tag:blogger.com,1999:blog-59950215442353445072024-02-08T01:07:10.221+01:00Cakes and the CityMagda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.comBlogger235125tag:blogger.com,1999:blog-5995021544235344507.post-30075637484710908142016-12-29T18:39:00.002+01:002016-12-29T18:39:53.663+01:00Przywództwo od kuchni: Massimo Bottura i René Redzepi. Studium przypadku<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKxZw9MjIqIa66JeRPMSG2i24mJMTCRkXhlbRzEzCagh40uNI5B6yYh5VjDApUwYhi2LX3bahw6TTxTjU3LY208X1MM1pXDFZyiIUW553oqgFB78yK8X-kVYPhnN4XQHVVHLOYKpYfOgw/s1600/paolo-terzi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKxZw9MjIqIa66JeRPMSG2i24mJMTCRkXhlbRzEzCagh40uNI5B6yYh5VjDApUwYhi2LX3bahw6TTxTjU3LY208X1MM1pXDFZyiIUW553oqgFB78yK8X-kVYPhnN4XQHVVHLOYKpYfOgw/s640/paolo-terzi.jpg" width="640" /></a></div>
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<em style="background-color: white; color: #3d596d; font-family: Merriweather, Georgia, "Times New Roman", Times, serif; font-size: 15px;">'Oops, I Dropped the Lemon Tart!' - jedno z ikonicznych dań <a data-mce-href="http://www.osteriafrancescana.it/index.php" href="http://www.osteriafrancescana.it/index.php" style="color: #00aadc;" target="_blank">Osterii Francescany</a>,</em></div>
<span style="background-color: white; color: #3d596d; font-family: Merriweather, Georgia, "Times New Roman", Times, serif; font-size: 15px;"><div style="font-style: italic; text-align: center;">
<em>najlepszej restauracji na świecie według <a data-mce-href="http://www.theworlds50best.com/" href="http://www.theworlds50best.com/" style="color: #00aadc;" target="_blank">The World's 50 Best Restaurants 2016</a> </em></div>
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<em>(fot. Paolo Terzi)</em></div>
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Zapraszam dziś wyjątkowo na świeżo upieczony tekst na moim blogu <a href="https://itisrocketsciencenot.wordpress.com/2016/12/29/przywodztwo-od-kuchni-massimo-bottura-i-rene-redzepi-studium-przypadku/" target="_blank">It is not rocket science</a>, w którym analizuję postawy dwóch słynnych szefów kuchni: Massimo Bottury i René Redzepi'ego. Czego można się od nich nauczyć pod względem realizowania innowacji oraz zarządzania talentami w zespołach?</div>
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</span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com3tag:blogger.com,1999:blog-5995021544235344507.post-53708974203830251222016-06-12T18:32:00.001+02:002016-06-12T18:32:44.411+02:00Brioche proszę<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxJCeaZrfYTNJV2QYh-b5aVjLWfTmf1-8FpJnFNgkH8JL2iM45aDPEcm-30VsLwd3BsV5WcZpipQJ_SeJ7aK7q7chs1d76hDhYBKixxAtLgUcGlK1tWXCtEEL6DjNwzuYmNNp-3DBdy2I/s1600/P1480973.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxJCeaZrfYTNJV2QYh-b5aVjLWfTmf1-8FpJnFNgkH8JL2iM45aDPEcm-30VsLwd3BsV5WcZpipQJ_SeJ7aK7q7chs1d76hDhYBKixxAtLgUcGlK1tWXCtEEL6DjNwzuYmNNp-3DBdy2I/s640/P1480973.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pięć lat temu uczestniczyłam w Blog Forum Gdańsk, gdzie obecna była również <a href="https://kubrynska.com/" target="_blank">Sylwia Kubryńska</a>. Nie pamiętam żebyśmy zamieniły słowo, ale niedługo później zaczęłam czytać felietony Sylwii w sobotnich 'Wysokich Obcasach'. Pierwszą Jej książkę dałam w prezencie koleżance, drugą książkę postanowiłam podarować sobie.<br /><br />Five years ago, I took part in Blog Forum Gdańsk, where Sylwia Kubryńska was also present. I do not remember that we have turned the word, but soon after I started reading Sylvia's columns in Saturday's 'Wysokie Obcasy'. I gave away her first book to my friend as a gift, the second one I decided to keep for myself.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVxK7vTmiyKHbSY-B0EfM0U33oHb75lUz9HqXK4qgf5i_pz5vnRo4L2RR_um2PFRPFZ6rCIzDUsd7GuGAQQZ2cFbFg-h2Au_oM96BnDQlxxdmqSpz36tskdhls3JASjtVqc85B7YITmtM/s1600/P1480968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVxK7vTmiyKHbSY-B0EfM0U33oHb75lUz9HqXK4qgf5i_pz5vnRo4L2RR_um2PFRPFZ6rCIzDUsd7GuGAQQZ2cFbFg-h2Au_oM96BnDQlxxdmqSpz36tskdhls3JASjtVqc85B7YITmtM/s640/P1480968.JPG" width="640" /></a></div>
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<span style="font-size: large;">Kto? co?</span><br />
<br />
20 g świeżych drożdży<br />
300 g mąki pszennej, np luksusowej typ 650<br />
4 łyżki ciepłego mleka<br />
110 g masła w temp. pokojowej<br />
2 jajka<br />
2 żółtka<br />
1 łyżeczka soli<br />
20 g drobnego cukru<br />
1/2 łyżeczki naturalnego ekstraktu z wanilii<br />
50 g drobnych rodzynek<br />
100 g mlecznej czekolady<br />
50 g gorzkiej czekolady<br />
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1 jajko wymieszane z łyżką wody do posmarowania<br />
płatki migdałów do posypania<br />
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<span style="font-size: large;">Jak?</span><br />
<span style="font-size: large;"><br /></span>
Drożdże rozkrusz do miseczki, wymieszaj z mlekiem i łyżką mąki. Odstaw pod przykryciem na 20 minut.<br />
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Jajka i żółtka roztrzep w miseczce. W większej miseczce połącz mąkę z solą i cukrem. Dodaj drożdże, jaja, ekstrakt z wanilii, a na końcu masło pokrojone w małe kawałki. Zagnieć - najlepiej mikserem - sprężyste i lśniące ciasto. Dodaj posiekaną czekoladę. Przykryj folią spożywczą i ściereczką i odstaw na mniej więcej godzinę do wyrośnięcia.<br />
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Wyjmij ciasto z miski i delikatnie rozpłaszcz dłonią na stolnicy oprószonej mąką. Posyp rodzynkami i wgnieć je lekko do ciasta. Podwiń dłuższe boki pod spód, uformuj bochenek i przełóż go do keksówki wyłożonej papierem do pieczenia. Przykryj ściereczką, odstaw do wyrośnięcia na 1-2 godziny (ciast musi podwoić swoją objętość).<br />
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Posmaruj wierzch jajkiem roztrzepanym z wodą i posyp płatkami migdałów. Piecz w 180 stopniach C około pół godziny aż wierzch będzie złotobrązowy. Wyjmij z formy, ostudź.<br />
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<span style="font-size: x-small;">[Przepis od: Eliza Mórawska 'O chlebie']</span><br />
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<span style="font-size: large;">Who? What?</span><br />
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20 g of fresh yeast<br />
300 g of wheat flour, such as luxurious type 650<br />
4 tablespoons warm milk<br />
110 g of butter at room temp.<br />
2 eggs<br />
2 egg yolks<br />
1 teaspoon salt<br />
20g caster sugar<br />
1/2 teaspoon natural vanilla extract<br />
50 g minor raisins<br />
100 g of milk chocolate<br />
50 g of dark chocolate<br />
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1 egg mixed with a tablespoon of water for brushing<br />
almonds for sprinkling<br />
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<span style="font-size: large;">How?</span><br />
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Crumble the yeast into a bowl and mix with milk and a spoon of flour. Let stand covered for 20 minutes.<br />
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Eggs and egg yolks whisked in a bowl. In larger bowl, combine the flour with the salt and sugar. Add yeast, eggs, vanilla extract and finally butter, cut into small pieces. Knead - best by mixer - elastic and shiny dough. Add the chopped chocolate. Cover with plastic wrap and cloth and let stand for about an hour to rise.<br />
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Remove the dough from the bowl and gently flattens his hand on a lightly floured pastry board. Sprinkle raisins and dent it lightly into the dough. Roll up the long sides underneath, shape into a loaf and turn it into keksowka form lined with baking paper. Cover with cloth and allow to rise for 1-2 hours (dough should double in volume).<br />
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Brush top with beaten egg with water and sprinkle with almonds. Bake at 180 degrees C about half an hour until the top is golden brown. Remove from the mold, allow to cool.<br />
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<span style="font-size: x-small;">[Recipe from: Eliza Mórawska 'O chlebie']</span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-66479573760932360252016-03-12T10:28:00.003+01:002016-03-12T10:31:14.840+01:00Apples and the city<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6O2gFs_L-hqjtM-RZu0wgCBTIpbj0gp5pLrWvgJ6lwl0WPLjG1BX6vV4YPS93KFQJfoMX39WyjSJQ12s8pcaQLxzadnjDgIVyTynMGi6ivfrsxry60TCFDRajXORnLpXhzW00ueOJRo4/s1600/P1460409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6O2gFs_L-hqjtM-RZu0wgCBTIpbj0gp5pLrWvgJ6lwl0WPLjG1BX6vV4YPS93KFQJfoMX39WyjSJQ12s8pcaQLxzadnjDgIVyTynMGi6ivfrsxry60TCFDRajXORnLpXhzW00ueOJRo4/s640/P1460409.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-KDvWkjTHUXSe10kyTLzrDBFtfbKFiX0lVS-RW-EvdZZdpUrmBYWC66arXMmgnB9bIGijX7ztecbff8sBpmDiSqDJVyET3ooudWkc0C300dGsWR5_fQocKXS8VFLXRNJeSnhjFP9iBXl/s1600/P1460415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-KDvWkjTHUXSe10kyTLzrDBFtfbKFiX0lVS-RW-EvdZZdpUrmBYWC66arXMmgnB9bIGijX7ztecbff8sBpmDiSqDJVyET3ooudWkc0C300dGsWR5_fQocKXS8VFLXRNJeSnhjFP9iBXl/s640/P1460415.JPG" width="640" /></a></div>
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<h2>
<span style="color: #444444;"><span style="font-weight: normal;">Biszkopt z jabłkami</span></span><span style="font-weight: normal;"><span style="color: #444444; font-size: x-small;">tortownica o średnicy 25-30 cm</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: x-small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">4 jajka</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">250g cukru</span></span><br />
<span style="font-size: small; font-weight: normal;"><span style="color: #444444;">3 łyżki oleju</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">2 łyżki wody</span></span><span style="color: #444444; font-size: small; font-weight: normal;">1 łyżka octu</span><span style="color: #444444; font-size: small; font-weight: normal;">250 g mąki<br />1.5 łyżeczki proszku do pieczenia<br />4-5 jabłka (szara reneta, golden)</span></h2>
<h2>
<span style="color: #444444; font-size: small; font-weight: normal;">1 łyżka cukru i cynamon do posypania</span></h2>
<h2>
<span style="color: #444444; font-size: small; font-weight: normal;">Piekarnik nagrzać do 190 stopni C.</span></h2>
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<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Formę wyłożyć papierem do pieczenia, następnie posmarować masłem i posypać bułką tartą.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Obrać jabłka i pokroić je w ćwiartki.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Jajka ubijać z cukrem ok. 3 minuty.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Dodać pozostałe składniki zaczynając od płynnych a kończąc na mące z proszkiem do pieczenia.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Ciasto wlać do formy, na wierzchu ułożyć jabłka i posypać cukrem z cynamonem.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Piec ok. 40 minut (krócej/dłużej), sprawdzając patyczkiem czy ciasto się upiekło.</span></span></h2>
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<span style="color: #444444; font-size: small; font-weight: normal;">[Przepis: 'O jabłkach', Eliza Mórawska]</span><br />
<span style="font-weight: normal;"><span style="font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: xx-small;"><i>English</i></span></span></h2>
<h2>
<span style="color: #444444; font-weight: normal;">Apple sponge</span></h2>
<h2>
<span style="font-weight: normal;"><span style="color: #444444; font-size: x-small;">tall baking form 25-30 cm</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: x-small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">4 eggs</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">250g sugar</span></span><br />
<span style="font-size: small; font-weight: normal;"><span style="color: #444444;">3 tbsp sunflkower oil</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">2 tbsp water</span></span><br />
<span style="color: #444444;"><span style="font-weight: normal;"><span style="font-size: small;">1 tbsp white vinegar</span></span><span style="font-size: small; font-weight: normal;">250g flour</span><span style="font-size: small; font-weight: normal;">1.5 tsp baking powder</span><span style="font-size: small; font-weight: normal;">4-5 bitter apples</span><span style="font-size: small; font-weight: normal;">1 tbs sugar and cinnamon for dusting</span></span></h2>
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<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Heat the oven onto 190 C degrees.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Line the baking form with parchment, grease with butter and sprinkle over with finely blended bread crombs.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Peel off apples and cut into smaller chunks.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Beat eggs with sugar for about 3 minutes.</span></span><br />
<span style="color: #444444; font-size: small;"><span style="font-weight: normal;">Next add remaining ingredients starting with liquid ones and finish off with flour and baking powder.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Pour the mixture into the form, add apples on top and sprinkle with sugar and cinnamon.</span></span><br />
<span style="font-weight: normal;"><span style="color: #444444; font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="color: #444444; font-size: small;">Bake for about 40 minut (less/more) and check with wooden stick if the cake is fine.</span></span><br />
<span style="font-weight: normal;"><span style="font-size: small;"><br />
</span></span> <span style="font-weight: normal;"><span style="font-size: small;">[</span></span><span style="color: #444444; font-size: small; font-weight: normal;">Inspiration: 'O jabłkach', Eliza Mórawska]</span></h2>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-36267040272489773962016-02-23T23:05:00.000+01:002016-02-23T23:05:27.974+01:00Bake you!<br />
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<span style="box-sizing: inherit; line-height: 19.5px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">[Inspiracja: </span><a href="http://www.ongolala.com/waniliowo-migdalowa-babka-na-oliwie/" style="font-family: Lato; line-height: 19.5px;" target="_blank">Ongolala</a><span style="color: #444444;">]</span><span style="color: #444444; font-weight: bold;"><br />
Waniliowo-migdałowa babka</span></span></span><br />
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em;">
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<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em;">
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 duże jajka<br />
80 g cukru<br />
60 g mleka<br />
1 ½ laski wanilii<br />
120 g mąki<br />
100 g mielonych migdałów<br />
80 g cukru<br />
10 g proszku do pieczenia<br />
75 g oliwy z oliwek (użyłam oleju słonecznikowego)</span></div>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Można dodać skórkę i jedną łyżkę soku wyciśniętego z cytryny, pomarańczy lub limonki.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Piekarnik nagrzać do <span style="box-sizing: inherit;">170°C</span>.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Formę do posmarować masłem i oprószyć mąka.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Odstawić i pozostawić do nasiąknięcia aromatem wanilii (około 5 minut), po czym krem przecedzić przez sitko.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mąkę z proszkiem do pieczenia przesiać, wymieszać z mielonymi migdałami i 80g cukru.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">W misie ubić jajka z resztą cukru na jasną, puszystą masę.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Dodać suche składniki i delikatnie wymieszać szpatułką.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Połączyć z mlekiem.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Na koniec delikatnie wymieszać z oliwą.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Masę wylać do przygotowanej wcześniej foremki.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Piec w temperaturze <span style="box-sizing: inherit;">35 – 40 minut</span>, pod koniec pieczenia sprawdzamy delikatnie patyczkiem, czy jest w środku upieczone.</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <b><span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Lukier<br />
</span></b><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150 g cukru pudru</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">sok z połówki cytryny<br />
</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Składniki wymieszać ze sobą i wylać na ostudzone ciasto.</span><br />
<span style="color: #444444;"><br />
</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A-hEmG0FVL30FupSjXhxnoua7zWY-DDXvUSgnKHBzb8QcwzgPW41b1hu3grOLhJoSyJ5PZWJzqr2cMwaCdawGqKW4z0SmevzsvhEADntSf58ithjeJpW4kKoDmNEtgh6FXmxqJx3rkH3/s1600/P1460404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A-hEmG0FVL30FupSjXhxnoua7zWY-DDXvUSgnKHBzb8QcwzgPW41b1hu3grOLhJoSyJ5PZWJzqr2cMwaCdawGqKW4z0SmevzsvhEADntSf58ithjeJpW4kKoDmNEtgh6FXmxqJx3rkH3/s640/P1460404.JPG" width="640" /></a></div>
<span style="color: #444444;"><br />
</span> <span style="color: #444444;"><br />
</span> <i><span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;">English</span><br />
</span></i><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">[Inspiration:</span> <a href="http://www.ongolala.com/waniliowo-migdalowa-babka-na-oliwie/" target="_blank">Ongolala</a><span style="color: #444444;">]</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><br />
</b> <b><span style="color: #444444;">Vanilla and almond babka</span></b></span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">80 g sugar</span><span style="background-color: rgba(255, 255, 255, 0);">60 g milk</span><span style="background-color: rgba(255, 255, 255, 0);">1 ½ vanilla stick</span><span style="background-color: rgba(255, 255, 255, 0);">120 g flour</span><span style="background-color: rgba(255, 255, 255, 0);">100 g blended almonds</span><span style="background-color: rgba(255, 255, 255, 0);">80 g sugar</span><span style="background-color: rgba(255, 255, 255, 0);">10 g baking powder</span><span style="background-color: rgba(255, 255, 255, 0);">75 g olive oil (I used sunflower oil)</span></span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255 , 255 , 255 , 0);"><br />
</span> <span style="background-color: rgba(255 , 255 , 255 , 0);">Heat up your oven for 170°C</span><span style="background-color: rgba(255 , 255 , 255 , 0);">. Grease babka form with soft butter and sprinkle with flour.</span></span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <br />
