For some time now I've been making my own pizza dough and to tell you the truth.... I had not thought it was so easy... I've tried out a couple of recipes, which all worked out great, but most of them were a little bready and I really like my pizza thin.
So, when looking for another recipe I found one at Smitten Kitchen. What appealed to me most was a picture where she was rolling out the dough with a rolling pin. Most pizza doughs are way too sticky to roll out with a rolling pin, but it looked okay! This opened the possibility to roll the dough very thin! I was sold. I immediately thought of some things I could put on top of the pizza and set to work. I have to say... I was very pleased with the end result. I'll definitely be using this recipe from now on! I did find the dough to be a bit salty, so I'm tuning that down next time. I also doubled the recipe, so I ended up with two pizzas, instead of one which works out better with the four of us.
Recipe
Thin Crust Pizza Dough
Yield: 1 pizza, not too big
Ingredients:
1 1/2 cup flour
1 teaspoon salt (or a little less)
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil
Instructions:
In a stand mixer stir the flour, salt and yeast briefly.
Add the water and olive oil and mix with the dough hook on low speed for two-three minutes.
Put the dough in a lightly oiled bowl, turn once to coat and cover the bowl with plastic wrap.
Let the dough rise for 1-2 hours until the dough has doubled in size.
Put the dough on a floured surface and gently press the air out.
Shape the dough into a ball, cover with plastic wrap and let rest for 20 minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to it's top temperature.
Roll out the dough and top with your favourite toppings and seasonings.
Bake for 8-10 minutes until the crust is slightly blistered and golden brown.
Monday, May 16, 2011
Sunday, May 15, 2011
Perfect Chocolate Ice Cream
With all the warm weather outside it really feels like summer already and so I decided to make my first batch of ice cream of the season. I'm always looking for a good Chocolate ice cream recipe and have tried several recipes, but this one is definitely a winner! It has everything you want a good chocolate ice cream to have. It's silky smooth, creamy and has a fantastic chocolate taste!
The only thing I hate about custard-base ice creams is that you have to let the base cool down before you can actually pour it into the ice cream maker. Not something I'm very good at.... To help speed this process I put the warm pan in a sink filled with ice cold water. But it is of course best to make it ahead.
I found the recipe at Joy of Baking and was so pleased with the end result that I made no changes whatsoever.
Recipe
Chocolate Ice Cream
Ingredients:
2 cups half-and-half (or 1 cup whole milk and 1 cup single cream)
50 gram (1/3 cup plus 2 tablespoons) dutch-processed cocoa powder
1/2 vanilla bean
55 gram (2 ounces) semisweet chocolate, chopped
4 large egg yolks
100 gram (1/2 cup) granulated sugar
Instructions:
In a saucepan whisk together the half-and-half and the cocoa powder until well blended.
Place the saucepan over medium-high heat and bring the mixture with the vanilla bean to a scalding point where the milk begins to foam up.
Remove the saucepan from the heat, take out the vanilla bean. Cut the vanilla bean in two, lengthwise, and scrape the seeds from the bean with the back of a knife. Mix the seeds back into the mixture.
Add the chopped chocolate and stir until the chocolate has completely melted.
In a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
Very slowly pour the scalding half-and-half mixture into the egg yolk mixture, mixing constantly so the eggs don't curdle.
Place the bowl over a pan with simmering water. Stir constantly with a wooden spoon and cook until the mixture thickens and coats the back of a spoon (170ºF or 77ºC).
Immediately remove the mixture from the heat and keep stirring a few minutes so it doesn't overcook.
Cover the mixture with plastic wrap and let cool to room temperature and then refrigerate the mixture for several hours or overnight until completely cold. You can speed the process along by placing the mixture in a sink with ice cold water. And if you're really impatient you can skip the refrigerator, but your ice will be very soft.
Transfer the cold mixture to your ice cream maker and follow the manufacturer's instructions. After it is finished you can store the ice cream in the freezer.
The only thing I hate about custard-base ice creams is that you have to let the base cool down before you can actually pour it into the ice cream maker. Not something I'm very good at.... To help speed this process I put the warm pan in a sink filled with ice cold water. But it is of course best to make it ahead.
