ingredients
1 pealed grapefruit
oysters
cook
1.juice a bit of the of the grapefruit
2.tak the meat of the membrain of the grapefruit and cut in half
3.add cracked peper, chives and water
4. put the grapefruit in the opened oysers
Thursday, May 20, 2010
vegan chocolate lava cake
sauce
1 cup vegan chocolate
1 cup home made caramel
1/4 rice milk
cake
3 part flour to 1 part chocolate
part 1 sugar to 1/2 part water
if wanted 1 small bag of pop rocks
bake
1.take the flour and mix till thickening occurs
2.mix the water and sugar till they start to have a different appeal then add more sugar without water until turns in to a kind of glaze
3.take batter and make into a volcano shape but before ad the pop rocks in the batter
4.melt the vegan chocolate over boiling hot water until meting occurs
5.take the chocolate of the boiling water and mix in the caramel
6. pour in the rice milk to the mixture and stir for 1 minute
7. start baking the batter at 450 degrees Fahrenheit
8. put the sauce in fridge
9.after 1 hour of baking take out of the oven and let cool down and heat up the chocolate sauce before you serve
1 cup vegan chocolate
1 cup home made caramel
1/4 rice milk
cake
3 part flour to 1 part chocolate
part 1 sugar to 1/2 part water
if wanted 1 small bag of pop rocks
bake
1.take the flour and mix till thickening occurs
2.mix the water and sugar till they start to have a different appeal then add more sugar without water until turns in to a kind of glaze
3.take batter and make into a volcano shape but before ad the pop rocks in the batter
4.melt the vegan chocolate over boiling hot water until meting occurs
5.take the chocolate of the boiling water and mix in the caramel
6. pour in the rice milk to the mixture and stir for 1 minute
7. start baking the batter at 450 degrees Fahrenheit
8. put the sauce in fridge
9.after 1 hour of baking take out of the oven and let cool down and heat up the chocolate sauce before you serve
Wednesday, May 19, 2010
spicy pickles
seads from 2 jalapeno pepers
25 pickles
3 sprigs of dill
cook
1. skin the pickles
2. cut half way though the pickles then sliver 1/4 of the way though
3. add the seeds as many as you want per picklein the sliver
4. garnish with dill sprigs
25 pickles
3 sprigs of dill
cook
1. skin the pickles
2. cut half way though the pickles then sliver 1/4 of the way though
3. add the seeds as many as you want per picklein the sliver
4. garnish with dill sprigs
pizza dough/ la pasta da pizza
Pizza Dough
1 1/2 cups warm water (100 F-110 F)
1 package (1/4 ounce) active dry yeast
3 level cups unbleached all purpose flour
1/2 level tablespoon salt
1 tablespoon extra virgin olive oil
extra flour for kneading
extra olive oil for the bowl
On you Mark.....
- Measure 1/4 cup of the warm water into a small bowl. Make sure the water is not too hot, which will stop the yeast from becoming active, or too cool, which will keep it from starting. Use a kitchen thermometer or run the water over your fingers for a few seconds to make sure it is just warm.
- Sprinklethe package of yeast over the water, give it a stir, and then cover it.
-The water and yeast combination will need 10 minutes to become active. You will know the yeast is active if after 10 minutes soft bubbles appear on the surface of the water. If the bubbles do not appear, you'll need to start over with a new package of yeast and fresh water.
Get Set......
-Place 3 cups flour in a large bowl and sprinkle the salt over the flour.
-With a spoon make a well in the center of the flour. Pour the active yeast and water into the well. Mix with a fork until a wet paste forms.
-Combine the remaining 1 cup warm water and 1 tablespoon olive oil. Pour into the bowl and mix all the ingredients together. You should mow have a soft dough.
-Sprinkle a tablespoon of flour on a clean work surface. Sprinkle extra flour on you hands to keep the dough from sticking to them. Remove the dough from bowl and place it on the work surface.
-Begin kneading by pressing the dough away from you with the palms of your hand then folding it in half. Pick it up and give it a turn to the right or left. Work the dough over and over for 5 to 6 minutes, repeating that same action. Be sure to keep turning the dough in the same direction. It will be sticky in the beginning, but don't worry.
-From time to time, give the dough a few punches to get the air out. Knead until it is smooth and springy, Now it is ready for a rest.
