My pans and pots

Jede vam se nešto slatko a pretoplo vam je da palite rernu?  Zeleli bi ste da naparavite malu kolicinu ? Želeli bi ste da sve to obavite za pet minuta? Imate mikrotalasnu? Ako su Vasi odgovori na sva cetiri  pitanja DA , onda je ovo recept za Vas.

Za dve šolje ,potrebno Vam je :
4 supene kašike brašna
4 supene kašike šećera u prahu
1/4 kafene kašike praska za pecivo
prstohvat soli
1 supena kašika tečnog kokosovog ulja ( mozete koristiti i rastopljeni puter ili suncokretovo ulje)
1 jaje
3 kašike jogurta
1/2 kafene kašike arome od vanile
1/4 kafene kašike rendane korice neprskanog limuna
1 šaka svežih malina
1 šaka svežih borovnica
dodatno voće za ukrasavanje
2 solje od 2,5 dl


Brašno, prah sećer, so, prašak za pecivo promešajte pa prosejte.  Jaja umutite sa jogurtom i kokosovim uljem. Ne morate cak ni da palite mikser, žica za mućenje je sasvim dovoljna. Tečne sastojke polako ulijte u praškaste sastojke i dobro promesajte zicom da se sve sjedini. Oprano voće promešajte sa kašikom kristal šećera, da se šećer "zalepi" za bobice. Podelite voće u dve čaše, preko  sipajte testo koje ste ravnomerno podelili u dve čaše. Kuvajte u mikrotalasnoj na 850W 2 minuta. Kada je gotovo, ukrasite kolače svežim voćem pa pospite prah šećerom. Možete jesti odmah čim se malo prohladi, ali meni je ipak lepše kada jedno sat, dva odstoji.
Prijatno!

 5 minute berry mug cake

Do you want something sweet but it's too hot  for turning on the oven? Do you want to make just  two serving and  finish all cooking and preparing in  five minutes? Do you have a microwave? If your answers to all  questions is YES, then this is the recipe for you. Say hello to a mug cake! :)

Ingredients:
4 tbsp flour
4 tbsp powder sugar
10 gr coconut oil, melted                     
1/4 tsp baking powder
a pinch of salt
1 egg
3 tbsp plain yogurt
1/2 tsp vanilla aroma 

Our July  2012 Daring Cooks' hostess was  Sarah from All our fingers in the pie  . She challenged us to learn a new cooking technique called en papillote.
 About this challenge Sarah said: "My challenge to you is to cook ‘en papillote (pah-pee-YOHT)’. This is French for ‘in parchment’. In Italian it is called ‘al cartoccio’. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other materials such as a paper bag or aluminum foil may be used.
This is a very healthy way of cooking because no fat is required. The package holds in all the juices and is more flavourful than traditional steaming. As the package is heated, the air inside the package expands and the flavours of the ingredients mingle with no escape. The food in a sense is cooked in flavoured air.
Opening these packets at the table can create some drama with the aromatic steam that will pour out.
Cooking successfully en papillote takes thoughtfulness and an understanding of ingredients. You must think of how they will react with heat, how long they will take to cook, how they will taste together. Some vegetables will release a lot of water and dilute the natural sauce that forms. Some ingredients may turn an unpleasant colour, like basil turns black.
Cooking en papillote works best with tender foods that cook quickly. Cut the ingredients into sizes that will all cook in the same length of time. Add moisture, if necessary. Some vegetables release enough moisture but if not, add liquid seasonings or a splash of water or stock to create the steam within the packet. The ingredients in the packet will add flavour but you can also add fresh or dried herbs, salt, pepper, spices or stocks. Also consider a pat of herbed butter or a drizzle of cream. Fat is not required but goes a long way to build flavour. Laying a lettuce leaf on the bottom of the paper or foil will help to prevent scorching"
Usually I use en papillote technique for preparing fish or chicken. This time I wanted something different.  I decided to make something I had never made before, fruit en papillote.

Fruit en papillote 

Ingrediants:
1 peach
handful of mix berries
1 tbsp vanilla sugar or 1 tbsp sugar and 1 vanilla bean 
a few fresh lemon balm leaves
1 tsp white rum 

Preheat grill to medium-low.
Spread a  piece of parchment  out on a work surface. Place fruit in paper and drizzle with vanilla sugar  and a splash of  rum. Top with Lemon balm. Fold up packet to seal Grill packages, folded edge up, about 10 minutes. Transfer to a platter. Cool slightly. Transfer fruit and juices to a bowl or plate and top with egg custard gelato  and mint.

