Chocolate Apple Squares / Čokoladne kocke sa jabukama

This cake easily became a favorite of mine. It’s rich and delicious, reminding me very much of brownies. However, it’s definitely not as decadent. Plus, it’s not too sweet and is actually packed with a few things that are good for your body as well. So, I’d say that it generally hits that sweet spot between indulgent and relatively guilt-free.

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INGREDIENTS:

(Yields 30 squares / 0.14 EUR per each / 4.32 EUR for all)

For the batter:

2 eggs (0.40 EUR)

4 tbsp brown sugar (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 tsp ground cinnamon (0.07 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup milk (0.20 EUR)

3 tbsp butter, melted (0.40 EUR)

2 apples, peeled and shredded (0.40 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 cups finely ground sunflower seeds (0.80 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup of raisins (0.40 EUR)

For the chocolate ganache:

100 grams dark chocolate (0.67 EUR)

100 grams heavy cream (0.40 EUR)

1 tbsp butter (0.13 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly grease a square baking pan and line it with parchment paper. In a bowl, whisk together eggs, sugar, vanilla, cinnamon and cocoa powder. Add in milk and give a good stir before whisking in melted butter. Stir in shredded apples before adding in salt, baking powder, sunflower seeds and flour. Mix until well combined and no clumps remain, then gently fold in the raisins.

Transfer the batter to a prepared pan and gently shake to even everything out. Bake for 30-35 minutes, until a test skewer comes out clean. Allow the cake to cool completely before covering it with ganache.

To make the ganache, add all of the ingredients together to a small saucepan and warm up on gentle heat while stirring constantly, until the chocolate is fully melted. You can also do this step in a microwave. Pour the ganache over the cake and even out with a spatula. Refrigerate for a few hours to fully set before slicing and serving.

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Ovaj mi je kolač odmah postao jedan od najdražih jer je baš bogat i ukusan, a dosta podsjeća i na brownije. Međutim, definitivno nije toliko dekadentan. Osim toga, nije presladak, a ujedno se u njemu nalazi i pokoji zdraviji sastojak. Tako da se po meni nekako dobro pozicionirao da zadovolji želju za slatkim bez neke pretjerane krivnje.

SASTOJCI:

(Za 30 kocaka / 1,07 kn po komadu / 32,31 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žličica cimeta u prahu (0,50 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica mlijeka (1,50 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 jabuke, oguljene i naribane (3,00 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 šalice fino mljevenih suncokretovih sjemenki (6,00 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica grožđica (3,00 kn)

Za čokoladni ganache:

100 g tamne čokolade (5,00 kn)

100 g slatkog vrhnja (3,00 kn)

1 žlica maslaca (1,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite četvrtasti protvan, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte jaja, šećer, vaniliju, cimet i kakao. Umiješajte mlijeko, pa onda i rastopljeni maslac. Dodajte jabuke, pa na kraju i sol, prašak za pecivo, suncokretove sjemenke i brašno. Miješajte da se sve sjedini i smjesa bude bez grudica, pa na kraju još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni protvan i nježno protresite da se poravna. Pecite oko 30-35 minuta, dok testni štapić ne bude skroz čist. Pustite da se biskvit do kraja ohladi prije nego ga prelijete ganacheom.

Ganache pripremite tako da sve sastojke dodate u mali lončić i zagrijete na laganoj vatri uz konstantno miješanje dok se čokolada skroz ne rastopi. To također možete napraviti i u mikrovalnoj. Prelijte ganache preko biskvita i poravnajte sa špatulom. Stavite u hladnjak na par sati da se ganache do kraja stisne prije nego kolač narežete i poslužite.

Chocolate Apple Squares / Čokoladne kocke sa jabukama

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

Quarantine time is the best time to use up any odds and ends that you might be keeping around your house and get creative with those somewhat forgotten ingredients. I’ve had a bunch of some fancy, but altogether too strong black tea hanging around for a while now. I stumbled upon a black tea cake recipe on the internet and the rest is really history. I’m also a huge fan of chai flavors and spices, so I decided to take my cake along such route. Unfortunately, I didn’t have star anise and cardamom, but my cake turned out delicious either way. I’m definitely baking this again and soon.

