Zapečeni vafli s orasima * Waffle Cake with Walnuts

Ako vam se dopao recept za vafle, evo još jedne ideje za ukusan slatkiš.

If you liked my waffles recipe, here's another idea for a delicious dessert.

Ispeći vafle po receptu: kliknite ovde

Bake waffles as described: click here

Sastojci:

Ingredients:

6 celih vafli
2 jaja
oko pola litre mleka
5 kašika mlevenih oraha
3 kašike žutog šećera

6 entire waffles

2 eggs

approximately half a liter milk

5 tablespoons ground walnuts

3 tablespoons brown sugar

Pronaći posudu za pečenje koja odgovara veličini vafla. Sipati malo ulja na dno.
Razbiti jaja, ulupati i dodati mleka. U drugoj činiji pomešati šećer i mlevene orahe.

Find a baking dish that's similar to the waffle size and shape. Add a bit of oil.

Whisk the eggs and add the milk. In a separate bowl, mix the sugar and ground walnuts.

Staviti jednu vaflu na dno posude. Sipati kašiku mešavine oraha i šećera. Dodati malo mešavine jaja i mleka. Ponoviti proces dok ne utrošimo vafle.

Place a waffle at the bottom of the baking dish. Add a spoonful of nut and sugar mixture. Add some egg and milk mixture. Repeat the process until you have used all the waffles.

Poslednju vaflu samo obilno zaliti mešavinom mleka i jaja. Staviti u rernu zagrejanu na 200 stepeni i peći dok kolač ne naraste i lepo porumeni odozgo, oko 40 minuta.

Pour the milk and egg mixture abundantly over the top waffle. Place in the heated oven, at 200 degrees C and bake until the cake has risen and got nicely golden brown on the top, for approximately 40 minutes.

Ostaviti da odstoji bar petnaestak minuta pre serviranja. Posuti prah šećerom.

Let it rest for at least fifteen minutes before serving. Dust with powdered sugar.

Kuglof s rogačem * Carob Gugelhupf

Recept za kuglof na Balkan su doneli Austro-Ugari, a najviše se 'primio' u Sremskim Karlovcima, gde se i danas održava Kuglof festival. Moja verzija je zdrava, sa rogačem, kefirom i klicama.

The gugelhupf recipe was brought to the Balkans by the Austro-Hungarians, and it grew the deepest roots in Sremski Karlovci, a beautiful town in the north of Serbia, which still organizes the Gugelhupf Festival every year. My version is healthy, with carob, kefir and cereal germs.

Sastojci:

Ingredients:

350 gr brašna
50 gr pšeničnih ili ovsenih klica
1 paketić svežeg kvasca (40 gr)
4 manja jaja ili 3 veća
125 gr putera
150 ml toplog mleka
130 gr žutog šećera
1 štapić vanile
100 gr mlevenog rogača
200 ml kefira
malo rendane kore limuna ili narandže
šolja grožđica potopljenih preko noći u rumu
šolja seckanih oraha
prstohvat soli
šećer u prahu (na kraju)

350 gr plain flour

50 gr wheat or oat germs

40 gr fresh yeast

4 small eggs or 3 large ones

125 gr butter

150 ml warm milk

130 gr brown sugar

1 vanilla pod

100 gr ground carob

200 ml kefir

lemon or orange zest

a cup of raisins soaked overnight in rum

a cup of chopped walnuts

a pinch of salt

powdered sugar (for sprinking)

Smlačiti mleko i sipati preko izdrobljenog kvasca. Dodati malo šećera i ostaviti da naraste. U međuvremenu, pomešati sve suve sastojke i vanilu, pa utrljati puter (koji je malo odstojao na sobnoj temperaturi).

Warm up the milk and pour over the crumbled yeast. Add a teaspoon of sugar and let it rest. Meanwhile, mix all the dry ingredients and vanilla and rub in the butter (at room temperature). 

U suvoj smesi s puterom napraviti rupu na sredini, dodati mleko sa kvascem i razbiti cela jaja. Dobro umešati varjačom.

Make a well in the dry mixture with butter, and add milk with yeast and the eggs. Mix well with a spatula. 

Dodati kefir, pa ponovo izmešati. Potom sipati grožđice i orahe i izmešati. Smesa treba da je gustine kaše.

Add kefir and mix. Add raisins and walnuts and mix well. The mixture should have consistency of a porridge. 

Pokriti krpom i ostaviti da odstoji pola sata na toplom mestu. U međuvremenu uzeti komad putera i dobro namazati modlu za kuglof. Posuti kašikom ovsenih ili pšeničnih klica i, okrećući posudu, pustiti ih da se zalepe preko cele površine.

Cover with a cloth and leave it to rest for half an hour. Meanwhile, take a chunk of butter and spread it well all over the inside of the gugelhupf mold. Then add a spoonful of cereal germs and turn the mold, making sure it covers the entire surface.

