Composition: cut the vegetables into pieces, fry the sausage, add the finely chopped greens, add the ham, mushrooms and everything else you want (olives, cheese, salami ... etc)
leaf: mix the flour with the yeast, salt and warm water and knead for 10-15 minutes, until it no longer sticks to your fingers. Leave the dough to rise in a place away from currents for 30 minutes, until it doubles in volume.
Knead a little, make dough balls, as big as you want, spread them, put the composition with a spoon, bend the dough covering the composition and press the edges with a fork so that it doesn't fall apart. Grease with olive oil or beaten egg (which I did it this time too), grate the telemea or cheese on top and put it in the oven over a moderate heat, until they are well browned.
1. The breads are cut lengthwise and hollowed out from the core so that they look like cake trays. The core is crushed and spread on a sheet to dry.
2. Finely chop the beef through the mincer, but it is preferable with a knife. Peel the potatoes and grate them on a large grater. Finely chop the dill and green onions. Mix all the ingredients well, add the dry bread crumbs, salt, thyme and pepper.
3. Pass the curd with a fork. Two tomatoes are cleaned of skins and seeds and then chopped into small cubes. Add over the curd, season with salt and pepper and mix well. The forms obtained from the breads are greased with olive oil. Spread a layer of the curd mixture with the tomatoes inside each tray.
4. From the meat composition, form 16 rolls (in the shape of small ones) and place 4 of them in each bread tray.
5. Place the loaves in a baking tray lined with baking paper and place in the hot oven. Leave for about 20-25 minutes to brown. Before serving, sprinkle finely chopped greens on top.
Homemade pasta & # 8211 a very pleasant surprise
& # 8222You live too much inside yourself & # 8221, someone told me a long time ago. At the time, I didn't know what he meant. Now, however, the mystery has been clarified. In my mind, a lot of thoughts follow one another with the speed of light, which are more or less interesting, sometimes even fabulous, which manage to keep me captive there. Sometimes I get so caught up in my thoughts that I can't hear or see anything around me. As if I had a room at hand only for myself. A magical place where wonderful things happen with the help of the imagination. Just for me. And at my command.
Thoughts about food also play an important part in the equation, many of them triggered by a spice, a more interestingly shaped plate, a place on this earth that I would love to see. Whenever I wake up thinking of Asia, for example & # 8211 a continent I really want to taste and experience & # 8211 I wake up eager to cook something Asian. And that's what I do. I plunge with an open heart, together with all the senses, into a new universe. Asiatic. Taking everyone around me & # 8211 who tasted my food & # 8211 on the trip with me.
Eating and cooking are, from this point of view, the easiest way to travel. To discover and know other and other cultures. Without leaving home. And I am very aware that when I get to those places I dreamed of (because I will get there), I will know a little more about the people there. About their culture. Because before cooking and tasting an ethnic dish, I thoroughly document myself. To make the food experience as authentic as possible.
Asia is just one part of the story, an old dream, with good and fresh taste, and with wine being Tuscany. Traveling with my mind's eye (for the time being) on the green hills, full of Tuscan olive trees, beating the cobbled streets of the region's villages, I came across home-cooked pasta.
I've wanted it for a long time. For a long time. A pasta machine, so when it finally came into my possession I realized how different they are. Of any commercial pasta. I can't figure out why or what makes them so special, because they're only made of egg, flour and possibly very, very little water, but the result is fabulous. Mind blowing. As I like food to be.
PS. In order to boil pasta, it would not be bad to listen to the advice of the Italians: the pasta water should be as salty as the Mediterranean. How beautiful, isn't it?
Pizza top. Top 3 best recipes
Combine the flour with the salt and yeast. In a separate bowl, mix the water and oil. Combine the flour mixture with the water and oil mixture. Knead the composition until it results in a soft and homogeneous dough, according to bucatarul.eu. Sprinkle the work table with flour, transfer the dough to it and knead it for another 2-3 minutes.
Put the dough back in the bowl, grease it with olive oil, cover it with kitchen foil and put it in a warm place for 30-40 minutes, until it doubles in volume. After it has risen, the dough must be kneaded for another 1-2 minutes. On the table sprinkled with flour, spread the dough in a round sheet, which you put on a tray greased with oil. Raise the edges of the dough a little and add your favorite pizza filling.
2. Fluffy countertop for pizza
The method of preparing fluffy dough for pizza is identical to that for thin dough.
3. Yeast-free pizza top
-1 tablespoon olive oil
Mix the flour with the salt, sift it on the work table and make a hole in the center. In a bowl, mix the eggs with the milk and add the olive oil. Pour little by little from the milk mixture into the flour pit, stirring the flour continuously.
When the liquid has soaked in the flour, start kneading the dough, sprinkling your hands with flour from time to time. Knead the dough for 10 minutes, until it becomes elastic. Make a ball of dough, wrap it in a damp towel and leave it like this for 15 minutes. Then roll out the dough with a rolling pin. Usually, this dough is used for large pizza, prepared in a rectangular tray.
