 Sharinee's Free Recipe
Malaysian Fried Noodles
Here’s a homemade version of the standard Malaysian hawker favourite.Mee goreng is of course best served hot off the pan, but it will tolerate standing around for a bit and being served at room temperature.Ingredients:
Sauce:
1 tbsp light soy sauce (use Maggie)
1 tbsp dark soy sauce (use Maggie)
3 tbsp tomato ketchup(use Maggie)
3 tbsp water
1 tsp ground pepper
Blend finely:
5 fresh red chillies
4 large cloves garlic
3 pcs white tofu
1 medium-size potatoes
½ cup oil
1 onion, sliced thinly
2 small ripe tomatoes, cut into 4 parts
2 cups mustard greens (sawi), plucked into 5 cm lengths
1 ½ cups cabbage, shredded 1 cm thick
500 g fresh yellow wheat noodles
1 ½ cups bean sprouts
Garnish:
4 tbsp crisp, fried shallots
3 tbsp spring onion, sliced thinly
4 calamansi limes, halved Method
Stir the sauce ingredients together in a bowl and set aside. Blend the chillies and garlic in a blender.
Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender . Drain. Cut tofu into halves.
Heat oil in a wok and fry potatoes until golden brown. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain and when cool enough to handle, cut into 1 cm slices.
Leave 3 tbsp of the oil in the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stir continuously, until it is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes.
Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender.
Push noodles to the edges of the wok to create a “well” in the middle of the pan. Drizzle 2 tsp of oil in this and crack in 2 eggs. Stir them around to scramble them and when the egg starts to set, combine with the noodles. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and calamansi limes.
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Yam Cake
This appetizer is nutritious as it use steaming as a method of cooking. Best eaten during teatime. Hurry up...try it and taste it!
Ingredients
250g yam, half of it cubed and the other half shredded
400g rice flour
1 cup chicken stock(use maggie)
3 1/2 cups water
salt to taste
1 tbsp cooking oil
Topping:
2 cloves garlic, sliced
125g dried shrimp
Garnishing:
5 shallots, sliced and fried
2 red chillies, sliced
3 stalks spring onions, chopped
1 stalk coriander leaves, chopped
Method
Combine yam and rice flour with chicken stock and water to make a thin paste . Add salt to taste.
Steam mixture for 30 to 45 minutes in a steamer till firm.
Heat oil in a wok. Fry garlic and dried shrimp till brown. Spread over steamed yam cake while hot.
Garnish with fried shallots, sliced chillies, spring onions and coriander leaves.
Cool yam cake and cut into pieces. Serve with Maggie chilli sauce or sweet sauce.
Prawn In Gravy Sauce
ngredients
# 300g medium-sized prawns, shelled
# 200g petai seeds, skinned
# 3-4 tbsp oil
Ground (combined):
# 5 dried chillies, soaked
# 2 fresh red chillies, seeded
# 4 shallots
# 2 cloves garlic
# 2 candlenuts
# 1/4 tsp belacan granules
# 2 big limes, squeezed for juice( or use tamarind juice alternatively)
Seasoning:
# 1/2 tbsp sugar or to taste
# 1/2 tsp salt or to taste
# 1/4 tsp chicken stock granules
Method
Heat oil , saute ground ingredients and belacan until aromatic. Put in prawns and cook for four minutes. Add lime juice or tamarind juice and seasoning. Stir well to mix. Add petai seeds and stir-fry well. Dish out and serve with nasi lemak.
Nasi Lemak
Ingredients
# 300g long grain rice( use faiza)
# 2 shallots
# 2 inch ginger, knotted
# 1/8 tsp fenugreek seeds ( halba )
# 1 tsp salt
1 tbsp sugar
#400ml coconut milk (from 1/2 a grated coconut)
# 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek , salt , sugar and pandan leaves in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Leave the rice to cook.
Keep rice warm before serving with other condiments such as sambal udang(prawn in gravy sauce).