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INGREDIENTS:

(Yields 1 cake / 3.74 EUR)

For the tea infusion:

1 and ½ cups milk (0.30 EUR)

2 tbsp black tea leaves (0.80 EUR)

Thumb sized piece of ginger, peeled and thinly sliced (0.20 EUR)

1 tsp whole black peppercorns (0.07 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

For the batter:

4 tbsp butter, softened at room temperature (0.53 EUR)

½ cup brown sugar (0.20 EUR)

½ cup date syrup or honey (0.40 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ tsp salt (0.01 EUR)

Tea and spice infused milk – see above

2 and ½ cups all-purpose flour (0.17 EUR)

1 and ½ tsp baking powder (0.03 EUR)

1 cup of raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Prepare the tea infusion in advance by mixing together milk, black tea leaves, ginger, peppercorns, cinnamon, nutmeg and cloves (also add cardamom and star anise if you have any) in a small saucepan. Bring to a simmer, turn off heat and allow to sit for about an hour at room temperature to cool down and infuse. After one hour, strain and discard the tea and the spices and set the infused milk aside.

Preheat the oven to 180°C. Lightly grease a bread pan, line with parchment paper then set aside. In a bowl, whisk together butter, sugar and date syrup (or honey). Add in the eggs, vanilla and salt, then whisk until everything is well incorporated and creamy. Gradually add in the infused milk and keep on whisking before adding in flour and baking powder. Stir well to evenly combine, until no big lumps remain. Finally, gently fold in the raisins.

Transfer the batter to the prepared pan and gently shake to even out. Bake for about 50 minutes, until a test skewer inserted into the center comes out clean. Immediately transfer the cake to a cooling rack and allow it to cool down completely before slicing and serving.

You can also lightly toast the cake slices and smear them with a bit of butter for some extra deliciousness. Having some good hot tea with this cake is mandatory.

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Karantensko doba je definitivno najbolje vrijeme da iskoristimo sve neke ostatke koje su nam nakupili po doma te da smislimo nove kreativne načine kako upotrijebiti te zaboravljene sastojke. Mi doma već neko vrijeme imamo zalihu nekog fensi, ali definitivno prejakog crnog čaja. Na internetu sam bila nabasala na recept za kolač sa čajem i stvari su se onda jednostavno dogodile same od sebe. Također, veliki sam fan chai začina, pa sam svoj kolač odlučila sprovesti tim putem. Na žalost, nismo imali doma zvjezdastog anisa i kardamoma, međutim, i bez njih je kolač ispao jako ukusan. U svakom slučaju, definitivno ga pečem opet i to ubrzo.

SASTOJCI:

(Za 1 kolač / 27.86 kn)

Za infuziju čaja:

1 i ½ šalica mlijeka (2,25 kn)

2 žlice crnog čaja u listićima (6,00 kn)

Komad đumbira veličine palca, oguljen i narezan na ploške (1,50 kn)

1 žličica crnog papra u zrnu (0,50 kn)

1 žličica cimeta u prahu (0,50 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

Za smjesu:

4 žlice maslaca, omekšanog na sobnoj temperaturi (4,00 kn)

½ šalice smeđeg šećera (1,50 kn)

½ šalice sirupa od datulja ili meda (3,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ žličice soli (0,01 kn)

Mlijeko sa infuzijom čaja i začina – vidi gore

2 i ½ šalice glatkog brašna (1,25 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup za kruh (0,50 kn)

PRIPREMA:

Unaprijed pripremite infuziju čaja tako da u lončiću pomiješate skupa mlijeko, crni čaj, đumbir, papar, cimet, muškatni oraščić i klinčiće (dodajte i zvjezdasti anis i kardamom ako ih imate). Pustite da zavrije, maknite s vatre te ostavite da odmara na sobnoj temperaturi oko sat vremena. Nakon sat vremena procijedite mlijeko i stavite ga na stranu, a čaj i začine bacite.

Zagrijte pećnicu na 180°C. Lagano namastite kalup za kruh, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte maslac, šećer i sirup od datulja (ili med). Dodajte jaja, vaniliju i sol, pa miješajte da se sve sjedini i bude kremasto. Postepeno uz miješanje dodajte procijeđeno mlijeko, pa na kraju ubacite i brašno i prašak za pecivo. Miješajte tako da se sve sjedini i ne bude velikih grudica, a za kraj još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni kalup i lagano protresite da se sve poravna. Pecite oko 50 minuta, sve dok testna čačkalica koju upiknete u sredinu kolača ne izađe čista. Kolač odmah preselite na rešetku i pustite ga da se do kraja ohladi prije nego ga razrežete i poslužite.

Također, kriške kolača možete i lagano tostirati i premazati sa malo maslaca da budu još ekstra fine. Naravno, šalica dobrog vrućeg čaja uz ovaj kolač je obavezna.

