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pizza (with bacon)

weekend we've had pizza. This time she gave back pretty thin. With simple covering, only delicious, I can say there.


ingredients for about 5 pizzas

dough
250g wheat flour 250g wheat flour type 550
type 405

5g sugar 10g fresh yeast 5 g salt

2 -3 Tbsp. Olive oil (Kathy: I have 15 g were used lard)
give 130 g butter milk

flour, sugar and salt in a bowl. The yeast in 1 Tbsp. Water, dissolve and add to the flour. Heat the butter milk lukewarm, give to the other ingredients and knead into a smooth dough. Dough rise for 30 minutes, depending on room temperature.

Kathy: As here for the Turkish pizza I always use butter milk for the dough. Through butter milk, the dough is crunchy.

tomato
1-2
small tin tomatoes 1 onion pizza
1 small clove garlic (to taste)
salt, pepper, oregano , basil, sugar
1 Tbsp. Olive oil

The tomato sauce should be at least 3 hours beforehand prepared so that it can run through beautiful and developed their flavors.
chop onion very small. In a hot saute pan with a little olive oil. Then
½ teaspoon sugar and let it spread caramelising - about 1 minute (it should not burn, or it can be bitter). If you want to use garlic is that now this and this can fry briefly. Then, with the tomato pizza extinguished. Let sauce simmer and season to taste with the spices.

covering

pepper onion mushrooms

mozzarella
Bacon ham slices

Besides the bacon cut all the ingredients for the topping into bite-sized pieces.

the pizza dough on a floured surface with a rolling pin roll out pretty thin. place on a baking sheet
( Kathy: I put the pizza dough always without baking paper on a baking sheet ), spread with the sauce and spread the filling. I always tear up the bacon by hand and spread it so on the pizza.

Preheat oven to

180 ° C. The cookie sheet with pizza on the bottom, sliding at 180 ° C for about 10 - 15 minutes bake.

Note Kathrin: As the pizza crust is very thin, the pizza does not stay so long in the oven.

And there it is a crispy pizza.

Kathy: I have now ordered a firestone to baking bread and pizza.

I'll tell you.

Buon Appetito!

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strawberry-peach-pie

It's been a while ago that there was this cake with us. The sponge is like here is the same, the layering of the cake the same. The decoration of the cake like you can just make it happy.


sponge cake (from my strawberry tart)

We iter ingredients

1 can of peaches
strawberries as needed
1 pack reputation whipped cream or cake cream
2 packs ready custard cream (without cooking)

decoration
cake glaze bag (can be processed better for patterns, see pie)

prepare sponge cake as usual. I again used my little spring form (about 20 cm wide) for the dough. Allow to cool.
from the whipped cream and pudding mix make a thick cream to highlight. Dear little less milk than too much use, so the cream is nice to spread and not too liquid. ( Kathy: If you like, a portion of the milk with cream replaced )

Some of the cream on the bottom sponge cake emphasize peaches (sliced) onto it, place second cake sponge out and cover with strawberries (standing, tip pointing upwards). Then give the rest of cream on the cake and spread smooth.

Note Kathrin: I have my cake with "stripes" of decorated cakes and frosting to decorate cream spots, where even at the edges.

The finished cake will provide for at least 30 minutes in the refrigerator.

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Doughnut

Hallelujah, finally made it! The
"for me" perfect donut recipe (without the Donut Maker) was successful. I know at all not how "long" I have doctored a really good donut recipe. There are also Donuts (donut) of a batter, but for now I am very satisfied with my dough.
For Youtube I found a video to the recipe I have somewhat different.
And it was just great, the result. The donuts are soft, fluffy and soft, not hard at all, try as in my other. The next day they were still soft, as it would have been a day later I can tell you not afraid to say, for they were no longer there (gefuttert all away).

I have the donuts with flour Red Lotus prepared (with the meal since I bake a while). So, what is special about this meal:
"Red Lotus" Bapao flour is a wheat flour with less protein (gluten) to the 6% -8%, it is made from special spring wheat and it is finely ground by the small particle has a greater capacity of water absorption. Gluten is but continue to receive, so it's not a gluten-free flour, just reduced. Gluten is responsible for the adhesive strength of a dough is all the more so sticky, but also "serious" and "dense" is the dough.

