Kategorija: “Testo / Dough

Jesenska zelenjavna pita in slikanje za Ptujski luk s Tomom Jeseničnikom / Autumn quich and photographs from Tomo Jeseničnik

Luk

Photo: Tomo Jeseničnik

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Objava, ki čaka na objavo že kar nekaj časa, če smo natančni že od januarja. Preden smo začeli s snemanjem za Ptujski luk, sem objavila čebulni chutney, ki je bil v sklopu tega. Ni pa to bila edina stvar, ki sem jo naredila. Naredila sem še čebulno juho, čebulno pito in pa solato iz koromača in ptujskega luka. Slikal je Tomo Jeseničnik, kar je amazing, ker to pomeni, da imam res luštne slike. Poleg teh slik, ki jih je naredil Tomo, boste danes videli tudi moje slike (čeravno ne tako strokovne in lepe, plus tega, da mi jih pol manjka, ker je fotaparat nekaj štekal :/), saj je današnja objava takšna, ki je že dolgo nismo videli na mojem blogu. Me je kar spomnilo na čase, ko sem vsako stvar slikala in vsak teden pridno objavljala. No sedaj sem malo bolj lena in malo bolj zasedena, ampak je današnji fotosešn prav pasal:)  Naredila sem zelenjavno pito, ki je om, njom,njom:) Quich, kot se sicer imenuje, jaz najraje jem mrzlega, ker mi šele takrat pridejo naprej vsi okusi. Pri izbiri zelenjave nisem komlicirala,  je pa bolj jesenska zelenjava, da vstopimo v jesen tako, kot se reče 🙂
Na snemanju je seveda glavna zvezda bil Ptujski luk, tako da je tudi pita bila čebulna, danes pa sem imela v mislih jesen in jesenske barve, topli šali in pa sprehodi po gozdu, ko je vse lepo pisano, tako kot moja pita 🙂 Pripisala bom oba recepta, tako da imate med čim izbirati. Sicer pa uživajte, sedaj je konec poletja, upajmo, da pa ne tudi lepega vremena, čeprav če pogledam čez okno, nič kaj dobro ne kaže :/
Se ne bom pustila motit, grem kr na sprehod, uživajte 😉

Glasbena podlaga: Autumn song

Čebulna pita
Testo:
Primerno za pekač premera 26cm
230 g moke
100 g hladnega masla
70 g jajc (1 jajce+ voda)
4 g soli

Moko in maslo zmešamo skupaj, da dobimo drobtinam podobno maso, nato dodamo jajca in sol, ter na hitro premešamo, zavijemo v folijo in damo v hladilnik, da počiva vsaj pol ure, vmes naredimo nadev.
Namig: Če imate čas in voljo ( jaz je nisem imela :D), lahko testo, preden ga nadevate, spečete v pečici, tako boste imeli manj namočeno dno. Uporabite metodo slepa poka, kjer na testo položite peki papir, in nato napolnite z suhim rižem, fižolo, kar pač imate pri roki. Prvo pecite 15 min z  in nato še ene 10 min brez , da se vam lepo naredi skorja in je testo že skoraj pečeno.

Čebulni nadev:
3 žlice čebulne marmelade
2 ptujski čebuli
1 čajna žlička sladkorja

Preliv:
3 jajca
200 g smetane
200 g mleka
muškatni orešček
poper, 5 g soli
150 g parmezan

Čebulo narežemo na drobno, dodamo sladkor in pražimo vsaj 20 min na nizkem ognju, da postane lepo karamelizirana. Odstavimo.
V drugi posodi zmešamo jajca in dodamo smetano, mleko, sol in začimbe. Postavimo na stran.

Jesenska pita:
Testo
je isto kot pri čebulni.

Nadev:
1/2 hokaido buče (lahko tudi katera druga)
1/2 koromača
1 cela paprika
2 stroka česna
2 rdeči čebuli
1 čž soli (jaz sem uporabila začimbno sol, ki mi jo je prijatelj prinesel iz potovanja)

Zelenjavo narežemo na koščke, nato prvo prepražimo bučo (ki je ni potrebno lupiti), nato dodamo koromač, ko sta ti zelenjavi mehki (5min), dodamo še čebulo in papriko in pražimo še 3 min, nato dodamo česen, solimo po okusu in vse skupaj damo na stran, da se nam malo ohladi.

