Pizza Dough

Introduction:

You won't believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it's even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer's bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer's paddle for the dough hook and proceed with the recipe.

Ingredients:

3 cups all‐purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil
Steps:

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another 1 to 2 tablespoons of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Chocolate Chip Cookies

These should really be called chocolate chunk cookies because that's what's called for in this recipe. (The chocolate chips available in every grocery store are disappointing at best and barely chocolate at worst.) For the most delicious results, buy a bar of good‐quality chocolate (any kind except unsweetened; semisweet is traditional), chop it up, and mix it into the dough.

Ingredients:

½ pound unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
2 cups all‐purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 cups chopped good‐quality semisweet chocolate (about 8 ounces)
Steps:

Heat the oven to 375°F. Use an electric mixer to cream together the butter and sugars; add the eggs one at a time and beat until well blended.
Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.
Drop tablespoon‐size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.

Cordon Bleu

How to cook the schnitzel stuffed with ham and cheese known as "cordon bleu" is attributed to the famous French chef Auguste Escoffier was later taken and renewed other chefs everywhere imagination, using as raw veal muscle pork, chicken, various combinations of cheese and ham varieties.
 The name "Cordon Bleu" is related to the outfit worn by French chefs who once reached the rank of master, she wore a blue codon distinguished junior kitchen staff (a sort of "black belt in the kitchen).

Ingredients :

2 large chicken breasts that will divide each into 4 pieces each
     8 thin slices of ham (in my case "prosciutto" from my in-law, pt. November another ham does not exist)
     8 slices of cheese
     2 eggs
     flour
     biscuit
     salt and pepper
     oil for frying

 

Pieces of chicken breast meat beat with a hammer , I do this surgery through the fold chest bag - a very tender meat that is "spread" if not protected. Season with salt and pepper (I used a mixture of black pepper, white and red, fresh grinder)

To each piece to is ready, place one slice of ham,then slice of cheese . Unit folds in half, covering the cheese. It can be fixed with toothpicks, but I prefer to stick the edges lightly with meat mallet, "sealing the" so filling inside them.

Each piece is wallowing in flour, then beaten eggs with salt, give the bread crumbs, taking care to be well covered and easy breadcrumbs pressing the piece of meat, insisting on the edges..Fry in hot oil in abundance and they are ruddy golden on both sides were removed on absorbent paper

bon appetit : )

Puree sauce with chicken

I like mashed potatoes dirty in the sense that I like to cook potatoes until they are very soft and then i smash them with a fork to mix them with butter and milk or cream for cooking, his sarez and serve. Many of people likes to mix with the food processor until a paste is made . I like any kind of mushroom sauce and cream soup out using the envelope we shortened the cooking time of mushroom soup cream sauce stirring with 100 ml of hot water.

Ingredients:

2 large potatoes or 4 medium potatoes
     1 clove of garlic crushed
     salt / pepper
     100 ml cooking cream or milk
     3 tablespoons of butter
     3 pork chops
     1 packet of cream of mushroom soup
     100 ml hot water

How to make : 

Peel potatoes and wash the peel. Then cut them into 4 and put them to boil in a pot with water to cover them.After 25 -30 minutes trying potatoes with a fork and if the fork easily get up in the middle of the potato are made. Drain water from pot and then mash the potatoes with a fork or with your special puréed. Add butter and milk at a time stirring continuously, until it forms a cream puree as well connected. Optional add a crushed garlic.Add salt and mix well, then taste. 

Fry in a non stick pan with salt and pepper 5 minutes on one side and three on the other, making sure to be impressed right up in the middle. Do not eat pork in blood  so always to fry so be permeated everywhere.

Cream of mushroom soup mixed with 100 ml of hot water and serve over mashed potatoes and the meat.

Bon Appetit :)

Pasta with sauce of parsley, garlic and parmesan

Ingredients:

1 cup pasta grains
2 bunches of fresh parsley
1 clove of garlic
3-4 tablespoons olive oil
1 tablespoon sesame paste tahina
lemon juice, to taste
sea ​​salt
black pepper
chilli flakes
grated parmesan.

 

Difficulty: Easy · Preparation time: 15 minutes · Nr. servings: 2 

Boil pasta and drain the water. Prepare the sauce by mixing all ingredients (except parmesan) in blender. Pour sauce over pasta, mix well, then sprinkle with Parmesan.

Garlic Cream Sauce

This garlic cream sauce is a sauce that is cooked very quickly and that I turn to often, especially when I have the time needed for a gasket in food preparation.

Ingredients:

    200 ml cream
     4 cloves of garlic
     1 bunch of dill
     Pinch of salt

Mode of prepare: 

Crush the garlic and rub with a teaspoon of oil and a pinch of salt until it connects (becomes more creamy) and the color becomes white. Place garlic, cream and dill in a bowl and mix well. Optionally, this garlic cream sauce can put a teaspoon of lemon juice also cut a bit of nausea sauce.

For recipes fried food (containing much oil) is indicated to replace the cream with yogurt as sauce will be too fat. The garlic cream sauce is ideal for food recipes grilled or baked. Even in the first picture of this recipe sauce is put on a baked mullet. If you are tired of the monotony ubiquitous garlic, try something different.

Fried Octopus

Ingredients :

- An octopus
- 1 egg
- flour
- spices (garlic powder, salt, paprika, pepper)
- vinegar

How to prepare :

Clean the octopus head well so that it remains in the form of a white cup. Wash under running water then boil with a little vinegar and salt. Let them boil for about 30-45 minutes (you can check stinging octopus with a fork, fork easily penetrates means when it is ready) then remove from the water wash again then cut pieces. Beat the egg well with seasoning and a teaspoon of flour until smooth. It passes through the pieces of octopus egg and then make a little fried until crisp. Can be served hot with mayonnaise and white win sauce.