I think the real success came only through this meal, which is surely because the amounts of protein (gluten) content of the wheat flour 8-8.5%. Wheat flour for comparison with the Type 405 has a protein content of 10%. So, it was certainly not because my other attempts have been so since it is precisely our 405 (all-purpose flour) by the higher gluten content is too heavy - maybe have the dough soaked up by too much oil.

I'm lucky that I get this flour in my favorite Asian business who does not have the opportunity to get to this meal, but this interest has to bake donuts, then you can look around online you time because you can this flour also refers to Order:

- dailyasiaessen
- takoindonesia
This Hakuriki Ko flour is low in gluten
- dae yang.de



And here is the recipe for 15 g Donuts

dough
412 Red Lotus Bapao
flour 247 ml (1 / 4 liters) of lukewarm water
20 g fresh yeast ½ tsp sugar


the yeast in lukewarm water with the sugar and stand for about 10 minutes.
Then add the yeast water to flour and process until smooth.
the dough rise for 1 hour at room temperature


Hautteig
103 g wheat flour type 405
50 g Red Lotus Bapao
flour 1 egg 70 g sugar

1 tsp vanilla 10 g salt
hear ( like a lot, but it is not)
15 g skimmed milk powder
62 g soft butter (room temperature)
Ca. 26 g water
dough

Add all ingredients to the dough (butter at the end) and an elastic dough (preferably by hand).

Small parting beads (a 70 g) and a round ball shape on a lightly floured baking sheet set (cover with a plastic bag, which forms a skin on the dough surface). The balls rest for 15 minutes.

In the meantime, the oil ( Kathy: I use canola oil) in a saucepan) .

Note Kathrin: The oil must not be too hot , otherwise burn the donuts too fast and not be golden. I have the first 10 minutes put
slightly higher (level 10) and then at level 2 (I have a ceramic stove top oven). Catch rather choked with temperature increases and then later the temperature.

Then pick the ball in a hole with your index finger and the other index finger to the other, and thus form a hole in the ball of dough.
Since it is not so easy to explain this technique to better understand you, you can watch the video of FoodHouse8 where I have her recipe.

As can be seen in the video
I kept myself a dough residues left to see the fry, if the temperature is already sufficient to bake.

make dough sample, if the dough sample begins to sizzle in the oil, then the dough can into the hot oil.
I have set for each side of the Donut 2 minutes in my kitchen clock - which also is fully sufficient (level 2 was my oven).

If the donuts are done, roll in the video as either sugar or chocolate glaze later forgiven and move on.

The Donuts store in an airtight box.

So I always make my chocolate glaze
Approx 100g chocolate Milka or whether a real cake frosting.
For the glaze later is not as solid as a cake glaze, I always add cream. Depending on the amount of chocolate 1-2 tbsp. or up to 100 ml
The glaze is then not smooth, but has a slightly thickens.

Donuts will only plunge yet into the glaze (or coat) and the mood takes
decorate.

So, I hope these donuts taste you just like us.
The time was a really long post.

I want to try a lot of fun.

What Donuts?

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Info bread myths

the internet I came across a report that this could also be of interest to you.

Germany - the land of bread! With over 300 different varieties is the enormous diversity and for most of our bread is part of daily life. But how much do we really know about our bread? All knowledge takes five bread myths under the microscope.

Here's the interesting Report on bread

Source: hr Online.de

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Stuffed Chive - Pancakes

This recipe slept a little longer in my computer. I thought I had deleted, but it now came to the fore yet again - to my joy. This
Asian pancakes are times I went to a Japanese blog (I think) across. I thought so, as in between snacks that would be certainly a good thing - I was right. The small pancakes were also weggenascht quickly.
Right now a fine affair with this warm weather.

