The many ways of raspberries

Wednesday, June 19, 2013





We just got raspberries in the market and I thought to play around and find creative ways to include them in our meals (in addition to - yum - enjoying them fresh). So today I am showing three different, simple, and tasty ways to cook with raspberries. On the menu are: raspberry friands, raspberry sage popsicles, and raspberry chocolate pots de creme. Hope you'll find them to your taste - I had a lot of fun making them.

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Primijetila sam da su maline stigle na pijacu, a onda se prije nekoliko dana M. vratio iz nabavke sa malom, mirisnom kosaricom ovog divnog, crvenog voca. Jucer ujutro, prije obaveznog, svakodnevnog odlaska po svjeze voce, zamolila sam da nam opet donese maline. Dvije kosarice ovaj put, napomenula sam. Vratio se sa dvije kosarice. I punim fisekom. Bilo ih je dovoljno da za ovaj post pripremim tri recepta sa malinama: friands, sladoled sa malinama i sirupom od kadulje, i cokoladne pots de creme. Nadam se da ce se naci ponesto za svakoga.  


Raspberry Friands (makes 12-14 friands)

Ingredients

8 egg whites
250 g unsalted butter, melted and cooled to room temperature
175 g (1/2 cup) almond flour (I did not have enough almond flour for this recipe, so I used teff flour instead; when made with almond flour, as they are supposed to, friands will have lighter, yellowish color
100 g (2/3 cup) plain flour
350 g (2 cups) confectioners' sugar
1 tsp baking powder
about 200 g fresh raspberries

Method

Preheat the oven to 180 C (350 F). In lieu of a friand tray, use cupcake tins (that's what I did).

Melt the butter and let it cool to room temperature. Whisk the egg whites slightly by hand (just to combine them). Add the butter, followed by the dry ingredients: almond and plain flour, sugar, and baking powder. Beat together until combined. Fill cupcake tins until about two-thirds full. Add 2-3 raspberries to each tin (slowly push them until they are about halfway in). Bake for 25-30 minutes or until a tester inserted in the middle comes out clean. Serve warm and dusted with confectioners' sugar.


Friands sa malinama

Sastojci

8 bjelanaca
250 g neslanog maslaca, otopljenog i ohladjenog do sobne temperature
175 g (1/2 case) bademovog brasna (ja nisam imala bademovo brasno pa sam ovaj put koristila tef brasno; kad su napravljeni sa bademovim brasnom, friands su svjetlije, zlatne boje 
100 g (2/3 case) brasna
350 g (2 case) secera u prahu
1 kasicica praska za pecivo
oko 200 g svjezih malina

Priprema

Zagrijte pecnicu na 180 C (350 F). Ukoliko nemate kalup za friands (kao ja), koristite cupcake kosarice.

Otopite maslac i ostavite ga da se ohladi. Lagano, rukom umutite bjelanca. Dodajte maslac i suhe sastojke: bademovo i obicno brasno, secer i prasak za pecivo. Umutite dok se smjesa u potpunosti ne sjedini. Napunite kosarice do dvije trecine i blago utisnite 2-3 maline u svaku kosaricu. Pecite 25-30 minuta ili dok tester utisnut u sredinu jednog kolaca ne izadje suh. Servirajte tople i posute secerom u prahu. 


Raspberry Sage Popsicles

Ingredients

400 g raspberries, preferably fresh
3 cups sage syrup (elderflower works great also; I used organic, store-bought syrup diluted with water to get three cups)
2 bunches of mint
one lemon
2 tbsp raw honey

Method

Pour sage syrup in popsicle molds until about 3/4 full and place them in the freezer. Blend together raspberries, juice of one lemon, mint leaves, and honey. After about half an hour, or when the syrup has started to harden, pour the raspberry mix over the syrup, snap on the lid, and insert the chopsticks. Freeze for 6-8 hours, or until completely frozen.


Sladoled sa malinama i sirupom od kadulje

Sastojci

400 g svjezih malina
3 case (1 casa = 235 ml) soka kadulje (Ujedinjena Hercegovina nudi odlican sirup od kadulje koji sam razblazila da dobijem 3 case soka)
2 mala sveznja mente
1 limun
2 kasike domaceg meda

Priprema

Razmutite sirup od kadulje i uspite ga u kalupe za sladoled (do 3/4 svakog kalupa). Stavite u zamrzivac.  U blenderu izmiksajte maline, listove mente, sok limuna i med. Nakon otprilike pola sata, ili kad se sirup poceo zamrzavati, prelijte mjesavinu malina preko njega, poklopite i utisnite stapice. Drzite u zamrzivacu 6-8 sati. 


Raspberry chocolate pots de creme

Ingredients

300 ml cream
200 ml whole milk
1 vanilla bean, split and seeded
6 egg yolks
40 g sugar
100 g bittersweet chocolate, chopped
raspberries

Method

Heat cream, milk, vanilla bean (seeds and the bean), and half of the sugar until you notice that the steam begins to rise. Remove the bean and pour the mixture over chopped chocolate. Stir until the chocolate has melted. Allow to cool to room temperature.

Preheat oven to 120 C (260 F). In a bowl, whisk the egg yolks and the other half of the sugar. Slowly pour the chocolate mixture into the egg yolks while whisking constantly. Place raspberries in the ramekins and pour the chocolate mixture in through a fine sieve. Place the ramekins into a baking dish and put it in the oven. Pour the hot water in the dish to halfway up the sides of the ramekins. Bake for about 30 - 45 minutes or until the center barely jiggles when the ramekin is moved. Refrigerate and serve completely cool with fresh raspberries and raw cocoa nibs.


Pots de creme sa cokoladom i malinama

Sastojci

300 ml vrhnja za kuhanje
200 ml mlijeka
1 stapic vanilije 
6 zumanaca
40 g secera
100 g tamne cokolade, u komadicima 
maline

Priprema

Zagrijte vrhnje za kuhanje, mlijeko, vanilin stapic (sjemenke i stapic) i polovicu secera u posudi za kuhanje dok primijetite paru koja se dize sa smjese. Izvadite vanilin stapic i u drugoj zdjeli prespite smjesu preko izlomljene cokolade. Mijesajte sve dok se cokolada u potpunosti ne istopi. Ohladite do sobne temperature.

Zagrijte pecnicu na 120 C (260 F). U zdjeli srednje velicine rucno umutite zumanca i ostatak secera. U zumance polako uspite smjesu cokolade, i konstantno mijesajte. Procijedite smjesu. U zdjelice stavite po 2-3 maline i prelijte ih smjesom cokolade i zumanaca. Stavite zdjelice u posudu za pecenje. Nakon sto posudu za pecenje sa zdjelicama stavite u rernu, u nju uspite vrucu vodu do polovine vanjskog zida zdjelica. Pecite 30 - 45 mintuta. Najbolji nacin da testirate da li je krema gotova je da 'prodrmate' zdjelice. Ako se krema u centru blago pomjera, pots de creme su spremne. Ohladite u potpunosti prije serviranja. Servirajte sa svjezim malinama i komadicima svjezeg kakaa.



4 comments:

  1. Ne mogu da se odlučim šta mi se više sviđa i šta bih pre isprobala. :) Divni recepti.

    ReplyDelete
  2. Hvala, puno mi to znaci. U odnosu na Vas ja sam tek pocetnica :)

    ReplyDelete
  3. krasni prijedlozi za iskoristiti maline :)

    ReplyDelete