tag:blogger.com,1999:blog-30545835765155258002024-02-20T18:33:09.302+01:00Marie's PâtisserieAnonymoushttp://www.blogger.com/profile/15703028310256168141noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3054583576515525800.post-56625821729204786852014-09-27T19:59:00.000+02:002014-09-27T20:01:31.833+02:00BUTTERNUT SQUASH CREAM SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
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1 kg butternut squash, peeled, seeded, and cut into cubes</div>
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2 carrots, peeled and diced</div>
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2 medium diced onions</div>
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1/2 l of chicken broth</div>
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1/2 tsp salt<br />
Pinch of black pepper</div>
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2 tbsp of butter</div>
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200 ml of heavy cream</div>
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Sour cream, for garnish<br />
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Put the squash, onion, carrots, chicken broth and salt in a saucepan. Simmer, uncovered for about 30 minutes or until the butternut squash is tender. Puree the soup in a blender with the addition of butter. Whisk heavy cream into soup. Serve with croutons and/or sour cream.</div>
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<a href="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/butternut_zps39cbb908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/butternut_zps39cbb908.jpg" height="320" width="257" /></a></div>
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KREM SUPA OD MUSKATNE BUNDEVE</h3>
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<b>Sastojci</b><br />
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1kg oljuštene i na kockice naseckane bundeve iz koje su izvađene semenke</div>
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2 oljuštene i iseckane šargarepe</div>
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2 naseckana crna luka, srednje veličine</div>
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1/2 l bistre pileće supe</div>
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1/2 kašičice soli</div>
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Prstohvat crnog bibera</div>
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2 kašike maslaca</div>
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200 ml pavlake za kuvanje</div>
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Kisela pavlaka, za serviranje, po želji<br />
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Naseckanu bundevu, luk, šargarepu, pileću supu i so staviti u šerpu i kuvati na blagoj vatri oko 30 minuta, ili dok bundeva u potpunosti ne omekša. Supu sipati u blender sa dodatkom maslaca, pa ponovo usuti u šerpu i dodati pavlaku za kuvanje. Služiti sa kiselom pavlakom i/ili krutonima, po želji.</div>
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Anonymoushttp://www.blogger.com/profile/15703028310256168141noreply@blogger.com0tag:blogger.com,1999:blog-3054583576515525800.post-34376643718614376732014-07-05T23:32:00.001+02:002014-07-05T23:43:01.522+02:00CARAWAY RYE BREAD<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;">½ cup of rye flour</span></div>
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<span style="color: #444444;">4 to 6 tbsp lukewarm water</span></div>
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3 cups of white flour</div>
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4 cups of rye flour</div>
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1 ½ tsp of salt</div>
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1 ½ cups of lukewarm water</div>
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1 tbsp of honey or molasses</div>
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1 tbsp of caraway seeds</div>
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10g of active dry yeast</div>
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2 tbsp of malt extract or sugar</div>
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1 ½ cup of water</div>
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½ cup of rye flour</div>
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1 eggwhite<br />
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<a href="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/zablog_zpsd0d522eb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/zablog_zpsd0d522eb.jpg" height="400" width="285" /></a></div>
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<span style="line-height: 18px;">Two or three days before baking, make a sourdough starter by mixing ¼ cup of rye flour with 2-3 tbsps of lukewarm water. Cover with a lid or a plastic wrap and store at room temperature out of direct sunlight for 24 hours. The next day add another ¼ cup of rye flour and 2-3 tbsps of lukewarm water to the mixture and leave for another 24h. There is no rush, for a traditional sourdough starter, you need to wait up to a week. </span></div>
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<span style="line-height: 18px;">On the day of the baking, make a mixture of dry active yeast, 1 ½ cup of water and ½ cup of rye flour and let it rise until it doubles in size. </span></div>
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<span style="line-height: 18px;">In a big bowl, mix 4 cups of rye flour, 3 cups of white flour, salt, add the starter, the yeast mixture and caraway seeds (which is optional, but it gives the bread a unique, lovely taste) and knead the dough. It should not be sticky, so feel free to add more rye flour, but be careful not to overdo it, because the bread will be hard. Cover the dough and let it rise for half an hour or so, in a warm place. </span></div>
