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[title] => Naša novinarka otkriva kako ispeći spektakularnu tortu: tajna ‘zimskog sunca‘ je u slatkariji omiljenoj u Dalmaciji...
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Ukoliko vam se ove zime nije posrećio boravak na osunčanim snježnim padinama, možete se barem - zasladiti tortom nadahnutom tim prizorom. Riječ je o cheesecakeu obogaćenom arancinima i s želeom od domaće narančade, a u toj je konstelaciji bijeli sirni dio simulacija snijega, a onaj gornji - žele s narančama - predstavlja sunce.
Tortu sam nazvala "Zimsko sunce" jer doista "razgali" svaki stol poput sunčevih zraka ozebloga, dok je cheese-dio lagan i topljiv poput slađana snijega. No, dosta poetskih figura, krenimo s procedurom pripreme!
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Prvi i važan dio repromaterijala za ovu slasticu su - arancini. Dakle, morate ih početi priređivati barem nekoliko dana prije same torte, tu nema instant-rješenja, osim ako ćete potražiti kupovne (a to "nije baza"). Zato, počnimo s tom stavkom.
Arancini:
Iscijedite domaće, neprskane naranče, te koru nakon toga stavite u čistu vodu, dok malko omekša preostala pulpa. Potom ju pažljivo ručno (dugi nokti tu su itekako od koristi) odstranite, te izrežite koru naranče na ravnomjerne komadiće, podjednake veličine, nalik roščićima.
Stavite u posudu, prelijte svježom hladnom vodom i ostavite da se namaču dva-tri dana. Svaki dan valja vodu promijeniti nekoliko puta. To je faza odgorčavanja narančine kore. Napomena: najbolji arancini su od deblje kore naranče, isto vrijedi i za limuncine.
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Nakon višednevnog namakanja, korice stavite kuhati u lonac sa nekoliko žlica bijelog kristal-šećera. Nemojte koristiti smeđi, niti muscovado i slično, jer će potamniti korice, a to nije okuugodno (neće nepovoljno utjecati na okus). Ukuhavajte korice na laganoj vatri prekrivene vodom, dok voda ne ispari. Pazite da vam se korice ne zalijepe, nemojte da voda sasvim ispari.
Nakon kuhanja u obilno zašećerenoj vodi, korice dobro procijedite i malko prosušite za "prvu ruku", te potom uvaljajte u kristal bijeli šećer i rasporedite po ravnoj površini (najbolje u neku škrovadu).
Taj će se prvi nanos šećera vjerojatno upiti, pa sutradan ponovite postupak i korice ponovno uvaljajte u zdjelu sa šećerom i natrag na prirodno sušenje na sobnoj temperaturi. Po potrebi, još jednom ponovite postupak, i pazite da se arancini ne presuše jer će podsjećati na ošišane nokte. No, čak i takvi su itekako iskoristivi!
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U procesu sušenja arancina važan saveznik su povoljne meteorološke prilike; južina će ih dugo držati gnjecavima, bura će brže "odraditi" proces. Priređene arancine, taman mekane koliko treba i sa šećerom koji se zalijepio za njih (ali ne i otopio) treba spremiti u hermetički zatvorenu staklenku. Tako će trajati uistinu dugo, no ne i ako jednu lijepu mjericu njih - stavite odmah u tortu.
Za tortu:
Dio arancina koje ćemo umiješati u sirni dio valja izrezati nožem na kockice, da se bolje rasporede u smjesi. Ukoliko su "tvrdasti", nije zgorega staviti ih preko noći namakati u limoncello.
Podloga torte:
Samljeti kekse (digestive ili speculase) sa bajamima, te im dodati otprilike pola pakiranja omekšanog maslaca, eventualno žlicu meda od lipe ili cvjetnog, te bagremovog meda. promiješati i utisnuti u kalup željene veličine, preporučam da stavite acetatnu traku kao jamstvo da će torta biti baš ravna i izgledati "profi".
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Sirni dio:
Umiješati pakiranje posnog sira sa nekoliko vrećica vanilin-šećera. Štrukati (iscijediti) jednu veliku naranču i taj sok dodati smjesi, uz malo naribane korice. Zasebno meko istući vrhnje za šlag (biljno ili mliječno - preferiram mliječno), te umiješati i to. Paziti da smjesa ne bude pretvrda, više tekuća, tako će se finije razliti u kalupu.
