Koostis:
2 dl e. 250 g siirupit
2 dl e. 170 g suhkrut
1 sl jahvatatud kaneeli
2 tl jahvatatud nelki
1 sl jahvatatud kardemoni
1 tl ingveripulbrit
VÕI siis kuni pakk piparkoogimaitseainet *
250 g võid
2 muna
10 kuni 11 dl e. 600 g nisujahu
2 tl (triikis) söögisoodat
Valmistamine:
Kuumuta potis siirup koos suhkru ja jahvatatud maitseainetega* keemiseni.
Tõsta pott tulelt ning sega juurde tükeldatud või. Sega, kuni või on sulanud, siis lase veidi jahtuda.
Lisa kloppides ükshaaval munad.
Sega söögisooda jahuga ja lisa vähehaaval siirupi-võisegule.
Sõtku tainas hoolega läbi ja paki kilesse. Hoia vähemalt järgmise päevani külmikus**.
Rulli tainas jahusel laual hästi õhukeseks ja lõika vormidega soovitud kujundid. Tõsta ahjuplaadile.
Küpseta 200kraadise ahju keskosas 6-9 minutit.
Soovi korral kaunista jahtunud piparkoogid glasuuriga.
Kasutasin DanSukkeri heledat siirupit ja minu arust on igati jumekad ja karamellised piparkoogid. Kui soovid tumedamaid ja jõulisemaid piparkooke, siis vali DanSukkeri tume siirup. Jahu on Sunnuntai oma ning munad suured Kikerikii omad.
* Mina olen kasutanud nii Santa Maria piparkoogimaitseainet (30grammine pakk sisaldab kaneeli, nelki, musta pipart, vürtsi, ingverit, kardemoni ja muskaatpähklit) kui ka Meira piparkoogimaitseainet (24grammine pakk; maitselt mahedam, sisaldab pomerantsikoort, nelki, kaneeli ja ingverit). Viimasel ajal eelistan Meira oma, ent siis lisan tainale 1-2 tl jahvatatud kardemoni.
** Piparkoogitaina võid kuni paar nädalat varem valmis teha ja külmkapis säilitada. Samuti võib piparkoogitainast edukalt sügavkülmutada.
Friday, December 3, 2010
maiustusi mujalt maailmas
Ohio Buckeyes
This recipe tops them all. It's so fattening that we only make it around Christmas time, and many of our friends and relatives enjoy receiving buckeyes as Christmas gifts. Some of our friends have offered to buy it off of us! For packaging, we often collect cookie tins all year to put them in. This year was not the best year for tin collecting (couldn't hit as many yard sales this year!), so I am spray painting baskets to give them in, and also using some colored plastic wrap tied with ribbon. You could also go the super easy route and just put them on paper plates and wrap with colored or clear plastic wrap.
1 16-18 oz jar creamy peanut butter
4 cups powdered sugar
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour or two to soften)
1 12 oz bag chocolate chips (we use Aldi's - 79 cents a bag)
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating)
Combine peanut butter, sugar and softened butter/margarine in very large bowl. Mix well, and roll into small balls about 1 inch in diameter. If balls are soft after shaping, refrigerate until hardened a bit.
Melt chocolate and paraffin together in double boiler or in small, deep bowl in the microwave, being careful not to overcook and burn the chocolate. Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate, leaving very top of balls without chocolate to look like a real buckeye. Set buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and place in cookie tins (lined with plastic wrap).
These can be done ahead of time, and store well in the freezer or refrigerator. They are also pretty cheap to make if you use generic or store brand ingredients. Chocolate chips that taste more like dark chocolate (such as Aldi's brand, comparable to Nestle Toll House Morsels), do much better than the milk chocolate chips such as Hershey's.
Dipped Cookies
Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.
1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper
Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.
Peppermint Crunch
1 package candy canes or peppermints
1 package white almond bark
1 hammer
resealable baggies
Waxed paper
Unwrap peppermints of candy canes and place in resealable baggy. Seal. Get out some pent-up aggression by pounding the candy to smithereens. Little chunks of candy should remain.
