Vanilla biscuits with chocolate filling

ingredients

For the dough

:

125 g margarine

125 g flour

50 g of powdered sugar

50 g pudding (powder) of vanilla, chocolate ...

2 bags of vanilla sugar

Phil:

50 g of chocolate

Preparation

Knead the dough with margarine, powdered sugar, pudding (powder), and flour, it rest in the refrigerator wrapped in foil for 30 minutes.

The dough out of the refrigerator and shape it into a cylinder.

Stones cut into equal pieces the size of half a cm. There must be 36 cut-out pieces.

Make balls (the size of a large walnut) but in every place at the bit of chocolate.

Twist the dough into a ball and give birth to a baking sheet by making the distance between the balls.

Any ball hit slightly with a fork. Bake in preheated oven 15 minutes at 180`C.

The story of chocholate

The story of chocolate goes back to the ancient past, and was first mentioned in the Indian civilizations, Maya, Aztecs and Olmecs who have settled in Central America, present-day Mexico and in the surrounding areas. The ancient civilizations of the Aztecs considered chocolate as "food of the gods", or maybe better, "drink of the gods", as the chocolate consumed for centuries in the form of a beverage. Especially appreciated for millennia and has been attributed medicinal and aphrodisiac properties.

Cocoa and chocolate was the drink of all classes and an integral part of public ceremonies and rituals. Legend has it that in Nicaragua, before the arrival of Europeans, cocoa beans used instead of money, such as coins. Europeans with chocolate met Christopher Columbus, who was on his fourth voyage, in 1502 in the Gulf of Honduras came upon a canoe carrying different types of cargo, including to find and cocoa beans.


Put the chocolate in Europe

Initially, the Europeans did not accept the taste of chocolate, which was too bitter for their palate, especially when contained chilli peppers. Therefore, the inhabitants of the old continent began to redesign the recipe according to your taste and add honey, sugar and cinnamon.

At the end of the 16th century, chocolate was an expensive drink that is associated with the noble families, and was especially prized in Spanish court. Chocolate is from Spain spread to Italy and through the royal wedding in France. By the mid-17th century, in Paris are open numerous "house of chocolate", although this delicacy is still largely reserved for the elite. Due to its attractiveness and nutrition, chocolate is gradually becoming popular among all classes in Catholic Europe, especially in Mediterranean countries.

In the second half of the 17th century, the question arose whether the chocolate as food or drink. The sentence was passed Church, comparing chocolate with wine, which is considered a drink, although has nutritional value. Thus, chocolate became a drink for women, and coffee drinks for men in some parts of Western Europe.

During the 18th century, chocolate has become ubiquitous, and it is available in many forms - like toothpaste, blocks, drinks with added sugar, vanilla, cinnamon and other spices. Chocolate drinks added to milk or wine. Very slowly, the accepted and chocolate in solid form, in the form of so-called. Spanish sticks. In France, the popular chocolate pastilles. Cocoa butter, which is from the 16th century used solely for cosmetic purposes, it has become an important ingredient in the culinary elite kitchens.

Several small tricks for better enjoyment of consuming chocolate

Chocolate is tastiest when consumed on an empty stomach. The ideal temperature for consumption of chocolate is between 18 and 20 ° C. Never store chocolate in the refrigerator - it will cause separation of cocoa and production of white bubbles
The ideal temperature for storing chocolate is 10-15 ° C.
If you try several different types of chocolate, always start with the one that has the least cocoa, it is usually milk chocolate (except for white chocolate that does not contain cocoa)

When you eat dark chocolate, let me give you a few seconds melts in your mouth and let go of their first tastes and aromas. Then chew slowly several times to release a secondary flavor. Then let a little "recovery period" in the mouth. In this way, you will feel a whole range of flavors that offers good chocolate.
If the surface of the chocolate created white-gray cover, due to inadequate storage, this means that the chocolate lose on quality, taste and texture, so avoid such a chocolate if you are a true fan of these foods

Chicken with zucchini sauce

ingredients

Chicken breast (500 g)

Zucchini (200g)

cream (300-500 ml)

Onions (70 g)

Olive oil

Salt, pepper (optional)

Preparation

Warm olive oil in a deep frying pan, and with it heat up the grill pan for the chicken. Chicken breast before placing on grill pan, cut into desired size, season with salt and pour a little oil. The meat does not need to beat with a meat mallet to help chicken steaks are not too thin and that when baking chicken does not dry up.

On a hot frying pan chicken and bake it with one hand without touching a few minutes. When you see that the steaks get white to almost half their height, turn them and bake at least as much on the other side. When the chicken is ready set it aside on a plate.

In the hot oil in a deep frying pan, add finely chopped onion. If you like garlic, you can freely use it.

