Потопете се в екзотиката на Ямайка
Вижте с кои вкусни островни ястия ни изненадаха отборите, представящи кухнята на Ямайка
Рецепти от Благотворителния сладък базар 2016 г.
Капитан: Мария Русева
Преподавател: Диана Македонска
Jamaican Banana Bread
Необходими продукти:2 tablespoons butter, softened; 2 tablespoons regular or Neufchatel (reduced fat) cream cheese; 1 cup white sugar 1 egg; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt 1 cup mashed overripe banana; 1/2 cup milk; 2 tablespoons rum; 1 teaspoon lime zest; 1/2 lime, juiced; 1 teaspoon vanilla extract; 1/4 cup finely chopped pecans; 1/4 cup sweetened, flaked coconut For the Glaze: 1/4 cup brown sugar; 1 tablespoon butter; 1/2 lime, juiced; 2 teaspoons rum; 2 tablespoons chopped walnuts; 2 tablespoons almonds
Начин на приготвяне: Preheat oven to 350 degrees. Generously coat a 9" x 5" loaf pan with non-stick cooking spray. Using an electric hand mixer, beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Add white sugar and beat until well incorporated. Add the egg and mix well. In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. In a different bowl combine the mashed bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract. Using a wooden spoon, alternate mixing the flour mixture and banana mixture into the creamed butter mixture, in increments, until both have all been added and it is well combined. Fold in 1/4 cup walnuts and 1/4 cup almonds. Pour the mixture into the prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes, until toothpick inserted in center of loaf comes out clean. Remove from oven and allow to cool for 5 to 10 minutes in the pan, then remove from the pan and transfer loaf to a wire rack to continue cooling. Meanwhile, prepare the glaze. Place the brown sugar, butter, lime juice and rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly. Cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat and stir in 2 tablespoons walnuts and 2 tablespoons almonts. Spoon the glaze over the loaf while it is still slightly warm. The glaze will set up as the loaf cools
Cinnamon roll sugar cookies
Необходими продукти:¾ cup (1½ sticks) butter, softened; ¾ cup granulated sugar; ¼ cup powdered sugar; 2 large eggs; ½ teaspoon vanilla; 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt filling; 4 tablespoons butter, softened; ½ cup brown sugar; 1 teaspoon cinnamon glaze: 2 tablespoons cream cheese, softened; 2 tablespoons butter, softened; 1 cup powdered sugar; ½ teaspoon vanilla;1-2 tablespoons milk
Начин на приготвяне:For the cookies, in a large bowl cream together the ¾ cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about ¼-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Spread 2 tablespoons of butter on top of the dough. Sprinkle with ½ of the cinnamon sugar mixture and lightly press the sugar mixture into the buttered surface of the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart (swirly-side-up/down) on very lightly greased baking sheets . Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the butter, cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight containe
Festival Recipe
Необходими продукти:1 ½ cups all-purpose Flour; ½ cup Cornmeal; 3 tablespoons Sugar; 2 teaspoons Baking Powder; ½ teaspoon Salt; 1 Egg, beaten (optional); ½ teaspoon Vanilla; Cold Water, for kneading the dough Oil, for deep-frying the dumplings
Начин на приготвяне:Take a large mixing bowl and combine the all-purpose flour with the cornmeal. Add some sugar along with baking powder and salt. Mix well to combine. Beat an egg in this mixture and add vanilla to it. Mix them well together. Pour in some water and knead dough till it becomes smooth, while adding small amounts of water as necessary. Divide the dough in 6 equal sized pieces and prepare dumplings out of it shaping them lengthwise. Place a pan over medium flame and heat some oil in it, sufficient enough to deep-fry the dumplings. Once the oil becomes hot enough, put the dumplings in the pan, one after the other, and let them fry over reduced heat. Keep stirring them occasionally to ensure they are cooked from all the sides and have turned brown enough. It is ok for them to expand a bit while they are being cooked. Serve them hot with a side of your choice.
Coconut Biscuits
Необходими продукти:1 cup unsweetened shredded coconut; 1 cup all-purpose flour, plus more for dusting; 1 cup granulated sugar; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon salt Sanding sugar, for sprinkling
Начин на приготвяне:Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.Stir together flour, granulated sugar, coconut, nutmeg,baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.
Рецепти от Благотворителния сладък базар 2015 г.
Капитан: Борис Джустров
Преподавател: Бранимир Кръстев
Ямайско брауни с кафе
Необходими продукти: Nonstick vegetable oil spray; 2 cups sugar; 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter; 3/4 cup unsweetened cocoa powder; 3 tablespoons finely ground Jamaican Blue Mountain coffee beans; 1/2 teaspoon salt; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/4 cups all purpose flour; 3/4 cup pecan pieces; 1 cup bittersweet or semisweet chocolate chips; 6 tablespoons freshly brewed Jamaican Blue Mountain coffee; 30 thin strips crystallized ginger
Начин на приготвяне:Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.