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

This is a perfect quick lockdown cake which you can really whip up with just about anything. Any jar of canned fruit will do here. We happened to have some frozen apricots that were an excellent fit for the cake. Admittedly, I went a bit overboard with the amount of fruit so the cake kinda started to fall apart once I flipped it over. Me being impatient and not waiting for the cake to cool completely had a lot to do with that as well. However, if you use a more reasonable amount of fruit and are not as greedy as I am, this will all work out wonderfully.

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INGREDIENTS:

(Yields 1 cake / 3.33 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups yogurt (0.80 EUR)

3 tbsp butter, melted (0.40 EUR)

5 tbsp plain white sugar (0.03 EUR)

2 and ½ cups all-purpose flour (0.17 EUR)

Pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Additional:

1 cup of canned fruit of choice (1.33 EUR)

2 tbsp brown sugar (0.07 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a baking pan with butter and line it with parchment paper. Sprinkle the lined pan with brown sugar and set aside. Drain the canned fruit from all juices. If using frozen fruit, thaw it first and then drain.

In a bowl, whisk together eggs, vanilla and yogurt. Add in melted butter and stir to combine. Add in sugar, flour, salt, baking powder and baking soda. Stir until everything is well combined and no clumps remain. Arrange the drained fruit in your baking pan, on top of brown sugar sprinkle, then carefully pour over the batter. Even out with a spatula, then bake for 30-35 minutes until a test skewer comes out clean.

Leave the cake to cool completely in its baking tray, then flip over onto another tray. Slice and serve at room temperature.

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Evo vam recept za jedan savršeni karantenski kolač koji uistinu možete pripremiti sa bilo kakvim konzerviranim voćem. Ja sam iz naše škrinje iskopala neke smrznute marelice koje su se pokazale idealnima za baš ovako neki jednostavni recept. Priznajem, malo sam pretjerala sa količinom voća pa se sve malo krenuo raspadati kada sam kolač preokrenula. Također, nije tu pomogla ni činjenica da sam bila nestrpljivo i pohlepno prase, pa mi se nije dalo čekati da se sve do kraja ohladi. Međutim, ako stavite neku razumnu količinu voća i niste nestrpljivi kao ja, baš sve bi vam u vezi ovog kolača trebalo ispasti super.

SASTOJCI:

(Za 1 kolač / 24,82 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice jogurta (6,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

5 žlica običnog bijelog šećera (0,25 kn)

2 i ½ šalice glatkog brašna (1,25 kn)

Prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dodatno:

1 šalica konzerviranog voća po vašem izboru (10,00 kn)

2 žlice smeđeg šećera (0,50 kn)

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano namastite protvan i obložite ga papirom za pečenje. Sada po papiru još posipajte ravnomjerni tanki sloj smeđeg šećera, pa sve skupa stavite na stranu. Konzervirano voće ocijedite od svih sokova, a ako koristite smrznuto voće, prvo ga odmrznite pa onda i ocijedite.

U zdjeli pomiješajte jaja, vaniliju i jogurt. Dodajte rastopljeni maslac pa promiješajte da se sve sjedini. Sada dodajte i šećer, brašno, sol, prašak za pecivo i sodu bikarbonu. Miješajte dok ne dobijete jednoličnu smjesu bez grudica. Ocijeđeno voće rasporedite po dnu protvana posipanog šećerom kojega ste si pripremili. Pažljivo preko svega prelijte smjesu, pa poravnajte špatulom. Pecite 30-35 minuta, dok vam testni štapić ne bude čist.

Pustite kolač da se skroz ohladi prije nego ga iskrenete na drugi protvan. Režite i poslužite na sobnoj temperaturi.

Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Since V-day is right around the corner, of course I had to jump on the wagon with some theme desserts. Werther you are celebrating by yourself or with a partner or a friend, go ahead and make these little scrumptious bytes of pure joy and deliciousness. And while it might look like there is a whole lot going on in there, these are actually fairly easy to whip up.

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INGREDIENTS:

(Yields 4 cheesecake cups / 1.14 EUR per cup / 4.54 EUR for all)

For the crust:

8 Petit-Beurre cookies (0.53 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cacao powder (0.07 EUR)

2 tbsp butter, melted (0.27 EUR)

For the cheesecake filling:

1 cup cream cheese (1.00 EUR)

½ cup crème fraische (0.33 EUR)

2 eggs (0.40 EUR)

3 tbsp vanilla sugar (0.20 EUR)

1 tbsp lemon juice (0.07 EUR)

For sour cherry layer:

1 cup sour cherry jam (1.33 EUR)

Additional:

2 tbsp dark chocolate chunks (0.27 EUR)

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METHOD:

Preheat the oven to 170°C. Crush the cookies and mix with brown sugar, cacao powder and butter. Divide the mix between four jars and press it into the bottom.