Kad je testo odležalo, kašikom pažljivo i ravnomerno sipati u modlu. Opet ostaviti da odleži petnaestak minuta, pokriveno krpom.

Once the dough has rested, spoon it carefully and evenly into the mold. Again, let it rest for some fifteen minutes, covered with a cloth.

Zagrejati rernu na 180 stepeni C i peći 45 minuta. Proveriti kolač, ako se ivice odvajaju od modle, i ako ubodemo u sredinu drveni štapić ili nož a on ne bude lepljiv, znači da je kolač gotov.

Heat the oven at 180 degrees C for 45 minutes. Check the cake, if the edges started separating from the mold, and you insert a wooden stick or a knife in the middle, and it comes out clean, not sticky, the cake is ready. 

Staviti tanjir preko kuglofa, brzo prevrnuti u vazduhu i spustiti pa polako podići modlu.

Place a plate over the gugelhupf, turn upside-down in air, put it down and carefully lift the mold.

Posuti prah šećerom i sačekati da se prohladi pre sečenja.

Dust with powdered sugar and wait for it to cool down before cutting.

Služiti uz čaj ili kafu.

Serve with tea or coffee.

Šufnudle s makom i orasima * Potato Pastry with Poppy Seed and Walnuts

Ovo jelo, tipično za Vojvodinu i Slavoniju, ne može a da nas ne podseti na detinjstvo. Kao pravi primer 'sirotinjske kuhinje', izuzetno je u svojoj jednostavnosti.

This pastry, typical for Vojvodina and Slavonia regions in the Balkans, is a dear childhood memory for many of us. It is a typical example of cucina povera - poor people's food. And it's wonderful in its simplicity.

Sastojci:

Ingredients:

1 kg belog krompira
1/2+ kg belog brašna, mešavina mekog i oštrog
2 kašike griza
1 prepuna, bogata kašika svinjske masti*
1 jaje
malo soli

 i još
oko litar ipo vode za kuvanje
so, ulje
 
   za valjanje
200 gr mlevenih oraha
200 gr mlevenog maka
šećera po ukusu

1 kg white potatoes

1/2+ kg plain flour

2 tablespoons semolina

1 brimming tablespoon of lard*

1 egg

a pinch of salt

plus   

about a liter and a half of water for cooking

salt, oil

and finally   

200 gr ground walnuts

200 gr ground poppy seeds

sugar, as much as you like

*Ako ne jedete svinjsku mast, možete je zameniti puterom ili uljem.

*If your diet does not include lard, you can use butter or oil.

Krompir skuvati u ljusci, oljuštiti i propasirati. Dodati griz, mast, jaje, so, pa malo po malo brašna i pritom mesiti u posudi.

Boil the potatoes, do not peel until cooked. Mash. Add semolina, lard, egg, salt and flour, bit by bit, while kneading. 

Biće vam potrebno oko pola kile brašna, ali prestanite s dodavanjem čim testo prestane da se lepi. Biće potrebno još brašna prilikom razvlačenja i za posipanje izvaljanih šufnudli.

You will need approximately half a kilo of flour, however stop adding it as soon as the dough stops being sticky. You will need some extra flour while processing and preserving the pastry, before cooking it.

Staviti testo na dasku posutu brašnom, oblikovati pa iseći na 4 dela. Svaki deo razvući u dugačku jufku, pa iseći na komadiće veličine prsta. Svaki komadić malo oblikovati u valjak, stavljati na dobro pobrašnjenu gomilicu.

Place the dough on the kneading board sprinkled with flour, shape and cut into 4 parts. Spread each part into a long, baguette-like shape, and cut into finger-sized bits. Shape additionally each bit into a roll and put it on a pile, while sprinkling the flour between each bit.

Staviti vodu da proključa, dodati malo ulja i soli. Pripremiti đevđir. Kada voda provri, stavljati po šaku šufnudli da se kuvaju. Kada isplivaju, vaditi šupljikavom kašikom i stavljati u đevđir da se ocede. Nakon par minuta, dok se kuva sledeća tura, staviti oceđene valjuške u činiju sa spremnim pošećerenim makom, tj. orasima (odvojeno), dobro uvaljati i prebaciti u zasebnu činiju. Ponavljati proces dok se ne skuvaju sve šufnudle.

Place a pot of water on the stove to boil. Add a bit of salt and oil. Prepare a strainer and a straining spoon. Once the water is boiling, add the pastry, a handful at the time and let it cook. Once they emerge on the surface, they are done. Take them out with the straining spoon and put in the strainer to drain. After a couple of minutes, while another handful is cooking, put the strained pastry into the bowl with prepared ground poppy or walnuts (separately!) with sugar, coat them well and transfer to another bowl. Repeat the process until all the pastry is cooked.

Ne morate svu količinu skuvati odjednom, već deo možete staviti u zamrzivač.

You don't have to cook it all at once, instead, place a portion in the freezer and use later.