Month: december, 2014

Božični sadni kruh in 2. obletnica bloga/ Christmas fruit bread and 2. Anniversary of the blog

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Tole objavo pa sem en čas hranila za vas. Video je bil namreč posnet v sklopu predmeta, kjer si je vsak moral izbrati vsaj dva projekta, ki se bosta odvijala tekom leta. Eden izmed teh projektov je bil snovanje kreativnega darila, ki bi ga nato šola delila kot poslovno darilo.  Po mojem mnenju smo si  izbrali res najboljši projekt, saj smo lahko pokazali res veliko inovativnosti, plus tega nam je končni izdelek res vsem bil zelo všeč:) Recept so sestavile sošolke, moja naloga pa je bil video, seveda mi je pri tem pomagal fant 🙂 Ideja je bila, da v škatlico damo sestavine, zraven pa ponudimo recept in link do videja, tako da si lahko potem to vsak naredi tudi doma. Mislim, da nam je kar uspelo, ker so prvi odzivi na darila zelo pozitivni, ljudje so navdušeni, saj so dobili vse potrebno, da si sami naredijo res dober božični kruh. Poskusite:)
Danes imam tudi obletnico bloga, že dve leti, kdo bi si mislil. Hvala vsem, ki berete ta blog, ki mi pišete in me podpirate. Hvala pune 🙂
Vsem pa želim vesel božič in lepe praznike s svojimi ljubljenimi ❤

Recept:
• 20 g rozin
• 20 g brusnic
• 20 g suhih sliv
• 20 g suhih jabolk
• 30 g praženih lešnikov
• 30 g orehov

• 70g polnozrnate pirine moke
• 30g ržene moke
• 40g ajdove moke
• ščep soli
• 5  g suhega kvasa
• Ingver v prahu, cimet v prahu, kardamom v prahu

• cca. 0,7 dl vode
• 2 žlici ruma
• 2 žlici medu

V posodi zmešamo vse suhe sestavine . V drugi posodici zmešamo 2 žlici medu in 2 žlici ruma z približno 0,7 dl tople vode. Mokre sestavine počasi dodajamo k suhim in zmešamo s spatulo. testo je zelo lepljivo in ga ne moremo zamesiti. Pokrijemo s kuhinjsko krpo in pustimo vzhajat na toplem približno pol ure.(ker je masa težka, se testo ne bo dosti dvignilo, nič skrbet :D) Nato oblikujemo štruco, jo poljubno okrasimo z oreščki in položimo v priložen model in pustimo vzhajati še 30 minut. Pečico segrejemo na 180°C in sadni kruh pečemo približno 30 minut. (na pol pečenja ga pokrijte s folijo, da se vam zgornji del ne zapeče preveč). Pečenega vzamemo iz pečice, pustimo da se ohladi in ponudimo k božičnemu čaju ali h kuhanemu vinu.

Christmas fruit bread and 2. Anniversary of the blog
I have been saving this post for a while now. This video was actually made almost a month ago and for a good reason. In school where I go to, we had to choose a project that we will work on, and me and 6 other classmates decided that we will make business gifts for the school to give to their business partners.We had a budget, so we couldn’t go wild, but I think in the end we made a really great gift, that every one was pleased about. 3 lovely girls from our group made the recipe for this bread, which is amazing by the way, and I made the video, well me and my boyfriend did the video 🙂
The whole idea was that we make a gift that you don´t just open and put on a shelf, but that you open and actually make something out of it……Christmas fruit bread:)
And because today is Christmas I wish you all the best and lots of sweet moments with your loved ones.
Today is also the 2. Anniversary of my blog, wow:) I have to thanks everyone that reads my blog, that supports me and keeps me going. It´s not always easy to make time to write a post, but when I do, I always get such positive reactions, so thank you for that.

Lots of love and enjoy the video and later on enjoy the bread 😉

Recipe:
Dry Ingredients
20 g raisins
20g cranberries
20 g dry plums
20 g dry apples
30 g hazelnuts
30 g walnuts

70 g wholemeal spelled flour
30 g rye flour
40 g buckwheat flour
5 g dry yeast
pinch of salt
dry ginger, cinamom, ground cardamom

Wet Ingredients:
around 70 ml of warm water
2 tbsp of rum
2 tbsp honey

Mix together the dry ingredients, than add the wet ingredients, mix it with a spatula, the dough is very wet, don´t worry. Cover it with a cloth a let it rest for half an hour. Form it a little and put it in the pan where you will bake it. Cover it and let it rest for another half hour. Turn your oven on to 356°F / 180 °C and bake it for 30 min. Cover it with foil half way through the baking process, if it gets to baked on the top. Cool it, and serve it with warm tee or mulled wine. 😉

Objava v prilogi Slovenskih novic / Publication in a Slovenian newsletter and a recipe for Cinnamon cookies with Christmas fruit tee glaze

