BANANINI MUFINI / BANANA MUFFINS

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SESTAVINE (za 10 mufinov):
- 190g moke 
- 1 čž sode bikarbone 
- 1 čž pecilnega praška 
- ščepec soli 
- 3 banane 
- 80g sladkorja 
- 1 jajce 
- 110g masla 


- Segrejemo pečico na 190 ℃. V pekač za mufine pipravimo papirčke. 

- V veliki posodi zmešamo moko, sodo bikarbono, pecilni prašek in sol. V drugi posodi zmečkamo banane ter primešamo sladkor, rahlo razžvrkljano jajce in stopljeno maslo. Dobljeno zmes primešamo moki. 

- Papirčke za mufine napolnimo s testom. Pri tem si pomagamo z žlico, še lažje pa je z žlico za sladoled.

- Pečemo 18-20 minut, oz. dokler zobotrebec, ki ga vstavimo v sredino mufina, ne pride ven čist. 


Bon appétit !

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INGRIDIENTS (for 10 muffins): 
- 190g flour 
-1 tsp baking soda 
- 1tsp baking powder 
- pinch of salt 
- 3 banane 
- 80g sladkorja 
- 1 egg 
- 110g butter 

- Preheat oven to 190 ℃. Line muffin tin with muffin papers. 

- In a large bowl mix together flour, baking soda, baking powder and salt. In second bowl mash the bananas, add sugar, lightly beaten egg and melted butter. Add this mixture to the flour.

- Fill the muffin papers with batter. It's easier to fill them with ice cream spoon. 

- Bake for 18-20 minutes, until a toothpick inserted into the center of muffin comes out clean. 


Bon appétit !

SADNE TORTICE / FRUIT TARTS

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TESTO:

·         350g moke

·         Ščepec soli

·         125g sladkorja v prahu   

·         125g masla, dobro ohlajenega

·         2 cela jajca, 1 rumenjak

·         1 rumenjak stepen

VANILJEVA KREMA:

·         500 ml mleka

·         1 žlica vaniljevega ekstrakta ali 2 stroka vanilje

·         6 rumenjakov

·         120g sladkorja v prahu

·         50g moke

Sadje po izbiri. Za premaz lahko uporabimo marelično ali jagodno marmelado.

·         V veliki posodi zmešamo moko in sol. V moko dodamo maslo (direktno iz hladilnika) in ga dobro vgnetemo v mešanico.

·         Dodamo sladkor, zmešamo skupaj obe jajci in rumenjak ter dodamo v mešanico. Nežno mešamo testo s spatulo, dokler se ne spoji v kroglo.

·         Pomokamo delovno površino, na njo položimo testo, in mesimo dokler ne postane gladko. Testo oblikujemo v kvadrat, da kasneje lahko lažje razvaljamo.

·         Testo pustimo počivati v hladilniku min. eno uro, najboljše pa čez noč.

·         Modelčke za peko namastimo z maslom in posipamo z moko.

·         Pečico segrejemo na 190°C.

·         Pomokamo delovno površino in vzamemo testo iz hladilnika. Testo razvaljamo na debelino 2-3 mm, ga razrežemo in položimo v modelčke. Na vrh položimo peki papir in napolnimo s fižolom. Tako naj počiva v hladilniku pol ure.

·         Ko se testo ohladi, položimo modelčke na pekač in pečemo 15 minut. Odstranimo fižol in papir, premažemo s stepenim rumenjakom ter damo peč še 8 minut. Odrežemo robove, vzamemo testo iz modelčkov ter pustimo, da se ohladi.

·         Za slaščičarsko kremo, damo v večji lonec mleko, vaniljev ekstrakt in segrejemo.

·         V večjo posodo damo rumenjake, sladkor in moko ter mešamo dokler ne postane blede barve. Počasi dodajamo vaniljevo mleko in dobro mešamo. Nato vse skupaj vrnemo v lonec. Kuhamo na nizki temperaturi dokler se ne zgosti, nato vlijemo v čisto posodo. Pokrijemo z peki papirjem ali prozorno folijo, da se ne naredi koža.