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<span style="line-height: 18px;">When it's risen enough, knead it again, shape 2 loaves on a cookie sheet and let it rise again. Brush on beaten egg white for a shiny crust just before you bake it in a preheated oven to a 180° C, for 45-60 minutes or until done. </span></div>
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<span style="line-height: 18px;"><span style="color: #444444; font-family: inherit;"><b>RAŽANI HLEB SA KIMOM</b></span></span></h3>
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<span style="line-height: 18px;"><span style="color: #444444; font-family: inherit;"><i>Sastojci:</i></span></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="line-height: 18px;">½ šolje ražanog brašna</span></i></span><br />
<span style="color: #444444; font-family: inherit;"><i><span style="line-height: 18px;">4 do 6 kašika mlake vode</span></i></span></div>
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<span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><i>•</i></span></span></div>
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<span style="line-height: 18px;"><span style="color: #444444; font-family: inherit;"><i>3 šolje mekog belog brašna</i></span></span></div>
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<span style="color: #444444; font-family: inherit;"><i>4 šolje ražanog brašna</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i> 1 i ½ kašičica soli </i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>1 ½ šolja mlake vode </i></span></div>
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<span style="line-height: 18px;"><span style="color: #444444; font-family: inherit;"><i>1 kašika meda ili melase</i></span></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="background-color: white;">1 kašika kima</span><span style="line-height: 18px;"><br /></span><br /><span style="background-color: white;">•</span></i></span></div>
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<span style="color: #444444; font-family: inherit;"><i> 10 g suvog kvasca </i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>2 kašike ječmenog slada ili šećera</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i> 1<span style="line-height: 18px;">½</span> šolje vode </i></span></div>
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<span style="color: #444444; font-family: inherit;"><i> <span style="line-height: 18px;">½</span> šolje ražanog brašna</i></span></div>
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<span style="background-color: white;"><span style="color: #444444; font-family: inherit;"><i>1 belance za premazivanje</i></span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="line-height: 18px;">Dva-tri dana pre nego što želite da ispečete hleb, napravite starter za testo tako što ćete u manjoj posudi pomešati </span><span style="background-color: #fdfdfd; line-height: 20px; text-align: left;">¼ šolje ražanog brašna sa 2-3 kašike vode. Pokrijte smešu plastičnom folijom i ostavite da fermentiše 24h, van direktne sunčeve svetlosti. <br />Nakon isteka tog vremena, dodajte joj istu količinu ražanog brašna i vode kao i prethodnog dana i sve zajedno izmešajte, te ostavite da odmara još oko 24h. Nema žurbe, ja sam potpuno zaboravila na mešavinu skoro jedan ceo dan, nije nikakav problem, tradicionalni starteri se čekaju i po nedelju dana.<br /><br />Na dan pečenja hleba, pomešajte kvasac sa vodom, sladom/šećerom, </span><span style="text-align: center;">1</span><span style="line-height: 18px; text-align: center;">½</span><span style="text-align: center;"> šoljom vode i </span><span style="line-height: 18px; text-align: center;">½ šolje ražanog brašna u glatku masu, te ostavite da odstoji dok se ne udupli.</span><span style="background-color: #fdfdfd; line-height: 20px; text-align: left;"><br /></span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit;"><span style="background-color: #fdfdfd; line-height: 20px; text-align: left;">U većoj posudi pomešajte 4 šolje ražanog brašna, 3 šolje belog brašna, so, dodajte starter, mešavinu kvasca i kim (hleb se, naravno, može napraviti i bez kima, ali mu on daje jedinstven, predivan ukus), te umesite testo. Ono ne treba da se lepi, pa dodajte ražanog brašna po potrebi, ali pazite da ne preterate, jer će u tom slučaju hleb biti tvrd. Pokrijte i ostavite da narasta oko pola sata do sat vremena na toplom mestu. Kada naraste, premesite testo, oblikujte 2 vekne hleba i ostavite ih na prethodno podmazanom plehu, da testo još jednom naraste. Premažite hleb razmućenim belancetom i pecite u prethodno zagrejanoj pećnici na 180° </span></span><span style="background-color: #fdfdfd; font-family: inherit; line-height: 20px; text-align: left;">C, oko 45-60 minuta. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/15703028310256168141noreply@blogger.com0tag:blogger.com,1999:blog-3054583576515525800.post-46198539864662850672014-05-31T02:35:00.001+02:002014-06-01T16:15:43.656+02:00CHILLI CHOCOLATE BUNDT CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: inherit;">175 g butter</span></i></div>
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<i><span style="font-family: inherit;">200 g sugar</span></i></div>
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<i><span style="font-family: inherit;">2 large eggs</span></i></div>
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<i><span style="font-family: inherit;">1 teaspoon vanilla extract</span></i></div>
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<i><span style="font-family: inherit;">150 ml sour cream</span></i></div>
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<i><span style="font-family: inherit;">200 g all purpose flour</span></i></div>
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<i><span style="font-family: inherit;">50 g cocoa powder</span></i></div>