Egg custard gelato

With a knife halve vanilla bean lengthwise. Scrape seeds into a large heavy saucepan and stir in pods and milk. Bring to just below a boil over medium heat; do not let it boil. Turn off heat.
Meanwhile, put egg yolks and sugar in a bowl and beat with wire whisk until pale yellow and thick.Remove vanilla pods from the milk and gradually pour hot milk into beaten yolks in thin stream, stirring constantly with whisk.
Return mixture to saucepan and place over medium-low heat. Cook, stirring constantly, until the custard thickens and coats the back of a spoon, 5 to 6 minutes. Do not let custard boil, or it will curdle.
Strain through a fine-mesh sieve into clean metal bowl. Cool completely over bowl of ice water. Cover and chill in refrigerator until cold. (Custard mixture can keep in refrigerator for a day or two.)
Freeze mixture in ice cream freezer according to manufacturer’s instructions. Serve immediately, or transfer to tightly sealed container and freeze for a day or two

Ne znam za vas, ali ja pizzu obožavam.  Moja omiljena  je Margarita  sa dodatkom crnih maslina i sveže rukole sa tankim testom i  sosom pripremljenim od svežeg paradajza. Mislim da bez dobrog testa i dobrog sosa nema dobre pizze.  Pitanje sosa rešila sam odavno. Pronasla sam jednostavan a meni savršen recept i ne menjam ga. I pitanje rukole sam rešila. Nju  uzgajam na terasi. :)


Nema ništa lepše od  rukole koja se na vašim tanjirima nadje samo pet minuta nakon što  je ubrana . Za savršenim testom sam tragala do skoro. A onda se u  našoj blizini otvorio Pizza Hut. Njihovo tanko klasik testo me je osvojilo na prvi zalogaj. Dugo sam eksperimentisala u želji da napravim kopiju testa  koje će biti  fenomenalnog ukusa i koje ne treba mesiti.  Najzad sam pronašla dobitnu kombinaciju bar  što se mene tiče. Tajna je u kukuruznom brašnu i prašku za pecivo. Prema tome moja potraga je završena.

Za testo:
200 gr mekog brasna
1 supena kašika žutog  kukuruznog brasna
1/2 kafene kašičice praska za pecivo
3/4 kafene kašičice instant kvasca
1/2 kafene kašičice soli
1 kafena kašičica šećera
150 ml mlake vode
1 supena kašika maslinovog ulja
oštro kukuruzno brasno za posipanje 

Za paradajz sos :
300 gr svežeg paradjza
1 kašika maslinovog ulja
2 čena  belog luka

Za  fil:
5-6 crnih maslina (odstranite im koščice i iseckajte na kružiće)
125 gr mocarele ( 1 veća loptica)
šaka listova svežeg bosiljka
pola veze rukole

Promešajte sve suve sastojke, ubacite u multipraktik i dodajte mlaku vodu i ulje. Pulsirajući sa nastavkom za testo ili nožem mešajte dok testo ne oformi loptu i počne da se odvaja od zidova posude. Prebacite testo u nauljenu posudu, pokrite prozirnom folijom i pustite da narasta  na toplom mestu 2 sata tj dok se ne udupla. Testo nakon toga ponovo premesiti ( ja to radim uz pomoc miksera i nastavaka za testo) i prebaciti na papir za pecenje koji ste posuli  kukuruznim oštrim brašnom. Uz pomoć oklagije testo rastanjite na debljinu od 5-6 mm i pustite da narasta dok vi napravite sos. Paradajz ogulite i naseckajte na kockice. Beli luk usitnite uz pomoć prese za beli luk i kratko propržite na maslinovom ulju. Ubacite kockice paradajza i na laganoj srednjoj vatri kuvajte dok se sos ne zgusne. Toplim sosom premažite testo i pecite ga u zagejanoj rerni na 200 °C 10 minuta na drugom nivou odozgo. Nakon toga testo izvadite, poredjate po njemu tanke kolutice  mocarele i crnih maslina i vratite u rernu na još 2 minuta da se sir otopi. Gotovu picu pospite naseckanim bosiljkom i svežom rukolom. Ja volim da rukolu pre stavljana na picu promešam sa malo maslinovog ulja ( 1 kafena kašičica). Pustite da se prohladi i uživajte.

Sasvim je normalno da neko ko piše blog o kuvanju pre jela uslika svoj tanjir. Ako jos uvek imate nedoumica da li ste food bloger ili ne pročitajte ovaj tekst. Obećavam da će vas nasmejati i dati odgovor na vasa pitanja . Ali ako neko od ukućana, kada poslužite pizzu umesto da navali da jede dohvati fotoaparat da istu slika e onda imate slucaj indukovanog blogovanja.
Tako  da slike koje danas vidite nisu moje , nego Ivanove. :)


This is  my no knead version of  famous thin, crisp  Pizza Hut classic dough.  Top it with mozzarella, black olives, arugula, fresh basil  and homemade tomato sauce and make a delicious lunch and best ever pizza. :)
 (2 servings)
For dough:
200 gr all- purpose  flour
1 tbsp yellow corn flour
1/2  tsp baking powder
1/2 tsp salt
1 tsp sugar
3/4 tsp instant yeast
1 tbsp olive oil
150 ml warm water
 cornmeal for dusting 

For sauce:
300 gr chopped fresh tomato
1 tbsp olive oil
1 garlic clove, minced
salt 
For filing:
125 gr mozzarella
5-6 black olive ,pitted
20-30 gr arugula