Dutch Profiteroles

ENG: As you all know, Saturdays are reserved for food and lifestyle posts. Why? Well, it’s start of our favorite part of the week, the weekend, and it’s the right time to treat yourself and your family. Today, I have an amazing recipe to share with you. If you want to make your friend and family happy this weekend,  make them this delicious dessert- the Dutch Profiteroles.

Preparing this dessert can be a little more complicated than my previous recipes, but if you follow these steps, you will make it perfectly. So, let’s begin.

You will need:

For the dough:

  • 1 deciliter of oil
  • 2 deciliters of water
  • 180 g of flour
  • 3 eggs

For the cream filling:

  • 3 yolks
  • 3 deciliters of milk
  • 5 spoons of sugar
  • little bit of vanilla sugar
  • 3 spoons of flour
  • smaller package of whipped cream
  • 1 deciliter of milk

Preparation:

First, you are going to make a dough, and you are going to do it like this. Put 1 deciliter of oil and 2 deciliters of water in a pot and let it boil. When it starts to boil add 180 g of flour. Mix it and let is cool. When it’s cold, add 3 eggs, one by one, and mix the dough until you get smooth mass.

When you are done with making dough, you need to bake it, of course. Take a mold for baking, put dough in it , and make shapes of your dough like you can see on the pictures bellow. Put it in the put them in the oven and bake to 200 °C for 20 minutes, until it gets golden color. When the profiteroles are done, let them cool.

In the meanwhile, it’s time to make the cream for filling. Mix 3 yolks, 3 deciliters of milk, 5 spoons of sugar, little bit of vanilla sugar, 3 spoons of flour and cook it on moderate temperature until the mixture thickens and you get smooth mixture. In the other bowl, mix whipped cream with 1 deciliter of milk. When the whipped cream is ready, add it to the cream mixture you have made. Mix them, until they are combined. While you were making the cream, the profiteroles have cooled. Fill them cream and serve on a plate. For the topping you can make a chocolate topping or just put some powdered sugar on the top as I did.

I saw this amazing recipe on my favorite TV cooking show in Serbia, “Gastronomad”, and I decided to make it for my family. We all enjoyed the dessert, and it was a great success. Therefore, I wanted to share it with you. I truly hope, you’re going to like it as I did! Let me know, your opinion in the comments below!

Enjoy!

SRB: Dragi moji, kao što i sami znate, subota je rezervisana za postove o hrani i stilu života. Žašto? Pa, pred nama je nas omiljeni deo nedelje, vikend, i vreme je da ugodimo i sebi i svojim najbližima. Danas sam za vas pripremila sjajan recept, koji će se sigurno dopasti vašim porodicama i prijateljima. U pitanju su Holandske profiterole, ili kako bi ih mi u Srbiji nazvali, Princes krofne. Ovaj dezert je malo komplikovaniji za pripremu od prethodnih recepata koje sam pisala na blogu, ali ukoliko budete pratili korake, sigurna sam da će te ih savršeno napraviti.

Potrebno vam je:

Za testo:

  • 1 dl ulja
  • 2 dl vode
  • 180 g brašna
  • 3 jaja

Za krem:

  • 3 žumanca
  • 3 dl mleka
  • 5 kašika šećera
  • 1 vanilin šećer
  • 3 kašike brašna
  • 1 kesica šlaga
  • 1 dl mleka

Priprema:

Prvo ćete napraviti testo. U šerpu sipajte 2 dl vode i 1 dl ulja. Kuvajte dok ne počne da vri i onda dodajte 180 g brašna. Mešajte smešu dok ne dobijete kompaktnu masu. Kada se ta masa malo prohladi, dodajte 3 jaja, jedno po jedno i mešajte dok ne dobijete glatku masu. Ostavite testo da se prohladi. Za to vreme, napravite krem kojim ćete puniti profiterole.

Priprema krema je veoma jednostavna. Pomešajte  3 žumanca, 3 dl mleka, 5 kašika šećera, 1 vanilin šećer, 3 kašike brašna i kuvajte dok smeša ne zgusne i ne dobijete glatku masu. U drugu činiju umutite šlag sa 1 dl mleka. Pomešajte prethodno napravjenu smesu sa šlagom.

