Bialetti Aluminum In The Dishwasher

Bread with cheese / Feta Cheese Bread

... or "The Turks". While I did not leave North America, with a live Turk I came into contact (well, exaggerating, I am constantly passed by the Turkish Embassy in Proleterskih Brigade, there was some Turk). However, since I live in Germany, the Turks are all around me. As soon as I arrived, I learned to recognize the Turkish language when I hear it on the street, was first tried and true döner Lahmacun. I live in a part of town that borders with Turkey's fourth, but the years go by Turkish hairdressers, there are listening to Turkish nationalists who, in addition to language, no way no different from ours. Almost every week, go to the Turkish supermarket. That we did it, I would not have bowed here any chili, I would never agree baklava, or even a pie (I'm not good with bed bark, buy ready-made by a Turk). Everyone knows that there can only be bought decent spinach, melons and summer.

I have never been forced to finds solutions to as many of our women in the diaspora, the very sour cabbage, real cheese, from home ordering crushed hot peppers or other spices that are not used here much. Everything has the Turk. Fifteen kinds of white cheese, a better choice than here - if you like less greasy 40% fat, and 55%, and even 60%, this is totally the most delicious and creamy. So if you do not make cow, a sheep, for which the euro more, even the white goat cheese. Peel them are just like ours, are too thick thick and thin too thin. When one rarer thin crust pie, it must be covered with a wet cloth will not dry out and being damaged while waiting in line to be nafilovane. I do not know who pushed a preservative in them, but they can stay in the fridge for months and not spoil.

When Turk and I tried some of the previously unknown fact. For example, have to buy bread, soft white leavened bread, which is twisted like a snail, a nafilovan the cheese. Just cheese, no eggs, cream and other things that go into pies. And cheese is salty, and the slightly sweet bread. When it seizes, it does not stop until all is eat (sold in bags of two medium-sized snails). It inspired me to than a grandma's recipe for puff cake made something more interesting - bread with cheese. Those Turks, 60% fat!

• 800 g of soft flour
• 20 g fresh yeast
• teaspoon salt 2 tablespoons sugar
• tablespoon fat 1 egg
• 200 g margarine
• 350 g fat white milk cheese
• flour for sprinkling over the bowl and butter for brushing

Prosejte flour, add salt. In a bowl, dissolve yeast and sugar and warm milk (250 ml). Leave it to yeast mixture and milk a little zapeni in a warm place. Mix flour, yeast with the milk, egg and fat and soft Knead dough, gradually adding warm milk. I usually meats bread by hand, so I prefer, however, usually do not make bread by more than 500 g of flour. With 800 g flour my hands can not cope, that's weak, what you will. Therefore I'm extremely umesila bread mixer spiral mixer with that. The recipe requires an exact amount milk, I would say that I spent altogether more than half a liter, still, it is important that the dough is soft. While you're filovali and overlapped, in it will absorb more flour.

After kneading, brush dough with oil on all sides and cover with kitchen towel. Allow to rest for forty minutes in warm place (here is everywhere warm place except in the basement). Well then sprinkle flour work surface (it is that after discard excess flour but to make the dough sticks) and transfer the dough to it. Sprinkle flour dough and from above and drag it in a rectangle. Two-thirds of the rectangle brush with margarine, and the one-third in the middle sprinkle with crumbled cheese and fold the dough so that "dry" fold over one third of the cheese, and then one with just butter over the dry. Again sprinkle flour dough and roll with him again, cuddle, sprinkle with cheese and fold until you have used all butter. In my case it was a triple.

Eventually you'll get the dough into oblong shape of a rectangle. You have to bake it, I wanted something "short" form, so I overlapped in half and got a thick square. I transferred it on a baking sheet with bakpapirom and then some more istanjila rolling pin. Covered with a cloth and leave to rest. Usually the bread before baking leaves an hour to get up, I have my left one and a half since I had the child in kindergarten, and I did not want to leave the oven turned on. I do not know if that is because the cake has grown wildly, yet it seems to me to meet and larger pan, I had it.

Before I put in the oven, slit, I was smeared across the melted margarine. Baked the first five minutes at 200 degrees, and then another 45 minutes at 180 (with fan).

What I changed: I added cheese, that I received the standard leaf cake. In addition I changed nothing, except that I remembered that brush with grease before baking and the Eye and I set the temperature and length of firing. Bread looks a little darker than it should, but due to abnormal proportions, not daring to risk not to bake the inside, so I left him a little longer in the oven.

Judgement: This is the first puff cake in which the secondary cheese flavor. Does it a lot compared to the flour. If you want cheesy bread, double the amount of cheese, but reckon with that rolling pin, roll dough to go harder (dough will tear). It is important to use a fattier cheese, because it melt during baking cakes inside.

