu. Puno lakse je usipat bijelu kremu nego cokoladnu :)</span><br />
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<a href="http://2.bp.blogspot.com/-nYgi3zO7C3o/UmFzs_F4liI/AAAAAAAATkA/_vxlJuQwFlU/s1600/Panna+Cotta10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nYgi3zO7C3o/UmFzs_F4liI/AAAAAAAATkA/_vxlJuQwFlU/s400/Panna+Cotta10.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dogodilo mi se to da sam unatoc poduplanoj kolicini bijele kreme ostala bez iste. Tj ovu iz desne, probne case sam presipala u lijevu tako da sam doslovno imala knap za 5 casa.</span><br />
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<a href="http://4.bp.blogspot.com/-NZR4laivh7Y/UmFztU4lBOI/AAAAAAAATkM/ZFZBBRziyPI/s1600/Panna+Cotta11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NZR4laivh7Y/UmFztU4lBOI/AAAAAAAATkM/ZFZBBRziyPI/s400/Panna+Cotta11.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Uglavnom, to je to. Ostaviti preko noci u frizideru da se krema stegne.</span><br />
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<a href="http://3.bp.blogspot.com/-2yUz6gfGzaM/UmFzt9qVZOI/AAAAAAAATkQ/YufzgIL0K6w/s1600/Panna+Cotta12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2yUz6gfGzaM/UmFzt9qVZOI/AAAAAAAATkQ/YufzgIL0K6w/s400/Panna+Cotta12.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Naknadno samo ukrasiti. Ja sam moje ukrasila kriskama mandarine.</span><br />
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<a href="http://2.bp.blogspot.com/-GZ01Wakh_Uo/UmFzupgIiuI/AAAAAAAATkc/YJ02uxo51BY/s1600/Panna+Cotta13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GZ01Wakh_Uo/UmFzupgIiuI/AAAAAAAATkc/YJ02uxo51BY/s400/Panna+Cotta13.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pazite kako stavljate, na mom primjeru se vidi da sam kriskom malo "ostetila" cokoladu :)</span><br />
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<a href="http://1.bp.blogspot.com/-1l2P5SMJaQU/UmFzvKtf5sI/AAAAAAAATkg/Odp_mcmuXys/s1600/Panna+Cotta14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1l2P5SMJaQU/UmFzvKtf5sI/AAAAAAAATkg/Odp_mcmuXys/s400/Panna+Cotta14.jpg" height="225" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-HozzSZCAcrM/UmFzvsRZevI/AAAAAAAATko/AjrLvbMxCY4/s1600/Panna+Cotta15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HozzSZCAcrM/UmFzvsRZevI/AAAAAAAATko/AjrLvbMxCY4/s400/Panna+Cotta15.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I eto, sami kraj - prazne case. Svima se svidjelo - od estetskog dijela pa sve do okusa.</span><br />
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<a href="http://3.bp.blogspot.com/-Ehq_UCOQsHY/UmJDGZ_uDqI/AAAAAAAATlg/0RVO-sKE2AM/s1600/Panna+Cotta16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ehq_UCOQsHY/UmJDGZ_uDqI/AAAAAAAATlg/0RVO-sKE2AM/s640/Panna+Cotta16.jpg" height="640" width="430" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ono sto bi ja promjenila je da bih stavila maaalo manje vrhnja jer mi se nije svidjelo sto mi cokolada nije bila cvrsta kao bijela krema.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I na samom kraju moram se zahvalit kolegici <b>Ariani B.</b> bez koje sve ovo ne bi bilo moguce (:zubo:). Zahvaljujuci njoj, cinjenici da je prva isprobala recept, njezinim savjetima (ucimo na tudjim greskama) uspjela sam napraviti savrseni desert.</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-65983023520675404242013-10-16T20:46:00.001+02:002013-10-16T20:46:36.929+02:00Stracciatellina<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-KslYg2fpflw/UdQBv4V-CHI/AAAAAAAAR7M/QYvnTf8nR20/s1600/IMAG3041_20130611160131745_20130618163352374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-KslYg2fpflw/UdQBv4V-CHI/AAAAAAAAR7M/QYvnTf8nR20/s400/IMAG3041_20130611160131745_20130618163352374.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ako volite slatko kisele, k tome jos i cokoladne kombinacije - ovo je torta za vas. Izuzetno lagana, ukusna i socna...</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">SASTOJCI ZA BISKVIT:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 jaja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60 g secera</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60 g brasna</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 vrecice praska za pecivo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20 g kakaa</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">SASTOJCI ZA KREMU:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 ml jogurta (od vanilije ili stracciatella)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g grubo naribane cokolade za kuhanje (100 za jogurt od stracciatelle)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 ml vrhnja za slag</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 slagfixa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 mljevene zelatine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 zlica vode</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 vanilin secera</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zumanjke i secer pjenasto izmiksati. Brasno, prasak za pecivo i kako izmjesati te dodati u zumanjke.