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Recept za supu od povrća i čedra

Recept za supu od povrća i čedra



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  • Recepti
  • Dish type
  • Supa
  • Supa od povrća

Ova juha zagrijat će vam srce. Poslužite sa svježim hrskavim hljebom, po želji.

21 osoba je ovo napravilo

SastojciServira: 8

  • 80 g seckanog crvenog luka
  • 50 g seckanog celera
  • 1 kašičica granula belog luka
  • 30 g margarina
  • 60 g glatkog brašna
  • 1 litar pilećeg temeljca
  • 190 g seckane bebe šargarepe
  • 2 krompira, oguljena i narezana na kockice
  • 1 kašika seckanog svežeg peršuna
  • 1 kašičica sveže mlevenog crnog bibera
  • 1 prstohvat iseckanog svežeg kopra
  • 700 ml mlijeka
  • 340 g naribanog sira cheddar

MetodaPriprema: 20min ›Kuhanje: 1hr20min› Spremno za: 1hr40min

  1. Koristeći veliki lonac, pirjajte luk, granule celera i češnjaka u margarinu na laganoj vatri dok luk ne omekša.
  2. Polako umiješajte brašno sa 250 ml pilećeg temeljca da dobijete pecivo. Mešajte dok se dobro ne izmeša.
  3. Dodajte preostali pileći temeljac, šargarepu, krompir, peršun, biber i kopar. Pustite da proključa pa dodajte mlijeko i sir. Miješajte dok se sir ne otopi, smanjite vatru na minimum i pirjajte jedan sat, povremeno miješajući.

Skoro Pregledano

Recenzije i ocjeneProsječna globalna ocjena:(23)

Recenzije na engleskom jeziku (15)

od Renee

Ovo je odličan obrok u hladnoj noći. Sljedeći put ću dinstati luk, mrkvu, celer i krumpir, a zatim ih ostaviti da zajedno prokuhaju nakon dodavanja juhe još neko vrijeme kako bi svi bili mekani. Dodao sam i svježe gljive i toplo ih preporučujem. Osećao sam da su mnogo dodali supi. Neki smrznuti grašak na kraju je takođe bio fin. Isprobajte! -24. Jun 2008

od James Somers

Baš sjajna čorba od srca. Sledeći put ću dodati još krompira i luka. Bio sam malo težak sa celerom, to ću malo smanjiti. Ovo biste zaista trebali isprobati.-04. Septembra 2007

by sheshops2much

ODLIČNA supa, služim je svaki Badnjak i obožavamo je! Koristim više krompira i sira kao što je rekao drugi recenzent i pomaže da se povrće prvo skuha na pari.-01 maj 2008


Recept za supu od povrća i čedra - recepti

Odlična brza supa. Samo sam ja za bujon koristila kocke bujona sa 4 šolje vode. Koristio sam svježu glavicu brokolija i pola glavice karfiola (jer je bio u frižideru). Uklonila sam i samo 1 šalicu juhe nakon što je povrće omekšalo i stavila sa strane, a zatim sam maknula lonac s vatre i upotrijebila ručni mikser za pire. Zatim dodajte sitno naribani sir i mlijeko dok nije bilo na vatri. Dodala sam malo čorbe koju sam odložila da se malo prorijedi.

Ispalo je odlično. Nije potrebna dodatna sol jer su kockice i sir dovoljno slani. Cela moja porodica (čak i moja godinu dana) je volela.

Obožavam ovu supu. Propržio sam luk u 1 kašiki. prvo maslinovo ulje, a zatim je slijedilo recept koristeći isjeckanu svježu brokulu i cvjetaču umjesto smrznute. Kad sam ga poslužio, dodao sam žlicu kisele pavlake i malo karija u prahu sa primjesom svježeg peršina. Poslužila sam i uz zagrijani pita kruh i salatu.

Također sam izostavio sol i papar, a umjesto toga u blender zamijenio prskanje gospođe Dash. Porodici se dopalo!


Jednostavan umak od sira sa čedrom

Oživite sve, od brokolija do pečenog krompira uz moj petominutni umak od sira sa čedarima!

Ovaj post može sadržavati partnerske veze.

Moji roditelji su imali sreće u tome što mojoj braći i meni nije bilo potrebno previše uvjeravanja da jedemo svoje povrće dok smo odrastali. Pa osim toga, reci to sa mnom, paprikom i kuhanom mrkvom (kao, pirjanom šargarepom. Ne mogu ni#8217t!) Oh, i grah lima. Ako više nikada ne vidim vrećicu smrznutog sukotaša, bit će prerano.

Uprkos tome, čak i ja, tvrdoglavi zaljubljenik u povrće,#8211 mogu cijeniti malo džezanja omiljenog priloga s toplim, dekadentnim umakom od sira s jednostavnim čedar sipom, muwahaha!

Za pripremu ovog umaka od cheddar sira potrebno je samo 5 minuta i oživjet će sve, od kuhane brokule i cvjetače, do vruće pečenog krumpira. Osim povrća, odlično ga je i umiješati u tjesteninu i pirinač, ili čak preliti direktno preko hrskavog čipsa od tortilje za malo domaće nacho akcije!

Recept je prilagođen umaku od cheddar sira koji sam napravio kako bi se pretvorio u moju Cheesy Taco supu, osim što ima samo mrvicu usitnjenog cheddara koji zaista napumpa okus.

Rezultat je senzacionalan! Gusti i ekstra sirasti – savršeni za uvjeravanje svakog mrzitelja povrća da pojede svoje zelje ili, za one kojima zaista ne treba dodatno guranje, posebnu, povremenu poslasticu.

Slatki čili pečeni prokulica

Kako napraviti jednostavan umak od sira sa čedrom:

Počnite topljenjem 2 kašike putera u šerpi na srednjoj vatri, pa umutite 2 žlice bezglutenskog ili višenamjenskog brašna i kuhajte 1 minutu.

Zatim polako umiješajte 1 šolja mleka, sezona sa sol i biber, zatim prebacite na drvenu žlicu i miješajte dok se smjesa ne zgusne, oko 3-4 minute.

Isključite vatru pa dodajte 1-1/2 šolje sveže iseckanog cheddar sira i miješajte dok ne postane glatko. TOPLO preporučujem korištenje svježe naribanog sira (u odnosu na prethodno naribanog) jer prethodno naribani sir ima premaz kako bi se spriječilo da se zalijepi i da se istopi ’t.

Okusite umak pa po potrebi dodajte još soli i pojačajte papar. Prelijte omiljenim povrćem na pari i proždrite!


Juha od rezanci od rajčice i jaja

Kombinacija rajčice, jaja i rezanci omiljeno je jelo u kuhinji hongkonških cha chaan teng, kafića sa čajem koji datiraju iz 1850 -ih. Postoje mnoge varijacije ovog jela: često se jaje umuti i pomiješa kroz ljutu supu od paradajza i makarona, a gusta supa od paradajza poslužuje se sa instant rezancima i pečenim jajem na vrhu. Ovaj recept iz Hetty McKinnon svoje znakove preuzima iz dan faa tong, što u prijevodu znači "juha od cvjetova od jaja" (poznatija kao supa od jaja), referenca na način na koji jaje flokulira i cvjeta kada se spusti u kipuću juhu.


Kako napraviti čorbu od brokolija sa čedrom od sporog kuhanja

Ova juha od čedra od brokolija sa sporim kuhanjem tako je jednostavna za napraviti.

Počnite dodavanjem mrkve, luka, brokolija, pilećeg temeljca (ili povrtnog temeljca) i nekoliko začina u svoj spori štednjak.

Kuhajte na niskoj temperaturi četiri sata.

BILJEŠKA! Ako volite da vaša juha od brokolija i čedra bude potpuno glatka, vrijeme je da je promiješate. Odlučio sam ne miješati svoje.

Na kraju vremena kuhanja, okrenite svoj spori štednjak na VISOK NA 30 MINUTA i stvorite pečenje na ploči za kuhanje. Ovo će supi dodati debelu kremastu okosnicu. Vrijedi pet do pet minuta koje će potrajati. (Pogledajte donji odjeljak o savjetima i trikovima za izradu ruksaka.)

Zatim u roux dodajte cheddar sir. Obožavam koristiti Crystal Farms® sir. Zaista postoje razlike u sirevima, a da bi ova juha bila dobra, želite je napraviti od visokokvalitetnog cheddara, poput Crystal Farms. Ono je u srcu okusa vaše supe, pa je pravi način.

Usitnjeni sir dodajte u roux, a zatim dodajte sirasti roux u spori štednjak.

I to je to! Tako jednostavno, zar ne?


Završne riječi

Ovaj recept sa supom od čedar čorbe od brokolija sa malo ugljenih hidrata može se koristiti kao početak obroka, ali je dovoljno zadovoljavajući da posluži kao glavno jelo. Divno je uz salatu ili uživajte uz moje kekse, malo krekera ili ove kekse od keto čedar vlasca. To je odličan način za zagrijavanje po prohladnom danu. Uživajte!

Ovaj recept za juhu od čedar čorbe s malo ugljikohidrata od brokolija čini kremastu, zadovoljavajuću udobnu hranu koja će se svidjeti cijeloj obitelji. Ova juha može biti dio prehrane sa niskim udjelom ugljikohidrata, keto, Atkins, bez glutena, bez žitarica, dijabetičara ili Bantinga.


30 najboljih recepata s vegetarijanskom juhom za najukusnije obroke bez mesa

Kremasta juha od čedra od brokolija apsolutna je obveza.

