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Ingredients: - Mini Biscuits (via LIDL) - 250 g, 1 package - Cooking Chocolate, 200 g, 1 table - Bananas - Chocolate Couverture: 1 package of Vanilla Sugar Dr. Oetker, some milk, 5 g Butter or Margarine Preparation: 1. Open the bag of biscuits. 2. Peel the banana and cut it into slices. 3. Place the slice of bananas on a cracker and cover it with another cracker. Then insert a skewer into the cookie-ball. 4. On the stove bring to a boil chocolate. When the chocolate is dissolved, dip the cookie-ball in chocolate. 5. Praline stacked onto a plate and cooled. Bon appetit! Praline po moje Sestavine: - Paket navadnih malih okroglih piškotov LIDL, znamko preveri na sliki, 250 g, - Banane - Jedilna čokolada, 200 g - Kuvertura: - 5 g margarine ali masla, malo mleka, zavitek vanilijevega sladkorja Priprava: Banane narežemo na kolesca in jih položimo na plosko stran piškota. Slednjega prekrijemo z drugim piškotom. Kroglico prepičimo z okrasno paličico oz. zobotrebcem. Na štedilniku zavremo jedilno čokolado z dodatki za kuverturo. Piškotne kroglice pomočimo v čokolado, odložimo na krožnik in jih ohladimo. Dober tek! Pictures/Foto: Claudine RO Happy Sunday! XO
Pictures by Me Ingredients: - head of lettuce - turkey breast, fillet, 250 g - salt, pepper, balsamic vinegar, pumpkin seed oil, garlic (for salad) - salt, peper, olive oil (for the preparation of turkey Preparation: 1. Wash, slice and store the salad in a cool place (the fridge) 2. Slice the turkey fillet on tapes. Heat a grill or grill pan over medium-high heat. Season the turkey with ¼ teaspoon each salt and black pepper. Cook, covered, 15 minutes. 3. Prepare salad In a bowl as usual with: pumpkin seed oil, vinegar, garlic and salt. 4. Sprinkle over the salad the warm turkey and Voila - Bon Appetit! Zelena solata s toplim puranom Fotografije: Claudine RO Sestavine: - glava zelene solate (kristalka) - sol, česen, balzamični kis, bučno olje, olivno olje - file puranjih prsi, 250 g Priprava: 1. Solato operemo, otrebimo in spravimo na hladno (v hladilnik) 2. Puranje fileje narežemo na trakove in jih v ponvi ( z malo soli in popra) zlato opečemo na olivnem olju 3. Solato zmešamo v posodi kot običajno, s česnom, oljem, kisom in ščepcem soli. 4. Na koncu jo potresemo s popečinim puranom in ... DOBER TEK! HAPPY SUNDAY!
Good Morning Ladies! Today we'll cook again something light! It is a dessert of French origin - Les œufs à la neige or Floating Islands. Dessert is easy to prepare, light and refreshing! Next to be served is fresh strawberries, sprinkled with powdered sugar and chocolate sprinkles. So, let's say something about this dessert: A floating island is a European dessert of French origin, a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked. There is some confusion about the name. In French cuisine, the terms œufs à la neige ("eggs in snow") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that île flottante sometimes contains islands made of "alternate layers of alcohol-soaked dessert biscuits and jam. It is also traditionally made in Slovenia, where it is called "snežene kepe" (snow balls or eggs in snow) - the same like in french! It was inherited from the Austrian Empire cuisine. RECIPE: Ingredients: - 1 package of Vanilla Pudding Dr. Oetker or similar - 1/2 l milk - 3 eggs (just whites) - sugar .- fresh strawberries - powder sugar - chocolate chips Pictures and editing by Me Preparation: 1. Separate the whites from the yolks. 2. Beat the egg whites hard. 3. Milk should to boil. 4. Capture egg whites with a tablespoon and cook them in a milk fast (above 1 min), then put them in a bowl. 5. Follow the manufacturer's instructions and let's cook pudding in the rest of milk. 6. Pudding pour over the dumplings. Let it dish to cool. 7. Wash the strawberries, place on a plate and sprinkle with powder sugar and chocolate chips. Bon appetit! SNEŽENE KEPE Sestavine: - paket vanilijevega pudinga - 1/2 ltra mleka - sladkor - 3 jajca (le beljaki) - sveže jagode - malo sladkorja v prahu in čokoladnih ostružkov Fotografije in obdelava slik: Claudine RO Priprava: 1. Ubijemo jajca in ločimo beljake od rumenjakov. 2. Beljake trdo stepemo. 3. Pristavimo mleko in ga kuhamo, da zavre. 4. Z jedilno žlico zajamemo stepene beljake in žličnike na hitro povremo v mleku, nato jih damo v posodo. 5. Po navodilih v preostanku mleka zakuhamo puding in ga prelijemo po sneženih kepah. 6. Jagode operemo, damo na krožnik in posujemo s sladkorjem v prahu in čokoladnim čipsom. DOBER TEK!
