24 June, 2015

Buttermilk Panbrioche with Egg Whites

Buttermilk Panbrioche with Egg Whites

If there is some king of sourdough bee or mosquito or whatever, I must have been stung by it. And the symptoms are rather serious. My brain is itching, my hands can't stand still, my eyes keep catching the sight of differnt types of flour on shelves. And above all my electricity bill, and not less important my belly, are screaming revenge.
Phew!
But when a beauty like this Panbrioche, slightly sweet breakfast bread, comes out of the oven, I'm in peace with myself again, and I'm already dreaming about my next baking project, involving my baby...or better say one of my two sourdough starters.

I love baking with buttermilk because everything's so soft, whether it's a cake or bread. Things really stay soft for days, and this panbrioche was not an exception.
If however it should get dry if not eaten within 2 or 3 days, don't throw it away. It will still be wonderful if toasted, or if you make french toast or bread pudding with it.


Buttermilk Panbrioche with Egg Whites


Buttermilk Panbrioche with Egg Whites

Ingredients:
*350 g strong flour
* 80 g liquid sourdough starter (100%-hydration)
*115 g buttermilk
* 75 g sugar
* 75 g butter, melted and cooled
* 2 egg whites
* a pinch of salt
* seeds from ½ vanilla bean
* zest of ½ organic lemon

                            Buttermilk Panbrioche with Egg Whites   Buttermilk Panbrioche with Egg Whites   Buttermilk Panbrioche with Egg Whites

Warm up the buttermilk slightly and put it into the mixing bowl. Add the sugar and the sourdough starter. Stir for the sourdough starter to dissolve.
Stir in a couple tablespoons flour, then egg whites, a couple tablespoons flour again, butter, and in the end the rest of the flour, a pinch of salt, scraped vanilla seeds and the finely grated lemon zest.
Work the dough for about 10 minutes, by hand or in a stand mixer using the dough hook.
Should the dough be too sticky, add a little flour.
Leave the dough in the bowl to rest for 45 minutes.
Fold the dough once - flatten the dough on a slightly floured surface to form a square. Fold the upper and the lower third towards the middle, overlapping them. Fold from the left and from the right towards the middle. Round the dough with your hands to form a ball and place it in a clean, slightly oiled bowl. Cover/seal and let proof until doubled in size (depending on temperature and the strength of your sourdough starter, it may take 4-8 hours).
Shape the panbrioche the way you prefer. You may simply flatten the dough and roll it up. Or divide into three/four (like I did)/six parts, form strands and braid them (I used this tutorial for braiding challah as a guide).
Place the shaped dough into a loaf pan (I usually line it with slightly oiled baking paper).
Seal the pan with plastic wrap and let it proof until the dough reaches the top of the pan. Remove the plastic wrap and let it proof a bit more, until it's 1 or 2 cm above the rim.
In the meantime, preheat the oven to 180°C.
Brush the panbrioche with egg wash (an egg or only eggwhite diluted with a little milk) or just milk and icing sugar (dissolve 1 TBspoon icing sugar in 2 TBspoons milk) and bake it for about 40 minutes.
Remove the panbrioche from the oven and from the pan, let it cool on a cooling rack.


Buttermilk Panbrioche with Egg Whites


Panbrioche con albumi e latticello

Ingredienti:
*350 g di farina forte (io: Garofalo W350)
* 80 g di licoli (lievito madre in coltura liquida, idratato al 100%)
* 115 g di latticello (o yogurt liquido, o kefir se non trovate il latticello/buttermilk)
* 75 g di zucchero
* 75 g di burro, fuso
* 2 albumi
* un pizzico di sale
* semi di ½ baccello di vaniglia
* scorza grattugiata di ½ limone

