There are a million different combinations for pizza toppings but you always have to start with a good base...here's an easy recipe for the dough.
Homemade Pizza Dough
3 ½ cups of All Purpose Flour
2 tsp Salt
1 tsp Sugar
2 Tbsp of Extra Virgin Olive Oil
1 1/3 cups of Warm Water, 110 degrees
1 Envelope of Yeast
To make the dough:
Bake for 20 minutes rotating once half way through
If you're looking for some ideas on some delicious Ooey-Gooey recipes check out this post on topreveal.com. There're recipes for pepperoni pizza, cheese pizza, buffalo pizza and many more.
I grabbed this article (and the pictures) directly off of a food blog/website that I love called Food52. Its super useful, especially if you don't want to purchase so many different types of flour.
A lot of us keep a bag of all-purpose flour kicking around, a faithful old friend that we lean on for pancakes, muffins, and everything in between. More devoted bakers might even have a few wildcards in their baking arsenals, like whole wheat pastry or spelt flour. But only in the most organized and well-stocked of home pantries will you find a bag of the self-rising variety, or cake flour in its kitschy, outdated packaging.
If you didn't plan quite so far ahead, you might get tripped up on a recipe that calls for one of these vaguely esoteric flours. Don't want to make another trip to the grocery store? Never fear. Both are easily faked at home, using ingredients that you probably have on hand.
Cake flour has a lower protein content (8%) than its all-purpose cousin (11%), which means your batter won't develop as much gluten and your finished product will be lighter and softer, with a finer crumb. Sometimes higher-protein flour is a good thing, like when you're baking a sturdy loaf of bread -- but if you're whipping up an airy chiffon cake or a delicate angel food, your recipe might call for cake flour.
You can replicate it by measuring out the same amount of flour that your recipe calls for, replacing all-purpose flour for cake flour. Next, remove two tablespoons of flour for every cup of flour you're using, and replace each of those tablespoons with cornstarch. So, if your recipe calls for 2 cups of cake flour, measure out 2 cups of AP flour, remove 4 tablespoons, and add 4 tablespoons of corn starch. If your recipe calls for 3 1/2 cups of cake flour, you'll remove 7 tablespoons, and so on and so forth.
Whisk together your flour and cornstarch, and then sift. A lot. About five times, actually. Since we're aiming for lightness, you want your hacked cake flour to be very-well aerated, with the corn starch completely integrated.
And voilà, cake flour!
Next up: self-rising flour. This variety already has salt and baking powder mixed into it, so recipes that call for it typically won't require additional salt or leavening. It's a very big deal in Southern cooking, especially in biscuits, and it's also pretty simple to replicate: for every cup of self-rising flour that your recipe calls for, measure out one cup of all-purpose flour and add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder.
So, if your recipe calls for 2 cups of self-rising flour, you'll measure out 2 cups of all-purpose flour, and add 1/2 teaspoon salt and 2 1/2 teaspoons baking powder.
Whisk everything together, and then sift. That's right, about five times total. Aeration, you know. Alice's orders.
Keep in mind, however, that certain cult-following brands of self-rising flour such as White Lily and Presto are similar to cake flour in that they're milled from softer wheat and have a lower protein content than all-purpose. If your recipe calls for one of these flours, or you feel like being a total over-acheiver (unlikely, since this particular kitchen hack is an exercise in laziness), use your DIY cake flour instead of all-purpose in the above conversion. Your unthinkably fluffy, mile-high biscuits will thank you.
How to Pick, Store and use Asparagus
Asparagus is super versatile, delicious and good for you! You can steam, stir fry, bake, sauté, boil, or grill asparagus and it comes in many different shades (green, purple or white). Purple asparagus is sweeter and white asparagus is less mild in flavor. The picture below is of steamed asparagus with garlic powder and soya sauce on top. I just wanted to go over a few things to look out for when purchasing and storing this vegetable.
Contrary to popular belief, thinner stalks of asparagus don’t necessarily mean that its more tender- so buy and use what’s appropriate for your recipe. Look for asparagus with tightly closed tips and unwrinkled stalks. Be sure the stalks are firm and not limp because that’s an indication of freshness. Also look out for any bruises and blemishes.
It’s best to eat asparagus fresh but if that’s not possible then wrap the bottom in some damp paper towel and keep it in an unsealed plastic bad for a few days. You also have the option of treating your asparagus the same as you would flowers- cut off the last half inch and store it upright in a container of water and cover the top with a plastic bag.
Snap off the bottom woody part of the asparagus…this is really simple because the asparagus will bend, and then on that portion where the tender stalk meets the woody end it will snap. If you are using a thicker stalk then be sure to peel away the tough skin from the bottom third of the spear with a peeler before snapping off the ends.
This isn't necessarily an authentic recipe but I love these subs. It's mostly the toasted mayo and cheese- along with the combination of carrots and cilantro that make this different from any other sub/sandwich that I usually make. This recipe makes two subs.
Vietnamese Chicken Banh Mi
For the Pickled Carrots/Onions:
1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1/4 cup carrots, peeled and cut into matchsticks
1/4 cup thinly sliced red onion
For the Chicken:
1 skinless, boneless chicken breast half
1 clove garlic, crushed
juice from half a lemon or lime
2 tsp soy sauce
1 tsp dried crushed red chili peppers
2 tsp brown sugar
ground black pepper, to taste
For the Chili-Mayo:
4 tbsp mayonnaise
1 tsp chili-garlic paste or sambal oelek
Combine the mayonnaise and sambal- you can adjust the amount of sambal to alter the amount of heat.