I found the recipe at Joy of Baking and was so pleased with the end result that I made no changes whatsoever.
Recipe
Chocolate Ice Cream
Ingredients:
2 cups half-and-half (or 1 cup whole milk and 1 cup single cream)
50 gram (1/3 cup plus 2 tablespoons) dutch-processed cocoa powder
1/2 vanilla bean
55 gram (2 ounces) semisweet chocolate, chopped
4 large egg yolks
100 gram (1/2 cup) granulated sugar
Instructions:
In a saucepan whisk together the half-and-half and the cocoa powder until well blended.
Place the saucepan over medium-high heat and bring the mixture with the vanilla bean to a scalding point where the milk begins to foam up.
Remove the saucepan from the heat, take out the vanilla bean. Cut the vanilla bean in two, lengthwise, and scrape the seeds from the bean with the back of a knife. Mix the seeds back into the mixture.
Add the chopped chocolate and stir until the chocolate has completely melted.
In a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
Very slowly pour the scalding half-and-half mixture into the egg yolk mixture, mixing constantly so the eggs don't curdle.
Place the bowl over a pan with simmering water. Stir constantly with a wooden spoon and cook until the mixture thickens and coats the back of a spoon (170ºF or 77ºC).
Immediately remove the mixture from the heat and keep stirring a few minutes so it doesn't overcook.
Cover the mixture with plastic wrap and let cool to room temperature and then refrigerate the mixture for several hours or overnight until completely cold. You can speed the process along by placing the mixture in a sink with ice cold water. And if you're really impatient you can skip the refrigerator, but your ice will be very soft.
Transfer the cold mixture to your ice cream maker and follow the manufacturer's instructions. After it is finished you can store the ice cream in the freezer.
Saturday, May 14, 2011
Madeleines
For years we've had a Madeleine tin lying in a kitchen cabinet, but I never used it. While looking through a cookbook of Donna Hay I read a recipe for Madeleines and thought: Why not?
It is a simple recipe, but one which no sane person would like to make using an electric handmixer. Or shall I say that when reading the recipe I was very glad I had a standmixer. The reason why I was glad, was because you have to mix the eggs and sugar 8-10 minutes. Like I said....I was very glad I had a standmixer I could use...
Also the recipe is for 24 Madeleines, but my tin is for 12 pieces. I decided to just make the mix and bake in two batches. I wouldn't do that again. The baking powder had already started working, so the second batch tasted not as good as the first. It might be handier to just use half the recipe.
That being said, the end result was very good. It tasted just like the ones we usually eat in France, so an instant summer/vacation feeling is at hand!
I made plain Madeleines, but you can easily adjust the recipe. It can be very versatile. You can simply add cocoa powder to the mix, or dip the Madeleines in a chocolate ganache. You can add raisins or raspberries. Whatever tickles your fancy!
Recipe
Madeleines
Yield: 24
Ingredients:
4 eggs
3/4 cup caster (superfine) sugar
1 1/4 cup flour
2 teaspoons baking powder
180 gram (6 oz) butter, melted and cooled
Instructions:
Preheat the oven to 180ºC (350ºF).
Mix the eggs and sugar with a standmixer for 8-10 minutes until very pale and thick.
Sift the flour and baking powder over the mixture and continue to beat at low speed until smooth.
Add the butter and beat until combined.
Grease two Madeleine tins with 12 x 1 1/2 tablespoon capacity holes. Spoon in the mixture and bake for 8-10 minutes until risen and golden.
Tuesday, May 10, 2011
Doughnutmuffins with jelly
I'm not good at making muffins. I somehow always over-stir the mixture and end up with massive, tough muffins. Why is it so difficult? I don't understand.... I never have any problem with cupcakes.
Because making muffins always ends in a disaster I haven't tried to make muffins in a while, but this week I thought I could give it another go. I found a recipe in "How to be a domestic Goddess" and thought why not?
