Oznaka: cimetovodekle

Limonina torta z rožmarinom / Lemon and rosemary cake

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Ker je moja odsotnost res dolga, se vam poskušam vsaj malo prikupiti z res okusno torto. Tudi tokrat je moj načrt enak 🙂
Ta torta je nastala predvsem zato, ker imamo doma že skoraj 15 let limonino drevo, ki zelo slabo obrodi. Vsake toliko časa pa nam le postreže s kakšno limono, tako da sem morala izkoristiti priložnost. Rožmarin je sicer stalnica pri nas in obe drevesi sta bili varno pospravljeni na toplem, da v miru prezimita, no ne čisto v miru, heh.
Kombinacija je res odlična, kisla limona s kremno belo čokolado in zemeljsko noto rožmarina je vse kar človek potrebuje, pika.

Postopek se vam bo na začetku mogoče zdel nekoliko kompliciran, ampak res ni, obljubim. Potrebna je samo organizacija in pa čas, da se vam elementi, ki jih potrebujete, dovolj dobro ohladijo in strdijo. Na koncu pripravite samo še rožmarinovo kremo in ste že skoraj pri koncu.
Dekorativni biskvit lahko oblikujete po svojih željah. Sama sem risala limonce in rožmarin. Končni rezultat mi je bil všeč, je pa res, da so limonce bolj podobne pomarančam (glede na barvo), ampak nič hudega. Torta je požela same pohvale, tudi od ljudi, ki sicer nimajo radi limoninih sladic. Tako da jo toplo priporočam 😉

Limonina krema (insert ali sredica) Ø20 cm
30 g vode
90 g limoninega soka
lupinica 1 limone
1 jajce (velikost M)
60 g sladkorja
15 g škroba
40 g masla

V  posodi zmešamo vse sestavine, razen masla. Kremo kuhamo do vrelišča in vseskozi mešamo. Ko je krema dovolj gosta, da se oprime žlice, jo odstavimo z ognja in vmešamo maslo. Vlijemo v naprej pripravljen model, pokrijemo s prozorno folijo in zamrznemo.

Krema za risanje vzorcev (ali cigaretna masa)
1 beljak (cca. 35 g)
35 g sladkorja v prahu
35 g moke
35 g masla sobne temperature

Vse sestavine dobro zmešamo, da dobimo homogeno in mazljivo maso. Razdelimo v 4 dele in pobarvamo z naravnimi barvami kot so kurkuma, matcha čaj, špinača v prahu, del pa pustimo nepobarvanega.
Narišemo poljubni vzorec na pekač, ki smo ga obložili s peki papirjem. Maso ohladimo ali zamrznemo preden prelijemo z biskvitom.

Limonin biskvit
6 jajca (velikosti M)
1,5 čž vinskega kamna
165g sladkorja + olup 1 limone
90 g masla
145 g moke

Ločimo jajca in najprej stepemo beljake s polovico sladkorja in vinskim kamnom. Nato stepemo še rumenjake z drugo polovico sladkorja in limonino lupino.  Stopimo maslo in ga vmešamo k rumenjakom (najlažje je, če vzamemo dve žlici rumenjaka in ga najprej vmešamo k maslu in šele nato vse skupaj dodamo k rumenjakom), dodamo še moko. Na koncu nežno primešamo še stepen beljak.
Vlijemo po modelu (razporedimo na tanko), kjer smo predhodno narisali poljubni vzorec, del mase pa vlijemo v dva modela Ø20 cm (če vlijemo v enega, moramo čas pečenja podaljšati).

Pecimo na 200 °C 7 – 8 min.

Ko je dekorativni biskvit pečen, ga hitro vzamemo iz modela, narežemo na trakove in položimo na notranjo stran pekača velikosti Ø22 cm.
Biskvit v modelu pa ohladimo, dokler ga ne potrebujemo.

