Тетовски комат или посна баница со праз Веган доручек.

Tетовски комат или посна баница со праз Веган доручек и ручек. Многу вкусна македонска традиционална баница.
Случајно наидов на рецепт од една група,ама немаше постапка. И мојата пријателка од Тетово ми објасни како се прави,а за мене беше лесно за подготовка и бидејќи кај мене бабици се омилени,еве веќе ја правам давам и рецепт. Инаку оваа баница се прави и во Дебарско, и е многу вкусен доручек.

Состојки:
500г брашно т-400
1/4 коцка свеж квасец
1 лажичка мала сол
1 лажица шеќер -малку масло
 Топла вода по потреба
 За фил:пржен праз Масло за пита

Подготовка:
Во сад за месење ставете го брашното и квасец, ставете го шеќерот и масло, сипете малку топла вода и оставете го да отстои додека се истопи квасец.
Потоа додадете го сол,со топла вода замесете тесто со средна цврста структура.
Спремете го филот, исчистете го празот и исечете го на парчиња, и во тава ставете масло сол и малку вода динстајте го да омекне 10 мин.
Тесто поделете го на 5-6 топки.
За големата кора расукајте две топки и премачкајте ги со масло.
Ставете ги една врз друга и расукајте го во една голема кора.
Тавата за баница намачкајте ја со масло и ставете ја голема кора, напрскајте ја со масло и ставете дел од фил.
Дѓруги кори расукајте ги колку тава и редете ги преку фил,пак кора прскајте масло и пак фил.
На задната кора не се става фил. Со рацете краевите од голема кора превиткајте ги кон внатрешноста. Како што е на слики подолу.
Рерната се загрева на почетокот на работата и готова баница веднаш се прска со масло и става да се пече. Испечената баница се прска пред крајот со топла вода и враќа кратко во рерната. Се вади од рерна и покрива со кујнска крпа.
Се служи топла за појадок или ручек како посно јадење или Веган и Вегетаријански оброк.

Совет: ако имате повеќе топчиња од тесто потенки кори ќе имате и повкусна пита,а фил по вкус, урда, сирење и Др.
 

Dry savory roll, very tasty dough with breakfast.

Dry savory rooll very tasty dough with breakfast and dener,and our kids.
They are as fast as you can quickly replenish, while the oven warms up, they rise!

Ingredients:

600 g of white flour, 1 baking powder

1 teaspoon of salt

1 dl of oil

1 sour cream

1 dry yeast disposed in

2 dl warm milk

Preparation:

Replace the batter, roll the circle, cut the triangles, move the buns.

And add the rolls in the pan.

While the oven is baked to 180C, the buns are "resting".

Cover with an egg and bake for 15 minutes.

Source:coolinarika.com

Taste chocolate cake with hazelnuts.

Taste chocolate cake with hazelnuts.

Ingredients:

For biscuit (24 cm):

8 eggs

pinch of salt

150 g of sugar

1 spoon of vanilla extract

150 g of flour

130 g of roasted minced hazelnuts

For fil:

500 ml of milk neutral cooking cream (20% m.m.)

100 g of butter

350 g of chocolate for cooking

150 g of nutelle

1 spoon of vanilla extract

1-2 tablespoons of powdered sugar (per taste)

70 g of baked, large chopped hazelnuts

To sprinkle biscuit:

about 60 ml of milk

1 spoon of vanilla extract

For decoration:

Cream cream of chocolate

hazelnuts

Preparation

First, sprinkle hazelnuts (both for biscuits and filets) in the oven at 180 degrees, with occasionally stirring with a sweep, about 15 minutes. It depends on how strong the hazelnut aroma you want. Peel hazelnuts with peeled hazelnuts.

Remove the whites from the yolk.
InIn special bowl, mix the ground hazelnuts and flour.

Into the bowl with the whites, insert the salt patch, and then mix the blender with a strong snow with the gradual addition of sugar on a couple of occasions. Disturb as long as the sugar does not dissolve.

Now add one for one yolk, as well as a vanilla extract mixed athe time with the mixer at the lowest speed. At the end, add a mixture of flour and hazelnuts, and gently mix the spatula, taking care not to break the snow.