- Put the dough in a pan greased with oil
- Spread the sauce on the counter, evenly add diced mozzarella and anchovy fillets
- Sprinkle with olive oil, pepper and oregano
- Place the tray in the preheated oven at 250 ° C for about 20 minutes
- Remove the tray when the cheese has melted well and the pizza is browned
Delicious, tasty and with few ingredients, you can get a Neapolitan pizza whenever you feel like it!
Frittata with pumpkin and telemea
This frittata recipe is very simple, very versatile and extraordinarily tasty both when it is hot, but especially the next day, when it is cold. It is ideal for the package. In addition, it can be easily adapted to what you have in the fridge. I sometimes do it with grated potato instead of pumpkin, and with tomatoes in the composition and with cottage cheese instead of telemea, sometimes I put milk and two tablespoons of breadcrumbs instead of cream and so on.
I thought of some lunch combinations with Flatbread pizza (p)
I never thought to have lunch at Pizza Hut, although lately I have seen ads that show special lunch offers at very good prices. In my childhood, Pizza Hut was the special place where you went to celebrate something, for example the end of a school year.
Does not matter. I went to a Pizza Hut the other day to taste the new Flatbread pizzas, being invited to design some lunch menus. Okay, I can do this! I always liked to eat & # 8220in the city & # 8221 at work, not all inside the office and, as you will see below, I propose some interesting combinations.
So I went to a Pizza Hut, mounted the tripod, the camera and a flash every day and, under the astonished eyes of those around me, I ordered, photographed and ate a big lunch. Luckily I can lead!
Flatbread is a rectangular pizza. There are 10 different recipes you can try (of which 5 introduced this year), varied and well thought out, at prices between 14 and 21 lei each. I thought they would be small, but I was tired of a piece and only in case of great hunger would it take two.
Below you see a Spicy Pepperoni, costs 13.90 lei, contains Mozzarella cheese, pepperoni salami, jalapenos and cherry tomatoes. It's spicy enough to feel the pepper and have another sip of drink from time to time, but not enough to ruin your lunch or regret taking it. The tomatoes were tasty, the cheese was plentiful & finally, there was no discount on anything.
Add a lemonade or a cocktail or a water and you can eat lunch for 16-25 lei, depending on what you choose.
If we were to discuss geometry, a Flatbread is 38 x 10 cm, ie the same surface as a 22 cm pizza. The price is proportional to that, but here you already see an advantage: I prefer to eat two different Flatbreads as a recipe than a pizza of one type.
So the situation gets even better if you go in a larger group at noon. For example, three people can take three different Flatbreads and divide them, each eating from several types. Or four Flatbreads, for a larger quantity.
The one below is Flatbread veggie, has Mozzarella and Buffalo cheese, zucchini, eggplant, sun-dried tomatoes, peppers and pine buds. I never thought I'd say that about something vegetarian, but it was really tasty, after all being grilled, au gratin and a little crunchy because of the pine buds. Dried tomatoes are a good idea, they completely change the taste of the slice when you hit one.
If you want to go full vegetarian, that maybe you chose this path, you can also ask for it tomato cream soup, which I generally like very much, especially since it is a very healthy dish. At Pizza Hut you will receive it together with cream and croutons and it costs 10 lei. This means that a Flatbread and a tomato soup start at 24 lei.
If a 0.5 liter bottle of water seems expensive at 5.50 lei, I found in the menu a club soda (ie soda) for 2 lei. I drank it, I found no difference from the taste of a carbonated mineral water. It is the cheapest solution to drink something, if of course you do not prefer plain water, lemonade, cocktail, a beer, coffee, cider, even Holsten unfiltered to the mug, newer.
My favorite flatbread was Chicken & Rucola (15.9 lei, Mozzarella cheese, tasty grilled chicken, tomatoes, arugula and balsamic vinegar reduction on top), probably because I make such a pizza recipe at home quite often. Tomatoes and arugula make it look fresh, chicken makes it tasty. You can also pair it with a tomato soup or a vegetarian flatbread to eat even more vegetables.
Let's move on to other recipes now. Ham & Bacon (15.9 lei) has Mozzarella, ham, bacon, peppers and mushrooms, practically a classic pizza, and I would pair it with a portion of chicken wings. Yes, at Pizza Hut they also serve wings, a portion costs 14 lei, includes some salad and a sauce (I chose yogurt and mustard sauce, because maybe it has fewer calories). With a total of 29.9 lei you can eat very well. Add soda for 2 lei or more expensive drinks. Add another Flatbread and with about 45 lei I can eat two people, that is 22.5 lei per person, sharing two flatbread, wings, salad and drinks!
Mediterranean (18.9 lei) seemed to me the most pleasant surprise. It contains pesto sauce, Mozzarella, Feta cheese, sun-dried tomatoes, grilled chicken, basil and Parmesan cheese and has a totally unique taste, I would like to see it as a stand-alone pizza. It definitely gave me ideas for what to cook at home.