When the onion becomes translucent, add to the pan flask grated on grater for cheese. Sauté zucchini with onions for a few minutes until the zucchini is tender.

If you want, you can add the zucchini in a little broth for a richer flavor sauces, but I did not this time made.

When the soft squash them well with salt and pepper, then pour over the cream.

Stirring occasionally let the cream boil, then reduce the heat and let the sauce thickens to the desired consistency.

If you prefer thicker sauce, use less cooking cream or leave it longer to boil and thickens, but if you love rarely dips less cook the sauce and, if desired, add more cream or foundation.

Serve sauce with chicken when it is still warm, but with this dish well will agree and that a slice of lemon.

Creme Brulee

6 egg yolks 

6 tablespoons 

white sugar divided  

1/2 teaspoon vanilla extract

2 1/2 cups heavy cream 

2 tablespoons brown sugar

Preheat oven to  150 degrees C.

Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

Mini American pancakes

135 g flour
2 eggs
130 ml of milk
1/2 baking powder
pinch of salt
teaspoon sugar
Preparation:

Mix flour, baking powder, salt and sugar.

Separate the egg yolks. Whites beat the snow and put it aside.

In the yolks add milk and other dry ingredients.

In the end, gently mix the egg whites.

On heated pan put a little butter on it pour a small amount of mixture and bake.

Pour as hot with maple syrup and serve

World wide cuisine - Bosnian cuisine

Bosnian cuisine

Bosnian cuisine has many similarities with the Mediterranean, the Greek and the Turkish kitchen.
Due to prolonged Austro-Hungarian rule, it is felt and effects of central Europe.




Bosnian cuisine is similar to dishes of Turkish, Greek and other Mediterranean cuisines. Due to prolonged Austro-Hungarian rule, it is felt and effects of central Europe.


Bosnian cuisine uses many spices, usually in small amounts. Most dishes are mild, cooked with a little water. Sauces are almost completely natural. Typical ingredients Bosnian dishes are tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini and beans. Of spices commonly used ground pepper, parsley, bay leaf and celery. As a food additive in Bosnian cuisine is often used milk, cream and sour cream. Sweet dishes are added cinnamon and cloves. Meat dishes are chicken, beef or lamb. For Bosnian cuisine is specific preparation prepared dishes, or bell, with prepared foods, coincident metal bell, saved in the heat.


Region Herzegovina is suitable for growing grapes and making wine, while in Bosnia brandy produced from plum and apple. Coffee is drunk without a handle, with optional rahatlokum.
in Bosnian cuisine most prevalent meat, while fish are generally nowhere mentioned.



Some dishes, such as soup beg, Bosnian pot, čevapčići, charm, burek, beans and traditional bean stew with meat, moussaka, sudžuk, etc.. are typical for the region of Bosnia.
Bosnia has some kind of quality cheeses like Livno cheese, Travnik cheese, Vlasic cheese.

Since desserts are the most famous:
Baklava - flaky pastry with a filling of nuts, drenched in sugar syrup or honey
Bomblets (plural), truffle (singular), type of truffle
Peaches - cookies that look like a peach
Cupavci,
Dulbešećer - jelly made from rose petals
Gurabija (Qurabiya)
Halva
Hurmasica - date-shaped pastry drenched in a sweet syrup
Cider - pastry made of filo dough stuffed with apples
Kadajif (kadaif)
Compote - a cold sweet drink made of cooked fruit
Donut - filled donut
Custard pie
Wafer
Orasnica - walnut cookie
Pancake (crêpe)
Jam
Centered commodities - lokum (Turkish Delight)
Rose - similar to baklava, but baked in a small roll with raisins
Russian Hats (trans. Russian Caps, plural)
Sampit
Sweet (made from different fruits)
Strudel (Strudel)
Rice pudding (rice pudding)
Tufahija - whole stewed apple stuffed with a walnut filling
Tulumba - deep-fried dough sweetened with syrup



In Bosnia, it is customary to drink a lot of coffee so-called Turkish coffee, no sugar is stored and drinks from filđan. When it comes to guests, as soon as it comes housewife prepares coffee at the so-called dočekušu, there is a brief welcome, then moving socializing with conversation and then use

other coffee or razgovoruša, how all this may take a very long time housewife preparing a third coffee that is still called otpravuša and sign away it's time to leave.

World wide cuisine- Croatian

CROATIAN CUISINE



Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every regions has its

own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia.
Croatian cuisine can be divided into a few regional cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) which all have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most

dishes, however, can be found all across the country, with local variants. This is also why the varied cuisine of Croatia is called "cuisine of the regions".




Specialities from the grill are called s roštilja,
 those roasted on the spit s ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cooked pod pekom include lamb, veal, and octopus.