Krema iz bele čokolade in rožmarina
120 g smetane
120 g mleka
1-2 vejici rožmarina
75 g rumenjaka (cca. 4 jajca)
5 g želatine v lističih (namočena v mrzli vodi vsaj 5 min)
370 g bele čokolade
330 g stepene smetane

Zavremo mleko in smetano z rožmarinom in pustimo pokrito vsaj 15 min, da dobimo okus po rožmarinu. Nato še enkrat zavremo (v tej točki lahko odstranimo vejice rožmarina). V drugi posodi zmešamo rumenjake, da dobimo bledo rumeno maso. Rumenjake temperiramo z polovico  vročega mleka, dobro premešamo, nato prelijemo k preostanku mleka, ogenj znižamo na min in vseskozi mešamo, da se nam jajca ne skuhajo. Če imamo termometer, morajo stopinje doseči 85°C, če ga nimamo pa mešamo cca. 5 min. na nizkem ognju, oz. da je krema dovolj gosta, da se oprime žlice.  Ko je krema skuhana (ne skrbite, če bom krema kot omleta, ko boste prelili po čokoladi in premešali z paličnim, bo postala lepa in gladka), jo prelijemo po beli čokoladi, dodamo prej namočeno želatino in dobro premešamo s paličnim mešalnikom. Pokrijemo na kontakt, da se nam ne naredi skorjica in ohladimo. Ko je krema hladna, v njo vmešamo na rahlo stepeno smetano.

SESTAVLJANJE TORTE:
Pripravimo model velikosti Ø22 cm.

Model najprej obložimo z dekorativnim biskvitom (pazimo, kako ga obrnemo).
Na dno torte gre najprej plast biskvita, ki ga namočimo s sladkornim sirupom ali mlekom. Prelijemo s tanko plastjo rožmarinove kreme, dodamo zmrznjeno plast limonine kreme, eno plast rožmarinove kreme, nato sledi druga plast namočenega biskvita in nato vse skupaj prelijemo s preostalo rožmarinovo kremo.
Torto postavimo čez noč v hladilnik, ali vsaj za 5 ur preden odstranimo model.
Pa dober tek 😉

 

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LEMON AND ROSEMARY CAKE

This cake was created mainly because we have an almost 15 years old lemon tree, that just wasn`t producing any lemons. Every now and then though, it blesses us with a lemon or two, so I had to take advantage of that. Rosemary is a constant in our home and both trees were safely piled somewhere in a warm place where they could peacefully go through winter, well not so peacefully as it turned out, heh.

The combinations in the cake are really nice, acidic lemon with creamy white chocolate and the earthly notes of rosemary is all that a person needs!

The process may seem complicated at first, but really it is not, I promise. It only takes some organization skills  and the time so that the elements are cool enough. Make the rosemary mousse in the end and you are almost done.

You can design a decorative biscuit to your liking. I took the time to draw lemons and rosemary. I liked the final result, but it’s true that the lemons are more like oranges (looking at the color). The cake got a lot of compliments also from people who do not like lemon desserts, I highly recommend it;)

Lemon curd(insert) Ø20 cm
30 g of water
90 g of lemon juice
zest of 1 lemon
1 egg (size M)
60 g of sugar
15 g of starch
40 g of butter

Mix all ingredients except for butter. Boil the cream for around 3 min and mix it all the time. When the cream is dense enough to adhere to the spoon, remove it from the stove and mix in the butter. Pour  in a pre-prepared model (silicon is the best), cover with transparent foil and freeze.

Decorative pattern 
1 egg white (approx. 35 g)
35 g of powdered sugar
35 g flour
35 g room temperature butter

Mix all the ingredients until you get a  homogeneous and silky cream. Divide into 4 parts and color with natural colors such as turmeric, match tea, spinach powder, leave one part white.

Draw any pattern you like on a baking paper covered pan. Cool down or freeze the cream before flooding it with sponge batter.

Lemon sponge
6 eggs (size M)
1.5 tsp cream of tartar
165g sugar
zest of 1 lemon
90 g of butter
145 g flour

Separate the eggs. First beat the egg whites with half the sugar and cream of tartar. Then the yolks with the other half of the sugar and the lemon peel. Melt the butter and mix it with egg yolks (the easiest way is to take two tablespoons of egg yolk and mix it first with butter and then add everything to the egg yolks), add flour. At the end, gently fold in the egg whites.
Pour the batter on the frozen pattern and spread it thinly. Devide the remaining mixture in to two pans (Ø20) (if poured into one, the baking time must be longer).

Bake at 200 ° C, 7 – 8 min.

When the decorative sponge is baked, quickly take it out of the model, cut into strips and place on the inner side of the Ø22 model.
Let the sponges in the silicone model cool down until you need them.

