Potato Tarte

October 26, 2013

<< recipe >> on ubiquitous

Risotto and Fried Rice Ball

October 13, 2013

<< recipe >> on ubiquitous

Chicken basil roll

August 18,2013

<< recipe >> on ubiquitous

Foccaccia

September 2, 2009

180 x 20 min.

25 x 20cm

250g bread flour
4g dry yeast
3g salt
10ml olive oil
150ml water,warm
1 tbsp thyme tips
3 tbsp olive oil

1.
Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2.
place flour and salt in a bowl. Add the liquid ingredients
and combine.
3.
Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 9 minutes
(2 minutes at low speed + 5 minutes at medium speed
+ 2 minutes at high speed)
4.
Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.

5. [resting time]
Rest the dough until doubled in bulk, about 80 minutes at
27C.

6.
Punch down once and rest for another 20 minutes.
7.
Roll out the dough with a rolling pin into rectangle.
Place the dough on a baking tray.

8.[Proofing time]
Rest the dough about 50 minutes, covered with a plastic bag.

9.
Press dimples in the dough with your knuckles and brush with
the olive oil.
Sprinkle with the thyme tips.
10.
Bake for 20 minutes.

White Wheat Pizza

August 16, 2009

220C (425F)~240C x 10-15 min.

20cm x 2 pizza

170g white whole wheat flour
4g dry yeast
1/3 tsp salt
20ml olive oil
80ml water, lukewarm
:topping:
3 tbsp tomato sauce; see"sauce"
50g mozzarella cheese, olive oil, zucchini, thyme tips

1.
Sift the flour on to a work surface , making a well in a center.
Add yeast,olive oil and water. Mix well.
Keep kneading until the consistency is smooth.
2.
Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour.
3.
Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.
4.
Place the pizza stone with a lack in the middle of the oven.
Preheat the oven to 240C degrees.
Spread with the tomato sauce.
Add any toppings as you like (thyme tips, zucchini, and cheese).
Pour over the olive oil.
5.
Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.

July 28,
2009

Italian
cuisine

Gnocchi with tomato sauce

300g potatoes
120g strong flour
12g egg yolk
30g parmigiano reggiano, shredded
salt and pepper
250cc tomato sauce; see this

1. Put the unpeeled potatoes in a pot. Fill the pot with enough water
to cover the potatoes and bring to a simmer.
2.Reduce to medium heat, and simmer the potatoes until tender.
3. Drain the potatoes and peel them. Let them cool on a wooden
chopping board.
4. Mash the potatoes and add the flour, knead gently until the flour
is fully incorporated.

5. Divide the dough into 4 balls and roll the each dough into a long
rope, moving the palms of your hands back and forth.
Put the dough in the fridge for 1 hour.
6. Cut the ropes into small square gnocchi.
7. Bring a pot of well salted water to a boil. Add the gnocchi into
the boiling water. Give gentle stir and wait until the gnocchi float
to the surface of the water, and then cook them for 1 minutes.
Carefully drain the gnocchi in a colander and transfer them to the
sauce and gently toss to coat.

July 3,
2009

Italian
cuisine

French cuisine

Tofu Hamburgers with pitta

for burgers (mini)
150g lean ground beef
120g tofu
1/4 onion, chopped
1 egg (50g)
25g milk
60g bread, chopped
1/8 paprika, chopped
mozzarella cheese, sliced and cut into 2cm x 3cm
1/5 tsp mustard
for pitta
see" bread "
cut into half
( make 8 )

1. Heat oil in a skillet over medium heat and sauté the chopped
onion until cooked through; Set aside
2. In a bowl. mix the lean ground beef and salt and pepper until well
combined.(optional)
In a small bowl, whisk the egg. Add tofu, chopped bread, milk,
cooked onion and salt and pepper.
3. Shape into oval 8 patties. press down to form a dent in the center.
4. Heat oil in a skillet over low heat.
Cook on each side and pour 100 ml water (or more), covered until
cooked through.

4.Place the chopped paprika over the hamburgers and cover with
the cut cheese.
5.Bake in 190C oven until the cheese is melted.
6. Dab each pitta with the mustard. Stuff each with burgers.

related recipes

pitta bread

July 1,
2009

bread

Italian
cuisine

Pitta Bread

260 x 5 min.

