23 October, 2016

Focaccias with red lentil flour

Focaccias with red lentil flour

My curiousity worm woke up recently when I saw a bag of red lentils flour on a shelf in my health food store. I grabbed the bag immediately but then put it back after a few moments, thinking "What would you do with it anyway?".
But the silly worm wouldn't let me go. And a week later I went back and this time the bag of this cute pinkish/orange flour went home with me and this time I knew exactly what I was going to do with it.
Autumn colours are inspiring, all those hues of yellow, orange, red and brown everywhere you look, and chilly rainy days simply call for something warm in your soup bowl. And for me, the most irresistible combination with soup is warm, crisp and soft at the same time, freshly baked focaccia.
So where did my pinkishorange flour end up? In a focaccia, of course.
As for the topping I decided I'd give a different one to each of six little focaccias I made. Playing with black and white sesame seeds, and gomasio, and homemade tahini - yeah! sesame in three different forms! then some were seasoned in different combinations and one of my favourite ones was gomasio and a mix of dry herbs and flours.
Making these focaccias with a really small quantity of sourdough starter I opted for a long and slow fermentation.
The verdict: I can't wait to make these again. And they would be great not only with soups but for sandwiches, too, or some vegetable burgers as well.
As for the red lentils flour, I have a few more ideas swirling in my head... to be realised as soon as I can find enough time for more kitchen experiments.


Focaccias with red lentil flour


* 50 g red lentils flour
* 265 g wheat flour
* 225 g water
* 15 g liquid sourdough starter
* 15 g extra virgin olive oil
* 5 g salt

Focaccias with red lentil flour  Focaccias with red lentil flour  Focaccias with red lentil flour  Focaccias with red lentil flour  Focaccias with red lentil flour

Pour 50 g of boiling water over red lentils flour, stir well to hydrate the flour, then cover and let cool and rest for at least 2 hours, even better overnight.
Mix the wheat flour and the remaining 175g of water and autolyse for 1 hour.
After the autolyse add the red lentils mix and the ripe sourdough starter. Mix well to combine. Let the dough rest for 1/2 hour.
Add the olive oil first, let rest 1/2 hour again and add salt as well.
Give the dough one round of three-folds, then place it in a container and let rise until doubled in size (for me it took all night, around 12 hours roughly).
Dived the dough into 6 pieces, and shape each into a ball. Dust with flour, cover and let proof for 1 to 2 hours.
Flatten each ball slightly, spread some olive oil and water emulsion on top, season with whatever you like (fresh or dry herbs, sesame seeds, gomasio, tahini ecc.) and bake them in an oven preheated to 250°C until golden brown on top.



Focaccine con la farina di lenticchie

* 50 g di farina di lenticchie rosse
* 265 g di farina di grano tenero tipo 1 o 0
* 225 g di acqua
* 15 g di li.co.li.
* 15 g di olio EVO
* 5 g di sale

Mescolare la farina di lenticchie con 50 g di acqua bollente. Coprire e lasciare raffreddare e riposare almeno un paio d’ore o anche tutta la notte.
Mettere in autolisi la farina di grano tenero con la restante acqua per 1 ora.
Unire le due miscele e aggiungere il lievito. Impastare finché l’impasto sarà omogeneo.
Far riposare ½ ora poi unire l’olio e successivamente il sale.
Far riposare ½ ora e fare un giro di pieghe a tre.
Sistemare in un contenitore e far lievitare fino al raddoppio (per me tutta la notte, circa 12 ore), a temperatura ambiente.
Dividere impasto in 6 pezzi da circa 90 g l'uno, formare palline e farle lievitare 1-2 ore circa.
Stenderle leggermente, condire con emulsione di acqua e olio, cospargere a piacere con erbe secche o fresche, olive, ecc. (io su alcune ho messo tahini – la pasta di sesamo, e gomasio, semi di sesamo nero e un misto di erbe secche e fiori).

Cuocere le focaccine a 250°C finché dorate in superficie.