As all domestic puff test, and this is made with margarine. Otherwise I do not use margarine, and when it requires a prescription I replace it with butter, only real puff pastry with margarine. Simply, the tradition of such actions, my mom makes a wonderful cake in the shape of roses also with margarine. And the other blogs I've encountered the same - people usually use margarine for puff. Otherwise be absorbed by the flour butter, has a discreet taste and are easier to combine with the aerial.

site was nominated for the big league. One of those who have to try while still hot, then you can not stop. I would not change anything to the right again, except that I toasted sesame seeds and top-up liquid, but not necessary.

Feta Cheese Bread

" Pogača " is a traditional Balkan bread. There are many different kinds, but what separates a bread from a loaf of bread is its round shape and a rich tradition of adding all sorts of fat to the dough. Be it lard, butter, margarine or cheese, bread is always a treat. In Serbia, we prefer our pogača plain, and my grandmother's recipe doesn't include a filling. I added some feta cheese to it, inspired by a cheese bread I bought at the Turkish corner shop.

• 800 g flour type 500 / 550
• 20 g fresh yeast
• 1 Ts salt
• 2 Tbsp sugar
• 1 egg
• 1 Tbsp lard
• milk
• 200 g margarine
• 350 g feta cheese with 60% fat
• some extra flour and margarine for kneading / glazing

Sift the flour and mix it with the salt. Warm a cup of milk and dissolve the yeast and sugar in it. Leave to prove for 15 minutes. Knead all ingredients apart from margarine to make a soft dough. Keep adding lukewarm milk to get a sticky but not liquid dough (more flour be added while folding the puff pastry). I'd say I used up about 500 ml of milk, or a little bit more.

Once you're done kneading, spread some vegetable oil on your dough and cover the bowl with a tea towel. Leave to prove for one hour. Dust your surface generously with flour and roll out the dough in shape of a big rectangle. Spread 1/3 of the margarine on two thirds of the rectangle and sprinkle crumbled feta cheese on the middle third. Fold the "clean" third over the cheese third, and the margarine third over the "clean" one. Dust and roll thin(ner). Repeat this three times, until you've run out of margarine and cheese.

In the end you'll get a pogača shaped as a long rectangle, which you may bake as it is. I folded mine once again to get a square which I then made slightly thinner with a rolling pin. I covered the bread and left it to prove for another hour. After 45 minutes I turned on the oven to 200 degrees C.

Before baking, I sliced the pogača cross-wise and spread some melted margarine on top. I baked it for 5 minutes at 200 degrees, and for another 45 at 180 degrees. It's better to bake a little longer, to make sure it's done on the inside. It's a huge bread and you want it well done. And it's delicious. And even Una loved it. Best eaten while still warm with the melted cheese oozing out!

Yellow Brick House Trim Colors

Majska birthday cake / May Birthday Cake

Last weekend was my birthday and I decided to make a cake with strawberries. As I already wrote one, my mom was always playing this cake for my birthday, but since I was plain cake with fruit and patišpanom was too boring, I decided that on his own ukomplikujem thing.

recipe for the crust I took the cake Marine, it is a middle crust with almonds, which I really liked when I first created this cake. English cream I borrowed the recipe for tiramisu fruit, with which I have adapted cake. To avoid jumping from side to side, will write a prescription both here and explain what I changed.

Crust:

8 egg whites 8 tablespoons sugar
• 220 g blanched almonds ground

Filling: 5 eggs

• 4 tablespoons of pudding
• 1 l whole milk
• 6 tablespoons of sugar
• bar
• vanilla 220 g butter

and more:

• 700 g strawberries
• marzipan and food colors to decorate
• 600 ml cream
• 2 sachets vanilla sugar

I used a cake mold diameter of 28 cm. Due to the size of the vessel, I increased the amount of eggs in the bark from seven to eight. I firmly umutila egg whites with sugar and eventually hand interfered ground almonds. Crust is baked for 20 minutes at 180 degrees, ie. until lightly darkened. Since it has no flour or baking powder, reckon that it will not be particularly thick. I am still cut it in half, but can be left and forehead, so that through it consensuses strawberries, yellow, cream, and finally whipped cream (this is certainly a less risky venture, but with a crust does not look like much on the right cake).

Even while the crust bakes, you can start with the cream. There are things became more complicated than I had hoped. Cream I made literally as in the recipe for a fruit tiramisu, but I've increased the number of eggs and sugar content. I cut off the crust in half and smeared the mashed strawberries. It turns out that this is not a great idea, because the crust is already quite wet enough, and strawberries to suspend the filling into it to be absorbed, so the cake turned out a little, uh, unstable. Phil was too rare. Therefore I suggest that the roll out of the equation or strained strawberries, or belnaca the filling. Egg whites are filling vazdušastijim, but if it makes sense when making tiramisu with light biscotti without upper crust, when making a layered cake, simply, it is desirable that the filling is more compact. Simply, sačujvajte egg whites for another recipe and just make the filling of egg yolks, sugar and density. Please take a glass of milk, a liter, and the rest of the mix with vanilla seeds you scratching with a knife from inside the bar and put to boil. Egg yolks, cornstarch, sugar and a glass of cold milk, beat mixer, and pour the boiling milk and cook over medium heat until thick. Butter mix when a little cool down and let it hardens in the fridge, at least two hours.