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<i><span style="font-family: inherit;">10 g baking powder</span></i></div>
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<i><span style="font-family: inherit;">1/2 teaspoon baking soda</span></i></div>
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<i><span style="font-family: inherit;">3/4 teaspoon cayenne pepper<br />(or more if you feel adventurous)</span></i></div>
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<i><span style="font-family: inherit;"><b>Chocolate glaze:</b></span></i></div>
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<i><span style="font-family: inherit;">100 g chocolate</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon butter</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon milk</span></i></div>
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<a href="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/IMG_20140530_232618_zpsf694fc37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://i112.photobucket.com/albums/n166/malarija/Maries%20Patisserie/IMG_20140530_232618_zpsf694fc37.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.200000762939453px; text-align: left;">Preheat the oven to </span><span style="background-color: white; line-height: 21.559999465942383px; text-indent: 40px;">190˚C (375˚F)</span><span style="background-color: white; line-height: 18.200000762939453px; text-align: left;">. Cream </span><span style="background-color: white; line-height: 18.200000762939453px; text-align: left;">butter and sugar until light</span><span style="background-color: white; line-height: 18.200000762939453px; text-align: left;"> and fluffy, then add eggs, one by one, vanilla and sour cream.</span></span></div>
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<span style="font-family: inherit;">In a separate bowl, sift together the flour, baking powder, baking soda, cayene pepper and cocoa. Combine everything by adding the flour mix slowly, one tablespoon or so at the time. Give everything a final stir and pour into the bundt pan, which should be coated with a little butter and lightly dusted with flour. </span></div>
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<span style="font-family: inherit;">Bake for approximately 30 minutes or until cooked (check with a fork, toothpick or a wooden skewer). When done, remove from the oven and let it sit for 10 minutes, then flip the pan over a plate or a cooling rack and the bundt cake should just fall out if the tin is prepared correctly. <br />While the cake is cooling, prepare the chocolate glaze. <span style="background-color: white; line-height: 21px; text-align: left;">Heat glaze ingredients over low heat, stirring frequently, until chocolate is melted and the mixture is smooth. Drizzle over cake, let it cool and serve. </span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 21px; text-align: left;"><i><b>ČOKOLADNI KUGLOF SA ČILIJEM</b></i></span></h3>
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<i><span style="font-family: inherit;">175 g maslaca</span></i></div>
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<i><span style="font-family: inherit;">200 g šećera</span></i></div>
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<i><span style="font-family: inherit;">2 velika jaja</span></i></div>
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<i><span style="font-family: inherit;">1 kašičica ekstrakta vanile</span></i></div>
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<i><span style="font-family: inherit;">150 ml kisele pavlake</span></i></div>
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<i><span style="font-family: inherit;">200 g brašna</span></i></div>
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<i><span style="font-family: inherit;">50 g kakaoa</span></i></div>
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<i><span style="font-family: inherit;">10 g praška za pecivo</span></i></div>
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<i><span style="font-family: inherit;">1/2 kašičice sode bikarbone</span></i></div>
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<i><span style="font-family: inherit;">3/4 kašičice čilija<br />(ili više, ako imate avanturističku crtu)</span></i></div>
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<i><span style="font-family: inherit;"><b>Čokoladna glazura:</b></span></i></div>
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<i><span style="font-family: inherit;">100 g čokolade</span></i></div>
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<i><span style="font-family: inherit;">1 kašika maslaca</span></i></div>
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<i><span style="font-family: inherit;">1 kašika mleka</span></i></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">Zagrejati rernu na </span><span style="background-color: white; line-height: 21.559999465942383px; text-align: justify; text-indent: 40px;">190˚C. Penasto umutiti maslac i šećer, dodati jaja, jedno po jedno, vanilu i kiselu pavlaku.<br />U posebnoj posudi pomešati brašno, prašak za pecivo, sodu bikarbonu, čili prah i kakao i zatim sve zajedno tako što se malo po malo dodaju praškasti sastojci u smesu sa maslacem. Sipati u prethodno maslacem namašćen i lagano brašnom posut pleh za kuglof i peći oko 30 minuta (ili dok kolač ne bude pečen, proveriti viljuškom ili čačkalicom). Kada bude gotov, izvaditi kuglof iz rerne i ostaviti ga u posudi za pečenje, da se prohladi 10 minuta, pa tek onda izvrniti na tanjir ili rešetku. Ukoliko je modla prethodno dobro premazana, kuglof bi trebalo da ispadne bez teškoća.<br />Dok se hladi, pripremiti glazuru tako što se sastojci na tihoj vatri ili pari istope u glatku smešu. Preliti preko kuglofa, ostaviti da se ohladi i služiti. </span></span></div>
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