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SLANA ŠTRUČKA
Sestavine (za 6 oseb): 200 g navadne moke - 4 jajca - 11 g pecilnega praška - 100 ml mleka - 50 ml olivnega olja
- 12 na soncu sušenih paradižnikov - 200 g feta sira - 15 izkoščičenih zelenih oliv - ščepec curryja v prahu (neobvezno)
- sol in poper.
Pečico segrejemo na 180 °C. Pekač namažemo z maslom in posujemo z moko. V skledi iz nerjavečega jekla z
nameščenim mešalnikom in pokrovom zmešamo moko, jajca in pecilni prašek, najprej pri hitrosti 1, ki jo nato
povečamo na 3. Dodamo olivno olje in mleko ter mešamo eno minut in pol. Hitrost zmanjšamo na 1 in dodamo
posušene paradižnike (narezane na koščke), kocko feta sira, zelene olive (narezane na koščke) in curry v prahu.
Začinimo. Zmes vstavimo v pekač in ga damo v pečico za 30 do 40 minut, odvisno od pečice. Štruco prebodemo
z nožem, da bi preverili, ali je gotova.
Namig: Feta sir se lahko nadomesti z mozzarelo in doda se lahko nekaj sesekljanih lističev bazilike.
ČOKOLADNA TORTA
Sestavine (za 8 oseb): 200 g kakovostne jedilne čokolade - 150 g sladkorja v prahu - 125 g navadne moke
- 125 g zmehčanega masla - 4 jajca - 200 ml tekoče smetane (smetana za stepanje) - 100 g mletih mandljev
(neobvezno) - 1 vrečka vanilijevega sladkorja (neobvezno) - 11 g pecilnega praška - ščepec soli.
Pečico segrejemo na 180 °C. Na pari ali v mikrovalovni pečici stopimo čokolado, narezano na koščke, s 3 žlicami
vode. Med mešanjem postopoma dodajamo maslo, da dobimo gladko čokoladno zmes. Pustimo, da se ohladi.
Ločimo rumenjake od beljakov. Beljake damo na stran. Rumenjake, stopljeno čokolado, smetano, sladkor,
vanilijev sladkor, mlete mandlje in preostanek masla damo v skledo iz nerjavečega jekla z nameščenim
mešalnikom in pokrovom. 20 sekund mešamo pri hitrosti 1. Hitrost povečamo na 2 in skozi odprtino v pokrovu
dodamo moko, pomešano s kvasom. Z aparatom mešamo približno dve minuti, dokler ne dobimo gladkega
testa. Testo položimo v večjo skledo. Beljake in ščepec soli damo v očiščeno posodo iz nerjavečega jekla z
nameščeno metlico za stepanje. Beljak stepamo eno minuto in 45 sekund pri hitrosti 5, nato prestavimo na
največjo hitrost in mešamo še 30 sekund. Čokoladni zmesi z lopatico previdno dodamo stepene beljake. Vse
skupaj vlijemo v posodo za peko tort, ki jo pred tem premažemo z maslom in posujemo z moko. Posodo damo
v pečico, segreto na 180 °C, in pečemo 25 minut.
Namig: Torta se lahko postreže s crème anglaise (glej recept za „plavajoče otoke“) ali vanilijevim sladoledom.
Več receptov najdete na strani www.moulinex.com
168


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