Ah, yes, and vanilla! The filling I made chipped seed round bars vanilla. I have to admit that I thought to make filling again, when I saw that it was not very well squeezed, but with the natural vanilla flavor he was so generous that I had to take it (the second rod I had). I thought that the flavor will be significantly stronger than that of the vanilla sugar, but it turned out that it is not. Although the recipe for fruit tiramisu required to put only half a bar, feel free to put its head.

to position: lower crust, strawberries, half English cream, upper crust, the other half cream, whipped cream. As far as decorations, I bought one pack of raw marzipan mass, so I'm two-thirds painted in red and one in green and made a strawberry. This was not a random choice, marzipan goes well with the skin of almonds. However, if you hate to deal with that, simply peel garnish with fresh strawberries.

Happy Birthday May's own children!

May Birthday Cake

A festive strawberry cake I adapted from two recipes inherited from my grandmother. The pastry is taken from Mara's Torte and the cream is a somewhat heavier version of the crème anglaise from the Fruit Tiramisu . The cake is dedicated to everyone celebrating their birthdays in May, like myself, and to everyone smart enough to realise that strawberries are the loveliest, tastiest, sexiest fruit in the world.

I used the 28-cm diameter cake mold.

Pastry:

• 8 egg-whites
• 8 Tbsp sugar
• 220 g bleached ground almonds

Crème anglaise:

• 1 vanilla pod
• 1 l whole milk
• 5 egg-yolks
• 5 Tbsp sugar
• 4 Tbsp corn starch
• 220 g butter

and:

• 700 g fresh strawberries
• 600 ml whipping cream
• 2 sachets vanilla sugar
• marzipan and food colours for decoration

Pre-heat the oven to 180 degrees C. Line the bottom of your cake mold with greaseproof paper. Beat the egg-whites stiff while gradually adding sugar. Fold in the almonds and bake for 20 minutes, until golden.

Take a cup from the prepared amount of milk while still cold. Cut the vanilla pod and scratch out the seed, adding it to the remaining milk. Put the vanilla milk to boil and in a separate bowl, mix the egg yolks, sugar, corn starch and the one cup of milk. Add it to the boiling milk and stir until thickened. Leave to cool off and mix in the butter. Leave in fridge for at least two hours before layering the cake.

Cut your pastry in half, whip the cream with vanilla sugar and layer as follows: first pastry sheet, strawberries (with the bottoms cut off so they don't roll off), half of the vanilla cream, second pastry layer, the other half of the vanilla cream, whipped cream. Decorate with marzipan strawberries, or fresh ones (there will be some left). Happy May birthday!

Cold Sores For Black People

Mini Story: The Tragedy

Children SMA Mini Story: The Tragedy Girls High School. Call

Xita name, his only daughter Pak Xadu. Killed after the convoy yesterday graduation celebration. His funeral was horrible; ancur heads, brains splattered. The story fits

announcement day pass is fitted her birthday. Intention to have fun with kawan2 well as later would treat friends at Warung Bang Xayid Meatball, but unlucky. A few meters before the convoy until meatballs shop destination, when about to cross the motor suddenly sped out of control to lead to death.

Notes: mini-tragedy story sma female student is just fiction. links to: Adult Stories

Stonewall Kitchen Broccoli Recipes

Child High School Girls High School Make Pindang Patin

High school kids Making Materials pindang catfish


1 tail catfish, chopped 2 stalks lemongrass 4
, 5 pieces of crushed lime leaves

2 segment finger turmeric, crushed red chili
2 pieces, sliced \u200b\u200b1 liter of water
oblique
1
teaspoon pepper 1 teaspoon salt 1 teaspoon vinegar


How to make catfish pindang
- Boil water. Enter all the ingredients. Cook until cooked catfish
- ready to serve for 3 servings.

Related: How to make delicious grilled grouper

links to: Adult Stories

When A Scorpio Apologizes

Wolves alphabet extended edition.

do not know how you know the whole SITAC but they face a new variant of the alphabet in the Wolves extended edition (expanded edition) by the study "Nafurana tiger cat."
Alphabet created by recent standards, Facebook and online chats on a sample of 1000 prefuranih persona. Alphabet has been expanded with the letters X ML. while in exchange for the letter A and inserted @ & W-The reason for inserting the letter and that your spelling and text look jebozovnije and nafuranije. The reason for the letters W is just to not go down with your fingers or thumb accidentally use the left hand (which is only used for the compression space button), or God forbid says the index finger due to all the stunts he has to move from letter D to letter V. But he also turns your spelling in penmanship. It is also designed to replace the word YES on the model of Chinese language where one word one letter (see now the Chinese have any influence on us) we found a replacement in THE which in English means a noun.
Asked what is the significance of this alphabet is to develop our country and language course.
Head of the Underworld (Nafurana Tigress) is written in the chat follows:
P @ im @ j @ co weliki zn @ h @ z @ k @ wisi who care to schw @ r @ evil why we came up with this d @ be a total over n @ @ no fur and jebozowni over f @ ce-@. Wolimo was wite and greeting @ @ Wuk
sapoštenje On the Vuk Karadzic dead for a 150 years. Pitale su nas što ih nizmo pozvali na sahranu ili bar objavili na statusu.