Chicken Chop Oriental Style
Ingredients
2 pieces boneless drumstick chicken with skin, cleaned an dried well
2 eggs- beaten
1 tbsp flour
1/2 tsp soy sauce( use maggie)
A tbsp of pepper
A pinch of sugar
1 potato, cut into wedges 1 tomato, quartered
1 big onion, sliced thinly
40g button mushrooms
40g mixed vegetables
1 cup boiling stock(use maggie chicken stock)1 tbsp tapioca flour
(A):
1 tsp soy sauce
Salt and pepper
Seasoning:
2 tsp soy sauce
1/4 tsp pepper
1/4 tsp sugar
2 cm cinnamon stick (kayu manis)
1 clove
1 star anise (bunga lawang)
Method
Marinate chicken with (A) for two hours or preferably overnight.
Dust chicken with tapioca flour and deep fry in medium hot oil till chicken turns a light golden brown. Then
fry potato wedges till golden.
Add 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning. Put in button mushrooms, big onion and tomato. Cook for five to 10 minutes till gravy is thick.
Pour gravy over chicken .
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Ala Reine Lasagna
Hi! Let's try lasagna today! as usual you can replace meat with chicken to this recipe. Have a colourful day! Bye.
Ingredients
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| 200g minced meat60g red capsicum, chopped
3 tomatoes, skin peeled and pureed
40ml tomato paste (use Heinz)1 tbsp olive oil
¼ tsp ground cumin
½ tsp sweet paprika
1 tsp chopped garlic
50g onion, chopped
20g grated Parmesan cheese
20g grated Cheddar cheese
16 sheets instant lasagna pasta Method
1. Heat olive oil in a pan and fry onion, garlic, paprika and cumin. Fry until onion is soft and aromatic.
2.Add minced meat and ontinue cooking. Add capsicum, tomatoes and tomato paste.
3.Simmer for 30 minutes over a gentle low heat. Stir occasionally, to prevent the ingredients sticking to the base of the saucepan, until the sauce is thick.
4.Place 4 lasagna sheets over the base of an oiled ovenproof pan. Spread with a layer of the minced mixture. Repeat with another layer of lasagna sheets then the minced mixture until final layer of 4 lasagna sheets. Combine the two cheeses and sprinkle on top.
5.Bake lasagna, covered with a piece of foil, in a preheated oven at 180°C for 25-30 minutes.
6.Remove the foil and bake for a further 10 minutes or until lasagna sheets are tender. |
Lamb Soup
Soup will bring out the best and full flavour in certain dishes and it is a long cooking process but anyway thanks to the presure cooker that make life easy!But those without this kind of cooker can try this step below. Meaning that you have to keep it boil until the lamb is tender. This soup is best eaten with rice. Alternatively, you can also use beef or chicken to replace lamb. Well try out these dishes and hope you'll love the delectable taste.
Lamb Soup
600 lamb chopped
100g carrot
100g ginger
1 tbsp chopped garlic
Ingredient A:
1 star anise
1 nutmeg seed, crushed
3 stalks onion
1.Heat 2 tbsp oil in a pot and saute chopped garlic,ginger and onion until fragrant.Add ingredient A and continue to stir fry until aromatic.
2. Put in the lamb, fry well to combine. Pour in water and bring it to boil.
3.Reduce heat and simmer over medium low heat for about 40-45 minutes.
4. Add carrot. Cover and continue to boil
for another 30 minutes or until meat is tender.
Bolognese Meat Sauce
Hi! This great meat sauce is a speciality of my family. It is best eaten with short pasta such as penne as well as spaghetti, and not forgotten lasagne. It can be kept well in the refrigerator for several days, and can also be frozen or serve it fresh right after you cook it! Ok then...till we meet again here tomorrow! Bye.
Bolognese Meat Sauce
Ingredients:
25g butter
60ml/4 tbsp olive oil
25g mushroom, finely sliced
1 carrot, finely sliced
1 stick celery, finely sliced
1 clove garlic, finely chopped
350g minced beef/chicken
salt and fresh ground black pepper
125ml fresh milk
400g tomatoes, finely chopped
1 bay leaf
1/2 tsp fresh thyme
1. Heat the butter and oil in a saucepan. Add the onion, and cook over moderate heat for 3 minutes. Cook until the onion is translucent. Stir in the carrot, calery, mushroom and garlic. Cook 3 minutes more.
2. Add the minced beef/chicken and crumble it into the vegetables with a fork. Stir until the beef loses its red colour Season with salt and pepper.