White chocolate and rosemary mousse
120 g of cream
120 g of milk
1-2 twigs of rosemary
75 g of egg yolk (about 4 eggs)
5 g of gelatin sheets
370 g of white chocolate
330 g of gently whiped cream

Put the gelatin sheets in cold water for 5 min. Boil the milk and cream with rosemary and leave it covered for at least 15 minutes to get the taste of rosemary. Then boil  it again(at this point you can remove the rosemary). In another container mix egg yolks until fluffy and pail in color. Pour half of the milk slowly to the egg yolks  while constantly mixing (tempering). That way you won’t scramble the eggs. Pour the egg mixture back to the pan with the rest of the milk, bring to a boil and cook for 2 minutes while stirring constantly.(until you reach the temperature of 85° C / 185 ° F) If you have some clumps (eggs)in the cream, run it through a sieve and pour it over white chocolate, and previously soaked gelatin and mix well with a mixer. Cover on contact and leave it to cool down to room temp. When it is cold, mix it well and add in the soft whipped cream.

ASSEMBLE THE CAKE:
Prepare a Ø22 cm size model.
The model is first lined with a decorative sponge.
Start with a layer od lemon sponge and soak it slightly with sugar sirup or milk.
Cover with a thin layer of rosemary mousse, add a frozen layer of lemon curd, one layer of rosemary mousse, followed by another layer of soaked sponge, and then  top it of with the remaining rosemary  mousse.

Place the cake in the refrigerator overnight, or at least for 5 hours before you remove the model.
Enjoy;)

 

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Goveja juha s pridihom Cimetovega dekleta / Beef soup with spices

Plese scroll down for English!
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Nekaj časa je že preteklo, odkar sem napisala objavo, sedaj pa je zunaj slabo vreme, delo za danes je končano in čas je, da se malo posvetim tudi blogu in vam, ki ga zvesto berete. Življenje, odkar sem si odprla dopolnilno dejavnost, je res zanimivo in razburljivo, vsak dan je drugačen, deloven ampak tudi noro izpopolnjujoč. Končno delam to, kar me veseli in mislim, da ljudje to cenijo, kar me še bolj napolni z energijo in optimizmom za naprej. Ampak dovolj o mojem življenju, sedaj je čas za govejsko župco. Punce iz revije Radegunda so me prosile, če lahko sestavim predjed, ki je značilna za Slovenijo in moram priznati, da nisem kaj dosti razmišljala, kar se mene tiče je to `govejska župa` :). In tako sem naredila juhco. Pa ne takšno, ki jo delata moja mama in oma, ki je fantastična, ampak takšno, ki jo delam jaz. Močno juho, z veliko začimbami,  ki okrepča vsakega ob vsakem trenutku. Sama v jušni osnovi ne uporabljam veliko zelenjave, k preženi čebuli dam še pražen ingver, potem to zelo dolgo kuham, vseskozi pobiram maščobo, da je juha res čista in “lahka”, zadnje pol ure kuhanja pa dodam še pražene začimbe. Te dobivam od prijatelja, ki veliko potuje in mi vsakič iz tujine (predvsem Azije) prinese veliko različnih začimb. Če se juhce lotite sami, je dovolj že cimet, muškatni orešček, poper, janeževa zvezda in koriandrova semena in bo učinek prav tako fantastičen. Ko je juhca gotova, si v njej zakuham rezance in v juho dodam sveže narezano mlado čebulo, peteršilj in malenkost limete, ki juho osveži in dvigne. Ostanek jušne osnove zamrznem in uporabljam po potrebi, oz. za trenutke, ko je edina stvar na svetu, ki mi lahko dvigne razpoloženje goveja juhca, takšna s pridihom cimeta 🙂

P.S. Ta recept in še veliko več, lahko najdete v novi Radegundi, tako da hitro po svoj izvod 😉

Glasbena podlaga: Singing in the rain

Recept:
2,5 kg različnih govejih kosti, rep ne sme manjkati
pest različnih začimb, ki jih imate pri roki (jaz sem imela 2 cimetovi palčki, 1 muškatni orešček, 1 žlico koriandrovih semen, 5 janeževih zvezd, 1 žlico klinčkov, 1 žlico kumine 1 žličko zelenega kardamoma in 2 črna kardamoma)- izbira in količina je poljubna
srednje velika korenina ingverja
2 čebuli
1 žlico soli (lahko povečate količino, sama imam raje manj slano jušno osnovo)
1 žličko sladkorja