Place the biscuit mixture in a round mold of 24 cm diameter, with which you previously lined the bottom and sides of the baking sheet with paper, and bake in preheated oven at 180 degrees for about 30 minutes. Try a toothpick if the biscuit is baked - if it comes out dry, it's over.

Let the biscuit stand for a few minutes in the mold and then remove it onto the wire to completely cool down.

For fennel, put in the appropriate  pot  sour cream and cook and cook on the stove almost to boiling. Remove from the fire, then insert the chocolate battered to the cubes. Let it stand for minutes, then mix well with wires until all the chocolate melts and until you get a great chocolate ganache. Now insert nutella and vanilla extract, mix well all together well and then leave it first at room temperature to cool down a little, then put it in the fridge to hold for at least 2 hours

Chocolate ganache will become dense when it cools in the refrigerator. Periodically check and mix. When it's tense, it looks like a good lubricant, take it out of the fridge. Therefore, it should not be difficult or too difficult. Take the mixer and mix it briefly for 1-2 minutes to get a little volume and become a fine foam. The color will be enlightened to him. Try it if you have enough sweet chocolate and nutella, and if not, add sugar powder to taste. I only added one spoon because I do not like cute.

From the total amount of filo, separate into another bowl about a third, and in the rest of the filling, mix large chopped baked hazelnuts. With a special movie without hazelnut, you cover the cake from the top and the side.

Cross the cool biscuit twice to get a total of 3 bones.

And filling cake.

Finished with chocolate glass and decorate how to love, and add chroped hazelnut's.

Recipe with Natalie.

Fasting cakes from one mixture you have four type.Video recipe

Make a few types of sliced unbaked cakes from one type of mixture.And have four cakes.
Ingredients:
- 500 gr. margarine (for post harvest margarine)

- 300 gr. sugar powder

- 800 - 900 gr. ground biscuit (cookie)

- 200 gr. white chocolate (for fasting or maybe black slips)

- 150 ml. orange juice

Accessories:

- 3 tablespoons of poppy

- 3 teaspoons of coconut

- smaller cup of cherry

- 2 teaspoons of cocoa

- 1 tablespoon of rum

- 100 - 150 gr. eurokrem

- 100-150 gr. baked hazelnuts

- total cup of dry fruit of your choice (dry apricots, figs, plums, cranberries, grapes)

Please see the details of the preparation in the video.

Source: Serpica 

https://youtu.be/yP3r5Qb-QUs

Fasting and vegetarian baklava.

Very tasty and healthy desert for baklava.

Fasting and vegetarian baklava.

Syrup:

• 80 ml / 1/3 cup water
• 120 ml / ½ cup date syrup
• 2 tbsp lemon juice, adjust to taste

BAKLAVA

• 350 g / approx. 2 cups dates
• 1½ cups / approx. 185 g almonds
• 1½ cup / approx. 150 g walnuts
• zest of 1 orange
• 1½ tsp ground cinnamon
• ¼ tsp fine sea salt
• vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
• 3 tbsp mild tasting oil (I used mild olive oil)
• 2 tbsp shelled pistachios, very finely chopped

METHOD

SYRUP

1. Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
2. Simmer on a very low heat until you get a thin syrup that coats the back of a spoon.
3. Set aside to cool down completely.

