First let me explain you why my bread rolls are called A . B . bread rolls. In 2017 I met a wonderful, young woman in Facebook, who simply delighted me with her character, her modesty, her kindness. We phone each other every day, to be honest I cannot imagine my day without hearing from her a couple of times. We share a lot of interests and one of them is passion for cooking. My dear Alisa Bučan has given me the perfect recipe for bread rolls. These bread rolls are so soft, fragrant, delicious, the best I have ever tried and that’s why I want to share this recipe with you. I thank her for this wonderful recipe, that is why these bread rolls are called A . B . bread rolls J

INGREDIENTS FOR PASTRY :

1 kg of flour

100 g . of margarine ( or butter )

50 ml . of oil

2 spoons of sugar

1 ½ spoons of salt

1 package of yeast

250 ml . of warm milk

250 ml . of water

FOR COATING :

1 spoon of water

1 egg white

margarine or butter

oil

salt

PREPARATION :

1 . add yeast and sugar into warm milk, mix well to let the yeast dissolve completely and leave it aside for a few minutes to enable the yeast to activate …

2 . when the yeast has activated, put all the pastry ingredients in a bowl and knead a soft pastry …

3 . take the pastry out of the bowl, form a ball out of it and coat the bowl with a little oil. Put the pastry back and coat it with a little oil to avoid drying …

4 . cover the bowl with transparent foil, leave the pastry on a warm place to double its size …

5 . put the pastry on the worktop ( do not knead ) , and form a long loaf …

6 . divide the pastry in 16 parts, form balls and coat them with oil abundantly …

7 . leave the coated balls for 5 minutes till you turn the oven on between 200 and 250 degrees and cover a big baking tray with parchment paper …

8 . take the ball you have formed and coated first, roll it out in the form of an ellipse and then roll it in the form of a bread roll … SEE THE VIDEO !!!

9 . line the bread rolls in the baking tray, paying attention to space among them …

10 . cover the rolls with a clean kitchen cloth and leave them for 15 minutes to rise …

11 . in the meantime mix the egg-white with water, when the egg-white gets bubbles and the surface becomes white as foam, it means you have mixed it well …

12 . coat the bread rolls with egg-white and sprinkle them with a little salt …

13 . put the bread rolls in the preheated oven for ca 15 minutes, when they get a light brown colour, you can take them out …

14 . coat the hot bread rolls with melted butter …

TIP :

When the bread rolls have cooled down, put them into a bag (so they do not have any air) to stay soft.

 

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My children adore Halloween, they like wearing scary costumes, go from house to house, knock on the doors and ask for sweets. Of course I prepare something for Halloween, too and this time I want to share this nice Halloween cake with you.

INGREDIENTS FOR THE BISCUIT :

( use a 250 ml. cup )

4 eggs ( L )

2 packages of vanilla sugar

1 cup of sugar

½ cup of mineral water

½ cup of oil

1 ½ cup of flour

1 package of baking flour

10 g . of cocoa

100 g . of ground almonds

Black food colouring in powder ( if wished )

Butter for coating the baking tin

FOR THE FILLING :

600 ml . of cream

750 g . of white chocolate

1 cream fix

150 g . of pistachios

green food colouring ( if wished )

FOR DECORATION :

100 g . of Oreo biscuits

fondant – white, orange, brown, green

black food colouring ( paste )

3 – 5 biscuits ( if wished)

PREPARATION OF THE FILLING :

1 . chop pistachios in the blender, as fine as possible …

2 . put the cream into a pot and let it boil, then turn the cooker off and add chocolate, stir till the chocolate melts completely …

3 . when chocolate is melted, add ground pistachios and put the filling into the fridge over night …

4 . the following day mix the filling well and add green colour and cream fix, mix till everything gets homogenous …

PREPARATION OF BISCUITS :

1 . heat the oven to 180 degrees …

2 . cover the bottom of the tin ( diameter 26 ) with parchment paper and coat the edges with butter …

3 . mix eggs, sugar and vanilla sugar to make a nice cream and add mineral water and oil and go on mixing for 2 – 3 minutes …

4 . add black colour and mix just to enable the colour to get homogenous with the mixture …

5 . sift the flour , cocoa and baking powder, and add ground almonds and then mix with light circular motion to enable the mixture to get homogenous …

6 . pour the biscuit into a rectangular baking tin ( or into a round one ) and bake it for some 40 – 45 minutes ( it depends on your oven )

7 . leave the baked biscuit in the tin for 10 minutes, then take it out and let it cool completely …

FILLING AND DECORATING THE CAKE :

1 . cut the cooled biscuit 2 times, so you get three thin layers …

2 . put a round piping tip on the decorating bag and pour the filling in …

3 . pipe larger meringues so that they slightly go over the boarder of the biscuit …

4 . squeeze some filling in the middle and smooth it , then put another layer and cream on it and do the same with the third layer …

5 . the last layer covered with cream must be uneven ( make hollows with a spatula or spoon ) , chop Oreo biscuits in the blender and sprinkle them on the surface of the cake …

6 . at the end decorate Halloween cake with ghosts, pumpkins etc. …

DECORATION :

To make fondant ghosts and pumpkins SEE THE VIDEO !!!