Ako volite vegetarijanstvo ili samo u svoje tjedne obroke uvrštavate vegetarijanske večere, juhe su izvrstan način za izrezivanje mesa. Ovi jednostavni recepti za vegetarijanske supe imaju upravo ono što vam je potrebno za kuhanje nevjerojatnih supa, gulaša, čorbi i još mnogo toga. Osim toga, jedna zdjela ovih obilnih recepata za juhu osigurat će toplu, ugodnu jesen ili zimsku noć. Jedan trik za miješanje jela bez mesa koje je još uvijek zasitno je osigurati da koristite puno sastojaka zapakiranih proteinima. Postoji nekoliko recepata od pasulja, poput toskanske juhe od bijelog pasulja ili chipotle biljnog čilija. Možete se odlučiti i za neke recepte za čorbu od leće, poput gulaša od leće ili juhe od leće od tajlandskog bundeve, koji također zadovoljavaju.

Mnoge od ovih vegetarijanskih juha također koriste gljive, cvjetaču ili dodatni sir za obilan zalogaj. Ili ako više volite jelo koje je lakše, lista sadrži i mnogo zdravih recepata za supe, poput marokanske supe od šargarepe ili začinjene čorbe od bundeve. Bez obzira koje ukuse tražite i koje nepce želite udovoljiti, mi smo pozitivni da će ova lista najboljih recepata za vegetarijanske supe za kratko vrijeme inspirirati vaš sljedeći večernji obrok.


Recept za supu od povrća i čedra - recepti


Recepti za srednju zemlju
sastavili MithrandirCQ i Primula s dodacima.

Pozivamo vas da posjetite blog Middleie Earth Foodie sa slikama i zapisima o nekim receptima koje ćete pronaći ovdje.

Merry's Mulled Cider

Pomiješajte 2 litre jabukovače, 20 cijelih klinčića, 1/2 šalica šećera, 12 štapića cimeta, 14 cijelog papra i 1/2 kašičica soli. Pustite da provri. Pirjajte 15 minuta. Čuvajte na toplom. Procijedite i poslužite u krigli s kriškom limuna.



Pijem bilo koji čaj, ali preferiram chai ako ga mogu nabaviti. Zapravo, toliko mi se svidjelo da sam se igrao s receptima dok nisam smislio svoju domaću verziju:

Merry's Spiced Chai

5 šolja ključale vode
1 kašičica mlevenog đumbira
2 prstohvata papra
3/4 kašičice zrna bibera
10 celih klinčića
1 1/2 štapića cimeta
1/8 semenki kardamoma
2 vrećice čaja (crni čaj sam koristila engleski doručak, ali preporučuju se i Earl Grey i Darjeeling)

Pomiješajte sve sastojke, zatim dinstajte i ostavite da se kuha 5 minuta. Uklonite vrećice čaja i kuhajte još 10-20 minuta, ovisno o tome koliko volite čaj. Za blaži okus čaja, jednu vrećicu čaja zamijenite vrećicom biljnog čaja od cimeta od jabuke i upotrijebite samo 1 štapić cimeta.

Čaj je najbolje poslužiti sa mlijekom i šećerom. Mješavina začina može se koristiti za 2x recept ako se koristi duže vrijeme kuhanja. Zaostali chai može se hladiti za ledeni chai ili se kasnije zagrijati. - MerryK

Kolača od gospođe Maggot

Narežite veliki luk i 2 mrkve i pirjajte na masti od slanine dok luk ne omekša. Dodajte 1 kilogram govedine narezane na kockice, 1 žlicu brašna i sol i papar po ukusu. Pirjajte nekoliko minuta, a zatim dodajte 1/2 šolja goveđeg temeljca i pirjajte 20 do 30 minuta. Ogulite i narežite 1 kilogram krumpira i kuhajte dok ne omekša. Zgnječite s 2 do 3 žlice maslaca i dovoljno mlijeka da dobijete mekanu kašu. Začinite solju i biberom. Meso stavite u posudu za pitu, pokrijte pire krompirom i pecite u rerni na 375 stepeni 30 minuta. Prije posluživanja, posudu brzo provucite ispod brojlera da zapeče koru krumpira.

Supa od gljiva iz gostionice na Briju

Iseckajte 1/2 kilograma gljiva vrlo fino. U velikoj šerpi otopite 4 kašike putera. Dodajte 1 kašiku iseckanog luka, 2 šolje sitno iseckane šargarepe, 2 šolje sitno iseckanog celera i 1 češanj belog luka, mlevenog. Umiješajte 2 1/2 šolje goveđe čorbe, 3 1/2 šolje vode, 1 mala limenka paradajz paste, 1/4 kašičica soli i 1/16 kašičice bibera. Pustite da provri. Pokrijte i smanjite vatru. Pirjati 1 sat. Kuhajte supu. U tavi otopite 2 kašike maslaca, dodajte 1/2 pola kilograma narezanih gljiva i dinstajte 5 minuta. Dodajte u supu. Dodati 1/4 šolja suvog šerija. Dobro zagrijte i poslužite.

Mirkwood Cookies

Prosijati zajedno 2 1/2 šolje brašna, 2 kašičice praška za pecivo dvostrukog dejstva i kašičica soli. Cream 3/4 šolja maslaca. Postepeno dodajte 1 šalicu smeđeg šećera (granulirani smeđi šećer dobro funkcionira), dobro kremajući. Umiješajte 1 nerazmućeno jaje i 1 žličicu vanilije i dobro umutite. Melt 1 1/2 kvadrate (1 1/2 unci) nezaslađene čokolade ostavite sa strane da se ohlade. U smjesu od jaja postepeno dodajte suhe sastojke. Temeljito promešajte. Ukloni 2/3 tijesta na pobrašnjenu dasku od tijesta. Promiješajte 1/4 kašičica sode bikarbone u čokoladu. Umiješajte čokoladnu smjesu u preostalu 1/3 tijesta. Ohladite ako je potrebno radi lakšeg rukovanja. Polovicu svijetlog tijesta razvaljajte u pravokutnik 10 x 4 inča. Polovinu tamnog (čokoladnog) tijesta oblikujte u roladu od 10 inča i stavite na pravokutnik svijetlog tijesta. Lagano tijesto oblikujte oko tamnog tijesta i zamotajte u foliju. Ponovite sa preostalim tijestom. Ohladite najmanje 2 sata. Isecite testo na kriške 1/8 do 1/4 inča debljine. Stavite 2 kriške zajedno na podmazan lim za kolače da liče na oči. Uštipnite ugao svake kriške kako biste kolačiću dali kose oči. U sredinu svakog oka stavite komadić čokolade. Pecite 8 do 12 minuta u prethodno zagrejanoj rerni na 350 stepeni. Odmah izvadite iz limova za pečenje. Čuvati između slojeva folije u ravnoj, pokrivenoj posudi. Čini otprilike 3 1/2 desetak kolačića.

Strider za škotska jaja

Tvrdo skuvati 8 jaja. Ohladiti i oguliti. Pomiješajte 1 kilogram mesa kobasica, 1/2 kašičica žalfije, 1 kašika peršuna i prstohvat majčine dušice (ili koristite 1 kilogram kobasice sa ukusom žalfije). Uz meso kobasice napravite 8 pljeskavica dovoljno velikih da okruže 8 oguljenih, tvrdo kuhanih jaja. Stavite jaje u središte svake pljeskavice i oblikujte kobasicu oko jaja. Uvaljajte jaje u brašno začinjeno solju i biberom, zatim u umućeno jaje, pa u prezle. Pržiti u dubokoj masti.

Beornova torta od medenih oraha

Staviti 1 1/2 šolje svježeg sira kroz cjedilo. Procediti skuti sir pomešati sa 1 1/2 kašike prosijanog brašna, 1/4 kašičica soli, 3 kašike pavlake, 3 umućena žumanca, 1/2 šolja meda, 1 kašika maslaca, 1 kašika limunovog soka, kora 1 limuna i 1/2 šolja pšeničnih klica. Savijte 3 bjelanca, čvrsto umućena. Namažite kvadratnu tepsiju za tortu od 9 inča. Dno posude pospite so 1/4 šolja pšeničnih klica. Ulijte tijesto u posudu i prelijte sa 1/8 šolje pšeničnih klica i 1/2 šolja seckanih oraha. Pecite u prethodno zagrejanoj rerni na 375 stepeni 30 minuta.

Smaugovi dragulji

Kombinirajte 1 šalicu mrvica od vanilije, 1 šalicu slastičarskog šećera, 1 šalicu sjeckanih oraha i 1 žlicu kakaa Dodajte 2 žlice svijetlog kukuruznog sirupa i 1/4 šalice viskija. Dobro promiješajte i oblikujte kuglice od 1 inča. Uvaljajte šećer u slastičare i stavite u hermetički zatvorenu posudu. Čuvati u frižideru.

Bilbo marmelada od narandže

Operite, osušite i ogulite 2 kilograma glatkih naranči bez mrlja Prelijte koru hladnom vodom i pirjajte 2 sata dok ne omekša. Naranče narežite vrlo tanko i pomiješajte s 2 kilograma šećera. Ocijedite koru, ohladite i ostružite bijelu košticu. Narežite koru vrlo tanko. Pomiješajte narandže i koru, pa dobro promiješajte. Pirjajte na laganoj vatri dok ne postane gusto. Sipati u vrele, sterilisane tegle i poklopiti

Frodove Scones

U veliku zdjelu prosijte zajedno 2 šalice prosijanog univerzalnog brašna 1/2 kašičica soli, 1/2 kašika praška za pecivo i 1 kašika šećera. Uključi se 1/2 šolja za skraćivanje. Dodajte 1 šalicu grožđica ili ribizla. Napravite udubljenje i dodajte dovoljno mlaćenice da se formira tvrdo tijesto Razvaljajte 1/4 do 1/2 inča debljine na pobrašnjenoj dasci. Pržite na lagano namašćenoj tavi 7 do 10 minuta. Skreni. Pržite još 7 do 10 minuta i poslužite.

