ukusi srbije / Tastes of Serbia
POPPY SEED ROLL INGREDIENTS: 1kg of flour, 150g of sugar, 4 egg yolks, ap - prox. 70ml of milk, 2 sachets of dry yeast, 150g of mar - garine, icing sugar; For the filling: 600g of poppy seeds, 500ml of milk, 400g of sugar PREPARATION: Firstly, mix the yeast with a little sugar and flour and leave in a warm place. Make sure to sieve the flour and add melted margarine, sugar, egg yolks and a little salt, add yeast and milk and knead the dough. Cover the dough with a damp cloth and leave it to rise in a warm place. Once ris- en, cut the dough ball into three equal parts and roll flat. Cook the poppy seeds with milk and sugar. Spread margarine on the stretched dough and then add the filling, fold into a strudel and leave to rest for approx. 15 minutes. Place on a greased bak- ing tray, brush with egg white and bake for an hour at 220°C. Sprinkle icing sugar over the strudel while it’s still hot. ŠTRUDLA SA MAKOM POTREBNO JE: kilogram brašna, 150g šećera, 4 žuman - ceta, oko 70ml mleka, 2 kesice suvog kvasca, 150g mar - garina, šećer u prahu; Za fil: 600g maka, 500ml mleka, 400g šećera PRIPREMA: Prvo razmutite kvasac sa malo šećera i braš- na i ostavite na toplom. Brašno obavezno prosejte i do- dajte rastopljen margarin, šećer, žumanca i malo soli, do- dajte kvasac, mleko i umesite testo. Ostavite testo na toplom, prekrijte krpom i sačekajte da naraste. Podeli- te ga zatim na tri jednaka dela i razvije kore. Skuvajte mak sa mlekom i šećerom. Razvijeno testo premažite marga- rinom , a zatim filom, savijte u štrudlu i ostavite oko 15 mi - nuta. Stavite i podmazan pleh, premažite belancetom i pecite sat vremena na temperaturi od 220°C. Dok je još vruća, štrudlu pospite šećerom u prahu.
GOMBOCE POTREBNO JE: 500g krompira, 2 jajeta, brašna koliko se zahvati, 8 svežih šljiva bez koštice, ulje ili mast, pre - zle, šećer PRIPREMA: U brašno se dodaju umućena jaja i obaren i izgnječen krompir, pa se sve zamesi. Testo se oklagi - jom razvuče, iseče na parčiće, a u sredinu svakog par- četa stavlja se šljiva bez koštice. Testo se zatim obli - kuje u loptice, odnosno gomboce, i kuva u posoljenoj vodi dok ne isplivaju. Kad se skuvaju, uvaljaju se u sme - su od proprženih prezli i šećera, pa posluže vruće. PLUM DUMPLINGS INGREDIENTS: 500g of potatoes, 2 eggs, flour – as much as required, 8 fresh pitted plums, cooking oil or lard, breadcrumbs, sugar PREPARATION: Add the flour to the beaten eggs and pota- toes that have been previously boiled and mashed, then mix it all together. Roll out the dough using a rolling pin, cut into pieces and place a pitted plum at the centre of each piece. Then shape the dough into balls, or dumplings, and cook in salted water until they float to the surface. Once cooked, roll the dumplings in a coating mixture of fried breadcrumbs and sugar before serving hot.
čuvene knedle sa šljivama za mnoge u Srbiji predstavljaju nostalgično sećanje na detinjstvo / the famous plum dumplings are a nostalgic childhood memory for many Serbian people
100 | Ukusi Srbije » Tastes of Serbia
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