<div style="color: #454545; font-family: UICTFontTextStyleBody;">
<div style="margin-bottom: 1.5em;">
<span style="background-color: rgba(255 , 255 , 255 , 0); color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine milk, vanilla seeds and vanilla sticks in a pot - keep heating over a small heat until almost hot. Set aside to cool and get the most of vanilla flavour (around 5 min). Next remove vanilla sticks.</span></div>
</div>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">Sift flour together with baking powder, add almonds and 80g sugar.</span><span style="background-color: rgba(255, 255, 255, 0);">Beat eggs together with the remaining 80g sugar until light.</span><span style="background-color: rgba(255, 255, 255, 0);">Add dry ingredients and comibne gently with spatula. Next add milk and finish with adding sunflower oil.</span><span style="background-color: rgba(255, 255, 255, 0);">Pour the mixture into the baking form and let it bake for about 30-40 minutes.</span></span><br />
<span style="background-color: rgba(255 , 255 , 255 , 0); color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
<b>Icing</b><br />
<br />
150 g icing sugar</span><br />
<span style="background-color: rgba(255 , 255 , 255 , 0); color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">juice from half lemon</span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><br />
</span> <span style="background-color: rgba(255, 255, 255, 0);">Combine all ingredients together and pour over the cool babka.</span></span><br />
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em;">
<br /></div>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-21723208085906287072015-10-18T17:49:00.000+02:002015-10-18T17:49:32.870+02:00Fast forward<br />
Ten sam przepis, jednak ze zmienioną gramaturą ingrediencji: większą ilością mąki i zmielonych migdałów. Zbyt często podsypywałam ciasto mąką w trakcie wyrabiania żeby nie zaproponować zwiększenia niektórych składowych spodu.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GIj-XZbS82k526D34gqkFqCJhdG4U2SSq0N_7C521jIzjwANr5ZRz1Y5cnITjxQRTcvzGqVUamb9NoQas6J0CU26aukiargR8TRzjKl8f6Wuo4qIBpbZVFQPaPoJBSXB3jMwx2yPv7oH/s1600/P1430619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GIj-XZbS82k526D34gqkFqCJhdG4U2SSq0N_7C521jIzjwANr5ZRz1Y5cnITjxQRTcvzGqVUamb9NoQas6J0CU26aukiargR8TRzjKl8f6Wuo4qIBpbZVFQPaPoJBSXB3jMwx2yPv7oH/s640/P1430619.JPG" width="640" /></a></div>
<br />
<br />
<strong style="box-sizing: inherit; line-height: 19.5px; text-align: justify;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tarta migdałowa z kremem cytrynowym-limonkowym</span></strong><br />
<div style="text-align: justify;">
<span style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">okrągła forma do tarty 21 cm</span></span></div>
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<br /></div>
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em; text-align: justify;">
<span style="box-sizing: inherit;"><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: bold;">Kruchy Spód</span></span><br />
<span style="box-sizing: inherit;"><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: bold;"><br /></span></span><span style="box-sizing: inherit;"><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100g miękkiego masła (temp.pokojowa)</span></span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80g cukru pudru</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 jajo (rozkłócone widelcem)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">300g mąki</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60g zmielonych migdałów</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Szczypta soli</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Skórka otarta z jednej cytryny</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Przesiać mąkę i sól.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ubić masło z cukrem.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dodać skórkę z cytryny a później</span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> stopniowo wlewać rozkłócone jajo.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Powoli dodawać mąkę, aż do uzyskania jednolitej masy.</span></div>
<div>
<div>
<div style="text-align: justify;">
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Z ciasta uformować kulę, spłaszczyć, owinąć folią i włożyć do lodówki na przynajmniej 1 godzinę.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"><br /></span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Schłodzone ciasto rozwałkować na placek o średnicy nieco większej niż średnica formy.</span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #404040; line-height: 19.5px;"></span></span><br />
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #404040; line-height: 19.5px;">Nakłuć widelcem i zostawić w lodowce na pół godziny.</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #404040; line-height: 19.5px;"></span></span></div>
<div>
<div style="text-align: justify;">
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"><br /></span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Rozgrzać piekarnik do </span><span style="background-color: white; box-sizing: inherit; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">180°C</span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"> i piec tartę przez</span><span style="background-color: white; box-sizing: inherit; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"> 15-20 minut.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="color: #404040; line-height: 19.5px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em; text-align: justify;">
<strong style="box-sizing: inherit;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Śmietankowy krem cytrynowy-limonkowy</span></strong></div>
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em;">
</div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500g śmietanki kremówki (np.30% wzwyż)</span></span></div>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100g drobnego cukru</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Skórka i sok z 1 cytryny</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Skórka i sok z ½ limonki</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">W rondelku wymieszać śmietanę z cukrem i doprowadzić do wrzenia.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Następnie dodać skórkę i sok z cytryny i limonki.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gotować przez 3-5 minut uważając by masa nie wykipiała.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wylać na gotowy spód.</span></div>
<br />
<div style="box-sizing: inherit; line-height: 19.5px; margin-bottom: 1.5em; text-align: justify;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Zostawić w lodówce na przynajmniej trzy godziny a najlepiej na całą noc do momentu, kiedy krem zastygnie.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<div style="box-sizing: inherit; margin-bottom: 1.5em; text-align: start;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: xx-small;"><i>English </i></span></div>
<div style="line-height: normal;">
<span style="color: magenta; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Same recipe, only with the more heavy bottom: more flour and blended almonds do something good here!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rare bird recipe is never gonna let you forget about itslef. It doesn't often happen that I change anything in my favourite list of cakes. This very recipe made me modify the 'best of' list when I discovered <a href="http://www.ongolala.com/">Ongolala</a> blog.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="line-height: normal;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The British mixture of lemon, lime and almond taste is here - thanks <a href="http://www.ongolala.com/lemon-posset-tart/">Ongolala</a> for sharing!</span></div>
<div style="line-height: normal; text-align: start;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><strong style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Almond tart with lemon and lime creme</span></strong></div>
<div style="line-height: normal; text-align: start;">
<span style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">round tart form 21 cm</span></span></div>
<div style="line-height: normal; text-align: start;">
<span style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></span><strong style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pastry</span></strong></div>
<div style="box-sizing: inherit; margin-bottom: 1.5em; text-align: start;">
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100g butter (at room temperature)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80g icing sugar</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 egg (slightly beaten with fork)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">300g flour</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60g blended almonds</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">a pinch of salt</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 lemon zest</span></div>
<div style="box-sizing: inherit; margin-bottom: 1.5em; text-align: start;">
<span style="background-color: white; color: #404040;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sift together flour and salt.</span></span></div>
<div style="line-height: normal; text-align: start;">
<span style="background-color: white; color: #404040; line-height: 19.5px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix sugar with butter. </span></span><br />
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #404040;"><span style="background-color: white; line-height: 19.5px;">Add lemon zest and then add slightly beaten egg.</span></span><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Slowly add flour.</span></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Form a bowl out of the dough, press into a disk shape and leave in the fridge for 1 hour.</span></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="color: #404040;"><span style="background-color: white; line-height: 19.5px;">Next take out the dough and roll it out aiming for a larger size than your baking form.</span></span></span></div>
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<span style="color: #404040; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19.5px;">Pinch with fork and put back to fridge for 30 min.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Heat oven to </span><span style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;">180°C and bake tart for </span><span style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;">15-20 min.</span></span><br />
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<strong style="box-sizing: inherit;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lemon and lime creme</span></strong></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500g creme (30% fat or more)<br style="box-sizing: inherit;" />100g sugar<br style="box-sizing: inherit;" />1 lemon zest and juice<br style="box-sizing: inherit;" />1/2 lime zest and juice</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />In a pot mix together creme and sugar - bring to boil.</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Next add lemon + lime zest along with lemon + lime juice.</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cook over small heat for 3-5 min. Keep stirring, keep watching ;-)</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour onto the ready tart bottom.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave in the fridge for at least 3 hours or best for overnight.</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-37560407669783962802015-09-05T20:26:00.000+02:002015-09-05T20:26:12.238+02:00Spring into baking!<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">Raz wypróbowany przepis, do którego będziesz zawsze wracać, nie pojawia się codziennie. Po wielu miesiącach zimowego snu i zapętlenia listy wypieków - pojawiła się nowa receptura, którą odkryłam wraz z blogiem </span><a href="http://www.ongolala.com/" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">Ongolala</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix smaków cytryny, limonki i migdała w interpretacji brytyjskiej wywindował się na sam początek mojej listy 'the best of'. Przepis zaczerpnięty od <a href="http://www.ongolala.com/lemon-posset-tart/">Ongolala</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdj4p8Cu-Lp9IZ2kdZZo-Ag2gUxysxIutg1LbSwbdet0eusxLY6ZTtAA7BaGa2PFmANXiSPQjj48OUe0_Xg_JAJhBVsWU3twEITT4DCp9oX0XmXnQwklp4TY8l7E9pawaFE9R_sjGCjHf/s1600/P1410100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdj4p8Cu-Lp9IZ2kdZZo-Ag2gUxysxIutg1LbSwbdet0eusxLY6ZTtAA7BaGa2PFmANXiSPQjj48OUe0_Xg_JAJhBVsWU3twEITT4DCp9oX0XmXnQwklp4TY8l7E9pawaFE9R_sjGCjHf/s640/P1410100.JPG" width="640" /></span></a></div>
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<strong style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tarta migdałowa z kremem cytrynowym-limonkowym</span></strong></div>
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<span style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">okrągła forma do tarty 21 cm</span></span></div>
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<span style="box-sizing: inherit;"><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: bold;">Kruchy Spód</span></span><br />
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<span style="box-sizing: inherit;"><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100g miękkiego masła (temp.pokojowa)</span></span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80g cukru pudru</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 jajo (rozkłócone widelcem)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150g mąki</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30g zmielonych migdałów</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Szczypta soli</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Skórka otarta z jednej cytryny</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Przesiać mąkę i sól.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ubić masło z cukrem.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dodać skórkę z cytryny a później</span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> stopniowo wlewać rozkłócone jajo.</span><br />
<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Powoli dodawać mąkę, aż do uzyskania jednolitej masy.</span></div>
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<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Z ciasta uformować kulę, spłaszczyć, owinąć folią i włożyć do lodówki na przynajmniej 1 godzinę.</span></div>
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<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Schłodzone ciasto rozwałkować na placek o średnicy nieco większej niż średnica formy.</span></div>
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Nakłuć widelcem i zostawić w lodowce na pół godziny.</div>
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<span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">Rozgrzać piekarnik do </span><span style="background-color: white; box-sizing: inherit; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;">180°C</span><span style="background-color: white; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"> i piec tartę przez</span><span style="background-color: white; box-sizing: inherit; color: #404040; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19.5px;"> 15-20 minut.</span></div>
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<strong style="box-sizing: inherit;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Śmietankowy krem cytrynowy-limonkowy</span></strong></div>
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<span style="color: #444444;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500g śmietanki kremówki (np.30% wzwyż)</span></span></div>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100g drobnego cukru</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Skórka i sok z 1 cytryny</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Skórka i sok z ½ limonki</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">W rondelku wymieszać śmietanę z cukrem i doprowadzić do wrzenia.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Następnie dodać skórkę i sok z cytryny i limonki.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gotować przez 3-5 minut uważając by masa nie wykipiała.</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wylać na gotowy spód.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Zostawić w lodówce na przynajmniej trzy godziny a najlepiej na całą noc do momentu, kiedy krem zastygnie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy1Osj-3cAn9dmQHig1_jvqj5vDCf6Va8lzID0mG-xRNnTkVT-ku3V1sTMC2m8_OtdzRAbbM_1DVt4999ATvauiRv-Xk6C1NExbQ5xBkD_E8sFjNpRZeZ3tqu5p9arizwb-TJSQy1K2q_/s1600/P1410094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy1Osj-3cAn9dmQHig1_jvqj5vDCf6Va8lzID0mG-xRNnTkVT-ku3V1sTMC2m8_OtdzRAbbM_1DVt4999ATvauiRv-Xk6C1NExbQ5xBkD_E8sFjNpRZeZ3tqu5p9arizwb-TJSQy1K2q_/s640/P1410094.JPG" width="640" /></span></a></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: xx-small;"><i>English </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rare bird recipe is never gonna let you forget about itslef. It doesn't often happen that I change anything in my favourite list of cakes. This very recipe made me modify the 'best of' list when I discovered <a href="http://www.ongolala.com/" style="text-align: justify;">Ongolala</a> blog.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The British mixture of lemon, lime and almond taste is here - thanks <span style="text-align: justify;"><a href="http://www.ongolala.com/lemon-posset-tart/">Ongolala</a></span> for sharing!</span></div>
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</span> <strong style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Almond tart with lemon and lime creme</span></strong><br />
<span style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">round tart form 21 cm</span></span><br />
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<strong style="box-sizing: inherit; line-height: 19.5px;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pastry</span></strong><br />
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<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100g butter (at room temperature)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80g icing sugar</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 egg (slightly beaten with fork)</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150g flour</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30g blended almonds</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">a pinch of salt</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 lemon zest</span></div>