Kaiser Lab Results Check

Silent Poetry 'from' Rog Rog Godong

Silent Poetry 'from' Rog Rog Godong

Today I wrote down
variety, black and white


I said do not have the more ambitious to be a prophet

Sajakku not just dream
or imitation words

Keep water estuary flowing
where

dyadic takjubku
listened fall

: crackle
: ting.

(M. Enthieh Mudakir) Children SMA links to: Adult Stories

Russian Tortoise Toronto

XXX STORIES CHILD HEPATITIS D

Children SMA xxx stories sma? A) High School Programs Children Story XXX IPA B) High School Programs Children Story XXX IPS C) XXX Stories High School Programs Child Language

Or there is the category sma xxx stories you know. Please, Children SMA wait your comment.


links to: Adult Stories

Slat Measurements For A Queen Size Bed

Padobranci / Sweet Wreaths

It is only me: right cake without cause, and anniversary cakes just for you still can not decide whether a cookie or cake. Venčić I dug in some of the pieces of paper that are inserted in a notebook with grandma's recipes. These pieces of paper are as many recipes and entries in a notebook. Written on the back of the envelope, leaves from the notebook, on anything that was found at hand. My favorite is the recipe written on the invitation to a party meeting in 1966. and one from the back of a prescription for the drug Bactrim to my brother Luke, when the this was two years (the medicine they gave me for every little thing when I was little, so after retiring from the market. Hm, I wonder why ...).

Only, sitting yesterday and I want to make something that will quickly and Una want to eat, and since I know that she loves cookies, decide on the corolla. The recipe assumes that you have a mold that you can remove the cookies in the shape of wreaths, and since I did not have, decide that the test itself Ispleti corolla. And so it was. More or less.

I will first to copy a recipe, then that odfilozofiram its about what I changed, what is not supposed to change, what might need to change, and maybe not, and what is the end of it all turned out ...

• 500 g flour
• 250g butter 2 eggs
• tablespoon sugar
• cup milk
• little leaven
• sugar for sprinkling

Yeast (this "little" in my case was the fourth of dice) is dissolved in lukewarm milk, and become involved with all other dough ingredients (ie, only the yolk, egg white for brushing), except sugar for sprinkling. Roll out the dough is now rolling pin, removed the forms mold for the cookies and sorted on bakpapir. Coated in egg white, sprinkle with sugar and bake at 170 degrees for 20 minutes, until golden brown.

What have I changed? When I read the recipe, I thought that of all the cookies turn out. Shortcrust pastry. But what "spoiled" crispness of this test the milk with yeast, as much as it was. Moreover, the whole cup of milk is so much to this amount of butter and flour, to be that it was a mistake and that was supposed to write cup ie. 100-120 ml. Fortunately, I'm adding the milk gradually over the bowl and soon it became clear that the dough becomes very soft and would not be able to shape it if you really take the whole amount of milk. In that sense, I put half and got dough is stretched and sticks to your hands. However, due to the large proportion of fat, not long remain attached to the fingers and with a little flour it is still possible to format. In fact, the dough ingredients are very similar to dough presburške rolls, and even a little bit softer.

However, it was hard and crisp pastry as plastelinasto of which can be made any sculptures, so I decided at the last moment that the corolla does not make a right braid three strips, but only two. Thinner strips would be too soft and fragile and out of nothing could be paid.

However, let's go back to the ingredients. It seemed to me that, with the exception of butter, this cake will not have any flavor. Also I thought it was a spoonful of sugar in the dough is too small, no matter how it sprinkle sugar on the end. In this sense, the dough I added grated rind and juice of one lemon and soup spoon of vanilla sugar , and the amount of sugar I have increased from one to five tablespoons .

A few words about weaving wreaths. First roll the dough between your hands to get the form a little thicker stones, and it then on floured surface to thickness fingers rastanjite earthworms. Make sure that the "worms" be in touch with a little flour, just enough to not sticking to the surface. If it is too much, you will not be able to rastanjite and Lomic up. Then with the fingers of both hands at the same time rastanjite and stretch out the dough by moving it vibrate at the same time spread the fingers, and it is to be stretched in width, and collect the thickness. Each strip should be about 20 cm long. Once you have woven a braid, just gather the ends of the wreath form and press the point where.

for sprinkling granulated sugar instead I used a large, "city" sugar (Hagelzucker) and it was delicious and very nice. Coarse sugar is, as opposed to big salt, soft and melts in your mouth.

verdict: I'm not sure that the supplements tested were good ideas. First, it too feels lemon, I do not like it. To choose a different flavor. For example, cinnamon. It seems to me to dream dreams were venčići with cinnamon. Or a little cinnamon, a little muscat oraščeta, a little cardamom or allspice, he came to a mixture quatre épices , if I am not mistaken.

