So why not make two

The recipe I got was for 3-4, so I just made half of it.

(3-4 pizzas)
1/2 packet of dry yeast (25 gr of regular yeast)
2.5 dl water, 37 degrees
1 teaspoon salt
1-2 teaspoons sugar
1 1/2 tablespoons olive oil
6 dl flour

Filling
1 clove garlic, finely chopped
1/2 yellow onion, finely chopped
1 1/2 olive oil
1 teaspoon granulated sugar
1 teaspoon oregano
1 can of crushed tomatoes
salt & pepper
mozzarella
fresh basil
parmashinka

Mix the yeast in the water. Stir until the yeast dissolves.
Then add sugar, salt, olive oil and wheat flour.
Work together to form a smooth dough, cover with a cloth and let rise for about 30 minutes.
Roll out or work out the dough into bite-sized pizzas.

Fry the garlic and onion in oil in a saucepan until they are soften.
Add sugar and oregano and cook for a minute.
Add the crushed tomatoes and bring to a boil, reduce heat and simmer for 10-20 minutes, stirring occasionally.

Spread the tomato sauce over the pizza and add the mozzarella.
Bake the pizza in oven for about 10 minutes (200 degrees) and make sure it does not burn.
Remove pizza from oven and add the fresh basil leaves and paramashinka.

Voila! Bon appetite!

Here is the recipe for some old-fashion mouth-watering Madeleine. This is so easy, it will make you laugh
The recipe calls for a 12-hole madeleine mould, but my mould has 20 holes and I’ve filled it twice. So what I ended up with is some MINI Madeleines.

Well.. you know what they say – Best things come in small packages!

100g plain flour, plus extra for dusting
100g caster sugar
100g butter, melted
1 whole egg, separated, plus 1 egg white
1 tbsp clear honey
1 tbsp vanilla extract

1.Heat oven to 190 C. Butter a 12-hole madeleine mould (or use tartlet tins if you don’t have the moulds) and dust lightly with flour.

2.Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix.
Whisk the  two eggs white until stiff.
Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the eggs white in two batches using the whisk.

3.Divide between the prepared moulds and bake for 12-15 mins until golden brown and firm to the touch.
Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.

Voila! Bon appetite!

Sundays have been my day for ‘Operation Baking’ and I added muffins along the way. I started with some sweet ones – which recipes I didn’t have time to write in here. But don’t fear, my little cooking blog of mine, I will make time for that! Someday

But today I decided to give these ‘puppies’ a try! As I said, I adapted the recipe a little. It calls for bacon and sour milk, but  I had some extra ham I wanted to get rid off and plenty of milk (but not a drop of sour milk), so ham-muffins it became.

I will write here the original recipe along with my modification, so you guys can choose which recipe to follow. You can also view this recipe as ‘whatever’s-left-in-the-fridge-muffin’  or as a flowery omelette, so please feel free put in there whatever you usually like in your omelette.

Having all this said, let’s get down to bussiness

6-8 muffins
140g bacon, sliced  Or ham
5 dl flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
black pepper
1 cup Parmesan cheese, grated
3 eggs
2 dl sour milk Or 1 1/2 dl milk
tabasco
10 black olives, sliced

1. Preheat oven to 200 degrees.
2. Chop bacon/ham.
3. Fry 3-4 of bacon until crispy in a pan, dry on household paper.
4. Sift flour, baking powder, salt, black pepper and cheese in a bowl.
5. Whisk together eggs, sour milk/milk and a few drops of tabasco in another bowl.
6. Mix into the dry ingredients,then add bacon and olives.
7. Divide batter into muffin tins.
8. Press small pieces of bacon and cheese on each muffin.
9. Bake in the bottom of the oven 12 -14 minutes.
10.Serve hot with scrambled eggs.

Voila! Bon apettite!

I follow the same recipe second time around, I just added some smashed cardamom seeds, for extra taste Yummy!!!

Voila! Bon appetite!

But hej! I live in Sweden and it’s easier to find raspberries and blueberries I picked up some left-overs berries I had in my fridge and decided to make myself a pie.

All you need is:

3 eggs
1 cup sugar (250g)
1 cup milk
1 cup oil
vanilla essence
1 tsp  baking soda and vinegar
enough flour to make a dough a little bit thicker than cream
raspberries and blueberries/cherries/plums/other fruits you might like

Beat the eggs and sugar together, add oil (little by little), milk, vanilla, baking soda and flour.
Grease a bigger pan, pour the mixture into the pan, then place on top of the defrosted fruit which was drained, then passed through the flour.
Bake at medium fire. Let cool and sprinkle with powdered sugar.

Voila! Bon appetite!

I really wanted to share with you what I cooked this evening. Actually this wasn’t our dinner, it’s tomorrow’s lunch. But that did not stop me from ‘stealing’ some fish nuggets and some potatoes bites. They look and taste so Yummy! I can’t wait for lunch

All you need is:

500 g pieces cod fillet
1 dl plain flour
1 egg
1 dl bread crumbs
1 teaspoon paprika
1 teaspoon chili powder
0.5 dl sesame seeds
6 tablespoons oil for frying

For the roasted wedges
2 baked potato wedges
2 tablespoons olive oil
1 teaspoon sea salt

1. Add potato wedges on a baking sheet in the roasting pan and drizzle with olive oil. Sprinkle salt. Set in the oven 25-30 minutes until tender and browned.
2. Wipe the fish with paper towels. Cover the fish pieces in flour. Beat the egg lightly. Mix bread crumbs, paprika, chili powder and sesame seeds. Dip the floured fish pieces first in egg and then in the bread crumbs mixture.
3. Heat 3 tablespoons oil in frying pan. Fry half of the fish until they are browned, turn them and cook the other side, about 3 minutes per side. Drain on paper towels. Repeat with the rest of the fish. Serve with potato wedges and ketchup.