Pictures by K.R.I.B.O. and Claudine RO Jacket/Shoes: Bershka; Jeans: ZARA; Tee: RA&RE; Shades: LeSpecs; Umbrella: Pollini; Jewelry: Gorjana, Bershka, Zlatarna Celje. Brooch: Chanel Vintage via Fab. Belt: Benetton. Have a nice sunny or rainy Day!
Ingredients:
Preparation: Roll out the dough to the thickness of a knife edge and put it in a greased baking tray. Cut the apples into thin slices and put them obliquely on the dough. Mix the whipping cream with the egg yolks and vanilla sugar and pour the mixture over the apples. Heat the oven to 185°C and bake for 40 minutes. Take the crostata out of the oven, spread it with jam and bake for another 10 minutes . Jabolčna krostata Priprava: Testo razvaljamo za nožev rob debelo in položimo v namaščen pekač. Jabolka narežemo na tanke rezine, ter jih poševno polagamo na testo. Sladko smetano vmešamo z rumenjaki in vaniljevem sladkorjem, ter zmes prelijemo po jabolkih. Pečico segrejemo na 185⁰C in pečemo 40 minut. Nato krostato vzamemo iz pečice, namažemo z marmelado in pečemo še 10 minut. Bon Appetit!
Dober tek! Claudine Ingredients All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
Directions: 1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough. 2. Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days. 3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. 4. Add apple filling to the pie. 5. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Ingredients/apple filling:
Directions:
PREVOD: DOMAČA JABOLČNA PITA SESTAVINE: Testo :
Nadev :
POSTOPEK: Moko in pecilni prašek presejemo na delovno površino. Dodamo margarino ali maslo, sladkor, vanilijev sladkor, rumenjaka in kislo smetano ter zamesimo testo. Testo naj malo počiva na hladnem. Medtem naredimo jabolčni nadev. Jabolka naribamo, dodamo sladkor, cimet ter drobtine. Testo razdelimo na dva dela in razvaljamo. V pekač položimo prvo plast, nadevamo z jabolčnim nadevom ter pokrijemo z drugo plastjo. Pečemo pri 180 stopinjah približno 60 minut. Bon Appetit! Have a nice Sunday!