235g bread flour
5g dry yeast
2g salt
2ml olive oil
150ml water,
( make 6 )

1. Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2. place flour and salt in a bowl. Add the liquid ingredients
and combine.
3. Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 7 minutes
(3 minutes at low speed + 4 minutes at medium speed)

4. Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.
5. Rest the dough until doubled in bulk, about 80 minutes at
27C.

6. Divide the dough into 60g each. Shape into smooth round balls.
7. Rest for 10 minutes.(bench time)
8. Roll out each dough with a rolling pin into circles about 15cm
in diameter.
9. Rest for 10 minutes. (rest time)

8. Bake for 5 minutes until puffed and lightly golden around edge.
9. Remove from the oven, covered with towel over the pitta bread to
keep soft.

related recipes

Tofu Hamburgers with pitta

June 23,
2009

Italian
cuisine

drink
soup

Minestorone Alla Milanese

70g pancetta or bacon
1/4 onion (70g), cut into 1cm x 1cm dice
1/4 carrot (30g), 1cm x 0.5cm
30g celery, 1cm x 1cm
30g lentil, 1cm x 1cm
1 potato (70g),1cm x 1cm;
put into the bouillon
50g zucchini, 1cm x 0.5cm
30g cabbage, 1cm x 1cm
20g green bean, 1cm x 1cm
700ml bouillon
10g butter(optional)

1. Heat the olive oil in a pot and cook the pancetta
until crispy. high-heat
Add the carrots, celery and onions to the pot.
Cover for a few minutes.

2. Add the lentil and half of the chicken broth.
Discard the fat.
Remove the pancetta from the pot and cut; place in bowls.

3. Cook over medium high-heat until the vegetables are tender but still hold their shape.

• 10 minutes before serving, add potatoes and remaining chicken broth.


• 5 minutes before serving, add zucchini and cabbage


• 2 minutes before serving, add the green beans

4. Remove from the heat, add the butter to the pot.

notes;
If you don't remove the pancetta, it release its flavor too much.
The pancetta itself tastes nothing.
Feel free to add pasta or rice
Cook until
pasta: al dente
rice : tender but still a bit firm in the center of each grain

June 12,
2009

Italian
cuisine

Lasagna

200 x 30 min.

400cc bolognese sauce ;see "sauce"
350cc bechamel sauce ;see "sauce"
6 sheet (17cm x 8cm) pasta noodle
200g mozzarella cheese
100g parmigiano reggiano, shredded
olive oil and garlic for a casserole dish
fresh sage leaves

1. Place the lasagna noodles in boiling salted water. Cook only a few.
2. Remove the noodles ,and transfer immediately to a large bowl of cold
water.
3. Lay them to drain on a clean dish towel.
4. Grease the casserole dish with the olive oil and the garlic.
Preheat the oven to 200C.
5. Layer with a third of pasta noodle, the bolognese sauce,the bechamel
sauce and the mozzarella cheese. Repeat layers twice.
6. Top with the parmigiano reggiano. Bake until bubbly and heated through.
7. Garnish with fresh sage leaves and serve.

Bolognese Sauce ( make 700g)

150g minced pork
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper

Italian
cuisine

culinary sauce

1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.



2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.
Add bay leaf and wine. Allow the alcohol to evaporate.



3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.

4. Season with a sprinkle salt when the fat separates from the sauce like this photo.

June 5,
2009

Italian
cuisine

dough

Pizza Margherita

220C (425F)~240C x 10-15 min.

(dough recipe) adapted from "De'Longhi recipes"

serve 20cm (8 inch) x 2

Dough:

200g bread flour
1 tsp sugar
1/3 teaspoon dry yeast
120cc water, lukewarm
1/2 tsp salt
4 tsp olive oil
Sauce:

100g tomato sauce ;see"sauce"
Toppings:

mozzarella cheese, basil leaves, olive oil, cherry tomatoes
( add other toppings as you like)

1. Sift the flour on to a work surface , making a well in a center.
Add sugar, yeast and water. Incorporate the sugar, yeast and water
into the flour and pour olive oil.
Keep kneading until the consistency is smooth.

2. Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour until doubled in size.

3. Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.

4. Place the pizza stone with a lack in the miidle of the oven.
Preheat the oven to 240C degrees.
( Dock the pizza and )spread with the tomato sauce.
Add any toppings as you like. ( cheeses, cherry tomatoes, fresh basil )
Pour over the olive oil.

5. Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.
Garnish with fresh basil leaves and serve.