Fresh Fraiser-Daring Bakers Challenge July 2011

July 2011 Daring Bakers Challenge was hosted by Jana of Cherry Tea Cakes. Jana challenge everyone to make Fresh Fraisers inspired by recipues written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tatine.

I thought this would be just another fruit cake, but boy was I wrong. Fraiser turned out to be absolutely delicous and I will deffinitivelly make it again. Her s the recipie.

Fresh Fraiser Recipe;

Basic Chiffon Cake

155 g flour

1 teaspoon  baking powder

170 g sugar

1/2 teaspoon salt

60 ml vegetable oil

3  egg yolks

95 ml water

1 teaspoon pure vanilla extract

3/4 teaspoon lemon zest greted

5  egg whites

¼ teaspoon cream of tartar

Directions:

 Preheat the oven to moderate 160°C. Line the bottom of an 20 cm spring form pan with parchment paper. Do not grease the sides of the pan. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons  of sugar, and all of the salt. Stir to combine. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.  Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. Removed the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. 

Pastry Cream Filling

Ingredients:

250 ml) whole milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon  salt

2 tablespoons cornstarch

55 g sugar

1 egg

30 g butter

4 g gelatin

1/2 tablespoon water

250 ml heavy cream

Directions:

Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine.Add the eggs to the sugar and cornstarch and whisk until smooth. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.

Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put 55 mm of water into a small sauce pan and bring to a simmer over a medium heat.  Measure 60 ml of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. Heat the cream until it is 48.8 . Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup

Ingredients:

75 g of sugar

80 ml of water

Directions:

 Combine the water and sugar in a medium saucepan.  Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Remove the syrup from the heat and cool slightly.

Fraisier Assembly

Components:

1 baked 20 cm chiffon cake

1 recipe pastry cream filling

80 ml simple syrup

900 g mixed fruit (I used peaches and raspberries

confectioners’ sugar for dusting

Directions:

Line the sides of a 25 cm spring form pan with plastic wrap.Cut the cake in half horizontally to form two layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. Hull and slice in half enough fruits to arrange around the sides of the cake pan.Pipe cream in-between strawberries and a thin layer across the top of the cake. Hull and quarter your remaining fruit and place them in the middle of the cake. Cover the fruit and entirely with the all of the pastry cream. Place the second cake layer on top and moisten with the simple syrup. Cover with plastic wrap and refrigerate for at least 4 hours. To serve release the sides of the spring form pan and peel away the plastic wrap. Serve immediately sprinkled with confectionars sugar.

Printable version

Baklava-Daring Bakers Challenge June 2011

June 2011 Daring Bakers Challenge was hosted by Erica from Erica Edibles. Erika chose to challenge everyone to make hommemade phyllo dough and than to use that homemade dough to make baklava.

I know I am really latte with this month post but I chooser to do soo on purpose. Ihad planed trip to Istambul so it seemed that it would be nice to tell you about my impressions of Istambul along with baklava recipe.

I really liked Istambul but I was there too short to really get to know the city. It is a huge city situated on two continents; Europe and Asia devided by Bosphorus. I was there on buissness trip so I just had time to see essential; Hagia Sophia, Galata tower, Blue Mosque, Topkapi Palace, Bosphorus Bridge and ofcourse Grand bazar. I will definitely go back to get to know the city better. In the meanwhile I leave you with soma pictures of Istambul and baklava recipe.

 Kebab

 Galata tower

 Waiting on custumers on Leather Bazaar

 Rain in Istambul

 Grand Bazaar

 Grand Bazaar

 Basillica Cistern

 Grand Bazaar

 Blue Mosque

Recipe:

Phyllo Dough ingredients:

185 g flour

Pinch of salt

105 ml water

2 tablespoons vegetable oil, plus additional for coating the dough

1/2 teaspoon cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

In the bowl of your stand mixer combine flour and salt. Mix with paddle attachment. Combine water, oil and vinegar in a small bowl. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water.Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.  Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process. Shape the dough into a ball and lightly cover with oil.Wrap tightly in plastic wrap and let rest 30-90 minutes, longer the better.

Rolling your Phyllo  

Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.  Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.

Roll out the dough a bit to flatten it out.Wrap the dough around your rolling pin/dowel.Roll back and forth quickly with the dough remaining on the dowel.Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

 Ingredients for the syrup:

300 ml honey

300 ml water

280 g sugar

1 cinnamon stick

1 piece fresh lime peel

juice of 1 lime

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved Boil for 10 minutes, stir occasionally. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

Ingredients for the filling:

8 g ground cinnamon

170 g roasted almonds

155 g roasted walnuts

140 g roasted pistachios

150 g sugar

phyllo dough (see recipe above)

150 g melted butter

Preheat oven to 180°C. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside.Trim your phyllo sheets to fit in your pan.Brush bottom of pan with butter and place first phyllo sheet.Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. Sprinkle 1/3 of the nut mixture on top.Continue layering phyllo and buttering repeating 4 times.Sprinkle 1/3 of the nut mixture on top.Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top.Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.