Prirediti dvije vrećice želatine, odnosno osam do deset listića, te na koncu umiješati u gotovu smjesu, pa sve kratko promiksati. Kao zadnji korak, ručno (žlicom) umiješajte arancine, pa taj bijeli sirni dio ulijte u kalup.
Sve u frižider da prenoći, sutradan gore ide ukrasna (i ukusna) narančasta želatina.
Narančasti dio:
Kad se sirni dio torte dovoljno stvrdnuo za rezanje, prirediti preljev za tortu koristeći domaću narančadu. Ukoliko želite svjetliji preljev, narančadu razvodnite i tako priredite završni sloj slijedeći upute s pakiranja preljeva (želatine).
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Prije izlijevanja preljeva, površinu torte ukrasite tankim fetama domaće naranče, koja će se tako "ukopana" u želatinu smekšati i biti podložna za rezanje - k tomu je i jestiva, naravno. Pažljivo izlijte želatinu s narančadom preko narančinih kriški (koristeći žlicu u sredini), i potom sve hladite još sat vremena do posluživanja. Na koncu, tortu možete ukrasiti i listićima metvice ili matičnjaka - tako ćete dobiti i lijep koloritni kontrast, te dodati aromatičnu notu ovoj laganoj torti bogatoj vitaminom C, s neodoljivim šarmom Meditarana, osunčanog čak i zimi!
Odlično će vam "sjesti" nakon kaloričnijeg i jako začinjenog mesnog obroka, ili nečega paprenog "žlicom". U slast, i u zdravlje!
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title=Naša novinarka otkriva kako ispeći spektakularnu tortu: tajna 'zimskog sunca' je u slatkariji omiljenoj u Dalmaciji...
page_title=Naša novinarka otkriva kako ispeći spektakularnu tortu: tajna 'zimskog sunca' je u slatkariji omiljenoj u Dalmaciji...
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Ukoliko vam se ove zime nije posrećio boravak na osunčanim snježnim padinama, možete se barem - zasladiti tortom nadahnutom tim prizorom. Riječ je o cheesecakeu obogaćenom arancinima i s želeom od domaće narančade, a u toj je konstelaciji bijeli sirni dio simulacija snijega, a onaj gornji - žele s narančama - predstavlja sunce.
Tortu sam nazvala "Zimsko sunce" jer doista "razgali" svaki stol poput sunčevih zraka ozebloga, dok je cheese-dio lagan i topljiv poput slađana snijega. No, dosta poetskih figura, krenimo s procedurom pripreme!
---
---
Prvi i važan dio repromaterijala za ovu slasticu su - arancini. Dakle, morate ih početi priređivati barem nekoliko dana prije same torte, tu nema instant-rješenja, osim ako ćete potražiti kupovne (a to "nije baza"). Zato, počnimo s tom stavkom.
Arancini:
Iscijedite domaće, neprskane naranče, te koru nakon toga stavite u čistu vodu, dok malko omekša preostala pulpa. Potom ju pažljivo ručno (dugi nokti tu su itekako od koristi) odstranite, te izrežite koru naranče na ravnomjerne komadiće, podjednake veličine, nalik roščićima.
Stavite u posudu, prelijte svježom hladnom vodom i ostavite da se namaču dva-tri dana. Svaki dan valja vodu promijeniti nekoliko puta. To je faza odgorčavanja narančine kore. Napomena: najbolji arancini su od deblje kore naranče, isto vrijedi i za limuncine.
---
---
Nakon višednevnog namakanja, korice stavite kuhati u lonac sa nekoliko žlica bijelog kristal-šećera. Nemojte koristiti smeđi, niti muscovado i slično, jer će potamniti korice, a to nije okuugodno (neće nepovoljno utjecati na okus). Ukuhavajte korice na laganoj vatri prekrivene vodom, dok voda ne ispari. Pazite da vam se korice ne zalijepe, nemojte da voda sasvim ispari.
Nakon kuhanja u obilno zašećerenoj vodi, korice dobro procijedite i malko prosušite za "prvu ruku", te potom uvaljajte u kristal bijeli šećer i rasporedite po ravnoj površini (najbolje u neku škrovadu).
Taj će se prvi nanos šećera vjerojatno upiti, pa sutradan ponovite postupak i korice ponovno uvaljajte u zdjelu sa šećerom i natrag na prirodno sušenje na sobnoj temperaturi. Po potrebi, još jednom ponovite postupak, i pazite da se arancini ne presuše jer će podsjećati na ošišane nokte. No, čak i takvi su itekako iskoristivi!