I’m drooling just writing this Here they are ..

As I told you before, I have a new-found hobby on Sundays. I begin in the morning with some ‘bread rolls’ and I continue in the afternoon with some muffins:) But we’ll get to that in some other post.

This past week’s choice was the Bagel. Hopefully it matched in taste the famous ‘New York bagel’, but I wouldn’t know. I have to go there to try some :p

Ingredients – I used half and I got 8 breads

for 12-14 breads
25 g yeast
5 cups warm water
2 1/2 teaspoon salt
3 tablespoons granulated sugar
13-14 cups flour
whipped egg white
sesame seeds or poppy seeds

Put yeast into a bowl, mix with sugar and salt. Dissolve the mixture with water. Work the dough in the machine and add a little flour at a time.
Knead dough in the machine for 5 minutes, it must be compact.
Let dough rise until double in size, about 1 hour.
Turn out dough onto a floured surface and divide into 12-14 pieces.
Shape each piece into a round and push a hole in the center using a floured finger.
Spin the pieces of dough around your finger so that the hole gets bigger.
Let rise under a cloth for 45 minutes.
Set oven to 175 degrees.
Boil water in a large saucepan.
Boil a few bagels at a time, 3 minutes on each side. Alternatively, steam each bread for 3 minutes in the oven.
Let the loaves dry on a clean kitchen towel.
Place them on a baking sheet with parchment paper and brush with beaten egg white. Sprinkle with sesame or poppy seeds.
Bake in middle of oven for 15-20 minutes.

Serve with anything ‘breakfasty’ you have in the fridge, salty or sweety

Let me first apologize from my absence from the blog. This is only my second post this month and I am not pleased with myself. I have so many meals to share with you. I always try to make something new so this blog should be drowning in recipes.  I promise to do better

As I teased you in my previous post,2011 is the year I can actually brag about making my own orange marmalade. One more thing I can check off my list

When I saw this, I said to myself  ‘how cool would that be!’  The recipe was really designed for lemons, but you can  use it for oranges as well, or even tastier – for an lemonrange marmalade. I know I will try some after my current marmalade batch will end.

I used 10 lemons, 4 cups water and 4 cups sugar. That’s all you need folks! And a bit of patience and you can join the exclusive club of home-made marmaladers

I’m not actually sure what is the exact quantity,  but I got 4 jars out of it, so more than I need. I actually gave some to my neighbour!

Try it and let me know how it goes for you!

Nothing beats the smell of fresh bread in the morning!

Before I go into recipe details, I must admit that this sudden change in morning habits is due to my two new best friends.

1. my new Kenwood kitchen machine. It’s red and it’s a life saver when it comes to dough. I’ve always disliked kneading and, frankly, that does not help when you want to bake. So here’s where my Kenwood comes into places. He does all the work for me – bless his ‘little’ engine

2. my new book Bröd. It was on sale at my local supermarket and it was all worth it. What I’ve baked so far turned out just like in the pictures. The recipes are simple and easy to follow, which is always a plus.

Here is the recipe:

7-8 dl flour
4 teaspoons baking powder
1 teaspoon salt
100g butter, diced
3 dl milk

Preheat the oven of 250.
Mix flour, baking powder and salt in a jar. Mix in butter and break with the fingers to a
grainy mass. Mix in the milk and stir together.
Grease 12-14 small individual forms (I used the muffin forms) and place the scones batter into molds.
Bake in oven for about 10 minutes.

Best served freshly made and warm with home-made orange marmelade.

Yes folks, what you read is true. I make my own orange marmalade! I sooo make my mother proud every single day :p

I will let you know soon how that adventure went.

But that’s all for scones. Voila! Bon appetite!

Note: 1hour= 30 minutes which it takes to make it + 30 minutes waiting for it to cool

I used the same dough as for the ‘Fulkornspaj med broccoli‘ and it was just as delicious in a sweet pie.  So you need the following ingredients:

For the Dough
3 dl ~ 200 gr whole wheat flour
125 gr butter or margarine, cold
2 – 3 tbl cold water

For the lemon cream
125ml lemon juice (or lime as I used)
lemon zest
100g sugar
85g butter cut into smaller pieces
2 eggs
2 yolks

Add together the flour and margarine until a breadcrumb consistency. Add water and work quickly into a dough. Press the dough into an ungreased pie plate (preferably with removable bottom), about 24 cm in diameter. Prick the bottom with a fork.
Pre-bake pie 15 minutes.

In a saucepan mix the juice and zest, sugar and butter and cook on low heat. In a bowl, beat together the eggs with yolks. When butter and sugar have melted, pour a bit of egg mixture in bowl and mix well (that is to warm the eggs). Then pour the eggs completely in pan, stirring constantly over low heat until mixture thickens and is almost like bubble around the edges.

Pour cream in the tart shell and bake 10-15 more minutes. Let it cool.

Voila! Bon appetite!