Bruskete with cream

* For one person 2 bread slice/ I used the mixed corn bread /
     * 8 slice bread
     * 2 whole eggs
     * 150 grams of young cheese
     * 2 sour cream
     * 100 grams spicy sausage
     * 4 higher pickled gherkins
     * Spices to taste, I just added marjoram

PREPARATION:

All  chop, salt, spices and mix it.

Add this mixture on top of each slice of bread!

Bake it in  oven at about 225 degrees

And that's all ,you can serve it.

serve it with warm tea or glass of red wine or beer/as you prefer/

Voli Vas Silvana!
Silvana, with Love!

Bruskete with cream

* For one person 2 bread slice/ I used the mixed corn bread /
     * 8 slice bread
     * 2 whole eggs
     * 150 grams of young cheese
     * 2 sour cream
     * 100 grams spicy sausage
     * 4 higher pickled gherkins
     * Spices to taste, I just added marjoram

PREPARATION:

All  chop, salt, spices and mix it.

Add this mixture on top of each slice of bread!

Bake it in  oven at about 225 degrees

And that's all ,you can serve it.

serve it with warm tea or glass of red wine or beer/as you prefer/

Voli Vas Silvana!
Silvana, with Love!

Basic Dough for French Baguettes and Focaccia Bread/from blogger/

Basic Dough for French Baguettes and Focaccia Bread
makes two french baguettes or two focaccia breads
(original recipe)

500g bread flour
10-15g fresh yeast
300-400ml warm water
1 tsp. sugar
1 tsp. salt

Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy.

Meanwhile, mix the flour and the salt in a bowl with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a dough ball that detaches itself from the edges of the bowl. The dough will be quite sticky,but don't worry. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Repeat this process 2-3 times. Although it seems that this process takes a lot of time, most of it is just rising time during which you can do other things around the house. It's important to let the dough rise as many times as possible because that ensures the softness and the quality of the bread.

After the dough has risen a few times, we can proceed to form french baguettes or a focaccia bread.

French baguettes

Preheat the oven to 200°C. Grease a large baking pan with some olive oil.

Divide the dough into two equal pieces. Gently stretch each piece and roll it to form a loaf. Repeat the process until you get the shape of a french baguette. Transfer the baguettes to the baking pan. Make 3 diagonal slashes on each loaf with a sharp knife, cover with a cloth and let them rise for another 20-30 minutes before baking.

In the meantime we are going to create a steam in the oven that is going to help our baguettes have a nice thin but crunchy crust. Heat approximately two cups of water until it starts to boil. Transfer it to a smaller roasting pan and then put the pan into the preheated oven, onto the bottom rack. Take approximately 100ml of boiling water and pour it all over the hot oven to create additional steam. Then quickly put the baguettes onto the medium rack of your oven and bake for 30 or so minutes (until the baguettes are golden brown). Every 15 minutes during the baking time, sprinkle some more warm water into the oven to create additional steam.

If you're not sure when your bread is ready, tap it ace several times with your fingers. If you can hear a hollow sound coming out of it, the bread is ready. Also, baked bread should not be heavy when lifted.

Transfer the baked baguettes on a wire rack and let them cool before cutting and serving.

Focaccia Bread

For one focaccia bread you'll need:

100ml olive oil
1 clove of garlic, minced
pinch of salt
fresh basil, rosemary and thyme to your taste, finely chopped
150-200g cherry tomatoes
60g feta cheese, diced

Preheat the oven to 200°C. Grease a large baking pan with olive oil.

Put he olive oil into a small bowl. Add garlic, fresh herbs and salt and mix well. Let it stand for 10 minutes so that the garlic and herbs incorporate into the oil. Wash the cherry tomatoes and cut them in half if needed.

Transfer the dough onto the baking pan and stretch it with your hands so that it's 1-2cm thick. Pour the prepared olive oil over it and using only your fingertips, begin to press into the dough to distribute the oil and flatten the dough out. The dough will gradually spread out in the pan. Let it stand for another 15 minutes so that the oil incorporates into the dough. Arrange cherry tomatoes and feta cheese on the surface and bake the focaccia until it's golden brown, approximately 20 minutes. Cool on a wire rack before serving.

Basic Dough for French Baguettes and Focaccia Bread/from blogger/

Basic Dough for French Baguettes and Focaccia Bread
makes two french baguettes or two focaccia breads
(original recipe)

500g bread flour
10-15g fresh yeast
300-400ml warm water
1 tsp. sugar
1 tsp. salt

Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy.

Meanwhile, mix the flour and the salt in a bowl with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a dough ball that detaches itself from the edges of the bowl. The dough will be quite sticky,but don't worry. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Repeat this process 2-3 times. Although it seems that this process takes a lot of time, most of it is just rising time during which you can do other things around the house. It's important to let the dough rise as many times as possible because that ensures the softness and the quality of the bread.

After the dough has risen a few times, we can proceed to form french baguettes or a focaccia bread.