Mini focacce s brašnom od crvene leće

* 50 g brašna od crvene leće
* 265 g pšeničnog bijelog ili polubijelog brašna
* 225 g vode
* 15 g tekućeg kvasa (sa 100-tnom hidratacijom)
* 15 g ekstradjevičanskog maslinovog ulja
* 5 g soli

Prelijte brašno od leće s 50 g ključale vode, izmiješajte dobro vilicom, pokrijte i ostavite smjesu da se ohladi i odmori barem dva sata, još bolje preko noći.
Pomiješajte pšenično brašno s preostalih 175g vode, i ostavite u autolizi 1 sat.
Nakon toga dodajte smjesu od slanutkovog brašna, kvas (prethodno nahranjen i ostavljen da fermentira na sobnoj temperaturi 3-4 sata ili dok se ne udvostruči). Izmiješajte dobro da se tijesto ujednači. Ostavite da odmara 1/2 sata.
Dodajte maslinovo ulje i izmijesite dok ga tijesto ne upije. Ostavite ponovno da odmara 1/2 sata a zatim dodajte sol i ponovno premijesite.
Odmorite tijesto ponovno 1/2 sata a zatim ga preklopite jedanput na trećine (rastanjite tijesto rukama na kvadrat, pa preklopite gornju i donju trećinu prema sredini tako da se preklapaju, i isto to napravite s lijeva i desna). 
Smjestite tijesto u plastičnu posudu s pokopcem i ostavite da se diže na sobnoj temperaturi najmanje 12 sati odnosno dok se ne udvostruči volumen.
Podijelite tijesto na 6 komada, svaki težak otprilike 90 g i oblikujte loptice. Pokrijte ih i ostavite opet 1-2 sata da se dižu.
Svaku lopticu lagano rastanjite (na otprilike 1,5 cm debljine) i premažite emulzijom koju ćete pripremiti tako da pomiješate istu količinu maslinovog ulja i vode (najbolje u manjoj staklenki s poklopcem koju možete dobro protresti, jer ulje i voda neće dugo ostati pomiješani, nakon par minuta će se ponovno razdvojiti).
Dodajte sastojke po želji: masline, ružmarin i/ili drugo suho ili svježe začinsko bilje,  sjemenke sezama, gomasio, tahin itd.
Pecite focacce u dobro zagrijanoj pećnici na 250°C dok ne dobiju lijepu zlatno smeđu boju.


             Focaccias with red lentil flour  Focaccias with red lentil flour

            Focaccias with red lentil flour  Focaccias with red lentil flour

01 September, 2016

Sourdough Pancakes


Sourdough Pancakes


If it was up to me, some days at least, I'd have breakfast three times a day.
With very little effort you can prepare a hearty meal, whether it's sweet or savoury and enjoy with a cup of your favourite coffee or tea.

So, to use my sourdough starter for something different than just bread,  I decided to try pancakes. Well, I suddenly had a crave for pancakes while on vacation. And couldn't wait to come back home to make them.
I'm really, really happy with the recipe I chose to try, the one you can find on King Arthur Flour site. Apparently the same batter can be used for waffles as well, but for now I only tried making pancakes, and I halved the recipe as well.
About the pancakes? Well I think they were great. They tasted just so light and fluffy, I couldn't stop eating them. Then why did I make just half the recipe? Because, unfortunately, or fortunately for me, my kids don't like pancakes. Weird kidos, they have no idea what they've been missing.
But I know your're clever and that you'll be giving these a chance.

Sourdough Pancakes



Sourdough Pancakes

Overnight sponge:
* 150 g (1C) flour of your choice
* 1 TBspoon sugar
* 1 cup buttermilk
* 90 g (1/2 cup) sourdough starter, unfed

Pancake batter:
*all of the overnight sponge
* 1 large egg
* 30 ml (1/8 C) cold pressed sunflower oil or melted butter
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda

To make the overnight sponge, stir down your refrigerated starter, and remove 1/2 cup.
In a large mixing bowl, stir together the starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, lightly greased skillet, and bake for a couple minutes on both sides.
Serve pancakes warm.
Yields 10-12 pancakes.


Pancakes con lievito madre

Sponge (prefermento):
* 150 g di farina (ho usato la farina tipo 1)
* 1 cucchiaio di zucchero
* 240 ml di latticello (buttermilk)
* 90 g di li.co.li (lievito madre idratato al 100%), non rinfrescato

L'impasto per pancake:
* tutto lo sponge
* 1 uovo grande
* 30 ml di olio di girasole spremuto a freddo (o altro olio vegetale) o burro fuso
* 1/4 di cucchiaino di sale
* 1/2 cucchiaino di bicarbonato di sodio

Per preparare lo sponge, prelevate il licoli direttamente dal frigo.
In una ciotola mescolate il licoli, la farina, lo zucchero e il latticello.
Coprite la ciotola e lasciate fermentare a temperatura ambiente tutta la notte.
In una ciotola rompete l'uovo e sbattetelo con una frusta a mano insieme al olio o burro. Aggiungete l'uovo allo sponge, insieme al sale e bicarbonato. Mescolate fino a ottenere un impasto omogeneo.
Scaldate una padella antiaderente, ungetela con qualche goccia di olio e cuocete un mestolo d'impasto alla volta, per un paio di minuti per lato.
Servite i pancakes caldi con lo sciroppo d'acero, marmellata, frutta fresca ecc.
Per circa 10 pancakes.