Make the cheesecake filling by mixing cream cheese for a few minutes until soft and creamy. Add in crème fraische, eggs, sugar and lemon juice, then mix until everything is smooth and well incorporated. Divide half of the sour cherry jam between your jars, then top with cream cheese mix. Reserve the rest of the jam for later.

Bake the cheesecakes for 20-25 minutes, until slightly set in the middle. They are still gonna be a bit wobbly once they come out of the oven, but will firm up as they cool. Allow the cheesecakes to come to room temperature, then refrigerate for a couple of hours to completely cool down. Right before serving top with remaining jam and scatter dark chocolate chunks on top.

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Pošto nam je Valentinovo već tu iza ugla, naravno da si nisam mogla pomoći te sam morala iskemijati nešto prigodno i slatko. Bez obzira na to da li slavite sami sa sobom, sa partnerom ili sa prijateljima, počastite se sa ovim bogatim zalogajima sreće i finoće. I iako vam se možda čini da se tu svašta zbiva u ovim posudicama, ovi kolačići su skroz jednostavni za pripremiti.

SASTOJCI:

(Za oko 4 čizkejka u šalici / 8,50 kn po čizkejku / 34,00 kn za sve)

Za biskvit:

8 Petit-Beurre keksa (4,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Za čizkejk kremu:

1 šalica svježeg sira (7,50 kn)

½ šalice milerama (2,50 kn)

2 jaja (3,00 kn)

3 žlice vanili šećera (1,50 kn)

1 žlica limunovog soka (0,50 kn)

Za sloj višanja:

1 šalica pekmeza od višanja (10,00 kn)

Dodatno:

2 šlice komadića tamne čokolade (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 170°C. Zdrobite kekse u prah te ih pomiješaje sa smeđim šećerom, kakaom i maslacem. Raspodijelite između četiri staklenke, pa utisnite smjesu u dno.

Čizkejk kremu pripremite tako da prvo koju minutu izmiksate sir da postane kremast. Onda unutra dodajte mileram, jaja, šećer i sok od limuna, pa miksajte još koju minutu da sve bude skroz glatko. Podijelite oko polovicu pekmeza po staklenkama, pa po tome rasporedite čizkejk kremu. Preostalu polovicu pekmeza sačuvajte za kasnije.

Čizkejke pecite oko 20-25 minuta dok se ne stisnu u sredini. Još uvijek će biti voblasti kada ih izvadite iz pećnice, ali će se stisnuti do kraja kako se budu hladili. Pustite čizkejke da se ohlade na sobnu temperaturu, pa ih preselite u hladnjak na koji sat da se skorz ohlade. Netom prije posluživanja rasporedite po čizkejkima preostali pekmez i još po svemu tome raštrkajte komadiće čokse.

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

I have a big problem. My freezer is full to the brim and I really need to defrost it. However, I have a ton of frozen fruit which wouldn’t fare so well with sitting outside the freezer for an hour or two while I tackle with the ice. So to salvage everything, I’ve decided to bake like crazy and use up all the frozen stuff. This cake is one of the results. The tangy currants pair excellently with date syrup and white chocolate, so I’m kinda sorry I’ve used up all of the currants.

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INGREDIENTS:

(Yields 24 squares / 0.16 EUR per square / 3.86 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ cup of date syrup (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

½ cup milk (0.10 EUR)

4 tbsp butter, melted (0.53 EUR)

Pinch of salt (0.01 EUR)

1 cup whole wheat flour (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

200 grams white chocolate, chopped into chunks (1.33 EUR)

For the topping:

1 cup frozen red currants (0.53 EUR)

3 tbsp brown sugar (0.04 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a square baking pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, date syrup, vanilla, yogurt and milk. Stir in melted butter before adding in salt, flours, baking powder and baking soda. Stir until well combined and no big lumps remain. Finally, fold in chopped white chocolate. Transfer the batter into a prepared baking pan and even it out with a spatula.

Top the batter with frozen currants and sprinkle everything with brown sugar. Bake the cake for 30-40 minutes, until deep golden brown and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool completely in its pan before slicing into squares and serving. If you’re going to eat the squares within two days, I suggest keeping them in an airtight container at room temperature, but otherwise store in refrigerator.