French baguettes

Preheat the oven to 200°C. Grease a large baking pan with some olive oil.

Divide the dough into two equal pieces. Gently stretch each piece and roll it to form a loaf. Repeat the process until you get the shape of a french baguette. Transfer the baguettes to the baking pan. Make 3 diagonal slashes on each loaf with a sharp knife, cover with a cloth and let them rise for another 20-30 minutes before baking.

In the meantime we are going to create a steam in the oven that is going to help our baguettes have a nice thin but crunchy crust. Heat approximately two cups of water until it starts to boil. Transfer it to a smaller roasting pan and then put the pan into the preheated oven, onto the bottom rack. Take approximately 100ml of boiling water and pour it all over the hot oven to create additional steam. Then quickly put the baguettes onto the medium rack of your oven and bake for 30 or so minutes (until the baguettes are golden brown). Every 15 minutes during the baking time, sprinkle some more warm water into the oven to create additional steam.

If you're not sure when your bread is ready, tap it ace several times with your fingers. If you can hear a hollow sound coming out of it, the bread is ready. Also, baked bread should not be heavy when lifted.

Transfer the baked baguettes on a wire rack and let them cool before cutting and serving.

Focaccia Bread

For one focaccia bread you'll need:

100ml olive oil
1 clove of garlic, minced
pinch of salt
fresh basil, rosemary and thyme to your taste, finely chopped
150-200g cherry tomatoes
60g feta cheese, diced

Preheat the oven to 200°C. Grease a large baking pan with olive oil.

Put he olive oil into a small bowl. Add garlic, fresh herbs and salt and mix well. Let it stand for 10 minutes so that the garlic and herbs incorporate into the oil. Wash the cherry tomatoes and cut them in half if needed.

Transfer the dough onto the baking pan and stretch it with your hands so that it's 1-2cm thick. Pour the prepared olive oil over it and using only your fingertips, begin to press into the dough to distribute the oil and flatten the dough out. The dough will gradually spread out in the pan. Let it stand for another 15 minutes so that the oil incorporates into the dough. Arrange cherry tomatoes and feta cheese on the surface and bake the focaccia until it's golden brown, approximately 20 minutes. Cool on a wire rack before serving.

Sweet orange bread!Traditional Croatian Recipe

SWEET ORANGE BREAD
Integrates:

1. 1 and half kg of farina tip 500 or 550
2. 1 kg of orange/juice and grated peel/
3. 250 gram of brown sugar
4. 2 pack of vanilla sugar
5. 1 tea spoon of sea salt
6. 30 gram of fresh barm or you can use instant
7. 1 pack of baking powder
8. 200 gram of butter
9. 4 eggs + 1 egg for decoration+few cubes of sugar

Prepare:

• first put farina in big pot
• add warm orange juice and peel
• add cut butter and eggs
• add barm
• add sugar,vanilla sugar and baking powder
• now mix it all,mix well with hands like when you bake ordinary bread
• put all on warm place
• when all became twice bigger bake again
• make 3 smaller parts
• put it on warm place and wait until became twice bigger
• decorate it with eggs and sugar
• bake it in warm oven on 160 Celsius for 45 min
• serve cold

Voli Vas Silvana!
Silvana, with Love!

Sweet orange bread!Traditional Croatian Recipe

SWEET ORANGE BREAD
Integrates:

1. 1 and half kg of farina tip 500 or 550
2. 1 kg of orange/juice and grated peel/
3. 250 gram of brown sugar
4. 2 pack of vanilla sugar
5. 1 tea spoon of sea salt
6. 30 gram of fresh barm or you can use instant
7. 1 pack of baking powder
8. 200 gram of butter
9. 4 eggs + 1 egg for decoration+few cubes of sugar

Prepare:

• first put farina in big pot
• add warm orange juice and peel
• add cut butter and eggs
• add barm
• add sugar,vanilla sugar and baking powder
• now mix it all,mix well with hands like when you bake ordinary bread
• put all on warm place
• when all became twice bigger bake again
• make 3 smaller parts
• put it on warm place and wait until became twice bigger
• decorate it with eggs and sugar
• bake it in warm oven on 160 Celsius for 45 min
• serve cold

Voli Vas Silvana!
Silvana, with Love!

Sunka u kruhu-HAM IN BREAD

Šunka u kruhu

HAM IN BREAD

INTEGRATES:

1. 1 kg of cooked ham
2. 500 gram of farina type 500 or 550
3. 125 gram of butter
4. 1 tea cup of milk
5. 3 eggs
6. 1 tea spoon of sea salt
7. fresh yeast- 2 cubes
8. 1 tea spoon of sugar

PREPARE:

• Add yeast in warm milk/add tea spoon of farina,tea spoon of sugar and tea spoon of sea salt and mix and that leave on warm place until yeast became 3-4 time bigger/
• add farina in big pot-add prepared yeast
• add eggs
• add butter
• sea salt
• add warm milk
• mix it well with big! spoon and with your own hands!
• put all on warm place for about 1 hour
  
• now roll out dough
• add ham in that dough
• put it in warm oven and bake for about 1 hour on 180 Celsius

I hope You will love this dish made by my oldest daughter Andrea!!
BRAVO Andrea!