Pečena ovčetina za trolove

Ostavite tanki sloj masti na velikoj ovčijem butu i natrljajte isečenim režnjem belog luka. Pecite 25 minuta po kilogramu u rerni zagrejanoj na 350 stepeni. Poslužite s želeom od nane i pudingom Shire.

Shire Pudding

Pomiješajte 1 šolju mlijeka, 2 jaja, 1 šolju brašna i 1 kašičicu soli u blenderu. Stavite 3 žlice vrućih goveđih ili janjećih kapljica u staklenu ploču od 9 inča. Ulijte tijesto u sredinu kapljica. Pecite 15 minuta u prethodno zagrejanoj rerni na 425 stepeni. Smanjite vatru na 350 stupnjeva i nastavite peći dok puding ne postane napuhan i smeđi.

Torta od semena za Gimlija

Rernu zagrejte na 350 stepeni. Namažite okrugli kalup za torte od 8 inča. Prosijati 2 1/2 šolje brašna sa 1 kašičicom praška za pecivo i prstohvatom soli. Izmiksajte zajedno 4 unce maslaca i 1/2 šolja šećera. Umutite 1 jaje i dodajte maslacu, a zatim dodajte 2 žličice kima. Umiješajte mješavinu brašna, pa postepeno dodajte dovoljno mlijeka (do 1/2 šolje) da napravite glatko, gusto testo. Sipajte u pripremljenu tepsiju. Pecite u sredini pećnice 45 minuta ili dok čačkalica umetnuta u sredinu ne izađe čista. Pustite da se ohladi 5 do 10 minuta prije nego što se okrene na rešetku za kolače.

Goldberry's Pie

Zagrijte pećnicu na 425 stepeni. Miks, 2/3 šolja šećera, 4 kašike brašna, 1/3 žličica cimeta i prstohvat naribane korice limuna. Pomiješajte sa 3 šalice svježih bobica (borovnice, kupine, maline, jagode, boysenberry). Sipati u kalup za pite obložen pecivom. Dot sa puterom. Prekriti gornjom korom. Gornju koru premažite mlijekom i pospite šećerom. Pecite 35 do 45 minuta. Ako kora počne previše peći, prekrijte rubove limenom folijom.

Pečena plava riba za Gollum

Rernu zagrejte na 425 stepeni. Stavite plavu ribu od 4 do 5 kilograma, očišćenu i podijeljenu, na nauljenu tepsiju sa kožom prema dolje. Preko toga položite 5 ili 6 traka slanine. Pecite nepokriveno 25 minuta dok se riba lako ne ljušti. Pospite svježim peršunom i limunovim sokom i poslužite odmah.

Voćna budala a la Sackville-Baggins

Kuhajte četvrtinu bobičastog voća (ogrozda, malina ili kupina) u teškom loncu na laganoj vatri 30 minuta uz stalno miješanje i gnječenje. Dodajte 1 šolju šećera i pirjajte dok se šećer ne otopi. Stavite u sitno sito, poklopite i stavite u hladnjak. Neposredno prije posluživanja, umutite 3 šolje guste pavlake i prelijte je u mješavinu voća. Poslužite odjednom.

Prsten kolačići i Sauronove oči

Jedno šarže tijesta sa šećernim kolačićima, obojeno žutom bojom i primjesom crvene boje za postizanje lijepe zlatne boje
Crveni šećer
Čokolada

Razvaljajte testo debljine 1/4 inča. Izrežite na kolute rezačem za krafne (onom koja izrezuje sredinu tijesta), a središta rezervirajte. Vilicom napravite oznake unakrsnog šrafiranja (ili, za one koji razmišljaju o Tengwar-u i Quenyan-u, napišite neki oblik vilenjaka stražnjom stranom noža za večeru). Oznake pospite crvenim šećerom. Ispeći prema uputstvu za recept i ohladiti na rešetki.

Uzmite rezervirane centre i, koristeći stražnju stranu noža za večeru, pritisnite linearnu "zjenicu" u svaki centar. Napunite zenicu čokoladnim komadom. Pospite crveni šećer direktno po čokoladnoj čokoladi (vjerujte mi!). Pecite oko pet minuta i ohladite na rešetki.

Malo crvene čini kolačiće više zlatnim metalima nego suncem. Posipanje šećera direktno preko križnih oznaka i čokoladni snimak za Sauronove oči stvorit će pomalo blistav izgled nakon pečenja i štedi vrijeme. Trebat će vam samo tri ili četiri komadića čokolade po oku, pa biste ih možda htjeli staviti ručno. Nije mi trebalo samo minut, a ja sam spor pekar!


Recept za Doktovu tortu od šargarepe

Kombinujte u mikseru:
1 kutija Mix Yellow Cake Mix
1 sm. Instant puding u kutiji od vanilije
2/3 šolje soka od pomorandže
1/2 šolje biljnog ulja
4 jaja

Dodati:
1 žlica mljevenog cimeta
1/4 žličice mljevenog muškatnog oraščića

Ručno savijte:
1/2 šolje iseckanih oraha (nije premalo)
1/2 šolje grožđica (ja više volim zlatne grožđice od belog grožđa, ali svako svoje)
3 šolje iseckane šargarepe.

Namastite i pobrašnite dva okrugla kalupa za kolače (ja koristim 8 inča) i pecite na 350 dok ne porumeni i ne uleti kad
nježno pritisnuti prstom (u mojoj pećnici, oko 25 min.)

Ohladite na rešetki 10 minuta, zatim izvadite iz posuda i ohladite još sat vremena.

Glazura:
Kombinujte u mikseru:
8 unci krem ​​sira
1 štapić maslaca
2 kašičice soka od pomorandže

Dodati: (Malo po malo!)
3 1/2 šolje šećera u prahu

Pozovite Dr.G da vidi jeste li dobro postupili :-)

Povratak Hobbit-Bakera
Ukusniji recepti za Srednju Zemlju od naše nadarene pekarice mogu se pronaći na njenoj web stranici: Pekara u Rivendellu
Biti pekar i sve to. - napisao Mel Baggins

korica jednog limuna (ili narandže ako želite)
3/4 c. maslac
C. šećer
4 jaja

2 1/4 c. brašno (bilo koje meko brašno može)
1 tsp. brašno
1 tsp. soli
1/2 c. sušene brusnice ili struje
sok od jednog limuna (narandže)

Izmiksajte maslac, šećer i koricu. Pomiješajte suhe sastojke u posebnoj zdjeli. Dodajte jedno po jedno jaje u mešavinu sa maslacem, dobro umutite nakon svakog. Dodajte suhe sastojke i sok od limuna (ili naranče) i miješajte samo dok se ne sjedini. Žlicom sipati u podmazan pleh i peći na 350 stepeni 30-45 min. ili do zlatne boje. Zamotajte i spremite preko noći prije posluživanja Gandalfu za popodnevni čaj.
-Napomena- Da biste impresionirali Čarobnjaka (i patuljke.), Glazurite mješavinom pola limuna (ne naranče) i 1/2 c. šećera u prahu. Prelijte hleb pre nego što se preko noći sakrijete u frižider. Savršeno za neočekivane zabave.

Doručak Scones za gospodina Froda

2 1/2 c. sve namensko brašno
1 žlica. brašno
1/4 c. šećer
1/2 c. hladnog putera
C. bilo koji voćni jogurt (volim jagodu)

Pomiješajte sve suhe sastojke u velikoj zdjeli. Izrežite maslac mikserom za tijesto do mrvice. Dodajte jogurt i miješajte samo dok ne formira kuglu mekog tijesta. (* swish* ovo je Sting. ne miješajte previše, ili ćete ga ovaj put osjetiti!)
Bacite na pobrašnjenu dasku i kleknite 8-10 puta Samo dok ne postane glatko * tapša Ubodite je uz bok * Ne pretjerujte s tijestom!
Rukom nježno potapšajte do 1 inča debljine i izrežite u željeni oblik (trokutići su mi omiljeni)
Pecite u rerni na 350 stepeni 12-15 minuta (ili dok ne dobije svetlo smeđu boju) na ne namašćenom plehu.
Skuvajte lonac čaja. Narežite malo voća. Skuvajte jaja. Stavite maslac, džem, med i vrhnje na stol. Probudite se gospodine Frodo. Idi! *skot!*

Annnnd. nakon mnogo spominjanja u postovima. Pojavljuje se neuhvatljivi čaj za iscjeljivanje! (Ovaj recept je ZAISTA dobar za prehlade. Koristim ga stalno :))

vrh

Aragornov čaj iz Atele
Takođe poznat kao "Sam's Kingsfoil Brew"

*budući da je bilje o Srednjoj Zemlji uglavnom ograničeno na bilje porijeklom iz Shirea, zapisi o pravoj Ateli su oskudni. Međutim, po svemu sudeći čini se da je Mint najbliži rođak.*

Sok od 2 limuna
3-4 1/2 inča novčića svježeg đumbira
1 češanj češnjaka ("morate * vjerovati majstoru.. )
3 grančice nane (približno 7-10 listova)
2L. Filtrirana voda, ključa
Nepasterizirani med
Ekstrakt ehinacije, tekući

Đumbir, nanu i češnjak (oguljeni, ali ne zdrobljeni!) Stavite u gazu i zavežite. Dodajte u kipuću vodu i kuhajte 5-7 minuta. Isključite vatru i dodajte sok od limuna. Uklonite začine i premjestite u izoliranu posudu za čaj. U svaku šolju dodajte kašiku. meda (ili po ukusu) i ekstrakta ehinacije prema uputama za bocu.
Rx: Poslužite bilo kojeg čovjeka, hobita ili patuljka (vilenjaci se ne razbole, sjećate se?) Koji pate od zagušenja, upale grla, suhog kašlja ili oštrica Morgul.