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<span style="background-color: white; color: #404040;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sift together flour and salt.</span></span></div>
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<span style="background-color: white; color: #404040; line-height: 19.5px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix sugar with butter. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #404040;"><span style="background-color: white; line-height: 19.5px;">Add lemon zest and then add slightly beaten egg.</span></span><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Slowly add flour.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Form a bowl out of the dough, press into a disk shape and leave in the fridge for 1 hour.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="color: #404040;"><span style="background-color: white; line-height: 19.5px;">Next take out the dough and roll it out aiming for a larger size than your baking form.</span></span></span></div>
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<span style="color: #404040; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19.5px;">Pinch with fork and put back to fridge for 30 min.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;" /><span style="background-color: white; color: #404040; line-height: 19.5px;">Heat oven to </span><span style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;">180°C and bake tart for </span><span style="background-color: white; box-sizing: inherit; color: #404040; line-height: 19.5px;">15-20 min.</span></span><br />
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<strong style="box-sizing: inherit;"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lemon and lime creme</span></strong></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500g creme (30% fat or more)<br style="box-sizing: inherit;" />100g sugar<br style="box-sizing: inherit;" />1 lemon zest and juice<br style="box-sizing: inherit;" />1/2 lime zest and juice</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
In a pot mix together creme and sugar - bring to boil.</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Next add lemon + lime zest along with lemon + lime juice.</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cook over small heat for 3-5 min. Keep stirring, keep watching ;-)</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour onto the ready tart bottom.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave in the fridge for at least 3 hours or best for overnight.</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-18020745900102650832014-11-20T22:16:00.002+01:002014-11-20T22:19:34.887+01:006. edycja Kuchnia + Food Film Fest<div style="text-align: justify;">
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Uwaga, konkurs! Jest mi miło potwierdzić, że z okazji rozpoczynającego się jutro we Wrocławiu <a href="http://www.kuchniaplus.pl/ksite/kuchniaplus-food-film-fest-2014/">Kuchnia + Food Film Fest</a> mam do rozdania trzy podwójne wejściówk<u>i</u> na seanse filmowe :-)</span></div>
<span style="color: #444444;"><span data-reactid=".1h.1.0.0.0.0.1:$mid=11416419184388=25680e05f564079aa77.0.1.0.$right.0.0.1.0.$end:0:$6:0" style="background-color: white; line-height: 18px;"></span></span><br />
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<span style="color: #444444;"><span data-reactid=".1h.1.0.0.0.0.1:$mid=11416419184388=25680e05f564079aa77.0.1.0.$right.0.0.1.0.$end:0:$6:0" style="background-color: white; line-height: 18px;">Bilety będą czekać do odbioru w kasach <a href="http://www.kinonh.pl/">Kina Nowe Horyzonty</a>, najpóźniej na 30 minut przed rozpoczęciem seansu. </span></span></div>
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<span style="color: #444444;"><span data-reactid=".1h.1.0.0.0.0.1:$mid=11416419184388=25680e05f564079aa77.0.1.0.$right.0.0.1.0.$end:0:$6:0" style="background-color: white; line-height: 18px;"><u>Pytanie brzmi: <span style="font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;">który raz we Wrocławiu odbywa się Kuchnia + FFF?</span></u></span></span></div>
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<b style="font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;">Na odpowiedzi w komentarzach czekam do jutra, 21.11.2014 do godz.11.30 przed południem.</b><br />
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<span style="font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;">Szybkie i trafione odpowiedzi wygrywają wejściówki - z wygranymi skontaktuję się mailowo. Powodzenia!</span></div>
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<span style="color: #444444;"><br /></span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com4tag:blogger.com,1999:blog-5995021544235344507.post-73184526458209837632014-09-14T19:49:00.001+02:002014-09-14T21:10:47.170+02:00As good as it bakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLgaTx-WTEhSLbNYwmfpPRax973Pe_SVU1eD60lW-ek4YjXbQUPDVE_IdBkp7m5w60rhNGufoafCeVmUgU4nn_o9ld8Vbav5T9vEBHdYMcDQqleqRSOpaeDAJxww4Q1L70UcRN0KWYAT_/s1600/P1330639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLgaTx-WTEhSLbNYwmfpPRax973Pe_SVU1eD60lW-ek4YjXbQUPDVE_IdBkp7m5w60rhNGufoafCeVmUgU4nn_o9ld8Vbav5T9vEBHdYMcDQqleqRSOpaeDAJxww4Q1L70UcRN0KWYAT_/s1600/P1330639.jpg" height="452" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Margarita... piec czy pić? ;)<br />Margarita cake mojej guru Lily Jones #lilyvanilli #sweettooth + mój procentowy wypiek</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQtReTQDyM_CrxKebdUAkGqCGTPT420DyOsXolVr8qYxLd824rk2NxKMVBCMav2CZa2gPyuCuoh-AHX2Ay0RXGY-BgcspIGfb6-_6OH3Td4tijmnSmYpKQhOXipScxysURfE9zqRApWNm/s1600/P1330653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQtReTQDyM_CrxKebdUAkGqCGTPT420DyOsXolVr8qYxLd824rk2NxKMVBCMav2CZa2gPyuCuoh-AHX2Ay0RXGY-BgcspIGfb6-_6OH3Td4tijmnSmYpKQhOXipScxysURfE9zqRApWNm/s1600/P1330653.jpg" height="480" width="640" /></a></div>
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<i>Nie istnieje idealny i jedynie słuszny przepis na ciasto nasączone Margaritą.</i><br />
<i>Tym bardziej nie jest nim przepis, którym się zainspirowałam przy okazji tego wypieku - na szczęście ilość Margarity zależała tylko ode mnie </i><i>;)</i><br />
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<i>[Inspiracja: </i><i><a href="http://www.pastryaffair.com/blog/boozy-margarita-lime-cake.html">Pasty Affair </a><span style="color: #444444;">blog]</span></i><br />
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<strong style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px; margin-top: 0px;">M jak Margarita</strong><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; line-height: 22.5px;"><span style="font-size: xx-small;">okrągła forma o średnicy 20 cm</span></span><b><br style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;" /></b><span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">200 g cukru </span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">Skórka starta z 2 limonek</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">57 g masła, temp.pokojowa</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">2 duże jajka</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">59 ml oleju roślinnego</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">1 łyżeczka ekstraktu waniliowego</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">175 g mąki</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">1 1/2 </span><span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">łyżeczki proszku do pieczenia</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">1/2 </span><span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">łyżeczki sody</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">1/2 </span><span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">łyżeczki soli</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">60 ml mleka</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">80 ml soku z limonki (3 limonki?)</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">2 x 60 ml Margarity </span><br />
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<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">Piekarnik nagrzać do 180 stopni C. Formę do pieczenia natłuścić masłem i wyłoży papierem do pieczenia.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;"><br /></span>
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">Cukier miksować ze skórką z limonek przez parę minut, aż uwolni się limonkowy aromat. Dodać masło, nie przerywając miksowania. Następnie dodać jajko - jedno po drugim. W końcu dodać olej z ekstraktem waniliowym. W osobnej misce połączyć mąkę, proszek do pieczenia, sodę i sól. Przerwaćmiskowanie i ostrożnie wmieszać mączną miksturę do ciasta. Wreszcie dodać mleko, sok z limonki i 60 ml Margarity. </span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;"><br /></span>
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px;">Piec 35-40 min (przeprowadzając test drewnianego patyczka). Gorące ciasto wyjąć z piekarnika i niezwłocznie nakłuć całe widelcem/wykałaczką i polać odważnie pozostałą Margaritą. Grzecznie zaczekać, aż ostygnie :)</span><br />
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<i><span style="color: #444444; font-size: xx-small;">English</span></i><br />
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<i><span style="color: #444444;">There is no such thing as the perfect recipe for the Margarita cake.</span></i><br />
<i><span style="color: #444444;">You just go for it... go for the booze :)</span></i><br />
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<i><span style="color: #444444;">[I got inspired by the</span> <a href="http://www.pastryaffair.com/blog/boozy-margarita-lime-cake.html">Pasty Affair </a><span style="color: #444444;">blog]</span></i><br />
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<div id="yui_3_17_2_1_1410714600315_1001" style="background-color: white; font-family: 'Times New Roman', Times, serif; font-size: 15px; line-height: 22.5px; margin-bottom: -8px; margin-top: 24px;">
<span style="color: #444444;"><strong style="margin-top: 0px;">Boozy Margarita Lime Cake</strong><br />200 g granulated sugar<br />Zest from 2 limes<br />57 g butter, room temperature<br />2 large eggs<br />59 ml vegetable oil<br />1 tsp vanilla extract<br />175 g flour<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />60 ml milk<br />80 ml freshly squeezed lime juice (about 3 limes)<br />2 x 60 ml Margarita </span></div>
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<span style="color: #444444;">Preheat oven to 180 degrees C. Lightly grease a 10-inch springform pan and set aside (I strongly suggest using a spring-form pan because the cake will be too moist to remove from a standard cake pan).</span></div>
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<span style="color: #444444;">In a large mixing bowl, mix together the sugar and lime zest for several minutes, or until very fragrant. Beat in the butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the milk, lime juice, Margarita, mixing until batter is uniform and smooth.</span></div>
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<span style="color: #444444;">Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and using a skewer or fork, stab several dozen holes into the top of the cake. Stir together the remaining 1/4 cup tequila and 2 tablespoons orange liquor and slowly pour it evenly over the top of the cake, allowing it to absorb as you go. Cool the cake to room temperature in the baking pan; the cake will continue to absorb the alcohol.</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com0tag:blogger.com,1999:blog-5995021544235344507.post-86094992457568579042014-09-08T08:34:00.001+02:002014-09-08T08:35:24.814+02:00La grande bellezza<div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Z ziemi włoskiej do Polski.</span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(Wersja zaktualizowana o większą ilość białek i Amaretto. Kawa parzona w aeropressie, nie w kawiarce).</span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vX6xxaCHeRr72eF-WlzMtGfp2LpIJli_FcYjz9dGOWp-SHvv9u9mVZjxNBHvOlRc995eZh0DLK4Y870fXs8ANmW0m8LsFF-PkRix69Fj6NCfUb6rjRzLPaYjluDUcI7jE04_c3FxGv5Y/s640/blogger-image--2061530104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vX6xxaCHeRr72eF-WlzMtGfp2LpIJli_FcYjz9dGOWp-SHvv9u9mVZjxNBHvOlRc995eZh0DLK4Y870fXs8ANmW0m8LsFF-PkRix69Fj6NCfUb6rjRzLPaYjluDUcI7jE04_c3FxGv5Y/s640/blogger-image--2061530104.jpg"></a></div><br></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><b>Tiramisu</b><br>forma ceramiczna 26x31<br><br>4 żółtka<br>100 g cukru pudru<br>500 g sera mascarpone <br>300 ml mocnej kawy<br>2 opakowania biszkoptów podłużnych('ladyfingers')<br>1/2 szklanki amaretto <br><br>4 białka <br><br>Do dzieła :)<br>Zaparzyć kawę i odstawić do całkowitego ostygnięcia.<br>Białka ubić na sztywną pianę i odstawić.<br>W misce utrzeć żółtka z cukrem, następnie dodawać po łyżce mascarpone i amaretto. Zmiksować na gładką masę. Na końcu wmieszać łyżką pianę z białek.<br><br>Biszkopty maczać w kawie, zanurzając do połowy - uważając by się nie rozpadały (najlepiej przelać kawę do głębokiego talerza) - i układać w dwóch rzędach w formie (ceramicznej).<br>Na wierzch wylać połowę masy, przykrywając jeszcze jedną warstwą biszkoptów nasiąkniętych kawą. Zakończyć masą serową.<br><br></span><div class="separator" style="clear: both; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Wierzch deseru szczelnie okryć folią i wstawić do lodówki na co najmniej 6 godzin. Po wyjęciu oprószyć gorzkim kakao.<br></span><div class="separator" style="text-align: start; clear: both;"><br></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="padding: 4px; margin-bottom: 0.5em; position: relative; float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><br></td></tr><tr><td class="tr-caption" style="text-align: center;"><br></td></tr></tbody></table></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;">From Italy to Poland </span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto;"><br></span></div><div class="post-body entry-content" id="post-body-4118925000708198395" itemprop="articleBody" style="width: 298px; position: relative;"><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Tiramisu</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>ceramic form 26x31<br><br>4 egg yolks<br>100 g icing sugar<br>500 g mascarpone<br>300 ml strong ground coffee<br>2 packs of ladyfingers<br>1/2 glass of amaretto <br><br>4 egg whites.<br><br>Let's get it started ;)<br><br>Brew a coffee in a coffee maker (actually I brewed coffee twice -> making 4 - 5 tea spoons for a coffee maker: 150 ml) and leave to cool completely.<br>Egg whites to be beaten and set aside.<br>In a ball mix egg yolks with sugar. Next, add a spoon of mascarpone and a spoon of amaretto - and keep doing this until these are gone. When the mixture is smooth, stirr in beaten egg whites (using spoon).<br><br>Ladyfingers to be gently dipped (halfway) in a coffee (best to pour coffee into some deep plate) and arranged in two rows in a (ceramic) form. Half of the mixture should be smoothly poured onto it. Next, cover it again with the coffee dipped ladyfingers and pour the remaining cream mixture on the top.<br><br>Wrap the form in a foil and leave in the fridge for at least 6 hours (best over night). Just before serving, sprinkle the top with dark cocoa powder.</span><div style="clear: both;"></div></div><div><br></div><div class="post-footer" style="line-height: 1.6; margin: 1.5em 0px 0px; font-size: 14px; color: rgb(101, 101, 101); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; background-color: rgb(255, 255, 255);"></div>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-76495925895422000482014-08-30T18:56:00.001+02:002014-08-31T12:52:24.090+02:00some like it hot<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ostatki lata, okruchy wakacji i kruszonka, czyli koniec</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> wakacji dla piekarnika.</span></div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">To mógł być kolejny weekend z brakiem ciasta w tle, jednak stało się inaczej. Minimalizm składników, trochę improwizacji i 20 minut później można cieszyć się gorącym deserem (w granicach rozsądku: ilość przewidziana dla dwóch osób żądnych dokładek lub 4 osób </font><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">smakujących </span><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">zachowawczo).</font></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfwJq7JK0F3bOm6rQxYMa0z61qFvS3nOLUAthMzX86gqHSUBs8Wy8BrKyqReDF5BGOMNFQ8d-Qmzfg8qFo1m3RZfrRshO5HrGSL5hG3SUJWsPe-CpQWx4uPIH1m_SfF0RfMCsHtvTduvo/s1600/P1350772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfwJq7JK0F3bOm6rQxYMa0z61qFvS3nOLUAthMzX86gqHSUBs8Wy8BrKyqReDF5BGOMNFQ8d-Qmzfg8qFo1m3RZfrRshO5HrGSL5hG3SUJWsPe-CpQWx4uPIH1m_SfF0RfMCsHtvTduvo/s1600/P1350772.jpg" height="412" width="640"></a></div>