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Imam veliki problem. Škrinja nam je krcata, a moram ju odmrznuti. Međutim, imamo hrpetinu smrznutog voća koje ne bi baš bajno podnijelo stajanje na otvorenom dok se ja borim sa ledom. Tako sam se, u namjeri da sve spasim, odlučila baciti na pečenje kao da nema sutra i iskoristiti svo to silno voće. Ovaj je kolač jedan od rezultata te moje manije. Kiselkasti su se ribizli odlično sparili sa sirupom od datulja i bijelom čokoladom, pa mi je i malo žao da sam potrošila cijelu zalihu ribizla.

SASTOJCI:

(Za 24 kocke / 1,20 kn po kocki / 28,87 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ šalice sirupa od datulja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

½ šalice mlijeka (0,75 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Prstohvat soli (0,01 kn)

1 šalica integralnog brašna (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

200 g bijele čokolade, narezane na komadiće (10,00 kn)

Za voće:

1 šalica smrznutih ribizla (4,00 kn)

3 žlice smeđeg šećera (0,30 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite četvrtasti protvan i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa sirupom od datulja, vanilijom, jogurtom i mlijekom. Umiješajte rastopljeni maslac, pa dodajte sol, oba brašna, prašak za pecivo i sodu bikarbonu. Miješajte dok se sve ne sjedini i više ne bude velikih grudica. Na kraju lagano umiješajte čokoladu.

Preselite smjesu u pripremljen protvan i poravnajte špatulom. Raštrkajte po kolaču ribizle i posipajte ih smeđim šećerom. Pecite kolač 30-40 minuta, dok površina ne bude hrskava i zlatno smeđa, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz okej). Ostavite kolač da se skroz ohladi u kalupu prije nego ga narežete na kocke i poslužite. Ako planirate sve pojesti kroz dan-dva, držite kolač u hermetički zatvorenoj posudi na sobnoj temperaturi, no inače ga čuvajte u hladnjaku.

Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

Blackberry Sheet Cake / Tanki kolač sa kupinama

With all of the abundant summer berries, it seems like I am constantly whipping up these simple cakes in various colour, shapes and forms. This time I decided to go with the thin sheet pan version, topped with some juicy blackberries, and I liked it a lot. If you need a quick and easy cake recipe, definitely give this one a go.

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INGREDIENTS:

(Yields 1 cake / 2.76 EUR)

For the batter:

2 eggs (0.40 EUR)

½ cup sugar (0.10 EUR)

1 tsp vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup Greek yogurt (0.27 EUR)

3 tbsp butter, melted (0.40 EUR)

1 and ½ cups all-purpose flour (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

For topping:

2 cups blackberries (1.33 EUR)

4 tbsp sugar (0.03 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a sheet pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, sugar, vanilla and salt. Whisk in the Greek yogurt and then stir in melted butter. Add in flour, baking powder and baking soda. Stir until well combined and no big lumps remain. Transfer the batter to a prepared sheet pan and even it out with a spatula.

Scatter the blackberries on top of the cake (you can use either fresh or frozen) and sprinkle them generously with sugar. Bake for 20 minutes, until golden and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool for about 15 minutes before removing it from the pan, slicing and serving.

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Sa izobiljem ljetnih bobica, čini mi se da stalno vrtim neke ovakve jednostavne biskvit kolače u raznim bojama, veličinama i oblicima. Ovoga sam se puta odlučila za tanku verziju iz velikog plitkog protvana, posipanu sočnim kupinama, a sa konačnim sam rezultatom bila jako zadovoljna. Stoga ako vam treba recept za neki brzinski jednostavni kolač, isprobajte ovaj u nastavku.

SASTOJCI:

(Za 1 kolač / 20,47 kn)

Za smjesu:

2 jaja (3,00 kn)

½ šalice šećera (0,75 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

½ šalice grčkog jogurta (2,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice sode bikarbone (0,01 kn)

Za posipanje:

2 šalice kupina (10,00 kn)

4 žlice šećera (0,20 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite veći plitki protvan i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa šećerom, soli i vanilijom. Umiješajte u to prvo grčki jogurt, pa onda i rastopljeni maslac. Dodajte brašno, prašak za pecivo i sodu bikarbonu, pa miješajte dok se sve ne sjedini i više ne bude velikih grudica. Smjesu prebacite u pripremljeni protvan i poravnajte ju špatulom.

Kupine raštrkajte po kolaču (možete koristiti i svježe i smrznute), pa ih obilno posipajte šećerom. Pecite kolač 20 minuta dok ne dobije lijepu zlatnu boju, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz ok). Ostavite kolač da se 15-tak minuta hladi u protvanu prije nego ga narežete i poslužite.

