Stapici od mesanog brasna sa susamom (Mixed flour sticks with sesame seeds)

Sastojci: 150g razanog brasna, 150g speltinog brasna, 80g integralnog speltinog brasna, 70g heljdinog brasna, 3 kasicice praska za pecivo, 1 kasicica sode bikarbone (ravna), 2 kasike soka od svezeg limuna, morska ili himalajska so po ukusu, 8 kasika susama, 45g putera (sobne temperature), 300ml kiselog mleka, 150ml kisele vode.

Priprema:

1. Pomesati sva brasna sa praskom za pecivo, solju i susamom.
2. Pomesati sodu bikarbonu i sok od limuna. Promesati.
3. Pomesati mesavinu brasna sa mesavinom sode bikarbone i soka od limuna.
4. Dodati puter, kiselo mleko i kiselu vodu pa zamesiti glatko testo.
5. Testo prekriti suvom krpom i ostaviti 2.5 sata.
6. Testo podeliti u jednake jufke. Svaku jufku oblikovati u stapic.
7. U pleh staviti papir za pecenje. Poredjati stapice i ostaviti 45 minuta.
8. Peci u prethodno zagrejanoj rerni na 200 C oko 20-25 minuta.

Ingredients: 150g rye flour, 150g spelt flour, 80g integral spelt flour, 70g buckwheat flour, 3 teaspoons baking powder, 1 teaspoon baking soda (flat), 2 tablespoons fresh lemon juice, sea or Himalayan salt to taste, 8 tbsp sesame seeds, 45g of butter (room temperature), 300ml yogurt (sour milk), 150ml of carbonated water.

Preparation:

1. Mix all types of flour with baking powder, salt and sesame seeds.
2. Mix baking soda and lemon juice. Stir.
3. Blend mixture of flour with a mixture of baking soda and lemon juice.
4. Add butter, yogurt (sour milk) and carbonated water, and knead a smooth dough.
5. Cover the dough with a dry cloth and leave for 2.5 hours.
6. Divide the dough into equal balls. Each ball develop into stick.
7. In the baking pan put the baking paper. Sort sticks and leave for 45 minutes.
8. Bake in the preheated oven at 200 C for 20-25 minutes.

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Kakao sos (Cocoa sauce)

Sastojci: 70-120g kakaoa, 30g putera, 80ml kafe (skuvane i procedjene), 150g zutog secera, 1/8 kasicice soli, 1 kasicica vanila ekstrakta.

Priprema:

1. U serpicu staviti kafu i secer, i na srednjoj temperaturi, kuvati dok se secer ne rastopi, konstantno mesajuci.
2. Dodati 70g kakaoa i so i mesati dok ne postane glatko. Ako zelite jaci sos postepeno dodavati jos kakaoa.
Napomena: ako koristite slan puter izostavite dodavanje soli. Ako vam je sos nije dovoljno sladak dodajte jos malo secera. Vratite na sporet da se secer rastopi.
3. Dodati puter i vanila ekstrakt. Mesati dok se puter ne rastopi. Ostaviti da se ohladi.
4. Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do nedelju dana.

Ingredients: 70-120g cocoa powder 30g buuter, 80ml of decaf coffee (cooked), 150g brown sugar, 1/8 tsp salt, 1 teaspoon vanilla extract.

Preparation:

1. In saucepan put coffee and sugar, and over medium heat, cook until the sugar has dissolved, constantly stirring.
2. Add 70g cocoa and salt and mix until smooth. If you want stronger sauce gradually add more cocoa.
Note: if you use salted butter omit adding salt. If the sauce is not sweet enough, add a little more sugar. Return to the stove to melt the sugar.
3. Add the butter and vanilla extract. Stir until butter melts. Allow to cool.
4. Pour in a hermetically sealed container and refrigerate up to one week.

Viski sirup (Whiskey syrup)

Sastojci: 60g putera, 120g zutog secera, 1/4 kasicice soli, 150ml slatke pavlake, 2 kasicice vanila ekstrakta, 1 1/2 kasika viskija.

Priprema:

1. U serpicu staviti puter i otopiti na srednjoj temperaturi. Skloniti sa sporeta.
2. Dodati secer, so i slatku pavlaku i dobro izmesati.
3. Vratiti na sporet i kuvati 5 minuta od momenta vrenja, konstatno mesajuci.
4. Skloniti sa sporeta i umesati vanila ekstrakt i viski. Dobro promesati.
5. Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do 2 nedelje. Moze se ponovo zagrejati u mikrotalasnoj ili u serpici na sporetu.

Ingredients: 60g butter, 120g brown sugar, 1/4 tsp salt, 150ml heavy cream, 2 teaspoons vanilla extract, 1 1/2 tbsp whiskey.

Preparation:

1. In saucepan put the butter and melt over medium heat. Remove from stove.
2. Add sugar, salt and heavy cream and mix well.
3. Return to the stove and cook for 5 minutes from the moment of boiling, constantly stirring.
4. Remove from stove and stir in vanilla extract and whiskey. Mix well.
5. Pour into hermetically sealed box and refrigerate up to 2 weeks. It can be re-warmed in the microwave or in a saucepan on the stove.