Once you have applied the top layer tuck in all the edges to give a nice appearance.  With a sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later.Then brush with a generous layer of butter making sure to cover every area and edge.Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. 15. When baklava is cooked remove from oven and pour the cooled (it will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava! Allow to cool to room

temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup. Serve at room temperature.

Panna cotta sa jagodama u prošeku

Danas vas neću daviti  sa nikakvom mojom dogodovštinom nego vam samo dajem recept. Panna cotta je moji idealni recept za vruće dane jer je brzo gotov i ne zahtijeva puno petljanja po kuhinji. Ovaj puta panna cotta je sa jagodama u prošeku i to mi stvarno  genijalna kombinacija jer kiselost prošeka super ističe slatkoću jagoda. Uživajte...

RECEPT:

Panna cotta:

500 ml slatkog vrhnja

40 g šećera u prahu

Srž mahune vanilije

4 listića želatine

Jagode u prošeku:

500 g jagoda

0.6 dl prošeka

2 žlice meda

1 žlica šećera

U posudu staviti slatko vrhnje, šećer u prahu te srž mahune vanilije i sve dobro izmiješati. Posudu sa svim sastojcima staviti kuhati na pari.Kuhati dok se smjesa ne zagrije.Maknuti sa pare i umiješati prethodno nabubrene listiće želatine. Miješati dok se želatina sasvim ne rastopi (ukoliko je potrebno posudu vratiti i kuhati na pari). Kuhanu kremu uliti u prethodno pripremljen kalup i staviti u hladnjak na nekoliko sati dok se krema sasvim ne stisne.

Za sirup pomiješati prošek, med i šećer. Sve sastojke kuhati na laganoj vatri dok ne postane sirupasto. Ohladiti.

Jagode oprati i narezati na šnitice. Izmiješati sa ohlađenim sirupom od prošeka.

Panna cottu istresti iz kalupa te je narezati na šnite. Poslužiti sa mariniranim jagodama.

Verzija za ispis 

Pita od jagoda

Sada sa vremenskim odmakom od dva dana mogu reći da sam se izvrsno na koncertu Bon Jovi-a  u Maksimiru. Ja sam tip osobe kojoj treba dan dva da mi se slegnu dojmovi i da si sve posložim u glavi.

Bon Jovi je stvarno bio dobar. Odlična svirka, čovjek pun energije ma čista uživancija. Stvarno je lijepo vidjeti ljude da u uživaju u onome što rade. Čovjek se i stvarno dobro drži. Sa „pet banki“ na leđima stvarno dobro izgleda. Da se razumijemo vidi se da više nije balavac ali ima energije više nego neki mlađi od njega. I ja bih voljela „ostariti“ sa toliko energije. Na stadion neću trošiti riječi jer je zaista ruglo a ne maksimirska ljepotica. Uopće mi nije jasno otkuda taj izraz, očito ga je osmislio neki slijepac.

Fascinirana sam i točnošću početka koncerta. Kako može jedna zvijezda kao Bon Jovi započeti koncert na vrijeme a kojekakve Lane, Ivane i kako se već zovu domaće zvjezdice kasne po sat vremena?!

Recept je za pitu od jagoda, koja je kao i Bon Jovi, starija (recept iz umrljane bilježnice kojem se stalno vraćamo) ali nas nikada ne prestaje oduševljavati.

Tijesto:

150 g maslaca

4 žumanjka

70 g šećera

300 g brašna

1 prašak za pecivo

Nadjev:

500 g jagoda

Premaz:

4 bjelanjka

200 g šećera

Umijesiti tijesto od svih navedenih sastojaka. Tijesto omotati prozirnom folijom i staviti u hladnjak na pola sata. Tijesto razvaljati i položiti ga u prethodno namašćen okrugli kalup za pitu. Tijesto peći „na slijepo“ na temperaturi od 180 C 30-ak minuta. Ohladiti.

Jagode oprati i prerezati ih na polovice. Rasporediti ih po prethodno ispečenom tijestu.

Od bjelanjaka i šećera istući čvrsti snijeg. Snijeg staviti u dresir vrećicu i ukrasno naštrcati po jagodama. Kolač staviti u pećnicu na 130 C i peći još 1 sat.

Ohladiti prije posluživanja.

   

Verzija za ispis

Challah

Nisam baš pobornik odvojenih muško-ženskih druženja. Tako da kada su mi prije nekog vremena prijateljice predložile ženski odlazak u Ičiće nisam baš skakala od veselja. Moje muško relativno je samostalno i nije da baš imam puno posla sa njim. Što se tiče izlazaka u principu uvijek idemo zajedno. Kada imam plan nekuda otići uvijek ga pozovem da ide sa mnom. Ponekad odbije ali uglavnom svugdje idemo zajedno.Svi nam kažu da „nismo normalni“ ali mi savršeno funkcioniramo na taj način.