Blackberry Sheet Cake / Tanki kolač sa kupinama

Messy Raspberry Cake / Neuredni kolač sa malinama

This cake kinda looks like hot mess, but in a really good way. It also comes together super quickly, so if you’re looking for a good coffee cake option, or a sweet snack with your afternoon tea, go no further.

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INGREDIENTS:

(Yields 1 cake / 3.22 EUR)

For the batter:

2 eggs (0.40 EUR)

1 cup sugar, divided (0.20 EUR)

1 tsp vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cup buttermilk (0.80 EUR)

4 tbsp butter, melted (0.53 EUR)

2 and ½ cups all-purpose flour (0.16 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

1 and ½ cups frozen raspberries, thawed (1.00 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a baking pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, half a cup of sugar, vanilla and salt. Whisk in the buttermilk and finally stir in melted butter. Add in flour, baking powder and baking soda. Stir until well combined and no big lumps remain. Transfer the batter to a prepared baking pan and gently shake to even out.

Combine thawed raspberries with reserved half a cup of sugar. Dollop the raspberry mixture over the cake batter. Use a knife to lightly swirl the mixtures into each other. Don’t worry if you have little pools of raspberry juices floating around, though, those are going to bake into sweet deliciousness.

Bake the cake for 35-40 minutes, until the top is crispy and golden brown and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool completely in its pan before slicing and serving.

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Ovaj kolač je ispao poprilično neuredno, ali zapravo na super način. Osim toga, gotov je za tren oka, pa ako tražite neku jednostavnu slasticu koju ćete grickati uz kavu ili popodnevni čaj, na pravom ste mjestu.

SASTOJCI:

(Za 1 kolač / 24,07 kn)

Za smjesu:

2 jaja (3,00 kn)

1 šalica šećera, podijeljena (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 i ½ šalica kiselog mlijeka (6,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 i ½ šalice glatkog brašna (1,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

1 i ½ šalica smrznutih malina, odmrznutih (7,50 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite kalup i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa pola šalice šećera, soli i vanilijom. Umiješajte u to prvo kiselo mlijeko, pa onda i rastopljeni maslac. Dodajte brašno, prašak za pecivo i sodu bikarbonu, pa miješajte dok se sve ne sjedini i više ne bude velikih grudica. Smjesu prebacite u pripremljeni kalup i nježno protresite da se sve poravna.

Odmrznute maline pomiješajte sa preostalih pola šalice šećera pa tu smjesu raštrkajte po tijestu. Nožem lagano umiješajte jednu smjesu u drugu. Nemojte brinuti ako su vam se negdje skupile lokvice soka od maline, to će se sve fino zapeći.

Pecite kolač 35-40 minuta, dok površina ne bude hrskava i zlatno smeđa, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz okej). Ostavite kolač da se skroz ohladi u kalupu prije nego ga narežete i poslužite.

Messy Raspberry Cake / Neuredni kolač sa malinama

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

Even though the apple and walnut combo is more reminiscent of autumn, you can definitely treat yourself with this cake any time of the year. Even more so, since the weather has been all over the place lately and we’ve had a fair dose of cold and miserable days. Unfortunately, there are no photos of cake slices since I hauled the whole tray to work, but just imagine a juicy and rich square bites and you’re on the right track. Also, the office gang wholeheartedly approved. 🙂

Also, a little note: while the cake batter itself is refined sugar free, it depends on which dark chocolate you use if the ganache is going to be that way as well.

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INGREDIENTS:

(Yields 48 bite-sized squares / 0.14 EUR per square / 6.76 EUR for all)

For the batter:

4 apples (1.07 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 cup heavy cream (0.66 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

1 and ½ cups all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

For the ganache:

200 grams dark chocolate (2.67 EUR)

3 tbsp butter (0.40 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly oil a square baking pan and line it with parchment paper. Core and peel the apples, then add to a food processor and pulse into a paste. Add in the eggs, vanilla, date syrup and cream, then pulse for 2-3 minutes until fluffy and thoroughly combined.

In a bowl whisk together ground walnuts, flour, baking powder and salt. Pour the wet mix over dry ingredients, then stir until just combined. Transfer the batter to a prepared pan and bake for about 30-35 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean. Leave the cake to cool to room temperature.

Once the cake cools down, melt the chocolate with butter and pour over the cake. Even out with a spatula and cool in the fridge so the chocolate sets. Remove the cake from pan, slice and serve chilled.