Meso z tiblice - pork from "tiblitsa" wooden barrel from Međimurje County, northern Croatia
Croatian meat based dishes include:
Zagrebački odrezak (Veal steaks stuffed with ham and cheese and grilled with breadcrumbs)
Šnitzle (schnitzel) breaded veal or chicken cutlets
Meso z tiblice pork ham from Međimurje County
Janjetina - roasted lamb garnished with Mediterranean herbs
Odojak - roasted pork
Visovačka begavica
Turkey with mlinci (flat, sour dumplings)
Leg of lamb à la Pašticada (rolled pieces of Pršut in white wine sauce)
Leg of venison the count's way
Wild duck with sauce
Roasted pheasant
Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages)
Boiled fillet of beef haunch with Sauerkraut
Escalope à la Baron Trenk (spicy-rolled Schnitzel)
Međimurje Goose (stuffed with buckwheat)
Turopolje Goose (with corn semolina as a side dish)
Purgerica Turkey (Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.)
Krvavice, or čurke, blood sausages, made of blood and kaša
Hladetina, a particular type of head cheese


Seafood




Croatian seafood dishes include:
Squids - Croatian: lignje, Italian: calamari, grilled, fried or stuffed

Octopus salad - Croatian: salata od hobotnice
Cuttlefish risotto - Croatian: Crni rižot, Italian: Risotto nero
Tuna
Lobster from Dalmatia
Shrimps - Croatian: škampi, Italian: scampi
Common mussels - Croatian: dagnje
Salted Cod with potatoes - Croatian bakalar na bijelo (Dubrovnik, Dalmatia and Istria)
Fish stew - Croatian brodet or brudet (Dubrovnik and Dalmatia), Italian brodetto
Clams
Sea spider salad
Breaded catfish or carp
Grilled sardines or other fish (na gradele)
Buzara or Buzzara (shellfish sautéed in garlic, olive oil, parsley & white wine)
Date shells or prstaci are part of the traditional cuisine, but in the 20th century their extraction was banned as a measure of ecological protection


Stews
Goulash (Croatian: gulaš, see also Hungarian gulyás)
Grah - bean stew (often done as 'grah sa zeljem' - with sauerkraut, or 'grah sa kiselom repom' - with pickled turnip strings)
Varivo od mahuna - green beans stew
Riblji paprikaš - also called fiš-paprikaš (spicy fish stew from Slavonia, see also Hungarian halászlé)
Slavonska riblja čorba (fish stew from Slavonia)
Brudet (or Brodet) - fish stew
Chicken stew
Rabbit goulash
Ričet
Istrian stew (Jota)
Game Čobanac (Shepherd's Stew)
Feines Venison goulash with prunes
Hunter's stew
Wine goulash
Sauerkraut stew
Zelena menestra - traditional cabbage and meat dish - Dubrovnik and surrounding area
Pašticada - Dalmatian beef stew with prunes and dried figs
Tripe stew (tripice, fileki)


Pasta

Žganci is made from maize, wheat or buckwheat flour, water, cooking oil and salt
Žganci - cornmeal dish in Slovenian and Northern Croatian cuisine, also known as Polenta (palenta, pura) in Istria and Dalmatia
Gnocchi, often served with Pašticada or goulash.
Fuži is a sort of pasta from Istria.
Needle macaroni
štrukli - baked or cooked filled pastry from Zagorje, Zagreb area.
Krpice sa zeljem - pasta with stewed cabbage
Šporki makaruli - traditional pasta with cinnamon flavored meat sauce, from Dubrovnik and surrounding area


Soups

Maneštra
Veal soup with smoked meat
Vegeta seasoned broth
Beef broth with vermicelli pasta
Ajngemahtec - Zagreb chicken and vegetable soup
Mushroom soup, especially with porcini


Side dishes

Sataraš (sliced and stewed summer vegetables)
Mlinci (typical northwest Croatian, roasted flatbread, similar to Caucasian flatbreads)
Đuveč (baked summer vegetables, similar to Ratatouille)
Šalša od pomidora (tomato salsa)
Restani krumpir (cooked potato fried with onion)
Blitva s krumpirom (cooked chard and potato, with olive oil and garlic)

Sausages and ham

Kulen (Kulin) - spicy pork sausage from Slavonia
Češnovka - spicy pork sausage with a harmonious garlic taste from Turopolje
Kobasica - spicy, air-dried or smoked sausage (Hungarian: kolbász)
Salami from Samobor
Švargl from Slavonia
Suđuk from inland Dalmatia
Istrian and Dalmatian Pršut - dry-cured ham
Panceta from Dalmatia
Špek from continental Croatia
Kaštradina - smoked mutton or goat meat

Cheese (sir)

Paški sir - famous sheep's milk cheese from island of Pag
Farmers' cheese (škripavac) and curd cheese from the regions of Kordun and Lika
Cheese from the Cetina region Cetinski sir
Cheese from the Island of Krk Krčki sir
Cheese from Međimurje Turoš
Cheese from Podravina Prga
Cottage cheese (eaten with vrhnje) from Zagorje (sir i vrhnje, often seen as quintessential Croatian traditional food)
.