Melt almond bark carefully in microwave. Mix in crushed peppermints. Pour into pans or cookie sheets lined with waxed paper. Let cool (best in refrigerator or freezer). When cool, remove from waxed paper, break into bite-sized chunks and store in cookie tins.
No-Cook Peanut Butter Fudge
3/4 cup peanut butter
1/2 cup margarine
1/2 cup light Karo syrup
1 tsp vanilla extract or maple syrup
3 1/2 cups powdered sugar
1/2 cup cocoa
1/2 cup chopped peanuts
In a large bowl, beat together the first 6 ingredients. Knead mixture on a wooden cutting board until smooth. Work peanuts into fudge. Pat candy into 8" square pan. Chill.
Snowballs
A bit delicate- they tend to break if shipped. This is a good gift to hand deliver, and perfect all wintertime! The kids love to help make these.
1 cup walnuts
1 cup margarine or butter, softened
1/2 cup confectioner's (powdered) sugar
1 tsp vanilla extract
2 1/4 cup all-purpose flour
1/4 tsp salt
confectioners sugar to cover
Preheat oven to 400 degrees. Finely chop the walnuts in a blender or food processor, set aside. Cream together the margarine and ½ cup confectioner's sugar. Add the vanilla extract or maple syrup. Stir in the flour, salt and chopped up nuts.
Roll the dough into 1 inch balls and place them an inch apart on an ungreased cookie sheet. Bake at 400 degrees until set but not browned- about 10 minutes. Roll cookies in confectioner's sugar while warm and then again when they've cooled. Makes about 4 dozen
This recipe tops them all. It's so fattening that we only make it around Christmas time, and many of our friends and relatives enjoy receiving buckeyes as Christmas gifts. Some of our friends have offered to buy it off of us! For packaging, we often collect cookie tins all year to put them in. This year was not the best year for tin collecting (couldn't hit as many yard sales this year!), so I am spray painting baskets to give them in, and also using some colored plastic wrap tied with ribbon. You could also go the super easy route and just put them on paper plates and wrap with colored or clear plastic wrap.
1 16-18 oz jar creamy peanut butter
4 cups powdered sugar
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour or two to soften)
1 12 oz bag chocolate chips (we use Aldi's - 79 cents a bag)
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating)
Combine peanut butter, sugar and softened butter/margarine in very large bowl. Mix well, and roll into small balls about 1 inch in diameter. If balls are soft after shaping, refrigerate until hardened a bit.
Melt chocolate and paraffin together in double boiler or in small, deep bowl in the microwave, being careful not to overcook and burn the chocolate. Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate, leaving very top of balls without chocolate to look like a real buckeye. Set buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and place in cookie tins (lined with plastic wrap).
These can be done ahead of time, and store well in the freezer or refrigerator. They are also pretty cheap to make if you use generic or store brand ingredients. Chocolate chips that taste more like dark chocolate (such as Aldi's brand, comparable to Nestle Toll House Morsels), do much better than the milk chocolate chips such as Hershey's.
Dipped Cookies
Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.
1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper
Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.
Peppermint Crunch
1 package candy canes or peppermints
1 package white almond bark
1 hammer
resealable baggies
Waxed paper
Unwrap peppermints of candy canes and place in resealable baggy. Seal. Get out some pent-up aggression by pounding the candy to smithereens. Little chunks of candy should remain.
Melt almond bark carefully in microwave. Mix in crushed peppermints. Pour into pans or cookie sheets lined with waxed paper. Let cool (best in refrigerator or freezer). When cool, remove from waxed paper, break into bite-sized chunks and store in cookie tins.
No-Cook Peanut Butter Fudge
3/4 cup peanut butter
1/2 cup margarine
1/2 cup light Karo syrup
1 tsp vanilla extract or maple syrup
3 1/2 cups powdered sugar
1/2 cup cocoa
1/2 cup chopped peanuts
In a large bowl, beat together the first 6 ingredients. Knead mixture on a wooden cutting board until smooth. Work peanuts into fudge. Pat candy into 8" square pan. Chill.
Snowballs
A bit delicate- they tend to break if shipped. This is a good gift to hand deliver, and perfect all wintertime! The kids love to help make these.