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Danes bom hitra, ta dolga objava vas čaka v sredo, ko ima moj blog tudi obletnico, plus tega bo to prav posebna objava, tako da stay tuned 🙂
Malo mi je skoraj hudo, da je že druga objava, kot neka hvala, pa res ni mišljeno tako. Vendar kolikokrat pa se ti zgodi, da si objavljen poleg tako velikih mojstrov, kot so Naser, Bine, Tomaž Kavčič, Uroš Štefelin, JB in še bi lahko naštevala 🙂 Mene in še dve moji sošolki, tud moji zelo dobri prijateljici, je profesorica (Mojca Polak, ki je zakon :D), prosila naj posebej za revijo Slovenske novice(objavljeno v prilogi Božični okusi_ 20.12) naumimo neke svoje recepte, ki nas spominjajo na božič. Vsaka je imela svoje ideje in ko smo skupaj malo predebatirale dane možnosti, smo se potem tudi odločile za sledeče. Jaz sem tako ali tako za sladko, tako da sem naredila cimetove piškote z glazuro iz sadnega božičnega čaja in pa podobne piškote iz kave ter jajčni liker z mandljevo pasto in pa španski veterci, za crunch in tudi, da se porabijo beljaki. Nika je prav tako naredila sladke dobrote in sicer marmorni kolač s kostanjem in janežem ter kuhanček malo drugače. Na prvi pogled čisto običajen kuhanček, vendar se tega je z žlico, saj je v njem želatina, briljantno 🙂
Megi je naredila tako dobro pipiko, da smo jo potem skoraj celo pojedle kar same:) Njena druga jed pa je bil lososov tatarec z omako iz kaper, hrenovo omako in čipsom rdeče pese. Mega dobro, očitno je vsem všeč kombinacija hren in pesa, sem dolgo mislila da je samo meni, očitno sem bila v zmoti 🙂
Same smo pripravile jedi  in praznično mizo, potem smo dale tudi kratek intervju, nato je sledilo slikanje. Mislim, da govorim v imenu vseh treh, da smo se imele res fajn, zelo lepa izkušnja (še več takšnih :D). Ponosna sem na sebe, na Niko in Megi. Težko mi gre z jezika, da sem ponosna na sebe, vendar sem za to in za vse kar se mi zadnje čase dogaja res trdo delala, tako da mislim, da je človek včasih lahko tudi  ponosen na sebe. Prav je tako 🙂
Sedaj pa vam prepuščam veselo branje, objavila bom tudi stran, kjer je Naser, saj boste tam dobili recept za vanilijevo kremo, ki se je uporabila pri Mille-feuille, tako da res veliko receptov za en dan. Uživajte 😉

Glasbena podlaga: Comptine d`un autre ete – l`apres-midi

Publication in a Slovenian newsletter
I will be short today, firstly because I have a bigger post ready for you, but you will have to wait for it till Christmas, and secondly because it is a post about a publication, which together with the last post sounds like an ode to me, and I really don´t want it to look like that. But I also think if you work really hard, that soon or later you will see some results, and I have worked really hard, this year has been one of the most challenging years yet, but also the most rewarding one. I´m proud of me so the hell with it:)
So me and two other schoolmates Nika and Megi were asked to make some recipes that remind us of Christmas and so we did:)
I made cinnamon cookies with a glaze made of Christmas fruit tee and similar ones with coffee, my second recipe was a eggnog, with almond paste and meringues. Nika made a marble cake with chestnut and anise and mulled wine with a twist, she made it with gelatin, so you had to eat it, instead of drinking it, brilliant 🙂 Megi made such good chicken with buckwheat porridge, that we almost eat it all when the photo shooting was over 🙂 She also made salmon tartare with caper sauce, horseradish cream and beetroot chips, also very, very good 🙂
We had so much fun at the photo shooting, Hope we will get another chance 🙂 Today I will translate the recipe for the cinnamon cookies with Christmas fruit tee glaze, because I think they came out pretty nice if I may say so, and because I love the color that you can get from tee, no fake colors or nothing like that, just tee 🙂 Enjoy 😉

Cinnamon cookies with Christmas fruit tee glaze:
(makes 1 sheet of cookies)
140 g flour
90 g soft butter
40 g ground roasted hazelnuts
50 g icing sugar
1 eggyolk
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp orange juice

Preheat your oven to 180°C and line your tin with parchment paper.
Mix together all the ingredients and you should have a very workable dough, but slightly on the wet side (this provents it from cracking). Form little balls (around 15 g) and press them slightly to the parhment paper. Bake the cookies for 10-12 min.

Glaze:
3 tbsp icing sugar
1 tbsp of strong Christmas fruit tee (or any fruit tee)

Mix together and fill your piping bag. Make a circle on your cookie with white chocolate so that it prevent the glaze to drip down, then fill the circle with the glaze. I used a toothpick to spread it a little to the edge. Sprinkle with flowers form the tee.

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