Scaldare leggermente il latticello, unire lo zucchero e il licoli, mescolare, aggiungere un paio di cucchiai di farina, e in seguito albumi, un paio di cucchiai di farina, il burro (fuso e raffreddato), il resto della farina, sale, vaniglia e scorza di limone.
Impastare finché l’impasto risulti liscio (10-ina di minuti), a mano oppure con l'impastatrice usando il gancio. Se dovesse risultare appiccicoso spolverate la spianatoia mentre impastate.
Lasciatelo riposare 45 minuti poi fate un giro di pieghe a tre.
Mettete a lievitare fino al raddoppio.
Formare a piacere. Se fate una treccia dividete l’impasto in tre/quattro/sei pezzi, formate dei cordoncini e intrecciateli (io ho fatto una treccia a quattro, qui trovate illustrati diversi modi di intrecciare l'impasto). Poi sistemate la treccia al interno di uno stampo per plumcake, copritelo con la pellicola e lasciate lievitare finché raggiunge il bordo dello stampo. Scopritelo e lasciate lievitare ancora fino ad arrivare a 1-2 cm sopra il bordo, mentre il forno si riscalda a 180°C.
Cuocetelo per circa 40 minuti.
A piacere prima di infornarlo spennellatelo con l’uovo sbattuto con un po’ di latte oppure latte mescolato con lo zucchero a velo per rendere il panbrioche lucido.


Buttermilk Panbrioche with Egg Whites


Panbrioche s bjeljanjcima i mlaćenicom

Sastojci:
*350 g di brašna za dizana tijesta (najmanje 13-14% bjelančevina)
* 80 g di tekućeg kvasa (sa 100%-tnom hidratacijom)
*115 g mlaćenice (možete zamijeniti tekućim jogurtom ili kefirom)
* 75 g šećera
* 75 g maslaca, otopljenog i ohlađenog
* 2 bjeljanjka
* prstohvat soli
* sjemenke 1/2 mahune vanilije
* naribana korica 1/2 limuna (neprskanog)

Umlačite mlaćenicu pa je sipajte u zdjelu. Dodajte šećer i kvas, promiješajte da se kvas otopi. Dodajte par žlica brašna, zatim bjeljanjke, ponovno par žlica brašna, maslac i na kraju ostatak brašna, sol, sjemenke vanilije i sitno naribanu koricu limuna.
Izmijesite dobro tijesto (rukom ili u stolnom mikseru, kukastim nastavkom).
Ako je tijesto jako ljepljivo (ovisi puno o brašnu koje koristite i o tome koliko tekućine upija), pobrašnite dodatno površinu na kojoj mijesite, ali neka tijesto ostane meko i podatno.
Stavite tijesto u zdjelu, pokrijte ga i ostavite da odmara 45 minuta.
Nakon toga tijesto premijesite tako da ga preklopite na troje - istresite tijesto na lagano pobrašnjenu površinu. rukama ga raširite na kvadrat, pa preklopite donju i gornju trećinu prema sredini tako da se preklapaju, a zatim i s desna i s lijeva također prema sredini. Okrenite tijesto tako da je spoj dolje i zaokružite rukama u kuglu.
Stavite tijesto u zdjelu, poklopite i ostavite da se diže dok se ne udvostruči (ovisno o temperaturi može vam biti potrebno od 4-8 sati, sad po ljeti ide puno brže).
Oblikujte tijesto po želji. Možete ga samo rastanjiti i smotati u rolnicu, ili ga podijelite na tri/četiri (kao ja)/ili šest jednakih dijelova pa uplesti pletenicu (ovdje možete vidjeti različite načine uplitanja pletenica za challah).
Smjestite oblikovani panbrioche u duguljasti kalup (ja prethodno kalup obložim malo nauljenim papirom za pečenje).
Pokrijte kalup prozirnom folijom i ostavite da se diže dok tijesto ne dostigne rub kalupa.
Skinite foliju i ostavite da se diže još barem pola sata ili dok nije 1-2 cm iznad ruba.
U međuvremenu zagrijte pećnicu na 180°C.
Premažite panbrioche jajetom ili žumanjkom razmućenim s malo mlijeka, ili pomiješajte 2 žlice mlijeka sa žlicom šećera u prahu (ja više volim ovako, jer poslije tijesto nema neugodan okus po jajetu), da bi dobio ljepšu boju i bio sjajan nakon pečenja.
Pecite ga oko 40 minuti.
Izvadite panbrioche iz kalupa i ostavite ga da se ohladi na rešetki.