1 cup walnuts
1 cup margarine or butter, softened
1/2 cup confectioner's (powdered) sugar
1 tsp vanilla extract
2 1/4 cup all-purpose flour
1/4 tsp salt
confectioners sugar to cover
Preheat oven to 400 degrees. Finely chop the walnuts in a blender or food processor, set aside. Cream together the margarine and ½ cup confectioner's sugar. Add the vanilla extract or maple syrup. Stir in the flour, salt and chopped up nuts.
Roll the dough into 1 inch balls and place them an inch apart on an ungreased cookie sheet. Bake at 400 degrees until set but not browned- about 10 minutes. Roll cookies in confectioner's sugar while warm and then again when they've cooled. Makes about 4 dozen
vanaaegseid komme
Buttermilk Candy
Boil together 2 cups sugar, 1 cup buttermilk, and butter size of a walnut until it forms a soft ball in water. Remove from the fire and beat until creamy. Pour into buttered pans and cut in squares when cool. --The Farmer's Advocate, circa 1915
Candied Orange Peel
Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water to cover, and cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.
Children's Raisin Candy
One cup powdered sugar, 2 tablespoons cocoa, 2 tablespoons melted butter, and enough boiling water to mix stiff. Flavour with 1/2 teaspoon vanilla. Take a little of the mixture on the end of a teaspoon and form into a ball, taking 2 raisins to each ball, and press together until nearly flat. If white candy is preferred leave out cocoa. --Fruits and Candies, circa 1920s
Candy Kisses
Two cupfuls powdered sugar, the whites of 3 eggs, 2 cupfuls coconut, 2 teaspoonfuls baking powder; mix all together; drop upon buttered paper and bake until slightly brown in a brisk oven. --Lee's Priceless Recipes, 1895
Panocha
Two pounds of brown sugar, two-thirds cup of milk, butter size of a walnut. Boil about twenty minutes, then take off stove and beat and add one-half pound chopped walnuts.
Wenham Wopsies
Did you know that brothers Will Keith Kellog and Dr. John Harvey Kellog invented cornflakes in Battle Creek, Michigan back in 1894?
Whites of 2 eggs beaten stiff, 2-1/2 cups corn flakes, 1/2 cup coconut, 1 scant cup of sugar and a little vanilla. Mix well and bake on heated tins in moderate oven. --Fruits and Candies, circa 1920s
Penuchle Favourite
Three cups brown sugar, 1 cup cream, 1 teaspoon butter. Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered plates and cut in squares when it is hard. --The Farmer's Advocate, circa 1915
Homemade Candy Recipes
These old fashioned candy making recipes are taken from "The Times Cook Book, No. 2" published by the Times-Mirror Co., Los Angeles, in 1905.
Many Californian women proudly submitted their favorite candy making recipes to the Times in hopes of winning the newspaper's Prize Recipe Contests.
Honey Candy Recipe
This simple recipe for honey candy must have been a prize winner. The candy is sooooo good!
One pint of white sugar, water sufficient to dissolve it, and 4 tablespoons honey. Boil till brittle; pull white when cooling.
Cream Candy Recipe, or Panocha
This easy recipe for cream candy makes a delicious, old-time panocha candy.
One cup of coarsely chopped walnuts, 2 cups of light-brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter. Cook until it will form a little ball by testing it in a shallow dish of water, then remove from fire, and add the walnuts, and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy. --Hazel Rooklidge
Patience Candy Recipe
This homemade candy recipe is taken from Grandma McIlmoyle's old handwritten recipe book, circa 1912.
Grandma frequently exchanged recipes with her friends and family, and she recorded them in small notebooks, or scribblers, as they were called. You will love this old-time pecan candy recipe. It was sometimes called patience candy because making it requires constant stirring and thorough beating -- patience.
3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar.] Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.
Boil together 2 cups sugar, 1 cup buttermilk, and butter size of a walnut until it forms a soft ball in water. Remove from the fire and beat until creamy. Pour into buttered pans and cut in squares when cool. --The Farmer's Advocate, circa 1915
Candied Orange Peel
Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water to cover, and cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.
