chocolate

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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.
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Berry Crumble Cakes
August 15, 2009


180 x 40 min. / 20cm x 20cm cake pan

: cakes :
100g butter, at room temperature
100g sugar
2 eggs (100g), beaten, at room temperature
20g sour cream, at room temperature
50ml milk, at room temperature
100g flour
1tsp baking powder
60g raspberries
25g blueberries
: crumble :
30g almond powder
30g icing sugar
30g corn flour
30g butter


for topping (crumble)
In a mixing bowl, mix the icing
sugar, corn flour and almond powder.

Blend in the butter by hands until the
dough is crumbly.




for cakes
Line with baking paper on the cake pan.
Beat butter and sugar in a bowl until light and fluffy.
Beat in eggs, one at a time. Stir in sifted flour and sour cream.
Spread the mixture into the pan and drop the berries.
Sprinkle the crumble over the cake.
Bake until browned about 40 minutes.

related recipes

cornflour muffin

carrot cakes

raspberry muffin


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culinary sauce

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Sweet Potatoes
August 29, 2009

200 x 20min./ make 10 (5cm diameter)


300g sweet potatoes, baked and peeled
40g butter, at room temperature
20g sugar
2tsp (10g) condensed milk
1 pinch of salt



Mash the baked potatoes and butter in a bowl.
Add sugar, salt and condensed milk. Mix well.


Scoop the potato mixture and place on the baking tray lined with baking sheets.
Flatten balls slightly with the bottom of a glass or something.

Bake until edges are lightly brown.
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French cuisine

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Japanese cuisine

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