Buttermilk Panbrioche with Egg Whites

22 June, 2015

Ricotta and Fruit Cake

Ricotta Fruit Cake


A confession from a food blogger: not everything I make comes out as it should/I expect it to be.
Phew! Kind of strange period for baking sweets. Not only things don't come out as I imagined, I had to throw at least three things in a row. Some examples? Caramel Banana Cake...sounds great, even taste was fabulous, but the texture totally off. It seemed raw. One more? An Almond Apricot Tart...Looked like a new summer hit! Baked and cut it turned out wrong. The crust didn't bake at all under the (probably) heavy and moist, flourless almond filling. However, I had a slice when it was just baked, and taste matched the look. Apricots were bitter, and as a whole, the tart was tasteless. I thought maybe the taste would improve when it rested. And instead, after a couple hours, it tasted even worse...so off to the rubbish bin once more.
When new recipes take you in the wrong direction, the best thing to do is pull a brake, and go back to the old, tested and approved ones.
This is one of those.
Once more I have to thank my friend Zrinka, who not only shared this recipe, but also tries out my recipes almost daily.
I loved this recipe from the very first time I tried it. Even though I baked it as an upside-down cake and not as she suggested with fruit baked on top. Even though I turned it into gluten-free cake using rice semolina. I even managed to forget butter once and it was still edible ;)
It's a very particular cake. It's like a cheesecake in a way, but with no crust/base. And it's extremely moist, semolina gives it a very particular texture, and it tastes so light that you can't stop eating it.
I like to combine it with slightly tart fruit to contrast the sweetness.
My favourite combo until now has been with blueberries, served with some lemon curd on top.
Another big plus in favour of this cake is that all you need is one bowl and 15 seconds of your time to stir everything together. Then, sit and prepare a cup of coffee or a glass of fresh lemonade while waiting for the cake to bake.

note: the cake works fine with both rice and wheat semolina. If you use rice semolina it is gluten-free, otherwise, if using the wheat one, it is NOT gluten-free.

Ricotta Fruit Cake


Ricotta and Fruit Cake

* 4 TBspoons rice semolina (or wheat semolina)
* 1 teaspoon baking powder
* 120 g sugar
* 1 teaspoon vanilla extract
* 500 g ricotta cheese
* 3 eggs
* 2 TBspoons freshly squeezed lemon juice
* zest of 1 organic lemon
* 130 g butter, melted and cooled
* icing sugar
+
350-400g fresh fruit (peaches, plums, blueberries, etc.)

Put the eggs, ricotta, sugar, semolina, baking powder, lemon juice and zest, and the butter into a mixing bowl.
Mix well using a wisk or hand mixer, just until everything is combined (15 seconds, literally).
Grease a 26-cm round spring cake form with butter.
Now either pour the batter into the pan and arrange the fruit on top, or arrange the fruit on the bottom of the pan and pour the batter over the fruit.
Bake the cake in an oven preheated to 180°C for about 55 minutes.
If you baked the cake with fruit on top, just remove the ring and slide the cake on a plate once it's cooled down.
If you baked the cake with fruit on the bottom of the pan, place a plate on top of the pan and flip everything together so that the cake lands on the plate and the fruit is on top.
Dust with icing sugar and serve.




Ricotta Fruit Cake


Torta ricotta e frutta

* 4 cucchiai di semolino di riso (o di grano)
* 1 cucchiaino di baking (lievito per dolci)
* 120 g di zucchero
* 1 cucchiaino di estratto di vaniglia
* 500 g di ricotta
* 3 uova
* 2 cucchiai di succo di limone
* scorza grattugiata di 1 limone non trattato
* 130 g di buro, fuso
* zucchero a velo, per spolverare il dolce
+
*350-400 g di frutta fresca (pesche, prugne, mirtilli, ecc.)

Mettete le uova, ricotta, zucchero, semolino, estratto di vaniglia, suco e scorza di limone, e infine il burro fuso (lasciato raffreddare) in una ciotola capiente e mescolate per 15 secondi usando una frusta a mano o uno sbattitore elettrico - mescolato giusto quanto serve per ottenere un composto omogeneo.
Pulite e tagliate in pezzi la frutta che avete scelto.
Potete procedere in due modi. Versare l'impasto in uno stampo a cerniera da 26 cm precedentemente  imburrato e poi distribuire la frutta sopra, premendola leggermente nell'impasto. Oppure sistemate la frutta sul fondo dello stampo imburrato e versate l'impasto sopra.
Cuocete la torta per 55 minuti circa nel forno riscaldato a 180°C.
Una volta colta, togliete l'anello, lasciatela raffreddare prima di trasferirla su un piatto da portata.
Nel caso l'avete cotta con la frutta sotto l'impasto (come ho sempre fatto io), posate il piatto sopra lo stampo e girate tutto insieme rovesciando la torta sul piatto.
Spolverate la torta con lo zucchero a velo prima di servirla.

