4. Preparation
In a container put the eggs and sugar, whisk and add all the other
ingredients. Then put the mixture on a pastry board and form
baguettes about 20 cm long and 10cm large. Bake them in the oven at
170°C, for 20 minutes. Take out the cake, when it begins to get colder,
cut the baguettes in slices of about 2 cm, put in the oven again and cook
them for 5 minutes.
5. Ingredients:
• 4 hg of hazelnuts
• 4 hg of sugar
• 2 eggs
• Baking powder
• 1 glass of milk
• Liquor
• Flour
7. PANPEPATO
Ingredients:
1 Kg of hazelnuts;
200g of almonds;
200g Walnuts
200g Pine nuts
200g Dark chocolate
Cocoa (2 spoons)
Honey (1/2 kg)
Flour (enough to mix)
8. PANPEPATO
Preparation
• Clean the hazelnuts, almonds, nuts; chop the dark
chocolate. Put all into a large bowl together with cocoa
and flour. Mix the ingredients then place the pastry on a
pastry board and add the honey and make some balls of
15 cm diameter. Put the balls in the oven at 160°C for
1 hour on the baking paper.
• Wait till they will be cold, cut into thin slices and taste it.
• It’s fantastic but remember it contains 400 calories for
100g!!!
11. I Giglietti
PREPARATION
• Mix the eggs with the sugar for about one hour.
When the mixture is firmly whipped add the
flour little by little. When the mixture is well
mixed take a teaspoon and put the mixture on a
pie-dish. Give to the mixture the shape of little
lily then put the pie-dish in the oven
14. PROCEDURE:
- Mix the flour, sugar, almonds and softened butter
together and prepare a soft dough.
- Leave the dough in the refrigerator for about 30
minutes to rest.
- Roll the dough out into thin cylinders.
- Cut these cylinders into lengths of about the same
size, about 5 or 6 cm and form them into rolls and
place them on the dry baking tin.
- Bake them slowly in an oven at low to medium heat to
a golden brown.
- Warm rolls cover with the mixture of powdered and
vanilla sugar.
15.
16. INGREDIENTS:
- 600 G FLOUR
- 400 G CRYSTAL SUGAR
- 4 EGGS
- 100 G OF HONEY
- 1 PACKET OF VANILLA SUGAR
- 1 TSP OF SODA BICARBONA
- CINNAMON, CRUSHED CLOVES
17. PROCEDURE:
- Mix together flour, sugar, honey, vanilla sugar, eggs
and soda and all the herbs and spices.
- With your hands prepare the dough. Let the dough
rest for 24 hours.
- Then roll it till it is 0.5 cm thin.
- Cut out the shapes you like.
- Put them into the oven and bake them.
- You can decorate them with sugar icing.
24. Beetroot soup – barszcz czerwony
Ingredients:
- 32 oz beets, diced canned
- 3 c water
- 1 celery stalk
- 1 carrot, quartered
- 1 bay leaf
- 1 garlic clove, peeled
- 1/4 ts peppercorns, whole
- 1/4 ts salt
- 1 tb lemon juice
- 1 ts sugar
- 1 dairy sour cream or dill
sprigs
25. Procedure
In a large saucepan combine beet
liquid, water, celery, carrot, bay leaf,
garlic, peppercorns and salt.
Bring to a boil. Cover, reduce heat
and simmer 15 minutes. Remove
vegetables and seasonings with a
slotted spoon. Stir in reserved diced
beets, lemon juice and sugar. Continue
cooking 10 minutes or until heated
through
26.
27. • INGREDIENTS:
300 grams honey gingerbread
big celery
1 medium sized parsley
300 grams prunes
2 bottles of caramel beer
10 dried figs
50 grams walnuts
20 almonds
100 grams raisins
juice of 1 lemon
salt
two spoons butter
two spoons flour
28. •INSTRUCTIONS:
1.
soak the prunes for 4 hours in lukewarm boiled water
wash and peel the vegetables
boil the vegetables until soft and take out of the water
2.
cut the gingerbread into pieces
soak the pieces in the vegetable stock, adding beer
boil the prunes in a small amount of water
3.
pour in the prune to the gingerbread
add raisins, chopped almonds, chopped walnuts and chopped figs
sprinkle in salt and add lemon juice
4.
melt butter on a pan
add flour and fry together
stir the mixture in the soup
MOCZKA is ready!
Serve warm or cold in small serving bowls
31. Procedure:
Remove skin and clean
the carp thoroughly.
Salt and pepper the
fillets, then brush with
melted butter and mashed
garlic.
Fry slowly in hot olive oil
until done.
35. INGREDIENTS
1 kg of hake in posts.
1 onion.
1 / 2 pint of tomato puree.
1 clove of garlic.
2 bay leaves.
Salt and pepper.
1 red pepper.
1 large carrot.
