[Recepti v angleškem jeziku] Slovenske brezglutenske jedi
V okviru Gluten-Free Expo Slovenija 2024, ki je potekal 28.9. in 29.9.2024 v Radovljici, je bila izvedena tudi mednarodna kuharska delavnica z udeleženci iz Slovenije, Hrvaške, Srbije, Madžarske, Poljske, Malte in Alžirije.
Delavnico je vodila Danica Rozman, ki ima bogate izkušnje v pripravi brezglutenskih jedi in je mentorica v šolah.
Na delavnici so udeleženci pripravili tipične Slovenske brezglutenske jedi iz:
• slanega testa,
• sladkega testa in
• rezančevega testa.
Naša članica in podpredsednica podružnice Slovenskega društva za celiakijo za Gorenjsko (SDC Gorenjska), je recepte navednih jedi prevedla v angleški jezik. Hvala.
Vabljeni k posredovanju navedenih receptov vašim prijateljem in znancem v tujino.
Recepti:
Orehova potica
Sestavine
(1 kg moke – glej recept za sladko testo)
800 g orehov
2 dcl smetane
300 g sladkorja
Klinčke, cimet, limonina lupina, malo mlete prave kave
2 jajci
Priprava
Orehe poparimo z vrelo smetano. Dodamo sladkor, klinčke, cimet, limonino lupino in kavo.
Iz 2 beljakov naredimo sneg. Vmešamo v ohlajene orehe in na rahlo vmešamo še sneg.
Namažemo na razvaljano testo, zvijemo in pustimo vzhajati na dvojno velikost.
Pečemo na 180° za 45-60 min.
Walnut potica
Ingredients
(1kg gluten-free flour – see recipe for sweet pastry)
800g shelled walnuts
200 ml cream
300g sugar
Cloves, cinnamon, lemon peel, a little ground coffee
2 eggs
Method
Bring the cream to the boil in a pan then pour over the walnuts. Add the sugar, cloves, cinnamon, lemon peel and coffee.
Whisk 2 egg whites until firm then mix into the cooled walnuts and beaten egg whites.
Spread over the rolled-out pastry, roll then leave the potica to prove until doubled in size.
Bake at 180° for 45-60 min.
Pehtranova potica
Sestavine
(1 kg brezglutenske moke – glej recept za sladko testo)
150 g svežega pehtrana ali 20-30 g suhega pehtrana
100 g masla
500 g pretlačene skute
2 jajci
1 dcl kisle smetane
300 g sladkorja
100 g brezglutenskih piškotnih drobtin
Vanilij sladkor, limonina lupina, cimet in rum
Priprava
Maslo raztopimo in vmešamo pehtran, sladkor, jajci, skuto, kislo smetano in drobtine ter dišave. Lahko tudi rozine po želji. Testo razvaljamo in premažemo z nadevom.
Preden damo v pečico vzhajamo, do dvojne velikosti.
Pečemo na 180° za 45-60 min.
Filling for tarragon potica
Ingredients
(1kg gluten-free flour – see recipe for sweet pastry)
150g fresh tarragon or 20-30g fresh tarragon
100g butter
500g curd cheese
2 eggs
100 ml sour cream
300g sugar
100g gluten-free biscuit crumbs
Vanilla sugar, lemon peel, cinnamon and rum
Method
Melt the butter and add in the tarragon, sugar, eggs, curd cheese, biscuit crumbs, vanilla sugar, lemon peel, cinnamon and rum
Add raisins if desired.
Roll out the pastry and spread over the filling.
Leave the potica to prove until doubled in size then bake at 180° for 45-60.
Ocvirkovca
Sestavine
(1 kg brezglutenske moke – glej recept za slano testo)
2 jajci
500 g ocvirkov
Priprava
Ocvirke segrejemo, odcedimo in ohladimo. Preizkusimo, če so dovolj slani, sicer jih dosolimo. Testo razvaljamo in premažemo z razžvrkljanima jajcema. Potresemo ocvirke na testo in zvijemo.
Preden damo v pečico vzhajamo, do dvojne velikosti.
Pečemo na 180° za 45-60 min.
Pork crackling potica
Ingredients
(1kg gluten-free flour – see recipe for sweet pastry)
2 eggs
500g pork crackling
Method
Lightly fry the pork crackling then strain and cool. Add salt to taste if required. Roll out the pastry, beat the eggs and brush the beaten eggs over the pastry. Sprinkle over the pork crackling and roll into a potica.
