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Oblande

21 Jun

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Oblande is a Serbian dessert consisting of layers of wafer and walnut filling. Thank you to Ankica for sharing her recipe with me. Here’s how what you will need and how to make it.

  • 2 eggs, beaten
  • sheets of waffers, 5 sheets, (approximate) dimensions 8 inches by 12 inches
  • Petite Beurre crackers (8 to 10), ground finely
  • vanilla extract, 1 tsp
  • walnuts, 1cup, ground finely
  • milk, 3/4 cup
  • sugar, 1 1/2 cup
  • unsalted butter, 1 cup

1. In a bowl combine the walnuts and petite beurre. Set aside until this mixture is needed.

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Walnuts and petite beurre mixture.

2. In a pot on high heat, melt the butter with the sugar, milk and vanilla extract. Bring to a boil, being careful to keep a close watch on this heating liquid mixture as it can burn very quickly. Stir constantly.

3. Once this mixture has reached a boil, remove from heat. Then add the walnut/petit beurre mixture from 1, as well as the eggs. Stir continuously for about 5 to 6 minutes. The mixture should thicken and have a porridge consistency. If it’s too watery add a bit more grounded petite beurre. If it’s too thick, add a bit more milk.

4. It’s now time to assemble your oblande. Line a baking sheet to contain any mess created from assembling. Place one waffer sheet on the baking sheet. If your waffer sheet has two different patterns on each side, put the side with “grooves” facing up so that the walnut filling holds in place better. Place a thin layer of filling on the wafer. Repeat until you finish with the last waffer sheet. Put the last layer of filling on the top waffer exposed like in the picture below.

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Layers of waffer and walnut filling. These waffer sheets have a smooth side and a “grooved” side. The groovy side will contain the walnut filling better.

5. Cover the top layer with some parchment and then place some heavy items on top of it. This will help the oblande set. Keep the heavy items on top for about 6 hours.

6. Remove the heavy objects, and then refridgerate several hours before cutting. This will make the oblande much easier to cut.

Enjoy!

Chocolate Milkshake (Light Version Available)

12 Mar
Two chocolate milkshakes garnished with chocolate syrup swirls.

Two chocolate milkshakes garnished with chocolate syrup swirls.

  • 1 cup mlik
  • 1/4 cup chocolate syrup
  • 1.5 cup vanilla ice cream

Serves two. Adjust quantities to suit your own preferences.

1. Add all ingredients to a blender.

2. Whiz on high until thoroughly combined.

3. Pour into two tumblers and drizzle a swirl of chocolate syrup on top as a garnish.

Healthier version: replace half the amount of ice cream with frozen yogurt, use skim milk, add a banana and/or a handful of frozen fruits (strawberries, blueberries, peaches, etc.).

Palachinke (Crepes)

26 Feb
A stack of palacinke.

A stack of palacinke.

Palachinke are Serbian style crepes. They can be served plain or as a dessert wtih fruit or jam filling, a sprinking of brown sugar and cinnamon, toasted crushed walnuts, nutella, etc… or they can be made into savory crepes by filling with vegetables, cheese or even meat.  Enjoy!

The following recipe is from Lillian.

  • 1/2 tablespoon canola oil (more later for the frying pan)
  • 1 egg
  • pinch of sea salt
  • pinch of white sugar (optional)
  • all purpose flour, as required
  • water, as required
Batter cooking in the pan. In the background, the consistency fo the batter is evident.

Batter cooking in a small pan. In the background, the consistency of the batter is evident.

1. In a large bowl, beat egg, add in salt, oil and sugar.

2. Add in lukewarm water to the desired level depending on how many palachinka you wish to make.

3. Using a wooden spoon, begin by gradually whisking in 2 tablespoons of flour, then add more flour until batter mixture has a smooth creamy consistency. As a test, the mixture should fall in a continuous flow from the spoon but not be too thin.

4. Allow the batter to rest for at least 30 minutes (or up to overnight) in the fridge. The consistency of the batter will become even smoother and creamier.

5. Heat a small non stick frying pan on medium heat.

6. Add 1/3 tsp canola oil. Spread oil around pan.

7. Pour enough batter to thinly coat the entire pan.  Swirl the pan around in order to spread the batter.

8. Once the palachinke comes loose from the bottom of the pan, flip over and cook for another 20 seconds or so.

9. Dish palachinke onto a plate and repeat steps 6 to 9 until batter is used up.

Thank you to Lillian for sharing her family recipe and photos!

A stack of palacinke.

A stack of palacinke.

Peanut Butter Cookies

12 Feb
Peanut butter cookies.

Peanut butter cookies.