Američke palačinke s matičnim kvasom

Sponge (predferment):
* 150 g brašna po izboru (kod mene poluintegralno)
* 1 žlica šećera
* 240 ml mlaćenice
* 90 g nenahranjenog matičnog kvasa sa 100%-tnom hidratacijom

Smjesa za palačinke:
* sav sponge
* 1 veliko jaje
* 30 ml hladno prešanog suncokretovog (ili dr.) ulja ili otopljenog maslaca
* 1/4 žličice soli
* 1/2 žličice sode bikarbone

Za sponge, odvojite 90 g kvasa izravno iz hladnjaka, bez da ga prethodno nahranite.
Pomiješajte u zdjeli kvas s brašnom, šećerom i mlaćenicom.
Pokrijte i ostavite na sobnoj temperaturi preko noći.
U manjoj posudi razbijte jaje i lagano ga razmutite ručnom pjenjačom zajedno s uljem ili maslacem.
Dodajte jaje u sponge smjesu, zajedno sa soli i sodom bikarbonom, i dobro izmiješajte da dobijete ujednačenu smjesu.
Smjesa će se lagano zapjeniti.
Zagrijte tavu u kojoj ćete peći palačinke, lagano je nauljite i stavljajte peći po manju grabilicu smjese za svaku palačinku. Pecite palačinke po par minuta sa svake strane.
Poslužite palačinke još tople prelivene javorovim sirupom, uz voće, pekmez i sl.
Od smjese se dobije oko 10-12 palačinki ovisno o veličini.


                         Sourdough Pancakes   Sourdough Pancakes

28 August, 2016

Pudim de leite condensado

Pudim de leite condensado

Ever since I can remember, I'm attracted to anything with caramel. From ice cream to cookies and cakes. So just a sight of this creamy silky milk pudding topped with caramel got me going.
It's very similar to Crème Caramel, and in Croatia we have  Rožata. They are all cousins I suppose, so it's just a question of a name.
But the Brazilian version of this custard dessert with a layer of liquid caramel on top is made with sweetened condensed milk instead of just milk, and that is another one of my favourite ingredients when baking.
So, with the Rio Olympic games just behind us, I finally decided to sit down and share this simple but so delicious dessert recipe, that I can't wait to make again.
One important tip before you start making this caramel pudding: when mixing ingredients make sure you do not incorporate lots of air, so just stir all the ingredients, using a hand wisk, to combine them. Air bubbles inside are not welcome.  And of course when caramelizing sugar, it's important not to burn it, but don't leave too pale either. Nothing looks unattractive as pale caramel. But burnt one tastes bitter, so watch carefully and you'll get a divine dessert to enjoy with your family or guests. And it's perfect when having a dinner party as it needs to be prepared ahead and chilled properly in the fridge.



Pudim de leite condensado

Pudim de leite condensado (Condensed milk pudding)

* 150 g sugar
* 270 g sweetened condensed milk
* 170 g milk
* 170 g heavy cream
* 2 eggs

Mix sugar and 80 ml of water in a small saucepan. Cook on medium heat without stirring until the water has evaporated and the sugar starts caramelizing.
Pour the caramelized sugar in a 20 cm round cake pan and let it cool down.
Whisk together the eggs with milk, condensed milk and heavy cream and pour the mixture over the cooled caramel in the pan. Cover the pan tightly with a piece of aluminium foil.
Place the cake pan in a slightly bigger roasting pan that you filled half way with hot water.
Bake in an oven preheated to 180°C for about 1 hour - or until the pudim has set.
Remove from the oven and let cool at room temperature.
Transfer in the fridge and let cool overnight.
Run a spatula along the side of the pan and then quickly turn the pudim on a serving plate.