·         Ko se krema ohladi jo damo v vrečko za dekoriranje in iztisnemo v pripravljene košarice iz testa. Vse skupaj obložimo s sadjem.

·         V majhen lonec damo 1-2 žlici vode ter marmelado in segrevamo, dokler se ne raztopi. S čopičem rahlo premažemo sadje.

      Bon appétit ! 

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     PASTRY: 
    - 350g flour 
    - pinch of salt 
    - 125g cold butter
    - 125g of caster sugar 
    - 2 whole eggs, 1 egg yolk 
    - 1 egg yolk beaten 

    VANILLA CREAM: 
    - 500ml milk 
    - 1 tbsp of vanilla extract or 2 vanilla pods 
    - 6 egg yolks 
    - 120g caster sugar 
    - 50g flour 

    You can use any fruit of your choise. To glaze the fruit use apricot or strawberry jam. 

    - In a large bowl mix together flour and salt. Add the butter (direct from the fridge) and knead into the mixture.
    - Add sugar, mix together both eggs and egg yolk and add to the mixture. Stir slowly with spatula until the dough comes together.
    - Flour the work surface, place the dough on it, and knead the dough, until it becomes soft. Shape the pastry into a square, so later you can roll it out easier.
    - Put the dough in the fridge for min. 1h, but the best would be to leave it over night.
    - Grease and flour the baking tins.
    - Preheat the oven to 190 ℃.
    - Flour the work surface, take the dough out of the fridge and roll it out to 2-3mm thick, cut it out and place into the tins. On top place some greaseproof paper and fill with baking beans. Put in the fridge for 30min.
    - Place the tins in to the oven and bake for 15min, then take the beans and paper out, brush with egg yolk and bake for another 8 minutes. Once the pastry is baked, cut off the edges and take the pastry out of the tins to cool down.
    - For vanilla cream, put the milk and vanilla extract in to a pan and warm trough.
g  - Mix together egg yolks, sugar and flour until the mixture becomes pale. Slowly add vanilla milk and stir. Put everything back into the pan.
    - Cook on a low heat until it thickens, then pour into a clean bowl. Place the greasproof paper on top, to stop a skin forming.
    - When the cream cools down put it in the piping bag and fill the pastry cases. Top the tarst with fruit.
    - In small pan heat one tbsp of jam with 2 tbsp of water. Glaze the fruit.

       Bon appétit !

   

SNICKERS TORTA / SNICKERS CAKE

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BISKVIT:

·       8 jajc

8 žlic vroče vode

·        8 žlic sladkorja

·        4 žlice moke

·        4 žlice kakava

·        1 pecilni prašek

·        Ščepec soli

ARAŠIDOVA KARAMELA:

·        250g sladkorja

·        250 ml sladke smetane

·        250 g slanih arašidov

ARAŠIDOVA KREMA:

·        250 ml smetane za stepanje

·        20 g želatine v prahu (2 vrečkici)

·        100 ml mleka

·        2 zvrhani žlici arašidovega masla

·        1 žlica vaniljeve arome

·        2,5 žlice sladkorja

ČOKOLADNI PRELIV:

·        150g čokolade

·        100 g arašidovega masla

·        2 majhna snickersa

Najprej pripravimo biskvit. Ločimo beljake in rumenjake. Rumenjake, sladkor in vročo vodo mešamo toliko časa, da postanejo penasti. Nato zmesi dodamo moko, kakav, pecilni prašek in sol ter mešamo dokler se vse skupaj lepo poveže. V drugi posodi beljake zmešamo v sneg ter ga počasi dodamo kakavovi masi. Mešamo počasi, da zmes ostane zračna in puhasta. Pekač namastimo z oljem in pomokamo. Jaz sem uporabila pekač s premerom 26 cm. Zmes vlijemo v pekač ter pečemo na 180 stopinj približno 15 minut oz. dokler zobotrebec, po tem ko ga zbodemo v biskvit, ne ostane čist. Pripravljen biskvit ohladimo ter prerežemo na pol.

