Wednesday, May 11, 2011

POTATO PIZZA



All along I have baked regular pizza topped with tomato based sauce and looking for something simple without any meat or cheese so this recipe is really fits my requirement. It uses simple ingredients and the main item is potato which must be sliced paper thin using a mandolin if you have.

Have sprinkled  little bit of chili flakes but this is optional. Despite its simplicity, it turned out amazing and tasty. My children gave this pizza  the thumbs- up  and we intend to bake them often.

POTATO PIZZA
Yield    :    2 - 12 in pizza

3 C  all purpose flour
2 tsp rapid rise yeast
3  TB oil
1 tsp salt
1 C plus 2 TB lukewarm water
1/4 C  olive oil for applying on top

FILLING

2 large potato thinly sliced
1 tsp salt
3 TB olive oil
2  onion sliced
salt and pepper
2 tsp fresh/ dried rosemary
100g  parmesan / mozzarella  cheese (optional)

METHOD

Place water, yeast and salt in a mixing bowl. Stir and mix in flour until a soft dough is formed.  Knead by hand for 10 minutes or use your stand mixer. Place dough in an oiled and covered bowl, let rise for 2 hours.

Slice potato thinly using mandolin or sharp knife, Place in a bowl, sprinkle salt and cover with water for 1 hour. Drain and pat dry. Combine potato, olive oil, salt. black pepper,  rosemary  and onion  in a bowl.

Preheat oven @ 190 C. Divide dough into 2 balls. Roll out into round and place onto baking sheet. Lightly coat with olive oil,  cover with potato slices  and cheese (if using).  Bake for 15 minutes until the edges are brown. Serve hot.

Linking to Yeastspotting 5-13-11 

Monday, May 9, 2011

SAVORY POLI

Photobucket Savory Poli  Recipe @ http://treatntrick.blogspot.com

Spicy poli is an Indian flat bread stuffed with savory filling  Normally it uses vegetable such as mushroom, potato, bean  or  carrot.  It is famous in a state of Gujarat and Maharashtra. They are best serve during breakfast as well  as a  mid afternoon snack.

When preparing the dough, it must has a right consistency that is very soft and pliable so shaping is so much easier using your hand.


Savory Poli Recipe @ http://treatntrick.blogspot.com

Friday, May 6, 2011

EGGLESS CHOCOLATE BROWNIES

Photobucket

Baked these brownies as requested by my son. I choose eggless version,  had used chocolate chips instead of dark chocolate and added chopped almond. You can also use walnut or pecan, omit them altogether if you are allergic to nuts.

This is the best chocolate brownies recipe ever, the results were amazing and loved by everyone, truly moist with deep chocolate flavor!

EGGLESS  CHOCOLATE BROWNIES

1 C  all purpose flour
80g butter softened
100g dark chocolate/ chocolate chips
1  C  sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 C chopped almond
3/4 C  buttermilk
additional milk if required

METHOD

Preheat oven @ 180 C, grease 8 x 8 in pan. Sift together flour, baking soda and baking powder in a mixing bowl.

Combine butter and  chocolate chip  in a glass bowl, microwave on High for 1 minute, stir twice in between.

Mix in  sugar, stir well. Add in flour,  chopped nut, vanilla  and buttermilk. Combine until well incorporated. If still very thick add 1-2 tablespoons of milk. Should not be too thick or too runny.

Pour into greased pan and bake for 30-40 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes, transfer onto rack to cool. Cut into square to serve.

Linking to True Love Recipe Contest

Linking to Aspiring Bakers 7- Chocolate Delight 

Wednesday, May 4, 2011

BUTTERHORN ROLLS

Photobucket

I love to bake my own bread and buns, it  is really challenging and satisfying. Most butter horn rolls found on the net used heavy dose of shortening/ butter. Now I had baked them using reduced fat, rolls turned out light, tender and buttery. Might try to stuff them with cheese or chocolate for my next project.


BUTTERHORN ROLLS
Yield   :    12 rolls

2 C all purpose flour
1 1/2 tsp rapid rise yeast
1/4 C sugar
5 TB melted butter
1/2 tsp salt
1/2 C warm milk
1-2 TB melted butter for brushing

METHOD

Combine yeast, sugar, milk and butter in a small bowl.

Place flour and salt in a mixing bowl. Pour the yeast mixture and forms into a dough.

Knead dough for 5-8 minutes until elastic, transfer into oiled and covered bowl and let rise until double for 2 hours.

Lightly punch the dough, roll out dough into 12 to 14  in circle on floured board, divide into 12 wedges. Brush with melted butter. Beginning from the wide side, roll the dough up and place onto baking pan seams down. Rest the dough for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 15- 20  minutes until golden brown. Brush with melted butter and transfer onto rack to cool.

Linking to  Yeastspotting 5-6-11  

Monday, May 2, 2011

SZECHUAN FRIED RICE


If you enjoy Chinese food, you have definitely eaten Chinese fried rice. There are so many recipes out there with different ingredients. This simple dish is very  popular in many parts of the world. It can be cooked according to your taste and availability of items from your pantry.

For non spicy version,  you can reduce the chili paste used. Have added cauliflower and peas but carrot, french bean, capsicum  or mushroom are best alternative. You could  add  more vegetables or may be throw in some chicken or prawn if you want.  Even without those it is so tasty,  fulfilling  and a great meal on the go..

SZECHUAN FRIED RICE
Serves    :     4-5

2   C  cooked rice (leftover rice is perfect)
1/2 C peas
1/2 C carrot finely chopped
1/2 C  cauliflower/ french bean sliced
4 spring onion chopped
3 T cooking oil
3  cloves garlic minced
1 tsp ginger minced
2  T  chili paste
1/2  tsp ground pepper
1-2 T vinegar
salt to taste
extra spring onion for garnish

METHOD

Heat the oil, fry garlic, ginger and spring onion for a minute. Add chili paste, fry until fragrant.

Add in vegetables, salt, pepper  and sprinkle with water, cook until vegetable is cooked.

Now add the cooked rice, stir until well coated with the spices. Add the vinegar and more salt if required.

Remove from heat. Garnish with chopped spring onion, serve hot.