The following recipe makes approximately 18 peanut butter cookies:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup all natural peanut butter, softened to room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar*
  • 1 large egg, beaten
  • 1 + 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp real vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
Cookie dough.

Cookie dough.

1. In a large mixing bowl, combine butter, peanut butter, sugars, egg and vanilla.  Mix well.

2. In a separate bowl, sieve  together flour, baking powder, baking soda, cinnamon and salt.

3. Gradually add dry ingredients to wet ingredients. Combine thoroughly.

(3b. At this point, feel free to jazz your cookies by adding chocolate chips, shredded cocout, colourful smarties, silvered almonds, etc.)

4. Form balls of dough approximately 1.5 inches in diameter.

5. Place on a lined baking sheet approximately 1 inch apart.

6. Gently flatten dough balls with a fork, then rotate fork 90º and genlty flatten one more time. This will make a criss cross pattern on each cookie.

Cookies immediately before placing in the oven.

Cookies immediately before placing in the oven.

7. Bake in a preheated 375º oven for 11 to 12 minutes.

8. Let cool for a few minutes before eating.

*The brown sugar makes moist soft cookies, so if you prefer more crunchy crisp peanut butter cookies, reduce the amount of brown sugar by replacing with an equal amount of white sugar.

Cookies immediately after baking. Two thumbs up from the cookie mascot.

Cookies immediately after baking. Two thumbs up from the cookie mascot.

Double Chocolate Chip Cookies

18 Dec
Double chocolate chip cookies.

Double chocolate chip cookies.

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1/3 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup all purpose flour
  • 1 egg, beaten
  • 1 cup semisweet chocolate chips

1. In a large mixing bowl, cream together butter, sugars and egg. Add in vanilla.

2. In another bowl sift flour, baking powder, baking soda, salt and cinnamon.

3. Gradually add dry ingredients to wet ingredients. Combine well.

4. Mix in chocolate chips.

5. Form about one inch in diameter dough balls.

6. Place dough on lined baking sheet and leave about two inches of space per cookie. Gently flatten each ball with the palm of your hand.

7. Bake for 350º  for 9 to 11 minutes.

This recipe makes about 18 cookies. It was inspired by the following cookie recipe.

Cookies immediately before being placed in the oven.

Cookies immediately before being placed in the oven.

Cookies immediately after baking. Cookies mascot says two thumbs up.

Cookies immediately after baking. Cookies mascot says two thumbs up.

Double Chocolate Banana Cake

11 Dec
Double chocolate chip banana cake with chocolate icing and garnished with fresh raspberries, icing sugar and cocoa powder.

Double chocolate chip banana cake with chocolate icing and garnished with fresh raspberries, icing sugar and cocoa powder.

  • 3 ripe bananas, mashed (if not ripe, add 1 tbsp of skim milk for moisture)
  • 1 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cup all purpose flour
  • 1/3 cup canola oil
  • 1 egg, beaten
  • 1 cup semisweet chocolate chips

1. In a large mixing bowl, combine banana, sugar, egg and oil.

2. In another bowl, sift together the cocoa powder, baking soda, baking powder, salt and flour.

3. Gradually add dry ingredients to wet ingredients. Once mixed, add in chocolate chips. Combine thoroughly.

4. Grease a baking dish (8 by 9.5 inch) with oil and then coat with a light layer of flour.

5. Pour cake mixture in and bake for 350º for 20 to 25 minutes or until the cake separates from the sides of the baking dish.

6. Let cool and decorate as you choose. Our cake was decorated with chocolate icing, a dusting of cocoa powder and icing sugar, and garnished with fresh raspberries.

Undecorated cake fresh from the oven.

Undecorated cake fresh from the oven.

The above cake creation was inspired by the following double chocolate banana muffin recipe. Thank you to Lillian for making the cake. Stay tuned next week for another “double” recipe!

Hot Cocoa

20 Nov

Hot cocoa.

The following recipe makes one mug of steaming hot cocoa.

  • 1.5 cup skim milk
  • 1.5 tbsp cocoa powder
  • 1.5 tbsp sugar (brown or white)
  • a pinch of cinnamon
  • a tiny splash of pure vanilla extract
  • a few marshmallows for extra sweetness

Milk with cocoa powder, vanilla, sugar and cinnamon simmering in a pot.

  1. Add all the ingredients (except for the marshmallows) into a pot and bring to a boil. Stir often as milk burns rather easily.
  2. Pour hot cocoa into a big mug.
  3. Add in a few marshmallows.
  4. Sprinkle a tiny amount of  cinnamon on top of the marshmallows.
  5. Let cool for a few minutes before taking the first sip.