Panetonne Pudding

I NEVER throw food (which is not difficult to archive, if you have 3 men in house)! There is always a way or two to use it up. If you ever have Panetonne (or any similar yeast cake) leftovers, you must try this pudding. Easy and quick!

Ingredients:
Panetonne leftovers (or other yeasted cake)
4 eggs
1/2 cup sugar
1 tsp vanilla
2 cups cream
1/2 cup flour
Method:
Prepare a cake ring, place baking paper over it. Slice Panetonne and place some pieces snugly on bottom. Beat sugar and eggs until fluffy. Add vanilla, cream and flour, mix well. Pour 5-6 spoons of this mixture over slices of Panetonne. Cut the rest of cake into cubes and put them into egg mixture; mix well.
Preheat oven to 180*C. When ready, place remaining mixture over slices and bake for 30 minutes. Serve warm or cold.

'Puding' od Panetonne Kolača

Nikada ne bacam hranu (sto mi nije tesko kraj 3 muskarca!). Uvijek postoji nacin ili dva da se hrana 'reciklira'. Ako vam nekada preostane Panetonne ili nekog drugog kruha / kolaca sa kvascem (pinca?), probajte ovaj 'puding', koji je lak i brz za napraviti.

Potrebno:
Ostatci Panetonne ili drugih kolaca sa kvascem
4 jaja
1/2 solje secera
1 tsp vanila ekstrakta
2 solje slatke pavlake
1/2 solje brasna
Nacin:
Prekrijte model za torte sa papirom za pecenje. Narezite Panetonne na snite, prekrijte dno sa njima. 
Umutite secer sa jajima u pjenastu masu, dodajte vanilu, vrhnje i brasno. Sa 5-6 kasika ove mase, prelijte postavljene snite. Ostatak kolaca narezite na kockice i ubacite u preostalu masu sa jajima i promijesajte. Ukljucite rernu na 180*C. Kada se zagrije, uspite svu preostalu masu preko snita u kalupu i pecite 30-ak minuta. Sluziti toplo ili hladno.

Raspberry Icecream

 It is winter time in Australia, so ice cream recipe is for those on northern hemisphere, where is raspberry season and summer time. 

Ingredients:
1/2 cup milk

1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla 
400 ml thickened cream
1 cup fresh or frozen raspberries
2 tbs raspberry jam (optional)

Method:
Beat egg, sugar and milk, until sugar melted. add cream and continue beating. Mix in raspberries and jam. Place in freezer; take out every 30 minutes to mix. This will prevent forming large crystals in icecream. Enjoy after a few hours.

Sladoled sa Malinama

U Australiji je zimski period, tako da ovaj recept namjenjujem citaocima na sjevernoj polulopti, gdje je sezona malina i ljeto u jeku. 

Potrebno:

1/2 solje mlijeka
1/2 solje secera
1 jaje, umuceno
400 ml slatkog vrhnja
1 solja svjezih ili smrznutih malina
2 K dzema od malina (opciono)

Nacin:
Mutite jaje, secer i mlijeko dok se secer ne otopi. Dodajte vrhnje pa nastavite mutiti. Umijesajte maline i dzem i stavite u zamrzivac. Vadite svakih 30-ak minuta i promijesajte, kako se ne bi preveliki kristali pravili. Uzivajte nakon nekoliko sati.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.