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<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Potrzebna będzie mała forma do wypieków, wyłożona papierem do pieczenia i wysmarowana masłem oraz:</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 garście owoców (wybrałam śliwki)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">60 g mąki pszennej</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">60 g cukru</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50 g płatków migdałowych</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50 g masła</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">(Składniki połączyć ze sobą ręcznie w misce a następnie rozłożyć kruszonkę na owocach: śliwki ułożone skórką do dołu)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">190 stopni, 15 minut.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Smakować na gorąco :)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">[inspiracja: 'O jabłkach' Elizy Mórawskiej]</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>English</i></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Summer in the city is nearly gone, which means that the oven has had enough holiday :) I didn't go for anything sophisticated, on the contrary - I made a very simple dessert, yet so delicious...</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I used two handful of plums (any other fruit is fine) and a small baking pan lined with baking paper, buttered.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">And I made this amazing crumble by combining all ingredients with hands:</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">60 g flour</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">60 g sugar</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">50 g almond flakes</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">50 g butter</font></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Plums arrange in the pan (skin to bottom) and sprinkle with crumble. Bake 15 min in 190 C degrees.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Enjoy while still hot :)</font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com3tag:blogger.com,1999:blog-5995021544235344507.post-23183191680185163812014-07-21T21:51:00.000+02:002014-07-21T21:51:01.422+02:00Beat the heat<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><span style="font-family: Arial, Helvetica, sans-serif;">Uda się bez piekarnika.</span></span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Dla cierpliwych łasuchów.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Lubi pobyć samotnie w lodówce.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Smakować mniej niż więcej.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXatyrD-7XQEtW0m3QEFRyZlgQLxWO_DRhSdIvmC3qf4D8E7-uNvM1pLCpvCQb5eJY-HAOmOpgQNQs9ESx20Qxg4FNjC1Rr14SBIOmJY-WfIOtB0KbjkzMrW_-Lo_B4kG4lA5y1KRDxgZ/s1600/P1340549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXatyrD-7XQEtW0m3QEFRyZlgQLxWO_DRhSdIvmC3qf4D8E7-uNvM1pLCpvCQb5eJY-HAOmOpgQNQs9ESx20Qxg4FNjC1Rr14SBIOmJY-WfIOtB0KbjkzMrW_-Lo_B4kG4lA5y1KRDxgZ/s1600/P1340549.jpg" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSobuScNB_rxgm0jVUimcF5Dk0KKl7Cmha2uj3i6AxrjtQoyLYd-CtTbb2POP_A-Ziq25SkqLOcExaFRgxoiiloSOS0CwjqpNe8U-yKve5TFkgiPG-dMn_zo1g3eYY1EqOh-iWlMeNNsYq/s1600/P1340550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSobuScNB_rxgm0jVUimcF5Dk0KKl7Cmha2uj3i6AxrjtQoyLYd-CtTbb2POP_A-Ziq25SkqLOcExaFRgxoiiloSOS0CwjqpNe8U-yKve5TFkgiPG-dMn_zo1g3eYY1EqOh-iWlMeNNsYq/s1600/P1340550.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: #444444;">Mój cenny prezent od Rita Hairwood: </span><a href="http://just-dotblog.blogspot.com/">dotpics</a> <span style="color: #444444;">zakładka :)</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Deser wypatrzony u</span> <a href="http://www.mojewypieki.com/przepis/ciasto-toffi-z-krakersami-i-bez-pieczenia">Moje Wypieki</a><span style="color: #444444;">, dyktuję dalej:</span></span><br />
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<u style="margin: 0px; padding: 0px;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Składniki:</span></u></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1,5 paczki słonych krakersów<br />3 paczki herbatników<br />1 litr mleka<br />pół szklanki cukru<br />4 żółtka<br />250 g masła<br />1 szklanka mąki pszennej<br />2 łyżki mąki ziemniaczanej<br />400 g masy kajmakowej z puszki<br />1 litr śmietany kremówki 36%<br />1 cukier wanilinowy (16 g)<br />2 łyżki cukru pudru<br />gorzkie kakao</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><strong style="margin: 0px; padding: 0px;">Przygotować krem budyniowy:</strong> 3 szklanki mleka, pół szklanki cukru i masło zagotować. Do gotującej się masy dodać dokładnie wymieszane mikserem - 1 szklankę mleka, 1 szklankę mąki pszennej, 2 łyżki mąki ziemniaczanej i 4 żółtka. Mieszając gotować wszystko na małym ogniu przez chwilę, aż powstanie masa budyniowa. Lekko przestudzić, nie mieszając.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><strong style="margin: 0px; padding: 0px;">Przygotować masę toffi:</strong> 500 ml śmietany kremówki ubić. Stopniowo dodawać zimną masę kajmakową z puszki, nadal ubijając. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><strong style="margin: 0px; padding: 0px;">Przygotować masę z bitej śmietany:</strong> 500 ml śmietany kremówki ubić. Dodać cukier puder i wanilinowy, nadal ubijać. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Na blaszce 20 x 35 cm ułożyć warstwę herbatników. Na nie wyłożyć masę budyniową. Następnie wyłożyć krakersy, na które wylać masę kajmakową (masa ta może być wylana dopiero po wystygnięciu całkowitym masy poprzedniej!) . Przykryć ją ponownie krakersami, na które wyłożyć masę z bitej śmietany.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Schłodzić przez 24 godziny w lodówce. Przed podaniem oprószyć gorzkim kakao.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><i>English</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">No oven required.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Suitable for a patient sweet tooth person.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Appreciates time alone in the fridge.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">To be tasted less than more.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Dessert spotted at</span> <a href="http://www.mojewypieki.com/przepis/ciasto-toffi-z-krakersami-i-bez-pieczenia">Moje Wypieki</a><span style="color: #444444;">:</span></span></div>
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<u style="margin: 0px; padding: 0px;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></u></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1,5 pack of salty crackers<br />3 packs petite beurre<br />1 litre milk<br />1/2 glass sugar<br />4 egg yolks<br />250 g butter<br />1 glass flour<br />2 tbsp tapioca flour<br />400 g canned kaymak<br />1 litre cream 36%<br />1 vanilla sugar (16 g)<br />2 tbsp powdered sugar<br />bitter cocoa powder</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Vanilla pudding: </b>3 glasses of milk, half glass of sugar and butter to be cooked together. While cooking, add slowly the already mixed butter: 1 glass of milk, 1 glass of flour, 2 tbsp tapioca flour with 4 egg yolks. Keep cooking and stirring over small heat for a couple of minutes. Set aside to cool completely.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Toffee cream: </b>beat 500 ml cream until stiff. Add slowly kaymak - in small portions - while beating.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Cream: </b>beat the remainig 500 ml cream, add powder sugar and vanilla sugar. Keep beating until stiff peaks.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Lay the baking tray with petite beurre as a base. Cover it with pudding, next arrange salty crackes all over and pour kaymak mixture on top. Cover with crackers again, finishing off with the cream.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Leave in the fridge for at least 24 hrs. Sprinkle with the bitter cocoa powder.</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-82563551302911695912014-05-14T22:57:00.003+02:002014-05-14T23:00:32.349+02:00Oven and oven again<br />
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<span style="color: #444444;">Lubię tylko te ciasta, które znam ;)</span></div>
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<span style="color: #444444;">Chlebek bananowy zyskał estetycznie i smakowo po tym, jak dzięki wiosennym porządkom w kuchni odkryłam formę na babkę z kominem - zdecydowanie zbyt rzadko używaną. </span><br />
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<span style="color: #444444;">Keksówka ma swój urok </span><span style="color: #444444;">i słuszne zastosowanie, jednak warto spróbować z bardziej przestrzenną formą i tym samym uniknąć ryzyka zakalca.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zK0BIa-O0uRn9-2Eupf5_3mea_hLWbz20ojRpiPfMVL-7b0zzlvhXtTVNFBjRXbqLd5Rvww2F7HqcT-5DMLGB63xNmftN5FMTPEFzqfZbydsaHF8fDlCIkO9ySsTZxNSKaekuUg2jqfr/s1600/photo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zK0BIa-O0uRn9-2Eupf5_3mea_hLWbz20ojRpiPfMVL-7b0zzlvhXtTVNFBjRXbqLd5Rvww2F7HqcT-5DMLGB63xNmftN5FMTPEFzqfZbydsaHF8fDlCIkO9ySsTZxNSKaekuUg2jqfr/s1600/photo1.jpg" height="400" width="400" /></a></div>
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<b><span style="color: #444444;">Ciasto z karmelizowanych bananów</span></b></div>
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<span style="color: #444444; font-size: x-small;">keksówka 27x13 cm</span></div>
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<span style="color: #444444;">3 banany (460 g) pokrojone w 1 cm plasterki</span></div>
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<span style="color: #444444;">120 g cukru</span></div>
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<span style="color: #444444;">80 g masła</span></div>
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<span style="color: #444444;">50 ml mleka</span></div>
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<span style="color: #444444;">1 duże jajko</span></div>
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<span style="color: #444444;">1 łyżeczka ekstraktu z wanilii</span></div>
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<span style="color: #444444;">230 g mąki pszennej</span></div>
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<span style="color: #444444;">1 łyżeczka proszku do pieczenia</span></div>
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<span style="color: #444444;">0.5 łyżeczki sody</span></div>
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<span style="color: #444444;">0.5 łyżeczki soli</span></div>
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<span style="color: #444444;">cukier waniliowy</span></div>
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<span style="color: #444444;">Piekarnik rozgrzewany do 170 stopni C.</span></div>
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<span style="color: #444444;">Keksówkę smarujemy masłem i obsypujemy bułką tartą.</span></div>
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<span style="color: #444444;">Cukier i masło umieszczamy na dużej patelni z nieprzywierającym dnem. Składniki rozpuszczamy na średnim ogniu. Zwiększamy ogień i mieszamy aż pojawi się karmel - niespalony, ale złotobrązowy. Zdejmujemy patelnię z ognia, dodajemy plasterki bananów, mieszamy i odstawiamy do wystygnięcia. Ostudzone banany rozgniatamy z karmelem łopatką lub widelcem.</span></div>
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<span style="color: #444444;">W misce lekko ubić jajko z mlekiem, dodać powoli banany i zmiksować. </span><br />
<span style="color: #444444;">Mąkę wymieszać z proszkiem, sodą, solą i wanilią, następnie wmieszać do bananów </span><br />
<span style="color: #444444;">(nie miksować).</span></div>
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<span style="color: #444444;">Ciasto przelać do keksówki i wstawić do piekarnika na 40-45 minut lub dłużej. </span><br />
<span style="color: #444444;">Ostudzić w formie.</span></div>
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<i><span style="color: #444444; font-size: xx-small;">English</span></i></div>
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<span style="color: #444444;"><i>Baking a lot, blogging less - I plan to balance these though.</i></span></div>
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<span style="color: #444444;"><i>Speaking of baking... I have perfected one of my fav recipes for banana bread by using round pan instead of a loaf one. And it tastes even better :)</i></span></div>
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<span style="color: #444444;"><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><b><br /></b></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><b>Caramelised banana cake</b></span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: x-small;">loaf pan 27x13 cm</span></span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br /></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">3 bananas (460 g)</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">120 g sugar</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">80 g butter</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">50 ml milk</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 large egg</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 tsp vanilla extract</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">230 g flour</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 tsp baking powder</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">0.5 tsp baking soda</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">0.5 tsp salt</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">vanilla sugar</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><br /></span></span><br />
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<span style="color: #444444;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Heat the oven up to 170 C degrees.</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Loaf pan to be greased with butter and sprinkled with breadcrumbs. </span></span></div>
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Put the sugar and butter into a large, non-stick skillet. Melt the ingredients over medium heat. Turn up the heat and make caramel sauce, mixing constantly until you have golden brown sauce. Remove from heat and add banana slices. Stir in and leave to cool. Next, use spatula or fork to mash banana along with the caramel.</div>
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Gently whisk egg and milk in a bowl. Slowly add banana mixture, then mix again. </div>
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In a separate bowl combine flour with baking powder, baking soda, salt and vanilla sugar. Add to the banana mixture by stirring in, not mixing.</div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Pour the mixture into the pan and bake for about 40-4</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">5 minutes (or less). </span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Leave to cool in the pan.</span></div>
</span></span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com6tag:blogger.com,1999:blog-5995021544235344507.post-25853653807176390442014-02-23T17:54:00.000+01:002014-02-23T17:54:07.545+01:00Ten cakes ago at Restaurant Day Wroclaw <div style="text-align: justify;">
<span style="color: #444444;">Dziesięć ciast temu, w minioną niedzielę, dołączyłam do grona uczestników Restaurant Day.</span></div>
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<span style="color: #444444;">W tym kwartale wrocławska edycji zagościła w Browarze Mieszczańskim, łącząc się z cotygodniowym <a href="https://www.facebook.com/WroclawskiBazarSmakoszy?fref=ts">Bazarem Smakosza</a>. Było smacznie i tłumnie - już nie mogę doczekać się następnego Restaurant Day w maju :) </span></div>
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<span style="color: #444444;">Dziękuję Wszystkim degustującym moje ciasta - a zwłaszcza pozdrawiam Pana, który zapamiętał moje wypieki z <a href="http://cakes-and-the-city.blogspot.com/2013/08/restaurant-day-wroclaw-and-cakes.html">lipca 2013</a>, kiedy nie zdążył spróbować czekoladowego ciasta z Amaretto; tym razem jednak udało się :) Bardzo dziękuję Karolinie, która pomagała mi przez cały czas RD :)</span></div>
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<span style="color: #444444;"><i>Ten cakes ago, last Sunday, I have joined the Restaurant Day group.</i></span></div>
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<i><span style="color: #444444;">This time our Wroclaw's edition was organized in Browar MIeszczanski, pairing with </span><a href="https://www.facebook.com/WroclawskiBazarSmakoszy?fref=ts">Bazar Smakosza</a>. </i><i>It was a very delicious and crowded day and I am looking forward to the next event in May :)</i></div>
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<i>I would like to thank everybody tasting my cakes - especially I am sending warm greetings onto a one person, who remembered my cakes from <a href="http://cakes-and-the-city.blogspot.com/2013/08/restaurant-day-wroclaw-and-cakes.html">July 2013</a> event, but missed the chance to taste the chocolate cake with Amaretto; luckily, it worked out this time :) Many thanks to Karolina who was a great help during the RD :)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsly7PevvEwd6kgSQou4gwxZDc2OcU-lJxas5ZPlY51LJDqCKAbVu7z_U_0Va_ThrDqX_yf7yb24f7IkXESVpUW-bn-LKs7Mz196ih80BC6wJ_0lCqMWaDFnBirpgBymp5ZGZHq0lOqOYc/s1600/photo+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsly7PevvEwd6kgSQou4gwxZDc2OcU-lJxas5ZPlY51LJDqCKAbVu7z_U_0Va_ThrDqX_yf7yb24f7IkXESVpUW-bn-LKs7Mz196ih80BC6wJ_0lCqMWaDFnBirpgBymp5ZGZHq0lOqOYc/s1600/photo+(2).jpg" height="640" width="640" /></a></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com3tag:blogger.com,1999:blog-5995021544235344507.post-13562363131394448112014-01-28T11:00:00.001+01:002014-01-28T11:06:45.778+01:00Cakes and the City and Radio RAM<div style="text-align: justify;">