Pudim de leite condensado (Buddino di latte condensato)

* 150 g di zucchero semolato
* 270 g di latte condensato zuccherato
* 170 g di latte
* 170 g di panna fresca
* 2 uova

Mettete lo zucchero con 80 ml di acqua in una casseruola e cuocete sul fuoco medio senza mescolare finche lo zucchero non sarà caramellato.
Versate il caramello in uno stampo per torte da 20 cm e lasciatelo raffreddare.
Mescolate con una frusta a mano le uova con il latte condensato, il latte e la panna.
Versate questo composto nello stampo sopra il caramello. Copritelo con la carta stagnola.
Sistemate lo stampo in una teglia un po' più grande nella quale versate l'acqua bollente.
Cuocete quindi il pudim a bagno maria nel forno già riscaldato a 180°C per circa 1 ora o finché il pudim non sarà compatto.
Sfornatelo e lasciatelo raffreddare, prima a temperatura ambiente e poi in frigo.
Passate una spatola tra il pudim e lo stampo per staccarlo delicatamente dalla teglia. Poi rovesciatelo su un piatto da portata.




Pudim de leite condensado (Puding s kondenziranim mlijekom)

* 150 g šećera
* 270 g zaslađenog kondenziranog mlijeka
* 170 g mlijeka
* 170 g svježeg mliječnog slatkog vrhnja (mliječno vrhnje za šlag)
* 2 jaja

Pomiješajte šećer i 80 ml vode u manjoj posudi i stavite kuhati na srednje jakoj vatri, ne miješajući, dok sva voda ne ispari a šećer se otopi i karamelizira.
Istresite karamel u kalup za tortu promjera 20 cm (ne koristite kalup s obručem). Ostavite da se ohladi.
Izmiješajte pjenjačom jaja s kondenziranim mlijekom, mlijekom i vrhnjem. Ulijte smjesu u kalup preko karamela. Pokrijte kalup aluminijskom folijom.
Smjestite kalup u drugi lim, većeg promjera od onog u koji ste ulili smjesu za pudim, ulijte vruću vodu u veći lim i stavite peći na 180°C oko 1 sat ili dok se puding ne stisne.
Izvadite iz pećnice i ostavite da se ohladi, prvo na sobnoj temperaturi i zatim u hladnjaku preko noći.
Prođite spatulom uz rub kalupa da odvojite pudim a zatim ga prevrnite na tanjur, tako da je karamel gore, i poslužite.






                    Pudim de leite condensado  Pudim de leite condensado

23 February, 2016

Roasted radishes

Roasted radishes

When you don't know what to say, cook some radishes ^_^
I've been absent for so long that I don't know where to start. I miss my little space here, but trust me I can hardly find time to eat a decent meal. To cook and photograph these days is a mission impossible.
So I'm taking advantage of a forced "flu break" from work to publish at least some archived recipes.
It was my first time ever making roasted radishes and I was positively surprised.
I served them together with baked feta cheese (both Jamie Oliver's recipes).
Their bright red colour puts me in good mood, too.

Roasted radishes


Roasted radishes
(by Jamie Oliver)

* 200 g red radishes
* 1 TBspoon vegetable oil
* 1/2 Tbspoon liquid honey
* 1 teaspoon fennel seeds
* 1/2 lime (zest and juice)

Preheat the oven to 180°C.
Clean and wash the radishes. Place them on a baking tray lined with baking paper.
Season the radishes with honey, oil, a little salt, and fennel seeds.
Roast them for about 20 minutes.
Take them out of the oven and sprinkle with lime zest and juice.
Serve them warm.



Roasted radishes


Ravanelli arrosto
(di Jamie Oliver)

* 200 g di ravanelli
* 1 cucchiaio di olio (EVO o di semi)
* 1/2 cucchiaio di miele liquido
* 1 cucchiaino di semi di finocchio
* 1/2 lime (succo e scorza)

Scaldate il forno a 180°C.
Lavate e pulite i ravanelli. Metteteli su una teglia rivestita con la carta da forno.
Condite i ravanelli con l'olio, il miele, un pizzico di sale e aggiungete i semi di finocchio.
Mescolate bene e metteteli a cuocere nel forno caldo per circa 20 minuti.
Una volta cotti, spruzzateli con il succo di lime e aggiungete anche la scorza grattugiata.
Servite i ravanelli caldi o tiepidi.




Roasted radishes


Pečene rotkvice
(recept Jamieja Olivera)

* 200 g očišćenih rotkvica
* 1 žlica ulja
* 1/2 žlice tekućeg meda
* 1 žličica sjemenki koromača
* 1/2 limete (korica i sok)

Zagrijte pećnicu na 180°C.
Stavite rotkvice na pleh.
Začinite ih s uljem, medom, malo soli i sjemenkama koromača.
Dobro ih promiješajte i stavite peći oko 20 minuta.
Izvadite iz pećnice i pospite naribanom koricom i sokom limete.
Poslužite ih tople.