3.Add the milk and cook it until evaporates.
4. Stir in the tomatoes with thier juice, and the herbs. Bring the sauce to the boil. Reduce the heat to low and simmer, uncovered for 1 hour stirring occasionally.
Ready to serve with your favourite pasta....
Baked Macaroni with Cheese
This delicious dish is perhaps less common compared to spaghetti bolognese but has become a family favourite around the world. So...let's try!
Ingredients:
500ml/ 2 cups milk
1 bay leaf
3 blades mace or if you don't have it, replace with a pinch of grated nutmeg
50g butter
25g flour
salt and freshly ground black pepper
175g grated Parmesan or Cheddar cheese or a combination of both (as you like it)
40g breadcrumbs
450g macaroni or other short hollow pasta
1. Make a bechamel sauce by gently heating the milk with the bay leaf in a small saucepan. Do not let it boil. Melt the butter in a medium heavy saucepan. Add the flour, and mix it in well well with a whisk.Cook for 3 minutes, but do not let the butter burn.Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk.Bring the sauce to the boil, stirring constantly, and cook for 4-5 minutes more.
2. Season with salt and pepper, and the nutmeg if no mace used. Add all and stir over low heat until it melts. Place a layer of plastic film right on the surface of the sauce to stop a skin from forming, and set aside.
3. Bring a large pan of water to boil. Preheat the oven 200 celcius. Grease an ovenproof dish and sprinkle with some breadcrumbs. Add salt and the pasta to the boiling water, and cook until soft. Do not overcook, as the pasta will get a second cooking in the oven.
4. Drain the pasta, and combine it with the sauce. Pour it into the prepared ovenproof dish. Sprinkle the top with the remaining breadcrumbs and grated cheese, and place in the centre of the preheated oven. Bake for 20 minutes.
Portuguese Egg Tarts
Hi! Good morning! today I'll post another teatime favourite which s called Portuguese Egg Tarts and hope this will make your day!
Portuguese Egg Tarts
Oil Dough:
70g melted butter
70g flour
Water Dough:
1tsp caster sugar
70g flour
20ml corn oil
1 tbsp milk powder
1 egg yolk
20ml water
Filling:
100ml whipping cream
50g caster sugar
2 eggs(beaten)
150 ml milk
1/4 tsp vanilla essence
10g chadder cheese(grated)
Method:
1.To make dough, mix oil dough ingredients and water dough ingredients saperately and knead to form dough. Leave aside for a while.
2. Roll out the water dough and wrap in oil dough well. Roll into rectangular shape and fold into 4 layers. Roll out again and fold across into 3 layer. Repeat twice.( Leave to rest)
3. Roll the dough into a 20X25cm rectangular shape, roll up like a swiss roll.Cut into 8 slices and line in the moulds trim off edge.
4. To make filling, bring 50ml of whipping cream to boil, remove from heat.Stir in sugar until dissolved.Add in the remaining ingredients, stir well. Strained.
5. Pour filling into moulds.Sprinkle grated cheese on top. Bake in preheated aven at 180celcius for about 25 minutes.
Cinnabon Cinnamon Roll
Today's recipe is Cinnabon Cinnamon Roll. I'm sure most of us love this roll fresh from the oven...and don't forget to partner this roll with a cup of hot tea. Do try this at home! bye..
Cinnabon Cinnamon Roll
Serving Size : 12
Categories : Rolls
INGREDIENTS:
DOUGH
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
sugar
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Preparation Instructions: Dough; (Add the dough ingredients,
in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you
use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix
brown sugar and cinnamon. Spread the softened butter over the
dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread cut the roll by placing
the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals
if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.
Tandoori Roti (Bread)
Hi.. tandori roti is actually a well known roti and can be found easily at all mamak restaurant! Best eaten with chicken tandoori! so yummy yet a nutritious meal. I've tried once but without maida( the actual recipe use maida) since I can't find it here! still it turn out yummy! More Indian favourite food in 332 Indian Recipe Ebook. Sms 016-6227664 for details.
Tandoori Roti
Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.