I started making the batter and it looked okay! I was becoming more and more optimistic. Could this really work? Could it be possible that I had finally achieved making muffins? I put the muffins in the oven and waited until they were done. I then had to take the muffins out of the tray and roll them through melted butter and then through sugar. But as I tried to lift the muffins out of the tray I noticed something had gone wrong.... the jelly, which was supposed to have stayed in the middle of the muffins, had leaked down to the bottom... making it impossible to get the muffins out of the tray in one piece. All the muffins had a huge gaping hole on the bottom. Great....
But I was still determined to make this a success, albeit a slightly smaller success. So I rolled the muffins through the butter and the sugar. Let them cool for a while and called the girls. And then we tried the muffins... the girls liked them, but unfortunately I didn't. The same thing that always happens had happened again. The muffins were like a brick. Massif, tough and chewy.... with a large gaping hole in the bottom....
So I am currently trying to decide if I have to give muffins another go. Is it possible to create a batch of edible muffins or am I doomed to brick like muffins? Does it become easier with practice? If a recipe doesn't work for me I usually don't try it again. I don't like having to try a recipe again and again.
What to do...what to do...
Because making muffins always ends in a disaster I haven't tried to make muffins in a while, but this week I thought I could give it another go. I found a recipe in "How to be a domestic Goddess" and thought why not?
I started making the batter and it looked okay! I was becoming more and more optimistic. Could this really work? Could it be possible that I had finally achieved making muffins? I put the muffins in the oven and waited until they were done. I then had to take the muffins out of the tray and roll them through melted butter and then through sugar. But as I tried to lift the muffins out of the tray I noticed something had gone wrong.... the jelly, which was supposed to have stayed in the middle of the muffins, had leaked down to the bottom... making it impossible to get the muffins out of the tray in one piece. All the muffins had a huge gaping hole on the bottom. Great....
But I was still determined to make this a success, albeit a slightly smaller success. So I rolled the muffins through the butter and the sugar. Let them cool for a while and called the girls. And then we tried the muffins... the girls liked them, but unfortunately I didn't. The same thing that always happens had happened again. The muffins were like a brick. Massif, tough and chewy.... with a large gaping hole in the bottom....
So I am currently trying to decide if I have to give muffins another go. Is it possible to create a batch of edible muffins or am I doomed to brick like muffins? Does it become easier with practice? If a recipe doesn't work for me I usually don't try it again. I don't like having to try a recipe again and again.
What to do...what to do...
Thursday, May 5, 2011
Miniature Gooey Chocolate Stacks
While looking through "How to be a domestic Goddess", I saw the recipe for the Gooey Chocolate Stack. I had read this recipe quite often but somehow never made it. Then suddenly it hit me. I could make this in miniature, so everyone has his/her own miniature gooey chocolate stack! So when my sister came over for dinner I immediately got to work!
The recipe is really quite easy and everything worked great. I decided to use half the recipe, because there were only five of us and the original recipe is for 10-12 people. I also used cornstarch instead of flour in the creme patissiere, because my sister is allergic to gluten. On the sheet of parchment paper I drew 15 circles for which I used a glass. Luckily for me this turned out to be perfect! I kept the original baking time, because I didn't have enough time to let it cool down in the oven, as our dinner still had to be prepared in the oven....
This is a great dessert and one you can easily prepare ahead of time. Just don't assemble the cake ahead of time, I think it will become soggy.When it's time for dessert all you have to do is spread the creme patissiere onto the meringue discs, sprinkle over some nuts et voila! It is impressive to see and fantastic to eat. Though if there are children involved it might get messy!
I completely forgot to take pictures, but then again.... I probably would not have survived the lynch that would have followed had I kept this dessert from my eaters that long...
Recipe
Miniature Gooey Chocolate Stacks
Yield: 5 miniature Gooey Chocolate Stacks
Ingredients:
For the meringue discs:
3 large egg whites
50 gram sugar
1 tablespoon cocoa powder
1/2 teaspoon red wine vinegar (I didn't have this, so I used ordinary, which worked great)
For the creme patissiere:
3 large egg yolks
50 gram sugar
1 tablespoon cocoa powder
1 tablespoon flour (or 1 1/2 scant teaspoons cornstarch)
100 millilitre whole milk
200 millilitre cream
50 gram good quality dark chocolate, melted
1/2 teaspoon vanilla
2 tablespoons pistachios, chopped
Instructions:
Preheat the oven to 140ºC (275ºF).