Капитан: Ема Радева
Преподавател: Винсънт Смитърс
Ямайско брауни с кафе
Необходими продукти: For cake: 2 1/4 cups flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; Freshly ground salt; 4 ounces salted butter; 1 1/2 cups sugar; 2 eggs; 2 small ripe bananas, about 1 cup mashed; 1/4 cup plain yogurt; 1 teaspoon vanilla extract. For filling: 1 pound sugar; 1 pound salted butter; 6 eggs; 1/8 cup sifted cocoa; 1/4 cup very strong coffee; 1/4 cup Tia Maria
Начин на приготвяне:For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
Ямайски кейк с ром
Необходими продукти: 1/2 pound unsalted butter; 1/2 pound light brown sugar; 1 teaspoon vanilla extract; 2 teaspoons lime juice; 1 teaspoon lime zest; 6 eggs; 6 ounces bread crumbs; 6 ounces flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon cloves, ground; 1 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 cup with rum; 1 pint Port 4 cups mixed marinated fruit, recipe follows, squeezed. Mixed Marinated Fruit: 1 pound black raisins; 1 pound golden raisins; 1 pound prunes, cut in quarters or eighths, depending on size; 4 cinnamon sticks; 2 vanilla beans, split; 5 ounces Jamaican White rum; 5 ounces Jamaican Spiced Rum; 5 ounces Port wine
Начин на приготвяне:Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well. In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt. In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes. Mixed Marinated Fruit: Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.
Рецепти от Благотворителния сладък базар 2014 г.
Капитан: Весела Ковачева
Преподавател: Светла Попова
Сладък картофен пон (Sweet Potato Pone)
Необходими продукти:700 гр. сладки картофи; 1 чаша кафява захар; 2 чаши брашно; 2 чаши кокосово мляко; 2 ч.л. ванилия; 1 1/2 ч.л. настъргано индийско орехче; 1 ч.л. канела; 1 ч.л. сол; 1 ч.л. маргарин
Начин на приготвяне:Измийте и обелете картофите. Измийте ги отново и ги настържете. Ако нямате кокосово мляко, можете да си направите такова като настържете месото на пресен кокосов орех, добавите вода и изстискате получения сок. Смесете брашното, канелата, солта и индийското орехче. Прибавете тази смес към настърганите картофи и разбъркайте добре. Добавете захарта и кокосовото мляко. Пробвайте на вкус и ако има нужда добавете малко захар. Намаслете тавичка за печене, пресипете тестото и печете на температура 180 градуса за около 1 час или до готовност.
Hot Cross Buns
Необходими продукти:4 cup. plain flour; 2x7g sachets dried yeast; 1/4 cup caster sugar; 1 1/2 teaspoons mixed spice; pinch of salt; 1 1/2 cups currants; 40g butter; 300ml milk; 2 eggs, lighty beaten. Flour paste: 1/2 cup plain flour; 4 to 5 tablespoons water. Glaze: 1/3 cup water; 2 teaspoons caster sugar.
Начин на приготвяне:Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute or until lukewarm. Add warm milk mixtute and eggs to currant mixture. Use flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until dough smooth. Place into a lighty oiled bowl. Cover with plastic wrap. Set aside in a warm draught-free for 1 to 1 1/2 hours it until dough doubles in size. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lighty floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until buns double in size. Preheat oven to 190C. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a liitle more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.Bake for 20 to 25 munutes or until buns are cooked through. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
Печен агнешки бут (Roast leg of lamb)
Необходими продукти: 2kg leg of lamb, on the bone. For the garlic and rosemary butter: 3 large garlic cloves; 20g butter, softened; 4-5 stalks fresh rosemary; salt and freshly ground black pepper. For the gravy: 125ml red wine; small knob of butter; equal amount of plain flour.
Начин на приготвяне: Preheat the oven to 200C/400F. Remive the lamb from the fridge and allow it to get to room temperature. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter. Strip the leaves off therosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the garlic and rosemary to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes or until cooked to your liking. At the end of cooking time, remove the lamb from the oven and leavr it rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from roasting tih into the pan. Add the red wine. Turn the heat down and leave the sauce to reduce.