---
---
U procesu sušenja arancina važan saveznik su povoljne meteorološke prilike; južina će ih dugo držati gnjecavima, bura će brže "odraditi" proces. Priređene arancine, taman mekane koliko treba i sa šećerom koji se zalijepio za njih (ali ne i otopio) treba spremiti u hermetički zatvorenu staklenku. Tako će trajati uistinu dugo, no ne i ako jednu lijepu mjericu njih - stavite odmah u tortu.
Za tortu:
Dio arancina koje ćemo umiješati u sirni dio valja izrezati nožem na kockice, da se bolje rasporede u smjesi. Ukoliko su "tvrdasti", nije zgorega staviti ih preko noći namakati u limoncello.
Podloga torte:
Samljeti kekse (digestive ili speculase) sa bajamima, te im dodati otprilike pola pakiranja omekšanog maslaca, eventualno žlicu meda od lipe ili cvjetnog, te bagremovog meda. promiješati i utisnuti u kalup željene veličine, preporučam da stavite acetatnu traku kao jamstvo da će torta biti baš ravna i izgledati "profi".
---
---
Sirni dio:
Umiješati pakiranje posnog sira sa nekoliko vrećica vanilin-šećera. Štrukati (iscijediti) jednu veliku naranču i taj sok dodati smjesi, uz malo naribane korice. Zasebno meko istući vrhnje za šlag (biljno ili mliječno - preferiram mliječno), te umiješati i to. Paziti da smjesa ne bude pretvrda, više tekuća, tako će se finije razliti u kalupu.
Prirediti dvije vrećice želatine, odnosno osam do deset listića, te na koncu umiješati u gotovu smjesu, pa sve kratko promiksati. Kao zadnji korak, ručno (žlicom) umiješajte arancine, pa taj bijeli sirni dio ulijte u kalup.
Sve u frižider da prenoći, sutradan gore ide ukrasna (i ukusna) narančasta želatina.
Narančasti dio:
Kad se sirni dio torte dovoljno stvrdnuo za rezanje, prirediti preljev za tortu koristeći domaću narančadu. Ukoliko želite svjetliji preljev, narančadu razvodnite i tako priredite završni sloj slijedeći upute s pakiranja preljeva (želatine).
---
---
Prije izlijevanja preljeva, površinu torte ukrasite tankim fetama domaće naranče, koja će se tako "ukopana" u želatinu smekšati i biti podložna za rezanje - k tomu je i jestiva, naravno. Pažljivo izlijte želatinu s narančadom preko narančinih kriški (koristeći žlicu u sredini), i potom sve hladite još sat vremena do posluživanja. Na koncu, tortu možete ukrasiti i listićima metvice ili matičnjaka - tako ćete dobiti i lijep koloritni kontrast, te dodati aromatičnu notu ovoj laganoj torti bogatoj vitaminom C, s neodoljivim šarmom Meditarana, osunčanog čak i zimi!
Odlično će vam "sjesti" nakon kaloričnijeg i jako začinjenog mesnog obroka, ili nečega paprenog "žlicom". U slast, i u zdravlje!
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[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 9
[alias] => contains_video
)
[9] => stdClass Object
(
[id] => 68
[name] => Premium content
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 10
[alias] => premium_content
)
[10] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[11] => stdClass Object
(
[id] => 70
[name] => Open link in new window
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 12
[alias] => open_link_in_new_window
)
[12] => stdClass Object
(
[id] => 71
[name] => Horizontal crop of the main photo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 13
[alias] => horizontal_crop_of_the_main_photo
)
[13] => stdClass Object
(
[id] => 73
[name] => No-index
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 15
[alias] => no_index
)
[14] => stdClass Object
(
[id] => 74
[name] => No-cache
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 16
[alias] => no_cache
)
[15] => stdClass Object
(
[id] => 77
[name] => Don't show on the front page
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 17
[alias] => dont_show_on_the_front_page
)
[16] => stdClass Object
(
[id] => 78
[name] => Related on bottom
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 18
[alias] => related_on_bottom
)
[17] => stdClass Object
(
[id] => 79
[name] => Live button
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 19
[alias] => live_button
)
[26] => stdClass Object
(
[id] => 87
[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 97
[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
)
13. svibanj 2024 09:11