Hi, guys! How are You? Today is Sunday and it's time for cooking!:) Today my darling is cook again and he decided to prepare a cake - BLACK FOREST CAKE or Schwarzwaelderkirschtorte. This is a easy-to-make version of this very popular Black Forest Cake. Well, in 16th Century - historians believe it originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Württemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness. During this era, chocolate was first integrated into cakes and cookies. This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Combine these cherries with the German’s love of chocolate, and you have this wonderful chocolate confection with cream and cherries. It is thought that the cake is named after this brandy. Let's cook Maestro! :) Recipe Type: Cake, Chocolate Yields: Makes one (1) four-layer cake Prep time: 30 min Cook time: 40 min 1. Ingredients: 1 box dark chocolate or devil's food cake mix (your favorite brand) 1 teaspoon red food coloring 1 teaspoon pure vanilla extract 3 cups heavy cream or whipping cream 1/3 cup powdered (confectioner’s) sugar 1/4 cup Kirshwasser (Cherry Brandy), divided 1 container whipped icing (cream cheese or vanilla) 1 (21-ounce) can cherry pie filling, divided Maraschino cherries (for garnish) 1 to 2 ounces shaved semisweet chocolate 2. Preparation: Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon vanilla extract. Bake cake, as directed, in two 9-inch layer cake pans. When done baking, remove from oven and cool the cake completely on a wire rack. When the cake is cooled, wrap each layer in plastic wrap. Place layers in the refrigerator for approximately 1 hour. In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar. Refrigerate until ready to use. Using a sharp knife, slice each cooled cake round horizontally to make four layers. First Layer: Place one layer on a flat plate and brush with 2 tablespoons cherry brandy. Fill a plastic bag with whipped vanilla or cream cheese icing (your choice) and pipe a generous ring (at least one (1) cherry high!) around the edge of first cake layer. Fill the exposed ring of the cake with some of the cherry pie filling. Second Layer: Place the second layer on top of the first layer. Repeat first layer process with the second layer. Third Layer: Place third layer on top of the second layer. Repeat process with the second layer. Fourth Layer: Place fourth layer on top of the third layer. Frost the entire cake with freshly whipped cream. Garnish the top of the cake with (cherries picked from the pie filling) or maraschino cherries. Sprinkle the top chocolate shavings. Gently press chocolate shavings onto sides of cake. Refrigerate for at least two hours prior to serving. Slice while well chilled for best results. Pictures by Claudine RO with Samsung Note 3;) Lovely Sunday Everyone!
Claudine Hi, Guys! Today we cook spaghetti Bolognese. It's quick and easy to prepare. Method Spaghetti Bolognese is a classic. You don't need a lot of ingredients to create a really tasty dish and cooking it in the oven means you get great depth of flavour. It's a perfect meal for kids too.;) INGREDIENTS:
COOKING METHOD: Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then then add the fresh tomato sauce Mutti (the whole dose). About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Cooking and pictures by Claudine RO Enjoy the Meal with a glass of fresh and cold white wine Konjican or with red wine (istrian Refosco - Refosco d'Istriano or Terrano - Terrano d'Istriano)! Cheers! Happy Sunday Everyone! Love, Claudine Today's Sponsor:
I. SEE BASS Ingredients:
Cooking Mode: 1. Prepare the barbecue or set the grill to a high setting 2. Stuff the gutted sea bass with equal portions of rosemary, lemon and parsley. Rub the fish with olive oil and season with sea salt. Place both fish on the barbecue or under a grill (if your barbecue is not large enough to accommodate 2 whole sea bass, grill in 2 batches) 3. Grill on both sides, rotating the fish as it cooks - so it has grill marks all over. Once the sea bass is charred, finish in an oven set to 200°C/gas mark 6 for 8 minutes or until cooked through 4. Meanwhile, make the vinaigrette by combining the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until emulsified 5. Divide the slices of parsley, red onion, lemon segments and tomatoes across 4 plates and garnish with rosemary. Drizzle with a mixture of olive oil, garlic and parsley and serve with the 2 wholes sea bass. II. CHARD Ingredients:
Cooking Mode: 1. Begin by preparing the chard by removing the stalks, and any leaves that are damaged. Rinse well. 2. Peel the potatoes, and cut them into pieces. Put the potatoes into water, and boil for a few minutes. 3. When the potatoes are starting to become soft, add the chard, and cook until both the potatoes and the chard is soft. 4. Meanwhile, peel the garlic and chop into pieces. 5. When the chard is done, strain the water. 6. Heat some olive oil in a pan and add garlic to it. Fry for a minute or two, and add the chard and the potatoes. 7. Continue frying the vegetables until the water has evaporated and the flavour of garlic and olive oil has permeated the chard and potatoes. Break the potatoes with the back of a spoon if you wish, to make the potato pieces smaller, and the dish creamier. Taken in Petrcane, Dalmatia in my Beach House.;). Pics by me and K.R.I.B.O./also by Monte Moro, Istria, Slovenia. Enjoy with a glass of quality Istrian Refosco:) Cheers & Na zdravje! Bon Appétit & Dober tek! Have a nice Day and enjoy this Sunday!