BAKLAVA

1. Soak your pitted dates in boiling water for about 20 minutes.
2. Place the soaked dates (discard soaking water), nuts, orange zest, cinnamon and salt in a food processor.
3. Process until you get a mixture of uniform texture that sticks together, but isn’t overly wet (as this will make your baklava soggy). I added a few tablespoons (about 6 tbsp / 90 ml) of water to mine to make it a touch less dry, but it very much depends on how sticky your dates are so please proceed with caution.
4. Remove the filo pastry from the fridge and let it sit at room temperature for about 10 minutes – this makes it easier to handle.
5. Prepare a baking tin by brushing it with a small amount of oil. Wet two clean kitchen towels and wring them both out really well.
6. Pre-heat the oven to 180º C / 355º F.
7. Trim your filo pastry to the size of your baking dish and use larger trimmings as interior layers – the more layers the better. Remove the first sheet of pastry from the packaging (cover the rest with a damp kitchen towel to prevent them drying out) and trim it to size of your dish – this should be your template moving forward.
8. Place the first sheet at the bottom of the greased baking dish and brush it with a small amount of oil – don’t load your brush with lots of oil as you don’t want a greasy end result, a few gentle brush strokes will do.
9. Follow up with 3 more sheets, brushing each one with a little oil as you go.
10. Now, sprinkle half of your filling mixture on top evenly.
11. Follow up with another 3 more sheets – construct extra layers from some of your larger offcuts. I only had 7 sheets in my filo packet, but thanks to generous offcuts I created an extra 3 layers to go in the middle. Again, make sure to brush each layer with a little oil as you go along.
12. Sprinkle the remainder of the filling and cover with another 3-4 layers of lightly greased filo. Like I said earlier, the more layers the better.
13. Finally, lightly oil the top sheet and cut into small pieces with a sharp knife. You can go for squares, rectangles or diamonds, like I did.
14. Bake in a pre-heated oven for about 45 minutes, until the top is nicely browned.
15. As soon as the baklava is ready, brush it while still piping hot with the cold (that’s important as otherwise it’ll end up soggy) syrup. Sprinkle with finely chopped pistachios. If you made more than you are able to eat, just freeze the remainder.This recipe with Ania.

Chocolate cake with 🍐 pears.

Ingredients:
-Butter - 120 g.
-Eggs - 2
-Sugar 1 coup.
 -Backpack-1 bag.
 -Cocoa - 2 - 3 tablespoons.
-Chocolate - 60 - 70 g. 
-Fresh milk - 1/3 coup.
- Flour - 1 and 1/2 coup.
-Pears - 3 pcs.
- Chocolate
 !!! 1 coup. = 200 ml. !!!
Prepare:
 In a cup I put chocolate (crushed), in the microwave I heat the milk and pour the chocolate with it.
Leave for 1 - 2 minutes and then stir until a uniform consistency is obtained. In a large bowl I break the soft butter with the sugar, one by one add the eggs.
To this mixture add the chocolate. Then, stirring a bit, add the flour with the cocoa and the baking powder.
 Pears - bleach, clean and cut into halves. The chocolate mixture pours into an oily and lightly crushed cake form.
 From top to evenly distribute the pears by gently pushing them into the mixture.
 Bake desserts in preheated oven 180 ° to standby. Bake the baked cake to cool, carefully remove the mold and sprinkle with melted chocolate.
Recipe with Borislava Borisova.

Брзи слани мафиши за доручек-Dry savory dough with breakfast.

Мафиши солени брзи тестенини за доручек без стасување, многу се вкусни и лесно се подготвуваат.
Мене лично многу ми се допаѓаат,меки топли со прилог сирење јогурт или со ајвар или крем џем,за мерак доручек.
Состојки:
-300 г.брашно т-400
-15 г.свеж квасец
-250 мл. мешавина од јогурт со топла вода ( пола- пола)
-1 жолчка
- малку сол половина мало лажиче
- малку шеќер
-60 г.омекнат маргарин или путер
- прстофат пециво
- масло за пржење
Подготовка:
Во сад ставете го брашното и во него пециво,а во средината ставете го квасецот и мешавина од јогурт и топла вода.
Оставете да се истопи квасецот,околу 10 минути.
Потоа додадете го сол,шеќер истопен маргарин и жолчка.
Замесете го убаво тестото  а по потреба се додава и уште  малку брашно.
Со сукалка се сука правоаголна кора,и се сечат пошироки правоаголни ленти.
Секоја лента се засекува во средината.
Едниот крај од тестото се превртува кон средината и се обликуваат сите мафиши.
Се оставаат да отстојат 15 минути.
Се загрева маслото и на умерена температура се пржат сите мафиши.
Се вадат со лажица, и ставете ги на кујнска хартија да се исцедат.
Уште топли послужете ги со сирење јогурт или крем,џем ,многу се вкусни и меки.
Ќерката ми побара рецепт многу и се допаѓаат.
Еве и за вас рецепт направете си ги,и пишете како на вас ви излегоа, и поделете ги со пријателите.
Пријатно јадење..!!!