Line a big baking sheet or several baking sheets with parchment paper. Draw 15 small circles on the paper using a glass, or drinking cup.
Beat the egg whites until stiff, then add the sugar a tablespoon at a time, beating well after each tablespoon. Sprinkle over the cocoa and vinegar and fold in gently but firmly (meaning don't stir).
Divide the egg whites mixture over the circles, spread evenly. If you're up for it you can even use a piping bag.
Bake for 1 hour, turn the oven off and leave the meringues in the oven until cool. Or you can just take them out after the hour.
Beat for the creme patissiere the egg yolks and sugar together, add the cocoa and flour (or cornstarch), stirring well.
In a saucepan warm the milk and cream, then, while whisking continually, slowly pour the milk mixture onto the egg mixture.
Pour everything back into the saucepan, turn the heat back on, and stirring constantly, bring it to a boil.
When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
Let it cool, but not in the refrigerator. Put plastic foil on the top so it doesn't form a skin. It will cool quicker if you put the saucepan in a sink filled with ice cold water.
To assemble one miniature cake, place one meringue disc on a plate. Spread one third of the chocolate cream on top. Put another disc on top of this. Spread one third of the chocolate cream on top. Repeat one more time.
Sprinkle the chopped pistachios on top.
Enjoy!
The recipe is really quite easy and everything worked great. I decided to use half the recipe, because there were only five of us and the original recipe is for 10-12 people. I also used cornstarch instead of flour in the creme patissiere, because my sister is allergic to gluten. On the sheet of parchment paper I drew 15 circles for which I used a glass. Luckily for me this turned out to be perfect! I kept the original baking time, because I didn't have enough time to let it cool down in the oven, as our dinner still had to be prepared in the oven....
This is a great dessert and one you can easily prepare ahead of time. Just don't assemble the cake ahead of time, I think it will become soggy.When it's time for dessert all you have to do is spread the creme patissiere onto the meringue discs, sprinkle over some nuts et voila! It is impressive to see and fantastic to eat. Though if there are children involved it might get messy!
I completely forgot to take pictures, but then again.... I probably would not have survived the lynch that would have followed had I kept this dessert from my eaters that long...
Recipe
Miniature Gooey Chocolate Stacks
Yield: 5 miniature Gooey Chocolate Stacks
Ingredients:
For the meringue discs:
3 large egg whites
50 gram sugar
1 tablespoon cocoa powder
1/2 teaspoon red wine vinegar (I didn't have this, so I used ordinary, which worked great)
For the creme patissiere:
3 large egg yolks
50 gram sugar
1 tablespoon cocoa powder
1 tablespoon flour (or 1 1/2 scant teaspoons cornstarch)
100 millilitre whole milk
200 millilitre cream
50 gram good quality dark chocolate, melted
1/2 teaspoon vanilla
2 tablespoons pistachios, chopped
Instructions:
Preheat the oven to 140ºC (275ºF).
Line a big baking sheet or several baking sheets with parchment paper. Draw 15 small circles on the paper using a glass, or drinking cup.
Beat the egg whites until stiff, then add the sugar a tablespoon at a time, beating well after each tablespoon. Sprinkle over the cocoa and vinegar and fold in gently but firmly (meaning don't stir).
Divide the egg whites mixture over the circles, spread evenly. If you're up for it you can even use a piping bag.
Bake for 1 hour, turn the oven off and leave the meringues in the oven until cool. Or you can just take them out after the hour.
Beat for the creme patissiere the egg yolks and sugar together, add the cocoa and flour (or cornstarch), stirring well.
In a saucepan warm the milk and cream, then, while whisking continually, slowly pour the milk mixture onto the egg mixture.