Pronašao sam tajni recept koji je Merry koristio za pripremu Frodovih gljiva u FOTR -u. Ali pošto ste svi tako slatki, podijelit ću)

Moji su! Gospođa Maggot mi ih je dala - Kraljica među ženama poljoprivrednika! - Frodo, Društvo Prstena.

Ja luk, male kockice
3-4 češnja belog luka, mleveno
C. male gljive, oprane (mogu se koristiti i velike gljive prerezane na pola ili četvrtine)
3 žlice. ulje
1 žlica. majčina dušica
C. vode
2 žlice. arrowroot
Sol i biber

U srednjoj posudi ili dubokoj tavi propržite luk i češnjak na ulju dok luk ne omekša. Dodajte gljive i timijan i kuhajte još dvije minute.
Dodati 1 1/2 c. vode i pirjajte otklopljeno 15 min. Pomiješajte strelicu sa preostalih 1/2 c. vode i dodajte u šerpu. Kuhajte dok se ne zgusne, cca. jedan minut. Sol i papar prilagodite ukusu. Poslužite odmah gladnim hobitima (ili ih sve pojedite sami :))

Uživajte!
vrh

Melanie's Way Bread
Lembas u stilu škotskog peciva
Ovo za nas koji smo preslatki. To je dijabetičar.

1 šolja univerzalnog brašna
12 paketića Splenda ili Equal (ne gube slatkoću u pečenju)
1 kašika kukuruznog škroba
1/8 kašičice soli
8 kašika hladnog putera ili margarina, isečenog na komade.
1/2 kašičice vanile
1/2 kašičice ekstrakta badema
12 cijelih neraščišćenih badema ili polovica oraha (po izboru)
Kombinirajte suhe predmete i maslac zajedno u miješanoj posudi dok ne podsjeti na grube mrvice. pospite ekstraktima vanilije i badema i promiješajte. miješajte rukama dok se smjesa ne počne držati zajedno.
Ravnomjerno umiješajte tijesto u podmazan kalup za torte od 8 inča, debljine oko 1/2 inča. Lagano razbiti tijesto otprilike na pola puta u 12 klinova ili kvadrata. Po želji utisnite bademe ili orahe.
Pecite u prethodno zagrijanoj pećnici na 325*F (160*C) dok se kruh ne porumeni, oko 25 do 30 minuta. Ohladite na rešetki, narežite na kriške dok je još toplo.

Za one koji računaju takve stvari: 120 kalorija, 1 gram proteina, 10 g ugljikohidrata, 8 g masti, 0 mg chol., 112 mg natrija. Razmjena hrane = 1/2 kruha, 1 1/2 masti.

Oni su mi dati na Očev dan, umotani u veliko (plastično) lišće vezano srebrnom vrpcom nalik na vilenjački dar kao uvod u moj kraljevski dar. STING. Moje 4 djevojčice uvijek znaju kako ugoditi tati i rasplakati ga.

Patuljasta ženska torta od bundeve
Nije potrebna brada

2 1/4 šolje univerzalnog brašna
1 1/2 kašičice cimeta
1 1/2 kašičice papra
1 kašičica sode bikarbone
1/2 kašičice soli
1 3/4 šolje pakovanog svetlosmeđeg šećera
4 velika jaja
1 šolja ulja šafranike ili uljane repice
1 1/2 šalice svježeg pirea od bundeve ili konzervirane bundeve u čvrstom pakiranju

Zagrijte pećnicu na 350 stepeni F.

Namažite metalnu tepsiju za pečenje dimenzija 13 x 9 x 2 inča. Dno obložite voskom ili papirom za pečenje, pa maslacem.
(Napomene GS -a: umjesto toga možete koristiti dvije posude za torte od 9 inča - i ne morate ništa masliti, samo stavite vosak ili pergament na dno)

Prosijte zajedno brašno, cimet, papar, sodu bikarbonu i sol. Umutite smeđi šećer i jaja u velikoj zdjeli, a zatim umutite ulje i pire od bundeve. Dodajte mešavinu brašna i umutite samo dok ne postane glatko. Ulijte tijesto u tepsiju i pecite u sredini pećnice dok ne postane gipka na dodir, a tester umetnut u sredinu izađe čist, 25 do 30 minuta.
(Napomena GS: dva kolača od 9 inča trajala su 20 do 25 minuta)

Ohladite kolač u tepsiji na rešetki 10 minuta, zatim nožem pređite po ivici i preokrenite ga na rešetku. Odlepite papir i potpuno ohladite tortu.
(GS napomena: ili ne!) Napravila sam glazuru od maslaca/krem sira koja je bila jako dobra sa njom. Mislim da bi ovo bilo jako dobro i sa sladoledom ili šlagom.



Rivendell Banquet Cheesecake kolači sa crnim dnom

Vilenjački proždire jela za grickalice nakon gozbe.

Zagrijte pećnicu na 350F

*napomena miša Udvostručite količine sljedećih 11 sastojaka. to će vam dati dvostruku bazu, što
imho radi bolje, izgleda bolje i ima bolji okus.*

U velikoj zdjeli pomiješajte sljedećih 6 sastojaka:
1 1/2 c brašna
1/4 c nezaslađenog kakaa
1 kašika sode bikarbone
1 kašika cimeta
1/2 kašičice soli
1c šećera
Kombinujte sledećih 5 sastojaka u posebnoj činiji
1 jaje
1c vode
1/2 c biljnog ulja
1TBSP sirće
2 kašičice vanile
kašikom suhih sastojaka dodajte vlažne sastojke u podmazane kalupe za muffine. ispunite 3/4 puta

Kombinujte sledeće sastojke i mutite dok se malo ne zgusnu. Kašikom na sredinu čokoladnog testa.
1 8oz pakovanje krem ​​sira, omekšano
1 jaje
1/3 c šećera
1/4 kašičice soli
1/3 šolje isjeckanih badema (opcionalno)

Pecite 20-25 minuta ili dok se muffin ne skuha i smjesa krem ​​sira počne smeđe. Ostavite da se ohladi u tepsiji 2 minute pa pažljivo izvadite muffine. Uživajte na mitrilnom tanjiru uz miruvor dok slušate hobite kako recituju poeziju!

Staromodni valjani zob-ili ako zaista želite biti autentični, čelik sječen
Cijeli, oljušteni bademi ili narezani bademi.
Pecan ili orasi, iseckani
Laneno seme
Grožđice i/ili sušene, zaslađene brusnice. (jabuka takođe radi!)
Smeđi šećer, melasa ili pravi javorov sirup
Cimet
(Sol)
Šlag (najzabavnije je iz konzerve)

Štednjak: Dobro skuhajte zob prema paketu. Učinite ga gustim, žvakaćim ili globastim koliko želite. Dodajte sve gore navedeno koliko god odgovara vašem ukusu. Dobro promiješajte, obilno premažite šlagom i još malo cimeta. Nikada više nećete pomisliti na zobene pahuljice na isti način!

Mikrotalasna: Izbacite mericu zobi u svoju činiju - barem čašu. Umiješajte malo soli. Zobi dodajte onoliko gore navedenih dobrota koliko želite. Napunite zdjelu vodom tek malo preko zobi. Mikrovalna pećnica otprilike minutu i pol. Dobro promiješajte. Obilno prelijte šlagom i ukrasnom crticom cimeta.

Verzija Lady Hobbit: Također vrućoj zobi dodajte polu-slatke komadiće čokolade i miješajte dok se ne otopi.

Za mlađe hobbite, pobrinite se da uzgojeni hobit kontrolira količinu soli koju istrese u zdjelu i naravno da im pomogne u kuhanju.

Simpsova Hobbit kaša
Zob započnite prethodne noći u kroketu (malom loncu), osim ako ne kuhate za gomilu hobita, tada će vam poslužiti obični lonac. Za kuhanje preko noći dodajte mrvicu više vode nego obično. Prethodne noći dodajte grožđice za prirodnu slatkoću.

Najbolji dio ovog recepta je da kad ustanete i uđete u kuhinju, pogledajte !! neko je već pripremio doručak! Wow!

Aha! Ne tražite više sve one koji su oduvijek tražili recept za kruh Lembas. Osobno sam ih probao, sam ih napravio i vrlo su dobri. Probaj!

Recept za hleb vilenjačkih lembasa

6 TBSP maslaca ili margarina, malo omekšanih
2 šolje samoniklog brašna

1 TBSP šećera u prahu
šolje grožđica (opciono)

1 jaje, dobro umućeno
šolje mleka

4 kašike teške pavlake
Mallorn odlazi


Pomoću viljuške za pecivo, margarin izrežite u brašno u posudi za miješanje dok smjesa ne podsjeća na kukuruzno brašno. Učinite to brzo kako se maslac ne bi rastopio. Dodajte šećer i po želji šalicu grožđica. U manjoj posudi umutite jaje i mleko dok se ne pomešaju. Rezervirajte 1 TBSP ove mješavine za četkanje vrhova Lembasa. Brašnu dodajte smjesu od vrhnja i jaja i miješajte samo dok se ne sjedini u tvrdo, mekano tijesto. Mijesite tri ili četiri puta na blago pobrašnjenoj površini. Razvaljajte tijesto na "debljinu i izrežite ovalnim ili rezačem za kolačiće u obliku lista. Stavite na lagano namašćen lim za pečenje, ostavljajući 1" prostora između Lembasa. Vrhove Lembasa premažite rezerviranom smjesom od jaja i mlijeka. Pecite 12 -13 minuta u prethodno zagrejanoj rerni na 400 stepeni.