Other Sandwich Ingredients:
1 (12 inch) baguette
1/4 cup shredded mozzarella (optional)
1/2 of a cucumber, thinly sliced
a few sprigs of fresh cilantro leaves
1 lime, cut into wedges
I used to have this soup back in Holland and I've been trying to find a recipe that tastes similar to the soup in that little Indonesian shop by the market... I have to say that this one comes pretty close. A few of these ingredients were tough to find here, but since there are so many- I think its OK if you skip some.
When serving this soup you want to lay all the ingredients out separately so that people can add as much (or as little) of what they like.
± 3 liter water
600 gr chicken (cut)
5 slices galangal root (laos)
4 cloves garlic, whole
1 onion (cut in half)
1 stalk lemon grass (sereh)
1 Indonesian bay leaf (duon salam)
2 large bouillon cubes
5 pieces whole allspice
1 tsp black and/or white pepper
1/2 tsp turmeric
1/2 tsp crushed cumin
1/2 tsp coriander powder
To garnish the soup:
6 hard boiled eggs
300 gr beansprouts (taugé)
2 cups shredded cabage
2 string cut potatoes, fried
1 small pack bean thread vermicelli, fried (soe-on)
fried onions and garlic
3 cups of cooked shredded chicken breast
1 stalk celery & parsley (chopped)
Sambal ketjap (spicy soy sauce):
1 pepper (habanero or scotch bonnet)
5 tbsp soy sauce
1 clove garlic
1 tsp sugar
Add all of the ingredients for the broth into a large pot and being to a boil, reduce the heat till about medium and cook until the chicken is done (about half an hour). Remove the chicken from the soup and cook for another hour or so on low heat ( the longer the better). Add salt to taste.
In each soup bowl, add one boiled egg, some beansprouts, cabage, fried potatoes, onion/garlic, chicken, topped by vermicelli. Pour the hot soup on top and add celery/parsley. If you like it spicy, add some sambal ketjap.
This recipe is adapted from a blog called Multi Cooking
Avocado and egg always work well together, not only is it a great flavor pairing but it's a very filling combination as well. This Egg salad had a nice little twist with very Desi seasonings- pepper, cilantro, and cumin.
Next time, instead of mashing the avocado, I think I'll cut it into little bits the same way as the egg so that the result is a little less mushy.
It's best to mix together the mayo with the seasonings, cilantro, and lemon juice and then gently add/stir in the chopped avocado and the eggs.
When everything is mixed together you end up with a nice rich creamy texture.
Serve the egg salad over some toast, this is a great breakfast or snack, I would personally probably even have this for a light dinner.
Avocado Egg Salad
1/4 cup mayonnaise
1/2 tsp dijon mustard
1 tsp lemon juice
2 tbsp minced cilantro
1 tsp sea salt, or to taste
fresh cracked black pepper, to taste
1/2 tsp ground cumin
1/2 tsp paprika powder
4 hard boiled eggs, chopped
1 ripe avocado, chopped
This recipe was taken from a blog called Best Recipe Box
My parents used to make huge buckets full of namak parey when we were younger- we ate these instead of chips. These fried snacks are really great on their own or you can use them in the recipe for papadi chaat that I posted in my Facebook group by clicking here. Namak paray keep well for weeks if stored in an airtight container.
You're going to want to make a fairly hard ball of dough, this doesn't work well if the dough is too soft. It's also important to let the dough rest at room temperature for at least 15 minutes so that the gluten bonds have time to relax and the dough becomes easier to work with. You'll find that if you don't rest the dough it'll be extremely tough to roll it out without the dough resisting you.
Once the dough has rested, split it into 4 balls and roll them out individually. I like to roll mine over my cutting board and then use a pizza cutter to cut it into strips.
Next, you drop each individual strip into medium heat oil and move them around constantly so that they brown evenly. Don`t worry if the dough initially drops straight to the bottom of the pan because as soon as it starts to heat up the namak parey float.
2 cups all purpose flour/maida
approximately 1 cup water
1 tsp salt
1 tsp baking powder
1 tbsp clarified butter/ghee
1 heaping tsp of cumin/zeera
oil for frying
Nothing beats the smell of fresh bread baking in the oven. I've tried a number of recipes over the years and this one turned out absolutely perfect. The bread rose beautifully and wasn't dense like a cake (as many other recipes I've tried out tend to be). The crust was crispy and the inside fluffy and moist.
Yield: 2 medium-sized loaves
1/2 cup lukewarm water
3 tbsp sugar
1 pkg (5 grams) traditional active dry yeast
5 cups (approximately) all purpose or bread flour
2 tsp fine salt
3 tbsp melted butter
2 cups lukewarm whole milk
Note: This recipe is from a blog in Newfoundland called Rock Recipes.
This recipe is truly unique and a welcome departure from the flavors that I'm used to cooking with. I combined a few different recipes that I found online (with my own twist) and it's definitely a keeper! The chicken works great served over rice or even inside a wrap. Just be sure not to overcook the chicken breast as that makes it really dry and chewy.
Thai Inspired Cilantro Chicken
2 skinless/boneless chicken breast halves
2 garlic cloves, crushed
1/2 cup cilantro, chopped
1-2 Thai green chilies, minced
1 tbsp fresh lime juice
1 tbsp Asian fish sauce
1 tbsp sesame oil
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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