Preliv:
(sem ga morala narediti več, ker je ta pekač višji, kot pekač za pite)
5 jajc
300 g smetane
300 g mleka
muškatni orešček
poper, sol

Ko je testo pripravljeno, ga na tanko razvaljamo, vstavimo v model za pite,  dno pite preluknjamo z vilico, (prej ga lahko malo spečete s slepo peko) nato dno pite napolnimo z praženo zelenjavo in zalijemo z jajčno kremo. Pri tej piti sem izpustila sir, saj ga nisem imela, vi ga lahko dodate 🙂
Pečemo na 185 °C cca. 45 min, oz, dokler ni pita lepo zapečena, sredina pite pa je še vedno rahlo migajoča. Pito lahko ponudimo toplo, vendar je najboljše, če jo prej ohladimo.

Autumn quich and photographs from Tomo Jeseničnik
Today post is a sin from the past. Let me explain, more or less of today´s photos, were made in January (By a Slovenian photographer Tomo Jeseničnik). I did a shooting of Ptujski luk (onion from Ptuj), where I did onion chutney, onion soup, onion and fennel salad and onion quiche. I am only now posting the photos, because I kinda forgot about it. I only remembered it today, when I was making quich. The quick I made today was autumn colored. Well at least the veggies were 🙂 It was amazing and it’s really so simple to make, so I encourage you to do it 😉 Today I´m posting recipes for both of them, so enjoy autumn 🙂
P.S. My camera went a little crazy today so most of quich making process pictures were ruined, but I hoope you still get the idea of how it is made.

The dough (the same for both quiches):
230 g flour
100 g cold cubed butter
70 g eggs (1 egg + water)
4 g salt

Crumb together butter and flour, mix the egg mixture with a fork and add it in. Don´t over do it, just until it is combined. Wrat it in a clean foil and refrigerate for 30 min. On a floured surface roll out the dough and transfer it to your tin. I used a wet parchment paper (you just wet and shrunk the paper, then dry at a little and it will fit perfectly in to you pan) under my dough, because it is much easier this way to get it out, once it is baked. Put hole in the bottom with a fork. Then refrigerate until ready.

Filling (the recipe id the same, but in the autumn quich I had to almost double it, because the pan was bigger)
3 eggs
200 ml of cream
200 ml of milk
pinch of nutmeg
5 g salt

Mix together the ingredients at put aside until you need it.

The caramelised onion filling:
3 tbsp of onion chutney
2 large onions
1 tsp sugar

We cut the onions into small pieces, we add sugar  and we caramelise on low heat for 20 min or so, until the onion becomes really soft and sweet. Set aside to cool.

Autumn filling:
1/2 hokkaido pumpkin
1/2 fennel
1 peppers
2 cloves garlic
2 red onions
1 tsp salt

First cut your vegetable into cubes, then  roast the pumpkin (you don´t have to peel it) for a few min, then add the fennel and rost them together for about 5 min, until soft. Then add the onions and peppers and roast for another 2 min, season and add crushed garlic. Set aside.

Tip: You can bake your dough, before you fill it, this will prevent a soggy bottom, but I didn’t have the time, so I didn’t:)

For the onion quich you spread the jam on the bottom, then you add the caramelised onions and you fill it up with the egg mixture. Bake for about 40-50 min, at 190°C / 370 °F or until the center is stil a little jiggly, but everything is nicely set. I like to eat my quch cold, but it can also be eaten warm.

For the autumn quich just add the roasted veggies on the bottom and fill it with egg mixture. Bake for about 40-50 min, at 190°C / 370 °F or until the center is stil a little jiggly, but everything is nicely set. I like to eat my quch cold, but it can also be eaten warm.