Za sigurno čuvanje, zamotajte svaki Lembas pojedinačno u svjež, čist Mallornov list. Ako ti listovi nisu dostupni u vašem području, čuvajte Lembas u dobro zatvorenoj posudi. Čini oko 1 µ tuceta lemba.

Vilenjački Lembas Bread II

2 ½ šolje brašna (ja sam koristila hljebno brašno, ali možete koristiti i sve purpurno brašno)
1 kašika praška za pecivo
Teas kašičice soli
šolja putera
1/3 šolje smeđeg šećera
1 kašičica cimeta
Teas kašičice meda
2/3 šolje teške pavlake
Teas kašičice vanile


Zagrijte pećnicu na 425ºF. Brašno, prašak za pecivo i sol pomiješajte u velikoj zdjeli. Dodajte maslac i dobro promiješajte do finih granula (najjednostavniji način je električnim mikserom). Zatim dodajte šećer i cimet te ih dobro promiješajte. Na kraju dodajte vrhnje, med i vaniliju i miješajte dok se ne stvori lijepo, gusto tijesto.

Razvaljajte testo debljine oko 1/2. Izrežite kvadrate od 3 inča i prebacite tijesto na lim za kolače. Prekrižite svaki kvadrat nožem od ugla do ugla, lagano (ne presijecajući tijesto). Pecite oko 12 minuta ili više (ovisno o debljini kruha) dok ne stvrdne i lagano zlatne boje.

Ostavite da se potpuno ohladi prije jela, ovaj kruh ima bolji okus na sobnoj temperaturi i osušite ga. Također za više okusa možete dodati još cimeta ili drugih začina.

1 kilogram cijelih gljiva
1 kilogram mlevene kobasice
1 žuti luk, iseckan na kockice
3 češnja belog luka, iseckana
2 stabljike celera, narezane na kockice
1 šargarepa narezana na kockice
2 Tb. brašno
1/4 šolje suvog belog vina
1 1/2 šolje pilećeg temeljca
1 Tb. majčina dušica
1 kašičica žalfije
Posolite i pojačajte biber po ukusu

Očistite gljive i narežite ih na četvrtine. Kobasicu izmrvite i stavite u veliku tavu. Kuhajte na umjerenoj vatri. Dodajte luk, češnjak, celer i mrkvu i kuhajte oko 5 minuta. Dodajte gljive i kuhajte još 5 minuta dok povrće ne omekša. Umiješajte brašno i kuhajte par minuta, miješajući. Dodajte vino i pola temeljca, miješajte i izradite sve grudvice. Dodajte preostali temeljac i pustite da proključa. Smanjite vatru, dodajte začinsko bilje, sol i papar i kuhajte 10 minuta. Sipajte u duboku posudu za pitu ili posudu za pečenje 8x8 i ostavite sa strane.

Koru od brašna (čini dovoljno za dvije pite)
1 3/4 šolje brašna
3/4 C. žuto kukuruzno brašno
1 kašičica soli
1/2 kilograma hladnog putera
1/4 šolje skraćivanje
1/3 - 1/4 šolje ledene vode

U velikoj zdjeli pomiješajte brašno, kukuruzno brašno i sol. Isecite maslac. Dodajte skraćivanje i nastavite s tijestom dok tekstura ne podsjeća na grubo brašno. Pospite tijesto vodom i zamijesite rukama. Ostavite testo u frižideru 30 minuta do 24 sata (može se i zamrznuti). Razvaljajte tijesto na pobrašnjenoj površini do 1/4 inča debljine. Stavite testo na vrh punjenja u činiju za pitu.

Pecite pitu na 375 stepeni 30 -ak minuta, dok kora lagano ne porumeni i puni mjehurić.

Uz zelenu salatu i topli kruh, ova pita hrani porodicu od 4 - 6 gladnih malih hobita.


Balinova začinjena govedina
Something from the finer days, when he entertained his cousins in style.

In a big bowl put: 4-5 lb. chuck, shoulder or round roast

Dry red wine
Apple juice or cider
One or two sliced white onions
1/2 a bay leaf
1 tsp. each of cinnamon and allspice
1/2 t karanfilić
1 1/2 t. soli
1 t biber

Cover and let marinate in the fridge 12 hrs. or more. Drain and reserve marinade. Preheat oven to 275 degrees.
Put meat in a roasting pan, heat half the marinade to boiling and pour it over along with about a cup of boiling water. Cover and simmer in the oven for about 3 hours. If you like, you can add carrot chunks, sliced turnip and potato an hour before its done.

You can thicken the sauce like gravy, or have it au jus . Serve with roasted veggies, or noodles, or rice. Good hot or cold.

Strawberries and Cream Bread

1 3/4 c. brašno
1/2 kašičice. brašno
1/4 kašičice. soda bikarbona
1/2 kašičice. soli
1/2 c. maslac
3/4 c. sugar (or less)
1/2 c. sour cream
2 jaja
1/2 kašičice. cimet
2 kašičice. vanilija
C. strawberries, coarsely chopped

Grease an 8x4 in. loaf pan. Preheat oven to 350. In a bowl, stir together the flour, baking powder/soda and salt. In mixing bowl, cream butter and add sugar. Beat until airy. Dodajte jedno po jedno jaje. Beat in sour cream and vanilla. Stir into dry ingredients until just moistened. Add strawberries, mix gently and turn into pan. Smooth the top and bake for 60 minutes. Cool in pan 10 minutes, then turn onto a rack to cool.

Ovisnost! This only makes one loaf - I usually make four at a time. Freezes pretty well.

Strawberry & Banana French Toast

1 banana, iseckana
4 slices Texas toast
Confectioners sugar
strawberries, sliced
1 jaje
cup of milk
teaspoon vanilla extract
Maslac

Sandwich sliced bananas & strawberries sprinkled with confectioner sugar. Whisk the egg, milk, vanilla and cinnamon. Dip sandwiches in egg mixture and cook in butter. Okay, maybe hobbits didn't have such an exotic Southern fruit as bananas - let's just say a travelling fruit-salesman from Far Harad came through.


Bag End Apple Bread
I adapted this from a banana bread recipe because I had way too many old apples. Deci se dopalo!

1 c applesauce (shortening substitute, can use shortening, butter or oil if you want the unhealthy stuff. wink )
1 c brown sugar
1 c white sugar

4 eggs, well beaten (I use powdered eggs & they work fine, too)
4 c applesauce (or 4 ripe mashed bananas)
2/3 c milk (I use powdered, works great!)
4 c flour (For extra healthy alternative I used 2 c white flour, 1 c. wheat flour, 1 cup wheat germ)
2 tsp baking soda
2 tsp salt
1 tsp - 1 Tbsp cinnamon depending on taste preference

Cream applesauce (oil) and sugar/ Mix in the rest of the ingredients & stir until it reaches cake batter consistency. Bake in two large loaf pans sprayed with pan spray for 1 hr at 350 degrees.

Middle-earth Appetizers

She-Loaves (little cornbread muffins with black cream cheese frosting and black lace licorice spider legs)

Frodo Fingers (short stubby breadsticks with a sliced almond on one end and a loop of pepperocini around the other end)

Sauron Fingers (long breadsticks with a pointy sliced olive piece on one end and a loop of pepperocini around the other end)

Sauron eyeballs (hard-boiled egg halves, with a pimento-filled green olive placed neatly on top of the Mordor (deviled) yolk)

Into the West Seashell Salad

Cook one bag of large seashell pasta, drain, and refrigerate.
When the pasta is cold, add and mix together:

One can of drained, water-packed white tuna (or any other protein you prefer),
Two globs (about 1/3 to 1/2 cup?) of mayonaise to make it stick together (or salad dressing, or fat-free mayonaise, though the whole-fatted variety lends superior taste and texture, especially if there are leftovers)
About 1/4 cup of sweetened pickle relish
1/4 cup of finely diced celery (for that all-important crunch factor)
Salt & pepper to taste

Serve on top of a lettuce leaf.
Freshly sliced peaches or pears are a lovely accompaniment. Refrigerate leftovers promptly!

4 Tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5- cups canned chicken broth
cups fresh chives, chopped
tsp celery seeds
tsp dried thyme, whole
1 cup light cream
salt, to taste
black pepper (freshly ground, if possible), to taste
3 Tbsp cornstarch
3 Tbsp water
cup fresh chives, chopped
6 slices bacon, crisply fried and chopped


In a large stockpot, melt butter and saut onion until translucent (do not brown). Add potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60 minutes.

Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened. Cook for 5 - 10 minutes.

Using a potato masher, mash potatoes into small pieces. (Or use food processor or immersion blender to puree soup). Add cream, salt and pepper. Heat about 5 minutes.

Garnish with chives and/or bacon pieces.

Cheddar Soup

2 leeks
2 potatoes
4 carrots
4 tablespoons butter
6 šolja juhe od povrća
1 režanj belog luka, mleven
1/4 teaspoon thyme powder
1/4 teaspoon sage powder
soli i bibera po ukusu
1 šolja mleka
5 oz. Kerrygold Irish Cheddar cheese

Clean, peel, and chop the vegetables.
Melt the butter in a soup pot and saute the vegetables lightly for about 3 minutes. Stirring frequently.
Add the stock, garlic, herbs, and seasonings.
Bring to the boil, cover and simmer for 30 minutes.
Blend the soup in a blender and return to the pot.
Add the milk and cheese.
Reheat, but do not boil.