Dok ste vi pravili krem, testo za profiterole se ohladilo i vremeje da ih ispečemo. Pomoću modli za filovanje, napravite oblike profiterola kao što vidite na slici, ostavite malo više mesta između njih i pecite ih 20 minuta na 200 °C. Kada su profiterole ispečene, ostavite ih da se ohlade.

Kada su se profiterole ohladile, vreme je da ih napunimo filom i poslužimo. Kad dekoraciju ili preliv možete istopiti čokoladu sa slatkom pavlakom ili ih jednostavno samo zašećeriti šećerom u prahu, kao što sam ja to učinila ovom prilikom.

Ja sam ovaj recept videla u svojoj omiljenoj emisiji o kuvanju, ” Gastronomad”. Pošto je kolač bio odlično prihvaćen od strane mojih ukućana, rešila sam da ovaj recept podelim sa vama. Nadam se da vam se dopada i da ćete u njemu uživati koliko sam i ja uživala. Jedva čekam da čujem vaše komentare!

Uživajte i prijatno!

Food for your soul- Serbian pie with cheese and spinach

ENG: Today, I’m presenting to you one of the most famous Serbian dishes and one of my favorites- Serbian pie. This puff pastry has origins from the Middle East and can be salty or sweet.  Salty version of this dish can be with cheese, spinach, potatoes, meat  and the sweet one can be with apples, cherries… On Serbian language, pie is called “pita” but there is also some other names for this dish like “gibanica”, “burek”… The origin of the word “pita” is from Greek language ( “pitta” ) and the word ” burek” is from Turkish language ( “börek ” ).  “Burek” is, let’s say, a special type of pie made mostly in South of Serbia and in Bosnia and Herzegovina.  It’s one of the best dishes on Balkans for sure. 

These pies you can see on this picture , are made by my aunt and my mother. These pies are filled with cheese, cabbage and spinach.  Pie crusts can be hand-made and purchased in a store. These two pies on the left are made of hand-made crusts and the other two are made with crusts bought in the store. Both versions of these pies are equally delicious. The only difference is in the time of their making. You need a lot more time to make pie with home-made crusts, that’s why my mum makes this pie just for special occasions. The taste of these pies will always be my favorite memories from my childhood.

SRB: Danas vam predstavljam jedno od najpopularnijih jela Sprske kuhinje i jedno od mojih omiljenih jela – pitu. Ovo jelo vodi poreklo sa Bliskog istoka i kao što znate može biti slatka ili slana. slane pite mogu biti filovane sirom, spanaćem, kupusom, sosom od mesa a slatke sa višnjama, jabukama itd. Osim pod imenom “pita”, ovo je jelo ima svoje oblike i pod imenom “gibanica” i “burek”. Ime ” pita vodi poreklo iz Grčkg jezika ( “pitta”) a ime “burek ” iz Turskog jezika ( “börek ” ).  Burek se najčešće pravi na jugu Srbije i u Bosni i Hercegovini. Ovo jelo je jedno od obeležja kuhinja sa prostora Balkana. 

Ove dve pite koje vidite na slici, su napravile moja tetka i majka. Pite sa leve strane su napravljene od domaćih kora, koje je razvila moja majka, a pite sa desne strane od kora kupljenih u prodavnici. Obe verzije pite su fenomenalnog ukusa a jedina razlika je u vremenu potrebnom za pripremu istih. Zato moja majka sprema ovu pitu sa zavijanim korama samo za posebne porodične prilike. Ukus ovog jela, uvek će biti jedno od mojih nadražih uspomena iz detinjstva. Nije samo stvar u ukusu jela, već u onome što ono predstavlja. Za mene, ovo jelo predstavlja svečani ručak, praznik, moju porodicu okupljenu oko stola.