36. PREPARATION
Cut the onion in hoops, the peppers into strips and carrot into thin
slices.
Place in a pan with a little oil and whole garlic clove, cook for
1 minute.Then add the onion, bell Second Pass: Place in a pan with a
pepper and carrot and cook until the little minute.Then add the onion, bell
for 1
oil and whole garlic clove, cook
oniontransparent, high heat. pepper and carrot and cook until the
oniontransparent, high heat.
Add the tomatoes at this point and bay leaves, seasoning with
salt and pepper. Let cook a few minutes,
Place the posts of fish in the pan. Cook over
low heat for 20 minutes.
Third Pass: Add the tomatoes at
this point and bay leaves,
seasoning with
the pan. Cook over low heat for 20
minutes.
37.
38. INGREDIENTS
2 lt. Of white honey.
700 g. of hacelnuts.
450 g. of almonds.
50 g. of cinnamon powder.
3 kg. Of powder ginrding out of bagels.
250 g. of sugar.
6 cloves. Sprig of cilantro.
3 handfuls of fine flour and fine sugar.
60 g. of aniseed.
39. PREPARATION
Add the sugar, the honey, three handsfuls of dush sifted flour. Grind
it so that everything is well blended.
Bathe the pastry in syrup, cover it with a thin sugar and cinnamon
and wrap it.
After, for every alfajor must enter in the oven eight to twelve, to
make it well.
The trouble and the secret of andalusian
alfajores is that to cook honey recipes there
are many rules, but as we say: “Practise is
the teacher here”, as everything.
40.
41. INGREDIENTS
350 grams of wheat flour (bread flour should be), 25 grams of fresh
yeast,130 grams of whole milk (125 ml), 100 grams of sugar, 75
grams of butter cream point, 1 egg yolk plus 1 whole zest of 1 orange,
1 tablespoon dark rum ,1 teaspoon orange blossom scent (must be
able to smell food) and 1 / 3 of a teaspoon fine salt.previous
step. When they have been at the center also add milk with
yeast. Now mix with a
spatula, stir in the center of the bowl gradually incorporating the flour
from the bottom and
around (but do not incorporate all) until it
forms a slurry.
42. PREPARATION
First of all we will dissolve the fresh yeast in the milk and let it go 15
minutes for activating the yeast. The milk must be warm (warm, not hot)
and it is best to put the block in milk and yeast with very clean hands
rubbing dissolve the yeast with your fingers. Now the 350 grams of flour
in the recipe book to amass 30 grams. The rest of the flour (320 grams)
put in a large bowl well screened (see sift flour). In the center add orange
zest and sugar and we expect to spend 15 minutes. When
we have that mush formed add the butter in
point ointment (see end of recipe) rum, the aro-
ma of orange blossom, the yolk (egg whites
keep it in the fridgefor something else) and
salt..
43. Mix with a spatula as before gradually incorporating flour around. At the
end will be very sticky ball. Now comes the most important moment of
the recipe. Sprinklethe table with a little flour we have reserved and
enharínate hands. Put the mass of twisted roll over the flour and start
working. At first stick (look at the photo below) but as you get kneading
dough will catch body and taking off the table. If you see no way to add
a little more off the meal we have reserved (but only If necessary). The
dough needs to be sticky but at a point where ifyou move fast the dough
does not stick to the table but if we still stick a little
It is a tad messed catch him the first time point but the trick is to get a
mass roll without sticking to the table using the least amount of flour
that we had reserved
44. Once you have a mass at the point (remember that it should be sticky, if
you will be left dry denser roscón) make a ball with Iit. Sprinkle a little
flour in a large bowl and place dough on top. Cover with cling film and
leave in a warm place (if you have a room heater is a good idea to leave
it in that room. The dough needs to at least double its size (look at
picture) this will take 2 to 3 hours depending the tempera-
ture of the room
When the dough has risen enough is the time to
give way. First of all we have prepared a tray with baking paper on
top. Then we get the dough from bowl and knead 1 minute to get
the air. Form a ball with the dough and your hands once we makea hole in
the center com the thumbs of both hands. Without releasing the mass
of the hole we go opening forming thetwisted
45. Here you can see what the roscón before the
last fermentation and stretched into the tray. We cover with
another baking paper (to prevent drying of the air mass) and let
it grow (weigh) in a warm place until doubled in size at least (a
half hour to an hour and a half depending on the
temperature ). When
you paint with rather large egg (the egg that we were
missing) and decorate to
your taste (in this case
just use candied fruit).
47. CUSTARD CREAM CAKE
Ingredients: Filling:
1 flaky pastry (2 pieces) for - 7 yolks
base and top, rolled into the - 17 dag sugar
size and shape of a deep - 1 vanilla sugar
baking tray and baked.