What better way to warm up a batch of cold travellers coming out of the Wild?
Surely a staple of Barliman's or he was no proper Innkeeper.

Ten Cup Ranger Cookies for Rangers in the field who only have one measuring cup with them.

1 šolja putera
1 šolja putera od kikirikija
1 šolja šećera
1 šolja smeđeg šećera
2 jaja
1 cup oatmeal
1 cup coconut
1 šolja čokoladnog čipsa
1 cup raisins or craisins**
1 šolja seckanih oraha ili oraha
1 šolja samoniklog brašna

Cream together butter and sugars, add peanut butter and eggs, beat until well combined. Add oatmeal, coconut, chocolate chips, raisins, and nuts, stirring after each. Stir in flour.

Drop cookie dough onto cookie sheets and bake for 13 minutes.


NOTE: This is good as is, but you can play around with the amounts of oatmeal, coconut, chocolate chips, raisins/craisins and nuts, as long as the total of them comes to 5 cups. So, if you don't like, say raisins, then you could put another cup of coconut, or an additional 1/2 cup coconut and 1/2 cup nuts!

Mrs. Cotton's Berry Pie

Pastry for double crust (9 inch)
1 belanca
2 tablespoons water, divided
1 šolja šećera
cup cornstarch
1 to 2 teaspoons grated lemon peel
1 kašičica ekstrakta vanile
teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
Sugar to sprinkle

Line a 9 inch pie plate with bottom pastry.
Beat egg white with 1 tablespoon water, brush over crust.
In a bowl. combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon.
Gently stir in the berries.
Sipati u koru.
Roll out remaining dough and fit onto pie.
Flute edges, and brush with remaining water.
Cut slits in top.
Pospite šećerom.
Bake at 400 for 40-50 minutes or until crust is nice golden brown and filling is bubbly.
Ohladiti na rešetki.
Store leftovers in fridge.

Perfect for summer months with blueberries and raspberries in abundance.

Elanor's Strawberry Cheesecake Smoothie

1 1/2 c. strawberry ice-cream or frozen yogurt
3/4 c. strawberry nectar
1/4 c. low fat sour cream
3 Tablespoons cream cheese
2-3 cups fresh strawberries, frozen.

Okay, Hobbits probably didn't have blenders. But if they had, they would've wanted to drink this!
Put everything but the strawberries in the blender and blend. Add frozen berries and blend til smooth. Serve with graham crackers if you really want the whole experience. wow.
We made this with cranberry-raspberry juice instead of the nectar and it was still very good.

Gaffer's Tomato Sauce
Fresh from that marvelous garden.

1 CAN (1 LB 12 OZ) CRUSHED TOMATOES
1 CAN TOMATO PUREE
1 CAN 6 OZ TOMATO PASTE
ITALIAN PARSLEY CHOPPED FINE
BAY LEAF
SWEET BASIL FINELY CHOPPED
SALT
PEPPER
SMALL TO MEDIUM WELL DICED ONION
CLOVE OF GARLIC
OLIVE OIL

(BROWN MEATS WITH OLIVE OIL AND GARLIC BEFORE ADDING SAUCE TO POT)
PORK SHOULDER / ROAST
MEATBALLS
ITALIAN SWEET SAUSAGE (15 TO 20 MINUTES) FORK TO RELEASE FLAVOR
BRACCIOLE (AKA ROUND STEAK THINLY SLICED) - ADD GARLIC, PARSLEY, SALT & PEPPER ON IT, THEN ROLL IT UP AND SKEWER W/ A TOOTHPICK THE DIAMETER SHOULD BE ABOUT 1 INCH PER ROLL

COOK TOMATO PASTE, PUREE AND CRUSHED TOMATOES. AT NEAR BOILING, TURN DOWN THE HEAT TO LOW.
STIR FOR 20 MINUTES BOILING

COOK ABOUT 3 TO 4 HOURS, STIRRING EVERY 15 MINUTES.

(For more servings, double (or treble) the recipe. This is not a big pot full)


Gammer's Manicotti
(Perfect with Gaffer's sauce, above)

2 EGGS
1 SHOT GLASS OIL (you may have to borrow one from the Green Dragon)
2 CUPS FLOUR
DEMITASSE WARM WATER
PINCH OF SALT

ADD OIL TO EGGS, BEAT WELL.
BLEND IN FLOUR AND WATER.
IF NEEDED, ADD EXTRA FLOUR SO THAT DOUGH FORMS A BALL.
SPLIT AND ROLL.

FILLING:
1 LB RICOTTA
LB CHOPPED MOZZARELLA
1 EGG
GRATING CHEESE
GARLIC
PARSLEY

BAKE 45 MINUTES AT 350 DEGREES.

Daddy Twofoot's Eggplant Parm
What all good hobbits like to do with their eggplants!

SLICE EGGPLANT
COAT WITH 1ST FLOUR
THEN EGG (SCRAMBLED)
THEN BREAD CRUMBS

PUT ON A COOKIE SHEET W/ LITTLE OIL (ENOUGH TO COVER THE BOTTOM)
PLACE EGGPLANT ON COOKIE SHEET

400 DEGREE OVEN TURN OVER IN ABOUT 10 MINUTES OR UNTIL BROWN

YOU CAN FREEZE THESE AS IS AND AS NEEDED TAKE THEM OUT OF FREEZER

PLACE IN A PAN WITH SOME SAUCE ON THE BOTTOM, LAYER WITH MOZZARELLA IN BETWEEN LAYERS, TOP WITH SOME GRATED CHEESE.

BAKE 30 MINUTES, COVER WITH FOIL.

Gondorian Griddle Cookies

Targon no doubt kept many a batch of these on hand for the soldiers of Minas Tirith in his buttery, especially since they can be made ahead and cooked up on short notice for the early watch.

3 1/2 cups flour
3/4 to 1 cup sugar, according to taste
1 1/2 kašičice praška za pecivo
1 kašičica soli
1/2 kašičice sode bikarbone
1 kašičica muškatnog oraščića
1 cup butter or shortening
1 jaje
1/2 šolje mleka
1 1/4 cups raisins (optional)

Sift dry ingredients together into a large bowl. Cut in butter or shortening until mixture is mealy. Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir until all is moistened and dough clings together. Roll on a lightly floured board to 1/4 inch thickness. Cut with 2" round cookie cutter.

Heat griddle until a few drops of water dance on it - do not overheat! Oil lightly and place cookies on it. As the bottoms brown, the tops will become puffy. Turn and brown the other side. Poslužite toplo. Makes 3 dozen cookies.

Variation: Lemon Griddle Cookies - omit raisins and add 1 teaspoon lemon rind.

Freezing: Pack unbaked cookies in freezer containers with pieces of foil between them freeze. A few may be removed from the freezer whenver you want them. Let them thaw at room temperature about 15-20 minutes and bake on griddle as above. Excellent for camping trips.

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Rumble's Somersault Cobbler
Surely the Widow Rumble would have offered generous helpings of this fruity delight at every Bagshot Row Potluck.

1/4 to 1/2 cup sugar
1/4 cup butter or margarine

1/2 c. milk
3/4 šolje brašna
1 tsp. brašno
1/4 kašičice. soli

3 cups berries or fruit
Šećer
3/4 cup boiling water

Krem šećer i puter. Combine dry ingredients and add alternately with the milk. Mix well and pour into a buttered 8x8 inch pan. Top with 3 cups of berries or fruit. Over it sprinkle 1/2 cup sugar (less for sweet fruit, more for sour - up to 1 cup for sour cherries). Dot with butter. Pour boiling water over all.

Bake 30 minutes at 400 degrees.
You can double it and bake it in a large casserole and it works great too. This way there might be a little spoonful left over in the corner for you after all your hungry neighbors have had their fill.

Cranberry Tomato Chutney

After your next big gathering of Dwarves goes by and that cold turkey is just waiting to be used up, try this Cranberry Tomato Chutney to go with the cold turkey left-overs. It's such a simple dish.

5 Cups fresh cranberries
1 can (28 oz) crushed tomatoes
1 šolja grožđica
3/4 cup sugar
1 kašičica soli
3/4 teaspoons ground ginger

In a saucepan, combine all the ingredients. bring to a boil. Reduce heat cover and simmer for 20 - 25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for three days before serving.

1 pound butter
1 šolja šećera
1 tsp. vanilija
3 1/2 cups flour
2 cups crushed potato chips (about 5 ounces)
1/2 šolje seckanih oraha

Cream butter and sugar, add vanilla and stir in flour. Add potato chips and nuts. Drop by teaspoon onto a greased cookie sheet. They do not spread much, you can put them fairly close together. Bake at 350 degrees for 15 minutes. These keep very well and are surprisingly like shortbread.

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As it is the Christmas Season, I will share with you one of our favorites from our first Christmas in Germany: Beseler Lebkuchen. They keep forever (seemingly -- we eat them too quickly), and are wonderful to give as gifts. For the LOTR in us, we refer to them as:

1Pint Hiney
3 1/4 cups Sugar
3/4 cups pecans (or almonds)
3/4 Citron
1/2 cup Sugared Orange peel (cut in fine pieces)
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Mace
1 kašičica sode bikarbone
6 oz. liquid (it calls for half water, half wiskey which works great, but we have used Amaretto, orange juice, Rum, and ginger ale as substitutes for the wiskey and it is all good)
Rind of a lemon, grated
10 cups of flour.