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">W minioną niedzielę miałam ogromną przyjemność przyjąć zaproszenie od Pani Anny Fluder z Radia RAM do udziału w audycji z cyklu <a href="http://www.radioram.pl/articles/view/24937/Slodki-Kulinarny-Wroclaw">'Kulinarny Wrocław'</a>. Rozmowa trwała dwie godziny, dlatego pozwoliłam sobie na edycję nagrania, odejmując muzykę i wiadomości. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #444444;">Mówię dużo :) - odczarowując pojęcie 'babcinego ciasta' oraz dzieląc się </span><span style="background-color: white; color: #333333; line-height: 18px;">własnym manifestem wypieków (przy akompaniamencie tautologii, powtórzeń i wielu przejęzyczeń). ;) Dziękuję Pani Annie Fluder oraz Radiu RAM i zapraszam!</span><span style="background-color: white; color: #333333; line-height: 18px;"> </span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://www.mixcloud.com/magdabaran/cakes-and-the-city-at-radio-ram-2612014/">https://www.mixcloud.com/magdabaran/cakes-and-the-city-at-radio-ram-2612014/</a></span></span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com3tag:blogger.com,1999:blog-5995021544235344507.post-34494463041270212132014-01-24T12:59:00.000+01:002014-01-24T12:59:12.389+01:00Say cheesecake<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Przyznaję, że ten sernik piekłam średnio dwa razy w tygodniu w tym miesiącu - jednak dużo czasu zajęło mi, zanim się do niego przekonałam i spróbowałam... by później co chwilę tworzyć poniższą instalację:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP6YmTlI2ly235wm0NsDuzRlOTGzTct7fEe5qqyA3XdDYHi-r2Bdylq4-QYi5mmpuv5vl3dXTtwYC-t4JxvrzicrfTml8yfQJp98ZjSEYKbk6ezO5mXx4wFIn94Ou6GmeRAg5Qz0eNNGG/s1600/%C5%9Bliwka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP6YmTlI2ly235wm0NsDuzRlOTGzTct7fEe5qqyA3XdDYHi-r2Bdylq4-QYi5mmpuv5vl3dXTtwYC-t4JxvrzicrfTml8yfQJp98ZjSEYKbk6ezO5mXx4wFIn94Ou6GmeRAg5Qz0eNNGG/s1600/%C5%9Bliwka.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dość, że nie mam go dość ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6txWX_86T_7y5iFg8iHn9jD_z3xzzJl2UP1LRohtXH3AE2BtSoSIPrpxo9q2wkVQ2CRjqZIv153ZKcfUrmMMw6Iv4OgOwVOCD5lxsGJaceJU-N1dZdabsbv1F6c2RcrhpDAF-UUD7qdq/s1600/P1330628_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6txWX_86T_7y5iFg8iHn9jD_z3xzzJl2UP1LRohtXH3AE2BtSoSIPrpxo9q2wkVQ2CRjqZIv153ZKcfUrmMMw6Iv4OgOwVOCD5lxsGJaceJU-N1dZdabsbv1F6c2RcrhpDAF-UUD7qdq/s1600/P1330628_.jpg" height="450" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDRPBk_ZkTVppBKCNaBL67mCmEi79soo40kUVBL1pXFm0by_Q7nG3btxlFdTLCz2m5Nkp9jSDh8qG4H06x9H40aPwFP14QcrO2lf36N9B80TVpDAH511izxYboziRjEnB63HJ6G31cj1s/s1600/P1330631_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDRPBk_ZkTVppBKCNaBL67mCmEi79soo40kUVBL1pXFm0by_Q7nG3btxlFdTLCz2m5Nkp9jSDh8qG4H06x9H40aPwFP14QcrO2lf36N9B80TVpDAH511izxYboziRjEnB63HJ6G31cj1s/s1600/P1330631_.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Jaki to film?<br /> Name the movie!</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEKTi7bwzcCxB2wtheMBMbpFG-_YuVL2DQX6K1eSY4qheGVLLrj9H5Kz7j_PGcCs5O_TYBpoXMr7lmEcm4I-F3sJMdXmVtmtzl0-sHd-3Y2gsTm_XeRt1n8O195WcSwQb1OS69qlf58PO/s1600/P1330638_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEKTi7bwzcCxB2wtheMBMbpFG-_YuVL2DQX6K1eSY4qheGVLLrj9H5Kz7j_PGcCs5O_TYBpoXMr7lmEcm4I-F3sJMdXmVtmtzl0-sHd-3Y2gsTm_XeRt1n8O195WcSwQb1OS69qlf58PO/s1600/P1330638_.jpg" height="394" width="640" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sernik śliwka w białej czekoladzie</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">tortownica o średnicy 25 cm (lepiej użyć większej, niż mniejszej)</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>spód</u></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g cukierków śliwka w czekoladzie <i><span style="font-size: x-small;">(użyłam produktu z firmy 'Solidarność')</span></i></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g masła</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g brązowego cukru</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g mąki + 1/2 łyżeczki proszku do pieczenia</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 jajko w temp. pokojowej</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>masa serowa</u></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">240 g serka waniliowego w temp. pokojowej</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">600 g tłustego twarogu na sernik w temp. pokojowej<span style="font-size: x-small;"><i> (trzykrotnie mielony lub zmiksowany w blenderze)</i></span></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g cukru pudru</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 jajka w temp. pokojowej</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>polewa</u></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g białej czekolady</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7 łyżek śmietanki 36%</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Piekarnik nagrzać do temp. 190 st. C.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tortownicę wysmarować masłem i wyłożyć papierem do pieczenia, który natłuścić masłem i wysypać bułką tartą.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cukierki, masło i cukier włożyć do garnuszka i podgrzewać na małym ogniu, aż czekolada i masło się rozpuszczą. Odstawić z ognia na 10-15 minut, następnie zmiksować w blenderze na puree i przełożyć z powrotem do garnuszka. Dodać mąkę i jako, następnie dokładnie wymieszać łyżką. Masę wyłożyć na spód formy <i>(ze względu na gęstość ciasta, najlepiej wyłożyć je na środku tortownicy, a następnie delikatnie rozsmarowywać szpatułką na boki).</i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wstawić do piekarnika i piec 15 min w 190 st. C.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serek waniliowy, twaróg oraz cukier puder umieścić w misce i zmiksować ze sobą. Następnie dodawać po jednym jajku - miksować krótko, kilka minut.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tortownicę wyjąć z piekarnika, wlać masę serową, wstawić z powrotem do piekarnika, zmniejszając temperaturę do 160 st. C. Piec 50 minut.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wyłączyć piekarnik, uchylić drzwiczki i ostudzić sernik w piekarniku. Po całkowitym ostudzeniu przygotować polewę: czekoladę i śmietankę umieścić w rondelku i podgrzewać, mieszając, aż się rozpuści. Polać wierzch sernika i odstawić do czasu, aż polewa stężeje. Wstawić do lodówki na co najmniej 12 godzin <i>(z każdym dniem sernik zyskuje na smaku!) :)</i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">[Inspiracja: 'Słodkie' Elizy Mórawskiej]</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: xx-small;"><i>English</i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: xx-small;"><i><b><br /></b></i></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>White chocolate plum cheesecake</b></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">round baking form 25 cm (the larger, the better)</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>bottom</u></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g chocolate-coated plums</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g butter</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g cane sugar</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g flour plus 1/2 tsb baking powder</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg (at room temperature)</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>cheese filling</u></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">240 g vanilla-flavoured cheese</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(at room temperature)</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">600 g cottage cheese/</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">at room temperature</span><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><i style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">(ground three time or blended in blender)</span></i></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g icing sugar</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs (at room temperature)</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>topping</u></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g white chocolate</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7 tbsp cream 36% fat</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Set the oven onto 190 C degrees.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grease the baking tin with butter and line with the parchment, which also needs to be butter-greased. Sprinkle with breadcrumbs.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put the chocolate-coated plums, butter and sugar into a saucepan and cook over low heat until the chocolate and and butter melt. Remove from heat and set aside for 10-15 minutes. Then transfer into the blender and blend until smooth - and the transfer back into the sauce pan, adding flour and egg. Combine altogether with spoon. Pour the thick misture onto the form<i> (due to its thickness I suggest to pour it in the middle of the form and then gently spread aside using spatula). </i>Place in the oven and bake for 15 minutes.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put the two types of cheese into a bowl and mix wih sugar. Add one egg at a time. Do nit mix too long though, only a few minutes.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take the form out of the oven and pour in the cheese mixture. Put it back into the oven and reduce the temperature to 160 C degrees and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to cool completely.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To make the topping, put the white chocolate and cream into the sauce pan and stir over the small heat until both melt. Pour over the cheesecake and set aside for the toppoing to set. Next, transfer into the fridge and leave for at least 12 hours.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">[Inspiration: 'Slodkie' Eliza Mórawska]</span></div>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com4tag:blogger.com,1999:blog-5995021544235344507.post-26103246619969031312013-12-22T14:29:00.003+01:002014-01-21T13:16:32.160+01:00Christmas diet<div style="text-align: justify;">
<span style="color: #444444;">Mielone migdały, rozpuszczona czekolada i szczodry chlust likieru - to tylko jedne z niewielu kroków prowadzących do powstania tego ciasta. Dobra rozgrzewka przed wigilijnymi wypiekami :)</span></div>
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<b>Ciastto/Amaretto</b><b>/Amaretti</b></div>
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okragła forma do ciasta 20-21 cm</div>
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100 g ciemnej, gorzkiej czekolady </div>
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50 g czekolady mlecznej </div>
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50 g ciasteczek Amaretti </div>
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100 g płatków migdałowych (zmielonych)</div>
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150 g cukru </div>
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2 łyżki kakao </div>
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4 łyżki Amaretto</div>
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100 g masła, miękkiego </div>
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4 jajka, rozmiksowane mikserem </div>
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Piekarnik nagrzać do 180 stopni. Czekoladę (ciemną i mleczną) roztopić w rondelku. Ciasteczka Amaretti oraz migdały zmielić na proszek. Wymieszać je z cukrem, kakao i likierem. Zmiksować na jednolitą masę z masłem oraz jajkami, uprzednio rozmiksowanymi w oddzielnej miseczce. Na koniec zmiksować szybko z roztopioną czekoladą. </div>
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Masę przelać do formy o średnicy 20-21 cm i wstawić do nagrzanego piekarnika. Piec przez 35 minut. Nie wyjmować z formy i nie kroić zanim ciasto całkowicie nie ostygnie. </div>
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<span style="font-size: xx-small;">[inspiracja/przepis zmieniony: <a href="http://www.kwestiasmaku.com/desery/czekolada/ciasto_czekoladowe_amaretti/przepis.html" style="color: #cc358b; text-decoration: none;">Kwestia Smaku</a>]</span></div>
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<i style="font-size: xx-small; line-height: 12px;">English</i></div>
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Very choco and gluten free, which I realised when nibbling last portion of this delicious cake. Looks like brownie (or a stale cake!), but don't get wrong about it ;) This cake is amazing - full of innocent chocolate flavour paired with some cheeky taste of Amaretti and Amaretto. To be baked, it's a must :)</div>
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<b>Cake/Amaretto</b><b>/Amaretti</b></div>
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round baking form 20-21 cm</div>
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100 g dark chocolate</div>
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50 g milk chocolate</div>
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50 g Amaretti biscuits</div>
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100 g silvered almonds</div>
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150 g sugar</div>
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2 tbsp dark cocoa (powdered)</div>
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4 tbsp Amaretto</div>
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100 g soft butter </div>
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4 eggs, beaten separately </div>
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Oven to be set for 180 C degrees. Both chocolates to be melted over small heat in a pot. Biscuits and almonds to be blended together until powdered. Mix it together with sugar, cocoa and alcohol. Add butter and beaten eggs (in a separate bowl). Finally, combine it quickly with melted chocolate.</div>
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Pour the mixture into the baking form and bake it for 35 minutes. Le it cool in the form and don't cut until completely cool ;)</div>
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<span style="font-size: xx-small;">[inspiration/recipe changed:</span> <span style="font-size: xx-small;"><a href="http://www.kwestiasmaku.com/desery/czekolada/ciasto_czekoladowe_amaretti/przepis.html" style="color: #cc358b; text-decoration: none;">Kwestia Smaku</a>]</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com2tag:blogger.com,1999:blog-5995021544235344507.post-86825089260560959582013-12-16T10:10:00.000+01:002013-12-16T10:10:09.028+01:00Sugar Honey Honey<br />
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<i>Odkąd spadła temperatura, wzrosło moje zapotrzebowanie na bananowe wypieki.</i><br />
<i>Kontynuując temat - tym razem wersja piernik/miód/porzeczka :)</i><br />
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<b style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ciasto miodowe z bananem i powidłami</b><br />
<span style="font-size: x-small;">keksówka 24x26 cm</span><br />
<br style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">80 g masła</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 czubate łyżki miodu</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 dojrzałego banana, rozgniecionego widelcem</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">260 g mąki</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3/4 łyżeczki proszku do pieczenia</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 łyżeczki sody</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">2 łyżeczki przyprawy do piernika</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 duże jajka</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">100 g drobnego cukru</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 czubate łyżki gęstego greckiego jogurtu w temp. pokojowej</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">5 łyżeczek domowych, gęstych powideł bez cukru</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Piekarnik nagrzać do 180 st C.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Keksówkę o pojemności ok. 1 kg (długości ok. 26 cm, można też użyć tortownicy 24-26 cm), posmarować masłem, posypać delikatnie mąką.</span><br />
<br style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Masło rozpuścić w garnuszku, dodać miód, poczekać, aż się nieco rozpuści, wymieszać z rozgniecionym bananem.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Mąkę wymieszać z sodą, proszkiem i przyprawą do piernika.</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Jajka ubić z cukrem na puszysty krem. Ucierając wlewać powoli masło z miodem i bananem, następnie wsypać mąkę z dodatkami, na końcu dodać jogurt. Miksować tylko do połączenia składników.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Wlać ciasto do formy. Na wierzchu łyżeczką rozłożyć powidła i używając noża, wmieszać delikatnie powidła w ciasto, robiąc esy-floresy, starając się, żeby powidła znalazły się pod powierzchnią ciasta.</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Wstawić ciasto, piec je 50 minut. Drewnianym patyczkiem sprawdzić, czy jest upieczone (patyczek po włożeniu do ciasta, powinien wyjść z niego suchy).</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ostudzić w formie. </span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">[pomysł ciasta według <a href="http://whiteplate.blogspot.com/2013/10/ciasto-miodowe-z-bananem-i-powidami.html">White Plate</a>]</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i><span style="font-size: xx-small;">English</span></i></span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i><span style="font-size: xx-small;"><br /></span></i></span>
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-size: x-small;"><b>Honey cake with marmalade</b></span></span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="font-size: x-small;">baking form 24x26 cm</span></span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i><span style="font-size: xx-small;"><br /></span></i></span>
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">80 g butter</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 heaping tbsp of honey</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 ripe banana, mashed</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">260 g flour</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3/4 tsp baking powder</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/2 tsp soda</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">2 tsp mixed spices (cinnamon, ginger, cardamon)</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 large eggs</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">100 g sugar</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 heaping tbsp of greek yoghurt at room temperature</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">5 tsp of home made, no sugar marmalade</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Set the oven onto 180 C degrees.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Baking form to be greased with butter and sprinkled all over with flour.</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Melt the butter in a pot, add sugar and wait until dissolved. Add mashed banana and combine together.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Flour, baking powder, soda and spices to be combined together in a separate bowl.</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Eggs to be beaten with sugar until smooth; then slowly start adding butter mixture followed by the flour mix. Add greek yoghurt and combine together only for a couple of seconds.</span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Pour the dough onto the form and arrange the marmalade on the top-using knife, draw small circles with marmalade only to get it covered with dough.</span><br />
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<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Place in the oven and bake for about 50 minutes (check with the wooden skewer whether the cake is ready - it will be when the skewer comes out clean from the cake). Leave to cool.</span><br />
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<span style="color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;">[cake idea by <a href="http://whiteplate.blogspot.com/2013/10/ciasto-miodowe-z-bananem-i-powidami.html">White Plate</a>]</span></span><br />
<span style="background-color: white; color: #2e2a2a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-57169774328909103382013-12-15T18:30:00.000+01:002013-12-15T18:30:32.934+01:00Kiss and bake<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">again: <a href="http://www.citizenm.com/london-bankside">CitizenM</a> ;)</span></td></tr>
