Tuesday, November 23, 2010

Variety of Pizzas

Prepare a good pizza is not something only those who have more experience in the kitchen. You can surprise with this easy recipe to prepare.

This recipe makes three to four pizzas, that depends on the size and thickness that is desired. You can be the stone or pan. And the estimated time it takes between dough preparation and baking is one hour and twenty minutes.

* 1 kg of flour
* 50 gram of Brewer’s yeast
* 300 cm3 of milk
* 300 cm3 of water
* 1 tbsp. sugar
* 2 tbsp. salt
* 1 well of oil (olive, corn or sunflower)
* 1 tbsp malt extract (optional)
* Or mozzarella cheese

Dough Preparation

First, prepare the liquid: milk mixed with water, giving a total of 600 cm3 of liquid. It is important to be at room temperature, neither cold nor warm. Remove some of liquid in a cup (to put half a cup) to dissolve the yeast. Add, then the yeast, a tablespoon of sugar and two tablespoons of flour (just to use for mass). Mix until dissolved, and cover so that a little leaven.

Moreover, in a large bowl place all the flour, add salt and mix well. Make a well in center of flour and oil placed first and then the contents of the cup. Unite and go start adding the remaining liquid. Mix until blended everything.

Sprinkle a little extra flour on a table or counter and throw the dough on it. Start with the dough as strongly as possible. You can also lift the dough and throw it against the table, which will help make it softer and can stretch easily.

Let the dough back in bowl, cover with a towel or wrap with a bag. Leave it about 40 minutes to rise.


To lighten the sauce can be prepared only with plum tomatoes, peeled and crushed with a little oregano. You can also use the canned sauces that are ready for pizza or any other type of pizza sauce that I may do and like it.


Arm-rolls may be three or four-stretch until they are of a size that covers the surface of the pizzeria. Putting on the sauce and bring to a hot oven.

Basic Pizza

When half-baked, remove from oven and add cheese or mozzarella, cut into cubes or dice. Once melted, remove pizza from oven. There is ready to serve and eat.
The little secret

For more mass spoons, add a spoonful of malt extract to the flour along with the oil and yeast. Thus, the mass will have a softer texture and can be stretched more easily.
Variety of flavors

In all cases it begins starting with the basic pizza is not placed back in the oven.

* Ham and peppers, cover the pizza with slices of ham and red pepper strips. The peppers must be pre-baked.
* Vegetables: Add sauteed spinach mixed with white sauce.
* Spring: add a salad of olives, chopped egg and ham hard.
* American: Cover the pizza with ham and then three or four eggs fried or grilled.
* Neapolitan round with tomato slices.
* Neapolitan to Provence: the Neapolitan add Provencal (garlic and parsley) moistened with oil.
* With slices of salami or sausage. Another variant can be with salami.
* Vienna, with bits of sausage, with mustard or ketchup spraying or both.
* Potatoes cover the pizza with potatoes and then Spraying with mustard or ketchup, or both.
* The greening, with chopped scallions.

There may be other variants:

* Anchovies: you must have lots of sauce, add anchovies.
* Squid: add squid e with vegetables (onion, red and green peppers, tomatoes).
* Eggplant, add eggplant sauteed with vegetables (onion, red and green peppers, tomatoes).

Saturday, November 20, 2010

Recipes for classic Christmas cookies

Even the leaves in Grandma's Cookbook appetite for tried and trusted. Hardly the wind has swept the last leaves of the trees and the clocks are switched to winter time, begins a new season: the baking season! Even baking muffle has started taking a rolling pin and cookie sheet. Grandma's handwritten cookbook is dusted off and old, traditional recipes unearthed. Even cooks or chefs, food preparation like to pay homage to the latest trend in fall, the Christmas season back on tried and tested. Cinnamon may be missing on any Christmas table. Vanilla and almond cookie plate under the Christmas tree should find to be on every colorful.

Honey cakes and pastries from batter may be several weeks before the hard baked enough, by lying in the can improve in flavor and consistency. Macaroons and butter cookies taste best fresh, however, and are baked last. Whose grandmother has left no recipes will find it here. This bakery offers the buttery taste. The typical spices of Christmas cookies are missing, however, so they taste but also throughout the year.


* 200 grams butter
* 150 grams sugar
* 1 packet vanilla sugar
* 250 grams flour
* 1 egg yolk
* 2 tablespoons sugar


Heat the butter and let brown strongly. This causes a caramel aroma. Cool, the butter and let be, together with the sugar foamy, stir in the flour and knead. Divide the dough into rolls about three inches in diameter shape, brush with the egg yolks and sugar roll. In the refrigerator to be cut with a sharp knife in about a quarter-inch thick slices and fifteen minutes at 175 ° C light brown.



* 300 grams flour
* 250 grams butter
* 125 grams sugar
* 150 grams ground almonds
* 3 egg yolks
* 2 tablespoons powdered sugar
* 1 packet vanilla sugar


Prepared from flour, butter, sugar and almonds a batter let this rest cold, then small crescent-shaped and bright yellow bake at 175 ° C. The icing sugar with the vanilla sugar and mix on the still hot croissants seven.



* 500 grams of mixed nuts (chopped hazelnuts, green pumpkin seeds, almonds)
* 80 grams candied cranberries
* 40 grams candied lemon peel
* 40 grams orange peel
* 100 grams sugar
* 50 grams honey
* 100 grams cream
* 200 grams of dark chocolate


The nut mixture on a baking sheet and lightly toast in a hot oven, then chop into chunks. The Cranberries (original recipe, it candied cherries) into cubes, orange peel and lemon peel finely. Butter, sugar, honey and cream to a boil, give the nuts and fruits are added and mix well. A sheet with parchment paper and put little heaps in wide margin. Florentine diverges greatly! Bake at 200 ° C. for ten minutes. If neither they run too much, nor can the soft mass inserts something together. Melt the chocolate and coat the bottom of the cooled Florentine with it.

Tip: Easy to paint the dough mixture on a baking paper, cut after baking and cooling, in small pieces and then with chocolate is about to draw.