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Od bjeljanjaka istuci cvrsti snijeg pa ga rucno lagano umjesati u smjesu sa zumanjcima i brasnom. U pocetku ce ici tesko jer je smjesa od zumanjaka i brasna jako gusta ali bitno je da se bjeljanjci rucno i polagano umjesaju jer ce tako biskvit ostati prozracan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Smjesu izliti u prethodno namazan i pobrasnjen kalup i peci cca 10 minuta u pecnici (prethodno zagrijanoj) na 180 stupnjeva.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Biskvit potpuno ohladiti, izvaditi iz kalupa, premjestiti ga na tanjur na kojem planirate posluziti tortu i ponovo postaviti stranicu obruca oko njega.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zelatinu natopite u 10 zlica vode i za to vrijeme istucite slag sa vanilij secerom i slag fixom.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jogurt i naribanu cokoladu pomjesajte - dakle, ako imate straccitella jogurt dovoljno je samo 100 g cokolade, no ako imate jogurt od vanilije upotrijebite 200 g naribane cokolade.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zelatinu otopite na laganoj vatri i lagano miksajuci umjesajte u jogurt. Dodajte i slag pa sve dobro izmjesajte, ulijte u kalup i zagladite.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ukoliko ne zelite nikakvu glazuru vas posao tu zavrsava. Torta ide u frizider preko noci (ili minimalno 4-5 sati). No naravno uvijek mozete napraviti klasicnu cokoladnu glazuru</span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com0tag:blogger.com,1999:blog-5062865843163203811.post-85686115097246420222013-10-14T14:36:00.003+02:002013-10-14T14:36:53.694+02:00Tikvice na talijanski<span style="font-family: Arial, Helvetica, sans-serif;">Ovo sezonsko povrce nam cesto svima dodje na vrh glave (sto bi rekli) jer kad je sezona ima ga na izvoz :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recept za ovaj prilog sam pronasla u jednoj velikoj vegetarijanskoj kuharici, vrlo je jednostavan i brzo gotov. Recept cu doslovno prepisat i popratit vlastitim slikama (koje su nazalost malo losije kvalitete zbog nedostatka sunca), jedina razlika je u tome sto sam ja radila pola kolicine.</span><br />
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<u><b><span style="font-family: Arial, Helvetica, sans-serif;">sastojci za 4 osobe:</span></b></u><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 zlice maslinovog ulja</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 veliki luk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 rezanj cesnjaka</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tikvica, narezane na kolutove</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 ml juhe od povrca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 zlicica svijezeg mazurana</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 zlica svijezeg persina (za ukrasavanje)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Maslinovo ulje zagrijati u tavi, dodati luk i cesnjak, pirjati par minuta dok luk ne postane staklast. Dodati tikvice i dinstati ih 3-4 minute dok ne porumene.</span><br />
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<a href="http://1.bp.blogspot.com/-rSK0g5B9Uaw/UlvkMJJmFXI/AAAAAAAAThc/siEqoFkbr10/s1600/Tikvice+na+talijanski.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-rSK0g5B9Uaw/UlvkMJJmFXI/AAAAAAAAThc/siEqoFkbr10/s400/Tikvice+na+talijanski.jpg" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-1EHUW2__uUE/UlvkL-hF7VI/AAAAAAAAThY/fPl_zxgEoGE/s1600/Tikvice+na+talijanski02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-1EHUW2__uUE/UlvkL-hF7VI/AAAAAAAAThY/fPl_zxgEoGE/s400/Tikvice+na+talijanski02.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-QJ_o67VbEaU/UlvkLE9h-NI/AAAAAAAAThM/aA4-JVApgeY/s1600/Tikvice+na+talijanski03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-QJ_o67VbEaU/UlvkLE9h-NI/AAAAAAAAThM/aA4-JVApgeY/s400/Tikvice+na+talijanski03.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">"Juhu" napraviti od 150 ml vrele vode, malo vegete, mazurana, soli i papra. Preliti preko tikvica i pustiti ih da kuhaju 10-ak minuta dok tekucina ne ispari.</span><br />
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<a href="http://3.bp.blogspot.com/-Az868P3_8vk/UlvkNOrwtKI/AAAAAAAAThk/b2WYoUvIU04/s1600/Tikvice+na+talijanski04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-Az868P3_8vk/UlvkNOrwtKI/AAAAAAAAThk/b2WYoUvIU04/s400/Tikvice+na+talijanski04.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gotovo :) Prebaciti u zdjelu i posipati svijezim nasjeckanim persinom.</span><br />
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<a href="http://3.bp.blogspot.com/-fSwkiddn_K0/UlvknTTgRnI/AAAAAAAAThs/lBsktJyvpRE/s1600/Tikvice+na+talijanski05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-fSwkiddn_K0/UlvknTTgRnI/AAAAAAAAThs/lBsktJyvpRE/s400/Tikvice+na+talijanski05.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dobar tek :) </span>ruzyhttp://www.blogger.com/profile/03404495131696961178noreply@blogger.com1