Children's Raisin Candy
One cup powdered sugar, 2 tablespoons cocoa, 2 tablespoons melted butter, and enough boiling water to mix stiff. Flavour with 1/2 teaspoon vanilla. Take a little of the mixture on the end of a teaspoon and form into a ball, taking 2 raisins to each ball, and press together until nearly flat. If white candy is preferred leave out cocoa. --Fruits and Candies, circa 1920s
Candy Kisses
Two cupfuls powdered sugar, the whites of 3 eggs, 2 cupfuls coconut, 2 teaspoonfuls baking powder; mix all together; drop upon buttered paper and bake until slightly brown in a brisk oven. --Lee's Priceless Recipes, 1895
Panocha
Two pounds of brown sugar, two-thirds cup of milk, butter size of a walnut. Boil about twenty minutes, then take off stove and beat and add one-half pound chopped walnuts.
Wenham Wopsies
Did you know that brothers Will Keith Kellog and Dr. John Harvey Kellog invented cornflakes in Battle Creek, Michigan back in 1894?
Whites of 2 eggs beaten stiff, 2-1/2 cups corn flakes, 1/2 cup coconut, 1 scant cup of sugar and a little vanilla. Mix well and bake on heated tins in moderate oven. --Fruits and Candies, circa 1920s
Penuchle Favourite
Three cups brown sugar, 1 cup cream, 1 teaspoon butter. Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered plates and cut in squares when it is hard. --The Farmer's Advocate, circa 1915
Homemade Candy Recipes
These old fashioned candy making recipes are taken from "The Times Cook Book, No. 2" published by the Times-Mirror Co., Los Angeles, in 1905.
Many Californian women proudly submitted their favorite candy making recipes to the Times in hopes of winning the newspaper's Prize Recipe Contests.
Honey Candy Recipe
This simple recipe for honey candy must have been a prize winner. The candy is sooooo good!
One pint of white sugar, water sufficient to dissolve it, and 4 tablespoons honey. Boil till brittle; pull white when cooling.
Cream Candy Recipe, or Panocha
This easy recipe for cream candy makes a delicious, old-time panocha candy.
One cup of coarsely chopped walnuts, 2 cups of light-brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter. Cook until it will form a little ball by testing it in a shallow dish of water, then remove from fire, and add the walnuts, and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy. --Hazel Rooklidge
Patience Candy Recipe
This homemade candy recipe is taken from Grandma McIlmoyle's old handwritten recipe book, circa 1912.
Grandma frequently exchanged recipes with her friends and family, and she recorded them in small notebooks, or scribblers, as they were called. You will love this old-time pecan candy recipe. It was sometimes called patience candy because making it requires constant stirring and thorough beating -- patience.
3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar.] Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.
moskva saiakeste kreem
Tee kodus väike katsetus selle kreemi valmistamiseks. Võta 1/2 klaasi piima, 3 tl jahu, 3 tl mannat, 1 muna, 3-5tl suhkrut ja 1 tl võid. Keeda sellest kreem (puder), millesse lisa jahtunult vanilliini.
õunakook
Õunakook delfi kokkafoorumist:
Põhjaks sobib muretaigen.
ise olen seda nii teinud:
200g margariini või võid
5spl. suhkrut
2 muna
1,5-2 tl. fazeri küpsetuspulbrit(fazeri omaga on kõige parem olnud)
jahu
vahustad või suhkruga ning lisad munad, segad uuesti hoolikalt läbi ning siis lisad jahu millesse oled seganud küpsetuspulbri.Jahu peab olema nii palju, et saaksid sellise puru taolise taigna. Vooderda küpsetus vorm küpsetuspaberiga ja suru tainas vormi ning natuke ka servadele.
Kate:
2-3 suurt õuna
100g mandlilaaste
250ml vahukoort
100g karuna pähklitega piimašokolaadi
piparkoogi maitseainet.
Kõigepealt puista natuke mandlilaaste koogi põhjale, järgmiseks pane kooritud ja väikesteks tükkideks lõigatud õunad, neile raputa peale vastavalt soovile suhkrut ning piparkoogi maitseainet.