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Iako kombinacija jabuka i oraha ima u sebi štih jeseni, definitivno nećete pogriješiti ako se počastite ovim kolačem u bilo koje doba godine. Time više što je zadnjih dana vrijeme poprilično hirovito, sa poštenom dozom hladnih i jadnih trenutaka. Na žalost, nemam za vas slike narezanog kolača pošto sam cijeli protvan odvukla na posao, ali zamislite bogate i sočne zalogaje i na pravom ste tragu. Također, škvadra iz ureda je svesrdno podržala kolač. 🙂

I za kraj, mala napomena: sam biskvit je bez rafiniranog šećera, ali kakva će biti i glazira naravno ovisi o tome koju ćete čokoladu upotrijebiti.

SASTOJCI:

(Za 48 kockica veličine zalogaja / 1,05 kn po kockici / 50,61 kn za sve)

Za biskvit:

4 jabuke (8,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 jaja (3,00 kn)

½ šalice sirupa od datulja (1,50 kn)

1 šalica vrhnja za šlag (5,00 kn)

1 i ½ šalica mljevenih oraha (9,00 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Za glazuru:

200 g tamne čokolade (20,00 kn)

3 žlice maslaca (3,00 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan te ga obložite papirom za pečenje. Ogulite i očistite jabuke od sjemenki, pa ih ubacite u multipraktik i usitnite u pastu. Dodajte unutra jaja, vaniliju, sirup od datulja i vrhnje. Pulsirajte 2-3 minute dok smjesa ne bude jednolična i prozračna.

U zdjeli pomiješajte mljevene orahe, brašno, prašak za pecivo i sol. Prelijte mokre sastojke preko suhih i promiješajte tek toliko koliko treba da se sve sjedini. Smjesu preselite u pripremljeni protvan i pecite oko 30-35 minuta, dok biskvit ne bude zlatno-smeđe boje, a upiknuta čačkalica ne izađe čista. Pustite da se biskvit ohladi na sobnu temperaturu.

Rastopite čokoladu sa maslacem i prelijte preko ohlađenog biskvita. Poravnajte špatulom i ohladite u frižideru da se čokolada stisne. Izvadite kolač iz kalupa, narežite na kockice i poslužite hladan.

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

Since I liked a lot how my savory cheese and spinach cornbread recipe turned out, I naturally decided to take the sweet route and make a cornbread with apples. Because one can never have too many cakes in their arsenal.A good measure of dried ginger added a nice kick to it and I also find the apple and ginger combo really interesting and refreshing. If you are an apple lover and a cornbread lover, this simple cake is just the thing for you.

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INGREDIENTS:

(Yields 12 squares / 0.28 EUR per square / 3.32 EUR for all)

For the batter:

1 and ½ cups corn flour (0.10 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup sugar (0.07 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

3 eggs (0.60 EUR)

1 cup sour cream (0.53 EUR)

1 cup milk (0.33 EUR)

4 tbsp butter, melted (0.53 EUR)

For the topping:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a square baking pan and line it with parchment paper, then set aside. In a large bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and ginger. Stir in the eggs, sour cream and milk, then finally fold in the melted butter. Transfer the batter to a prepared baking pan. Gently shake to even out.

Peel, core and thinly slice the apples. Arrange the apple slices on top of the batter, then sprinkle generously with sugar and cinnamon. Bake for 40-50 minutes, until the apples are golden and caramelized and a skewer inserted into the cake comes out clean. Allow the cornbread to cool for about ten minutes before slicing and serving.

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Pošto mi se jako dopalo kako mi je ispala slana zlevanka sa sirom i špinatom, naravno da sam se odlučila okušati i sa slatkim stvarima i ispeći zlevanku sa jabukama. Jer ne možete nikada imati previše kolača u svojem arsenalu. Dobra količina sušenog đumbira dala je dašak zanimljivog okusa, a meni je osobno također kombinacija jabuka i đumbira baš odlična i osvježavajuća. Ako volite jabuke i volite kukuruzne zlevanke, ovaj jednostavni kolač je baš za vas.

SASTOJCI:

(Za 12 komada / 2,03 kn po komadu / 24,37 kn za sve)

Za smjesu:

1 i ½ šalica kukuruznog brašna (0,75 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice šećera (0,50 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

3 jaja (4,50 kn)

1 šalica kiselog vrhnja (4,00 kn)

1 šalica mlijeka (2,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žličica cimeta (0,50 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. U velikoj zdjeli pomiješajte oba brašna, šećer, sol, prašak za pecivo, sodu bikarbonu, cimet i đumbir. Dodajte unutra jaja, kiselo vrhnje i mlijeko, pa na kraju umiješajte rastopljeni maslac. Nježno protresite protvan da se sve poravna.

