Koláč linecký po česku

                  Quark cheese cake the Czech way

 from the 1935 Anuse Kejrova Czech dessert book

250 g flour

1 tsp. baking powder 

60 g butter

70 g powdered sugar + 1 vanilla sugar

zest from 1/2  orange

1 egg yolk 

2-3 tbsp. milk

1tbsp. rum

Mix everything into a dough ball and let rest for 20 minutes.

Cheese stuffing:

450 g quark cheese

1 egg

50 g powdered sugar + 1 vanilla sugar

zest from 1/2 orange

1 tbsp. rum

Mix all ingredients then  fold in

1 whipped egg white.

Roll out 2/3 of the dough, arrange in the pie form and add the cheese mixture. Roll  12 pieces out of the reminding 1/3 of the dough and make lattice pattern for the top of the pie. Brush with egg wash and bake in medium hot oven for about 30 minutes.

Tahle kniha moucniku  Anuse Kejrove byla vydana v roce 1935.

Recept jsem si trosku upravila. Misto citronove kury jsem do testa nastrouhala kuru z poloviny pomerance a druha pulka prisla do tvarohove nadivky. Tu jsem udelala z 45 dkg tvarohu a vynechala strouhane mandle. Take jsem do testa nedavala muskatovy orisek, ktery moc nemusim. Kolac je moc dobry, delala jsem ho do  velke formy a tak je testo jen asi  5mm vysoke a  pridanim tvarohu neni moucnik suchy.

Forma na pudink a japonska zapekaci/servirovaci miska ze sekace z kteryzto veci mam moc velkou radost :))

Pudding form and Japanese oven/serving dish from second hand. I was very happy to "score " these :))

Preji vam vsem krasny vikend.....
Have a wonderful weekend........

No kneed bread

No kneed bread  je chleb, ktery se nemusi pracne zadelavat. Staci jen promichat ingredience, pockat 12 hodin, udelat bochnicek a dat pect.  Uz jsem vas dostatecne navnadila jednoduchosti receptu ? .......tak tady je a  take video pro lepsi predstavu jak na to :

3 hrnky mouky ( ja pouzivam hladkou ale jiste muze byt i polohruba, 1 hrnek 250 ml )
1/4 lzicky instantniho drozdi
1 lzicka soli
promichame a pridame
1 1/2 hrnku vody, vse se rychle promicha jak je videt na videu a da na 12 az 18 hodin odpocinout.

Predehrejeme si troubu a litinovy hrnec na 112 C . Muzeme pouzit i sklenenou nadobu ale dulezite je mit nadobu poradne vyhratou i s poklickou. Chleba se  pece 30 minut priklopeny, pak se poklicka sunda a jeste 15 az 20 minut dopekame v otevrene nadobe.

Myslite si , ze tenhle, na pripravu jednoduchy recept vyzkousite ?

 

Have you ever heard about " No Knead Bread "?  Mark Bittman published the recipe in the NY Times last year. The original recipe came from  Jim Lahey of Sullivan Street Bakery. You can  watch Jim make his bread in this video. Do you think you will give it a try ? I am definitely hooked and even though I use my bread maker machine all the time to make my dough I can't wait to try this recipe..........

Image from chezpim.com