šokolaade tükelda kaussi ja lisa pool vahukoorest ning sulata mikros, välja võttes sega korralikult ja lisa üle jäänud vahukoor. Saadud segu segada hoolikalt ühtlaseks ning siis valada see koogile. Ning kõigepeale raputa ülejäänud mandlilaastud.
Küpseta 200kraadi juures 20-30 minutit, või seni kuni mandlilaastud on helepruunid ning koogi servad sammuti.
Põhjaks sobib muretaigen.
ise olen seda nii teinud:
200g margariini või võid
5spl. suhkrut
2 muna
1,5-2 tl. fazeri küpsetuspulbrit(fazeri omaga on kõige parem olnud)
jahu
vahustad või suhkruga ning lisad munad, segad uuesti hoolikalt läbi ning siis lisad jahu millesse oled seganud küpsetuspulbri.Jahu peab olema nii palju, et saaksid sellise puru taolise taigna. Vooderda küpsetus vorm küpsetuspaberiga ja suru tainas vormi ning natuke ka servadele.
Kate:
2-3 suurt õuna
100g mandlilaaste
250ml vahukoort
100g karuna pähklitega piimašokolaadi
piparkoogi maitseainet.
Kõigepealt puista natuke mandlilaaste koogi põhjale, järgmiseks pane kooritud ja väikesteks tükkideks lõigatud õunad, neile raputa peale vastavalt soovile suhkrut ning piparkoogi maitseainet.
šokolaade tükelda kaussi ja lisa pool vahukoorest ning sulata mikros, välja võttes sega korralikult ja lisa üle jäänud vahukoor. Saadud segu segada hoolikalt ühtlaseks ning siis valada see koogile. Ning kõigepeale raputa ülejäänud mandlilaastud.
Küpseta 200kraadi juures 20-30 minutit, või seni kuni mandlilaastud on helepruunid ning koogi servad sammuti.
Monday, November 29, 2010
Nigella retseptid
lõpuks õnnestus delfi kokafoorumi abiga leida vajalik retsept:
jogurtikeeks
Ingredients
* 225g soft butter, plus extra for greasing
* 300g suhkur
* 6 muna
* 350g jahu
* 0,5 tl soodat (võib asendada 1tl küpsetuspulbriga)
* 250ml väherasvast jogurtit
* 4 tl vaniljet
* 1-2 spl pealepuistamiseks tuhksuhkrut
Valmistamine:
1. Soojenda ahi 180C. Aseta küpsetusvorm ahju soojenema.
2. Määri 2.5 liitrine küpsetusvorm väga rohkelt võiga.
3. Vahusta või ja suhkur suurdes kausis kohevaks vahuks.
4. Lisa munad ükshaaval, vahustamise ajal lisada 1 spl jahu. Sega sisse järelejäänud jahu, siis lisada jogurt ja vanilje kuni need on hästi segunenud.
5. Vala saadud segu vormi ja aja laiali. Aseta vorm eelsoojendatud küpsetuspaberiga ahju ja küpseta 45-60 minutit, kuni hästi kerkinud ja pealt kuld-pruunikas. 45 minuti juures peaks kooki proovima.
6. Võta kook ahjust ja pane kuumakindlale alusele, ilma, et sa seda vormist eemaldaks. Jäta 15 minutiks jahtuma.
7. Ettevaatlikult eemalda vorm,Lase jahtuda lõplikult.
8. Kui jahtunud, puista peale tuhksuhkur ja serveeri!
jogurtikeeks
Ingredients
* 225g soft butter, plus extra for greasing
* 300g suhkur
* 6 muna
* 350g jahu
* 0,5 tl soodat (võib asendada 1tl küpsetuspulbriga)
* 250ml väherasvast jogurtit
* 4 tl vaniljet
* 1-2 spl pealepuistamiseks tuhksuhkrut
Valmistamine:
1. Soojenda ahi 180C. Aseta küpsetusvorm ahju soojenema.
2. Määri 2.5 liitrine küpsetusvorm väga rohkelt võiga.
3. Vahusta või ja suhkur suurdes kausis kohevaks vahuks.
4. Lisa munad ükshaaval, vahustamise ajal lisada 1 spl jahu. Sega sisse järelejäänud jahu, siis lisada jogurt ja vanilje kuni need on hästi segunenud.