Ali vratimo se ženskom vikendu. Plan je bio da idemo nas četiri. Jedna cura je nažalost bila spriječena. I tako smo se nas tri u petak poslije podne utrpale u auto u pratnji gajbe pive i krenule put Ičića. Ugodan put bez prevelike gužve na cesti i stigle smo vrlo brzo. Prvi šok dočekao nas je na ulasku u apartman. Naime za ovu priliku „posudie smo apartman od moje svekrve. Nisam često tamo bila, do sada svega dva, tri puta. Izvukle mi stvari iz auta i dođemo pred ulazna vrata zgrade i ne možemo ih otključati. Mislim si čovječe pa ovo nije istina ; došle smo do ovdje pa nije valjda da imamo pogrešan ključ ili su ne daj Bože promijenili bravu na ulaznim vratima u zgradu a mi to ne znamo.

Gledamo se nas tri glupo se smješkajući jedna drugoj pa odlučimo probati još jednom. Ako uđemo o.k. ako ne skupljamo krpice i vraćamo se doma. Brava nam se ipak odlučila smilovati i pustiti nas u zgradu. Samo smo bile preslabašne za nju, ključ je samo trebalo „muški“ okrenuti.

Nakon lošeg početka vikenda raskomotile smo se u apartmanu, ubacile pivicu u hladnjak, odvrnule muziku i sjele na terasu. Koji gušt; toplo je, lagano puše sa Učke a mi uživamo uz pizzu (dobro nije baš neka vrhunska klopa ali čovjeka pardon ženu veseli) i pivicu. Baš dobar filing. Ne moram ni spominjati da smo se raspričale i ostale budne do sitnih sati.

Sljedeće jutro kasno ustajanje i kava i doručak na terasi. A kaj ćemo sada? Ajmo prošetati do Opatije na ručak i kavu. Dogovoreno.

Malo smo se preračunale, bogme od Ičića do Opatije ima dosta za klipsati. Ali išle smo s noge na nogu i nije bilo prenaporno ali sve stvarno šetnja odužila. U Opatiji smo naišle na slatki, mali restoran i stvarno izvrsno ručale. Nakon ručka još smo malo prošetale po Opatiji, sjele na kavu i kolač te se laganini uputile nazad prema Ičićima. Na rivi u Ičićima smo naišle na prezentaciju zumbe u koju su se mogli uključiti svi prolaznici. U prolazu su bili i dečki koji su očito bili na pijanom muškom vikendu. Možete zamisliti cure koje redovito vježbaju zumbu i četiri nekordinirana pripadnika jačeg spola kako ih pokušavaju pohvatati u vježbanju. Vrištale smo od smijeha.

Nakon ugodno veselog popodneva vračamo se nazad u apartman i lješkarimo na terasi. Plan je bio da navečer odemo nekuda van. Kako nas je totalno uhvatio ljenivitis i izgledalo je da neće biti ništa od našeg izlaska. Na kraju smo se ipak pokrenule i odlučile otići u rijeku. I kako mi je drago što smo otišle. Rijeka je grad sa stvarno živim noćnim životom, super za mlađu populaciju željnu provoda. Ured noći na Korzu ima ljudi kao da je dan. svi ljubazni , pomogli su nam sa preporukama kamo otići. Grad pun iznenađujuće visokih ljudi, osjećala sam se kao patuljak. Kaj današnja djeca jedu da izrastu tako visoka nije mi jasno. Ma grad je super, totalno sam oduševljena Rijekom.

Ženski vikend je bio stvarno bio super i jako se veselim nekom novom u budućnosti.

Recept u nastavku nema nikakve veze sa ženskim vikendom jer nam je najveći kulinarski domet cijelog vikenda bilo kuhanje kave, nego čeka na objavu još od Uskrsa. Challah je bio jako ukusan i cijeli je planuo za Uskrsni doručak.

Sastojci:

Tijesto:

1 paketić instant kvasca

100 g + 1 žlica šećera

60 ml ulja

2 jaja

1 žličica soli

1000 g brašna

srž polovice mahune vanilije

150 g grožđica ili nekog drugog suhog voća po želji (ja sam koristila brusnice)

malo ruma

Premaz:

1 jaje

Izmiješajte 2 dl mlake vode sa malo ruma i u to stavite suho voće da omekša.

Kvasac razmutite u 1 dl vode te umiješajte žlicu šećera. U smjesu vode i kvasca umiješajte ulje te postepeno jedno po jedno jaje te šećer i sol. Postepeno dodajte brašno. (možda ne potrošite cijeli kilogram brašna). Kada se smijesa poveže u relativno čvrsto tijesto nastavite ga mijesiti na radnoj površini dok ne bude glatko i elastično.

Uljem lagano namastite malo veću zdjelu i u nju stavite tijesto. Prekrite prozirnom elastičnom folijom. Tijesto ostavite na toplom mjestu da se diže jedan sat.

Nakon toga tijesto premijesite, ponovno prekrijte folijom i ostavite neka se diže još pola sata.

Suho voće ocijedite od vode u kojoj se omešavalo. Tijesto izvadite iz zdjele i umijesite suho voće.Tijesto podijelite na tri jednaka djela. Rukama izvaljajte tijesto u tri jednako duge trake. Ispletite u pletenicu. Pletenicu stavite u prethodno namašćen duguljasti kalup za kruh.

Premažite lagano umućenim jajetom. Pecite u pećnici prethodno zagrijanoj na 190 C 30-40 minuta do zlatno žute boje.

  

 

Verzija za ispis