- 3 tbsp rum (optional)
- 1,6l milk
- juice from 1 lemon
- 22 dag flour
- 7 egg whites
- 18 dag sugar
- 0.5 vegetable cream
- 0.5 cream
48. Preparation:
Mix the yolks and sugar with a whisk into a smooth
mixture, then add the vanilla sugar, rum, 1dl of milk,
lemon juice. When finished gradually add the flour.
Boil 1.5 l of milk and then add the mixture and constantly
whisk it and cook for 13 minutes-make sure it doesn’t
burn.
Make thick and firm mixture from the 7 egg whites and 18
dag sugar and add it to the cooked mixture, mix well
and transfer it in a deep baking tray onto the pre-
prepared flaky pastry (already baked). Put somewhere
cold to cool off (not necessarily the fridge).
When it’s cooled off whisk the cream and spread it over
the mixture and put the other flaky pastry over it.
It’s better to use vegetable cream or at least ½ and ½.
50. CHICKEN STEW WITH AJDOVI ŽGANCI
(HARD-BOILED COR MUSH)
• Preparation:
• Ingredients:
Chop up the onion and roast in
• 1 small onion, the oil till it becomes yellow-ish.
• 1 tbs oil, During that cut the meet into
• 1,5l water, smaller pieces salt it and add it to
• salt, pepper, the onion until it changes colour.
Peel and slice up the carrots and
• ¼kg chicken meet, potatoes, dice it and add it to the
• 2 fat carrots, meet and onions. Add the cut up
• 1 fat potato, leek and diced tomatoes. Poor
• 2 hole tomatoes, water over it. Stir all the
ingredients well and leave them
• some leek, to boil for ½ an hour. Stir every
• 1 bay leaf. now and then. Add salt and
pepper according to your taste.
51. AJDOVI ŽGANCI
(HARD-BOILED COR MUSH)
• Ingredients:
• Preparation:
• ½ buck wheat
Pour the wheat into the water
• 1l salt water and let a dumpling form. Let it
• 23 tbs oil boil over and the poke a hole
• 8 dag butter in the centre. Cook for 20
minutes. Pour away ¾ of the
water and stir the dumpling. If
the žganci are to soft then add
some of the water. Move them
into a clay bowl and butter
them.
53. PREKMURSKA GIBANICA
• Filling:
• Ingredients:
• poppy seed filling: 300g of
• short pastry: 100g crushed poppy seeds, 100g
of sharp flour, 100g sugar, 1 vanilla sugar,
soft flour, 100g grated lemon peel
butter, pinch of
sugar and salt. • cream filling: 1 kg of ½ fat
cream, 100g sugar, 2 eggs,
• filo pastry: 900 g of 2 vanilla sugars,
soft flour, 1 egg, 1 • pinch of salt,
tbs oil, pinch of salt
• grated lemon peel
• cream topping: 6 dl
thick sour cream, 5 • walnut filling: 300g of
crushed walnuts, 100g
eggs, 150g butter sugar,
• coating: 1-2 egg • 2 vanilla sugar, 0,4 dl rum
yolks, 100g melted
butter • apple filling: 1kg apples,
120g sugar, 100g crumbs, 2
vanilla sugars, pinch of
sugar, crushed cinnamon
54. • Process:
• Pre-preparation:
• Short pastry:
• Pour both flours into a bowl,
add the butter, but cut it up
first, and all the other
ingredients. Add 1 dl of water
and work the dough until it’s
nice and smooth. Form a loaf
and rap in kitchen foil (not tin
foil) and put it in the fridge
for 1 hour.
• Filo pastry:
• Put all the ingredients in a
bowl including the right
amount of warm water in a
bowl and work the dough
until it’s smooth and flexible.
After that form a loaf and
coat it in oil and let it rest for
½ an hour.
55. • Preparation:
• Topping: mix all the ingredients for toppings in separate
bowls. But peel the apples first.
• Melt the butter for the cream topping.
• Beat the eggs and cream together.
• Coat a 42x35 cm backing tray with melted butter.
• Cut the filo pastry into 2 small loafs and on a flour
covered table stretch the dough with the back of your
hand.
• Role the short pastry with a kitchen roller and then put
on the bottom of the backing tray. Cover it with ½ of the
poppy seed topping and pour some of the cream and
butter topping. Put the filo pastry over it. Spread ½ of
the cream filling on it and put some of the cream and
butter topping on it again and also put the filo pastry on
it again. Sprinkle ½ of the walnut topping on it and
repeat the process (cream and butter topping and filo
pastry) again. Now put ½ of the apple topping on it and
repeat the process again. When you’re done do the
same thing all over again with the leftover ingredients on
top of the already done one so that you create an 8 cm
high “cake”; filo pastry must be on top with nothing on
it.
• Cover the top with the yolk and some drops of melted
butter. After that being done you bake in an oven at
200°C for 1 hour. Before serving cover it with caster
sugar.