Good thing I increased the amount of sugar, because the dough rolls presburške was not enough sweet. However, this type of test is too dry to be able to function independently. Venčići are boring if you eat without the jam, and completely perfect when combined with something acidic, such as my jam cepanih Plum (was it the last jar). Or say with some spread such as the lemon curd .

Nevertheless, they are so beautiful that they are small faults can be forgiven. If you have a better idea how to "get rich", go ahead, this was my attempt.

Sweet Wreaths

Wreath-shaped cookies, very similar to the dough used for Pressburger Crescents . The main difference is, this dough is slightly softer and has no filling. In order to really enjoy it, you have to eat them with a sour jam or lemon curd. The recipe suggests you use a cookie form to take out shapes, while I decided to plait the pastry into actual wreaths.

The article written above in Serbian deals with the changes I made in the original recipe, what I would have done differently and what the cookies lack even when improved. I will here post the recipe of the cookies as I made them, changes included.

• 500 g all-purpose flour
• 250 g butter
• 2 eggs
• 120 ml milk
• 1/4 cube fresh yeast (c. 10 g)
• 5 Tbsp sugar
• 1 Tbsp vanilla sugar
• zest and juice of 1 lemon
• coarse sugar for decoration

Warm the milk until tepid and mix with yeast and one tablespoonful of sugar. Separate the eggs and put the egg whites back in the fridge. Knead flour, butter, egg-yolks, the sugars, the lemon zest and juice and the yeasty milk into a sticky dough.

Pre-heat the oven to 170 degrees C and line a shallow form with greaseproof paper. If you want to plait your dough like I did, take smaller chunks of dough and roll them between your palms to get worm-like shapes. Sprinkle them with flour and roll with all ten fingers spread wide to stretch them thin. Pay attention that the surface isn't too floury or the shapes will break. See photos to get an idea of how I plaited the dough once the "threads" were made. Each "thread" was about 20 cm long.

Once you're done, glaze the wreaths with egg white and sprinkle coarse sugar on top. Bake for about 20 minutes, until golden.

P.S. You might want to flavour your dough differently. This affair was too lemony for my taste, I imagine they would taste significantly better with cinnamon instead.

Where Is The Easiest Community Service

SMA


Children SMA

Hepatitis D occurs when a person exposed to hepatitis B virus Because hepatitis D virus attached to the hepatitis B, the process of transmission is also similar to hepatitis B, ie, through blood and body fluids. Usually resolves when the hepatis B can be solved. Hepatitis D does not show symptoms and do not cause death directly. Source

Kartini magazine links to: Adult Stories

Does Wearing Underpants

ADULT GROUP HALF STORY BAYA

In
title ~ ~ Collection Adult Stories
Half Baya with these animals, I want to ask neh to the lovers of stories Adult maniac.
"Is there a word that uwaneh in middle-aged adult story collection with the above animals?"

Well, if you would understand the word compounds. Adult Story said you also understand. If Half Baya probably yes auntie auntie age. Umuran 40 keatasan deh.

Lha trus animal? That's what I am also puzzled that came to my brain so to write a collection of middle-aged Adult Stories with Animals.

Doh. Plaaak. Mangappp!

Children SMA
links to: Adult Stories

How To Make The Webcam Wo

Child High School Storytelling 'Photos Children SMP'

SMA
Child Photos Child Tells SMP this could hopefully be a wonderful revenge for revans against Children Junior High School.

How do revans? Yes indeed, the Son of SMA is still remembered, while competing in high school Child Photos. High school kids lose bruised. Children with successful junior junior stories postnya Children Picture 'Photos Children' high school.

Child Well in high school told me 'Son Photo junior' high school children can win in google search. Let's see 'fuck child photo' which is more superior, or anak smp sma? links to: Adult Stories

Volunteer Thank You Clipart

CHILD 3GP VIDEO High School Football - SEARCH

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Cewek smp

Kidney Stone No Pain Stuck

GIRL CHILD

bUasi mean as usual,
Child
high school junior girl
ndukung
this. And junior high school girl

this.

BUasi khan? Poisson


links to: Adult Stories

Who Sings The Song On The New Victoria Secrets Ad

BUASI junior high school veiled veiled

Through high school post CHILDREN hooded scarf, let me
Children SMA
Delivering heart sincere gratitude for Children Junior High School on his poetry: Veil Hijab

Children SMA.

acknowledgments Hopefully this can boost the position of junior high school children in a Google search.

Amiiin

Getting Doctors Notes In Toronto

Mung NGUCAP Matur THENKYU SMA


Children SMA
mung ngucap mature thenkyu for support from all of them alone.

ilapyupul!

Who Was The First To See Shadow Picatchu

If I return to school

Son, I'll be
Children
high school is good and beautiful.

