Moje bake više nema, ali sećanje na nju je uvek prisutno.Ove oblande je ona često spremala i meni su bile broj jedan. Sreća,pa je moja mama naučila od nje, inače bila bih uskraćena za ove divne oblandice. Nadam se, kada prođu godine,da će ih i moja ćera sa zadovoljstvom spremati :)
Potrebno je:
1 veće pakovanje oblandi
1 l mleka
1 kg šećera
5 punih kašika mlevenih oraha
1/4 margarina
100 gr suvog grožđa
1 vanilin šećer
Staviti mleko sa šećerom i vanilom da se kuva.Kada provri,smanjiti temperaturu i kuvati na tihoj vatri oko 2.5-3 h. Povremeno promešati.
Kada mleko uvri i ostane pola od njega,skloniti sa vatre i u njega umešati margarin, orahe i suvo grožđe. Prohladiti fil,pa filovati korice oblande. Poslednju oblandu ne filovati. Pritisnuti nečim težim i ostaviti da se stegne preko noći,pa tek sutra seći na štanglice,trokutiće…
My grandma’s caramel oblanda (wafers)
My grandma is not alive anymore, but memories of her are still here. She used to make these oblanda’s very often and for me they were always #1. Lucky me that my mom learned this recipe from her, or I wouldn’t be able to enjoy them anymore.I hope that many years down the road my daughter will also have a pleasure to make them.
Ingredients needed:
1 big pack of oblanda ( wafer sheets)
1 l milk
1 kg of sugar
5 tablespoons of ground walnuts
1/4 margarine
100 gr of raisins
1 vanilla sugar
Place milk with sugar and vanilla sugar onstove to cook. When it comes to boil, lower temperature and cook on heat for 2.5-3 hours. Stir occasionally. When milk has cooked and at least half of it has evaporated remove from heat and add margarine, walnuts and raisins. Cool filling, and spread it on each sheet. Cover with last (5th sheet) and press slightly. Put something heavy on top and leave it overnight to thicken and cool. Next day cut into, bars, cubes, triangles or whatever shape you like.
Draga Minja već neko vrijeme pratim Vaš blog i divim se Vašem umijeću i volji.Recepti su Vam izvrsni i kalorični,što baš za mene i nije dobro.Samo neznam kakva je to vrsta sira kačkavalj.Može li malo pojašnjenje.Pozdrav iz Hrvatske,Doline Neretve točnije iz Opuzena.
Samo tako nastavite.....
A za Kackavalj mozda vam je poznat Trapist ili neki drugi tvrdi sir koji se uglavnom renda, sece i pohuje, koristi u predjelima ...
Eto mozda sam i ja malo pomogla
Draga Minja cesto posjecujem Vas blog i zaista imate divnih recepata a sto se tice ovih oblandi ovo su meni broj 1 i ja ih cesto pravim ali ne stavljam grozdjice
Pozdrav od Nede
Poslao Sarah Kay
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