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<i><span style="background-color: white; color: #444444; font-family: inherit; line-height: 18px;">Koniec roku to dla mnie czas upartej mantry</span><span style="background-color: white; color: #444444; font-family: inherit; font-size: 13px; line-height: 18px;"> </span><span style="background-color: white; color: #444444; font-family: inherit; line-height: 18px;">jabłkowych i bananowych wypieków, z przerwą na takie oto muffiny :)</span></i><br />
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<b>Coco babeczka</b></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span style="font-size: xx-small;">forma muffinkowa: 8 muffinek</span></span></div>
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<u>Muffinki</u></div>
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100 g masła (rozpuszczonego)</div>
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55 g cukru pudru</div>
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150 g mąki</div>
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0.5 łyżeczki proszku do pieczenia</div>
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40 g wiórków kokosowych</div>
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60 ml mleka</div>
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<span style="color: #444444;">180 g dżemu malinowego</span></div>
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<u>Kokosowa kruszonka</u></div>
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1 białko</div>
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2 łyżki cukru pudru<br />50 g wiórków kokosowych<br /><br />Piekarnik nagrzać do <span style="background-color: transparent; font-family: inherit; font-size: 11pt; vertical-align: baseline;">180ºC</span>. </div>
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Składniki na muffinki połączyć ze sobą, dokładnie mieszając łyżką na gładką masę.</div>
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Foremkę muffinkową wyłożyć papierowymi foremkami, które napełnić masą.</div>
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Wstawić do nagrzanego piekarnika i piec ok. 15 minut (aż wierzch ciastek się zrumieni). </div>
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W tym czasie przygotować kruszonkę mieszając wszystkie składniki łyżką.</div>
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Formę wyjąć z piekarnika, babeczki oblać karmelem :) przykryć kruszonką kokosową i wstawić ponownie do piekarnika na ok. 10 minut (a teraz wierzch kruszonki powinien się zrumienić).</div>
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<span style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><span style="color: #444444;">[inspiracja: <a href="http://whiteplate.blogspot.com/2011/01/rety-goscie-jada-kokosowe-keksiki-z.html" style="color: #cc358b; text-decoration: none;">White Plate</a>] </span></span><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><i><span style="color: #444444;">English verison </span></i></span><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><i>The nearer the end of this year, the more I am into apples and bananas baking themes only... Here making an exception for these simple muffins ;)</i></span><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><div style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<b>Coco muffins</b></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span style="font-size: xx-small;">muffins form: 8 muffins</span></span></div>
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<u>Muffins</u></div>
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100 g butter (melted)</div>
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55 g icing sugar</div>
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150 g flour</div>
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0.5 tsp baking powder</div>
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40 g coconut shreds</div>
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60 ml milk</div>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">180 g raspberrie jam</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><div style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
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<u>Coconut topping</u></div>
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1 egg white</div>
<span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">2 tbsp icing sugar</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">50 g coconut shreds</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Preheat oven to </span><span style="background-color: transparent; color: #656565; font-family: inherit; font-size: 11pt; vertical-align: baseline;">180ºC</span><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">.</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">All muffins ingredients to be arranged in one bowl and mixed together by spoon only.</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Muffins form to be arranged with paper forms - then p</span><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">our the mixture in to the forms.</span></div>
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<br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Place in the oven and leave there for about 15 mnutes (muffins top should be golden).</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">In the meantime preprare the topping by mixing all ingredients by spoon.</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Take the form out of the oven and cover muffins with caramel and coconut topping. Put it back and leave in the oven for the last 10 minutes (till top gets golden).</span><br style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /></div>
<div style="background-color: white; color: #444444; font-family: inherit; font-size: 13px; line-height: 18px;">
<span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small; line-height: 14px;">[inspiration: </span><a href="http://whiteplate.blogspot.com/2011/01/rety-goscie-jada-kokosowe-keksiki-z.html" style="color: #cc358b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; line-height: 14px; text-decoration: none;">White Plate</a><span style="color: #656565; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small; line-height: 14px;">]</span></div>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-77288998872234274352013-11-11T16:04:00.000+01:002013-11-11T16:04:13.488+01:00Meanwhile do the beat<div style="text-align: justify;">
Pamiętam, że tamten piątkowy i deszczowy wieczór w Londynie postanowiłam spędzić przyzwoicie; następnego dnia wracałam do Wrocławia, wcześniej jednak miałam zaplanowany poranek kulinarnych przygód... i musiałam im sprostać ;) Nie spędziłam jednak tamtej nocy zupełnie samotnie - po raz pierwszy dałam szansę Jamie'mu ;) <a href="http://www.jamieoliver.com/magazine/">'Jamie Magazine'</a> pozytywnie zaskoczył i zainspirował, między innymi do podjęcia się cytrynowo-pistacjowego ciasta, które wypatrzyłam w paru londyńskich kafejkach :)</div>
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Muszę przyznać, że forma przerosła treść i oczekiwałam pistacjowej dominacji, jednak ciasto okazało się poprawnie cytrynowe ;) Niejedna pistacja jest tu do zgryzienia - obiecuję sobie zgłębić ten temat: a może komuś już się to lepiej udało? Chętnie się dowiem! :)</div>
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<i>I remember that I have decided to stay in my hotel's room on that rainy Friday evening in London. I had my excuse though - next day I was travelling back to Wroclaw and had my Saturday morning fully packed with some culinary adventures plans... no way to skip those ;) However, I wasn't entirely by myself that night - for the first time I gave Jamie a chance to entertain me and that was a real bingo ;) <a href="http://www.jamieoliver.com/magazine/">'Jamie Magazine'</a> has turned out to be a truly nice surprise and a great inspiration, which resulted in this lemon-pistachio cake (and actually that was the one I saw most of the times in London's caffees).</i></div>
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<i>I have to say I kept my expectation too high though - I kind of was looking for some pistachio dominance, instead had a decent lemon cake ;) So, still some pistachios to crack, however if somebody already worked out a better recipe, I would love to hear about it! :)</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafEz0lVEqScwMZpyQd8MDp6bvgxjQ4tJv_AgRJNN16RfcmhDfb273jJBgJL30UJm5YpyCwTcsCn46ypeeXeubYrfTpJMhKtsjzTdHuWBpMMMueseUM4o0qbbsfx7IjUTZYhG67y6mr1QG/s1600/P1330435.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafEz0lVEqScwMZpyQd8MDp6bvgxjQ4tJv_AgRJNN16RfcmhDfb273jJBgJL30UJm5YpyCwTcsCn46ypeeXeubYrfTpJMhKtsjzTdHuWBpMMMueseUM4o0qbbsfx7IjUTZYhG67y6mr1QG/s1600/P1330435.JPG" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.citizenm.com/london-bankside">CitizenM</a> - hotel dla geeków i freaków :)<br /><a href="http://www.citizenm.com/london-bankside">Citizen M</a> hotel - a place for geeks and freaks :)</span></td></tr>
</tbody></table>
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<br /></div>
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<b>Ciasto cytrynowo-pistacjowe</b></div>
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<span style="font-size: x-small;">okrągła forma 20 cm</span></div>
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<br /></div>
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4 duże jajka/osobno białka i żółtka</div>
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100 g cukru</div>
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100 g zmielonych pistacji</div>
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100 g drobnej semoliny</div>
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75 g masła, roztopionego</div>
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skórka otarta z 1 cytryny</div>
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50 g marmolady pomarańczowej ze skórką</div>
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1/4 łyżeczki soli</div>
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<br /></div>
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<u>syrop cytrynowy</u></div>
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sok z 2 cytryn</div>
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150 g cukru</div>
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<br /></div>
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<u>w przygotowaniu</u></div>
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1 łyżeczka suszonej mięty</div>
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25 g pistacji, posiekanych</div>
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<br /></div>
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Piekarnik nagrzać do temp. 180 C.</div>
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<br /></div>
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Ubić żółtka z cukrem mikserem aż staną się jasne i kremowe. Ciągle ubijając, powoli dodać pistacje</div>
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i semolinę, następnie po chwili dodać masło, skórkę z cytryny, marmoladę i sól. Ubijać aż całość gładko</div>
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i zgodnie połączy się ze sobą.</div>
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<br /></div>
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W osobnej misce ubić białka. Delikatnie dodać je - w trzech partiach - do masy pistacjowej i równie ostrożnie umieścić całość w wyłożonej papierem do pieczenia formie. Piec ok. 25-30 min lub do zezłocenia (test patyczka!) :)</div>
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<br /></div>
<div style="text-align: justify;">
W międzyczasie przygotować syrop: w garnuszku połączyć sok z cytryny z cukrem i podgrzewać na średnim ogniu aż do rozpuszczenia cukru. Ostawić na bok i zająć się ciastem, które tuż po wyjęciu z piekarnika należy gęsto poprzekłuwać patyczkiem. Ciasto polać syropem, posypać mięta i pistacjami. Pozwolić ciastu ochłonąć, a następnie smakować :)</div>
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<br /></div>
<div style="text-align: justify;">
[inspiracja: <a href="http://jossherd.com/">Joss Herd</a> w 'Jamie Magazine']</div>
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<br /></div>
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<i><span style="font-size: xx-small;">English</span></i></div>
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<br /></div>
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<b>Soaked pistachio and citrus cake </b></div>
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<span style="font-size: x-small;">round baking form 20 cm</span></div>
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<br /></div>
<div style="text-align: justify;">
75 g unsalted butter, melted</div>
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4 large eggs, separated</div>
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100 g sugar</div>
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100 g ground pistachios</div>
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100 g fine semolina</div>
<div style="text-align: justify;">
zest of 1 lemon</div>
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50 g no-peel orange marmalade</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
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1 tsp dried mint</div>
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25 g pistachios, finely chopped</div>
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<br /></div>
<div style="text-align: justify;">
<u>lemon syrup</u></div>
<div style="text-align: justify;">
juice of 2 lemons</div>
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150 g sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 180 C degrees.</div>
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<br /></div>
<div style="text-align: justify;">
Beat the egg yolks with the sugar in an electric mixer until light and creamy. While the machine is running, slowly add the pistachios and semolina, followed by the melted butter, lemon zest, marmalade and salt. Beat until smooth.</div>
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<br /></div>
<div style="text-align: justify;">
In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold this into pistachio mixture in three additions in order to keep it as airy as possible. Pour the batter into the prachment lined baking tin and bake for about 25-30 minutes, or until golden and a wooden skewer insterted into the cake comes out clean.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Meanwhile, make the lemon syrup. Combine the juice and sugar in a saucepan and stir over medium heat until sugar is dissolved. Remove from the heat and set aside.</div>
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<br /></div>
<div style="text-align: justify;">
Pierce the cake all over with skewer as soon as you remove it from the oven. Slowly pour the syrup over the cake while it's still warm. Sprinke with dried mint and and chopped pistachios. Leave the cake to cool completely, but don't leave it for good ;)</div>
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<br /></div>
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[inspiration: <a href="http://jossherd.com/">Joss Herd</a> as spotted in 'Jamie Magazine']</div>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com5tag:blogger.com,1999:blog-5995021544235344507.post-9764236417308162632013-08-20T22:02:00.001+02:002013-08-20T22:25:45.188+02:00Restaurant Day Wroclaw and cakes carnival<br />
<div style="text-align: justify;">
<span style="color: #444444;">W minioną niedzielę odbyła się kolejna edycja <a href="http://www.restaurantday.org/pl/">Restaurant Day</a>, po raz pierwszy na <a href="https://www.facebook.com/events/565267360197061/?fref=ts">Zamku w Leśnicy</a>.</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Ponownie postanowiłam wziąć w niej udział - tym razem jednak nie tylko jako strona degustująca, ale współtworząca menu.</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">W ten sposób spędziłam sobotę w kuchni, która zamieniła się w saunę dzięki pracującemu piekarnikowi, a przy współpracy miksera powstało... dziesięć ciast :) Przyszłość wypieków była dla mnie jasna: albo wszystkie rozejdą się w czasie Restaurant Day, albo część zamrożę/rozdam...</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Nie spodziewałam się, że nie tylko pierwszy scenariusz okaże się trafny, ale że wszystkie dziesięć ciast zniknie w pół godziny od oficjalnego rozpoczęcia imprezy...! :)</span><br />
<span style="color: #444444;"><br /></span>
<b style="color: #444444;"><span style="background-color: magenta; font-size: large;">Dziękuję i pozdrawiam wszystkich, którzy przybyli, zobaczyli, zasmakowali :)</span></b></div>
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<span style="color: #444444;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><i>Last Sunday I gave my heart (and time) to the <a href="http://www.restaurantday.org/">Restaurant Day</a> and this time I have joined the event not only as a hungry participant, but also as a menu contributor :) I must say I had to stop myself from baking more than I've initially planned... ;) On Saturday I have found myself in the hot kitchen, which has turned into sauna thanks to the oven... resulting in baking ten cakes :) The future of these cakes were clear to me: either I will distribute all during Restaurant Day or will store some in a freezer/give around... Anyway, I wasn't prepared that the first option will not only be the only one, but also that all cakes will be gone in the first thirty minutes...! :)</i></span></div>
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<br /></div>
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<span style="background-color: magenta; color: #444444; font-size: large;"><b><i>Thank you all and warm greeting to those who came, saw, tasted :)</i></b></span></div>
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<span style="background-color: magenta; color: #444444; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Było mi również miło wypowiedzieć się dla wrocławskiej <a href="http://wroclaw.gazeta.pl/wroclaw/51,35751,14456985.html?i=5">Gazety Wyborczej</a> :)</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Tymczasem zapraszam do relacji </span><span style="color: #444444;">w obiektywie </span><a href="http://wroclawodkuchni.pl/">wroclawodkuchni.pl</a><span style="color: #444444;"> - dziękuję za piękne zdjęcia! :)</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Pełna wersja na<a href="https://www.facebook.com/media/set/?set=a.174366249415485.1073741832.158770484308395&type=1"> fanpage'u wroclawodkuchni.pl</a>.</span></div>
