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Tag Archives: cimet

Grčka musaka / Greek moussaka

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Potrebno :

– 4 patlidžana
– morska so
– maslinovo ulje
– 2 glavice crnog luka
– 900 g goveđeg mlevenog mesa
– 700 ml seckanog paradajza sa sokom
– 3 glavice belog luka
– 6-8 celih karanfilića
– pola kašičice mlevenog cimeta / ili manji štapić
– malo vegete
– 2 lovorova lista
– 200 g rendanog sira
– 1 kafena šolja hlebnih mrvica
– 1/2 kafene šolje crvenog vina
– biber
– bešamel sos

1. Patlidžan oguliti, iseći na kolutove debljine oko 7 mm, posoliti i ostaviti.

2. Bešamel : maslac/ulje grejati; dodati malo brašna, pržiti kratko; dodati polako mleko i kuvati da se zgusne; posoliti, pa dodati rendani sir (priprema bešamel sosa je kod mene otprilike, zavisno od toga koliko mnogo ga volite u jelima; ja volim više)

3. Meso : luk propržite na ulju; dodajte meso; nakon par minuta, dodati i sve drugo – paradajz, pola šolje hlebnih mrvica, so, biber, beli luk, cimet, karanfilić, lovorov list, vegetu, vino; dobro izmešati i krčkati dok tečnost ne ispari (oko 45 min).

4. Patlidžan ocediti od vode, obrisati, preliti sa malo ulja, pa peći po malo sa svake strane.

5. Ređati (u nauljenu tepsiju i posutu hlebnim mrvicama) : sloj patlidžana – meso – patlidžan – onda bešamel preko svega.

6. Peći na 180’C – oko 30 min.

 

Ingredients :

– 4 eggplants
– sea salt
– olive oil
– 2 onions
– 900 g beef
– 700 g chopped tomato with sauce
– 3 garlic cloves
– 6-8 whole cloves
– 1/2 tsp cinnamon powder or 1 small stick
– 2 bay leaves
– 200 g grated mozzarella cheese
– 1 cup breadcrumbs
– 1/2 cup red wine
– pepper
– bechamel sauce

1. Peal eggplant, salt it and leave aside.

2. Bechamel sauce : heat 2 tbsp of oil (or butter), add 3 tbsp flour, slowly add milk until becomes thick. Add grated cheese. (these are approximate amounts, depends how much of bechamel you like on your dishes, I like more!)

3. Meat : heat oil, add onion, saute few minutes. Add meat and brown it. Add the rest of ingredients : tomato, half of the prepared breadcrumbs, salt, pepper, garlic, cinnamon, cloves (I prefer to add these spices in grounded form), bay leaves, wine. Cook until all liquid evaporates (about 45 minutes).

4. Wipe water of eggplants, brush them with little bit of oil and grill.

5. Prepare baking pan : oil it and sprinkle with breadcrumbs. It goes : eggplant / meat / eggplant / bechamel.

6. Preheat oven on 180’C. Bake for about 30 minutes.

Rolnice od cimeta / Cinnamon rolls


Potrebno :

– 256 g brašna
– 1.5 kašičica praška za pecivo
– 1/2 kašičice sode bikarbone
– 1/2 kašičice soli
– 32 g putera
– 96 g buttermilk (možete koristiti slatku pavlaku umesto toga)
– 2 kašike otopljenog putera
– 64 g šećera (braon, ali može i običan)
– 2 kašike cimeta (+ punu kašiku kakao-a zbog čokoladnog ukusa; po želji)
– 64 g grožđica (po želji, ne mora)
– 128 g šećera u prahu
– 2 kašike buttermilk-a (opet, može zamena)
– 1 kašičica putera
– 1/2 kašičice vanile (ekstrakt)

Procedura :

1. Renu zagrejati na 250 stepeni

2. Pomešati brašno, prašak za pecivo, sodu i so

3. Dodati puter i mesiti dok se ne formira mrvičasto testo

4. Uliti buttermilk i mešati dok se ne formira lopta od testa

5. Mesiti na pobrašnjenoj podlozi da se testo lepo formira, a onda razviti u pravougaonik (23×40 cm)

6. Testo premazati sa 2 kašike otopljenog putera. Posuti cimet i šećer, po želji i grožđice.

7. Črvsto uviti testo u rolnicu, malo pritisnuti kraj (da se ne odmota), i seći testo na komade (oko 4 cm debljine)

8. Rolnice poslagati na papir za pečenje. Peći dok ne dobiju lepu zlatnu boju (10-tak minuta, pratiti)

9. Dok se peku, pripremiti preliv : pomesati šećer u prahu, buttermilk, puter i vanilu – tek malo mešati na vatri da se dobije staklasta, glatka masa. (količinom buttermilka se reguliše gustina sosa)

10. Savet : za bolji ukus rolnica, nakon što ih prelijete sosom, stavite ih u kutiju i poklopite, nekih sat vremena pre služenja.

 

Cinnamon rolls

Ingredients :

– 256 g flour
– 1.5 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 32 g butter
– 96 g buttermilk
– 2 tbsp melted butter
– 64 g brown sugar
– 2 tbsp cinnamon (+ 1 tbsp cocoa)
– 64 g raisins (if you like)
– 128 g icing sugar
– 2 tbsp buttermilk
– 1 tsp butter
– 1/2 tsp vanilla extract

1. Heat the oven on 250’C.

2. Combine flour, baking powder, baking soda and salt.

3. Add butter to flour mixture, until you get crumbly texture. Add buttermilk and mix until you get ball from dough.

4. Knead on floury working space, then roll out in rectangular shape (23×40 cm)

5. Spread melted butter on the dough. Sprinkle cinnamon and sugar. If you like, add raisins.

6. Make a roll, and cut pieces about 4 cm thick.

7. Put rolls on baking paper on the pan. Bake until they get nice golden colour (about 10 minutes).

8. While rolls are baking, prepare sauce : combine sugar, buttermilk, vanilla and butter – heat until well combined and get smooth texture. Modify thickness with adding more buttermilk. Spread over rolls when they come out of the oven.

9. Tip : for better taste, put rolls in container with lid and cover for about an hour before serving.