Sunka u Kruhu:

SASTOJCI

1 kg kuhane šunke (ja sam koristila rolanu šunku)
500 g glatkog brašna
125 g maslaca
2 dcl mlijeka
3 jaja
svježi kvasac
1 žličica soli
1 žličica šećera
1 žumanjak za premazivanje
malo sezama za posipanje




POSTUPAK

1. Kvasac razmrvite te ga pomiješajte s žličicm šećera, žlicom brašna i malo toplog mlijeka. Ostavite kvasac na toplom mjestu dok ne udvostruči volumen.
2. Brašno prosijte u posudu te u sredini brašna napravite udubinu.
3. U udubinu u brašnu stavite nadošli kvasac, jaja, mlijeko, sol, šećer i maslac.
4. Sve dobro izmiješajte drvenom kuhačom.
5. Kada se sastojci spoje nastavite mijesiti rukama dok ne dobijete kompaktno glatko tijesto. Da bi spriječili ljepljenje tijesta za ruke prije nego počmete mijesiti dobro ih posipajte brašnom.
6. Gotovo tijesto pokrijte kuhinjsom krpom i ostavite na toplom barem pola sata dok ne udvostruči volumen.
7. Lim za pečenje namastite i posipajte brašnom ili ga pak možete samo obložiti papirom za pečenje.
8. Na tako pripremljen lim stavite tijesto i malo ga razvucite rukama.
9. Na tijesto položite kuhanu šunku.
   
10. Od jednog žumanjka i malo vode zamutite smijesu kojom ćete premazati šunku.
11. Kad šunku premažete pažljivo razvucite tijesto preko nje. Obložite šunku ravnomjerno tijestom sa svih strana.
12. Premažite tijesto sa preostalim žumanjkom i posipajte sezamom.
13. Pecite u zagrijanoj pećnici pri 180 stupnjeva o 60 minuta.

Moj prijedlog za posluživanje

Sunka u kruhu-HAM IN BREAD

Šunka u kruhu

HAM IN BREAD

INTEGRATES:

1. 1 kg of cooked ham
2. 500 gram of farina type 500 or 550
3. 125 gram of butter
4. 1 tea cup of milk
5. 3 eggs
6. 1 tea spoon of sea salt
7. fresh yeast- 2 cubes
8. 1 tea spoon of sugar

PREPARE:

• Add yeast in warm milk/add tea spoon of farina,tea spoon of sugar and tea spoon of sea salt and mix and that leave on warm place until yeast became 3-4 time bigger/
• add farina in big pot-add prepared yeast
• add eggs
• add butter
• sea salt
• add warm milk
• mix it well with big! spoon and with your own hands!
• put all on warm place for about 1 hour
  
• now roll out dough
• add ham in that dough
• put it in warm oven and bake for about 1 hour on 180 Celsius

I hope You will love this dish made by my oldest daughter Andrea!!
BRAVO Andrea!

Sunka u Kruhu:

SASTOJCI

1 kg kuhane šunke (ja sam koristila rolanu šunku)
500 g glatkog brašna
125 g maslaca
2 dcl mlijeka
3 jaja
svježi kvasac
1 žličica soli
1 žličica šećera
1 žumanjak za premazivanje
malo sezama za posipanje




POSTUPAK

1. Kvasac razmrvite te ga pomiješajte s žličicm šećera, žlicom brašna i malo toplog mlijeka. Ostavite kvasac na toplom mjestu dok ne udvostruči volumen.
2. Brašno prosijte u posudu te u sredini brašna napravite udubinu.
3. U udubinu u brašnu stavite nadošli kvasac, jaja, mlijeko, sol, šećer i maslac.
4. Sve dobro izmiješajte drvenom kuhačom.
5. Kada se sastojci spoje nastavite mijesiti rukama dok ne dobijete kompaktno glatko tijesto. Da bi spriječili ljepljenje tijesta za ruke prije nego počmete mijesiti dobro ih posipajte brašnom.
6. Gotovo tijesto pokrijte kuhinjsom krpom i ostavite na toplom barem pola sata dok ne udvostruči volumen.
7. Lim za pečenje namastite i posipajte brašnom ili ga pak možete samo obložiti papirom za pečenje.
8. Na tako pripremljen lim stavite tijesto i malo ga razvucite rukama.
9. Na tijesto položite kuhanu šunku.
   
10. Od jednog žumanjka i malo vode zamutite smijesu kojom ćete premazati šunku.
11. Kad šunku premažete pažljivo razvucite tijesto preko nje. Obložite šunku ravnomjerno tijestom sa svih strana.
12. Premažite tijesto sa preostalim žumanjkom i posipajte sezamom.
13. Pecite u zagrijanoj pećnici pri 180 stupnjeva o 60 minuta.

Moj prijedlog za posluživanje