5. Vala saadud segu vormi ja aja laiali. Aseta vorm eelsoojendatud küpsetuspaberiga ahju ja küpseta 45-60 minutit, kuni hästi kerkinud ja pealt kuld-pruunikas. 45 minuti juures peaks kooki proovima.
6. Võta kook ahjust ja pane kuumakindlale alusele, ilma, et sa seda vormist eemaldaks. Jäta 15 minutiks jahtuma.
7. Ettevaatlikult eemalda vorm,Lase jahtuda lõplikult.
8. Kui jahtunud, puista peale tuhksuhkur ja serveeri!
Monday, November 22, 2010
Brita kook
meie pere üks lemmikkook, Werneri kohviku menüüst, http://toiduteemal.blogspot.com/2010/05/ornohuline-klassika-ehk-brita-kook.html siin siis ka sellest retsept, vaja proovida!
Retsepti leiab mitmelt poolt, mina olen kasutanud baasretseptina http://www.toidutare.ee/retsept.php?id=8527 varianti.
Brita koogi põhiretsept koosneb kahes osas valmistatavast tainast (mis laotatakse üksteise peale) ning tainakihtide vahele pandavast kreemist. Mina panen suhkrut veidi vähem ning põhja tegemise jaoks piisab täiesti ka ainult 3 munakollasest (see + 1 muna jääb minu retseptis panemata)
Taina alumise kihi jaoks on vaja:
3 munakollast
150 ml suhkrut
1 tl vaniljesuhkrut
1 tl küpsetuspulbrit
150 gr võid
100 ml piima
250 ml jahu
Vahusta munakollased suhkruga, lisa vahustatud munakollastele piim ja sulatatud (ning veidi maha jahutatud) või. Sega läbi. Lisa jahule küpsetuspulber ja vaniljesuhkur ning sega kuivained muna-piima-või segu sisse.
Laota tainas ühtasel kihina küpsetuspaberiga kaetud ahjuplaadi peale.
Beseekihi jaoks on vaja:
3 munavalget
150 ml suhkrut
0,5 tl soola
mandlilaaste
Vahusta munavalgeid koos soolaga kerge vahu tekkimiseni, lisa suhkur ja vahusta edasi kuni tiheda paksu vahu tekkimiseni.
Laota beseekiht eelnevalt ahjuplaadile laotatud tainakihi peale. Poolele plaaditäilele saputa peale ka mandlilaaste, sellest moodustub hiljem koogi ülemine kiht.
Küpseta 180 kraadi juures ca 15-20 minutit.
Võta ahjust ja lase veidi jahtuda.
Siis lõika plaadikook keskelt pooleks nii:
Valmista kreem, mille jaoks läheb vaja:
2 dl rabarberimoosi (ca 0,5 kg rabarbereid + vähemalt 2 dl suhkrut. magusasõbrad võivad ka rohkem panna, kuna rabarberi hapusus "sööb" magusa maitse ära) *
2 dl vahukoort
2 dl kohupiimakreemi vanilliga
0,5 tl jahvatatud ingverit (võid ka ära jätta)
Vahusta vahukoor, sega hulka kohupiim ja rabarberimoos ning ingver.
Määri rabarberikreem poolele ahjuplaaditäiele küpsetatud põhjale (ilma mandliteta poolele) ja tõsta teine pool koogipõhjast sinna peale nii:
Jäta veidikeseks kook tahenema, et kreem imenduks.
Mina pakkusin juurde maasika, mündi, vanillisuhkru, laimimahla ja tibakese vahtrasiirupiga tehtud salsat.