Za zraven:
rezanci
pest peteršilja (ali koriandra)
1 mlada čebula
1 limeta (poljubno, vendar dvigne in osveži juho)

Najprej damo kosti v mrzlo vodo, da jih voda prekrije in pustimo, da zavre. Naj vre 10-15 min, nato vodo odlijemo, kosti pa umijemo. V isti posodi znova zavremo vodo, istočasno pa do črnega prepražimo čebulo (jaz sem jih dala na 4 dele) in ingver ( narežemo na rezine).
Ko voda zavre, damo v posodo kosti, sol, sladkor, prepraženo čebulo in ingver. Zmanjšamo ogenj in pustimo, da rahlo vre vsaj 3 ure. Pokrijemo, da izgubimo čim manj tekočine. Občasno iz vrha poberemo maščobo. (ni nujno, vendar sama to rada počnem, ker je potem juha dosti manj mastna in težka). Ko juhca vre že slabe 3 ure, lahko na hitro prepražimo začimbe in tako sprostimo vse arome, ki jih ima. Začimbe dodamo k juhi in premešamo. Pustimo, da rahlo vre še pol ure, nato iz juhe odstranimo kosti, vsebino pa precedimo v manjšo posodo. V tej točki lahko prilijemo malo vodo, saj se je nekaj izgubilo med kuho, tukaj lahko juhi tudi dodatno solimo. Juho zavremo, v njo vstavimo cedilko in v njej skuhamo testenine (zato da ostane juha čista in lahko ostanek zamrznemo). Serviramo tako, da damo v krožnik testenine, narezano mlado čebulo in peteršilj, nato pa čez polijemo vročo juhco. Zraven ponudimo rezino limete, ki res lepo osveži okus juhe. Priporočam 🙂

Pa dober tek!

Beef soup with spices
As always, I`m very late with my post, but today was the perfect day to post something, firstly because I´am done with my days work, it´s bad weather outside and because today is the day that the magazine Radegunda comes out and it has my recipe in it. I wrote a post about a typical Slovenian entree which is usually  beef soup and it is usually eaten on sundays. I remember when I was abroad in Denmark, my mom asked me what do I want to have when I come home and my answer was beef soup. I never really appreciate it until I couldn’t have it.
Today I give you my version of it and it is full of spices, just the way I like it:) To be fair it is similar to Pho which is a Vietnamese soup that I just love. I wanted to post this recipe a long time ago, but never had the time, but now it is finally on the blog. You can also see the video me and my boyfriend made and I really hope you like it as much as I do.
Enjoy!

Recipe:
2.5 kg of different beef bones, also use beef´s tail
a handful of different spices you have on hand (I had 2 cinnamon sticks, 1 nutmeg, 1 tablespoon coriander seeds, 5 fennel stars, 1 tablespoon cloves, 1 tablespoon cumin, 1 teaspoon green cardamom and 2 black cardamom) – the choice and quantity it is optional
medium-sized ginger root
2 onions
1 tablespoon salt (you can increase the quantity, I prefer less salty broth)
1 teaspoon sugar

You will also need:
egg noodles
a handful of parsley (or cilantro)
1 spring onion
1 lime (optional, but it makes for a refreshing soup)

First put the bones in cold water and let it boil. Boil for 10-15 minutes, then pour off the water, wash the bones. In the same pot boil the water again,  chard your onions (I put them in 4 parts) and ginger (cut into slices).
When the water starts to boil, add  the bones, salt, sugar, chard onions and ginger. Lower the heat and let it slowly boil for at least 3 hours. Cover the pot  to lose as little liquid possible. Occasionally spoon off the fat from the top. (Not necessarily, but I like doing this because then the soup is less greasy). When the soup has been boiling for 3 hours, quickly fry the spices to release all the aromas, and add them to your soup. Slowly boil it for  another half an hour, then remove the bones, and strain the soup is in a smaller pot. At this point you can add more water,  and additional salt. Boil the broth and cook pasta in it. Serve it by first putting pasta, then chopped green onions and parsley on your plate, then pour over the hot broth. Serve with a slice of lime.

Enjoy your meal!