Heat honey, sugar and pecans. Let cook a little keep stirring. Pustite da se ohladi. Add spices and soda, then whiskey-water and lastly the flour. Roll out dough thinly while still warm. Cut into squares or oblongs and place on well greacsed cookie tins. Ostavite da odstoji preko noći. Bake at 350 F. 10-12 minutes, remove while warm.

There was hot soup, cold meats, a blackberry tart, new loaves, slabs of butter and half a ripe cheese: good plain food, as good as the Shire could show. FotR

Blackberry Tarts from Bree

C. kupine
Sugar to taste
Lemon zest to taste

Wash berries, lightly toss with sugar and lemon zest. Rernu zagrejte na 350 stepeni.

3 c. brašno
1 t soli
C. butter or shortening
8 T. ice water (more or less)

Sift flour and salt. Cut in shortening or butter. Add cold water 1 tablespoon at a time, tossing with a fork. Shape dough into 2 balls. Roll out and cut out circles just big enough to fit the cups of a muffin tin. Fit the dough circles into the muffin pan like small pies. Fill with the berries.
Bake for about 35 minutes or til pastry is lightly browned.

Makes about 2 dozen little muffin-sized tarts.

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I made this last year from a recipe I found at Epicurious. It smells wonderful as it bakes and tastes even better. Enjoy and feliz navidad!

Hall of Fire Christmas Bread (Chilean Pan de Pascua)

Prstohvat šećera
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
3/4 cup unbleached all-purpose flour

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 kašičice soli
Finely grated zest of 1 orange or lemon
4 velika jaja, sobne temperature
3 cups unbleached all-purpose flour
1 1/2 teaspoons brandy
1 1/2 žličice čistog ekstrakta vanilije
1/2 cup dried or glac ed cherries
1/3 dark raisins
1/3 cup golden raisins
1/3 cup candied ginger or lemon or orange peel
1 tablespoon unsalted butter, melted

Make sponge:
In 2-cup glass measuring cup, stir together 1/2 cup warm water (105 F to 115 F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down.

Prepare dough and bake bread:
In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth.

Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.

Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.

Line 8-inch diameter (at top) clay flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.

Arrange rack in lower third of oven and preheat to 375 F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.

Dissolving the yeast in water that's the correct temperature is key: water that is not hot enough will result in a rise that is too slow water that is too hot will kill the yeast, and the dough will not rise at all. Use an instant-read thermometer to check the temperature of the water: To get an accurate reading, begin with more water than you need, and then pour the extra off.

Be sure to use active dry yeast, not instant.

Before you begin, be sure that your butter and eggs are at room temperature. To warm the eggs, place them in a small bowl and then add several changes of hot water to cover.

A standing mixer is the best to make this bread, which is too soft to knead by hand and exhausting to knead by stirring. Use the paddle attachment for best results.

This is an old British recipe with a few modifications of my own:

Fill up a pan with cut mushrooms (portabella if you have them).

Enough cooking wine (your choice) to cover the bottom of the pan.

Add pepper generously with a grinder.

Add Worchestershire Sauce till everything turns black.

Cover and cook on medium. Cook them to death . Use your staff if you have to.

Reduce heat to warm when mushrooms have absorbed most of the liquid in the pan.

For the best taste, leave in pan and serve.

Great with steak or on burgers. Makes good leftovers too.

One thing that comes to mind when the holidays roll around is the obligatory, and oft-maligned, fruit cake. Every year my mother and I make fruit cakes using the same basic recipe, but with slight variations for our differing tastes (hers has candied cherries - yuck!), so I thought I'd post my recipe for any who do happen to like fruit cake, especially with plenty of red wine in it.

Fruitcake of Erebor

8 oz golden raisins
8 oz candied pineapple
1 lb candied mixed fruit
8 oz dried figs, quartered
8 oz dates, quartered
6 oz dried cranberries
1 cup red wine

Combine fruits and wine and soak overnight.

8 oz butter or margarine
8 oz brown sugar
cup molasses
4 5 large eggs
1 + ⅓ cups all-purpose flour
+ ⅛ tsp baking soda
tsp cinnamon
1⅛ tsp nutmeg
tsp ground cloves
4 oz blanched almonds
8 oz lb pecans
4 oz walnuts

Preheat oven to 300.
Cream butter, sugar and molasses. Beat in eggs. Gradually add flour, soda and spices.
Add the batter and nuts to fruit mixture and stir well.
Grease 8 foil loaf pans (4 - 6) with vegetable shortening. Fill each pan @ 2/3 full. Bake for 1 - 2 hours until done.

Pour about 1/4 cup of wine over each loaf when taken out of the oven. Remove cakes from pan immediately and set on wire rack to cool.

Wrap each loaf in plastic wrap (or cheesecloth), then with aluminum foil and store in refrigerator. May be basted with additional wine weekly, if desired.

With all the red wine, all you need is a roaring fire and some red meat off the bone!

Primula's adaptation: Change walnuts to pecans, increase almonds, double cinnamon and substitute the candied mixed fruit with currants and additional dates. Half splenda-half sugar worked well to bring down the sugar amount. Pre-chopped dates work well also.

Cherry Soup Provender . (because it takes a lot of provender to raise young hobbits.)

2 1/2 pounds pitted dark, sweet cherries (fresh if you can find and afford them, I use frozen)
4 šolje vode
1/4 cup honey or maple syrup
Sok od 1 limuna
Whipped cream or yogurt for topping (optional)

In large saucepan bring cherries, water and honey/maple syrup to boil, reduce heat and simmer 15-20 minutes.
Cool completely before next step.
Blend cherries and liquid with the lemon juice, add more honey/maple syrup if needed, until smooth.
Dobro ohladite. Ladle into bowls and top with a dollop of whipped cream or yogurt.


Lavender & Lemon Muffins
Heavenly golden muffins for all those golden-haired hobbitlings cavorting in Rosie's garden.

cup Sugar
1 teaspoon Lavender
1 teaspoons grated lemon zest
1 cups flour
2 kašičice praška za pecivo
teaspoon baking soda
teaspoon salt
2/3 cup buttermilk
1/3 šolje biljnog ulja
1 kašičica ekstrakta limuna
1 jaje
2 teaspoons melted butter

- Preheat oven to 400 F
- Line 12 regular muffin tins with paper cup liners
- Combine sugar, lavender and lemon zest in blender or food processor until lavender is chopped up
- Remove 2 tablespoons into a separate bowl
- In a separate bowl combine flour, baking powder, baking soda, and salt
- In a separate bowl combine buttermilk, egg and oil
- Add sugar mixture with flour mixture, then add buttermilk mixture and stir together until just combined
- Spoon batter into muffin cups
- Bake 15 minutes or until toothpick comes out clean
- While still warm, brush melted butter onto muffins and dip in reserved sugar mixture

Frogmorton Flapjack
A good bite for the sweet-tooth from the 'real' Shire.

125g Porridge oats (quick oats)
125g Rolled oats
150 g putera
75g golden syrup
75g caster sugar (superfine)
1 tsp. ginger (optional)

Heat the butter, syrup and sugar in a saucepan until all melted together, then mix in the oats.
Place in a baking tray and cook for about 30 minutes at 175 oC.
Then slice, and leave to cool.

One of the autumn favorites - just be sure you use a 'pie pumpkin' not a 'jack-o-lantern' one, the latter is too bland and stringy for good eating. We get one or two "eatin' pumpkins" in October that decorate our porch until they are eaten in November - usually this way:

Stuffed Pumpkin (or Dinner in a Pumpkin)

Pumpkin (about 4-5 lb.)
1 lb. ground beef
1 mali luk, iseckan
1 can tomatoes (not jumbo sized)
1 cup instant rice, uncooked
2 cups beef broth
4 T. butter, melted
1 tsp. soli
1 tsp. majčina dušica
1/2 kašičice. biber
C. grated cheddar cheese

Cut a lid in your pumpkin, scoop it out and brush the inside with the melted butter. Set it in a shallow casserole dish. Brown beef and onion together, drain. Add the rest of the ingredients except the cheese. Combine and scoop into the pumpkin. Stavite poklopac. Bake pumpkin in a 350 degree oven for about 2 hours, or until pumpkin flesh is soft. About 15 minutes before it is done, take off the lid and top it with the cheese, return to oven to melt.

Serve by scooping the filling out with the pumpkin, delicious. You can save the seeds from your pumpkin to blanch and toast in the oven also.

Pre-heat the oven to 350F. For 3-4 people you will need

1.5 lbs of potatoes - peeled and sliced to about 1/4", a sliced onion, some rosemary (but dried herbs will do nicely), and a mixture of 1 cup of chickent stock and 1/2 cup of milk. It will scale quite nicely for larger/smaller dinners. Take an ovenproof dish and wipe it with butter so nothing sticks. Put in a layer of potatoes, a layer of onion, sprinkle over some bruised rosemary. Repeat. Top off with a layer of potato. Pour over the milk-stock mixture (may not need all of it) and then top off the dish with dots of butter and some rosemary sprigs (or herbs). Cook uncovered in the oven for 50-60 minutes until the potatoes are soft in the middle and brown/crisp on top. The original recipe suggested checking the dish and adding more liquid if it looked dry, but I've never had to.
or roasted butternut squash.

1 butternut squash, about 2 lbs.
1/2 teaspoon crushed chili flakes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon fennel
1 teaspoon dried oregano or tarragon
1-2 tablespoons olive oil.

Warning: Butternut squash are smooth, hard, and round so absolute stinkers to cut without adding finger to the mix. Budi pazljiv! I want you still to be able to type.

Preheat the oven to 425F. Cut the squash in half, scoop out & discard the seeds and goopy bits. Cut those in half and then half again.