Leave the potica to prove until doubled in size then bake at 180° for 45-60.
Slani polžki
Sestavine
(750 g brezglutenske moke – glej recept za slano testo)
10 dg zmehčano maslo
2 jajci
2 zlički soli
Semena (lan, mak, sezam, bučna…)
Priprava
Beljak in rumenjak ločimo.
Maslo zmehčano, rumenjaka in zlički soli zmešamo in razmažemo maso na razvaljano testo.
Testo zvijemo v majhne potičke in narežemo na 2 cm velike koščke.
Zgornji del polžkov pomakamo v beljak in potem v semena, da se semena primejo testa, spodnji del pa pride pekač za peko.
Preden damo v pečico vsaj pol ure testo vzhajamo.
Pečemo na 180° za 20 min.
Savoury pinwheels
Ingredients
(750g gluten-free flour – see recipe for savoury pastry)
100g softened butter
2 egg yolks
2 tablespoons salt
Seeds (flax, poppy, sesame, pumpkin…)
Method
Separate the white and yolk.
Mix together the softened butter, egg yolks and salt then spread over the rolled-out pastry.
Roll into small pinwheels and cut into 2cm slices.
Dip the upper side of the pinwheels in the egg white then in the seeds and place on a baking sheet.
Leave the pinwheels to prove for 30 mins then bake at 180° for 20 min.
Cimetove rolice
Sestavine
(500 g brezglutenske moke – glej recept za sladko testo)
70 g + 30 g masla
80-100 g rjavi sladkor
1 žlička vanilijeve paste
5 žličk cimeta v prahu
Priprava
Z 70 grami masla premažamo razvaljeno testo. Rjavi sladkor, vanilijevo pasto in cimet v prahu zmešamo skupaj ter potresemo po razvaljanem testu in zvijemo.
Preden damo v pečico vsaj pol ure testo vzhajamo.
Ostanek masla premažemo po vrhu, ko so rolice pečene.
Pečemo na 180° za 20 min.
Cinnamon rolls
Ingredients
(500g gluten-free flour – see recipe for sweet pastry)
70g + 30g butter
80-100g brown sugar
1 tablespoon of vanilla paste
5 tablespoons of powdered cinnamon
Method
Spread 70g of butter on the pastry. Mix together the brown sugar, vanilla paste and cinnamon and spread over the pastry then roll.
Leave the pinwheels to prove for 30 mins then bake at 180° for 20 min.
Once baked, allow to cool a little then spread the remainder of the butter on the top of the cinnamon rolls.
Sladko kvašeno brezglutensko testo
Sestavine:
– 1 kg moke Schar mix B
– 4 jajca
– 7 do 8 dcl mlačnega mleka
– 1 čajna žlička soli
– Limonina lupina
– 200 g sladkorja
– 2 vanilijeva sladkorja
- Malo ruma
- 42 g kvasa
Priprava:
- Pripravimo si tehtnico in odtehtamo posodo, noter v posodo
ubijemo vsa jajca, nato pa dolijemo mlačno mleko. Obojega skupaj
mora biti 900 g. - Dodamo vse ostale sestavine razen moke in premešamo.
- Nato dodamo moko in s hitrimi vrtljaji kuhalnice zamesimo testo.
Pustimo, da vzhaja. - Nato testo stresemo na naoljeno površino in z naoljenimi rokami
oblikujemo željene izdelke.
Iz tega testa lahko pripravimo:
– Potico
– Buhteljne
– Rogljičke z marmelado ali čokolado
– Orehove ali skutine štruklje
– Cimetove rolce
Sweet Yeast Gluten-Free Dough
Ingredients:
- 1 kg Schar mix B flour
- 4 eggs
- 7 to 8 dcl of lukewarm milk
- 1 teaspoon of salt
- Lemon zest
- 200 g sugar
- 2 vanilla sugars
- A bit of rum
- 42 g yeast
Preparation:
- Prepare a scale and weigh the bowl, crack all the eggs into it, then add lukewarm milk. The total should be 900 g.
- Add all other ingredients except the flour and mix.
- Then add the flour and quickly knead the dough with a wooden spoon. Let it rise.
- Turn the dough out onto an oiled surface and shape the desired products with oiled hands.
From this dough you can prepare:
- Potica
- Buchteln
- Croissants with jam or chocolate
- Walnut or cottage cheese dumplings
- Cinnamon rolls