 

Pesina solata z hruško, koriandrovimi semeni in žajbljem / Beetroot salad with pear, coriander seeds and sage

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autumn salad
Hej, hej 🙂
Znova se malo oglašam in tokrat s čudovito jesensko solato. Podobno solato sem leto jedla za novo leto v Londonu, ko smo se družili z ljudmi iz različnih držav in kjer je vsak nekaj pripravil. Nekaj podobnega je prinesel en Nemec in jaz sem bila zaljubljena (v solato, ne v Nemca :D). vsebovala je peso, jabolka in pa koriandrova semena, zraven pa popraženi curryijevi listi, res eksplozija okusov. Malo moram priznat, da sem že pozabila na njo, pa sem bila pred kratkim znova v Londonu in sem se je spomnila, prav okušala sem jo v ustih, čeprav o solati niti sledi. Ko sem prispela domov, sem doma poiskala svežo peso, najdla res čudovite domače hruške, nabrala žajbelj, koriandrova semena pa sem še imela na zalogi. Bila sem v elementu in prepričana v to, da bo tudi moja solata, tako dobra, če ne še bolj 🙂
Vas zanima če je res bila tako dobra, če ne še kje bolj? Jaaa, bila je super, tako sveža, hrustljava, da se o učinku praženega žajblja sploh ne pogovarjamo, ta je dal solati res zemeljski in rahlo oreščkasti okus, noro 🙂
Vse skupaj sem zaključila z prelivom iz pomarančnega soka, olupka in malo svežega naribanega ingverja, njam, njam.
Da pa ne bom samo toliko razglabljala o tej solati, je tukaj še recept, da jo lahko sami poskusite in mi sporočite, kako se vam zdi, pa dober tek 😉

Glasbena podlaga: She Always Takes it Black

Recept:
2 mali sveži pesi (ali ena velika)
1 hruška
pest žajbljevih listov
1 žlica koriandrovih semen

Preliv:
sok in olup ene bio pomaranče
1 čž naribanega ingverja
1/2 čž soli
2 žlici olivnega olja

Najprej naredimo preliv oz. dressing. Vse sestavine zmešamo skupaj in pustimo, da se okusi prepletejo.
Na rahlo prepražimo koriandrova semena, da zadišijo, nato jih malo zdrobimo v možnarju.
Žajbljevim listom odstranimo stebla in jih za na hitro  potopimo v vročo olje (pazimo, ker se hitro zažgejo), nato jih damo na papirnato brisačko in počakamo, da se ohladijo.
Na drobno naribano peso, hruško pa narežemo na trakove (lahko jo tudi naribamo, vendar se potem, ko solato premešamo hruška spremeni v rdečo barvo in je ne ločimo več od pese, tako pa jo ločimo vsaj po obliki). Potrosimo s semeni in z žajbljem, ter serviramo z prelivom.

koriandrova semena pražen žajbelj

Beetroot salad with pear, coriander seeds and sage
Hi there 🙂
I have prepared a very special salad for you today. It’s similar to what I ate this new years eve in London. A friend from friend made a beetroot salad with apples, whole coriander seeds (with is the first time I actually tried them like that in a salad and i loved it, it gave a crunch element and it tasted very lemony, pure love) and curry leaves. I substituted the apples with pear and curry leaves with fried sage leaves, plus I made a different dressing. Now the moment of truth arrived,where I actually tasted it, and it was amazing, so fresh and I love the fried sage leaves, it gives the salad a nutty flavour, and the coriander leaves leave a very lemony aftertaste, you just got to love it 🙂
Try it and let me know if you like it as much a s I do;)

Recipe:
2 small or 1 big fresh beetroot
1 pear
1 bunch fresh sage leaves
1 tbsp coriander seeds

Dressing:
juice and zest from 1 orange (can also be lemon, or lime would work to)
1 tsp freshly grated ginger
1/2 tsp salt
2 tbsp olive oil

First make the dressing, just mix every thing together and let it sit for a while, so that the flavours combine. Slightly toast the coriander seeds and crush them in a mortar.
Really quickly (be careful, because they burn really easy) fry the sage leaves and put them on a paper towel to cool down and crisp up. Thinly grate the beetroot and cut the pear in thin slices (I did this so that you can tell the difference, because once you mix the salat, everything turns purple). sprinkle on some coriander seeds and sage leaves and serve with the dressing. Enjoy!

1-_MG_9991-002 autumn salad

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