Mix the spices - grind them up if you are using whole spices and have a lot of energy. Blend with enough oil to make a runny paste.

Place the squash, skin side down, on a baking tray. Baste/smear with the spice mixture. Bake for 30 minutes or until tender.

Pečeni češnjak is pretty amazing.

Cut the tops of 4 heads of garlic and set them in a pyrex dish. Pour 1 tbsp of Olive Oil on each head, then cover dish with foil and bake at 325 for 45 minutes. Remove the foil and bake an additional 12.

You can either serve it with some french bread (a knife will let you pull it from the head easily) and butter (it has a lovely nutty flavor that is not sharp), or mix it in with your mashed potatoes with a little sour cream, butter and milk.

6 8 potatoes, scrubbed, cut into chunks
2 onions, cut into chunks
⅓ šolje maslinovog ulja
cup butter, melted
1 envelope onion soup mix
1 tsp dried thyme
1 kašika sušenog origana
1 tsp dried marjoram
1 Tbsp dried parsley flakes
1 kašika crnog bibera
tsp salt

Combine all ingredients in large roasting pan. Baci dobro. Bake until potatoes are crisp and golden brown, stirring occasionally, for about 60 - 75 minutes. Good basic provender.

1 can whole kernel corn, drained
1 can creamed corn
2 Tbsp self-rising flour
tsp salt
⅛ tsp black pepper
1 packet sugar substitute
2 velika jaja
cup milk
2 Tbsp butter, melted

Preheat the oven to 350. Lightly grease a casserole dish with cooking spray.

Combine whole kernel and creamed corn. Add next 4 ingredients and stir well. Whisk together eggs and milk add to corn mixture along with melted butter stir well. Pour mixture into prepared dish.

Bake for 45 minutes or until golden brown and set. Ostavite da odstoji 5 minuta.

1 pound green beans , stem ends snapped off
1 kašika maslinovog ulja
Table salt and ground black pepper

Adjust oven rack to middle position heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil** spread beans on baking sheet. Drizzle with oil using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.

** An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but it is recommended for easy cleanup.


Mixed Vegetables Meduseld

Assorted vegetables, frozen or fresh, such as broccoli and cauliflower florets, cut green beans, new peas, etc.
1/2 - 1 c. assorted nuts, chopped. Pecans, cashews and sliced or slivered almonds work best.
1/4 c. butter, or more depending on how many veggies you have.
Seasoning :a favorite pepper, perhaps, or a seasoning blend. Our favorite is 'ras el hanout', a blend with coriander, lavender, cloves, rose petals, red pepper and other good things. It is a moroccan spice, and might be found in an 'international' market, if no traders have recently come through from Far Harad.

Place vegetables in a deep fry-pan, add a little water and cover. Steam, stirring occasionally, until just done. Move vegetables to another container. In the hot pan, melt the butter and add nuts and seasoning. Stir constantly over medium to med.-high heat until butter is browned and foamy. Pour over the vegetables and toss.
Fit for a King, this is a great way to use up frozen vegetables.

Cube 8 slices of bread (we quarter it both ways for 16 cubes per slice).
Melt a stick of butter and pour over bread cubes, tossing so that all are evenly coverd. Stavi na stranu.

Cube 1 lb. of cheddar cheese into 1 inch chunks. Stavi na stranu.

Open two cans of Pinepple Cubes and pour juice into a saucepan.
Add 1/2 cup sugar and 4 tbsp. of flour. Heat over medium-high heat until it thickens, stirring constantly.

Pour Pineapple chunks and cheese and 2 cups mini-marshmallows in a 9X9 pan (spread them evenly so the three items are well mixed.

Our juice mixture over this, and top with the bread cubes.

Bake at 350 for 20-25 mnutes (until bread crusts begin to turn brown--don't overcook).

It sounds weird, but is totally Yummy!


Rosie's Bread
This time of year, I love baking bread. After a lot of trial & error, my daughter and I have tweaked a recipe to come out with just the right consistency of white bread for slicing, cinnamon rolls & pizza dough. My favorite way to eat it is fresh out of the oven with a little melted butter & garlic salt. Yum! We use this recipe at least twice a week. There is almost nothing cozier than the smell of fresh bread!

1 1/2c warm water
3 Tbsp honey (or sugar)
1can evap milk (Or we sometimes use 12 oz of powdered milk, to rotate our food storage)
1Tbsp salt
1/3 c oil
2 eggs beaten (though we usually use powdered eggs, again to practice with our food storage)
3 packets yeast
8 1/2 c flour

Rernu zagrejte na 350
Mix yeast, warm water and honey. Stavi na stranu.
Mix all other ingredients in a separate bowl.
Add the honey-water-yeast mixture and blend well.
Add flour last.
Knead until smooth as a babys bottom!
Dough makes 3 bread pan loaves. Roll and divide.
Put into each greased pan to rise.
Bake for 40 minutes in convention oven (15-20 in convection oven) or until golden brown.
You can substitute half of the white flour with wheat to make a healthier bread.

UREDU. You need a heavy Dutch oven for this, enameled cast-iron, like Le Creuset, at least 6 quart capacity. It must have a matching lid. You will also need parchment paper, a 10 inch skillet, and some nonstick cooking spray such as Pam.

3 cups all purpose flour -- measure PRECISELY, I was careless the first time I made it, and thus had to add a tad more liquid to the mixture
1 1/2 tsp table salt
1/4 tsp instant yeast -- I don't use instant yeast, I hate the stuff and have never had any luck with it. So I used ordinary traditional rise yeast.

BUT -- I proofed the yeast in the water/beer mixture for 8 minutes, then went ahead with the dough.

If using instant yeast, mix it with the flour and salt. Otherwise, do as I did and stir 1/4 tsp ordinary yeast into:

3/4 cups plus 2 tbsp (7 oz) water at room temperature
1/4 cup plus tbsp (3 oz) mild lager such as Budweiser (according to the magazine, better beer does not make better bread but Sleeman's was fine and you can use non-alcoholic beer if you like).

(If using traditional yeast, let it proof for 8 - 10 minutes, then proceed)

1 tbsp ordinary white vinegar

Pomiješajte suhe sastojke. Add the water/beer/vinegar and stir around until it forms a sort of shaggy ball. Cover it with plastic wrap and let it sit in a warmish spot (not WARM, but warmish) and let it sit for 8 to 18 hours.

I mixed it up yesterday at about 4:30 pm and let it work until about 10:30 this morning. It had risen beautifully.

Before proceeding with the bread, spray the sheet of parchment paper (about 12 by 18 inches) with Pam and put the paper in a 10 inch skillet.

Now you turn the dough out onto a lightly floured work surface and knead it maybe 15 times, about 15 seconds. Make a ball, put it seam side down on the sprayed parchment paper in the skillet and spray the top of the dough lightly with Pam and then cover it with plastic wrap and let it rise for 2 hours or so.

About half an hour before you intend to bake it (1 1/2 hours after setting the bread to rise, in other words):

-put the oven rack on its lowest position
-put the cast iron Dutch oven and its lid into the oven, set it to preheat to 500 degrees F.

-When the bread has risen for its 2 hours, or longer if you think it needs it,
slash the dough across the top with a VERY SHARP knife or razor blade

-take the HOT pot from the oven, set its HOT lid carefully aside

-lift the bread on its parchment paper gently up and gently set it into the HOT cast iron pot

- pop the HOT lid on, and pop the whole shebang into the oven. Do not worry if the parchment paper overhangs a bit, it won't affect anything.

-reduce the oven heat to 425 F. and bake with the lid ON for 30 minutes.

-take the lid off the pot and cook a further 20 to 30 minutes.

-remove to a cooling rack and let cool for a couple of hours.

Then cut a hunk off and butter it and enjoy it. Splendid bread, I assure you. Crunchy, shattering crust, open texture, tastes like bread should. This recipe demonstrates once again how stupid it is to cook with volume measures instead of weights. I love the way Cooks' Illustrated explains things, and this recipe is interesting for that reason if no other.

And remember boyz and girlz, the pan is HOT.

I've made this bread 3 times in the last 3 days and it is FANTASTIC. Next time I make it, I'm going to put 1/4 cup whole wheat flour in place of 1/4 cup white flour.


How to Fix Runny Jam or Jelly
O ne! What is a hobbit-household to do when the jam is too thin?

3/4 cup boiling water
1 package pectin (this comes from Certo, don't know if it will work with SureJell)
1/4 kašičice sode bikarbone
Mix and let set until gas has been completely expelled - stand for 10 minutes
Put 8 cups of soft jam or jelly, 1 1/2 cups sugar and 1/4 cup lemon juice in large pot, bring to boil stirring constantly. Add Pectic mix, the lemon juice and boil for 4 min while stirring.


Broccoli Soup Without Cream

Do I have a delicious bowl of comfort food to share today! It’s a classic bowl of broccoli cheddar soup that will warm you up from inside out. This lighter milk based soup is made with olive oil instead of butter and milk instead of cream.

It’s flavored with aromatics such as bay leaf, mustard, and nutmeg. The milk along with stock and roux base give the soup creamy rich taste. It’s insanely delicious and so easy to make!

What Goes with Broccoli Soup?

This broccoli cheese soup is great for lunch or dinner. Pair it with a salad and some crusty bread for a cozy meal. Here are some vinegar-based salads that work amazing with this soup. Katya’s TIP: feel free to add your favorite protein to any of these salads!

Or serve broccoli soup with a lean protein and a side for filling dinner:


Honourable Yasir Naqvi’s Famous Mushroom Oregano Soup

One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Honourable Yasir Naqvi’s with Chef Michael Smith’s coaching!


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