Love, Claudine Hi, guys! How are U? Well, me just perfect, thanks:-) Today, my hubby is cooking for me.;-) Aha, it was a dessert and something really easy, delicious and fresh: Candied banana fritters! I like this dessert also in some chinese restaurants, because these fritters are actually a traditional chinese dessert, but I like it so much and in our kitchen was an oooold Book and we had nothing to do today, also it was a rainy day ... So, it was the time for cooking and the time for spending a cozy and funny afternoon with my family. Try to prepare this delicious dessert too, guys! Just do it, You'll see, it's SOOO EASY!!! Bon Appétit! Nyaaaamiii ...mmmmmm ..... Have a nice Day my ladies and don't forget: Love goes (also) through the stomach!:-) LOVE, Claudine ... and here is the recipe: Candied Banana Fritters Batter-covered bananas are deep-fried and coated in a syrupy glaze For richer flavor, deep-fry the bananas a second time at 325 degrees F. before dipping in the sugar syrup. This recipe can also be used to make candied apples - use 4 medium apples. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients:
Preparation: Preparing and Deep-frying the bananas: 1. Cut the bananas into 1 1/2 inch lengths (about 5 pieces per banana). 2. Combine the egg and the water, and then stir into the flour to make a batter.3. Heat the oil for deep-frying to 365 degrees Fahrenheit. Use a fork to dip each banana slice into the batter, roll it around and coat it with the batter. (If needed, push the banana off the fork with your finger, then use the fork to push the banana around in the batter to recoat it. Respear it with the fork). 4. Carefully add a few slices of battered banana into the hot oil. Deep-fry, until they are golden brown and the batter is crispy (about 3 minutes). Remove the banana slices with a slotted spoon and drain on paper towels. Caramelizing the bananas: Note: Since the caramelized sugar starts hardening and becomes difficult to work with quite quickly, it’s easiest to caramelize half the bananas at a time: 1. Fill 2 bowls with ice cold water and several ice cubes, and place in the freezer while preparing the sugar syrup. 2. Heat 1 tablespoon oil on low-medium heat, then add 3/4 cup sugar, stirring constantly until it turns a golden brown (about 5 minutes). Be careful not to burn the sugar. Remove the wok from the heat and stir in half the sesame seeds. Set out the ice bath. 3. Working quickly, use a fork to place a banana slice in the sugar syrup mixture and turn to coat it in the syrup. Place the banana in the ice water for several seconds, until the sugar coating has hardened. Place the banana on a sheet of wax paper. Continue with the remainder of the banana slices. If the syrup starts to cool and harden, heat again on low heat, stirring constantly, until it is liquid. 4. Caramelize the second half of the bananas, repeating steps 2 and 3 and using the second ice bath. *If you like, feel free to use black sesame seeds, which are thought to help prevent hair from graying Nedeljski recept: "KARAMELNE BANANE" Pozdravljene, dame! Že veste, kako boste danes razvajale svoje najdražje? Še ne? No, pred vami je recept in sladica, s katero me je danes presenetil moj dragi. Karamelne banane. Recept je zgoraj - rezultat prav tako!:-) Jed je enostavna, lahka in resnično okusna. Ravno prav za sladico v nedeljo, ko je zunaj dež in dolgočasno razpoloženje. Recept je iz knjige "Sladice", Založbe Učila, stran 108 (spodaj). Mislim, da jo lahko kupite praktično vsepovsod - tudi v Intersparovem marketu. Tako, zdaj pa na delo! In ne pozabite: Ljubezen gre (tudi) skozi želodec! Se vidimo kmalu ... Poljubček, Claudine;-) Pictures and image processing by me
Bon Appetit and Dober tek! LOOOOOOOOOOOOOOVEEEEEEEEEEEEE, Claudine ;-D |