 

Spaghetti alla Bolognese

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ENG: Hello, my darlings! It’s weekend finally and it’s time to treat yourself a little bit. Is there a better way that by eating some amazing food? Today, I have prepared for you one of my favorite dishes from my favorite international cuisine- Spaghetti alla Bolognese! Like the other Italian dishes, this one is also easy to make but needs a lot of love. My love for my family, for cooking and Italy beyond all, made this dish look and taste amazing!

Ingredients:

  • 500 g spaghetti
  • 2 onions
  • 2 carrots
  • 500 g mixed ground meat
  • 1 liter of  tomato sauce
  • 1 teaspoon of sugar
  • pepper
  • Parmesan
  • oregano
  • dill
  • basil
  • oil
  • salt

Preparation:

Before you start cooking, prepare all the ingredients. Chop carrots and onions into small pieces. In medium size pot, add oil and chopped onion. Cook it until it get golden color. Than add carrots and meat. Cook it until meat is done. While you’re cooking it, add some salt and paper. When you think that meat is cooked, add tomato sauce. At the end of cooking add a little bit of sugar and some more salt. The most important part of cooking for me is taste but also aroma and the smell of the dish. To make a real Italian dish add some herbs like origano, dill and basil.

When the sauce is almost done, boil the spaghetti. When both sauce and spaghetti are done, it’s time for decoration. Put spaghetti on the plate and add sauce on the top of it. Then, add some Parmesan and a small piece of fresh mint or basil.

Now when the dish is done, all you need is to enjoy it!

Buon appetito cari amici! 

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SRB: Dobar dragi  moji! Vikend je konačno tu i vreme je da ugodite sebi i svim svojim čulima! Kako to bolje uraditi nego dobrom hranom! Danas sam za vas pripremila jedno od mojih omiljenih jela, iz meni omiljene inostrane kuhinje- špageti ala Bolonjeze!

Kao i sva italijanska jela, i ova pasta se priprema na jednostavan način uz dosta ljubavi! Moja ljubav prema mojoj porodici kojoj sam spremala ovo jelo, prema kuvanju i pre svega prema Italiji, učinila je da ovo jelo bude fantastičnog izgleda i ukusa.

Potrebno je: 

  • 500 g špageta
  • 2 glavice crnog luka
  • 2 šargarepe
  • 500 g mešanog mlevenog mesa
  • 1l soka od paradajiza, paradaiz pire ili pelat ( po ukusu)
  • 1 kašičica šećera
  • malo bibera
  • parmezan
  • origano
  • mirođija
  • bosiljak
  • ulje
  • so

Priprema: 

Pre početka spremanja pripremite sve sastojke. Iseckajte šargarepu i luk na sitne komade. U šerpu srednje veličine sipajte malo ulja i iseckani crni luk. Propržite luk dok ne dobije zlatnu boju. Potom dodajte šargarepu i zajedno pržite jos minut-dva. Nakon toga u smesu sipajte mleveno meso. Posolite.  Kada se meso dobro uprži zajedno sa ostalim sastojcima, dodajte sok od paradajiza, paradajiz pelar ili pire ( po vašoj želji). Pustite da se sos dobro ukrčka. Kada je sos pri kraju kuvanja dodajte malo soli,biber i  probajte da li je dovoljno slan sos i dodajte još soli ukoliko je potrebno.  Nakon što ste dodali osnovne začine vreme je za začinsko bilje bez koga ovo jelo ne bi bilo to što jeste. Aromu i miris Italije na vašem tanjiru stvorićete dodavanjem origana, mirođije i bosiljka u vaš sos. Dok se sos još uvek polako krčka, u drugu šerpu stavite špagete da se kuvaju po upustvu sa kesice. Bitno je samo da ih ne prekuvate kako bi špagete ostale ” al dente”.

Kada su i sos i špagete skuvani, vreme je za malo dekoracije. Na tanjir stavite špagete i prelijte ih sosom. Preko sosa, dodajte malo rendanog parmezana i sveži list nane ili bosiljka.

Preostaje vam samo da uživate u ovom jelu!

Prijatno!

My cooking inspiration: 

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spaghetti-bolognese

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