n.b. la torta è senza glutine solo in caso usate il semolino di riso



Ricotta Fruit Cake


Sirno voćni kolač
(originalni recept)

* 4 žlice griza od riže (ili pšeničnog)
* 1 žličice praška za pecivo
* 120 g šećera
* 1 žličica ekstrakta vanilije
* 500 g svježeg sira (kod mene ricotta)
* 3 jaja
* 2 žlice soka od limuna
* korica limuna
* 130 g otopljenog i ohlađenog maslaca
* šećer u prahu za posipanje
+
* 350-400 g svježeg sezonskog voća (breskve, šljive, borovnice, i sl.)

Stavite jaja, sir, šećer, griz, prašak za pecivo, sok i naribanu koricu limuna, i na kraju otopljeni maslac u zdjelu i promiješajte (pjenjačom ili ručnim mikserom) da se sastojci sjedine, 15-ak sekundi.
Očistite i narežite voće.
Dalje možete raditi na dva načina:
-istresite tijesto u namašten kalup s pomičnim obručem, promjera 26 cm a po tijestu rasporedite voće i lagano ga utisnite.
-ili rasporedite prvo voće u namašten kalup i sipajte tijesto preko voća.
Pecite zatim tortu oko 55 minuta u pećnici zagrijanoj na 180°C.
Ako ste pekli tortu s voćem gore, skinite obruč i kad se ohladi skliznite je na tanjur.
Ako ste je pekli s voćem ispod tijesta, stavite tanjur na kalup i sve skupa okrenite tako da tortu izručite na tanjur i da vam voće bude gore.
Pospite tortu šećerom u prahu i poslužite.

*torta je bez glutena samo u slučaju da koristite rižin griz.

Ricotta Fruit Cake


Ricotta Fruit Cake

18 June, 2015

Quesadillas with caramelized onion, mushrooms and avocado


Quesadillas with caramelized onion, mushrooms and avocado

"I have to feed and entertain them, too!"
I read this quote among other funny things said by parents and it's exactly what children expect you to do today. I thought once the school year was over (and all the frenzy during the last two weeks) I would relax a bit, have more time for things I like. And instead it's the opposite. Between grocery shopping and cooking, cleaning, dropping them off and collecting them again I'm busier than before. Frinds coming over, them going over to their friends'.
And as if it wasn't enough, I can't get even near the computer of my phone. They've got their hands all over everything that's mine. And I start feeling like a police officer..."who stole my phone again"...
And every morning, as they drag themselves from bedroom to living room, eyes still half closed, one question is inevitable: What are we doing today?
When I was a kid, last thing in the world we needed to have fun were our parents. Summer, open air, friends, and lots of fantasy.

However, since it's quite hot, and some days time to cook lacks, easy, quick but always nutricious and delicious recipes are on the top of my list.
Homemade tortillias stacked in the fridge, a little cheese and veggies and I'm good to go.
You're invited, help yourself ;)



Quesadillas with caramelized onion, mushrooms and avocado


Quesadillas with caramelized onion, mushrooms and avocado

* 4 tortillias (for me avocado tortillias)
* 120 g provola cheese
* 4 portobello mushrooms (or 6 big champignon)
* 1 ripe avocado
* 2 purple onions
* 2 TBspoons vinegar
* 1 TBspoon sugar
* 1/2 lemon
* extra virgin olive oil
* salt and mix of 3 colour peppercorns

Quesadillas with caramelized onion, mushrooms and avocado  Quesadillas with caramelized onion, mushrooms and avocado  Quesadillas with caramelized onion, mushrooms and avocado  Quesadillas with caramelized onion, mushrooms and avocado  Quesadillas with caramelized onion, mushrooms and avocado

Peel the onions and slice them not too thin. Place them in a skillet or saucepan, add 200 ml water, sugar and vinegar. Cook until all the liquid has evaporated. Season with salt and add 1 TBspoon extra virgin olive oil. Cook for 5 more minutes stirring often. Then set aside.
Slice the mushrooms. Heat a skillet with 2 TBspoons olive oil and sauté the mushrooms until golden brown. Season with salt and pepper to taste. Set aside.
Cut the avocado in half, remove the stone and skin. Mash the pulp with a fork and season with lemon juice, salt and pepper.
Shred the cheese.
Warm up a tortillia in a skillet for 1 minute. Flip it, and while it's getting warm on the other side, too, place the cheese, the caramelized onions, the mushrooms and avocado on one half. Fold the tortillia in half. Keep cooking it for 30 seconds, flip again and cook for 30 more seconds, it should be crunchy when done.
Cut in half and serve warm. Prepare the remaining three quesadillias in the same way.