Sweets and desserts

Palačinke (crepes) with sweet filling
Baklava
Kremšnita - cream slice
Šaumšnita - meringue cream slice
Zagorski štrukli - sweet pastry from northern Croatia
Uštipci
Fritule
Knedle - potato dough dumplings, usually filled with plums and rolled into buttered breadcrumbs, with cinnamon
Strudel (Croatian: savijača or štrudla) with apple or curd cheese fillings
Orahnjača - sweet bread with walnuts
Makovnjača - sweet bread with poppy seeds
Croatian honey
Bear's paw
Farmer's cheese (quark) cakes (cream cake)
Krafne, pokladnice - a type of Donut
Croatian pancakes (with wine and egg sauce)
ušljivac, deran, badavdžija (long plaited bun)
Šnenokli (meringue in custard cream, floating island (dessert))
Almond filled ravioli (rafioli)
Homemade fruit preserves, jams, compotes

Cakes (kolači)

Rožata or Rozata (flan, creme caramel)
Easter pastry Pinca
Kroštule (crunchy, deep-fried pastry)
Fritule(deep-fried dough, festive pastry, particularly for Christmas)
Bishop's bread
Guglhupf ring cake (Croatian kuglof)
Rapska torta (Rab cake)
Međimurska gibanica (Međimurje County layer cake with apple, poppyseed, walnut and cottage cheese fillings)


To state more information about Croatian cuisine should write a lot but I do not want all this to be just a list, and I will announce in the coming posts and some traditional recipes specific to all areas of Croatian cuisine.
The greater part I listed the names of the original Croatian dishes I've also tried to translate in English as it was possible

I hope you have all learned a or renew their knowledge.
I enjoy Dalmatian cooking since I was born and raised in Zadar

Cakes and Cookies: Piskota torta

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why not consume all lemon?

Lemon is an extremely healthy fruit, but if you want to get away from the lemon really maximum eat it - frozen. In fact, the healthiest part of the lemon is its bark, which still remains unused. Freeze you lemons, zest you do not only edible but delicious and will have a fresh taste of citrus.

How is the best frozen lemon? Cut the lemon into slices, place them in a freezer bag and store in the freezer. When you want to eat a slice of lemon simply remove it from the freezer and eat so frozen. Lemon, and cover the meat in this way, 'shoot' of refreshing citrus flavor.

Here you will find all the vitamins and minerals enter the body when you eat a lemon with rind:

- Vitamin C, B6, E and A

- Folic acid

- calcium

- copper

- iron

- zinc

- magnesium

- potassium

- proteins

- riboflavin

- niacin

- thiamine

- phosphorus

Lemon is an indispensable ally in the fight against flu viruses, a lemon is a component of natural antibiotics which you can easily do yourself.

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biscuit cuillère

ingredients:

155 g egg yolks

80 g sugar

170g egg whites

50 g sugar

85 g flour

color (Optional)

Preparation:

Mix egg yolks with 80g sugar until they become pale. Mix egg whites with 50 g of sugar and finally add the color. Add the yolk mixture into the egg whites and then add the sifted flour. Spread the mixture on the sheet dimensions 60x40cm and align. Bake at 230 ° C for 5-6 minutes.

Baked biscuit upside-down, short cool and found the cream so that is out biscuits turned inwards. Chilled biscuit brush with syrup using a brush. Then Stuff cream and carefully roll.

Donuts with jam

ingredients:

850 grams gluten-free flour

5 egg yolks

4 tablespoons oil

grated zest of one organically grown lemon

1 vanilla sugar

2 tablespoons sugar (all mix well and add the vanilla extract and rum, if desired)

Preparation of yeast:

200 ml of hot milk

1 fresh yeast

3 teaspoons gluten-free flour

1/2 teaspoon sugar all mix well and leave the yeast to rise

Preparation:

850 grams  gluten-free flour, put in a deep bowl, add the yeast that you previously prepared, egg yolks with sugar, vanilla sugar, oil, vanilla extract and lemon zest.

Begin to mix the ingredients and slowly add more warm milk (about 300 ml) until you get a smooth dough.

If the mixture is thin, add a little flour.

When you get a smooth dough leaving it to rise, knead and repeat the process!

Round mold for donuts make circles of dough. Bake donuts in the deep and well-heated oil so placing them upside down and bake coincident about 2 minutes on each side.

After the donuts cool, confectionery syringe filled with jam of apricot and gently press into each donut.