Ride On Cars Motiontrendz

CHILDREN HOW TO MAKE CAKE ALA TIMPAN ACEH CHILDREN CHILDREN recipes

SMA

Children Kartini it from the kitchen, this recipe mbaca syukur2 that the poor do not understand it wis hehe. Simply to the recipe.

glutinous rice flour dough. Pipihkan to elongate or to taste. Give the dough a little content.

- Roll up to a small banana leaf, pin both ends by a stick. - Steam in the steamer for 30 minutes until cooked, remove from heat. And It's finished cooking the cake timpan Aceh province, the Vishnu times Yes. Teuku origin-he- And Cake Timpan Aceh ready in maem or eaten or dibadog
:-) Greetings Children Junior High School. AND CHILD SMK And sma. wakakakaka

3 Fps Point And Shoot

Rose cake / Rose's Cake

Moja prabaka zvala se Ruža. U stvari, zvala se Živana. Well she did not like that name and changed it into more romantic, rose. Although I do not remember Grandma Rose, this anecdote is just enough to be pleasing to my heart. In our family, the institution babe is very much appreciated. Radosavljevićke not only adore her grandmother, but they almost idolizuju. Baba Spomenka my grandmother, my čukunbaba, whose name was dear. I remember my grandmother always told in childhood fairy tales about her. And then my mom - so there is no better grandmother stepped across the world of her roses! A right to tell you, even myself I could not wish for a better grandmother than Menke. This took me everywhere with him - and shopping, and the hairdresser, and visits to her friend, and to Tašmajdan least once a day, and in summer the sea. I rule my white coffee with milhbrotom for breakfast, a Drobež for dinner. I pišinger and lazy pie whenever I wanted. And by the bus driver sent to me PKB yogurt from Belgrade to Tuzla. Baba-dragon!

But, back to the Rose. As I said, about it would be much more able to tell you my mom. Among Spomenkinim recipes is a letter that Rose is a recipe for "miracle" of the cake. This letter is a recipe for preserved, and where they stayed, no one knows. Just because the rest of the Rose so little but beautiful memories of those who grew up with it, only a few photos and a recipe, decided I have to rename this cake and call it its name. And I added to it is something that has made it "ružičastijom" and an homage to convey the level of ingredients.

The manuscript is clearly written all:

Kore:

• 7 tablespoons water
• 3 tablespoons pomegranate jam
• 150 g sugar
• teaspoon baking soda
• 100 g fat
• 2 vanilla sugar
• 1 egg
• 500 g flour

Phil:

500 ml milk 250 g sugar
• 6 tablespoons semolina
• 250 g butter

In a baking dish, heat the water, so it dissolves pomegranate jam and sugar. Added to the baking powder and fat, so it all boil. From the mixture of baking soda zapeniti until cooked but not iskipeti - do not panic. Set aside to cool, then add egg, vanilla and flour. Knead well. Now the mixture will be quite soft, but if you let it cool completely, will have a consistency test that is easy to thin rolling pin.

In accordance with his plate of cake for reform, in which I decided to rarely and this cake, I have two rectangular shaped crust that I then istanjila bakpapira between two pieces of thickness about 3 mm. All I baked separately at 180 degrees for 15 minutes (without the upper layer of paper). The crust during baking increased to about 5 mm thick. When I pulled them from the oven, they looked like the huge cookies.

Allow crust to cool completely, then cut them with a knife edge for bread. At the end of the crust in half lengthwise. So you get four equal crust that should be a little less than a dish in which you arrange and serve the cake.

Now make filling: Ukuvajte milk with sugar, so that (when boiled), add grits and cook for several minutes while stirring with wire, until it thickens. Allow to cool slightly then mix in the pieces of butter, stir and cover pot. All first cooled to room temperature, then transfer to refrigerator for another hour or two, that is a nice set. If it seems that the filling could also be stronger, it is a delusion. Phil will be partially absorbed by the crust and soften them.

Filujte one by one sheet so that the filling is approximately the same thickness as the very core. At this stage, the hard crust like cardboard. Arrange the cake, cover the last layer of the filling and leave refrigerate 48 hours. This is not written in the recipe, I speak from personal experience. After 24 hours, can be eaten, but is still pretty slim, just two days later get a consistency of what is expected.

Just before serving, cover the cake firmly ulupana whipped cream and garnish if desired.

What I changed: If I made the cake as "ružičastvenijom, the filling I added during cooking twenty drops of rose water (rose extract). This flavor is not only a wonderful fragrance, but gives the dish a very unique oriental flavor. Is felt only in trace amounts, but really that's what makes this cake special.

I think it is good that I decided to further nafilujem cake cream . Bark absorb much of the cue, and the final result is very compact, keksast cake that was dry that there is no extra cream.

verdict: Beautiful, very old-fashioned cake, which is not like nothing else I tried. I know that in recent times modern cakes which soften the crust with time (the famous Medovik and some more) but I think this is something different. You may not better, but not otherwise. And yes, well agrees with glass of light, sparkling white wine or apple wine, as in Fig.

