Friday, July 1, 2011
250 g whole wheat flour, fine
Bolted wheat flour 250 g (minimum 85%)
1 tablespoon dried oregano oregano
10 g salt salt
30 g fresh yeast or 15 g instant yeast
2 ½-3DL lukewarm water
dl olive oil
2 tablespoons water
1 tablespoon coarse ground sea salt sea salt
1. Mix the flour, oregano, pine nuts and salt in a bowl and make a dimple in the middle. Dissolve the fresh yeast in a cup with lukewarm water and pour it along with 3 dl warm water and olive oil into the well. If you use instant yeast, you can do unresolved in the flour. Knead with a light smooth motion at least 10 minutes until a smooth, supple and elastic ball occurs. If it is too dry add a little more liquid.
2. Let the dough rise for 60 minutes in a bowl in a draft free, warm place. Cover the bowl with a damp cloth. After this first wicker knead the dough again and tip. Shape the dough into an oval loaf and place on a baking sheet sprayed with non-fat spray. Brush the bread with water and sprinkle with sea salt. Little bit of pressing. Let the dough rise for 45 minutes until it becomes twice as large. Cover the form is back with a damp cloth and place it in a draft free, warm place.
3. Preheat the oven to 220 ° C. Put the bread in the preheated oven and bake for 35-45 minutes until brown. Remove the bread from the oven straight from the baking sheet on a wire rack to let cool completely. The bread is cooked when it is brown and sounds hollow when a knock.
Wednesday, June 22, 2011
2 L of fresh milk
600 g flour
300 g spinach puree
½ teaspoon pepper
1 teaspoon salt
1 L of fresh milk
80 g flour
80 g unsalted butter
½ tsp pepper
1 teaspoon salt
Bechamel Sauce 300 g
100 g porcini mushrooms, chopped, sauteed
50 g fontina cheese, grated
½ teaspoon pepper
1 teaspoon salt
* Crepe: Stir the flour and eggs with spinach puree until blended.
* Pour the milk while stirring gently until smooth.
* Store in the refrigerator for 1 hour.
* Heat the omelet pan 20 cm. Make the dough into a thin omelet-omelet.
* Remove and set aside.
* Stir the flour and butter until blended.
* Heat milk, add pepper and salt.
* Enter the flour mixture and butter.
* Stir over a small pie until thick and smooth.
* Add pepper and salt, stir well.
* Cool and strain.
* Heat Bechamel sauce with cheese and mushrooms until cheese melted.
* Remove and let cool.
* Fill crepes with the batter Bechamel. Fold into quarters.
* Arrange the crepes in a heat resistant container.
* Flush with Bechamel sauce.
* Bake in a preheated oven 180 C for 20 minutes.
* Lift. Serve warm.
Sunday, June 19, 2011
-1 / 4 cups all-purpose flour
2 tablespoons all-purpose flour, for dusting work surface
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon powdered buttermilk
3 / 4 teaspoon cinnamon
1 / 2 teaspoon salt
2 / 3 cup milk
1 / 4 cup unsalted butter, melted
1 / 4 cup instant coffee powder
2 large eggs, lightly beaten
3 / 4 cup sugar
1 teaspoon pure vanilla extract
5 cups vegetable oil for frying
1 cup creamy frosting
Frying strainer (optional)
How to Make :
1. (1) In a large bowl, combine the flour, baking soda, baking powder, cinnamon, powdered buttermilk and salt. Set aside.
(2) In a small bowl, mix together milk, butter and espresso powder. Stir until dissolved. Reserve.
2. Beat the eggs, vanilla and sugar, 2 minutes or until thick in a large bowl.
Flour and milk mixtures alternately take (the # 1 and # 2 entries created in step 1) into the egg mixture with a wooden spatula until completely combined.
Cover the bowl with a lid or plastic wrap. In the refrigerator for 1 hour.
3. Transfer the cooled dough from the refrigerator and place on a floured flat surface.
Flour the dough and roll it flat with a pinwheel to about 3 / 4 "thick sheet. By using a donut cutter to cut out the dough, about 3" in diameter each.
4. Transfer the dough to cut a non-fat baking sheet. Gather dough scraps, re-use and re-roll dough and repeat the recycled cutting donuts with a donut cutter until all dough is used. Or hold down the scraps and roll them into 1 "size balls to make donuts (the hole).
Place a cloth on top of the tray cover and cool donuts for 45 minutes in the refrigerator.
5. In a large wok or heavy deep-sided non-stick skillet, pour 5 cups of vegetable oil and heat until the oil temperature 355 degrees F (using a thermometer).
Fry the donuts in a colander (recommended) at once. Doughnuts will expand into the hot oil, so keep some space. Fry each for about 3 minutes per side or until golden brown. If your donuts made from the leftovers, fry them also use this section as a guide.
6. Using slotted spoon to drain and cool donuts on a wire transfer. Repeat until all the donuts are fried.
Once cooled, top with creamy icing donuts, sprinkle with cinnamon (optional). Serve while fresh.
Wednesday, June 8, 2011
1 recipe pizza dough
1 tomato sauce recipe
4 medium tomatoes
1 jar mushrooms
3 large onions
150 g salami
200 g cheese
Make the pizza dough and tomato sauce according to the basic recipe. Roll out the dough to a 2 mm thick flat piece and insert a glass circles. Let them continue to rise on a baking sheet move the camera for a photo image of mini pizzas. Fry the sliced onions are almost done with salt.
Preheat oven to 250 ° C (fan oven 225 ° C).
Put the tomatoes in boiling water 10-30 seconds, peel and cut them into slices. Let the pot drain mushrooms and grate the cheese.
Brush the pizza rounds with a little tomato sauce. Top them, at random, with sliced salami, tomato paste, fried onion rings and mushrooms clean. Divide the grated cheese to pass on the camera for a photo image of mini pizzas.
Bake the mini-pizzas in the oven for 12-15 minutes over
Monday, June 6, 2011
1 / 2 celery bush
25 g butter
1 / 2 liter beef broth
1 / 4 red bell pepper
Clean the celery stalks and cut into thin slices.
Peel the potatoes and cut into cubes.
Heat the butter in a pan and fry the potato and bleeekselderij briefly.
Add the broth and cook soup gently in about 20 minutes until tender.
Cut the peppers into thin pieces.
Puree the soup in a food processor or blender and make a season with a dash of coffee cream, salt and pepper. Stir in the pepper pieces into the soup.
Sunday, June 5, 2011
- 2 red peppers, chopped
- olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can tomato paste (40 g)
- 300 g whole wheat spaghetti
- 400 g smoked mackerel, cut into strips
Bake in a large pan red pepper gently 2 minutes 2 tablespoons olive oil. Add the onion and cook gently 2 minutes. Add the garlic and cook gently 1 minute. Add the tomato puree and stir well. Add some extra olive oil or water and sprinkle with salt. Cook the pasta in salted water until al dente. Drain the pasta and stir into the tomato sauce. Arrabbiata Divide the pasta among four soup plates and place the mackerel on top.