Čemaževi cmoki / Wild Garlic Dumplings

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Wild Garlic Dumplings
Zopet je na vrsti en video. S fantom sva ta posnetek naredila že pred 3 tedni, vendar mi čas ni dopuščal, da bi ga prej objavila. Čemaž smo z sestro in sestrično nabirale na Boču in skoraj prepričana sem, da se še najde kje, tako da res upam, da nisem prepozna s to objavo. Ko sem slišala za smrtni izid uboge ženske s čemažem, sem prebrala vsaki list posebej, tukaj je tudi povezava, kjer si lahko točno pogledate razliko med čemažem in ostalimi nevarnimi rastlinami. Malo bodite previdni, sicer pa je čemaž res zdrava in okusna rastlina. Me smo si ga res veliko nabrale, zato sem poleg teh cmokov naredila tudi čemažev pesto, tašča je naredila res okusno čemaževo juho, najlažje pa je tako ali tako, če ga narežemo in damo v olje, skratka vsestranski, zelo. Tale recept je zopet nekaj mojega in moram priznat, da je kar uspelo. Zraven sem naredila še neko omakco, pečenko ter solato in kosilo je bilo na mizi 🙂 Preostanek sem zamrznila, tako da jih lahko uporabljam po potrebi. Upam, da vam bo všeč tako recept, kot video. Se slišimo naslednjič 😉


Wild Garlic Dumplings from Cimetovo dekle on Vimeo.

Glasbena podlaga: No Bologna

Recept:
Testo:
300 g moke + moka za gnetenje
400 ml mleka
40 g masla + 1 žlica masla za praženje
1 čž soli
1 jajce

Testo je v principu zelo podobno paljenenemu testu, prvo zavremo mleko, maslo in sol, ko zavre, dodamo moko in mešamo na zmernem ognju še vsaj 3 min, oz. dokler ne dobimo kepe (kot prikazano v videu). Dodamo 1 jajce in dobro premešamo. Testo pregnetemo, da ni več lepljivo (moko dodajamo po potrebi) in razvaljamo na 1 cm debeline. Naredimo dovolj velike kroge, lahko tudi druge oblike, napolnimo z namazom in zvijemo v kroglico. Kuhamo v vreli osoljeni vodi, dokler ne priplavajo na površje, vmes preverimo, da se nam ne zalepijo na dno posode. Maslo rahlo prepražimo, da porjavi ter cmoke na hitro popečemo z vseh strani. Ponudimo z omako.

Čemaževa krema:
250 g skute
sol in poper
ščep muškatnega oreščka
šop čemaževih listov
2 žlici olivnega olja
olup 1 bio limone

Čemaž nasekljamo na drobno. Skuto in ostale sestavine premešamo in dodamo čemaž. Z polnilom napolnimo testo. Namaz je primeren tudi kot namaz za kruh.

Wild Garlic Dumplings
First let me start, that this video was made almost a month ago, and back then wild garlic was everywhere. Now you can still find it, but you have to look for it a little bit harder. A hope that this is not just my excuse for not posting this post when I should have. Anyways, this is also my recipe, I played around with it a bit and I am very pleased with the final result. I love wild garlic, but be careful with it, if you it the wrong thing you could actually die, so no fooling around, check every leave if necessary.
Well I hope you like the recipe as well as the video, let me know if you try them out, enjoy 😉

Recipe:
Dough:
350 g flour + more for kneading
400 ml milk
40 g butter cut into cubes
1 tsp salt
1 egg
1 tbsp of butter for

The process of making these is very similar to making choux pastry. First you boil milk, butter and salt, then you add the flour and mix over medium heat until you can firm a ball (see video), about 3 min. Lastly you add the egg and mix, transer it to a working table and knead it using as much flour as need it,until the dough isn’t sticky anymore. Roll it out and cut the same sized circles, fill them with cream and make little balss. Cook them in salted water until they float to the surface, while there cooking check if they haven’t stuck to the bottom. At the and bake them in butter, just until golden.

Wild garlic cream:
250 g quark
salt and peper to taste
pinch of nutmeg
3 tbsp olive oil
zest of 1 lemon
1 handful of wild garlic leaves

Chop the wild garlic, then mix everything together, season to taste. This can also be used as a spread.

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