There's no way I'm turning on the oven in summer; so, I thought let's try fried pizza!
My pizza dough recipe was based on http://www.italianrecipesmadeeasy.com/fried-pizza.html
. Please visit the link to see different stages of this recipe but I'll
still post the recipe below just in case the link doesn't work in the
future.
Fried Pizza
Italian Recipes Made Easy
serving : For about 8 mini pizzas
300g of strong white flour
1 tea spoon of dry yeast
1 tea spoon of salt
1 tea spoon of sugar
20ml of extra virgin olive oil
190ml of warm water
vegetable oil
1)For the dough put flour, yeast, salt, sugar, olive oil in a bowl.
2)Using your hands and adding slowly the water mix all the ingredients
together until you obtain a soft and smooth dough (if too dry add more
water, if too sticky add more flour).
3)Cover and let the dough rise for a couple of hours or until has doubled in size.
4) At this point take small pieces of dough, shape them into mini pizzas
and fry in hot vegetable oil. Drain them on kitchen paper. To me this
recipe is good not only to top with pizza garnishes but also good with
sour cream, cheese or just plain powdered sugar.
To make into pizza :-
5) In the middle of each mini pizza pour one or two table spoons of the tomatoes sauce and grated parmigiano to your taste.
Serve immediately.
I have misplaced the link to this recipe but I'll look again and give the proper credit when I've found it.
Spinach & Potato cakes
Makes : 10 cakes
450gm fresh spinach, blanch and chopped coarsely, cooled
2 medium potatoes, boiled, mashed and cooled
1 small onion, finely sliced (I used spring onion)
2 eggs
6 Tsp herbs/spices (I used garlic powder, cumin, smoked paprika)
2 fresh green chillies, finely sliced
Fresh coriander, finely chopped (I used parsley)
2 Tbsp flour
salt & pepper, to taste
Bread crumbs for coating
Vegetable oil, for frying
Method
1) Mix everything except for bread crumbs until well combine. Let it rest for 30 mins.
2) After 30 mins. start heating oil. Meanwhile start shaping mixture into balls and coat with bread crumbs.
3) When oil is hot enough, fry until golden brown.
4) Serve hot with yoghurt, chilli sauce or sour cream.
The real thing doesn't look anything like what I took out from the oven haha!!
My pastry was flaky unlike the traditional christmas treat. Whatever it
is, I am happy with the taste! Also, surpsingly, I enjoyed the poppy
seeds filling this time; which normally is not my first choice .
Recipe and detailed instructions here.
My notes:-
Poppy seed fillings, mix together:-
100g poppy seeds, grounded
50g honey
50g water, heat and add to honey before combing with other ingredients
a bunch of dried cranberries or raisins - soaked in water
some grated lemon peel
Mixture should not be too watery and should just be easily spread on dough
A bit rich but definitely yum!
Recipe from here as seen on the F word
Note to self :-
Based on 3 eggs and portion according to this 0.75.
Used sweetened chestnut puree; hence have reduced sugar to only 50gm.
Whenever we return to my in-laws, my m.i.l make this delicious Hungarian
dessert for us. Although I love the dessert, I resisted from making it
at home because I didn't want to know the calories which go inside it.
But I was craving it very much today! So, I quickly checked online for a
recipe. It is a good thing to know that it requires simple ingredients
which is easily available at home and not as high-calorie as I thought.
As
I am typing this, the floating island is still being chilled in the
fridge. I did have a small sample of it. It is definitely not as good as
my m.i.l's. oh well...it is my first attempt after all.
I found
the process of boiling the beaten egg-white (island) a bit too delicate
for me to handle; which created a mess. The "island" tasted salty ;
while the milk is not thick enough ..may be it is due to that I halved
the recipe... However, I do see myself making this again :) Just that I
won't be serving it to any Hungarian guests soon..haha.
If made
right, the island should be firm and light and the milk should have a
consistency of light cream and give a scent of vanilla.
Madártej (Hungarian floating islands)
Ingredients for 6 portions: (I halved the recipe)
1 l milk
4 eggs
100 g + 2 spoonfuls sugar *** too sweet for me1 teaspoonful flour
1 pinch of salt
1 pod of vanilla *** you may substitute with vanilla sugarMethod :
Divide the eggs and whip the whites with the salt. When it is rather stiff add 2 spoonfuls of sugar and whip until glossy.
Warm
the half of milk with the vanilla pod in a shallow saucepan and put
dumplings of egg white into it with the help of a tablespoon. Boil the
both sides of the dumplings for 1 minute each, then take them out on a
sieve. Repeat it until all the egg whites are consumed. Don't overcrowd
the pan because the dumplings grow during boiling.
Mix the egg
yolks with the rest of sugar and beat until light and foamy. Add the
flour, bit by bit the cold milk and in the end sieve the hot milk into
it.
Boil the cream with continous stirring on low heat until thickens. Don't let it boil.
Divide immediately into small bowls and top with the white dumplings. Serve chilled.
I have been wondering how to make the Hungarian kókusz golyó ( literally coconut balls) for quite sometime. My search online brought me to this recipe. Looks easy enough for me. And I'm telling you now it is very easy to
prepare! Just make sure you make it a day in advance of the day you plan
to serve it.
I've scaled down the recipe to suit the quantity of biscuits in hand (about 110g crushed); which yield about 18 balls. The end result I think is quite similar to the original and B said so ,too :)
Note to self
1) Replaced Nice biscuits to local Győri Albert biscuits - scale down to 110g
2) Replaced sweetened condensed milk to home-made sugar syrup -50g sugar + 20ml hot water
3) Used essence of rum instead
4) Soaked raisins (sultanas) in sugar syrup, rum and vanilla extract before adding to dry ingredients.
A dish of peas, that's the result I got from the translator. This dish
can be served as a starter or eaten as main meal together with meat
fillets. I've always love anything-peas, so it's no surprise that this
dish is one of my favourie Hungarian dishes. It's great especially on cold
autumn and winter days...I simply eat them with bread, delicious :)
The translated recipe is as follows :-
Zöldborsófőzelek
Ingredients
300gm green peas (fresh or frozen)
Oil , for sauté
Salt, to taste
Marjoram , a pinch
2-3 Tbsp of Sugar or sweetener (you may adjust to taste)
Milk , enough to cover peas
3 Tbsp flour, as thickener (you may adjust to taste, although I find the result thicker than the ones I usually have)
Parseley, finely chopped
Method
1) Heat a little oil on a sauce pan, add green peas and cook for 5-6 mins.
2) Next add salt, marjoram and sugar to the green peas, and stir a little. Pour in the milk enough to cover peas.
3)
Mix flour with a little milk and put aside. When peas are soft, stir in
the flour mixture. Stir it for a few minutes and remove from heat.
4) Finally add finely chopped parsley before serving.
