Dienstag, 27. April 2010
Montag, 26. April 2010
Thank you :)
Donnerstag, 22. April 2010
Mittwoch, 14. April 2010
Mix the two flourtypes together and place on a board or in a bowl. Make a well in the centre and add the eggs and salt into it. Beat the eggs with a fork untill smooth and then use your fingertips to mix the eggs with the flour, untill everything is combined. It might look a bit messy at first - but just keep on and ones you can kneed it - kneed it till it´s shiny and soft instead of rough and floury.
Step 2: Roll out your Pasta
Now take out your dough and cut in half so you have pastadough of the size of a large orange, wrap the other half back in the plastic wrap and put in the fridge. The pastadough dries out pretty quickly. The easiest way is to roll out your pastadough is to use a pasta machine. Dust some semolina flour on the surface and screw your pasta machine to the table. Flatten your pastadough with your fingertips and set your pasta machine at its widest setting and roll the pastadough through it. If it´s sticky just dust some flour over it. Click the machine down a setting and roll the pastadough through it again. Now fold your pasta in half, click the pasta machine back up to the widest setting and roll it through again - repeat this process five or six times. You will notice how your pasta changes and becomes more silky and smooth.
Now you are ready to roll out your pastadough properly - working it through all the settings on the machine - starting with the widest down to the narrowest. Lightly dust both sides of the pasta with a little flour everytime you run it through.
Now fold the pasta in half lengthways, then in half again and once more. Turn it 90 degrees and feed it through the widest setting of your pasta machine. Roll it down through the settings for the last time.
Depending on what kind of pasta you would like to make - like for tagliatelle or lasagnia you need to roll it down to between the thickness of a beer mat and a playing card.
For stuffed pasta like ravioli or tortelini - you´ll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
Once thin enough for you to use - cut it and shape it straight away - since it dries out very quickly.
You can use a damp clean tea towel to cover it up with - to stop it from drying out as well.
Good Luck and Bon Appetit
Recepie is from the cookbook Poletto´s Kochschule and instructions leaned to Jamie Oliver´s Instructions from his book.
Dienstag, 13. April 2010
Preheat the oven to 170°C (325°F)
Beat sugar and butter till its light and fluffy. Add the eggs one at a time. In an extra bowl mix the dry ingredients (without the cocoa) together and stift. To the egg-sugar mixture now add the dry ingredients and the milk alternatelly. Now take a third of the dough (1/3) and place in a seperate bowl - to that third you add the 2 teaspoons of stiftet cocoa powder and mix well.
Sonntag, 11. April 2010
I just made this Pizza for dinner, it's quick and easy recepie for the dough, and then you just put what you love on it. I like the potato Pizza::
Pizza dough from http://www.himnesk.is
350g wheat ( spelt can also be used)
1 - 1,5 tablespoons baking powder
pinch of sea salt, like maldorn salt
2-3tablespoons oil (coconut oil or rapsoil, or olive oil)
180-200ml warm water.
mix it in a bowl, put water in slowly.
makes 2 pizzas. Bake it in 200C in the owen for 3-4minutes, put a moist cloth on it when you take it out, beforu you put on it the ingredience. Then bake till it's ready!!!
hunts tomato sauce in a can like the tomatoes
potatoes (boiled but not perrfectly) , red onion, motzarella, timmian ( would be great to put fresh and also basil fresh)
pepper and maldorn salt
a bit of extra virgin olive oil ower before i put it in to the owen.
Freitag, 9. April 2010
Montag, 5. April 2010
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks, 225g) butter, softened
- 2 cups granulated sugar
- 6 eggs
- (1 tablespoon vanilla extract)
- replace with 1 tablespoon fresh lemon juice and 1 1/2 teaspoon freshly grated lemon chest for a lemon pound cake
- 1 cup sour cream (230g)