Rose's Cake

Rose (Rose) was my great-grandmother's name, and this is, among other things , a cake she'll be remembered by. The manuscript is hers, part of a letter she sent to my grandmother, god knows when. I made an appropriate addition to the recipe and the cream flavored with rose water.

In Rose's recipe, the cake is called "The Miracle Cakes" because the pastry undergoes a radical transformation from crispy to soft during the 48 hours it needs to rest in the fridge. I also whipped some cream and topped off the cake with it because it's not the creamiest of affairs if left without. The pastry is rather biscuit-like (like a soft biscuit, but a biscuit nevertheless) and a good part of the cream is absorbed by it, so you definitely need a little extra whipped cream. Otherwise, a mildly flavoured, old-fashioned cake, that goes well with a glass of bubbly.

Here it goes...

Pastry:

• 7 Tbsp water
• 3 Tbsp rosehip jam
• 150 g sugar
• 1 Ts baking soda
• 100 g lard
• 2 sachets vanilla sugar
• 1 egg
• 500 g all-purpose flour

Cream:

• 500 ml milk
• 250 g sugar
• 20 drops rose water
• 6 Tbsp semolina
• 250 g butter

Mix the water and rosehip jam in a saucepan. Add the sugar and baking soda and bring it to boil. The mixture will foam, but don't panic, it won't go wild. Add the lard, mix well and leave to cool. Move to a mixing bowl and add vanilla sugar, egg and flour. Knead into a soft dough and leave to cool completely.

Separate in two. From each dough ball, make a pastry sheet by rolling it thin with a rolling pin between two sheets of parchment paper. There's actually two ways to do this: if you want a round cake, you will need to bake four individual circle-shaped pastry layers. If you want a rectangular cake, you only need to bake two and than cut each in half lengthwise. Take a look at the photos to see what the pastry looks like before and after baking. Bake at 180 degrees C for about 15 minutes on a baking tin turned upside-down. After the pastry has cooled off, cut off the edges and cut in half, making sure that the layers fit your serving cake tray. The sheets will be very hard and crispy so be careful they don't break.

Meanwhile, make the cream. Bring the milk and sugar to the boil. Add rose water and semolina, cooking for another few minutes. Leave to cool off for just a bit (cover with a lid) and stir in the butter. Leave to cool off at room temperature and put into fridge for another few hours.

your cake layer by spreading a layer of cream just as thick as the pastry layers and top off with remaining cream. Leave in the fridge for 48 hours at least . Just before serving, top off with 500 ml of whipped cream (flavored with vanilla sugar).

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My Son, written Only Recipe Fried Noodle Kitchen Gengsa of Kartini. Come, and hope useful. - Heat oil and sauté ground spices, onion and red pepper until fragrant. Set aside on the edge of the pan. - Enter the beaten eggs, scrambled until grained. Add beef, stirring. - Pour the beef broth, soy sauce, sugar and salt, bring to a boil. -Add egg noodles and peas, stir briefly, remove from heat. - Serve with a sprinkling of fried shallots.

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emergency release: Tart with Rhubarb and run away / Rhubarb Meringue

This is the second special edition of our blog. Special Edition is a recipe that conceptually different from the others, ie. not included in the booklet with the recipes my grandmother. The first time I written about the domestic butter as circumstances warranting, today I write about a cake that no one in my family has ever made, and until recently not even try. However, this recipe is very traditional and karaktersitičan the area where I live now, it could be said that the local specialty, although it makes the whole of Germany, but in fact comes across the border from Alsace. After I tried the tart in a Strasbourg restaurant, so I was thrilled that I realized that I would have to include in a family dessert tradition.

Rhubarb is the peak season, the moment was perfect. I do not know what the rhubarb? Not buy at your market? Perfectly I understand, no I have not tried it until I went to the Balkans. However, my husband says that in the Drava real sweet rhubarb and that his plant known from childhood. I do not know anyone in Serbia who use or grow. Maybe air or land not suitable? Maybe people do not know what to do with it? All that is used only to make this cake, it is reason enough for her separate square meter garden.

If you have a chance to get to the stalks of rhubarb, and so far have not bought them since you have no idea how to save, here are solutions. The recipe I put together from various sources: the dough from the site Gourmandises végétariennes (in German), the rest I've adapted from several recipes for Alsatian rhubarb tart with the Internet.

needed:

dough

200 g flour 100 g butter
• one yolk
• Salt 50 g of fresh cheese (preferably quark )
• 50 g sugar pinch of salt

for fil

• 1 kg of fresh rhubarb
• 200 g sugar 2 egg yolks
• a whole egg
• bucket density
• 200 ml cream
• vanilla sugar

to flee

• 3 egg white 120 g sugar pinch of salt

Rhubarb is peeling like celery stalks. The more outer layers removed, the rhubarb will be less acidic. And it is a very acidic plant, so feel free to download the complete outer layer. Stems are light green at the top and bottom reddish. A good part of the red layer will flake off with, but do not be fooled - the green part is just as tasty and pink, so that the color is not important. Cut sticks into pieces 1-2 cm thick. Saved 200 grams of sugar for the filling, take 50 grams and sprinkle over chunks of rhubarb, stir and let sit for 30 minutes. The plant will be in contact with sugar flush (brightest to immediately switch to a strainer).

