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La Bayadere in National theatre Brno @baletndb 2019, 📷 Ctibor Bachraty at @ndbrno @brnodaily @brnomycity #baletndb #solor #bayadere #michalkrcmarofficial #michalkrcmardancer #michalkrcmar #ballet #bajadera #tanec #balet #prvnisolista #tanecnik #costume #scena #balletto #baletti #dance #klasickybalet #janackovodivadlo #brno #tights #michalkrcmarprincipaldancer #ballerino #primoballerino (at Brno, Czech Republic) https://www.instagram.com/p/B4pyzcQgw2O/?igshid=jp885so6sgco
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Lunch at grandmas
Tomato soup, chicken, homemade “pasta” idk what it’s called in English but we call it mlinci and salad and radish
For desert a homemade bajadera (Croatian chocolate)
Ok let's take a moment and appreciate my bae's ❤
Yum! 😋 #bajadera #ferrerorocher #chocolate #chocolates #cokolada #cokolade #čokolada #čokolade
You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet but intensely flavored. Bajadera (Bah-ya-deh-ra) has been in existence since the early 1900’s having been a specialty...
You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet but intensely flavored. Bajadera (Bah-ya-deh-ra) has been in existence since the early 1900’s having been a specialty of the Kraš Confectionary Company in Zagreb Croatia. It was named after an oriental dancer, and its shape and the unique layering make Bajadera one of the most popular sweet treats in Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today. Ingredients All ingredients are listed left to right. Top Row: Petit Beurre Cookies, granulated sugar, water. Bottom Row: unsalted butter, semisweet chocolate, toasted hazelnuts. Petit Beurre Cookies - can be the ones in last week's blog or they can be purchased online as well as some specialty food shops featuring European items. Unsalted butter is used for clarity of taste. Hazelnuts are toasted to intensify the flavor. Semisweet Chocolate - I use Callebaut Callets professionally and at home. They look like chocolate chips but aren't. I don't recommend using chocolate chips. Chocolate Glaze Left to right: shortening (such as Crisco) and semisweet chocolate. See recipe card for quantities of ingredients. Instruction Step 1. Hazelnuts ready to be toasted. For a quick and easy way to remove the skins, see Hazelnut Gianduja Cake. Cool the nuts completely before processing Step 2. Line an 8x8 inch square pan with a piece of parchment paper 8x16 inches letting the excess hang over the sides. Step 3. Melt the chocolate in a double boiler over simmering water or at half power in the microwave. Set aside. Step 4. Place half the nuts and half the cookies in a processor bowl. Step 5. Process the cookies and nuts as finely as possible being careful not to turn them to a paste. Step 6. Transfer them to a mixer bowl. Repeat with the second half of the cookies and nuts. Set aside. Step 7. Place the water and sugar in a medium saucepan. Stir to combine. Step 8. Bring the syrup to a boil. Step 9. Wash down the sides of the pan with a brush dipped in cold water. Alternatively, a tight fitting lid can be placed on top for 3 minutes. Step 10. Bring the syrup to 238°F on a thermometer. Remove from the heat and add the butter to stop the cooking. Step 11. Pour the syrup over the cookie and nut mixture in the mixing bowl. Beat on low to combine completely. It may be soft at this point, but will firm up as it cools. Step 12. Divide the dough in half - about 410 grams or 14 1/3 ounces each piece. Remove 1/2 cup, 100 grams or 3 1/2 ounces from one piece and add it to the other piece. Step 13. Add the melted chocolate to the bowl with less plain dough in it. Step 13. Divide the chocolate dough in half - about 215 grams or 7 1/2 ounces. Step 14. Press half the chocolate dough firmly in the bottom of the prepared pan. If it is at all soft, freeze for 5 minutes to keep the layers from dipping into each other. Step 15. After the plain layer is divided in half, 230 grams or 8 ounces, one half is placed on the chocolate base layer. Step 16. Press the plain dough firmly over the chocolate base. Freeze for five minutes if it is at all soft. Repeat with the chocolate and plain layer as above. Do not freeze the plain layer after it is pressed onto the top. Chocolate Glaze Step 17. Place the chocolate and shortening in a bowl to be melted. Step 18. Melt the chocolate and shortening over simmering water or at half power in the microwave and stir together. Step 19. Pour the glaze over the top layer of the bars. Step 20. Tilt the pan from side to side and up and down to distribute the glaze evenly, making sure to get into the corners. Refriger
ate overnight. Releasing and Cutting the Bars Step 21. Hold a hair dryer set on high close to the pan with the No Bake Cookie Bar to heat the sides so the cookie can release cleanly. Go around the entire pan to heat all the sides. Be careful not to melt the chocolate. Step 22. Lift the bar out of the pan using the parchment that overlaps the sides. Leave it on the paper. Step 23. To cut the bars cleanly, heat a knife under very hot water. Dry immediately on a paper towel. Melt through the chocolate layer and cut straight down. Pull the knife out at the bottom. Do not pull it out at the top or the bar will be smeared with chocolate. Do not use a sawing motion. Repeat the heating and drying for each cut. Step 24. The bars, still on the paper are cut 4 down and 7 or 8 across. These are very rich and small bars are ideal. Substitutions All almonds or half almonds may be used. Toast the nuts as for hazelnuts. Equipment A thermometer that goes to at least 300°F for the sugar syrup is needed. Storage The bars may be stored at room temperature for several days or refrigerated for longer storage. Bring to room temperature before serving. Top Tip 1. Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead. 2. Combining chocolate with a bit of shortening such as Crisco ensures a smooth finish that reduces the chance of a grey or mottled finish to the glaze which is caused by the chocolate becoming untempered. Oil and butter should not be used because they will not set up firmly at room temperature.
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sticker design challenge part 1 Naklejkowe wyzwanie part 1😁#bajaderka #bajadera #słodycze #cukiernia #stickers #naklejka #sweets #ipadart #procreate #ciastko #illustration https://www.instagram.com/p/CN-hTvaDkif/?igshid=1upzq9vza0q2l
Bajadera sa kokosom (Video recept)
Bajadera sa kokosom (Video recept)
Bajadera sa kokosom (Video recept)
Još jedan recept iz Marinine kuhinje. Sitni kolač je u pitanju, jednostavno divan slatkiš. Kao i uvek trudimo se da vam do detalja objasnimo sve, da bi svi shvatili i lako napravili. Nama oni recepti koji traju pola minuta i minut ništa ne znače. Mi imamo dušu, naši recepti imaju dušu i nisu napravljeni da se zgrće lova, već da se nešto pokaže i neko nešto nauči.
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production design,
commercial,
Centralna jedinica,
2018.