Капитан: Веселина Дицова
Преподавател: Николай Борисов
Лесна карибска празнична торта
Необходими продукти:500 гр. масло; 2 чаши кафява захар; 5 чаши брашно - пресято; 2 с.л. брашно за набрашняване на тавата; 3 с.л. бакпулвер; 8 яйца;1 кг. стафиди; 1 бутилка портвайн (или друго десертно сладко вино); 1 настъргано индийско орехче; 2 с.л. канела на прах; 1 с.л. ванилия
Начин на приготвяне: Първо се приготвят стафидите - добре е това да се случи предварително; колкото по-дълго киснат в портвайна, толкова по ароматни ще са. Поставете стафидите в голям буркан или друг съд и ги залейте с портвайна. Оставете да киснат поне 24 часа. Използвайте блендер, за да смелите стафидите за около 30 сек. (ако е нужно добавете малко вода в блендера). Стафидите те трябва да стават на пюре. Ако нямате време да киснете стафидите, можете да ги сварите в портвайна на ниска температура, но задължително оставете да се охладят напълно преди да ги смелите. Загрейте фурната на 180 градуса. Пригответе две форми за кекс с диаметър 22 см. Намаслете формите и поръсете с брашно стените им. Изтръскайте излишното брашно. Покрийте дъната на формите с хартия за печене. Стоплете яйцата и маслото до стайна температура. Разбъркайте маслото и захарта с миксер до получаване на лека и пухкава смес. Добавете яйцата едно по едно докато се поемат от маслената смес. Добавете ванилията. Добавете бакпулвера към брашното и пресейте заедно, след което добавете индийското орехче и канелата. Прибавете 1/3 брашното към останалата смес, след това добавете 1/3 от стафидената смес и разбъркайте. Повтаряйте докато използвате цялото количество смеси. Прехвърлете тестото в двете форми и печете в средата на фурната за около 60-75 минути. Пробвайте дали тестото е изпечено като забиете клечка за зъби в средата - сладкиша е готов ако клечката излиза чиста. Охладете тортата и навлажнете леко горната й повърхност с малко портвайн. Добър апетит!
Лесен ямайски великденски сладкиш
Необходими продукти:1 и 1/2 чаши захар; 2 ч.л. масло; 2 ч.л. мед; 2 ч.л. индийско орехче или канела; 1 чаша тъмна бира; 3 чаши брашно; 3 ч.л. бакпулвер; 1 чаша смесени сушени плодове или стафиди; 2 яйца
Начин на приготвяне: Загрейте фурната на 180 градуса. Загрейте на тиган захарта, маслото, меда, подправките и тъмната бира на слаб огън. Смесете брашното, бакпулвера, сушените плодове и яйцата. Добавете брашнената смес към загретите съставки. Печете 40 минути. Проверете дали печивото е готово, като забиете клечка за зъби в средата. Сладкиша е готов, ако клечката излезе чиста. Ако сладкиша не е опечен добре, допечете за още около 10-15 и проверете отново.
Капитан: Нина Иванова
Преподавател: Радосвета Горанова
Пиле по ямайски (Runaway Bay Jamaican Chicken)
Начин на приготвяне: В чопър смесете и накълчайте заедно лук, чесън, люти чушки (по възможност хабаньеро) и джиндифил. Добавете зехтин, кафява захар, оцет, концентриран портокалов сок, соев сос, канела, индийско орехче, карамфил, целина, сол и пипер. Добавете пилешкото месо към маринатата и го покрийте хубаво с нея. Приберете съда с пилешко и марината в хладилника да престои една нощ. Загрейте грил до средна тепмпература и леко намазнете скарата. Изпечете пилешкото за по 10 минути от всяка страна или докато вече не е розово и соковете, които пуска са бистри.
Люта бананова салца (Hot Banana Salsa)
Начин на приготвяне: Смесете заедно банани, червени и зелени чушки, жълти чушки, целина, зелен лук, сок от лайм, кафява захар, джиндижфил, захтин и люти чушки (хабаньеро). Поръсете със сол и пасирайте. Оставете да престои 1 час и поднесете като дип.
Капитан: Елиас Бадер
Преподавател: Светла Попова
Ананасов сладкиш "наопаки"
Необходими продукти:Topping: 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces; 3/4 cup (160 grams) light brown sugar; 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick); Maraschino cherries or candied cherries (optional). Cake Batter: 1 1/2 cups (195 grams) all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (113 grams) unsalted butter, at room temperature; 1 cup (200 grams) granulated white sugar; 1 teaspoon pure vanilla extract; 2 large eggs, separated; 1/2 cup (120 ml) milk; 1/4 teaspoon cream of tartar.
Начин на приготвяне:Preheat oven to 180 degrees C and place rack in the center of the oven. Butter a 23 cm round cake pan with 7.5 cm sides. Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.). Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients. In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.Note: Can substitute one - 550 gram can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