NOTES AND ADVICE :

You can prepare the biscuit a day earlier as well, when it cools, wrap it in transparent foil and put it in the fridge.

This cake can be prepared for birthdays or other occasions, just decorate it in another way.

Food colour is not obligatory in the cake.

You can put nuts into the filling instead of pistachios .

   

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Beans in a little different way, I could never expect that beans with these ingredients would be so good, I could bet, nobody would ever try them. When I cooked them for the first time, my family were delighted and since then French Beans have been more often on our menu than ordinary beans.

INGREDIENTS :

250 g . of white beans

400 g . of courgettes

3 – 4 big carrots

500 ml . of tomato puree

600 g . of lamb ( veal )

2 big onions

2,5 L . water

½ of small spoon of pepper

Salt ( to your taste )

3 cloves of garlic

300 g pancetta ( or some other sort of dried meat )

50 ml . of oil

1 bay leaf

1 rosemary twig

1 spoon of Vegeta

1 spoon of ground red pepper

1 small spoon of thyme

INGREDIENTS IF NEEDED :

1 – 1 ½ spoons sugar

2 spoons of flour + 60 ml of water ( to dissolve the flour )

PROCEDURE :

1 . clean the beans, rinse them and leave them in water overnight …

2 . clean the onions and cut them into tiny cubes …

3 . rinse the courgettes and cut the ends off, cut them into four pieces, to get a triangle-form. Cut the courgettes ca. 1 cm thick …

4 . clean the carrots and cut them into cubes ca 1 x 1 cm …

5 . cut the meat into strips or bigger cubes …

6 . fry the meat on preheated oil on high temperature for some 10 min. and then put it on a plate …

7 . fry the onions, pancetta, carrots and garlic on the same oil for ca. 10 minutes and then put the meat back into the pot and stew for another 5 min . …

8 . now add the beans together with water where they were during the night, add tomato puree and all spices …

9 . mix well, cover the pot, when the stew boils, reduce the temperature to medium and cook for ca. 45 – 60 min ( it depends on beans ) STIR THE BEANS OCCASSIONALLY !

10 . when the beans are cooked, add the courgettes cut into stripes and cook for just 15 – 20 min. ( it depends upon how you have cut the courgettes ) …

11 . try to make sure that there are enough spices and if the beans are sour add a little sugar ( a little, be careful not to put too much ) …

12 . if you want your beans to be thicker, dissolve flour in water and when it boils, pour it slowly into the stew with quick stirring to avoid appearance of lumps, let it boil one more time and put away from the heat …

NOTES AND ADVICE :

1 . Add dissolved flour only if you are not satisfied with thickness, if you are, skip this procedure.

2 . Add sugar only if needed, it always depends on the tomato puree you use and how sour it is.

3 . Be careful to cut courgettes into cubes of approximately same size, so that they can be equally cooked.

4 . Courgettes MUST NOT be overcooked.

 

 

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I adore them, I really do J. When I lived in Germany I would go to the baker’s every other day to get some apple turnovers. But then I liked it better when I made them at home, on my own because I was able to add more raisins, more cinnamon, etc., to my taste

INGREDIENTS for 24 pieces

1 kg of puff pastry ( 4 packages )

5 – 6 smaller apples

5 spoons of sugar + sugar for sprinkling

3 spoons of corn-starch

1 egg

75 g . of raisins

1 ½ spoons of cinnamon

375 ml . of apple juice

2 packages of vanilla sugar

PREPARATION :

1 . peel the apples, core them and cut them into cubes ca . 1 x 1 cm …

2 . put the apples in a pot and add cinnamon, vanilla sugar, sugar, raisins and half apple juice and dissolve corn-starch in the other half …

3 . stir apples well and put them on the cooker. When they boil, cook them just for 2-3 minutes and add the dissolved corn-starch …

4 . cook the apples for a short time with constant stirring, till the corn-starch thickens and you get a thick mass …

5 . mix the egg well and leave it aside …

6 . roll the pastry out, cut it once horizontally and twice vertically so you get 6 cubes …

7 . stuff the pastry well, be careful to leave 1 cm of pastry empty on three sides, to be able to pinch the edges well and leave the fourth side empty for about three 3 cm …

8 . when the turnovers are stuffed, coat three sides with an egg wash, and make a cut with a knife ca. 1 cm from the edge so you get 3, 4 lines ( SEE THE VIDEO ) …

9 . fold the side which is opposite to lines having been cut, over apples and pinch the pastry well on both sides, to avoid leakage of the filling during baking …

10 . coat the side you have folded over apples with an egg wash and put the cut side over turnovers and pinch the edges from all sides, so that turnovers do not open during baking …

11 . fill them till you have used all the pastry and apples …

12 . line the turnovers on a big baking tray covered with parchment paper, coat them with an egg wash and sprinkle with sugar abundantly …

13 . put the turnovers in a hot oven, preheated to 180 degrees for some 20 – 25 minutes ( till they get golden colour ) …

TIPS :

If you want even edges and corners, just make them even with a knife before baking.

In apple filling you can put a bit rum, too.

 

 

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