-------------------------

ingredients for pancakes

1 cup flour 1 egg

1 Tbsp.

oil 1 ½ cups water 1 pinch salt

A small bunch of chives - chopped

----------

In a bowl, combine flour, egg, oil, water and Stir salt into a smooth dough. Because let dough rest 30 minutes. Just before frying add the chives to the dough. Pancakes in a pan with nonstick coating over low heat (not to be dark) prepare. Make sure that there are thin pancakes.
Finished pancakes aside.

---------------------

ingredients for the filling:

a Chinese cabbage which about half
1 carrot - cut into strips

about 10 shrimp - peeled, clean, and coarsely chopped

1 small chilli - chopped (to taste)

2 cloves garlic (to taste)

1 small onion - thinly sliced

----------------------------------

spices for the filling:

½ cup water or chicken broth 1 Tbsp

. Oyster sauce 1 Tbsp

. Soy sauce ½ teaspoon sugar

1 teaspoon cornstarch

salt and pepper to taste

------------------------- ----------
all the ingredients of the herbs in a bowl and set aside.
In a pan heat 2 tablespoons oil, garlic and onion, sauté until they are translucent (be careful not burn the garlic). Now add the shrimp, chili, carrots and Chinese cabbage

and 1 minute fry leave.

Then put aside Add spices. Simmer until the sauce is thickened and reduced. Adjust the seasoning again if necessary with salt and pepper. Add the filling in a small bowl and let cool slightly. A little stuffing a pancake. Upper and lower side of the pancake and fold in, then from the bottom, roll up like a spring roll.

Note Kathrin: You can fill the pancakes with various fillings. It need not be shrimp. It can also be minced meat or only vegetables are used - the one that tastes best.



Have fun trying!

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Cold Kiba soup

How are you in the heat? You do not even tries to move great if you have not really. The appetite can be during this heat left to be desired. Is that with you too? Certainly there are many salads and light cooking, only the little lady (my daughter) do not really play with - what?

Fortunately much to me as a great recipe in her hands. I rummaged through my recipe magazines that have so accumulated over the years. And there were two recipes for children (the other is then follow with time).
And it is the "Kiba" soup (Kiba stands for cherry-banana). Not only looks great but tastes that way. Fills you up and is not as hard in the stomach. And not just for the kids - I speak from experience.

ingredients for 3 plates
1 jar cherries
1 package vanilla pudding to a boil
(eg call custard cream) 2 tablespoons sugar

3 medium bananas
3 Tbsp.
lemon juice ½ l milk 1 tsp vanilla
-
sauce powder (without cooking: for ¼ l milk)
1 package vanilla pudding without cooking
(eg for fruit cakes)
butter-Pets
for decorating (eg Leibniz biscuit)

Note Kathrin: In the original recipe used to prepare the cherries starch. To thicken the cherries I used my method. I use this mostly a vanilla pudding powder. Who wants to try it with the cornstarch thickens the cherry juice with 1 Tbsp. Cornstarch to.

Drain the cherries and juice into a saucepan and 2 Tbsp. Add sugar, bring to a boil. Remove from the vanilla pudding (for cooking), half of the package and with 1 - 2 Tbsp. Mix the cold water. When the cherry juice to simmer the pudding stir up mixed. It begins to thick be to turn off the stove. Stir Add the cherries and allow to cool.

Peel 2 bananas. Into rough pieces and with 3 Tbsp. Lemon puree. Pour this milk. Sauce powder and custard powder to admit, blend again. The soup should have a slightly thickens. set for 30 minutes cold. Peel banana and
last slice. Soup in a bowl, fill into place a few slices of banana and cherry compote with the blob-like serve in the soup. You may garnish with butter cookies.

Conclusion: My daughter loves this cold soup. A tasty meal and in between not only the hot days, as we have now.


Note Kathrin: may be used instead of cherries and other fruits. Tip: Strawberries also really tasty.

Recipe Source: Tina Koch & Back-ideas Nr.7/2007

Gets along well with the heat of her love.

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balsamic - The star of the vinegars

Whether crisp lettuce, Parmesan cheese or fine fruit - may not be missing for that extra touch of balsamic vinegar!