Quesadillas with caramelized onion, mushrooms and avocado


Quesadillas con cipolle caramellate, funghi e avocado

* 4 tortillias (oppure piadine, io: tortillias all'avocado)
* 120 g provola
* 4 funghi portobello (o 6  champignon grandi)
* 1 avocado maturo
* 2 cipolle rosse
* 2 cucchiai di aceto bianco
* 1 cucchiaio di zucchero
* 1/2 limone
* olio extravergine d'oliva
* sale e mix di pepe 3 colori

Sbucciate le cipolle e affettatele non troppo sottili. Mettetele in una padella con 200 ml di acqua, aceto e zucchero. Cuocetele finché il liquido sarà evaporato. Aggiungete 1 cucchiaio di olio e continuate a cuocerli per altri 5 minuti mescolando.
Affettate i funghi. Scaldate 2 cucchiai di olio EVO in una padella e saltate i funghi finché diventino dorati. Salate e pepate.
Tagliate l'avocado a metà, togliete il nocciolo e prelevate la polpa. Schiacciatela con una forchetta e condite subito con il succo di limone, sale e pepe.
Grattugiate il formaggio con una grattugia a fori grossi.
Scaldate una tortillia in padella per un minuto. Giratela e mentre si sta scaldando anche da sotto, farcite metà con formaggio, cipolle, funghi e avocado. Piegate la tortillia a metà, e continuate a cuocerla per 30 secondi. Giratela e cuocete per altri 30 secondi o finché risulti croccante.
Tagliatela a metà e servitela calda.
Nello stesso modo preparate le restanti quesadillias.




Quesadillas with caramelized onion, mushrooms and avocado

Ovaj mjesec u igrici Ajme koliko nas je, glavni sastojak s kojim se igramo je luk, bijeli, crveni, ljubičasti itd. A ja sam upravo s ljubičastim pripremila ove preukusne quesadillie.
I reći ću vam samo da sam luka pripremila i više nego što treba za recept jer je odličan.

Quesadillas s karameliziranim lukom, gljivama i avokadom

* 4 tortillie (kod mene: avocado tortillias)
* 120 g sira provole (ili sličnog polutvrdog sira)
* 4 portobello gljive (ili 6 velikih šampinjona)
* 1 zreli avokado
* 2 glavice ljubičastog luka
* 2 žlice bijelog (vinskog) octa
* 1 žlica šećera
* 1/2 limuna
* ekstradjevičansko maslinovo ulje
* sol i mješavina trobojnog papra

Očistite luk i narežite ga ne previše tanko.
Stavite luk u dublju tavu, dodajte 200 ml vode, ocat i šećer i kuhajte dok sva tekućina ne ispari. Dodajte 1 žlicu maslinovog ulja i kuhajte još 5 minuta miješajući.
Narežite glive na ploške. Zagrijte u tavi 2 žlice maslinovog ulja i pirjajte gljive dok ne dobiju zlatno smeđu boju. Posolite ih popaprite, pa maknite s vatre.
Prerežite avokado na pola, izvadite košticu i očistite pulpu. Ispasirajte je ili dobro smrvite vilicom. Začinite odmah sokom limuna, posolite i popaprite.
Sir naribajte na krupni ribež.
Zagrijte jednu tortilliu u tavi 1 minutu. Okrenite je pa na polovicu tortillie složite slojeve sira, luka, gljiva i avokada. Preklopite tortilliu na pola. Potpecite je još 30 sekundi, okrenite je pa zapecite opet i gornju stranu. Na kraju treba biti hrskava.
Prerežite quesadilliu na pola i poslužite je toplu.
Na isti način pripremite i preostale tri.

26 May, 2015

Avocado Flour Tortillias

Avocado Flour Tortillias

These were born non intentionally but as a consequence of lack of time. At first I wanted to make a soft focaccia for dinner, but started making the dough too late in the afternoon. And when I realized the dough wouldn't be ready in time for dinner, I quickly switched to tortillias. And the thing worked perfectly. Easier, quicker and delicious.
If you want to see how I served them, in case you need an idea, stay tuned for a fantastic quesadillas recipe.