Masala Vadai Recipe
Vadai is best eaten fresh. It is actually Indian tea time favourite but now vadai becomes all Malaysian tea time favourite too. It has all the flavour in it..yummy! The yellow dal is rich in kalsium any nuritious. Well, I post this recipe for you to try and hope to become your favourite too! 333 Indian food Recipe ebook for RM10. SMS 016-6227664.
Masala Vadai
Ingredients
1 cup yellow gram dal
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
Plain Scrambled Eggs
PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a
tablespoonful of water to each egg. Six eggs are quite enough for four
people. Add a half teaspoonful of salt, and a saltspoonful of pepper.
Give two or three beats--enough to break the eggs; turn them into the
frying pan, on the hot butter. Constantly scrape from the bottom of
the pan with a fork, while they are cooking. Serve with a garnish of
broiled bacon and toast.
Eggs Scrambled With Fresh Tomatoes
EGGS SCRAMBLED WITH FRESH TOMATOES
3 tomatoes
4 eggs
1 teaspoonful of onion juice
1 level teaspoonful of salt
1 saltspoonful of pepper
2 tablespoonfuls of butter
Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut
the tomatoes into small bits, put them into a saucepan with the salt,
pepper and butter; when these are hot add the eggs, beaten until well
mixed, stir until the eggs are "set," turn into a heated dish, garnish
with toast and send to the table.
Scrambled Eggs with Shrimps
SCRAMBLED EGGS WITH SHRIMPS
6 eggs
1 can of shrimps or its equivalent in fresh shrimps
1 green pepper
1/2 pint of strained tomato
1/2 teaspoonful of salt
Beat the eggs until well mixed, without separating. Put the butter in
a saucepan, add the pepper, chopped; shake until the pepper is soft,
add the tomato and all the seasoning, and the shrimps. Bring to
boiling point, push to the back of the stove where it will simmer
while you scramble the eggs. Put the scrambled eggs on toast in the
center of a platter, pour over and around the shrimp mixture and send
to the table
"SCRAMBLED EGGS" Recipe
Hi.. how's life today? well today's is quite a hectic day for me! Ops..with food prices rising everywhere.. there has never been a more pressing need to save money! Shopping? I guess we should shop with nutrition in mind too.. frozen produce is cheaper than fresh but are they high in nutrition? Today I'll give you variety of srrambled eggs recipe to add colour to your day! Happy cooking... If you're interested to have 111 Egg Recipe Ebook for only RM10, sms 016-6227664.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives. For more than 100 egg recipe in 111 Egg Recipe ebook.Only Rm10. Sms 016-6227664 for details.
EGG PUDDING
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly
"set" and a nice brown. It makes an exceedingly good, easily digested
luncheon or supper dish for children.
Cooking Of Egg
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. More than 100 recipe in 111 Egg Recipe Ebook. Interested to have the ebook? Sms 016-6227664.
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are "set,"
dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the
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Four Seasons Pizza
Before we get started, here is some info about this pizza that we're going to learn... The topping on this pizza is divided into four quarters, one for each "season". Anyway, you may also substitute my suggestion ingredients and replace them with any of your favourite seasonal! Example.. replace them with minced chicken and cheese, sardine or may be only cheese alone... well anything as you wish.So let's get started!
Ingredients
450g/1lb peeled tomatoes(fresh or canned)
75ml/5tbsp olive oil
115g/4oz/1 cup mushroom,thinly sliced
1 cloved garlic, finely chopped
1 recipe Basic Pizza Dough(refer my previous recipe) rolled out
350 g/12oz/1 cup mozarella cheese (cut into small pieces)
4 thin slices of ham, cut into 5 cm/2 in squares
32 black olives
1 cup tuna
5 ml/1 tsp oregano leaves, fresh or dried
salt and freshly ground black pepper
1. Preheat the oven to 250 celcius/gas 9 for at least 20 min before baking the pizza. Strain the tomatoes through the medium holes of a food mill placed over a bowl, scraping in all the pulp.
2. Heat 30ml/2tbsp oil and lightly saute the mushroom. Stir in the garlic and set aside.
3. Spread thepureed tomato on the prepared pizza dough, leaving the rim uncovered. Sprinkle evenly with the mozarella. Spread mushroom over one quarter of eash pizza.