Pour everything back into the saucepan, turn the heat back on, and stirring constantly, bring it to a boil.
When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
Let it cool, but not in the refrigerator. Put plastic foil on the top so it doesn't form a skin. It will cool quicker if you put the saucepan in a sink filled with ice cold water.
To assemble one miniature cake, place one meringue disc on a plate. Spread one third of the chocolate cream on top. Put another disc on top of this. Spread one third of the chocolate cream on top. Repeat one more time.
Sprinkle the chopped pistachios on top.
Enjoy!
Wednesday, May 4, 2011
Potato packages with herbs for on the barbecue
I love baked potatoes, but I don't have the patience for actually making them on the barbecue. As a very good substitute I came up with these packages which have a much shorter preparation time and are wonderful to eat!
I usually use fresh rosemary and thyme because these grow in my garden and are always nice, but I think you can use all kinds of herbs, just let your imagination loose!
Recipe
For 1 potato package
Ingredients:
1 big potato
a small sprig of rosemary
a small sprig of thyme
1 clove of garlic
a teaspoon of butter
a piece of double aluminum foil, about 30x30 centimeter (11 inches x 11 inches)
Instructions:
Peel the potato and cut it in to cubes. Place the cubes on the foil. Add some rosemary and thyme. Cut the clove of garlic in 4 pieces and add these on top of the potatoes. Add a teaspoon of butter. Fold the foil together, making sure it is well sealed. Place on the barbecue. Depending on the heat it takes about 10-20 minutes till it's done.
When the potatoes are done open the package and enjoy the heavenly smell! The taste of the herbs will really have gotten into the potatoes!
I usually use fresh rosemary and thyme because these grow in my garden and are always nice, but I think you can use all kinds of herbs, just let your imagination loose!
Recipe
For 1 potato package
Ingredients:
1 big potato
a small sprig of rosemary
a small sprig of thyme
1 clove of garlic
a teaspoon of butter
a piece of double aluminum foil, about 30x30 centimeter (11 inches x 11 inches)
Instructions:
Peel the potato and cut it in to cubes. Place the cubes on the foil. Add some rosemary and thyme. Cut the clove of garlic in 4 pieces and add these on top of the potatoes. Add a teaspoon of butter. Fold the foil together, making sure it is well sealed. Place on the barbecue. Depending on the heat it takes about 10-20 minutes till it's done.
When the potatoes are done open the package and enjoy the heavenly smell! The taste of the herbs will really have gotten into the potatoes!
Tuesday, May 3, 2011
Banana Bread
So, when I suddenly found myself with a whole bunch of very ripe bananas, I was shocked. And then I danced with joy! Now I could finally bake something with bananas again! I decided not to leave anything to fate and began a search for a nice banana recipe. For some time I've been thinking about a banana bread and so with a mission I searched through cookbooks and online.
After looking over several recipes, I found a winner: jacked-up banana bread by Smitten Kitchen. I've read some of her recipes before, but had never actually made one. So I was curious to see if the recipe would turn out okay. It did.
It was warm, moist, full of flavor, the top was slightly crunchy and it was gone all to soon.... I didn't add the bourbon, but that was mostly because I didn't have any. I think adding chopped walnuts would go great with this recipe, but unfortunately... I didn't have any. Maybe next time! Because I will definitely make this again. It was so easy. It doesn't require a mixer, you can just stir everything by hand... or you can be like me and let your baby girl do all the stirring. That's how easy it was!
I used hot air circulation on my oven which shortened the baking time by 10 minutes. I think it would go better with out the hot air circulation.
The top was slightly too dark. But all in all I was very pleased with the end result!
Recipe
Banana Bread
Ingredients:
3 to 4 ripe bananas, mashed
1/3 cup melted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup flour
Instructions:
Preheat the oven to 350°F.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Add the sugar, egg, vanilla and bourbon, mix, then add the spices and mix again.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix. Pour mixture into a buttered 4×8 inch loaf pan.
Bake for 50 minutes to one hour, or if you use hot air circulation 40 minutes, until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
You can start eating when it's still warm but it also tastes great cold!
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