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<span style="color: #444444;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="color: #444444;">Shooting by </span><a href="http://wroclawodkuchni.pl/">wroclawodkuchni.pl</a> <span style="color: #444444;">- many thanks for the lovely pics! :)</span></i><br />
<span style="color: #444444;"><br /></span></div>
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<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Trzydzieści minut później... :)</span><br />
<span style="color: #444444;"><i>Half an hour later... :)</i></span><br />
<span style="color: #444444;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX0tOTQovjZBmSHZpwSWhb1r0klGmVF7_EzgXOUThSSMf3PedOqVBSFKdi91_EO7xFzhOc5f9I1APJorkdE4VtWF09LXMcjmcR3XAvorYrPw3mGvs2m9Ld2jefhzo5bdhmf7dAB6WhiQE/s1600/1146492_10151784172439449_1659982662_n+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX0tOTQovjZBmSHZpwSWhb1r0klGmVF7_EzgXOUThSSMf3PedOqVBSFKdi91_EO7xFzhOc5f9I1APJorkdE4VtWF09LXMcjmcR3XAvorYrPw3mGvs2m9Ld2jefhzo5bdhmf7dAB6WhiQE/s640/1146492_10151784172439449_1659982662_n+(1).jpg" width="640" /></a></div>
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<span style="color: #444444;">Dzięki!</span><br />
<span style="color: #444444;"><i>Thanks!</i></span><br />
<span style="color: #444444;"><i><br /></i></span>
<span style="color: #444444;"><i><br /></i></span>Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com3tag:blogger.com,1999:blog-5995021544235344507.post-13398176783556872932013-08-14T11:59:00.001+02:002013-09-02T15:35:21.985+02:00Another July to bite<br />
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<span style="color: #444444;">Ahoy! Lipiec okazał się miesiącem hurtowych ilości przeżyć i przedsięwzięć... </span><span style="color: #444444;">poniżej lista moich hurtowych przyjemności :) </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc1TwKTt-EmZh7kWe-rmCso-YA-aKLlYCPIn6lxk7pY7Khyphenhyphen9RjgTEF_WmiIKZft3MsHu8dE51TEGyQBF_yxyDx9qhhM2nRYJcNaMfWtrYOBuDDscnpRvzatL89jRrfA90u1tONGzF5oi6/s1600/blogger-image--828576933.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc1TwKTt-EmZh7kWe-rmCso-YA-aKLlYCPIn6lxk7pY7Khyphenhyphen9RjgTEF_WmiIKZft3MsHu8dE51TEGyQBF_yxyDx9qhhM2nRYJcNaMfWtrYOBuDDscnpRvzatL89jRrfA90u1tONGzF5oi6/s400/blogger-image--828576933.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="https://www.facebook.com/pages/Bu%C5%82ka-z-mas%C5%82em-Wroc%C5%82aw/251479851661302?fref=ts">Bułka z masłem</a> <span style="color: #444444;">i...</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oOEfHehpNl1OcgRnrb_P_8UKnYPaWjXvYtyoWMs9AySoXvF-Frc6MnEk4ic1bZTTUklzmTrAKB0Dnn-cUZj3HBG2OHJgisbfO70LPiCy_61CIzTBMI2Z8NmRT_zAvzSyV_WMWoaMGwPb/s1600/blogger-image-928360270.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oOEfHehpNl1OcgRnrb_P_8UKnYPaWjXvYtyoWMs9AySoXvF-Frc6MnEk4ic1bZTTUklzmTrAKB0Dnn-cUZj3HBG2OHJgisbfO70LPiCy_61CIzTBMI2Z8NmRT_zAvzSyV_WMWoaMGwPb/s400/blogger-image-928360270.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">... najlepszy sernik na świecie - z białą czekoladą, autorstwa Mariki :)<br /><i>... and the white chocolate cheesecake - the best ever, made by Marika :)</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0aUyYxDDAYnwx3vKltGIG2fkGGJMa8DUC06BkJzzOgMZjyKxRSAws1qnLgzzXzeBLS56tPvw7Cdv3cuoDzX-Jb1W6Y4j9stcj7A2XPi4qhxqJC8SFBrP-OL8GTpkEWRhtieYqVBTskcu/s1600/blogger-image-876859468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0aUyYxDDAYnwx3vKltGIG2fkGGJMa8DUC06BkJzzOgMZjyKxRSAws1qnLgzzXzeBLS56tPvw7Cdv3cuoDzX-Jb1W6Y4j9stcj7A2XPi4qhxqJC8SFBrP-OL8GTpkEWRhtieYqVBTskcu/s400/blogger-image-876859468.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Nigdy dosyć! :)<br /><i>Never enough! :)</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0htKJttowuCv8hikRAHH26F9zELy972HFQ0rAgG1qfhPRQdMEXliIQUMCfGpwLZaCEkUkdosxOlrrWOFqOnb2gsTf_zDYPNJN51Oshyphenhyphen1XT4O_7aQSBE5X0DIRhyphenhyphenNd-C6dasPq5oV_uV8/s1600/blogger-image--540927929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0htKJttowuCv8hikRAHH26F9zELy972HFQ0rAgG1qfhPRQdMEXliIQUMCfGpwLZaCEkUkdosxOlrrWOFqOnb2gsTf_zDYPNJN51Oshyphenhyphen1XT4O_7aQSBE5X0DIRhyphenhyphenNd-C6dasPq5oV_uV8/s400/blogger-image--540927929.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Pozornie minimalistycznie wyglądające przygotowania do I Urodzin Geek Girls Carrots we Wrocławiu....<br /><i>A minimalistic looking preparations for the First Birthday of Geek Girls Carrots in Wroclaw...</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXvh2FcZ2FWhgmwqudGBtTzioVATuPJ1Rjbt6l6YiKcHfCwKFhwWn-wwT6L_db8p17DXcYfmGZDHE8kxx5cYiVlCKyqBGvYj-51hfNXNfZHnIZ3eLLSuNPCdu1XSVfefq-AtiduBJqJBY/s1600/blogger-image-1251273504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXvh2FcZ2FWhgmwqudGBtTzioVATuPJ1Rjbt6l6YiKcHfCwKFhwWn-wwT6L_db8p17DXcYfmGZDHE8kxx5cYiVlCKyqBGvYj-51hfNXNfZHnIZ3eLLSuNPCdu1XSVfefq-AtiduBJqJBY/s400/blogger-image-1251273504.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">... a tymczasem upiekłam: 3 ciasta cytrynowe, 24 babeczki i zrobiłam 6 banoffe pie.<br /><i>.... which resulted in 3 lemon cakes, 24 cupcakes and made 6 banofee pies.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsSpLyH04C2AfAfRSZNO8WingtNIpVSkk9RV5D0TSTdCd72JmjsHQZgunBArwYCFzedcjQk15r7J1k35BEye1TDMh6bXLzG0OpgWk7GYaPfZ9efxXz0HY47mvtfgE3iHksLtgX16qCk8u/s1600/blogger-image-487143828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsSpLyH04C2AfAfRSZNO8WingtNIpVSkk9RV5D0TSTdCd72JmjsHQZgunBArwYCFzedcjQk15r7J1k35BEye1TDMh6bXLzG0OpgWk7GYaPfZ9efxXz0HY47mvtfgE3iHksLtgX16qCk8u/s400/blogger-image-487143828.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Różowy dywan oznacza zaś tylko jedno:<br /><i>The pink carpet means one thing only:</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr3RzYEW1hPZyOZEbw9Lo5cfWqHTGEcEcRD6AIQA5SreNN7MnzDA5tElJgs3t2evfgSmCaVypotMPNvlojIbsoG75vSXhp4v2DGT4mfsg6hKycdhLHanIx9xgt9plsqjmunxsxtChfRue/s1600/blogger-image--85021630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr3RzYEW1hPZyOZEbw9Lo5cfWqHTGEcEcRD6AIQA5SreNN7MnzDA5tElJgs3t2evfgSmCaVypotMPNvlojIbsoG75vSXhp4v2DGT4mfsg6hKycdhLHanIx9xgt9plsqjmunxsxtChfRue/s400/blogger-image--85021630.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.nowehoryzonty.pl/">Festiwal Nowe Horyzonty</a>! :)<br /><i><a href="http://www.nowehoryzonty.pl/index.do?lang=en">New Horizons Festival! :)</a></i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4vIiaVwxwqtcAHR5b2BgwenVALLwskgdjDTFTZv1T18iIwpg4efEjFH9ZQ0WdYiJUISN5G7LCndDEFnLlgQ0WyGQIhdkhdnJ7ikE6rUvUzsEiUOQbP2LllY1h0GOdl8KwCK0T9bGU7Kj/s1600/blogger-image--603943936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4vIiaVwxwqtcAHR5b2BgwenVALLwskgdjDTFTZv1T18iIwpg4efEjFH9ZQ0WdYiJUISN5G7LCndDEFnLlgQ0WyGQIhdkhdnJ7ikE6rUvUzsEiUOQbP2LllY1h0GOdl8KwCK0T9bGU7Kj/s400/blogger-image--603943936.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">W <span style="color: #444444;">następnych tygodniach będę dzielić się wrażeniami z 40 filmów, które obejrzałam w czasie festiwalu :D</span></span><span style="color: #444444;"><br /><i><span style="font-size: small;">In the coming weeks I will share more on my impressions since I have watched 40 movies during the festival :D</span></i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpVURANTnzuHXY1oKNVjqwMc2EY9iWdU2ot4A8yR37o86n6pREaRrJpqzhaeHoRHCNT9pFBYsak_sPtADcMDtKnkAX0GmKb9-ayCi2R_Ul7OFP6MFNzLbbJ4ajWRjz7rnMWWEMCPY3kNB/s1600/blogger-image-1955946381.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpVURANTnzuHXY1oKNVjqwMc2EY9iWdU2ot4A8yR37o86n6pREaRrJpqzhaeHoRHCNT9pFBYsak_sPtADcMDtKnkAX0GmKb9-ayCi2R_Ul7OFP6MFNzLbbJ4ajWRjz7rnMWWEMCPY3kNB/s400/blogger-image-1955946381.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="https://www.facebook.com/2malpy?fref=ts">Dwie Małpy</a> <span style="color: #444444;">- ilekroć tam jestem, chcę rzucić wszystko i tam pracować :)</span><br /><a href="https://www.facebook.com/2malpy?fref=ts">Dwie Małpy</a> <span style="color: #444444;">- whenever I am there, I feel like quitting my job and working there :)</span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRC-P1hjy3ceD8we_N9lSINowTxQVXZXXJkDCdFyzTlnMuCh3IkYxBtGJUirdi2O_IjPYwnM3VRyOILH8MucifB63uMbq8Tf0nQ7bHenLhAWYP_DkA_JNuW6h1uJcrTMb7lCdIVgWcY5jc/s1600/blogger-image--799410725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRC-P1hjy3ceD8we_N9lSINowTxQVXZXXJkDCdFyzTlnMuCh3IkYxBtGJUirdi2O_IjPYwnM3VRyOILH8MucifB63uMbq8Tf0nQ7bHenLhAWYP_DkA_JNuW6h1uJcrTMb7lCdIVgWcY5jc/s400/blogger-image--799410725.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJk4Jd3g2BEOJ2NbLvlio4aznmiHDjuwUsJfw0xL7WuPYbax0a42hkyIEEipNtRCqmzDJw1O3GkJLXTOdon6bFtyDPt-RvAed4VNCg_KTjztv-2BIYFD_YOkhWODNniFqttzyw4F1VAQB/s1600/blogger-image--1444730399.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJk4Jd3g2BEOJ2NbLvlio4aznmiHDjuwUsJfw0xL7WuPYbax0a42hkyIEEipNtRCqmzDJw1O3GkJLXTOdon6bFtyDPt-RvAed4VNCg_KTjztv-2BIYFD_YOkhWODNniFqttzyw4F1VAQB/s400/blogger-image--1444730399.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="https://www.facebook.com/centralcafepolska?fref=ts">Central Cafe</a> <span style="color: #444444;">- przyjemne wytchnienie w przerwie między filmami :)<br />Na szczęście kawa okazała się być o wiele lepsza niż w zeszłym roku, nie wspominając o ciastach... </span><br /><a href="https://www.facebook.com/centralcafepolska?fref=ts"><i>Central Cafe</i></a><span style="color: #444444;"><i> - a cool break between movies :</i>)<br /><i>Luckily the coffee was way better than a year ago, not to mention the cakes offer...</i></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh87HJLgBkpETlNDAfU1g3za4q_HWUnYPl080SdpHME-pcbO_2E_xJx4KzyxwM4WODrWuXDsTDvKZBeCSVVfg9imxAbluLykNNsAyGzbsbSQXyxSiX6OyAUN3fG5c-BTXlHSO9M1lpSxl/s1600/blogger-image--2019238714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh87HJLgBkpETlNDAfU1g3za4q_HWUnYPl080SdpHME-pcbO_2E_xJx4KzyxwM4WODrWuXDsTDvKZBeCSVVfg9imxAbluLykNNsAyGzbsbSQXyxSiX6OyAUN3fG5c-BTXlHSO9M1lpSxl/s400/blogger-image--2019238714.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Na przykład o tarcie arbuzowej.<br /><i>Such as watermelon cake.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyE4f0uQuBuaDSJyBbVMIWsV0RfY0i0yS0wAW4hleCdjnTKZ2r6qEEDCzYoGKN1Gn-r8_W_sRLdCvzNvepO7syfQVxwMYDfHH536pfUVE4r7YOpkYtV7GfpOtZ8FdpO5ntq5GmdAfig0K/s1600/blogger-image--1412734884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyE4f0uQuBuaDSJyBbVMIWsV0RfY0i0yS0wAW4hleCdjnTKZ2r6qEEDCzYoGKN1Gn-r8_W_sRLdCvzNvepO7syfQVxwMYDfHH536pfUVE4r7YOpkYtV7GfpOtZ8FdpO5ntq5GmdAfig0K/s400/blogger-image--1412734884.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-size: small;">Pyszny <a href="https://www.facebook.com/CafeRestaurantSteinhaus?fref=ts">Steinhaus</a><br /><i>Delicious <a href="https://www.facebook.com/CafeRestaurantSteinhaus?fref=ts">Steinhaus</a></i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU2_7_yPGWsTqrcGBn9a4KEJpmw6GMlr0mhYS9i8Lkmby50dUb0YeteoiGZcfnaCYwKMR75Usz5sRklJ1_sUJN8_YCusXEAwiYCD7asjzdVj7Yl9eCvsf0XSkkYKJSGu5kQYkOzfGpZQ3/s1600/blogger-image--1538682211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU2_7_yPGWsTqrcGBn9a4KEJpmw6GMlr0mhYS9i8Lkmby50dUb0YeteoiGZcfnaCYwKMR75Usz5sRklJ1_sUJN8_YCusXEAwiYCD7asjzdVj7Yl9eCvsf0XSkkYKJSGu5kQYkOzfGpZQ3/s400/blogger-image--1538682211.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: #444444;">Last, but not least:</span> <a href="https://www.facebook.com/SztrassBurger?fref=ts">Sztrass Burger</a>:<span style="color: #444444;"> lokalny, wysmakowany, dobrej jakości burger w paru wariantach;<br />odkąd powstał - mój ulubiony przybytek burgerowy.<br />Realizacja zamówienia jest jednak zbyt slow i liczę na to, że ekipa Sztrass Burgera poprawi się logistycznie.</span><br /><i><span style="color: #444444;">Last, but not least:</span> <a href="https://www.facebook.com/SztrassBurger?fref=ts">Sztrass Burger</a><span style="color: #444444;">: a very local, with taste and a quality burger place;<br />my favourite one from now on.<br />However, the order waiting time is way too long and I wish all Sztrass Burger crew to work more on their logistics.</span></i></span></td></tr>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com6tag:blogger.com,1999:blog-5995021544235344507.post-22212232158356456922013-07-02T12:31:00.000+02:002013-07-02T12:31:17.541+02:00Rhubarb + mint + balcony<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1WcHFD_QrhX6j5IdcTWWxYdnfXeeqjSsRyH3xy1n4wvxcPN66iTTcxoyK37zwLPFa8Z8pLp15pp4PJqIX7kyX6FvR8KrJMWvcbrPRUKPwBt8qao7qWQmnQi4lavqlSsGo401wPGIUUPn/s480/1011801_10151681086604449_655630097_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1WcHFD_QrhX6j5IdcTWWxYdnfXeeqjSsRyH3xy1n4wvxcPN66iTTcxoyK37zwLPFa8Z8pLp15pp4PJqIX7kyX6FvR8KrJMWvcbrPRUKPwBt8qao7qWQmnQi4lavqlSsGo401wPGIUUPn/s640/1011801_10151681086604449_655630097_n.jpg" width="640" /></a></div>
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<span style="color: #444444;">Do wykonania powyższego instagrama konieczne są: 6 łodyg rabarbaru - umytych i pociętych w 2 cm kawałki - i niepełna szklanka cukru, które należy umieścić w sporych rozmiarów garnku, zalać wodą i gotować na średnim ogniu. Po zagotowaniu kompotu można go zostawić na małym ogniu przez kolejne parę minut. Na końcu dodać garść listków mięty i odstawić do wystudzenia a następnie - schłodzić w lodówce.</span></div>
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<span style="color: #444444;">Etap studzenia może być etapem balkonowym :)</span></div>
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<span style="color: #444444; font-size: xx-small;"><i>English</i></span></div>
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<span style="color: #444444;"><i>To make the above instagram you need the following: 6 rhubarb leaf stalks - washed out and cut into 2 cm pieces - and less than a full cup of sugar which should be arranged in a rather big pot, pour water and cook over the medium heat. When boiling, leave your compote for another 5 minutes over smaller heat. Finally, add a bunch of mint leaves and leave to cool completely - then place in the fridge to chill.</i></span></div>
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<span style="color: #444444;"><i>Cooling phase could also be a balcony one :)</i></span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-67787133081644820742013-06-30T23:18:00.001+02:002013-06-30T23:18:27.090+02:00When life gives you lemons... Don't hesitate to bake!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Devz3CWuK5hophR2Ui5-qX2wMNDAdWaiuV-RtfzO_s88bH8kUX4P1NVfdoMhQPsP8CMwcCEU2F4-Ji8dNJ6x9WZsUOZw3jRoZGDG3AJFK_hw0_2To-JNBTY-gYhoar93vBY710Tu1tpx/s640/blogger-image--288313332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Devz3CWuK5hophR2Ui5-qX2wMNDAdWaiuV-RtfzO_s88bH8kUX4P1NVfdoMhQPsP8CMwcCEU2F4-Ji8dNJ6x9WZsUOZw3jRoZGDG3AJFK_hw0_2To-JNBTY-gYhoar93vBY710Tu1tpx/s640/blogger-image--288313332.jpg" /></a></div>
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<span style="color: #444444;">Klasyczna tarta cytrynowa, na którą nigdy nie jest za późno - zwłaszcza, że przygotowanie nie wymaga efektów dźwiękowych miksera. Lubi więc ciszę nocną i cierpliwość lodówki. Warto dać jej czas aż ochłonie i nabierze ujemnej temperatury. Wtedy najlepiej oprószyć ją cukrem pudrem i kosztować do woli. <i> </i></span></div>
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<b><span style="color: #444444;">Tarta cytrynowa</span></b></div>
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<span style="color: #444444; font-size: x-small;">Okrągła forma na tartę </span></div>
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<u><span style="color: #444444;">Ciasto na tartę według Michela Roux <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">(ciasto kruche z całymi jajkami)</span></span></u></div>
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<span style="color: #444444;">250 g mąki tortowej</span></div>
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<span style="color: #444444;">100 g masła pokrojonego w kostkę, nieco rozmiękczonego</span></div>
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<span style="color: #444444;">100 g cukru pudru, przesianego przez sitko</span></div>
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<span style="color: #444444;">szczypta soli</span></div>
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<span style="color: #444444;">2 jajka o temp.pokojowej</span></div>
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<span style="color: #444444;">Do dużej miski przesiać mąkę. Dodać masło, cukier puder i sól - wymieszać wszystko czubkami palców aż ciasto zacznie tworzyć grudki. Dodać jajka i wyrabiać ciasto czubkami palców aż będzie zwarte. Gdy składnik dobrze się połączą, ugniatać dłonią do gładkości. Uformować kulę, zawinąć w folię spożywczą i przechować w lodówce 1-2 godziny.</span></div>
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<span style="color: #444444;">Piekarnik nagrzać do temparatury 180 stopni C.</span></div>
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<span style="color: #444444;">Gotowe ciasto wyjąć z lodówki i albo rozwałkować na grubość 2-3 mm, albo za pomocą dłoni wyłożyć nim spód tarty. Na wierzch ułożyć papier do pieczenia, który obciążyć fasolką lub ceramicznymi kulkami do pieczenia. Wstawić do piekarnika na 15 minut, następnie usunąć papier wraz z obciążnikami i piec przez ok 5-10 minut do zezłocenia się. Odstawić na czas przygotowywania kremu cytrynowego.</span></div>
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<u><span style="color: #444444;">Krem cytrynowy według <a href="http://mmintafood.wordpress.com/">Minta Eats</a></span></u></div>
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<span style="color: #444444;">3 duże jajka</span></div>
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<span style="color: #444444;">3 duże cytryny</span></div>
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<span style="color: #444444;">skórka otarta z 1 cytryny</span></div>
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<span style="color: #444444;">175 g cukru</span></div>
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<span style="color: #444444;">100 g masła</span></div>
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<span style="color: #444444;">pół łyżeczki esencji waniliowej</span></div>
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<span style="color: #444444;">Przygotowanie: </span></div>
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<span style="color: #444444;">Zetrzeć skórkę z jednej z cytryn i wycisnąć sok ze wszystkich cytryn - powinno się uzyskać co najmniej 100 ml soku.</span></div>