4. Arrange the ham on another quarter, and the olives and tuna on the two remaining quarters. sprinkle with oregano, salt and pepper, and the remaining olive oil. Immediately place the pizza in the oven. Bake for about 15-20 min or until the crust is golden brown and the topping is bubbling.
Cheese and Tomato Pizza or Pizza alla Margherita
Hi! Today we'll learn how to make the most easy pizza. I guess kids can make a perfect one too! Ok let's exlopre....
Ingredients:
450g/1lb peeled plum tomatoes, fresh or canned,weighed whole, without extra juice.
1 recipe basic Pizza Dough (refer yesterday's recipe)
350g/12oz/ 1 cups mozarella cheese, cut into small dice
10-12 leaves fresh basil, torn into pieces
60ml/ 4 tbsp freshly grated Parmesan cheese(optional)
salt and freshly ground black pepper
45ml/3 tbsp olive oil
1. Preheat oven to 250celcius for at least 20 minutes before baking. Strain the tomatoes through the medium holes of a food mill placed over a bowl, scraping in all the pulp.
2. Spread the puree tomatoes onto the prepared pizza dough, leaving the rim uncovered.
3. Sprinkle evenly with the mozarella. Sprinkle with Parmesan, salt , pepper and olive oil. Immediately place the pizzas in the oven. Bake for about 15-20 minutes, or until the crust is golden brown and cheeses are melted and bubbling.
Hope you'll try this out! Before I sign off here are some info about Pizza Margherita. Well, the Margherita is named after the nineteenth-century Queen of Italy, and is one of the most popular of all pizzas.!
Fwd: Tips On How To Make The Pizza Dough in a Food Processor
Hi...ok I'll share with you some simple tip on preparing dough only by using food processor..hope it will benefit those without proper equipment...
1. Ensure all the ingredients ready and measured out. In a small jug or bowl add the yeast to the warm water. Stir in the sugar and allow to stand until the yeast has dissolved about 5 to 10 minutes.
2. Then, fit the processor with the metal blades. Place the salt and three quarters of the glour in the bowl of the food processor. Turn it on, and pour in the yeast mixture and olive oil through the opening at the top. Continue prosessing until the dough forms one or two balls. Turn the processor off and touch the dough. If it still feels sticky add a little more flour,and process again until it is incorporated.
3. Remove the dough from the processor. Knead it for about 2-3 minutes on a surface dusted with remaining flour. Form it into a ball.
Hope you'll try this simple step! Do come back tomorrow for a simple cheese and Tomato Pizza. Bye...
Tips On How To Make The Pizza Dough in a Food Processor
Hi...ok I'll share with you some simple tip on preparing dough only by using food processor..hope it will benefit those without proper equipment...
1. Ensure all the ingredients ready and measured out. In a small jug or bowl add the yeast to the warm water. Stir in the sugar and allow to stand until the yeast has dissolved about 5 to 10 minutes.
2. Then, fit the processor with the metal blades. Place the salt and three quarters of the glour in the bowl of the food processor. Turn it on, and pour in the yeast mixture and olive oil through the opening at the top. Continue prosessing until the dough forms one or two balls. Turn the processor off and touch the dough. If it still feels sticky add a little more flour,and process again until it is incorporated.
3. Remove the dough from the processor. Knead it for about 2-3 minutes on a surface dusted with remaining flour. Form it into a ball.
Hope you'll try this simple step! Do come back tomorrow for a simple cheese and Tomato Pizza. Bye...
Tips On How To Cook Egg Pasta
Fresh egg pasta, especially home-made,cooks very much faster than dried pasta! Make sure everything is ready ( the sauce, serving dishes, etc..) before you start boiling egg pasta as there will be no time once the cooking starts, and egg pasta becomes soft and mushy very quickly.
1. Always cook in a large amount of rapidly boiling water. Use at least 5 cups of water to a quantity of pasta made with 115g/ 4oz/ 1 cup of flour. Salt the water as for dried pasta.
2. Drop the pasta into the boiling water all at once. stir gently to prevent the pasta sticking to itself or to the pan. Cook the pasta at a fast boil.
3. Freshly made pasta can be done as little as 15 second after the cooking water comes back to the boil. stuffed pasta takes a few minutes longer. Whwn done,tip the pasta into the colander and proceed as for dried pasta.
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