Cooking

Homemade Pizza

Homemade Pizza Recipe

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

• 1 1/2 cups warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
• 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Pizza Ingredients

• Olive oil
• Cornmeal (to slide the pizza onto the pizza stone)

• Tomato sauce (purée)
• Mozzarella or Parmesan cheese, shredded
• Feta cheese
• Mushrooms, thinly sliced
• Bell peppers, stems and seeds removed, thinly sliced
• Italian sausage, cooked ahead
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced
• Sliced ham

Special equipment needed

• A pizza stone, highly recommended if you want your pizza dough to be crusty
• A pizza peel or a flat baking sheet
• A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Method

Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
                                                                                                                                                                    

Baked French Toast with Fruit Topping

Active Time: 25 Minutes   
Yield: Serves 4
Genre : Breakfast

INGREDIENTS:
8 eggs
3 cups heavy cream
1 tablespoonsugar

1/2 teaspoon vanilla
4 slices dense-textured white sandwich bread or brioche, each 1 inch thick
8 tablespoons butter

For Topping:
2 oranges, peeled and sectioned
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
8 strawberries, stems removed and halved lengthwise
1 tablespoon sugar
Confectioners' sugar
maple syrup, warmed

DIRECTIONS
In a bowl, whisk together the eggs, cream, sugar,vanilla until well blended. Pour the mixture into a glass baking dish large enough to accommodate the bread slices in a single layer. Place the bread slices in the dish and let soak for 15 minutes. Turn over the slices, cover the dish with plastic wrap and refrigerate for at least 2 hours or for as long as overnight.

Preheat an oven to 375 degrees F for 30 minutes.
Using a spatula, carefully remove the bread from the dish and transfer to a flat plate or baking sheet. Let stand for 2 minutes to drain off the excess batter.

In a large nonstick frying pan over medium heat, melt 2 tablespoons of the butter. Carefully slide a bread slice off the plate or sheet into the pan and cook until light golden brown on the underside, about 4 minutes. Turn over the slice and cook until lightly browned on the second side, about 2 minutes longer. Transfer the slice to a clean baking sheet. Repeat with the remaining butter and bread slices.

Place the toast in the oven and bake until cooked through, about 15 minutes. The toast will puff up during baking. To check for doneness, cut into the center of a piece. If it is still somewhat runny, cook for an additional 5 minutes.

FOR TOPPING: In a bowl, combine the orange , blueberries, raspberries, blackberries, strawberries, granulated sugar . Toss gently.

TO SERVE: Transfer the toasts to warmed individual plates. Sift confectioners' sugar over the tops. Spoon equal amounts of the topping onto each plate. serve with maple syrup.
                                                                                                                                                                   

BBQ chops and cheesy sausages

Ingredients (serves 4)
8 lamb cutlets, Frenched
8 good-quality thin sausages
1 quantity BBQ sauce
1-2 onions, peeled, sliced
1 tbs olive oil
1 cup grated mozzarella cheese
8 long bread rolls, cut lengthways

Method1.Preheat the barbecue.

2.Place the cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking.

3.Place half the BBQ sauce in a serving dish, cover and set aside. Brush cutlets and sausages with remaining BBQ sauce and place on barbecue grill plate. Cook sausages for 5-10 minutes, turning occasionally to brown them evenly. Cook cutlets for 2-3 minutes each side.

4.Meanwhile, toss the onions in the oil then transfer to the flat plate on the barbecue. Cook until soft and starting to blacken around the edges.


5.Use tongs to help you hold sausages still while you cut them lengthways, not cutting right through. Sprinkle with the mozzarella and barbecue for 1-2 minutes or until the cheese melts.

6.Place onions in each roll, add a cheesy sausage and drizzle with tomato sauce. Serve with chops. Alternatively, serve the sausages straight from the barbecue with the chops and side dish of BBQ sauce.

                                                                                                                                                                   


Tiramisu Recipe


Ingredients
boiling water
instant coffee
chocolate powder
1 pack sugar coated biscuits
2 packs mascarpone cheese
1 can condensed milk
2 big spoon whipped cream

DirectionsMix cheese & condensed milk in a medium bowl.In a small bowl mix boiling water & instant coffee together,allow it to cool a while & dip sugar coated biscuits in it until the biscuits are moist(add one biscuit at a time).
In a baking dish,make a layer of biscuits & spread cream on top of it,repeat the layer of biscuits & spread cream on top of it.
Garnish with chocolate powder & refrigerate it for 50 minutes & serve with a hot cup of black coffee.