* kuna rabarberimoos kipub olema liialt vedel, mis muudab kogu vahekreemi liiga pehmeks, tuleks kasutada üht järgnevatest võimalustest:
- kurna rabarberimoosi enne vahukoore ja kohupiima sisse segamist umbes veerand tundi sõelal, et liigne vedelik eralduks
- keeda rabarberimoosi sisse keetmise lõpul 1 spl veega segatud tärklist, et moodustuks kissell ja sega siis kissell kohupiima-vahukoorega
- sega kreemi sisse ca 1,5 spl želatiini (eelnevalt väheses külmas vees paisutatud ja siis ettevaatlikult madalal kuumusel lahustatud). Viimasel juhul peaks kreem olema enne põhjale määrimist vähemalt tund aega külmkapis, et ta hakkaks veidi tahenema. Enne põhjale määrimist sega kreem hoolega läbi, et vältida tükkide tekkimist.
Retsepti leiab mitmelt poolt, mina olen kasutanud baasretseptina http://www.toidutare.ee/retsept.php?id=8527 varianti.
Brita koogi põhiretsept koosneb kahes osas valmistatavast tainast (mis laotatakse üksteise peale) ning tainakihtide vahele pandavast kreemist. Mina panen suhkrut veidi vähem ning põhja tegemise jaoks piisab täiesti ka ainult 3 munakollasest (see + 1 muna jääb minu retseptis panemata)
Taina alumise kihi jaoks on vaja:
3 munakollast
150 ml suhkrut
1 tl vaniljesuhkrut
1 tl küpsetuspulbrit
150 gr võid
100 ml piima
250 ml jahu
Vahusta munakollased suhkruga, lisa vahustatud munakollastele piim ja sulatatud (ning veidi maha jahutatud) või. Sega läbi. Lisa jahule küpsetuspulber ja vaniljesuhkur ning sega kuivained muna-piima-või segu sisse.
Laota tainas ühtasel kihina küpsetuspaberiga kaetud ahjuplaadi peale.
Beseekihi jaoks on vaja:
3 munavalget
150 ml suhkrut
0,5 tl soola
mandlilaaste
Vahusta munavalgeid koos soolaga kerge vahu tekkimiseni, lisa suhkur ja vahusta edasi kuni tiheda paksu vahu tekkimiseni.
Laota beseekiht eelnevalt ahjuplaadile laotatud tainakihi peale. Poolele plaaditäilele saputa peale ka mandlilaaste, sellest moodustub hiljem koogi ülemine kiht.
Küpseta 180 kraadi juures ca 15-20 minutit.
Võta ahjust ja lase veidi jahtuda.
Siis lõika plaadikook keskelt pooleks nii:
Valmista kreem, mille jaoks läheb vaja:
2 dl rabarberimoosi (ca 0,5 kg rabarbereid + vähemalt 2 dl suhkrut. magusasõbrad võivad ka rohkem panna, kuna rabarberi hapusus "sööb" magusa maitse ära) *
2 dl vahukoort
2 dl kohupiimakreemi vanilliga
0,5 tl jahvatatud ingverit (võid ka ära jätta)
Vahusta vahukoor, sega hulka kohupiim ja rabarberimoos ning ingver.
Määri rabarberikreem poolele ahjuplaaditäiele küpsetatud põhjale (ilma mandliteta poolele) ja tõsta teine pool koogipõhjast sinna peale nii:
Jäta veidikeseks kook tahenema, et kreem imenduks.
Mina pakkusin juurde maasika, mündi, vanillisuhkru, laimimahla ja tibakese vahtrasiirupiga tehtud salsat.
* kuna rabarberimoos kipub olema liialt vedel, mis muudab kogu vahekreemi liiga pehmeks, tuleks kasutada üht järgnevatest võimalustest:
- kurna rabarberimoosi enne vahukoore ja kohupiima sisse segamist umbes veerand tundi sõelal, et liigne vedelik eralduks
- keeda rabarberimoosi sisse keetmise lõpul 1 spl veega segatud tärklist, et moodustuks kissell ja sega siis kissell kohupiima-vahukoorega
- sega kreemi sisse ca 1,5 spl želatiini (eelnevalt väheses külmas vees paisutatud ja siis ettevaatlikult madalal kuumusel lahustatud). Viimasel juhul peaks kreem olema enne põhjale määrimist vähemalt tund aega külmkapis, et ta hakkaks veidi tahenema. Enne põhjale määrimist sega kreem hoolega läbi, et vältida tükkide tekkimist.
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