Meanwhile, prepare the dough. Knead all ingredients into a smooth dough (save egg whites for fleeing). With the addition of cheese, it will be slightly softer than the traditional shortcrust dough, but time and easier to shape when it comes time to lay it on the tart tray. Leave dough for half an hour to an hour in the refrigerator. Speaking of baking tart, if you have one very shallow metal baking pan with wavy edges, it is better not to make this tart in it than in the molds for cakes. I use a little deeper dish than pireksa (see photo) which is large enough that we filling without spilling when you pour the rhubarb. And then you still have escaped from the top, which slowly rises during baking. Therefore, it is perhaps a better idea to arrange the dough on the bottom of the mold for the cake and 2 to 3 cm along the edge.

Preheat oven to 180 degrees C. In any case, lubricate mold or baking pan with butter. You decide whether to roll out the dough in the shape of the pan or you'll dent it with your hand. I always prefer the latter version because I hate to stain oklagiju the table. Once you have the dough evenly and arrange on the bottom edges of the pan, izbockajte it with a fork and "blindly" bake it ten to fifteen minutes (when it is almost a little darker). Recipes do not require the dough for this tart to oven with no pre-cue, and I I did when I made this tart. However, to put it right again, I'd definitely prepekla solo kora since the end seems a bit "raw" if it fails to do so.

Spread the rhubarb over the dough and mix the egg yolks and whole egg with sugar and vanilla sugar. Add the cornstarch and cream. Whisk more minute or two and then pour over all the rhubarb and return to oven for 35 minutes. Tart will turn dark and appear to be a "finished" after 20 minutes, but the cream will remain semi-liquid and wonderful to soak in the bark, and rhubarb will be good to bake.

After you remove the tart from the oven, reduce temperature to 100 degrees. Whip the egg whites with snow from a pinch of salt. When the egg whites solidify, gradually add sugar and whisk all the mixer until it is completely solid. You can fill the syringe dessert snow and create patterns of Tartu as ye will, or can easily arrange and align the top, both nice. Return the tart in the oven and dry yet escaped at least one hour (Could be a minute longer). At the end of the cooking can increase the fire to flee got a nice cream color.

Allow the tart to cool, but should remain at room temperature. Enjoy.

Rhubarb Meringue

This cake has nothing to do with our family's baking tradition, but it is a an ancient and typical dessert in Alsace and Baden. When I first discovered it, I was so impressed, I decided to bake one myself and blog about it, spread the gospel to the say, because rhubarb is practically unknown in the Balkans where most of my blog readers come from.

I adapted the recipe from the German blog  Gourmandises végétariennes (the pastry) and I picked up the rest from various French internet sources. The only thing I'd do differently would be to blind-bake the pastry before adding the filling, while most recipes skip this step. Otherwise, a perfect harmony of fruity sourness, velvety creaminess and crispy sweetness!

For the pastry:

• 200 g flour
• 100 g butter
• 1 egg yolk
• 50 g quark cheese
• 50 g sugar
• a pinch of salt

For the filling:

• 1 kg fresh rhubarb
• 200 g sugar
• 2 egg yolks
• 1 whole egg
• 1 Tbsp cornstarch
• 200 ml cream
• 1 sachet vanilla sugar

For the meringue:

• 3 egg whites
• 120 g sugar
• a pinch of salt

Peel and cut the rhubarb into chunks. Take 50 g sugar from the amount you've set aside for the filling and mix it with the rhubarb. Leave for 30 minutes so that the rhubarb lets out water.

Meanwhile, knead a soft dough from all the pastry ingredients and leave to cool in the fridge for 30 minutes at least. Use a deeper pie dish to bake this tart, as the cake is pretty voluminous and you don't want it to drip while baking. Butter the pie dish, spread the pastry on the bottom and sides (you can roll it out with a rolling pin). I suggest you blind-bake it for 10 to 15 minutes at 180 degrees C, but it will be just as tasty if you don't.

Spread the rhubarb chunks on top of the pastry. Blend all other filling ingredients and pour the mixture on top of the rhubarb. Bake at 180 degrees C for 35 minutes. Do not panic if your tart gets brown on top - the filling will remain creamy nevertheless.

Take the tart out of the oven and bring down the heat to 100 degrees C. Beat the egg-whites stiff with a pinch of salt, gradually adding the sugar. Beat for another few minutes - you want your meringue to be very firm. Spread the meringue on top of the tart or squeeze it out of a pastry piping bag if you want it to look extra pretty. Dry in the oven for another hour if you want your meringue crispy. If you want it softer, turn the heat up to 120 degrees and bake for 40 minutes.

Leave to cool off completely, but eat at room temperature. Enjoy!

Brian Saunders Andrew Sutton Coventry

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