- Drizzle a small amount of olive oil into a clean bowl and place the dough on top of it. Give the ball of dough a few spins and turn it over to lightly coat it with the oil.
- Cover with a sheet of plastic wrap and a couple of heavy, clean kitchen towels.
- Place the dough in a warm, draft-free spot where it can rise undisturbed for 1 1/2 hours, or until it doubles in size.
Cook.......
_to Make the dough into pizza, follow the recipe on following page
-To make the dough into bread: Sprinkle a little flour on your hands. Pull the dough out of the bowl and punch it down to remove air. Knead again for 4 to 6 minutes on a lightly floured work surface.
- Shape the dough to fit into a lightly oiled 8 1/2 x 4 1/2 inch bread pan. Brush the top with a little olive oil.
-Cover with plastic wrap or wax paper and heavy, clean kitchen towels. Let the bread rise again in a warm, draft-free spot for 1 hour.
- Preheat the oven to 375 F.
- Bake for 50 to 60 minutes.
-Remove the bread from the oven and let it cool for a few minutes. Using clean hot pads, Carefully tip the pan over and remove the bread. The bread will make a hollow sound when you tap it and that means it's done. If it's not done, return it to the bread pan and bake another 5 to 10 minutes.
1 1/2 cups warm water (100 F-110 F)
1 package (1/4 ounce) active dry yeast
3 level cups unbleached all purpose flour
1/2 level tablespoon salt
1 tablespoon extra virgin olive oil
extra flour for kneading
extra olive oil for the bowl
On you Mark.....
- Measure 1/4 cup of the warm water into a small bowl. Make sure the water is not too hot, which will stop the yeast from becoming active, or too cool, which will keep it from starting. Use a kitchen thermometer or run the water over your fingers for a few seconds to make sure it is just warm.
- Sprinklethe package of yeast over the water, give it a stir, and then cover it.
-The water and yeast combination will need 10 minutes to become active. You will know the yeast is active if after 10 minutes soft bubbles appear on the surface of the water. If the bubbles do not appear, you'll need to start over with a new package of yeast and fresh water.
Get Set......
-Place 3 cups flour in a large bowl and sprinkle the salt over the flour.
-With a spoon make a well in the center of the flour. Pour the active yeast and water into the well. Mix with a fork until a wet paste forms.
-Combine the remaining 1 cup warm water and 1 tablespoon olive oil. Pour into the bowl and mix all the ingredients together. You should mow have a soft dough.
-Sprinkle a tablespoon of flour on a clean work surface. Sprinkle extra flour on you hands to keep the dough from sticking to them. Remove the dough from bowl and place it on the work surface.
-Begin kneading by pressing the dough away from you with the palms of your hand then folding it in half. Pick it up and give it a turn to the right or left. Work the dough over and over for 5 to 6 minutes, repeating that same action. Be sure to keep turning the dough in the same direction. It will be sticky in the beginning, but don't worry.
-From time to time, give the dough a few punches to get the air out. Knead until it is smooth and springy, Now it is ready for a rest.
- Drizzle a small amount of olive oil into a clean bowl and place the dough on top of it. Give the ball of dough a few spins and turn it over to lightly coat it with the oil.
- Cover with a sheet of plastic wrap and a couple of heavy, clean kitchen towels.
- Place the dough in a warm, draft-free spot where it can rise undisturbed for 1 1/2 hours, or until it doubles in size.
Cook.......
_to Make the dough into pizza, follow the recipe on following page
-To make the dough into bread: Sprinkle a little flour on your hands. Pull the dough out of the bowl and punch it down to remove air. Knead again for 4 to 6 minutes on a lightly floured work surface.
- Shape the dough to fit into a lightly oiled 8 1/2 x 4 1/2 inch bread pan. Brush the top with a little olive oil.
-Cover with plastic wrap or wax paper and heavy, clean kitchen towels. Let the bread rise again in a warm, draft-free spot for 1 hour.
- Preheat the oven to 375 F.
- Bake for 50 to 60 minutes.
-Remove the bread from the oven and let it cool for a few minutes. Using clean hot pads, Carefully tip the pan over and remove the bread. The bread will make a hollow sound when you tap it and that means it's done. If it's not done, return it to the bread pan and bake another 5 to 10 minutes.
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