Ogulite, čistite od sjemenki i tanko narežite jabuke. Kriške jabuka poslažite po kolaču, pa posipajte sa cimetom i šećerom. Pecite 40-50 minuta, dok jabuke ne budu zlatne i karamelizirane, a testni štapić koji upiknete ne izađe čist. Pustite da se zlevanka ohladi desetak minuta prije nego ju narežete i poslužite.

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

Whole Lemon Squares / Kocke od cijelog limuna

Are you a lazy person when it comes to cooking? Me too!!! (If your answer was a decisive ‘No!’, what are you even doing on this blog?! Rather go make some Beef Wellington and have us all over for a spectacular dinner!)

Anyhow, as I was saying, this is a perfect desert for all you lazy people out there. I also went one step ahead and used store-bought frozen puff pastry. I know, I know. I will most likely suffer for my blasphemous ways, but I have zero regrets.

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INGREDIENTS:

(Yields 20 squares / 0.18 EUR per square / 3.55 EUR for all)

500 grams store-bought frozen puff pastry, thawed (1.00 EUR)

For the lemon cream:

1 whole small organic lemon (0.20 EUR)

4 eggs (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup crème fraiche (0.67 EUR)

5 tbsp butter, softened at room temperature (0.67 EUR)

1 cup sugar (0.07 EUR)

2 tbsp all-purpose flour (0.01 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Flour for dusting (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

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METHOD:

Preheat the oven to 175°C. Butter a square baking pan and line it with parchment paper. Generously dust your work surface and rolling pin with flour then roll out the pastry into a shape of your pan. Transfer the dough into the pan and set aside.

Give the lemon a good wash, making sure that you get any wax off. Be sure to use an organic, chemically untreated lemon, as the pesticides make the skin inedible. Trim and discard the top and bottom off the lemon, then cut the whole lemon into chunks. Pick through and discard any seeds. Add the whole lemon to a food processor with the rest of the ingredients and pulse until smooth. You can strain the mixture to get rid of any chunky bits, but I decided that it wasn’t necessary. (Remember? I’m lazy.) Pour the mix over the dough and bake for 35-45 minutes, until firmed up and slightly crispy on top.

Allow the cake to cool completely in its pan before cutting into squares and serving. Serve at room temperature or chilled, dusted with powdered sugar.

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Jeste li lijeni za kuhanje? I ja isto!!! (Ako je vaš odgovor decidirano ‘Ne!’, što uopće radite na ovom blogu?! Radije pripremite biftek Wellington i sve nas pozovite k sebi na spektakularnu gozbu!)

Uglavnom, kao što sam govorila, ovo je idealan desert za sve vas lijene ljude. Ja sam u svemu tome otišla korak dalje i uzela kupovno lisnato tijesto. Znam, znam, čeka me patnja za ovu herezu. Ali ne kajem se.

SASTOJCI:

(Za 20 kocaka / 1,35 kn po kocki / 27,01 kn za sve)

500 g kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

Za kremu od limuna:

1 cijeli mali domaći limun (1,50 kn)

4 jaja (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica milerama (5,00 kn)

5 žlica maslaca, omekšanog na sobnoj temperaturi (5,00 kn)

1 šalica šećera (1,00 kn)

2 žlice glatkog brašna (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Brašno za posipanje (0,10 kn)

Šećer u prahu za posluživanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite pravokutni protvan i obložite ga papirom za pečenje. Dobro pobrašnite radnu plohu i valjak za tijesto, pa razvaljajte lisnato u oblik protvana. Preselite tijesto u protvan i stavite na stranu.

Dobro operite limun, pazeći da sa njega skinete eventualni vosak. Za ovaj recept upotrijebite samo domaće nešpricane limune, pošto pesticidi čine koru nejestivom. Odrežite i bacite krajeve limuna, pa ostatak limuna onda narežite na komadiće i očistite od koštica. Cijeli limun ubacite u multipraktik sa preostalim sastojcima za kremu, te pulsirajte dok sve ne bude glatko. Kremu možete procijediti ako vam smetaju eventualne grudice, ali ja sam zaključila da to nije potrebno. (Khm, lijenost, sjećate se?) Kremu izlijte preko tijesta i sve pecite 35-45 minuta, dok se krema ne stisne i blago ne zahrska.

Pustite da se kolač skroz ohladi u protvanu prije nego ga narežete na kocke i poslužite. Kolač poslužite na sobnoj temperaturi ili ohlađen, posipan sa šećerom u prahu.

Whole Lemon Squares / Kocke od cijelog limuna