Ko se biskvit hladi pripravimo karamelo. 250g sladkorja postopoma dodajamo v ponev dokler se popolnoma ne stopi. V tem času v naslednjem loncu segrejemo smetano in jo dodamo popolna stopljenemu sladkorju ter mešamo dokler se vsa karamela v smetani ne stopi. Nato vmešamo arašide. Vzamemo prvo polovico biskvita in okrog njega namestimo okrogel okvir. Polijemo ga s par žlicami mleka in nato po njem razporedimo arašidovo karamelo.

Pripravimo kremo. V posodo nalijemo smetano in jo na pol stepemo. Nat kakav o prilijemo mleko, arašidovo maslo, sladkor in vaniljevo aromo. Premešamo, da se sestavine dobro povežejo. V posodico damo želatino in 8 žlic vode ter počakamo 5-10 minut, da se strdi. Nato želatino raztopimo in jo prilijemo kremi. Nadaljujemo z mešanjem toliko časa, da nastane gosta krema. Kremo prelijemo po karameli ter na vrh položimo še drugo polovico biskvita, ki ga prav tako namočimo s par žlicami mleka. Torto damo za nekaj ur v hladilnik (jaz sem imela nekje 7-8 ur).

Dobro ohlajeni torti odstranimo obroč. Pripravimo čokolado. Mlečno čokolado raztopimo z arašidovim maslom. Počakamo par minut, da se malo ohladi. Čokolado polijemo po torti in jo razporedimo po želji. Za dekoracijo na sredino torto zložimo nekaj narezanih snickers čokoladic. Torto še malo ohladimo in postrežemo.

Bon appétit ! 

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CAKE:
- 8 eggs
- 8 tbsp hot water
- 8 tbsp sugar
- 4 tbsp flour
- 4 tbsp cocoa
- 1 pack baking powder (12g)
- pinch of salt

PEANUT CARAMEL:
- 250g sugar
- 250 ml cream
- 250g salted peanuts

PEANUT CREAM:
- 250 ml whipping cream
- 20g gelatin
- 100 ml milk
- 2 full tbsp peanut butter
- 1 tbsp vanilla extract
- 2,5 tbsp sugar

CHOCOLATE  TOPPING:
- 150g chocolate
- 100g peanut butter
- 2 small snickers bar

First make the cake. Separate egg yolks from egg whites. Mix egg yolks, sugar and hot water, until foamy. Then add flour, cocoa, baking powder and salt, stir until everything combines. In another bowl mix the egg whites and slowly add them to the cocoa mixture. Mix slowly so the mixture stays airy and fluffy. Greas and flour cake thin (diameter 26cm). Pour the mixture into the tin and bake on 180 ℃ aprox. 15 min. Once the cake is baked leave it to cool and cut in half.
For the peanut caramel gradually put sugar in to the pan until it's completely melted. In another pan warm the cream and add it to the melted sugar, stir until the caramel is melted. Then add peanuts and mix together. Take one half of the cake and put the frame around it. Moist it with couple of tbsp of milk and put the peanut caramel on.
For the peanut cream whipp the cream half way. Add milk, peanut butter, sugar and vanilla extract. Mix until everything combines. Put gelatin and 8 tbsp of water in a small bowl, wait for 5-10 minutes, for it to thicken. Than melt it on a stove and add to the cream. Continue mixing until the cream is thick. Pour the cream on the peanut caramel, then put the other half of the cake on top. Again moist the cake with milk. Put the cake in to the fridge for couple of hours.
When the cake is cooled take of the frame. Prepare the chocolate topping. Melt the chocolate with peanut butter. Wait couple minutes to cool down. Pour the chocolate over the cake and arrange as you wish. For decoration put chopped snicekers bars in the middle of the cake. Cool it down a bit more and serve.

Bon appétit !