Avocado Flour Tortillias


Avocado Flour Tortillias

(for 6 tortillias)
* 150 g flour
* 50 g solid sourdough starter
* 60 g water
* 50 g mashed avocado
* 15 g cream cheese
* 1 TBspoon extra virgin olive oil
* a generous pinch of salt

             Avocado Flour Tortillias   Avocado Flour Tortillias   Avocado Flour Tortillias   Avocado Flour Tortillias

Dissolve the sourdough starter in water (you may use either active sourdough starter or discard).
Add the mashed avocado, cream cheese and the olive oil. Stir in the flour and knead until the dough is smooth and elastic. If the dough sticky add a little bit more flour.
Place the dough into a bowl and let rest for 1,5 to 2 hours.
Divide the dough into 6 parts and shape each into a little ball.
Let them rest again for 1 hour, then roll each one out quite thin with a rolling pin, forming a circle.
Heat a shallow non stick skillet and cook the tortillias shortly on each side. Thew will puff a lot but then deflate while cooling.
Remove a tortillia from the skillet and wrap it in a clean kitchen towel, adding the other ones as soon as they are ready. This will help them stay soft and easy to fold or wrap.
If not eating them immediately, once they have cooled down, store them in the fridge, for up to three days, in a zip lock bag, and preheat shortly before serving.




Avocado Flour Tortillias


Tortillias all'avocado

(per 6 tortillias)
* 150 g di farina
* 50 g di lievito madre (solido)
* 60 g di acqua
* 50 g di avocado
* 15 g di robiola
* 1 cucchiaio di olio extravergine d'oliva
* un pizzico abbondante di sale

Spezzettate il lievito madre e fatelo sciogliere in acqua. Va benissimo sia il lievito rinfrescato che l'esubero (cioè il lievito non rinfrescato).
Unite l'avocado schiacciato in purea, la robiola e l'olio EVO. Aggiungete la farina e impastate fino a ottenere una pasta liscia ed elastica. Se l'impasto dovesse risultare appiccicoso, aggiungete poca farina. Sistemate l'impasto in una ciotola, copritelo e lasciate riposare un ora e mezzo o due.
Dividete l'impasto in 6 pezzi uguali e formate delle palline. Copritele e lasciatele riposare ancora 1 ora.
Usando un mattarello, stendete le palline abbastanza sottili. Scaldate una padella antiaderente sul fuoco medio alto.
Cuocete le tortillias per pochi minuti su tutti e due lati. In cottura si gonfiano molto ma poi si sgonfieranno.
Man mano che siano cotte sistematele all'interno di un canovaccio pulito per mantenerle morbide.
Se non intendete mangiarle subito, una volta che si saranno raffreddate, sistematele in una busta di plastica e conservatele in frigo per 2-3 giorni, per poi scaldarle brevemente prima di servirle.





Avocado Flour Tortillias


Tortillie s avokadom

(za 6 tortillia)
* 150 g brašna
* 50 g kvasa
* 60 g vode
* 50 g avokada
* 15 g krem sira
* 1 žlica ekstradjevičanskog maslinovog ulja
* prstohvat soli 

Nakidajte kvas i otopite ga u vodi (možete koristiti ili aktivni kvas, tj. nakon hranjenja, ili neaktivni tj. nenahranjeni višak kvasa).
Dodajte avokato smrvljen u pire, maslinovo ulje i krem sir.
Umiješajte brašno i zamijesite srednje čvrsto, glatko i elastično tijesto. Smestite ga u zdjelu, poklopite i ostavite da odmara oko 2 sata.
Podijelite tijesto na 6 jednakih dijelova i oblikujte svaki u kuglicu. Ostavite ih da odmaraju opet 1 sat (pokrivene prvo prozirnom folijom a zatim platnenim ubrusom da se ne osuše).
Razvaljajte tanko svaku kuglicu u krug i pecite ih kratko s obje strane na suhoj tavi, zagrijanoj na srednje do visokoj temperaturi. U pečenju će se dosta napuhati.
Napunite ih po želji i poslužite.
Ako ih nećete odmah posluživati ili vam ostane viška, spremite u plastičnu vrećicu ui čuvajte u hladnjaku do 2-3 dana. Zagrijte ih kratko opet prije posluživanja.