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<span style="color: #444444;">W rondelku podgrzewać masło z cukrem, sokiem i skórką z cytryny - na małym ogniu - aż masło się roztopi. W drugiej misce ubić rózgą jajka z esencją waniliową na jasna, gładką masę. </span></div>
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<span style="color: #444444;">Gdy masa maślana będzie gorąca, zdjąć rondelek z ognia. Dodać trochę ciepłej masy maślanej do jajek, cały czas ubijając je rózgą. Następnie ciepłą masę jajeczną dodać do rondelka z masłem i dokładnie wymieszać rózgą. Odstawić z powrotem na kuchenkę i podgrzewać na małym ogniu, cały czas mieszając, aż krem zacznie gęstnieć a przy brzegach naczynia zaczną pojawiać się małe bąbelki - to jest moment żeby zdjąć krem z ognia.</span></div>
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<span style="color: #444444;">Masę przelać na podopieczny spod ciasta i włożyć do piekarnika na 4-5 minut. Wyjąć i odstawić do ostudzenia a następnie odłożyć do lodówki na co najmniej godzinę. </span></div>
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<span style="color: #444444;">Przed podaniem posypać cukrem pudrem :)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_ofKhkaF9i7fLmxbHhmvcC3TZOY7iCA9uC3tDtK0wquxroLamfRHrURsV-uiFy9AmV_KyG9a0DJnuaRn9Y7hIgiq2ngR5sg0jfUoH5AFSFBsXCTn5ha8pY2PvqnR6ZV-iyOOH2c1Rtvx/s1600/2013-05-31-672.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_ofKhkaF9i7fLmxbHhmvcC3TZOY7iCA9uC3tDtK0wquxroLamfRHrURsV-uiFy9AmV_KyG9a0DJnuaRn9Y7hIgiq2ngR5sg0jfUoH5AFSFBsXCTn5ha8pY2PvqnR6ZV-iyOOH2c1Rtvx/s1600/2013-05-31-672.jpg" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: #444444;">Inspiracja: Cafe Gourmand w</span> <a href="http://www.lebistrotparisien.pl/">Le Bistrot Parisien</a> <span style="color: #444444;">we Wrocławiu ;)</span><br /><i><span style="color: #444444;">Inspired by Cafe Gourmand in </span><a href="http://www.lebistrotparisien.pl/index_en.htm">Le Bistrot Parisien</a> <span style="color: #444444;">in Wrocław ;)</span></i></span></td></tr>
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<i><span style="color: #444444; font-size: xx-small;">English</span></i></div>
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<i style="text-align: justify;"><span style="color: #444444;">It is never too late for the classic lemon tart - especially when the making of is a non-noise procedure, meaning it doesn't require an electric mixer. Therefore it appreciates the night silence as well as fridge's patience. </span></i><i style="text-align: justify;"><span style="color: #444444;">It needs time to cool down. When ready - best to be dusted with icing sugar before serving. Enjoy! :)</span></i><br />
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<b><span style="color: #444444;">Lemon tart</span></b></div>
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<span style="color: #444444; font-size: x-small;">Round tart form </span></div>
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<u><span style="color: #444444;">Tart dough by Michel Roux <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">(short cut pastry with whole eggs)</span></span></u></div>
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<span style="color: #444444;">100 g butter cubed and softened</span></div>
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<span style="color: #444444;">100 g icing sigar, sifted</span></div>
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<span style="color: #444444;">a pinch of salt</span></div>
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<span style="color: #444444;">2 eggs at room temperature</span></div>
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<span style="color: #444444;">Sift the flour into the large bowl. Add butter, icing sugar and salt - and combine genty with your fingertips. Add eggs and continue working with your fingertips until the dough becomes more solid. Next, form the dough with your palm until smooth. Make the bowl and wrap in a cling film, leaving in the fridge for 1-2 hours.</span></div>
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<span style="color: #444444;">Set the oven for 180 C degrees.</span></div>
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<span style="color: #444444;">Take the ready dough from the fridge and roll it out making 2-3 mm thick or press into the form with your palms. Cover with parchment, placing some beans on top. Place in the oven for 15 minutes, then remove the paper along with beans and keep baking for another 5-10 minutes until golden.</span></div>
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<span style="color: #444444;">Leave for the time of making lemon cream.</span></div>
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<span style="color: #444444;"><b>Lemon cream</b> by </span><u><span style="color: #444444;"><a href="http://mmintafood.wordpress.com/">Minta Eats</a></span></u></div>
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<span style="color: #444444;">3 large eggs</span></div>
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<span style="color: #444444;">3 large lemons</span></div>
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<span style="color: #444444;">1 lemon zest</span></div>
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<span style="color: #444444;">175 g sugar</span></div>
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<span style="color: #444444;">100 g butter</span></div>
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<span style="color: #444444;">half tsp vanilla extract</span></div>
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<span style="color: #444444;">Zest one lemon and squeeze juice out of all three lemons - you should get at least 100 ml of juice.</span></div>
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<span style="color: #444444;">In a small pot place lemon zest, lemon juice, butter and sugar and stir over smal heat until butter is melted and all well combined. Set aside. In a separate bowl whisk (by hands!) eggs with vanilla extract until smooth.</span></div>
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<span style="color: #444444;">Add a little bit of warm buttery mixture to the eggs while whisking. Then add the warmed up eggy mixture into the buttery pot and place back over small heat, stirring constantly until the cream gets thick and small bubbles start appearing at the edges of the pot. This would mean that it is high time to remove your pot from the oven.</span></div>
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<span style="color: #444444;">Pour the hot lemon cream over the prebaked dough and place in the oven for another 4-5 minutes.</span></div>
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<span style="color: #444444;">Take out of the oven and leave to cool completely. Then place in the fridge for at least 1 hour. </span></div>
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<span style="color: #444444;">Dust with icing sugar before serving. Enjoy! :)</span></div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-36927506916673215622013-06-03T22:14:00.000+02:002013-06-14T12:47:12.930+02:00The first bite is the sweetest, baby I know<div class="separator" style="clear: both;">
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'Kiedy ostatnio zrobiliście coś po raz pierwszy?' - chyba nikomu nie trzeba przedstawiać pastelowych instagramów z liryczną helveticą ;) Nie były one moją inspiracją, łączą nas jednak dwie rzeczy: instagram i pierwszy raz :) </div>
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Wczoraj popełniłam premierowe blondie... Przekonała mnie Marta Gessler w ostatnich "Wysokich obcasach", którą zachwycił Gordon Ramsey... i który nie tylko zauroczył mnie i przekonał do ręcznego ubijania piany, ale także wyrwał z marazmu i spacji blogowej ;) <i>Whisk, whisk, whisk! </i>:)</div>
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Ciasto, jakie jest - każdy widzi... I mam nadzieję, że zachowane kopia mojego pierwszego wrażenia (po lewej) w zestawieniu z praktyką (po prawej) wywołają u kogoś stan równie nieodpartej chęci wzięcia tego wypieku w swoje ręce :D</div>
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<b>Blondie/Blond</b></div>
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Forma 20x20 cm</div>
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330 g brązowego cukru</div>
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140 g mąki</div>
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115 g masła</div>
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50 g białej czekolady pokrojonej w paski</div>
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50 g suszonej żurawiny</div>
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50 g orzechów laskowych grubo posiekanych</div>
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1 duże jajko o temp. pokojowej</div>
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1 żółtko o temp. pokojowej</div>
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1 łyżeczka ekstraktu waniliowego</div>
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1/4 łyżeczki soli morskiej </div>
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Kwadratową blaszkę wyłożyć papierem do pieczenia, który następnie wysmarować masłem.</div>
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Piekarnik rozgrzać do temp.180 stopni C.</div>
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W garnku na średnim ogniu rozpuść masło. Wsyp brązowy cukier i często mieszaj aż się rozpuści. Podgrzewaj aż pojawią się bąbelki, ale masa nie będzie się gotować. Odstawić do wystygnięcia.</div>
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Do wystudzonej mikstury dodać jajko, żółtko i ekstrakt waniliowy - ubijać mikserem przez parę minut.</div>
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Dodać mąkę, sól i wymieszać szpatułką. Następnie wyspać żurawinę, czekoladę i orzechy, łącząc wszystko przy pomocy szpatułki. </div>
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Przełożyć ciasto do formy i piec ok. 30-35 minut. Po upieczeniu wstawić gorącą blaszkę do naczynia z małą ilością zimnej wody z kostkami lodu, aby szybko ochłonęło oraz żeby zyskało popękany wierzch :)</div>
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<i><span style="font-size: xx-small;">English</span></i></div>
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'When was the last time you did something for the first time?' - I am pretty sure everybody knows these overcute blended views with lyrical helvetica text ;) However, these weren't my inspiration at all... what we have in common are actually instagram and doing something first time.</div>
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Yesterday I made my first blondie ever... I was amazed by Marta Gessler's enthusiasm who actually got that from Gordon Ramsey... who not only made me fall in foodie kind of love for him, but also convinced to whisk any whipped cream by hand... bringing me back to blogging life ;) <i>Whisk, whisk, whisk! </i>:)</div>
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<b>Blondie/Blond</b></div>
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Form 20x20 cm</div>
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330 g brown sugar</div>
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140 g flour</div>
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115 g butter</div>
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50 g white chocolate, sliced thinly</div>
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50 g dried cranberries</div>
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50 g hazelnuts</div>
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1 large egg at room temperature</div>
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1 egg yolk at room temperature</div>
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1 tbsp vanilla extract</div>
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1/4 sea salt</div>
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Square baking pan to be layered with baking paper, which should be also buttered.</div>
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Oven to be set up for 180 C degrees.</div>
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In a pan over medium heat melt butter along with sugar - until dissolved and bubbly, but not cooking. Set aside to cool. When ready, add egg, egg yolk and vanilla extract and whisk for a couple of minutes with your mixer. Next, add flour and salt and gently combine with spatula. Finally, add cranberries, chocolate and hazelnuts - and fold that slowly in with spatula.</div>
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Arrange the dough in the pan and bake for about 30-35 min. When ready, take out of the oven and set in a larger pan filled with cold water and ice cubes - this will not only cool down your cake super quick, but also will ensure some lovely crusty top :)</div>
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Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com1tag:blogger.com,1999:blog-5995021544235344507.post-36963847072164629462013-05-24T11:56:00.000+02:002013-05-24T11:56:22.407+02:00Sour is a new sweet<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU1WllX7ZdfteDNzykU-1d1-Nn1s50Q3pAJAcaIc2NbET01DZ1zB35gsY1_CoYQTRZ_iM1wn6MjFLEUkzBHvS3BrlMKCLOt_X-lk7dCVX9OOqVzOOn_MwSOfmx_hvbF5srsFoZ5doCzVq/s1600/941496_10151593144799449_1617106175_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU1WllX7ZdfteDNzykU-1d1-Nn1s50Q3pAJAcaIc2NbET01DZ1zB35gsY1_CoYQTRZ_iM1wn6MjFLEUkzBHvS3BrlMKCLOt_X-lk7dCVX9OOqVzOOn_MwSOfmx_hvbF5srsFoZ5doCzVq/s640/941496_10151593144799449_1617106175_n.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Festiwal Planet Doc i ciasto rabarbarowe - niekoniecznie razem i w tym samym czasie ;)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oba jednak wydarzyły się w minionych dniach i polecam obejrzeć/upiec - w imię różnorodności smaków :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Planet Doc Festival and a rhubarb cake - not necessary together in the same time ;)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Both happened not long time ago though and I suggest to watch/bake yourselves - in the name of variety of flavours :)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://planetedocff.pl/index.php?page=film&edycja=1&i=1738">Aleksander</a> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://planetedocff.pl/index.php?page=film&edycja=1&i=1748">Sztuka znikania </a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://planetedocff.pl/index.php?page=film&edycja=1&i=1736">Scena zbrodni</a></span><br />
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<span style="color: #444444;"><u>Na dole</u></span></div>
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<span style="color: #444444;">120 g masła</span></div>
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<span style="color: #444444;">120 g cukru</span></div>
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<span style="color: #444444;">240 g mąki</span></div>
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<span style="color: #444444;">2 duże żółtka</span></div>
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<span style="color: #444444;"><u>Na górze</u></span></div>
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<span style="color: #444444;">rabarbar</span></div>
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<span style="color: #444444;">100 g marcepanu startego na tarce o grubych oczkach</span></div>
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<span style="color: #444444;">Piekarnik rozgrzewamy do 190 stopni C.</span></div>
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<span style="color: #444444;">Formę wykładamy papierem do pieczenia.</span></div>
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<span style="color: #444444;">Ze składników na dół zagnieść ciasto - wyjdą z niego okruchy. </span></div>
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<span style="color: #444444;">Odłożyć 4 łyżki ciasta.</span></div>
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<span style="color: #444444;">Resztę wylepić spód formy. </span></div>
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<span style="color: #444444;">Wierzch posypać startym marcepanem, na którym ułożyć pokrojony rabarbar. Całość obsypać pozostałymi okruchami.</span></div>
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<span style="color: #444444;">Piec około 30 minut.</span></div>
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<span style="color: #444444;">[inspiracja: 'Słodkie' Elizy Mórawskiej]</span></div>
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<i><span style="color: #444444; font-size: xx-small;">English</span></i></div>
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<u><span style="color: #444444;">Bottom</span></u></div>
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<span style="color: #444444;">120 g butter</span></div>
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<span style="color: #444444;">120 g sugar</span></div>
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<span style="color: #444444;">240 g flour</span></div>
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<span style="color: #444444;">2 large egg yolks</span></div>
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<span style="color: #444444;"><u>Top</u></span></div>
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<span style="color: #444444;">rhubarb</span></div>
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<span style="color: #444444;">100 g marzipan, coarsly grated</span></div>
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<span style="color: #444444;">We set oven to 180 C degrees.</span></div>
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<span style="color: #444444;">Baking form to be layered with parchment.</span></div>
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<span style="color: #444444;">All bottom ingredients to be combined together - best by hand. Set aside about 4 tablespoons of the dough.</span></div>
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<span style="color: #444444;">The remaining dough to be pressed into the baking form's bottom, covered with grated marzipan. Rhubarb cubes to be arranged on top and sprinkled with the remaining dough crumbles.</span></div>
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<span style="color: #444444;">Bake for about 30 min.</span></div>
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<span style="color: #444444;">[inspiration: 'Slodkie' by Eliza Morawska]</span></div>
Magda Baranhttp://www.blogger.com/profile/16847488595700981738noreply@blogger.com0