B is few years ago, has played vinegar in our homes only a minor role. But then came the mild balsamic vinegar from Italy to his incomparable triumph by international cuisines.

What is balsamic vinegar anyway?
12th century the Duke of Canossa a guest serve a balsamic vinegar-court. The guest was impressed: "This is not vinegar, this is a beneficial medicine. "Balsam indicated.
Such was born the name. Originally balsamic vinegar comes from Modena in the region and is characterized by its fruity flavor and mild in his dark brown color. It is the must produced the (weißen!) late read Trebbiano grapes and concentrated by boiling, so that only 30-70% remaining.
This syrup is filtered, then added a quantity of at least ten years old balsamic vinegar and fresh wine. Now you can begin the fermentation process - then the vinegar stored over several months in different wood barrels.
This maturation process takes at least twelve years, the vinegar is more viscous (And expensive), the older it is.

Different qualities erleichern the correct store. So many good manufacturers have introduced the "leaves system", which ranges from 1 -4 leaves. It characterizes the 1 sheet cheap, simple quality. The more leaves the label of the bottle has, the quality is the contents of the bottle (Tip: In a spray bottle it can be use sparingly). The finest fruit among the Italians is the "traditional balsamic vinegar". For him, there is a purity law, it may not chemicals or natural substances are added.
This has its price: From the "Vinegar" loss of 100 ml in the trade about 500 €.

Poor quality Meanwhile, there are also Aceto Balsamico for little money at discount stores.
This shows the problem - the name "Aceto Balsamico" is not protected, so under that name may also industrially produced vinegars in an expedited procedure to be sold. This, usually with a brown sugar color and aroma and flavor additives offset products have to do with a genuine Aceto Balsamico little.

What used balsamic vinegar?
The simple to moderately good balsamic is preferably used:

• for salad dressings
• for raw and cooked vegetables with olive oil, salt and pepper
• to flavor sauces, egg dishes, omelettes, grilled fish and meat
• to refine dark meat sauces, poultry and wild duck
  The noblest variety used
  · on Parmesankäsestückchen
  · sauces for meat noble
  • For fresh strawberries and desserts.
  

Source: Lisa Cooking & Baking No 8 / 2007


my love to all readers

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Rules for Ice-maker

five frigid rules

first Rule number 1 in the ice production: Absolute hygiene in the kitchen! fruits, eggs and dairy products must be fresh and fine. Since the ingredients are usually not cooked, keep the possible germs may get.

second For creamy taste of milk products provide as a basic ingredient higher the fat content, is all the more creamy the ice. Yolk improves the taste, binds liquids and provides a smooth consistency.

third To prevent the liquid can as pectin, guar gum, Locust bean gum are used.

4th For the sweetness addition to normal table sugar and honey or syrups provide (such as pear juice)

5th Attempt to create a specialty of the house. can be mixed with grated coconut, cornflakes, chocolate chips or nuts to experiment. Who does not like it so sweet, it can also try vegetable juices and spices.

I hope you have fun experimenting ...

to receive your ideas, I would be very happy.

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chocolate - Nutella ice

At these temperatures can not do anything else than to cool it with ice and cold drinks. For a Nutella bread is too warm, so was the Nutella into the ice.
The ice cream is creamy and not so sweet. Just right for the warm summer weather.

ingredients


500 ml milk 200 g cream (1 cup)
3-4 large tbsp. Nutella
guar gum ½ teaspoon cornstarch 1 teaspoon

1 -2 Tbsp. milk powder (Alternative: skimmed milk powder) 1 teaspoon cocoa


The milk, cream and whole milk powder with constant stirring Heat in a saucepan. Add Nutella and chocolate, stir until smooth. The whole can then be cold.
Before the mass come from the ice bucket, the guar gum and cornstarch into the cooled mass stir. And decrease manual then the ice in the ice machine freezing.
may be ice cool down in the freezer.

Note Kathrin: Who likes it sweet, which is 1-2 Tbsp. Add sugar to taste. We were served the sweetness in the Nutella cream.

eat ice cream .... Have fun