I would pair it with a & # 8220combined tray& # 8220, which costs 15 lei and contains two slices of bread with garlic, baked potatoes, mushrooms with bacon and au gratin cheese, cabbage salad and a baked pepper, plus a sauce of your choice. It's something made for sharing, so with a Flatbread it costs 33.9 lei for two people, to which are added the drinks. You can eat so many different things for 17 lei per person, and if you add water or a beer you get around 23 lei per person. Not bad for an a la carte restaurant, is it?
And here's my face at the end, when I realized that now I have to eat everything I photographed!
By the way, Pizza Hut has all kinds of posters urging you to leave your phone and enjoy food and dining partners. I found it really funny that I sat in the & # 8220without mobile & # 8221 area, and then mounted all those devices on top of me :)
Pizza with everything
There is no family that does not eat pizza. We recommend this delicious pizza recipe with everything.
& # 8211 o cana faina
& # 8211 o teaspoon yeast
& # 8211 ½ cup of water
& # 8211 sare.
& # 8211 3 cloves garlic
& # 8211 2 tablespoons oil
& # 8211 500 g tomatoes
& # 8211 pepper
& # 8211 thyme
& # 8211 sare
& # 8211 ½ teaspoon vinegar
& # 8211 zahar old teaspoon
& # 8211 ½ cup of tomato juice.
& # 8211 400 g salami
& # 8211 300 g pressed ham
& # 8211 250 g cheese
& # 8211 250 g olive slices
& # 8211 400 g fresh mushrooms
& # 8211 1 pepper
& # 8211 2 tomatoes
& # 8211 2 eggs.
Method of preparation
Put flour in a bowl. Separately, prepare the mayonnaise as follows: warm water mix with salt and yeast. Then pour over the flour and knead well. Leave to rise for 30 minutes, then knead again and then spread the pizza top.
Roast the tomatoes for 10 seconds, peel them, put them in a blender and then strain the seed.
Heat 2 tablespoons oil in a pan. Peel the garlic, cut it into small pieces and heat it a little in the pan, then add the tomato sauce and the tomato juice, season it, add the sugar, then let it boil for 10 minutes. Add the vinegar, leave it on the fire for another 2 minutes, then turn it off.
Leave the sauce to cool, then spread it on the pizza top.
After spreading the top, grease it with a pinch of sauce. Cut the salami and ham into cubes, sliced peppers, sliced tomatoes and mushrooms, then spread them all on the counter. Beat eggs and, with a feather, spread over the filling. Place in the oven at a temperature of 180 ° C for 20 minutes. Then add grated cheese and leave in the oven for another 10 minutes.
5 tricks to make better pizza at home
A successful pizza starts with a good dough, some favorite toppings and some tricks to guarantee you perfect results every time.
With a fluffy or crunchy top, with ham and vegetables or just with tomatoes and mozzarella, pizza is in the top of the preferences for tasty food for many of us. And when you learn to prepare it at home, you have the freedom to put whatever topping you want, without paying extra, and to have it hot and tasty at any time.
The first thing you need to know how to do is the countertop. We gave you a good recipe at Cooking Lesson.
Then, make sure you have all the necessary tools so that you can bake it like a book. You don't need a wood oven, but a pizza stone, a pizza knife and a palette with which to lift pizza from the oven would be ideal. If you don't want to invest in something like this, use 2 stacked baking trays or a round pizza tray and baking paper.
Then, you need a few more tricks to ensure the perfect result every time.
1. For the crispy top, the dough must be sticky. The dough crust will be crispier the wetter the dough. If you like pizza with a thin and crispy top, you should leave the dough more sticky. If you want a fluffier pizza, gradually incorporate more flour into it.
2. Refrigerate the dough overnight. Low temperatures allow the gluten in the flour to relax and this will help you when you roll out the dough because it will be more elastic. Before you put it in the cold, shape the dough into a ball and place it in a greased bowl, covered with a plastic wrap.
3. Malay prevents sticking. The dough is first worked by hand. Flatten the ball of dough until it forms a disc. Sprinkle corn on the pan, place the dough disk and roll it with a rolling pin until it reaches the desired diameter. If it shows signs of returning to its original size and is too elastic, let it relax for another 5 minutes.
4. A hot oven = success. Preheat the oven to 250C or even more if you can. A high temperature will guarantee a perfect top, well baked inside and with a crispy crust on the outside. Let the oven heat up for at least 30 minutes before baking the pizza. If you have a stone for pizza, place it in the lower half of the oven, from the moment you turn on the oven.
5. Do not overfill! It is good not to load the pizza with too many ingredients. Summarize at most 3-4. The more there are, the harder it will be to bake the dough and you risk having a burnt top on the outside and raw on the inside.
Cook the toppings that you don't want to eat raw, such as mushrooms or sausages, beforehand, because they won't have enough time in the oven to penetrate. On the other hand, if you want to put the arugula over the pizza, add it as soon as you take it out of the oven. The heat of the hot pizza will soften the arugula enough to highlight its flavor.
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