                                                                                                                                                                  

 The Barbecued Chicken Recipe

Ingredients
Brine:2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions1. For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to      a   2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

2. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

3.Preheat oven 375 degrees F.

4.Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce


                                                                                                                                                                   
Marinated Grilled Shrimp recipe

Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
Skewers

Directions
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.


                                                                                                                                                                  


Easy OREO Cheesecake

Ingredients
24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs




Directions
Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

                                                                                                                                                                    


Vanilla Cake with Buttercream, Berries, and Jam

Ingredients
2 1/2 cups all-purpose flour
1/3 cup cornstarch
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup water
2/3 cup vegetable oil
1/2 cup milk
1 tablespoon vanilla
4 egg whites
1/4 teaspoon cream of tartar
1 1/2cups sugar
Butter Cream Frosting
1 cup strawberry jam
3 cups sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved
1 cup whole fresh strawberries, raspberries, blackberries, and/or blueberries

Directions
1.Preheat oven to 350 degrees F. Grease bottoms of two 8x1 1/2-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside.

2.In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth.

3.In a medium bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly.

4.Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

5.To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side down, on a serving plate. Spread with a generous 3/4 cup of the Butter Cream Frosting and 1/4 cup of the jam. Top with 1 cup of the sliced berries. Repeat with two more cake layers.

6.For top layer, place final cake layer cut side down and spread with 3/4 cup Butter Frosting, 1/4 cup jam, and top with 1 cup whole berries.


Butter Cream Frosting

Ingredients 1/2 cup margarine or butter
1 teaspoon vanilla
4 cups sifted powdered sugar
1/2 cup milk

Directions Beat margarine or butter and vanilla until fluffy. Gradually add powdered sugar alternately with milk beating well after each addition. Beat in additional milk, if necessary, to make of spreading consistency.


                                                                                                                                                              

Potato Bread Rolls With Cheese Filling

Ingredients
Large Potatoes – 2
Bread slices – 4 (I used Brown Bread as i didn’t have any white bread )
Mozarella Cheese – as required




Method

 

Boil the potatoes with a little salt and mash them.
Trim the edges off the bread slices.Dip the slices in water and squeeze them. Add to the mashed potatoes.
Mix the bread and potatoes well.
Roll the bread potato mixture into large lemon size ball in hand .
Make a small depression and stuff with a little mozzarella cheese.
Cover up the depression with the potato mixture.
Deep fry in oil till golden brown.

                                                                                                                                                                 


Portuguese chicken burger recipe

Ingredients (serves 4)

1/3 cup reduced-fat mayonnaise
1 tablespoon sweet chilli sauce
4 (200g each) chicken thigh fillets, trimmed
2 teaspoons Portuguese chicken seasoning
2 tablespoons olive oil
1 tablespoon lemon juice
olive oil cooking spray
4 bread rolls, halved
50g mixed salad leaves
1 large tomato, thinly sliced

Method
Combine mayonnaise and sauce in a bowl. Cover and refrigerate.
Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound until 1cm thick. Combine seasoning, oil and lemon juice in a shallow, ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
Preheat a barbecue plate or chargrill over medium-high heat. Remove chicken from marinade. Cook for 2 to 3 minutes each side or until cooked through. Spray cut sides of rolls with oil. Toast rolls on barbecue plate or chargrill for 1 to 2 minutes or until golden. Place salad leaves, tomato and chicken on roll bases. Top with mayonnaise mixture. Season with salt and pepper. Top with roll tops. Serve.

                                                                                                                                                                   




Brownie-Walnut Pie

ingredients:

1/2cup butter
3ounces unsweetened chocolate, cut up
1Pastry for Single-Crust Pie
3eggs, lightly beaten
1 1/2cups sugar
1/2cup all-purpose flour
1teaspoon vanilla
1cup chopped walnuts
1Hot Fudge Sauce or fresh fruit, such as raspberries, sliced strawberries, or sliced peaches, or vanilla ice cream (optional)


Directions:

1.For filling, in a small heavy saucepan melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool for 20 minutes.

2.Preheat oven to 350 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.

3.For filling, in a medium bowl combine eggs, sugar, flour, and vanilla; stir in the chocolate mixture and nuts.

4.Pour filling into a pastry-lined pie plate. Bake in the preheated oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. If desired, serve with Hot Fudge Sauce, fresh fruit, or vanilla ice cream. Makes 8 slices.